Rachel Ray casserole recipes that get high ratings from reviewers include sloppy joe and macaroni casserole and hash brown bake with eggs. Both dishes make enough for six people.
To make Rachel's sloppy joe casserole combine 3 tablespoons each dark brown sugar, red wine vinegar and Worcestershire sauce with one 15-ounce can tomato sauce in a bowl. In a large skillet pan, brown 1 1/2 pounds lean ground beef in 2 tablespoons extra-virgin olive oil. Add salt and pepper to taste. Add three to four cloves finely chopped garlic, one seeded and finely chopped red bell pepper and one finely chopped onion, cooking and stirring for five minutes. Stir in the tomato sauce mixture, 1 cup beef broth and continue cooking another five to 10 minutes.
Boil 12 ounces elbow macaroni with ridges in salted water for five minutes, drain and add to meat sauce mixture. Pour mixture into a casserole dish, top with 2 cups shredded yellow cheddar cheese and bake at 400 degrees Fahrenheit until brown and bubbly. Sprinkle 1/2 cup chopped dill pickles on top.
To make Rachel's breakfast casserole grease a 3-quart baking dish. In a blender, combine 8 ounces softened cream cheese, 1/2 cup whole milk and 3 tablespoons melted butter, blending until smooth. Add one 30-ounce bag thawed frozen hash brown potatoes to a large bowl, and combine with cream cheese mixture and 1/4 cup thinly sliced scallions. Season to taste with salt and pepper and transfer to baking dish.
Make six shallow indentations in the potato mixture, and bake for 45 minutes at 375 degrees Fahrenheit. Add one cracked egg to each indentation, and broil for three to four minutes. Top with 6 ounces sliced salmon, and spoon dollops from 2/3 cup sour cream on top.