Category: Casserole

Unbelievable Macaroni and Cheese Meatloaf

Looking for a creative spin on this all-American meal? This Unbelievable Macaroni and Cheese Meatloaf combines two comfort food favorites.

Macaroni-and-Cheese-Meatloa

It’s a winner at any dinner table. This is a great dish!

The flavors of this meatloaf are spot-on and no one will add any ketchup to it. I know I will be asked to make this again and again!

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Unbelievable Macaroni and Cheese Meatloaf
Ingredients
  • 4 ounces cooked macaroni
  • 1 lb ground chuck
  • 1/2 cup fine soft bread crumbs
  • 1/2 cup skim milk
  • 2 eggs slightly beaten
  • 1/2 cup onion chopped
  • 2 tablespoons green peppers chopped
  • 1/2 cup reduced-fat cheddar cheese grated
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
  1. Cook the macaroni according to directions on package.
  2. Mix together the pasta, hamburger, bread crumbs, milk, eggs, onion, green pepper, cheese, salt and pepper. Shape into loaf.
  3. Bake at 350 degrees F for 1 hour.

Enjoy!

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Recipe based on one by smellyvegetarian
Photo by anniesnomsblog

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Frying Pan Goulash

Frying Pan Goulash is comfort food in a few easy steps. This is a terrific family-pleasing recipe. It’s so easy to make and really tasty. Kiddies love this stuff.

Frying Pan Goulash

Grownups too for that matter. It is a keeper.

Perfect weeknight meal for Mom’s on a busy schedule. Delicious and a favorite for a winter’s night or on the grill in summer.

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Frying Pan Goulash
Ingredients
  • 1 8 ounce bag of elbow pasta, boiled and drained
  • 1 lb good quality ground beef
  • 1 large onion chopped
  • 1 8 ounce jar Cheese Whiz (or smaller)
  • 1 8 ounce can diced tomatoes
  • V8 vegetable juice to get desired consistency
  • paprika
  • salt and pepper optional
Instructions
  1. Saute the beef and onions in large frying pan, drain well.
  2. Add the cheese whiz and stir to creamy consistency. Add the canned tomatoes and V8 juice.
  3. Season with the paprika, salt and pepper.
  4. Allow to cook down a bit without a cover.

Enjoy!

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Recipe based on one by Stella Mae
Photo by *Parsley*

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Ground Beef Fried Rice

This Ground Beef Fried Rice has been a long time favorite at my house! It’s really something different to do with ground beef and a great way to use leftover rice.

Ground Beef Fried Rice

You will love this! Make it once and you will make it again and again.

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Ground Beef Fried Rice
Ingredients
  • 1 lb ground beef
  • 5 -6 large garlic cloves chopped
  • 1/4 teaspoon ginger powder or 1 teaspoon minced fresh ginger
  • 2 tablespoons oil
  • 1 red bell pepper cut into about 1/2-inch pieces
  • 1 1/2 cups small broccoli florets
  • 3 cups cold cooked white rice
  • 3 -4 tablespoons soy sauce
  • 2 teaspoons dark sesame oil
  • 4 green onions chopped
  • salt and pepper optional
Instructions
  1. In a wok or a large skillet brown the ground beef with garlic and ginger over medium heat (about 10 minutes) breaking up into small pieces; drain the fat, then transfer to a bowl.
  2. Heat 2 tablespoons oil in the same skillet over medium-high eat until hot.
  3. Add in bell pepper and pea pods; cook for 3 minutes or until bell pepper is crisp-tender, stirring occasionally.
  4. Stir in the cold cooked rice, soy sauce and sesame oil.
  5. Return the cooked ground beef back to the skillet; toss to combine and heat though, then stir in the chopped green onions.
  6. Season with salt and pepper and more soy sauce if desired.

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Recipe based on one by Kittencal
Photo by Pam-I-Am

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A Delicious Twist On Smothered Cabbage

This is really a great cabbage dish. It’s a twist on traditional fried or smothered cabbage. I’m not a spicy food person but the amount of heat from the cayenne was “just right” for me.

Smothered-Cabbage

Full of down home flavor. Easy to make and uses ingredients I usually have on hand. Excellent!

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A Delicious Twist On Smothered Cabbage
Ingredients
  • 1 lb smoked sausage cut into small pieces
  • 1 onion large (diced)
  • 1 head cabbage medium size (chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
Instructions
  1. In a large saucepan, brown the sausage over medium heat. Add the onion and saute for 3 minutes. Add the cabbage and cover.
  2. Cook about 50 minutes, stirring occasionally. Uncover and add the seasonings, cook 5 minutes more.
  3. Serve as a main dish over rice or as a side with some cornbread, of course.

Enjoy!

