Southern Green Bean Casserole-- by Southern Living

I have been asked for this recipe by friends and family, so here it is! I have made it for Thanksgiving and Christmas, it was a hit!

Southern Green Bean Casserole

What you need:

- 2 (16 oz) bags of frozen french style green beans

- 1 (10 oz)container of refrigerated alfredo sauce (premade, but in the cold section, not warm)

-1 (8oz) can diced water chestnuts

- 1 (6 oz) jar sliced mushrooms

- 1 cup (4 oz) shredded Parmesan cheese

- 1/2 tsp black pepper

- 1 (6 oz)container (regular size) french fried onions (divided)

- 1/2 cup chopped pecans

What to do:

1. Stir together first 6 ingredients and 1/2 can of french onions.. spoon into lightly greased slow cooker

2. Cover and cook for 4.5 hours on LOW or until bubbly 

3. Heat pecans and rest of onions in skillet over med. heat-- stir often-- 1 to 2 min. until toasted

4. Sprinkle over casserole

Enjoy!

Tater Tot Turkey Sausage Breakfast Casserole by The Cookin Cowgirl

This recipe looks so good! I will have to try it one weekend morning!

Tater Tot Turkey Sausage Breakfast Casserole

   What you need:

2 lb bag of tater tots, thawed

1 lb ground turkey sausage

1 yellow onion, diced

2 cups 2% cheddar cheese (or cheese blend), divided

4 large eggs

1 1/2 C skim milk

1 T hot sauce

Salt and pepper

Preheat oven to 375°. Lay thawed tater tots out on baking sheet and bake for 15 minutes to make sure the moisture is cooked out. Meanwhile, heat a large skillet over medium-high heat and cook the sausage and onion. Drain off fat and set aside. In a medium bowl, beat the eggs and add the milk, hot sauce, salt and pepper, and stir to combine.

Pour sausage and onion mixture in a 9X13 pan.

Layer 1 1/2 cups of the cheese over the sausage mixture.

Pour the egg and milk mixture over that.

Line the entire pan with the tater tots (every single one fit perfectly, it's like a sign or something that you should make this!)

Bake, uncovered, for 35 minutes. Pull out of the oven and top with remaining 1/2 cup of cheese, and bake for a remaining 5 minutes.

Remove from oven and cool slightly before serving.

Serves 8

Potato Topped Beef Bowl by BHG

I also made this meal for Tyler one night when it was cold outside, it was perfect comfort food!

Potato Topped Beef Bowl

What you need:

1 lb. ground beef

1 (16 oz) pkg mixed veggies

1 (8 oz) pkg. shredded cheddar cheese

1/4 c. fresh parsley

1/4 tsp. salt

1/8 tsp. pepper

2 c. boiling water

2 c. instant mashed potatoes (flakes)

2 Tb. butter melted

What to do:

1. Preheat broiler-- in large skillet cook beef until brown

2. Stir in frozen veggies-- stir in 1/2 cheese, 1/2 parsley and 1/2 salt and pepper

3. In a large bowl, mix together water, instant potatoes, 1 Tb. butter and stir until smooth. Season with salt and pepper

4. Put the beef mixture into oven dish, top with potatoes and cheese

5. Broil for 2-3 min.

6. Drizzle with remaining butter and sprinkle with parsley

Broccoli and Chicken Casserole by Alicia

Needed a quick chicken recipe to throw in the oven for dinner, so I made this one! It was really good!

Broccoli and Chicken Casserole

What you need:

- 1 small can of Cream of Chicken soup

-1 small can of Cream of Mushroom soup

-2 chicken breasts cut into small pieces

- Cheddar Cheese (1/2 bag)

-1 package of frozen broccoli (16- 20 oz) (thawed)

- 1 tsp. lemon juice

-1/2 c. Mayo

What to do:

1. In a large glass baking dish, place broccoli on bottom of dish

2. Top with chicken

3. Mix together soups, mayo and lemon and spread on top of chicken

4. Add cheddar cheese to top and cook for 45 minutes

Zucchini Casserole

Here is a good looking zucchini casserole recipe that I found on allrecipes.com

Zucchini Casserole

What you need:

- 2 medium zucchini sliced and unpeeled (1/4 in. slices)

- 1 medium onion (thinly sliced)

- 1 green bell pepper (sliced)

- 1/2 red bell pepper (sliced)

-2 tomatoes (sliced)

- salt and pepper to taste

- garlic powder to taste

- basil and oregano (1/4 tsp. each)

- 6 oz shredded cheddar cheese

What to do:

- Preheat oven to 350 degrees

- butter casserole dish

-arrange zucchini in bottom of casserole dish

- top with onion, green and red pepper and tomato

-sprinkle with herbs

- top with cheese

- bake for 50-60 min

Casseroles, Casseroles and Enchiladas!

