There’s no reason we can’t enjoy stuffing all year long, and this chicken and stuffing casserole recipe makes it so easy to enjoy that delicious Thanksgiving dish any time of the year! Filled with flavorful stuffing, tender chicken, and veggies, this creamy stuffing casserole is sure to become a regular feature at your dinner table. 

Chicken and Stuffing Casserole Ingredients 

You’ll need:

• 1 (10.5-ounce) can of cream of chicken and mushroom soup (or use cream of chicken soup)
• 1 (10.5-ounce) can of cream of celery soup
• 1 cup whole milk
• 3 cups cooked chicken breast, diced
• Salt and pepper to taste
• ½ cup salted butter, divided into 4 tablespoons and 4 tablespoons
• 1 cup diced yellow onions
• 1 cup diced celery
• 3 cloves of garlic, minced
• 1½ cups of water
• 6-ounce package of Stove Top stuffing, chicken flavor

Substitutions and Additions 

SOUP: Any combination of cream of chicken soup, cream of mushroom soup, and cream of celery soup can be used. 

SALT: All the salt needed in this recipe comes from the soup and butter. If you’d like more control of the salt content, use low-sodium soup and unsalted butter, and add salt as needed. 

CHICKEN: If you’re unsure how to cook the chicken required for this recipe, try our oven baked chicken breasts recipe or use a rotisserie chicken from the grocery store. 

How to Make This Chicken and Stuffing Casserole Recipe

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Whisk together the soup and milk in a large bowl.

STEP THREE: Add the cooked chicken to the soup and milk mixture, stirring to combine.

STEP FOUR: Spread the chicken mixture in a 3-quart casserole dish or a 9 x 13-inch baking dish.

STEP FIVE: Sprinkle with black pepper and a dash of salt, if needed, then set aside.

STEP SIX: In a 12-inch skillet, combine 4 tablespoons of butter, onions, celery, and minced garlic over medium heat. Saute until the onions and celery are soft and translucent.

STEP SEVEN: Add the stuffing package to the skillet, then pour water over the stuffing and mix well to combine. 

 PRO TIP: If the breadcrumbs and seasoning are packaged separately, stir both of them into the sauteed vegetable mixture.  

STEP EIGHT: Evenly spread the stuffing mixture over the chicken mixture in the casserole dish.

PRO TIP: If you are making this dish ahead of time, allow it to cool, then store it covered in the fridge. Continue with Step Nine when you’re ready to serve. 

STEP NINE: Melt the remaining 4 tablespoons of butter and drizzle over the top of the stuffing.

STEP TEN: Bake the casserole, uncovered, in the oven for approximately 30 minutes or until the stuffing is browned and the soup mixture is hot and bubbly.

STEP ELEVEN: Serve immediately. 

How To Serve 

This chicken and stuffing casserole is the ultimate satisfying comfort dish. If you want to add more to the table, serve it with dinner rolls, glazed carrots, and honey butter skillet corn. 

Storage 

IN THE FRIDGE: Store leftover casserole covered in the fridge for up to four days.  

IN THE FREEZER: You can freeze leftovers in an airtight, freezer-safe container for up to one month.

REHEATING INSTRUCTIONS: To reheat, microwave individual portions in microwave-safe bowls. 

Simple and satisfying, this flavorful chicken and stuffing casserole is oven-ready in only 5 minutes. It’s a great weeknight meal or anytime you want to enjoy the taste of Thanksgiving without all of the work.  

FAQ:

Q? Can I make this dish ahead of time?

A: This casserole is a great dish to make ahead! Make it up to 24 hours before serving. Just remove it from the fridge 30 minutes before baking. 

Q? Can I make this dish vegetarian?

A: Yes, simply remove the chicken and swap out cream of chicken soup for cream of mushroom or cream of celery. Instead of chicken, you can use a meat-free alternative. 

Q? Do I need cooked chicken for this recipe?

A: Yes, you will be using chicken that has already been cooked. If you’re in a hurry, use a rotisserie chicken from the store.

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Chicken and Stuffing Casserole

Oven-ready in 5 minutes, this deliciously creamy chicken and stuffing casserole is a delightfully delicious comfort dish.

