This casserole is based on a casserole my Mom used to make our family when I was growing up. She used tuna, I now use chicken. I have changed the ingredients some and you can too for your liking. My casserole contains green beans because growing up, I did not like peas. Still prefer them in salads over casseroles. I think you will find this to be an easy casserole to whip up and its scrumptious and comforting.
1 rotisserie chicken, shredded
1/2 cup finely minced onions
1/2 cup celery
1 Tablespoon of butter
Salt and pepper
1 can cream of mushroom soup or you can substitute cream of chicken or cream of celery
1/2 cup sour cream
3/4 cup milk
1 can of cur green beans, drained
4-6 ounces of rotini pasta (or pasta of your choice) cooked al dente
8 ounces of grated sharp cheddar cheese
1/4 cup seasoned Italian bread crumbs
1 can of Chow Mein Noodles
Ready to bake!
Preheat oven to 350 degrees.
Sauté onions and celery in butter, add salt and pepper, cook till translucent. While you are sautéing your vegetables, cook your pasta till its al dente. It will finish cooking in the casserole when you bake it. Whisk soup, sour cream and milk in a bowl. Add chicken and green beans. Combine onions and celery and pasta with the chicken mixture. Add about 4 ounces of cheese and place in a casserole dish. Sprinkle with bread crumbs, the remaining cheese and top with Chow Mein noodles. Bake for 20-30 minutes until bubbly.
Check your noodles half way through your cooking time. If they are getting too brown, tent your casserole with foil.
One thing I love about the holidays is egg nog season! My favorite thing for breakfast is French Toast. I thought I would create a new breakfast casserole to celebrate my love for both. I love the crispy edges and the moist custard in this French Toast casserole.
1 loaf (16 ounces) of crusty white bread, I used 2 day old sourdough, torn into pieces
Butter for greasing casserole dish
2 1/2 cups egg nog, I used Publix low fat (my favorite)
2 teaspoons of vanilla
2 teaspoons of nutmeg
2 teaspoons of rum extract, optional
Place torn pieces of bread in a buttered casserole dish. In a mixer, blend eggs, egg nog, extracts and nutmeg. Pour mixture over bread. Press down slightly and to make sure all bread is in the custard mixture. Cover and refrigerate overnight.
Casserole after 24 hours in refrigerator.
Preheat oven to 350 degrees. Set casserole dish out of the fridge while your oven is pre-heating. Bake 30 – 45 minutes. I baked mine for 45 minutes, it had a slightly firmer top with moist insides like a bread pudding. You can cover your dish with foil if you do not prefer a firmer top. Sprinkle with powdered sugar, top with fresh fruit or serve with maple syrup. Enjoy!
Now that Thanksgiving is over and you have leftovers to use up, I have come up with a recipe that will satisfy everyone. If you have a little of this and a little of that, you can turn what you have into a yummy casserole that will please everyone.
3 cups mashed potatoes
3 cups stuffing/dressing
3 cups corn or green beans or whatever vegetable you have leftover. (Even green bean casserole works)
1 pound of turkey, shredded or bite size pieces
1 1/2 cups of gravy
2 cups of cheese, I used Colby Jack, cheddar works
Chives for garnish, optional
Preheat oven to 400 degrees. Spray your casserole dish with PAM. In a 2-3 quart baking dish, spread your potatoes in the bottom. Next layer your stuffing/dressing, add your vegetables and or casseroles next. Top that off with your turkey and pour your gravy evenly over the top of your casserole. Cover the top with foil. Bake for 30 – 35 minutes or until hot and bubbly. Remove foil and sprinkle cheese over the top of your casserole. Return to oven for 3 – 5 minutes until cheese has melted. Enjoy!
Recently I was asked if I had a recipe for hash browns like that good old country restaurant where you like to rock on the front porch, eat and shop after. This recipe is as close as I can get. Crunchy brown bottom, creamy inside and lightly browned on top. The flavor is almost identical. Great with breakfast or a meal. Please enjoy!
30 ounces of frozen shredded hash brown potatoes
1 Tbsp vegetable oil
3 cups shredded sharp cheddar cheese (use package kind*)
1/2 cup beef stock, not broth
1 small about 1/4 cup Vidalia or sweet onion grated
1 cup milk
1 1/2 Tbsp butter
1 tsp salt
1 tsp black pepper
Preheat oven to 425 degrees. Spray a 13 x 9 pan with Pam. In a large skillet, add oil and combine hash browns and cheese. Stir over medium high heat until cheese has melted and hash browns are no longer frozen. The potatoes will still be white at this point.
While potatoes are cooking, in a microwave safe measuring cup, add butter, milk, stock and onion. Microwave about a minute or so until butter has melted. Remove from microwave and stir in salt and pepper.
Once hash browns are no longer frozen and cheese has melted, transfer hash browns in prepared 13 x 9 pan. Pour milk mixture over hash browns and stir to combine. Press with spatula to flatten out the hash browns. Don’t be concerned if this seems like it’s too much liquid. It will be absorbed by the potatoes.
Bake for 45 minutes. Let stand for 5 minutes before cutting and serving. *I used package grated cheese because if I had grated it off the block, it would have been very greasy. I even blotted a little excess grease from the top of this casserole. Let me know what you think!
This is a quick comfort food that is easy on the budget, filling and quick to prepare. I cut my original recipe in half. I bought all of my ingredients for under $10.00 at my local grocery. This is almost like an open face cheeseburger, very tasty. This dish served with a side salad and a vegetable is a great little meal.
1 can of butter biscuits or plain flakey, whatever you prefer
1 pound of ground beef, I used chuck
10 – 12 ounces of tomato sauce
1 small onion, chopped
Salt and pepper to taste (I used garlic salt)
8 ounces grated cheddar cheese, I used sharp
Line an 8 x8 pan with biscuits. Mash them together and connect them. Put them in a preheated 350 degree oven. Bake about 20 minutes until brown. While your biscuits are baking, brown your seasoned meat and onion. Drain grease and add tomato sauce. You want it to saucy but not runny. Simmer while biscuits bake and grate your cheese. When biscuits are done, add ground beef mixture on top of the biscuits. Top with grated cheese and bake for 15 minutes until cheese is melted and casserole is hot and bubbly. Enjoy!
This is one of those great recipes that you make ahead of time and bake later. This recipe is great for breakfast or for dinner paired with a salad. You can substitute ham in place of the sausage if you wish.
1 pound ground pork sausage
1 teaspoon ground mustard (the dry spice)
1/2 teaspoon pepper
1/2 teaspoon salt
4 eggs beaten
2 cups milk (any kind but skim)
6 slices of stale or day old white bread cut into pieces
8 ounces of sharp cheddar cheese
Crumble and cook sausage until brown and drain.
In a medium bowl, combine eggs, milk, pepper, salt, and mustard. Add sausage, bread cubes and cheese. Stir well to combine. Cover and place in fridge for 8 hours (minimum) or best yet, overnight.
Bake in a preheated 350 degree oven for 35 minutes or until done. Enjoy!