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!

Chicken Casserole With A Twist

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.

  
Ingredients:

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. 

  

Egg Nog French Toast Casserole

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. 

  
Ingredients:

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 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!

  

Gobble Me Up Casserole

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.

Ingredients:
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

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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!

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Country Store Hash Browns

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!


Ingredients:
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!

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Biscuit Dinner


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.


Ingredients:
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!

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