Category: Casserole

Paula Deen’s Broccoli Casserole is almost fail-proof. It’s very easy to make and is a great accompaniment to almost any main dish.

There are people that love broccoli and there are people that hate it. Not many are in between. I think most broccoli haters would switch sides if they could have this casserole just one time.

Paula can’t be wrong!!!

I’m a broccoli lover and thanks to Paula I now have another way to enjoy it. It’s very creamy and so good that you want to go back for more (and more!).

I really think this recipe is a prize.

How To Make Paula Deen’s Broccoli Casserole

This broccoli casserole is extremely easy to make with frozen broccoli. You can, of course, use fresh broccoli. It makes no difference in the recipe.

Once you have your ingredients assembled just mix them up in a mixing bowl and dump into the baking dish.

Top it off with the crushed crackers and the melted butter and bake for 35 minutes.

Sometimes I like to add a little cheddar cheese to the top!

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Paula Deen's Broccoli Casserole

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

I really think this recipe is a prize.

Course: Side Dish

Cuisine: American

Keyword: Paula Deen's Broccoli Casserole

Servings: 6

Calories: 225 kcal

Ingredients

• 2 10 ounce packages frozen chopped broccoli, cooked and drained
• 1 cup mayonnaise
• 1 cup sharp cheddar cheese grated
• 1 10 3/4 oz can condensed cream of mushroom soup
• 2 eggs light beaten
• 2 cups crackers crushed
• 2 tablespoons butter melted

Instructions

1. Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.
2. In a large bowl, combine the broccoli, mayonnaise, cheese, soup and eggs. Mix well. Place the mixture in the pan.
3. Top with crushed crackers and pour the melted butter evenly over the crackers.
4. Bake for 35 minutes or until set and browned.

Tips and Tidbits About Broccoli Casserole

This broccoli casserole comes together really quickly. However, if you’re really in a time crunch you can do some make-ahead.

All you need to do is make up the dish and place it in the casserole. Don’t add the crackers and melted butter. Cover with plastic wrap and refrigerate for up to two days.

When you’re ready to bake just add the cracker crumbs and the melted butter and place in the preheated oven.

You might need to add an additional few minutes baking time because it will be cold coming out of the fridge.

Leftovers have never been a problem at my house because there’s usually not any. If you happen to have some, however, they should be good for a few days covered in the fridge.

I hope you will give Paula Deen’s Broccoli Casserole a try!

Up Next:

Paula Deen’s Mac and Cheese

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Recipe based on one by mary winecoff
Photo by Annacia

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This is it! This is the green bean casserole from Campbell’s kitchen created in the mid-1950s. This is the classic dish for the holidays!

This traditional classic features green beans and Campbell’s® Cream of Mushroom Soup topped with savory, crunchy French fried onions.

It’s comfort food in the truest sense.

It’s those little French-fried onions dude. Why are they so gross out of the can but once they’re on the casserole, POW!

This has always been on my Thanksgiving table since my Mom first made it way back when.

I am so glad to share the recipe here. Enjoy!

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Campbell's Green Bean Casserole

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

This is the classic Green Bean Casserole

Course: Side Dish

Cuisine: American

Keyword: Campbell's Green Bean Casserole

Servings: 6

Calories: 245 kcal

Ingredients

• 1 10 3/4 oz can Campbell's Cream of Mushroom Soup
• 1/2 cup milk
• 1 teaspoon soy sauce
• 1 dash ground black pepper
• 4 cups cut green beans cooked
• 1 1/3 cup French's French fried onions

Instructions

1. Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. Casserole.
2. Bake at 350°F for 25 minutes or until hot.
3. Stir. Sprinkle with remaining onions. Bake 5 minutes.

Enjoy!

Up Next:

Southern Fried Cabbage – I Remember Grandma’s

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Photo by Caroline Cooks

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What a great surprise for the kiddies at Halloween time. Actually it’s a very good mac and cheese recipe. Especially considering how easy it is to make. The decoration doesn’t take much time either. Kiddies will want seconds!

Give the recipe a try and you’ll probably use the idea every Halloween plus make the dish without the decoration all throughout the year!

>>CLICK HERE for the recipe<<

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With this Easy Peasy Potato Kielbasa Skillet recipe in your file, you’ll have a very quick and easy and yet a hearty and tasty supper.

Do you ever get home late and wonder what in the world to have for dinner? Well not anymore!

This is a real family pleaser. A great blend of flavors and seasonings.

Every member of your family will thank you. It’s that good!!  Give it a try.

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Potato Kielbasa Skillet

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

A quick and easy dinner recipe for the family.

Course: Main Course

Cuisine: American

Keyword: Potato Kielbasa Skillet

Servings: 6

Calories: 325 kcal

Ingredients

• 5 large potatoes cut in bite-sized chunks
• 1 lb kielbasa sliced
• 1 cup chopped onion
• 1 cup chopped green pepper
• 2 tablespoons vegetable oil
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup chicken stock or water
• 1 1/4 cups shredded cheddar cheese

Instructions

1. In a dutch oven, brown the potatoes, kielbasa, onion, and peppers in oil. Add the seasonings and chicken stock or water. Bring to a boil.

