Easy meal prep casseroles for busy families

When families are in a hurry with busy schedules, sometimes dinner prep needs to happen a day or several days in advance.

When our children were into after-school activities and sports, I would meal prep on the weekend and have dishes ready to go on those busy evenings. Sometimes, I would assemble a casserole and have it ready to bake. Other times, I would bake and cook the casserole so it was a quick plate-and-warm option. The kids’ friends learned that there was always food in the refrigerator, and quite often they just helped themselves. Sometimes, I miss those days so much!

Today I have gathered together a few casserole or one-pot recipes for you to enjoy with your family.

Garlic Parmesan Chicken Pasta Bake

• 1 pound rotini pasta, cooked and drained (reserve 1 cup of cooking water)

• 3 cups cooked chicken, diced or shredded

• 2 (15-ounce) jars Alfredo sauce

• 1 cup garlic Parmesan sauce

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Fresh parsley, chopped (for garnish, optional)

Preheat your oven to 375 degrees. Lightly grease a 9-inch-by-13-inch baking dish with cooking spray or butter to prevent sticking.

In a large mixing bowl, combine the cooked pasta, diced or shredded chicken, Alfredo sauce, garlic parmesan sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper to taste. Mix everything together until well combined. If you prefer extra sauciness, add about 1/2 cup of reserved pasta water to the mixture.

Transfer the creamy pasta and chicken mixture to the prepared baking dish, spreading it out evenly.

Sprinkle the remaining mozzarella and Parmesan cheese over the top of the pasta.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.

Optional: For a golden brown top, remove the foil and broil the pasta bake for an additional two to three minutes, keeping a close eye on it to prevent burning.

Once baked, remove the pasta bake from the oven and let it cool for about five minutes.

Garnish with freshly chopped parsley, if desired, for a pop of color and freshness.

Serve warm and enjoy the creamy goodness of this Garlic Parmesan Chicken Pasta Bake.

Variations: Veggie Delight: For a vegetarian twist, skip the chicken and add a variety of roasted vegetables such as bell peppers, zucchini, mushrooms, and cherry tomatoes to the pasta bake. Simply toss the veggies with the pasta and sauces before baking for a colorful and nutritious dish.

Spicy Kick: Add a touch of heat by incorporating diced jalapeños or red pepper flakes into the pasta mixture. You can also drizzle some sriracha sauce over the top before serving for an extra kick of flavor.

Mediterranean Twist: Give the dish a Mediterranean flair by mixing in chopped olives, sun-dried tomatoes, and artichoke hearts. Sprinkle some crumbled feta cheese on top before baking for a tangy and savory twist.

Pesto Paradise: Substitute the garlic parmesan sauce with basil pesto for a fresh and vibrant flavor. Mix the pesto with the Alfredo sauce and pasta before adding the chicken and cheeses. Garnish with fresh basil leaves before serving for an aromatic touch.

Protein Power: Switch up the protein by using cooked shrimp, diced ham, or crumbled cooked sausage instead of chicken. Customize the dish according to your preference or whatever protein you have on hand for a versatile and satisfying meal.

Source: www.cookiespedia.com

Lazy Lasagna with Ravioli

This lazy lasagna with ravioli is made by baking cheese ravioli in a simple meat sauce with mozzarella cheese.

• 1 (25-ounce) bag frozen cheese ravioli, thawed

•. 1 (24-ounce) jar tomato sauce

• 1 pound ground beef

• 1 small onion, chopped

• 4 cloves garlic, minced

• 1 tablespoon olive oil

• 2 cups Mozzarella cheese, hand shredded (divided)

• 1/4 cup Parmesan cheese

• Salt and pepper to taste

• 1 tablespoon Italian seasoning

• 1 tablespoon garlic powder

• Parsley for garnish (optional)

First, in a large skillet, sauté the onion and garlic in the olive oil for two minutes over medium high heat. Add the ground beef and brown it while breaking the meat into small pieces. Drain any access fat (if needed) and season the meat mixture with salt, pepper, garlic powder and Italian seasoning. Stir in the tomato sauce and let it simmer for about five minutes.

Line a 9-inch-by-13-inch baking dish with about 1/4 of the sauce. Place the ravioli down side by side over the sauce until it covers it all. Sprinkle the top with half of the shredded Mozzarella and Parmesan cheese.

Add another layer of sauce and ravioli. For the final layer, add a little more sauce and the rest of the shredded Mozzarella cheese.

Bake at 350 degrees for about 30 minutes or until the cheese is melted and the sides are hot and bubbly. Garnish with parsley (optional), serve warm and enjoy.

