Broccoli-Cheese Casserole

Hello All!  Prayers to those that need them!  This week spicy and I are keeping it Irish for the holiday!  My recipes today are a couple of my favorite from a cookbook simply named "Irish Cooking".  There really is no author listed, nothing more than Publications International, Ltd.  I'm giving you two recipes today because they go together very well and only one seems really Irish, Lol!  Have a great week, look forward to seeing you again on Thursday!

Shillelagh Sticks

8 slices bacon

16 garlic flavored breadsticks (about 8 inches long)

3/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley (optional)

Cut bacon slices in half lengthwise.  Wrap half slic of bacon diagonally around each breadstick.  Combine Parmesan cheese and parsley, if desired, in shallow dish; set aside. 

Place 4 breadsticks on double layer of paper towels in microwave oven.  Microwave at high 2 to 3 minutes or until bacon is cooked through.  Immediately roll breadsticks in Parmesan mixture to coat.  Repeat with remaining breadsticks.

Broccoli-Cheese Casserole

1 package (10 oz) frozen chopped broccoli, thawed and drained

1 packet (1 oz) Hidden Valley the original ranch salad dressing and seasoning mix

1 cup sour cream

1 cup milk

1/2 cup shredded monterey jack cheese

1/4 cup seasoned bread crumbs (optional)

1 tablespoon butter or margarine, melted (optional)

Preheat oven to 350°F.  Place broccoli in greased shallow baking dish.  In medium bowl, whisk together salad dressing mix, sour cream and milk.  Drizzle 3/4 cup dressing mixture over broccoli (reserve remaining dressing for another us).  Top with cheese.  Cover loosely with foil.  Bake until heated through, 15 to 20 minutes.  If desired, combine bread crumbs and butter.  Sprinkle on top of casserole during last 5 minutes of baking; do not cover with foil.

Barbecue Chicken Bubble-Up Bake

Hello All!  Hope things are good.  Prayers for those that need them.  Keep your chins up, the weekend is around the corner lol.  Today's recipe (I don't think I have blogged it, but you never know) comes from Pillsbury, I made it last week and even the four year old scarfed lol. Oh and to make it even easier I used shredded rotisserie chicken.  Makes it a keeper in my house.  Hoping for the same for all of you.  See you Thursday!

Barbecue Chicken Bubble-Up Bake

1 lb boneless skinless chicken breasts, cut into 1" pieces

1 16.3 oz can Pillsbury Grands Homestyle refrigerated original or buttermilk biscuits

1 18 oz bottle of your favorite barbecue sauce

2 cups shredded mozzarella cheese (8oz)

3 Tablespoons chopped fresh cilantro, if desired (I left it out, my family aren't fans)

Heat oven to 350°.  Spray 13 x 9" (3-quart) glass baking dish with cooking spray.

Heat 10" nonstick skillet over medium-high heat.  Add chicken;  cook 10 minutes, stirring occasionally, until no longer pink in center.  Remove from heat.  Cool slightly, about 5 minutes

Meanwhile, separate dough into 8 biscuits.  Cut each biscuit into 8 pieces.  Set aside.

Place cooked chicken in medium bowl.  Pour barbecue sauce over chicken; stir to combine.  Add biscuit dough pieces to chicken mixture; gently toss to combine.  Spread mixture evenly in baking dish.  Sprinkle cheese over top.

Bake 25-30 minutes or until golden brown and cheese is melted.  Sprinkle cilantro over top.  Serve immediately.

Chicken Biscuit Casserole

One of our followers shared this recipe back in September and sadly my phone app does not show when there is a comment!  So I will be more faithful about checking the computer version as well as our email.  I noticed our following had grown in the last month and that is wonderful!  Every time you click like on a recipe on our facebook page you are also spreading the word as your friends will see that you liked it.  It's that easy to help us share the blog.


Thank you to whomever shared this recipe!


Chicken biscuit casserole

1 can (10 3/4 ounces) Cream of Chicken Soup
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
Chopped onions
Vegetables of your choice
Chicken- shredded or chunked
1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits)

How to Make It
Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
Bake for 15 minutes or until the biscuits are golden brown.

