Category: Casserole

Tex Mex Rice Casserole

With this Tex Mex Rice Casserole you can feed six hungry people with just a pound of ground beef, a cup of rice, a jar of salsa and a can of corn. Now that’s frugal!

Tex Mex Rice Casserole
You’re not just filling bellies either. This is delicious food with a Tex/Mex flair. It’s seasoned with chili powder and topped with creamy cheddar cheese!

Choose mild, medium or hot salsa. I use the hot and add an additional diced jalapeno pepper because I’m a heat lover.

You don’t need to buy hamburger helper with this delicious recipe. Quick, easy and delicious.

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Tex Mex Rice Casserole Recipe

Tex Mex Rice Casserole

Ingredients

1 lb ground beef
1 cup long grain rice
2 cups water
1 (16 ounce) jar salsa
1 (11 ounce) can mexicorn
1 teaspoon chili powder
1/2 teaspoon salt
1 cup cheddar cheese, shredded

Directions

Place the 2 cups of water and long grain rice in a medium sauce pan and bring to a boil. Reduce heat to a simmer, place a lid on, set timer for 20 minutes and cook rice until done.

Preheat oven to 350°F.

In a skillet, brown the ground beef and drain off any excess fat. Place in a large mixing bowl.

Add the jar of salsa to the ground beef. Also add the chili powder, Mexicorn, rice and salt. Mix with a wooden spoon until combined well.

Spray a 2 quart casserole dish. Put rice mixture into dish. Cover with a lid or foil and bake in preheated oven for 30 minutes.

After 30 minutes, take off the lid/foil, add the shredded cheddar cheese evenly over the top and bake for an additional 5 minutes.

Remove from the oven, serve and enjoy!

More recipes you might like.

Low Carb Tex/Mex Baked Chicken
Mexican Stuffed Shells
Crock Pot Beef Fajitas

Recipe adapted from one by Pam-I-Am
Photo by Pam-I-Am

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Meatless Lasagna – Easy Peasy & Delicious

Meatless Lasagna? Absolutely! I’ve eaten lasagna in a lot of restaurants and many friends houses. I have yet to have one that I like as well as this one.

The recipe uses no-boil lasagna noodles so that eliminates one step that’s in most lasagna recipes.

Nice to know you can throw a lasagna together in less than an hour!

It’s just as good the next day as leftovers. If you’re adventurous make a lasagna sandwich with some crusty bread!

Great idea for a dinner party – everybody loves lasagna! Served with a light salad and garlic Parmesan breadsticks it’s a real man (or kid) pleaser!

Give Meatless Lasagna recipe a try. I don’t really think there’s a way to mess it up unless you burn it!

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Meatless Lasagna
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Easy Peasy Meatless Lasagna

A really easy lasagna that's meatless. Plus it's very easy to make with no-boil noodles.

Course: Main Course
Cuisine: Italian
Keyword: Meatless Lasagna
Servings: 4
Calories: 395 kcal
Ingredients
  • 9 No boil lasagna noodles
  • 1 26 oz jar spaghetti sauce
  • 8 ounces cottage cheese
  • 1 egg
  • 3/4 cup Parmesan cheese
  • 3 cups mozzarella cheese grated
Instructions
  1. Spray a 13x9 pan with non-stick cooking spray. Spoon in a little of the sauce and cover the bottom of the pan.
  2. Place 3 lasagna noodles on top of the sauce.
  3. Mix cottage cheese, egg, and Parmesan cheese in a bowl. Spread 1/3 of this over noodles.
  4. Add 1/3 of the sauce and sprinkle with 1 cup mozzarella.
  5. Now, add 3 more noodles, 1/3 more cottage cheese mixture, 1/3 more sauce. Add 1 cup more mozzarella cheese.
  6. One more time, do the layers.
  7. Bake in 350°F oven for about 1 hour. The top should be light brown and bubbly.

Enjoy!

Up Next:

Cheesy Penne Pasta and Smoked Sausage Casserole

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Adapted from a recipe by MizzNezz
Photo by French Tart

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Fannie Farmer’s Scalloped Potatoes

This is Fannie Farmer’s Scalloped Potatoes recipe from her cookbook that I just recently found and tried. This dish is really simple to make.

