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 Ground Beef Casserole with Potatoes and Cheese, the Three Sisters Casserole, and the rest of today's offerings. Enjoy!

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.

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.

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.

THREE SISTERS CASSEROLE

This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1-1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

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.

CHILI CORNBREAD CASSEROLE

This is from Melanie Sorrentino on One Green Planet. Melanie wrote, "The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit."

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chili-cornbread-casserole/.

Ingredients

1/2 cup dry rice

1 14-ounce can kidney beans

1/2 of 1 28-ounce can crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin

A sprinkle of poultry seasonings

Onion and garlic powder

1/2 teaspoon salt

1/2 of 1 15-ounce box of cornbread mix

1/2 cup almond milk

1 4.5-ounce can of green chilis (optional)

Preparation

Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.

Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.

Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.

Pour into a casserole dish.

Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.

Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.

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 Noodle Casserole, the Ground Beef Casserole with Potatoes and Cheese, and the rest of today's offerings. Enjoy!



EASY TACO CASSEROLE

This is from charmed71 at allrecipes. The recipe begins, "This quick and easy taco casserole is a great last-minute meal. Top with chopped tomato, onion, and lettuce if desired."

Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Servings: 6; Yield: 1 2-quart casserole

To view this online, go to https://www.allrecipes.com/recipe/228134/easy-taco-casserole/.

Ingredients

1 pound ground beef

1 cup salsa

1/2 cup chopped onion

1/2 cup mayonnaise

2 tablespoons chili powder

1 teaspoon ground cumin

2 cups crushed tortilla chips

4 ounces shredded Cheddar cheese

4 ounces shredded Monterey Jack cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Cook and stir ground beef in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Drain and discard excess grease. Stir in salsa, onion, mayonnaise, chili powder, and cumin. Remove the skillet from heat.

Spread about 1/2 of the ground beef mixture into the bottom of a 2-quart casserole dish. Spread 1 cup tortilla chips over beef mixture. Top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Repeat layers with remaining ingredients. Cover the casserole dish with aluminum foil.

Bake in the preheated oven until cheese is melted in the middle, about 30 minutes.

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.

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.

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.

CHICKEN NOODLE CASSEROLE

This is from Betty Crocker, and begins, "Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad."

Prep Time: 40 minutes; Total Time: 1 hour 15 minutes; Servings:8

To view this online, click here.

Ingredients

12 oz uncooked wide egg noodles (about 7 cups)

1/4 cup butter

1 cup finely chopped celery

1 cup finely chopped onions

1 cup finely chopped carrots

2 cloves garlic, finely chopped

3 cups Progresso™ chicken broth (from 32-oz carton)

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup Gold Medal™ all-purpose flour

1/4 cup heavy whipping cream

3 cups shredded cooked chicken

1/2 cup Progresso™ Panko Italian style crispy bread crumbs

2 tablespoons grated Parmesan cheese

Chopped Italian (flat-leaf) parsley, if desired

Instructions

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.

In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.

Add 2-1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.

Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.

Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad with fruity chunks of pineapple, mango or oranges.

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.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Adam Richman's Flavor Bomb Steak Chili and Heartburn-Friendly Chicken Pot Pie. Enjoy!

JOOK

This is from Mark Bittman in The New York Times cooking e-newsletter. He wrote, “I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence.

“It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.”

Time 2hours 30 minutes; Yield: 6 servings.

This was featured in “The Minimalist; From China, Hangover Help”, and can be viewed online at https://cooking.nytimes.com/recipes/1839-jook.

Ingredients

1 cup short-grain rice

2 cups chicken stock, preferably homemade, or water

1 3-inch piece of ginger, peeled and minced

1/4 pound slab bacon, optional

Soy sauce or salt to taste

1/4 cup crispy cooked bacon, minced, optional

1/4 cup minced scallions

1/2 cup roasted peanuts, optional

Sesame oil for drizzling, optional

Preparation

Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).

Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.

Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.

MUSHROOM POTPIE

This is from Alexa Weibel, also in The New York Times cooking e-newsletter. Alexa wrote, “Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.”

Yield: 6 servings; Time: 1 1/2 hours.

To view this online, go to https://cooking.nytimes.com/recipes/1020731-mushroom-potpie.

Ingredients

1/2 cup dried porcini mushrooms (1/2 ounce)

4 tablespoons olive oil, plus more as needed

1/2 pound fresh oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)

Kosher salt and black pepper

1/2 pound cremini mushrooms, stemmed and quartered (or cut into sixths if large)

4 tablespoons unsalted butter

1 large yellow onion, finely chopped

1/4 pound lacinato kale, stemmed, leaves thinly sliced crosswise

4 garlic cloves, chopped

1 tablespoon fresh thyme leaves

2 teaspoons chopped fresh rosemary

1/4 cup all-purpose flour, plus more for dusting

1 1/2 cups chicken or vegetable stock

3/4 cup heavy cream

1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)

1 cup diced peeled parsnips (from 2 medium parsnips, cut into 1/2-inch pieces)

1 cup diced red potatoes (from 2 small potatoes, cut into 1/2-inch pieces)

1 (14- to 16-ounce) package puff pastry, thawed

1 large egg

Preparation

Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.

Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.

Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.

Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)

On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.

Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.

HEARTBURN-FRIENDLY CHICKEN POT PIE

This is from Sharon Gillson, who wrote for Verywell Health. Sharon wrote, "This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.

"Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4

To view this online, click here.

Note: Check out the More About Chicken Pot Pie and Pot Pie History at the end of the recipe; they're from Sharon.

Ingredients

1 pound boneless, skinless chicken breasts

1/2 teaspoon salt

1 tablespoon olive oil

1 cup frozen carrots, thawed and drained

1 cup frozen peas, thawed and drained

1 (14.75-ounce) can cream-style corn

3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions

1 cup biscuit mix

Directions

Heat oven to 400 degrees F.

Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.

Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.

Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.

Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup.

Cover and bake for 25 minutes.

In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.

Remove baking dish from oven and uncover.

Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.

Bake uncovered for 10 minutes, or until the biscuits are golden brown.

More About Chicken Pot Pie

“Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.”

Pot Pie History

“Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).

“16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.

“Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.”

ADAM RICHMAN'S FLAVOR BOMB STEAK CHILI

This comes from Adam Richman on Today's website. Adam wrote, "My local bar in Brooklyn, New York hosts a chili cook-off every Super Bowl. One year, a guy brought in chili with chunks of steak in it instead of the traditional ground beef. Even though his chili didn't win, the texture alone, even the novelty of having huge chunks of steak in it, made his stand out. Plus, with the sweetness and richness of the flavors created by the combination of cocoa, oyster sauce, coffee and the umami bomb that is Maggi seasoning, this chili will be one that people will remember for a long time.

“Technique tip: if you see her any meat with very savory seasonings, make sure to deglaze the bottom of the pan with stock, alcohol or some kind of liquid to create a depth of flavor. For a slightly thicker chili, you can stir in 1 to 2 tablespoons of corn flour.

“Swap option: You can use serrano chilies instead of jalapeños or a combination of both. You can also add 5-8 drops of liquid smoke."

Prep Time: 30 minutes; Cook Time: 2 hours; Servings: 6 - 8

To view this online, go to https://www.today.com/recipes/adam-richman-s-flavor-bomb-steak-chili-recipe-t172165.

Ingredients

Extra-virgin olive oil

1 1/2 pounds of beef for stew, cut into roughly 1-inch chunks

Kosher salt and freshly ground black pepper

1 large white onion, chopped

4 cloves garlic, roughly smashed and chopped

3 jalapeños, two of them chopped and seeded, one of them only chopped, retaining seeds for extra heat

2 1/2 teaspoons dried oregano

1 tablespoon dried onion flakes

2 teaspoons chili powder

2 teaspoons smoked paprika

1 teaspoon cumin

1 teaspoon coriander

3 1/2 tablespoons oyster sauce

5 tablespoons tomato paste

Two 32-ounce containers beef stock

Two 15-ounce cans kidney beans, drained and rinsed with cool water

One 10-ounce can chopped tomatoes

2 1/2 tablespoons unsweetened cocoa

1 cup strong black coffee

To serve

Shredded Monterey Jack cheese

Crumbled cornbread

Sliced jalapeños

Sour cream or Greek yogurt

Preparation

Preheat a Dutch oven over medium-high heat with 2-3 tablespoons of oil.

Liberally season the steak with salt and pepper. Working in batches, sear the cubes of meat completely on all sides. Use tongs to place meat and don't overcrowd pan. When they are browned, remove meat from Dutch oven using tongs and let it rest on a towel-lined plate.

Add a little bit more oil to the Dutch oven, and then add the onion, garlic and jalapeños.

When the onion begins to soften add all the spices. Stir thoroughly. After about 1-2 minutes, add the oyster sauce and the tomato paste. Stir thoroughly.

After cooking for roughly 2 minutes, add all the beef stock and stir, making sure you scrape all of the caramelized bits of oyster sauce, spices and tomato paste off the bottom of the pan.

Then add the beans, tomatoes, cocoa, coffee and reserved beef. Stir to combine thoroughly and reduce heat to low bringing the mixture to a simmer. Cover, and cook for two hours or until desired consistency is achieved.

Serve hot with the garnishes of your choice.

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.

BEST BEEF STROGANOFF

This is from Bri22 on Food. Time: 35 minutes; Serves: 6 - 8

To view this online, click here..