Crescent Beef Stroganoff Bake

Hello All and Happy Tuesday! Prayers to those that need them. I made this recipe for mom and dad last week and it was one of the few that they actually ate all of, lol.  They are little eaters and when I make casseroles I normally have to cut them in half, not this time!  Super easy and delicious.  Found the recipe at the Kraft website!  Have a great week!  Look forward to seeing you on Thursday!  Thanx for stopping by!

Crescent Beef Stroganoff Bake

1 8 oz package crescent rolls

1 lb lean ground beef

1/2 cup chopped onion

8 oz sliced mushrooms

salt and pepper to taste

1/2 teaspoon paprika

8 oz sour cream

1/2 to 1 cup shredded cheddar cheese

Unroll crescent dough and pressinto the bottom of a 13 x 9 baking pan to form a thin crust.

Brown ground beef with onion and mushrooms; stir in paprika and season with salt and pepper to taste.  Stir in sour cream.  Spoon into baking pan.  Sprinkle evenly with cheese.  Bake 375° for 25-30 minutes or until crust is baked and browned around the edges!

Not your Grandma's green bean casserole

Ate you staying to think about your Thanksgiving menu?  I know I am as ours had to be portable.  My mom is going to be here a couple days before to help me cook,  then we will transport it to her house the day before Thanksgiving.  Hopefully we can pull off a portable meal for 6! This recipe looked easy enough to throw together the day of Thanksgiving.

Today's recipe comes from one of my favorite facebook pages Sweet Tea and Cornbread. They have some amazing recipes and ideas, so go check them out!

Not your Grandma's green bean casserole
3 Tbs. butter
1/2 cup diced sweet onion
1 cup sliced fresh mushrooms (optional)
1 stalk celery, diced
2 Tbs. flour
1/2 cup half and half (can use milk)
2 cups sour cream
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
2 tsp. Worcestershire sauce
2 tsp. soy sauce
2 (15 oz.) cans of French style green beans, drained
1 (15 oz.) can whole green beans, drained
2 cups shredded cheddar cheese
1 sleeve Ritz crackers, crushed
3 Tbs. butter, for dotting top with

Melt the butter in a deep skillet or pan.  Saute the chopped onion, celery and the mushrooms just until softened a little.    Add the 2 Tbs. of flour to this and cook just a little to get rid of the raw flour taste.  When it bubbles add the half and half and stir until it thickens. 

Turn the heat down and add the sour cream and seasonings, including the Worcestershire sauce and soy sauce.  Mix well.

Mix in the three cans of green beans until all are coated. You can use 3 cans of French style green beans, but I like to use two and 1 can whole green beans.  I think the texture is just better. Pour into a 2  1/2 quart casserole that has been sprayed with nonstick cooking spray.  This looks sort of yucky at this stage, but don't let the appearance fool you, it's gonna be good!

Sprinkle with the shredded cheese, crumbled Ritz cracker crumbs and dot with butter. 

Place in a 350 degree oven for 35-40 minutes.  It should be hot and bubbly and the top should just be starting to brown.

Barbecue Chicken Bubble Up Bake

Happy Thursday all!  Friday is right around the corner, hope you have some great plans for the weekend.  Prayers to those that need them.  You'll love how easy today's recipe is.  Still working on soft food and a variety so I made this for them the other night and they both ate really well.  Had me super happy!  Good luck with it in your Asylum.  Thanx again for stopping by.  See you next week!  (I personally left out the cilantro, it's a bit too strong for us)

Barbecue Chicken Bubble Up Bake

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

1

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits

1

bottle (18 oz) barbecue sauce

2

cups shredded mozzarella cheese (8 oz)

3

tablespoons chopped fresh cilantro, if desired

Steps

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, stirring occasionally, until no longer pink in center. Remove from heat. Cool slightly, about 5 minutes.
• 3 Meanwhile, separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Set aside.
• 4 Place cooked chicken in medium bowl. Pour barbecue sauce over chicken; stir to combine. Add biscuit dough pieces to chicken mixture; gently toss to combine. Spread mixture evenly in baking dish. Sprinkle cheese over top.
• 5 Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately.

