15 Cozy Casseroles Under 430 Calories


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HUGE Healthy Grocery Haul with VEGAN RECIPES! ��☀️

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101 Cozy Casseroles cookbook

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10 Cozy Casseroles Under 350 Calories

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Broccoli Cheese Rice Casserole Recipe | How To Make Broccoli Cheese Rice Casserole

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15 Cozy Casseroles Under 430 Calories SLOW COOKER BACON, EGG & HASH BROWN CASSEROLE MUSHROOM BOLOGNESE SPAGHETTI SQUASH CASSEROLE HATCH GREEN CHILI AND TOMATO EGG CASSEROLE HEALTHY GREEN BEAN CASSEROLE BAKED SPAGHETTI SQUASH CASSEROLE. These healthy one-pot recipes feature up to 40 grams of protein per serving. More information 10 Cozy Casseroles Under 350 Calories Hello HealthyHello Healthy. 15 Cozy Casseroles Under 430 Calories | Nutrition | MyFitnessPal. January 2020.

These healthy one-pot recipes feature up to 40 grams of protein per serving. Veggie Recipes Diet Recipes Vegetarian Recipes Cooking Recipes Healthy Recipes Delicious Recipes Healthy Eats Zone Recipes Recipies. These cozy casserole recipes have 400 calories (or less!) per serving. 1 / 45.

15 / 45. Taste of Home. With chunks of tender beef and tasty vegetables under a flaky pastry crust, this is pure comfort food to welcome your family home for the holidays. —Peggy Goodrich, Enid, Oklahoma. It’s true!

You can get all the home-cooked flavor and warmth of a casserole recipe without all the calories and fat. Clocking in under 400 calories and 15 grams of fat per serving, these healthy casserole recipes prove comfort food actually can be good for you. If you’re looking to save time, we also have a few rotisserie chicken casseroles. Love casseroles but hate the calories? Fear not.

Our healthy casserole recipes are cheesy and rich, and they all clock in under 400 calories per serving. With classic fall sides like green bean casserole and mains like baked ziti and macaroni and cheese, our recipes let you enjoy healthy casseroles. This chicken spaghetti casserole is low in calories and can easily be made ahead. The recipe makes two casseroles so enjoy one for dinner and freeze the other for later. To prepare the frozen casserole, cover and bake for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.

Bring on the mushrooms and chard, please! Best part? A single serving of Cathy’s casserole is about 250 calories.

Even Grandma would approve of that. Looking for more healthy casseroles? Check out these healthy recipes sent to us from readers around the country.

Each clocks in at just under 300 calories per serving. Fiber rich foods like vegetables beans and whole grains will fill you up for fewer calories which can help prevent weight gain and even encourage weight loss. Try these low calorie vegetarian dinners at under 400 calories per serving for healthy meat free recipes to enjoy any night of the week. Low calorie baked dinner recipes.

Baked peaches the scoop of ice. Break up with heavy high calorie meals. For more diet approved low calorie sweets. The healthy way to enjoy an egg roll. 1 hour and 25 mins.

These great tasting dinners have less than 400 calories per serving making it easy to enjoy a healthier meal with the family.

List of related literature:

Layer them with sautéed vegetables and tomato sauce in a gratin dish, top with grated Parmesan cheese, and bake; use as an omelet or frittata filling; toss with salad dressing and a variety of crisp, colorful vegetables for a quick lunch.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

casseroles A bubbling, hot casserole is the ultimate comfort food, but high-fat sauces, meats, and dairy products can really pile on the calories.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

More solid foods, such as casseroles, should be reheated to at least 165°F. Cooked vegetables with lean protein and light salad dressing can be combined into entree salads.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

In a medium pan, sauté 1 cup spinach, 1/2 cup chopped mushrooms, and 1/4 cup sliced grape tomatoes in 1 tablespoon extravirgin olive oil, 1/4 cup low-sodium vegetable broth, 1/2 teaspoon minced garlic, and a pinch of cayenne pepper (optional).

