Mustard & Tarragon Baked Eggs

1/3 c. cream

Dijon mustard

Butter

8-10 eggs

Salt and pepper

1 T. fresh tarragon, minced, or 1 t. dried tarragon

1/2 c. grated Parmesan, Romano, or asiago cheese

Preheat oven to 350 degrees.

Measure out the cream and add Dijon mustard to taste. 

Butter the bottom of a casserole and pour in the cream mixture.

Crack the eggs on top of the cream, being careful not to break the yolks.

Lightly salt and pepper. If using dried tarragon, sprinkle it on now. Spread the grated cheese over the eggs. 

Bake for 20-25 minutes until the eggs are set. Check after 15 minutes and turn the casserole to achieve even baking, if necessary.

If using fresh tarragon, sprinkle it on during the last few minutes of baking, or use it as a garnish.

Serves 4.

Adapted from The Tassajara Recipe Book: Favorites of the Guest Season, p. 27. 

Cheddar Cheese Grits Casserole

4 c. whole milk

1 c. uncooked quick-cooking grits

1/4 c. butter

1 large egg, lightly beaten

2 c. (8 oz.) shredded sharp Cheddar cheese

1 t. kosher salt

1/2 t. black pepper

1/4 c. grated Parmesan cheese

Chopped fresh chives

Preheat oven to 350°F. Coat a 2-quart or 11- x 7-inch baking dish with cooking spray.

Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in grits and butter. Reduce heat and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.

Stir in egg, Cheddar, salt, and pepper. Pour into prepared baking dish. Sprinkle with grated Parmesan.

Bake, covered, until lightly browned, 35 to 40 minutes. Garnish with chives.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 101.

Mama's Breakfast Casserole (Green Chile-Egg Casserole)

12 large eggs

1/2 c. half-and-half

1/2 c. all-purpose flour

1-1/2 t. baking powder

1 (24-oz.) container small-curd whole milk cottage cheese

3 (4-oz.) cans diced green chiles, drained and patted dry

5 T. salted butter, melted

1 t. kosher salt

4 c. (16 oz.) shredded pepper Jack cheese, divided

Thinly sliced scallions

Preheat oven to 350 degrees. Lightly coat a 13" x 9" baking dish with cooking spray.

Place eggs, half-and-half, flour, and baking powder in a blender; process on medium speed until smooth and slightly foamy, about 30 seconds. Transfer to a large bowl.

Stir cottage cheese, chiles, melted butter, salt, and 3 c. pepper Jack cheese into egg mixture just until combined. Transfer to prepared baking dish. Cover with aluminum foil.

Bake 45 minutes. Uncover and sprinkle with remaining 1 c. pepper Jack cheese. Bake until center is just set but still slightly jiggly and cheese is browned around the edges, 20-25 minutes more.

Remove from oven and let cool 15 minutes. Garnish with scallions.

Serves 12.

Adapted from Southern Living magazine, Jan.-Feb. 2026, p. 17.  

Red Beans & Rice Casserole with Plantain

1 9-10-oz. green plantain (or 6 oz. Yukon Gold potatoes)

1-1/4 c. salsa verde, divided

2 15-oz. cans (3 c.) no-salt-added red beans, rinsed and drained

1-1/2 c. low-sodium vegetable broth

1 14.5-oz. can no-salt-added diced tomatoes

1 c. dried long grain brown rice

3/4 c. chopped onion

4 cloves garlic, minced

1 t. smoked paprika

1/2 t. sea salt

1/2 t. ground cumin

1 medium avocado, peeled and sliced

1/2 c. chopped fresh cilantro

Lime wedges

Preheat oven to 400 degrees. Cut peel off plantain. Cut plantain into 1/2" pieces. (If using potatoes, peel and cut up potatoes the same way.)

In a large saucepan, combine plantain or potatoes, 1 c. salsa verde, beans, broth, tomatoes, rice, onion, garlic, paprika, salt, and cumin. Bring just to boiling over medium heat. Spoon into a 3-quart rectangular baking dish, spreading evenly. Cover tightly with foil.

