Cheesy, Beef, Chicken and tomato casserole

Casseroles are easy to make and are family friendly.  This one you can make ahead and refrigerate until the next day for a quick and really tasty meal.

I love using what I have in my pantry and refrigerator and not having to go out for groceries every day so I do keep several staple items for the don't know what to make and I don't want to go out kind of day.  I like to get creative with basic on hand ingredients. Enjoy!

6/12/16

Oven Ready

4 or 5 large flour tortillas cut in half and half again to equal 8 to 10  pcs.
1 can 10 3/4 oz. cream of chicken soup
1 can water
1/2 lb. ground beef 
1 T. canola oil
4 oz. cheddar cheese spread or 4 oz. shredded sharp cheddar cheese
8 oz. sour cream
2 Roma tomatoes sliced

Saute beef in oil until browned.  Add cheese and cream of chicken soup and water.  Stir until cheese and soup are blended.  Take off heat.

In a 10 x 6 1/2 pan or larger place some of beef/soup mixture.  Layer tortilla strips, add more soup mixture and sour cream.  Top center of each dollop of sour cream with a slice of tomato.  Top with additional sliced tortilla strips and so on.  Sprinkle with additional shredded cheese and bake approx. 20 to 30 minutes at 350 degrees or until bubbly.  Take out of oven and let set 5 minutes.  Serve

Note:  To make this recipe family friendly.  Double all ingredients and place in a larger 13 x9 in baking pan. 

5/1/14

5/24/14

1/11/15

Fajita Bake

HI:

Doesn't this look yummy?

If you like a slight bite and a meal all in one you'll love this recipe.  It has a hint of Mexican flair so hubby and I  like such recipes.

You can easily cut down on spice by cutting back on seasoning but anyway you cut it it's a really nice casserole for your family or to serve to guests.

Suggestion:  I nice salad would only make it better. Enjoy!

2 Cups thinly cut peppers Use a variety I used yellow and red 
2 or 3 cut green onions sliced thin
3 cups cooked penne a dente'
1 lbs. shredded chicken(**you can buy store bought chicken and shred to use for convenience)
1 pkg. Old Elpaso Seasoning mix. (cut back to half pack for less seasoning)
1 cup cup heavy cream
1 cup Monterey Jack Cheese shredded (I had Harvarti so I used it)

Heat oven to 350 degrees. Spray a glass baking dish with cooking spray.

In a mediums skillet place a slight amount of oil. On medium heat place peppers and onions and cook until tender.While peppers are cooking, cook your pasta a dente' and when cooked drain. Do not rinse.

In a large bowl place. pasta, cooked peppers and onion and cooked shredded chicken. Add taco seasoning and heavy cream. Stir well. Pour into greased baking dish and top with shredded cheese.

Bake approximately 15 minutes or until thoroughly heated. Serve with a fresh salad. Yummy!

From my kitchen to yours,

Cheeseburger Casserole, My Way

Hi and a very good day to you!

I like easy meals and I know you do too so I decided to put a spin on a recipe that looked good for one or two exceptions so I made it my way.  I hope you enjoy it too!

   Ingredients :                                     1 lb. 80% ground beef

1 medium onion sliced thin
1/2 cup ketchup
1 cup Bisquick
1 1/2 cups shredded cheese(Cheddar, American, Provolone)

1 cup milk
1 egg
  

Beat egg with whisk, add milk and Bisquick and set aside.

Note: I have seen recipes similar using Tater Tots on the top layer but I am not fond of them and I think having the bisquick is enough of starch. IMO You can use them as you want just increase the liquid to 1 1/2 cup milk and add another egg.

Spray a 13 x9 inch baking dish with cooking spray.  In a separate pan saute beef, sliced onions, salt and pepper until meat is no longer pink. Drain if necessary. 

  Place cooked beef mixture in bottom of baking dish.  Top with spoons of  ketchup randomly over beef.  Top with shredded cheese and then pour liquid over top making sure to cover as much as possible.  Sprinkle a little more cheese of top and bake 400 degrees approximately 20 to 25 minutes or until browned nicely on top.

Note:  I had a few slices of white American cheese I added too.

Cool for ten minutes and cut in squares or spoon onto individual plates.

It definitely looks and tastes like a cheeseburger.  Great recipe!

Baked potato casserole

Hi and Good Day to all my foodies!

Here is a great side dish that you can possibly use for Easter this coming year.  Great with ham but can also be enjoyed with your favorite entree.  This side dish can be made earlier in the day for convenience or even the night before.  If you do decide to make it the night before refrigerate it overnight and take it out about 1 hour before baking it.  Taking the chill out of it a bit will allow it to bake through quicker.

Enjoy!

If you love potatoes this would be a great addition to most meals.  It is certainly a favorite of mine.

