Macaroni and Cheese Meatloaf Casserole

 

Ok, so macaroni and cheese is delicious, and meatloaf is delicious, but what if you join these two in one pan? When I first heard of this casserole, I must admit that I was quite intrigued and not sure if it would work. 

 

So I saved the recipe, and last night, I made it for dinner. I was so worried that the meatloaf would not cook properly and that we would end up with raw meat, which is never a good thing. But, it cooked perfectly, and then topped with the creamy macaroni and cheese, it turned out to be one of the yummiest casseroles my family has ever had. 

 

So good, so easy to make, it was enough for us to enjoy at dinner, for the hubby and daughter to take to work, and there is just a little left over, because my 19 year old son scarfed it down sometime during the night.

 

 

 

 

I am thinking you could do your favorite meatloaf recipe for the base, and then your favorite macaroni and chese recipe as well for the topping, although, the original recipe is DELICIOUS as is. 

 

The recipe is from the blog, This is NOT Diet Food. I chuckled at the name because that is right up my alley, I know I need to watch what I eat, but friends, this is one of those meals that you have to throw caution to the wind, scarf it up and enjoy every single bite....no regrets. 

 

 

Macaroni and Cheese Meatfloaf Casserole 

Source:This is NOT diet food  

 

 

 

Ingredients 

1 cup ketchup 

1 cup Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce 

2 lbs lean ground beef 

30 Ritz Crackers 

2 oz Lipton onion soup mix 

2 eggs 

3 cups macaroni noodles 

2 cups milk 

10.5 oz condensed cheddar cheese soup 

1 tsp salt 

1 tsp pepper 

1 tbsp garlic powder 

1 tbsp onion powder 

4 cups shredded mozzarella and cheddar cheese blend 

 

 

Instructions 

 

Preheat oven to 350F. Dump ketchup and barbecue sauce into a medium mixing bowl and stir until well combined. Set aside. Dump ground beef into a large mixing bowl. Place Ritz crackers in a large Ziploc bag and use a rolling pin to crush them. Pour the cracker crumbs into the bowl with the ground beef. 

 

Add the onion soup mix and eggs to the bowl with the ground beef. Add 1/2 cup of the ketchup and barbecue sauce mixture to the bowl with the ground beef. Use your hands to mix all of the ingredients together until fully combined. 

 

Dump the meatloaf mixture into a greased 9 x 13 inch baking dish and press it out evenly. Spread the rest of the ketchup and barbecue sauce mixture on top of the meatloaf. Place the dish in the oven and bake the meatloaf for 30 minutes. 

 

While the meatloaf is in the oven, cook the macaroni noodles according to the directions on the package and then drain. Pour the milk and cheddar soup into a large mixing bowl. Whisk until no lumps remain. Add the salt, pepper, garlic powder and onion powder to the bowl and whisk well again. 

 

Add the cooked macaroni noodles to the bowl and stir until all of the noodles are coated in the liquid. Add 2 cups of the shredded cheese to the bowl and stir well again. Once the meatloaf has baked for 30 minutes, remove it from the oven. 

 

Pour the macaroni mixture on top of the meatloaf and spread it out evenly. Sprinkle the remaining 2 cups of shredded cheese on top of the meatloaf. Return the dish to the oven and bake until the cheese on top is completely melted and just starting to brown. 17-20 minutes. 

 

 Remove the casserole from the oven and leave it to sit for a few minutes before slicing and serving. 

 

 Enjoy! 

 

 

Cowboy Casserole

Cowboy Casserole. 

 

I have a similar recipe already on the blog, and it is equally as good, but this one just kicked it up one notch.  I found the recipe over at Restless Chipotle, and knew my family would really enjoy this version.

 

It uses staple ingredients already in your pantry, it comes together quick, and 30 minutes later you have the perfect weeknight meal, ready to fill tummies.  I've always been a fan of one pan casseroles, not just for the easy clean up, but they truly do embody the concept of comfort food.

