The king of comfort food

For an easy and hearty dinner everyone will love, count on a casserole

Cabbage Roll Casserole Ingredients

• 2 pounds ground beef

• 3 ½ pounds chopped cabbage

• 1 (29 ounce) can tomato sauce

• 1 cup chopped onion

• 1 cup uncooked white rice

• 1 teaspoon salt

• 2 (14 ounce) cans beef broth

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

3. Combine cabbage, tomato sauce, onion, rice, and salt in a large mixing bowl. Stir in cooked ground beef. Pour mixture into a 9x13-inch baking dish, then pour beef broth over top.

4. Cover and bake in the preheated oven for 1 hour. Stir, recover, and bake until cabbage is tender and rice is done, 20 to 30 minutes more.

Quick and Easy Green Chile Chicken Enchilada Casserole Ingredients

• 4 skinless, boneless chicken breast halves

• garlic salt to taste

• 18 (6 inch) corn tortillas, torn in half

• 1 (28 ounce) can green chile enchilada sauce

• 1 (16 ounce) package shredded Monterey Jack cheese

• 1 (8 ounce) container reduced fat sour cream

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool, shred, and set aside.

3. Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.

4. Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top. Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce. Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce

5. Cover and bake in the preheated oven for 45 minutes. Cool slightly before serving.

Chef John’s Tuna Noodle Casserole Ingredients

• 3 tablespoons unsalted butter

• ½ cup finely diced yellow onion

• 1 ½ teaspoons kosher salt, divided

• 3 tablespoons all-purpose flour

• 4 cups cold milk

• 1 cup shredded white Cheddar cheese

• 1 (12 ounce) package dry egg noodles

• 2 (5.5 ounce) cans tuna packed in olive oil, drained and crumbled, or to taste

• ¾ cup frozen peas, thawed and drained

• 1 pinch cayenne pepper

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon Worcestershire sauce

• ½ cup plain bread crumbs

• ½ cup grated Parmigiano-Reggiano cheese

• 2 tablespoons olive oil

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.

2. Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.

3. Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.

4. Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.

5. Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.

6. Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.

Chef’s Notes:

You can use melted butter instead of olive oil for the topping. Cook egg noodles for 1 minute less than their individual package instructions call for.

If you have them around, you can use crushed up potato chips as a topping instead of bread crumbs.