The busy holiday time is upon us — only three weeks until Christmas — and Lela Curry of Summerville would appreciate recipes for simple meals, such as casseroles with not too many ingredients.

Sharon Cook of Charleston to the rescue. “Here are a few of my tried-and-true casseroles with seven ingredients or less. Helpful hint: I usually assemble enough ingredients so that I can make two casseroles at once, one for the table and one for the freezer. All of these casseroles can be frozen for up to six months AFTER baking.”

Sharon says of the first dish, “This is great served over rice or pasta or with some great dinner rolls and a side salad.”

Chicken Breasts Supreme

Serves 4


4 boneless chicken breasts

1 (4.5-ounce) jar dried beef (thinly sliced)

1 pound baby bella mushrooms

1 (10.75-ounce) can cream of mushroom soup

1 (8-ounce) container sour cream

1 tablespoon smoked paprika


Spray an 8x8-inch glass baking dish with nonstick cooking spray. Line bottom of dish with dried beef slices, overlapping the slices until the entire jar is used. Place chicken breasts on top of beef slices. Slice mushrooms and sprinkle over chicken breasts. Blend mushroom soup and sour cream; pour over chicken breasts. Sprinkle with smoked paprika. Bake at 350 degrees for 1 hour. Serve while hot.

Optional: Sprinkle 1 (3-ounce) can of chopped pimientos on top of soup mixture before sprinkling with paprika.

Reuben Casserole

Serves 4


1 Granny Smith apple, cored, peeled, and chopped

6 ounces corned beef, cut into 1/2-inch cubes

1 (14-ounce) can sauerkraut, rinsed and drained

1 (16-ounce) package refrigerated mashed potatoes

2 cups shredded Havarti cheese with caraway seeds


In microwave-safe dish, cook chopped apple on high for 2 minutes or until tender, stirring once. Combine apple pieces with corned beef and sauerkraut in medium mixing bowl.

Spray an 8x8-inch glass baking dish with nonstick cooking spray. Spread 1/2 of the mashed potatoes in the baking dish. Top with 1 cup of the shredded cheese. Top with all of the corned beef, apple and sauerkraut mixture. Top with the other half of the potatoes and sprinkle with remaining cheese.

Bake in oven at 350 degrees for 30 minutes until casserole is hot and cheese is melted.

Optional: Sprinkle with 1 tablespoon chopped fresh dill before baking

Pork Chop and Apple Bake

Serves 4


1 (12-ounce) package Stouffer’s frozen harvest apples, thawed

4 pork chops, 1/2- to 3/4-inch thick

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon brown sugar

1/3 cup apple juice

1 (6-ounce) box Stove Top Stuffing Mix, cornbread or herb-seasoned

12/3 cup hot water

1/2 cup golden raisins or dried cranberries


Spray an 8x8-inch glass baking dish with nonstick cooking spray. Cover bottom of dish with apples.

Heat olive oil over medium-high heat in a large skillet. Sprinkle pork chops with salt and pepper to taste; brown pork chops in oil for 2 to 3 minutes per side. Place chops in baking dish on top of apples. Sprinkle with brown sugar and pour apple juice over chops.

In a bowl, combine the stuffing mix, hot water and raisins or cranberries. Stir until well-moistened.

Spoon stuffing mixture over chops. Cover with lid. Bake at 350 degrees for 45 minutes. Remove lid and continue baking an additional 15 minutes.

Jeannie Scheirman of Mount Pleasant writes, “Here is a recipe for a simple casse-role my family and friends enjoy.”

Dorito Casserole


2 pounds ground beef or turkey

1 large onion, chopped

1 quart spaghetti sauce, homemade or store-bought

1 large bag of plain Doritos chips

2 cups shredded cheddar cheese


Cook the meat and onions in a skillet until meat is cooked through. Drain, and then mix with the spaghetti sauce, and simmer for 15 minutes. In a large casserole dish, place a layer of chips, then spaghetti sauce mixture, and then cheese. Repeat using the cheese last. Bake at 350 degrees for 15 minutes or until golden brown. Serve with a tossed salad.

If there’s a recipe you’ve lost or a dish you are just wondering about, email food@postandcourier or call Features and Food Editor Teresa Taylor at 937-4886.