 

 

 

You can adapt this recipe for the slow cooker too, by layering the ingredients, and cooking on LOW for 6 hours.  Be sure to spray your slow cooker before hand.  

 

 

Casseroles you may enjoy:

Pizza Potato Puff Casserole

Mexican Casserole

Runza Casserole

Chicken Tater Bake

Hashbrown Casserole

Chili Dog Casserole

Cowboy Casserole

 

 

Ingredients 

 

32 ounces Tater Tots 

1 pound ground beef 

1 cup onions and peppers mix from the frozen section 

10 ounces Ro*Tel tomatoes 

2 cups corn kernels 

10.5 ounces cream of mushroom soup undiluted 

2 cups Cheddar shredded 

1 cup sour cream

 

 

Instructions 

 

Place Tater Tots in a greased pan and put them in a 425F oven for about 5 minutes. Remove from the oven and set aside. Add the ground beef and onions & peppers mix to a skillet. Cook until the meat is no longer pink. 

 

Add the Ro*Tel and simmer for 5 minutes to let the extra liquid evaporate. Remove from heat and stir in sour cream, cream of mushroom soup, corn, and ½ cup of cheese. Stir until blended. Spoon into the bottom of a greased 13x9 inch baking dish. Sprinkle with ¾ cup of the remaining cheese. 

 

Top with the Tater Tots, arranging them in a single layer. Cover with the remaining cheese. Cover the pan with aluminum foil. You can stop at this point and put the casserole in the refrigerator for up to 3 days. Bake at 425F for 20 minutes. Remove aluminum foil. Bake 10 more minutes, or until the top is golden brown. 

 

Serve hot.

Chili Dog Casserole

 

One of my husband's favorite things, are chili dogs. 

 

He loves them, and I'm quite sure if he could have them every day, he would.  I have a great recipe for oven chili dogs, already posted here on the blog.  It's one of those that you can throw together quick, pop in the oven and enjoy.  

I also love that it can be a great meal for a get together, or if you have a big family.  It's one of those recipes that you can make as many as you need or even just two or three.  

This casserole however, is like having your chili dog and fries, all in one spot, and let me tell you, it got rave reviews from the boys in the family.

And the girls too. I loved how easy it was to make and how filling and delicious it turned out. 

This is another great recipe from the blog 4 Sons 'R' Us. Go on over and check out her other recipes, you're sure to find quite a few delicious ones to add to your menu. 

 

Chili Dog Casserole 

 

Ingredients 

6 hot dogs your favorite brand , sliced into ¼” rounds 

15 oz can chili 

14.5 oz can diced tomatoes, drained 

1 cup shredded or very thinly sliced, carrots 

12 oz crinkle cut French fries 

1 cup shredded cheddar cheese 

 

 

Instructions 

Spray a 9 x 13” baking dish with cooking spray and set aside. In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and browned. 

 

In a medium bowl, add the hot dogs, chili, tomatoes, and carrots. Stir until evenly combined. Pour this mixture into the prepared baking dish. Evenly arrange French fries in a single layer on top of the hot dog mixture. Bake in the oven at 450 for 30 minutes. 

 

Evenly, or as evenly as possible, sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted. 

 

{ Farmer's Pork Chops and Potatoes }

 

As much as I love pork chops, I find that they are a kind of meat that is very limited in the way we fix it. So, with that in mind, I tend to make it the same way, over and over. 

 

Nothing wrong with that, but sommetimes you want to shake things up a bit, do something different. 

 

 

When I first saw this recipe, I thought "ok, that's it, this is the one." 

 

Imagine if you will, a bed of creamy potatoes and onions, topped with fried pork chops. It has everything you could love it in, and it is also one of the easiest meals to throw together. 

 

The most you'll have to do is dredge the chops in flour and then give them a quick fry on both sides.

 

The oven does the rest of the work. Oh, and you have to make the bechamel (white) sauce too, but that's pretty quick and easy. 

 

As we sat around the table, everyone started dishing up and commenting on how good it smelled and looked.  Then the ooh and aahs started.  

