Weeknight Casserole Recipes - Rachael Ray In Season

Easy Casserole Dinners for Cool Weeknights

We love a good casserole, so here are five to get you through the week—all quick, easy, and ridiculously comforting on a cool night.
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Monday: Rachael Ray's Pimento Cheese & Chorizo Mac

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

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

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

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

tater tot casserole

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.)