Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts

Sunday, November 19, 2023

Brioche French toast casserole my way


We had our grandson and his fiancĂ© for brunch today and last night I decided to make my  French toast casserole recipe after viewing several online.
This came together very easy .  I bought my Brioche bread at Aldi as well as all Ingredients.

I had the strawberries, bacon and sausage so an easy meal with absolutely no stress allowing us to have a wonderful visit.

Absolutely delicious!!!













INGREDIENTS
  • 1-14-16 oz. loaf brioche bread cut in slices then cubes.
  • 2 ½ cup Whole milk
  • 6 eggs
  • 1-8oz. Softened cream cheese
  • 4 Tablespoons confectionery sugar
  • 2/3 cup maple syrup
  • 1 tbsp. vanilla
  • 1 tsp. Cinnamon
INSTRUCTIONS:
Place cream cheese ,confectionery  sugar and vanilla in a bowl and mix with a hand mixer. Set aside.
  1. Slice brioche bread into 1” slices and then cut those into 1” cubes.
  2. Spray a 9x13 baking dish with cooking spray and coat it well.
  3. Layer bread into a greased baking dish.
  4. On top of bread place heaping teaspoons of cream cheese mixture in several places.
  5. In a medium bowl whisk together milk, eggs, maple syrup , and vanilla and pour evenly over the bread.
  6. Sprinkle with cinnamon 
  7. Cover tightly and allow this to sit in the refrigerator for at least 2 hours and if possible, overnight.
  1. When ready to bake, preheat oven to 350 degrees and bake uncovered for 40-45 minutes, or until a toothpick comes out clean.
  2. Remove from the oven and let it sit for 5-10 minutes before serving.
Serve with fresh fruit, bacon or breakfast sausage or both.






Sunday, November 12, 2023

Cheese tortellini with chicken and broccoli in a red and white sauce


Our Sunday meal today!

Playing with food I had in my freezer.

I’m love using what I have in my freezer to make an easy casserole type meal.










1 quart red sauce
1- 16 to 20oz. Refrigerated cheese tortellini 
1/2 package frozen broccoli florets cooked 
11/2 to 2 cups rotisserie chicken shredded or sliced 
1 cup ***BĂ©chamel sauce
Shredded mozzarella or Italian grated for garnish 

Recipe link below for



Bring tortellini to a boil in slightly salted water. Drain saving some water and boil broccoli in same water for a few minutes. Drain.

In a 13” x 9” baking dish place a few spoons of red sauce (about 1/4 cup) or more depending on how much sauce you enjoy.

Place drained tortellini in casserole evenly. Layer chicken and broccoli and top with more sauce and drizzle with Bechamel and some grated cheese or some shredded mozzarella.

Bake 350° uncovered for approximately 30minutes or until cheese has melted.

Serve with a basic salad with Italian dressing 



Delicious !



Tuesday, February 21, 2023

Warm tuna salad


This is my take on my previous hot chicken salad using canned tuna fish.

I had offered to bring something to a cocktail and appetizer lunch and was asked to bring my hot chicken salad.  Since lent was this week I decided to make a version of my hot chicken salad.

Since I knew this would be easily made and easy to transport ( I used a disposable pan for convenience).

I will bring some Naan bread to serve with it.








2- 5.4 oz.  White albacore tuna packed in water and drained(flake tuna with a fork)
1/2 cup celery
1tsp. Dijon mustard
1/2 tsp. Lemon juice
1/2 cup mayonnaise 
1/2 tsp. Onion powder 
1/2 cup shredded cheddar cheese
1/2 to 3/4 cup crushed cornflakes 
2 T melted butter 

Place top 6 ingredients in a medium bowl.  Mix all until blended.

Place in a lightly greased 8x8” baking dish .

Sprinkle cheese first then crushed cornflakes 

Drizzle butter over cornflakes.

Bake  350° COVERED 15 to 20 minutes and then remove cover and bake an addition 5 to 7 minutes uncovered.



Enjoy!






Thursday, February 11, 2021

Chicken Enchiladas

What a day!  I wanted to make something creamy today so I checked my archives and remembered how delicious this was.  Yummy!  

You’re gonna like it!






8 Flour Tortillas ( I used Azteca) or if you prefer use corn Tortillas 
2 tablespoons butter or margarine
1/2 cup green onions chopped
1 clove minced garlic
1/2 sliced black olives
1- 4oz. drained diced green chillies
1/2 cup sour cream
1 10 3/4 oz. cream of chicken soup
1 1/2 cups chicken (use canned chicken if desired)
1 cup shredded cheddar cheese
1/4 cup milk

Heat oven to 350 degrees..In medium saucepan melt butter, saute onion and garlic in butter until tender..Stir in 1/2 of the sliced olives(reserve the other for top),
green chillies, sour cream and soup; mix well..Set aside 3/4 cup of the soup mixture..To remaining sauce in pan, stir in chicken and 1/2 cup cheese..

Warm tortillas as directed on package. Fill tortillas with chicken mixture; roll up..Place seam side down in ungreased baking dish..In a small bowl, combine reserved 3/4 cup soup mixture and milk; spoon over tortillas..Bake for approx. 30 minutes until bubbly..Serve, sprinkle with remaining cheese and black olives..Enjoy!!!!You can make them in a 13x9 inch pan or as I have done this recipe many times I switch baking dishes for fun. I change my pans depending on who I'm having to dinner or if it's the two of  us :).








