Diva Tasting: 2022 Casseroles for Everyone….

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9X13 Inch Casseroles for 2022

Tuna Noodle


1 (12 Ounce) Package Egg Noodles

4 ¼ Teaspoons Kosher Salt, Divided

4 Tablespoons Salted Butter, Divided

5 Teaspoons Olive Oil, Divided

1 (8 Ounce) Package Sliced Fresh Mushrooms

1 Small White Onion, Minced

¼ Cup All-Purpose Flour

2 Cups Milk

1 ½ Cups Chicken Stock

2 Tablespoons Lemon Juice

1 Teaspoon Dijon Mustard

½ Teaspoon Ground Black Pepper

1 ½ Cups Shredded White Cheddar Cheese

1 Cup Frozen Sweet Peas

2 (6 Ounce) Cans Tuna, Drained

1 Cup Panko Bread Crumbs

¼ Teaspoon Ground Paprika

2 Tablespoons Finely Chopped Fresh Parsley


Step 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.

Step 2 Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.

Step 3 Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.

Step 4 Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.

Step 5 Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.

Step 6 Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve. Serves 8

Bread Pudding


For the Pudding:

4 Large Eggs

4 Cups Half N Half

1 Cup White Sugar

1 Cup Light Brown Sugar

¾ Cup Heavy Cream

4 Tablespoons Unsalted Butter, Melted And Cooled

2 Tablespoons Vanilla Extract

½ Teaspoon Salt

1 (16 Ounce) Loaf Sourdough Bread

14 Ounces Brioche

2 Tablespoons White Sugar

2 Tablespoons Light Brown Sugar

¾ Teaspoon Ground Cinnamon

For the Bourbon Sauce:

1 Large Egg

½ Cup Heavy Cream

1 Cup White Sugar

½ Cup Unsalted Butter

2 Tablespoons Bourbon

¼ Teaspoon Salt


Step 1 Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.

Step 2 Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.

Step 3 Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish with butter.

Step 4 After soaking, spoon bread mixture into the prepared baking dish.

Step 5 Bake in the preheated oven for 55 minutes.

Step 6 Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.

Step 7 Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).

Step 8 Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.

Step 9 While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.

Step 10 Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.

Step 11 Cut the pudding into squares and serve with warm bourbon sauce. Serves 12

Bruschetta Chicken Casserole


Cooking Spray

1 Cup Uncooked Orzo Pasta

1 Cup Chicken Broth

4 Tablespoons Butter, Melted, Divided

4 Cloves Garlic, Minced

¾ Teaspoon Salt, Divided

¼ Teaspoon Ground Black Pepper

2 Cups Halved Cherry Tomatoes

1 Pound Skinless, Boneless Chicken Breast Halves

1 Teaspoon Italian Seasoning

¼ Teaspoon Red Pepper Flakes

1 Cup Shredded Mozzarella Cheese

¼ Cup Fresh Basil Pesto

¼ Cup Balsamic Glaze

2 Tablespoons Thinly Sliced Fresh Basil Or Basil Chiffonade


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.

Step 2 Spread orzo evenly in the prepared baking dish. Add broth, 2 tablespoons melted butter, garlic, 1/2 teaspoon salt, and pepper; stir to combine. Spread tomatoes evenly over top.

Step 3 Place chicken breasts on a cutting board and trim any visible fat. Drizzle remaining 2 tablespoon melted butter over chicken, then sprinkle with Italian seasoning, remaining 1/4 teaspoon salt, and red pepper flakes. Place chicken over the tomatoes and cover the baking dish with foil.

Step 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 5 Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.

Step 6 Drizzle pesto and balsamic glaze over each serving and garnish with basil.