Bake 55-65 minutes or until rice is tender. Let stand, loosely covered, on a wire rack for 10 minutes before serving. Top with remaining 1/4 c. salsa verde, avocado slices, and cilantro. Serve with lime wedges.

Makes 8 cups.

Adapted from ForksOverKnives.com magazine, Winter 2024, p. 67.

Betty Jo Melvin's Macaroni & Cheese

6 T. butter, cubed, plus more for baking dish

12 oz. uncooked elbow macaroni

1 12-oz. can evaporated milk

1 c. plus 2 T. whole milk

3 large eggs, lightly beaten

1-1/2 oz. processed cheese (Velveeta), cut into 1/2" cubes

1-1/2 t. kosher salt

1/2 t. black pepper

11-1/2 oz. (3 c.) pre-shredded sharp cheddar cheese, divided

4-1/2 oz. (1-1/2 c.) pre-shredded mild cheddar cheese, divided

Preheat oven to 425 degrees. Grease a 13 x 9" baking dish with butter and set aside.

Prepare macaroni per package directions for al dente. Drain and transfer to a large bowl.

Stir butter into hot macaroni until melted. Stir in evaporated milk, whole milk, and eggs until well combined. Fold in processed cheese, salt, pepper, 2-1/2 c. of the sharp cheddar, and 1 c. of the mild cheddar.

Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining 1/2 c. sharp and 1/2 c. mild cheddar cheeses.

Bake, uncovered, in preheated oven until golden and bubbly, 45-50 min. Serve immediately.

Serves 10.

Adapted from Southern Living magazine, Dec. 2023, p. 15.  

Butternut Enchilada Casserole

2 T. olive oil

1 t. chipotle chili powder

1 t. sweet or smoked paprika

1 t. ground cumin

1/2 t. kosher salt

1 13-oz. package cubed butternut squash

1 chopped red bell pepper

1 chopped poblano chile

3/4 c. chopped red onion (from 1 onion)

1 15-oz. can black beans, drained and rinsed

15 5-1/2" corn tortillas, divided

2 c. (16 oz.) red enchilada sauce, divided

6 oz. pepper Jack cheese, shredded, divided

Cooking spray

Sliced avocado, chopped fresh cilantro, and jalapeno slices, for topping

Preheat oven to 400 degrees. Stir together oil, chile powder, paprika, cumin, and salt in a large bowl. Add squash, bell pepper, poblano chile, and onion; toss to coat.

Transfer seasoned squash to a large baking sheet lined with parchment paper; spread into a single layer. Bake until tender, 25-30 minutes. Transfer to a large bowl and stir in beans.

Cut 12 tortillas in half. Pour 1/2 c. enchilada sauce over bottom of an 8" square baking dish. Arrange 8 tortilla halves over sauce with flat edges of tortillas against sides of dish, overlapping as needed. Place 1 whole tortilla in center to cover sauce. Spoon half of squash mixture over tortillas. Sprinkle with 1/2 c. cheese.

Arrange 8 more tortilla halves and 1 more whole tortilla in same manner. Cover with 3/4 c. enchilada sauce. Top with remaining squash mixture and sprinkle with 1/2 c. cheese. Repeat with remaining 8 tortilla halves and 1 whole tortilla. Cover with remaining 3/4 c. enchilada sauce and sprinkle with remaining 1/2 c. cheese. Coat a piece of aluminum foil lightly with cooking spray and cover dish. 

Bake until heated through and cheese is melted, about 25 minutes. Remove foil and bake until bubbly, 5-10 minutes more. Top with avocado, cilantro, and jalapeno slices.

Serves 6.

Adapted from Real Simple magazine, Dec. 2023, p. 175.

Three-Cheese Baked Pasta

1 16-oz. package ziti pasta

2 10-oz. containers Alfredo sauce

1 8-oz. container sour cream

1 15-oz. container ricotta cheese 

2 large eggs, lightly beaten

1/4 c. grated Parmesan cheese

1/4 c. chopped fresh parsley

1-1/2 c. (6 oz.) mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 13 x 9" baking dish. Cook ziti per package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of ziti mixture into baking dish.

