Category: Casserole

Creamy, Cheesy And Absolutely Decadent Scalloped Potatoes

This is one of the best Scalloped Potatoes recipe I have found. A recipe that’s so easy and absolutely delicious. The taste is a combo of crispy topping with a creamy, cheesy center.

Scalloped Potatoes

The leftovers are just as good, maybe even better, the next day.

This has become my standard recipe for scalloped potatoes. It’s so easy to prepare, goes together in minutes and can be cooking in the oven while getting the rest of the meal ready.

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Scalloped Potatoes
Ingredients
  • 4 cups thinly sliced potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated cheese to sprinkle on top
  • paprika
Instructions
  1. In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne.
  2. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.
  3. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top.
  4. Top with some paprika for color.
  5. Bake uncovered for about 1 hour at 350°F.

Enjoy!

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Up Next:

Dogs And Taters

Recipe based on one by Vicki G.
Photo by Delicious as it Looks

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Make Ahead Breakfast Casserole Supreme

Make Ahead Breakfast Casserole Supreme is a wonderful do ahead breakfast. Great for company and especially for a make ahead holiday morning breakfast or brunch.

Preparing the night before makes it a snap to finish in the morning.

I think this will become a holiday tradition in my family. Very tasty and very easy.

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Make Ahead Breakfast Casserole Supreme
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Make Ahead Breakfast Casserole Supreme
Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
 

This Make Ahead Breakfast Casserole Supreme is ideal for guests, holidays or just a lazy Sunday morning!

Course: Breakfast
Cuisine: American
Keyword: Make Ahead Breakfast Casserole Supreme
Servings: 6
Calories: 325 kcal
Ingredients
  • 1/4 cup margarine
  • 1 small sweet onion chopped
  • 1 small green pepper chopped
  • 2 -3 medium tomatoes chopped
  • 1 (24 ouncbag frozen hash brown potatoes
  • 12 eggs beaten
  • 1/2 lb cubed ham or 1⁄2 lb thin sliced ham or 1⁄2 lb cooked crumbled bacon or 1⁄2-1 lb sausage
  • 3 cups cheddar cheese shredded
Instructions
  1. Melt margarine and place in the bottom of 9" by 13" baking pan. Spread potatoes (still frozen is okain bottom of the pan.
  2. Sprinkle chopped vegetables over potatoes. Add salt and pepper to taste.
  3. Sprinkle meat over potatoes and vegetables.
  4. Note: At this point you may continue or casserole may be refrigerated overnight.
  5. Pour beaten eggs over potatoes. Bake at 350 degrees for 45 minutes. Remove from oven and sprinkle cheese evenly over top.
  6. Bake another 5-10 minutes or until cheese is hot and bubbly.
  7. Remove from oven and let set for approximately 5 minutes.
  8. Cut into 2.5"-3" squares and serve with a spatula.

Enjoy This Make Ahead Breakfast Casserole Supreme!

Up Next: 

Crock Pot Breakfast Omelet

 

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Recipe based on one by Gramma Connie Verbeck
Photo by anniesnomsblog

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Mexican Enchilada Baked Casserole

This Layered Smoky Chicken Chorizo Mexican Enchilada Baked Casserole is like a cross between flavorful enchiladas, and an artfully layered tortilla lasagna.

 

The flavors and textures are fantastic. I love the sweet kernels of corn with the zippy enchilada sauce and the chicken, tortillas and chorizo sausage!

This casserole is super filling. Plus, it’s easy to make and you don’t have to roll any enchiladas – bonus!

I like to serve it with a small green salad tossed with black beans, cilantro, cucumber, and a light lime vinaigrette.

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Mexican Enchilada Baked Casserole
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Smoky Chicken Chorizo Mexican Enchilada Baked Casserole
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

I love enchiladas and this Mexican Enchilada Baked Casserole is just as good if not better.

Course: Main Course
Cuisine: Mexican
Keyword: Mexican Enchilada Baked Casserole
Servings: 4
Calories: 425 kcal
Ingredients
  • 2 cups chopped cooked chicken
  • 6 inches hot chorizo sausage cut into chunks
  • 2 cups mild salsa
  • 1/2 cup water optional
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried chipotle powder more or less to personal taste
  • salt and pepper
  • 15 ounces corn kernels drained (600g)
  • 1/4 cup pimento stuffed green olive halved
  • 1 cup sour cream 8 ozs
  • 6 flour tortillas cut into strips (8-inch)
  • 2 cups grated cheese to taste
  • sour cream to serve
  • chopped jalapeno pepper to serve
  • cilantro or parsley chopped, to serve
Instructions

  1. Pre-heat oven to 350 Grease an 8" square or an oval baking dish.

  2. Mix the cooked chicken and chopped chorizo sausage together, and then set aside.

  3. Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chili powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.

