Grandma’s best casseroles

The ultimate grandma-approved comfort food recipes

The recipe makes one large casserole and one 8-inch round casserole. It can be halved easily, or freeze one casserole for later.

Ingredients

• 4 large skinless, boneless chicken breast halves (or 5-6 cups of any cooked, chopped chicken)

• water to cover

• salt and ground black pepper to taste

• 2 (15 ounce) cans mixed vegetables (such as Veg-All), drained

• 2 (10.5 ounce) cans cream of chicken soup

• 1 large onion, finely chopped

• 1 (8 ounce) container sour cream

• 1 (8 ounce) can sliced water chestnuts, drained

• 1 cup shredded Cheddar cheese

• 1 sleeve buttery round crackers (such as Ritz), crushed

• 2 tablespoons butter, cubed, or to taste

Directions Grandma’s Chicken Casserole

1. Preheat the oven to 400 degrees F (200 degrees C).

2. If using fresh chicken, place chicken in a large pot and cover with water. Season with salt and pepper. Bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop chicken into small pieces.

3. Mix together chopped chicken, canned vegetables, chicken soup, onion, sour cream, water chestnuts, and cheese in a large bowl until well combined; pour into a 9x13-inch baking dish. Sprinkle crushed crackers over the top and dot with butter.

4. Bake in the preheated oven until filling starts to bubble and topping browns, about 30 minutes.

Grandma Kay’s Chicken Enchiladas

Ingredients

• 8 skinless, boneless chicken breast halves

• 1 (8 ounce) package shredded Colby-Monterey Jack cheese

• ½ (4 ounce) can chopped green chile peppers, drained (Optional)

• 24 flour tortillas

• 2 (10.75 ounce) cans cream of chicken soup

• 2 cups half and half

• 1 cup chicken broth

• 1 (8 ounce) package shredded Colby-Monterey Jack cheese, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.

2. Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.

3. Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.

4. In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded ColbyMonterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.

5. Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.

Grandma’s Hamburger Casserole

Ingredients

• 1 pound ground beef

• 2 (15 ounce) cans tomato sauce

• 1 teaspoon white sugar, or to taste

• 1 teaspoon garlic salt, or to taste

• 1 teaspoon salt, or to taste

• 1 (8 ounce) package egg noodles

• 1 cup sour cream

• 3 ounces cream cheese, softened

• 1 large white onion, finely diced

• ½ cup shredded sharp Cheddar cheese, or more to taste

Directions

1. 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.

2. Mix tomato sauce, sugar, garlic salt, and salt into the ground beef; simmer until flavors blend, about 20 minutes. Remove from the heat and cover the skillet.

3. While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 7 to 9 minutes. Drain.

4. While the egg noodles are cooking, preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

5. Mix sour cream, cream cheese, and onion together in a bowl.

6. Layer 1/2 of the egg noodles into the prepared casserole dish. Top with 1/2 of the sour cream mixture, then 1/2 of the ground beef mixture. Repeat layers once more. Sprinkle Cheddar cheese over top.

7. Bake in the preheated oven until cheese is melted and golden brown, 25 to 30 minutes.