Casserole crazy!

Cold autumn evenings call for hot baking dishes of food with ingredients that go perfectly together! Serve these meals with a fresh green salad, or for the brunch option, a fruit salad.
 
Mexican Lasagna
If you like a spicy kick with your Mexican flavors, dice up a jalapeño pepper (ditch the seeds) and scatter throughout this dish. You could also include some cooked ground beef and sour cream between each layer, or scatter some scallions on top after baking!
 
Serves 8
 
1 package corn tortillas
2 cans black beans
1 large container salsa (or make your own and only use ½ of the onion below)
2 bell peppers, any color, diced
1 large onion, diced
1 can black olives, drained
Kernels from 2 ears of corn or 1 can corn, drained
1 package cheddar cheese (about 2 and a half cups - more if you prefer extra cheese)
 
Preheat oven to 350 degrees. Cover the bottom of an 8x8 baking dish with a layer of tortillas, tearing them to fit if necessary. Spread a layer of beans and salsa, then scatter with the rest of the ingredients. Continue layering until you reach the top of the baking pan. At the last layer, cover with the rest of the cheese. Bake for 40 minutes or until hot and bubbling.
 
Nutritional info per serving: 433.5 calories, 16 g fat, 37 mg cholesterol, 601 mg sodium, 624 mg potassium, 56 g carbohydrates, 12.5 g fiber, 1.5 g sugar, 20 g protein. 50% DV Vitamin A, 110% DV Vitamin C, 36% DV Calcium.

Lemon Blueberry French Toast Bake
This makes a great dish for brunch; you could even refrigerate it uncooked overnight—just leave about 20-30 minutes outside the fridge before baking. You could use any type of fruit or marmalade in place of the blueberries. It’s up to you!
 
1 16 oz. (ish) loaf baguette, sliced into half-inch slices
4 eggs
2 lemons, both zested, 1 juiced
2 cups milk
1/4 cup water
1 tsp vanilla
½ cup brown sugar
Pinch of nutmeg
1 package blueberries OR ½ a jar of blueberry jam or marmalade
¼ cup sugar
 
Preheat the oven to 425 degrees. Layer the bread in a greased 9x13 baking dish. Whisk the eggs, lemon juice and zest, milk, vanilla, brown sugar, and nutmeg together. Pour the egg mixture over the bread, and bake for 30-35 minutes or until golden and puffed. A fork dipped in the middle should come out clean. Let cool slightly before slicing and serving.
 
While it bakes, make the blueberry syrup. If using fresh blueberries, pour the berries into a small saucepan over medium heat with the water and sugar. Stir, breaking down the berries with a spoon, until the syrup is deeply colored and bubbling gently. Whiz through the food processor for smoother syrup or serve as-is. If using jam, scoop half the jar into a small saucepan over medium heat and add the water but only 1 tbsp sugar. Stir until heated through and bubbling. Serve in a syrup boat, or drizzle some over the top of the casserole when it comes out of the oven!
 
Nutritional info per serving: 297 calories, 4.5 g fat, 97 mg cholesterol, 344 mg sodium, 121 mg potassium, 59.5 g carbohydrates, 1.5 g fiber, 37 g sugar, 9 g protein. 15% DV Vitamin C.

Butternut Squash Casserole
Sure, you roast two things in this recipe, but the active time is simple and quick. This casserole is great for the weekend, or to make Sunday night to use as lunch throughout the week. Save the squash seeds and roast them like pumpkin seeds!
 
1 butternut squash, cut in half lengthwise (if you break it down further, that’s fine, too)
1 pound pasta, preferably bowties or penne
1 tsp salt
1 (15 oz) container ricotta cheese
2 eggs
2 cloves garlic, diced
1 cup Parmesan cheese, divided
½ cup chopped walnuts (optional)
 
Roast the butternut squash on a baking sheet flesh side up at 400 degrees for 25-30 minutes, until easily pierced with a fork. While the squash roasts, boil the pasta (add 1 tsp salt to the water) until just al dente. While the pasta cooks, whisk together the ricotta, eggs, garlic, and ½ cup Parmesan cheese in a large mixing bowl. Drain pasta and return to the pan off heat.
 
When the squash comes out of the oven, reduce temp to 350. Let the squash cool for about 5-10 minutes, then scrape the flesh into the ricotta mixture, stirring it all to combine, then add the pasta to combine. Grease a 9x13 baking dish, then pour the mixture into it. Top with the rest of the Parmesan and the chopped walnuts, if using. Bake for 30-40 minutes until bubbling and the cheese is just browning. Let cool for a few minutes before serving.
 
Nutritional info per serving: 404 calories, 10 g fat, 72.5 mg cholesterol, 613 mg sodium, 470 mg potassium, 60 carbohydrates, 5.8 g fiber, 1.2 g sugar, 21 g protein. 189% DV Vitamin A, 33% DV Vitamin C, 38% DV calcium.