  4. Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo.

  5. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).

  6. Cover the casserole with aluminum foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.

  7. Serve immediately with sour cream, jalapeño peppers, and chopped cilantro or parsley. I find that a green salad is a perfect accompaniment to this, but rice would also be good.

  8. To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.

Enjoy this Smoky Chicken Chorizo Mexican Enchilada Baked Casserole!

Up Next:

Super Baked Spaghetti Pie

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Recipe based on one by French Tart
Photo by French Tart

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Baked Spaghetti Pie – Super Easy

This Super Baked Spaghetti Pie has made it onto my best list. It’s wonderful! How can a home-made fast-food style meal taste so good!

 

The spaghetti made a great pie crust and the taste was sublime. A real home-cooked and hearty meal. A keeper for me!

This is a great recipe to make ahead of time and have ready for a late supper after the game or a midnight supper when teens demand food.

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Baked Spaghetti Pie
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Super Baked Spaghetti Pie
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

This Baked Spaghetti Pie really is super.

Course: Main Course
Cuisine: Italian
Keyword: Baked Spaghetti Pie
Servings: 6
Calories: 295 kcal
Ingredients
  • 6 ounces uncooked spaghetti
  • 1/3 cup grated Parmesan cheese
  • 1 egg beaten
  • 1 tablespoon butter melted
  • 1 cup small curd cottage cheese drained
  • 1/2 pound lean ground beef
  • 1/2 pound Italian sausage
  • 1/2 cup chopped onion
  • 1 15 ounce can tomato sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned pepper
  • 1 teaspoon oregano
  • 1/2 cup shredded mozzarella cheese
Instructions
  1. Cook spaghetti according to package directions.
  2. While spaghetti is still warm, stir in Parmesan cheese, egg, and margarine in a large bowl.
  3. Pour into well greased 10 inch pie plate and pat mixture up and around sides with a spoon to form a crust.
  4. Spoon cottage cheese over spaghetti crust.
  5. In a skillet, brown ground meat, sausage, and onion, then drain off fat and add tomato sauce and seasonings.
  6. Simmer 10 minutes, stirring occasionally.
  7. Spoon meat mixture over the cottage cheese.
  8. Bake at 350 degrees for 30 minutes.
  9. Arrange mozzarella on top and return to oven just until cheese melts.

 

Enjoy!

Up Next: 

Hamburger Ramen Skillet Supper

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Recipe based on one by weekend cooker
Photo by French Tart

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Greek Pastitsio – Greek Lasagna

Greek Pastitsio is a baked pasta dish that contains ground beef and béchamel sauce. This was my first time making pastitsio but it won’t be my last.

 

Actually it has been on my bucket list for years after going to a Greek Easter party where they served it.

It is really delicious and quite easy to put together. Cinnamon and nutmeg are traditionally used in authentic Greek pastitsio but can be omitted if desired.

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Greek Pastitsio
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Greek Pastitsio
Prep Time
25 mins
Cook Time
50 mins
Resting
10 mins
Total Time
1 hr 25 mins
 

Greek Pastitsio is a delicious lasagna type dish done with a Greek flair!

Course: Main Course
Cuisine: Greek
Keyword: Greek Pastitsio
Servings: 6
Calories: 395 kcal
Ingredients
  • 8 ounces bucatini pasta or 8 ounces ziti pasta
  • 3 tablespoons melted butter
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup milk
  • 1 egg beaten
  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1 8 ounce can tomato sauce
  • 1 teaspoon salt
  • 1 teaspoon dried mint flakes optional
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 egg beaten
  • 1/3 cup Parmesan cheese
Instructions

  1. Cook macaroni; drain, and return to pan.

  2. Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.

  3. In a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.

  4. Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg, and pepper; set aside.

  5. In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt. Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.

  6. Cook and stir on medium-high until the cream sauce starts to thicken; stir for one minute more, then remove from heat.

  7. Beat egg in a small bowl, then pour into cream sauce, stirring briskly. Blend in the 1/3 cup Parmesan cheese.

  8. Layer half the pasta mixture in an 11" x 7" (or 2 quart) baking dish. Spoon the meat mixture evenly on top, then the remaining pasta.

