What is your favorite rainy day casserole recipe?

I didn’t realize there was such a concept. Does “rainy day” mean emergency casserole, something that can be ponied up quickly in a crisis?

I was thinking more along the lines of comfort but I now see that the wording is misleading.

Not so much casseroles but a yummy crockpot of chili of soup simmering away all day making the house smell divine. It is gloomy and rainy here today and I am making beer battered fish fillets, steak fries and my friends amazing cole slaw for dinner, and, I just baked a cherry pie. Mmmm. Dinner at 6:00 come on over. :-)

This Tuna Noodle Casserole from Scratch is my favorite. I cut the amount of butter in half by spraying the dish first. Skim milk works fine for creating the sauce. Instead of just peas, I use frozen corn, carrots and peas. Crushed crackers can be substituted for breadcrumbs. It’s a highly flexible recipe that tastes 100 times better than one out of a box mix. Plus, it freezes well.

The casserole that my grandma used to make that came from a recipe on a Campbell soup can.

Brown a pound or so of hamburg, mix in a can of mushroom soup, put in a casserole dish, layer the top with Tater Tots, bake at 350* for 40 minutes or until the Taters brown nicely.

Sometimes I’ll throw in green beans, or fresh mushrooms, or broccoli into the soup mix.

I don’t make it often, but I like the Bisquick cheeseburger pie/bake. Here is the recipe. I make it in a square glass baking dish.

This is a fairly common recipe, actually. I just have my own variation.

Brown 2 lbs. of lean hamburger. Cook 32 oz. of elbow macaroni. When Mac is done, stir in 2 lbs. frozen mixed vegetables until thawed and hot. Drain. Stir in 1 large can of mushroom or cream of chicken soup into the mac/ veg mix, then add 1 pint of sour cream. Heat until warmed thoroughly, salt and pepper to taste, and pig out!

I love my chicken and stuffing bake.

Boil enough (2lbs? I don’t really measure) chicken until its done, remove from the water (but save the water), debone and shred/cube it. Mix the chicken with 1 box of chopped spinach (defrosted and drained), 1 can each cream of chicken and cream of mushroom, as many sliced mushrooms as you like, and a good scoop of sour cream. I put fresh chopped onions in, too

Prepare 2 boxes of stove top stuffing with the reserved broth. Layer the chicken mix in a baking dish with the stuffing on top, and bake til bubbly.

@Uasal That’s a keeper, I’ll try it soon and give my critique. haha
We make Thanksgiving dinners all the time here, roast chicken, stuffing, home made cranberry and chunked apple relish, oh my..I could live on Thanksgiving dinners.

The world would be a sadder, dare I say grayer, place without cream of mushroom soup.

My formula for southern greens (AKA soul food goodness)
2lb chopped collard greens
1lb chopped turnip greens
½ lb chopped mustard greens
1 can black eyed peas
Six large sliced carrots
1 pound of bacon (benton’s)
Four cloves of minced garlic
Two cups of chopped celery
16oz of beef stock
½ cup malt vinegar
1/8 cup sriracha sauce

In a large stock pot boil all greens until they have wilted down then simmer for ~hour. Chop and fry the bacon in a skillet until it’s nearly done then transfer the contents to a large crock pot. Drain greens and transfer them to the crockpot, Add everything else and fill with beef stock and water, mix and leave the crock pot on high for ~6 hours. salt to taste…. enjoy!

1 lb macaroni
1 lb chopped up cooked chicken
8 oz smoked gouda cheese sliced up
Ground mustard
Cayenne pepper
2 cups frozen peas and carrots thawed
6 T flour
6 T butter
2 cups chicken stock
1 cup half and half
1 Cup soft bread crumbs
2 T butter

Cook the pasta, drain and set aside
Melt 6 T butter over medium heat
Add Flour, making a roux, toss in a couple of tsp mustard and about ½ tsp cayenne pepper
Add chicken stock and half and half
Stir until just short of boiling, and pretty thick
Add cheese, stir until it melts
Add chicken and peas and carrots
Taste and add salt and pepper as needed
Add macaroni, mix up and let it warm through
Put into 9×13 casserole dish
Melt 2 T butter and stir into bread crumbs
Sprinkle bread crumbs on top
Bake at 350 for 45 – 55 mins, until bubbling and bread crumbs are nicely browned

Not good for you, but good.

I love chicken enchilada casserole served with guacamole and sour cream.

Cooked shredded chicken
salt and pepper to taste
ground cumin, to taste (I like it so tend to use a tablespoon or more.)
Green tomatilla sauce (I like medium, but mild is fine too)
Grated pepperjack cheese
diced onions, sauteed
Tortillas
guacamole
sour cream

Dice the onion and saute until cooked through. Add the shredded chicken and sprinkle with salt, pepper and ground cumin. Stir until just heated.

Place some of the chicken-onion mixture in the center of a tortilla and spoon in a little green sauce. Sprinkle on a little grated cheese. Roll up the tortilla and place seam side down in a casserole dish that you have spread 2 Tbsp. of green sauce in the bottom of. Repeat with rest of the meat mixture and tortillas. Cover the outside of the tortillas with a layer of green sauce, and then with the rest of the cheese.

Bake for 25 min. @ 350 degrees.

Serve with guacamole and sour cream.

I love cheese so much, nobody will ever get me to give up my cheeses, they will have to pry them from my cold, stiff, cold, dead hands. I’m like the NRA for cheese. lol

Green Chile Casserole. This is good for breakfast or dinner.

Tex-Mex.

This isn’t a casserole but it’s fast, delicious and doesn’t have any packaged stuff in it. Which means you have to go to the store. But you can have done that yesterday.

Take a couple of small fresh salmon fillets and slice if necessary into pieces about as big as half of your hand. Don’t slice your hand. Sauté some shiitake mushrooms and two well chopped up garlic cloves in half butter and half oil (not olive oil, too much flavor – use something mild like safflower) and then slap the fillets in the pan with them, skin side down. Add salt, not much. Cover. Strip the strings off some peapods and throw those in too. Wait about four minutes. Squeeze some fresh lemon over the whole panful. Flip the contents of the pan onto a plate. Two plates. Eat.