3 Quick and Easy Casseroles to Get You through the Rest of Winter

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Depending on where you live, this winter may have been pretty harsh. In fact, you may feel worn down, defeated, and ready for it to just end already. Spring can’t come soon enough! And if you’re a believer in a groundhog’s ability to predict the future, then you know we have a bit of ways to go until this winter becomes a thing of the past. So, in the meantime, why not whip up some yummy casseroles to keep you and your family warm and toasty, even when outside is anything but.

Here are 3 delicious casseroles to ease your winter blues:

1. Chicken Enchilada Casserole


8 taco-sized flour tortillas, cut into quarters

2 cups of cooked and diced chicken

2 cups of cheddar or Mexican blend cheese, shredded

1 (15-ounce) can black beans, rinsed and drained

2 cups enchilada sauce (red or green, whatever you prefer!)

For garnish (optional):

Tomato, diced

Onion, diced

Black olives, sliced

Fresh cilantro, chopped

Sour cream


Preheat oven to 350 and grease an 8×8 baking dish. Cover bottom of dish with ½ cup of enchilada sauce. Then, add these ingredients in layers in the following order: 8 tortilla quarters, ⅔ cup of chicken, ⅓ of the black beans, ½ cup of the cheese, and ⅓ cup of enchilada sauce, and repeat this step two more times. Layer remaining tortilla quarters then remaining enchilada sauce. Top with remaining cheese and cover dish with foil. Bake for 30 minutes, then uncover and bake for 10 more minutes, until cheese is slightly browned and melted. Remove from oven, add desired toppings, and serve!

2. Tuna Noodle Casserole


For topping:

⅓ cup breadcrumbs

2 tablespoons butter, melted

For filling:

8 ounces dry egg noodles

½ head broccoli, chopped

2 (3-ounce) cans tuna, drained and flaked with a fork

For sauce:

4 tablespoons butter

¼ cup flour

¾ teaspoon basil

½ teaspoon oregano

⅛ teaspoon salt

Pinch of thyme

3 ½ cups milk

⅔ cup grated parmesan cheese


Preheat oven to 350 and lightly grease a 9×9 baking dish. For the topping, in a small bowl, combine melted butter and breadcrumbs, then set aside. To start the filling, in a large pot, cook egg noodles according to package directions, until al dente; drain and set aside. Next, in a medium pot, bring some water to a boil and cook broccoli until tender; drain and set aside. In the used broccoli pot over medium heat, melt 4 tablespoons of butter, then whisk in flour, basil, oregano, salt, and thyme. Slowly add milk, whisking constantly until sauce thickens. Remove sauce from heat and whisk in cheese until combined. Add cooked noodles back into the large pot you cooked them in, then stir in sauce, tuna, and cooked broccoli until combined. Pour mixture into prepared baking dish and cover with prepared breadcrumb topping. Bake uncovered for 25 minutes, then serve.

3. Biscuits and Gravy Casserole



1 tablespoon olive oil

½ pound ground breakfast sausage

¼ cup flour

2 cups milk

Salt and pepper, to taste


1 egg + 4 egg whites

1 ¼ cup cheddar cheese, shredded

½ cup milk

½ (16.3-ounce) can refrigerated biscuits, cubed


Preheat oven to 350 and grease an 8×8 baking dish. For the gravy, in a large pan over medium-high heat, add oil. Once oil is heated up, add sausage and cook until browned and completely cooked; drain most of the grease out. Turn heat down to medium and slowly add in flour, stirring to evenly coat sausage. Pour in 2 cups of milk and continue cook for about 5 minutes, whisking constantly, until gravy thickens and starts to simmer. Remove from heat, season with salt and pepper, and set aside; the gravy will continue to thicken a little. For the casserole, in a small bowl, whisk eggs, cheese, and milk together. Layer biscuit pieces on the bottom of the prepared baking dish, then top with ⅓ of the gravy mixture, followed by all of the egg mixture. Top with the remaining gravy mixture and bake, uncovered, for about 35-40 minutes, or until edges start to brown and middle of the casserole sets. Remove from oven, let cool for 5 minutes, then enjoy!