It's Breakfast for any meal time again. After all, who says you can't have breakfast for breakfast, lunch, or dinner? Here are six recipes to help you through the day, including Banana Granola with Cinnamon Nutmeg and Walnuts and Mini Italian Frittatas. Enjoy!
HAM AND SPINACH HASHBROWN BREAKFAST SKILLET
This comes from Betty Crocker, and starts off, "What happens when you replace the crust in a breakfast quiche with hashbrowns? Magic, that’s what. With a crispy, buttery hashbrown base, this one-skillet wonder starts on the stovetop and finishes hands-free in the oven. Throw a dollop of sour cream on top, and you’ve got yourself a spectacularly savory slice of breakfast pie." Yum!
Prep Time: 25 minutes; Total Time: 1 hour 25 minutes; Servings: 6
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1 package (16 oz) Cascadian Farm™ organic frozen hashbrowns
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Gruyère cheese (6 oz)
1 cup chopped baby spinach
3/4 cup chopped fully cooked ham (about 4 oz)6 eggs
1/2 cup half-and-half
2 teaspoons Dijon mustard
1/4 cup sliced green onions
Instructions
In 10-inch nonstick ovenproof skillet with a lid, heat oil over medium heat.
Add frozen hashbrowns; cover and cook 10 minutes, stirring halfway through. Uncover, add salt and pepper; cook 10 to 12 minutes, stirring halfway through, until hashbrowns are tender and golden brown in spots. Remove from heat.
Heat oven to 400°F. Using back of spoon, carefully press hashbrowns into even layer in bottom and up side of skillet.
Top with cheese, spinach and ham. Beat eggs, half-and-half, Dijon mustard and 3 tablespoons of the green onions in 2-cup glass measuring cup or small bowl; pour over ham.
Bake 28 to 33 minutes or until eggs are completely set in center and internal temperature is at least 160°F. Let stand 10 minutes before serving. Garnish with remaining 1 tablespoon green onion.
BISCUITS AND GRAVY CASSEROLE
This is from Betty Crocker, and begins, "Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete."
Prep Time: 40 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb bulk mild breakfast sausage
1/2 cup chopped onion
1/2 cup chopped red bell peppers
1 package (8 oz) white button mushrooms, chopped (about 2 cups)
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup Gold Medal™ all-purpose flour
3 cups milk
2 oz cream cheese, softened
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Instructions
Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.
In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.
Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.
EGG AND POTATO BREAKFAST TACOS
This is from the Food Network, and begins, "Quick and easy to assemble, it makes sense why tacos are enjoyed during any time of the day in Mexico. Roast potatoes with poblano peppers and onions until golden brown, then enjoy on warm tortillas with buttery scrambled eggs."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/egg-and-potato-breakfast-tacos-3363842.
Ingredients
8 large eggs
1 teaspoon chili powder
Kosher salt
2 Yukon gold potatoes (about 1 pound), diced
1 onion, diced
1 poblano chile pepper, thinly sliced
Cooking spray
3 plum tomatoes, diced
1/2 cup chopped fresh cilantro
2 tablespoons jalapeno hot sauce
1 tablespoon unsalted butter
12 white corn tortillas
Directions
Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.
Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.
Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.
Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.
MINI ITALIAN FRITTATAS
This is from Ina Garten on the Food Network site.
Active Time: 30 minutes; Total Time: 1 hour: Yield: 12 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/mini-italian-frittatas-4720584.
Ingredients
2 tablespoons good olive oil, plus extra for greasing the pans
1-1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2-1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1-1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1-1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese
Directopms
Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.
BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS
This is from Jerrelle Guy in The New York Times cooking enewsletter. Jerrelle wrote, "This banana bread-inspired granola uses real mashed banana, coconut oil, cinnamon, nutmeg and toasted nuts. Keeping it simple allows the subtle banana flavor to shine through, but you can tweak the recipe by adding dried coconut flakes, sesame or pumpkin seeds, more spices, or even chocolate chips or dried fruit. Breaking the granola into large clusters halfway through baking ensures the granola cooks evenly. Allow the granola to sit for at least one hour on the counter to harden completely. Double the recipe if you’d like to stock up your freezer. It will keep at least three months there, at the ready for snacking, or can be served for breakfast, in bowls with milk and freshly sliced banana."