Sausage Egg Bake

Good morning gang and happy Tuesday!  Another breakfast coming at you!  This one is new for me and turned out great.  I have made it twice already and just found the recipe last week!  Thanks for stopping by, prayers to those that need them and straighten up that jacket!!!  LOL  See you Thursday!

Sausage Egg Bake

1 lb pork sausage

1 box (7 oz) Green Giant Steamers antioxidant blend

10 eggs

1 cup whole or 2% milk

1 bag (20 oz) refrigerated O'Brien hash browns

2 cups shredded cheese (8 oz) (I used Italian blend)

3 Tablespoons chopped fresh basil leaves

Heat oven to 350°.  Spray 13 x 9" (3 quart) baking dish with cooking spray.  In 8" skillet, cook sausage over medium heat, 5-7 minutes, stirring frequently until no longer pink; drain.

Remove pouch of vegetables from box.  Place pouch, printed side up, on microwavable plate.  Do not cut slit in pouch.  Microwave on high about two minutes or just until thawed.  In large bowl, beat eggs and milk with whisl.  Stir in patoes, cooked sausage, vegetables, 1 cup of the cheese and 1 Tablespoon of basil.  Pour into baking dish.  Bake now, or cover and refrigerate up to 12 hours.

Bake 60-65 minutes, uncovered, until center is set.  Sprinkle with remaining cheese during last five minutes of bake time.  Sprinkle with remaining basil just before serving!

This recipe came from the Pillsbury.com website!

Apple Fritter Breakfast Casserole

Hello all and happy Thursday!  Prayers to those that need them.  I hope the summer and the week are keeping you happy.  Today I have another breakfast for you.  It is a new one at our Asylum but one I promise we will be having often.  Hope you and yours enjoy as well.

Apple Fritter Breakfast Casserole

Serves 8

Apple Mixture

4-5 Fuji Apples - peeled and chopped (5 cups)
6 Tablespoons Butter
1 packed Cup Brown Sugar
1 teaspoon Corn Starch
2 Tablespoons Warm Water

Casserole

5 Large Croissants (about 12 ounces) - sliced in half across the middle
1/2 Cup Heavy Cream
1/2 Cup Musselman's Apple Butter
3 Lightly Beaten Eggs
1/8 teaspoon Ground Cinnamon

Glaze
3/4 Cup Powdered Sugar
4 Tablespoons Heavy Cream

Apple Mixture
Melt butter in a large sauté pan, over medium heat. Add brown sugar and stir until completely incorporated. Transfer chopped apples to pan and stir until coated with sugar mixture. Cook for 5 minutes while stirring frequently. In a small bowl, stir together the corn starch and warm water. Add the corn starch mixture to apples and continue to cook/stir for 5 more minutes. Remove from heat and set aside while prepping the other ingredients. The apples should be soft and the liquid will be a syrup consistency.
Casserole
Preheat oven to 375°F
Whisk together the heavy cream, Musselman's Apple Butter, eggs and cinnamon. Spray 9x11 casserole dish with non-stick. Place the bottom halves of the croissants in an even layer. Pour half of the apple butter/cream mixture over the croissants. Top with half of the caramelized apple mixture. Arrange the croissant tops in an even layer. Top with the remaining cream mixture and apples. Pour all of the syrupy apple mixture over the casserole. Gently press down on the top with a wooden spoon or spatula. Bake at 375° for 25 minutes. Once lightly browned on top; remove from oven, glaze and serve.
Glaze
Mix powdered sugar and heavy cream together with a fork until smooth. Drizzle over the Apple Fritter Casserole. (These measurements yield 1/2 cup of glaze.)

By WonkyWonderful

Chicken Cordon Bleu Casserole

Hey Residents!  Hope the week isn't taking too much out of you.  I haven't tried today's recipe but I am typing and making my grocery list as it's what's for dinner tomorrow night!  I can't wait it sounds amazing.  I'm definitely paying attention to the fact that it isn't very healthy but when I saw it, I just couldn't help myself!  I'm hoping I'm right about it!  Have a great weekend and I will see you on Tuesday!

