Category Archives: Casseroles

Dec10

Skillet Chili Mac

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Skillet Chili Mac

This is not exceptionally spicy, so if you would like to make it spicier, add 1/2 teaspoon red pepper flakes along with the chili powder.  I love skillet recipes.  They are so easy and quick to make.  Try it, you will love it.

  • 1 tablespoon canola oil
  • 1 medium onion, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 3 medium garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 lb. lean ground beef
  • 2 cups water
  • 1 (15-oz.) can tomato sauce
  • 8 oz. elbow macaroni
  • 2 cups shredded Italian cheese blend

Heat oil in 12-inch nonstick skillet over medium heat until shimmering.  Add onion, chili powder, cumin, and salt and cook, stirring often, until softened, 5 to 7 minutes.  Stir in garlic and brown sugar and cook until fragrant, about 30 seconds.  Add beef and cook, breaking apart meat, until lightly browned and no longer pink, 3 to 5 minutes.

Stir in water and tomato sauce, then add pasta.  Cover, increase heat to medium-high, and cook, stirring often and adjusting heat to maintain vigorous simmer, until pasta is al dente.

Off heat, stir in 1 cup cheese and season with salt and pepper.  Sprinkle remaining cheese over top, cover, and let stand off heat until cheese melts, 2 to 4 minutes.  Serve.  Delicious!

Serves 4.

“When we reflect on the power of God’s creation, we see the power of His care for us.”

Nov23

Classic Green Bean Casserole

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Classic Green Bean Casserole

This seems to always be requested for Thanksgiving.

  • 2 cans (10 3/4-oz. each) Cream of Mushroom soup
  • 1 cup milk
  • 2 teaspoons soy sauce
  • 8 cups cooked cut green beans
  • 1 can (6-oz.) French Fried Onions (2 2/3 cups)

Stir soup, milk, soy sauce, beans and half of the onions in a 3-qt. casserole.

Bake at 350 degrees for 25 to 35 minutes or until hot.  Stir.

Top with remaining onions.  Bake for 3 to 5 minutes more.

Makes 12 servings.

“Well-timed silence can be more eloquent than words.”

Oct29

Fabulous Hamburger Goulash

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Fabulous Hamburger Goulash

This is so flavorful and delicious!  It is a quick and easy weeknight meal that you can fix in 30 minutes.

  • 1 1/2 lbs. ground beef
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 6 garlic cloves, minced
  • 2 cups elbow macaroni
  • 1 (29-oz) can tomato sauce
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar cheese

Cook beef in a large nonstick skillet or a dutch oven over medium-high heat, until no longer pink.  Drain beef, leaving 2 tablespoons fat in skillet, and reserve.  Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened.

Add macaroni, tomato sauce, broth, oregano, paprika, salt and reserved beef to skillet and bring to boil.  Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender.  Sprinkle with cheese.  Serve.

Serves 4 to 6.

Make sure you use a large skillet or a pan that is big enough to hold it all.

“Under the protecting shadow of God’s wing, the little shadows of life lose their terror.”

Oct29

Tater Tot Breakfast Casserole

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Tater Tot Breakfast Casserole

This is so delicious!  It is wonderful for a brunch.

  • 3/4 – 1  (2-lb) bag Tater Tots, thawed
  • Salt and pepper to taste
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 lb. bacon
  • 8 eggs
  • 2 cups milk
  • 3 cups shredded cheddar or Co-Jack cheese

Preheat oven to 350 degrees.

Cook bacon to almost crisp.  Drain on paper towel.  Then cut into small pieces.  Drain off all but 1 tablespoon fat and cook onion and peppers until translucent.

Cover bottom of a 9 x 13-inch baking pan with tater tots.  Salt and pepper to taste.  Add cooked veggies on top of potatoes and then add bacon over that.

In a large mixing bowl, lightly beat eggs and then mix in milk and cheese.  Pour over top of casserole.  Cover with foil and bake for 35 minutes.  Then uncover and bake for another 10 minutes until slightly browned and center is fully cooked.

Serves 12.

“Count your many blessings and you’ll soon lose count.”

Oct6

Beef Taco Bake

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Beef Taco Bake

If you can’t find Ro-Tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles.