Stir together ricotta cheese, eggs, Parmesan cheese, and parsley. Spread evenly over ziti mixture. Spoon remaining ziti mixture over ricotta cheese layer; sprinkle with mozzarella cheese. Bake at 350 degrees for 30 minutes, until bubbly.

Serves 8-10.

Adapted from Southern Living Dinner in a Dish, p. 168.

Three-Cheese & Chile Casserole

8 large eggs, lightly beaten

1/2 c. all-purpose flour

1 t. baking powder

1 16-oz. container small-curd cottage cheese

8 oz. Monterey Jack cheese, shredded

8 oz. cheddar cheese, shredded

2 4.5-oz. cans chopped green chiles

1/4 c. butter, melted

1/2 t. garlic powder

1/2 t. chili powder

Preheat oven to 325 degrees. Lightly grease a 13 x 9" baking dish.Combine eggs, flour, and baking powder, stirring well. Stir in cheeses, chiles, butter, garlic powder, and chili powder. Pour mixture into baking dish. Bake, uncovered, for 35 minutes.

Serves 8.

Adapted from Southern Living Dinner in a Dish, p. 27.

Creamy Turkey Pasta Bake

6 c. sliced collard greens

3 c. sliced mushrooms

2 T. oil

1 lb. cooked pasta (shells, twists, or penne)

3 c. cooked turkey

2-1/2 c. cream

1-1/4 c. Parmesan cheese

2 t. kosher salt

3/4 t. black pepper

1-1/2 c. shredded mozzarella cheese

Saute collard greens and mushrooms with oil in a skillet over medium heat until tender. Stir in pasta, turkey, cream, Parmesan cheese, salt, and pepper. Transfer to a 13 x 9" baking dish. Top with mozzarella cheese. Bake at 375 degrees for 15 minutes.

Serves 8.

Adapted from Southern Living magazine, Nov. 2023, p. 110.  

Shoepeg Corn Casserole

1 T. melted unsalted butter

7 scallions, chopped

1 celery stalk, chopped

2 11-oz. cans white shoepeg corn, drained (or equivalent amount of frozen corn)

1 10-oz. can condensed cream of celery soup

1 8-oz. container sour cream

4 oz. extra-sharp cheddar cheese, shredded

Topping:

2 c. cornflakes cereal, crushed

1/4 t. kosher salt

1/4 t. garlic powder

2 T. melted unsalted butter

Heat 1 T. melted butter in a medium skillet over medium heat. Add scallions and celery; cook, stirring occasionally, until tender, about 7 minutes. Remove from heat.

In a large bowl, stir together cooked vegetables, corn, condensed soup, sour cream, and cheese until well combined. Spoon into a large 2-qt. freezer-safe baking dish. (If freezing for later, wrap tightly with plastic wrap and freeze up to 6 months. To use, thaw in refrigerator for 24 hours and stir until smooth and creamy before baking.)

Preheat oven to 350 degrees. Stir together cornflakes, salt, garlic powder, and 2 T. melted butter in a medium bowl until well combined. Sprinkle evenly over casserole.

Bake in preheated oven until topping is lightly browned, 20-23 minutes. Remove from oven; let cool slightly, about 10 minutes, and serve warm.

Serves 8.

Adapted from Southern Living magazine, Nov. 2023, p. 80. 

French Toast Casserole

Unsalted butter, for greasing

1 loaf French bread

8 large eggs

2 c. whole milk

1/2 c. heavy cream

1/2 c. sugar

1/2 c. light brown sugar

2 T. vanilla

Topping:

1/2 c. light brown sugar

1/2 c. all-purpose flour

1 t. ground cinnamon

1/4 t. salt

1/4 lb. (1 stick) unsalted butter

Maple syrup, powdered sugar, or fruit, for serving

Preheat the oven to 350 degrees. Grease an 8 x 8" casserole dish with butter.

