Shared by some friend who make it often. Haven't tried it yet, but made a note of some changes/shortcuts I may take...
1lb ground beef
1 cup onion chopped
1 (2oz) can sliced black olives,drained
1 (15oz) can pizza sauce
1/4 lb pepperoni coarsely chopped
1/2 tsp dried Italian seasoning
1 (4oz) can sliced mushrooms, drained
6 oz mozzarella cheese,thinly sliced
Biscuit Topping.
1 cup milk
1 tbs oil
2 eggs
1 cup flour
1/4 tsp salt
1/4 cup Parmesan
DIRECTIONS:
preheat oven to 400 degrees and prepare baking dish
(1.75 qt oval baking dish works nicely)
Over medium heat, combine the ground beef, onion, and garlic in a large skillet until beef is browned
add mushrooms, olives, pepperoni and tomato sauce and heat through
pour mixture into prepared baking dish.
sprinkle with mozzarella cheese
Top randomly with biscuit pieces
bake 15-18 minutes until biscuit are browned and casserole is bubbly..
NOTES: May try whipping up some Bisquick and dropping lumps of it on top with the Parmesan cheese mixed in . I'm not sure if "prepared" dish means non stick spray?- I will probably do that.. also would most likely drain the grease from the beef before adding in the mushrooms..etc.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Thursday, March 31, 2016
Thursday, July 31, 2014
CHICKEN SPEGETTI
CHICKEN SPEGETTI
INGREDIENTS:
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
DIRECTIONS:
Cook enough chicken to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
INGREDIENTS:
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
DIRECTIONS:
Cook enough chicken to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Sunday, November 15, 2009
Sausage Pie Recipe
Sausage Pie Recipe
* 6-8 Servings
* Prep: 20 min. Bake: 30 min.
Ingredients
* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted
Directions
* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.
* 6-8 Servings
* Prep: 20 min. Bake: 30 min.
Ingredients
* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted
Directions
* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.
Macaroni Sausage Supper Recipe
Macaroni Sausage Supper Recipe
* 2 Servings
* Prep: 15 min. Bake: 20 min.
Ingredients
* 3/4 cup uncooked elbow macaroni
* 1/3 pound bulk Italian sausage
* 2 tablespoons chopped onion
* 1 tablespoon chopped green pepper
* 1/4 cup sliced ripe olives, drained
* 2/3 cup condensed cream of mushroom soup, undiluted
* 1/4 cup 2% milk
* 1/8 teaspoon pepper
* 2 ounces process cheese (Velveeta)
Directions
* Cook macaroni according to package directions. Meanwhile, in a small skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
* Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray.
* In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups (prepared with reduced-fat turkey sausage, reduced-fat soup, fat-free milk and reduced-fat cheese) equals 410 calories, 16 g fat (6 g saturated fat), 65 mg cholesterol, 1,664 mg sodium, 42 g carbohydrate, 2 g fiber, 24 g protein.
TIP: Add a few fresh mushrooms or substitute cream of celery soup and a stalk of diced celery for extra flavor and nutrition. heat up leftover soup for lunch next day.
* 2 Servings
* Prep: 15 min. Bake: 20 min.
Ingredients
* 3/4 cup uncooked elbow macaroni
* 1/3 pound bulk Italian sausage
* 2 tablespoons chopped onion
* 1 tablespoon chopped green pepper
* 1/4 cup sliced ripe olives, drained
* 2/3 cup condensed cream of mushroom soup, undiluted
* 1/4 cup 2% milk
* 1/8 teaspoon pepper
* 2 ounces process cheese (Velveeta)
Directions
* Cook macaroni according to package directions. Meanwhile, in a small skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
* Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray.
* In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups (prepared with reduced-fat turkey sausage, reduced-fat soup, fat-free milk and reduced-fat cheese) equals 410 calories, 16 g fat (6 g saturated fat), 65 mg cholesterol, 1,664 mg sodium, 42 g carbohydrate, 2 g fiber, 24 g protein.