Chicken Cordon Bleu Casserole

by Terri @ that's some good cookin' on March 6, 2012 in Casseroles, Main Courses

See post on Terri @ that's some good cookin'’s site!

 Prep Time: 20 mins                        Cook Time: 45 mins

Servings: 8

For the Casserole:

1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie chicken works, should be 5-6 cups of chicken)
½ pounds very thinly sliced Deli-style Honey Ham, rough chopped
¼ pounds Thin Sliced Baby Swiss Cheese

For the sauce:

4 Tablespoons Butter
4 Tablespoons Flour
3 cups Whole Milk (or A Bit More If Needed; Whole Milk Is Required)
2 Tablespoons Fresh Squeezed Lemon Juice
1 Tablespoon Dijon Mustard
¾ teaspoons Salt
½ teaspoons Smoked Paprika
¼ teaspoons White Pepper

For the topping:

1-½ cup Panko Breadcrumbs
4 Tablespoons Butter, Melted
½ teaspoons Seasoning Salt
1-½ teaspoon Crushed Dried Parsley

Preheat oven to 350 F. Butter a 9×13-inch baking dish. Set aside.

Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

For the sauce:

Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

For the topping:

Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

UPDATE! Pictures and Saucy said it was amazing!

Caramel Banana Pecan Bread Casserole

Hey, hey Friends and Tuesday!  lol  I'm still stuck in the slow cooker and as always a fan of breakfast.  Truthfully this breakfast could almost be a dessert.!  It's simply decadent.  If you are looking for something quick, light and healthy then you should turn around and run, quickly!  I don't need to talk about this recipe, it speaks for itself!  Enjoy a great week, I will meet you back here on Thursday!  Thanx again for stopping by!

Caramel-Banana-Pecan Bread Casserole

Disposable slow cooker liner

1 12 oz loaf french bread, cut into 1 inch cubes (about 9 cups)

2 cups half-and-half, light cream, or whole milk

3 eggs or 3/4 cup refrigerated or thawed frozen egg product

1/4 cup granulated sugar

1 tablespoon vanilla

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 cup packed brown sugar

2 tablespoons butter

1 cup pecans, coarsely chopped and toasted

1 recipe Caramel-Banana Sauce

Line a 3 1/2 or 4 quart slow cooker with a disposable slow cooker liner.  Preheat oven to 300°.  Arrange bread cubes in a single layer on a baking pan.  Bake for 10 to 15 minutes or until cubes are golden, stirring once or twice; cool.  Place cubes in prepared slow cooker.

In a large bowl whisk together half-and-half, eggs, granulated sugars, vanilla, cinnamon and nutmeg.  Pour mixture over bread cubes in cooker.  With back of a large spoon, press bread down slightly to moisten cubes completely.

In a medium bowl use a pastry blender to cut butter into brown sugar until pieces are pea size.  Stir in pecans.  Sprinkle pecan mixture over bread mixture in cooker. 

Cover and cook on low heat setting 4 to 5 hours or until knife inserted in the center comes out clean.  Remove crockery liner from cooker, if possible, or turn off cooker.  Cool for 30 minutes.  Serve casserole with Caramel-Banana Sauce.

Caramel-Banana Sauce:  In a medium heavy saucepan combine 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter and 2 tablespoons light color corn syrup.  Bring to boiling over medium high heat, whisking occasionally; reduce heat to medium.  Boil gently, uncovered, for 3 minutes more.  Remove from heat.  Stir in 1 teaspoon vanilla.  Stir in 1 banana, thinly sliced.  

Recipe from Better Homes and Gardens Special Interest Publications Slow Cooker 2012

Crock Pot Cinnamon Roll Casserole

Ah, Friday has finally arrived.  I hope things at your Asylum are running smooth.  I, personally, am ready for a vacation LOL!  But, of course, that isn't going to be happening any time soon.  So quit day dreaming and get to feeding the residents lol!

