5 EASY DUMP & GO CASSEROLES | COZY Quick & Tasty Budget-Friendly FALL Dinner Recipes | Julia Pacheco

TASTY DUMP & GO CASSEROLES | 5 SUPER QUICK & EASY CASSEROLE DINNER RECIPES!
Looking for cozy, budget-friendly dinners this fall? These dump & go casseroles are made with just a few simple ingredients—perfect for busy weeknights, feeding a family, or meal prepping for leftovers. From cheesy pasta bakes to hearty meat-and-potato casseroles, these comfort food dinners are quick, affordable, and always a crowd-pleaser! Thank you for watching I hope you find a little cooking inspiration 🌼

👉 Don’t forget to let me know which one’s your favorite (from the video or personal favorite casserole) in the comments!

Grab My Cookbook:
Get my self-published cookbook here → https://www.juliapacheco.com/julia-pacheco-cookbook/

▶️ Watch More Easy Dinner Ideas:
https://youtu.be/rRa_zLnduUM
https://youtu.be/vevGu31fEFE
https://youtu.be/UKUCbuPv9DI
https://youtu.be/AEA2XH_t6Bw
https://youtu.be/2p6BDdsdXMo

What You’ll Find in This Video:
0:00 – Dump & Go Fall Casseroles
0:20 – Spinach Chicken Orzo Casserole https://www.juliapacheco.com/spinach-chicken-orzo-casserole-creamy-one-pan-dinner/
2:15 – French Onion Chicken Potato Casserole https://www.juliapacheco.com/onion-chicken-potato-casserole-cheesy-hash-brown-bake/
4:04 – Zuppa Toscana Bacon & Sausage Casserole https://www.juliapacheco.com/zuppa-toscana-casserole-creamy-sausage-potato-kale-bake/
7:06 – Million Dollar Spaghetti Casserole https://www.juliapacheco.com/million-dollar-spaghetti/
10:13 – Classic Smothered Pork Chops & Rice Casserole https://www.juliapacheco.com/no-peek-pork-chop-casserole/

🔥 More Easy Casseroles:
https://youtu.be/yQ-ubN2sDk4
https://youtu.be/e-P7L8XMmWg
https://youtu.be/KKdUKoD0MVQ
https://youtu.be/ZiIaEaHFg40
https://youtu.be/ffIGDAqRUAE
https://youtu.be/ysAtMJSzExY

Popular Recipes on My Blog:
https://www.juliapacheco.com/6-dump-and-go-crockpot-recipes
https://www.juliapacheco.com/creamy-chicken-and-egg-noodles
https://www.juliapacheco.com/doritos-taco-salad-with-catalina-dressing
https://www.juliapacheco.com/cheap-family-meals-under-10

