Hash Brown Chicken Casserole

Prep time: 15 minutes

Cook time: 1 hour

Serves: 12

Ingredients:

• 2 lbs frozen hash brown potatoes, Southern Style
• 2 cups shredded cheddar cheese
• 1/2 teaspoon salt and pepper
• 1 cup frozen peas and carrots
• 1/2 cup summer sweet corn, canned
• 2 C sour cream or plain yogurt
• 1 can cream of chicken soup
• 1/3 cup milk
• 3 cups cooked, shredded roasted chicken
• 2 cups bread crumbs

Heat over to 400 degrees. Place potatoes in 9 by 13 pan. In a large bowl, mix well the remaining ingredients, except bread crumbs. Pour over potatoes. Sprinkle crumbs on top. Bake for 1 hour or until top is golden brown. Serves 12.

Chicken parmigiana casserole

• 4 chicken breasts, butterflied
• 1.5 cup panko bread crumb
• 1 cup parmesan cheese fresh grated
• 1 cup mozzarella
• 3 tablespoons parsley
• 1 teaspoon dried oregano
• 1/2 bunch basil fresh chopped
• 2.5 cups marinara sauce
• salt and pepper to taste

In an 8x8 baking dish, spread marinara sauce evenly on the bottom, then layer mozzarella and basil evenly on top. Season both sides of chicken with salt and pepper to taste, then place evenly into pan over mozzarella. Really. Put the chicken edge to edge. In a bowl mix panko, parmesan, parsley, and oregano. Sprinkle evenly over chicken then bake at 375 °F for 1 hour. Cut into squares with a very sharp knife to serve.  enjoy.

Brussels sprouts and bacon au gratin

• 2 pounds Brussels sprouts, halved
• 8 oz. bacon, cooked and crumbled
• 1 ½ cups sharp cheddar cheese, grated
• 1 cup half and half
• 2 tbsp. extra-virgin olive oil
• 1 egg
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1 tsp. red pepper flakes
• Salt and ground pepper

1. Preheat oven to 400F.
2. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large glass baking dish and roast for 15-20 minutes, or until semi-softened.
3. In a large bowl, whisk together eggs, half and half, garlic powder, onion powder and red pepper flakes (if using), then stir in the cheese.
4. Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
5. Reduce oven temperature to 350F° return baking dish to oven and bake for 25-30 minutes, or until cheese is bubbly and just set.
6. Remove from oven and let cool 5 minutes before serving

Mexican breakfast casserole

Ingredients

• 2 14.5-ounce cans whole mild green chiles or fresh green chiles roasted and skinned
• 1 lb monterey jack or pepper jack cheese whole brick, cut into finger sized long strips
• 1 lb cheddar colby cheese shredded 
• 5 - 8 large eggs, depending on size of crowd to serve
• 1/4 cup flour
• 1 1/4 cup milk
• 1 teaspoon salt
• 1 teaspoon powdered dry mustard 
• Cooking Spray 

1. Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.

2. Open and drain each can of chiles. Stuff each chili with finger sized pieces of monetary jack cheese and arrange in the bottom of the baking dish.

3. Sprinkle 1 1⁄2 cups of shredded cheddar colby jack over chili’s.

4. In a separate medium sized bowl combine eggs, flour, milk, salt and dry powdered mustard and whisk until most of the clumps are gone (some may remain).

5. Pour egg mixture over chiles.

6. Bake uncovered for 40 minutes. Add remaining cheese to the top of the casserole and return to 350 degree oven for an additional 5 minutes or until firm.

7. Remove and allow to sit for 5 minutes before serving.

Recipe Notes
You can order Hatch Green Chiles and other varieties from ChileMonster.com. Canned chiles will give you anywhere from 8-12.  If you can't find whole green chilies, you can use the chopped green chilies, four small cans. Drain them well and put them on a paper towel lined plate to draw out excess moisture. Instead of cutting jack cheese in fingers, cut into cubes and toss with chilis. Use this for bottom layer of casserole.

Doritos Chicken Casserole

Comments suggested adding diced green chilies, black beans, frozen corn. Can also sub ground beef for the chicken and use cream of mushroom instead. 

creamy mac and cheese

Ummm.... yes please :-)

2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
½ pound elbow pasta, uncooked.

