I’m ready for summer to be over and want some casseroles (524 views)

mcgee, I love summer foods, but mostly I want other people to cook them for me! I am all about fall cooking. Personally, I love a chicken/stuffing casserole. I make my own cream sauce, but have used Stove Top! Found a recipe for a make-and-keep stuffing recipe from America's Test Kitchen? Cook's Illustrated? that I am going to try this year.

The enchilada bake and chicken/rice casserole are from Big Book of Casseroles--I think there was a thread on it back in the day.

Have you made Chicken Enchilada Bake with Salsa Cream Sauce?

How about an onion/rice casserole? My supper club loved this: Texas sweet onion casserole with rice, chipotle, and Gruyere

Shepherd's Pie, but my copy only calls for 8oz mushrooms!

Baked beans with ham? Not a casserole as I thought, but very fall. Loved them served with the Green Apple-Cabbage Slaw. [Didn't find it online with the recipe, but it is: 1lb cabbage, 1 green apple, 3 scallions tossed with 5tbsp red wine vinegar, 1/4 c water, 2 tbsp sugar, 4 tsp oil, 1 1/2 tsp dijon1/2 tsp salt 1/4 tsp pepper.]

Chicken Casserole with Cheese Sauce

Make it a day ahead to marry the flavors and chill. Bring to room temperature before baking.
2 cups chicken stock
1 cup long-grain white rice or a salt-free Basmati/wild rice blend
2 to 3 tablespoons butter
8 ounces mushrooms, sliced (use less?)
½ red bell pepper, seeded and chopped (used whole)
½ small yellow onion, chopped
¼ cup sliced almonds (didn't use)
¼ cup parsley, chopped
1-2 tablespoons fresh basil, chopped, or ¾ teaspoon dried basil (used dried rosemary)
3 to 4 cups cubed cooked turkey breast or chicken (about 5 ounces per cup)

Parmesan Cheese Sauce
3 tablespoons butter
3 tablespoons flour
¼ teaspoon salt
¾ cup chicken stock
1 cup milk
2 tablespoons dry white wine or dry vermouth
3 tablespoons freshly grated Parmesan cheese
½ cup sour cream
Melt butter in a small saucepan over medium heat. Add flour and salt and stir until bubbly. Add stock and stir until slightly thickened. Add milk, wine and Parmesan cheese and whisk until smooth and flavors are blended. Cook until the first boil and sauce is slightly thickened, about 2 to 4 minutes. Remove from heat and whisk in sour cream. 

In a medium saucepan, boil stock. Add rice, reduce heat to simmer and cook covered until liquid is absorbed, according to directions. Place in a lightly oiled 4-quart ovenproof casserole. Preheat oven to 350 degrees. In a medium skillet over medium heat, melt butter. Add mushrooms, bell pepper, onion and almonds. Sauté until vegetables are soft, about 5 minutes. Stir in parsley and basil. Add to rice in casserole and stir in poultry and Parmesan Cheese Sauce. Mix well and season with salt and pepper to taste. Bake, covered, until bubbly, about 45 minutes. Sprinkle with extra parsley just before serving.