One Pot Enchilada This is a great supper. Hubby loves it. One Pot Enchilada Print Prep time 20 mins Cook time 20 mins Total time 40 mins Author: Marsha Powell Recipe type: Casserole Cuisine: Mexican Serves: 4 Ingredients 1 pound ground beef or […]
Green Chili Chicken & Rice Casserole This is really good for a weeknight supper. Green Chili Chicken & Rice Casserole Print Prep time 10 mins Cook time 25 mins Total time 35 mins Author: Marsha Powell Recipe type: Casserole Cuisine: American Serves: 4 […]
Weeknight Classic Tuna Casserole
I love tuna casserole! Did I happen to mention that already? The kids always loved it and I knew they would eat.
- 8 oz pasta of your choice
- 1 cup breadcrumbs fresh or store bought
- 2 Tbs salted butter melted
- 1 cup grated cheddar cheese divided
- 1 cup milk
- 1 14 oz can of Cream of Chicken soup
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- ½ cup celery diced
- 14 oz chunk light tuna in water (2 cans)
- Preheat the oven to 400F.
- In a large saucepan, cook the pasta in salted water for slightly less than it recommends on the package (around 2 mins less).
- Drain pasta, and set aside.
- Meanwhile, add the breadcrumbs to a small bowl, and add the melted butter. Mix until well combined, then add half the cheese.
- Pour the milk and soup into a large saucepan, and mix well.
- Add the vegetables, the other half of the cheese and the tuna.
- Heat over a medium heat until JUST beginning to bubble around the edges.
- Stir in the parsley if using, then remove from the heat.
- Add the pasta to the tuna mixture, and mix until well blended.
- Pour into a 8 x 8 casserole dish, and top with the breadcrumbs/cheese mixture.
- Bake at 400F for 30 minutes, or until the topping is golden brown.
- Remove from the oven and let it stand for 5-10 minutes.
Instant Pot Cheesy Tuna Casserole I’ve got some tuna casserole recipes and thought you all might like them. These were always favorites when the kids were growing up. Instant Pot Cheesy Tuna Casserole Print Prep time 10 mins Cook time 4 mins Total time […]
German Potato Casserole
This is so good. I usually serve it with baked pork chops.
- 5 lbs. red potatoes, peeled & cubed
- 1 lb. sliced bacon, diced
- 8 hard boiled eggs, chopped
- 1 large onion, chopped
- ½ tsp. salt
- ½ tsp. pepper
- 1½ cups mayonnaise
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. Worcestershire sauce
- 1 lb. Velveeta, cubed
- Cook potatoes until tender; drain.
- Cook bacon until crisp. Drain on paper towels. Reserve 1 Tbsp. drippings.
- In a large bowl, toss potatoes, bacon, eggs, onion, salt and pepper.
- Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture; toss to coat.
- In a greased 13 x 9-inch pan, layer potatoes and then cheese cubes. Repeat layers.
- Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until golden.
Turkey Shepherd’s Pie with Sweet Potato Topping I haven’t tried this yet, but my friend said it came out really good. She used leftover turkey instead of the ground turkey. Hmmm. I think I have some leftover turkey in the freezer. Turkey Shepherd’s Pie with […]
Four Cheese Pasta with Chicken
This is one of my favorites. I used a tubular pasta instead of the penne. My picture doesn’t show the tomatoes because I didn’t have all that’s called for. I skipped the breadcrumb topping.
- 3 tbsp light margarine
- 1 1⁄2 cup onion, chopped
- 3 clove garlic, minced (about 1½ tsp)
- 1 1⁄2 tsp ground cumin
- 1 1⁄2 tsp ground coriander
- 1⁄4 cup unbleached all-purpose flour
- 2 cup low-fat milk
- 1 large jalapeno pepper, seeded and chopped
- 1⁄4 tsp cayenne pepper
- 1 1⁄2 tsp salt
- 2 cup canned diced tomatoes, undrained
- 1⁄2 cup part-skim mozzarella cheese, grated
- 1⁄2 cup low-fat cheddar cheese, grated
- 1⁄2 cup low-fat swiss cheese, grated
- 2 cup cooked boneless, skinless chicken breast, chopped
- 1 lb penne pasta, cooked and drained
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup dry bread crumbs
- Preheat oven to 350 degrees F (175 degrees C).
- Melt margarine in a large saute pan, then add onion, garlic, cumin, and coriander.
- Cook for 2 to 3 minutes, stirring often, or until the onion is soft.
- Mix in flour and cook the mixture over moderate heat for 1 minute, stirring constantly.
- Using a wire whisk, slowly incorporate the milk into the onion mixture until the flour and milk are blended.
- Bring to a boil, lower the heat to a simmer, and stir in jalapeno pepper, cayenne pepper, salt, and tomatoes with their juice.
- Simmer for 15 minutes.
- Remove the pan from the heat and stir in mozzarella cheese, cheddar cheese, and swiss cheese, blending until well mixed.
- Combine sauce, cooked pasta, and chicken in a large bowl.
- Transfer mixture to a 13 x 9 inch baking dish sprayed with cooking spray.
- In a small bowl, mix together parmesan cheese with bread crumbs.
- Sprinkle the parmesan topping over the pasta.
- Bake for 30 to 35 minutes or until the crumb topping is golden brown.