Tear the bread into chunks and place in the prepared dish. In a large bowl, whisk the eggs with the milk, heavy cream, sugar, light brown sugar, and vanilla. Pour over the bread.

While the bread soaks, make the topping: In a medium bowl, combine the brown sugar, flour, cinnamon, and salt. Add the bitter and use a fork or a pastry cutter to mix until crumbly.

Sprinkle the topping over the bread mixture in the casserole dish. Bake for 45-55 minutes, until golden.

To serve, top with syrup, powdered sugar, or fruit.

Note: The casserole can be assemble the night before without the topping and refrigerated until ready to bake the following morning. Let the casserole stand at room temperature for 15-20 minutes, then add the topping and bake.

Serves 6-8.

Adapted from Y'all Eat Yet?, p. 240.

Individual Four-Cheese Mac & Cheese

1-1/2 c. heavy cream

1/2 t. ground mustard

1/4 t. cayenne pepper

1/4 t. grated nutmeg

2 large eggs

Kosher salt

6 oz. elbow macaroni, cooked al dente

1 c. (4 oz.) mild Cheddar cheese, grated 

1 c. (4 oz.) sharp Cheddar cheese, grated

1 c. (4 oz.) mozzarella cheese, grated

1 c. (4 oz.) muenster cheese, grated

Preheat oven to 350 degrees.

Whisk the cream, mustard, cayenne pepper, nutmeg, eggs, and 3/4 t. salt in a large bowl. Stir in the macaroni, then stir in cheeses until well combined. Divide the mixture among 4 ramekins and put on a baking sheet.

Bake until light golden on top and bubbling in center, 30-35 minutes. Let rest for 10 minutes before serving.   

Serves 4.

Source unknown.

French Onion Casserole

Cooking spray

3 T. olive oil

2 large sweet onions, thinly sliced (about 7 cups)

1-1/2 t. kosher salt, divided

Water, if needed

2 t. apple cider vinegar

2-1/2 c. heavy cream

2 c. unsalted vegetable stock

1 16-oz. package penne rigate or ziti pasta

1-1/2 T. Worcestershire sauce

1/8 t. ground nutmeg

1 medium clove garlic, grated

12 oz. aged Gruyere cheese, shredded, divided

4 oz. sharp white Cheddar cheese, shredded, divided

1 T. fresh thyme

Preheat oven to 350 degrees with 1 rack in center and 1 rack 6" from heat. Lightly coat a 13 x 9" broiler-safe baking dish with cooking spray.

Heat oil in a large skillet over medium-high heat. Add onions and 1/2 t. salt; cook, stirring occasionally, until onions begin to soften, about 5 minutes. Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and jammy, 15-18 minutes. Add water 1/4 c. at a time if onions start to burn. Remove from heat and stir in vinegar.

Meanwhile, add cream and stock to a medium saucepan. Bring to a simmer over medium-high heat. Add pasta and simmer, stirring occasionally, until just al dente, 8-10 minutes. Stir in Worcestershire sauce, nutmeg, garlic, and remaining 1 t. salt. Remove from heat. Add most of  Gruyere cheese and half of cheddar cheese, a handful at a time, stirring until melted between each handful.

Stir half of caramelized onions into pasta mixture. Transfer to prepared baking dish and top with remaining caramelized onions. Sprinkle with remaining cheeses. 

Bake on center rack until bubbly, about 20 minutes. Transfer to top rack and increase oven temperature to broil. Broil until cheese is golden brown, about 3 minutes. Remove from oven and sprinkle with thyme.

Let cool for 10 minutes before serving.    

Serves 8.

Adapted from Real Simple magazine, March 2022, p. 94. 

Amish Breakfast Casserole

1 lb. sliced bacon, diced

1 medium sweet onion, chopped

6 large eggs, lightly beaten

4 c. frozen shredded hash brown potatoes, thawed

2 c. shredded cheddar cheese

1-1/2 c. 4% cottage cheese

1-1/4 c. shredded Swiss cheese

Preheat oven to 350 degrees. Grease a 13 x. 9" baking dish.