Course Casserole

Cuisine American

Keyword Chicken and Stuffing Casserole Recipe

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 6

Ingredients

• 10.5 ounces cream of chicken and mushroom soup or use cream of chicken soup
• 10.5 ounces cream of celery soup
• 1 cup whole milk
• 3 cups cooked chicken breast diced
• salt and pepper to taste
• ½ cup salted butter divided into 4 tablespoons and 4 tablespoons
• 1 cup yellow onion diced
• 1 cup celery diced
• 3 cloves garlic minced
• 1½ cup water
• 6 ounces Stove Top stuffing chicken flavor

Instructions

• Preheat oven to 350°F.
• In a large bowl, whisk together both cans of soup and the milk.
• Add the cooked chicken to the soup mixture and stir to combine.
• Spread chicken and soup mixture in a 3-quart casserole dish or a 9×13 baking dish.
• Sprinkle with black pepper and just a dash of salt, if needed. Set aside.
• In a 12-inch skillet, combine 4 tablespoons of butter, onions, celery, and minced garlic over medium heat. Saute until the onions and celery are soft and translucent.
• Add the entire contents of the stuffing package to the skillet. Pour the water over the stuffing and stir to mix everything together.
• Spread stuffing mixture over the chicken soup mixture in the casserole dish.
• Melt remaining 4 tablespoons of butter and drizzle over the top of the stuffing.
• Bake the casserole, uncovered, in the oven for approximately 30 minutes or until the stuffing is browned and the soup mixture is hot and bubbly.
• Serve immediately.

Notes

This is a great make-ahead dish. Prepare it up to 24 hours in advance, cover it, and refrigerate it. Let it come to room temperature for 30 minutes, and then bake as directed.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.

The post Chicken and Stuffing Casserole appeared first on Us in the Kitchen.

You won’t have to call them to the table twice when you’re serving this hearty cheeseburger casserole. It’s the perfect weeknight dinner with its easy ingredients, like beef, onions, tomatoes, garlic, and spices. You’ll never settle for another box of hamburger helper again. Make lots because everyone will ask for seconds!

Cheeseburger Casserole Ingredients 

You’ll need:

• 2 cups water
• 3 beef bouillon cubes
• 1 pound lean hamburger (92%)
• 1 onion, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 15 ounces diced tomatoes
• 2 cups dried large elbow macaroni
• 1 cup sour cream
• ¼ cup whole milk
• 1½ cups mozzarella cheese, shredded from the block
• 1½ cups mild cheddar cheese, shredded from the block

Substitutions and Additions 

HAMBURGER: Substitute ground turkey or pork for a lighter version of this cheeseburger casserole.

BACON: Turn your cheeseburger casserole into bacon cheeseburger casserole by simply adding pre-cooked, crumbled bacon to your sauce.

ELBOW MACARONI: You can use rotini or any small pasta that will hold the gooey meat and sauce.

SOUR CREAM: Use plain greek yogurt in place or sour cream for a lower-fat alternative.

How to Make This Easy Cheeseburger Casserole Recipe 

STEP ONE: Add 2 cups of water and 3 beef bouillon cubes in a medium bowl. Microwave on high for 4 to 5 minutes or until the beef bouillon cubes are dissolved. Set aside.

STEP TWO: In a large saucepan, cook ground beef over medium-high heat until no longer pink. Drain grease and return beef to the pan.

PRO TIP: Busy families can make this cheeseburger casserole even easier by keeping pre-cooked ground meat in the freezer to use as needed.

STEP THREE: Turn the heat down to medium and add the chopped onion, salt, pepper, minced garlic, Italian seasoning, garlic powder, and chili powder. Stir well and let it cook until onions are soft and translucent about 5 to 7 minutes.

STEP FOUR: Add Worcestershire sauce, tomato paste, and diced tomatoes (in their juices) and stir together.

STEP FIVE: Add the dried large elbow macaroni noodles and beef bouillon broth to the beef mixture and stir together.

STEP SIX: Cover and let simmer over medium-low heat for 5 minutes. Uncover and stir. Cover again and let cook for another 5 minutes or until the pasta is done.

STEP SEVER: Stir in the sour cream and milk.

STEP EIGHT: Pour half of the beef and pasta mixture into a 9×13 glass baking dish. Sprinkle half of the mozzarella and cheddar cheese over the casserole.

PRO TIP: For the creamiest result, shred your own cheese. Store-bought shredded cheese is often dusted with a coating to keep it fresher and to keep it from clumping together. This tends to change the way it melts.

STEP NINE: Pour the remaining mixture into the dish and spread evenly. Sprinkle the remaining half of the mozzarella and cheddar cheese over the top of the casserole.

STEP TEN: Bake uncovered at 400°F for 10 minutes or until the sides of the casserole are bubbling.

How To Serve 

Cornbread or any sweet roll are my favorites with this casserole, but any fresh bread to sop up all the tasty sauce will do. A fresh salad goes well alongside, or add some veggies by garnishing with some diced tomato or lettuce.

Storage 

IN THE FRIDGE: Tightly cover any leftovers or casserole that you have prepared ahead of time and store in the refrigerator for up to 2 days.

