French Onion Soup Casserole

The best thing about soup is generally the stuff you dip into it, and that remains the case about French Onion soup.  This casserole solves the ration problem of the usual soup to dippings.  You get some soup along with your crusty cheesy bread (and calories), but...sometimes the calories are worth it.  The original recipe is from recipelion.

French Onion Soup Casserole

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Ingredients:  3 medium sweet onions (sliced), 3 T. butter, 4 c. beef broth, 1 t. Worcestershire sauce, 6-8 slices French bread (about 1/2 inch thick), 1 c. shredded mozzarella cheese, 1/2 c. Parmesan cheese
Instructions:
1.  Melt butter in a large saucepan over low heat.  Add onions and cover.  Cook for 30 minutes and stir from time to time.
2.  Add the beef broth and Worcestershire sauce.  Heat the broth until it boils.  Reduce heat to low and let is simmer (uncovered) for 30 minutes.  The broth will reduce.
3.  Lightly toast the bread slices.
4.  Pour the onion and broth mix into a greased casserole dish.  Cover bread with the bread and top with shredded mozzarella and Parmesan cheese.
5.  Bake (uncovered) at 350 for 20 minutes (Until cheese is melted and brown on top).

*serves 6

Chicken Spaghetti

 A coworker shared this recipe, and what I love about it is you can make two meals out of the same crockpot.  As a single, it's nice to be able to mix things up so I'm not eating the same thing 8 nights in a row.  It doesn't hurt that most of the cooking happens in a crockpot while I'm at work.  I cooked up the chicken, and then I made a casserole dish and a chicken spaghetti dish out of the chicken.

Chicken Spaghetti/Chicken Casserole

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Ingredients:  4 chicken breast, 1 block of Velveeta cheese (the larger block), 1 can of rotel (with the juice), 1 can cream of mushroom, 1/2 pkt taco seasoning.  Tortilla chips and 8 oz cheese AND/OR one pkg of spaghetti

Instructions:  

1.  Place chicken, rotel, Velveeta (chopped into cubes), 1/2 pkg of taco seasoning, can of soap, and rotel (with juice) into crockpot.  Heat for 4 hours on high or 6 hours on low.  

2.  Take a fork and shred your chicken.  

For the casserole:  Layer crushed tortilla chips, chicken and cheese mix, cheese.  Repeat and add one last layer of crushed tortilla chips to the top.  Bake at 350 for 30 minutes.  

For the Spaghetti:  Boil spaghetti.  Mix chicken and spaghetti together.  

*I made the casserole in a 9x9 dish (enough for 4 hungry people)  and used the other half to mix with a package of boiled spaghetti so I could have two dishes.  

*You can freeze either of these once they are put together.  Thaw overnight and bake each at 350 for 30 minutes (until heated through)

Vegan Sweet Potato Casserole

Almost two years ago my brother made the transition from vegetarian to vegan.  It makes for interesting holiday meals with an already picky family.
I've been on the quest to find side dishes that please both taste pallets.
I found this recipe last Thanksgiving and it was a tasty one, the crust on top was DELICIOUS.  So....add butter and milk below, or keep it vegan, but the crust takes this one over the top.  You can also make this gluten free if you use oat flour.  The recipe came from eatingbirdfood.

Vegan Sweet Potato Casserole

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Ingredients: 8 c sweet potatoes (3-4 large potatoes), 1 c. coconut milk, 1/4 c maple syrup, 1/4 c coconut oil (melted), 1 T ground flaxseed, 1 t. vanilla, 1 t. cinnamon, 1/2 t sea salt, 1/2 t ground nutmeg
Topping:1/2 c brown sugar, 1/2 c finely chopped pecans, 1/3 c oats, 1/3 c oat flour (or regular flour), 4 T coconut oil (leave solid)
Instructions:
1.  Chop and peel sweet potatoes into large chunks.  Place in a pan and cover with water.  Bring to a boil and boil until fork tender (about 20 minutes).  Drain, cool.  Smash or place it food process to mash.
2.  In a bowl, mix pecans, oats, flour, and brown sugar.  Cut in coconut oil wiht a fork until sandy and pea-sized chunks.
3.  Add coconut milk into mashed (or pureed) potatoes.  Add maple syrup, oil, vanilla, cinnamon, nutmeg, and salt.  Spread in greased 9x13 pan.
4.  Sprinkle pecan mix over the top.  Bake at 350 for 45 minutes.  Top will be golden brown.

