Tag Archives: One Dish Meals

Cabbage Roll Casserole (comfortablefood)

4 T olive oil, divided
1 med onion, chopped
3 garlic cloves, minced
1 lb ground beef
salt and pepper to taste
1 t thyme
2 t paprika
1 T Worcestershire sauce
2 T brown sugar
1 T white vinegar
1  14 oz can diced tomatoes with juices
1  15 oz jar tomato sauce
2 c brown rice, cooked
1 head green cabbage, coarsely chopped
1/2 c parmesan, grated
1 c mozzarella, shredded

Heat 2 T olive oil in a deep skillet or pot over medium heat and saute onion for about 3 – 4 min until softened, then add garlic and cook for another 1 – 2 min. Increase heat to high and add ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks. Stir in the thyme, paprika, Worcestershire sauce, brown sugar and vinegar and cook for a couple more min before adding the tomatoes and tomato sauce. Swirl about 1/4 c water in the bottom of the tomato sauce jar and add that as well. Let simmer for about 15 min then stir in the cooked rice and remove from heat. In another large, deep, pan heat 2 T olive oil over medium high heat and add chopped cabbage. Cook, stirring almost constantly until the cabbage is about half cooked, add salt and pepper generously as it cooks, then remove from heat. Heat your oven to 350 F and grease a large casserole dish. Spread about 1/2 the cabbage onto the bottom, pressing it down a bit with the back of a spoon. Spoon half the beef mix over the cabbage, then add the other half of the cabbage and finish with the rest of the meat mix. Cover tightly with foil and bake for about 45 min, then remove foil and sprinkle cheeses on top. Bake uncovered for about 10 more min until the cheese melts, then move the dish to the top of the oven. Turn broiler on for a 1 – 2 min until the cheese begins to brown.


Cheeseburger Casserole (asimplelifeinspired)

1 lb lean ground beef
1/4 c chopped onion
1/4 c chopped dill pickles
1/2 c water
1/2 c ketchup
1 T yellow mustard, to taste
1/8 t pepper
3/4 c Cheddar cheese, sliced or grated (more if you want)
1  8 oz can Crescent rolls
1 T milk
1 – 2 T sesame seeds (opt)

Brown ground beef and onion. Add 1/4 of garlic dill pickle, ketchup, water and mustard. Pour all into a 9 x 9 casserole dish. Layer the cheese over top of the beef mix. Leave crescent rolls together and put on top of cheese to fit in a layer in the casserole as the crust. Don’t fit all the way up to the edges so the steam escapes or slice the top of the dough. Brush milk on the top and add the sesame seeds if using. Bake at 375 F for 25 – 30 min til golden brown.

Chicken Pot Pie Tater Tot Casserole (simplybeingmommy)

2 c shredded cooked chicken
1 1/2 c cooked mixed veggies (corn, carrots, peas and green beans)
10.5 oz can cream of chicken soup
1/4 c milk
1 1/4 c shredded mild cheddar, divided
1/2 t garlic powder
1/2 t dried thyme
1/2 t fresh-ground black pepper
pinch of salt
parsley, for topping
about 40 tater tot rounds

Preheat oven to 425° F. Prepare a dish by spraying with cooking spray; set aside. In a medium-sized bowl add chicken, veggies, soup, milk, 1 c cheese, garlic powder, thyme, pepper and salt, and stir to combine. Spread evenly into prepared 9″ round baking dish. Cover the top with tater tot rounds, starting on the outside and working your way in. Bake for 20 min. Remove from oven and sprinkle the rest of the cheese over the top. Put back into the oven and cook for an additional 5 min or until the tater tot rounds are golden and the filling is bubbling. Serves 6.

Carrabba’s Sausage and Lentil Soup (copykat)

1 c diced white onion
1/2 c diced carrot
1/2 c diced celery
3 cloves garlic, minced
1/2 t salt
2 T butter or olive oil
1 lb Italian sausage
1 48 oz pkg low sodium chicken broth
1 1/2 t Italian seasoning
1 14.5 oz can diced tomatoes
1 c brown lentils

In a large pot add onions, carrots, garlic and celery and either butter or vegetable oil. Saute until the onions are transparent. Add sausage and cook until browned. If the sausage is fairly lean drain the excess oil. Add chicken broth, Italian seasoning, diced tomatoes and brown lentils. Cover with lid. And simmer for about 1 hour. You may want to add some additional water if too much water cooks out during the cooking process.

