Sweet Potato Casserole

This is one of my daughter's highly requested Thanksgiving side dish. She has even asked for it as a birthday dinner before! If you think you don't like sweet potatoes, TRY THIS. It's a great blend of sweet and savory... 

4 medium sweet potatoes

2 large eggs

1/4 cup white sugar

1/2 cup evaporated milk

4 tbsp butter, melted

1 tsp vanilla extract

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp clove

Topping:

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tbsp butter, softened

1/2 cup chopped pecans

Place the sweet potatoes on a foil-lined baking pan and poke several times with a fork. Roast the potatoes at 375 for 45 minutes, turning once. Let them cool, then peel the skin off.

Mix potatoes with remaining ingredients and mash until smooth. Transfer to a 9x13 baking dish.

Make the topping by mixing together the flour and brown sugar. Cut in the butter with a pastry cutter or fork until the mixtre is coarse. Sprinkle over the sweet potato mixture, then sprinkle the pecans.

Bake in 325 oven for 30 minutes.

Buffalo Chicken Pasta Bake

My family LOVES buffalo chicken - wings, dip, tacos, etc. This dish is like taking the buffalo chicken dip that I make and mixing it with pasta... then baking with more cheese. Delicious!

16 oz penne pasta
12oz cream cheese, softened
1 cup ranch dressing
1/2 cup Frank's RedHot sauce
2 cups chicken, cooked and shredded
1-1/2 cups shredded mozzarella cheese, divided
1/2 cup cheddar cheese

Preheat the oven to 375. Spray a 9x13 casserole dish with nonstick spray.

Cook the pasta, al dente, according to directions.

Stir together the cream cheese, ranch, and hot sauce until creamy. Add the chicken, then combine with the cooked pasta. Stir in 1/2 cup mozzarella cheese. Put into casserole dish, and top with remaining cheese.

Bake for 20 minutes, or until cheese on top is melted.


For a freezer meal, cover with plastic wrap and then foil and do not bake. Thaw in refrigerator and bake as directed.

Cheesy Potatoes

Happy Easter! This is a famous side dish for holiday gatherings in my family. One of those yummy traditions that I'm sure my own kids will carry on!

32 oz bag southern style hash browns
16 oz sour cream
10.5 oz can cream of chicken soup
1/2 cup butter, melted
2 cups sharp cheddar cheese
salt and pepper, to taste

Preheat oven to 375. Thaw hash browns for a few hours, if possible (it will just be harder to mix, but you can use them frozen). In a large bowl mix together all the ingredients (I like to save 1/2 cup of the cheese for the top). Put into a greased 9x13 casserole dish. Bake uncovered for an hour.

Un-Stuffed Cabbage

I love stuffed cabbage but it can be time consuming to prepare. This was super easy and everything cooks in one pot!

2 lbs ground beef
salt and pepper
1 onion, chopped
1 cup rice, uncooked
1/2 head cabbage, roughly chopped
8-oz can tomato sauce
2 cups water
14-oz can diced tomatoes, undrained
1 cup shredded cheese (I used colby jack)

Season and brown ground beef and onions. Drain off grease. Add rice, cabbage, tomato sauce, water, and diced tomatoes. Stir. Let it it come to a boil then reduce heat to medium-low and let simmer for 20-30 minutes. Once cooked, top with cheese and cover with lid to melt.

Chile Rellenos Casserole

This sounded delicious when I saw the recipe. I altered it a bit for easy prep and to make it large enough for my family. I'm glad I did, because there was hardly any left! The chilies do add a bit of spice so cut back to one can if you're afraid of that (my kids all ate it with the two cans).

1 lb ground beef
1/2 onion, diced
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
2-7 oz cans diced green chilies
3 cups cheddar cheese
4 eggs
1.5 cups milk
1/4 cup flour

Preheat oven to 375. Cook ground beef and onion. Drain, then add cumin, salt, pepper, and chilies.

Spray a 9x13 baking dish with nonstick cooking spray. Put in meat mixture. Top with cheese. Whisk together eggs and milk, then add flour and mix well. Pour mixture over cheese. Bake for 35-40 minutes.

To freeze: Once assembled, cover with press-n-seal and foil; freeze before baking. Thaw in refrigerator and follow baking directions above - you might have to add 10 minutes or so to the cooking time.