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

-Mix and put in a lecithin-sprayed baking dish: 1 diced RED ONION, 8-oz. sliced MUSHROOMS, 3 cups diced, cooked TURKEY, 1 cup ORGANIC Low Fat CHICKEN BROTH, ‘/, cup snipped FRESH PARSLEY, 1 cup Low Far COTTAGE CHEESE, 2 TBS LEMON JUICE, ‘/, cup grated PARMESAN CHEESE, and 2 Eggs.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Spinach-Mushroom Stuffing In 12-inch skillet, melt 4 tablespoons butter or margarine over medium-high heat; add 1 pound mushrooms, coarsely chopped, and cook until golden and liquid has evaporated, 12 to 15 minutes.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

These baked casseroles typically contain a smaller amount of egg and larger amount of cheese than a fritada, concentrating on the vegetables—especially spinach, eggplant, leek, tomato, and zucchini.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Mix spinach, sauteed onions and celery, mushroom soup, Cheez Whiz, and rice in medium sized casserole.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Cooked spinach lasts a few more days in the refrigerator and is easy to reheat in a microwave or saucepan and add to eggs or a pasta or rice dish.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

Other scrumptious serving suggestions: Make a quick spinach-marinara sauce by wilting a bunch of spinach leaves into a pot of simmering tomato sauce, and then serve over whole-grain pasta or grilled chicken cutlets.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I usualy make “chicken and rice” in a pan, using canned cream of chicken and sometimes add brocolli. However, adding cheese would take it to a whole other level! I may try this but I’ll add chicken.

  • H-E-B!!! Lol!! I’m from San Antonio, TX and recently subscribed to your cooking channel! I love it! And I love how you explain your directions! Can’t wait to try this recipe! ������

  • Since I loved your squash casserole recipe I’ll be trying this soon. I’m going to add the crushed Ritz crackers on top of the broccoli casserole.

  • I can’t remember if I shared this oatmeal recipe before but if you want to use a bit of zucchini here it is:

    Zucchini Bread Oatmeal
    1/2 cup oatmeal
    1 1/4 cups water
    1/4 1/2 tsp cinnamon
    2 tsp brown sugar Splenda (or sweeten to taste with your own favorite sweetener)
    1/2 tsp vanilla
    1/2 -3/4 cup fine shredded zucchini
    Put all in large cereal bowl, microwave about 2 minutes and 50 seconds. Stir well. I eat this every day, I’m addicted to it! (You can’t taste the zucchini). I don’t know who the original author of this recipe is but I would love to thank them!

  • I can never be without rice crackers or rice cakes and hummus. I’m into the Cava brand hummus from Whole Foods right now. The plain one has no oil.

  • I made this last night and oommgggg, I was so surprised! Couldn’t believe I made something so doggone good. LOL! Thanks for the recipe.

  • I love serving this with my Great Grandmothers Pork Chop recipe. I’m going to try it with Cream of Celery soup and sometime when I’m watching my diet I’d try Riced Cauliflower!

  • That looks beautiful…I have to try it possibly tomorrow. Is it possible to substitute vegetable broth for the chicken broth? Also, my dad doesn’t like mushrooms, and is vegetarian, so is it possible to sub in cream of broccoli soup for the cream soup?

  • These videos are so helpful, we all get stuck in ruts and I buy a lot of these same products but I just make the same things I always make instead of combining different things for fresh flavors!

  • Hello, just found your channel. As soon as I looked at your video I got all of the items and made it for Sunday dinner and I have to say that it was the best broccoli, rice and cheese dish that I have had. I had bake chicken to go with it. Also my family want me to make it again. Thank you so much for sharing your recipes with us. Now I have to go and see what else I can find. ����

  • I really like her videos, also. I just found her channel, when I saw a video for her iced coffees. I might recommend using a spatula to push chopped foods off of the plates into pans/ pots, rather than her fingers or hands, though. I have no doubt her hands are clean; that’s not the problem. I expect people to use their hands when kneading dough and working with certain types of foods/ meatloaf, etc, but not when scraping food into frying pans or pots on the stove.

  • Can I wash the rice, drain, and then toast rice? Maybe wet rice won’t toast, but I like to wash my rice before cooking.

  • To save, I would NOT use the entire 16 ounces broccoli. they are not chopped fine enough. I chop half the bag and save rest for something else.

