Farmer's Casserole

This is one of my favorite breakfast dishes. Sorry I dont have any pics.

Layer the ingredients in a baking dish the night before. then cover and refrigerate.  In the morning, pop the casserole into the oven about an hour before serving.

3 cups frozen shredded hash brown potatoes

3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 oz)

1 cup dived fully cooked ham or canadian bacon

1/4 cup sliced green onion

4 beaten eggs 

1 12-oz. can evaporated milk (1 1/2 cups)

1/4 tsp. pepper

1/8 tsp. salt 

Grease a 2-quart square baking dish.  Arrange potatoes evenly in the bottom of the dish.  Sprinkle with cheese, ham, and green onion.

In a medium mixing bowl combine eggs, milk, pepper, and salt.  Pour egg mixture over potato mixture in dish.  (the dish may be covered and refrigerated at this point for several hours or overnight)  Bake, uncovered, in a 350 degree oven for 40 minutes to 45 minutes (or 55 to 60  minutes if made ahead and chilled) or till center appears set.  Let stand 5 minutes before serving.  Makes 6 servings

Enchilada Casserole

This is a quick version of enchiladas. You can use any meat you like, whether ground or shredded. Serve with Mexican rice and refried or black beans and all of your favorite condiments.

1 lb. meat (I usually use ground turkey)
Mexican seasoning to taste
12 corn tortillas
1 29-oz. can enchilada sauce
2 cups shredded Mexican blend cheese

Cook meat in a skillet along with Mexican seasoning. Spray a 13x9x2 inch pan with non-stick cooking spray. Pour 1/2 cup of enchilada sauce in bottom of pan. Lay 4 tortillas on top of the sauce. Note, there will be some overlap of the tortillas and uncovered space in the pan...no problem. Layer 1/2 of the meat mixture over the tortillas, 1/3 of the cheese over the meat, and 1/3 of the remaining enchilada sauce over the meat/cheese. Repeat. Place final 4 tortillas on top of the second layer of meat, cheese and sauce, cover with remaining enchilada sauce and cheese. Bake at 375 degrees for 20-25 minutes.

Enjoy!

Creamy Pasta Bake

This is a recipe I got from a friend. It is super easy and delicious. It makes a lot, so it's also great for having guests over.


Ingredients:
-4-5 C. uncooked noodles (I like to use gemelli, or cavatappi, but regular rotini works great too)
-1 1/2 C. shredded cheddar jack cheese (or whatever kind you like best)
2 C. alfredo sauce
2 C. spagetti sauce
2 chicken breasts, cooked and shredded or cubed (optional)

Directions:

Step 1:
Cook the noodles according to package directions. In a 9x13 baking dish pour 1/2 of the cooked noodles and pour the spagetti sauce over top.

Step 2:
If you are using chicken, add the cooked chicken on top of the spagetti sauce now.

Step 3:
Pour the remaining noodles over top of the of the chicken, then spread the alfredo sauce over top of the noodles.

Step 4: Next sprinkle the cheese over the top of the alfredo sauce. You can use more cheese if you like...personally I like it really cheesy.

Step 5: Next cook on 350*F for about 10 or so minutes, just until the cheese melts.

Serve with garlic bread, and ceasar salad.

Cheesy Beef Spirals

This is a good, faster alternative to lasagna. I often substitute Italian sausage for 1/2 or all of the ground beef. You can also eliminate the process American cheese and sour cream and simply replace it with 1/2 of the Mozzarella cheese called for in the recipe. Parmesan cheese also adds a nice flavor to this dish. I usually serve this with Caesar salad and garlic bread.

2 cups uncooked spiral pasta (shells or macaroni pasta are fine as well)
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 26 oz. jar spaghetti sauce
1 4 ½ oz. jar sliced mushrooms, drained
½ cup sour cream
½ lb. process American cheese, cubed
2 cups (8 oz.) shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Place ½ cup of meat sauce in a greased shallow 2 ½ quart baking dish. Drain pasta; place ½ over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with American cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese; cover and bake at 350 degrees for 25-30 minutes. Uncover & bake 5-10 minutes longer or until bubbly.

Creamy Chicken and Rice

Comfort food at its best! Because it makes a lot, I normally cut the recipe in half when making it just for my family of 4 and bake it in a round or square cake pan.

4 cups cooked rice
½ cup butter or margarine, divided
¼ cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
½ - 1 teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon pepper
4-5 cups cubed cooked chicken
12 oz. process American cheese, cubed (Cheez Whiz is an easy substitute)
2 cups (16 oz.) sour cream
1 ¼ cups crushed butter-flavored crackers (about 32)

Spread rice into a greased shallow 3-quart or 13x9x2 inch pan; set aside. In a saucepan, melt ¼ cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 degrees for 10-15 minutes or until heated through.

Green Bean Casserole

I love Thanksgiving food, especially the traditional dishes. I have been trying to think of some ways to revamp the old classics, and then I saw this episode of Food 911 with Tyler Florence on the Food Network Channel. I am definatley making this for my family for Thanksgiving dinner.

Green Bean Casserole
Recipe courtesy Tyler Florence
See this recipe on air Friday Nov. 16 at 3:30 PM ET/PT.

3 pounds green beans
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 loaf crusty Italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons freshly grated Parmesan
5 tablespoons extra-virgin olive oil
2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
2 shallots, sliced
1 cup heavy cream

Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.

Heat the oven to 375 degrees F.
Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread starts to turn golden, about 10 minutes. Remove from the oven and set aside.

Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.

Tater Tot Casserole

1/2 cup chopped onion
1/4 cup chopped green pepper
3 Tbsp. margarine
1 can cream of chicken soup
1/4 cup milk
1/2 cup shredded cheddar cheese
2 1/2 cups cubed cooked chicken
1 16oz can sliced carrots, drained
1 16oz pkg. tater tots

In saucepan cook onion and green pepper in butter til tender, not brown. Blend in soup and milk. Remove from heat; add cheese. Stir until cheese melts. Stir in chicken and carrots.

Pour chicken mixture into 9x13'' pan (i prefer 8x8''). Arrange tater tots atop casserole. Bake at 375 for about 35 minutes. Sprinkle additional cheese atop casserole and return to oven for two minutes.

My sister-in-law also has a variation of this with cooked ground beef, 2 cans cream of potato soup added to it, and tater tots topped with cheese. Both are pretty tasty.

Broccoli Chicken Casserole

I am all about any combination of broccoli, chicken, and cheese, so I love this one.

1 medium package wide egg noodles, cooked
2-3 chicken breasts, cubed and cooked in skillet in butter and lemon pepper
2 cans cream of chicken soup
1/2 cup mayonnaise (i use fat free and it tastes fine)
1 tablespoon lemon juice
1 medium package chopped broccoli
grated cheddar cheese

Grease a 9x13 inch pan. Spread wide egg noodles in bottom of pan. Next sprinkle cooked chicken on top of moodles. Mix the soup, mayo, and lemon juice and spread over chicken in pan. Cook broccoli according to package directions, then drain. Spread broccoli over soup misture. Sprinkle grated cheese over all and bake at 350 for 40-45 minutes.

This recipe can also be used with rice on the bottom layer instead of noodles.