Yield: 2 1/2 cups; Time: 1 hour, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1021529-banana-granola-with-cinnamon-nutmeg-and-walnuts.
Ingredients
1/2 cup/5 ounces mashed bananas (from about 1 large or 2 small ripe or overripe bananas)
1/4 packed cup dark brown sugar
1/4 cup melted virgin coconut oil
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 cups old-fashioned rolled oats
1/4 cup walnut halves, roughly chopped
Preparation
Heat the oven to 325 degrees and line a sheet pan with parchment paper.
Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You’ll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn’t burn.
Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don’t burn.
Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it’ll stay crisp for at least 3 months).
PARISIAN-STYLE SWEET CREPES
This comes from the September 2009 issue of Vegetarian Times, page 37. It begins, "Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience iseasy to re-create at home for breakfast, Sunday supper, or a snack."
Makes 8 crêpes
To view this online, go to https://www.vegetariantimes.com/recipes/parisian-style-sweet-crepes/.
Ingredients
Crêpes
1-1/4 cups all-purpose flour
1/3 cup sugar
1/2 tsp. salt
1 large egg, lightly beaten
1 cup low-fat milk
1 tsp. vanilla extract
Fillings (optional)
Nutella
Jam
Butter
Chestnut Purée
Preparation
Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.
Showing posts with label Biscuits and Gravy Casserole. Show all posts
Showing posts with label Biscuits and Gravy Casserole. Show all posts
Thursday, July 10, 2025
Thursday, May 29, 2025
Casseroles
For years, if someone mentioned Casseroles, the first thing many of us would think of was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.
A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!
So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"
To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)
Fortunately, the boss apologized, tasted the casserole, and was impressed.
Grandma and Grandpa
Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Chicken Bacon Ranch Casserole, the Crispy Potato Kugel, and the rest of today's offerings. Enjoy!
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14 1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
BISCUITS AND GRAVY CASSEROLE
This is from Betty Crocker, and begins, "Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete."
Prep Time: 40 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb bulk mild breakfast sausage
1/2 cup chopped onion
1/2 cup chopped red bell peppers
1 package (8 oz) white button mushrooms, chopped (about 2 cups)
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup Gold Medal™ all-purpose flour
3 cups milk
2 oz cream cheese, softened
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Instructions
Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.
In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.
Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.
GRANDMA'S CHICKEN CASSEROLE
This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings
To view this online, click here.
Ingredients
3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted
Directions
Heat oven to 350°F.
Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Tips from the Betty Crocker Kitchens
tip 1
Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.
tip 2
Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.
tip 3
Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.
CRISPY POTATO KUGEL
This is from Alison Roman at The New York Times cooking enewsletter. For this recipe, Alison wrote, "At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it’s got crispy edges and a creamy interior. Sounds dreamy, doesn’t it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside."
Total Time: 1 hour 20 minutes; Yield: 8 to 10 servings
This was featured in "Alison Roman’s Passover Menu," and can be viewed online at https://cooking.nytimes.com/recipes/1020959-crispy-potato-kugel. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
4 pounds russet potatoes (about 5 to 7 potatoes), peeled
1 large yellow onion
6 large eggs
10 tablespoons chicken fat, melted, or use vegetable oil
Kosher salt and freshly ground black pepper
1/3 cup finely chopped chives, for serving
Flaky sea salt, for serving
Preparation
Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it’s drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
Cook the potatoes, rotating the skillet occasionally to promote even browning, until it’s golden brown on the edges and up the sides, 10 to 12 minutes.
Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.
Tip
If you don’t have chicken fat and are not keeping kosher, melted butter is great substitute, otherwise, olive oil or a neutral oil like grapeseed or canola will do the trick. But given the limited ingredient list on this recipe, you really do need the rest (potatoes, onion, egg).
HOT CHICKEN SALAD CASSEROLE
This is from Better Homes and Gardens.
Prep Time: 20 minutes; Bake Time: 30 minutes; Stand Time: 10 minutes; Total Time: 1 hr; Servings: 6
To view this online, go to https://www.bhg.com/recipe/hot-chicken-salad-casserole/.
