Category Archives: Casseroles

Scalloped Potato and Ground Beef Casserole

Standard

scallopedpotatoeandgroundbeefcasserole

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

Standard

copycatbroccolicheddarchicken

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

Standard

breakfastcasserole2

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

Standard

augratinpotatoes

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

Standard

whitesaucechickenenchiladas

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

Standard

scallopedpotatoesandham

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.”

Spaghetti Squash Alfredo / Pancetta and Peas

Standard

spaghettisquashalfredo

Spaghetti Squash Alfredo / Pancetta and Peas

If you have never tried spaghetti squash, you owe it to yourself to try it.  I love it, my husband not so much.

  • 1 medium spaghetti squash (about 3 lbs.)
  • 4 oz. pancetta, diced (about 3/4 cup)
  • 1 small shallot, diced
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup dry white wine
  • 1 1/2 cups heavy cream
  • Pinch of nutmeg
  • 1/2 teaspoon salt
  • Pinch of pepper
  • 1 cups frozen peas, thawed
  • 1/2 cup grated Parmesan cheese (about 1 oz.)
  • 2 tablespoons finely chopped fresh parsley

Halve and seed the spaghetti squash.  The easiest way to cook it is in the microwave.  Place squash cut sides down in a microwave safe baking dish.  Fill the dish with about 1 inch of water.  Microwave on high for about 12 minutes, or until you can easily pierce the squash with a fork.  Cooking time depends on the size of the squash and individual microwaves.  Let cool for about 15 minutes, or until squash is cool enough to handle.

If you would prefer to bake it.  Heat oven to 375 degrees.  Turn squash cut sides down on a baking sheet.  Bake for about 40 minutes until you can easily pierce the squash with a fork.  Let cool for about 15 minutes, or until squash is cool enough to handle. With fork, scrape out the spaghetti like strands and prepare as desired.

Meanwhile, cook pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes.  Transfer to a paper towel-lined plate using a slotted spoon; set aside.  Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, salt and pepper.

Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan.  Continue cooking until the sauce is thick and creamy, about 1 more minute.  Remove from the heat.

Scrape squash strands with a fork and add along with the pancetta to the sauce.  Return to medium heat and cook, stirring, until combined, about 1 minute.  Season with salt and pepper and sprinkle with parsley.

Makes 4 servings.

“Our surprising God often shows His presence when we least expect Him.”

Chicken Pot Pie

Standard

chickenpotpie

Chicken Pot Pie

This is a very quick and easy chicken pot pie made from scratch.  Delicious!

  • 1 lb. skinless, boneless chicken breast halves, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/2 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cup chicken broth
  • 2/3 cup whole milk
  • 2 (9-inch) unbaked pie crusts

Preheat oven to 425 degrees.

In a saucepan, combine chicken, carrots, peas and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.

Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough.  Make several small slits in the top to allow steam to escape.

Bake in preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Serves 4 to 6.

“No deed is small when done for Christ.”

Cheesy Bacon Spaghetti Squash

Standard

cheesybaconspaghettisquash

Cheesy Bacon Spaghetti Squash

This is a really quick meal to make.  And so yummy!

  • 1 large spaghetti squash (3 1/2 lbs. or larger)
  • 4 bacon strips, chopped
  • 3 tablespoon butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup (2-oz,) shredded Swiss cheese (or any cheese you prefer)

Halve squash lengthwise; discard seeds.  Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes.  Cool slightly.  Separate strands with a fork.

In a large skillet, cook the bacon over medium heat until crisp, stirring occasionally.  With a slotted spoon, remove bacon to paper towels, reserve drippings.

In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended.  Add squash; toss and heat through.  Remove from heat, stir in cheese.  Top with bacon.

4 servings.

“God is nearer than we think.”

Bacon Tomato Mac and Cheese

Standard

bacontomatomacandcheese

Bacon Tomato Mac and Cheese

This is a copycat recipe from The Corner Bakery Cafe.  We order this just about every time we go there to eat.  I think this is spot on perfect.

  • 12 oz. (3 cups) uncooked elbow macaroni (use anything you like)
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups milk
  • 8 oz. (2 cups) American cheese, shredded or cut into 1/2-inch cubes
  • 8 oz. (2 cups) sharp cheddar cheese, shredded
  • 1 medium (1 cup) tomato, seeded and chopped
  • 4 slices (1/3 cup) crisply cooked bacon, crumbled (I used bacon crumbles.)
  • 1/4 cup coarsely chopped parsley, opt.

Cook macaroni according to package directions; drain.

Melt butter in a 3-qt. saucepan over medium heat until sizzling; stir in flour, salt, nutmeg and red pepper.  Continue cooking, stirring constantly, 1-2 minutes or until mixture is bubbly and very lightly browned.  Add milk, 1/4 cup at a time, stirring constantly, 5-7 minutes or until mixture is thickened.  Add cheeses; stir until melted and sauce is smooth.  Add cooked macaroni, tomato, 1/3 cup crumbled bacon and parsley, if using.  Garnish with addition crumbled bacon, if desired.

8 servings.

“What difference might we make if we overcome our fears and trust God to use us?”