1 lb bag frozen mixed vegetables
1 can cream of chicken soup
1 can chicken broth
1 pint chicken
4 potatoes, thinly sliced
1 cup shredded cheese
In a large bowl, mix the veggies, soup, broth, chicken and half the cheese. In a 9 by 13 casserole dish, place half of the sliced potatoes on the bottom, spread the veggie/chicken mixture over the slices and place the rest of the potato slices on top. Cover with the remaining cheese. Bake in a 400 degree oven for 35 minutes.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Sunday, September 4, 2011
Friday, August 26, 2011
Mexican Quinoa Casserole
2 cups water
1 cup quinoa
2 cups diced zucchini
2 cups bell pepper strips
1 can (14 ounces) black beans, drained and rinsed
1 T taco seasoning
1/4 cup sliced green onion
1 cup salsa
1 cup shredded cheddar cheese
1/3 cup sliced black olives
sour cream (optional for topping)
Bring the water and quinoa to a boil. Reduce to a simmer, cover and cook for 10-15 minutes.
Spread the diced zucchini on the bottom of a greased 9 by 13 pan. Layer bell pepper strips on top. Mix the quinoa with the black beans, green onions and the taco seasoning. Place mixture on top of the veggies in the pan. Spread the salsa on top and cover with cheese and black olives.
Bake for 30 minutes in a 350 oven or until cheese has fully melted. Serve immediately with sour cream, if desired.
(found in the Quinoa 365 cookbook)
1 cup quinoa
2 cups diced zucchini
2 cups bell pepper strips
1 can (14 ounces) black beans, drained and rinsed
1 T taco seasoning
1/4 cup sliced green onion
1 cup salsa
1 cup shredded cheddar cheese
1/3 cup sliced black olives
sour cream (optional for topping)
Bring the water and quinoa to a boil. Reduce to a simmer, cover and cook for 10-15 minutes.
Spread the diced zucchini on the bottom of a greased 9 by 13 pan. Layer bell pepper strips on top. Mix the quinoa with the black beans, green onions and the taco seasoning. Place mixture on top of the veggies in the pan. Spread the salsa on top and cover with cheese and black olives.
Bake for 30 minutes in a 350 oven or until cheese has fully melted. Serve immediately with sour cream, if desired.
(found in the Quinoa 365 cookbook)
Potato Bacon Casserole
4 cups frozen hash browns (shredded or cubed), thawed
1/2 cup finely chopped onion
1/2 package bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 egg
1 can (12 ounces) evaporated milk
1 t seasoned salt
In a greased 8 inch baking dish, layer potatoes, bacon, onion and then cheese.
In a small bowl whisk the egg, milk and seasoned salt and pour over potatoes in the pan.
Bake for 40-45 minutes in a 350 oven. Let cool for at least 10 minutes before serving because the milk will be runny if you don't.
(found in a taste of home book)
1/2 cup finely chopped onion
1/2 package bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 egg
1 can (12 ounces) evaporated milk
1 t seasoned salt
In a greased 8 inch baking dish, layer potatoes, bacon, onion and then cheese.
In a small bowl whisk the egg, milk and seasoned salt and pour over potatoes in the pan.
Bake for 40-45 minutes in a 350 oven. Let cool for at least 10 minutes before serving because the milk will be runny if you don't.
(found in a taste of home book)
Wednesday, December 9, 2009
Ravioli Bake
1 jar (26 oz) spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained (I've found this to be optional)
2 pkg. (1 pound each) frozen ravioli
2 cups shredded Italian/mozzarella cheese
2 T grated Parmesan cheese
Heat oven to 400.
Mix spaghetti sauce, tomatoes and water. Spoon one cup into bottom of 13*9 inch baking dish.
Layer half the ravioli and 1 cup shredded cheese over tomato mixture. Top with remaining sauce and then ravioli. Sprinkle with remaining cheese and cover.
Optional: diced zucchini and/or Italian sausage
Bake 30 minutes and then uncover. Bake 15 minutes more. Sprinkle with Parmesan cheese.