Chicken Club Casserole

This was delicious and you could easily change it to suit your family's tastes (a couple of my kids grumbled at the tomatoes and spinach!). This would be wonderful with ham, broccoli, mushrooms, sun-dried tomatoes... so much! It completely fills a 9x13 baking dish, so if you have a smaller family you could divide it into two 8x8 pans.

1 lb rotini pasta, cooked a little less than al dente
2 lbs chicken breast, cubed and cooked
2 cans condensed cheddar cheese soup
1/2 cup real bacon pieces
1 cup milk
1 cup mayonnaise
4 medium tomatoes, seeded and chopped
3 cups fresh baby spinach, chopped
2 cups colby-jack cheese

Preheat the oven to 375. In a large bowl, combine all of the ingredients except the shredded cheese. Pour into a 9x13 greased baking dish. Sprinkle with shredded cheese. Bake for 35-40 minutes.

To freeze: Once in baking dish freeze. Thaw, or mostly thaw, before following baking instructions above. You will probably have to add 15-20 minutes to baking time.

Chorizo & Sweet Potato Enchiladas

We're big on mexican food in this house. I saw a recipe for these enchiladas and was highly intrigued. Since I have a lot of sweet potatoes from my in-laws' garden, I was happy to find something new to use them. Even if you're not a fan of sweet potatoes, they take on such a different flavor because of the chorizo. Just a warning... Poblano peppers are not usually too spicy, but the one I used had quite a bit of kick to it. My kids can handle spicy food, but it was a bit too spicy for two of them. I altered the recipe a bit because there was not nearly enough filling. I like to top enchiladas with sour cream and sliced green onions.

2 tbsp vegetable oil
2 medium sweet potatoes, peeled and cut into 1/2" cubes
1 medium poblano pepper, seeded and diced
2 cloves garlic, minced
20 oz Mexican chorizo (this is the soft, fresh meat -- not the Spanish cured)
10 (8") flour tortillas
1 recipe red enchilada sauce
1.5 cups shredded cheddar cheese

Preheat the oven to 375. Coat a 9x13 baking dish with nonstick cooking spray.

In a large skillet, heat the vegetable oil over medium heat. Add the sweet potato and poblano and saute for about 10 minutes, until the sweet potato begins to soften. Add the garlic and chorizo, breaking up the sausage as it cooks. Cook about 10 minutes.

Fill each tortilla with some of the filling. Roll and place seam-side down into the baking dish. Pour the enchilada sauce on top of them evenly and top with shredded cheese. Bake 18-20 minutes or until cheese has melted and sauce is bubbly.


To freeze: Assemble but do not bake. Cover with wrap and foil. At least partially thaw and follow directions above, adding 10-15 minutes to the baking time.

Autumn Sausage Bake

This was delicious and smelled fantastic while baking. My whole family loved it! Next time I'm going to use twice as much sausage for my family.

1 sweet onion
1 medium sweet potato, peeled
1 medium Idaho potato
1/2 lb broccoli crown, cut into florets
2 medium apples, cored
3 tbsp olive oil
1 tsp dried basil
1 tsp dried sage
1 tsp dried rosemary
12-oz pkg smoked sausage, cut into fourths

Preheat oven to 400. Cut onion, potatoes, and apples into 1-inch chunks. Place with broccoli in a 9x13 baking dish. Add olive oil and herbs, then season with salt and pepper. Toss until well-coated. Nestle sausage into casserole dish. Bake 45 minutes; stir and flip sausage halfway through. Slice sausage into thin medallions and add back to the dish to serve.

Enchiladas Suizas

I was looking for a great enchilada recipe and came across this one. I modified it a bit to suit my tastes and it was fantastic! I've made it many times and my family devours it. It also freezes well, so make a couple at a time -- one to eat tonight and one to freeze for later. :)

16 oz jar mild tomatillo salsa
12 small corn tortillas
canola oil for frying
2 cups shredded monterey jack cheese
1 cup shredded mild cheddar cheese
2 cups shredded, cooked chicken thigh meat (or you can use breast) -- seasoned how you like taco meat (I use either taco seasoning or a bit of cumin, chili powder, paprika, oregano, salt, pepper)
1 cup heavy cream
3 green onions, chopped

Preheat the oven to 350 degrees. Put ~1/4 the jar of salsa in the bottom of a 9x13 baking dish. Combine the cheeses and keep half of it aside for topping.

