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It's 5 p.m. and you have yet to decide what to throw together quickly for dinner. You also want a budget-friendly meal your family will enjoy. Save time and money by shopping your own kitchen pantry to use up staples you may already have for a delicious, satisfying dinner! I always keep certain ingredients on hand for simple, last-minute dinners that I know everyone loves. These pantry staples are not just ingredients but a canvas for your culinary creativity. Items such as shredded cheeses, frozen (or canned) vegetables,
soups, jars of sauces, basic spices and plenty of pasta or rice are my main go-to's when I need to cook something quick. Here are four simple and inexpensive dinners that you can prepare in minutes and ones that everyone in the family will enjoy.
Chicken And Broccoli Alfredo Bake
Chicken Alfredo is one of my favorite comfort foods with its creamy sauce, noodles and tender chunks of chicken. I make it at least once a month as it is often requested for dinner in our family.
Serves 4-6
8 ounces fettuccine noodles (or any pasta)
4 cups frozen broccoli florets, thawed (excess water drained out)
2 cups cooked, chopped chicken (I use store-bought rotisserie chicken)
1 (15-ounce) jar Alfredo sauce
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
2 cups shredded mozzarella cheese
Salt and pepper to taste
1/2 cup grated parmesan cheese
*Optional: 1 (8-ounce) can of mushrooms, drained
Preheat oven to 375 degrees. Cook noodles according to package directions. Drain water and pour noodles into a greased 9x13 casserole dish. Add the next 7 ingredients (plus mushrooms if using them) to the casserole dish and mix until blended. Top with grated parmesan and bake for 15-20 minutes or until bubbly on top and warm.
Mexican Beef Cornbread With Cheese Crust
This easy-peasy dish is a dump-and-go recipe that only takes a few minutes to prepare and comes out perfect every time. It's also super inexpensive to make!
Serves 6
2 (8.5-ounce) boxes of cornbread muffin mix
1 pound grown beef, cooked (and the grease drained)
1 (10-ounce) jar Rotel tomatoes
1 (14.75-ounce) can cream style corn
1 package taco seasoning mix
3 cups grated Mexican cheese blend
2/3 cup milk
2 eggs
Preheat oven to 400 degrees. Mix all ingredients together in a large bowl (reserving 1 cup of the cheese) until it reaches a chunky batter consistency. Pour into a greased 9x13 casserole dish. Bake for 20 minutes. Remove from oven, top with remaining cheese and bake an additional 5 minutes until it forms a cheesy crust.
Turkey Sausage And Rice Casserole
This simple recipe can be put together in no time and customized however you prefer by adding your favorite vegetables, different seasonings or a grated cheese mixture for the topping if you please. However you make it, it always turns out delicious!
Serves 6
1 1/2 cups white rice
2 cups chicken broth
1 pound turkey Polska kielbasa smoked sausage
2 (16-ounce) jars of chunky salsa (mild, medium, or hot)
6 tablespoons brown sugar
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Preheat oven to 350 degrees. In a greased 9x13 casserole dish, combine rice and water. Slice kielbasa into 1- to 2-inch size coins and sprinkle over the rice. In a bowl, mix all other ingredients together and pour this over the sausage and rice. Cover with foil and bake for 1 hour or until the water has been absorbed and the rice is completely cooked.
Vegetable Hashbrown And Egg Casserole
Although I have used this recipe often for breakfast, it also makes the perfect dinner casserole for the vegetarian in your family since it's chock-full of protein and veggies. The beauty of this simple recipe is that you can swap out the vegetables for different ones you may prefer, or add more protein for meat lovers such as ham, cooked sausage or bacon.
Serves 6
1 (20-ounce) bag of frozen hash browns, slightly thawed
1/2 onion, diced
1 red bell pepper, diced
1 (8-ounce) can sliced mushrooms, drained
1 (10-ounce) package of frozen chopped spinach, thawed (and excess water squeezed out)
8 large eggs
1 1/3 cup milk (or you can use a mixture of milk with Half & Half if preferred)
1 teaspoon garlic powder
Salt and pepper to taste
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees. In a greased 9x13 casserole dish, spread hashbrowns evenly over the bottom. Top with onion, bell pepper, and mushrooms. Sprinkle bits of the thawed spinach over the vegetables, followed by 1 cup of the cheese. In a bowl, mix together egg, milk and seasonings. Pour this over the vegetables. Sprinkle remaining cheese over all. Bake for 1 hour or until cheese is light golden brown. Let sit five minutes before serving. Optional: Offer a dash of hot sauce over the dish for those who prefer a kick of spiciness.
What is YOUR favorite easy casserole to make? Let us know in the comments below.