  • I tried this recipe many times and you are absolutely right. There’s a big difference between toasting the rice and not toasting the rice. I agree to toast the rice

  • Damn that looks good! I’m making this today for my Easter family dinner along with ham. Wish me luck! BTW, I really like your videos they are real people food videos ��

  • People that are lactose intolerance
    Do not need to use the milk use chicken broth substitute that instead of milk that’s how I make it

  • I was looking for what to make for supper tonight, and I came across this recipe. This looks so delicious that I am going to add chicken and make it a real dinner rather than a side dish. Can hardly wait for tonight. Thanks for posting. ������������������

  • Hi Paula! So glad that you are doing these you tube videos. I loved your show and I’m so glad that I can watch you again. On another note, would you consider doing an episode on tea house recipes? With the quarantine going on, I really miss being able to go to the tea house with my mother. We enjoy all those little finger sandwiches and savory quiche dishes. and soups. I would love to learn how to have a tea house lunch at my house! Take care, thanks! ��

  • I make mines almost like this except I’ve never browned the rice or added onions or fresh garlic. I’ve always added mushrooms. But will definitely make it like this + mushrooms ��
    Looks delicious

  • When I grocery shop, I go with a plan so that I don’t have a bunch of random stuff I don’t know what to do with. I find 2 recipes to make for the week & then write out a list & go just for that stuff. + some staples like berries, bananas, some frozen things & always kale like your sauteed kale, lime & nutritional yeast recipe you told us about a long while ago. That is my absolute FAVORITE! Love your videos for simple, memorable ideas. Thank you!

  • This is my plan for dinner tonight.
    I used to make it every few months, but it’s been a few years now. I’m looking forward to having it again. I’ll add in a bit of chicken too.

  • I don’t know how I haven’t watch you in a bit, did I not push notifications? Anyway, you are sooooooo next level great at what you do!!!!!! This video was awesome, going through each thing and explaining why you bought them and then giving us recipes and ideas and all filmed so beautifully with your gorgeous self, I feel so so fortunate!!!!!!! Thank you for all that you put into your videos, it’s very obvious in the best of ways!!!!! Stay Safe guuuurl��. ��. ❤️Kathy

  • Great video haul Nikki! My go-to quinoa salad is made with seedless cucumbers, cherry tomatoes, red onions, parsley, lemon juice and olive oil. You can add chick peas for additional protein.

  • You look so pretty, wonderful job with your makeup! Also such great recipe ideas too. The peas looked so yummy! Have you ever seen a recipe for mock tuna salad using sunflower seeds? I’d love to try that!

  • You are just lovely…I’m a new subscriber…it would be amazing if you did an episode based more on the whole food/plant based/Dr. McDougall way of eating… Like nothing processed…no oil…so many people are moving towards that now (ALL my vegan friends!) since we’ve found out about how damaging refined oils are to the endothelial cells…it’s great to stop consuming animal products but for optimal health we need to limit or completely ditch the soy protein isolate (almost as unhealthy as animal meat and present in all Gardein and Beyond Meat products) and high fat products like fake cream cheese and coconut milk…you would probabaly gain even more subscribers if you did an episode like that once a month or so…love your channel!

  • Hi Nikki I’m a new subscriber and let me tell you, I love you videos already and have only watched 4 thus far! I see a binge watch in my near future! �� And never even heard of muffin pancakes! Giiirrrrlll… you just made my morning! ������

  • This video was so helpful and informative. Recipes look simple and delicious, looking forward to trying these, especially the frosting, and the pancake muffins!

  • Ok,, miss lady I see this casserole was a year ago if you can make another one more healthier than this one could you add ground turkey and ground beef as a mixture and put inside the casserole in layers like in a lasagna.

  • i can definitely relate! I love oatmeal and actually crave it when I don’t have it for breakfast everyday:) def a creature of habit here too!

  • I love hearing the baby sounds in the background. I always wonder how they don’t interfere with your videos by your cooking. Catnip possibly? Teehee

  • Hi, I’ve been vegan for about 3 years now & I just wanted to let you know you really helped me realize that I can become vegan & I wouldn’t have started this new lifestyle without you!

