If you like gingerbread cookies, have I got a recipe for you!
Showing posts with label casseroles. Show all posts
Showing posts with label casseroles. Show all posts
Monday, January 9, 2023
Monday, September 26, 2022
Carrot Pineapple Cake and Small Chicken Divan
I can't say that it's too much cooler yet, with temperatures still in the 90's, but hopefully soon!
Monday, May 9, 2022
Monday, September 21, 2020
Sour Cream Chicken Enchiladas
My friend Bea, recently mentioned that her husband had made their favorite Sour Cream Chicken Enchilada recipe, and I asked her if it was a good one. She said that it's the only one that she has ever used, and it came from a neighbor who had shared it in a cookbook.
Yield: 20 enchiladas
Sour Cream Chicken Enchiladas
I happen to love sour cream chicken enchiladas, and have always searched for a great recipe. I think I found it!!
Ingredients:
- 1 chicken, cooked, boned, and cut into bite sized pieces (see Note)
- 2 cans cream of chicken soup
- 2 cups sour cream
- 1 cup chicken broth
- 2 cans chopped green chilies
- 1 pkg. flour tortillas (mine had 20 and I used all of them)
- 1 lb. grated Jack cheese ( I used a Mexican cheese blend)
Instructions:
- Mix the soup, sour cream, broth, and green chilies. Warm the mixture slightly.
- Place chicken in the middle of the tortillas (I actually place it towards one end). Add a spoon of sauce, and then a sprinkle of cheese. Roll the tortilla and place in a buttered 9 x 13" pan (I used three square pans).
- When all tortillas have been used, cover with the remaining sauce and cheese. Cover with foil. Bake at 350 degrees for 30 minutes until hot and bubbly. This freezes well.
Notes:
I used a rotisserie chicken, but you could use 2 cooked breasts and a couple of cooked chicken thighs.
Since the recipe freezes well, I put two pans in the freezer to use as needed.
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Monday, February 3, 2020
My Favorite Casserole
Yield: 4-6
My Favorite Casserole (Hamburger Pie)
I can always count on this casserole for pure comfort food, and it's so easy. Sometimes the simplest recipes are the best. I've been making this casserole from when my four kids were little. I know the recipe by heart. I hope you try it!
ingredients:
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced (my addition)
- 1/2 teaspoon salt
- dash pepper
- 1 can cut green beans, drained
- 1 can condensed tomato soup
- 5 medium potatoes, cooked (See NOTE)
- 1/2 cup warm milk
- 1 beaten egg
- 1/2 cup shredded cheddar or colby-jack cheese
instructions:
How to cook My Favorite Casserole (Hamburger Pie)
- In large skillet (or use a cast iron skillet), cook the meat and onion until meat is lightly browned and onion is tender. Add the minced garlic and cook for about 30 seconds. Add salt and pepper. Stir in drained green beans and soup. Pour into a greased 1 and 1/2 quart casserole, or if using a cast iron skillet, just leave the mixture in it.
- Mash potatoes while hot; add milk and egg. Season to taste with salt and pepper. Spoon in mounds over meat mixture.
- Bake at 350 degrees for 25-30 minutes. During the last 5 minutes, I had the cheese on top of the mashed potatoes to let it melt.
NOTES:
If you don't feel like making mashed potatoes, make it easy on yourself, and buy a tub of pre-made mashed potatoes, and use those instead.
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Monday, November 13, 2017
Corn Pudding
Yes, it feels like Autumn finally has arrived in Texas, but It's still nice enough for tea near my waterfall. I'm using my teacup that I received from The Enchanting Rose's 11th exchange.
This beautiful tea towel and the pretty napkins are from my sweet friend, Michele, who blogs at The Nest at Finch Rest. I had the pleasure of meeting Michele this past summer when visiting Ohio. She's as sweet and nice as they come! Michele also sent some Harney and Sons African Autumn tea, which is so tasty, and some darling Autumn picks and stickers. Thank you, Michele!
My peach Fire King luster ware teacup is so perfect for Fall. My Autumn teapot was an Ohio thrift store find awhile back.
Yield: 8-10 servings
Corn Pudding
This recipe is from Susan Branch's Autumn book. It's a great recipe for Fall, and can even be served for brunch, with some maple syrup.
ingredients:
- 1 cup sour cream
- 1 can corn, drained (I used a 15.25 oz)
- 1 can creamed corn (I used a 15.25 oz)
- 1/2 cup butter, melted
- 1 egg, beaten
- 1 box Jiffy corn muffin mix
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika (I didn't measure...I just sprinkled on top)
instructions:
- Preheat oven to 350 degrees.
- Mix all the ingredients EXCEPT the paprika. Pour into a buttered 9" square baking dish. Sprinkle with paprika.
- Bake for 1 hour. Serve pudding hot or warm.
