Tag Archives: Casserole

Baked Cheesy Brown Rice Casserole

Baked Cheesy Brown Rice Casserole
Serves: 4
  • 2½ cups COOKED brown rice
  • 4 green onions, chopped
  • 1 cup small curd cottage cheese
  • ¼ cup grated Parmesan cheese
  • ½ cup milk
  • ¼ tsp dried dill
  1. Preheat oven to 350°F
  2. Grease 8x8 baking dish.
  3. In large bowl combine all ingredients.
  4. Pour mixture in to grease baking dish.
  5. Bake (uncovered) for 15 to 20 minutes, it should be browned around edges.
  6. Remove and let sit for 5 minutes on wire rack.
  7. Server & Enjoy !


Hot Brown Casserole

Hot Brown Casserole
Recipe type: Main
Cuisine: American
Serves: 8
  • 1 pound ham -- thin sliced
  • 1 pound turkey breast -- thinly sliced
  • 3 cans cream of mushroom soup
  • 1 large can asparagus pieces
  • ¾ pound Velveeta
  • 6 slices bacon -- cooked, crumbled
  • 1 tomato -- sliced
  1. In large casserole dish, layer ingredients as follows: ⅓ lb ham, ⅓ lb turkey, 1 can mushroom soup, ⅓ can asparagus pieces and ¼ lb cheese.
  2. Repeat until all three layers are complete.
  3. Top tomatoes slices and crumbled bacon
  4. Bake at 350°F about 45 minutes or until bubbly.
  5. Server over toasted bread.

Italian Breakfast Casseroles

Italian Breakfast Casseroles
Recipe type: Breakfast
Cuisine: Italian
Serves: 4
  • 4 medium red potatoes -- sliced
  • 2 tablespoons cooking oil
  • 8 eggs -- lightly beaten
  • 1 tablespoon butter or margarine
  • ½ pound thinly sliced fully cooked ham -- diced
  • 2 cups prepared spaghetti sauce
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  1. In a skillet, fry potatoes in oil until tender, about 10-15 minutes.
  2. Place in the bottom of four individual 16-oz baking dishes.
  3. In skillet, scramble eggs in butter until done.
  4. Spoon over potatoes.
  5. Top with ham.
  6. Pour ½ cup spaghetti sauce into each casserole; sprinkle with cheese
  7. Preheat oven to 350°F.
  8. Bake for 20 minutes or until hot and bubbly.

Baked Buffalo Chicken Wings

Baked Buffalo Chicken Wings
Recipe type: Snacks
Cuisine: American
  • ½ cup all-purpose flour
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 10 chicken wings
  • ¼ cup butter
  • ¼ cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder
  1. In medium bowl mix together the flour, paprika, cayenne pepper and salt.
  2. Place mixture and chicken in large zippy bag and shake well. Make sure all chicken is well coated.
  3. Place in baking dish and refrigerate for 60 to 90 minutes.
  4. Preheat oven to 400°F.
  5. Bake chicken for 40 minutes.
  6. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Make sure all ingredients are well blended
  7. Remove chicken from oven and coat with liquid mixture.
  8. Reduce heat in oven to 300°F and bake for another 20 to 30 minutes.


Quinoa Chili Casserole


Quinoa Chili Casserole
Recipe type: Main
Cuisine: Mexican
Serves: 6
  • 3 tsp olive oil
  • 1 medium sweet onion, diced
  • 1 medium red bell pepper, diced
  • 2 garlic cloves, grated or minced
  • 2 cups quinoa
  • 1 cup vegetable broth
  • 2½ cups water
  • 1 - 15 oz can black beans, drained and rinsed
  • 1 - 15 oz can diced tomatoes
  • ½ Tbsp chili powder
  • 1 tsp cumin
  • ⅛ tsp black pepper
  • 2 cups shredded Cheddar cheese
  1. Preheat oven to 350°F.
  2. Lightly grease 13x9 baking pan.
  3. In large skillet over medium-high heat, combine olive oil, onions, red bell pepper and cook until vegetables are tender.
  4. Stir in remaining ingredients EXCEPT cheese.
  5. Bring mixture to a boil, turn down to low, cover and simmer for 20 minutes.
  6. Place mixture in the 13x9 pan and sprinkle with cheese.
  7. Bake for 15 minutes (cheese should be bubbly and melted)
  8. Remove and let stand for approximately 10 minutes to let it all set together.


