Category Archives: Casseroles

Jul7

Scalloped Chicken

Posted on by
Standard

scallopedchicken

Scalloped Chicken

I had leftover cooked chicken so this was very easy to put together.  This is real comfort food.  You could easily use leftover turkey also.  It would be a great casserole to take to a potluck, or a friend in need of a meal.

Gravy

  • 4 cups chicken broth
  • 1 can cream of mushroom soup
  • 1 1/2 teaspoons sage
  • 2 tablespoons chopped onion
  • 1 cup chopped celery
  • 3/4 cup (1 1/2 sticks) butter
  • 1/4 cup flour

Melt butter in large skillet.  Add onion, celery and sage and cook until done.  Add flour and cook.  Then add soup and broth.

  • 4 cups cubed cooked chicken
  • 6 cups toasted bread cubes or croutons

Put layer of chicken in bottom of greased 9 x 13-inch baking dish.  Cover with bread cubes.  Pour gravy evenly over top.  Work gravy down to chicken layer with a fork.  Bake until dressing is slightly browned, about 35 minutes at 350 degrees.

Note:  If you use flavored croutons, omit the sage in gravy.

“Let the redeemed of the Lord tell their story.”

Jun9

Potato Casserole

Posted on by
Standard

 

Potato Casserole

Sorry about no picture.  This got eaten before I could get a picture.  I had five hungry guys waiting to dig into this.  Even though this is made with hash brown potatoes, it isn’t like the normal hash brown casserole.  It is more like mashed potato casserole with a crunchy topping.  You can mix this up ahead of time and pop it in the frig until time to put it in the oven.  I guarantee it will be gobbled up.

  • 2 lbs. frozen hash brown potatoes, thawed
  • 1 (8-oz.) container sour cream
  • 1 (8-oz.) container onion dip
  • 1 can cream of celery or chicken soup
  • 10 oz. grated Cheddar cheese
  • 6 tablespoons butter, melted
  • Salt and pepper to taste.
  • 2 cups crushed corn flakes
  • 1 1/2 sticks butter, melted

Mix first 7 ingredients in a large bowl, stirring well.  Pour into greased 9 x 13 casserole dish.

Mix butter and corn flakes in bowl.  Press onto top of potato mixture.

Bake at 350 degrees for 1 1/2 hours.  Cover top with foil if they start to get too brown on top.

Makes 10 servings.

“True humility credits God for every success.”

 

May23

Broccoli Mac and Cheese Gratin

Posted on by
Standard

broccolimacandcheesegratin

Broccoli Mac and Cheese Gratin

Awesome skillet dinner in an hour.  So amazingly delicious!!  Creamy, cheesy, bacon and broccoli.  What more could you ask for?

  • 6 slices bacon, cut into 1/2-inch pieces
  • 1/2 cup chopped yellow onion (I used frozen chopped onion)
  • 2 cloves garlic, minced (I used frozen minced garlic)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 to 2 teaspoons kosher salt (depending on how salty your bacon is)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon crushed red pepper, opt.
  • 1 1/4 cups (5-oz.) grated Parmesan cheese, divided
  • 1 1/4 cups (5-oz.) shredded sharp white Cheddar cheese, divided
  • 8 oz. cavatappi pasta, cooked (don’t salt water)(If you can’t find cavatappi, elbow macaroni will work)
  • 2 cups broccoli florets, blanched (I threw mine in the pasta water for last few minutes of cooking)
  • 2 tablespoons panko (Janpanese bread crumbs)

Preheat oven to 400 degrees.

In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp.  Remove bacon; let drain on paper towels, reserving drippings in skillet.

Add onion and garlic to skillet.  Cook, stirring occasionally, until tender, about 5 minutes.  Stir in flour; cook for 1 minute.  Gradually stir in milk; cook, stirring constantly, until thickened, about 5 minutes.  Stir in salt, mustard, and pepper.

Remove from heat.  Stir in 1 cup Parmesan and 1 cup Cheddar until melted.  Add bacon, cooked pasta, and broccoli, stirring to combine.  Top with bread crumbs, remaining 1/4 cup Parmesan, and remaining 1/4 cup Cheddar.

