Category Archives: Casseroles

Loaded Cauliflower Casserole

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Loaded Cauliflower Casserole

We had this for dinner last night along with Zesty Chicken Breasts, and it was “oh so” delicious!  Also healthy and keto friendly.

  • 2 lbs. cauliflower florets, cut in bite size pieces
  • 1 (8-oz.) box cream cheese, softened
  • 1/2 cup sour cream
  • 3 cups (12-oz.) Cheddar-Jack cheese, finely shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 slices crispy cooked bacon, coarsely chopped
  • 1/4 cup chopped fresh chives (reserve one tablespoon for the top)
  • Salt and Pepper, to taste

Steam cauliflower until fork tender, approximately 10 minutes.  Drain well in colander.

Preheat oven to 425 degrees.  Grease 9 x 13-inch baking dish.

In a large bowl combine cream cheese, sour cream, cheddar-jack cheese, garlic powder, and onion powder.  Mix until creamy and smooth.  Gently stir in cauliflower, 1/2 the bacon and chives.  Season with salt and pepper.

Spoon into casserole dish and top with remaining bacon.  Bake uncovered for 20-25 minutes or until the cheese is melted.  Top with remaining chives and serve.

Makes 6 servings.  (276 calories per serving)

“Children are God’s precious jewels – help them shine for Christ.”

 

Hearty Baked Beans

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Hearty Baked Beans

This is a meal in one and absolutely wonderful.  I served it with sweet corn and mashed potatoes.  Not that it needed all of that, but I was hungry for mashed potatoes and my husband was hungry for sweet corn, so I fixed it all and had a lot of leftovers.  All it really needed was some cornbread for a side.

  • 1 1/2 lbs. lean ground beef
  •  1 small onion, finely chopped
  • 1 bell pepper, cored, seeded, and finely chopped
  • 2 (16-oz.) cans pork and beans
  • 1/2 cup barbecue sauce (We like Bulls Eye)
  • 1/2 cup ketchup
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/4 cup brown sugar
  • 6-8 slices bacon, cooked and crumbled

Preheat oven to 350 degrees.  Spray a 9 x 13 casserole dish (or anything comparable to that) with cooking spray.

In large saucepan, brown ground beef, onion and bell pepper.  Add rest of ingredients except bacon.  Simmer for 5 minutes.  Transfer mixture to the casserole dish.  Crumble bacon over the top.  Cover the dish with aluminum foil and bake for 45-60 minutes.  Remove the foil and continue for bake for an additional 10 minutes.  Let casserole sit for 10 minutes before serving.

Serves 12.

“The death of Christ is the measure of God’s love for you.”

Beanie Weenies

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Beanie Weenies

This is rather silly having a recipe for Beanie Weenies, when all you really need to do is open up a couple of cans of baked beans and add some hot dogs.  I thought everyone has heard of this, but talking to a friend about it, she said “What are Beanie Weenies”?  So, here goes.

When I can’t ever think of what to have for supper, this is what I do.  And I usually serve it with cornbread.  Awesome Sweet Cornbread

  • 2 tablespoons vegetable oil
  • 8 all-beef hot dogs
  • 2 (15-oz.) cans pork and beans, undrained
  • 1/3 cup molasses (you may use brown sugar)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper, opt.
  • 1/4 cup ketchup
  • 2 tablespoons yellow mustard
  • 1 teaspoon cider vinegar
  • Salt and pepper to taste

Put oil into a large frying pan or dutch oven and allow it to become hot over medium heat.  Cut hot dogs into disks and add to oil.  Heat over medium heat until hot dogs have crispy edges and caramelization.  Drain grease off.

Add rest of ingredients to pan and cook on medium heat until bubbly throughout, even when stirred.

Makes 6 servings.

“Great occasions for serving God come seldom, but little ones surround us daily.”

 

Quick & Easy Shepherd’s Pie

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Quick & Easy Shepherd’s Pie

This is the kind of meal I like when I’m short on time.  With purchased pre-made ingredients, you can get that “made from scratch taste”, and your supper will be on the table in less than 30 minutes.  “Delicious”!

  • 2 (17-oz) pkgs. fully cooked beef tips with gravy (found in the meat department)
  • 1 cup frozen corn, thawed
  • 1 cup frozen sweet peas, thawed
  • 24-oz. pkg. refrigerated mashed potatoes
  • 1/2 (8-oz.) pkg. cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 teaspoon garlic powder
  • 1 cup shredded sharp Cheddar cheese

Cook beef according to package directions.  Spoon beef into a lightly greased 11 x 7″ baking pan.  Top with corn and peas; set aside.