  • Paula, have you ever cooked chicken in the crockpot? You won’t need to use a rotisserie chicken, it cooks up soooooo juicy and tender, it shreds with a fork sooooo easy! Way better than boiled chicken! ��

  • Great video! This is something I struggle with, having a ton of great ingredients but not knowing what to do with them! Would love to see your top go to smoothies. LYSM Keep it up girl!! Love from the pacific NW

  • Pancake muffins on deck for my next breakfast meal prep!!
    Love this haul!! Because of you I joined Thrive Market �� some of the items you featured I’ve been eyeing so I will be adding to my next order!!
    Did a similar stuffed sweet potato but didn’t like my version I think I’ll try yours!!!
    Keep doing what you’re doing #yourloyalnycfan

  • This all looks so good, so much inspiration! You described me quite well as the person that buys tons of stuff and end up at home not knowing what to cook with it! I can see that you put much effort in the videos, I really appreciate it. I still find it hard to know if my meals are balanced enough, can’t wait to see more of your videos because it helps a lot!

  • My best friend used to make a casserole like this, but instead of mayo she added a can of cream of chicken soup and some hard boiled eggs! Sounds horrible, tastes delicious!

  • Use rice flour as a thicking agent for you gluten free folks. It will come out creamy like wheat flour. Potato flour comes out too cellophane like.

  • As always.. your vlogs are so beautifully presented and informative.
    Can’t wait to try making some of these vegan deliciousness asap!!!��

  • I love the way that you speak about food. As someone who is in recovery from an eating disorder, it’s so great to see someone who eats with balance, Doesn’t have foods that are off limits, or “bad” and eats with variety and beauty! Thank you so much for the care and creativity you put into each video.

  • I’m a fairly new subscriber. I’ve watched a lot of vegan channels but I think you have some of the best recipes out there! Also, doing a haul WITH recipes…. Perfectness! ��

  • If you shop at the grocery store please understand you are placing your consent for the future of food. Whether you are vegan or carnivore Please Stop The Ride to a Biotech Food Takeover: https://youtu.be/HSyfJDbfDTI

  • These all look delicious! I used to eat soy and tofu all the time, but found that I don’t break out as much when I stay away from soy. Does anyone else have this experience? Is there anything I can do so I can eat these delicious recipes but also keep my skin clear? Any advice would be so appreciated <3

  • Thank you for the great videos Nikki!!! I was dying when I saw the stuffed turk’y from Gardein. I have been searching high and low for these. Can you tell me where you purchased this?

  • Sorry to sound a little stupid… I bought a delicata squash about a month ago. I roasted with some olive oil & seasoning and LOVED it!!! My question is, do you eat the skin? I wasn’t sure so I ate around it. Either way, it was delicious! Unfortunately, I’m having hard time finding it again.

  • Always appreciate your meal inspo! Some of my grocery staples include dates (since I can’t do sugar), sweet potatoes (EVERY variety to roast and keep in fridge for snacks, salads and meals), cauliflower (again… a base for every salad) and Brussels sprouts (I’m obsessed!).

  • Funny, I just put riced cauliflower in my tofu scramble yesterday. I will definitely be doing that from now on.
    I actually used the mix with red peppers, onions, and riced cauliflower.

    Really enjoy your recipes.

  • It would be cool if you could do advice for people who are new to cooking like how you know when a recipe is missing something or what flavors are needed to balance. Your recipes are amazing and always have awesome contrast of flavors

  • Your videos are so professional. You deserve much success, and you are so thoughtful for writing such genuine replies, all the best Xx.

  • I love your videos, BUT, I am asking that you check the volume on this episode. I could bearly hear it, and it was hard to understand & enjoy.
    Thanks!!!! ❤️

  • Since I live in Seoul my staples are super basic (mainly veg, fruits are sooo expensive here ��, dried beans, rice, almond milk, tofu), other things like most grains, pasta variations and nuts are all imported and sadly also extremely expensive:/ you might laugh but I get super excited when I find canned beans because this means I can save cooking time:( I really envy people who can get vegan yoghurt or ice cream in a normal store that’s a luxury I don’t have:'( so whenever I’m back home in Europe I stand in front of the huge vegan section of the supermarket and cry (before stuffing my face later) xD
    I would love to see less fancy recipes without vegan substitute products (cream, mayo, yoghurt, cheese) I mean:) really would appreciate it and if u have any dessert ideas that could be done without an oven with just a microwave, I would be thrilled to try them!! ^^
    Love your channel, thank you for your wonderful work and inspiration!
    May this year be full of happiness and success for you Nikki! ��

