Taste of the South Quick-Fix Casseroles 2021

WHEN IT COMES TO COMFORTING FLAVORS, Southern food is hard to beat. Whether for a Sunday supper, an outdoor gathering, or just a simple weeknight dinner, dishes that pay homage to our past add that extra something that makes a meal just a little more special. While the Taste of the South team was compiling this special issue, we scoured the archives for our favorite quick and easy casseroles and ended up falling in love with them all over again. I have a few personal favorites in this collection, including the Maple Sausage & Waffles Overnight Casserole (page 13) because I’ll do anything I can to make a brunch (or breakfast for dinner) easier. After having lived in New Orleans, I have to admit the Turkey Gumbo Casserole (page 42) is…

Bacon and Tater Tot Breakfast Casserole Bacon lovers, this flavor-packed morning meal is just for you. MAKES 10 TO 12 SERVINGS 1 tablespoon bacon drippings3 large jalapeños, seeded and chopped1 small yellow onion, diced2 cloves garlic, minced2 pounds thick-cut bacon, cooked and crumbled1 (32-ounce) package frozen tater tots2 cups shredded sharp Cheddar cheese½ cup roughly chopped fresh parsley8 large eggs1½ cups whole milk½ cup sour cream2 teaspoons kosher salt½ teaspoon ground black pepperGarnish: roughly choppedfresh parsley, hot sauce 1. Preheat oven to 350°. 2. In a large skillet, heat bacon drippings over medium-high heat. Add jalapeño and onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat. 3. In a large bowl, stir together bacon, tater tots, cheese, parsley, and jalapeño mixture until combined. Spoon into…

Cheesy Beef and Squash Casserole Use a mandoline to get even slices of squash for this beautiful topping. MAKES 4 TO 6 SERVINGS 4 cups frozen shredded hash brown potatoes, thawed2 tablespoons olive oil, divided1 pound ground sirloin2¼ teaspoons kosher salt, divided1½ teaspoons ground black pepper, divided1 teaspoon garlic powder1 small yellow onion, chopped1 (24-ounce) jar tomato-basil pasta sauce1 cup shredded sharp Cheddar cheese, divided4 tablespoons chopped fresh parsley, divided1 medium yellow squash, thinly sliced⅓ cup panko (Japanese bread crumbs)Garnish: chopped fresh parsley 1. Preheat oven to 475°. Spray a 2-quart baking dish with cooking spray. 2. Spread potatoes in an even layer in prepared pan. 3. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add beef, 1½ teaspoons salt, 1 teaspoon pepper, and garlic powder; cook until browned, about 5 minutes. Add…

Asparagus and Pea Casserole Cheesy and creamy with plenty of green, this side dish goes with almost anything. MAKES 6 TO 8 SERVINGS 2 bunches fresh asparagus, trimmed1 (10.75-ounce) can cream of mushroom soup1 (8-ounce) package Cheddar cheese, shredded2 cups fresh or thawed frozen peas3 large hard-cooked eggs, peeled and sliced½ teaspoon ground black pepper1 sleeve buttery round crackers, crushed½ cup unsalted butter, melted 1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray. 2. Add asparagus to prepared pan. Spread half of soup onto asparagus, and sprinkle with half of cheese. Top with peas and eggs; spread with remaining soup, and sprinkle with remaining cheese and pepper. 3. In a small bowl, stir together crushed crackers and butter; sprinkle onto casserole. 4. Bake until hot and bubbly, about 30 minutes. Let stand for…

Sheet-Pan Chicken Pot Pie Transformed from its traditional pan, we created a quick-and-easy yet still hearty pot pie. MAKES 4 TO 6 SERVINGS 2 tablespoons unsalted butter2 cups chopped carrot1 cup chopped celery½ cup chopped yellow onion1 clove garlic, minced1½ teaspoons kosher salt¾ teaspoon ground black pepper1 cup low-sodium chicken broth3 tablespoons all-purpose flour1½ cups heavy whipping cream3 cups shredded cooked chicken1 cup frozen peas, thawed1 tablespoon chopped fresh parsley½ (14.1-ounce) package refrigerated piecrusts, room temperatureGarnish: chopped fresh parsley 1. Preheat oven to 400°. Place a sheet of foil on bottom rack of oven. Spray a small 13x9-inch rimmed baking sheet with cooking spray. 2. In a large saucepan, melt butter over medium-high heat. Add carrot, celery, onion, garlic, salt, and pepper; cook until vegetables are crisp-tender, about 5 minutes. Add broth and flour, stirring…

BREAKFASTS Bacon and Tater Tot Breakfast Casserole 8 Banana Bread Pudding 9 Cheddar-Herb Breakfast Casserole 12 Deviled Egg Breakfast Bake 25 Maple Sausage & Waffles Overnight Casserole 13 Overnight Ham and Cheese Casserole 17 Pimiento Cheese Hash Brown Casserole 24 Shrimp and Grits Casserole 21 Smoked Cheese Grits, Sausage, and Egg Bake 20 Strawberry Biscuit Casserole 16 MAINS Buffalo Chicken Pot Pie 31 Cheesy Baked Ziti 47 Cheesy Beef and Squash Casserole 30 Cheesy Chicken and Broccoli Casserole 46 Cheesy Southwestern Turkey Mac 81 Chicken-Bacon-Ranch Casserole 77 Christy Jordan’s Taco Casserole 34 Country Captain Casserole 50 Fresh Tomato and Chicken Pasta Bake 35 Ham and Asparagus Casserole 39 Natchitoches Pot Pie 93 Poppy Seed-Chicken Casserole 38 Red Beans and Rice Casserole 85 Sheet-Pan Chicken Pot Pie 76 Smoked Barbecue Chicken Pot Pie 92 Smoked Pork, Greens, and Grits Casserole 43 Smoked Sausage Ravioli Lasagna 88 Tamale Pie 84 Turkey Gumbo Casserole 42 SIDES Asparagus and Pea Casserole 54 Bacon and Fresh Corn Spoon…