Casserole

Looking for a great way to use up some of your leftover frozen chicken from your large roaster chicken you cooked a few weeks ago?  This is the perfect recipe that utilizes a cup of pre-cooked chicken!

 

Ingredients:

16 oz bag of frozen mixed vegetables – thawed

1 cup pre-cooked chicken

1 can Cheddar Cheese soup

1/2 cup milk

1 egg

1 cup Bisquick mix

 

First, preheat your oven to 400 degrees.  Next, if you have not already done so, chop up your pre-cooked roaster chicken into bite-sized, cube pieces.

Spray a 9×9 baking pan, and add the mixed vegetables, chicken and cheddar cheese soup together and mix thoroughly.

Next, in a large bowl, combine the egg, milk and Bisquick together and mix well.

Once mixed thoroughly, pour the Bisquick mixture over top of the chicken and vegetable mixture.  Spread evenly.

Bake in the oven at 400 degrees for approximately 25-30 minutes, or until the top has turned a nice golden brown in color.  Remove from oven and allow to cook for 5 minutes or so before serving.  You can change the flavor of the dish by changing the type of condensed soup you use.  Other great flavor suggestions would be Cream of Chicken or Cream of Mushroom!

Any uneaten portions can be easily transferred to a plastic container and stored in the freezer for dinner another night!

 

Chicken Cheddar Pot Pie
Author:
Recipe type: Dinner
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 16 oz bag of frozen mixed vegetables - thawed
  • 1 cup pre-cooked chicken
  • 1 can Cheddar Cheese soup
  • ½ cup milk
  • 1 egg
  • 1 cup Bisquick mix
Instructions
  1. First, preheat your oven to 400 degrees.  Next, if you have not already done so, chop up your pre-cooked roaster chicken into bite-sized, cube pieces.
  2. Spray a 9x9 baking pan, and add the mixed vegetables, chicken and cheddar cheese soup together and mix thoroughly.
  3. Next, in a large bowl, combine the egg, milk and Bisquick together and mix well.
  4. Once mixed thoroughly, pour the Bisquick mixture over top of the chicken and vegetable mixture.  Spread evenly.
  5. Bake in the oven at 400 degrees for approximately 25-30 minutes, or until the top has turned a nice golden brown in color.  Remove from oven and allow to cook for 5 minutes or so before serving.  You can change the flavor of the dish by changing the type of condensed soup you use.  Other great flavor suggestions would be Cream of Chicken or Cream of Mushroom!
  6. Any uneaten portions can be easily transferred to a plastic container and stored in the freezer for dinner another night!

 

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If you are in the market for some good old fashioned comfort food, then this is the dish for you!  This is a very simple and quickly put together casserole that the whole family will love!

 

Ingredients:

3 cups hot mashed potatoes

1 can of condensed cheddar cheese soup

1 lb ground beef

1 onion – chopped

1 cup peas (canned or frozen peas that have been thawed)

1 cup corn (canned or frozen corn that has been thawed)

1 tbsp Worcestershire sauce

1/2 tsp black pepper

1/4 tsp salt

 

First step is to get 5 or 6 good sized baking potatoes and rinse them, peel them and cube them.

Once you have cubed all of the potatoes, add them to a large soup pot and cover them with cool water.  Bring the water to a boil, and cook the potatoes until tender – about 10-15 minutes.  Once they are done, turn off the burner and set them aside.  Next, chop the onion and add to a frying pan, along with the meat.  Cook the meat thoroughly and allow the onion to soften.

Preheat your oven to 400 degrees.  While the meat and onions are cooking, carefully drain the water from the potatoes and mash them.  I added a little milk to help them smooth out (that is how I usually make my mashed potatoes).  Once mashed, open up the can of the condensed cheddar cheese soup and add 1/2 of the can to the potatoes, mixing it thoroughly.  Set the potatoes aside once again.

Once the meat and onion have finished cooking, drain off any excess fat and return to the burner.  Now add the peas and corn to the meat mixture and stir up well.

Once mixed, add the other 1/2 of the can of cheddar cheese soup along with the Worcestershire sauce, pepper and salt.  Mix well.

Once mixed thoroughly, spray a 9×13 baking dish with cooking spray, and add the meat mixture.  Spread across entire bottom.

Last, spread the cheddar mash potatoes over top of the meat mixture.  Coat completely.

Bake dish at 400 degrees for 20 minutes.  During the last 5 minutes of baking, pull the dish out and sprinkle with a little bit of shredded cheddar cheese.

After the last 5 minutes of cooking, pull the dish from the oven and allow to cool for 5 minutes or so before serving.