Chicken Dijon


Chicken Dijon
Recipe type: Main
Cuisine: Tex-Mex
  • 6 boneless-skinless chicken breasts
  • ⅓ cup yogurt
  • ¼ cup Dijon mustard
  • ½ cup fine bread crumbs
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat oven to 350°F
  2. In bowl mix together yogurt and mustard.
  3. Sprinkle chicken lightly with mustard mixture in a small bowl.
  4. Spread mixture on both sides of chicken.
  5. Place in baking pan.
  6. Combine bread crumbs, thyme, salt and pepper and sprinkle over chicken.
  7. Bake for 30 to 35 minutes until golden-brown and no longer pink in the center

Mini Cheesecakes

This is great if you are having a few friends over for wine.  Making these is quick and easy.  My favorite pie topping is strawberries.


Mini Cheesecakes
Recipe type: Dessert
Cuisine: American
Serves: 24
Prep time:
Cook time:
Total time:
  • Nilla Wafers
  • 3 Packages of Cream Cheese
  • 3 Eggs
  • 1 Cup Sugar
  • 1 teaspoon Vanilla
  • Your Favorite Pie Topping
  1. Take Cream Cheese out of refrigerator about an hour before you want to make this recipe to make it easier to work with the Cream Cheese.
  2. Put all 3 packages of cream cheese in a large mixing bowl and add one egg and put mixer on low. Add eggs in one at a time until completely mixed.
  3. Add vanilla and sugar.
  4. Place 1 Nilla Wafer in to foiled cupcake lined cup cake tins.
  5. Fill to approximately ⅔ full.
  6. Preheat oven to 350°F.
  7. Bake for 20 Minutes

3 Packages of Cream Cheese
3 Eggs
1 Cup Sugar
1 teaspoon Vanilla

Pepperoni Spaghetti Bake

Pepperoni Spaghetti Bake
Recipe type: Entree
Cuisine: American
  • 1 lb ground chuck
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 (4 oz) can mushrooms, drained
  • 1 (26 oz) jar pasta sauce
  • 1 (8 oz) can tomato sauce
  • 1 t Italian seasoning
  • 1 lb spaghetti, broken into small pieces
  • ¾ Cup milk
  • 2 eggs, slightly beaten
  • 1 (5 oz) pkg sliced pepperoni
  • 1½ Cups shredded Cheddar cheese
  • 2 Cups shredded Monterey Jack cheese
  • Freezer Wrap
  1. Place a large pot of water over high heat.
  2. Bring to a rapid boil.
  3. Boil spaghetti as directed on the package.
  4. Drain and rinse.
  5. Place ground chuck in a large skillet over medium high heat.
  6. Add the onion, green pepper and mushrooms.
  7. Cook until meat is browned being sure to crumble the meat.
  8. Drain.
  9. Add the pasta sauce, tomato sauce and Italian seasoning.
  10. Stir until well combined.
  11. Simmer for 15 minutes.
  12. Place the eggs and milk in a large bowl and blend.
  13. Place the spaghetti in the egg mixture and toss to cover.
  14. Lightly spray a large baking dish with a non stick cooking spray.
  15. Place half of the spaghetti mixture into the bottom of the pan.
  16. Place half of the meat sauce over the top of the spaghetti.
  17. Repeat for another layer.
  18. Put the casserole in the refrigerator to cool.
  19. Once cooled, wrap with the freezer wrap.
  20. Freeze for up to 2 months.
  21. To reheat thaw the casserole overnight in the refrigerator.
  22. Preheat oven to 350 degrees.
  23. Cover the casserole with aluminum foil.
  24. Bake 45 minutes.
  25. Uncover and top the casserole with the pepperoni and 2 cheeses.
  26. Continue to bake another 15 minutes or until cheese has completely melted.