  9. Pour cream sauce over top, to cover completely.

  10. Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.

  11. Let stand for 10 minutes.

 

Enjoy!

Up Next:

Scalloped Potatoes & Ham

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Photo by May I Have That Recipe

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Italian Sausage Pasta Bake – Make-Ahead Casserole

Not only is this Italian Sausage Pasta Bake beautiful, it is delicious! When I was putting it together I knew it was going to be special!

 

This wonderful hearty, make-ahead casserole really hits the spot. Full of flavor and easy to make (and freeze) for those hectic or lazy days ahead.

An awesomely tasty dish just right for a snowy evening! Great weeknight meal and makes enough to have as leftovers later in the week.

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Italian Sausage Pasta Bake
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

I love Italian dishes and this Italian Sausage Pasta Bake is one of my favorites.

Course: Main Course
Cuisine: Italian
Keyword: Italian Sausage Pasta Bake
Servings: 6
Calories: 425 kcal
Ingredients
  • 1 1/2 pounds Italian sausage mild or hot
  • olive oil optional
  • 2 onions coarsely chopped
  • 3 garlic cloves minced
  • 1 large sweet red pepper coarsely chopped
  • 28 ounces meatless extra chunky pasta sauce
  • 213 ml can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1 teaspoon fennel seed
  • 5 cups penne pasta
  • 1 284 g package fresh spinach (trimmed and coarsely chopped)
  • 3 cups shredded provolone cheese or 3 cups mozzarella cheese
  • 1 cup grated asiago cheese or 1 cup parmesan cheese
Instructions
  1. Cut sausage into 1/2 inch chunks. In a large skillet, brown the sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
  2. Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened.
  3. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
  4. Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach; cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
  5. Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
  6. To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).

Enjoy this Italian Sausage Pasta Bake!

Up Next:

Baked Spanish Chicken Rice

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Recipe based on one by Chili Spice
Photo by French Tart

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Baked Spanish Chicken Rice

I thought that I had exhausted all of the quick chicken recipes out there, but this Baked Spanish Chicken Rice is my new favorite.

 

A throw-it-together and pop it in the oven supper. So fast and easy to put together.

It is so easy that even the kiddos could make it and not mess it up.

The aroma towards the end of baking had everybody coming to the kitchen to ask what was cooking.

Use more chili powder or add hot sauce if you really want to spice it up!

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Baked Spanish Chicken Rice
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Baked Spanish Chicken Rice
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Baked Spanish Chicken Rice is really quick and easy to put together and delicious.

Course: Main Course
Cuisine: American
Keyword: Baked Spanish Chicken Rice
Servings: 4
Calories: 425 kcal
Ingredients
  • 1 10 3/4 ounce can cream of chicken soup
  • 1 cup salsa
  • 1/2 cup water
  • 1 cup whole kernel corn
  • 3/4 cup uncooked long-grain white rice
  • 4 boneless chicken breast halves
  • 1/2 teaspoon chili powder
  • 1/2 cup shredded cheddar cheese
  • 1 cup canned black beans washed (optional)
Instructions

  1. Mix soup, salsa, water, corn, and beans (optional) and rice in a 2-quart shallow baking dish. Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.

  2. Cover tightly with casserole lid or foil.

  3. Bake at 375°F for 45 minutes or so.

  4. Sprinkle with cheese.

 

Enjoy!

Up Next:

3 Ingredient Salsa Cream Chicken

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Recipe based on one by Aroostook
Photo by Dine & Dish

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Dogs And Taters – Cheap, Easy, Fun, & Delicious!

Oh my, Dogs And Taters is such good comfort food!! So darn simple, and very tasty indeed! An easy family dish that’s really popular with Dads and kiddos.

 

Make it quicker by using frozen potatoes O’Brien or even frozen hash browns. I have also made this with polish sausage and even brats.

Use a dog that has a good strong flavor.

Always great and super simple!

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Dogs And Taters
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A cheap, easy dish to make that the kiddos will ask for again and again!

Course: Main Course
Cuisine: American
Keyword: Dogs and Taters
Servings: 6
Calories: 365 kcal
Ingredients
  • 8 beef hot dogs sliced
  • 4 tablespoons oil
  • 1/2 cup chopped onion
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 4 large potatoes peeled and diced
  • 2 ounces shredded cheddar cheese
Instructions

  1. Microwave the potatoes until beginning to soften.

  2. Add the potatoes, garlic salt, pepper, and onions to a large skillet with a little oil over medium heat. When the potatoes first start to brown add the hot dogs.

