Most often than not, we feel like having something that is easy to make and nutritious. While salads fit that box perfectly, they aren’t filling enough in themselves. This is exactly why a delicious invention called salad casserole was made, to make easy and satiating dishes that require minimal effort. This recipe guide of salad casseroles will provide you with the delicious, fresh, not too light and not too heavy dishes that you have been craving for a certain while. They will taste of summer, warmth and flavours that will surely leave you drooling for more. From the flavours of Taco seasonings to helping you with your leftover potato salad - we have totally got you covered.

Taco Salad Casserole

Ingredients:

• 1 pound lean ground beef
• ¼ cup chopped onion
• ¼ cup chopped green pepper
• ⅓ teaspoon French dressing (optional)
• 1 (1.25 ounce) package taco seasoning mix
• 1 (14.5 ounce) package tortilla chips
• 1 head iceberg lettuce, shredded
• 1 cup chopped tomatoes
• ½ cup water
• 1 cup crushed tortilla chips
• 1 can (16 ounces) refried beans
• 2 cups shredded cheddar cheese
• ½ cup sliced ripe olives
• 1 tablespoon of picante sauce
• ½ cup prepared salsa
• 4 tablespoons sour cream

Preparation:

1. Place a large skillet over a medium-high flame.
2. Sauté the beef, onion, and green pepper over medium heat and stir the ground beef in the hot skillet until it is browned and crumbly, about 5 to 7 minutes. Drain and discard the grease.
3. Stir in the taco seasoning and water. For approximately three minutes, cook and stir until thickened; put aside.
4. Place the chips in a greased 8-inch square baking dish. In a small bowl, combine refried beans and sprinkle over chips. Top with the beef mixture, salsa and cheese.
5. Bake uncovered at 375° for 15–20 minutes, or until thoroughly heated.
6. Top with lettuce, tomatoes, and olives. Accompany the dish with picante sauce, French dressing, and sour cream.

Leftover Potato Salad Casserole

Ingredients:

• 2 cups leftover potato salad (See Potato Salad Recipe below, in case you don’t have leftovers)
• 1 cup cheddar cheese, shredded
• ¼ cup Parmesan cheese, grated
• ¼ cup breadcrumbs
• 2 tablespoons melted butter
• ½ cup onion, diced
• ½ cup bell pepper, diced
• ½ teaspoon garlic powder
• Pinch of salt
• Pinch of pepper

Preparation:

1. Set the oven temperature to 375°F, or 190°C.
2. Distribute the remaining potato salad evenly in a baking dish that has been oiled.
3. Top the potato salad with the chopped bell pepper and onion.
4. Combine the breadcrumbs, grated Parmesan cheese, melted butter, garlic powder, salt, and pepper in a small bowl. Drizzle the veggies with this mixture.
5. Finally, sprinkle the shredded cheddar cheese on top.
6. Bake for 25 to 30 minutes in a preheated oven, or until the cheese is bubbling and melted.
7. Serve after pulling it out of the oven and allowing it to cool for a few minutes.

Potato Salad Recipe:

Ingredients:

• 1.5 pounds Yukon Gold Potatoes
• 2 hard-boiled eggs
• ½ cup mayonnaise
• ¼ cup buttermilk
• Pinch of salt
• Pinch of pepper
• 1 dill pickle, finely chopped
• ½ tablespoon of pickle juice
• 2 sticks celery, chopped
• ½ cup red onion, chopped
• 2 tablespoons yellow mustard

Preparation:

1. Put whole, unpeeled potatoes in a big saucepan of water. Reduce the heat and simmer until the potatoes are fork-tender, about 10 to 15 minutes after bringing to a boil.
2. Remove the water from the pot, keeping the potatoes within, and cover with a lid to steam for a further 5–10 minutes. Peel potatoes, if preferred, and chop into 1-inch slices.
3. Make the Potato Salad Dressing by combining egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, salt, and pepper in a large bowl.
4. Cover the potatoes with the dressing. Add the diced egg whites, celery, onion, and pickles. Stir thoroughly, then cover and chill for several hours until ready to serve.

Tuna Salad Casserole

Ingredients:

• 4 (5 oz.) cans of albacore tuna, packed in water & drained
• ½ teaspoon sea salt
• 2 tablespoons mayonnaise
• ½ cup basil pesto, store bought
• 1 cup celery, chopped
• ½ cup sweet onions, finely diced
• 1 cup fresh greens, chopped (could be kale, arugula, spinach etc.)
• 1 cup red bell pepper, diced
• 1 tablespoon extra virgin olive oil
• ½ teaspoon freshly ground pepper
• ¼ cup olives, sliced thinly
• 1 tablespoon capers, drained
• 1 tablespoon parsley, chopped
• 1 ½ green onions, sliced

Preparation:

1. Place the tuna in a large mixing bowl. Use a fork to break it apart.
2. Combine well, incorporating the pesto, mayonnaise, salt, and pepper into the tuna meat.
3. Place half of the tuna mixture in the casserole dish's bottom.
4. Start adding layers of bell pepper, celery, onions, and fresh greens.
5. Pour some olive oil over it.
6. The remaining tuna should be added as the final layer.
7. Sprinkle the green onions, parsley, capers, and olives on top.
8. Wrap tightly with plastic wrap and place in the refrigerator for approximately two hours.

Hot Chicken Salad Casserole

Ingredients:

• 4 boneless chicken breast halves, cooked and diced
• 1 ½ cups chopped celery
• 1 (4-oz) jar diced pimentos, drained
• ½ teaspoon pepper
• 1 (3-oz) can French fried onions
• 1 (8 oz) can sliced water chestnuts, drained
• 1 (4.5 oz) can mushrooms, sliced
• ¾ cup mayonnaise
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ½ cup sliced almonds
• ½ cup cheddar cheese, shredded
• 1 ½ cups crushed potato chips

Preparation:

1. Preheat the oven to 350ºF. A 9x13-inch baking dish should be lightly greased.
2. In a large mixing bowl, mix together cooked chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, salt, and pepper.
3. Transfer to the prepared pan.
4. Bake for 30 minutes without a cover.
5. After adding French fried onions to the dish, bake it for ten more minutes.
6. Serve with crushed potato chips!