TIP: Add a few fresh mushrooms or substitute cream of celery soup and a stalk of diced celery for extra flavor and nutrition. heat up leftover soup for lunch next day.
Potato Sausage Casserole Recipe
Potato Sausage Casserole Recipe from tastes of home
* 6 Servings
* Prep: 20 min. Bake: 65 min.
Ingredients
* 1 pound bulk pork sausage
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup milk
* 1/2 cup chopped onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups sliced peeled potatoes
* 2 cups (8 ounces) shredded cheddar cheese
* Minced fresh parsley, optional
Directions
* In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine the soup, milk, onion, salt and pepper.
* In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
* Cover and bake at 350° for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or until the cheese is melted. Garnish with parsley if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.
* 6 Servings
* Prep: 20 min. Bake: 65 min.
Ingredients
* 1 pound bulk pork sausage
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup milk
* 1/2 cup chopped onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups sliced peeled potatoes
* 2 cups (8 ounces) shredded cheddar cheese
* Minced fresh parsley, optional
Directions
* In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine the soup, milk, onion, salt and pepper.
* In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
* Cover and bake at 350° for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or until the cheese is melted. Garnish with parsley if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.
Creamy Potato and Sausage Casserole
Creamy Potato and Sausage Casserole
Many casserole recipes make large quantities, but here’s one that’s just right for two. It’s easily doubled if you prefer.
Prep Time: 30 Min makes: 2 servings
INGREDIENTS
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup
1 1/2 cups frozen potatoes O´Brien with onions and peppers
2 tablespoons Progresso® Plain Bread Crumbs
1 teaspoon margarine or butter, melted
DIRECTIONS
1. Heat oven to 375°F. Spray two 2 to 2 1/2-cup individual casseroles with nonstick cooking spray. In small nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking apart sausage with spoon. Drain.
2. Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
3. In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
4. Bake at 375°F. for 15 to 20 minutes or until bubbly and lightly browned.
Many casserole recipes make large quantities, but here’s one that’s just right for two. It’s easily doubled if you prefer.
Prep Time: 30 Min makes: 2 servings
INGREDIENTS
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup
1 1/2 cups frozen potatoes O´Brien with onions and peppers
2 tablespoons Progresso® Plain Bread Crumbs
1 teaspoon margarine or butter, melted
DIRECTIONS
1. Heat oven to 375°F. Spray two 2 to 2 1/2-cup individual casseroles with nonstick cooking spray. In small nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking apart sausage with spoon. Drain.
2. Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
3. In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
4. Bake at 375°F. for 15 to 20 minutes or until bubbly and lightly browned.
Tuesday, May 19, 2009
Easy Sheppard's pie
compliments of kraft kitchens.
Prep Time: 10 min Total Time: 25 min
Makes: 6 servings, 1 cup each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 lb. lean ground beef
1/2 cup Honey Barbecue Sauce
2 cups frozen mixed vegetables
1-1/2 cups Shredded Cheddar Cheese
HEAT oven to 425ºF. Prepare stuffing mix as directed on package.
MEANWHILE, brown meat; drain. Stir in barbecue sauce; spoon into greased 2-qt. casserole. Top with vegetables, cheese and stuffing.
BAKE 15 min. or until heated through.
Kraft Kitchens Tips Substitute:
Use ground turkey in place of the beef and KRAFT 2% Milk Shredded Cheddar Cheese.
Made the other night-VERY easy to do and tasty!
Definitely will make again. I layered it wrong- oops- put the cheese on top. It was fine..lol. Also was tempted to add more BBQ sauce as it didn't seem like enough- very glad I did not , it would have overpowered the dish so make sure you follow the measurements as given. two thumbs up!!
Prep Time: 10 min Total Time: 25 min
Makes: 6 servings, 1 cup each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 lb. lean ground beef
1/2 cup Honey Barbecue Sauce
2 cups frozen mixed vegetables
1-1/2 cups Shredded Cheddar Cheese
HEAT oven to 425ºF. Prepare stuffing mix as directed on package.
