POPPY SEED CHICKEN CASSEROLE

This was made for Dawn 2 weeks ago by her friend Karen. It was delicious that we both decided we needed the recipe chicken breasts cooked and cubed or shredded (KAREN USED A ROTISSERIE CHICKEN AND DID SHRED IT to be 3 cups) 1 Can cream of chicken soup 1 can cream of celery soup 1 cup sour cream 2 cups cooked instant rice 1 sleeve Ritz Crackers 1 stick melted butter 3 T poppy seeds 1 can of corn, drained Place prepared chicken in the bottom of a casserole dish. Mix soups, sour cream and rice and spread over the chicken. Crumble crackers and mix with melted butter...add poppy seeds Spread over the soup mixture Bake at 350 degrees for 30-40 miniutes

Sausage Hash Brown Casserole for a Snow Day Brunch!

After more snow days than school days in the last week, I decided to cook up a brunch casserole for Evan and Adelle.  I found this recipe:

https://www.myrecipes.com/recipe/sausage-hash-brown-breakfast-casserole

But altered it for our own needs.

Cook up one pound of sausage, then drain. (We used regular but will probably use hot next time.)
Cook up 1/2 a 32 oz bag of hash browns as directed. 
Mix the sausage, hashbrowns, 1/2 cup of cheddar cheese (Next time, we will use a bit more) in a bowl.  Add salt and pepper to taste. Place in a 8x8 pan. 

In another bowl mix 6 large eggs and 2 cups of milk...whisk. Pour over the meat mixture. Cook at 350 for 30-40 minutes, until done.

Delicious!  And yes, snow days ARE days to show more love to your kids! 

Cabbage, Noodles, Sausage, Peas

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• 12 oz kielbasa or sausage, sliced
• 2 tablespoons olive oil, divided
• ¼ cup salted butter
• 1 large onion, diced
• ½ head cabbage, chopped (approx. 6-7 cups)
• 1 clove garlic, minced
• ⅔ cup frozen peas
• 8 oz uncooked egg noodlessalt and fresh ground black pepper to taste

Instructions

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1. Cook noodles according to package directions, drain and set aside.
2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
4. Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.

This morning we had the RS Kris Kringle Mingle and it was a lovely morning and then they served lunch.  I usually shy away from chili but I think I will be making this for us.

Chicken Chili

Recipe courtesy Barefoot Contessa Parties!, 2001, All Rights Reserved

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

1 hr 45 min

Level:

Easy

Serves:

6 servings

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

• Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Baked Ziti

Thanks to Teri's blog, here's a meal you will love! We did! it was wonderful. The Italian sausage was a great change but the best part might have been the tomatoes dipped in olive oil.


Ingredients:
2 pkgs Italian Sweet Sausage (NOT links)
16 oz. box of rigatoni pasta, cooked, but not too soft
3 jars of 10oz. pasta sauce. Personally, I use Ragu with roasted garlic
1 1/4 cup water
Fresh Basil- My thoughts is, if the basil is just going to go bad in the fridge, then use the entire package. If not, then add to your liking
Fresh Garlic- Again, I used 3 cloves because I LOVE garlic, but you may not, so use what you want
1 cup fresh shredded parmesan (bagged or block)
1/2 tsp black pepper
Frozen Garlic Bread- I used the 10pc Toasted Garlic Bread
12 oz shredded mozzarella cheese
1/2 cup olive oil
2 medium Roma tomatoes

Directions:
Preheat oven to 400F.

Prepare sausage according to package directions.

In a large bowl, mix cooked sausage, cooked pasta, pasta sauce, water, chopped basil, garlic, Parmesan cheese and pepper. Mix gently. Place mixture into 9x13 pan.

Place the slices of garlic bread on top of the mixture and cover with mozzarella cheese. Dip the tomatoes in the olive oil and place on each of the pieces of garlic bread. I also put some dried basil on top for decor.

Baked uncovered for approximately 30 minutes or until heated through. Let stand ten minutes to help set before slicing and serving. Personally, I just turned the oven off at 30 min and let bake another 10.

SOOOOO GOOOOOD!!!

Cheeseburger Casserole

Daphne invited Robert and me to her home for lunch today and surprised us with quite a fast and very tasty casserole.