Ingredients
3 cup cubed cooked chicken breast (about 1 pound)
2 stalks celery, sliced (1 cup)
1 large yellow or red sweet pepper, chopped (1 cup)
3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 6 ounce carton plain low-fat yogurt
2 green onions, sliced (1/4 cup)
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 cup crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400°F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.
In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
CHICKEN BACON RANCH CASSEROLE
This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"
Prep Time: 20 minutes; Total Time: 45; Makes 6 servings
To view this online, click here.
Ingredients
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Directions
Heat oven to 350°F. Grease or spray 13x9-inch pan.
In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Tips from the Pillsbury Kitchens
tip 1
Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.
Tip 2
If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.
Tip 3
To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.
Tip 4
You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.
A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!
So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"
To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)
Fortunately, the boss apologized, tasted the casserole, and was impressed.
Grandma and Grandpa
Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Chicken Bacon Ranch Casserole, the Crispy Potato Kugel, and the rest of today's offerings. Enjoy!
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14 1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
BISCUITS AND GRAVY CASSEROLE
This is from Betty Crocker, and begins, "Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete."
Prep Time: 40 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb bulk mild breakfast sausage
1/2 cup chopped onion
1/2 cup chopped red bell peppers
1 package (8 oz) white button mushrooms, chopped (about 2 cups)
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup Gold Medal™ all-purpose flour
3 cups milk
2 oz cream cheese, softened
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Instructions
Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.
In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.
Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.
GRANDMA'S CHICKEN CASSEROLE
This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings
To view this online, click here.
Ingredients
3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted
Directions
Heat oven to 350°F.
Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Tips from the Betty Crocker Kitchens
tip 1
Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.
tip 2
Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.
tip 3
Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.
CRISPY POTATO KUGEL
This is from Alison Roman at The New York Times cooking enewsletter. For this recipe, Alison wrote, "At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it’s got crispy edges and a creamy interior. Sounds dreamy, doesn’t it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside."
Total Time: 1 hour 20 minutes; Yield: 8 to 10 servings
This was featured in "Alison Roman’s Passover Menu," and can be viewed online at https://cooking.nytimes.com/recipes/1020959-crispy-potato-kugel. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
4 pounds russet potatoes (about 5 to 7 potatoes), peeled
1 large yellow onion
6 large eggs
10 tablespoons chicken fat, melted, or use vegetable oil
Kosher salt and freshly ground black pepper
1/3 cup finely chopped chives, for serving
Flaky sea salt, for serving
Preparation
Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it’s drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
Cook the potatoes, rotating the skillet occasionally to promote even browning, until it’s golden brown on the edges and up the sides, 10 to 12 minutes.
Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.
Tip
If you don’t have chicken fat and are not keeping kosher, melted butter is great substitute, otherwise, olive oil or a neutral oil like grapeseed or canola will do the trick. But given the limited ingredient list on this recipe, you really do need the rest (potatoes, onion, egg).
HOT CHICKEN SALAD CASSEROLE
This is from Better Homes and Gardens.
Prep Time: 20 minutes; Bake Time: 30 minutes; Stand Time: 10 minutes; Total Time: 1 hr; Servings: 6
To view this online, go to https://www.bhg.com/recipe/hot-chicken-salad-casserole/.
Ingredients
3 cup cubed cooked chicken breast (about 1 pound)
2 stalks celery, sliced (1 cup)
1 large yellow or red sweet pepper, chopped (1 cup)
3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 6 ounce carton plain low-fat yogurt
2 green onions, sliced (1/4 cup)
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 cup crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400°F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.
In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
CHICKEN BACON RANCH CASSEROLE
This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"
Prep Time: 20 minutes; Total Time: 45; Makes 6 servings
To view this online, click here.
Ingredients
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Directions
Heat oven to 350°F. Grease or spray 13x9-inch pan.
In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Tips from the Pillsbury Kitchens
tip 1
Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.
Tip 2
If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.
Tip 3
To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.
Tip 4
You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.
Tuesday, February 25, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Three-Cheese Beef Pasta Shells and Biscuits and Gravy Casserole. Enjoy!
STUFFED BELL PEPPERS
This is from Ree Drummond on the Food Network, and begins, "Ree Drummond’s fan-favorite recipe makes for a hearty, comforting and budget-friendly weeknight supper."
