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Category Archives: Casseroles

Bird’s Nest Breakfast Cups

Bird’s Nest Breakfast Cups

recipe credit

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Extra shredded cheddar
Muffin tin

  1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
  2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
  3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
  4. Once they’re finished, take them out and lower the temp of the oven to 350 degrees.
  5. Crack an egg into each of the cups
  6. Top with bacon and a sprinkle of extra cheese
  7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
  8. Slide a knife along the edges to remove from pan when cooled.
  • I like to break the yolks in my eggs a bit once I put them into the hash brown cups
  • When I cheat on these, I use the Oscar Meyer Bacon pieces found in the “salad dressing” section of the grocery store. They’re the closest thing to fresh bacon I can find, and all-natural. 🙂
  • You can also experiment with ham, sausage, and veggies to make them your own!


Gnocchi Mac n Cheese

Gnocchi Mac n’ Cheese
recipe credit: Noble Pig/Cuisine at Home

1 pound purchased or homemade gnocchi
2 Tablespoons butter
1 Tablespoon all-purpose flour
3/4 cup milk
1 garlic clove, minced
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional

Preheat oven to 375o F. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Baked Macaroni Cheese & Chicken Casserole

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Baked Macaroni, Cheese & Chicken Casserole

recipe credit: Jackie Cruze


2 cups elbow macaroni

¼ cup butter or margarine

¼ cup unsifted all-purpose flour

1 teaspoon dry mustard

1 teaspoon salt

1/8 teaspoon pepper

2 cups milk

2 cups Cheddar cheese, grated

1 cup cooked chicken; shredded or chopped

seasoned bread crumbs (optional)


Preheat oven to 375. In a large saucepan over high heat, bring 2 quarts of water to a rolling boil. Add macaroni; stir to separate. Cook until tender, stirring occasionally. Drain macaroni.

Meanwhile, in a medium sized saucepan over medium heat, melt the butter. Remove saucepan from heat and stir in the flour, 1 teaspoon salt, the dry mustard and pepper. When mixture is smooth, gradually add the milk, stirring until no lumps of flour remain.

Return saucepan to heat and cook milk mixture over medium-high heat, stirring constantly, until mixture comes to a boil and thickens slightly. Reduce heat to low and simmer 1 minute longer.

Stir 1 ½ cups of the grated Cheddar cheese, the drained cooked macaroni and the cooked chicken into the milk mixture. Pour into a shallow 2 quart round or oval baking dish. Sprinkle the remaining grated Cheddar cheese over the top of the macaroni mixture. Optional: Sprinkle seasoned bread crumbs on top.

Bake 20 minutes or until the macaroni is hot and the cheese is melted and bubbly.

PW’s Simple Perfect Enchiladas

PW’s Simple Perfect Enchiladas

Prep Time: 1 Hour30 Minutes

Cook Time: 20 Minutes

Difficulty: Easy

Servings: 6

  • 1 Tablespoon Canola Oil
  • 1 Tablespoon All-purpose Flour
  • 1 can (28 Ounce) Enchilada Or Red Sauce
  • 2 cups Chicken Broth
  • ½ teaspoons Salt
  • ½ teaspoons Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro
  • _____
  • 1-½ pound Ground Beef
  • 1 whole Medium Onion, Finely Diced
  • 2 cans (4 Ounce) Diced Green Chilies
  • ½ teaspoons Salt
  • _____
  • 10 whole (to 14) Corn Tortillas
  • ½ cups Canola Oil
  • _____
  • 3 cups Grated Sharp Cheddar Cheese
  • ½ cups Chopped Black Olives
  • 1 cup Chopped Green Onions
  • ½ cups Chopped Cilantro
Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Breakfast Casserole

Breakfast Casserole

1 pkg.Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper (I just put in what looks good to me)
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)

Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9″ x 13″ x 2″ baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.
Note: May be assembled ahead and refrigerated up to 12 hours before baking too.