Wednesday, January 20, 2021

Chicken broccoli cheese bake

I saw a similar recipe on a Pillsbury website but I didn’t have the items that their recipe called for so I made it my way.

It was very good and easy.





1 large boneless chicken breast cut in small pieces
2 cups whole milk
4 oz. mild cheddar cheese shredded 
2T butter
2T flour
1cup cooked broccoli 
4 large refrigerated biscuits cut into cubes




Sauté chicken in a small amount of oil (set aside)

I’m a medium size pot melt butter, add flour stirring constantly.  Whisk milk into butter flour mix over medium low heat. Add shredded cheddar cheese and continue to whisk until mixture starts to thicken. Add cooked chicken and broccoli.







Spray a medium size casserole with cooking spray..  Place cut biscuits in dish laying on bottom of dish.

Slowly pour chicken cheese broccoli carefully over biscuits.

Bake 350 degrees 20 to 30 minutes.

Enjoy!







Thursday, September 24, 2020

Taco casserole


I get bored very easily with the same recipes made the same way using the same pan so today I'm making my taco casserole in a bundt pan. It's a first try using this type pan.




1 lb. ground beef
1 pkg. taco seasoning
4 oz. softened cream cheese
1 cup light sour cream
1 cup shredded mild cheddar cheese
1 cup medium salsa or more(save 1/2 to top casserole after baking)
I to 2 pkg. soft tacos (small) 10 in package
Bundt pan

Cook beef until browned. Drain any grease and add 1 package taco seasoning and Cook  according to directions on package.  Add 1/2 cup salsa to beef.  Set aside.









Soft taco casserole made in a bundt pan.

Directions:

Spray bundt pan generously with cooking spray.  Layer (4) 10 small soft tacos first then cooked seasoned taco meat, shredded cheddar cheese, soft tacos, cream cheese and sour cream mixture and so on.  I used 1 package small (10)soft tacos .  I think 1 1/2 packages would be fuller. Bake covered 30 minutes at 325 degrees.  My pan was a dark pan so if you are using a regular bundt pan without coating you probably could bake it at 350 degrees for 20 minutes.  Remove from oven and allow to set as is for 5 to 7 minutes.  Turn onto large round platter and top with salsa and cheese while warm.  Cut with a serrated knife and serve with a pie server or spatula.  Enjoy!


I made an iceberg lettuce salad to serve with it.

Extra salsa and sour cream too.






Tuesday, September 15, 2020

Easy Beef Enchiladas

I'm always curious about making a recipe that is posted on the back of an Can.  This recipe was on the back of an Enchilada sauce can... Today I decided was a good day to try the below recipe.

Note:  Be sure to heat your enchiladas in the microwave for about 5 minutes between paper towels to soften them.  I used store bought soft tacos..

I have made enchiladas before both chicken and beef but my recipes are not short cut recipes by any means.  I like using all my healthy ingredients.  No short cuts for me but now and again one will catch my attention.  Here goes.

Today’s recipe was made as it is described on the back of a can of Enchilada sauce.  Here goes! By the way it's an Old el Paso can of Enchilada sauce where the recipe is.  Enjoy!







My side was an easy rice recipe where I used Tumeric to give it the Saffron( yellow) rice. 

https://iliketobakeandcook.blogspot.com/2020/04/yellow-rice-saffron.html










Monday, August 17, 2020

Broccoli cauliflower chicken bake

Hi everyone:

I'll be re-posting some recipes that may interest you.

I've been asking friends on my group Facebook page for their favorite recipes and have actually been trying them for a change.  You are welcome to join.  It's called We like to bake and cook group.  Many different recipes that are very family friendly.

I've been doing my blog for 7 years and thought it might be a nice change now and again.  This particular recipe is how I made it.  My friend just suggested the ingredients.  Enjoy!  It's delicious...



A quick note:  You can easily substitute canned cream of chicken soup in this recipe.  I try to avoid any canned cream soups.  Too many additives for me but those who don't have the time it's an option.


2+ cups cauliflower and broccoli florets steamed
2 boneless chicken breasts sautéed in olive oil (cut into small slices)
Butter
Salt and pepper
1/2 to 3/4 cup orzo 
1/2 cup shredded Sharp cheese (I used white cheddar)


Steam broccoli and or cauliflower. Drain and allow to cool.  I used both in this recipe.

Cook orzo a' dente in salted water.  Rinse and drain.

In a small pan place a little olive oil.  Saute chicken until almost no pink in center.  Remove from pan and cut into slices or small pieces.  Set aside.

Butter a large size baking dish.  Layer vegetables,chicken, cheese and orzo until baking dish is 3/4 full. Pour below cream sauce over and garnish with a little cheese if you want. 











The cream Sauce(I doubled recipe)

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup chicken broth
  • 1/2 cup milk (I used 1%)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper





  • In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes.
  • Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper to taste.

  • If sauce is too thick you can always add a little more of the chicken broth to thin. 

  • 8/15/18