In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll.  Place about 2 tbsp chicken and 2 tbsp cheese down the center of each; roll and place seam side down in the baking dish.

After all the rolled tortillas are in the dish, pour the rest of the salsa over the top and cover evenly with heavy cream. Sprinkle with the remaining cheese mixture and the green onions.

Bake uncovered for 25 minutes. Serve immediately with any additional toppings you like - sour cream, crumbled queso fresco, olives, tomatoes, shredded lettuce, salsa, avocado/guacamole, etc.

King Ranch Chicken Casserole

This is delicious and makes a great freezer meal. I typically use a rotisserie chicken (Sam's Club or Costco rotisserie chickens are gluten free). I get enough meat to make 2 casseroles so I typically bake one for dinner and freeze the other for a simple meal at a later date.

 Ingredients:
1 rotisserie chicken shredded (use 1/2 the meat and save 1/2 for another purpose or make 2 casseroles)
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup (Pacific Natural Foods sold in organic section for gluten free)
1 can of cream of chicken soup (Pacific Natural Foods sold in organic section for gluten free)
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp chile powder
1 tsp cumin
1 tsp garlic powder

Preheat oven to 350 degrees. Combine soups, broth, Ro-Tel tomatoes, spices and chicken in sautee pan and heat until well blended and warmed through. Spray a 9x13 casserole dish with non-stick spray and spread thin layer of chicken mixture on bottom. Spread a layer of tortillas on top. Spread half of remaining chicken mixture. Top with 1/2 of cheese. Repeat the 3 layers using remaining chicken and cheese, ending with cheese. Bake for 30 minutes until hot and bubbling.

Texican Casserole

This recipe comes from The Scramble, a weekly menu plan email I receive (and also test recipes for). I thought it sounded absolutely delicious when I read it and couldn't wait to make it. It did not disappoint! My kids devoured it (my two year old had TWO helpings!) and my husband loved it as well. Super easy, especially when you cook the rice ahead of time. Feel free to serve with additional hot pepper sauce at the table.

2 cups cooked white or brown rice (from about 3/4 cup dry rice)
15-oz can black beans, drained and rinsed
1 lb cooked ground beef (you could also use 1 cup cooked chicken or steak, or no meat at all)
1 1/2 cups shredded cheddar cheese
1/2 cup reduced fat sour cream
1 cup salsa
1/2 cup tortilla chips, crushed

Spray a 9x13 casserole dish with nonstick cooking spray. Spread the cooked rice on the bottom. Top it with the beans, meat, 1 cup of the cheese, sour cream, and salsa. Stir it to gently combine the flavors, but maintain the layer of rice at the bottom. Sprinkle the crushed tortilla chips and remaining 1/2 cup cheese on the top.

If you are freezing, cover with press-n-seal and foil. Let it thaw for 24 hours in the refrigerator then bake as directed below (remove the press-n-seal and replace the foil).

If you are cooking it tonight, cover with foil and bake in a 350 degree oven for 40 minutes. Remove the foil and let it bake for 10 more minutes or until the cheese is bubbling. Allow it to cool a few minutes before serving.

Deep-Dish Chicken Pot Pie

As a kid my mom made chicken pot pies and I always loved them. I wanted to find a pretty healthy version of the classic dish that I could make at home. This one is from Kraft foods, slightly modified.

1 lb boneless skinless chicken breasts or tenders, cut into bite-size pieces
1/4 cup Italian dressing
4 oz neufchatel cheese, cubed
2 tbsp flour
1/2 cup reduced-sodium chicken broth
8 oz frozen mixed veggies (peas, carrots, corn, green beans)
1 ready-to-use refrigerated pie crust

Cook chicken in dressing in large skillet or dutch oven on medium heat until mostly cooked through. Add neufchatel; cook and stir 3-5 minutes or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 minutes. Pour into deep-dish pie plate or 2-qt round casserole dish; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.

If eating tonight, bake at 375 for 30 minutes or until golden brown. If freezing, cover with press-n-seal and then foil. You will bake it frozen - 400 degrees for one hour with foil then 30 minutes uncovered.