IN THE FREEZER: Keep the cheeseburger casserole tightly sealed in the freezer for 2-3 months.

REHEATING INSTRUCTIONS: Keep covered and bake in the oven at 350 degrees until piping hot and enjoy.

This easy-to-make hamburger helper knock-off is the perfect family meal. The blend of ground beef, cheese, tomato, onion, and garlic, perfectly seasoned and blended with tender pasta, is an absolute winner!

FAQ:

Q? Can I make this cheeseburger casserole ahead of time?

A: This recipe can be assembled the night before and popped in the oven when you are ready to bake it.

Q? Can I double this recipe?

A: You will need to separate the ingredients into 2 separate 9×13” casserole dishes at step 8. Complete steps 9 and ten and enjoy!

Q? Can I make a “Tex-Mex” version of this cheeseburger casserole?

A: You can ramp up this recipe with some spicy Jack cheese, Tex-Mex blend, or by adding some hot chilies to your sauce while it simmers. Put a bottle of hot sauce on the table when you serve it so everyone can do their own thing!

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Cheeseburger Casserole

This cheeseburger casserole is the perfect, hearty, and flavorful meal with pasta and ground beef baked in a cheesy, bubbly sauce that is sure to be a new family favorite.

Course Casserole

Cuisine American

Keyword Cheeseburger Casserole Recipe

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 5

Ingredients

• 2 cups water
• 3 beef bouillon cubes
• 1 pound lean hamburger 92%
• 1 onion chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 15 ounces diced tomatoes
• 2 cups dried large elbow macaroni
• 1 cup sour cream
• ¼ cup whole milk
• 1½ cups mozzarella cheese shredded from the block
• 1½ cups mild cheddar cheese shredded from the block

Instructions

• In a medium bowl, add 2 cups of water and 3 beef bouillon cubes. Microwave on high for 4 to 5 minutes, or until the beef bouillon cubes are dissolved. Set aside.
• In a large saucepan, cook ground beef over medium-high heat until no longer pink. Drain grease and return beef to the pan.
• Turn heat down to medium and add the chopped onion, salt, pepper, minced garlic, Italian seasoning, garlic powder, and chili powder. Stir well and let it cook until onions are soft and translucent, about 5 to 7 minutes
• Add Worcestershire sauce, tomato paste, and diced tomatoes (in their juices) and stir together.
• Add the dried large elbow macaroni noodles and beef bouillon broth to the beef mixture and stir together.
• Cover and let simmer over medium-low heat for 5 minutes. Uncover and stir. Cover again and let cook for another 5 minutes, or until the pasta is done.
• Stir in the sour cream and milk.
• Pour half of the beef and pasta mixture into a 9×13 glass baking dish. Sprinkle half of the mozzarella and cheddar cheese over the casserole
• Pour the remaining mixture into the dish and spread evenly. Sprinkle the remaining half of the mozzarella and cheddar cheese over the top of the casserole.
• Bake uncovered at 400°F for 10 minutes, or until the sides of the casserole are bubbling.

Notes

Make sure you shred the cheese fresh from the block rather than buying pre-shredded cheese. Pre-shredded cheese tends to be coated with a preservative which means it doesn’t melt as well.

This recipe can be assembled ahead of time the night before and popped in the oven when you are ready to bake it.

Ground beef can be cooked ahead of time in larger batches and frozen until you need it. Add the cooked ground beef and continue the recipe as written.

The post Cheeseburger Casserole appeared first on Us in the Kitchen.

You’ll never be stuck wondering what to make for a quick family meal when this amazing tuna casserole recipe is in your repertoire. This hearty, classic casserole, loaded with egg noodles and tuna, smothered in a creamy, cheesy sauce, takes only 30 minutes to make and uses ingredients you likely always have on hand.

Tuna Casserole Ingredients 

You’ll need:

• 6 ounces egg noodles, cooked
• 1 cup frozen peas
• 2 (5-ounce) cans of tuna, drained
• 1 (10.5-ounce) can cream of mushroom soup
• 1½ cups shredded mozzarella cheese, divided (1¼ cups and ¼ cup)
• ½ teaspoon celery salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (plus more for garnish, if desired)
• ¼ cup dry bread crumbs
• 2 tablespoons butter, melted

Substitutions and Additions 

DRY BREAD CRUMBS – Try substituting crushed potato chips or onion crisps for bread crumbs.

MOZZARELLA CHEESE – Use cheddar cheese instead of mozzarella for a sharper taste.

MUSHROOM SOUP – If you aren’t a fan of mushrooms, try another cream soup like celery.