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

shepherd's pie

• 1tablespoon olive oil
• 1teaspoon black pepper
• 1lb ground beef or 1 lb lamb
• 1large onion, finely diced
• 3 -4large carrots, finely diced
• 1cup frozen peas
• 3 -4sprigs fresh thyme, finely chopped
• 2tablespoons flour
• 1tablespoon butter
• 1glass red wine
• 2tablespoons tomato paste
• 2tablespoons Worcestershire sauce
• 1cup chicken stock
• 1large quantity mashed potatoes(estimating 1L or 6 cups, fresh or leftover)
• 1egg, beaten
• grated parmesan cheese(optional)

DIRECTIONS

1. Pre-heat oven to 200C/400°F.
2. Saute carrots in the olive oil until starting to get tender.
3. Add in the onions and saute for a minute or two then add the meat.
4. Season with black pepper and thyme.
5. Cook until browned then drain fat.
6. Add the butter and peas.
7. Sprinkle with flour and stir through.
8. Add tomato paste, wine and Worcestershire sauce.
9. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
10. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
11. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
12. Bake for about 20 minutes or until the potato is nice and browned on top.
13. Serve as is or with some crusty bread to mop up that yummy sauce!

Scrumptious Lasagna

This is how I make lasagna, and I've done it this way for years.  I don't make any claims on it's authenticity, but I know that everyone who eats it seems to like it.  There are those who say it's the best the've had, but really, even if some eaters don't love it they're not likely to say that to my face, right?

I think my biggest breakthrough came when I discovered about 30 years ago that I didn't have to pre-cook the noodles.  Pre-cooking the noodles always made the lasagna take so much longer to create, plus the slippery things broke so much easier and everything was messier.  Not to mention you had another large pot to wash.  Now a days you can buy "special" noodles that don't need cooking prior to making your lasagna. (Nice that the pasta companies finally figured out not cooking the noodles saved SO much time...) I have never bought them, and never will because I suspect they would cost more.

Ingredients (these are approximate since I don't exactly measure stuff.)

Meat:  I like to use 1 lb of ground beef and 1 lb of sausage, regular or italian flavor. (Just something like Jimmy Dean or the store brand, not those Italian sausages in casings.)  I can use all ground beef if I need to, but using all sausage doesn't taste right.  The mixture is the best.  Also, if I have a little bit of leftover pepperoni in the fridge I will occasionally dice that up and toss it in too.  Brown the meat in a good sized skillet.  You can also add some minced fresh onion to brown with the meat at this point.

Sauce:  I use a large can of crushed tomatoes (about 28 oz) and then about 32 ounces of tomato sauce.  I know a lot of people like to use tomato paste but to me it has a kind of "off" flavor.  Once the meat is browned nicely, add the tomatoes and tomato sauce to the skillet.  (Now you know why you needed a good sized one.)

Spices:  These are "to taste" so I'll approximate the amounts.  You can add these after the tomato products.  Garlic:  You can use fresh cloves and dice them up, but that's a lot of work and the pre-minced refrigerated stuff is just fine.  Or you can use garlic powder, it's a perfectly acceptable alternative.  Do not use garlic salt, the canned tomato products are already a little salty and garlic salt would make it overly salted.  Use the equivalent to three or four cloves.  Oregano:  Use dried, about a tablespoon.  Basil: Dried, about a tablespoon.  Fennel seeds: about a teaspoon.  Thyme: about a tablespoon.  Red pepper flakes are optional, about 1/4 to 1/2 tsp.  Once the spices are added, cover the pan, turn it down to a low simmer, and assemble the rest of your ingredients.

Pan:  This recipe will make a 9 x 13 pan plus a 7 x 11 pan.  Or it will make one lasagna pan.  If you use the smaller pans, each will have three layers.  If you use the lasagna pan, it will have four or five layers.

Cheese: I use both cottage cheese and mozzarella cheese.  Some folks prefer ricotta instead of cottage cheese, but I think it's a little dry and doesn't have a lot of flavor.  Not to mention it's more expensive and since I was always making this for a large family, cottage cheese was a better option for us.  Occasionally I have some fresh parmesan that I'll add to the dish, but never NEVER the stuff in the green can.  Ick.  Get a nice, large container of the cottage cheese, and don't get the non-fat variety.  I always get the good stuff for lasagna.  Also, be generous with the mozzarella.  No one ever complained that the lasagna was TOO cheesy.

Noodles:  This will take a large box of noodles, and occasionally one or two extra noodles.  I have not found that there is a difference between one brand and the next but if you have a favorite, by all means use it.

