28 Casserole Recipes for February (2024)

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28 Casserole Recipes for February (1)Caroline StankoUpdated: Jan. 25, 2024

    Give your casserole dishes some love this February with a casserole for each day of the month! Warm up with recipes for spaghetti, pork chops and potatoes, Thai chicken and so much more.

    1/28

    Day 1: Spaghetti Squash Meatball Casserole

    One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! —Courtney Stultz, Weir, Kansas

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    2/28

    Taste of Home

    Day 2: Thai Chicken Casserole

    When my family goes out, I can count on someone ordering chicken pad thai. I decided to make an easy version at home. Top it with a sprinkle of peanuts and cilantro. —Sandra Dombek, Camillus, New York

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    3/28

    Taste of Home

    This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There’s no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. —Megan Kuns, Perrysburg, Ohio

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    4/28

    Taste of Home

    Day 4: Crunchy Spinach Casserole

    Our holidays would not be the same without this family tradition. My mother made it every Thanksgiving when I was growing up; now I make it every Christmas as well, and my children and grandchildren absolutely love it! We triple the recipe because the kids can't get enough. —Sharon Scaletta, Johnstown, Pennsylvania

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    5/28

    Day 5: Chicken and Wild Rice Bake

    My chicken and rice bake is a lovely example of midwestern cuisine. The dish is ideal for hosting parties because it can bake while you turn your attention to other preparations. —Suzanne Greenslit, Merrifield, Minnesota

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    6/28

    Day 6: Favorite Baked Spaghetti

    This is my grandchildren's most-loved dish. It feels like a special dinner and is so cozy for cooler months. —Louise Miller, Westminster, Maryland

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    7/28

    Taste of Home

    Day 7: Cajun Beef Casserole

    Your little ones who refuse to eat veggies won’t complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. —Kelly Ciepluch, Kenosha, Wisconsin

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    8/28

    Day 8: Sunday Chops and Stuffing

    My family likes to make these chops for Sunday dinner. The recipe lets us spend more time having fun together and less time cooking. —Georgiann Franklin, Canfield, Ohio

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    9/28

    Taste of Home

    Day 9: Baked Simple Meatball Stroganoff

    If you like meatball subs, you'll love this tangy casserole that has all the rich flavor of the popular sandwiches with none of the mess. Italian bread is spread with a cream cheese mixture, then topped with meatballs, spaghetti sauce and cheese. Bravo! —Gina Harris, Seneca, South Carolina

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    10/28

    Day 10: Chicken Florentine Casserole

    Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. —Dori Jackson, Gulf Breeze, Florida

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    11/28

    Skillet Shepherd’s Pie

    This is the best shepherd’s pie recipe I’ve ever tasted. It’s very quick to make, and I usually have most—if not all—of the ingredients already on hand. —Tirzah Sandt, San Diego, California

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    12/28

    Day 12: Cheesy Fiesta Beef Casserole

    Over the years I’ve tweaked this recipe to end up with a wonderful, quick weeknight meal. Feel free to spice it up with jalapenos, if you prefer a little more heat. —Joan Hallford, North Richland Hills, Texas

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    13/28

    Lasagna Rolls

    My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. —Mary Lee Thomas, Logansport, Indiana

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    14/28

    Taste of Home

    Day 14: Sweet-and-Sour Supper

    My mother shared this recipe, which I've been making for my family for years. The homemade sweet-and-sour sauce is the key to this dish's success. —Dorothy Reimer, Dewberry, Alberta

    15/28

    Day 15: Cordon Bleu Casserole

    I often roast a turkey just to have leftovers for this creamy cordon bleu casserole. It makes for a pretty presentation at potluck dinners.—Joyce Paul, Qu'Appelle, Saskatchewan

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    16/28

    Day 16: Black Bean and Rice Enchiladas

    I love Mexican food, but I'm always looking for ways to make it more healthy. I reworked a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania

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    17/28

    Taste of Home

    Day 17: Cashew Chicken Casserole

    I especially like this dish because I can get it ready the day before I need it. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers. —Julie Ridlon, Solway, Minnesota

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    18/28

    Taste of Home

    Day 18: Sloppy Joe Pasta

    Since I found this quick-to-fix recipe a few years ago, it's become a regular part of my menu plans. Everyone loves the combination of sloppy joe ingredients, shell pasta and cheddar cheese. —Lynne Leih, Idyllwild, California

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    19/28

    Taste of Home

    Day 19: Chicken 'n' Chilies Casserole

    This casserole makes good use of leftover meat and is very filling. —Lois Keel, Alburquerque, New Mexico

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    20/28

    This savory dish is the perfect excuse to have bread pudding as the main meal, not merely afterward as dessert. — Holly Jones, Kennesaw, Georgia

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    21/28

    Day 21: Bacon Tortellini Bake

    I stirred up this easy tortellini bake and figured if we all like it, others might, too. Broccoli and bacon add color and crunch to this creamy casserole. —Amy Lents, Grand Forks, North Dakota

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    22/28

    Day 22: Chicken Divan

    This tasty chicken divan recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! —Mary Pat Lucia, North East, Pennsylvania

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    23/28

    Taste of Home

    Day 23: Ole Polenta Casserole

    With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.—Angela Biggin, Lyons, Illinois

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    24/28

    Day 24: Potato and Chorizo Casserole

    I love the smoky flavor chorizo gives this dish, but I’ve also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. —Ana Beteta, Aberdeen, Maryland

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    25/28

    Day 25: Polish Casserole

    When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use almost any pasta that will hold the sauce. —Crystal Bruns, Iliff, Colorado