Four new ones: Pizza Casserole, Green Chili Enchiladas, Breakfast Casserole and Tuna Casserole!! All super yummy and easy to make!

Pizza Casserole

Green Chili Enchiladas

Breakfast Casserole (before being cooked)

Tuna Casserole

Don't have time to post the recipes now, but I will soon! :)

Hot and Cheesy Chicken Casserole

We ate a lot of casserole growing up, and I love it!! It is total comfort food and is great for leftovers!! Here is another casserole dish I want to make this week:

Hot and Cheesy Chicken Casserole

It looks so good!!

Ingredients:

- 3 c. chopped cooked chicken

- 1- 14 ounce package of frozen broccoli florets

- 2 c. cooked rice

- 1 1/2 c. frozen peas

- 1- 10.75 ounce can of cream of chicken soup

-1-10.75 ounce can of nacho cheese soup

- 1- 10 to 15 ounce can diced tomatoes and green chilies, undrained

- 1/2 c. milk

- 1/2 c. shredded cheddar cheese

- 1/2 shredded mozzarella cheese

- 1 c. crushed rich crackers

How to:

1. Preheat oven to 350 degrees. Place chicken in bottom of a 3 qt. rectangular baking dish. In large bowl combine broccoli, rice and peas. Spoon mixture over chicken

2. In a medium bowl, combine cream of chicken soup, nacho cheese soup, undrained tomatoes and milk. Stir in 1/4 c. of cheddar cheese and 1/4 c. of mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all of it. Sprinkle remaining cheese on top.

3. Bake, uncovered, for 40-50 min. or until heated through

Recipe found in Better Homes and Gardens Magazine

Mediterranean Style Tuna Casserole

I LOVE tuna, so I am excited to try this recipe this week... looks good!!

Mediterranean Style Tuna Casserole

The picture is a little blurry... sorry!

Ingredients:

2 c. dried bowtie pasta

1 small onion- thinly sliced

2 cloves garlic minced

1 tbs. olive oil

1- 12 ounce can chunk light tuna (drained and broken into chunks)

3/4 c. water

1/2 c. dried tomatoes (not oil packed)

1/4 c. oil cured black olives, halved

1 tbs. snipped fresh parsley

1/2 c. finely shredded parmesan cheese

1/2 c. torn basil leaves

How to:

1. Preheat oven to 350 degrees. Cook Pasta according to directions on package, drain well when cooked.. set pasta aside

2. In skillet (oven proof), cook onion and garlic in hot oil on medium heat until onion is tender, stir occasionally. Add tuna, water, tomatoes, olives, and parsley to mixture... stir in cooked pasta.

3. Bake in skillet, covered for 25 min. Uncover and sprinkle with cheese. Bake uncovered for another 5 min. or until cheese is melted.

4. Sprinkle with Basil before serving!!

Enjoy!!

Recipe found in: Better Homes and Gardens Magazine

Another Macaroni and Cheese Dish

Tyler and I both love macaroni and cheese, so I found another recipe that looks good to try!

Three Cheese Macaroni and Cheese

• 6 tablespoons unsalted butter, plus more for baking dish
• Coarse salt and ground pepper
• 1 pound medium pasta shells
• 1/4 cup all-purpose flour
• 1 teaspoon dry mustard powder
• 4 cups whole milk
• 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
• 4 ounces Havarti cheese, coarsely grated (1 cup)
• 4 ounces Muenster cheese, coarsely grated (1 cup)
• 1 teaspoon Worcestershire sauce
• 6 slices white sandwich bread

Directions

1. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
2. Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
3. While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
4. Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
5. Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
6. Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.

From Everyday Food, September 2007

Macaroni and Cheese with Tomatoes

• Oh my gosh this looks so good!!! Can't wait to try it, love me some comfort food!!