Cook potatoes according to package directions; spoon potatoes into a bowl.  Add cream cheese, butter and garlic powder; beat at medium speed with an electric mixer until smooth.  Spread potato mixture over vegetables; sprinkle with cheese.

Bake, uncovered at 350 degrees for 15 minutes or until thoroughly heated.

Serves 8.

“Love the Giver more than the gifts!”

 

Scalloped Potato and Ground Beef Casserole

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Scalloped Potato and Ground Beef Casserole

This casserole is out of this world delicious!!  It is so good, you can almost inhale it.  Which is what I pretty much did.  I love potatoes and the flavor was amazing!!

It makes a large casserole, so I made it in two 9 x 9″ dishes and froze one of them for later.  (one of my dishes was a little larger than a 9″ x 9″)

  • 1 1/2 lbs. ground beef (use more, if you like) (I added a small amount of sausage in mine as I didn’t have a full 1 1/2 lbs. of ground beef)
  • 1 medium onion, chopped
  • 1 small green bell pepper, seeded and chopped (opt)
  • 1-2 tablespoons bacon fat
  • 4 lg. garlic cloves, finely chopped
  • 1/2 teaspoon dried chili pepper flakes (opt) (or to your taste) (I used 1/2 tsp, but will use 1/4 tsp.next time)
  • 1 teaspoon seasoned salt or 1/2 teaspoon white salt (I used seasoned salt)
  • 1/2 teaspoon black pepper (or to your taste)
  • 5-6 russet potatoes (peeled and sliced thinly)
  • 2 cups (8-oz.) shredded cheddar cheese (I used sharp white cheddar)

Sauce

  • 2 (10 3/4-oz.) cans condensed cream of chicken soup, undiluted (using any other flavor of soup won’t be as good)
  • 3/4 cup half and half cream
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt

Preheat oven for 350 degrees.

In a skillet, cook ground beef with onion, bell pepper and chili flakes until no longer pink, drain fat off.  Then add in the bacon fat, garlic, seasoned salt and pepper, and stir until meat is browned.  Set aside.

For the sauce, mix together in a medium bowl the soup, milk, sour cream, Parmesan cheese, garlic powder and seasoned salt.  Mix well.

In a greased 9 x 13-inch baking dish or a large oval casserole dish, alternate layers of sliced potatoes, soup mixture, ground beef mixture (leave in leftover grease in the pan) and then shredded cheese.  (Or you can do potatoes, soup, cheese, ground beef, potatoes, soup, cheese, ground beef, cheese.)  Cover with foil.

Bake covered for 1 hour.  Uncover and continue to bake for another 20-30 minutes or until potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).

Serves 8.

“Refuge can be found in the Rock of Ages.”

 

Copycat Broccoli Cheddar Chicken

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Copycat Broccoli Cheddar Chicken

Cracker Barrel copycat.  I think they only have this on their menu for their Wednesday special.  It was sooo delicious, I had to try it at home.  Both my husband and daughter say this is a keeper.  Mouth watering delicious!

  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 – 1/2 teaspoon pepper
  • 1 cup milk (I used whole milk)
  • 1 can cheddar cheese soup
  • 1/2 teaspoon paprika
  • 6 oz. shredded Cheddar cheese
  • 8 oz. frozen chopped broccoli, defrosted
  • 1 1/2 – 2 cups crushed pieces Ritz crackers

Preheat oven to 350 degrees and lightly grease a casserole dish.  Season chicken with salt and pepper and place in prepared dish.

In a medium bowl, mix together milk, soup, paprika and cheddar cheese.  Pour half of the cheese mixture over chicken.  Scatter broccoli pieces over cheese mixture.  Top with Ritz cracker pieces and remaining cheese mixture.

Place in oven and bake for 45 minutes.

(I use the smallest chicken breasts that I can find, but if you need to use larger ones, I cut them in half horizontally.  If you use the larger and don’t cut them in half, they will need to cook longer by at least 10 minutes.)

Also, if you like a crunchy topping, mix 1/2 cup of the crumbs and a tablespoon of melted butter and sprinkle on top.

Serves 4.

“With God, all things are possible.”

 

 

Company Breakfast Casserole

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Company Breakfast Casserole

I made this for my husband and his train buddies early one morning before they all went to see the Big Boy.  I served it with some fresh fruit, bacon and banana bread.  They loved it.