1 can (14 1/2 oz) diced tomatoes, drained (I've found this to be optional)
2 pkg. (1 pound each) frozen ravioli
2 cups shredded Italian/mozzarella cheese
2 T grated Parmesan cheese
Heat oven to 400.
Mix spaghetti sauce, tomatoes and water. Spoon one cup into bottom of 13*9 inch baking dish.
Layer half the ravioli and 1 cup shredded cheese over tomato mixture. Top with remaining sauce and then ravioli. Sprinkle with remaining cheese and cover.
Optional: diced zucchini and/or Italian sausage
Bake 30 minutes and then uncover. Bake 15 minutes more. Sprinkle with Parmesan cheese.
Saturday, November 29, 2008
Cheese Sauce (for pasta)
3 T butter
3 T flour
2 cups milk
2-3 cups cheese
1/2 t salt
1/4 t white pepper
Melt the butter in medium sauce pan. Add flour and stir until thickened. Pour milk in, a little at a time, stirring constantly to prevent scorching. Once all the milk is in add cheese and stir until melted. Then add the salt and pepper.
3 T flour
2 cups milk
2-3 cups cheese
1/2 t salt
1/4 t white pepper
Melt the butter in medium sauce pan. Add flour and stir until thickened. Pour milk in, a little at a time, stirring constantly to prevent scorching. Once all the milk is in add cheese and stir until melted. Then add the salt and pepper.
Tuesday, November 11, 2008
Breakfast Bakes
Two different takes on the same recipe.
1 can (8 ounces) refrigerated crescent rolls
1 package smoked ham, chopped
6 eggs
1/2 cup milk
1/2 t salt
1/2 t pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Heat oven to 350. Unroll dough in 13x9 baking dish and press to cover the bottom of the dish, firmly pressing holes and seams together. Sprinkle ham over crust. Beat together eggs, milk, salt and pepper. Pour mixture over ham and top with cheese.
Bake for 25 minutes or until set.
10 frozen hash browns, thawed
12 eggs
8 ounces cream cheese
cooked sausage
chopped tomatoes
green onions
shredded cheese
Crumble up thawed hash browns and press in the bottom of a greased 13x9 inch dish. Beat eggs and cream cheese together until smooth and then pour on top of hash browns. Place crumbled cooked sausage on top.
Bake at 350 for 25 minutes or until cooked through. When taken out of the oven, immediately sprinkle cheese, chopped tomatoes and diced green onions on top. Serve when cheese is melted.
1 can (8 ounces) refrigerated crescent rolls
1 package smoked ham, chopped
6 eggs
1/2 cup milk
1/2 t salt
1/2 t pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Heat oven to 350. Unroll dough in 13x9 baking dish and press to cover the bottom of the dish, firmly pressing holes and seams together. Sprinkle ham over crust. Beat together eggs, milk, salt and pepper. Pour mixture over ham and top with cheese.
Bake for 25 minutes or until set.
10 frozen hash browns, thawed
12 eggs
8 ounces cream cheese
cooked sausage
chopped tomatoes
green onions
shredded cheese
Crumble up thawed hash browns and press in the bottom of a greased 13x9 inch dish. Beat eggs and cream cheese together until smooth and then pour on top of hash browns. Place crumbled cooked sausage on top.
Bake at 350 for 25 minutes or until cooked through. When taken out of the oven, immediately sprinkle cheese, chopped tomatoes and diced green onions on top. Serve when cheese is melted.
Taco Soup
1 pound ground beef
1 onion, chopped
3 cans (15 1/2 ounces each) chili beans in chili sauce, undrained
1 can diced tomatoes, undrained
1 can corn, drained
1 can (8 ounces) tomato sauce
1 package (1 1/4 ounces) taco seasoning mix
2 cups water
1 1/2 cups shredded cheese
Brown beef with onions and drain fat. Add all remaining ingredients, except cheese. Simmer on medium-low for 5-10 minutes, stirring occasionally.
Serve topped with cheese.
1 onion, chopped
3 cans (15 1/2 ounces each) chili beans in chili sauce, undrained
1 can diced tomatoes, undrained
1 can corn, drained
1 can (8 ounces) tomato sauce
1 package (1 1/4 ounces) taco seasoning mix
2 cups water
1 1/2 cups shredded cheese
Brown beef with onions and drain fat. Add all remaining ingredients, except cheese. Simmer on medium-low for 5-10 minutes, stirring occasionally.