  • Love your recipe! I have made it and my hubby loved it! Like other have said, I have known people that make it but never share:) so thanks! ps, I didnt see where you put the milk in? can I use that in place of cream of mushroom or chicken? I ran out? Im gonna try with out it and tell you how it comes out 😉

  • Was one of the oat meals you showed served with pomegranate seeds and potato wedges? Lmao I can’t tell if my mind is playing tricks on me

  • foods I go towards I always love smoothies, I also have been eating vegan bagels with Mikoyos cream cheese, and I get Daves Killer everything bagels and put tomatoes on them. I am also love love the classic PB and J on regular wheat bread. If there is a way to ampt that one up or to change I would love to see it. Sorry if this is long just thought it would be cool to share.

  • Loved this recipe Paula. Looks delicious. I was in Branson today and visited your restaurant. Bought two of your air fryer recipe cookbooks, one for me and one for my daughter. Love your place here. We were on a mini vacation from Oklahoma. Keep on cooking and sharing. Love you

  • This video is so helpful! Thank you so much for the ideasI’m especially excited to try the pancake muffins! �� You have such a knack for making vegan food look delicious, easy, and exciting ��

  • Here is a tip: When I have bagged lettuce that I know I won’t be able to get through, I fold the bag down tight to get the air out and put a clip on it and toss it in the freezer for my smoothies. No food waste!

  • No she didn’t…yes she did!
    Picked her eyes, rubbed her face, then assembled ingredients. All without washing her hands first…UGH!
    No excuses!!
    I couldn’t watch.

  • I loved the video! Peppermint and sleepytime tea are staples for me and I’m pretty loyal to the Celestial Seasonings brand though I love other brands as well. Also homemade ginger tea is awesome during the cold season especially. Fruit tea us also lovely, I just really like tea though. I treat basil the way you do parsley and use it for almost everything including smoothies in combination with mint. I also really love sourdough bread and sometimes eat it with apple butter or jam. That cream cheese and jam idea is genius btw! Also, if you save the end pieces and crust from sourdough they make delicious croutons. Buckwheat noodle pad thai (though untraditional) is another favorite dish as well as tikka masala with potatoes. I also tend to buy treats from my local Sprouts as I get great digital coupons all the time. They have a good selection of dark chocolate which I use as a reward for finishing an assignment or programming project etc……. Also, as a side note, your triple chocolate cake was delicious! I made cupcakes for church and everyone that tried thoroughly enjoyed them!

  • Hi Paula�� love all of your videos, and am so glad you are still doing them! Nice to see Michael too! I need to make this, maybe make a pan of cornbread on the side. Love from Indy��

  • I’ve never heard of using mayonnaise in a hot casserole. A can of cream soup I’d think would have been better! I haven’t cared for her quarentine cooking meals! I grew up with this “poor mans” slop, and, while I’m now on disability, and limited income, sorry, I won’t eat this now!! ��

  • great recipe but all i could see was her cleaning out the corners of her eyes, and touching her hair and face and then touching the food…

  • Good tip on toasting the rice and adding chicken broth. I’m sure that gives it alot of added flavor.������ Will definetely do that from now on when I make it. Thanks 4 sharing.��

  • This is truly out of control good. I made this years ago (I won’t say how long Paula 😉 And I still remember how much of a treat it was! Just make it!

  • I’ll tell yall a super easy way to have tons of pulled chicken for cheap. Wait for a good LEG QUARTER SALE. You can get those for like 39 to 59 cent a pound. Usually in a 10 pound bag. One leg quarter will give you about 1 cup of pulled meat. Throw a couple in your slow cooker and not only will you have a house smelling like chicken but you’ll have easy cooked meat you can use in this and any type of chili, soup and stew:)

  • “NO butt shots Eddie!!” Lol Paula, you are so funny and sweet�� we just love you���� This dish looks great and easy to throw together. I have all the ingredients, gonna make it for lunch. I find myself wanting to add more cheese on top before adding the crushed chips. ��

  • That hot chicken casserole looks so good. I make a corn casserole, using your recipe, that always gets rave reviews and requests for more…and if I take it to a potluck or other gathering, I ALWAYS come home with an empty dish. It is that good!