So it's the weekend again, and I just can't help but break out some delicious breakfast casserole!  This one, my friends, is amazing and super easy!  Sounds like a winner in my book.  And of course no one that has tried it hasn't liked it.  Winner!  Hope you all enjoy!  See you next week.

Crock Pot Cinnamon Roll Casserole 

Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Yield: 6-8 servings

Crock Pot Cinnamon Roll Casserole from Gooseberry Patch's Slow Cooker Christmas Favorites.

2 12 oz tubes of cinnamon rolls cut into quarters- divided
4 eggs
1/2 cup whipping cream
3 Tbsp maple syrup
2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
Instructions

Spray your crock with cooking spray.
Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker. (Reserve icing packets)
Beat eggs, cream, maple syrup, vanilla and spices until blended well.
Pour evenly over the rolls in the slow cooker.
Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.
Cover and cook on low for 2 1/2 to 3 hours or until sides are golden and rolls are set.
Drizzle remaining icing over top and serve warm

Apple Fritter Breakfast Casserole

Hello Everybody and happy Saturday!  I sure hope the week was smooth and calm!  Yeah, I know right, what's this crazy lady talking about.  Smooth...................Calm.................. yeah, not my life, probably not yours either.  But it looks good on paper LOL!  Anywho.........Making breakfast for mom and dad to have on Sunday morning and this is the recipe I am using!  Nope, haven't made it before but I was drooling as I was reading so I can tell you for sure that I will be.  I'm not sure I will use the Fuji Apples as they are not my favorite.  But also depends on what I can find at the grocery store!  Enjoy all!  And please have an awesome weekend and remember to tell those at your Asylum how much they mean to you and just how much you love them! ;-)

Apple Fritter Breakfast Casserole

Serves 8
Apple Mixture
4-5 Fuji Apples - peeled and chopped (5 cups)
6 Tablespoons Butter
1 packed Cup Brown Sugar
1 teaspoon Corn Starch
2 Tablespoons Warm Water
Casserole
5 Large Croissants (about 12 ounces) - sliced in half across the middle
1/2 Cup Heavy Cream
1/2 Cup Musselman's Apple Butter
3 Lightly Beaten Eggs
1/8 teaspoon Ground Cinnamon
Glaze
3/4 Cup Powdered Sugar
4 Tablespoons Heavy Cream

Apple Mixture
Melt butter in a large sauté pan, over medium heat. Add brown sugar and stir until completely incorporated. Transfer chopped apples to pan and stir until coated with sugar mixture. Cook for 5 minutes while stirring frequently. In a small bowl, stir together the corn starch and warm water. Add the corn starch mixture to apples and continue to cook/stir for 5 more minutes. Remove from heat and set aside while prepping the other ingredients. The apples should be soft and the liquid will be a syrup consistency.
Casserole
Preheat oven to 375°F
Whisk together the heavy cream, Musselman's Apple Butter, eggs and cinnamon. Spray 9x11 casserole dish with non-stick. Place the bottom halves of the croissants in an even layer. Pour half of the apple butter/cream mixture over the croissants. Top with half of the caramelized apple mixture. Arrange the croissant tops in an even layer. Top with the remaining cream mixture and apples. Pour all of the syrupy apple mixture over the casserole. Gently press down on the top with a wooden spoon or spatula. Bake at 375° for 25 minutes. Once lightly browned on top; remove from oven, glaze and serve.
Glaze
Mix powdered sugar and heavy cream together with a fork until smooth. Drizzle over the Apple Fritter Casserole. (These measurements yield 1/2 cup of glaze.)
By WonkyWonderful

Country Gravy Breakfast Casserole

Oh hello everyone!  Here at the Asylum we hope you and all your families were blessed with wonderous moments of love and happiness through out the holidays!  Time, it seems is still flying by.  So Christmas morning breakfast was here at our Asylum and the recipe I used was great!  It has been requested already since then LOL.  So here it is.  I hope everyone enjoys it like we did and will again New years morning.  Yep, that's when I'm using it again.  This is one of the best, easiest recipes ever!  Enjoy what is left of 2014!