FROZEN PEAS – Substitute steamed broccoli, mushrooms, or other favorite vegetables instead of peas.

How to Make This Best Tuna Casserole

STEP ONE: Preheat the oven to 350°F and cook your egg noodles according to the package directions to al dente.

PRO TIP: Cooking pasta to al dente allows it to absorb moisture from the sauce without becoming mushy. Check for doneness 1 ½ – 2 minutes before package directions. Drain and rinse with cool water to stop the cooking process.

STEP TWO: In a large bowl, mix together egg noodles, frozen peas, tuna, mushroom soup, 1¼ cups mozzarella cheese, celery salt, pepper, and parsley.

STEP THREE: Spray a 9×13 casserole dish with non-stick cooking spray and pour in the tuna mixture. Bake at 350°F for 20 minutes, until hot and bubbly.

PRO TIP: Tightly cover the casserole with aluminum foil during baking tol help keep it moist and creamy.

STEP FOUR: Mix bread crumbs and melted butter while baking the casserole.

STEP FIVE: After 20 minutes, remove the casserole from the oven and top it with the breadcrumb mixture and the remaining ¼ cup mozzarella cheese.

STEP SIX: Return to the oven and bake another 5 to 10 minutes, until the bread crumbs have started to turn golden brown and the cheese is melted on top of the casserole.

PRO TIP: Don’t cover the casserole during this step so that the topping can brown and crisp up.

How To Serve 

This tuna casserole is a complete meal served bubbling hot straight from the oven. A fresh side salad or loaf of crusty bread is a perfect complement to an already perfect meal. Serve with a sprinkle of parmesan for the cheese fanatics in the family.

Storage 

IN THE FRIDGE: Left-over tuna casserole keeps well, refrigerated in an air-tight container for up to 3 days.

IN THE FREEZER: Pasta keeps well for several months. To make re-heating easy, freeze leftovers in aluminum foil. When ready to use, simply place it in a casserole dish and reheat it.

REHEATING INSTRUCTIONS: Place leftovers in an oven-safe dish and heat for approximately 20 minutes at 350 degrees.

Creamy, cheesy, and easy to make! What could be better? Classic tuna casserole with a crunchy bread crumb topping is a wholesome, one-pan meal that’s perfect for busy weeknights.

FAQ:

Q: Can I reheat tuna casserole in the microwave?

A: A microwave is a great option for re-heating tuna casserole, especially if you only want to heat a small portion. 

Q: Can I double this tuna casserole recipe?

A: The secret to doubling this recipe is to use the appropriately sized pan. If your dish is too full, it may boil over. If it is too large, your casserole may dry out during cooking. Your pan should be ¾ full when baking. Increase the bake time slightly until it is nice and bubbly and the topping is golden brown.

Q: Can I make this tuna casserole a day ahead of time?

A: Yes. Cook, cool, and store in the fridge overnight. This only intensifies the flavors! Re-heat according to the directions above. Just make sure you don’t put your pan in the oven cold. Allow it to come to room temperature on the counter first.

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Tuna Casserole

Our tuna casserole is quick to make and needs only a few simple ingredients. Good thing because this casserole is one your family and friends will ask for over and over again.

Course Casserole

Cuisine American

Keyword Tuna Casserole

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• 6 ounces egg noodles cooked
• 1 cup frozen peas
• 10 ounces tuna drained (two 5-ounce cans)
• 10.5 ounces cream of mushroom soup
• 1½ cups shredded mozzarella cheese divided (1¼ cups and ¼ cup)
• ½ teaspoon celery salt
• ¼ teaspoon pepper
• 2 tablespoons fresh parsley chopped (plus more for garnish, if desired)
• ¼ cup bread crumbs
• 2 tablespoons butter melted

Instructions

• Preheat the oven to 350°F and spray your dish with non-stick cooking spray.
• In a large bowl mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, 1¼ cups mozzarella cheese, celery salt, pepper, and parsley.
• Put tuna mixture in a 9×13 casserole dish.
• Bake for 20 minutes, until hot and bubbly.
• While the casserole is baking mix together bread crumbs and melted butter.
• After 20 minutes, remove the casserole from the oven and top with breadcrumbs and remaining ¼ cup mozzarella cheese.
• Return to the oven and bake another 5 to 10 minutes, until bread crumbs had started to brown and the cheese is melted.
• Serve warm.

Notes

Shred your cheese from the block rather than buying pre-shredded for this recipe. Pre-shredded cheese has a coating and doesn’t melt quite as well as freshly shredded cheese.

To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.

You can place the tuna in a paper towel or a clean dish towel and wring out even more liquid, this makes for even less excess liquid in your casserole.

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