  • 2 (10-ounce) cans Ro-Tel tomatoes, drained, 1/2 cup juice reserved
  • 1 (16-ounce can refried beans
  • 1 tablespoon hot sauce
  • 1/4 cup chopped fresh cilantro
  • 3 cups shredded Mexican cheese blend
  • 1 1/2 pounds lean ground beef
  • 1 (1.5-ounce) package taco seasoning mix
  • 12 taco shells

Heat oven to 475 degrees.  Combine half of tomatoes, beans, hot sauce, and cilantro in bowl.  Spread evenly in 9 by 13-inch baking dish.  Sprinkle with 1 cup cheese.

Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes.  Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice.  Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.

Spoon 1 tablespoon cheese into each taco shell and top with beef mixture.  Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes.  Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes.

Serves 4 to 6.

“No Christian is anonymous to God.”

 

Sep24

Spicy Macaroni and Cheese

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Spicy Macaroni and Cheese

This is one of the best macaroni and cheese recipes that I have ever eaten.  You definitely need to like spicy foods to eat this, but “Oh, so good”.

If you want to make this delicious casserole not so spicy, just substitute Monterey Jack cheese in place of the Pepper Jack cheese.  You won’t be disappointed!!

  • 2 cups elbow pasta, cooked until almost al dente
  • 8 ounces Cheddar, 1/2 cubed, 1/2 shredded
  • 8 ounces Colby cheese, cubed
  • 8 ounces Monterey Pepper Jack cheese, cubed
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons sour cream
  • 1 large egg, beaten
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 4 slices white bread
  • 1 tablespoon butter

Preheat oven to 350 degrees.

In a large bowl, toss together the pasta with the cheese cubes and pour into a 2-quart baking dish.

In a large bowl, mix together the flour, salt, cayenne pepper, dry mustard, nutmeg.  Add the sour cream, egg, heavy cream, half-and-half.  Pour over the pasta and cover with the shredded Cheddar.  Bake uncovered until the top is just beginning to brown, about 35 minutes.

Meanwhile, cut the bread into crouton-size squares.  In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden.  Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Serves 6 to 8.

“The call of God can always be heard.”

Aug27

Quick and Easy Chicken Divan

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Quick and Easy Chicken Divan

This is another recipe that is fabulous.  A good recipe to use up some of your turkey leftovers after Thanksgiving.

  • 1 (17-oz.) pkg. broccoli florets, thawed
  • 2 cups diced cooked chicken or turkey (Canned chicken or turkey works also)
  • 8 oz. shredded Cheddar cheese
  • 1 (12-oz.) can evaporated milk or 1 1/2 cups half and half
  • 1 (10 3/4-oz.) can cream of mushroom soup, undiluted
  • 1/3 cup grated Parmesan cheese
  • Paprika

Arrange broccoli in a lightly grease 9 x 9-inch baking dish; top with chicken.  Place cheese over chicken.

Combine milk and soup, stirring well.  Pour mixture over cheese.  Bake at 350 degrees for 30 minutes.  Sprinkle with Parmesan cheese and paprika.  Bake an additional 5 minutes.

Yield:  4 to 6 servings

Microwave Directions:

Follow directions above.  Microwave at HIGH for 9 to 10 minutes, giving dish a half-turn after 5 minutes.  Sprinkle with Parmesan cheese and paprika.

“Christlike love is patient with the faults of others.”

Aug27

Easy Baked Chicken Breasts

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Easy Baked Chicken Breasts

This is a fabulous recipe that I have been making for years.  I sometimes use shredded cheese and use 1/2 cup wine for more sauce.  Also, add more stuffing mix and butter.  It always gets gobbled up.  Serve with “Easy Succotash” and “Wash Day Peach Cobbler”.

  • 8 (6 to 8-oz. each) boneless skinless chicken breast halves
  • 8 slices Swiss cheese (I like Cheddar)
  • 1 (10 3/4-oz.) can cream of chicken soup or cream of mushroom soup, undiluted
  • 1/4 cup dry white wine or water
  • 1 cup herb-seasoned stuffing mix, crushed
  • 2 to 3 tablespoons butter, melted
  • Parsley (optional)

Arrange chicken in a lightly greased 8 x 12-inch baking dish.  Use larger dish if using larger chicken breasts.  Top with cheese slices.