Country Gravy Breakfast Casserole

1 lb package of sausage your choice
1 package of Pioneer Brand Peppered Sausage Country Gravy Mix or Regular Country Gravy Mix
1 cup Cheddar Cheese
6 eggs
½ cup milk
Salt and Pepper
1 can Pillsbury Grands Biscuits

Instructions:
Preheat oven to 350°.
Take a 9x13 pan and spray it with non stick cooking spray.
Cut the biscuits into 1" pieces and line bottom of pan.
Brown the sausage and scatter over biscuits.
Sprinkle with Cheddar Cheese.
Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan.
Make Gravy mix per package directions and pour over.
Bake in the oven for about 30-45 minutes.

Author: Kelley @ Miss Information Blog

Turkey, Broccoli and Noodle Buffet Casserole

Hello All!  Happy Thursday!  I sure hope everybody's week is going well!  Things here are crazy as always!  I am blessed to have family visiting so casseroles always comes to mind!  This one is delicious and simple.  Doesn't get much better than that!  Have a great rest of the week and I will see you on Saturday!  Oh yeah, sorry this recipe came from a cookbook I have by the name of Crazy for Casseroles by James Villas.  Thank you Mr. Villas :)

Turkey, Broccoli and Noodle Buffet Casserole

1/4 Cup (1/2 stick) butter

1/4 Cup all purpose flour

1/2 teaspoon Dijon mustard

Salt and black pepper to taste

3.5 Cups of milk

1/2 pound sharp cheddar cheese shredded

8 ounces medium wide egg noodles, cooked according to package directions and drained

4 Cups diced cooked turkey

1 10 oz package frozen broccoli florets, cooked according to package directions and drained

1/2 Cup coursely chopped smoked almonds (I personally didn't use the smoked ones as my family and I aren't fans of things that are smoked)

1.  Preheat the oven to 350°F.  Butter a 2 quart casserole and set aside. 

 2.  In a medium size heavy saucepan, melt the butter over moderate heat then add the flour, mustard, and salt and pepper to taste and stir for 2 minutes.  Gradually add the milk, stir constantly till thickened, and remove from the heat.  Add the cheese ,stir till it melts and set the sauce aside.

3.  Arrange the cooked noodles in the prepared casserole, layer the turkey over the top, then layer the broccoli over the turkey.  Pour the sauce evenly over all, sprinkle the almonds over the top and bake till bubbly about 30 minutes.

Enjoy!

Creamy Chicken Noodle Casserole

Helllllllooooooooooo, blessed be the weekend! ;-).  Hope everyone is doing great.  I made this casserole for the first time for dinner last night and all my Asylum residents enjoyed, a lot!  We all went back for seconds.  I can only hope you are as lucky with it!  It calls for chicken breasts, I used two cans of chunk chicken in water.  I didn't have the thyme twig so I used dried. Enjoy the weekend!

Creamy Chicken Noodle Casserole

6 oz (2.5 Cups) No Yolks Extra Broad Noodles
1 Tablespoon olive oil
1 8 oz sliced fresh mushrooms (2 Cups) I used cremini.
2 ribs celery, chopped
3 medium carrots, peeled and sliced
1 small onion, chopped
1 teaspoon garlic powder
1 32 oz chicken broth
1 thyme sprig (I used a little over a teaspoon)
1 8 oz light cream cheese, softened
1/2 Cup Parmesan cheese, grated
1 1/2 Tablespoons all purpose flour
2 cooked chicken breasts, chopped (about 2 Cups) I used canned

Topping:

1 Cup panko bread crumbs
1 Tablespoon butter, melted
Salt and Pepper to taste

Combine topping ingredients and set aside.