Peach Cobbler Coffee Cake


For the Topping:

1 Cup All-Purpose Flour

1 Cup Finely Chopped Pecans

½ Cup White Sugar

½ Cup Brown Sugar

2 Teaspoons Ground Cinnamon

¼ Teaspoon Salt

½ Cup Unsalted Butter, Cut Into Pieces And Softened

For the Peach Filling:

4 Medium (Blank)S Peaches, Peeled And Thinly Sliced

1 Cup Brown Sugar, Divided

1 Tablespoon Cornstarch

1 Teaspoon Ground Cinnamon

For the Cake:

1 ¾ Cups White Sugar

¾ Cup Unsalted Butter, Softened

1 Tablespoon Vanilla Extract

1 Teaspoon Salt

3 Large Eggs, At Room Temperature

4 Cups All-Purpose Flour

2 ½ Teaspoons Baking Powder

1 ¼ Cups Buttermilk

¾ Cup Sour Cream


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9×13-inch baking pan with parchment paper. (Allow 1 inch or so of parchment to hang over the sides of the pan if you wish to remove your cake from the pan to slice and serve.)

Step 2 Prepare the topping: Whisk together flour, pecans, white and brown sugars, cinnamon, and salt in a medium bowl. Add butter pieces and use a fork to work them into the dry mixture, stirring and cutting until combined. Refrigerate topping mixture until needed.

Step 3 Prepare the peach filling: Combine peach slices, 1/2 cup brown sugar, cornstarch, and cinnamon in a medium saucepan; gently toss to combine and coat. Place the pan over medium heat; cook, stirring occasionally, until the sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Remove from heat and set aside to cool.

Step 4 Prepare the cake: Beat together sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment until combined and fluffy, 4 to 5 minutes. Mix in eggs, 1 at a time, beating well after each addition.

Step 5 Combine flour and baking powder in a separate bowl. Whisk together buttermilk and sour cream in another separate bowl.

Step 6 Add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture, beating at a low speed to combine.

Step 7 Pour about 2/3 of the batter into the prepared pan. Sprinkle the remaining 1/2 cup of brown sugar from the filling over the batter; use a silicone spatula to gently smooth into an even layer. Spoon the peach filling evenly over the brown sugar; again, use a silicone spatula to gently smooth into an even layer. Spread the remaining batter over the peach filling. Sprinkle the topping mixture evenly over the cake.

Step 8 Bake cake in the preheated oven until golden brown at the edges and cooked through, 70 to 80 minutes, rotating the pan halfway through baking. (Cover the pan with aluminum foil after the first hour of baking if the topping looks dark enough.) Transfer the pan to a wire rack to cool for at least 30 to 40 minutes before slicing.

3 Meat Breakfast Casserole


Cooking Spray

3 Medium English Muffins, Split

12 Large Eggs

2 Cups Milk

½ Teaspoon Salt

¼ Teaspoon Ground Black Pepper

¼ Teaspoon Garlic Powder

¼ Teaspoon Onion Powder

¼ Teaspoon Ground Mustard

½ Pound Cooked Ham, Diced

½ Pound Bacon Crisped And Chopped

1 Pound Mild Sausage Cooked And Crumbled

3 Cups Shredded Cheddar Cheese, Divided

¼ Cup Chopped Green Onions


Step 1 Spray a 9×13-inch baking dish with cooking spray.

Step 2 Arrange English muffin halves in a single layer in the bottom of the baking dish.

Step 3 Whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and mustard in a bowl until well combined. Pour egg mixture over English muffins in the baking dish. Sprinkle chopped ham and 1 cup Cheddar cheese on top of the egg mixture.

Step 4 Cover with foil and refrigerate overnight.

Step 5 Preheat the oven to 400 degrees F (200 degrees C).

Step 6 Bake in the preheated oven until eggs are set, 30 to 35 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and chopped green onions. Slice and serve.

Breakfast Cobbler


6 Large Granny Smith Apples – Peeled, Cored And Sliced

3 Tablespoons White Sugar

2 Teaspoons Ground Cinnamon

1 Cup All-Purpose Flour

1 Cup White Sugar

1 Large Egg

1 Teaspoon Baking Powder

¼ Cup Water


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Combine 3 tablespoons sugar and cinnamon in a bowl.

Step 2 Layer apples in an ungreased 9×13-inch baking pan, sprinkling each layer with cinnamon-sugar.

Step 3 Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples. Lightly sprinkle water over top.

Step 4 Bake in the preheated oven until topping is golden brown, about 30 minutes.


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