confetti egg strata

 

This breakfast casserole brings back good memories.  I had to text my friend Melissa to get it from her so I could make it for family when they were in town.  Melissa used to make it with ham but since I had just made a ham breakfast casserole I went with sausage this time.  Either way is delicious.

confetti egg strata (Melissa got it from Pampered Chef)

8 ounce (1/2 loaf) Italian bread, cut into 1" cubes

8 ounces ham, cut into 1/2" cubes (I used a pound of sausage this time)

1 cup fresh mushrooms, sliced

1 cup red or green peppers, chopped

1/2 cup green onions, sliced

2 cups shredded cheddar cheese

10 eggs, lightly beaten

3 cups milk

1/2 teaspoon salt

1/4 teaspoon black pepper

Cut, slice, chop and beat separate ingredients.  Grease 9x13 pan.  Layer half of bread, cheese, ham, mushrooms, peppers and onion in pan.  Repeat.  In bowl with eggs, whisk in milk and seasonings, blend well.  Slowly pour egg mixture evenly over layered ingredients.  Cover with aluminum foil, refrigerate several hours or overnight.  Remove foil.  Preheat oven to 350 degrees.  Bake 55-60 minutes or until strata is set and the top is golden brown.  Serves 12.  

copycat Costco stuffed peppers

 

My youngest daughter got some dinner ideas from my oldest daughter and one of them was Costco stuffed peppers but instead of buying them I found this delicious copycat recipe.  Now, I don't know if they are like Costco's recipe or not but the recipe is awesome.  The only substitution I made was ground chicken instead of ground beef to lighten it up.  They were perfect.  We enjoyed them with a dollop of light sour cream on top.

copycat Costco stuffed peppers (copy me that)

3 bell peppers, halved lengthwise and stem removed

1 pound ground beef (I used quality ground chicken)

1 cup cooked rice

1/2 cup onion, chopped (I used 2 tablespoons dried onion flakes to save time)

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can petite diced tomatoes

1 cup shredded cheddar cheese

Place bell peppers in a casserole dish.  Heat the oven to 400 degrees.

In a large skillet start to brown the ground beef.  Add the chopped onion and garlic.  When the meat is just about cooked through add the rice, chili powder, paprika, salt, pepper and diced tomatoes.  Cook until everything is cooked through and nice and hot.  Turn off the heat.  Scoop the filling into the peppers.  Top with shredded cheese.

Cover the casserole dish with foil and bake for 50-55 minutes.

veggie loaded breakfast casserole

 

We had house guests after the wedding so I wanted something that I could make the morning of the wedding then throw into the oven the next morning before our guests left.  I chose this recipe and I added ham on one half and left the other half vegetarian.  It would out really great!

veggie loaded breakfast casserole (little spice jar)

2 tablespoons oil

8-10 mushrooms, sliced

2 teaspoons minced garlic

1/2 red onion, diced

2 bell peppers, diced

2 cups packed baby spinach, roughly chopped

20 ounces shredded potatoes (I bought the seasoned potatoes in the refrigerated section, not frozen)

10 eggs

1/3 cup half and half or milk or almond milk

1/4 cup hot sauce (or more or less to taste)

salt and pepper

1 cup shredded cheese 

diced meat, optional

In a large skillet over medium heat, heat 1 tablespoon of oil.  Add the mushrooms and saute them for 4 minutes or until they start to brown.  Add a small pinch of salt along with the onions and garlic and let cook for 2 minutes.  Remove to a plate.  Add the second tablespoon of oil, if needed, and saute the peppers for a minute.  Add in the baby spinach and allow it to wilt, remove from heat and set aside.

Generously spray a 9x13 with nonstick cooking spray.  Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly.  Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.

Position a rack in the center of the oven and preheat the oven to 375 if you are baking the casserole immediately.

In a large bowl, whisk together the egg, half and half, hot sauce and a pinch of salt and pepper  Pour the egg mixture over the prepared veggies.  Sprinkle the cheese over the top and another small pinch of salt and pepper.

Bake the casserole uncovered, until the cheese melts and the top gets golden brown 45-50 minutes.  Allow the casserole to cool 10 minute before serving.