 

This is a very old recipe…… meaning I am very old and my Grandmother made scalloped Potatoes this way.

Very easy and a good dish to start beginning cooks on!

My mother made her scalloped potatoes this way also, except she would layer thinly sliced onions and sliced Spam to her layers.

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Fannie Farmer’s Scalloped Potatoes Recipe

Fannie Farmer's Scalloped Potatoes
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Fannie Farmer's Scalloped Potatoes
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

Delicious scalloped potatoes and so easy to make.

Course: Side Dish
Cuisine: American
Keyword: Fannie Farmer's Scalloped Potatoes
Servings: 6
Calories: 265 kcal
Ingredients
  • 4 medium potatoes peeled and sliced 1/4 inch thick
  • salt
  • fresh ground pepper
  • 3 tablespoons flour
  • 4 tablespoons butter
  • 1 1/2 cups milk
Instructions
  1. Preheat oven to 350 degrees F (180 C).
  2. Butter a 1 1/2 quart casserole.
  3. Cover the bottom of the casserole with a single layer of potatoes. Sprinkle generously with salt, pepper, flour and a few dots of butter.
  4. Repeat until all of the potato slices are used.
  5. Pour milk over the potato slices until the top is almost covered. Dot with the remaining butter.
  6. Bake for 1 hour or until the potatoes are soft.

 

Enjoy!

Up Next:

Cheesy Penne Pasta and Smoked Sausage Casserole

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Fannie Farmer’s Classic Baked Macaroni & Cheese

This Fannie Farmer’s Classic Baked Macaroni & Cheese recipe is from a 1946 edition of “Fannie Farmer’s Boston Cooking School Cookbook”.

Fannie Farmer's Classic Baked Macaroni & Cheese

It is a very creamy recipe and one of the best I have ever made. And I have made a lot. No changes need to be made to this recipe. Some of the old ones are the best.

This is one of them.

With time on it’s side – this recipe is hands down the best for traditional, homemade baked macaroni & cheese – comfort food.

Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!

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Fannie Farmer's Classic Baked Macaroni & Cheese Recipe
Ingredients
  • 1 8 ounce package macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 1 cup cream
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste
  • 2 cups cheddar cheese shredded good quality
  • 1/2 cup breadcrumbs buttered
Instructions
  1. Preheat oven to 400°F.
  2. Cook and drain macaroni according to package directions; set aside.
  3. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
  4. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes.
  5. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame.
  6. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs.
  7. Bake 20 minutes until the top is golden brown.

Tips & Tidbits

You can also freeze this recipe in zip-lock bags for later use – once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer.

I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Enjoy!

More recipes you might like.

Cheesy Ham and Broccoli bubble Up Bake
Slow Cooker Enchiladas
Nannies Squash Casserole

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Breakfast Strata – My Choice

This is My Choice Breakfast Strata! I have several recipes for breakfast casseroles that are among my favorites. If I could only have one this would be it.

 

One thing I really like about casseroles is their versatility.

With most, you can add ingredients and not throw off the recipe very much at all. I’ve used breakfast sausage in this instead of ham and bacon. Of course, it changes the flavor but it’s still super!

This recipe does require refrigeration overnight. Not a bad thing really.

Do all the prep work the night before and the next morning all you have to do is pop it in the oven and breakfast is done.

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Breakfast Strata
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My Choice Breakfast Strata
Prep Time
30 mins
Cook Time
1 hr 20 mins
Overnight Rest
8 mins
 

This Breakfast Strata is great for guests.

Course: Breakfast
Cuisine: American
Keyword: Breakfast Strata
Servings: 8
Calories: 345 kcal
Ingredients
  • 1 lb sliced bacon cut into 1/2 inch pieces
  • 2 cups chopped cooked ham
  • 1 small onion chopped
  • 8 -10 slices white bread cubed
  • 2 cups cubed cooked potatoes
  • 3 cups shredded cheddar cheese 12 oz
  • 8 eggs
  • 3 cups milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • salt and pepper
Instructions
  1. In a skillet, cook bacon until done. Remove bacon from skillet, leaving drippings in the pan. Add ham and onion to skillet. Cook and stir until onion is tender. Drain grease from ham and onion.
  2. In a bowl, combine bacon, ham, and onion.
  3. In a greased 13x9x2 baking dish, layer half the bread cubes, potatoes, and cheese, in that order. Top with all of the bacon mixture.
  4. Repeat another layer of bread, potatoes, and cheese.
  5. In a bowl, beat the eggs. Add milk, Worcestershire sauce, mustard, salt, and pepper to the eggs. Pour over all in the baking dish.
  6. Cover and refrigerate overnight.
  7. Remove from the refrigerator 30 minutes before baking.
  8. Bake, uncovered, at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.

