1 lb ground beef
1 small onion, chopped
1 can cream of chicken soup
1 can green beans
1 cup mozzarella cheese
1 cup shredded cheddar cheese
12 oz bag frozen tater tots
Brown beef and onion. Drain. Mix together cream of chicken soup, green beans, 1/2 cup mozzarella and 1/2 cup cheddar cheeses. Spread in 9x13 baking dish. Layer frozen tater tots on top. Sprinkle with remaining mozzarella and cheddar cheeses. Bake at 350 for 45 minutes.
Thursday, January 28, 2010
Easy Weeknight Casserole
1 1/2 lbs ground beef
14 1/2 oz can diced tomatoes
1 tsp salt
1 1/2 cup sour cream
3 oz cream cheese, softened
1/4 cup onion, chopped
8 oz medium egg noodles, cooked
1 cup shredded cheddar cheese
Brown beef. Drain. Add tomatoes and salt. Reduce to low heat and simmer for 15 minutes. Combine sour cream, cream cheese, and onion in bowl. Mix well and set aside. Place half the noodles in lightly greased 9x13 pan. Top with meat mixture, then sour cream mixture. Layer remaining noodles over top. Sprinkle with cheese. Bake at 350 for 25 minutes.
14 1/2 oz can diced tomatoes
1 tsp salt
1 1/2 cup sour cream
3 oz cream cheese, softened
1/4 cup onion, chopped
8 oz medium egg noodles, cooked
1 cup shredded cheddar cheese
Brown beef. Drain. Add tomatoes and salt. Reduce to low heat and simmer for 15 minutes. Combine sour cream, cream cheese, and onion in bowl. Mix well and set aside. Place half the noodles in lightly greased 9x13 pan. Top with meat mixture, then sour cream mixture. Layer remaining noodles over top. Sprinkle with cheese. Bake at 350 for 25 minutes.
Hot Tamale Casserole
1 lb ground turkey
1 package taco seasoning mix
1 package corn muffin mix
1 egg
1/2 cup milk
1-2 cups Monterey Jack cheese
1 cup salsa
Brown turkey, drain. Add taco seasoning. Set aside. Prepare corn muffin mix with egg and milk. Mix well. Pour half of batter into greased 81/2 x 11 baking dish. Top with turkey. Layer with up to one cup of cheese. Pour remaining batter over cheese and spread evenly. Bake at 350 for 30 minutes. Remove from oven. Spread with salsa and sprinkle with remaining cheese. Bake additional 10 minutes. Cool for 15 minutes before serving.
** This recipe is not spicy at all!!! Don't let the name fool you :)
1 package taco seasoning mix
1 package corn muffin mix
1 egg
1/2 cup milk
1-2 cups Monterey Jack cheese
1 cup salsa
Brown turkey, drain. Add taco seasoning. Set aside. Prepare corn muffin mix with egg and milk. Mix well. Pour half of batter into greased 81/2 x 11 baking dish. Top with turkey. Layer with up to one cup of cheese. Pour remaining batter over cheese and spread evenly. Bake at 350 for 30 minutes. Remove from oven. Spread with salsa and sprinkle with remaining cheese. Bake additional 10 minutes. Cool for 15 minutes before serving.
** This recipe is not spicy at all!!! Don't let the name fool you :)
Wednesday, January 27, 2010
Winter White Lasagna (Rachael Ray)
2 tablespoons extra-virgin olive oil (EVOO)
2 1/2 pounds sweet Italian chicken sausage, removed form the casing (see tip below)
1 pound button mushrooms, sliced
Salt and freshly ground pepper
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
A generous dash fresh nutmeg
1 box oven-ready lasagna noodles
4 cups shredded Italian Four Cheese blend
Preheat oven to 375F.
Place a large skillet over medium high heat with EVOO, about 2 turns of pan. Add the sausage to the pan and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 10 minutes.
Add the mushrooms to the pan and cook until golden brown, 5-6 minutes. Season the mixture with salt and freshly ground pepper and reserve.
While the meat is browning up, place a large saucepan over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with salt and freshly ground pepper , then simmer until the sauce thickens, 3-4 minutes.
Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish. Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the meat-mushroom mixture. Top with about 1 cup of sauce and about 1 cup of shredded cheese (about 2 generous handfuls). Make two more layers of the lasagna using three lasagna noodles, 1/3 of the meat-mushroom mixture, 1 cup of sauce and 1 cup shredded cheese for each layer. Top the lasagna with the last three noodles, remaining sauce and remaining shredded cheese.
Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the cheese is melted and the sauce is bubbly.
* This is such a super yummy change from regular lasagna! My whole (extended) family loves it when I make it!
* You can find chicken sausage at Kroger in the meat case. They have a couple different kinds that work for this recipe - Tomato Basil & Italian. They sometimes have it in their discount meat section, which saves you a lot of money, so definitely check there, but make sure you use the sausage within a day or so because it can go bad fast!
2 1/2 pounds sweet Italian chicken sausage, removed form the casing (see tip below)
1 pound button mushrooms, sliced
Salt and freshly ground pepper
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
A generous dash fresh nutmeg
1 box oven-ready lasagna noodles
4 cups shredded Italian Four Cheese blend
Preheat oven to 375F.
Place a large skillet over medium high heat with EVOO, about 2 turns of pan. Add the sausage to the pan and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 10 minutes.
Add the mushrooms to the pan and cook until golden brown, 5-6 minutes. Season the mixture with salt and freshly ground pepper and reserve.
While the meat is browning up, place a large saucepan over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with salt and freshly ground pepper , then simmer until the sauce thickens, 3-4 minutes.
Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish. Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the meat-mushroom mixture. Top with about 1 cup of sauce and about 1 cup of shredded cheese (about 2 generous handfuls). Make two more layers of the lasagna using three lasagna noodles, 1/3 of the meat-mushroom mixture, 1 cup of sauce and 1 cup shredded cheese for each layer. Top the lasagna with the last three noodles, remaining sauce and remaining shredded cheese.
Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the cheese is melted and the sauce is bubbly.
* This is such a super yummy change from regular lasagna! My whole (extended) family loves it when I make it!
* You can find chicken sausage at Kroger in the meat case. They have a couple different kinds that work for this recipe - Tomato Basil & Italian. They sometimes have it in their discount meat section, which saves you a lot of money, so definitely check there, but make sure you use the sausage within a day or so because it can go bad fast!
Wednesday, January 6, 2010
Creamy Delicious Chicken Breasts
8 boneless, skinless chicken breast halves
8 slices swiss cheese
1 can cream of chicken soup
1 cup herb-seasoned croutons, crushed
1/4 cup butter, melted
Place chicken in greased 9x13 baking dish.
Top with swiss cheese, then soup.
Sprinkle with croutons.
Drizzle with melted butter.
Bake uncovered at 350 for 45 minutes.
8 slices swiss cheese
1 can cream of chicken soup
1 cup herb-seasoned croutons, crushed
1/4 cup butter, melted
Place chicken in greased 9x13 baking dish.
Top with swiss cheese, then soup.
Sprinkle with croutons.
Drizzle with melted butter.
Bake uncovered at 350 for 45 minutes.
Taco Pizza
1 lb ground beef
1 pkg taco dinner (includes hard shells, taco seasoning, and taco sauce)
12-inch ready to use pizza crust
1 can refried beans
1 to 2 cups Mexican cheese
1 cup shredded lettuce
1 large tomato, chopped
Heat oven to 400
Brown ground beef with taco seasoning as directed on package of taco dinner. Spoon refried beans onto pizza crust. Spoon ground beef on top of refried beans. Top this with cheese.
Place directly on oven rack.
Bake 8-10 minutes or until crust is golden brown and cheese is melted.
Top with lettuce and tomato. Crush taco shells, sprinkle over pizza. Drizzle with taco sauce.
*I have made this with or without the refried beans. Tastes yummy either way!
1 pkg taco dinner (includes hard shells, taco seasoning, and taco sauce)
12-inch ready to use pizza crust
1 can refried beans
1 to 2 cups Mexican cheese
1 cup shredded lettuce
1 large tomato, chopped
Heat oven to 400
Brown ground beef with taco seasoning as directed on package of taco dinner. Spoon refried beans onto pizza crust. Spoon ground beef on top of refried beans. Top this with cheese.
Place directly on oven rack.
Bake 8-10 minutes or until crust is golden brown and cheese is melted.
Top with lettuce and tomato. Crush taco shells, sprinkle over pizza. Drizzle with taco sauce.
*I have made this with or without the refried beans. Tastes yummy either way!
Tuesday, January 5, 2010
Bean Salsa
1 can pinto beans
1 can black beans
1 can black eyed peas
1 can white corn
1 cup green pepper
1 cup celery
1 cup onion
1 tomato
1 teaspoon salt
½ teaspoon pepper
¾ cup cider vinegar
1 cup sugar
½ cup oil
1 tablespoon water
1. Drain and lightly rinse all caned goods, place in large bowl.
2. Dice green pepper, celery, onion and tomato into small bits, not much bigger then the beans, place in bowl.
3. In a saucepan combine salt, pepper, vinegar, sugar, oil and water. Bring to a boil stirring often.
4. Let cool, and then pour over beans, stirring to combine well.
5. Refrigerate 24 hours.
**Serve with scoop style tortilla or corn chips**
1 can black beans
1 can black eyed peas
1 can white corn
1 cup green pepper
1 cup celery
1 cup onion
1 tomato
1 teaspoon salt
½ teaspoon pepper
¾ cup cider vinegar
1 cup sugar
½ cup oil
1 tablespoon water
1. Drain and lightly rinse all caned goods, place in large bowl.
2. Dice green pepper, celery, onion and tomato into small bits, not much bigger then the beans, place in bowl.
3. In a saucepan combine salt, pepper, vinegar, sugar, oil and water. Bring to a boil stirring often.
4. Let cool, and then pour over beans, stirring to combine well.
5. Refrigerate 24 hours.
**Serve with scoop style tortilla or corn chips**
Monday, January 4, 2010
Bacon CheeseBurger Pasta
8 oz penne pasta (or small shells)
1 lb. ground beef
6 strips of bacon
1 can condensed tomato soup
1 cup shredded cheese
1. Cook pasta according to directions.
2. Meanwhile, cook beef until no longer pink; drain & set aside.
3. Cook the bacon in the same skillet until crispy. Drain bacon on paper towels, and crumble once cool. Discard drippings from pan.
4. Drain pasta and add to skillet.
5. Stir in soup, beef and bacon; heat through.
6. Sprinkle each serving with cheese.
**I thought this was a little dry, so I added a 1/2 can of milk, but you may want to use 2 cans of soup.**
1 lb. ground beef
6 strips of bacon
1 can condensed tomato soup
1 cup shredded cheese
1. Cook pasta according to directions.
2. Meanwhile, cook beef until no longer pink; drain & set aside.
3. Cook the bacon in the same skillet until crispy. Drain bacon on paper towels, and crumble once cool. Discard drippings from pan.
4. Drain pasta and add to skillet.
5. Stir in soup, beef and bacon; heat through.
6. Sprinkle each serving with cheese.
**I thought this was a little dry, so I added a 1/2 can of milk, but you may want to use 2 cans of soup.**
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