Wick Fowler’s 2 Alarm Chili (copykat)

2 lbs ground beef

Spice Mix

1 1/2 t paprika
2 T masa
2 t dehydrated onion (1/2 c chopped fresh onion)
1/2 t dehydrated garlic (1 t minced fresh garlic)
1 1/2 t salt
1 1/2 t cumin
1/2 t cayenne pepper
1/2 c chili powder
1/2 t orgegano
1  8 oz can tomato sauce
16 oz water
1 14 oz can of beans (opt)

Brown beef in a large pot or dutch oven. Drain beef. Add spices (with the exception of the masa) and stir in thoroughly. Add tomato sauce and water. If desired add can of beans. Reduce temp to simmer. Simmer for about 30 min. If you want to thicken the chili, mix the masa in a 1/4 c hot water. Stir the masa until smooth. Pour the masa mix into the chili. Cook until the chili thickens and serve.

Skillet Shepherd’s Pie (jocooks)

Meat Mixture

1 T olive oil
1 1/4 lb ground beef lean
1/2 t salt or to taste
1/2 t pepper or to taste
1 large onion chopped
1 clove garlic minced
1/2 t red pepper flakes
2 T Worcestershire sauce
1 pkg onion soup mix
1 c beef broth
2 c frozen veggies (mix of peas, carrots, green beans and corn)

Heat oil in a large skillet over medium heat. Add ground beef to the skillet, season it with the salt and pepper and cook it for abut 5 min or until it’s no longer pink, breaking it up as you go along. Add onion and garlic and cook for 3 more min until the onion softens and becomes translucent. Add pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more min. Set aside. Preheat oven to 350 F. Spread mashed potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley. Place the skillet on a baking sheet, then place it in the oven and bake for 40 min until golden brown on top. Garnish with more parsley and pepper and serve warm. Serves 8. Note: Refrigerate leftovers within 2 hours of cooking, cover the pie with plastic wrap and refrigerate for up to 3 days. To Freeze: After baking, let the skillet cool to room temp. Transfer the shepherd’s pie to an airtight container and place in the freezer for up to 2 months. You can also cover the skillet tightly with foil, or plastic wrap, just make sure it’s tightly covered.

Mashed Potatoes

6 large potatoes peeled and cut into cubes
4 T butter softened
2/3 c milk
1/4 c Parmesan cheese
1/2 t salt or to taste
1/2 t white pepper or to taste
1 T parsley fresh, for garnish

Boil potatoes until done. Drain potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.


Gingery Pork Ramen (noblepig)

20 oz ground pork
8 c low-sodium chicken broth
1 lb baby bok choy, white parts thinly sliced diagonally, green leaves coarsely chopped
5 T soy sauce
1 1/2 T freshly grated ginger
1 1/2 t finely minced garlic
5 scallions (green parts only), sliced on the diagonal
1 1/2 t Sriracha
2  3 oz pkgs ramen noodles, broken to your liking (do not use flavor packet)

In a large nonstick skillet over medium-high heat, brown the pork until cooked through and no longer pink. Set aside. In a large soup pot combine broth, bok choy whites, soy sauce, ginger, garlic, scallions and Sriracha. Bring to a boil and lower to maintain simmer for 2 min. Stir in ramen and pork, simmering for one min more. Turn off heat and stir in bok choy green leaves. Let sit off heat for 2 min while noodles constitute themselves. Serve immediately. Serves 6.

Stuffed Cabbage Casserole (dinnerthendessert)

1 lb ground beef
1/2 t Kosher salt
1/4 t coarse ground black pepper
1 yellow onion, chopped
4 T butter, divided
1 head cabbage, cut into 8 wedges and sliced thickly
1  8 oz can chopped tomatoes, not drained
2 c rice, cooked

In a cast iron skillet on high heat add the ground beef. Season beef with kosher salt and black pepper. Brown beef well and crumble it into large crumbles. Remove from pan, then add in onion and half the butter. Cook for 3 – 4 min or until just browning. Remove onions to the same dish as the beef. Add in the remaining butter and cabbage and cook on high heat until cabbage is wilted and browned. Add the beef and onion mix into the pan, mix slightly. Add in the rice and tomato and stir gently, then cook for 5 – 7 min covered, to cook and warm through.

