You don't get much easier than this recipe from Jan Valdez of Chicago! Saute a few ingredients, stir in cream cheese to make a sauce, and dump it all over frozen pierogis in a casserole dish. (You don't even need to thaw the pierogis!)
A blanket of gooey cheese and the oven-crisped pepperoni make this casserole a guaranteed kid pleaser. Of course, you can switch up the ingredients as easily as the toppings on a pizza. Classics like sweet pepper, black olives and sausage are all fair game—but we’d hold the anchovies!
This might be the easiest casserole you ever make, with just four ingredients and 15 minutes of prep time. The recipe comes from an Elkader, Iowa, reader who entered it in the Midwest Living® "Heavenly Hotdish" contest. Kids of all ages will probably douse the stick-to-your-ribs meal with ketchup.
Rich cream sauce stands in for canned soup in Minnesota chef Amy Thielen's spin on classic chicken and wild rice hotdish. The recipe comes from Amy's book The New Midwestern Table (clarksonpotter.com).
This is a great recipe for entertaining. If you're thinking about holding a wine-tasting party, the flavors of the red meat sauce and cheese-spinach layers in this colorful lasagna will complement the wines.
This six-ingredient hotdish recipe from an Appleton, Wisconsin, reader features an all-star lineup of Wisconsin foods, including bratwurst, cheddar cheese and potatoes. "It's a quick, easy recipe," our reader says. "There's not much you can mess up."
A Waukegan, Illinois, reader contributed this homespun ground beef-and-noodle hotdish recipe. She said it is one of her favorites to take to church suppers. Make-ahead directions are included at the end of the recipe.
Joe Schadler of Celebration River Cruises in Moline, Illinois, loves this make-ahead chicken casserole with its sweet-tart flavor. Off-the-shelf ingredients such as bottled French salad dressing and canned cranberry sauce make it a snap to put together.
This Italian-flavored dish was one of the winners in Midwest Living®'s "Heavenly Hotdish" contest. The recipe comes from a Maryland Heights, Missouri, reader, who says the casserole freezes and reheats well. Adjust the hot-pepper sauce to suit your taste.
This from-scratch deep-dish chicken casserole comes from a Caledonia, Michigan, reader. "It's not your run-of-the-mill chicken pie," says the reader, who adds a bit of pork sausage for farm-hearty flavor. "Anyone who tries it just can't get enough of it."
Forget what you know about store-bought packages—this is REAL macaroni and cheese. The children of cheese-makers Shelley and Randy Krakenbuhl accepted nothing else while they were growing up above the Prima Kase cheese factory in Monticello, Wisconsin. Here's the family recipe for Macaroni and Cheese Perfection, which Shelley prepares using Prima Kase's Emmentaler cheese and some Parmesan.
Some call this dish (pronounced pah-STEET-see-oh) the Greek lasagna. Our version was inspired by the pastitsio served at a popular Detroit-area Greek restaurant. We use elbow macaroni and kasseri cheese (similar to provolone in flavor, but milder with a slight buttery taste). Just like lasagna, this dish is easier to serve if it stands about 10 minutes after baking.
Diced green chile peppers give this cheesy baked dish character with some hotness. We like the crunch from the saltine crackers, too. The recipe comes from Triangle Ranch Bed and Breakfast in western South Dakota, where guests enjoy hearty meals prepared by B&B owner Lyndy Ireland.
Classic green bean casserole gets a makeover with a lightened sauce that uses reduced-fat and reduced-sodium condensed soup. Put the side dish together in just 20 minutes thanks to canned and frozen ingredients.