Try any cheese you like.  I think half pepper-jack would be good.  And use any meat you like.  Substitute bacon or ham.

  • 24-32 oz. frozen shredded potatoes, thawed slightly
  • 12 eggs
  • 2 cups half and half
  • 1 teaspoon seasoned salt
  • 3 cups grated Cheddar-Jack cheese
  • 1 lb. sausage, browned and drained

Grease a 9 x 13 inch baking dish.  Add half the potatoes to the bottom of the pan.

In a large bowl, whisk eggs together.  Then add half and half, seasoned salt, cheese.

Add half the sausage on top of the potatoes and then half the egg/cheese mixture.

Repeat layers.  Rest of potatoes, sausage, and the remaining half of egg/cheese mixture.

Cover with foil and refrigerate for 2 hours or overnight.

Bake covered in foil at 350 degrees for 90 minutes.  Let rest for 10 minutes before serving.

Makes 12 servings.  (225 calories/serving)

“God expresses His goodness to His children in His own way.”

 

Au Gratin Potatoes

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Au Gratin Potatoes

I made a double recipe of this for Easter this year.  It is gluten-free and very easy to put together.  Love potatoes!!

  • 2 1/2 cups heavy cream
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 1/2 lbs Russet potatoes, peeled and sliced very thin
  • 1 cup shredded sharp cheese (I used sharp Cheddar)

Preheat oven to 350 degrees.  Grease a 2-qt. baking dish with butter.

In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together cream, salt and pepper.

Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish.  Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top.  Repeat with remaining potatoes, cheese and cream, forming 4 layers.  Pour any leftover cream over top.

Place in oven and bake, uncovered, for about an hour, or until potatoes are tender when pierced with a knife and golden brown on top.  Let the dish settle and cool for about ten minutes before serving.

Make Ahead:  This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in refrigerator, and bake before serving.  The potatoes on top will still discolor a bit in the fridge, but it shouldn’t be noticeable after baking.

Slow Cooker:  Layer everything in the slow cooker and cook on high for 4 hours.

Serves 6.

“The gospel of truth shines through the brokenness of God’s people.”

White Sauce Chicken Enchiladas

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White Sauce Chicken Enchiladas

This is so easy to make and very delicious.  Make sure you use small tortillas.  I used medium to large size and they were too big and didn’t fit on the plate very well.

I also think that if you like it more spicy, use Pepper Jack cheese.  I didn’t think the chilies gave it much heat at all.

  • 2 1/2 cups cooked and shredded chicken
  • 3 cups shredded Monterey Jack cheese, divided
  • 10 small soft flour tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4-oz.) can diced green chilies (I used milk, but you can use whatever heat you like.)

Preheat over to 350 degrees.

Combine shredded chicken and 1 cup cheese.  Fill tortillas with mixture and roll each one.  Place in a greased 9 x 13″ casserole dish.

Melt butter in a pan over medium heat.   Stir in flour and whisk for a minute over heat until slightly thickened.  Add broth and whisk together.  Cook over heat until it’s thick and bubbles up.  Take off heat and let cool slightly before adding in sour cream.  (If too hot, it may curdle.)

Pour mixture over enchiladas and add remaining cheese to top.  Bake for 20 to 23 minutes then broil for 3 minutes to brown the cheese.

Serves 6.

“By God’s grace, we can have our best witness in the worst of times.”

Scalloped Potatoes and Ham

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Scalloped Potatoes and Ham

Here I go again with potatoes.  I just love potatoes about any way you fix them.  This recipe is outstanding!

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 teaspoon salt (Use 2 teaspoons here if you ever make it without the ham)
  • 3 cups whole milk
  • 3 cups cooked, chopped ham (about 1 pound)
  • 1 onion, chopped or 1 tablespoon onion powder
  • 1/2 cup shredded cheddar cheese
  • 5 – 6 cups potatoes, pared and sliced

Heat oven to 350 degrees.

Melt butter in a large sauce pan over low heat;  blend in flour and salt.  Cook, stirring constantly, for about 1 minute.  Remove from heat and gradually stir in milk.  Return to heat;  cook until thickened and bubbly.

Fold in ham, onion and cheese.  Pour over potatoes in a large bowl.  Stir gently and then pour into a buttered 9 x 13 inch baking dish.  Cover with foil.  Bake for 30 minutes.  Uncover and continue to bake for 1 hour.

Let stand for 10 minutes before serving.

8 servings.

“We need each other to get where God wants us to go.”