 

Dinner is usually a very animated noisy meal, everyone is talking about their day, or a game or a movie they saw, or something interesting that happened that they read about or watched on TV.

 

But those days where the meals are divine? The noise is very much diminished as everyone is more interested in devouring what is on their plates.

 

Give these pork chops a try and then let me know what you thought.  You won't be disappointed!

 

 

 

Farmer's Pork Chops and Potatoes 

 

 

Ingredients

Boneless Pork Chops

Russet Potatoes, peeled and sliced thinly

1 medium red onion, thinly sliced

Salt, pepper, garlic powder to taste

Parsley to taste

Flour

 

Bechamel sauce

1 stick butter

1/2 cup of flour

About 3 cups of milk

Salt, pepper and nutmeg to taste

 

 

Instructions

Preheat your oven to 350 degrees F.  Spray a 13x9 inch casserole dish and set aside.

 

Peel the potatoes and slice thinly.  Place a layer on the bottom of the casserole dish, top with a layer of thinly sliced onion.  Season with salt, pepper and garlic powder.  Add another layer of potatoes and another layer of onions and seasonings.

 

In a small pot, make the bechamel sauce.  I used a stick of butter and half a cup of flour, then poured in about 3 cups of milk.  Seasoned it with salt, pepper and some nutmeg.

 

Stir until thickened, then set aside for a minute or so just so it thickens a bit more.

 

Pour the sauce over the potatoes, sprinkle on some fresh parsley, and then bake in the oven for 20 minutes.  

In the meantime, season the pork chops with salt, pepper and garlic powder.  Dredge them in flour, then quickly fry them in a little oil, on both sides until brown.  Don't cook them completely.

When the potatoes come out of the oven, layer the chops on top of the potatoes, then pop back in the oven for an hour, until potatoes and chops are completely cooked through.

Serve immediately.

Smoked Sausage and Potato Bake

 

I've always been a fan of one pan meals.  Not just because of the clean up, but I in my family, I am known as the one who mixes all her food in the plate.   Especially if there's rice, beans, salad and some sort of meat.  I don't know why, I just love mixing it all.

This dinner came about as a quick way to get a meal together while Curt and I worked outside in the garden.

 

What I love the most about these type of meals, is that they're a great way to adapt to your family's likes.  I would have added some peppers of some kind, but our son doesn't like them, so I omitted them.  

I used smoked beef sausages, onions and potatoes cut into wedges.  

The seasoning is also entirely up to your preference, I kept mine pretty simple with doing olive oil, salt, pepper, paprika, garlic and parsley and cilantro.  You could use thyme, oregano, rosemary, whatever you like.

This is a meal that my entirely family eats, enjoys and goes back for seconds.

 

 It makes really yummy leftovers as well. 

 

 

 

Smoked Sausage and Potato Bake

 

 

INGREDIENTS:

• Sausages of your choice
• Potatoes, washed, cut into wedges (I leave the skin on mine but you can take peel them if you wish)
• Small onion, peeled and cut into wedges
• Seasoning of your choice
• Olive oil

 

 

INSTRUCTIONS:

 

In a large baking pan, drizzle on some olive oil.

Add the sausages, potatoes and onions, then season to taste.  Stir everything around to coat both sides.

Bake in a 425 F oven, for half an hour or until potatoes are tender.  I flip everything over, halfway through to give it an even bake.

Serve immediately.

 

 

 

Everyone has their favorite breakfast casserole. That one you keep for special occasions, such as Christmas morning, or when you have family or friends staying over. 

 

I have tried many casseroles, some were good, some were ok.  So it's safe to say that I am always trying new versions, always on the look out for a different one.  

 

But there is a prerequisite for me to give a breakfast casserole a try, they have to be easy, and they have to use ingredients I already have on hand.  

 

 

 

This one comes from one of my newer Gooseberry Patch Cookbooks. 

It was super quick to make, although the recipe calls for refrigerating overnight, but I didn't, I bake it right away.

It got huge thumbs up from the family and I think it could be easily adapted to whatever ingredients your family prefers, or whatever you have on hand.