Enjoy!

Up Next:

Bacon Biscuit Breakfast Bake

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Cheesy Penne Pasta and Smoked Sausage Casserole

This Cheesy Penne Pasta and Smoked Sausage Casserole will serve 8 people easily and as far as meat goes it only has 14 ounces of smoked sausage in it.

Cheesy Penne Pasta and Smoked Sausage Casserole

Main dish casseroles are a great way to stretch the ole food budget. Most often a casserole has a meat stretcher ingredient along with a binder and additional flavorings.

Delicious casserole!!!

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Cheesy Penne Pasta and Smoked Sausage Casserole
Ingredients
  • 2 cups penne pasta uncooked
  • 14 ounces smoked sausage cut into 1/4 inch slices
  • 1 1/2 cups milk
  • 1 10 3/4 ounce can cream of celery soup
  • 1 1/2 cups cheddar French-fried onions separated
  • 1/2 cup mozzarella cheese shredded, divided
  • 1/2 cup cheddar cheese shredded, divided
Instructions
  1. Cook pasta according to package directions.
  2. Meanwhile, brown sausage in a skillet and drain.
  3. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/4 cup of each cheese, and sausage.
  4. Drain pasta and stir into sausage mixture.
  5. Transfer to a greased 13 x 9 baking dish. Cover and bake at 375 degrees for 25-30 minutes or until bubbly.
  6. Sprinkle with remaining onions and cheese and bake, uncovered, 3-5 minutes longer or until cheese is melted.

More recipes you might like.

Chicken Cordon Bleu Casserole
Nannies Squash Casserole
Really Quick and Easy Redneck Casserole
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Easy Cabbage Casserole – Meat Stretcher Recipe

Easy Cabbage Casserole! Low Calorie and very inexpensive to make! One pound of ground beef is stretched with cabbage, onion, and rice to serve 8 people.

When you throw in low calorie and easy to make this dish is hard to beat.

This is the very type of dish my Grandmother would have served. She could stretch a food budget dollar further than anyone I know of.

The fact of the matter is this dish is not just frugal it’s downright delicious. You just don’t find that combo all that often.

Give this recipe a try as it is and then venture out with changes that would make it more suitable to your family’s tastes. Anything goes!

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Easy Cabbage Casserole
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Easy Cabbage Casserole
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

Delicious and inexpensive. A combo you don't see that often.

Course: Main Course
Cuisine: American
Keyword: Easy Cabbage Casserole
Servings: 8
Calories: 365 kcal
Ingredients
  • 1 medium cabbage shredded and bagged cabbage or coleslaw mix works great and saves this step
  • 1 pound lean ground beef
  • 1 cup yellow onion chopped
  • 2 garlic cloves minced (more if you like)
  • 1 eggs beaten or 1 egg substitute
  • 1/2 cup milk
  • 1 cup cooked rice
Sauce
  • 1 14 oz can stewed tomatoes
  • 8 ounces tomato sauce
  • 10 ounces condensed tomato soup
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cayenne more if you like (optional)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon nutmeg fresh ground is best
  • 1 bay leaf
  • salt and pepper to taste
Instructions
  1. Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature.
  2. When meat has cooled add egg, milk and rice.
  3. Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage. Saute the cabbage in the same skillet used before.
  4. In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10x13 casserole dish so you have a nice layer of sauce. Try not to use more than half though.
  5. Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top.
  6. Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly.
  7. Garnish with a dollop of sour cream if desired.

Enjoy!

Up Next:

Beefy Cabbage Soup — Quick & Easy

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Loaded Mashed Potato Casserole

There’s only one way to describe this Loaded Mashed Potato Casserole, “excellent”!!! Kinda like a twice baked potato in a casserole. An easy recipe that uses ingredients usually always on hand.