Freezer Meal: Pasta and Smoke Sausage

I'm in the process of filling my freezer.  I know some people do it all at once, but I've been doing it week by week.  I bought some containers at the Dollar Tree and when I make a meal that is freezable I cook half for now and half for later.  This one was hearty and carbo loaded goodness with all the right things.  The original recipe calls for peas, but I didn't add those to mine because after I discovered peas are a high carb/not so healthy vegetable....I gave those puppies up-vegetables and I have a casual relationship to begin with, I don't need to hang out with any that are bad influences.  I have enough of those in my life.  So, peas or not-that's up to you, but this one will stay on my freezer rotation.  :O)  The original recipe is from Taste of Home.

Pasta and Smoked Sausage

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Ingredients:  2 c. uncooked penne, 1 lb smoked sausage (cut into 1/4 inch slices), 1 1/2 c. 2% milk, 1 can (10 3/4 oz) condensed cream of celery soup, undiluted, 1 1/2 c. cheddar french friend onions (divided), 1 c. mozzarella cheesed (grated, divided), 1 c. frozen peas
Instructions:  
1.  Cook pasta according to the instructions.
2.  Place sausage in a pan and brown over medium heat (about 5 minutes).  Drain.
3.  In a separate bowl combine the soup, milk, 1/2 c. mozzarella cheese, peas, 1/2 c. onions, sausage and pasta.
4.  Grease 13x9 pan and place pasta mixture into pan.  Cooke for 25 minutes.  Top with remaining cheese and onions and cook until cheese is melted (about 5 minutes).
*To freeze place pasta in a freezer pan, top with cheese and onions.  Cover.  Freeze.  When you are ready to eat it, set it in the fridge over night.  Pull it out and cook as directed above (center should read 165 degrees).  

Freezer Meal: Sour Cream Noodle Bake

 I have so many friends that do the freezer meal 'thang.'  You know, set a day aside to chop, dice, grill, and bake?  I'm going to do that, I am...someday.  In the meantime, I've gone a different route this summer.  I typically have a little more time during the summer (though, even that statement is questionable these days), so I try to make more meals at home, or the fast food folks start to know my name, birthday, and approximate ketchup requirements.  BUT, I'm single, so if I make a meal I have to cut down the proportions (you don't know how many half eggs I've washed down the sink in my years, yes I know you can freeze them, but....).  This summer I bought some disposable pans from Dollar Tree (three for a dollar, which includes the lids).  I started making a meal, and baking half in a small pan, and putting the other half in the foil containers and freezing them.  This way I have a wide selection of meals ready to go now that the school year is in full swing.

 This go 'round I made The Pioneer Woman's Sour Cream Noodle Bake.  I'm just going to tag her recipe, and say....I added about twice as much cheese because...really do I need to explain why I added extra cheese?

 I did put a layer of syran wrap over the meal I'll pull off before baking.  I wrote on top with a permanent marker, and then I'll just put in in the fridge to thaw the night before I plan to make it.

This is definitely a meal that gets better the longer it sits together (let the seasonings marry), so freezing it is the perfect solution.