The only thing I changed was that I used two different cheeses, and I also added parsley and green onion to the egg mixture.

Give this one a try, and let me know what you think.  

 

Hearty Breakfast Casserole

Source: Gooseberry Patch Cookbooks

6 to 8 bread slices 

3-oz. pkg. ready-to-use bacon crumbles

1 lb. cooked ham, diced, or ground pork sausage, browned (I used pork sausage)

2 c. shredded Cheddar cheese (I used mozzarella and cheddar)

10 eggs, beaten 

1 c. milk 

1 t. salt 

1 t. pepper 

 

 

Arrange bread slices in a single layer in a greased 13"x9" baking pan; top with bacon and ham or sausage. Sprinkle with cheese. 

 

Whisk together remaining ingredients. Pour egg mixture over top. 

 

Cover with aluminum foil and refrigerate overnight. 

 

Bake, covered, at 350 degrees for 45 minutes to one hour, until center is set. Serves 12.

Crack Chicken Pierogie Casserole

 

Chicken, Ranch, Bacon, Cheese. I think that is pretty much the best combination on earth.  

 

When you throw it into a casserole, it goes to a new level.  

 

Crack Chicken Pierogie Casserole is another one to add to my fave list.  It was very easy to make, used only a couple of ingredients and the result was a creamy, cheesy, yummy dinner.  I served with it a side salad.

 

Verdict:  Another big thumbs up from the family

 

Crack Chicken Pierogie Casserole

Source:  Plain Chicken

 

 

Ingredients: 

 

2 (16-oz) packages frozen Classic Cheddar Pierogies, thawed 

2 (15-oz) jars Alfredo sauce 

3 cups chopped cooked chicken 

¾ cup cooked chopped bacon 

2 to 3 Tbsp Ranch dressing mix 

1½ cups shredded cheddar cheese 

 

 

Instructions: 

 

Preheat oven to 375ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. In a large bowl, combine Alfredo sauce, chicken, bacon, 1/2 cup cheddar cheese and Ranch dressing mix. Add pierogies and toss to coat. Pour pierogies into prepared pan. 

 

Top with remaining cheddar cheese. Bake, uncovered, for 35 to 45 minutes.

Deep Dish Taco Pie

This past week, I have been trying new recipes, and most of them from the food blog Plain Chicken.  If you haven't yet met Stephanie, then head on over and check out the yummy food she shares.

 

Deep Dish Taco Pie caught my eye immediately.  I love Mexican food and anything casserole, so this one was a must add to my meal plan.

 

The verdict:  A big thumbs up from the family.

 

This makes a huge batch, so unless you are cooking for a crowd, you may want to halve the recipe.

 

Deep Dish Taco Pie 

Adapted from: Plain Chicken 

 

2 lbs ground beef 

1 (1-oz) packets taco seasoning 

2 (5.6-oz) packages Knorr Spanish Rice 

1 (12-oz) package frozen corn kernels, thawed 

1 cup salsa 

3 cups shredded cheddar cheese 

3 eggs 

1½ cups milk 

1 (15-oz) package refrigerated pie crust, 2-count 

 

Instructions: 

 

Preheat oven to 400ºF. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside. In a skillet, brown ground beef till no longer pink, drain. Add taco seasoning and water called for on the package. Cook until all liquid is absorbed. Cook both packages rice as per directions on the packages. 

 

Cool slightly. Lay pie crusts in baking dish. Cover the entire bottom and sides of dish. Press pieces together with fingers. Spread corn kernels over pie crust. Top corn with cooked rice. Top rice with taco meat then cheese. Whisk together eggs, milk, and salsa. 

 

Pour over taco meat. Place on middle rack of oven and back for 30 minutes or until top is starting to brown. Let rest 10 to 15 minutes before cutting. 

 

 

Note: For tips, head on over to Stephanie's original recipe.

Cheesy Tuna Pasta Bake

Don't you just love a good ol' pasta bake?

I don't know what it is about it, aside from the fact that it is all in one dish, but pasta bakes scream home cooked comfort food, to me.