Loaded Mashed Potato Casserole

Easy and delicious, it can’t get better than that!

With butter, sour cream and cheese it’s probably not the healthiest dish in the world but it darn sure is good. Sometimes you just got to indulge!

Give the recipe a try and see what you think.

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Loaded Mashed Potato Casserole Recipe

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Loaded Mashed Potato Casserole
Ingredients
  • 5 large russet potatoes
  • 5 strips of bacon cooked and crumbled
  • 1 C. shredded cheddar cheese
  • 4 T. butter
  • 1/4 C. milk
  • 3 T. sour cream you can use more if you like
  • 1 T. chives
  • 1/4 tsp. each salt and pepper
  • 1/4 C. French fried onions
Instructions
  1. Boil potatoes until fork tender. Drain and mash using a potato masher or mixer.
  2. Stir in butter, chives, half of the cheese, sour cream, milk, salt & pepper and half of the crumbled bacon.
  3. Spoon into a lightly greased casserole dish and bake for 20 minutes at 350 degrees.
  4. Remove and top with remaining cheese, bacon and the fried onions. Return to the oven for an additional 10 minutes, or until the onions are lightly browned.

Enjoy!

More recipes you might like.

Baked Parmesan Tomatoes
Grandma’s Southern Fried Cabbage
Cauliflower Fritters
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Cajun Style Chicken & Sausage Jambalaya

Cajun style Chicken & Sausage Jambalaya
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This dish is inexpensive and delicious along with very filling. Just the type of dish you might be served if invited to a Cajun dinner.

This dish might not be considered true Cajun. But it’s a darned good simulation at the least.

One thing about Cajun cooking that I know for sure. They made the best of what they had available. In that sense most anything goes in my kitchen.

Cajun Style Chicken & Sausage Jambalaya

Ingredients

1 lb boneless skinless chicken breast, cubed
1 (14 ounce) package loop sausage beef kielbasa, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped
3 garlic cloves, minced
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
1 (15 ounce) can chicken broth
1 1⁄4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon tony chachere’s creole seasoning
1 teaspoon salt
cracked black pepper

Directions

Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.

Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.

Add cubed chicken breast and Worcestershire sauce and cook just until you can no longer see pink.

Add the bay leaves, basil, oregano, sage, paprika, Tony Chachere’s, salt, black pepper, tomatoes and chicken broth.

Bring to a boil over medium high heat. Add rice, bring back up to a boil. Boil for 1 minute.

Cover reduce heat to low, simmer for 30 minutes. The jambalaya should still be wet, but not soupy.

Ladle into bowls and serve up with some crusty French bread!

Enjoy!

Other recipes you might like.

Creamy Cajun Chicken Pasta
Slow Cooker Enchiladas
Cracker Barrel Copycat Chicken and Dumplings

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Chicken Cordon Bleu Casserole

This chicken cordon bleu casserole my not be all that fancy. But it’s easy to make and the flavors of the dish are there. Delicious!

 

Plus this make at home dish is so quick and easy it’s good to go for weeknight meals.

Good flavor, quick and easy and delicious…

It doesn’t get much better than that. Give it a try.

 

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Chicken Cordon Bleu Casserole Recipe

Chicken Cordon Bleu Casserole
Print
Chicken Cordon Bleu Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This Chicken Cordon Bleu Casserole is not the fancy dish you would get in a restaurant but, boy is it good!

Course: Main Course
Cuisine: French
Keyword: Chicken Cordon Bleu Casserole
Servings: 4
Calories: 325 kcal
Ingredients
  • 2 lbs skinless chicken breasts cut into bite-size chunks
  • dry breadcrumbs
  • 1/2 cup milk
  • 1 egg mixed with the milk
  • 8 ounces swiss cheese cubed
  • 8 ounces ham diced
  • 1 10 3/4 oz can cream of chicken soup
  • 1 cup milk
Instructions
  1. Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well. Brown in a little oil until golden.
  2. Place chicken in a baking dish, add cheese and ham.
  3. Mix soup with 1 cup of milk and pour over all.
  4. Bake at 350°F for 30-35 minutes, or until tender and bubbly.

 

Enjoy!

Up Next:

Creamy Cajun Chicken Pasta

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