I turned 24 and now I post about casseroles…but in all seriousness, if you are like me, then you like to cook, but maybe not every single day. This is where a good casserole comes in handy because I can make it at the beginning of the week and have lunch and dinner handled for a few days. Here are two of my new recent favorites that are both easy and delicious and if you make them at the same time and eat them together, it almost feels like Thanksgiving dinner

Chicken and Green Bean Casserole 

This recipe is from lilluna.com – found on Pinterest and tweaked a bit.

Ingredients: 

1. 6 oz. chicken stuffing mix 
2. 1 tablespoon butter
3. 2-3 large chicken breasts (cut into bite sized pieces) 
4. 3-4 cups of fresh string beans (washed with the ends trimmed)
5. ¼ cup of flour
6. 1 ¾ cups chicken broth 
7. 5 oz of cream cheese (cubed) 

*Chicken and green bean amounts can be altered according to your preference. 

Directions:

1. Preheat the oven to 400 degrees. 
2. Prepare stuffing according to directions on the box.
3. Cut chicken into bite sized pieces.
4. Melt butter in a skillet, add chicken, season with salt and pepper and cook until chicken is cooked through.
5. Spray a 13×9 casserole dish with non-stick cooking spray and add cooked chicken.
6. Once chicken has been removed from the skillet, add the green beans, season with salt and pepper, and cook for 5-10 minutes, until tender.
7. Sprinkle with flour, stir, and cook for another minute.
8. Stir in the chicken broth and simmer. Then add cream cheese and stir until melted. (This step comes together very quickly)
9. Once all ingredients are fully incorporated, pour the mixture over the chicken in the casserole dish. 
10. Top with prepared stuffing mix. 
11. Bake for approximately 30 minutes or under bubbling and heated through. 

Corn Casserole 

This is Joanna Gaines’ recipe from her Magnolia Table cookbook – also called Creamed Corn Spoonbread. Unbelievably easy and so good if you are a corn fiend like I am. 

Ingredients: 

1. 1 stick of butter (8 tablespoons)
2. 1 15 oz can of cream style corn 
3. 1 15 oz can of sweet corn (drained)
4. 1 cup of sour cream 
5. 2 large eggs (beaten)
6. 2 tablespoons of sugar 
7. ½ teaspoon of salt 
8. 1 8 oz. box of Jiffy cornbread mix

Directions:

1. Preheat the oven to 350 degrees.
2. Spray a 13×9 casserole dish with non-stick cooking spray.
3. Melt the butter and add to a large bowl with creamed corn, drained sweet corn, sour cream, eggs, sugar, and salt. Mix.
4. Add the dry Jiffy mix and stir until completely incorporated.
5. Pour into the prepared dish and bake for 30 minutes. 

*It will look undercooked, it will be soft, but the edges should be browned and a knife should still come out clean in the center. 

Both casseroles can be covered and stored in the fridge for many days. They also heat up beautifully in the microwave for a quick lunch or dinner.

Below are a few semi-unappetizing and very un-staged photos but trust me, they are delicious.