  • The comments about ingredients here are just ridiculous. Complaints about daring to include meat, cheese, fat-even complaining that the cook added vegetables! Next it will be why did you have to use carbs and gluten? What’s left to eat? These diet cults and their mean members who go around attacking everyone who isn’t part of their group are absolutely horrid.

  • I love your videos so much! �� I have been vegan for 3 years & have a bunch of go-to meals at this point, but your videos ALWAYS inspire! They just make me see things from a slightly different, creative vantage point. Just to add… you are SO beautiful, your nails always look lovely & your voice is so calming ����
    P.S. Some grocery staples for me are lots of fruits & veggies (for weekly salads, cooked meals, veggies & hummus, juices & smoothies), herbal teas (like peppermint & ginger) and chips/pretzels (for a crunchy treat at night) ��

  • It’s good to see Michael! I know exactly what corn casserole you are talking about!!! Honey, I could eat the whole pan! Love ya Miss Paula!������

  • I know this as Chicken Chip Bake! I found the recipe in a Better Homes and Garden cookbook from the late 70’s! I toast the almonds for a few minutes and it makes a world of difference! Below the chips I add more cheese,m because why not! A family favorite in our home!!

  • I’m like you Paula I’m not too big on casseroles certain ones. I’m on the Keto diet, so I would use keto mayonnaise like avocado oil based. I’d swap out the potato chips with pork grinds!! �� Then on a cheat day I’ll make the original recipe ❤️��

  • I wish you show the dish you make so I could take a picture. Because when I take a picture just look at the picture and know what I want to make. Thank you, blessing from Philadelphia.

  • My hubby is not a celery lover either…he & Michael could be ‘twins’ IF my hubby would let his hair grow longer..dang it I keep asking him but he just laughs 😉

  • Oh wow!!! Every one of these wonderful concoctions wood be
    And may I remind ALL YOU COMPLAINERS that they are NOT SUGGESTING that this is what you eat
    I do agree there is a lot of fat, lots of salt etc.
    Obviously at
    they are not MUSLIMS.
    They put A LOT OF WORK INTO THESE VIDS. THEY ARE ONLY TRYING TO EDUCATE US AND ENTERTAIN US. So, please quit complaining. You are just being hateful. Not something that a Spiritual person should do.

    BTW Muslems RUINED it for all NON MUSLIMS in the prison system. No more bacon, no more of ANY PORK!! NOT FAIR!!!!!

  • I need to buy another one of your Robyn egg blue cookware set. But everywhere I look they are ALL sold out��I’m sooovery sad about by it! I hope you get more in very soon!!!!!!

  • I would love recipes with zuccini. I have so many this summer. I don’t know what to do with them. Ran out of ideas/recipes. XO from Denmark.

  • My husband is so picky he will only eat taco casserole. It makes it hard to plan meals because the kids and I love casseroles. The chicken spaghetti is our favorite.

  • Paula ur making me a little nervous. I watched ur rice pudding recipe video earlier and I thought maybe u were hanging out with ex VP Biden. ��. But this video u look so tired ��. I hope ur feeling ok. Love ya ��

  • Paula I’ve been a fan of yours for years but just lately watching you cook is a little disgusting because you’re picking things out of your eyes you’re rubbing your nose and then you’re putting your hands in the food I don’t think I can want you anymore but I love you

  • I like the recipe and plan to cook it today. HOWEVER, cooks: do not cook in aluminum ever. Go google it. Aluminum metal was never meant to be introduced to the human body and can all kinds of side effects. I made my mom dump all of her aluminum cookware 30 years ago.

  • I always find it strange that when Americans cook anything in a shallow dish in the oven they call it a casserole, it’s not, it’s for want of a better word a ‘bake’, a casserole is a slow cooked stew��

  • i have made baked chicken salad for YEARS i use half mayo and half cream of chicken soup and top with some crushed potato chips and chopped pecans or slivered almonds –

  • This is a great idea…one meal dish. Never heard of a Hot Chicken Salad Casserole before. I’m from So Cal and the folks out here on the left coast don’t know much about a good casserole unless it begins and ends in vegetables. I love my veggies but… Maybe adding some white or green onion (I need a little onion) and a can of diced Green Chiles? Thank you Paula…you’re a hoot!!

