Easy Casserole Dinners for Cool Weeknights

Monday: Rachael Ray's Pimento Cheese & Chorizo Mac

Are mac and cheese Mondays a thing? They will be after you try this cheesy, chorizo-y, carb-y casserole! Sprinkle on some scallions and parsley for a fresh finish. 

Recipe: Try Rach's Pimento Cheese & Chorizo Mac

Tuesday: Rachael Ray's White Chicken Mexican Lasagna

Okay, it's not a taco, but it still deserves a spot on your table this Tuesday. Layer on the tortillas, cheese, and meaty filling, top with even more cheese, and serve with all the fixings. 

Recipe: Try Rach's White Chicken Mexican Lasagna

Wednesday: Rachael Ray's Croque Monsieur Casserole

Need a mid-week pick-me-up? This breakfast-for-dinner dish comes together quickly and makes great leftovers any time of day! 

Recipe: Try Rach's Croque Monsieur Casserole

Thursday: Rachael Ray's Herby Tuna Noodle Casserole with Potato Chip-Parm Topping

We're always here for a good tuna casserole, but this one takes things to another level with loads of fresh herbs and a crunchy, cheesy topping that makes every bite even better. 

Recipe: Try Rach's Herby Tuna Noodle Casserole with Potato Chip-Parm Topping

Friday: Rachael Ray's Tater-Toterole

Friday calls for these crispy, cheesy bowls of nostalgia. Combine tots, beef, and tons of veggies into a dish and bake until brown and bubbly. 

Recipe: Try Rach's Tater-Toterole

Ingredients

For the pimento cheese & chorizo mac

• Salt
• 1 lb. macaroni with lines or other short pasta (such as penne or cavatappi, a corkscrew pasta)
• 1 tbsp. olive oil
• 1 package (12 to 16 oz.) hot or mild Spanish-style chorizo
• 4 tbsp. butter
• 3 cloves garlic
• 1/4 cup flour
• 2 1/2 cups whole milk
• About 1/4 tsp. cayenne or hot paprika
• 2 cups shredded sharp yellow cheddar
• 2 cups grated Manchego cheese
• 1 jar (about 8 oz.) piquillo peppers in water or 2 jars (4 oz. each) diced pimiento peppers
• For garnish
• Thinly sliced scallions and chopped fresh flat leaf parsley

For the Mexican lasagna

• 2 tbsp. olive oil
• 2 lb. ground chicken
• Salt and pepper
• 1 rounded tbsp. ground coriander
• 1 rounded tbsp. ground cumin
• 1 large yellow onion
• 2 poblano chiles
• 4 cloves garlic
• 1 can (28 oz.) tomatillos or 1 bag (14.5 oz.) fire-roasted tomatillos (I like Frontera)
• 1 cup chicken stock
• 2 limes
• 1 tbsp. mild honey (such as acacia) or light agave syrup
• 1 cup Mexican crema or sour cream
• 10 medium (6-inch) flour tortillas or 15 corn tortillas
• About 3 cups shredded Swiss cheese (12 oz.)
• About 3 cups mild cheddar, Monterey Jack, or pepper Jack (12 oz.)
• 1 small red onion
• Pickled jalapeño slices or very thinly sliced fresh jalapeño chiles, for topping
• Chopped fresh cilantro (optional), for topping

For the croque monsieur casserole

• 1 day-old baguette (12 oz.)
• 2 tablespoons butter
• 2 tablespoons Dijon mustard
• 9 ounces Gruyere
• 8 ounces thinly sliced Black Forest ham
• 4 eggs
• 1 1/4 cups whole milk
• Salt and pepper

For the tuna noodle casserole

• 6 tbsp. butter
• 3/4 lb. white, cremini, or stemmed shiitake mushrooms
• 2 large shallots or 1 medium onion
• 1 large stalk celery with leafy top
• 2 large cloves garlic
• Salt and 1 tsp. finely ground white or black pepper
• About 1/4 cup flour
• 1/2 cup white wine or 1/3 cup dry sherry
• 1 cup chicken stock
• 1 cup whole milk
• 1 bag (12 oz.) wide egg noodles
• 1 cup (loosely packed) mixed fresh dill, chives, and flat-leaf parsley leaves
• 1/2 cup sour cream or crème fraîche
• 1 rounded tbsp. Dijon mustard
• 1/2 cup frozen peas
• 2 cans (5 to 6 oz. each) sustainable tuna
• 1 1/2 cups crushed potato chips (about 3 oz.)
• 1 cup grated Parmigiano-Reggiano (about 4 oz.)
• 1/4 cup chopped drained cornichons

For the tater-toterole

• 1 bag (32 oz.) extra-crispy potato tots (I like Ore-Ida)
• Salt and pepper
• 1 tsp. granulated garlic
• 1 tsp. granulated onion
• 1 tsp. smoked paprika or sweet paprika
• 2 tbsp. olive oil or canola oil
• 2 lb. ground beef (80% to 90% lean)
• Salt and pepper
• 1 bunch scallions, roots and top 2 inches of dark greens trimmed
• About 2 tbsp. Worcestershire sauce
• 2 large cloves garlic
• 1 cup sour cream
• 1/2 cup beef or chicken stock
• 2 tbsp. butter
• 1 small red onion
• 2 jalapeño chiles
• 2 large cloves garlic
• 3 cups frozen fire-roasted corn kernels
• 8 oz. fresh green beans or 2 cups frozen shelled edamame
• 2 tbsp. fresh thyme leaves or 2 tsp. dried thyme
• 10 to 12 cherry tomatoes
• 1 lime, juiced (about 2 tbsp.)
• Cayenne hot sauce (I like Frank’s RedHot), to taste
• About 2 cups shredded sharp yellow cheddar (8 oz.)