You can make it earlier in the day and just pop it in the oven or microwave to reheat. Great for family gatherings. Enjoy!





Baked Potato Casserole

8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)

1 cup 2% milk

½ cup light sour cream

1 teaspoon salt

½ teaspoon ground black pepper

2 cups shredded cheddar cheese (divided)

6 slices bacon (cooked until crispy and crumbled)

sliced green onions Eliminate bacon if you want a meatless dish.

Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish. Return potatoes to the pot. Add milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.

Ricotta Meatballs

Worthwhile re-posting.


When my mom made meatballs she always added some milk, so when I came across this recipe I knew that adding some ricotta cheese would definitely work for a new way to moisten as well as flavor meatballs.  You could even add some when making an Italian meatloaf.  I changed the recipe a little but I'll post it also as it was published in Better Homes and Garden's magazine too.  Yummy!

Ricotta meatballs smothered with mozzarella cheese

Here is my recipe:

2 lb. beef and pork ground
4 cloves of garlic minced
1 extra large egg beaten
1 cup regular bread crumbs
1/2 tsp. Italian Seasonings
1/2 cup dried parsley
1/2 cup ricotta cheese
1/2 cup grated cheese(Pecorino Romano)
1/2 cup grated for freshly sliced mozzarella for topping

Mix all ingredients by hand and roll into medium size meatballs.  Place on cookie sheet bake for 15 to 20 minutes at 400 degrees.  Serve with marinara sauce or place meatballs in crockpot with your favorite sauce; set on low and allow to cook 4 to 6 hours.  We're having baked meatballs topping with mozzarella for our dinner tonight. Add mozzarella to top of meatballs and broil on top shelf for a few minutes until mozzeralla melts and is browned slightly. Fresh rolls to dip in the sauce for the feel good yummy feeling. Enjoy!

I would definitely do it this way the next time but I was using the ingredients I had handy. Better Homes and Garden Magazine (March)

Chicken Pot Pie Casserole

Updated photo 2/7/2023

I love Casseroles!  and this has to be one of my family's favorites, especially our son.  This one's for you Mark:).

A short story to go along with this yummy meal.  There were days that our son had a friend over and of course I would always invite them to eat with us.  His very good friend's mom called me after Danny had eaten with us and said "can I please have your recipe for pot pie"?   Her exact words were "'Danny loved it and is begging me to make it".  It was an honest feel good moment.:) for me.

 At that moment I realized sharing  recipes was a  wonderful giving experience and that I would do forever. We have lost contact with Danny and his family but  I am sure without a doubt Danny's mom has now made this pot pie recipe for her grandchildren.

  Enjoy! and pass this recipe to others so that they will enjoy it too.

Betty Crocker and I have been long time friends..Years ago 
I experimented with a version of Betty's chicken pie recipe, by adding some peas, carrots and potatoes to it.  I realized long ago I must  get some veggies in as much as I could with our children and this casserole surely did it.  It was one of my son and his friends favorites.. Several of their mom's asked for the recipe..I top it with Bisquick Biscuits mix and bake..

  A tasty meal and leftovers are great..Here's my adjusted version..Happy Cooking!

6 tablespoons butter
6 tablespoons flour
 1 3/4 cups chicken broth( I used my homemade soup)but I have made it with Swanson's Chicken Soup.
2/3 cup cream or milk
3 small potatoes diced and cooked
3 small carrots sliced and cooked
1/4 cut frozen peas
1/2 tsp. salt 
2 cups cooked diced chicken (I'm sure you could use canned chicken as well)

***Biscuit Topping

1 pkg. Bisquick brand baking mix Complete (7.5 oz.)  or you can buy Bisquick brand in a large box for convenient recipes. Note:   I mix the Bisquick with milk instead of water.

Heat oven to 425 degrees..Heat 6 tablespoons butter over low heat. Blend in flour until mixture is smooth.(it's called a rue)   Stir in broth and milk.  Bring to a boil stirring constantly about 1 minute. It should thicken slightly.  Stir in chicken and vegetables. Pour into baking dish.  Top with heaping tablespoons Bisquick mix ( follow instructions on box.  ( I use Bisquick Complete Mix). 

 Bake until Biscuits are slightly browned approximately 20 minutes. Serve by heaping spoonfuls..

Note:  I cook my chicken, potatoes and carrots ahead to save time and  I Refrigerate them until ready to use. Another way to speed up this meal is to use canned chicken and broth as well as frozen vegetables.. 

Happy Cooking!

Repost 10/12/18
original 2011

Chicken Tetrazzini 2018

New and improved Chicken Tetrazzini recipe.  The weather has cooled and I'm in a baking and cooking mood so today I combined two recipes into one for a spin on an old favorite. It was creamy, and light.  My last recipe was on the drier side which means I didn't have enough liquid to start or I cooked too much pasta.  The below recipe is exactly what I did and it was delicious. 