It's one of those meals that come together pretty quickly, using ingredients you will no likely already have on hand.

Cheesy Tuna Pasta Bake

1 box rigatoni pasta
3 tbsp butter
Small onion, finely diced
1/4 cup All purpose flour
2 cups milk
Shredded Cheese
Salt and pepper to taste
Nutmeg to taste
3 cans of tuna, drained and flaked
Parsley


Preheat oven to 350 F.

Boil the pasta according to package directions, drain and set aside.

In a saucepan, add the butter and the onion, cook until onion is translucent.  Sprinkle on the flour, stir well, then slowly pour in the milk, stirring constantly to remove any lumps.  Cook for a few minutes until the sauce has thickened


Season with salt, pepper and nutmeg to taste.  Next, add in the tuna and mix well.  Sprinkle on some parsley, then add tuna to the drained pasta in a big bowl, toss together.  Add a little shredded cheese and stir to mix.

Pour mixture into a baking dish, sprinkle on more cheese over the top, and bake for about 15 minutes until cheese is melted and golden brown.  Serve immediately.

Chicken Tater Bake

Chicken Tater Bake is super easy to make, it combines your favorite chicken pot pie filling but is topped with tater tots instead of the more traditional pastry or biscuits.

Chicken Tater Bake

If you're looking for a quick and easy weeknight dinner, this is it.  It is a variation on the usual pot pie where the topping is made with frozen tater tots, thereby turning this already filling comfort dish into a meal your family will no doubt love. 

It can be baked and enjoyed right away, or frozen for another night.

The filling is basically whatever you want to have, you can use the veggies you already have on hand or your family favorites, I tend to use what is in season and can easily add or omit a specific vegetable that I know someone in the family will not like.

To Reheat the Casserole

Remove from your freezer, at least 30 minutes before baking.  It does not need to thaw completely.  Bake at 350 degrees for about an hour and a half, until heated through.

More Casseroles you may enjoy

Texas Hash
The Firehouse Special
Hashbrown Casserole
Pizza Puff Potato Casserole
Easy Chicken Casserole
La Bamba Mexican Casserole

Chicken Tater Bake

Yield:  6 Servings

1 pound chicken tenderloins, cut into 1 inch cubes
Small onion, finely diced
2 teaspoons chopped garlic
Drizzle of olive oil
Mixed Summer Veggies (I used zucchini, squash, red peppers and carrots)
2 tablespoons flour
Milk
Salt and pepper to taste
Chopped parsley and cilantro to taste
Shredded cheese ( I used parmesan and mozzarella)
Frozen tater tots (16 oz)


In a large saucepan, drizzle some olive oil, add the chicken and cook until no longer pink.  Add the garlic and onion, stir and simmer for a few minutes until onion is translucent. 

Add in the summer veggies, and cook until they are tender.  Season with salt and pepper to taste.

Sprinkle the flour over the mixture and mix well, then slowly start pouring in the milk and stirring to remove all lumps.  Add as much milk as you want, I usually do about a cup and a half, depending on how much gravy I want.  Cook over low heat until the sauce thickens.

Finish off with some cilantro and parsley and then transfer to a 13 x 9 baking pan.  Top with some shredded cheese, then evenly spread the tater tots on top. 

Bake in a 400 degree oven for 30 minutes or until potatoes are cooked and casserole is bubbling. 

Hashbrown Casserole

Anytime we go to Cracker Barrel, when they ask me what sides I want, Hashbrown casserole is always one of the choices.  So good!!!

It may be because I'm obsessed with potatoes and could eat them every day, any way, without getting sick.  Or it could be that I just love casseroles, and this one is yummy and creamy and perfect for a breakfast get together, or a breakfast for dinner, or heck even as a side dish for  a weekday dinner. 

Whatever you decide, just make it, you won't regret it.