Method:  Spritz the bottom of the pan with no-stick cooking spray (Pam) and place noodles in the bottom.  If you're using a 9 x 13 pan, that will mean three noodles lengthwise and one noodle (with a chunk broken off) across the end.  Save the chunks you break off, they'll make up one of the last parts. For the smaller pan the three noodles alone will be enough to cover the bottom of the pan.  Ladle some of the sauce over the noodles, don't worry about covering every last speck.  You want to make sure you have enough sauce for the entire two pans (or one large lasagna pan) and if there's extra at the end you're going to pour it over the top anyway and it'll seep into the spots it's needed.  After the sauce, spoon some cottage cheese onto your lasagnas.  I use plop about ten or so piles around.  It'll tend to spread out when it cooks, so again don't worry about "covering" the sauce.  If you do, you'll run out of cottage cheese.  After the cottage cheese, cover the layer with mozzarella.  Be generous but not crazy.  Ta DA! Your first layer is done.  For the next layer, place noodles over your mozzarella (the same number you used before) and kind of press them into place.  this will distribute your ingredients a little and give you an even layer to ladle on your sauce and plop on your cottage cheese.  Once your second layer of cottage cheese is plopped, sprinkle on another healthy handful or two (or three) of mozzarella and repeat for the third (and final) layer.  (If you're using a lasagna pan, you will probably have enough ingredients for another layer.  And maybe a fifth layer.)

Once the lasagna is assembled use a rubber spatula and pour the rest of the sauce into any nooks and crannies around the edges of the pan that you feel need a little more sauce.  If you have used up all your sauce and you think there's too much empty space you have two choices.  You can either add a little water to your pans (fine if you only need a few tablespoons more liquid) or you can open up another small can of tomato sauce and pour that into the corners and edges to make sure that the noodles are covered.  Don't worry about spicing it up, the flavors pretty much blend together during the cooking process.

Cover the pan(s) with foil and place in an oven to bake for 1 hour at 350 or 375 degrees.  After the hour, remove the foil.  If the lasagna seems too moist, continue to bake without the foil for 15 minutes.  Also, if  you can let it sit for 10 or 15 minutes after you remove it from the oven before you serve it, it will serve much easier.  (But most of the time no one can wait once it's out of the oven.)

If desired, this can be refrigerated or frozen after it's assembled and baked at a later date.

Delicious served with salad and garlic bread.  (I like to use sourdough bread, real butter, and garlic.  Top with fresh parmesan cheese and sprinkle with thyme, broil until butter and cheese are browned.)

Spinach and Artichoke Potato Casserole

1 lg. pkg frozen hash browns, thawed

1 ¼ cup chicken broth or stock

½ cup shredded parmesan cheese

1 tsp garlic salt

8 oz cream cheese

1 jar (7.5 oz) marinated artichoke hearts

6 oz chopped baby spinach (can use frozen, reduce to one pkg chopped, thaw and squeeze excess moisture from spinach before use.)

½ cup sliced green onions

4 oz. shredded cheddar cheese

Pre-heat oven to 425, spray 9 x 13 glass baking dish with nonstick cooking spray.  Heat broth, garlic salt, parmesan and cream cheeses, and artichoke hearts in medium saucepan and mix till cheeses are melted.  Stir in spinach and cook till wilted.  Set aside.  Put thawed hash browns in baking dish, stir in sliced green onions.  Add cheese/broth mixture and stir to cover potatoes well.  Sprinkle cheddar cheese over the top and cover loosely with foil.  Bake 30 minutes.

No-boil Macaroni and Cheese

2 cups macaroni, uncooked
4 cups whole milk
1/2 cube butter, melted
1 tsp. salt
8 oz. Velveeta cheese, cubed or shredded
4 cups shredded cheese
1 tsp. dry mustard powder or 3 tbs. prepared mustard

Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray.  Into dish, combine milk with melted butter, add salt and mustard. Pour in uncooked macaroni and Velveeta. Add half of shredded cheese and stir. Cover with lid (or aluminium foil if your baking dish doesn't have a lid.) Bake for about 50-60 minutes until macaroni is cooked and most of the liquid has been absorbed.

Remove from oven, remove cover, and top with remaining cheese.  Return to oven uncovered for another 10-15 minutes until cheese is melted, bubbly and golden.

Panera’s Stove Top Macaroni and Cheese

16 oz shell pasta or other small pasta shapes

4 tbsp butter (1/2 stick)

¼ to 1/3 cup flour

2 1/2 cups milk, cream, or half-and-half

4 oz American cheese, chopped or torn into pieces

8 oz extra sharp Vermont cheddar, shredded

2 tsp – 1 tbsp Dijon mustard (adjust according to your tastes)

1 tsp salt

1/4 tsp hot sauce (like Frank’s)

In a large stockpot, cook pasta according to package directions.  Drain well.

