This document provides recipes for 5 easy casserole dishes: 1) Meatball baked ziti with ground beef meatballs, marinara sauce, pasta, spinach and mozzarella. 2) Ham and leek baked gnocchi with gnocchi, fontina cheese, ham, milk sauce and sautéed leeks. 3) Potato and Manchego casserole with bacon, potatoes, cheese, eggs and milk. 4) Turkey potpie with roasted turkey, vegetables and a phyllo crust. 5) Turkey-porcini tetrazzini with roasted turkey, mushrooms, noodles and a creamy mushroom sauce.

1. Five Easy Casserole Recipes
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2. Meatball Baked Ziti
Ingredients
• Cooking spray, for baking dish
• 2 c. ziti
• Kosher salt
• Freshly ground black pepper
• 1 lb. ground round
• 1/2 small onion, chopped
• 1/4 c. panko breadcrumbs
• 2 garlic cloves, chopped
• 1 large egg
• 1 tbsp. canola oil
• 1/4 c. dry red wine
• 1 (24 oz.) jar marinara
• 2 bunches flat-leaf spinach, stems discarded and leaves torn (about 4 c.)
• 3 tbsp. chopped fresh flat-leaf parsley, plus more for garnish
• 3 tbsp. chopped fresh basil, plus more for garnish
• 8 oz. bocconcini (small fresh mozzarella balls)
Directions
• Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.
• Cook pasta in a large pot of boiling salted water until al dente. Gently combine ground round, onion, breadcrumbs, garlic, egg, 1 teaspoon salt, and
1/2 teaspoon pepper in a bowl; shape into 16 meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 6 to 8 minutes. Stir in wine, gently
scraping up brown bits from the bottom of the skillet. Stir in marinara, spinach, parsley, and basil; bring to a simmer. Remove from heat and fold in
pasta.
• Transfer mixture to prepared pan; top with cheese. Bake until cheese is melted and edges are bubbly, 25 to 30 minutes.
• Let stand 10 minutes before serving. Garnish with parsley and basil.
• Recipe from CountryLiving.com

3. Ham and Leek Baked Gnocchi
Ingredients:
• Cooking spray, for ramekins
• 1 (16 oz.) package gnocchi
• 6 oz. fontina cheese, shredded (about 1 1/2 c.)
• 1/2 c. finely chopped ham
• 1 1/4 c. whole milk
• 3 tbsp. all-purpose flour
• 1 garlic clove, chopped
• Freshly ground black pepper
– 2 slices sandwich bread, torn
• 2 tbsp. melted unsalted butter
• 1 leek, sliced and rings separate
• Sliced fresh chives, for garnish
•
Directions:
• Preheat oven to 350 degrees F. Lightly grease four 10-ounce ramekins; place on a baking sheet.
• Combine gnocchi, cheese, and ham in a bowl. Transfer to prepared ramekins, dividing evenly. Whisk together milk,
flour, garlic, and 1/2 teaspoon pepper until flour is dissolved, 30 seconds. Pour over gnocchi, dividing evenly.
• Stir together bread and butter in a bowl until coated; toss in leaks. Sprinkle over gnocchi, dividing evenly. Bake
until golden brown and bubbly, 34 to 36 minutes.
• Let stand 5 minutes before serving. Garnish with chives.
• Recipe from CountryLiving.com

4. Potato and Manchego Casserole with
Maple Bacon
Ingredients:
• 2 lb. fingerling potatoes
• 12 oz. applewood-smoked bacon
• ¼ c. maple syrup
• ½ tsp. cayenne pepper
• Butter for baking dish
• 6 oz. shredded Manchego cheese
• 5 scallions
• 6 large eggs
• 1 c. whole milk
• ½ tsp. salt
• ½ tsp. Freshly ground pepper
Directions:
• Preheat oven to 350 degrees F. Meanwhile, in a medium pot over high heat, cover potatoes with water and bring to a boil. Reduce to a simmer; cook
until potatoes are just tender, 10 to 15 minutes. Drain potatoes and let rest until cool enough to handle. Cut each in half lengthwise. Set aside.
• In a large skillet over medium-high heat, cook bacon until crisp, about 6 minutes per side. Remove skillet from heat and stir in maple syrup and
cayenne. Set aside.
• Butter a 2-quart baking dish and set aside. In a large bowl, stir reserved potatoes and maple-bacon mixture, plus cheese and scallions, to combine.
Transfer to prepared baking dish. Set aside.
• In a large bowl, whisk eggs, milk, salt, and freshly ground pepper to combine. Slowly pour over potato mixture. Bake until top is golden, about 50
minutes.
• Recipe from CountryLiving.com

5. Turkey Potpie with Phyllo Crust Recipe
Ingredients:
• 2 tbsp. olive oil
• 1½ c. frozen pearl onions
• 3 medium carrots
• 2 clove garlic
• ⅓ c. parsley
• 3 tbsp. all-purpose flour
• 1½ c. low-sodium, 99 percent fat-free chicken broth
• 1 c. low-fat milk
• 1 tbsp. Dijon mustard
• salt
• Freshly ground pepper
• 2½ c. shredded leftover roasted turkey breast meat
• 1 c. frozen peas
• 1 tsp. finely chopped sage
• 6 sheets phyllo
• Olive oil cooking spray
Directions:
• Preheat oven to 400 degrees F. In a large skillet over medium-high heat, heat oil. Add frozen onions and cook, stirring occasionally, until golden,
about 8 minutes. Reduce heat to medium, then add carrots and garlic. Cook until onions are brown and carrots are just tender, about 5 minutes. Stir
in parsley and cook for 1 more minute.
• Sprinkle vegetables with flour and cook, stirring, until flour turns golden brown, about 4 minutes. Add broth, milk, mustard, and salt and pepper to
taste; then increase heat to medium-high. Cook, stirring frequently, until mixture thickens, about 6 minutes. Stir in turkey, peas, and chopped sage.
Evenly divide mixture among six 1-cup ramekins.
• Place 1 phyllo sheet horizontally on a work surface lightly sprayed with olive oil cooking spray. Cut vertically into 3 pieces, then stack. Cut in half to
create 2 squares, stack again, then place a sage leaf between top 2 layers. Top 1 potpie with phyllo squares and lightly spray with olive oil cooking
spray. Repeat for remaining 5 phyllo sheets. Place potpies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes.
• Recipe from CountryLiving.com

6. Turkey-Porcini Tetrazzini
Ingredients:
• 1 package dried porcini mushrooms
• 2½ c. large pieces of roast turkey
• 8 oz. wide egg noodles
• 3 tbsp. olive oil
• 3 tbsp. finely chopped shallots
• 1 tsp. chopped thyme leaves
• 1 pinch cayenne pepper
• 3 tbsp. all-purpose flour
• 2½ c. milk
• 1 tbsp. cognac
• ¼ tsp. salt
• ½ c. Parmesan cheese
• ½ c. bread crumbs
Directions:
• Preheat oven to 325 degrees F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large
pieces of roast turkey and wide egg noodles in a large bowl.
• Meanwhile, heat olive oil in a large skillet over medium heat and sauté shallots until softened, about 5 minutes. Add thyme leaves and cayenne
pepper and cook until shallots become golden, about 2 more minutes.
• Stir in all-purpose flour and cook until browned, 1 to 2 minutes. Add milk, cognac, and reserved porcini liquid. Scrape bits from bottom of pan and
season with salt. Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and
bake for 25 minutes.
• Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to
bake until golden, about 10 minutes.
• Recipe from CountryLiving.com

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