Macaroni and Cheese with Tomatoes

• 
  
• 
  
• FOR PASTA
• Coarse salt
• 8 ounces dried elbow macaroni
• FOR BREAD CRUMBS
• 6 slices white sandwich bread, crusts removed
• 2 tablespoons unsalted butter, melted
• FOR SAUCE AND CHEESE TOPPING
• 3 tablespoons unsalted butter, plus more for baking dishes
• 1/4 cup finely diced yellow onion
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 ounces Italian fontina cheese, grated (1/2 cup)
• 3 ounces Gruyere cheese, grated (1 cup), 1/3 cup reserved for topping
• 6 ounces extra-sharp white-cheddar cheese, grated (2 cups), 1/3 cup reserved for topping
• 2 ounces Parmigiano-Reggiano cheese, grated (1 cup), 1/2 cup reserved for topping
• Coarse salt and freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly grated nutmeg
• FOR TOPPING (OPTIONAL)
• Slow-Roasted Tomato Slices
• Thyme sprigs

Directions

1. Heat oven and boil pasta: Heat oven to 375 degrees. Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. Transfer to a colander, rinse under cold running water, and drain well.
2. Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss evenly to coat.
3. Prepare baking dishes: Butter eight 6-ounce shallow baking dishes or one 1 1/2-quart baking dish.
4. Make cheese sauce: Melt butter in a 4-quart pot over medium heat, add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened, about 4 minutes. Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmigianno-Reggiano, stirring until completely melted and sauce is smooth. Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
5. Assemble and add cheese topping: Add pasta to sauce and stir to thoroughly combine. Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs. If using, top with roasted tomato slices and thyme.
6. Bake: Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.

From The Martha Stewart Show, January 2009

Cheesy shells and chicken bake

YUM!!!!

I found this recipe in a magazine (don't remember which one), a long time ago, switched it up a little and made it for dinner last night! Tyler and I both loved it and it is super easy! I might suggest to eat this on a cold day in the Winter, or another state other than AZ, because although very tasty, it is a rather warm dish for 109 degrees!

Either way, here is the simple steps to make it!

What you will need:

- 3 boneless, skinless chicken breasts
- shells and cheese (boxed)
- 3 to 5 green onions
- bread crumbs
- 1 can of cheddar cheese soup
- 1 tbs of black pepper
- 1 tbs butter
- 1 cup of frozen vegetables

How to....

1. Preheat oven to 350 degrees, grease baking pan
2. Prepare the shells and cheese
3. In a large saucepan, heat the 1 tbs of butter til melted
4. Saute the onions and chicken in the saucepan for about 2 minutes
5. Add the veggies, pepper, prepared shells and cheese and the cheddar cheese soup and STIR!
6. Once chicken cooked through, transfer mixture into a baking pan and sprinkle bread crumbs on top.
7. Cook for about 25 minutes!
8. Let Cool and ENJOY!!

Here is what it looks like right out of the oven...

Hope you enjoy it as much as we did!! Makes for about 6 servings!

Chicken and Stuffing Bake

So today I decided I wanted something quick and easy to make for dinner, so here is what we had.... Tyler loved it and so did I... and it only takes 30 minutes!

Chicken and Stuffing Bake




Ingredients
Stuffing Mix (Savory Herbs)
1/3 c. sour cream
1 can of Cream of Chicken condensed soup
3 boneless, skinless chicken breasts
1 bag of mixed vegetables


How to... 


** Preheat the oven to 400 degrees**


1. Prepare the stuffing with 1 1/4 c. water and 4 tbs. butter, boil water and butter, add stuffing and then let stand off the heat for about 5 minutes.


2. In glass baking dish combine the sour cream, soup, and mixed veggies together and spread it evenly throughout the glass baking dish.


3. Cut up the chicken breasts into 1 in. thick pieces and stir the pieces into the mixture in the baking dish.


4. When stuffing is finished, spread evenly over the top of the mixture in the baking dish


5. Stick the casserole in oven for 30 minutes... ENJOY!!


My goal is to post easy recipes to my blog for other cooks out there looking for some fast and yummy ideas! I am really interested in the dessert venue as well, so you might start seeing me experiment with homemade frostings and cakes!


Happy Eating!