MEANWHILE, brown meat; drain. Stir in barbecue sauce; spoon into greased 2-qt. casserole. Top with vegetables, cheese and stuffing.
BAKE 15 min. or until heated through.
Kraft Kitchens Tips Substitute:
Use ground turkey in place of the beef and KRAFT 2% Milk Shredded Cheddar Cheese.
Made the other night-VERY easy to do and tasty!
Definitely will make again. I layered it wrong- oops- put the cheese on top. It was fine..lol. Also was tempted to add more BBQ sauce as it didn't seem like enough- very glad I did not , it would have overpowered the dish so make sure you follow the measurements as given. two thumbs up!!
Friday, February 20, 2009
Spring Creamy Vegetable medley - easy
Spring creamy veg medley-ez
Ingredients
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 3/4 cup milk
1 tsp. dry mustard
1 tsp. dried thyme leaves
Dash of black pepper
5 cups assorted fresh vegetables, such as baby carrots, green beans, pearl onions, sliced red peppers and trimmed sugar snap peas (I used mushrooms too - my hun doesn't like broccoli but I bet it would work in here also.)
1/3 cup dry bread crumbs
Procedure
PREHEAT oven to 350°F. Mix VELVEETA, milk and seasonings in large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes; set aside. MIX vegetables in greased 11x7-inch baking dish. Add VELVEETA mixture; toss to coat. Sprinkle with bread crumbs. BAKE 40 minutes or until vegetables are tender. For variety, substitute other seasonings, such as dried basil leaves, curry powder or ground nutmeg, for the thyme.
Serving Information
Serves: 6
Ingredients
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 3/4 cup milk
1 tsp. dry mustard
1 tsp. dried thyme leaves
Dash of black pepper
5 cups assorted fresh vegetables, such as baby carrots, green beans, pearl onions, sliced red peppers and trimmed sugar snap peas (I used mushrooms too - my hun doesn't like broccoli but I bet it would work in here also.)
1/3 cup dry bread crumbs
Procedure
PREHEAT oven to 350°F. Mix VELVEETA, milk and seasonings in large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes; set aside. MIX vegetables in greased 11x7-inch baking dish. Add VELVEETA mixture; toss to coat. Sprinkle with bread crumbs. BAKE 40 minutes or until vegetables are tender. For variety, substitute other seasonings, such as dried basil leaves, curry powder or ground nutmeg, for the thyme.
Serving Information
Serves: 6
Spinach "pudding"
Metric/Imperial
2 packages frozen spinach, thawed
3 eggs, beaten
500 ml/ 2cups creamed cottage cheese
75 ml/ 1/3cup parmesan cheese, grated
50 ml/ 1/4cup swiss or havarti cheese, grated
Mix all ingredients together. Pour into greased casserole dish. Sprinkle additional grated parmesan cheese on top if desired. Bake in preheated 350 F (180 C) oven for 30 to 45 minutes or until set.
Serves 6
2 packages frozen spinach, thawed
3 eggs, beaten
500 ml/ 2cups creamed cottage cheese
75 ml/ 1/3cup parmesan cheese, grated
50 ml/ 1/4cup swiss or havarti cheese, grated
Mix all ingredients together. Pour into greased casserole dish. Sprinkle additional grated parmesan cheese on top if desired. Bake in preheated 350 F (180 C) oven for 30 to 45 minutes or until set.