Ingredients

1⁄2 cup minced onion

1 cup sour cream

1 garlic clove, minced

1⁄4 cup butter

1 lb ground beef

2 tablespoons flour

1 teaspoon salt

1⁄4 teaspoon pepper

canned mushroom stems and pieces, 2-3 cans, drained

1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)

1 (12 ounce) bag egg noodles, cooked

Directions

Sauté onion and garlic in butter over medium heat.

Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.

Stir in sour cream until heated. Serve over noodles.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Adam Richman's Flavor Bomb Steak Chili and Heartburn-Friendly Chicken Pot Pie. Enjoy!

JOOK

This is from Mark Bittman in The New York Times cooking e-newsletter. He wrote, “I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence.

“It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.”

Time 2hours 30 minutes; Yield: 6 servings.

This was featured in “The Minimalist; From China, Hangover Help”, and can be viewed online at https://cooking.nytimes.com/recipes/1839-jook.

Ingredients

1 cup short-grain rice

2 cups chicken stock, preferably homemade, or water

1 3-inch piece of ginger, peeled and minced

1/4 pound slab bacon, optional

Soy sauce or salt to taste

1/4 cup crispy cooked bacon, minced, optional

1/4 cup minced scallions

1/2 cup roasted peanuts, optional

Sesame oil for drizzling, optional

Preparation

Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1-1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).

Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.

Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.

MUSHROOM POTPIE

This is from Alexa Weibel, also in The New York Times cooking e-newsletter. Alexa wrote, “Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.”

Yield: 6 servings; Time: 1 1/2 hours.

To view this online, go to https://cooking.nytimes.com/recipes/1020731-mushroom-potpie.

Ingredients

1/2 cup dried porcini mushrooms (1/2 ounce)

4 tablespoons olive oil, plus more as needed

1/2 pound fresh oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)

Kosher salt and black pepper

1/2 pound cremini mushrooms, stemmed and quartered (or cut into sixths if large)

4 tablespoons unsalted butter

1 large yellow onion, finely chopped

1/4 pound lacinato kale, stemmed, leaves thinly sliced crosswise

4 garlic cloves, chopped

1 tablespoon fresh thyme leaves

2 teaspoons chopped fresh rosemary

1/4 cup all-purpose flour, plus more for dusting

1 1/2 cups chicken or vegetable stock

3/4 cup heavy cream

1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)

1 cup diced peeled parsnips (from 2 medium parsnips, cut into 1/2-inch pieces)

1 cup diced red potatoes (from 2 small potatoes, cut into 1/2-inch pieces)

1 (14- to 16-ounce) package puff pastry, thawed

1 large egg

Preparation

Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.

Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.

Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.

Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)

On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.

Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.

HEARTBURN-FRIENDLY CHICKEN POT PIE

This is from Sharon Gillson, who wrote for Verywell Health. Sharon wrote, "This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.

"Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4

To view this online, click here.

Note: Check out the More About Chicken Pot Pie and Pot Pie History at the end of the recipe; they're from Sharon.

Ingredients

1 pound boneless, skinless chicken breasts

1/2 teaspoon salt

1 tablespoon olive oil

1 cup frozen carrots, thawed and drained

1 cup frozen peas, thawed and drained

1 (14.75-ounce) can cream-style corn

3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions

1 cup biscuit mix

Directions

Heat oven to 400 degrees F.

Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.

Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.

Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.

Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup.

Cover and bake for 25 minutes.

In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.

Remove baking dish from oven and uncover.

Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.

Bake uncovered for 10 minutes, or until the biscuits are golden brown.

More About Chicken Pot Pie

“Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.”

Pot Pie History

“Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).

“16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.

“Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.”

ADAM RICHMAN'S FLAVOR BOMB STEAK CHILI

This comes from Adam Richman on Today's website. Adam wrote, "My local bar in Brooklyn, New York hosts a chili cook-off every Super Bowl. One year, a guy brought in chili with chunks of steak in it instead of the traditional ground beef. Even though his chili didn't win, the texture alone, even the novelty of having huge chunks of steak in it, made his stand out. Plus, with the sweetness and richness of the flavors created by the combination of cocoa, oyster sauce, coffee and the umami bomb that is Maggi seasoning, this chili will be one that people will remember for a long time.

“Technique tip: if you see her any meat with very savory seasonings, make sure to deglaze the bottom of the pan with stock, alcohol or some kind of liquid to create a depth of flavor. For a slightly thicker chili, you can stir in 1 to 2 tablespoons of corn flour.

“Swap option: You can use serrano chilies instead of jalapeños or a combination of both. You can also add 5-8 drops of liquid smoke."

Prep Time: 30 minutes; Cook Time: 2 hours; Servings: 6 - 8

To view this online, go to https://www.today.com/recipes/adam-richman-s-flavor-bomb-steak-chili-recipe-t172165.