Instant Pot Cajun Chicken and Rice (leelaliscious)

1 lb chicken breast
1 T Cajun seasoning divided
1 T oil olive or avocado
1 small onion diced
3 garlic cloves minced
1 T tomato paste
1 1/2 c white rice
1 bell pepper cut into large chunks
2 c chicken or vegetable broth

Cut the chicken breasts in half lengthwise to make then thinner. Season well from both sides with Cajun seasoning (about 2 t). Heat the Instant Pot by pressing the ‘Sauté’ button. Once display shows ‘HOT’ add the oil and sauté the onion and garlic until lightly browned. Stir in tomato paste then deglaze the pot with a few T broth. Make sure to scrape off any brown bits that may be stuck at the bottom. Turn off Instant Pot by pressing ‘Cancel’. Add rice, bell peppers and 1 t Cajun seasoning (or more to taste and more heat). Stir until well combined. Pour remaining broth over the rice mix and carefully arrange the chicken breast halves over top. Close the lid and turn the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 7 – 8 min. Let the pressure release naturally (NPR) for 5 min, then release remaining pressure by turning the valve to ‘Venting’. Once the pin drops, carefully open the lid. Shred the chicken with two forks, then stir to combine the Cajun chicken with the rice. You can adjust the seasoning to taste at this point. Serve with chopped cilantro and a squeeze of lime juice. Note to Me: Use leftover cooked chicken.

Chicken and Stuffing Casserole (foodyschmoody)

2 T butter
1 c diced onion
2 celery stalks, diced
1/2 t salt
1/4 t black pepper
2 c cooked chicken, chopped (rotisserie works well)
18 oz chicken gravy
2 c stuffing, prepared

Preheat oven to 350 F. Melt butter in skillet over medium heat. Once butter is melted add onion and celery to skillet. Cook, stirring occasionally until just starting to soften, about 5 – 6 min. Season with salt and pepper. Stir in chicken and gravy. Continue to cook, just until warm; about 2 – 3 min. Spray an 8 or 9″ baking dish with non-stick spray or rub with butter. Pour chicken mix into baking dish. Top with stuffing. Cover with foil and bake 20 min. Remove foil and bake an additional 10 – 15 min uncovered. Note to Me: Make a mashed potato base.

Shortcut Fried Chicken and Dumplings (foodnetwork)

2 c flour & more for dusting
5 t baking powder
2 1/4 t sugar
Kosher salt
9 T unsalted butter, cut into small pieces and frozen
3/4 c buttermilk
4 c low-sodium chicken broth
2 c prepared mashed potatoes with gravy
3 c chopped fried chicken
1  10 oz bag frozen peas and carrots, thawed

Preheat the oven to 450 F. Pulse together the flour, baking powder, sugar and 1 T salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce. Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough. Transfer to the oven and bake until golden brown and bubbly, 40 – 45 min. Let rest for 10 min before serving.

Mongolian Beef Ramen (delish)

1 lb sirloin streak, sliced against the grain
2 T corn starch
2 T vegetable oil
1 T sesame oil
3 garlic cloves, minced
1 t minced ginger
1/2 c soy sauce
1/4 c brown sugar
1 c chicken broth
pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 package instant ramen, flavor pack discarded
3 green onions, thinly sliced
toasted sesame seeds

Cook ramen noodles according to package instructions. Drain and set aside. In a large skillet over medium-high heat, heat vegetable oil. Toss beef with corn starch. Cook until crispy, about 2 min per side. Transfer to a plate. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 min then add soy sauce, brown sugar and chicken broth. Bring mix to a boil, reduce heat and simmer until the sauce is thickened, 3 – 5 min. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 min. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.

Moroccan Nectarine and Plum Chicken Tagine (closetcooking)

4 chicken thighs (bone in and skin on)
2 T oil, divided
2 onions, sliced
2 cloves garlic, chopped
1 t ginger, grated
4 nectarines, sliced
4 plums, chopped
1/2 c water or chicken stock
1 t paprika
1/2 t cayenne pepper
1 t cumin
1/2 t turmeric
1/2 t cinnamon
1 pinch saffron
salt and pepper to taste
1/4 preserved lemon (pith removed, and peel rinsed and sliced)
1/4 c kalamata olives, chopped
1 T harissa
1 T honey
1/4 c parsley, chopped
1/4 c cilantro, chopped

Heat 1 T oil in a large pan. Add chicken, brown on all sides and set aside. In another pan, heat 1 T oil in a large pan. Add onion and saute for 3 min. Add garlic and ginger and saute until fragrant, about a min. Add the nectarines, plums, water, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper, cover and simmer for 15 min. Add chicken, preserved lemon, olives, harissa and honey and simmer covered, for 25 min. Remove from heat and mix in the parsley and cilantro.