  • Looking forward to making this hot chicken salad casserole! I’ve made the corn casserole several times for my household…they love it! Be well.

  • I love that you are not stuck on just one brand! You seem to be quite frugal, buying the best deal…plus you never leave a morsel behind! You are quite the interesting person to watch. I read your memoirs and with watching you everyday I keep learning more and more about your normality! No pretense about you! Thank you for teaching me so much! I love, love, love your quarantine cooking show!❤️

  • For anyone who knows how to cook this is wildly offensive. My eyebrows actually hurt from the why would you do this. Actual cooks who know what they are doing made this food look acceptable and there is no way any of these recipes would work. If anyone cares, I’ll be on food wishes, his voice over may be weird, but at least he makes delicious food.

  • Hey a tip someone taught me is when u buy big bags of fresh greens & you don’t use it all & think it’s going to go bad, pop it in the freezer. I do this with kale, spinach & any other freezable green. That way it doesn’t have a chance to go bad & I’ve already used what I wanted out of it fresh. Then after frozen I can pull out what I need in scrambles, soups, stir frys, etc.

  • Remember when HBO started showing The Sopranos on AMC and they would substitute the bad words with regular words and for “asshole” they used ‘casserole’? ��

  • Из набора отличных продуктов легко приготовить вкусное блюдо. А вы сделайте что нибудь красивое, вкусное и из минимум недорогих ингредиентов!? Как вам такая задача?

  • That chicken casserole looks yummy Paula!! Love the tater chips on top! It’s always good to see Michael too! Love you guys!! ����

  • Yummy can come to your restaurant foods in your clip looks so Devine
    My stomach is growing
    And a musical tune
    With I see all the you producing on your pages
    I love this page����������������������

  • What I would like to see from these wonderfully creative chefs are actual healthy meals, maybe even keto! Use the same level of innovation and artistry. See what you can come up with ladies and gentlemen. That is my challenge to you. Do you think you are up for it?

  • Dish 2 is Scandinavian meat balls in brown sauce…for the IKEA taste (I know that’s were you all know those from) add a little allspice also…lol

  • #1 bacon might enough seasoning for beef…#4 90 minutes is too much for chicken breast IMHO…#2 I wouldn’t use pork cutlets like that. Cauliflower dish and #5 SOLID

  • When using meats in casseroles it is better to lightly brown the meats(chicken,pork chops) before adding to the casserole. This adds flavor & makes the meat tender & not rubbery.

  • You do realized, don’t you, that throwing a bunch of stuff in a dish and putting it in the oven doesn’t make it a casserole, right? What is this crap?!

  • 1. Why do you somther everything in cheese? 2. You ruined a perfectly acceptable veggie dish of cauliflower cheese by shoving ham into it. 3. You don;t say whether the rice and pasta are pre-cooked.

  • The macaroni, eggplant and ham casserole looks like it would be fun to make for my grandsons. Can’t find the recipe on their website. Anyone know how to access it?

  • Just because you call it something does not make it that.

    If you called yourself a hamburger, that would not make you a hamburger, either!!

  • I love you, Paula. Glasses on the counter, taking a taste as you have done forever, Michael coming in. So comforting and makes me think we’re going to all be ok.

  • Incredible bunch of ass hats watch these videos just to complain and find fault with them, BUTTTTTT, you’ll see the same trolls bitching about the NEXT videos! Get a life you morons…….If you don’t like these recipes quit watching! Oh yeah…..Some of us enjoy this channel and are looking for more ideas in the comments……NOT your stupid negative opinions!

  • Plz wash your hands after rubbing your eyes then touching food. We all have to be careful. Not scolding just ” learning ya” Paula.

  • The musics and it’s getting on my nerves and quite a few recipe was with pork in can you do a segment with just chicken or fish something else other than pork ���������� basically a lot of these recipes I just thought she’s on everything

  • Great recipes and ideas tho I have 2 suggestions. I would cook out the flour and butter (roux) for at least 1-2mins or it can still have a floury taste and I would also make 2 different meals at a time to not waste the oven on just one meal. Put the other in the frig and warm up in the microwave the following night.