Serve topped with cheese.
Cheesy Broccoli and Chicken
1 pound frozen chopped broccoli
1 T vegetable oil
2 cups cooked chicken
1 can (10 3/4 ounces) condensed broccoli cheese soup or nacho cheese soup
3/4 cup milk
salt
shredded cheese
french-fried onions
hot cooked rice
Cook broccoli in oil for 3-4 minutes. Add chicken, soup, milk and salt to taste. Simmer for about 5-6 minutes until chicken and broccoli are heated through.
Place chicken and broccoli mixture over hot rice. Top with cheese and french-fried onions.
1 T vegetable oil
2 cups cooked chicken
1 can (10 3/4 ounces) condensed broccoli cheese soup or nacho cheese soup
3/4 cup milk
salt
shredded cheese
french-fried onions
hot cooked rice
Cook broccoli in oil for 3-4 minutes. Add chicken, soup, milk and salt to taste. Simmer for about 5-6 minutes until chicken and broccoli are heated through.
Place chicken and broccoli mixture over hot rice. Top with cheese and french-fried onions.
Monday, March 24, 2008
Pigs-in-a-Blanket
1 container croissant roles
1 package hot dogs
cheese slices
Slice the hot dogs lengthwise so that each may have a slice of cheese slid inside it. Roll each stuffed hot dog inside a croissant role. Position them on an ungreased pan and cook at the normal croissant role temperature and length. Serve with ketchup.
1 package hot dogs
cheese slices
Slice the hot dogs lengthwise so that each may have a slice of cheese slid inside it. Roll each stuffed hot dog inside a croissant role. Position them on an ungreased pan and cook at the normal croissant role temperature and length. Serve with ketchup.
Mini Meatloafs
1 pound hamburger meat
1 box stove top
1 cup water
1 t. garlic salt
barbeque sauce
shredded cheese
vegetable spray
Preheat oven to 375.
Mix together the hamburger meat, stuffing, water and garlic salt very well. Spray muffin pan with vegetable spray and evenly distribute the meat to the twelve cups. Put about a teaspoonful of barbeque sauce on each and top with a little bit of shredded cheese.
Bake for 35 minutes or until 160 degrees internally.
1 box stove top
1 cup water
1 t. garlic salt
barbeque sauce
shredded cheese
vegetable spray
Preheat oven to 375.
Mix together the hamburger meat, stuffing, water and garlic salt very well. Spray muffin pan with vegetable spray and evenly distribute the meat to the twelve cups. Put about a teaspoonful of barbeque sauce on each and top with a little bit of shredded cheese.
Bake for 35 minutes or until 160 degrees internally.
Scrambled Eggs
2 eggs per person
1 T. milk per egg
1/8 t. salt per egg
1/8 t. white pepper per egg
1 t. butter per egg
Mix above ingredients well. Melt butter in pan and dump egg mixture in. Cook until dry.
Add ins (to be cooked before the eggs):
chopped red or white onion
chopped red or green bell pepper
chopped tomatoes
chopped leeks
chopped cilantro
Top with shredded cheese.
1 T. milk per egg
1/8 t. salt per egg
1/8 t. white pepper per egg
1 t. butter per egg
Mix above ingredients well. Melt butter in pan and dump egg mixture in. Cook until dry.
Add ins (to be cooked before the eggs):
chopped red or white onion
chopped red or green bell pepper
chopped tomatoes
chopped leeks
chopped cilantro
Top with shredded cheese.
Baked Potato with Chili
1 potato per person
1 can chili (Staggs Country Brand)
grated cheese
chopped tomatoes
sliced olives
chopped onions
butter
salt
pepper
season salt
Bake potato until done inside. Ususally 1 hour in 400 degree oven or hit the baked potato button on the microwave, one hit for every potato. Top with toppings.
