Looking for easy weeknight dinners that won’t break the bank? Spaghetti casserole is a dish that will please the whole family. It’s savory and rich and requires just 30 minutes of prep time.
With just a few basic, inexpensive ingredients, you will have a hearty dinner and likely leftovers for lunches the next day.
This recipe for Chicken Spaghetti Casserole includes chicken, mushrooms and, of course, plenty of cheese! By using cooked chicken breast (such as from a rotisserie chicken or precooked chicken from the grocery store) you will save even more time.
Start by sauteing your onion and bell pepper, then your mushrooms. Add in your chicken broth, cream of mushroom soup, cheese, mayonnaise, and spices like paprika and pepper. (You can even add in a dash of Frank’s RedHot Original hot sauce here if you like a little kick!)
Next, add your cooked spaghetti to the baking dish, and mix it with your sauce. Sprinkle panko bread crumbs on top for a bit of crunch, then bake for 30 minutes or so.
Find the full recipe at Eating Well.
You can customize this recipe to your liking, such as by swapping out chicken for beef, or keeping it totally vegetarian.
Or try this recipe for Million Dollar Spaghetti Casserole from Spend with Pennies. This recipe calls for Italian sausage, and instead of using mayonnaise and fontina cheese, you will use sour cream, cottage cheese, cream cheese and mozzarella cheese. Yes, that’s a ton of cheese, but there’s a reason they call it the Million Dollar Spaghetti Casserole!
By using a tomato sauce base rather than cream of mushroom soup and chicken broth, you get something like a lasagna-baked spaghetti hybrid. Top the casserole with pats of butter and let it bake for 30-45 minutes.
Spaghetti casseroles can be made in your slow cooker too. This recipe from The Chunky Chef comes together with ground chuck, canned tomato sauce, and dried herbs like thyme and basil. You can experiment and see which version turns out to be your family’s favorite!
This article originally appeared on SimpleMost.com and was syndicated by MediaFeed.org.
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3 exciting twists on your classic Thanksgiving green bean casserole
Green bean casserole — it’s a Thanksgiving staple as beloved as the turkey. Created in 1955 by Campbell test kitchen chef Dorcas Reilly, it remains one of the most popular holiday side dishes out there.
According to a Campbell’s representative, green bean casserole recipes were viewed on their website more than 6 million times back in 2018, and the side dish is present at 20 million Thanksgiving dinners each year.
Campbell’s
From adding bacon and cheddar to giving it an Italian twist, here are a few ways to jazz up this popular dish for Thanksgiving.
Deagreez / istockphoto
This recipe for Green Bean Casserole Italiano calls for the addition of sun-dried tomatoes, Italian seasoning and mozzarella cheese.
Ingredients:
- 2 cans (10 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup or Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
- 1 cup milk
- 1/2 cup shredded mozzarella cheese
- 1/2 cup chopped well-drained sun-dried tomatoes in olive oil
- 1/4 teaspoon ground black pepper
- 2 teaspoons Italian seasoning, crushed
- 8 cups cooked green beans or 4 cans (14.5 ounces each) any style Del Monte Green Beans, drained
How to Make It:
- Stir the soup, milk, half the cheese, 6 tablespoons tomatoes, black pepper, Italian seasoning, beans and 1 1/3 cups onions in a 3-quart baking dish.
- Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer). Stir the bean mixture. Sprinkle with the remaining cheese, onions and tomatoes.
- Bake for 5 minutes or until the onions are golden brown.
Campbell’s
If you believe everything is better with bacon, you might want to consider adding it to your Green Bean Casserole! This recipe for Bacon and Cheddar Green Bean Casserole calls for six slices of bacon and half a cup of cheddar cheese.
Ingredients:
- 2 cans (10 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup or Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
- 1 cup milk
- 1/2 cup shredded Cheddar cheese
- 6 slices bacon, cooked and chopped (about 6 tablespoons)
- 1/4 teaspoon ground black pepper
- 8 cups cooked green beansor 4 cans (14.5 ounces each) any style Del Monte Green Beans, drained
- 2 2/3 cups French’s French Fried Onions
How to Make It:
- Stir the soup, milk, half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
- Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer). Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon.
- Bake for 5 minutes or until the onions are golden brown.
Campbell’s
This Green Bean Mushroom Madeira Casserole recipe calls for Madeira wine and mascarpone cheese for a pretty intriguing twist!
Ingredients:
- 2 cups cubed Italian bread
- 2 tablespoons olive oil
- 4 tablespoons butter, melted
- 1 package (8 ounces) sliced mushrooms
- 2 large shallot, cut in half lengthwise and thinly sliced (about 1 cup)
- 2 cloves garlic, finely chopped
- 1/2 cup Madeira wine
- 2 cups Swanson Chicken Broth or Swanson Organic Chicken Broth or Swanson Natural Goodness Chicken Broth
- 8 cups green beans, trimmed and cut in half
- 1 container (8 ounces) mascarpone
- 2 tablespoons all-purpose flour
How to Make It:
- Place the bread and olive oil into a food processor. Cover and process until the mixture resembles coarse crumbs.
- Heat half the butter in a 12-inch skillet over medium-high heat. Add the mushrooms, shallots and garlic and cook for 5 minutes or until the mushrooms and shallot are tender, stirring occasionally.
- Increase the heat to high. Stir in the wine and heat to a boil. Cook until the wine is reduced by half. Add the broth and green beans and heat to a boil. Cook for 10 minutes or until the beans are tender, stirring occasionally. Stir in the mascarpone and cook until melted
- Stir the flour and remaining butter in a small bowl until smooth. Stir the flour mixture in the skillet. Spoon the bean mixture into a shallow 2 1/2-quart casserole. Sprinkle with the bread crumb mixture.
- Heat the broiler to low. Broil 4 inches from the heat for 4 minutes or until the bread crumb mixture is golden brown.
Will you be sticking with the classic casserole or making one of these new versions this year?
Campbell’s
Butterball
Featured Image Credit: ALLEKO/iStock.
