Category Archives: Casseroles
I know.. I know. You LOVE fresh asparagus, and I do, too! However, if there is no fresh asparagus to be found and you are craving the stuff, then canned will do in a pinch. My Mom was not known to prepare anything “green” when it came to vegetables. Growing up in the 50’s, I don’t think I ever tasted a good green bean, fresh asparagus, spinach, broccoli or brussel sprout until I was well past the age of 30. Don’t get me wrong. We had plenty of good food to eat in our home, but the green stuff wasn’t one of them..EXCEPT for Holidays and Mom would break down and make this…
1 or 2 cans of Asparagus (preferably tips), drained
1 can Cream of Mushroom Soup
3/4 Sleeve of Ritz Crackers, crushed
2 to 3 hard boiled eggs
Shredded Cheese, optional
In a 2 qt covered casserole dish, begin layering ingredients with the asparagus first, then soup, then sliced egg, then layer of crushed crackers, ending with the crackers last. Spread a layer of shredded cheese over the mixture and bake in a 350 degree oven for around 30 to 35 minutes until hot and bubbly.
**TESTED AND APPROVED BY BOYD STREET KITCHEN
Note: Other ideas to use canned asparagus would be to add to a fresh salad or drizzle with olive oil, Italian bread crumbs and Parmesan Cheese and bake til hot and bubbly.
I have made this Chicken and Dumpling Casserole many times and it always tastes like I have spent hours and hours to prepare. This is not the bisquick recipe which you see so often, but rather the dumplings are made with flour and milk and taste like the real thing! It is so delicious and your family will eat every morsel.
3-4 cups of cooked chicken ( I use a Rotisserie Chicken and don’t measure..it is approximately 3-4 cups)
Sprinkling of Sage
1/4 cup (1/2 stick) of unsalted butter
1 cup of self-rising flour (if you use AP Flour, add 1 1/4 t of baking powder and 1/8 t salt)*
1 cup of milk
2 cups of chicken stock/broth (low sodium is best)
1 can of Campbell’s original condensed cream of chicken soup
Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. Sprinkle a litte sage on top. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.
Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. All ovens vary. Let casserole rest before serving.
*I have made this recipe numerous times with All Purpose flour and never added baking soda or additional salt.
**This recipe has been prepared and is recommended by BOYD STREET KITCHEN.
Adapted from recipe by DeepSouthDish.com
My friend just posted this recipe to Pinterest and I knew I had to post this to my recipe collection. The reviews are amazing! Cannot wait to make this MILLION DOLLAR SPAGHETTI compliments of Being Grown Up. (Hint: it has cream cheese, sour cream and cottage cheese!) Since this is a one dish meal, I call this a casserole!
Million Dollar Spaghetti Casserole
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
8 oz. of Noodles
Bag of Sharp Cheddar Cheese
Preheat oven to 350. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to th0roughly mixed together. Set aside. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter.
Now pour the red sauce and meat on top and spread.
Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.
YUM… ENJOY! 🙂
Cheesy Cornbread Casserole from Kraft
What You Need1lb. lean ground beef1onion, chopped1jalapeño pepper, seeded, finely chopped1can (15 oz.) enchilada sauce1can (15 oz.) black beans, drained1tsp. garlic powder1tsp. ground cumin1pkg. (8.5 oz.) corn muffin mix1pkg. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
HEAT oven to 350ºF.
BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13×9-inch baking dish.
PREPARE muffin batter as directed on package; stir in cheese. (or can put cheese under cornbread layer) Spread over meat mixture.
BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.
Kraft Kitchens TipsServing SuggestionServe with your favorite steamed vegetable to round out the meal.Make AheadPrepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.Special ExtraBump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.
10 servingsOne Comment I Liked:“We absolutely loved this meal. If you’re planning to serve this to a family of four, then I say double up the ingredients. But this was just fine for my family of 3. I used a 2qt casserole dish, used a can of green chilies instead of jalapeños, didn’t use the whole can of black beans, and seasoned my meat with Lawry’s & black pepper along with the cumin and garlic. I used Marie Calendar Honey Butter cornbread mix (but didn’t use all of the batter) which provided a nice contrast to the spicy meat mixture, and I added chives to my cornbread mix. Making this again real soon…”Note: Some said it came out a little soupy but got thicker as it stood. It’s suppose to be chili!