Three Easy Dump & Bake Casseroles

Southwestern Black Bean Dump & Bake Casserole

Preheat the oven to 400 F.

Mix the vegetable broth and salsa in a medium pot and bring to a boil over high heat. 

Chop peppers and onions.

While the liquid is heating up, spread peppers and onion evenly across a 9×13″ pan or casserole dish.

Sprinkle the black beans over the veggies, then add the uncooked rice on top.

Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish.

Cover the casserole with aluminum foil

Bake 60 minutes

Chicken Caprice Dump & Bake Casserole

Preheat oven to 425 F

Mince garlic

Spray a 9 x 13-inch baking dish with cooking spray.

In the prepared dish, stir together cooked chicken, tomatoes, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.

Cover the dish tightly with foil and bake for 40 minutes.

Remove from oven.

Sprinkle remaining ½ cup of mozzarella over the top. Bake until cheese is melted.

Garnish with remaining basil and tomatoes

Alfredo Shrimp Scampi Dump & Bake Casserole

Preheat the oven to 425 degrees F.

Chop garlic

Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.

Spread the rotini in an even layer in the bottom of the prepared dish.

Scatter the shrimp over top and dot with the cubes of butter.

Pour in the broth, then sprinkle with garlic, lemon zest, salt and some black pepper.

Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.

Heat cream until warm

In a small bowl, toss together the Parmesan and parsley.

When the pasta is done, stir in the warm cream and top with the cheese mixture.