In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain.

In a large bowl, combine eggs, hash browns, and cheeses. Stir in the bacon mixture. Transfer to prepared baking dish. 

Bake, uncovered, at 350 degrees until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting. 

Serves 12.

Adapted from TasteofHome.com. 

Triple-Cheese Broccoli Puff

1 c. sliced fresh mushrooms

1 T. butter

3 oz. cream cheese, softened

6 eggs

1 c. 2% milk

3/4 c. biscuit baking mix

3 c. frozen chopped broccoli, thawed

6 strips of bacon, cooked and crumbled (optional) 

2 c. shredded Monterey Jack cheese

1 c. 4% cottage cheese

1/2 t. salt

Preheat oven to 350 degrees. Grease a 2-1/2-qt. baking dish.

In a small skillet, saute the mushrooms in butter until tender; set aside. 

In a large bowl, beat the cream cheese, eggs, milk, and biscuit mix until just combined. Stir in the broccoli, bacon (if using), cheeses, salt, and mushrooms.

Pour into prepared baking dish. Bake, uncovered, at 350 degrees for 50-60 minutes. Let stand for 10 minutes before serving.  

Serves 8.

Adapted from TasteofHome.com. 

Any-Meal Enchilada Casserole

1-1/2 c. sliced fresh button mushrooms

1 c. chopped onion

1 c. chopped green and/or red bell pepper

3 cloves garlic, minced

1 15-oz. can no-salt-added black beans, rinsed and drained

1 c. frozen whole kernel corn

2 t. chili powder

1 t. ground cumin

1-1/2 c. steamed cubed sweet potato (1/2" cubes)

Sea salt and freshly ground black pepper, to taste

10 6" corn tortillas, cut into quarters

1-3/4 c. fresh salsa

1 avocado, seeded, peeled, and chopped

1/4 - 1/2 c. chopped tomato

1/4 c. chopped fresh cilantro

Lime wedges

Preheat oven to 375 degrees. In a large skillet, cook mushrooms, onion, bell pepper, and garlic over medium heat for 5 minutes, stirring occasionally and adding 1-2 T. water as needed to prevent sticking.

Add beans, corn, chili powder, and cumin. Cook 2-3 minutes or until hot. Carefully stir in sweet potato cubes. Season with salt and pepper.

Spoon half the vegetable mixture into a 3-qt. rectangular baking dish. Top with half the tortilla wedges. Layer remaining vegetable mixture over tortillas and finish with remaining tortilla wedges. 

In a food processor, process salsa until mostly smooth. Spread over enchiladas.

Bake, covered, 25-30 minutes or until bubbly around edges. Sprinkle with avocado, tomato, and cilantro. Serve with lime wedges.

Adapted from ForksOverKnives.com.

Spicy Cilantro Lime Sweet Potatoes

6 medium sweet potatoes

1/2 c. unsalted butter, room temperature

Zest and juice of 1 lime

Juice of 1 tangerine

1-2 t. chipotle peppers in adobo, chopped (more or less, to taste)

2 t. smoked paprika

1 large bunch cilantro, chopped and divided

1 t. salt

Preheat oven to 425 degrees. Roast sweet potatoes on a sheet pan until soft, 45-60 minutes. Allow to cool.

When cool, scoop out sweet potatoes and place flesh in a large bowl. Mash together with butter, lime zest, lime juice, tangerine juice, chipotle peppers, paprika, salt, and half of the cilantro.

Place into a baking dish and bake at 400 degrees for 15 minutes for flavors to come together. Garnish with remaining cilantro.

Serves 6-8.

Adapted from Edible Northeast Florida, Nov./Dec. 2021, p. 19. 

Alma's Breakfast Casserole

1 lb. pork breakfast sausage

6 slices squishy white bread

10 large eggs

2 c. cheddar cheese, shredded

2 c. whole milk

1/2 t. mustard powder

1 t. kosher salt

1 t. black pepper

Preheat oven to 350 degrees (if baking the same day).

