Tag: Casserole

Cordon Bleu Casserole

Ingredients

  • 1 1/2 Cup Long Grain Rice – Uncooked
  • 2 1/2 Cup Water
  • 2 Cups Rotisserie Chicken – Skin removed and diced
  • 16 oz Ham Steak – Diced
  • 1 Can Cream of Chicken
  • 8 oz Sour Cream
  • 1/2 Cup Chicken Broth
  • 2 Tbs Dijon Mustard
  • 8 oz Swiss Cheese Block – Shredded
  • 2 Tbs Parmesan – Grated
  • 2 Tsp Ground Black Pepper
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Cayenne
  • 13 Ritz Crackers – Crushed

Directions

  1. Rinse the rice in cold water until clear.
  2. In a small pot, bring the water to a boil.
  3. Add the rice to the boiling water, stir, cover, reduce heat, and simmer for 18 to 20 minutes.
  4. Remove the cover and fluff the rice with a fork or spoon.
  5. Pre-heat the oven to 350 degrees (F).
  6. In a 9 x 13 casserole baking dish or 3-4qt corning-ware, spread the rice out and let the rice cool for 10 to 15 minutes.
  7. Add the remaining ingredients, less the ritz crackers, and stir to combine well.
  8. Spread the crushed ritz crackers on the top of the casserole and bake, uncovered, for 30 to 35 minutes.
  9. Remove from the oven and let the casserole rest for 5 to 10 minutes. Serve and enjoy!!

Chicken Fajita and Rice Casserole

Ingredients

  • 1 Lb Chicken Breast – Diced in 1 inch cubes
  • 2 Tbs Fajita Seasoning
  • 2 Tbs Extra Virgin Olive Oil
  • 2 1/2 Cups Chicken Broth
  • 1 1/2 Cups Rice
  • 2 Poblano Peppers
  • 1 Green Pepper – Diced
  • 1 Red Pepper – Diced
  • Chipped Green Chilis
  • Diced Tomatoes
  • 3 Tbs Tomato Paste
  • 2 Cloves Garlic – Minced
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Chili Powder
  • 1/2 Tsp Cumin
  • 1/2 Tsp Salt
  • 1/4 Tsp Onion Powder

Directions

  1. Place the diced chicken breast in a gallon zip lock bag with the fajita seasoning and 1 Tbs extra virgin olive oil. Mix well and refrigerate to marinade for at least 1 hour.
  2. Roast your poblano peppers. There are several easy ways to roast them. No matter which method you choose, allow your pepper skins to blacken. 
    • Gas stove – place the peppers right over the flame of your gas stove
    • Broiler – using tongs to turn them, broil each side of the peppers
    • Skillet – char them over high heat
    • Grill – roasting peppers over charcoal creates a wonderful smoky flavor.
  3. After the skin is blackened on all sides, place them in a plastic bag or cover them with with saran wrap to trap in some of the heat for a few minutes.
  4. Open the bag, remove the peppers, and rub the skins off as best as you can.
  5. Then remove the seeds and dice the poblanos.
  6. Heat 1 Tbs of olive oil in a sauté pan and cook the chicken through, about 5 to 7 minutes.
  7. Remove the chicken and place in a bowl for later.
  8. Over medium heat, add the peppers and green chilis. Sauté for about 3 to 5 minutes to soften. Add the garlic and continue to sauté for another 2 minutes.
  9. Add the tomato paste and continue to sauté for 2 minutes.
  10. Add the diced tomatoes, chicken, rice, chicken broth, ground black pepper, chili powder, cumin, salt, and onion powder. Bring to a boil.
  11. Reduce the heat, cover, and simmer the mixture for 20 to 25 minutes. Until the rice is tender.
  12. Serve with the condiments of your choice. Sour cream, shredded cheese, cotija cheese, cilantro, etc.

Breakfast Casserole

Ingredients

  • 20oz Hashbrowns
  • 9oz Breakfast Sausage – cooked
  • 10oz Rotel – drained
  • 2 Cups Cheddar Cheese – shredded
  • 1 Green Pepper – finely diced
  • 1/2 Medium Onion – finely diced
  • 10 Eggs
  • 1/2 Cup Milk
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Salt
  • 1 Tsp Paprika

Directions

  1. Pre-heat your oven to 350 degrees F.
  2. In a 9 x 13 baking dish or an enameled cast iron casserole dish mix the hashbrowns, sausage, rotel, green pepper, onion, spices, and 1 1/2 cups of the shredded cheese.
  3. In a large bowl, beat the eggs and the milk.
  4. Pour the eggs over the casserole mix and ensure that you pour over top of the entire dish.
  5. Top with the remaining 1/2 cup cheese.
  6. Bake uncovered in the oven between 40 and 50 minutes, pending your oven.
  7. Remove the casserole and let cool for 5 to 10 minutes before serving.
  8. Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave.

