Low Carb Spaghetti Squash Casserole

Recently I made a delicious casserole from Plain Chicken. I made her Taco Spaghetti which is made with pasta. As I ate it, I thought I bet this would be delicious with spaghetti squash. My recipe is based on her recipe with just a couple of changes.

Ingredients:

4 – 5 large spaghetti squash

1 1/4 pounds ground chuck

1 onion chopped

Garlic salt to taste

Pepper to taste

1 envelope of taco seasoning mix

1 can of cream of chicken soup

1 can of Rotel tomatoes with green chiles, do not drain

1 8 ounce box of Velveeta, cut into cubes

2 cups of grated cheese, I used a Mexican blend

Sour cream, optional for garnish

Chives, optional for garnish

To cook spaghetti squash, I poked holes in it and microwaved each one for 2-3 minutes. Once cool enough to handle, I was able to cut them in half easily. Once in half, I removed and discarded the seeds. Next I placed the squash cut side down in a microwave safe dish with half inch of water. I cooked two halves at a time for 8 – 10 minutes.* Once cooked tender, and cooled, I shred the inside of the squash and placed it on paper towels to absorb the liquid from the squash.

Preheat oven to 350 degrees and spray a 9 x 9 casserole dish with nonstick spray. Cook ground chuck with onions and season with garlic salt and pepper. Drain meat and onion mixture and place in a large bowl. Add cans of soup and Rotel, taco seasoning mix and the drained spaghetti squash. Mix and combine all ingredients. Place taco squash mixture into the baking dish and top with grated cheese and bake for 30 minutes. Garnish with sour cream and chives if desired. Enjoy!

*Cooking times will vary according to size of the spaghetti squash.

Recipe inspired by Plain Chicken’s Taco Spaghetti.

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Company’s Coming Chicken Casserole

I love this retro recipe revamp. My Mom used to make chicken over rice with just cream of mushroom soup. It was good but sorry Mom, this is better. This is made with cream of mushroom soup and cheddar cheese soup. If you don’t like mushrooms, use cream of chicken instead. The chicken cooks over the rice like my Mom’s recipe but I added a few things to the rice. The sauce over the chicken is very tasty. Great for company, big families or freeze after you cook it and reheat it later.

Ingredients:

2 cups instant rice

1 cup diced/sliced celery

8 – 12 ounces sliced mushrooms

1 cup onions

1 can cheddar cheese soup

1 can cream of mushroom soup

1 1/2 cups mayonnaise

1/2 cup heavy cream

5 – 6 chicken breasts, I flattened my down some

Preheat oven to 400 degrees. Spray a 13 x 9″ casserole dish with nonstick cooking spray. In a bowl, mix rice, celery, mushrooms and onions together. Spread in the bottom of prepared casserole dish. Lay chicken breasts on top of rice. Mix soups, mayonnaise and heavy cream together. Spread over the top of the chicken. Bake for 15 minutes. Reduce heat to 350 degrees and bake for 45 – 50 minutes more. This is so delicious, your guests may never leave! Enjoy!

Bagel And Egg Casserole 

I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad. 
Ingredients:

4 everything bagels, (plain or onion can be used) torn into pieces

3 Tablespoons of chopped onion

1 8 ounce block of cream cheese, room temperature 

1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled 

8 eggs

2 cups milk

1/2 teaspoon ground black pepper 

1 teaspoon dry mustard

1 1/2 cups shredded cheddar cheese

Butter for 13 x 9 pan, be generous or it will stick

Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight. 


Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving. 

Crockpot Enchilada Casserole 

I love Mexican food. I could eat it everyday. Not only is this a fast and easy to prepare but also very easy on the budget. It takes about 5 minutes to get this recipe ready for crockpot and it is done in 3 hours.




Ingredients:

1 packages of chicken tenders

Garlic salt, season as desired

Pepper, season as desired

Smoked Paprika,season as desired

I/2 onion chopped

I  16.8 ounce can of chicken tortilla soup

1 10 ounce can of enchilada sauce

1 small can of green chilies chopped, do not drain

3/4 of a bag of Nacho Cheese Dorito Chips, crushed in your hands

8 ounces of Sharp cheddar cheese, enough to cover the entire top of the casserole

Garnish with your favorites, I used sour cream and Jalapenos.  If you like black olives, use them.