2 pounds ground beef
1 can Campbell's Golden Cream of Mushroom Soup
1 can Campbell's Cheddar Cheese Soup
1 bag frozen crinkle cut french fries.
Toppings include: catsup, mustard, pickles chopped, onions diced, tomatoes chopped.

Brown the ground beef, drain. Place in a square baking pan.

mix the 2 soups and pour over the ground beef.

layer on the crinkle cut french fries.

Bake at 350 degrees for 40-50 minutes.

Serve with whatever toppings you might add to a regular Cheeseburger.

PS...made this for New Year Eve's dinner and took the messy pix above. Hank commented that it was interesting how much this tastes just like a casserole.

meal in a bundle

My mom wasn't a camper and so neither was I. But it always struck me funny that she used to make these....meals in a bundle which I am certain were meant to be cooked on an open fire. But she and I cooked them in the oven. When the kids were young, we'd each have our own bundle. But sometimes, when I was lazy, I'd just make a huge one. Today I am making it for Robert and me so there is just one bundle and there ought to be leftovers.

First take a piece of heavy-duty foil, spray with Pam and set it in a pan for support til you make the next one...or in several pans would be smarter if you are making individual ones so you can put all the stuff in order.

Cut up potatoes, carrots and onion and sprinkle with Salt and Pepper.
You can see in the picture what else you'll be needing shortly,.

Next cut up beef steak or round steaks into chunky cubes and layer it on top of the potatoes, carrots, and onions.
Now you need to pour on the Cream of Mushroom soup. Leave it thick on top and then add milk.. at least the same amount of soup per packet.

Lastly spray the outer edges of the foil with Pam and pull each corner up and be sure to seal in all the edges.
I leave my packet in the pan or when there were individual ones, I placed them all on a cookie sheet and baked at 350 degrees for about an hour.

You campers can respond with how long it would take over a fire...cuz I have no clue. I am sure this is a recipe that you know already but since I was in a tutorial mood, I decided to blog it. It's a bit snowy out here today and this seemed like the perfect day for this sort of meal.

Too bad Dawn's not here...it's her half-birthday and it's similar to my birthday meal, but not quite...and nowhere near as good as the one I will be making.

Nutty Noodle Casserole...a Hatch Batch Classic!

So...yesterday, I had the hankering for Nutty Noodle Casserole and I couldn't recall the 2nd variety of soup that it called for. I used to make it regularly years ago. Called mom and she said "Chicken and Rice." I said, "Oh, I haven't made this in so long there is no way I have that on my shelves." But...I did! And boy am I pleased to know that I AM PREPARED!! hehe.

Here it is...just in case anyone else needs a reminder. It's super easy and yummy!

In a casserole dish, mix together:
1 can of cream of chicken soup
1 can of chicken and rice soup
1 lb of browned ground beef
some chopped up celery
some chow mein noodles....sorry, you had to have grown up with this to know the amounts!

Put into the oven (probably 350 degrees) until bubbly, then add a few more noodles on top for crunchiness. Mom always served this with peas on the side. Enjoy!

Edited to say:  Thanks for the pix Granny. Mom always cooked this meal in this large red pot.  ooh...what a pot was that!  And it was always put on this mosaic tile trivet..which since my earliest memory...had a missing tile!

Taco Pasta Casserole

Taco Pasta Casserole


1 lb lean ground beef
1 pkt taco seasoning mix
1 Tbs butter
1 large onion, chopped
1 large green pepper, chopped
1 large box shell pasta
2 cans stewed tomatoes
1 jar chunky salsa
2 cups cheddar cheese, grated



1 In a large skillet over medium heat, brown ground beef and drain excess liquid. Add taco seasoning spices as directed on the package, and stir to blend; reserve.
2 In the same skillet, sauté onions and green pepper (if desired) in 1 tablespoon butter until tender.
3 Meanwhile, cook pasta as directed on the package and drain.
4 In a 9-inch by 13-inch baking pan, spoon stewed tomatoes into the bottom of pan to cover. Layer remaining ingredients in the following order: pasta, ground beef and taco seasoning combination, salsa, and cheese.
5 Repeat layering process until dish is full, making sure to finish the top layer with cheddar cheese.
6 Bake in a pre-heated 400-F degree oven for 25 to 30 minutes. Remove from oven and let stand for about 5 minutes. Serve warm.


Servings: 6