Option For One Pan: Make this a one pan meal by adding 1 c couscous and 1 1/2 c broth after step 7, bringing to a boil and removing from heat to let sit, covered, until the couscous is tender, about 10 min. Makes 4 servings.

Moroccan Meatball Couscous Soup (littlespicejar)


1 t ground coriander
1 t ground cumin
1/2 t curry powder
1/2 t dried thyme
1/4 t turmeric
1/8 t ground cinnamon
1/8 t nutmeg
1/4 t chili powder
salt and pepper to taste
2 T tomato paste
1 1/2 lb ground lamb or beef

Position a rack near the center of the oven and preheat oven to 375º F. Line a baking sheet with parchment paper, set aside. In a medium bowl combine all spices. Mix well. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 t meatball mix and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10 – 12 min or until baked through.


8 oz Israeli (pearl) couscous
3 T & 2 t olive oil
3 shallots, minced
8 cloves garlic, minced
4 c chicken or vegetable broth
3 3/4 c water
chopped mint or parsley, for serving

Heat 2 t olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1 – 2 min. You’ll know it’s done when you can smell the toastiness. Add a pinch of salt and 1 3/4 c water, allow to come to a boil, reduce the heat to low, cover and allow to cook for 8 – 10 or until water is absorbed. In a large pot or dutch oven, heat the 3 T olive oil over medium-high heat. Add shallots and garlic and allow to saute for about 1 min. Add chicken broth along with the remaining 2 c water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 min. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired. Serves 6 – 8.

Moroccan Chicken Tagine (movenourishbelieve)

1 red onion, finely diced
3 cloves garlic, minced
1 T oil
2 t cumin
2 t smoked paprika
1/4 t cayenne pepper
1 t salt
1 T tamari
1 T tomato paste
4 ripe tomatoes, roughly chopped
1 lb chicken breasts, roughly chopped
1 medium sweet potato, diced
4 yellow squash, diced
1 zucchini, diced
8 baby carrots
1/4 lb green beans
1 c chicken stock or water
fresh coriander to serve
1 lemon to serve
1/2 c kalamata olives, pitted

Preheat oven to 325 F. In a large tagine or casserole-type dish add oil and sauté onion and garlic on medium high heat until softened. Add in spices and stir until fragrant. Thoroughly mix in tomato paste, tamari and chopped tomatoes. Add chicken, vegetables, olives and liquid, place the lid on and place in the oven for 40 – 50 min. Serve tagine with fresh coriander and a cheek of lemon. Serves 4 .

Indonesian Style Fried Rice (Nasi Goreng) (manilaspoon)

2 c uncooked Basmati Rice or 6 c left over chilled rice
1 t ground Turmeric
1 t salt or to taste
3 T oil
3 garlic cloves, peeled and crushed
1″ fresh ginger root, peeled and grated
1 – 2 red chili pepper (like Bird’s Eye Chili), seeds removed and thinly sliced (adjust heat to your preference)
6 – 8 green onions (scallions), thinly sliced
1 1/2 c cooked chicken, shredded or sliced thinly
3 T Kecap Manis (or soy sauce mixed with 1 T honey)
handful fresh cilantro, chopped

If you are using left-over rice, skip this paragraph and proceed to the cooking instruction portion. If you are starting from scratch and using uncooked rice, rinse the rice and drain well. Place in a saucepan or you can use the rice cooker. Stir in the turmeric and salt. Add about 3 c water. Bring to a boil, cover and simmer until the rice is cooked and quite dry. Remove from heat and let rice cool completely. Once it has cooled down, refrigerate until ready to use. If using the rice immediately, transfer the cooked rice (after letting it sit for 12 min after cooking) to a flat baking tray. Allow to cool completely and fluff with a fork to separate the grains. Chill in the refrigerator for an hour. Heat half of the oil in a wok or large frying pan. Add the garlic and let it sizzle for a few seconds until aromatic. Lower the heat and add the ginger, chillies and half the green onions. Stir-fry for a couple of min Pour in the remaining oil and add the shredded chicken. Cook until chicken is heated through. Add fluffed rice in batches, stirring each batch carefully to mix well with the rest of the ingredients. Add the kecap manis or soy sauce. Stir to distribute the sauce evenly. Taste and adjust the seasoning, if needed. Transfer to a serving plate and garnish with chopped cilantro and remaining green onions. This is traditionally served with some fried eggs.