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Recipe based on one by Mommy Diva
Photo by *Parsley*

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Hamburger Noodle Bake – Delicious & Inexpensive

This Hamburger Noodle Bake is an easy to make dish and is a great alternative to lasagna. It goes together really quickly but tastes like it took hours!!!

 

It sends a wonderful aroma throughout the entire house.

A tasty and creamy product but the cheese does not overwhelm. Just the right amount of garlic. Very good!

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Hamburger Noodle Bake
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Hamburger Noodle Bake
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

This Hamburger Noodle Bake is not only easy to make it's also easy on the food budget!

Course: Main Course
Cuisine: American
Keyword: Hamburger Noodle Bake
Servings: 6
Calories: 345 kcal
Ingredients
  • 1 lb hamburger
  • 2 teaspoons minced onions
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 16 ounces tomato sauce
  • 3 ounces cream cheese
  • 8 ounces sour cream
  • 3/4 cup shredded cheddar cheese
  • 1 8 ounce package noodles, cooked and drained
Instructions
  1. Brown the hamburger, onions, and spices until cooked. Add the tomato sauce and simmer 15 minutes.
  2. Mix the cream cheese and sour cream together.
  3. In 2-quart casserole, put 1/3 noodles, 1/3 cream mix, 1/3 meat mix. Repeat twice. Sprinkle the cheddar on top.
  4. Bake at 350° for 20 minutes.

 

Enjoy!

Up Next: 

Ground Beef One-Pot Meal – Very Little Cleanup

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Recipe based on one by MizzNezz
Photo by Marg

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Paula Deen’s Chicken Alfredo With Crispy Bacon

Paula Deen’s Chicken Alfredo is an elegant dish and in this one, Paula adds a magic touch. One of the best ones I’ve ever had!

 

I love the addition of the bacon, onion, and garlic.

It’s really a simple dish to put together in spite of its elegance. Quick enough for a weeknight meal!

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Paula Deen’s Chicken Alfredo With Crispy Bacon Recipe

Paula Deen's Chicken Alfredo
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Paula Deen's Chicken Alfredo With Crispy Bacon
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

I love the addition of the bacon, onion and garlic.

Course: Main Course
Cuisine: American
Keyword: Paula Deen's Chicken Alfredo
Servings: 4
Calories: 375 kcal
Ingredients
  • 4 slices bacon
  • 1 3/4 lbs boneless skinless chicken breasts about 3
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons chicken broth
  • 3/4 cup onion chopped
  • 5 garlic cloves minced
  • 2 cups heavy whipping cream add more if you want it extra creamy
  • 1 1/2 cups parmesan cheese shredded
  • 3 tablespoons parsley freshly chopped
  • 16 ounces fettuccine pasta cooked and kept warm
  • 1/4 cup water reserved water from boiling pasta
Instructions
  1. Heat a large skillet over medium heat. Add the bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
  2. Sprinkle the chicken with salt and pepper. Brown the chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
  3. Add the onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add the shredded chicken to the skillet, and stir in the cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
  4. Tossed cooked fettuccini with the chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

Enjoy!

Up Next:

Fried Corn Paula Deen Style

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Recipe based on one by diner524
Photo by anniesnomsblog

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Paula’s Mexican Rice – Very easy To Make

Paula’s Mexican Rice is a really easy to prepare side dish. It’s a meatless rice dish and that’s the reason I like to serve it alongside Super Tasty Lite Mexican Chicken Casserole.

 

It is very good and fairly spicy but not overly so.

A link to the Mexican Chicken Casserole is at the bottom of this recipe!

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Paula's Mexican Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A very easy to prepare side dish for your Mexican dinner night.

Course: Side Dish
Cuisine: Mexican
Keyword: Paula's Mexican Rice
Servings: 4
Calories: 365 kcal
Ingredients
  • 1 teaspoon butter
  • 1 medium onion
  • 1/4 cup celery
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 3/4 cup dry rice
  • 1 10 ounce can hot Rotel Tomatoes
  • 2 teaspoons sugar
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup cheese
Instructions

  1. Sauté onion, butter, celery.

  2. Add all other ingredients (except cheese); bring to boil, reduce, cover, and cook until liquid is absorbed about 20 minutes.

  3. Transfer to serving dish and add cheese.

 

Enjoy Paula’s Mexican Rice!

Up Next: 

Lite Mexican Chicken Casserole – Super Tasty

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Recipe Based on one by paula giles
Photo by Marsha D.

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Lite Mexican Chicken Casserole – Super Tasty

This Lite Mexican Chicken Casserole is one of my most requested “chicken stuff” recipes. Most of my friends don’t even know that it’s a light version.