Serves 6
Quick Ravioli Casserole
"Quick" Ravioli Casserole
Ingredients
28-oz. jar spaghetti sauce, divided
25-oz. pkg. frozen cheese ravioli, cooked and divided
16-oz. container cottage cheese, divided
16-oz. pkg. shredded mozzarella cheese, divided
1/4 c. grated Parmesan cheese
Spread 1/2 cup spaghetti sauce in a lightly greased 13"x9" baking pan; layer with half the ravioli. Pour 1-1/4 cups sauce over ravioli. Spread one cup cottage cheese over top; sprinkle with 2 cups mozzarella cheese. Layer with remaining ingredients, ending with mozzarella cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Let stand for 5 to 10 minutes before serving. Makes 8 servings
Ingredients
28-oz. jar spaghetti sauce, divided
25-oz. pkg. frozen cheese ravioli, cooked and divided
16-oz. container cottage cheese, divided
16-oz. pkg. shredded mozzarella cheese, divided
1/4 c. grated Parmesan cheese
Spread 1/2 cup spaghetti sauce in a lightly greased 13"x9" baking pan; layer with half the ravioli. Pour 1-1/4 cups sauce over ravioli. Spread one cup cottage cheese over top; sprinkle with 2 cups mozzarella cheese. Layer with remaining ingredients, ending with mozzarella cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Let stand for 5 to 10 minutes before serving. Makes 8 servings
Mexican Corn Bread Casserole
Mexican Corn Bread Casserole
Ingredients
1 C yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
1 C milk
2 beaten eggs
1 17-oz can cream-syle corn
2 C shredded cheddar cheese
1 4-oz can green chili peppers, rinsed, seeded, and chopped
1/2 C chopped onion
1 lb. ground beef
1 16-oz can red kidney beans, drained
1/2 of an 8-oz can (1/2 C) tomato sauce
2 tsp chili powder
1/4 tsp garlic powder
Yellow cornmeal
(Double all ingredients to feed family of 6 or more-the leftovers are excellent when reheated!
Procedure
In a bowl stir together the 1 C cornmeal, the baking soda, and the salt; stir in milk, eggs, and corn. Stir in cheese, chili peppers, and onion; mix till well blended.
Meanwhile, in a large skillet cook ground beef till browned; drain. Stir in kidney beans, tomato sauce, chili powde, and garlic powder; cook till heated through. (The smell at this point is UN-BE-LIEVE-ABLE!)
Grease and sprinkle a thin layer of cornmeal over the bottom of a 12x7 1/2 x 2 inch baking dish. (9x13 inch is perfect for the doubled recipe) Turn half of the cornmeal batter into the dish. Cover with the beat-bean mixture and top with the remaining cornmeal batter. Bake in a 350 degree oven about 45 minutes or till topping is done. Cut into desired size squares and Serve immediately. If desired, garnish with hot cherry peppers and fresh cilantro. We LOVE this with a "dollup" of sour cream-makes it SUPER yummy!
ENJOY!
Ingredients
1 C yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
1 C milk
2 beaten eggs
1 17-oz can cream-syle corn
2 C shredded cheddar cheese
1 4-oz can green chili peppers, rinsed, seeded, and chopped
1/2 C chopped onion
1 lb. ground beef
1 16-oz can red kidney beans, drained
1/2 of an 8-oz can (1/2 C) tomato sauce
2 tsp chili powder
1/4 tsp garlic powder
Yellow cornmeal
(Double all ingredients to feed family of 6 or more-the leftovers are excellent when reheated!
Procedure
In a bowl stir together the 1 C cornmeal, the baking soda, and the salt; stir in milk, eggs, and corn. Stir in cheese, chili peppers, and onion; mix till well blended.
Meanwhile, in a large skillet cook ground beef till browned; drain. Stir in kidney beans, tomato sauce, chili powde, and garlic powder; cook till heated through. (The smell at this point is UN-BE-LIEVE-ABLE!)
Grease and sprinkle a thin layer of cornmeal over the bottom of a 12x7 1/2 x 2 inch baking dish. (9x13 inch is perfect for the doubled recipe) Turn half of the cornmeal batter into the dish. Cover with the beat-bean mixture and top with the remaining cornmeal batter. Bake in a 350 degree oven about 45 minutes or till topping is done. Cut into desired size squares and Serve immediately. If desired, garnish with hot cherry peppers and fresh cilantro. We LOVE this with a "dollup" of sour cream-makes it SUPER yummy!
ENJOY!
Thursday, November 20, 2008
Pot luck potatoe casserole
I served this with chicken dinner - everyone loved it!!
Easy- throw it in a crockpot and your done!
( * denotes my version/shortcut of this ingredient )
1/4 cup butter plus separately,
3 tablespoons butter
1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted!)