Source: www.aldentediva.com

Chicken Noodle Casserole

This creamy chicken noodle casserole is so easy to make using frozen vegetables, a rotisserie chicken, shredded cheese and just a few other simple ingredients baked together for the perfect crowd-pleasing dinner.

• 2 cans cream of chicken soup or cream of chicken soup with the herbs

• 3/4 cup milk

• 1/2 cup sour cream

• Salt and pepper to taste

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 cup cheddar cheese, hand shredded

• 1 (19-ounce) bag frozen mixed vegetables, thawed

• 1 whole rotisserie chicken, deboned and shredded

• 1 pound egg noodles, cooked just barely to al dente

Topping:

• 3 tablespoons butter, melted

• 3/4 cup breadcrumbs. seasoned or plain

In a large bowl, add the soup cans, milk and sour cream. Season it with salt, pepper, garlic powder, and onion powder, then stir everything together until it's well combined. Stir in the mixed vegetables, shredded chicken, and cheese.

Next, add the cooked egg noodles and gently stir everything together until it's evenly combined, then place it in a 9-inch-by-13-inch baking dish.

In a small bowl, mix together the breadcrumbs and melted butter, then sprinkle it over the casserole.

Finally, bake uncovered at 375 degrees for about 30 minutes, or until the casserole is hot and bubbly and the breadcrumbs are toasted.

Source: www.aldentediva.com

TikTok Spaghetti

Super meaty, cheesy and insanely delicious, this TikTok Spaghetti is one of Internet's trending recipes you need to try!

• 1-pound ground beef

• 1/2 yellow onion, chopped

• 1 tablespoon garlic, minced

• 24 ounces pasta sauce

• 1 teaspoon Italian seasoning

• 1 pound spaghetti pasta

• 1 stick butter

• 2 cups heavy cream

• 1 pinch pepper to taste

• 1/2 teaspoon garlic powder

• 1 cup Parmesan cheese, grated

• 2 cups Mozzarella, shredded

• 1 tablespoon fresh chopped parsley, optional

Preheat your oven to 350 degrees.

In a large saucepan, brown ground beef, stir in the diced onion and minced garlic and cook together until the onions are translucent then drain off the grease. Add the meat back to pan.

Pour in your entire jar of pasta sauce and Italian seasonings, then mix together. Remove from the heat and set aside.

Boil some water and cook spaghetti pasta al dente for about seven minutes.

While the noodles are boiling, make the Alfredo sauce by melting one stick of butter in a large pan, then slowly adding the heavy cream and whisking the two together as you bring the sauce to a light simmer. Add your garlic powder and pepper to taste. Turn off the heat, then add in the Parmesan cheese and combine until fully melted and incorporated.

Drain the noodles and pour them into the pan with the Alfredo sauce and mix together. Pour the Alfredo covered spaghetti into a lightly sprayed 9-inch-by-13-inch casserole dish or foil pan.

Next spoon spaghetti and meat sauce all over the top of the Alfredo noodles, do not mix, just layer it on top.

Finally, cover with shredded cheese and bake in the oven for 20 to 25 minutes or until golden and bubbly.

Source: sweetteaandsprinkles.com

Chicken Bacon Ranch Casserole

Your whole family will love this easy chicken bacon ranch casserole! It's fast, creamy, cheesy, low carb, and needs just seven common ingredients.

• 4 cups boneless skinless chicken breasts (cooked, cubed or shredded)

• 8 slices bacon (cooked, chopped)

• 3 cloves garlic (minced)

• 1 cup ranch dressing (good quality or homemade)

• 1 cup mozzarella cheese (shredded, divided)

• 1 cup cheddar cheese (shredded, divided)

Version 1 with broccoli:

• 5 cups broccoli (cut into florets)

Version 2 with spinach:

• 1-pound frozen spinach (thawed, squeezed to drain well)

Preheat the oven to 375 degrees.

If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for one to two minutes until bright green.

Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9-inch-by-13-inch glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)

Optional tip: If you like extra ranch flavor, add 1 to 3 teaspoons of ranch seasoning mix, in addition to the dressing.

Top with remaining shredded mozzarella and cheddar cheeses.

Bake for about 15 minutes, until hot and bubbly.

Source: www.wholesomeyum.com

Indiana Chowder

• 1 (8 ounce) bag wide egg noodles (the no yolks broad noodles are great)

• 1 lean ground beef

• Chili powder or 1/2 package taco seasoning

• Onion, chopped

• 1 clove garlic, minced, or use jarred minced garlic

• 1 can whole kernel corn, drained, or about 2 cups frozen corn, thawed

• 2 cups frozen peas, thawed

• 1 can Rotel tomatoes and green chili

• 1 cup shredded cheese

• Salt and pepper to taste

In a large pot, bring water to a boil for the noodles.

