Easter is traditionally a time when families (immediate and extended) come together to celebrate the season and share a large meal. After all, you can’t have a family gathering without food, right?
If you are planning to attend an Easter potluck or you are simply helping your Easter party hostess by preparing a couple of side dishes to supplement the holiday ham or lamb, then consider these easy crowd-pleasing casseroles that are a cinch to make and are loaded with flavor.
BAKED POTATO CASSEROLE
Ingredients:
1 (2-pound) bag frozen country style hash browns potatoes, thawed slightly
1 (16-ounce) container of sour cream
8 ounces softened cream cheese with chives and onion
8 strips of bacon, cooked and crumbled
1 (10.75-ounce) can of cream of celery soup
2 cups milk
2 cups shredded cheddar cheese
2 cups cornflake crumbs
1/4 cup butter
Fresh chives for garnish
Directions:
Preheat oven to 325 degrees.
Mix together soup, sour cream, cream cheese, and milk until smooth.
Stir in potatoes, bacon bits and cheddar cheese.
Spoon into a greased 9 by 13-inch baking dish.
Mix melted butter and cornflakes together and sprinkle on top.
Bake covered in foil for 45 minutes.
Uncover and bake another 10 to 20 minutes.
Remove from oven and garnish with fresh chives before serving.
CHEESE AND SPINACH CASSEROLE
Ingredients:
2 packages (10 ounces each) frozen, chopped spinach
2 eggs, well beaten
2 tablespoons butter, softened
2 tablespoons cracker crumbs
1/2 cup cottage cheese
1/4 cup (1-ounce) grated Parmesan cheese
Salt and pepper to taste
Directions:
Preheat oven to 350 degrees.
Defrost spinach; blend with the remaining ingredients.
Pour into a buttered 1 1/2 quart casserole.
Bake for 30 minutes, or until firm.
CHEESY CHICKEN ENCHILADA CASSEROLE
Ingredients:
1 (16-ounce) container sour cream
1 cup salsa
2 (3-ounce) cans diced green chilies
1 cup milk
1 (10.75-ounce) can condensed cream of chicken soup
6 (12-inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves, cooked and shredded
4 cups Mexican blend cheddar cheese
Sour cream, salsa and fresh cilantro for garnish
Directions:
Preheat oven to 350 degrees.
In a bowl, mix sour cream, salsa, chilies, soup and milk.
Grease a 9 by 13-inch baking dish.
Layer 1/3-tortilla strips on bottom of dish. Top with 1/3-chicken, 1/3-sour cream mixture and 1/3-cheddar cheese. Repeat layering with remaining ingredients.
Bake covered with foil for 20 minutes, then uncover and bake another 10 to 15 minutes or until golden and bubbly.
Let stand about 10 minutes before serving.
Serve with extra sour cream, salsa and cilantro.
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