One of the virtues of casserole-type dishes: most of them reheat quite well, and not a few I’ve encountered actually improved after a day or two in the fridge. In a two-adult household, makes sense to me to get several days of lunches/dinners from one prep/cleanup.
This one is sort of magical. Hard to believe it comes out looking like the photo.
https://www.yummly.com/recipe/Sour-Cream-and-Onion-Chicken-2593185
My tater tot casserole is ground beef (ground turkey works, too), onions, corn, cream of chicken soup, and evaporated milk. Mix all together, put tater tots on top and bake. If you need to stretch it, more corn or cream of corn.
Arepas are mainly Venezuelan and Colombian. They’re wheat or corn rounds thick enough to slice in half and stuff, if you want. I think they’re delicious and usually just eat them with butter. Arepa - Wikipedia
Oh. Those are the things that the mother in Encanto made - to heal people.
Reminds me of Pupusa - which is an El Salvadoran / Honduran take on the same sort of thing. I’ve had them a few times, and liked, but I tend to prefer options with a touch more filling. Which it looks like an Arepa would provide.
Both of which I’d rather have than most casserole options. Really though, I think it’s a matter of definition. Many options I’d find fine if they left out the extra (extraneous!) starches which tend to turn to mush.
Various one-dish dinners involving meat and veggies are fine, including baked sweet-and-sour chicken, braised meats and veggies, etc. Serve with crusty bread, naan or other flatbreads, and tortillas, or even rice for Asian dishes, and it’s all good. But once you add a ton of binders (often low flavor ones) and starches (ditto) the lowest common denominator becomes overwhelming.
Naw… I make some awesome casseroles! They’ve been a staple in all of my cooking years. I have a couple I’d serve to high brow company. No problem.
I like casseroles, but I can not stomach the canned soups anymore. They taste awful to me. I used to make a Sunday Chicken Dinner casserole fairly often and I loved it so much, but I’ve lost the recipe. It did have some canned cream of something soup and rice and chicken and I don’t remember what else. So good.
I make dirty tots pretty frequently. I don’t bake it though. I use my toaster oven to cook the tots and then throw whatever I have on top. Beef and onions, cheese, corn, tomato, olives, etc.
I saw this today, thought of this thread, and just knew I had to share!
I think I’m gonna try the Buffalo Chicken and Roasted Potato Casserole recipe. 
I’ve had broccoli/cheese casserole. It’s good. I can’t eat broccoli anymore though.
I like a good casserole, and have only myself to cook for. But all those processed foods (gravy, soup, tater tots, crunchy toppings) are all so SALTY. When I make a shepherd’s pie, the gravy alone makes it salty enough. It’s a pain, but I will cook and mash a potato for topping instead of using potato buds or Bob Evans prepared.
…will just drop this right here.
That is truly horrifying! Why? Why would someone ever create this monstrosity of a recipe?
I know a few kids that would like that. Maybe not cabbage part. I could see it full of pork n beans.
I’ve seen that before, and that truly is one of the worst/wurst monstrosities I’ve ever seen. Poppy seeds and cabbage also seems a little odd to me, but I wouldn’t be surprised if that was done somewhere. I think of caraway or celery seed to flavor cabbage.
I second this. I cannot imagine anyone thinking this would be something worth creating. I get people have different tastes and that’s fine but if there are limits then this has crossed those limits.
I like those things individually but not that unholy Frankenstein monster mess.
ETA: Thinking on it some more…I dunno. It’s really just cabbage and hot dogs with an unfortunate presentation. Still, I wish I could un-see it.
Poppy seeds are put in coleslaw, around here.
I think the cabbage must be a sauerkraut thing in this. Which is totally legit.
But kids don’t generally like it.
Yeah, I was wondering if might be a coleslaw ingredient. I’ve only done celery seeds for that, but I can see poppy seeds fulfilling a similar role.
I just checked, and boxed instant mashed potatoes contain no salt. They’re just flakes of dehydrated potatoes.
Gotta be less of a pain than boiling a single spud and hand-mashing it just to make a topping for your casserole pie.
I’ll have to check next time that I use the plain flakes, some of the flavored are the salty ones.
Now that I think of it, I believe the SDMB may have been the place that introduced me to the Gallery of Regrettable Foods.
Forget it Jake; it was the post-war era.