Created using The Recipes Generator
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Monday, March 7, 2016
Cottage Pie
How about joining me for some Irish Cottage Pie at my kitchen table today? We'll even have some Irish tea, too.
My sweet lady vase, named Jade, has filled her hat with some gold mini daffodils from Trader Joe's. I made the big star quilt several years ago with some fun fabrics for St. Patrick's Day. A yummy candle in Irish Cream scent, from Yankee Candles, is gracing my table.
Isn't this a pretty teacup...such an old, vintage pattern from Johnson Brothers, named Rolland? It looks like a Celtic design, twirling around the saucer and the rim of the teacup.
Please stay and enjoy some Irish Cottage Pie, which I whipped up with some leftovers. Some people call this Shepherd's Pie, but it's my understanding that if you use lamb, it's Shepherd's Pie, and if using beef, then it's Cottage Pie. Here's how I made this easy, frugal version:
Irish Cottage Pie
Leftover Pot Roast, cut up in small pieces
Leftover gravy from the pot roast
1 can green beans, drained
Mashed Potatoes
Grated cheese
Mix the leftover pot roast, gravy and drained green beans together and pour into a greased baking dish. Top this mixture with your mashed potatoes. Bake in a 350 degree oven until nice and bubbly, about 25 minutes. Add some grated cheese on top and bake for an additional 5 minutes.
Please stop by tomorrow:
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Wednesday, October 15, 2014
Easy Chicken Tetrazzini
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This recipe is so creamy and delicious and great for a crowd. Even if you don't have a crowd, it's nice for leftovers. I hope you give it a try.
3-4 chicken breasts
13.25 ounce package spaghetti (I love Dreamfields pasta, which is lower in carbs)
1/4 cup butter
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8 ounces mushroom, sliced
2 cloves garlic, minced
1 can cream of chicken soup
1 can cream of mushroom soup
1 can low sodium chicken broth
about 1/4 teaspoon dried thyme leaves
1/2 cup shredded cheddar cheese
Parmesan cheese, for garnishing the top
Sprinkle the chicken breasts with salt and pepper and bake for about 30 minutes at 375 degrees. Let cool and then chop.
Cook the spaghetti noodles in boiling salted water, but under cooking them by a few minutes. This just makes them less mushy when they cook in the oven later on. Drain and put in the bottom of a 9 x 13" pan. Add the chopped chicken on top of this.
Melt the butter in a large skillet. Add the minced garlic and the sliced mushrooms and sauté for several minutes. Add the two soups, chicken broth and the thyme and bring to a boil. Pour this mixture over the spaghetti and the chicken.
Sprinkle on the cheddar cheese and then the Parmesan. Bake at 350 degrees for about 30 minutes, until heated through and bubbly.
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Wednesday, March 26, 2014
Chicken 'n' Chile Casserole
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This recipe comes from the Ultimate Southern Living Cookbook and I adapted it for a smaller size. It makes a fabulous sauce and would be a perfect dish to take to someone that is in need of a home cooked meal. It's not too spicy and is great served over rice. I can't wait to make it again! Here's the recipe:
4 skinless, boneless chicken breast halves
1/4 t. salt
1/4 t. pepper
1 heaping cup shredded mozzarella cheese
1 4- ounce can sliced mushrooms, drained
1 can cream of chicken soup
1 tomato, peeled and diced
1 4.5-ounce can chopped green chilies
3 cups hot cooked rice
Sprinkle chicken with salt and pepper; place in a lightly greased casserole dish. Combine cheese and next three ingredients; pour over chicken. Sprinkle with chilies. Bake uncovered at 350 degrees for 35-45 minutes. Serve over rice.
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Wednesday, May 8, 2013
Chicken Pot Pie with Puff Pastry Crust
For my Chicken Pot Pie table, I've used my crocheted topper along with pretty red polka dot placemats. I made the black and white gingham napkins.
The polka dot hen is from Hobby Lobby, which is nesting in a basket. The candle came from Wimberley, TX and I added a polka dot bow to carry on the theme.
The cheery polka dot ramekins are from Ross and I've used my red Cambridge flatware.
I am on a roll with Puff Pastry lately and wanted to make a comfort dish and decided on chicken pot pie. I had never tried puff pastry on top, but after making it and my hubby declaring it "the best chicken pot pie ever", you'd better believe that I'll be making it this way from now on!!
3 Tablespoons butter
1/2 cup chopped celery
1 cup sliced mushrooms
2 Tablespoons chopped onion
3 Tablespoons flour
1 1/2 cups chicken stock
1/4 teaspoon poultry seasoning
some fresh thyme, taken off the stems or some dried thyme
3 cups cubed cooked chicken
1 sheet of puff pastry
1 egg beaten with 1 T. water
Melt the butter in a large skillet. Add the celery, onion, and mushrooms and cook about 5 minutes. Stir in the flour and cook for about 1 minute. Add the chicken stock, poultry seasoning, and fresh thyme. Stir and cook until thickened. Add the chicken and heat through.
