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.)