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    You are in: Home / Cookbooks / Casseroles
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    138 recipes in


    I love having casseroles at least once a week and I think they're great for sharing. A lot of these are freezeable, sometimes it's just as easy to make two, one for dinner and one to freeze for "I don't feel like cooking" days.
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    Adapted from Campbell's ad. Also good with rabbit and would also probably be good with beef and condensed mushroom soup.

    Recipe #513020

    This is a healthier version of tuna noodle casserole adapted from Good Housekeeping, January 2011. It was good, but doesn't replace the traditional for comfort food.

    Recipe #447033

    A delicious meat-free take on a shepherd's pie from VegNews. We really enjoy this - nice and filling with plenty of flavor. I have successfully subbed in lentils for the veggie crumbles before - I just prepare 3/4 cup dried lentils according to package directions and proceed from there with the recipe.

    Recipe #484474

    For ZWT 6. This is a traditional Finnish recipe for stuffed cabbage.

    Recipe #426335

    58 Reviews |  By Tish

    A great option for vegetarian lasagna. You will greatly enjoy the mix of vegetables in this dish! *Note: pasta sauce can be a white or red but I have found that if I'm freezing it, that the red works out best for me...none the less, I believe the original recipe does call for a white sauce. Thanks Marg (CaymanDesigns) for pointing it out.

    Recipe #38607

    Saw'this one in one of the Sunday flyers.

    Recipe #498333

    We love chicken parmesan, so I wanted an easy way to prepare it at home. Over a few years, this has come out as our favorite version. I usually use fat free sour cream, skim milk, and homemade bread crumbs (Recipe #134615). Adjust the quantity of the sauces based on your desires - I've learned from experience here on 'Zaar that we tend to like less sauce than a lot of other people :) I usually serve this with a big salad or other veggie dish on the side (green beans or asparagus are favorites with this), so this is 4 servings around my place. Feel free to adjust accordingly for your needs/appetites :)

    Recipe #423864

    1 Reviews |  By Satyne

    After MERPing this recipe I have decided to upload my changes here.

    Recipe #499928

    From a free Penzey's recipe card... Edited 3/24/08 to add that I have now made this recipe for the first time. We really liked it, but found it a bit bland, so I doubled the amounts of vinegar and brown sugar and also added some ketchup to jazz it up a bit. Definitely a keeper, though!

    Recipe #203962

    DH and I loved this recipe from the Williams-Sonoma website. We thought it to be really rich (not low cal) and delicious. The only modification that I made was to use soy chorizo from Trader Joes, which worked out great. This recipe uses Bomba rice (arborio) vs pasta, FYI. We made the whole dish in the Dutch oven and transferred the Dutch oven to the oven so as not to dirty another pan. Prep time includes resting time.

    Recipe #489951

    Forget the box stuff when scratch made is healthier and tastes so much better.

    Recipe #498193

    21 Reviews |  By loof

    Love this hearty pasta dish! It makes a lot and leftovers are yummy too. This is another of those "old newspaper clipping" recipes I've been posting.

    Recipe #376897

    This was in Light and Tasty magazine.

    Recipe #496011

    3 Reviews |  By gwynn

    This is an excellent casserole.

    Recipe #130956

    This comes from Sunset's Light Ways with Beef, Lamb and Pork cookbook.

    Recipe #473932

    We enjoyed this casserole which is only 5 points plus/serving. Recipe source: WW magazine (January 2013)

    Recipe #493640

    3 Reviews |  By Noo

    This is a great make ahead of time and bake off later that day or the next day type of dish, which can make life so easy....and only 4 points per serving too.

    Recipe #464035

    I don't know where I got this recipe, but I've had it for years and we always enjoy it. The onion, sharp cheddar and Worcestershire sauce gives this a nice bite. I often use 2% sharp cheddar cheese and skim milk and the taste doesn't suffer, so feel free to use the lighter options if you would like to. Also, the original recipe says to use grated onion, but I don't ever go to this much trouble opting instead to just use my food processor to chop them finely. I often add ham and/or vegetables to make a one dish supper.

    Recipe #431608

    From Rachel Ray's Get Together cookbook. Very hearty and a wonderful taste.

    Recipe #93767

    From the September 2011 Cooking Light (cover recipe). This is the most delicious macaroni and cheese I've ever eaten! No one will know it's full of healthy butternut squash and just the right amount of cheese. This is a true winner! To save time, I bought my butternut squash in the produce section already cut up. Perfect and what a time saver. Use a pasta with a nice shape to cling to all the yummy sauce.

    Recipe #463361

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