Red Flannel Hash
Mom would make this once in a while if she had leftover corned beef. I can’t remember exactly, but it seems that Mom would have biscuits with it.
- 4 Tbsp butter
- 1 cup chopped onion
- 2 cups chopped cooked corned beef
- 1½ cups chopped cooked beets*
- 1½ cups chopped cooked potatoes
- 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
- ¼ cup (packed) chopped fresh parsley (optional)
- Freshly ground black pepper to taste
- Cook the onions: Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.
- Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture.
- Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side.
- If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.
- When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste.
- There should be enough salt from the corned beef, but if not, add salt to taste.
- Serve plain or with fried or poached eggs.
Beefy Cheesy Tortellini Bake This is a nice change from all those holiday leftovers. The kids will love it. Beefy Cheesy Tortellini Bake Print Prep time 20 mins Cook time 40 mins Total time 1 hour Author: Marsha Powell Recipe type: Casserole Cuisine: […]
Supreme Green Bean Casserole
I’m not a big fan of green beans so I try to avoid them. But, if I come across a recipe that can get me to eat them, then lets give it a try. This one comes from Mandy at SouthYourMouth.com I really do like this one, so it’s made every year.
- 4 14.5-oz. cans green beans
- 1 16-oz. carton fresh baby bella or button mushrooms, sliced
- ½ cup butter
- ½ teaspoon pepper
- 1 10.5-oz. can cream of mushroom soup
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon onion powder
- 1 6-oz. container crispy fried onions (such as French’s), divided
- Cook beans (with liquid) in a saucepan over medium heat for 20 minutes or until ready to use.
- Meanwhile, sauté mushrooms in butter in a large skillet over medium-high heat. Season with pepper then cook until mushrooms are golden brown. Set aside.
- Combine mushroom soup, milk, garlic, salt and onion powder in a large mixing bowl and whisk until smooth.
- Drain green beans well then add beans, mushrooms (with butter) and ¾ cup of fried onions to mushroom soup mixture then gently stir until combined. Spoon mixture into a 2-quart baking dish then bake, uncovered, at 350 degrees for 20 minutes. Remove dish from oven then top with remaining fried onions. Continue baking for 10 minutes then serve.
Thanksgiving Shepherds Pie I know! It’s probably too early to think of Thanksgiving leftovers. But, it can’t hurt to have a recipe or two on hand. Right? This one is really good. I’ve made it several times. Thanksgiving Shepherds Pie Print Prep time 45 […]
Candied Sweet Potatoes According to my family, you can’t have Thanksgiving without this. The recipe tells you to put the sweet potatoes in a casserole dish and then cover with marshmallows and stick under the broiler. We like it better when the marshmallows are put […]
Easy Beef Stroganoff
This is great for using up some of that leftover roast or steaks. That’s usually when I make it.
- 1 lb. beef round tip steaks cut ⅛ - ¼-inch thick
- 4 cups uncooked wide noodles (5 oz)
- 4 tsp. olive oil, divided
- 1 clove garlic, crushed
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ lb. sliced mushrooms (3 cups)
- 1 packet (3/4 oz) brown gravy mix
- 1 cup cold water
- ¼ cup sour cream
- Cook noodles according to directions; keep warm.
- Cut steaks into strips. In skillet heat 2 tsp. olive oil over medium-high heat until hot. Add beef and garlic; stir-fry about 1 minute. Remove from skillet; season with salt and pepper.
- In same skillet cook mushrooms in remaining 2 tsp. olive oil for 2 minutes stirring occasionally. Remove skillet from heat. Add gravy mix and water; blend well. Return skillet to heat; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently.
- Return beef to skillet; heat through, about 1 minute. Serve over noodles; top with sour cream.
Leftover Thanksgiving Casserole Every year after Thanksgiving, I’ll make up this casserole. It’ll use up those leftovers and tastes good, to boot. Leftover Thanksgiving Casserole Print Prep time 15 mins Cook time 30 mins Total time 45 mins Author: Marsha Powell Recipe type: […]
Pasta Beef Cobbler
I’m not in the habit of using convenience foods. They usually have too much salt and more preservatives then I care to think about. But, this recipe is an easy week night supper.
I always serve this with a green salad or a green veggie.
- 1 lb. lean ground beef
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. seasoned salt
- 3½ cups hot water
- ½ cup milk
- 1 package hamburger helper beef pasta
- ¼ cup packed brown sugar
- ¼ cup barbecue sauce
- 2 Tbsp. ketchup
- 1½ cups Bisquick baking mix
- 1 cup milk
- 2 eggs
- Heat oven to 375 degrees F. In a 10-inch skillet, cook beef, onion, bell pepper, salt, pepper and seasoned salt over medium heat, stirring occasionally, until beef is brown; drain.
- Stir in hot water, ½ cup milk and the sauce mix. Stir in brown sugar, barbecue sauce and ketchup. Heat to boiling, stirring occasionally. Spoon beef mixture into ungreased rectangular baking dish, 13 x 9 x 2-inches; stire in uncooked pasta. Set aside.
- In medium bowl stir Bisquick mix, 1 cup milk and the eggs until blended. Pour evenly over beef mixture.
- Bake cobbler for 30 to 35 minutes or until light golden.
- Note: I usually leave out the plain salt. To me, you really don't need it.