Rachael Ray's Week in a Day Season 6 Episode 1 Classics and Casseroles

In season 6 episode 1 of "Rachael Ray's Week in A Day," titled "Classics and Casseroles," Rachael Ray takes on some classic comfort food dishes and updates them with her own unique twists. The episode promises to be full of hearty meals that are perfect for feeding a hungry crowd or making ahead for a busy week.

The first recipe of the episode is a baked ziti, made with lots of mozzarella and Parmesan cheese, sausage, and tomato sauce. It's a classic Italian-American dish that Rachael gives her signature touch by adding some sliced mushrooms and a splash of red wine to the sauce. This dish can be made ahead of time and baked off when you're ready to eat it, making it a great option for busy weeknights.

Next up is a beef stroganoff casserole, which is an update on the classic Russian dish. Instead of serving it over egg noodles, Rachael layers the beef, mushrooms, and sour cream sauce with some cooked rice in a casserole dish and bakes it until it's hot and bubbly. She also adds some nutmeg to the sauce for a warm, cozy flavor that's perfect for fall.

For the third recipe, Rachael takes on chicken Parmesan, but instead of breading and frying the chicken, she slices it into thin cutlets and pan-sears it until golden brown. She then layers the chicken with tomato sauce, mozzarella cheese, and Parmesan cheese in a baking dish and bakes it until the cheese is melted and bubbly. This classic Italian dish is perfect for feeding a crowd and can be made ahead of time and reheated when you're ready to serve it.

The fourth recipe of the episode is a vegetable lasagna, which is perfect for meatless Mondays or any day when you're craving something hearty but still want to eat your vegetables. Rachael layers thinly sliced zucchini, eggplant, and roasted red peppers with ricotta cheese, tomato sauce, and mozzarella cheese in a baking dish and bakes it until it's hot and bubbly. This dish freezes well, so you can make a big batch and have leftovers for the week.

Last but not least, Rachael makes a twist on shepherd's pie by using ground turkey instead of beef or lamb. She cooks the turkey with some onions, carrots, and celery and then tops it with mashed sweet potatoes instead of the traditional mashed potatoes. This dish is perfect for a cozy fall dinner and can be made ahead of time and reheated when you're ready to eat.

Throughout the episode, Rachael offers tips on how to make each dish ahead of time and freeze them for later, making it easy to have a week's worth of meals ready to go. She also suggests using aluminum baking dishes instead of your favorite baking dishes when making meals ahead of time, so you don't have to worry about washing them right away.

Overall, "Rachael Ray's Week in A Day" season 6 episode 1 is full of classic comfort food dishes that are perfect for feeding a crowd or making ahead of time. With updates like pan-searing instead of frying and using sweet potatoes instead of regular potatoes, Rachael gives these classics a modern twist that's sure to please.