To Make Ahead:  Prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required, not to exceed 24 hours.  Allow it to come to room temperature for 20 minutes before baking.

chile relleno cassesrole

 

This casserole is SOOOO good.  I have a feeling I'm going to be making this one every chance I get.  It's so easy to make, too.

chile relleno casserole (yummyhealthyeasy.com)

2 (10 ounce) cans whole green chiles (I used a 27 ounce can)

6 ounces Monterrey Jack cheese, cut into strips (I used jalapeno jack)

8 eggs

2/3 cup milk

1 cup flour

1 teaspoon baking powder

1 1/2 cups Cheddar cheese, shredded

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray, set aside.

Drain green chiles.  Place a strip of cheese into each green chile and place in the baking dish.  Once all the stuffed green chiles are inside the pan, mix together the eggs, milk, flour and baking powder in a mixing bowl.  Beat with a whisk until smooth (I needed to use an electric hand-held mixer).

Pour the egg mixture over the chiles and top with cheese.

Bake for 30 minutes.  Slice into squares and serve.

creamy lemon chicken, broccoli & rice casserole

YUM.  This is NOT that chicken and rice casserole with the cream of mushroom soup that everyone made in the 90's.  This is so lemony and garlicky and parmesan-y and creamy.  It was sooooo good.  Everyone cleaned their plates.

creamy lemon chicken, broccoli & rice casserole (eat yourself skinny)
1 tablespoon olive oil
1 tablespoon garlic, minced
1 3/4 cup chicken broth
1/2 cup heavy cream
juice of 1 lemon, or 2 tablespoons
1 teaspoon fresh thyme (I used dried)
1/2 teaspoon red pepper flakes
salt and pepper to taste
1 cup grated Parmesan cheese, divided
3/4 cup uncooked long grain white rice (I used instant brown rice)
2 cups broccoli florets 
1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces and seasoned with salt
1/3 cup breadcrumbs
lemon slices to garnish, if desired

Preheat oven to 375 degrees.  In a large skillet on medium heat, drizzle olive oil and saute the garlic for 1 minute until fragrant.  Add chicken broth, heavy cream, lemon juice, thyme, red pepper flakes and 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer.  Mix in a 1/2 cup of Parmesan cheese and remove from heat.
In a large 9x13 casserole dish sprayed with cooking spray, combine broccoli, rice and chicken and pour sauce over the top making sure everything is coated.  Top with breadcrumbs and remaining Parmesan cheese.
Tightly cover the casserole with foil and bake for 35 minutes then remove the foil and bake an additional 10 minutes uncovered.
Let the casserole sit for 5 minutes before serving. (Garnish with lemon slices if desired.)

broccoli chicken casserole

My mom used to make a similar casserole when I was a child and I always really liked it.  I don't think I'd ever made it for my family so when it came time to take a meal to my son's teacher who recently had surgery I gave it a try- I never know what to make for other people!  My kids loved it.  Simple casserole.  Simple flavors.

broccoli chicken casserole (adapted from Jen P's recipe in the Hershey ward cookbook)
1 cup brown jasmine rice, cooked as directed
1 rotisserie chicken (I love Costco's!), chicken pulled off the bone and cut into bite-sized pieces 
2 heads broccoli, florets cut into bite-sized pieces
1 can cream of mushroom soup, Campbell's healthy request
1 can cream of chicken soup, Campbell's healthy request
1 empty can filled with milk
handful of shredded cheese

Preheat oven to 350 degrees. In a large bowl combine soup, milk, rice, chicken and broccoli.  Pour into a greased 9x13 or two 8x8 dishes.  Sprinkle with cheese.  Bake for 30 minutes or until bubbly.

Note:  Next time I will add half an onion, shredded to the mixture before pouring it into the pans.

world's best lasagna

No joke- I think this really is the world's best lasagna.  Over 10,000 people at allrecipes declared it 5 stars.  My husband is sure it's the spicy sausage I used, which was my idea. :)  My entire family enjoyed this dish and my husband typically doesn't enjoy lasagna, nor two of my kids.  They kept remarking that it tasted like pizza.  My oldest was eating it out of the pan as I was trying to put away the leftovers.

