Shepherd's Pie
a la Noell

1 lb lean ground beef
1 t garlic powder
1 t onion powder
salt and pepper to taste
1 can tomato soup
1/2 can cream of celery soup
1 can green beans
1 pkg frozen corn
4 cups instant mashed potatoes (already hydrated)
2 c shredded cheddar cheese

Preheat oven to 375
Brown ground beef in skillet and add seasonings.

Sour Cream Enchiladas
a la Pioneer Woman

12 whole Corn Tortillas 
Canola Oil, For Frying 
1 can (20 Ounce) Enchilada Sauce 
2 cups Sour Cream 
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions 
1/2 teaspoon Ground Cumin 
1/4 teaspoon Cayenne Pepper

Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Chicken Pot Pie
a la the Pioneer Woman

4 Tablespoons Butter
1/2 cup Finely Diced Onion
1/2 cup Finely Diced Carrot
1/2 cup Finely Diced Celery
3 cups Shredded Cooked Chicken Or Turkey
1/4 cup Flour
3 cups Low-sodium Chicken Broth, Plus More If Needed
Splash Of White Wine (optional)
1/4 teaspoon Turmeric
Salt And Pepper, to taste
Chopped Fresh Thyme To Taste
1/4 cup Half-and-half Or Cream
1 whole Unbaked Pie Crust
1 whole Egg
2 Tablespoons Water

Preheat the oven to 375 F.
Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
Once it starts to thicken add the turmeric, salt, pepper, and thyme.
Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

note: i used 2 pie crusts, and put one on the bottom too. the flakier the better. i also added peas. i also put mine in a 9" circle pan- a pie pan is way too shallow. 
also, you can make just the filling and freeze it, and just thaw before use.

French Toast Casserole
a la Disney Family Fun magazine

Challah or other firm white bread
1/2 c pecan or walnuts, chopped
1/2 c packed brown sugar
1 t cinnamon or to taste
8 large eggs
1 3/4 c milk
2 t vanilla
maple syrup

Grease 9x13 pan with butter. Slice bread into 12- 1 inch thick slices, then slice into 1 inch cubes.  In small bowl, combine brown sugar, cinnamon and chopped nuts.
Arrange half of the bread cubes in a single layer in dish, then sprinkle half of sugar mixture over the top. Add second layer of bread and sugar mixture.
Whisk together eggs and milk in separate bowl, adding vanilla until well blended. Starting from the sides, and working towards the center, pour egg mixture evenly over bread. With a spatula, gently press down on bread to coat it with egg mixture. Cover dish with aluminum foil and refrigerate overnight or at least 4 hours.
Bake for 20 minutes at 350 with foil on, then 30 minutes without. Casserole should look brown and slightly puffed. Serve warm with maple syrup.

Chicken Enchiladas
a la Mom

5 to 6 chicken breasts, skinless and boneless, about 2 lbs.
2 (12oz) cans cream of chicken soup
1 small can diced green chilis
1 onion, diced
1 pt sour cream
3 c. cheddar cheese
2 c chicken broth enhanced with 3 bouillon cubes
1 pkg (8-10 inch) flour tortillas

Grill or boil chicken. Dice into small chunks. Season well with salt and pepper.
In a saucepan, combine soup, chilies, 1 c cheese, sour cream and broth. Simmer at least 30 minutes. In a 9x13 pan, pour some sauce into the bottom so the tortillas don't stick.

Assemble: On the tortilla, put 1/3 c chicken, top with cheese, and add green chili sauce. Roll up like a burrito and put in pan. Continue until chicken is gone. Pour remainder of sauce on top, making sure it gets inbetween each enchilada. Sprinkle with cheese. Bake at 350 for 30 minutes, or until bubbly on the edges.

Hominy Casserole
a la Grandma Martineau

1 lb hamburger/ground beef
1 large can hominy
1 can cream of chicken/mushroom soup
1/2 can green chili
shredded cheese

Brown beef and drain grease. Add hominy, soup and green chili. Top with grated cheese. Bake at 350 for 25 minutes.

Breakfast Casserole
a la Aunt Diana

12 eggs
4 c milk
2 t salt
2 t dry mustard
8 slices day old bread, cubed
2 lbs. ham, sausage or bacon, cooked, drained and crumbled
2 c grated cheese
Mix together and pour into greased glass pan. Let set overnight. Bake at 350 for 45-60 minutes. Good with hot sauce.

Note: This is a great family favorite, especially on holidays that begin early. I find it usually does take the full hour to cook. You can tell it's done when the eggs are runny anymore.
I think this is the same type of casserole that my old roomate calls Saran Wrap Casserole since, as you may guess, one Christmas the Saran Wrap didn't make it off the pan before being in the oven.