Casserole Challenge Recipes

Join our Casserole Challenge and make your favorite dishes for Baltimore city families in need to be delivered the Tuesday after Thanksgiving. We’ll donate casseroles to local organizations that serve individuals and families.

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Chicken and Biscuit Casserole
In honor of Monroe Zeffert

• 2 (10.5 ounce) cans cream of chicken soup
• 1 cup milk
• 1 teaspoon garlic powder
• ½ teaspoon rotisserie seasoning
• ½ teaspoon black pepper
• 12 ounce can refrigerated biscuits (or two smaller 6 ounce cans)
• 1 cup frozen peas and carrots
• 1 cup shredded cheddar cheese
• 2 cups cooked chicken (shredded or diced)
• ¼ cup sliced green onion (optional)

1. Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
2. In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone.
3. Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths. Add the biscuits to the bowl and stir to combine.
4. Next, add peas and carrots, cheddar cheese and chicken. Stir to combine.
5. Pour this mixture into prepared baking dish.
6. Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges.
7. If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn’t get any darker but will allow the biscuits to keep cooking.
8. Cover with aluminum foil and add label that says type of casserole and key ingredients. Freeze.

Baked Ziti

• 1 lb. ziti, cooked and drained
• 15 oz. ricotta cheese
• 8 oz. mozzarella cheese, shredded
• 1 egg, slightly beaten
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 1/2 cup spaghetti sauce, divided
• 1/4 cup Parmesan cheese

1. In large bowl mix ricotta, mozzarella, egg, salt, pepper and 1 1/2 cups spaghetti sauce.
2. Gently fold in ziti and stir until well coated.
3. Spread 1/2 cup spaghetti sauce on the bottom of the 13×9 inch casserole tin.
4. Pour ziti mixture evenly into dish, top with remaining 1 1/2 cups spaghetti sauce and sprinkle with Parmesan cheese.
5. Bake in preheated 375 degree oven for 30 minutes or until macaroni is heated throughout. Sauce should be bubbly and top of macaroni should be lightly browned.
6. Cover with aluminum foil and add label that says type of casserole and key ingredients. Freeze.

Vegetable Lasagna

• 1 1/2 qt. spaghetti sauce
• 1/2 cup grated carrot
• 1/2 tsp. oregano
• 6 cooked lasagna noodles
• 1 (16 oz.) container ricotta cheese
• 1 (16 oz.) package frozen chopped spinach, thawed and well drained
• 2 eggs
• 1 1/2 cups zucchini, thinly sliced
• 1 cup sliced fresh mushrooms, sliced
• 3 cups shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

1. Mix carrots, oregano and spaghetti sauce together.
2. Mix ricotta, spinach and eggs together in a separate bowl.
3. Spread 1/2 cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
4. Layer 3 lasagna noodles, 1/2 remaining sauce, 1/2 ricotta mixture, 1/2 sliced zucchini, 1/2 sliced mushrooms, 1/2 mozzarella and 1/2 Parmesan.
5. Repeat layers with remaining ingredients.
6. Bake in 350 degrees oven for about 45 minutes.
7. Cover with aluminum foil and add label that says type of casserole and key ingredients. Freeze.

Healthy Ground Meat and Bean

• 2 pounds of ground meat (turkey or beef)
• 1 pound elbow macaroni (or any other shape)
• 1 can beans, drained and rinsed (great northern, black, red or any other bean)
• 1 jar marinara (or 28 oz. can of any flavor or tomato based sauce)
• 1 onion, chopped
• 2-3 carrots, chopped
• 2 stalks of celery, chopped
• 1-2 cups frozen peas or any mixed vegetable

1. Boil large pot of water and cook pasta according to package directions, then drain.
2. In large skillet, sauté onion, celery and carrots in 1 TBSP olive oil.
3. When onion starts to brown, add ground meat and cook until no longer pink. Season with salt and pepper.
4. Mix all ingredients in a large bowl and add jar of sauce.
5. Divide mixture into two 9 x 13” pans and bake for 30-45 minutes at 350.
6. Cover with aluminum foil and add label that says type of casserole and key ingredients. Freeze.