Matzav Mazon: Complete & Quick Casseroles



We are always on the lookout for new, easy dinner recipes to serve our families. The following casseroles are all hearty, meal-in-one dishes that are sure to please adults and kids alike.    

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Chicken and Rice Casserole

Serves 8


2 pounds, skinless boneless chicken breasts, cut into strips
2 (8 ounce) packages sliced mushrooms
1 teaspoon minced garlic
About 4 tablespoons olive oil
3-1/2 cups chicken broth
1 (16 ounce) package frozen cut green beans
3 cups Minute rice


In a large skillet with a lid, sauté chicken, mushrooms and garlic in olive oil over medium heat until chicken is browned. Add broth, green beans and salt and pepper. Bring mixture to a boil. Stir in rice. Remove from heat; cover and let stand 5 minutes.

Vegetarian Chili Casserole with Cornbread Topping


1 tablespoon olive oil
4 carrots, chopped
2 stalks celery, chopped
1 onion, diced
2 teaspoons minced garlic
2 tablespoons chili powder
1 teaspoon cumin
1 (29 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can corn, drained
1 cup pareve chicken broth
½ cup chopped cilantro
1 (8-1/2 ounce) package corn bread mix


Preheat oven to 400 degrees. Sauté carrots, celery and onion in olive oil until soft – about 10 minutes. Stir in all remaining ingredients except corn bread mix and simmer for 15 minutes. Pour into 9 x 13-inch pan. Prepare corn bread mix according to package directions. Spread across top of chili and bake for 15 to 20 minutes until golden. Serve with guacamole and sour cream if desired.

Tortilla Casserole


2 tablespoons oil
2 packages vegetarian “ground beef”
1 onion, diced
1 red pepper, diced
½ cup black olive rings
1 can (15 ounces) corn, drained
1 large can (29 ounces) diced tomatoes
1 tablespoon chili powder
1 package corn tortillas
2 packages (8 ounces each) shredded cheddar cheese
guacamole and sour cream for garnish


Preheat oven to 350 degrees. Sauté meat and onion in oil until onion is soft, 5 to 10 minutes. Add red pepper and sauté for 3 minutes more. Stir in olives and corn and diced tomatoes. Add chili powder and mix well. Remove from heat. In a 9 x 13 baking dish, place half this mixture. Top with a thin layer of cheddar cheese (about 4 – 6 ounces) and then a layer of corn tortillas. Cover this with the remaining “beef” mixture and then another layer of tortillas. Top the whole thing with the rest of the shredded cheddar. Bake for about 45 minutes. Serve over rice with guacamole and sour cream.

Tuna Noodle Casserole


2 (10 ounce) packages wide egg noodles, cooked and drained
2-1/2 cups milk
½ cup cream cheese
2 tablespoons Dijon mustard
½ teaspoon pepper
1 cup frozen petite pois, thawed
1 large (12 ounce) can albacore tuna, drained and flaked
½ cup panko or regular bread crumbs
2 tablespoons margarine, melted


Preheat oven to 350 degrees. Mix together milk, cream cheese, mustard, pepper, petite pois and tuna until well combined. Stir into egg noodles. Pour mixture into greased 9 x 13-inch baking pan. Mix panko with melted margarine and sprinkle over top. Bake for 45 minutes.

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