world's best lasagna (adapted by allrecipes.com)
Note:  I made it simpler and lower in fat.
2 pounds hot chicken Italian sausage
1/2 cup onion, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
2 tablespoons sugar (I used 1 Tbsp sugar substitute)
1 1/2 teaspoons dried basil
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
10 no-bake whole wheat lasagna noodles (see image below)
16 ounces ricotta cheese (I used fat free)
1 egg
1/2 teaspoon salt
handfuls of shredded mozzarella cheese
3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, onion, and garlic over medium heat until well browned.  Stir in crushed tomatoes, paste, sauce and water.  Season with sugar, basil, Italian seasoning, salt, pepper and half the parsley.  Simmer, covered for 1 1/2 hours.
Combine ricotta cheese with egg, remaining parsley and 1/2 teaspoon salt.
Preheat oven to 375 degrees.
To assemble, spread 1 1/2-2 cups of meat sauce in the bottom of a 9x13 inch baking dish.  Arrange 5 noodles over meat sauce.  Spread with one half of the ricotta cheese mixture.  Top with a couple handfuls of mozzarella cheese.  Spoon 1 1/2-2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese.  Repeat layers and top with remaining mozzarella and Parmesan cheese.  Cover with foil.  To prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
Bake in a preheated oven for 25 minutes.  Remove the foil and bake an additional 25 minutes.  Cool for 15 minutes before serving.

 

chicken pot pie

I've been making my chicken pot pie the same way for years and without a recipe.  It just worked the first time so I've been doing the same ever since.

chicken pot pie (makes 2)
2 Marie Callendar's deep dish pie crusts (because I cannot make a good pie crust to save my life!)
2-pack of Pillsbury pie crusts (the unrollable kind)
3 boneless skinless chicken breasts, cooked and shredded (I do this in the crock pot for the best flavor)
1 medium onion, minced
1/2 bag frozen peas and carrots
1 1/2 cans cream of mushroom soup
1/2 cup cream of celery soup
1- 1/4 cups milk
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 tablespoons fresh parsley, chopped

In a large skillet over medium heat, cook onion in a bit of water.  When the water evaporates, add a little more until onion is cooked to translucent.  Add peas and carrots.  Add soups, milk, sage and pepper and cook until bubbly.  Add the chicken and parsley and stir until thoroughly combined.  Remove from heat.
Pour an equal amount of chicken filling into each deep dish pie crust.  Place one unrollable pie crust on top of each chicken pot pie and trim with kitchen shears.  Use a fork to press the edges of the crusts together.  Use the fork to poke the top of the pie.  I usually "poke" the first letter of our last name.
Bake in a 375 degree oven for about an hour.

loaded breakfast casserole

Sometimes breakfast casseroles are fully loaded with carbs but not this one.  This is the way I want to start my day- protein packed!

loaded breakfast casserole (my friend Linsy posted this recipe at blog: Recipe Picnic)
12 eggs
salt and pepper to taste
1 teaspoon baking powder
1/2 cup flour
2 cups cottage cheese
2 teaspoons sugar (I omitted)
4 cups shredded cheese (I used Cheddar)
2 small cans diced green chiles
2 cups diced ham, sausage or bacon or a combination
1/2 cup butter

Beat eggs until yellow and frothy.  Mix in baking powder, sugar, flour and salt/pepper.  Mix in cottage cheese.  Add melted butter, chiles and ham.  Stir in cheese.  Bake at 350 degrees for 35 minutes or until the top is lightly browned in 9x13 greased pan.

tuna casserole

Every once in a while I need tuna casserole.  Not any tuna casserole, my tuna casserole.  I plan to always make it when I know my husband will not be home for dinner but I always anticipate that when he comes home he will ask, "What's that smell?".  I get a kick out it every time because he knows what it is yet he always has to say it in a dramatic voice (hoping I'll never make it again?).  My kids also love this recipe which is why it's sad that I don't make it more often.

tuna casserole (my recipe)
4 cups cooked spiral pasta
2 cans white albacore tuna (Costco sells the best albacore tuna)
1 can cream of mushroom soup
1/2 cup light mayo or sour cream
2 green onions, thinly sliced
2 cups shredded Cheddar cheese, divided
1/4 cup green peas, optional

In a medium bowl, combine tuna, cream of mushroom soup, mayo or sour cream, green onions, 1 1/2 cups Cheddar cheese and peas.  Add cooked pasta.  Pour into a prepared pan then sprinkle with 1/2 cup shredded Cheddar.  Bake at 350 until nice and hot, about 30 minutes.