Hashbrown Casserole

Source:  Will Cook for Smiles

30 oz frozen shredded hash brown potatoes thawed
2 tbsp olive oil
1 yellow onion diced
3 large garlic cloves minced
1/4 cup all purpose flour
2 cups whole milk (can use reduced fat if needed)
1 cup chicken stock
1 cup sour cream
8 oz shredded sharp cheddar cheese
1 1/2 tbsp minced parsley (can use dried parsley if needed)
salt
fresh cracked black pepper
1 cup shredded sharp cheddar cheese topping


Preheat oven to 350 and grease a 9x13 casserole baking dish. Preheat medium pot over medium heat on stove-top.

Add oil, heat it through and add onions. Saute onions until they start to brown. Smash and mince garlic and add it to the onions. Stir and saute until fragrant.

Sprinkle flour over the onions and stir well. Stir for a few seconds and start slowly pouring in chicken stock, while stirring. Pour in milk after that while stirring as well.

Let the mixture heat through and start to thicken.

Stir in sour cream, cheese, salt, and pepper. Let the mixture cook and thicken as the cheese melts. Taste to make sure you have enough seasoning. Stir in parsley.

Mix hash browns and cheese sauce in a large bowl and spread the mixture in the prepared casserole dish. Make sure it's all spread evenly throughout.

Spread some more cheese on top and bake for 35-40 minutes, until casserole browned and bubbles around the edges.
 

Chicken Sopa - Church Cookbook

When my husband and I were newlyweds, we traveled to Oklahoma to visit his family.  We had our daughter at the time, she was just about a year old and at my husband and his family's request, we had her baptized in their local family church.

As we arrived at the church, there were a stack of cookbooks, you know the church cookbooks that used to be so common?  My mother in law asked me if I would like one, she knew I loved cooking, and wanted to gift me one because there were recipes from her, her mother and her niece featured in the book.

I was thrilled.

Over the years I've tried many of the recipes and maybe because they're simple homecooked dishes, they tend to be some of the best family meals around.

One of the recipes featured in the cookbook is from my husband's cousin Cindy.  I just made it again a few weeks ago and realized I hadn't shared it on the blog, so here it is.

A simple Mexican flavor inspired casserole that I'm sure your family will enjoy :)

Chicken Sopa

1 pound chicken, cooked and cut into bite size pieces (you can use leftover roast chicken as well)
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can diced green chiles

1 cup chicken broth
1 cup shredded Cheddar cheese
12 (6 inch) corn tortillas



Preheat oven to 350 degrees F (175 degrees C).  Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.

In a 9x13 inch baking dish place a layer of corn tortillas to cover the bottom, then a layer of the chicken mixture, then a layer of cheese. Continue to layer, like you would lasagna, until all of the chicken mixture is gone.

Bake in the preheated oven for 20 minutes or until the cheese is bubbly and brown. Let cool and serve.

Christmas Casserole - Using Leftovers

I love the holidays and all the food that goes with it, but when Christmas is done, after a few days I'm a bit tired of all the leftovers in the fridge.

There's only so much heating up of ham and potatoes a person can stand before getting sick of it.  One thing I like doing with leftovers, is to make it into a casserole, add a few spices here and there and make a new dish that won't have everyone turning their noses up at.....not to mention, it's a great way to use up the leftovers and not throw anything away.

Just use whatever you have on hand.  I've done similar one for Thanksgiving leftovers too.

Christmas Casserole

Leftover baked ham
Leftover mashed potatoes
Leftover veggies (this time I had a green bean casserole)
Shredded cheese
Heavy cream 

In a baking dish, layer half of the potatoes, top with diced baked ham, and the green bean casserole.  I seasoned it to my liking with some more salt, pepper and garlic powder.

Next I sprinkled on some shredded cheese and poured about a cup of heavy cream over.

Top with the remaining potatoes, smooth out and pop in a 375 degree oven for about 30 minutes, or until heated through and bubbly.

Layered Nacho Dinner

I don't know what it is, but lately I've been on a Mexican flavor kick.  From Homemade Crunchwraps to Tacos, Quesadillas and everything in between.