Enjoy!

2 chicken breasts cooked and shredded set aside
8 oz. spaghetti cooked ( reserve 1/2 cup pasta liquid)
1/4 cup butter softened
1/4 cup flour
1 -15 oz. can of chicken broth or when you cook the chicken use the liquid to equal 15 oz.
1 cup sour cream
pinch of salt, pepper and parsley
1/4 cup white american cheese
3 T grated Pecorino
1 cup shredded mozzarella

Cook pasta and set aside reserving 1/2 cup liquid

In a medium pot melt butter and whisk in flour until slightly thickened. Add broth, sour cream and chicken. Mix well.  Add grated Pecorino.  Cook on low until all is blended.  It will thicken slightly. Add cooked pasta and with a large spoon mix until all pasta is coated well. Carefully pour pasta mixture into a butter or sprayed 13x9 in baking dish.  It should have plenty of liquid. It will thicken.   If not add the 1/2 cup of pasta water to thin.  Top with mozzarella.   Sprinkle with dried parsley.  Bake 350 degrees for ten minutes or until mozzarella has melted.

Note:  My pasta was still hot when I added the sauce. If your pasta has cooled you may have to bake it for a little longer.  Possibly 20 minutes.

Baked Ziti /Rigatoni

Here's my pasta casserole recipe for those who want a great Italian meal for family and friends.  Great for parties as in Graduation or fun gatherings. 

You can be sure to find this at one if not all of our family get togethers.  We love pasta and most people do.  **This recipe stores well and can be made the night before for convenience.   You can bake the casserole the next day after you set it on your counter for abut 1/2 hour before baking. It will take longer if you take it right out of refrigerator.

Leftovers can be frozen (which I seldom do ) can be cut into squares, wrap tightly in foil and store in a freezer bag until you need a quick bite..  

My recipes is as follows:


l lb. rigatoni or ziti pasta cooked a'dente (cook less than package requires as not to overcook when baking)
1 -16 oz fresh mozzarella grated on larger holes on grater
1-15  oz. container whole milk Ricotta cheese
1/2  to 3/4 cup pecorino romano cheese finely grated

*Fresh pasta sauce (recipe posted under labels on right side of blog under sauces)
Jar sauce can be used

Cook pasta in salted water until a'dente (still is a little hard ) Taste test...you don't want it too soft.
When pasta is cooked, drain but  reserve about 1 cup of pasta water  in pot.

Add 1 ladle of pasta sauce to pot that has the water in it.  Add the whole container of ricotta cheese.

Stir so as to combine well.  Add drained pasta, more sauce and a little of the mozzarella and pecorino romano cheese to it and gently stir to combine.

In a large casserole dish place several ladles of pasta sauce. Pour pasta, ricotta mixture into casserole dish.  Top with more sauce, mozzarella and grated cheese.

Cover and bake 350 degrees for 20 to 30 minutes covered.  Remove cover and cook about 5 minutes more or until top cheese has melted.

Remove from oven allow to set ten minutes and serve.

Yummy!

Baked Scalloped Sweet Potatoes

Yummy sweet potatoes with cheese in sweet cream. You can't do much better for a great side dish for any occasion. 

I intend on making this for my Easter brunch potato entree.

2 lbs. sweet potatoes peeled, washed and cut thin
1 1/2 cups heavy cream
1 to 2 cloves minced garlic(depends on taste)
1 tsp. dried thyme or a little less
salt and pepper
2 Cups Gruyere cheese grated(this cheese is pricy but a delicious addition)

Clean potatoes and cut with a sharp knife into thin to medium slices. Place in cold water and rinse thoroughly. Drain and pat dry.

Place garlic in small pan on low heat.  Add heavy cream and simmer slightly stirring occasionally until warm. Turn off heat and allow to cool slightly.

In a medium size casserole dish butter generously.  Layer one layer of potatoes, salt, pepper, cheese  and thyme. Add a little of warmed cream and continue to do so in every layer until all potatoes and cheese are used.  Any remaining cheese add to last layer.   Make sure potatoes are pretty well covered with garlic sauce.  Turn oven to 400 degrees.  When oven has reached 400 degrees cover casserole with foil and place in center of oven and bake for 30 minutes. Remove foil and place casserole up to next rack and bake for an additional 20 minutes or until slightly browned.  If not browned enough you can broil on high for a few minutes but watch carefully as not to burn.

Remove from oven and allow to set for 20 minutes.  It will thicken perfectly.  I had pan fried thin pork chops and applesauce with this.  Delicious!

adapted from Pinch my salt