Spray crockpot with non-stick cooking spray. Lay chicken tenders in the bottom of the crockpot. Season with garlic salt, black pepper and smokey paprika. Cover tenders with chopped onions. Pour chicken tortilla soup over the chicken. Put the green chilies in. Pour the enchilada sauce over the green chilies. Crush Doritos in your hand and cover the surface of the crockpot. Cook on high for 2 1/2 hours.  Add cheese and cook for an additional 30 minutes. Enjoy!


The Best Squash Casserole 


For years I have enjoyed my Mom’s squash casserole. Even my children loved it but I must admit I did not tell them they were eating squash!  This year I put a different spin on an old favorite. 


Ingredients:

4 pounds of yellow summer squash, cut into equal size pieces

1 small onion, minced 

2 carrots, grated 

1 small jar of diced pimentos, drained 

1 can of cream of chicken soup

1 cup of sour cream

1 cup of sharp cheddar cheese

Salt and pepper to taste

1 sticks of butter, melted

1/2 bag of cornbread stuffing mix


Preheat oven to 350 degrees.  Place squash in a dutch oven (large pan) and bring to a boil. Boil about 10-15 minutes until fork tender. Drain with a colander and return to the pot. With a potato masher, mash the squash. There will be a lot of liquid coming from the squash. I take paper towels and blot out some of the excess liquid, at least twice. Once mashed and blotted, add onion, carrots, pimentos, soup, sour cream, cheese and season with salt and pepper if desired. Stir and mix well.


 Melt butter and in a separate bowl, combine melted butter and cornbread stuffing mix. Spray your baking dish (a shallow 3 quart works best but I used a 2 1/2 quart) with nonstick spray. Place a layer of stuffing mix on the bottom of baking dish. Add the squash mixture and cover with remaining cornbread on top. Bake for 30 minutes or until hot and bubbly. Enjoy!


Tex Mex Corn Casserole 

I love a good corn spoon bread or corn casserole whatever you want to call it. I decided to put a spin on this side dish to spice it up a little and I also added bacon because everything is better with bacon. The bacon adds a smoky flavor and makes this dish delish!



Ingredients:

3 eggs, beaten

1 can of creamed corn, 14.75 ounce can

1 can of kernel corn, 15 ounce can, drained

3 or more pieces of bacon, crumbled

4 heaping Tablespoons of diced Jalapeños, I used the kind from the jar, feel free to use more

1 8 ounce container of sour cream

1 cup of Sharp Cheddar Cheese, grated

1 box of Jiffy Corn Mix

1 stick of butter, melted and cooled, you don’t want to scramble your eggs


Preheat oven to 375 degrees. Spray your baking dish (I used a 2 1/2 quart) with non-stick cooking spray. Dump all ingredients in a mixing bowl and stir. Pour into your baking dish and bake for 50 minutes or until casserole is set. Not only is this great with turkey but also chicken, pork chops and meatloaf, etc. Enjoy!


This recipe was inspired by my Mom’s recipe that she cooked for our family when I was growing up.  She called her recipe Corn Soufflé. 

Pineapple Overnight French Toast Casserole 

I love French Toast. I love easy recipes during the holiday season. This recipe is made the day ahead and baked in the morning. Just a few ingredients and your family will love this delicious recipe. Included is a recipe for pineapple syrup. 

#sharethesunshine




Ingredients for French Toast:
1 loaf (16 ounces) of crusty white bread, I used 2 day old sourdough, torn into pieces
Butter for greasing casserole dish
8 eggs
2 1/2 cups cream, I used heavy cream
2 teaspoons of vanilla
1 8 ounce can of Dole Pineapple Tidbits
Powdered sugar for dusting on top


 Butter the inside of a 9 x 13  casserole dish.  Tear  1/2 loaf of bread up into pieces. Drain pineapple and reserve the juice for the syrup. Place pineapple tidbits on top of torn bread. Cover pineapple with the remaining loaf of bread, torn into pieces. 


Combine eggs, cream and vanilla and mix well. Pour this evenly over the casserole. Cover with foil and place in the refrigerator overnight. 
The next morning, take your casserole out of the refrigerator. Let it sit on the counter for 20 minutes. Preheat oven to 350 degrees. Bake for 40 – 60 minutes until custard is set. Make your syrup the day ahead or while casserole is baking with juice that was reserved. 


Pineapple Syrup:

Reserved pineapple juice from tidbits

1 Tablespoon of butter, melted

3 Tablespoons of powdered sugar


Combine melted butter with reserved pineapple juice. Whisk in powdered sugar. Pour over casserole or set aside and use on individual servings. Enjoy!