Leftovers can be easily stored in a plastic container and placed in the freezer and store for up to 2-3 months!

 

Shepherd's Cheddar Pie
Author:
Recipe type: Dinner
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups hot mashed potatoes
  • 1 can of condensed cheddar cheese soup
  • 1 lb ground beef
  • 1 onion - chopped
  • 1 cup peas (canned or frozen peas that have been thawed)
  • 1 cup corn (canned or frozen corn that has been thawed)
  • 1 tbsp Worcestershire sauce
  • ½ tsp black pepper
  • ¼ tsp salt
Instructions
  1. First step is to get 5 or 6 good sized baking potatoes and rinse them, peel them and cube them.
  2. Once you have cubed all of the potatoes, add them to a large soup pot and cover them with cool water.  Bring the water to a boil, and cook the potatoes until tender - about 10-15 minutes.  Once they are done, turn off the burner and set them aside.  Next, chop the onion and add to a frying pan, along with the meat.  Cook the meat thoroughly and allow the onion to soften.
  3. Preheat your oven to 400 degrees.  While the meat and onions are cooking, carefully drain the water from the potatoes and mash them.  I added a little milk to help them smooth out (that is how I usually make my mashed potatoes).  Once mashed, open up the can of the condensed cheddar cheese soup and add ½ of the can to the potatoes, mixing it thoroughly.  Set the potatoes aside once again.
  4. Once the meat and onion have finished cooking, drain off any excess fat and return to the burner.  Now add the peas and corn to the meat mixture and stir up well.
  5. Once mixed, add the other ½ of the can of cheddar cheese soup along with the Worcestershire sauce, pepper and salt.  Mix well.
  6. Once mixed thoroughly, spray a 9x13 baking dish with cooking spray, and add the meat mixture.  Spread across entire bottom.
  7. Last, spread the cheddar mash potatoes over top of the meat mixture.  Coat completely.
  8. Bake dish at 400 degrees for 20 minutes.  During the last 5 minutes of baking, pull the dish out and sprinkle with a little bit of shredded cheddar cheese.
  9. After the last 5 minutes of cooking, pull the dish from the oven and allow to cool for 5 minutes or so before serving.
  10. Leftovers can be easily stored in a plastic container and placed in the freezer and store for up to 2-3 months!

 

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I LOVE lasagna, and this is a great vegetarian version!  Both artichokes and spinach have numerous health properties and are chock full of fiber, potassium and calcium.  This is a fairly easy recipe that makes a 9×13 pan full!

To get started you will need:

9 lasagna noodles – uncooked

1 onion – chopped

4 cloves of garlic – chopped

1 can vegetable/chicken broth

1 tsp Italian seasoning

1 (14 oz) can of marinated chopped artichoke hearts – drained

1 pkg of frozen spinach – thawed and drained

1 jar of tomato pasta sauce (any flavoring you would like)

3-4 cups of mozzarella cheese

1 (4 oz) pkg of feta cheese

 

First preheat your oven to 350 degrees.  Next you will need to boil a large pot of water to cook the lasagna noodles according to the package directions.  Once they have cooked thoroughly, set aside.  Next chop up the onion and add to a frying pan along with the chopped garlic cloves.  Saute until tender.

Once the onions are tender, stir in the broth and Italian seasoning.  Bring to a boil.

Next, chop up the artichoke hearts to be added to the onion mixture along with the spinach.

Once the artichoke hearts and spinach have been added, mix well.  Then reduce the heat and allow to simmer for 5 minutes.

Once the mixture has heated through, add the tomato pasta sauce and mix.

After the sauce has heated through, you are ready to begin layering!  Spray your 9×13 pan with cooking spray and start with a layer of 3 noodles on the bottom.  Next, spoon our a layer of the artichoke spinach mixture.

After the noodles have been coated with a layer of the sauce mixture, spread a layer of the mozzarella cheese.

Continue this layering pattern until you reach the top.  After the last mozzarella layer, you will add the feta cheese on the top.

Then you are ready to bake!  Cover the pan with foil, and bake at 350 degrees for 40 minutes.  The pull the cover off and bake for an additional 15 minutes.  The cheese should be nice and melted and bubbly!

Allow to cool for 10 minutes, then serve!

The leftovers can be easily cut up into single sized portions, placed in plastic containers and frozen for easy reheating another night!