Baked Pizza Mac

I came across this recipe on the Kraft Foods website, and it's really yummy! I use Kroger brand pizza sauce (Pizza Zip), and I would also recommend slightly undercooking the macaroni when you first prepare it so that it's not too tender in the end. This is an especially convenient dinner if you keep cooked lean ground beef in 1 lb portions in your freezer, like we do. :)

1 cup pizza sauce, divided
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner, prepared as directed on package
1 lb. extra-lean ground beef, cooked, divided
1 egg, lightly beaten
1/2 tsp. dried basil leaves
1/4 tsp. garlic powder
1/2 cup shredded Mozzarella cheese

Heat oven to 400°F. Reserve 1/4 cup pizza sauce.

Combine prepared macaroni dinner, 2/3 of the meat, remaining pizza sauce, egg and seasonings.

Spoon mixture into 9-inch pie plate. Top with remaining meat, reserved pizza sauce and cheese. Bake 15 minutes. Let stand 5 minutes before serving.

Baked Stuffed Tomatoes

I had some fresh tomatoes from a friend and had always wanted to try making stuffed tomatoes. I looked up a few recipes, then created my own based on our tastes and what I had available. They turned out great! (My kids aren't huge tomato fans, but they loved the filling.)

8 medium tomatoes
1/4 cup diced onion
1 tsp minced garlic (1 clove)
~1 lb ground beef
2 slices bacon
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
1 tsp sugar
2 cups uncooked instant rice (I used brown rice)
1/4 cup shredded cheese (I used parmesan-cheddar would be good too)
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 tbsp melted butter
2 tbsp water

Slightly cut the bottoms of the tomatoes so they stand upright. Cut out the stem, making a hole in the top of the tomato. Leaving a 1/2-inch thick shell, scoop out and reserve the pulp. Place tomatoes in either a 9x13 baking dish or a baking sheet with tall sides.

In a skillet over med-high heat, add about a tablespoon of olive oil. Add diced onions, bacon, and garlic; once mixed and started cooking, add the ground beef. Season with salt, pepper, and oregano. Once cooked, drain off extra grease if necessary. Add about 1-1.5 cups of the tomato pulp and the sugar to the meat mixture. Bring to a boil; reduce heat and summer 35-40 minutes, until slightly thickened, stirring occasionally. (I tasted here and did add a bit more salt.) Add rice; mix well. Simmer 5-6 minutes longer or until rice starts to get tender. Stuff the tomatoes when mixture is done.

Combine bread crumbs, parmesan cheese, and butter, then top the tomatoes. Add some water to the baking dish/sheet. Bake, uncovered, at 375 for 20-25 minutes.

Oriental Chicken Casserole

2 3/4 cups cooked chicken, cubed
1 small can of mushrooms, drained or 1 cup of fresh mushrooms, sliced
2 - 2 1/2 T soy sauce
1/2 cup cashews
1 can cream of mushroom soup
1/2 cup celery, diced
1/2 t dried onion
1 3/4 cups crunchy chow mein noodles, divided

Place 1 cup of chow mein noodles in the bottom of your baking dish (8x8, sprayed w/ oil). In a large bowl combine all other ingredients except for the remaining 3/4 cup of chow mein noodles. Mix until combined. Sprinkle remaining chow mein noodles on top. Bake in a 350 degree oven for 35-45 minutes or until done. Cool completely & cover with foil, then freeze.

Serving Day: Thaw completely in fridge. Bake uncovered at 350 for 30 minutes or until warmed through.

Spinach Lasagna with Pesto and Cheese

I found this recipe on the back of a shredded cheese bag and had to try it (this is my altered version). My whole family loved it, with my 5-year old raving about with every bite! It is delicious with some added shredded chicken and sauteed mushrooms. Yum!

jar chunky spaghetti sauce (~3 cups)
15-oz ricotta cheese
1 large egg
8-oz package prepared basil pesto
10-oz pkg frozen chopped spinach, thawed and squeezed dry
1 cup parmesan cheese
pkg no-boil lasagna noodles
2 cups Italian blend or mozzarella cheese

Spray a 13x9 baking dish with cooking spray. Spread a bit of pasta sauce in bottom of dish. In a bowl, mix together ricotta cheese, egg, pesto, spinach, and parmesan cheese until thoroughly blended. Layer noodles, 1/3 of the ricotta/pesto/spinach mixture, 1/4 of the mozzarella, and some pasta sauce. Repeat layers two more times. Finish with a layer of noodles, pasta sauce, and cheese.

