This dinner casserole recipe was inspired by men for men, but perfected by women 😉 It takes some of our favorite dinner casserole recipes and combines them together to make one powerful, hearty dish. This Husband’s Delight Dinner Casserole recipe from the kitchen of Olivia Smith and should be in everyone’s collection of best Christmas recipes. It’s tradition stacked on top of tradition, but is easy to make and tastes like home. Dive into the world of Olivia and give this delicious dish a try.
From Olivia Smith
This casserole is the love child of lasagna and beef stroganoff. When you think about these two dishes together, it doesn’t add up. However, somehow in this recipe, they are perfect together. My mother made this casserole for us when we were growing up and it has stayed in our family for decades. She is one of the greatest cooks I have ever met and considers the kitchen the heart of her home. She originally found it while looking through a cookbook authored by firefighters. I guess she figured if it's a recipe from a firefighter, it had to be good!
When I met my husband 18 years ago, I would make this on occasion for him. I made this on the evening he proposed to me. He originally wanted to take me out to dinner, however, I refused and told him I would make his favorite casserole instead. He proposed shortly after dinner was finished. I think my mom knew all along that this casserole had magic powers. It's been in our family for 18 years and is a treasured family favorite!
Husband’s Delight Dinner Casserole Recipe
- 1 pound hamburger meat
- 1 teaspoon garlic salt
- 24 ounce jar of spaghetti sauce, any flavor
- 1 envelope of thick and zesty dry spaghetti sauce mix
- 12 ounce package of medium egg noodles, cooked
- 16 ounce carton of sour cream
- 8 ounce bag of shredded Cheddar Cheese
- 8 ounce bag of shredded Mozzarella Cheese
1. Preheat oven to 350 degrees and grease a 9×13 inch casserole dish.
2. Brown hamburger meat and add garlic salt. Drain meat if needed once it is finished browning.
3. Mix the jar of spaghetti and the envelope of dry spaghetti sauce with the browned hamburger meat.
4. Take the cooked noodles and spread them onto the casserole dish.
5. Spread about 1/3 of the meat mixture on top of the noodles.
6. Spread about 1/3 of the sour cream on top of the meat.
7. Sprinkle half of the cheddar cheese and half of the mozzarella cheese on top of the sour cream.
8. Continue this layering process and end it with the cheese.
9. Bake for 30 minutes and serve.
Do I need to cover a casserole in the oven?
It completely depends on the recipe and the casserole you are baking. You’d be surprised how many recipes don’t require you to cover. The most popular method of covering a casserole is with tinfoil; however, there are some casserole dishes that come with metal lids. Ultimately, I determine to cover a casserole in the oven based on what I want the result to be. Covering your casserole will trap in moisture and keeps more of the liquid in the dish; it will also prevent your food from browning and forming that rich crisp that some people adore. On the other hand, uncovering your casserole dish is going to allow a lot of the moisture to escape, which reduces the amount of juice. In some cases, this reduction will enhance the flavor of the dish. But once again…it all depends on the dish you are making.
Can I use a glass baking dish instead of metal?
Is there a difference between using metal instead of glass? Absolutely. Is it important to know what those difference are? Absolutely. Firstly, always follow what the recipe says. If you are a connoisseur of casseroles and they are a staple to your family’s regular regimen of recipes, then go out and buy you a nice one. Glass is preferred and we’ll tell you why.
Metal pans and bakeware because of their material can handle higher temperatures than a glass dish, which means if you have a recipe that bakes for a short time and a higher temp, you’ll want to use metal. Cakes, scones, cookies, breads, and muffins are the ideal kind of food to use in a metal pan. The food heats fast and cools fast.
Glass dishes because of their nature take longer to conduct heat. For casseroles, they’re actually better because the glass distributes the heat from the oven more evenly across the dish, which means you’re most likely NOT going to have some parts of the dish under cooked and other parts well done. This is what makes glass dishes a solid choice for casseroles. The food takes long to heat up, which means it’ll take longer to cool down. Tip: Reduce temperature by 25 degrees if you ever have to substitute a glass casserole dish for a metal pan.
What are good casseroles to freeze?
Freezing meals has gained in popularity in the last decade and casseroles are a popular choice. One thing our family loves to do is save half of the casserole we bake and freeze it for next week. We do this almost every time. Some of our staff’s favorites to freeze are Speedy beef lasagna, Spinach and Cheese Casserole, Cheeseburger Casserole, any of our One Pot dinner recipes, and Okra Soup (not a casserole, but this is still delicious after freezing). You can store the dishes in their original container you cooked them in OR use a freezer safe zip loc. The best method I use for unthawing them is in the refrigerator overnight. Another valuable tip: when you reheat in the oven, make sure you cover it with tinfoil. The freezing process has the tendency to draw moisture out of the food; you’ll want to keep as much moisture in post-freezing process.
Do you cook casseroles before freezing?
It sounds like a dumb question, but it really isn’t. Honestly, it depends on the type of dish you are making. I’ll admit, most dishes you’ll want to cook before, so you’ll want to experiment with ones you don’t. If the casserole dish is more likely to really dry out from over baking, then you might want to freeze before you bake. A dry casserole doesn’t sound appealing. If you casserole dish has a lot of sauce or creamy liquid then those will make the best kind to cook first then freeze.
A couple of tips on freezing casseroles: With meats, it’s best to pre-cook the dish. High water content veggies like cucumbers, lettuce, cabbage, and celery it’s better to cook first. And always ALWAYS write down (on a sticky note or on the freezer bag) the date it was frozen, the name of the recipe, and instructions on how to cook or re-cook.
About Olivia Smith
Olivia Smith is a forty-something food blogger/online entrepreneur and has been married for 17 years to her hard working and supportive husband. They live in the beautiful mountains of New Mexico with their two wonderful kids and our vivacious dog, Chelsea. Follow Olivia at www.cookingwithlibby.com, and Facebook, Pinterest, YouTube, and Instagram.
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