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    26/28

    Day 26: Texas-Style Lasagna

    With its spicy flavor, this dish is a real crowd-pleaser. It's wonderful with side servings of picante sauce, guacamole and tortilla chips.— Effie Gish, Fort Worth, Texas

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    27/28

    Day 27: Baked Mac and Cheese

    Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp cheddar cheese for more flavor. —Shelby Thompson, Dover, Delaware

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    28/28

    Taste of Home

    Day 28: Reuben Bread Pudding

    Our Aunt Renee always brought this casserole to family picnics in Chicago. It became so popular that she started bringing two or three. I have also made it using dark rye bread or marbled rye, and ham instead of corned beef—all the variations are delicious! —Johnna Johnson, Scottsdale, Arizona

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    Originally Published: January 15, 2021

    28 Casserole Recipes for February (30)

    Caroline Stanko

    Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer cocktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.

    28 Casserole Recipes for February (2024)

    FAQs

    What is the key to making a good casserole? ›

    1. Choose the right baking dish. If you're all about the crunchy topping, use a shallow dish. ...
    2. Undercook your pasta. ...
    3. Drain your meat. ...
    4. Beware of mushy vegetables. ...
    5. Know your cheeses. ...
    6. Master the art of casserole assembly. ...
    7. Don't skip the topping. ...
    8. Make it now, but bake it later.

    Is it better to cook casserole the day before or? ›

    Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.

    Is it better to bake a casserole covered or uncovered? ›

    In general, covering a casserole dish will cook the food faster. This is because the lid traps the heat that rises off the food instead of letting it dissipate into the oven. Covering also has the effect of moistening the food inside, like steaming, because any moisture that rises off the food is trapped by the lid.

    What makes a casserole a casserole? ›

    The term “casserole” can refer to any dish prepared in a casserole dish—essentially a deep, wide baking dish—and baked in the oven. A casserole can have layers, as in the case of an Italian lasagna or a deep-dish pizza, or composed of some evenly distributed combination of veggies, a protein, and a starchy binder.

    Should you cook meat before putting in casserole? ›

    With this in mind, be sure to choose a dish that is the correct size for your ingredients.
    1. Par Cook Pasta and Vegetables. A common issue with casseroles is soggy overcooked pasta or vegetable components. ...
    2. Always Cook Meat Before Adding. Don't add raw meat to a casserole. ...
    3. Let It Rest.
    Mar 2, 2023

    What is the main ingredient in a casserole? ›

    In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

    Why put foil on casserole dish? ›

    2. Cover dishes. Covering dishes with aluminum foil during a bake helps lock in moisture. Loosely placing or tenting a sheet of foil over a dish can prevent the top from browning while the rest of your dish continues to bake.

    Do you cook vegetables before putting in casserole? ›

    Soft vegetables like broccoli can be quickly par-cooked (aka blanched). If you are using hard vegetables like potatoes or carrots or other hardy root vegetables, you'll want to par-cook for longer. Often a quick 2-5 minutes in the microwave will just give them that great head-start.

    How do you make a casserole taste better? ›

    Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the casserole.

    Is it better to bake a casserole in glass or metal? ›

    What Should I Bake In a Metal Baking Pan? We hate to say it – we've got nothing against glass, we promise! – but metal does an overall better job than glass of baking almost everything except for acidic desserts. It bakes evenly because it heats up so quickly.

    What is the purpose of using a water bath when baking? ›

    The hot water helps keep the temperature surrounding the food more consistent. This is particularly useful for recipes containing eggs, which can be quite temperamental in unmoderated temperatures. Delicate bakes using a custard or something similar (like cheesecake) will benefit greatly from the use of a water bath.

    How long should a casserole be cooked for? ›

    The time a casserole takes to cook will vary from 2-2½ hours for chuck, blade and thick flank, up to 4 hours for shin, leg and neck. Pork cuts for braising and casseroling normally take 1½ hours, and lamb much the same.

    What is the oldest known casserole? ›

    Macaroni and cheese is the oldest written casserole recipe found in 1250.

    What holds a casserole together? ›

    A perfect casserole needs one or more binders: cheese, eggs, condensed soup, Greek yogurt or noodles, for example.

    What are the 5 parts needed for a casserole? ›

    According to food blog High Heeled Homemaker, your basic casserole requires five ingredients: a protein, starch, vegetable, sauce, and cheese. If you have those five ingredients in your casserole dish, congratulations; you just made a casserole, whether it's a beloved recipe or a concoction of your own creation.

    What are the 5 components of a casserole? ›

    According to food blog High Heeled Homemaker, your basic casserole requires five ingredients: a protein, starch, vegetable, sauce, and cheese. If you have those five ingredients in your casserole dish, congratulations; you just made a casserole, whether it's a beloved recipe or a concoction of your own creation.

    What are three guidelines to follow when preparing casseroles? ›

    Top tips for casseroles

    Cut your ingredients, such as meat, potatoes and parsnips, into similar-sized pieces to ensure they cook evenly. Add any ingredients that cook quickly, such as broad beans, towards the end of cooking. To save time – and washing up – use a flameproof, ovenproof casserole dish.

    What are 3 possible advantages to preparing your own casseroles? ›

    Why You Should Be Cooking More Casseroles
    1. They're versatile. For every set of tastebuds, there's a casserole to match. ...
    2. They can be nutritious. ...
    3. They're easy, from prep through cleanup. ...
    4. They feed a crowd. ...
    5. They're transportable and gift-able.

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