1 can chili (Staggs Country Brand)
grated cheese
chopped tomatoes
sliced olives
chopped onions
butter
salt
pepper
season salt
Bake potato until done inside. Ususally 1 hour in 400 degree oven or hit the baked potato button on the microwave, one hit for every potato. Top with toppings.
Homemade Macaroni & Cheese
1 pound macaroni or other small noodle
2 1/2 cups cheese
3 T. butter
3 T. flour
1 1/2 cup milk
2 t. salt
1/2 cup bread crumbs (italian style is good)
2 t. white pepper
Cook macaroni according to package directions. Drain noodles and leave in strainer until next step is done. In the same pot melt butter and then add flour until mixture is very thick. Pour in milk slowly and stir constantly. Add cheese and salt and stir until melted. Dump drained noodles in and stir until all noodles are coated. In a casserole dish (3 quarts or larger) sprinkle half of the bread crumbs and half of the pepper. Dump the cheese covered noodles in the dish and place the other half of the bread crumbs and pepper on top.
Bake for 30 minutes at 350.
2 1/2 cups cheese
3 T. butter
3 T. flour
1 1/2 cup milk
2 t. salt
1/2 cup bread crumbs (italian style is good)
2 t. white pepper
Cook macaroni according to package directions. Drain noodles and leave in strainer until next step is done. In the same pot melt butter and then add flour until mixture is very thick. Pour in milk slowly and stir constantly. Add cheese and salt and stir until melted. Dump drained noodles in and stir until all noodles are coated. In a casserole dish (3 quarts or larger) sprinkle half of the bread crumbs and half of the pepper. Dump the cheese covered noodles in the dish and place the other half of the bread crumbs and pepper on top.
Bake for 30 minutes at 350.
Cheese Sauce
3 T butter
3 T flour
2 cups milk
2-3 cups shredded cheese
1 t salt
1/2 t white pepper
Stir constantly throughout! Melt butter in pot. Add in flour. Pour in milk a little bit at a time. The mixture will be thick at first and gradually become thinner. Dump cheese in and let melt. Add in salt and pepper.
3 T flour
2 cups milk
2-3 cups shredded cheese
1 t salt
1/2 t white pepper
Stir constantly throughout! Melt butter in pot. Add in flour. Pour in milk a little bit at a time. The mixture will be thick at first and gradually become thinner. Dump cheese in and let melt. Add in salt and pepper.
Tacos
1 large chuck roast (fat is good)
1 can stewed tomatoes
garlic salt
paprika
flour tortillas
Place roast in a roasting pan and dump the tomatoes with the juice on top and around the meat. Sprinkle desired amount of garlic salt and paprika on top of the meat.
Cover with foil. Bake at 325, checking at 3 hours. If the meat falls apart when a fork is stabbed in it, it's done. The meat has to shred! If the meat does not shred, stick it back in the oven until it does.
After removing the fat and shredding the meat, heat a flat pan with a bit of vegetable oil on it. Place meat inside of tortilla and fold in half, fry for a bit on each side. Continue until meat or tortillas are gone, or you have enough.
Toppings:
refried beans
lettuce
sliced olives
tomatoes
shredded cheese
salsa or taco sauce
onions
guacamole
sour cream
1 can stewed tomatoes
garlic salt
paprika
flour tortillas
Place roast in a roasting pan and dump the tomatoes with the juice on top and around the meat. Sprinkle desired amount of garlic salt and paprika on top of the meat.
Cover with foil. Bake at 325, checking at 3 hours. If the meat falls apart when a fork is stabbed in it, it's done. The meat has to shred! If the meat does not shred, stick it back in the oven until it does.
After removing the fat and shredding the meat, heat a flat pan with a bit of vegetable oil on it. Place meat inside of tortilla and fold in half, fry for a bit on each side. Continue until meat or tortillas are gone, or you have enough.
Toppings:
refried beans
lettuce
sliced olives
tomatoes
shredded cheese
salsa or taco sauce
onions
guacamole
sour cream
Stuffed Bell Peppers
4 bell peppers (with core removed)
2-3 cups cooked rice
1 can chili beans in chili sauce
1 can diced tomatoes
3 T chopped garlic
1/2 cup shredded cheese
Mix together rice and beans. Stuff bell pepper with mixture. In 3 quart baking dish, spread out tomatoes and mix garlic in. Place each stuffed pepper on top of tomato mixture. Bake at 350 for an hour. When dishing up, place a spoonful of tomato mixture on top of bell pepper. Top with cheese.