Active Time: 45 minutes; Total Time: 1 hour 35 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1-1/2 cups grated pepper Jack cheese
Directions
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
THREE-CHEESE BEEF PASTA SHELLS
This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."
Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8
To view this online, click here.
Ingredients
24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1-1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired
Instructions
Heat oven to 350°F. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.
QUICK WHITE CHICKEN CHILI
This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."
The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.
"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.
Ingredients
2 Tbsp. olive oil
1 large sweet onion, chopped (about 2 cups)
2 garlic cloves, finely chopped (2 tsp.)
4 cups shredded rotisserie chicken (from 2 rotisserie chickens)
2 (14 1/2-oz.) cans chicken broth
2 (4-oz.) cans chopped green chiles
1 (1 1/4-oz.) pkg. white chicken chili seasoning mix
3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided
Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado
Ingredients
Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.
Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.
Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.
BISCUITS AND GRAVY CASSEROLE
This is from Betty Crocker, and begins, "Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete."
Prep Time: 40 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb bulk mild breakfast sausage
1/2 cup chopped onion
1/2 cup chopped red bell peppers
1 package (8 oz) white button mushrooms, chopped (about 2 cups)
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup Gold Medal™ all-purpose flour
3 cups milk
2 oz cream cheese, softened
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Instructions
Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.
In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.
Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
TENNESSEE ONIONS
This is from Melissa Knific in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026043-tennessee-onions. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 teaspoons brown or granulated sugar
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon ground cayenne
Salt and black pepper
1 lemon, zested and halved (optional)
3 pounds Vidalia onions (3 to 5 onions, depending on size)
1 tablespoon olive oil
1 cup (4 ounces) shredded sharp Cheddar
1 cup (4 ounces) shredded Swiss cheese
1/3 cup (1 ounce) grated Parmesan
3 tablespoons unsalted butter, cut into small cubes
Preparation
Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using.
Slice onions crosswise into 1/4-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.
Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.
Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.
Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.
STUFFED BELL PEPPERS
This is from Ree Drummond on the Food Network, and begins, "Ree Drummond’s fan-favorite recipe makes for a hearty, comforting and budget-friendly weeknight supper."
Active Time: 45 minutes; Total Time: 1 hour 35 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1-1/2 cups grated pepper Jack cheese
Directions
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
THREE-CHEESE BEEF PASTA SHELLS
This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."
Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8
To view this online, click here.
Ingredients
24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1-1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired
Instructions
Heat oven to 350°F. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.
QUICK WHITE CHICKEN CHILI
This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."
The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.
"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.
Ingredients
2 Tbsp. olive oil
1 large sweet onion, chopped (about 2 cups)
2 garlic cloves, finely chopped (2 tsp.)
4 cups shredded rotisserie chicken (from 2 rotisserie chickens)
2 (14 1/2-oz.) cans chicken broth
2 (4-oz.) cans chopped green chiles
1 (1 1/4-oz.) pkg. white chicken chili seasoning mix
3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided
Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado
Ingredients
Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.
Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.
Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.
BISCUITS AND GRAVY CASSEROLE
This is from Betty Crocker, and begins, "Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete."
Prep Time: 40 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb bulk mild breakfast sausage
1/2 cup chopped onion
1/2 cup chopped red bell peppers
1 package (8 oz) white button mushrooms, chopped (about 2 cups)
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup Gold Medal™ all-purpose flour
3 cups milk
2 oz cream cheese, softened
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Instructions
Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.
In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.
Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
TENNESSEE ONIONS
This is from Melissa Knific in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026043-tennessee-onions. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 teaspoons brown or granulated sugar
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon ground cayenne
Salt and black pepper
1 lemon, zested and halved (optional)
3 pounds Vidalia onions (3 to 5 onions, depending on size)
1 tablespoon olive oil
1 cup (4 ounces) shredded sharp Cheddar
1 cup (4 ounces) shredded Swiss cheese
1/3 cup (1 ounce) grated Parmesan
3 tablespoons unsalted butter, cut into small cubes
Preparation
Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using.
Slice onions crosswise into 1/4-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.
Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.
Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.
Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.
Subscribe to:
Posts (Atom)