Brown the hamburger and onion over a medium heat in a skillet. Add the garlic and salt and pepper according to your taste. Sprinkle in the taco seasoning or chili powder. (I used chili powder and just added about 1 teaspoon. Season it according to your liking.) Once the beef is browned, add the corn, peas and Rotel.

Combine the meat and veggies well. Continue to cook over medium heat, stirring occasionally.

By this point your water should be boiling for the noodles. Add the noodles to the water and bring to a boil according to the package directions. Generally they cook in about eight minutes or less. Once the noodles are done, drain and return back to the pot.

Pour the meat mixture into the pot with the noodles. Stir to combine.

Place the pot back on the still warm burner. (The burner is off, but still heated.)

Cover the top with shredded cheese. Place a lid on it and let it set for about three to five minutes until the cheese melts.

Plate it up and you're good to go.

Source: www.crystalandcomp.com

Homemade Hamburger Helper

A popular go-to dinner recipe when you are in the throes of busy school schedules and extracurricular activities is this Homemade Hamburger Helper Cheeseburger Pasta Skillet made with browned ground beef, shredded cheddar cheese, and cavatappi or macaroni noodles. It's may not be fancy, but it's always easy and satisfying and always a hit with families!

• 1 pound lean ground beef

• 1 tablespoon cornstarch

• 1 tablespoon paprika

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons onion powder

• 1 1/2 teaspoons salt

• 1 teaspoon sugar

• 1/2 teaspoon black pepper

• 2 cups beef broth or chicken broth (or water)

• 1 1/2 cups milk

• 2 cups dry cavatappi pasta or macaroni noodles

• 2 cups grated Cheddar cheese

Heat a large skillet over medium high heat, then add the ground beef and break it up with a meat chopper or wooden spatula or spoon, cooking and stirring until the meat is no longer pink. Drain any remaining fat in the pan.

Sprinkle the cornstarch, paprika, garlic powder, onion powder, salt, sugar, and pepper over the browned meat and stir well to evenly distribute the spices. Add the hot water, milk, and pasta, then bring to a boil. Cover with a lid, reduce heat and simmer for eight to 11 minutes, or until the pasta is al dente.

Sprinkle the grated Cheddar cheese over the cooked pasta and stir until melted into the sauce. Remove from the heat and let stand for a few minutes until the sauce thickens a bit. Garnish with freshly chopped parsley, if desired, then serve.

Notes: You might consider adding chopped bell peppers, green beans, or other veggies to make this more of a true one-pot meal. Swap out the cavatappi noodles for shells, macaroni, or any other small pasta you like. You can use ground turkey or ground chicken to lighten up this dish, as well as protein pasta or gluten-free pasta if you are looking to make a healthier version.

Source: www.houseofnasheats.com

Easy and Healthy Chicken Cordon Bleu Casserole

This easy, healthy, and surprisingly keto chicken cordon bleu casserole recipe features tender chicken and ham, creamy sauce, gooey cheese, and a hidden veggie — all with just 15 minutes prep time.

• 1 head cauliflower (cut into florets)

• 1/4 cup avocado oil

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1 cup sour cream

• 6 tablespoons heavy cream

• 2 tablespoons Dijon mustard

• 4 cloves garlic (minced)

• 2 cups Swiss cheese (shredded, divided)

• 1 1/2 pounds shredded chicken (cooked, weight after cooking)

• 12 ounces ham (deli slices, chopped)

• 1/2 ounces pork rinds (optional; crushed to a breadcrumb consistency in a blender)

Preheat the oven to 400 degrees.

In a large bowl, toss the cauliflower with oil. Season with sea salt and black pepper. Arrange the cauliflower on a baking sheet. Roast in the oven for 25 to 30 minutes, until golden on the edges.

Meanwhile, in a large bowl, stir together the sour cream, heavy cream, mustard, garlic, and half of the shredded cheese (1 cup). Stir in the chicken and ham.

When the cauliflower is done, take it out of the oven and leave the oven on at 400 degrees. Stir the cauliflower into the bowl. Adjust salt and pepper to taste, if needed.

Transfer the casserole mixture into a 9-inch-by-13-inch casserole dish. Sprinkle the remaining 1 cup of cheese over the top, followed by the pork rinds, if using.

Bake for 10 minutes, until the cheese is melted. If desired, you can broil the casserole for two to three minutes to brown the topping.

Note: For the topping, you can also use crushed round buttery crackers with a little melted butter mixed in. Stir to combine and spread over the top of the casserole before baking.

Source: www.wholesomeyum.com

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.