What I have to say- my husband would disagree if I put this into the seafood category so I guess I'll just go with "casseroles" this time.  He'd probably be right.

ham breakfast casserole

One of my very favorite breakfast casseroles that I first tried at a mom's group. 

ham breakfast casserole (my friend Emily B.)
12 slices white bread
4 cups ham, cubed
1 cup grated sharp cheese
5 eggs
2 cups milk
1 teaspoon prepared mustard

sauce
1 can cream of mushroom soup
1 cup sour cream
1 cup sharp cheddar cheese
3 ounce can sliced mushrooms, optional

Trim bread crusts; butter bread.  Place 6 slices butter side down in 9x13 pan.  Place half of ham over bread then half of cheese.  Place remaining 6 slices of bread butter side up.  Cover with remaining ham and cheese.  Beat eggs, milk and mustard and pour over layers.  Refrigerate overnight.  Bake at 325 degrees for 40 minutes.  Add sauce and bake 20 minutes more.  Garnish with paprika.

potato dill chicken

I've been wanting to try this recipe for weeks now and tonight was the perfect night. My family is a meat and potatoes kind of family and this was a HIT! It's so simple to prepare and so good. The sauce is thick and flavorful. It got rave reviews tonight. I made one casserole with the onions and one without for the picky eaters. It's fantastic either way.

potato dill casserole (blog: A for Effort)
3 chicken breasts, cubed
6 medium potatoes, cubed
1/2 cup chopped onion
1 (10 ounce) can cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 cup milk
1 tablespoon beef bouillon powder
1/2 teaspoon dill
1/4 teaspoon pepper
1/2 teaspoon paprika
Preheat oven to 375 degrees. Place chicken, potatoes and onions in the bottom of a greased 9x13 pan. In a separate bowl, combine the remaining ingredients. Spread the soup mixture over the potatoes and chicken. Bake for 1 1/4 to 1 1/2 hours or until the potato is tender and the chicken is cooked through.

green chile casserole

Tortillas, lots of cheese, ground beef and green chiles- I knew this casserole was going to be good and it was better than good. It was super good. I loved it and my kids really, really loved it.

green chile casserole (blog: Taste and Tell)
1 can cream of chicken soup
1 pound grated cheese (I used Cheddar)
1 cup milk
1 pound ground beef
1 medium onion, chopped
salt to taste
garlic to taste
1 tablespoon oregano
2 (4 ounce) cans diced green chiles
1 (10 ounce) package corn tortillas, each tortilla cut into eighths

Preheat oven to 350. In a saucepan, combine the soup, milk, and the cheese (reserving some cheese for topping the casserole). Once the cheese is melted, stir in the green chiles.
In a skillet, brown the beef with the onions. Add in the salt, garlic and oregano.
In a well greased 9x13 casserole dish, layer half of the tortilla strips. Spread 1/2 of the beef mixture on top, followed by 1/2 of the cheese mixture. Repeat layers. Sprinkle reserved cheese on top.
Bake in a preheated oven until heated through and cheese is melted, about 30 minutes.

What I have to say- I used half cream of mushroom soup and half cream of chicken soup and I think it added some depth. I also used whole wheat tortillas.

santa fe chicken

With so much leftover food from last night's Cinco de Mayo feast I thought I should continue the theme for tonight. I love the jalapenos in this dish. Spicy and yummy! This recipe is dedicated to my sister who is moving from Santa Fe in a couple weeks.

santa fe chicken (my friend Annie)
1/2 tablespoon olive oil
1 pound chicken breasts
1 can cream of chicken
1 can diced jalapenos
1/2 cup sour cream (I used light)
1 can sliced olives, divided
4 green onions, chopped and divided
baked tortilla chips (I used Doritos the last time I made this)
8 ounces Monterrey Jack cheese

Brown chicken in olive oil for 15 minutes (this time I thawed some shredded chicken and used it). Shred chicken; reserve chicken broth. Combine soup, sour cream, broth, jalapenos, 1/2 can olives, and 1/2 onions. Add chicken. Layer tortilla chips, chicken mixture and cheese. Top with remaining olives and onions. Bake for 25 minutes at 350.

What I have to say- even more delicious with a dollop of guacamole dip on top!

south of the border lasagna

This recipe reminds me of my friend Erin R. because I served this for dinner the last time I saw her and her family before they moved away. This recipe is a keeper.

south of the border lasagna (cookbook: The Junior League Centennial Cookbook)
2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
2 tablespoons chili powder
3 cups tomato sauce
1 teaspoon sugar
1 tablespoon salt
1/2 cup sliced black olives
1 (4 ounce) can chopped green chiles
12 corn tortillas or lasagna noodles
2 cups small curd cottage cheese
8 ounces Monterrey Jack cheese, grated
1 cup grated Cheddar cheese
toppings: chopped scallions, sour cream, sliced black olives