  • Manicotti pasta shells
  • 1 medium onion, chopped
  • 2 garlic cloves - minced
  • ¼ Cup olive oil
  • 3 Cup cooked ham, chopped
  • 1 Cup grated Parmesan cheese, divided
  • 6 Tablespoons butter
  • 6 Tablespoons all purpose flour
  • 3 Cups milk
  • 2 Cups shredded Swiss cheese
  • Freezer wrap
  1. Place the olive oil in a large skillet over medium heat.
  2. Add the onion and garlic.
  3. Cook until tender about 5 minutes.
  4. Remove from the heat.
  5. Add the ham and allow to cool for about 15 minutes.
  6. Stir in ½ C of the Parmesan cheese.
  7. Cook the pasta according to the directions on the box.
  8. Drain and allow to cool.
  9. Place the butter in a large saucepan over medium high heat.
  10. Cook until butter becomes foamy looking.
  11. Carefully stir in the flour.
  12. Cook 3 minutes until it begins to bubble.
  13. Be sure to stir continuously so the flour doesn't burn.
  14. Carefully pour in the milk.
  15. Stir continuously until the sauce begins to thicken.
  16. Stir in the Swiss cheese until smooth.
  17. Place ¼ of the cheese sauce into the ham mixture and stir.
  18. Fill each shell with the ham mixture.
  19. Place enough cheese sauce to cover the bottom of a large glass baking dish.
  20. Place the shells in the cheese sauce.
  21. Pour the rest of the cheese sauce over the top of the pasta shells.
  22. Place in the refrigerator to cool.
  23. Once cool wrap with the freezer wrap and freeze for up to 2 months.
  24. When ready to cook thaw the dish overnight in the refrigerator.
  25. Uncover and cover with the ½ grated Parmesan cheese.
  26. Preheat oven to 350 degrees.
  27. Bake casserole for 1 hour or until heated completely through.


Frozen Creamy Broccoli


Frozen Creamy Broccoli
Recipe type: Side
Cuisine: American
  • 2 lbs fresh broccoli cut into 2 in pieces
  • 1 Cup water
  • ½ teaspoon Salt
  • 1 small onion, chopped
  • 1 (4 oz) can mushrooms, drained
  • 3 Tablespoon butter or margarine
  • 1 (8 oz) can sliced water chestnuts, drained
  • 1 (10.5 oz) can cream of mushroom soup
  • ½ lb Velveeta cheese, cubed
  • ¼ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 1 Cup shredded cheddar cheese
  • Freezer containers
  1. Place the water in a large saucepan and add the salt.
  2. Bring to a rapid boil and add the broccoli.
  3. Steam for 6 minutes and drain well when finished.
  4. Place the butter in a large skillet over medium heat.
  5. Let the butter completely melt.
  6. Add the onion and mushrooms.
  7. Cook until the onion becomes tender about 5 minutes and drain well.
  8. Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
  9. In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
  10. Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
  11. When smooth add the garlic salt and pepper.
  12. Stir well.
  13. Pour over the broccoli.
  14. Allow the mixture to cool to room temperature.
  15. Place mixture into freezer containers.
  16. Freeze for up to 1 month.
  17. When ready to bake place in the refrigerator to thaw overnight.
  18. Preheat oven to 350°F
  19. Lightly spray a 2 qt casserole with a non stick cooking spray.
  20. Place the broccoli mixture in the casserole dish.
  21. Bake 30 minutes.
  22. Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.