Ingredients

Extra-virgin olive oil

1-1/2 pounds of beef for stew, cut into roughly 1-inch chunks

Kosher salt and freshly ground black pepper

1 large white onion, chopped

4 cloves garlic, roughly smashed and chopped

3 jalapeños, two of them chopped and seeded, one of them only chopped, retaining seeds for extra heat

2-1/2 teaspoons dried oregano

1 tablespoon dried onion flakes

2 teaspoons chili powder

2 teaspoons smoked paprika

1 teaspoon cumin

1 teaspoon coriander

3-1/2 tablespoons oyster sauce

5 tablespoons tomato paste

Two 32-ounce containers beef stock

Two 15-ounce cans kidney beans, drained and rinsed with cool water

One 10-ounce can chopped tomatoes

2 1/2 tablespoons unsweetened cocoa

1 cup strong black coffee

To serve

Shredded Monterey Jack cheese

Crumbled cornbread

Sliced jalapeños

Sour cream or Greek yogurt

Preparation

Preheat a Dutch oven over medium-high heat with 2-3 tablespoons of oil.

Liberally season the steak with salt and pepper. Working in batches, sear the cubes of meat completely on all sides. Use tongs to place meat and don't overcrowd pan. When they are browned, remove meat from Dutch oven using tongs and let it rest on a towel-lined plate.

Add a little bit more oil to the Dutch oven, and then add the onion, garlic and jalapeños.

When the onion begins to soften add all the spices. Stir thoroughly. After about 1-2 minutes, add the oyster sauce and the tomato paste. Stir thoroughly.

After cooking for roughly 2 minutes, add all the beef stock and stir, making sure you scrape all of the caramelized bits of oyster sauce, spices and tomato paste off the bottom of the pan.

Then add the beans, tomatoes, cocoa, coffee and reserved beef. Stir to combine thoroughly and reduce heat to low bringing the mixture to a simmer. Cover, and cook for two hours or until desired consistency is achieved.

Serve hot with the garnishes of your choice.

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.

BEST BEEF STROGANOFF

This is from Bri22 on Food. Time: 35 minutes; Serves: 6 - 8

To view this online, click here..

Ingredients

1/2 cup minced onion

1 cup sour cream

1 garlic clove, minced

1/4 cup butter

1 lb ground beef

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

canned mushroom stems and pieces, 2-3 cans, drained

1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)

1 (12 ounce) bag egg noodles, cooked

Directions

Sauté onion and garlic in butter over medium heat.

Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.

Stir in sour cream until heated. Serve over noodles.

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 Noodle Casserole, the Ground Beef Casserole with Potatoes and Cheese, and the rest of today's offerings. Enjoy!



EASY TACO CASSEROLE

This is from charmed71 at allrecipes. The recipe begins, "This quick and easy taco casserole is a great last-minute meal. Top with chopped tomato, onion, and lettuce if desired."

Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Servings: 6; Yield: 1 2-quart casserole

To view this online, go to https://www.allrecipes.com/recipe/228134/easy-taco-casserole/.

Ingredients

1 pound ground beef

1 cup salsa

1/2 cup chopped onion

1/2 cup mayonnaise

2 tablespoons chili powder

1 teaspoon ground cumin

2 cups crushed tortilla chips

4 ounces shredded Cheddar cheese

4 ounces shredded Monterey Jack cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Cook and stir ground beef in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Drain and discard excess grease. Stir in salsa, onion, mayonnaise, chili powder, and cumin. Remove the skillet from heat.

Spread about 1/2 of the ground beef mixture into the bottom of a 2-quart casserole dish. Spread 1 cup tortilla chips over beef mixture. Top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Repeat layers with remaining ingredients. Cover the casserole dish with aluminum foil.

Bake in the preheated oven until cheese is melted in the middle, about 30 minutes.

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.

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.

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.

CHICKEN NOODLE CASSEROLE

This is from Betty Crocker, and begins, "Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad."

Prep Time: 40 minutes; Total Time: 1 hour 15 minutes; Servings:8

To view this online, click here.

Ingredients

12 oz uncooked wide egg noodles (about 7 cups)

1/4 cup butter

1 cup finely chopped celery

1 cup finely chopped onions

1 cup finely chopped carrots

2 cloves garlic, finely chopped

3 cups Progresso™ chicken broth (from 32-oz carton)

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup Gold Medal™ all-purpose flour

1/4 cup heavy whipping cream

3 cups shredded cooked chicken

1/2 cup Progresso™ Panko Italian style crispy bread crumbs

2 tablespoons grated Parmesan cheese

Chopped Italian (flat-leaf) parsley, if desired

Instructions

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.

In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.

Add 2-1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.

Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.

Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad with fruity chunks of pineapple, mango or oranges.

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