In a large heavy skillet, brown the meat over medium high heat, stirring to break up lumps. Add onion and garlic and cook until onion is translucent. Add the chili powder and mix well. Add the tomato sauce, sugar, salt, olives and chiles. Simmer uncovered for 15 minutes.
Heat the oven to 350. Place 1/3 of the meat mixture in a 13x9 baking dish. Top with a lyer of half the Monterrey Jack cheese. Spoon on half of the cottage cheese and cover with half of the tortillas. Repeat the process, ending with the meat sauce on top. Cover with grated Cheddar cheese and bake for 30 minutes until bubbly.
Allow the lasagna to stand at room temperature for 15 minutes before cutting into squares. Place the toppings in small bowls and let guests serve themselves.

chicken tortilla casserole

This recipe was by far my favorite everyday recipe when I was growing up (I think I'm still growing up). When I knew this casserole was for dinner I couldn't wait! As a grown-up, when my mom would visit me after the birth of each child, she would always make this for our family. This is comfort food at it's best!

chicken tortilla casserole (my mom)
4 whole chicken breasts, cooked and shredded
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
1 onion, grated
1 can green chiles
1 cup sour cream (this is something I always add but isn't in the original recipe)
1 pound grated cheddar cheese

Cut tortilla strips. Mix soups, milk, onion, chiles and sour cream. Butter a shallow 9x12x2 baking dish. Pour half cup of broth into bottom of dish. Arrange in layers: 1/2 tortilla strips, 1/2 chicken pieces, 1/2 sauce, 1/2 cheese. Repeat layers. Refrigerate 8 hours or more. Bake at 300 degrees for 1 1/2 hours.

What I have to say- My mom always cooked her chicken in a pressure cooker but I cooked my chicken breasts in a slow cooker over night on low with 1/2 cup of chicken broth. It is always very tender. Assemble the casserole in the morning then bake it for dinner!

layered chicken and black bean enchilada casserole

My neighbor friend Laura made this recipe tonight for our meal swap. Dinner was terrific!   Laura served this casserole with rice and absolutely delicious, soft and smooth Irresistible Peanut Butter Chip Brownies. If you're a brownie lover, you've got to try them.

Note:  I have made this recipe over and over again.

layered chicken and black bean enchilada casserole (Laura found it at allrecipes.com)
2 cups diced chicken breast meat
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream

Preheat the oven to 375 degrees F.
Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans and green chile peppers.
Spread half of the enchilada sauce over the bottom of an 11x7-inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
Bake for 30 minutes in a preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

beef and sausage lasagna

Last night we had a delicious lasagna thanks to our neighbor friend meal swap. When I asked for the recipe I asked the chef to be sure to tell me the exact brand of the sauce and everything. I should have known better- there was no brand. It’s all homemade! I love that. I ate until I was stuffed and disappointed that I was too full for more.

beef and sausage lasagna (my neighbor friend Melissa)
2 tablespoons vegetable oil
1 pound lean ground beef
1 pound sausage, cut into 1/4 inch slices (Melissa uses Italian bulk, sweet or hot)
1 cup chopped onion
6 cloves garlic, crushed
2 (28 ounce) cans crushed tomatoes
1 (12 ounce) can tomato paste
1 cup chopped fresh Italian flat leaf parsley
4 teaspoons granulated sugar
2 teaspoons crushed dried oregano
1 teaspoon crushed dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
1 (16 ounce) container cottage cheese (Melissa used fat free)
1 (16 ounce) container ricotta cheese (Melissa used part skim)
2 cups freshly grated parmesan cheese
2 large eggs, lightly beaten
2 cups shredded mozzarella cheese

Heat oil in a large saucepan or a 4.5 quart pot over medium high heat (this makes a lot of sauce, you will want large!) Add ground beef, sausage, onion and garlic. Cook stirring occasionally until meat is browned and onion is translucent; drain. Add tomatoes, tomato paste, parsley, sugar, oregano, basil, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
Meanwhile prepare lasagna noodles according to package directions. Rinse with cold water and drain
Stir together cottage cheese, ricotta cheese, parmesan cheese and eggs in a medium bowl; set aside.
Preheat oven to 350 deg F. Grease a 13x9x2 inch baking pan.
When sauce is ready, make three equal layers of lasagna noodles, cheese mixture then meat sauce.
Bake for 30 minutes or until bubbly and browned, Top with mozzerella cheese and bake until cheese is melted, about 12 minutes. Let stand for 15 minutes before cutting.