Bake until golden brown and bubbly, about 10 minutes.

Makes 6 to 8 servings.

(This comes right to the top of the skillet, so make sure you use at least a 10-inch pan.)

“Gratefulness is the heart’s response to God’s undeserved love.”

 

Mar28

Mexican Tater-Topped Casserole

Posted on by
Standard

mexicantatertoppedcasserole

Mexican Tater-Topped Casserole

This is an absolutely delicious casserole!  Tater Tots, cheese and ground beef mixture.

  • 1 1/2 lbs. ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3/4 cup chopped celery
  • 1 1/2 tablespoons Cajun seasoning
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (11-oz.) Mexicorn, drained
  • 1 can (10 3/4-oz.) condensed beefy mushroom soup, undiluted
  • 1 can (10 3/4-oz.) condensed cream of celery soup, undiluted
  • 2/3 cup 2% milk
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 pkg. (32-oz.) frozen Tater Tots
  • 2 cups (8-oz.) shredded Mexican cheese blend
  • 2 green onions, thinly sliced

In a Dutch oven, cook the beef, onion, pepper and celery over medium heat until meat is no longer pink; drain.  Stir in Cajun seasoning, chili powder, salt and pepper; stir two minutes longer.  Stir in Mexicorn, soups, milk, cumin and oregano.  Bring to a boil.

Transfer to a greased 13-in x 9-in. baking dish.  Top with Tater Tots.  Bake at 350 degrees for 1 hour.  Sprinkle with cheese and green onions.  Bake another 10 minutes or until bubbly and cheese is melted.

“It’s hard to see both God’s plan and our part.  But their intersection is the best place to be.”

 

Mar14

Seafood Lasagna

Posted on by
Standard

seafoodlasagnaSeafood Lasagna

This is wonderfully rich and delicious!!

  • 1 green onion, finely chopped
  • 2 tablespoons canola oil
  • 2 tablespoons plus 1/2 cup butter, divided
  • 1/2 cup chicken broth
  • 1 (8-oz.) bottle clam juice
  • 1 pound bay scallops
  • 1 pound uncooked small shrimp, peeled and deveined
  • 1 (8-oz.) container lump crabmeat
  • 1/4 teaspoon white pepper, divided
  • 1/2 cup all-purpose flour
  • 1 1/2 cups 2% milk
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese, divided
  • 9 lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 tablespoons butter until tender.  Stir in broth and clam juice; bring to a boil.  Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.  Drain, reserving cooking liquid; set seafood mixture aside.

In  a large saucepan, melt the remaining butter; stir in flour until smooth.  Combine milk and reserved cooking liquid; gradually add to the saucepan.  Add salt and remaining pepper.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in the cream and 1/4 cup cheese.  Stir 3/4 cup white sauce into the seafood mixture.

Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish.  Top with three noodles; spread with half of the seafood mixture and 1 1/4 cups sauce.  Repeat layers.  Top with remaining noodles, sauce and cheese.

Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown.  Let stand for 15 minutes before cutting.

Makes 12 servings.

“We have committed The Golden Rule to memory; now let us commit it to life.”

 

Nov17

Coney Island Hot Dog Casserole

Posted on by
Standard

coneyislandhotdogcasserole

Coney Island Hot Dog Casserole

Four thumbs up on this one.  Very delicious!

  • 1 tablespoon oil
  • 1 lb. hot dogs, chopped
  • 1 lb. ground beef
  • 2 (15-oz.) cans tomato sauce
  • 1/2 cup olives, sliced (I used green olives, but you can use whatever you like)
  • 1 small onion, diced
  • 3 qts. boiling water
  • 1 tablespoon salt
  • 2 cups elbow macaroni
  • 4 oz. sharp cheddar cheese, grated
  • Salt and pepper to taste
  • Olives for garnish

Heat oil in large skillet.  Add hot dogs and brown on all sides.  Remove from skillet and set aside.  Add ground beef and onions to drippings, stir and brown,  Drain excess fat.

Stir in hot dogs, sauce, sliced olives, salt and pepper; set aside.  Cook macaroni with salt; drain.  Add to meat sauce and toss.