Slow Cooker Cajun Hashbrown Casserole

Ingredients

  • 2 – 20oz Shredded potato bags (Simply potato)
  • 1 Green pepper – diced
  • 1 Red pepper – diced
  • 1lb Andouille sausage – sliced
  • 1lb Cheddar jalapeno sausage – sliced (Double andouille if not available)
  • 10oz Rotel mild
  • 10.5oz Healthy Request Cream of celery soup
  • 1lb Shredded cheese
  • 2 Tbs Louisiana hot sauce
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tbs Rajin Cajun seasoning
  • 2 Tsp Creole seasoning
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Ground black pepper

Directions

  1. Combine all ingredients in a 6 or 8 qt slow cooker and mix well. There is no need to add salt as there is plenty already in the other ingredients combined.
  2. Cook on high for 4 hours or low for 8 hours.

Tex-Mex Lasagna

Ingredients

Meat Filling

  • 1 Lb Ground Beef
  • 1 Packet Taco Seasoning
  • 1/3 Cup Water
  • 1 Can (11 Oz) Mexican Corn
  • 1 Can (10 Oz) Rotel – Serrano or Habanero for heat
  • 1 Can (4 Oz) Green Chilis – Chopped
  • 1 Can (2.5 Oz) Black Olives – Sliced
  • 1 Tsp Red Pepper Flakes
  • 1 Cup Sour Cream
  • 4 Cups Cheese – Shredded Mexican Cheese

Sauce

Noodles

  • 1 Lb Dry Lasagna Noodles

Toppings (Optional)

  • Lettuce
  • Cilantro
  • Crema

Directions

Meat Filling

  1. Cook the taco meat in accordance to the directions on the taco seasoning packet.
  2. Drain and add the corn, rotel, chilis, and black olives. Cook over low heat for 3-5 minutes and add the red pepper flakes. (see photo below)

Assembly

  1. In a 9 x 13 pan, spread out 5 Oz of enchilada sauce or hot sauce.
  2. Place a layer or lasagna noodles lengthways, about 4 noodles.
  3. Spoon half of your meat filling on top of the noodles and spread it out evenly.
  4. Spoon 1/2 Cup of the sour cream in equal amounts across the filling. Top with 1 Cup of shredded cheese. (see photo below)
  5. Repeat steps 2 thru 4 for another layer.
  6. Place the top layer of lasagna noodles lengthways, about 4 noodles. Spread the remaining 5 Oz of enchilada sauce or hot sauce.
  7. Top with the remaining 2 Cups of shredded cheese.

Cooking

  1. Pre-heat your oven to 400 degrees.
  2. Bake the lasagna uncovered for 30 minutes. Finish on Broil-High for 3-5 minutes to brown the top layer of cheese.
  3. Let the lasagna rest for at least 15 minutes before cutting and serving.
  4. Serve with your favorite toppings: lettuce, cilantro, more sour cream or crema, whatever you want! Enjoy!

Chicken Spaghetti

Ingredients

  • 1 Rotisserie Chicken – Pre-cooked and shredded
  • 16 Oz Spaghetti
  • 2 Cans Cream of Chicken – Low Sodium
  • 1/2 Cup Milk
  • 1 Red Bell Pepper – diced or a 4 oz jar of pimentos
  • 1 Green Pepper – diced
  • 8 oz Can Sweet Corn – drained
  • 4 oz Can Chopped Green Chili – drained
  • 1 Tbs Black Pepper
  • 2 Tsp Paprika
  • 2 Tsp Cayenne
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 3 Cups Cheddar Cheese – shredded

Directions

  1. Pre-heat your oven to 350 degrees F.
  2. In a large pot boil the 16 oz of spaghetti to al dente according to the package instructions of the brand you are using.
  3. While you are boiling the spaghetti, remove the skin from the chicken and shred the chicken.
  4. Once the spaghetti is done, strain the spaghetti and place back in the large pot off of the heat.
  5. Add the shredded rotisserie chicken to the spaghetti.
  6. Reserve half of the cheddar cheese (1 Cup).
  7. Combine the rest of the ingredients to the large pot and stir to combine well.
  8. Pour the mixture into a casserole dish or lasagna pan.
  • Top the casserole with the remaining cheese and cover with tin foil.
  1. Bake at 350 degrees for 30 minutes.
  2. Remove the casserole from the oven and set the oven on broil.
  3. Remove the tin foil and broil the casserole on the highest rack until the cheddar is melted and golden brown (2 to 3 minutes).
  4. Let the chicken spaghetti casserole cool for 15 minutes before serving.
  5. Serve up by way of a large spoon or cut it like a lasagna, chef’s choice. Enjoy!