8 ounces sour cream
1/4 cup chopped onion
* I used the already chopped, frozen onions I find at the store in the frozen veggies section :D
1 teaspoon salt
2 pound potatoes, cubed * I used 2lb bag ore-ida frozen hashbrowns-southern style, already cubed for you -there are no seasoning in them either.
2 cups shredded cheddar cheese
1-1/2 to 2 cups bread stuffing mix
(*Stove top stuffing worked good- the whole box is around 2cups - a tad more- but works great-even with the seasonings. I used chicken flavor)
Procedure
1. Place 1/4 cup butter in medium bowl (you'll be adding more to it so make sure it's big enough)
TIP melt in microwave by: placing plastic wrap loosely over and heat HIGH about 50-60 seconds- until completely melted .
Add undiluted soupd, sour cream, onion and salt to butter and mix well.
2. Peel potates; cut into 1/2inch cubes- * or skip this if you use my frozen idea!
3. combine potate cubes and cheddar cheese in slow cooker ( mix it around good) Pour soup mixture into slow cooker ; mix well. Sprinkle stuffing mix over potato mixture.
4 Place remaing butter ( 3 tablespoons) in small micro-wave safe bowl - cover loosely with plastic wrap- heat HIGH 40-45 second- until melted.Drizzle butter over bread stuffing mix.
5 cover slow cooker and cook :
High 5-6 hours
LOW 8-10 hours OR
until casserole is hot and bubbly and potatoes are tender.
Store leftovers covers in refrigerator.
Serves 8-10
HINT: becareful how long you leave it in the crockpot after it's hot and bubbly, .. ..best to serve immediately ot store in a big bowl until ready to serve :just heat it a few seconds in the microwave to warm it up ;)
UPDATE:I have since adapted this to a casserole form . It was easier to throw together, bake and take. Everything is the same except it needed moisture so I mix a can of milk in with the soup mix before stirring it in the potatoes. It becomes nice and creamy when baked. Oh and do not add the stuffing until after it’s baked. Make stuffing as directed on box. Cook casserole 350 degrees, after 1 hour take out and stir. This is based on using my frozen substitutes mentioned above. It may still take as long with fresh potatoes...or longer 🤷🏻♀️. After its bubbly and creamy, take out. Top with stuffing and cover. Serve immediately.
Chicken/Turkey Tetrazzini
Chicken or Turkey Tetrazzini
1 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 tsp Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked turkey, bite-size pieces
1/2 lb spaghetti, cooked al dente and drained
1/4 cup Parmesan
Procedure
Melt butter and add flour, salt, and pepper. Slowly add milk, constantly stirring. Add Worcestershire sauce and simmer, stir until thickened. Add cheddar cheese and mix well.
Stir in turkey and spaghetti. Pour into a greased 2-quart shallow casserole or baking dish (8 x 8-inch). Sprinkle the top with Parmesan cheese.* Bake, uncovered, 350 degrees for 20 minutes or until bubbly.
* This casserole also freezes well. To prepare, increase cooking time to 1 hour or until bubbly.
MY NOTES: Made it with Chicken.... it was VERY tasty- loved it- BUT-
It wasn't bubbly- I'm thinking maybe I didn't judge half a box of spaghetti correctly? It came out too dry- not enough sauce. Next time I will double the sauce- even with half a box of Spaghetti.
My additions: I thought it may be too bland for our taste and since we love garlic- had to throw some garlic powder in! :D - I used about a teaspoon of it- give or take - to your own taste. Also put in about 1/2 teaspoon sage, and instead of pepper , I used lemon pepper for a bit of zing- then a dash of regular pepper.
1 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 tsp Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked turkey, bite-size pieces
1/2 lb spaghetti, cooked al dente and drained
1/4 cup Parmesan
Procedure
Melt butter and add flour, salt, and pepper. Slowly add milk, constantly stirring. Add Worcestershire sauce and simmer, stir until thickened. Add cheddar cheese and mix well.
