Bring on the Casseroles!

Casseroles are comfort food at its finest. Just the word "casserole" brings to mind images of beautiful glass baking pans and slow cookers full of homemade goodness. All you have to do is close your eyes and call up your "smell memory" to instantly bring those yummy dishes to mind. Need a potluck dish, funeral dish, or a dish to feed a hungry bunch? Yep, casseroles are the traditional go-to!

Most cooks have a favorite tried-and-true casserole or two that they know will get rave reviews and result in an empty dish. Now that autumn is here and the weather is getting cooler for most of us, what are some of your best casserole dishes? Here are a few of mine.

Thanks for stopping by The Kitchen Counter, friends. Love to you all!

~ Lynnwood Earl

Tuna-Mac Casserole

1 Box Macaroni & Cheese

1 Can Cream of Mushroom Soup

1 Can of Tuna in Water (5 oz.), drained

Milk

1 Tsp. Minced Garlic

1/2 Cup Finely Diced Onion

1 Cup Frozen Peas and Carrots

1/2 Tsp Black Pepper

1 Cannister of French-Fried Onions

Preheat the oven to 325 degrees. Prepare the macaroni and cheese as directed on the box. Add the cream of mushroom soup, drained tuna, minced garlic, diced onion, and black pepper. Mix well and heat over medium-low. If needed, add a little milk for desired creaminess. Once the mixture starts to bubble, add the frozen peas and carrots and heat thoroughly. Turn off the heat and pour the contents into a 9x9" square baking pan. Sprinkle the top with the French-fried onions. Bake at 325 degrees for 25-30 minutes.

For a larger crowd, just double the ingredients, use a 13x9" rectangular baking pan, and increase the baking time by 5-10 minutes.

Chicken and Dressing Casserole

3-4 Good-Sized Pieces of Chicken (thighs and breasts - about 2 lbs.)

2 Cups of Chicken Broth

3 Stalks of Celery, finely diced

1 Small Onion, finely diced

1 Stick of Butter

1/2 Pan of Cornbread, crumbled (do not use sweet cornbread)

1 Can of Cream of Chicken soup

1 Tsp Salt

1/2 Tsp Poultry Seasoning (plus more to taste if desired)

1/2 Tsp Black Pepper

1/4 Tsp Garlic Powder

3 Eggs, boiled, peeled, and diced

Preheat the oven to 350 degrees.

Slowly cook chicken breasts in the broth over medium-low heat in a covered pot until cooked through, being careful not to overcook. You want the chicken to be done, but not tough or rubbery. Remove the chicken from the broth and allow to cool. Shred the chicken into bite-sized pieces. Cover with foil and set aside.

Sauté the diced celery and onion in butter until onion is translucent.

To the chicken broth add the cream of chicken soup, salt, poultry seasoning, black pepper, and garlic powder. Mix together well.

In a large mixing bowl, combine crumbled cornbread, shredded chicken, sautéed veggies in butter, chicken stock mixture, and boiled eggs. Mix thoroughly. Spoon the mixture into a greased/buttered baking dish and bake uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from the oven and let rest 15-20 minutes before serving.

Optional: Serve with chicken or turkey gravy for extra flavor and creaminess.

Southern Squash Casserole

2 TBSP Butter

4 Small Yellow Squash, sliced (about 6 cups total)

1 Small Onion, diced

1 Red Bell Pepper, diced

½ Tsp Salt

¼ Tsp Black Pepper

2 Eggs

1 Cup Cheddar Cheese, shredded

¼ Cup Sour Cream

¼ Cup Mayonnaise

¾ Cup Butter Crackers (such as Ritz), crushed - about 18 or so

Preheat oven to 350 degrees.

Spray an 8- or 9-inch square baking dish with cooking spray and set aside.

Melt 1 tablespoon of the butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes or until vegetables are tender. Remove from heat and season with salt and pepper.

In a mixing bowl, whisk together the eggs, shredded cheese, sour cream, and mayonnaise. Stir the egg mixture into the squash mixture, and transfer all to the prepared baking dish.

In a separate bowl, combine crushed crackers with the remaining tablespoon of melted butter. Sprinkle buttered cracker crumbs over the top of the casserole. Bake at 350 degrees for 30-35 minutes, or until casserole is set and topping is golden brown.

To make a 13"x9"-sized dish, double the ingredients and increase the baking time by 10 minutes.