easy, healthy casserole-style recipes?

Question

im a college student that likes to cook, but doesn't have the time, nor the equipment, to cook many of the things i would like to... so i was wondering if anybody had any easy and healthy casserole-style recipes that i can prepare? i would especially like to hear of any recipes you may have that have less than 5 or so ingredients.. thanks

Answer 1

Quick and Easy Mexican Chicken Casserole

1 packet flour tortillas
1 cup Ro-Tel tomatoes and onions
1 fryer chicken
1 cup cream of chicken soup
1 cup cream of mushroom soup
1 onion, chopped
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 lb cheddar cheese

Broil chicken until tender.
Remove, reserving broth.
Remove skin and ones from chicken and cut into bite sized pieces.
Grate Cheese and mash Tomatoes.
Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes.
Drop tortillas into boiling chicken broth until softened.
Line large baking dish with softened tortillas.
Add chicken mixture.
Pour the 2 cans of soup over the chicken.
Bake at 350 degrees for 35 minutes or until bubbly and hot

or

Easy Oven Rice Casserole

2 cups rice (long grain)
1 package onion soup mix
4 tablespoons soya sauce
1/2 cup cooking oil
4 cups water
1 can mushrooms (juice included)
salt and pepper

This is a very simple yet delicious rice casserole.
Place the ingredients in a pre-sprayed or greased casserole dish.
If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking.
Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.

or

Easy Chicken Casserole

1 (10 1/2 ounce) can cream of chicken and mushroom soup
3-4 chicken breasts
1 (16 ounce) container sour cream
Ritz crackers (2 sleeves)
1/2-1 1/2 cup butter

Boil chicken breast until they are white throughout.
In a casserole dish, mix together soup and sour cream.
Tear chicken into small chunks.
Mix with soup-sour cream mixture.
Crush the 2 sleeves of crackers and pour on top of chicken mixture.
Melt butter and pour on top.
Cover and put in the oven at 350F until heated through or when crackers on top are brown.

or

Easy Cheesy Lentil & Rice Casserole

1/4-1/2 cup margarine
1 onion, chopped
1 cup dry lentils
1 cup uncooked rice (, not instant rice)
2 1/2 cups hot water
2 1/2 teaspoons chicken bouillon granules
1 1/2 cups cold water
1 1/2 cups shredded cheddar cheese
1 piece sandwich bread
oil
italian seasoning
1 teaspoon parmesan cheese

Use a big pot and cook onion in margarine until soft.
In a bowl, stir together bouillon and hot water.
Add lentils, rice, bouillon-water mixture and cold water.
Bring to a boil.
Lower heat, cover and simmer 25 minutes, stirring occasionally.
Meanwhile, fry both sides of a slice of bread in oil and sprinkle with Italian Seasoning blend.
Cool on rack.
After 25 minutes, rice should be cooked and lentils should be cooked but still firm (not mushy) and there should still be some moisture in the mixture.
Turn stove off and stir 1 cup of the cheese into the mixture until cheese is melted.
Pour mixture into a 9 by 13 pan that has been sprayed with Pam and smooth the top with the back of your spoon.
Sprinkle remaining 1/2 cup of shredded cheese over top.
Crunch up the cooled fried bread with a knife and sprinkle over casserole.
Sprinkle parmesan over casserole.
Bake in preheated 350 oven for 15 minutes or so until cheese is melted.
Let cool slightly before serving.

Answer 2

Broccoli Casserole

INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste

DIRECTIONS
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

Answer 3

Chicken Noodle Casserole

INGREDIENTS:

* 8 ounces egg noodles, uncooked
* 1/2 cup butter (8 ounces)
* 1 cup sliced mushrooms, about 4 ounces
* 1/3 cup flour
* 2 cups chicken broth
* 1 cup milk
* 2 teaspoons salt
* 1/2 teaspoon pepper
* 2 cups cooked diced chicken
* 1/3 cup grated Parmesan cheese

PREPARATION:
Cook noodles according to package directions and drain. In large skillet, melt butter in a large skillet over low heat; sauté mushrooms. Blend in flour, stirring until smooth. Gradually add broth, milk, salt and pepper, stirring constantly until sauce is thickened.
In a buttered 2 1/2-quart casserole, combine noodles, chicken and sauce. Sprinkle Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes in a preheated 350° oven.

Answer 4

here are two simple ones. I have used these recipes before and they come out great.
1 (12 ounce) package egg noodles
2 cups frozen green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed cheese
ground black pepper to taste
Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.


and here is an even simplier one.
4 rutabagas
4 carrots
2 tablespoons white sugar
2 tablespoons butter
1/4 cup milk (optional)
Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.
Mash rutabagas with grated carrots, sugar, and butter.
Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.

Answer 5

When my daughter was in college she made this quite often:

1 box stove top stuffing (any variety)
1# of any meat cut into 1 inch pieces (chicken breast or boneless pork chop was her favorite)
1/2 C sour cream
1 C water
1 can cream soup (chicken, mushroom, or celery)
8 oz frozen veg - thawed (any kind but she used mixed vegs)
Heat oven to 350 degrees
spray small baking dish or pan (with 3" sides about a 5x8 size-whatever you have)

Take 1/2 of the dry stuffing and place on the bottom of your dish.
Place uncooked meat on top of dry stuffing.
Mix soup, water, sour cream and thawed vegetables together
pour over stuffing and meat
top with remainder of dry stuffing.
Bake at 350 for 30-40 minutes or until meat is done and casserole is bubbly.

She would make a dish of this for dinner, then freeze the remainder in serving size tupperware so she could zap it for a fast dinner.

Another she would use is:
Hungry Jack 3 cheese augratin potatoes
8oz mixed vegs
Ham steak (usually with the breakfast food, it is round, about 1/4" thick and usually has a bone in it)
preheat oven
Mix hungry jack according to directions
Add cut up ham
Add vegetables
Bake according to box---this would freeze well too.

Also think about rice noodles with an handful of stir fry vegetables with baked fish.
Bake the fish (you can get cod or halibut in steaks individually wrapped) cut a small potato and bake it at the same time - served that for dinner, then take the leftover fish and use it with the noodles and vegetables the next night.
Good luck in school!

Answer 6

1 pound lean ground beef
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup ketchup
1/2 cup milk
1 (12 ounce) can refrigerated biscuit dough
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, saute the ground beef for 5 minutes, or until browned. Drain excess fat and set aside.
In a medium bowl, combine the cream cheese, soup, ketchup and milk. Mix well and stir in the ground beef. Pour into a 9x13-inch baking dish.
Bake at 350 degrees F (175 degrees C) for 15 minutes, place the biscuits on top and bake for 15 minutes or until biscuits are golden brown.

Answer 7

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