Jamie Justice Yost

Who doesn't love a good broccoli casserole? I did add some leftover rice, as well as some mushrooms. I used steamed broccoli that I steamed prior to adding it to the casserole. Baked it all up and it was a delicious dinner on its own (I had put together the casserole a couple of days ahead of time and popped it in the oven after work. That's all I had the energy for and it didn't matter because it was great on its own!) Love a good casserole with some veggies to make it feel like I'm eating somewhat healthy. At least that's what I told myself as I was eating this while standing at the oven, eating this straight out of the casserole dish.

I had to make a couple of changes to this based on what I had on hand but it still came out great. I didn't have the mixed vegetables so I used mushrooms, celery, and peas. I also had just a handful of penne and a bit of rotini left so I combined those for a multi-textured casserole (ha.)This was great on the first round and the leftovers were even better the next night so 5 stars it is. This is a "use what ya got" pantry-staple recipe and those are always a hit with me.

This is great! I didn't have spaghetti so I used elbow noodles and it worked great. I didn't have quite enough sauce so I supplemented with canned tomatoes. I also added some chopped bell peppers and mushrooms to use them up and add some veggies to the mix. I baked this in my large cast iron skillet (which is my favorite casserole dish - ha) and the husband loved it. I typically have these ingredients on hand and this makes fantastic leftovers so thanks for a great recipe!

This is a great homemade macaroni and cheese! I added a bit of dijon mustard to the mix but other than that, I left the recipe as-is. I baked this is my large cast iron skillet (the same one I stirred everything into so less cleanup!) and sprinkled paprika on it because that makes it fancy. Served it with some steamed broccoli and a salad for a vegetarian dinner and had plenty of leftovers!

These shells are great! The mushrooms stretch the beef (I used a plant-based substitute to make these vegetarian) and while they look fancy, they're fairly easy to put together. You could also make this in advance and because the longer the flavors sit, the better this dish gets. The mushroom addition is a great way to get in extra veggies and I think you could even add in spinach or kale if you wanted. I cooked these covered for about 25 minutes and uncovered for another 5 or so to get them brown on top.I could also see myself making this dish entirely of mushroom filling (omitting the beef) with different mushrooms for texture and flavor.Oh, and the leftovers? They're so good! My husband loved this even better on day #2. Big fan of this one.

I loved this recipe! I had some frozen bananas looking at me with increasingly judging eyes each time I opened the freezer so I finally relented and looked up banana bread recipes. I'm so happy to say that this one did not disappoint!I'm not much of a baker so I followed the recipe pretty closely with a couple of changes. I used sour cream as opposed to the Greek yogurt based on what I had on hand (although another reviewer's suggestion to use vanilla yogurt would be amazing in this.) I also added some walnuts into the batter as well as sprinkling them on top with the sugar. Other than that, I followed everything to the letter and baked it for about 60 minutes to perfection.I did take out just a little bit of batter and added it to a mini bread pan and added blueberries just to see what would happen and it was delightful! It's a fun burst of flavor that works well in this setting and a nice way to use up a handful of blueberries I didn't want to go to waste.I took some of the "regular" bread to work and my co-worker told me it was "nothing short of amazing" so if you're looking to get in good with the office crowd, this is a decent pathway. It's also a good way to use up those judge-y bananas in the freezer so everyone wins here.