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#EasyCasseroles #DumpAndGoMeals #BudgetFriendlyMeals
[Music] Today I am sharing all of my current favorite casserles with you. These are not your basic, boring, bland casserles that you will dread eating. These are some of the most unique, delicious, creative casserles that you will probably ever see. Let’s get to my kitchen. Let’s get to cooking. Let me tell you, these are not your basic, boring, bland casserles that you never want to eat. These casserles are absolutely amazing. They’re also easy to make. So to kick us off, we are making this spinach chicken orzo to my 9 by13 baking dish. I added in two cups of uncooked orzo. Then add in about 3 and 3/4 cup of chicken broth. Next, add in one packet of Liptin onion soup mix. And then after you add that packet in, you’re just going to give this a little stir. You kind of want that lip and onion soup mix to, you know, get combined with the rest of the ingredients and kind of like dissolve in that broth. Then add in your cooked shredded chicken. You could cook up your chicken however you choose to do so or use part of a rotisserie chicken. My chicken was a little bit frozen just, you know, from cooking it up and shredding it on a different day. But I also added in one can of cream of mushroom soup, 8 oz of sour cream, half a cup of shredded cheddar cheese, and give this a stir. Let me tell you, this casserole is so good. I also added in 2 cups of chopped up spinach. Just give this a stir. And then you’re going to cover this with some foil. Bake this in a preheated oven to 425° for 30 minutes. After 30 minutes of baking, remove the foil. Give this a little stir. You know, just so everything cooks evenly. Then you’re going to sprinkle this with about a half to one cup of shredded mozzarella cheese. Then you’re going to bake this for an additional 10 minutes, uncovered, mainly to melt the cheese. [Music] I know sometimes we get a picture of like a casserole in our mind and it is just not appetizing. But let me tell you, this is the most delicious casserole. It does not taste like your basic boring bland casserole that you never want to eat. The orzo is cooked perfectly. The sauce is so rich and it is just amazing. You’ll have to try it. I love anything French onion, so this French onion chicken potato casserole is totally up my alley. To a big bowl, add in two lbs of frozen diced hash browns, or you could use shredded hash browns. Also add in one can of cream of mushroom soup, 8 oz of French onion dip. You could use any brand or any type of French onion dip. Also add in three cups of cooked shredded chicken, half a cup of shredded cheddar cheese, and then for the seasonings, a half a teaspoon of salt, a four a teaspoon of pepper, and then a half a teaspoon of onion powder, paprika, and Italian seasoning. I found that these seasonings are really good in this casserole. You could also use like Cajun seasonings or any seasonings like that if you’d like. Last thing I added in was a tablespoon of melted butter. Give this a super duper good stir. I know it doesn’t look like much yet, but just trust the process. Spray a large baking dish with non-stick spray. Now add the casserole right in there. And you’re going to spread it out until it’s kind of in like an even layer. And then over the top, you’re going to want to add about a cup of French fried onions. Those French fried onions just elevate this casserole. They add like a little crispiness to the top. If you’re not a French fried onion fan, you could always crush up Ritz crackers, butter them a little bit with melted butter and use like buttered crackers, but I love French fried onions. Just cover this with foil, bake it covered for about 30 minutes on 350°. After those 30 minutes, remove it from the oven, uncover it, and bake it for about 8 more minutes. Here is what your casserole will be looking like in the end. This is total comfort food to the max for me. Like I said before, this casserole is absolutely delicious. And if you’re like a French fried onion fan, you will love it. This one is perfect for the fall and winter. It is just so warm and cozy. It tastes like it’s giving you a hug. I am not joking when I tell you this Zupa Tusconana casserole is the best casserole I think I have ever had in my entire life. It’s at least in the top five favorites for me, I guess, right now. It is just like Zupa Tusconana soup, but in a casserole form. It is amazing. I’m starting out by cooking up my 8 oz of bacon. Now I’m going to chop up my kale, onion, and peel and thinly slice my potatoes. Now that my bacon is cooked through, I’m adding it to a plate and I’m going to set this plate to the side. I’m going to reserve about a tablespoon of the grease from the bacon in my pan. And I’m going to add my sausage into the pan. I’m also going to add in a diced onion and I’m going to break the sausage up and cook it through. Cooking the sausage with the bacon grease and the onion just gives the sausage so much flavor. This casserole is like, like I said, just like Zupa Tusconana soup, but just so much better in my opinion. And I’m a huge fan of Zupa Tusconana soup. Once the sausage is cooked through, add in a half a cup of all-purpose flour. Stir it around until it no longer looks white. It’ll take about a minute or two. And then after it no longer looks white, you’re going to slowly add in four cups of chicken broth. The reason why you want to add it in slowly is just so the sauce comes out super smooth and silky in the end. After you add your broth in there, you’re going to add in your heavy cream. So, go ahead and add in one cup of heavy cream. Give this a stir and let it simmer on your stove for about 5 minutes to thicken up. [Music] Now that your sauce has slightly