This can also be made in the crock pot, cooking for 3-4 hours on high.
2-3 cups cooked rice
1 can chili beans in chili sauce
1 can diced tomatoes
3 T chopped garlic
1/2 cup shredded cheese
Mix together rice and beans. Stuff bell pepper with mixture. In 3 quart baking dish, spread out tomatoes and mix garlic in. Place each stuffed pepper on top of tomato mixture. Bake at 350 for an hour. When dishing up, place a spoonful of tomato mixture on top of bell pepper. Top with cheese.
This can also be made in the crock pot, cooking for 3-4 hours on high.
Mashed Potato Casserole
2-3 cups prepared mashed potatoes
1 pound ground beef
1/2 cup onion, chopped (optional)
1 can (6 oz) tomato sauce
1 can corn
1 can green beans
1/2 cup cheese
Brown ground beef with onion. Add in tomato sauce. Put meat mixture in 3 quart dish and dump corn and green beans on top. Spread mashed potatoes over and sprinkle cheese. Bake at 350 for 30 minutes.
1 pound ground beef
1/2 cup onion, chopped (optional)
1 can (6 oz) tomato sauce
1 can corn
1 can green beans
1/2 cup cheese
Brown ground beef with onion. Add in tomato sauce. Put meat mixture in 3 quart dish and dump corn and green beans on top. Spread mashed potatoes over and sprinkle cheese. Bake at 350 for 30 minutes.
Goulash
1 pound ground beef
1 can corn, drained
1 can green beans, drained
1 can diced tomatoes, do not drain
rice
shredded cheese
Brown beef in skillet. Add corn, green beans and tomatoes. Make rice according to package directions, to serve as many as desired. Place mixture on top of rice and top with shredded cheese.
Lawry's seasoned salt makes this meal taste excellent.
1 can corn, drained
1 can green beans, drained
1 can diced tomatoes, do not drain
rice
shredded cheese
Brown beef in skillet. Add corn, green beans and tomatoes. Make rice according to package directions, to serve as many as desired. Place mixture on top of rice and top with shredded cheese.
Lawry's seasoned salt makes this meal taste excellent.
Hawaiian Haystack
2 cans (10 3/4 oz each) cream of chicken soup
1 cup chicken broth
2 cups (or more) chopped, cooked chicken
4 cups cooked rice
Mix soup, broth and chicken in medium saucepan and simmer for about 10 minutes. Scoop rice up onto each individual plate and top with sauce mix. (Or you can boil a couple of chicken breasts for about 30-40 minutes and when done shred/chop the meat and use the broth it was cooked in)
For additional toppings use:
chow mein noodles
diced tomatoes
chopped celery
chopped green pepper
chopped green onion
pineapple chunks
shredded cheese
slivered almonds
coconut
1 cup chicken broth
2 cups (or more) chopped, cooked chicken
4 cups cooked rice
Mix soup, broth and chicken in medium saucepan and simmer for about 10 minutes. Scoop rice up onto each individual plate and top with sauce mix. (Or you can boil a couple of chicken breasts for about 30-40 minutes and when done shred/chop the meat and use the broth it was cooked in)
For additional toppings use:
chow mein noodles
diced tomatoes
chopped celery
chopped green pepper
chopped green onion
pineapple chunks
shredded cheese
slivered almonds
coconut
Pork & Bean Casserole
1 large can Pork and Beans or 2 small cans
1 pound ground beef
1/2 cup diced onion
grated cheese
Heat oven to 375. Brown beef and onion. In casserole dish place in layers: half of meat, half of beans and cheese, then the other half the meat, beans and cheese. Bake for 20 minutes.
1 pound ground beef
1/2 cup diced onion
grated cheese
Heat oven to 375. Brown beef and onion. In casserole dish place in layers: half of meat, half of beans and cheese, then the other half the meat, beans and cheese. Bake for 20 minutes.
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