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.
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!)
Cheesy mashed potatoes top a combination of meat and vegetables in this one-dish meal. Shepherd's pie originated as a way to use up the leftovers of a Sunday roast; you can try different types of meat in this pie to see which you like best.
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.
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.
Midwest Living Creative Director Geri Boesen credits her mother-in-law, Patsy, for creating this easy sausage-and-cheese brunch recipe, a popular food at family gatherings. "It's nice because you can make it the day ahead and put it in the fridge overnight," Geri says.
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.
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."
Chicken breast and chopped broccoli combine with a soup-based cream sauce and noodles in this classic potluck dish. We've lightened the traditional recipe by using reduced-fat, reduced-sodium soup and fat-free sour cream, though you can substitute the full-fat versions if you prefer.
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.
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.
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.
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.