Preheat oven to 400°.  Add olive oil to a 7 quart stock pot and saute mushrooms, celery, carrots, onions and garlic powder for 3-4 minutes over medium heat.  Add chicken broth and thyme sprig and bring to a boil, stirring occasionally.  Add cream cheese, parmesan and noodles.  Stir until well blended.  Sprinkle flour over top of mixture.  Stir and cook for 1-2 minutes or until mixture begins to thicken.  Fold in chicken.  Pour into a 3 quart casserole dish.  Sprinkle on reserved topping mixture.  Bake uncovered 15 minutes.  Remove from oven and let stand 10 minutes.  Serves 6-8.


The standing at the end is important as it helps to thicken the sauce!  See ya next week!

Ahhhhhhh Saturday!

Hope the week was wonderful for all of you.  Quick post as we are blessed to have family visiting this weekend!  Always love when that happens :).  So I whipped up some Magic Chicken Ranch Casserole for Mom and Dad to take to the Church Picnic.  Of course I could send them with something we hadn't tried, so we did lol.  It was great!  I think it's going to be a big hit at the picnic.  The creaminess that comes from the cream cheese, awesome.  Oh, and the pop really does happen all in the end, weird.  Hope you enjoy the recipe.  I also wish for happiness in your homes.  See you Tuesday!

Magic Chicken Ranch Casserole

Ingredients:

1 lb. boneless, skinless chicken breasts, diced
a few pinches of kosher salt
freshly ground black pepper
4 oz. reduced-fat cream cheese
16 oz. bag frozen peas and carrots (or your choice of mixed vegetables)
8 oz. reduced-fat sour cream
1 oz. packet of ranch seasoning mix or 3 tbsp. of this homemade version
1 small bunch of green onions, thinly sliced (about 1/4 c.)
1 c. milk
2 eggs
1 tbsp. vegetable oil
1/4 tsp. garlic powder
1 tsp. dried dill
1/4 tsp. kosher salt
1 c. all purpose flour

Instructions:

1. Preheat oven to 400 degrees F. Spray a 9 x 13″ baking dish with cooking spray and set aside.
2. Spray a large skillet with cooking spray and heat over medium-high heat. Add chicken to hot skillet, and sprinkle with a couple pinches of salt and black pepper to taste.  Saute until mostly cooked on the outside, about 5 minutes.
3. Add cream cheese, and stir until melted and chicken is coated. Stir in frozen vegetables, and cook 3 minutes, stirring frequently.
4. Turn off heat, and add sour cream, ranch mix, and green onions. Stir well to combine, and transfer chicken and vegetable mixture to the prepared baking dish.
5. In a medium bowl, whisk together eggs, milk, vegetable oil, dill, garlic powder, and 1/4 tsp salt. Add flour, and whisk for about a minute until smooth. Pour batter evenly over chicken mixture.
6. Bake in preheated oven for 40-45 minutes, or until topping is puffy and starting to brown. (The puffing happens at the end, so don’t worry if it still looks pretty flat for the first half hour or so!).

Courtesy of www.recipechatter.com

Happy Tuesday!

Been a few rainy days, hard for mom to sit still.  Ugh!  We need excitement of some sort lol.  Anyway, today I was thinking about family (go figure, right) and remembered a great recipe from my Mother-In-Law Evelyn Kisely.  Wonderful lady and baker, we were blessed with our wedding cake from her and it was amazing! So this is one of her regulars when all six of her kids were growing up.  They love it, it makes a lot and I'm really glad to have it in my hands lol.  It even comes with variations!  Enjoy.  Hope you're week is treating you well and look forward to checking on your white coats on Thursday!  Tomorrow of course you will be in the Spicy German's capable hands!  Bwhahahahahahaha

Taverns

(Base Recipe)

1.5 lbs hamburger

1 10 oz can of tomato soup

3 Tablespoons of mustard

1 medium onion, chopped

3 Tablespoons ketchup

1 teaspoon chili powder

Brown hamburger and onion; add soup, mustard, ketchup and chili powder.  Cook gently for 15 minutes.

Variation:  If desired, add 2 Tablespoons brown sugar.  A pint of tomatoes can be used to substitute for tomato soup.

Goulash, South Dakota style:  Cook 2 cups macaroni according to package directions.  Add tavern meat to macaroni.