Chicken Scallopini (thecozycook)

1 pkg McCormick Brown Gravy Mix & 1 c cold water
3 large boneless skinless chicken breasts
salt and pepper to taste
1/2 c flour
1/4 c vegetable oil
1 medium yellow onion, sliced into thin strings
1 c dry white wine (can sub chicken broth)
1  8 oz can Hunts tomato sauce
1 lb pkg thin spaghetti
1/4 c Parmesan cheese
1 T fresh parsley

Dissolve gravy into cold water and set to the side. Slice the chicken into bite-sized chunks. Sprinkle lightly with salt/pepper if desired and coat in flour. Place the vegetable oil and onion strings in a large, deep skillet and cook over medium heat for 5 min. Add chicken and cook for an additional 10 min, stirring occasionally. Add wine and cook for another 5 min. Mix in the tomato sauce and gravy. Cook over medium-low for about 25 min. Meanwhile, boil pasta according to pkg instructions. Drain and add to the sauce, mixing until well incorporated. Top with Parmesan cheese and parsley, then serve and enjoy! Serves 4.

Burrito Casserole (mirandasrecipes)

1 lb ground beef (can sub use ground turkey)
1/2 onion, diced
1 1.25 oz pkg taco seasoning
6 flour tortillas
1  16 oz can refried beans
2 – 3 c shredded sharp cheddar cheese
1 can cream of mushroom soup
4 oz sour cream

Preheat oven to 350 F. In a large skillet brown meat with onion. Drain. Add taco seasoning and refried beans. In a separate bowl combine mushroom soup and sour cream. Spread half the sour cream mix in the bottom of a casserole dish. Tear up 3 tortillas and place them in an even layer of the sour cream mix. Put half of the meat mix over top of the tortillas. Top with half of the cheese. Repeat layers one more time. Put in oven and bake uncovered, for 20 – 30 min. 

Chili Cornbread Pot Pie (wearychef)


1 medium onion, diced
1 lb ground beef or turkey
1 T chili powder
1 t ground cumin
1 t dried oregano
3/4 t kosher salt
1/2 t garlic powder
1/4 t cayenne pepper, optional
28 oz can diced tomatoes, drained
15 oz can black beans, rinsed and drained

Preheat oven to 400 F. Spray a 9 x 13″ pan with cooking spray. Spray a large skillet with cooking spray and heat over medium-high heat. Saute onion for 3 – 5 min until translucent. Add meat, chili powder, cumin, oregano, salt, garlic powder and cayenne pepper. Stir together, brown and crumble meat until almost cooked through. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for about 5 min. Transfer meat mix to prepared baking dish. Sprinkle cheese over the top. Pour cornbread batter evenly over meat, and arrange jalapeno slices over the top (if desired). Bake in preheated oven for 25 – 30 min until cornbread topping is evenly browned.


1 1/4 c buttermilk
1 egg
2 T vegetable oil
1 1/4 c cornmeal
1/2 c flour
3/4 t kosher salt
3/4 t baking soda
1 c shredded Mexican cheese
1 jalapeño, thinly sliced or 1/4 c pickled jalapeno (opt)

In a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, salt and baking soda, and stir together until combined.

Canola Oil Pastry (robinhood)


4 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
4 T canola oil
3 T chopped fresh thyme
salt and pepper to taste
1/4 c flour
2 c hot chicken stock
1 c green peas
3 c cooked chicken, cubed

Preheat oven to 425º F. Cook carrots, celery and onion in oil in large skillet over medium high heat until tender crisp. Add thyme, salt and pepper to taste. Sprinkle with flour and mix so that all vegetables are coated. Cook about 3 – 5 min, stirring occasionally. Carefully stir in hot chicken stock, reduce heat to medium and continue cooking until sauce has thickened to desired consistency. Add peas and chicken and stir. Pour into 8 c casserole dish or 4 individual oven proof bowls.

Canola Oil Pastry

2 1/4 c flour
1 t salt
3/4 c canola oil
1/4 c water
1 egg, beaten

Combine flour and salt in large bowl. In separate small bowl combine oil and water. Add to flour mix all at once, using a fork to combine. Dough will look “mealy”. Line rolling surface with waxed or parchment paper. Drop dough onto prepared surface and knead until dough comes together. Dough will be sticky and difficult to work with. Place another piece of waxed or parchment paper on top of dough and roll with rolling pin to 1/4” thick. Brush beaten egg around edge of casserole dish. Carefully place pastry on top, pushing down on edges so they stick to casserole. Trim pastry and save for another use. Cut slits on top for steam to escape and brush with remaining beaten egg. Bake in preheated oven for 20 – 25 min until pastry is golden brown. Serve immediately. Filling will be very hot!