Stir in turkey and spaghetti. Pour into a greased 2-quart shallow casserole or baking dish (8 x 8-inch). Sprinkle the top with Parmesan cheese.* Bake, uncovered, 350 degrees for 20 minutes or until bubbly.
* This casserole also freezes well. To prepare, increase cooking time to 1 hour or until bubbly.
MY NOTES: Made it with Chicken.... it was VERY tasty- loved it- BUT-
It wasn't bubbly- I'm thinking maybe I didn't judge half a box of spaghetti correctly? It came out too dry- not enough sauce. Next time I will double the sauce- even with half a box of Spaghetti.
My additions: I thought it may be too bland for our taste and since we love garlic- had to throw some garlic powder in! :D - I used about a teaspoon of it- give or take - to your own taste. Also put in about 1/2 teaspoon sage, and instead of pepper , I used lemon pepper for a bit of zing- then a dash of regular pepper.
Crockpot/Chicken & Noodles
Chicken & Noodles
2 or 3 cups cooked chicken, bite size pieces
1 bag noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1/4 cup cheddar cheese
Procedure
Prepare noodles according to package. Mix soups, milk, and cheese and bring to a boil. Reduce to heat and cook 5 - 10 minutes. Combine sauce, noodles, and chicken in casserole dish. Serve.
2 or 3 cups cooked chicken, bite size pieces
1 bag noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1/4 cup cheddar cheese
Procedure
Prepare noodles according to package. Mix soups, milk, and cheese and bring to a boil. Reduce to heat and cook 5 - 10 minutes. Combine sauce, noodles, and chicken in casserole dish. Serve.
Thursday, November 6, 2008
Potato Sausage Casserole
The Paille`'s
Potato Sausage Casserole
12 Pork Sausages
12-15 Peeled Potatoes
1 block of Cheese Grated
2 tbsp.of flour
garlic salt or minced
onion salt, flakes or chopped
milk to fill large casserole dish
cornflakes to top off casserole
Procedure
Cut up 1 3rd of the Potatoes into bite size pieces
and place them in casserole
Fry up the sausages and cut a 3rd of them into the casserole
Add 1/4 of the grated cheese to the casserole along with the flour,garlic salt & onion salt.
This is layer 1. Repeat for layer 2.
For Layer 3 add potatoes & sausages only.
Then with 2 forks mix the contents from the corners to the middle.
Add the mild until you see it coming up the sides of the casserole.
Top with 2-3 cups of Cornflakes and the rest of the grated cheese.
Cover with foil and bake @ 375 for 2 -3 hrs.
Remove the Foil for the last 30 min.
This was Normally made for a family of 5 .
Potato Sausage Casserole
12 Pork Sausages
12-15 Peeled Potatoes
1 block of Cheese Grated
2 tbsp.of flour
garlic salt or minced
onion salt, flakes or chopped
milk to fill large casserole dish
cornflakes to top off casserole
Procedure
Cut up 1 3rd of the Potatoes into bite size pieces
and place them in casserole
Fry up the sausages and cut a 3rd of them into the casserole
Add 1/4 of the grated cheese to the casserole along with the flour,garlic salt & onion salt.
This is layer 1. Repeat for layer 2.
For Layer 3 add potatoes & sausages only.
Then with 2 forks mix the contents from the corners to the middle.
Add the mild until you see it coming up the sides of the casserole.
Top with 2-3 cups of Cornflakes and the rest of the grated cheese.
Cover with foil and bake @ 375 for 2 -3 hrs.
Remove the Foil for the last 30 min.
This was Normally made for a family of 5 .
Loaded Mashed Potato Casserole
Makes 12 (3/4 cup) servings
Prep Time: 45 minutes
Cook Time: 30 minutes
5 1/2 cups mashed potatoes (about 4 pounds uncooked)
( I used two packages of Ore-Ida frozen mashed potatoes...
prepare as directed then add the rest below )
1/2 cup milk1 package (8 ounces) regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 teaspoonsParsley Flakes
1 teaspoon Garlic Salt
1/4 teaspoon Ground Nutmeg
3/4 cup shredded Cheddar cheese
1/2 cup crispy cooked and crumbled bacon (about 12 slices)
( I used the real bacon bits you buy in a jar )
Procedure
1. Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.
2. Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.
3. Cover and bake in a 350°F oven 30 minutes or until heated through
Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.
Nutrition Information per 1 serving Calories: 293 Sodium: 414 mg Fat: 17 g
Carbohydrates: 26 g Cholesterol: 43 mg Fiber: 4 g Protein: 9 g
ALTERNATELY _ these taste SO good I make my mashed potatoes with these ingredients ALL the time...
folow all the ingedients except the bacon and cheese. And you don't need a 13x9 pan ...just add all the ingredients while you mash the potatoes until it's all creamed together...
Serving Information
Serves: 12
Fat: 17.0 g
Calories: 293
Prep Time: 45 minutes
Cook Time: 30 minutes
5 1/2 cups mashed potatoes (about 4 pounds uncooked)
( I used two packages of Ore-Ida frozen mashed potatoes...
prepare as directed then add the rest below )
1/2 cup milk1 package (8 ounces) regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 teaspoons
1 teaspoon Garlic Salt
1/4 teaspoon Ground Nutmeg
3/4 cup shredded Cheddar cheese
1/2 cup crispy cooked and crumbled bacon (about 12 slices)
( I used the real bacon bits you buy in a jar )
Procedure
1. Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.
2. Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.
3. Cover and bake in a 350°F oven 30 minutes or until heated through
Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.
Nutrition Information per 1 serving Calories: 293 Sodium: 414 mg Fat: 17 g
Carbohydrates: 26 g Cholesterol: 43 mg Fiber: 4 g Protein: 9 g
ALTERNATELY _ these taste SO good I make my mashed potatoes with these ingredients ALL the time...
folow all the ingedients except the bacon and cheese. And you don't need a 13x9 pan ...just add all the ingredients while you mash the potatoes until it's all creamed together...
Serving Information
Serves: 12
Fat: 17.0 g
Calories: 293
Cheesburger casserole- ( 'home made hamburger helper..lol)
Seasoning (Makes enough for a few batches):
Mix together the following.
1 1/4 teaspoon black pepper
1 Tablespoon garlic powder
2 Tablespoons dried parsley
1/2 cup instant onion
1 Tablespoon onion powder
1 1/2 teaspoons salt
1 2/3 cups fat-free dry milk powder
3 1/2 Tablespoons beef bouillon granules
MIX TOGETHER AND STORE, in a cool, dry place.
Cheeseburger Casserole
1 pound hamburger
1 1/2 cups water
1 cup uncooked macaroni
1 can chopped tomatoes
1/2 cup seasoning mix
2 cups of grated cheese
First brown the hamburger and drain off the fat.
Add 1 1/2 cups water,
1 cup uncooked macaroni,
1 can chopped tomatoes
1/2 cup seasoning mix.(that you pre-made)
Simmer ....covered 20 minutes or until macaroni is tender.
Remove from heat and add 2 cups of grated cheese. I would use Montery Jack!
Mix together the following.
1 1/4 teaspoon black pepper
1 Tablespoon garlic powder
2 Tablespoons dried parsley
1/2 cup instant onion
1 Tablespoon onion powder
1 1/2 teaspoons salt
1 2/3 cups fat-free dry milk powder
3 1/2 Tablespoons beef bouillon granules
MIX TOGETHER AND STORE, in a cool, dry place.
Cheeseburger Casserole
1 pound hamburger
1 1/2 cups water
1 cup uncooked macaroni
1 can chopped tomatoes
1/2 cup seasoning mix
2 cups of grated cheese
First brown the hamburger and drain off the fat.
Add 1 1/2 cups water,
1 cup uncooked macaroni,
1 can chopped tomatoes
1/2 cup seasoning mix.(that you pre-made)
Simmer ....covered 20 minutes or until macaroni is tender.
Remove from heat and add 2 cups of grated cheese. I would use Montery Jack!
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