Put grated cheese across top and turn into a 2 qt. casserole.

Bake 40 minutes at 350 degrees.  Garnish with olives.

Serves 4 to 6.

“Christ’s forgiveness is the door to a new beginning.”

Nov10

Scalloped Potatoes and Ham In A Hurry

Posted on by
Standard

scallopedpotatoesandhaminahurry

Scalloped Potatoes and Ham In A Hurry

These are so good!  You may leave the ham out if you want.  And you can use other flavors of Boursin if you like.

  • 1 (24 oz.) package frozen sliced potatoes (I used sliced potatoes from the refrigerated section.)
  • 1 cup ham, cubed
  • 1 (5.2 oz.) package Boursin Garlic and Fine Herbs cheese
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 oz. Cheddar cheese (or anything you desire)

Heat oven to 450 degrees.  Microwave potatoes in covered bowl until just tender, about 5 minutes.  Drain potatoes in colander; set aside.

Wipe bowl dry, add Boursin, broth, and cream and microwave until cheese is melted, about 1 minute.  Whisk until Boursin mixture is smooth, then add drained potatoes and ham and toss to coat.

Transfer potato mixture to 8-inch square baking dish and sprinkle with Cheddar cheese.  Cover dish with aluminum foil and bake for 15 minutes.  Remove foil and continue to bake until bubbling and golden brown, about 10 minutes longer.

Serves 4 to 6.

“To stand up to any challenge, spend time on your knees.”

Filed under Casseroles, Pork | Comments Off on Scalloped Potatoes and Ham In A Hurry
Apr14

Chicken and Dressing

Posted on by
Standard

chickenanddressing

Chicken and Dressing

Very quick and easy.  Dinner on the table in no time as long as you have your chicken cooked.  Quicker yet would be to buy a rotisserie chicken.  If you like comfort food, this is it.

  • 1 stick butter, melted
  • 1 (6-oz.) pkg. stuffing mix
  • 1 (3-lb.) chicken, cooked, boned, chopped
  • 2 cans cream of chicken soup
  • 2 cans chicken broth

Combine butter and stuffing mix in bowl, tossing to mix well.  Spread in a 9 x 13-inch greased baking pan, reserving 3/4 cup.

Arrange chicken over dressing.

Mix soup and broth together and pour over chicken.

Top with reserved stuffing mix.

Bake at 350 degrees for 33 to 35 minutes or until bubbly.

8 servings.

“No mistake is more dangerous than mistaking the identity of Jesus.”

Apr2

Tater Tot Casserole

Posted on by
Standard

tatertotcasserole

Tater Tot Casserole

I have been making this delicious casserole for years and I thought I had put it on my blog.  My daughter went to get the recipe off the blog and it wasn’t there.  So, here it is.  Comfort food at its best!!

  • 1 lb. lean ground beef (uncooked)
  • Salt and pepper
  • 1 (10 1/2-oz.) can cream of chicken soup
  • 1/2 soup can milk
  • 6 cheddar cheese slices (or any cheese that you prefer)
  • 1 (2-lb.) bag tater tots (I used about 3/4 of this bag)

Preheat oven to 350 degrees.

Mix beef, soup, milk together in bowl and transfer to an 8 or 9-inch baking dish.  Top with cheese slices and then tater tots.

Bake for 1 to 1 1/2 hours until real bubbly.

Serves 6.

“The Light of the World knows no power failure.”

Dec27

Creamy Corn Casserole

Posted on by
Standard

creamycorncasserole

Creamy Corn Casserole

My grandson called this awesome!!

  • 1/2 cup butter, melted and cooled slightly
  • 2 eggs, beaten
  • 1 (8.5-oz) pkg. dry corn bread mix
  • 1 (15-oz) can whole kernel, drained
  • 1 (14.75-oz) can creamed corn
  • 1 cup sour cream

Preheat oven to 350 degrees.  Lightly grease a 9 x 9-inch baking dish.

In medium bowl, combine all ingredients.  Spoon mixture into prepared dish.

Bake for 45 minutes or until the top is golden brown.

“A limited situation may afford the soul a chance to grow.”