In keeping with that theme, tonight I made a Layered Nacho dish.  The beauty about this is that it's so versatile and you can add or remove anything you don't like.  It is also one of those that everyone in the family can enjoy however they wish.....you want it in a hard taco shell, go for it.  Want it in a soft flour tortilla, by all means....or maybe you just want to scoop this delicious stuff all over tortilla chips for some amazing nachos....yep, you can do that too.

It's quick to put together, it tastes amazing and your whole family will thank you for it.

Layered Nacho Dinner

1 pound ground beef
1 packet taco seasoning
1 can refried beans
Queso Dip (I'm talking the ever famous queso dip involving Velveeta cheese and Rotel tomatoes and chilies)
Diced onion
Diced tomato
Shredded Lettuce
Sour Cream, optional

Prepare the Queso dip according to the directions on the back of the Rotel can.  It is nothing more than emptying the can into a microwavable bowl, adding a 16 oz. block of Velveeta cheese, cut into 1 inch cubes.  Cover and microwave for 5 minutes until melted, stir well and there you go.

Brown the ground beef, drain and add in a packet of taco seasoning, mix well to combine.  Add a can of refried beans, stir and cook for a minute or two until warm.

In a casserole dish, pour in the meat and beans mixture.  Next goes in the queso dip, followed by diced onions, shredded lettuce and diced tomatoes.  That is IT!!!!

Serve along with tortilla chips or soft and hard taco shells.  Enjoy!!!

Optional:  You can add a layer of sour cream right after the meat and before the queso dip.  You can also add black olives to the toppings, or sliced avocado, dollops of sour cream etc.  It really is up to you.

Texas Hash

If there is one thing I enjoy, are casseroles or one dish meals.  I can throw it all in one pan, cook it, serve it and only have to worry about very minimal cleanup.

Not to mention, casseroles have always been synonymous with comforting and filling food, which when you're cooking for 7 people at a time, can mean inexpensive and I'm all about that.

This was pretty good, the whole family enjoyed it.  I served it with a salad and some steamed broccoli and it got thumbs up from everyone, so I hope you enjoy it too.

Texas Hash

Source: A Family Feast

2 tablespoons olive oil
1 cup diced onion
1 cup diced green bell pepper
1 tablespoon minced fresh garlic
1 pound ground beef, 80/20
½ teaspoon dry mustard
2 teaspoons chili powder
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup long grain white rice
2 tablespoons tomato paste
1 14.5-ounce can diced tomatoes with juice
1 cup water
1 teaspoon Worcestershire sauce



In a skillet that has a tight fitting cover, heat olive oil over medium high.
Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook.

Add rice and cook for two minutes letting rice absorb liquid.  Add tomato paste and cook for one minute.  Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.

After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is to wet, cook for another few minutes with lid off.

Teriyaki Chicken Casserole

Here is a really yummy casserole for those who enjoy Teriyaki Chicken.  It was a bit time consuming but only because I made the Fried Rice too, if you already have leftover fried rice I think it would work pretty well in this dish.

It got a big thumbs up from the recipe and I even enjoyed it the following day for lunch.

Teriyaki Chicken Casserole

Source: Oh Sweet Basil

3 cups fried rice
1 breast of chicken
1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas
teriyaki sauce
3/4 cup LOW SODIUM soy sauce
1/2 cup water
1/3 cup brown sugar
1 tablespoon honey
3/4 teaspoon ground ginger
1 teaspoon sesame oil
1 small garlic clove, minced fine
2 tablespoons corn starch
2 tablespoons cold water


Make the fried rice per the link above.
Heat the oven to 350 degrees.

Teriyaki sauce
in a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. bring to a boil and cook for 1 minute.
in a small bowl, stir together the water and cornstarch. add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. set aside.
Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes, remove from the oven and shred.
Steam the veggies and then add the veggies, rice and chicken to an 8x9" baking dish. Add 3 tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. Serve immediately.

Notes
Using low sodium soy sauce is a must! It's less salty!

One Pot Chicken and Rice Casserole

Chicken and Rice.  Something so simple but kicked up with Spanish inspired flavors.