Mexican Rice Casserole

Mexican Rice Casserole:

* 1 1/2 cups of white rice, prepared per instructions
* 1 tsp of olive oil
* 1 lb lean ground beef (I used 96/4)
* 1/2 sweet yellow onion, diced
* 3 cloves of garlic, minced
* 1 tsp paprika
* 1 tsp chili powder
* 1 tsp dried cumin
* 1 tsp garlic powder
* 1 tsp dried oregano
* 1/2-1 tsp crushed red pepper flakes
* Sea salt and fresh cracked pepper, to taste
* 1 15 oz can of black beans, drained and rinsed
* 1 15 oz can of tomato sauce
* 3-4 tbsp fresh cilantro, chopped (divided)
* 1-2 cups of shredded cheddar cheese
* 3-4 tomatoes, sliced thickly
* Sour cream (topping)
* Salsa (topping)
* Guacamole (topping)

Preheat the oven to 350 degrees. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.

Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.

Spray a piece of tin foil with cooking spray (so the cheese won’t stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.

Recipe credit

Bruschetta Chicken Bake

Bruschetta Chicken Bake

1 19 oz. can diced tomatoes, undrained

1 pkg. (120 g) Stove Top stuffing mix for chicken
2 cloves garlic, minced
1 1/2 lbs. boneless, skinless chicken breasts

1 tsp basil leaves
1 cup Tex/Mex shredded cheese

Mix tomatoes, stuffing mix, garlic and basil.
(I used fresh basil…it adds a wonderful flavour.)

Cut chicken breasts into bite-size pieces and spread in 13×9-inch pan.
Cover with stuffing mixture and sprinkle with cheese.

Bake 30 minutes at 375F…or until chicken is cooked through.

Enjoy now…or cover and refrigerate.

Casserole for a Cold Night

Casserole for a Cold Night

  • 1 1/2 pound ground beef
  • 1/2 teaspoon garlic salt
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 6 green onion stems chopped
  • 1/2 teaspoon pepper
  • 2 cans tomato soup
  • 4 ounces cream cheese
  • 1 cup sour cream
  • grated cheese for the topping
  • noodles of your choice. . .8 0unces

  1. In a large skillet, fry the ground beef, breaking it up and browning it.
  2. Add the garlic salt, salt, sugar, chopped green onions, and pepper. Simmer a few minutes.
  3. Add the two cans of tomato soup and simmer a few minutes.
  4. In a medium bowl, cream together the cream cheese and the sour cream.
  5. Cook the noodles until just tender.
  6. In a 9 X 13 pan, layer the meat sauce, noodles, and cream cheese/sour cream sauce.
  7. Repeat and then top with grated cheese.
  8. Bake at 350 for one hour.

Serve with a crisp green salad.

Chicken Almond Casserole

  • Chicken Almond Casserole
    10 – 12 servings – 2 casserole dishes
    (one to serve and one small one to keep at home)
  • 2 cups cooked rice
  • 2 cups cooked chicken (you can buy canned in pinch but this is a good way to use up leftovers)
  • 1 can cream of chicken soup
  • 1 can cream of celery soup (or mushroom if you want)
  • 1 onion chopped
  • 3 hard boiled eggs (this is a newer addition of mine….I don’t think the original recipe I used had this but it seems to ‘fill in the spaces’ well)
  • 1/2 tsp salt
  • 1/4 cup lemon juice (I kept changing the amount higher and higher until 1/4 cup seemed to suit my taste buds.
  • 2 cups celery chopped
  • 3/4 to 1 cup mayonnaise….(if the whole thing is too dry…I would rather add more of this than any other ingredient. Of course, I only use Hellman’s light…NOT that I am promoting any one brand but it is so much yummier. However, if you are used to the sweetness that comes with other mayonnaise….you will miss it if you use Hellman’s.)
  • 1 cup sliced almonds
  • crushed potato chips

Mix all ingredients except potato chips; refrigerate overnight or all day. Top with crushed potato chips. Bake for 50 minutes at 350 degrees. Enjoy…trust me…this is so addictive! And…as the ingredients go so well with one another, you can ‘mix and match’ or substitute with marvelous results.