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Favorite Cheesy Casseroles EVER!

Fall is a great time for cheesy casseroles. They are easy to prep for a busy week and can result in a warm and hearty meal. This makes them ideal for chilly nights with the kids around the dinner table! I love casseroles of all types, but my family’s favorite all feature warm and gooey cheese. Whether you pair it with veggies, pasta, or meats, cheese makes an ideal canvas to create a meal.

All you need to have a successful casserole is a good casserole dish. I’ve linked the best dish for each recipe with the recipe to help you pull them together. Enjoy these cheesy casseroles!

Favorite Cheesy Casseroles EVER!

Recipe 01: Cheesy Chicken Cheddar Broccoli Casserole

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Bubbly cheese meets savory rotisserie chicken and filling broccoli in this classic casserole.

Ingredients:

  • 1 can condensed cream of mushroom soup
  • 1 c. sour cream
  • 2 packages frozen broccoli florets (thawed)
  • 1 1/2 c. shredded sharp cheddar cheese, divided
  • salt and pepper (to taste)
  • 1 can french-fried onions, divided
  • 1 rotisserie chicken, deboned and shredded

Process:

Begin by heating your oven to 325F and spraying a casserole dish (like this one) with non-stick cooking spray. While the oven is heating, mix the soup, sour cream, 1 c. cheese, 1 1/4 c. onions, and salt and pepper together and heat in a saucepan over medium heat. When the mixture is warmed through, stir in the broccoli and shredded chicken until combined. Next, pour the mixture into the prepared pan before baking (uncovered) for about 25 minutes. Last, top with the remaining onions and cheese and continue baking until the cheese is melted and bubbly. Serve and enjoy!

Recipe 02: Enchilada Casserole

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A southwest flair adds a flavor boost to this cheesy casserole dish.

Ingredients:

  • 1 lb. ground beef
  • 1 c. enchilada sauce
  • 6 flour tortillas
  • 1 c. salsa
  • 2 c. fresh or frozen corn
  • 1 c. black beans, rinsed
  • 4 c. shredded Mexican style cheese
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion salt

Process:

Start by heating the oven to 350F and greasing a casserole dish (like this one) with non-stick cooking spray. Then, in a large skillet cook the ground beef until golden brown. While cooking the ground beef, season with garlic powder, onion salt, and salt and pepper to taste. When the ground beef is no longer pink, drain and then mix in the enchilada sauce and salsa until combined.

Next, lay two tortillas in the bottom of the baking dish (they may overlap), then continue layering with about 1/3 of the beef mix, 1 c. corn, 1 1/3 c. cheese, and the can of beans. Continue layering with another layer of tortilla, beef, corn, and cheese until there is no mixture left. Then bake for 30 minutes, or until golden and bubbly. Serve with sour cream or diced avocado and enjoy!

Recipe 03: Ham And Cheese Casserole

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Easy to put together ingredients with classic flavor, there won’t be leftovers of this dish!

Ingredients:

  • 1 1/2 lbs. uncooked egg noodles
  • 3 lbs. cooked, cubed ham
  • 4 c. condensed cream of chicken soup
  • 4 c. frozen cut green beans, thawed
  • 1 c. milk
  • 1/4 c. melted butter
  • 2 c. shredded Colby Jack cheese
  • salt and pepper to taste

Process:

Begin by heating your oven to 350F and greasing two 9×13 baking dishes. While the oven is heating, cook the egg noodles according to their package instructions. Next, combine the ham, soup, beans, and milk in a medium bowl and mix until well combined. When the egg noodles are done, add to the ham mixture and continue to mix until completely combined. Add salt and pepper to taste. Then divide the ham and noodle mixture between the two casserole dishes. To finish, drizzle each casserole with melted butter and sprinkle with cheese. Last, bake uncovered for at least 25 minutes or until the casserole is hot and bubbly. Serve and enjoy!

Recipe 04: Baked Mac ‘n Cheese

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You can’t talk cheesy casserole without having baked Mac ‘n Cheese!

Ingredients:

  • 1/2 lb. elbow pasta
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 2 cans evaporated milk
  • 12 oz. shredded extra-sharp cheddar cheese, divided
  • 1/4 c. grated Parmesan
  • salt and pepper to taste
  • 2 Tbsp. chopped fresh chives

Process:

Begin by preheating your oven to 400F and greasing a baking dish with non-stick cooking spray. While it’s heating, cook the pasta according to the package instructions. Then melt the butter in a large skillet over medium heat. When the butter is melted, whisk in flour, paprika, and onion powder until the mixture begins to brown. This should take about a minute. When the mixture is ready, begin slowly whisking the evaporated milk into the flour mixture and allow to heat until it begins to thicken.

When the mixture begins to thicken, remove from heat and stir in 2 cups of cheddar cheese, parmesan, pasta, and salt and pepper to taste until noodles are thoroughly coated. To bake, divide the mac and cheese between 6-8 oz. ramekins (like these) and top with remaining cheddar. Then place ramekins in the oven and bake for at least 20 minutes or until they are golden brown. Garnish with chives and serve!

 

Next time you’re looking for something yummy to make for dinner, try one of these cheesy casseroles!



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