Cut the puff pastry into fourths.
Divide the chicken mixture into four 8-ounce ramekins. Wet the rims of the ramekins with some water. Top each ramekin with the puff pastry square, press down around the rim. It's okay to have an overhang of pastry. Cut a slit in the top to vent. Brush with the egg wash. Bake at 375 for about 25 minutes or until golden brown. YUM!
NOTE: You could but this in a square baking dish and just top with the sheet of puff pastry.
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Wednesday, March 6, 2013
Smoked Gouda Mac and Cheese
For my Irish setting, I'm using the topper I made several years ago, with a shamrock plant in a red basket to pick up the colors of the ladybugs in the fabric. The melamine shamrock plates are from Target and the red Cambridge flatware works well with the colors in the topper.
Here's a close-up of the kissing Leprechaun couple.
My Mom gave me the (very old) milk glass shamrock candle holders. Aren't they pretty?
I love the fabric with the shamrock's and the cute ladybugs!
I wrapped my green napkins with a doily and tied with a freestanding lace shamrock that I embroidered on my sewing machine.
This pasta was found at World Market. We usually eat Dreamfields pasta, but I just couldn't resist this, plus it was FREE because I had a $10.00 coupon that they sent me for my birthday! Woo hoo!!!
We visited the Biltmore Estate last August and somehow we go on their mailing list. They sent this
recipe and I thought it sounded good and easy! It's even easier than this one. Having the heavy cream as an ingredient eliminates the roux. It's a delicious Lenten meal. Of course, you can always add leftover ham after Easter.
2 cups macaroni, cooked (I undercooked a few minutes)
2 1/2 cups heavy cream (I will use 1/2 cup less next time)
1 cup shredded smoked Gouda cheese
1/2 cup shredded Parmesan cheese, divided
1 cup panko breadcrumbs (I omitted)
Place cooked macaroni into baking dish.
In a saucepan, heat cream and add Gouda and half of the Parmesan. Whisk vigorously over low heat, making sure not to let bottom scorch. When cheese is melted into cream, pour mixture over macaroni. Sprinkle panko and rest of Parmesan on top.
Bake at 350 degrees for 15-20 minutes, or until brown.
Serves 4.
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Friday, February 1, 2013
Easy Beef and Cheese Manicotti
1 T. olive oil1 cup chopped onion
1 lb. extra-lean ground beef
2 cloves garlic, minced
1 (15-ounce) container part-skim ricotta
2 cups shredded mozzarella, divided use
1 cup shredded Parmesan cheese, divided use
1 t. Italian seasoning
salt and pepper to taste
1 (32-ounce) jar marinara sauce, divided use
1 (8-ounce package) of 14 manicotti shells
Preheat oven to 350 degrees.
Heat the olive oil in a skillet. Add the onion, ground beef and the garlic. Saute' until the meat browns and the onion is translucent. I drained any extra grease from the meat. Remove from heat and cool slightly.
Combine the ricotta, 1 cup mozzarella, 1/2 cup Parmesan and the Italian seasoning. Add the salt and pepper to taste and mix. Stir the cooled meat mixture into the cheese mixture.
Spoon 1 cup of the marinara sauce into the bottom of an oblong baking dish. Completely fill the uncooked manicotti shells with the cheese-meat mixture. Using your fingers is the easiest way. Arrange the stuffed shells in a single layer in the dish and spoon the remaining sauce over.
Sprinkle the remaining mozzarella and then the remaining Parmesan over the shells. Cover tightly with foil and bake for 45-50 minutes. Uncover and cook 10 more minutes, or until cheese is golden brown and sauce bubbles along the edge. Let the manicotti stand 5 minutes before serving.
Makes 7 servings.
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Wednesday, January 30, 2013
Hot Chicken Salad Casserole
For my lunch for two, I used my colorful rooster, my covered hen dish and a pretty plant.
My Kohl's black and white check tablecloth was used along with the gingham check napkins that I made.
The rooster luncheon plate came from Ross, along with the matching mug. Red salad plate is from Target and the red flatware is from Homegoods.
These are perfect for a big mug of coffee or tea!
4 cups chopped cooked chicken
1 1/2 cups chopped celery
4 hard-cooked eggs, chopped
1 (2-ounce) jar diced pimento, drained (I omitted)
1 T. finely chopped onion
3/4 cup mayonnaise
2 T. lemon juice
3/4 t. salt
1/2 t. freshly ground pepper (my addition)
1 cup shredded Cheddar cheese (I used a Mexican blend)
2/3 cup sliced almonds, toasted
Combine first 9 ingredients in a bowl; mix well. Spoon into a lightly greased 12 x 8 x 2-inch baking dish; cover and bake at 350 degrees for 20 minutes.
Sprinkle with cheese; top with almonds. Bake, uncovered, 3 additional minutes or until cheese melts.
Makes 6-8 servings.
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