thickened up, spray a 9 by13 baking dish with non-stick spray. And then you’re going to add your potatoes to the bottom of the baking dish. The reason why I like to add the potatoes to the bottom of the baking dish is just so they cook evenly and they will cook the best on the bottom. And then over the top of the potatoes, you’re going to add your kale. The kale is going to wilt down wonderfully, I promise. And then add the crumbled cooked bacon over the top of the kale. And then over the top of the bacon, you’re going to add your sausage mixture. Just pour it over the top. And then you’re going to kind of spread that sausage mixture out a little bit. You don’t want to move the potatoes around. You want to keep the potatoes at the bottom of the baking dish. Just, you know, move the sausage mixture out so it’s kind of in an even layer. You’re going to sprinkle the top with about 3/4 cup of Parmesan cheese. And you’re going to cover this tightly with foil. This will bake in a preheated oven to 375° for about 50 minutes. After 50 minutes, remove the foil and just bake it for about 10 more minutes uncovered. When I say this is one of the best casserles you will ever have, I am not joking. It is just like Zupa Tusconana soup, but in my opinion, it is significantly better, if that could even be a thing. It is rich. It is delicious. It is filling. It is so warm and cozy. and it is so perfect for this time of year. You need to give it a try. I’ll be the first to admit, we often have just regular basic spaghetti night at my house for dinner, but this is kind of like regular spaghetti, but elevated 10 times. We are making my version of milliondoll spaghetti. It is amazing. I just started out by cooking up a pound of spaghetti. Now, to this pan on my stove, I added in my onion, a pound of sausage, and a tablespoon of minced garlic. Just cook the sausage through. Now that my spaghetti is tender, I am just going to strain my spaghetti. And then I’m going to add it back into this pot on my stove. And then once you add your spaghetti back in, you’re going to add in about a cup of some pasta sauce. You could use any type of pasta sauce. Just use like a 24 oz jar. You’ll be needing the rest of the pasta sauce here in a moment. But just give this a little stir. Now that my sausage is cooked through, I’m going to add in the rest of the jar of pasta sauce. And then you’re going to give it a little stir. Now we are going to get started on the cheesy mixture. This cheesy mixture is what really elevates this recipe. So into a bowl add in 8 oz of softened cream cheese. Also add in 1 cup of cottage cheese. The cottage cheese adds a bit of extra protein. Half a cup of ricotta cheese and then 1 teaspoon of garlic powder. And then 1 teaspoon of Italian seasoning. Give this little cheesy mixture a good stir. [Music] Once it looks like this, grab a 9 by13 baking dish. Spray it with non-stick spray. Then you’re going to add half of the spaghetti to the bottom of the baking dish. After you add half of the spaghetti down, you’re going to add all of that cheesy mixture. Kind of place it all over the top of the spaghetti because you’re going to want to be spreading it out. So then just spread it over the top until it is kind of like in an even layer. Once you do have it in an even layer, you’re going to add the rest of the spaghetti over the top of that cheesy mixture. And then over the top of the rest of the spaghetti, you are going to add the meat and the pasta sauce. And then over the top of that, you’re going to cover it with about a cup to a cup and a half of mozzarella cheese, depending on, you know, how much cheese you like. Cover this with foil. Bake it covered for 15 minutes. Remove the foil and bake it for an additional 15 minutes. Your house is going to be smelling so warm and cozy. [Music] Just like what I said before, this is super similar to regular spaghetti night, but it is elevated x times 10. This milliondoll spaghetti is absolutely a treat. It is so delicious. It’s also pretty simple to throw together. And then this does make a large amount, so it makes for perfect leftovers for the next day. It reheats wonderfully. If you were looking for a classic smothered pork chops and rice recipe, this one is definitely for you. Spray a large baking dish with non-stick spray, then you’re going to add in two cups of chicken broth. Next, add in one can of cream of mushroom soup, then a can of cream of chicken soup. If you have my cookbook, I do still have some cookbooks available. There is like homemade versions of cream of soups in the back of the cookbook, so you could use those instead if you don’t want to use like canned cream of soups. Next, add in your rice. I’m using a cup and a half of uncooked white rice. Then add in a half a packet of lip and onion soup mix. We’ll be using the rest of the packet here in a moment. Just give this a whisk until everything is well combined. And then over the top of this, you’re going to add your pork chops. You could use between four to seven boneless pork chops. Just add them over the top. And then you’re going to sprinkle the remaining lip and onion soup mix over the top of the pork chops. Cover this tightly with foil. And you’re going to bake it in a preheated oven to 350° for about 75 minutes or until the pork chops are tender and the rice is cooked through. [Music] [Music] I feel like every fall and winter you just have to make like a pork chop and rice recipe at least once. Pork chops and rice are very affordable to make just because pork chops tend to be pretty affordable at the store. And then of course rice is affordable as well. This one’s a good one. You don’t want to miss the next video like this. So make sure you’re subscribed and I’ll see you there. Bye for now.

KAYNAK