Our Favorite Fall & Winter Casseroles

Preheat oven to 350 degrees. Cook spaghetti noodles according to package. Drain.

Meanwhile in a skillet, brown the ground beef, breaking up until no longer pink. Drain.

In the skillet with ground beef add the tomato sauce, salt, pepper and garlic powder. Reduce heat to simmer for 20 minutes, stirring occasionally.

In a bowl, mix together the softened cream cheese, sour cream, chopped green onions, and minced onion. Stir until well mixed.

In a greased 9×13 baking dish, layer the spaghetti noodles, cream cheese mixture, meat mixture and top with shredded cheese.

Enjoy to your heart [and stomachs] desire!

Spray 9×13 pan. Unroll crescent roll into pan, covering the bottom as a crust. Preheat oven to 350°.

Brown meat, drain and dispose of grease.

Add taco seasoning and water to cooked hamburger. Once absorbed, stir in tomato sauce and cook for 1-2 minutes. Spread over crescent roll crust in pan.

Spread sour cream over the meat mixture, top with cheese and crushed Doritos.

Bake at 350° for 30 minutes.

Brown ground beef, drain fat[if needed]

Make your instant potatoes [see back of package for instructions]

Once meat is brown, add in drained cans of corn and green beans. Add in the tomato soup and milk. Mix and bring this mixture back to a simmer.

Once meat mixture has reached a simmer, remove from heat and pour into 9×13 dish.

Top the meat mixture with your potatoes [spread evenly] and top with cheese.

Bake at 350, uncovered for 30 minutes.

Preheat the oven to 400 degrees F. Spray a 9×13 baking dish with cooking spray.

Spread half of a jar of marinara sauce evenly across the bottom of the prepared baking dish. Add 1 package of ravioli in an even layer over the sauce. Top with the rest of the half jar of marinara sauce. Sprinkle ¾ cup of mozzarella cheese and ¼ cup of Parmesan cheese over the sauce. Add another layer of sauce, ravioli, sauce, mozzarella and Parmesan cheese.

Spray a piece of aluminum foil with cooking spray. Cover the dish with aluminum foil, sprayed side down. Bake the lasagna for 30 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is melted and the sauce is bubbly. Remove pan from oven let sit for 5 minutes. Garnish with basil, if desired. Serve warm.

Note-You don’t have to thaw or cook the ravioli first, just put it in the pan frozen. We like to serve garlic bread on the side!

Preheat the oven to 350 °F.

Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter.

Boil green beans in chicken broth for 10 minutes and drain.

Add the green beans, mushroom soup, onion rings, salt, pepper, and garlic powder to taste. Stir well.

Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Preheat the oven to 350 degrees. Grease a 9×13 baking dish!

In a large bowl, mix together the melted butter, sour cream, and cream of chicken soup. Add a pinch of salt, pepper, and parsley!

Add in the diced potatoes. Stir until it is all mixed together.

Pour into a baking dish – top with cheddar cheese!

If baking right away, sprinkle the top with the crushed potato chips. If freezing or storing in the refrigerator until bake time, seal tightly and top with chips before baking!

Bake for 60 minutes and serve after 10 minutes of cooling!

Preheat oven to 350 degrees

In a large bowl, mix together the cans of corn, eggs, corn muffin mix, sour cream, and melted butter.

Pour into a greased casserole dish. Bake for 40-45 minutes. Enjoy!

In a bowl add cream of mushroom, mayonnaise, cheese, beaten egg, garlic salt, seasoned salt and pepper and mix well.

In the same bowl add in the thawed chopped broccoli and mix well.

Pour the mixture in a 8×8 glass dish.

Sprinkle crushed ritz on top and finish with the diced butter on top.

Bake for 40-45 minutes or until sides are bubbling.

Preheat your oven to 350° F

Grease pan with butter or oil

Cut cinnamon rolls into pieces, about 1″ in size and spread them out evenly in the prepared baking dish. Set the included icing aside.

Add eggs, heavy cream, cinnamon, nutmeg, cardamom and vanilla extract to a large mixing bowl. Whisk until well-combined.

Carefully pour egg mixture evenly over the cinnamon roll pieces and toss to coat.

Bake for 30-35 minutes or until beginning to brown on the edges and top.

Place icing from the cinnamon rolls into a small bowl and microwave on 50% power for 30-45 seconds or until warmed and slightly melted. Drizzle maple syrup and warmed icing over the casserole and enjoy!

In a separate bowl combine all of the other ingredients.

Bake for 45-60 minutes at 350.

Preheat the oven to 350 degrees.

Bring a large pot of water to boil.

Wash, peel, and dice potatoes and place into pot. Let boil until fork soft.

Mix together silken tofu, non-dairy milk, and Just egg until somewhat smooth. It may have small chunks in it still but that is okay!

Add spices and nutritional yeast to mixture, then blend and set aside.

Chop and dice onion, pepper and bacon then saute until soft. Add to wet mixture.

Drain potatoes and lightly grease a 9×9 pan.

Place potatoes at the base of the pan in an even single layer.

Pour mixture over top potatoes evenly.

Place in oven on top shelf for 1 hour and 25 minutes. [It will bubble for some time, this is normal]

Take out of the oven when edges are crisp and let cool for 20 minutes.

Spray a 9″x9″ baking dish with non-stick cooking spray, set aside. 

Add half of your challah to bottom of pan and sprinkle with raspberries (keep a few for topping) and cream cheese.

Top with remaining bread and press down.

Mix together your eggs, cream, honey, cinnamon and sugar in a bowl and pour over the top of your bake until covered.

Cover with tin foil, pressing down again to smoosh everything together.

Remove from refrigerator 30 minutes before baking.

Preheat your oven to 350 and place covered dish in and bake for 30 minute. Remove tin foil and bake for another 30 minutes until tops turn golden and center is set.

Remove from oven and let cool slightly and sprinkle with powdered sugar and serve with syrup.