Taco Casserole

Taco Casserole

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Ingredients:  1 lb ground beef, 1 onion (chopped), 1/2 t garlic, 1 pkg taco seasoning, 1 can (8 oz) tomato sauce, 1 c sour cream, 1 c cottage cheese, 2 c crushed tortilla chips, 2 c (8 oz) grated Monterey Jack cheese
Instructions:  
1.  Heat oven to 350.
2.  Brown beef, drain extra fat.  Remove from heat.
3.  Add onion, garlic powder, taco seasoning mix, and tomato sauce to beef.  Mix and set aside.
4.  In a separate bowl, mix sour cream and cottage cheese.
5.  Place half the crushed chips in the bottom of a great 2 1/2 qt casserole dish.  Add half the meat sauce, cover with sour cream mix.  Sprinkle with half of the grated cheese.
6.  Repeat layers, top with cheese.  Bake for 30 minutes until cheese is melted.

Bar B Que Chicken Cornbread Pie

I grew up on casseroles.  It's such an easy way to hide vegetables.  It's just best if you hide my vegetables.  I tried out this recipe from tablefortwo and it really was delicious!  I've found a lot of duds through the year, so....I'm really glad to have found this treasure.  I'm definitely adding it to my casserole rotation.  It covers all the food groups in one pan, and reheats well the next day...if it makes it that long! 

BBQ Chicken Cornbread Pie

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Ingredients:  

Bottom layer:  8.5 oz box cornbread mix, 1 egg, 2 T butter (melted), 3/4 c milk, 1/2 c. corn kernels

Top Layer:  2 T olive oil, 2 large piece of chicken (cooked and shredded), 3 cloves of garlic (minced), 1 med onion (chopped), 1 small red bell pepper (diced), salt and pepper to taste, 1 T chili powder, 1 1/2 t ground cumin, 2 t. hot sauce, 2 T Worcestershire sauce, 1 c. tomato sauce, 1 1/2 T brown sugar, 10 oz shredded cheddar cheese.  

Instructions:

1.  Heat oven to 400 and grease a 9 " pie pan.  

2.  In a bowl, mix the cornbread mix, egg, butter, and milk.  Add corn.  Pour mix into pan and bake for 15 minutes (or until the top is just set and golden brown).  Remove from the oven.

3.  In a skillet, on medium heat, add the oil, onion, and red pepper.  Cook until soft and add chicken, garlic, and saute until fragrant.  Add salt, pepper, chili powder, cumin, and hot sauce.  Cook for 5 min and then add tomato sauce, Worcestershire sauce, and brown sugar.  Stir and then reduce heat to low.  Simmer until thickened (about 7 minutes).  

4.  Pour over cornbread mix.  Sprinkle the top with cheese.  Turn on the broiler and broil on high for 3 minutes (cheese should be melted).  

Chicken Noodle Casserole

We finally had our first snow fall last week....and it was a doozie.  Snow days=soups and crafts.  This is a recipe I tried out for a chicken noodle casserole.  My whole goal in life (when eating soap) is to dig out the good stuff and skip the broth anyway, so....this completely meets all my soup goals.  It taste just like chicken noodle soup, minus all the extra broth.  It's still slightly soupy, but very hearty.  If you like chicken noodle soup....try this.  I also found the more fried onions, the better, so feel free to add more.  The original recipe is from backforseconds.

Chicken Noodle Soup Casserole

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Ingredients: 12 oz spaghetti (cooked and drained), 1/2 lb carrots (sliced then), 2 stalks of celery (sliced then), 1 sm onion (diced), 1 T oil,  3 c chicken (cooked and shredded), 1 can cream of chicken soup, 2 c. chicken stock, salt & pepper (to taste), 1 c+ french fried onions
Instructions:  
1.  Saute celery, carrot, and onion with a T of oil over medium heat until they start to get soft (about 10 minutes).
2.  In a bowl stir the veggies, chicken, spaghetti, soup, chicken stock, and salt and pepper.
3.  Grease a 9x13 pan and pour mix into pan.
4.  Bake covered at 350 for 25 minutes.
5.  Uncover and sprinkle with french friend onions.  Bake another 10 minutes.