This recipe comes from one of my favorite, favorite food blogs.  Marie at The English Kitchen.  I love her, she is the sweetest lady and she can cook some of the best meals ever.  I think something else that I really enjoy about her recipes, is that they are nothing fancy, just good home cooked comforting meals, and that is what I'm all about.

My husband is not a huge fan of Chicken and Rice, and this has to do with the fact that when he was deployed over in Bahrain, many many years ago, that is basically all he ate for months on end.

I've slowly gotten him used to it over the years, and now he loves my Portuguese Oven Baked Chicken.  He also really enjoyed this meal.

One Pot Chicken and Rice Casserole

Source:  The English Kitchen

2 TBS olive oil
210g of long grain rice (I used 1 and 1/2 cups)
500g chicken breast pieces (a generous pound) cut into cubes
1 medium onion, peeled and chopped
1 small green pepper, trimmed, seeded and chopped
250g of chestnut mushrooms, sliced (I used a small can)
1 fat clove of garlic, peeled and finely minced
1/2 tsp smoked Spanish paprika
salt and pepper to taste
pinch of oregano
1 400g tin of chopped tomatoes in tomato juice (14 oz tin) undrained
1 tin of water
1 TBS chicken stock powder
grated cheddar cheese to serve

Heat 1 TBS of the oil in a large skillet. Add the rice and stir so that the rice is lightly coated with the oil. Cook over medium heat, stirring frequently, until the rice begins to brown. Scoop out and set aside. Heat the remaining oil in the pan. Add the mushrooms. Cook, without stirring, until they begin to brown. Stir and add the onions and peppers. Cook for several minutes until the vegetables begin to soften. Add the chicken pieces and garlic. Cook for about 5 minutes, stirring occasionally, until the chicken is almost cooked through. Season to taste with salt and pepper and add the paprika and oregano. Stir in the tin of tomatoes, the water, stock powder and the rice. Bring to the boil, then reduce to a low simmer. Cover and cook for 20 to 25 minutes, until all of the liquid has been absorbed by the rice. Serve hot, with or without cheese sprinkled on top.

Pork Chop Casserole

My family loves pork chops, but I sometimes get tired of preparing them the same way, either fried, or breaded or grilled.

I'm always on the hunt for a different way to make them, and when I came across this recipe at Bev Cooks, I had to give it a try.  I was a little reluctant at first, as I have never made pork chops in a casserole, but I have to tell you that it was delicious and the whole family enjoyed it.

Pork Chop Casserole

Source:  Bev Cooks

What it took for 4 to 6:

* 5 boneless pork chops, cut in half (making 10 small chops, which is obvious, because you know how math works. sorry)
* 1/2 cup all-purpose flour
* 3 large red potatoes, cut into 1/8″ slices (use a mandolin if you have one!)
* 1/2 white onion, thinly sliced into rings (use that mandolin)
* 1 (10 3/4 oz) can cream of mushroom soup
* 1 1/2 cup shredded cheddar cheese
* salt and pepper, to taste
* parsley, for garnish
* vegetable oil, for frying


Preheat oven to 375.

Place the flour in a shallow dish and lightly dredge each pork chop through the flour, shaking off any excess flour. Shake that thang. Season both sides with salt and pepper.

Heat 2-3 Tbs. of oil in a large skillet over medium-high. Place the chops in the pan and brown on both sides. It’s okay if it doesn’t cook all the way through. We have baking yet to do. Oh that rhymed.

Arrange the bottom of a 9×13 baking dish with half the potato slices. Overlap just tad. Then arrange the browned chops on top of the potatoes, followed by the remaining potato slices. Then arrange the onion rings on top of the taters. Sprinkle with a little salt and pepper.

Pour the cream of mushroom soup into a medium bowl. Fill 3/4th of the can with water, then add to the cream of mushroom. Whisk to combine. Evenly pour over the casserole.

Top with shredded cheese and bake for 30 to 45 minutes, or until the potatoes are tender and fork pierce-able.

Garnish with parsley and serve!