Combine soup and wine; stir well.  Spoon sauce over chicken; sprinkle with stuffing mix.  Drizzle butter over crumbs; bake at 350 degrees for 45 minutes.  Garnish with parsley, if desired.

Yield:  8 servings

Microwave Directions:

Follow directions above.  Cover with wax paper, and microwave at HIGH for 18 to 20 minutes; let stand 5 minutes.  Continue microwaving briefly if not done after standing.

“Run the race with eternity in view.”

Aug15

Beans and Franks

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Beans and Franks

I served this with Yankee Corn Bread and it made a real good supper.

  • 2 (16-oz.) cans pork and beans
  • 1 pound frankfurters, cut into 1/2-inch pieces
  • 1 medium onion, chopped fine
  • 1/2 cup ketchup
  • 1/2 cup molasses
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon liquid smoke
  • 1/8 teaspoon hot sauce

Combine all ingredients; stir well.  Spoon mixture into a lightly greased 8-inch square baking dish.  Bake, uncovered, at 350 degrees for 50 to 60 minutes, stirring after 30 minutes.  Yield:  4 to 6 servings.

Microwave Directions:  Combine all ingredients; stir well.  Spoon mixture into a lightly greased 8-inch square baking dish; cover dish loosly with wax paper.  Microwave at HIGH for 20 to 25 minutes or until mixture is desired thickness, stirring every 5 minutes.

“Our attitude in worship is far more important than the position of our worship.”

Aug8

Simple Meat Lasagna

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Simple Meat Lasagna

My husband has told me for years that he doesn’t like lasagna, so I have never made it.  But my grandson loves it and so for National Lasagna Day, we decided to make it and my hubby said he would eat it.  Guess what?  He loved it.  Yippee!  I get to make it again.  And this is a very easy recipe that I got from America’s Test Kitchen.

SAUCE

  • 1 tablespoon olive oil
  • 1 onion, minced
  • 1 teaspoon salt
  • 6 garlic cloves, minced
  • 1/2 ground beef
  • 1/2 ground sausage
  • 1 (28-oz.) can crushed tomatoes
  • 1 (28-oz.) can diced tomatoes
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • Pepper to taste

LAYERS

  • 15 oz. ricotta cheese (1 3/4 cups)
  • 1 1/4 cups grated Parmesan cheese
  • 1/2 cup minced fresh basil
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 no-boil lasagna noodles, (from one 8 or 9 oz. package)
  • 4 cups shredded mozzarella cheese

Adjust an oven rack to the middle position and heat the oven to 375 degrees.

FOR THE SAUCE:  Heat the oil in a Dutch oven over medium heat until shimmering.  Add the onion and salt and cook until softened, about 5 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the ground meats and cook, stirring to break up the clumps, until no longer pink, about 5 minutes.  Stir in the tomatoes with their juice, oregano and red pepper flakes.  Simmer until the sauce is slightly thickened, about 15 minutes.  Season with pepper to taste.

FOR THE LAYERS:  Mix the ricotta, 1 cup of the Parmesan, basil, egg, salt and pepper until well combined.

Spread 1/2 cup of the tomato sauce over the bottom of a 9 by 13-inch baking dish.  Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread it to an even thickness.  Sprinkle evenly with 1 cup of the mozzarella.  Spoon 1 1/2 cups of the sauce evenly over the cheese.  Repeat this layering two more times.

For the final layer, place the 3 remaining noodles on top.  Spread the remaining sauce over the noodles.  Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan.  Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna.  Bake for 15 minutes.

Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer.  Let cool for 10 minutes before serving.

To Make Ahead

The assembled, unbaked lasagna can be held in the refrigerator, wrapped tightly in plastic wrap, for up to 24 hours.  Allow the lasagna to sit at room temperature for 1 hour before baking.  It can also be frozen, wrapped in an additional layer of foil, for up to 2 months.

To bake, defrost it in the refrigerator for 24 hours, then allow it to sit at room temperature for 1 hour before baking.

NOTE:  If you do not want to make your own sauce, you can substitute jarred sauce (tomato only), you will need two 24 to 26-oz. jars (6 cups).

“When you have found food for your soul lead others to the Source.”