Brown sausage in skillet, breaking up into pieces. Allow to cool; drain any excess fat. Cut bread into cubes and set aside. 

Beat eggs in a large bowl. Mix cheese, milk, mustard powder, salt, and pepper into eggs. Add bread cubes and sausage, and mix to combine. Pour mixture into a 9 x 13" casserole dish or 3-4 qt. baking dish. Bake for 45 minutes until brown on top.

To prepare ahead: Place prepared ingredients into casserole dish. Cover and keep in the refrigerator overnight. Bake the following morning at 350 degrees for 45 minutes.

Serves 8.

Adapted from Garden & Gun magazine, Aug./Sept. 2021, p. 112.

Cheesy Baked Ravioli

1/2 c. plus 3 T. olive oil, divided

1/2 c. chopped yellow onion (from 1 onion)

3 T. tomato paste

1 t. dried Italian seasoning

1 28-oz. can fire-roasted crushed tomatoes

1-1/4 t. kosher salt, divided

1 t. freshly ground black pepper, divided

1 20-oz. pkg. refrigerated cheese ravioli

8 oz. shredded whole-milk mozzarella cheese (about 2 c.)

Preheat oven to 375°F. Heat 2 T. oil in a large skillet over medium heat. Add onion; cook, stirring often, until tender, about 5 minutes. Add tomato paste and Italian seasoning; cook, stirring constantly, for 1 minute. Add crushed tomatoes and 1/2 t. each salt and pepper. Bring mixture to a simmer over medium heat; cook, stirring occasionally, until sauce is thickened, about 10 minutes. Remove from heat.

Grease a 13 x 9" or other 3-quart baking dish with 1 T. oil. Spread 1 c. tomato sauce in bottom of dish.

Arrange half of ravioli over sauce in baking dish in a single layer, slightly overlapping ravioli. Spread 1 c. tomato sauce evenly over ravioli. Sprinkle with half of cheese. Repeat layers once, using remaining ravioli, tomato sauce, and cheese. Bake until sauce is bubbly and cheese is melted and golden, 30 to 35 minutes.

Serves 6.

Adapted from Real Simple magazine, May 2021, p. 128.

Vegetarian Samosa-Style Potpies

 3-1/2 T. vegetable oil

1 medium red onion, diced

2 t. garam masala

1/2 t. curry powder

1 t. kosher salt

1/8—1/4 t. cayenne pepper

2 large garlic cloves, minced

1 half-inch piece of ginger, peeled and minced

1 large Russet potato, cut into 1/2-inch cubes

1 medium carrot, peeled and diced

1-1/4 c. vegetable stock

Butter, for greasing ramekins (use 6 8-oz. or 4 12-oz. oven-safe ramekins)

1 sheet frozen puff pastry, thawed

3/4 c. frozen peas

1-1/2 T. lemon juice

Milk, for brushing crust

Preheat oven to 425°. 

Set a large skillet over medium heat and add the oil, onion, garam masala, curry powder, salt, and cayenne pepper. Sauté until just translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute, then add the potato, carrot, and vegetable stock. Cover and simmer over medium-low heat for 10 minutes.

Meanwhile, grease some oven-safe ramekins with butter and place them onto a rimmed baking sheet. While the filling is simmering, roll the thawed puff pastry out on a floured counter until it’s large enough to cut out pastry “lids” for each of the ramekins. The lids should be the same diameter as the ramekins.

After 10 minutes of simmering, add the peas and lemon juice to the potato mixture. Simmer on medium-low heat, stirring, until most of the liquid is evaporated, 2 to 4 minutes. Remove from heat, then divide the filling among the prepared ramekins. Top each with a circle of puff pastry and brush with milk. Transfer the baking sheet with ramekins to the oven and bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm.

Makes 4 or 6 potpies, depending on ramekin size.

Adapted from Yankee magazine, Jan./Feb. 2021, p. 46.