Any tasty yet healthy one dish casserole recipes ?

Question

Looking for new ideas and taste tested good recipes be they breakfast, lunch, or dinner! Thank you!

Answer 1

Unfortunately, most "casseroles" are not healthy, even though they may well be tasty.

Most are based on something "creamy" to hold them together (cream, various kinds of cheese, mayonnaise, etc.). Milk can be made into a "roux" as a thickener, but that involves using lots of fat (butter, etc.) to create.
Eggs can be used as binders (or even as frittatas/etc), as can starches (esp. when mooshed up), or various liquids can be thickened with cornstarch, or fruits/veggies/meats/etc., can be pureed --all to use as binders, but we might not think of things made with just those thickeners as casseroles in the usual sense.

And of course, may casseroles rely on "Cream of___" soups, which not only have a lot of fat but way too much sodium too to be considered "healthy."


Try some of these recipes though for casseroles which should be at least a little healhtier:

http://www.google.com/search?sourceid=na...

http://www.cookinglight.com/cooking/fd/f...


(there are, of course, lots of "one-dish" things that aren't casseroles which could be healthy, or not --like stews, braises, soups/chowders, and many others... those generally won't be as thick though as "casseroles")



Diane B.

Answer 2

EASY EASY biscuit and beef casserole


1 can refrigerated biscuits
1 1/2 pounds ground beef
1 cup chopped onion
1 package (8 ounces) light cream cheese
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/4 cup milk
1 teaspoon salt
1/4 cup ketchup

In a large skillet, brown ground beef and onions. Combine cream cheese, soup, and milk. Add salt, ketchup, and ground beef and onions. Transfer mixture to a 2-quart casserole. Bake at 375° for 15 minutes.
Place biscuits around edge of casserole; return to oven and bake 15 to 20 minutes longer, or until golden brown.
Serves 4 to 6.

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Chicken Enchilada Casserole

1 – 1 ½ lb boneless chicken, cut into bite size chunks
1 can cream of mushroom soup
1 - 8 oz carton sour cream
1 small can chopped Ortega green chiles
1 sml package flour tortillas, cut or torn in small pieces
8 oz jalapeno or regular jack cheese, grated

Cook chicken in skillet with a little water and ½ tsp garlic salt or powder, until no longer pink Remove and reserve.

In a bowl combine the next four ingredients, plus 6 oz of the cheese, and the chicken. Mix well and place in greased casserole dish. Top with remaining cheese and bake at
350 F for 1 hour.

Serving suggestions: Mexicorn and Mexican rice.



Mushroom Chicken

4 boneless or bone-in chicken breasts
1 can cream of mushroom soup
1-8 oz container of sour cream (regular or light)
2/3 cup sherry
1 cup sliced mushrooms
1 tsp garlic salt
pepper to taste

Mix together everything but the chicken in a bowl. Pour half or the sauce in a casserole dish. Add chicken breasts and top with remaining sauce. Bake at 350F for 1 hour.

Serving suggestions: Mashed potatoes with sauce as gravey or red potatoes, vegetable, and Hawaiian rolls.



Moms Accidental Teriyaki Pork Chops

This dish can be made more or less sweet according to taste. It is just as good without the mushrooms.

6 to 8 pork chops (boneless) or chicken
¼ cup butter or margarine
3 TBS olive oil
1 cup slice mushrooms (optional)
¼ cup sweet wine (White port wine is good)
½ cup Kikoman Teriyaki Marinade
¼ cup corn syrup or sugar (optional), use only if you like your teriyaki a little sweet
1 - (10 ½ oz) can white sauce or package white sauce made according to directions

In large skillet brown pork chops in 2 tablespoons melted butter and 2 ablespoons olive oil. Remove chops from pan. Add remaining butter and oil to pan drippings. Add mushrooms and sauté until golden brown. Add remaining ingredients except white sauce. And simmer for 15 minutes. Add white sauce and stir until smooth and completely blended. Place pork chops in a 3-quart casserole dish and pour sauce over it. Bake at 350F for about 1 ½ hours or until chops are tender.

Makes 6 to 8 servings.

Answer 5

Cheddar Beef Enchiladas

Original recipe yield:
6 servings

PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
10 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
DIRECTIONS
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted

Answer 6

Spam Casserole
is great of lunch, breakfast or dinner
some time I eat it four time a day