Geraldine's Casserole:  To the recipe of tavern mix, add 1 can each of corn, peas and beans.  Prepare 8 to 12 servings of mashed potatoes.  In a casserole, layer tavern mix, vegetables and mashed potatoes.  Sprinkle with crushed cracker. Cover and bake 1/2 an hour at 350°.  

Hope you enjoy.  Oh and Geraldine is hubby's Aunt! ;-)

Finally Saturday!

Hello my crazy friends!  So sorry I was AWOL on Thursday, sometimes I just can't get the straight jacket loose enough to do much of anything lol!  Any who, breaking protocol.  The recipe of corn salad had another recipe on the backside.  I will be going to the Farmers Market tomorrow to get the ingredients I need!  So I don't know when I would get around to blogging about it so I figured I would give you guys the opportunity to do it as well.  Then maybe we can swap notes!  So again, the recipe is from the AmericaProfile section in the Roanoke News Paper.  I hope it's good for all of us!  I'll let you know how it goes, would love it if you do the same!  Enjoy your weekend!

Fresh Squash Casserole

3 Tablespoons butter

1 Tablespoon olive oil

1 medium onion, chopped

1 garlic clove, chopped

2 lbs zucchini, sliced

2 lbs yellow squash, sliced

3 eggs

1/2 Cup half-and-half

1 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon fresh thyme leaves

1/4 Cup panko (Japanese breadcrumbs)

1/4 Cup grated Parmigiano Reggiano cheese

Preheat oven to 350°.

Heat butter and oil in a large skillet.  Add onion and garlic and cook 2 minutes.  Add zucchini and yellow squash.  Cover and cook over medium heat 15 minutes, stirring occasionally.  With a slotted spoon, transfer mixture to a buttered 2 quart casserole.

Combine eggs, half-and-half, salt, pepper and thyme.  Pour over squash and mix well.  Bake 35 minutes.  Remove from oven and top with panko and cheese.  place under broiler and broil until brown, about 3 minutes.

** You know we enjoy squash with some substance left to it.  I am tempted to saute the onions and garlic but not the squash.  Cooking it for 15 minutes in the oven with certainly soften it and I'm concerned that cooking it twice would make it smush!  We'll see.

Happy Tuesday!

Ahhhh the summer has officially begun!  Great now it's uber hot and millions of mosquitoes here in Florida.  Well, there is always something lol.  Pay the price for living in paradise.  So I hope everyone had a wonderful Memorial Day.  And I would like to personally thank all servicemen and women and their families for all they do!  Freedom is never free, we are so blessed to have it!

So after a long weekend of cookouts and beer I figured I would offer up something yummy but very simple for today's recipe.!  I found this recipe in the Spring 2008 issue of food & family and have been using it ever since. It is also good for the budget.  So, yummy and cheap, hey you can't beat that.  I know the Spicy German and I are always trying to save a buck!  (Just to spend it somewhere else of course!) :D.  So they call this one "Cheddar Macaroni Beef Casserole".  Hope everyone can get out of their straight jackets long enough to stuff this one into their face!  :D   Enjoy!

Cheddar Macaroni Beef Casserole

Prep time:  20 minutes

Total time:  30 minutes

1 pkg. (7.25oz) Kraft Macaroni & Cheese Dinner

1 lb lean ground beef

1 can (14.5oz) Italian-style stewed tomatoes, undrained (I used fire roasted diced tomatoes)

1/2 tsp. dried oregano leaves or dried basil leaves

1/2 cup Kraft Shredded Cheddar

1.  Preheat oven to 400°  Prepare Dinner in large saucepan as directed on package, omitting butter.  Meanwhile, brown meat in large nonstick skillet on medium high heat; drain.  Add tomatoes and oregano; mix well.  Bring to boil. (at this point you are really just combing and heating not boiling)

2.  Add meat mixture to Dinner; spoon into 9" square baking dish.  Sprinkle with cheese.

3.  Bake 10 minutes or until cheese is melted and casserole is heated through.

Makes 4 servings!

**  As you can tell this recipe most obviously originated at Kraft!  Any product you are satisfied with will do just fine!