While the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat.  When the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly.  (If you use the lesser amount of flour, you’ll need to cook it a little longer, but it’ll taste less “floury.”  Sauce will be a little thinner, but will be just a cheesy.)  Gradually whisk in the milk/cream until no lumps remain.  Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes. Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more.  Stir in the mustard, salt, and hot sauce.  Return the sauce pan to the heat and stir in the pasta.  Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce.  Cook for 1-2 minutes over medium-low heat until heated through.  Serve hot in bowls with spoons.   (You can use white american cheese and white cheddar cheese to make white macaroni and cheese.)

Grandma O's Breakfast Cheese Souffle

Okay, this isn't cheese souffle in the truest sense of the word, but it's what Grandma O served every Christmas morning for years, along with "funeral potatoes" and bacon, sausage, and fruit.  Dad has served it for the last few years, reviving the tradition and I'm happy about that. I had forgotten how tasty it is.  

• 1/2 lb. Kraft Old English Cheese (It comes in those little bottles that you can use for juice glasses if you want, once they're empty and you remove the labels)
• 1 cube butter
• Garlic salt and pepper to taste.  

Bring butter and cheese to room temperature, then mix thoroughly with seasonings.  Trim crusts off approx. eight slices of bread and put in bottom of 9 x 13 pan. Spread cheese mixture thickly onto bread.  (This is easier if the bread is frozen, according to Gary.)  Pierce thoroughly with long-tined fork.  

Lightly beat 6 eggs and add 2 cups milk.  Beat together and pour over bread.  Refrigerate overnight.  Bake covered 1 hour at 350 degrees or until it is set up and the edges are nicely browned.  (People will fight over the corner pieces.

Chicken and Dumpling Casserole Bake

I found this recipe on a southern cooking blog and it looked really good. I'll try to post a picture of the finished product. The cook who made it types just like she must talk, and it's really a cute blog called "Deep South Dish." There were enough other fun things on that blog that I might poke around for more. Anyway, the recipe:

Ingredients:

• 3-4 cups of cooked chicken (or 3 to 5 pieces of raw chicken) I'll bet you could also use leftover turkey
• 2 cups chicken stock/broth 
• 1/4 cup (1/2 stick) of unsalted butter
• 1 cup self-rising flour
• 1 cup milk
• 1 can Campbell's cream of chicken soup

Instructions: Use precooked chicken or poach raw chicken in the chicken broth or stock in a medium sized saucepan. Cook on a low simmer for about 15 to 20 minutes or until chicken is mostly done. It will finish cooking in the oven. Remove the chicken and set aside to cool but reserve the stock.

Preheat the oven to 400 degrees. In a Pyrex measuring cup, melt 1/2 stick of butter in the microwave and pour that into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter.  In that same Pyrex cup, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Don't stir it up!  Strain the chicken stock through a colander into the same Pyrex cup (now you know why I wanted ya to melt that butter in it!) and whisk in the cream of chicken soup. Very carefully pour that over the flour and milk mixture and again, don't stir it up!  Bake uncovered at 400 degrees for 35 to 45 minutes, or until top is light golden brown.

Chicken Casserole

Sarah and I saw this on TV, but we think it's easier to use prepared chicken instead of cooking it yourself.  (We're all about making life easy when we can!)  Also, we decided that even though you can use raw potatoes (cook for about 15 minutes longer) it's so much easier to use the prepared cubed hash browns than slicing or cubing your own poatoes. 

Ingredients:
3 cups cooked chicken chunks (packaged fajita strips work well)
3 cups frozen diced potatoes
3 cups frozen vegetables
Sauce
Grated Cheese

Sauce:
2 cups sour cream
1 cup milk
1/4 cup flour
8 tbsp butter
1 cup shredded cheddar cheese
1-3 Tbs. seasonings of your choice (you can change these to change the flavor of your casserole.)
1 chicken bullion cube
salt and pepper to taste

Directions:
1. Melt the butter in a saute pan and add the flour to create a roux. Whisk in the milk, cheddar cheese, spices, bullion cube, salt and pepper.
2. Bring to a boil and cook for 2 minutes while stirring. Remove from the heat and allow it to cool for about ten minutes.
3. Add the chicken and the sour cream to the cooled white sauce. Mix together and set aside.
4. Spray a 9x13 baking pan with vegetable spray. Cover bottom of the pan with the potatoes
5. Create a layer of vegetables on top of the potatoes.
6. Spread the chicken mixture over the vegetables. Sprinkle with shredded cheese.  Cover the pan with aluminum foil and place in a 350 degree oven for 30 minutes.
7. After 30 minutes, remove the foil, and continue cooking for 10 additional minutes to brown up the top.
8. Remove from the oven and allow the casserole to sit for 10 minutes. Serve and enjoy!