2. Cover tightly and cook for 20 minutes on low, stirring occasionally. Uncover and continue cooking until the liquid has almost completely evaporated.

3. Add the cheddar cheese to the top and cook until the cheese has melted.

Enjoy!

Up Next:

Best Ham Salad Sandwich – Paula Deen’s Recipe

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Recipe based on one By MizzNezz
Photo by Yogiclarebear

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I fell in love with fried rice on my two year stint in Japan with the U.S. Air Force. Unfortunately I’ve never been able to make it at home very well. That is until I came across this very easy fried rice recipe. When I say “easy”, I mean EASY.

The big secret is that you must use leftover rice!

The recipe lends itself to other leftovers too. That makes it family friendly in my book. Disguising leftovers to look like something else. Fried rice is perfect for that.

Serve Nice ‘N Easy Egg Rolls with it and you’ve got a complete oriental meal.

Pass extra soy sauce and be sure to have mustard sauce for the egg rolls!

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Easy Fried Rice

Ingredients

• 3 cups cold leftover cooked rice
• 1/2-1 cup oleo
• 1 medium onion chopped
• 2 stalks celery chopped
• 2 carrots diced
• 1 cup frozen peas
• 3 eggs beaten
• 1/4-1/2 cup soy sauce to taste
• pepper

Instructions

1. Melt oleo in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes.
2. Add peas and cook one minute more until peas are thawed. Push veggies to one side of skillet.
3. Scramble eggs in empty side of skillet after the oleo spreads from veggies. Mix eggs into veggies and season with pepper. Add soy sauce.
4. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.
5. Fry until steamy hot stirring often.

Serve with Nice ‘N Easy Egg Rolls!

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Nice ‘N Easy Egg Rolls

Roasted Asparagus

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Recipe based on one by Mona
Photo by Delicious as it Looks

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In the mood for Italian? This Chicken Spinach Pasta Bake is an easy one-dish pasta dinner that’s a snap to pull together thanks to precooked chicken and frozen spinach.

Canned tomatoes compliment the spinach well and the cream cheese adds the perfect creamy touch.

Easy, flavorful family food. Great for weeknight meals as it’s so simple to throw together and pop in the oven and forget about it!

Comes out bubbly and golden, and it will disappear within minutes!

Give the recipe a try. It’s a great way to use up leftover chicken!

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Chicken Spinach Pasta Bake

Prep Time

30 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 40 mins

 

Easy, flavorful family food. Great for weeknight meals

Course: Main Course

Cuisine: American

Keyword: Chicken Spinach Pasta Bake

Servings: 6

Calories: 325 kcal

Ingredients

• 8 ounces uncooked rigatoni pasta
• 1 tablespoon olive oil
• 1 cup finely chopped onion about 1 medium
• 1 10 ounce package frozen chopped spinach, thawed
• 3 cups cubed cooked chicken breasts
• 1 14 1/2 ounce can Italian-style diced tomatoes, undrained
• 1 8 ounce container chive & onion cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on the bottom of an 11x7" baking dish; add the onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
3. Drain the thawed spinach well, pressing between layers of paper towls.
4. Stir the rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
5. Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Enjoy!

Up Next:

Teriyaki Ranch Baked Chicken

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Recipe adapted from one by KathyP53
Photo by anniesnomsblog

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This is a very good potato dish that is loaded with flavor. The taste of the sour cream and the cheddar cheese really comes through. The best part is, if there are any leftovers, they make a great breakfast side dish the morning after.

On top of being rich and flavorful this dish is very easy to put together. Just the kind of side dish I like.

Maybe this isn’t the healthiest dish in the world but comfort food seldom is. It’s perfect for cold rainy nights!

Sour Cream ‘N Cheddar Potato Casserole

Ingredients

10 cups shredded hash browns
1/4 cup butter or 1/4 cup margarine
1 (10 ounce) can cream of chicken soup (or cream of anything soup)
12 ounces sour cream
1/2 cup milk, I always use skim
1/2 cup chopped green onion
2 cups grated cheddar cheese
salt and pepper

Directions

Preheat oven to 375 degrees.

Melt 1/4 cup butter or margarine and pour into a 9X13 inch baking dish, then add 5 cups of the shredded hash brown potatoes, no need to thaw.

In a separate bowl, mix soup (in a pinch, I’ve used cream of celery and cream of mushroom and it turned out fine), sour cream, milk, and green onions, then pour 1/2 of this mixture over the hash browns. Spread the mixture around over the hashbrowns evenly using a spatula. Salt and pepper to taste.

Sprinkle one cup grated cheese on top.

Add the remainder of the hash brown potatoes and pour the remaining soup mixture on top, again, spread out evenly using a spatula. Salt and pepper to taste.

Sprinkle remaining cheese on top.

Bake for 55 minutes.

**If at the end of the 55 minutes baking time the top hasn’t browned to your liking, set the oven to broil and it will quickly brown the top of the cheese to a crispy golden brown.

When done, let set up for 5-10 minutes before cutting into servings.

More recipes you might enjoy.

Fannie Farmer’s Scalloped Potatoes

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Recipe adapted from one by Northern Cook
Photo by Shatzie2

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