 

I usually serve with a mixed green salad and a meatless version of Mexican rice. This is great leftover cold or hot!

A link to the Mexican Rice recipe is at the bottom of this recipe.

This is amazing, it totally rocks! Cheese, spice, and crunch, what more can you ask for? A super tasty dish that I will make many more times.

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Lite Mexican Chicken Casserole
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Super Tasty Lite Mexican Chicken Casserole
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Really easy to make and tastes great!

Course: Main Course
Cuisine: Mexican
Keyword: Lite Chicken Chicken Casserole
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 cup reduced-sodium fat-free chicken broth
  • 2 4 1/2 ounce cans canned diced green chiles, divided
  • 1 3/4 pounds boneless skinless chicken breasts
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup evaporated skim milk
  • 1 cup shredded monterey jack cheese
  • 1/4 cup tub-style light cream cheese
  • 1 10 ounce can enchilada sauce
  • 12 6 inch corn tortillas
  • 1/4 cup shredded extra-sharp reduced-fat cheddar cheese
  • 1 ounce tortilla chips crushed
  • cooking spray
Instructions
  1. Preheat oven to 350 degrees.

  2. Bring the broth and 1 can of chiles to a boil in a large skillet. Add the chicken, reduce the heat and simmer for about 15 minutes or until chicken is done turning once. Remove the chicken to a plate and reserve the cooking liquid for later. Allow chicken to cool and shred meat.

  3. Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add the reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack, and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.

  4. Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.

  5. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand for at least 10 minutes before serving.

 

Enjoy!

Up Next:

Chicken Spaghetti Casserole

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Recipe based on one by ~*Sue*~Chef
Photo by ~Leslie~

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Balsamic Glazed Chicken and Veggies

I have made this balsamic glazed chicken and veggies meal a couple of times, and it is quite tasty. I love the flavor of the sauce.

 

I also love that there is asparagus in it. Asparagus is one of my favorite veggies.

I have also tried this recipe with green beans and carrots and it’s pretty good too. I tend to prefer it with the asparagus, but this is a completely customizable recipe.

Put in what you like. Don’t put in what you don’t like. This delicious meal is ready in less than 45 minutes!

Delicious, simple, and healthy! You can’t beat it.

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Balsamic Glazed Chicken and Veggies
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Balsamic Glazed Chicken and Veggies
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Balsamic Glazed Chicken and Veggies is quick to prepare and delicious!

Course: Main Course
Cuisine: American
Keyword: Balsamic Glazed Chicken and Veggies
Servings: 6
Calories: 385 kcal
Ingredients
  • 1/4 cup + 2 Tbsp Italian salad dressing
  • 3 Tbsp balsamic vinegar
  • 1 1/2 Tbsp honey
  • 1/8 tsp crushed red pepper flakes more or less to taste
  • 1 1/4 lbs chicken breast tenderloins
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 lb fresh asparagus trimmed of tough ends, chopped into 2-inch pieces
  • 1 1/2 cups matchstick carrots
  • 1 cup grape tomatoes halved
Instructions
  1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 – 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes).
  3. Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet.
  4. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp-tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
  5. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.
  6. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to the pan and toss to coat).

 

Enjoy Balsamic Glazed Chicken and Veggies!

Up Next:

Sweet and Sour Chicken Recipe

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Cheesy Beef Taco Skillet – Easy, Quick and Tasty

I really like recipes that are short, simple, easy, quick, and most of all tasty! This Cheesy Beef Taco Skillet is definitely a good one!

 

I figured I’d just throw this together for a quick dinner thinking it’d be just alright, but it was excellent!

Such a simple recipe. I really enjoyed the texture of the cooked tortilla. It tastes like a tamale pie, which I am a big fan of.

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Cheesy Beef Taco Skillet
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Cheesy Beef Taco Skillet
Prep Time
10 mins
Cook Time
15 mins
 

This Cheesy Beef Taco Skillet has it all. It's quick, easy and best of all tastes great!

Course: Main Course
Cuisine: Mexican
Keyword: Cheesy Beef Taco Skillet
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 lb ground beef
  • 1 cup shredded cheddar cheese
  • 8 6 inch corn tortillas cut into 1-inch pieces
  • 1/2 cup water
  • 1 10 1/2 oz can tomato soup
  • 1 cup chunky salsa
Instructions
  1. Brown the ground beef in a skillet and drain the fat.
  2. Add in the soup, salsa, water, tortillas, and half of the cheese. Heat to a boil.
  3. Cover and let cook for 5 minutes or until hot.
  4. Add the remaining cheese right before serving!

 

Enjoy!

Up Next:

Low Carb Taco Shells – Quick and Easy

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Recipe based on one by Ocean~Ivy
Photo by Swirling F.

 

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