  3. Continue cooking, turning occasionally until the potatoes are tender and browned.

  4. Sprinkle with cheese.

  5. Cover and let the cheese melt into the potatoes.

 

Enjoy!

Up Next:

Scalloped Potatoes Ham Casserole

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Recipe based on one by MizzNezz
Photo by Chef shapeweaver

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Hamburger Ramen Skillet Supper

Now this Hamburger Ramen Skillet Supper is good!!! Very Fast. Especially good on those evenings when you don’t want to cook or when time is limited.

 

This will get dinner on the table in a hurry for you and your family!

It’s also extremely versatile. You can use whatever leftover veggies you need to use up!

Such a great weeknight meal. Definitely a once a week go to dinner.

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Hamburger Ramen Skillet Supper
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Hamburger Ramen Skillet Supper
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

So quick! So Easy! And yet it's delicious. You just gotta' try this Hamburger Ramen Skillet Supper.

Course: Main Course
Cuisine: American
Keyword: Hamburger Ramen Skillet Supper
Servings: 4
Calories: 395 kcal
Ingredients
  • 1 lb ground beef
  • 1 3 ounce package beef flavor ramen noodles
  • 2 cups water
  • 2 cups vegetables frozen mixed veggies, thawed; peas and corn work perfect!
Instructions
  1. In a skillet, cook beef until no longer pink; drain. Add noodles with contents of seasoning packet and water. Bring to a boil; cook for 3 minutes or until noodles are tender.
  2. Add the veggies and cook until tender, about 3 minutes as well.

 

Enjoy!

Up Next:

Amish Cabbage Patch Stew – Delicious

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Recipe based on one by Bec
Photo by anniesnomsblog

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Scalloped Potatoes Ham Casserole

This Scalloped Potatoes Ham Casserole is a hearty and delicious version of scalloped potatoes. Everyone will love this cheesy comfort food!

 

It’s very easy to make and makes a full meal. Marvelous and a must-try recipe.

This is a very versatile recipe, layered like scalloped potatoes it works beautifully. In a hurry, make it the casserole way.

Just throw all the ingredients except for the garnish in a large bowl and mix well. Next, pour the mixture into a prepared dish, garnish, and place in the oven as is. It is a very tasty dish prepared either way.

The Herbs de Provence adds a special touch. Give this cheesy scalloped potatoes and ham recipe a try!

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Scalloped Potatoes Ham Casserole
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Scalloped Potatoes Ham Casserole
Prep Time
25 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 35 mins
 

This is a very easy dish to make and a great use for leftover ham.

Course: Main Course
Cuisine: American
Keyword: Scalloped Potatoes Ham Casserole
Servings: 4
Calories: 425 kcal
Ingredients
  • 2 cups yukon gold potatoes peeled, thinly sliced
  • 1 onion small, sweet, thinly sliced
  • 1/3 cup peas frozen, small, young
  • 1 -2 cup ham cooked, thinly sliced
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1/2 cup milk 2%
  • 1/4 cup heavy cream whipping
  • 1 teaspoon mustard dijon
  • 1/2 teaspoon salt sea
  • 1/2 teaspoon pepper white
  • 1 teaspoon herbes de provence
  • 1 cup cheddar cheese old, grated
Garnish
  • 1/4 cup cheddar cheese old, grated
  • 1/2 teaspoon herbes de provence
Instructions
Cheese Sauce:

  1. In a small saucepan, melt butter and whisk in flour, then slowly add the milk and half & half cream.

  2. Season with mustard, salt, pepper, and Herbs de Provence.

  3. Cook the sauce on medium heat, stirring until smooth and boiling.

  4. Lower the heat and add the cheese, mix until melted, then remove from heat and set aside until required.

  5. Preheat the oven to 350 degrees.

Assembly:

  1. In a lightly greased dish, layer half the potato slices, then scatter the onion and peas on top.

  2. Next layer all the ham slices over the top of the potatoes.

  3. Pour half of the cheese sauce over the ham and potato mixture.

  4. Layer the remaining potatoes on top then pour the rest of the cheese sauce, garnished with the rest of the cheese and herbs.

  5. Bake in a preheated 350-degree oven, uncovered for 50 - 60 minutes, or until the potatoes are tender. I start checking after 40 minutes.

 

Enjoy!

Up Next:

Leftover Ham Quiche – Absolutely Delicious

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Recipe based on one by Baby Kato
Photo by Lori Mama

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