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Christmas dinner can always be a bit more stressful than any other dinner. There’s so much pressure on one dish and you want to please everyone, so why not put everything in one dish and make it a casserole? Here are the season’s most festive holiday dinners in a casserole dish!
PrintJohn Wayne Casserole
Thank you Insanely Good for the recipe!
Ingredients
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2 cups biscuit baking mix
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1 cup water
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1 lb. ground beef
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1 packet taco seasoning
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¼ cup water
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1 can diced tomatoes with green chilies
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1 green pepper (diced)
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½ cup onion (diced)
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1 can diced chilies
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½ cup sour cream
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½ cup mayonnaise
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2 cups shredded cheddar cheese
Instructions
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Preheat the oven to 350°F. Grease a 9×13-inch baking pan with oil or cooking spray.
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In a large bowl, mix the baking mix with 1 cup of water until everything is combined. Spread the mixture into the bottom of the greased pan and set aside.
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Cook the beef in a large skillet over medium heat until it’s browned. Add the taco seasoning and ¼ cup of water and cook for 3-5 minutes, stirring often. Spread the beef evenly over the baking mix batter and top with the canned diced tomatoes.
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Cook the green pepper and the onion in a skillet over medium heat until the latter is translucent, about 5 minutes. Spread the mixture over the diced tomatoes and spoon the canned diced chilies on top.
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In a bowl, combine the sour cream, mayonnaise, and 1 cup of cheese until everything is blended. Spoon the mixture over the diced chiles. Sprinkle the remaining cheese.
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Bake for 30-35 minutes, or until the cheese has melted. Let it sit for 5 minutes to set before slicing.
Chili Cornbread Casserole
Thank you Belle of the Kitchen for the recipe!
Ingredients
Chili:
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1 + ½ lbs. ground beef
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1 medium onion (chopped)
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2 + ½ tsp chili powder
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1 tsp cumin
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Salt and pepper to taste
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2 cloves garlic (minced)
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1 can crushed tomatoes
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1 + ½ cups frozen corn
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1 can black beans (rinsed and drained)
Cornbread Topping:
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1 cup cornmeal
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1 cup all-purpose flour
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1 tsp salt
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1 Tbsp sugar
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2 tsp baking powder
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¼ tsp baking soda
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1 cup milk
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2 eggs
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6 Tbsp butter (melted and cooled)
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Sour cream and sliced jalapenos for topping
Instructions
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Preheat the oven to 375°F and lightly coat a 2-quart casserole dish with cooking spray.
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Brown the ground beef with onion in a large skillet. Once the meat is cooked and the onion is soft, add in the garlic, chili powder, and cumin. Cook until the garlic is fragrant, about 30 seconds. Add in the crushed tomatoes and corn, then simmer for 5-7 minutes. Remove the mixture from the heat and stir in the black beans. Season with salt and pepper to taste.
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In a large bowl, mix the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together the milk, eggs, and butter. Add the liquid mixture to the dry ingredients and mix until combined.
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Pour the chili into the prepared baking dish and top with cornbread batter. Bake for about 28-35 minutes until the cornbread is lightly golden.
Million Dollar Chicken Casserole
Thank you Plain Chicken for the recipe!
Ingredients
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4 + ½ cups chopped cooked chicken
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4 oz. cream cheese (room temperature)
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1 cup cottage cheese
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½ cup sour cream
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1 can cream of chicken soup
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¼ tsp garlic powder
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1 sleeve Ritz crackers (crushed)
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5 Tbsp melted butter
Instructions
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Preheat the oven to 350°F. Lightly spray a 9×9-inch baking dish with cooking spray and set it aside.
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Combine the chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread the mixture into a prepared pan.
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Combine the crushed crackers and butter and sprinkle it over the chicken mixture.
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Bake uncovered for 30-40 minutes.
New England Lamb Bake
Thank you Taste of Home for the recipe!
Ingredients
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1 Tbsp canola oil
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2 lbs. boneless leg of lamb (cut into 1-inch cubes)
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1 large onion (chopped)
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¼ cup all-purpose flour
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3 cups chicken broth
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2 large carrots (sliced)
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2 large leeks (cut into ½-inch slices)
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2 Tbsp minced fresh parsley
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½ tsp dried rosemary (crushed)
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½ tsp salt
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¼ tsp pepper
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¼ tsp dried thyme
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3 large potatoes (peeled and sliced)
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3 Tbsp butter (melted)
Instructions
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Preheat the oven to 375°F.
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In a Dutch oven, heat the oil over medium heat. Add the lamb and onion and cook, stirring until the meat is no longer pink. Stir in the flour until blended. Gradually add the broth. Bring the mixture to a boil and cook until thickened, about 1-2 minutes. Add the carrots, leeks, 1 tablespoon of parsley, rosemary, salt, pepper, and thyme.
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Spoon into a greased 13×9-inch baking dish. Cover with potato slices and brush with the remaining butter. Return the dish to the oven and bake until the meat is tender and the potatoes are golden, about 30 minutes to 1 hour longer. Cool briefly and sprinkle with the remaining 1 tablespoon of parsley.
Cheesy Sauage and Croissant Casserole
Thank you Southern Living for the recipe!
Ingredients
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1 lb. hot ground pork sausage
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1 + ¼ cups shredded Parmesan cheese
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1 tsp salt
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6 green onions (sliced)
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1 package mini croissants (torn)
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Vegetable cooking spray
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3 cups milk
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1 cup heavy cream
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5 large eggs (lightly beaten)
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2 cups shredded Gruyere cheese
Instructions
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Cook the sausage for about 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss the sausage, Parmesan cheese, salt, green onions, and croissants. Arrange the mixture in a 13×9-inch baking dish coated with cooking spray.
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Whisk the milk, heavy cream, and eggs together and pour it over the sausage mixture. Cover and chill for 8 hours.
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Preheat the oven to 350°F. Uncover the casserole and sprinkle it with Gruyere cheese. Bake for 45 minutes, or until golden. Let it stand for 10 minutes.
Cheese Cracker Topped Squash Casserole
Thank you Southern Living for the recipe!
Ingredients
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3 lbs. yellow squash (chopped)
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2 lbs. zucchini (chopped)
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1 medium onion (chopped)
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2 Tbsp kosher salt
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½ cup sour cream
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½ cup mayonnaise
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1 large egg
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1 block extra-sharp Cheddar cheese (grated)
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½ tsp ground black pepper
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2 cups Goldfish
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2 Tbsp butter (melted)
Instructions
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Preheat the oven to 350°F. Place the first 3 ingredients in a Dutch oven and add the hot water 2 inches above the squash-onion mixture. Add the salt to the Dutch oven and stir to dissolve. Bring the mixture to a boil over medium-high heat. Boil for 10 minutes or until the squash is very tender. Drain the vegetable mixture well and let the vegetables stand at room temperature for 15 minutes.
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Stir the sour cream and mayonnaise together in a large bowl. Lightly beat the egg and stir it into the mayonnaise mixture. Gently stir in the cheese, pepper, and cooked squash mixture. Spoon the mixture into a greased 13×9-inch baking dish.
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Bake the casserole at 350°F for 40 minutes, or until bubbly. Combine the cheese crackers and melted butter and toss to coat. Arrange them over the casserole and bake for 10 more minutes. Remove the dish from the oven and let it stand for 5 minutes before serving.
Which festive holiday dinner are you making this year?
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