Artichoke Spinach Lasagna
Author:
Recipe type: Dinner
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 9 lasagna noodles - uncooked
  • 1 onion - chopped
  • 4 cloves of garlic - chopped
  • 1 can vegetable/chicken broth
  • 1 tsp Italian seasoning
  • 1 (14 oz) can of marinated chopped artichoke hearts - drained
  • 1 pkg of frozen spinach - thawed and drained
  • 1 jar of tomato pasta sauce (any flavoring you would like)
  • 3-4 cups of mozzarella cheese
  • 1 (4 oz) pkg of feta cheese
Instructions
  1. First preheat your oven to 350 degrees. Next you will need to boil a large pot of water to cook the lasagna noodles according to the package directions. Once they have cooked thoroughly, set aside. Next chop up the onion and add to a frying pan along with the chopped garlic cloves. Saute until tender.
  2. Once the onions are tender, stir in the broth and Italian seasoning. Bring to a boil.
  3. Next, chop up the artichoke hearts to be added to the onion mixture along with the spinach.
  4. Once the artichoke hearts and spinach have been added, mix well. Then reduce the heat and allow to simmer for 5 minutes.
  5. Once the mixture has heated through, add the tomato pasta sauce and mix.
  6. After the sauce has heated through, you are ready to begin layering! Spray your 9x13 pan with cooking spray and start with a layer of 3 noodles on the bottom. Next, spoon our a layer of the artichoke spinach mixture.
  7. After the noodles have been coated with a layer of the sauce mixture, spread a layer of the mozzarella cheese.
  8. Continue this layering pattern until you reach the top. After the last mozzarella layer, you will add the feta cheese on the top.
  9. Then you are ready to bake! Cover the pan with foil, and bake at 350 degrees for 40 minutes. The pull the cover off and bake for an additional 15 minutes. The cheese should be nice and melted and bubbly!
  10. Allow to cool for 10 minutes, then serve!
  11. The leftovers can be easily cut up into single sized portions, placed in plastic containers and frozen for easy reheating another night!

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This is a super easy casserole that has a sweet tanginess.  Very little prep time and you have a yummy, satisfying meal.  This is one of my personal favorites!

 

Ingredients:

1 lb ground beef

1 16 oz. can of baked beans

3/4 cups of bbq sauce of your choosing

2 tbsp brown sugar

1 tbsp minced onion

1 pkg of biscuits

1 cup shredded Cheddar cheese

 

First step is to preheat the oven to 375 degrees.  Next, you will need to spray a frying pan with cooking spray and brown the meat.

After the meat has cooked through, add the beans, bbq sauce, brown sugar, and minced onions to the meat.  Stir the ingredients and continue to cook until it begins to bubble up.

Next, spray cooking spray in a 9×13 baking dish.  Layer the bottom of the dish with the meat mixture.  Open up the biscuit container.  Separate each biscuit into two halves and place the cut half down flat onto the meat mixture.

Once the entire dish has been covered with biscuits, place in the oven and bake for 15-20 minutes, or until the biscuits begin to brown.  Next you will pull the dish out of the oven and cover the top with the shredded cheddar cheese.  Place back in the oven for another minute or two, or until the cheese has melted.  Pull out the dish and serve!

The recipe makes a huge portion, so the left overs are easily stored in plastic containers and popped into the freezer for dinner another night!

 

Ground Beef and Biscuit Casserole
Author:
Recipe type: Dinner
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb ground beef
  • 1 16 oz. can of baked beans
  • ¾ cups of bbq sauce of your choosing
  • 2 tbsp brown sugar
  • 1 tbsp minced onion
  • 1 pkg of biscuits
  • 1 cup shredded Cheddar cheese
Instructions
  1. First step is to preheat the oven to 375 degrees. Next, you will need to spray a frying pan with cooking spray and brown the meat.
  2. After the meat has cooked through, add the beans, bbq sauce, brown sugar, and minced onions to the meat. Stir the ingredients and continue to cook until it begins to bubble up.
  3. Next, spray cooking spray in a 9x13 baking dish. Layer the bottom of the dish with the meat mixture. Open up the biscuit container. Separate each biscuit into two halves and place the cut half down flat onto the meat mixture.
  4. Once the entire dish has been covered with biscuits, place in the oven and bake for 15-20 minutes, or until the biscuits begin to brown. Next you will pull the dish out of the oven and cover the top with the shredded cheddar cheese. Place back in the oven for another minute or two, or until the cheese has melted. Pull out the dish and serve!
  5. The recipe makes a huge portion, so the left overs are easily stored in plastic containers and popped into the freezer for dinner another night!

 

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7 Layer Dip

Everyone loves a great dip!  Don’t let the “7 layer” portion of the title scare you off, this one is super easy to make and has a bunch of flavors that work great together!  Getting started…the first thing you will need to do is collect all of the ingredients: 1 1/2 pounds of ground beef […]

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