2022 More 9X13 Inch Casseroles
1 (15.25 Ounce) Package Yellow Cake Mix
1 Cup Cherry-Flavored Soft Drink
3 Large Eggs
⅓ Cup Vegetable Oil
1 Teaspoon Almond Extract
⅓ Cup Cherry-Flavored Soft Drink
½ Cup Unsalted Butter
¼ Cup Cocoa Powder
2 ½ Cups Powdered Sugar
¼ Teaspoon Almond Extract
Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with cooking spray.
Step 2 Combine cake mix, cherry soft drink, eggs, oil, and almond extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pan.
Step 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28minutes. Remove from the oven and let cool completely, at least 30 minutes.
Step 4 Combine cherry soft drink, butter, and cocoa powder in a saucepan over medium heat and bring to a boil. Stir and remove from heat.
Step 5 Place powdered sugar into a bowl and pour hot cherry mixture on top. Mix until smooth. Stir in almond extract and allow to cool frosting lightly. Spread over the cake.
Chicken Mexicali Casserole
Nonstick Cooking Spray
1 Tablespoon Olive Oil
2 Pounds Ground Beef Or Chicken
1 Medium Onion, Diced
2 Teaspoons Chili Powder
2 Teaspoons Cumin
2 Teaspoons Garlic Powder
1 Teaspoon Sea Salt
1 (15 Ounce) Can Black Beans, Drained
1 (15 Ounce) Can Whole Kernel Corn, Drained(Optional)
1 (15 Ounce) Can Diced Tomatoes And Green Chiles
1 (14 Ounce) Can Tomato Sauce
7 (6 Inch) Flour Tortillas, Or As Needed
3 Cups Shredded Mexican Blend Cheese
Step 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
Step 2 Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken or beef and onion. Cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt. Add black beans, corn, tomatoes, and tomato sauce; stir until well combined.
Step 3 Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.
Step 4 Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish, and spread into a thin layer. Cover with ½ Cup Cheese, Lay about half of the tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Add remaining meat mixture over the tortilla layer. Cover with ½ cup cheese. Top with remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.
Step 5 Cover with remaining shredded cheese. Spray a piece of foil with nonstick cooking spray, and set the sprayed side against the cheese to cover the casserole dish (this helps prevent “cheese loss” when you remove the foil).
Step 6 Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.
2 Large Granny Smith Apples – Peeled, Cored, And Sliced Into 1/8-Inch Thick Slices
4 Tablespoons Firmly Packed Brown Sugar
2 Teaspoons Lemon Juice
1 Teaspoon Ground Cinnamon
1 Cup Rolled Oats
½ Cup All-Purpose Flour
½ Cup Firmly Packed Brown Sugar
½ Teaspoon Ground Cinnamon
½ Teaspoon Kosher Salt
6 Tablespoons Unsalted Butter, Softened
3 Cups All-Purpose Flour
3 Teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 ½ Cups White Sugar
1 Cup Unsalted Butter, Softened
4 Large Eggs, At Room Temperature
1 (15 Ounce) Can Pumpkin Puree
½ Cup Unsweetened Applesauce
½ Cup Sour Cream, At Room Temperature
2 Teaspoons Vanilla Extract
Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9×13-inch pan.
Step 2 Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
Step 3 Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
Step 4 Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
Step 5 Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
Step 6 Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
Step 7 Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing. Serves 16
Chicken Leek Casserole
1 Pound Boneless, Skinless Chicken Thighs
1 Large Leek, Sliced
2 Medium Carrots, Chopped
1 Stalk Celery, Chopped
1 Cup Peas
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Minced Garlic
2 Teaspoons Minced Shallot
2 Teaspoons Dried Tarragon
2 Teaspoons Kosher Salt Or To Taste
1 Teaspoon Dried Basil
1 Teaspoon Ground Black Pepper
2 Leaf Bay Leaves
2 ½ Cups Cream
6 Tablespoons Salted Butter
4 Tablespoons All-Purpose Flour
1 Cup Heavy Whipping Cream
1 ½ Teaspoons Dijon Mustard
1 (17.5 Ounce) Package Frozen Puff Pastry, Thawed
1 Large Egg, Beaten
Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 2 Place chicken thighs, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves into a large pan. Pour in milk and stir to blend ingredients. Bring to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and allow to cool slightly. Strain off milk and set aside in a bowl. Separate chicken and vegetables into two bowls. Tear chicken into rough chunks when cool enough to handle.
Step 3 Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden, making a roux. Gradually add the strained milk, stirring until you have a sauce. Stir in heavy cream and Dijon mustard, then add the chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.
Step 4 Pour chicken mixture into the prepared baking dish. Roll out the puff pastry and overlap the pieces to cover the casserole. Glaze the pastry with beaten egg and make several vents in the pastry using a sharp knife.
Step 5 Bake in the preheated oven until golden, 30 to 40 minutes.