If freezing, cover in press-n-seal and foil. At least partially thaw before baking (you will need to add cooking time).

To cook: Preheat oven to 350 and bake for ~one hour covered. Uncover and bake to brown cheese on top.

Breakfast Casserole

I love making breakfast casseroles, especially when family's in town. Quick, easy, and make-ahead! I found this one that incorporated hash browns and it was delicious!

30-oz bag frozen shredded hashbrowns
1 tbsp dried onion
16-oz container cottage cheese
1 small can diced green chilies
2 cups (1 lb) your fave breakfast meat (cubed ham, cooked & crumbled bacon, cooked sausage)
2 cups shredded cheddar cheese
1 dozen eggs

Coat casserole dish with cooking spray. Put hash browns in dish, then add dried onion, cottage cheese, and green chilies. Mix gently. Now add meat and 1.5 cups cheese and mix again. Beat the eggs and pour over the mixture. Put remaining 1/2 cup cheese on top.

If freezing, cover with saran wrap and foil. Bake at 350 for ~2 hours (one hour covered, second hour uncovered). It will be set and slightly brown on top. (If not frozen, it will cook in slightly over an hour.)

Pork Tenderloin w/ Spinach & Bleu Cheese

2 - 1lb. pork tenderloins
2 - 10oz. packages frozen spinach, thawed & drained
1/4 c. red wine
1 t. minced garlic
2 T. balsamic vinegar
2 t. dried oregano
salt & pepper to taste
6oz. bleu cheese, crumbled (for a milder flavor, cream cheese can be used)

Cut each tenderloin on the diagonal into 4 equal portions. Spread spinach in shallow casserole dish large enough to hold pork without crowding dish. Nestle pork into spinach. Sprinkle with wine, garlic, vinegar, and seasonings. Crumble bleu cheese on and around pork, leaving an area uncovered if bleu cheese is not popular in your family. Wrap dish in foil (from the bottom up); you can store it in the fridge for 24 hours or freeze for up to two weeks.

Serving Day:
If frozen, thaw in fridge for 48 hours prior to roasting. Preheat oven to 350. Bake (covered) for 25-30 minutes, or until internal meat temp registers 160 and only a hint of pink remains in the center.

Lazy Lasagna

This recipe can be customized by adding spinach, ground cooked beef or sausage, crushed red pepper flakes, or trying a new type of ravioli/sauce. Make it your own!

1 large bag of frozen cheese ravioli (~24oz)
2 cups shredded mozzarella cheese
28oz jar red pasta sauce of your choice
1/4 cup parmesan cheese

Arrange half of the frozen ravioli in a single layer at the bottom of a 9"x13" casserole dish that has been sprayed with cooking oil. Top with about a third of the pasta sauce, then sprinkle with parmesan cheese. Place another layer of ravioli on top, and repeat. Top dish with mozzarella cheese. Cover with cling wrap and foil to freeze if desired.

Serving day: Preheat oven to 350°. If frozen, bake covered casserole (foil only) for about 1 hour 15 minutes, uncover, then bake for 10 minutes more or until bubbly. If cooking directly after preparation, bake covered for 35 minutes, uncover, then bake for 10 minutes more or until bubbly.

Elsa's Baked Ziti

I found this in Rachael Ray's Big Orange Book & had to try it! It's actually her mother's recipe, and it is so yummy. Enjoy!

1 pound ziti rigate (with ridges) or rigatoni
2 c. ricotta cheese
Grill Seasoning, such as McCormick's Montreal Steak Seasoning
A couple of handfuls of grated Parmigiano-Reggiano
1 T extra virgin olive oil
1 to 2 garlic cloves, chopped
Crushed red pepper flakes
1 c. crushed tomatoes *I like more sauce & would double this*
A few fresh basil leaves, torn or chopped

Preheat oven to 375 degrees. Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.

Drain the ricotta cheese in a strainer or a colander lined with paper towels. Place the drained ricotta in a 9 x 13-inch casserole dish and season with some grill seasoning and a few handfuls of Parm Cheese.

While the pasta cooks, heat the oil in a small pan over medium heat. Add the garlic and a pinch or two of red pepper flakes and sauté for minute or two, then stir in the tomatoes and basil. Reduce the heat to low.

Drain the pasta and toss with the cheese mixture. Add the tomato sauce, top the pasta with more Parm, and bake until the cheese browns, about 15 minutes.