Table Talk Tuesday: CASSEROLES!

Broccoli Cheese Bake

2 tablespoons olive oil
1 medium onion, sliced
1 medium red bell pepper, sliced
8 ounces sliced fresh mushrooms
½ teaspoon salt, divided
¼ teaspoon black pepper
6 tablespoons all-purpose flour
3 cups low-fat milk, warmed
7 cups frozen broccoli florets, thawed and drained on paper towels
½ cup shredded Cheddar cheese
¼ cup shredded Romano cheese, divided
1 cup fresh whole-grain bread crumbs
1 tablespoon butter, cut into pieces
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, mushrooms, ¼ teaspoon salt, and black pepper; cook and stir until begins to brown, 12 to 15 minutes.
Sprinkle flour over mushroom mixture; stir until well combined, about 1 minute. Add milk and remaining ¼ teaspoon salt; bring to a boil, stirring frequently, until slightly thickened, about 3 minutes. Stir in broccoli, Cheddar cheese, and 2 tablespoons Romano cheese. Transfer to the prepared baking dish.
Toss bread crumbs with remaining 2 tablespoons Romano cheese; sprinkle over casserole and dot with butter.
Bake in the preheated oven, uncovered, until top is golden and casserole is bubbling, about 40 minutes. Cool before serving, 5 minutes.

1 (16 ounce) package uncooked pasta shells
2 (5 ounce) cans tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 ¼ cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon crushed garlic
4 slices processed American cheese
1 ½ cups crushed potato chips
Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.

2 cups uncooked egg noodles
½ pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
16 ounces pizza sauce
1 cup sliced pepperoni sausage
1/4 cup milk
1 cup shredded mozzarella cheese
Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
Preheat the oven to 350 degrees F (175 degrees C).
Heat a medium skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain excess fat from the skillet. Stir in cooked egg noodles, pizza sauce, pepperoni, and milk until well combined. Pour mixture into a 2-quart casserole dish.
Bake in the preheated oven for 20 minutes. Sprinkle with cheese and continue baking until cheese is melted, 5 to 10 more minutes.

1 pound lean ground beef
1 (10.5 ounce) can condensed cream of mushroom soup
¾ cup milk
½ cup chopped onion
salt and ground black pepper to taste
3 cups peeled and thinly sliced potatoes
1 cup shredded Cheddar cheese
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
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.
Mix condensed soup, milk, onion, salt, and pepper in a medium bowl until combined.
Alternately layer the potatoes, soup mixture, and browned ground beef in a 2-quart baking dish. Cover the dish tightly with foil.
Bake in the preheated oven until potatoes are tender, about 1 to 1 ½ hours.
Remove foil, sprinkle Cheddar cheese on top, and continue baking until cheese is melted and bubbly, 5 to 10 minutes.

1 teaspoon salt, or to taste
12 ounces egg noodles
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 ½ cups cold milk
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup diced red bell pepper
½ cup diced green bell pepper
¼ cup chopped green onions
1 teaspoon garam masala or curry powder
1 teaspoon dried tarragon
1 cup shredded pepper Jack cheese
3 cups cubed skinless cooked turkey
5 ounces crushed potato chips
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until almost cooked through yet still firm to the bite, about 4 minutes, stirring occasionally. Drain.
Melt butter in a large saucepan over medium heat. Whisk in flour; cook and stir until light golden, about 3 minutes.
Pour in milk, whisking constantly. Stir in soup, bell peppers, green onions, garam masala, and tarragon; bring to a simmer and cook for 2 minutes. Off heat, stir in pepper Jack cheese until melted and incorporated.
Combine cheese mixture, turkey, and noodles in a large bowl until evenly incorporated; pour into a large casserole dish. Sprinkle chips on top, slightly pressing down with the tines of a fork.
Bake in the preheated oven until top is golden brown and sauce is bubbling, about 30 minutes.

cooking spray
2 (7 ounce) cans whole poblano peppers, drained (see note)
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
2 large eggs (see note)
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk, or as needed
1 (8 ounce) can enchilada sauce or tomato sauce
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish with cooking spray.
Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.