Chicken and Wild Rice Casserole

I'm always looking for a filling recipe, and when I saw this on pinterest via RachelSchultz-I was intrigued.  I halved the original recipe, but it went a long way, and it lasted long beyond the last bite.  The cheese gives it a great flavor, and the rice stuck with me, which was a great combo!
So the next time you are hungry (and I'm speaking to future me... in third person, annoying), pull this out of the recipe vault....
Chicken and Wild Rice Casserole
Ingredients:  3 T olive oil, 1 white onion (diced), 3 stalks celery (diced), 3 carrots (diced), 2 T garlic (minced), 2 c chicken breast (cooked and shredded), 1 c. white rice, 16 oz wild rice, 3 T butter, 1/4 c. whole wheat flour, 1 c. vegetable broth, 4 c. cheddar cheese (shredded), garlic salt, salt and pepper.
Instructions:  Cook both rices according to packaged instructions.  Cook and shred the chicken.  Heat oil, onion, celery, garlic, and carrots in a pan over med heat for 10 minutes.  Stir in chicken, rices, and a dash of salt pepper, and garlic salt.  Reduce heat to low.  In a second pan over med/high, melt the butter.  Whisk in flour, vegetable broth (I used chicken), and salt and pepper to taste.  Continue to whisk until boiling.  Add 2 c. shredded cheddar cheese and stir until melted.  Place chicken and rice mix into a greased 9x13 pan.  Pour cheese sauce over rices and top with remaining cheddar.  Bake for 30 minutes at 350.

Mexican Taco Pasta

 My friend Sarah has recently discovered her kitchen.  She's headed into marriage here in about two months.  I'll be sharing the details from the shower we threw for her last week....next week, but first, here's a recipe she shared with me.  Uhhh.  Yum!  This new hobby of hers is good for me....or is it bad?  I don't know, but this one is a keeper for sure! 

Mexican Taco Pasta Recipe

Ingredients:  1 lb ground beef, 1 pkg taco seasoning, 4 oz of cream cheese, 14 jumbo pasta shells, 1 1/2 c. salsa, 1 c. taco sauce, 2 c. Mexican blend cheese (shredded), chopped green onions, and sour cream for topping. 
Instructions:  Cook meat, and add the seasoning packet and water as the package instructs.  Add the cream cheese, stir until it's melted and blended together.  Set aside mix to cool. 
Cook pasta as instructed.  Drain. 
Add salsa to the bottom of a 9x13 inch pan.
Stuff shells with meat mix, and line in the bottom of the pan. 
Cover the shells with the taco sauce.  Cover the whole dish with foil and bake at 350 for 30 minutes.  Uncover and add cheese.  Bake an additional 10-15 minutes until the cheese is completely melted. 
Serve topped with onions, black olives, sour cream, additional salsa. 

Chicken and Stuffing Casserole

This is one of my favorite family recipes.  It's one of two I request when I get to request meal, which happens about once a year, in correlation with my birthday.  I still struggle with vegetables, other than salad, when presented by themself, so I also like that you can get in a pretty hearty portion of brocolli when you scoop this on your plate.  I grew up eating a lot of casseroles, it just saved my mom time, and it was the only way I might accidentally eat a vegetable!  I haven't changed much....

Chicken and Stuffing Casserole

Ingredients

2 c. cubed cooked chicken, 1 pkg (6 oz) stuffing mix (like stove top chicken flavor), 1 can (2.8 oz) French Fried Onions, 1 pkg (10 oz) frozen brocolli (thawed and drained), 1 pkg cheese sauce mix or can of cheese soup, 1 1/4 c. milk, 1/2 c. sour cream.

Instructions

Prepare stuffing mix according to package directions.  Stir in 1/2 can onions.  Spread onto the bottom of a greased casserole dish.  Arrange Brocolli pieces around edge of the dish.  Mix cheese sauce, milk, sour cream and chicken.  Pour over brocolli.  Bake at 350 for 30 minutes.  Sprinkle the remaining onions sprinkled on top for the last 5 minutes of baking.