Beef Stroganoff Casserole

 A nice hearty meal.  I especially love this on a cold winter day.   You can leave the mushrooms out if you or your family are not mushroom fans.  You want to make the "sauce" at least 4 hours before if possible.  It will make it taste much better.  I normally will make mine in the morning or the night before.  

BEEF SROGANOFF CASSEROLE

(serves 6-8)

Sauce Ingredients: (or add 2 cups of your favorite ranch dressing and 1 tablespoon dijon mustard)

*1 cup mayonnaise 

*1 cup buttermilk

*1 tablespoon fresh parsley, chopped (1/2 tablespoon dried)

*1 tablespoon fresh dill weed, chopped  (1/2 tablespoon dried)

*1 tablespoon fresh chives, chopped (1/2 tablespoon dried)

*1 tablespoon dijon mustard

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1 teaspoon freshly squeezed lemon juice

Casserole Ingredients:

*1 (16 ounce) package egg noodles, cooked as directed on the package and drained

*1 (8 ounce) package fresh mushrooms, sliced

*1 teaspoon butter

*1 1/2 pounds ground beef

*1 medium yellow onion, chopped

*3-garlic cloves, minced

*3 tablespoons all-purpose flour

*1 (15 ounce) can chicken broth (or beef broth)

*1/4 cup dry white wine (optional)

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 (8 ounce) package mozzarella cheese, shredded

Topping Ingredients:

*1 sleeve  (or 1 cup bread crumbs)

*3 tablespoons butter, melted

Sauce Directions:

~In a medium bowl, whisk 1 cup mayonnaise, 1 cup buttermilk, 1 tablespoon chopped fresh parley, 1 tablespoon  chopped fresh dill weed, 1 tablespoon chopped fresh chives, 1 tablespoon dijon mustard, 1 teaspoon freshly squeezed lemon juice, 1/4 teaspoon salt, and 1 teaspoon ground black pepper until well combined.

~Cover and refrigerate for at least 4 hours

Casserole Directions:

~Spray a 9x13 inch casserole dish with cooking spray.

~Melt 1 tablespoon butter in a large skillet over medium heat.

~Add in 1 (8 ounce) package mushrooms and fry for about 5 minutes or until mushrooms are mostly done, stirring often.

~Add in 1 chopped medium yellow onion and cook for another 2-3 minutes, stirring often.

~Add in 1 1/2 pounds ground beef and 3 minced onions and cook until ground beef is done.

~Stir in 3 tablespoons all-purpose flour and stir continuously for 1 minute.

~Remove from heat and stir in 1 1/2 cups sour cream, 1 (8 ounce) package shredded mozzarella cheese, cooked egg noodles, and the sauce mix until well combined.

~Pour mixture into prepared casserole dish.

Topping Directions:

~In a small bowl, mix 1 cup crushed ritz crackers and 2 tablespoons melted butter together until well combined.

~Sprinkle evenly over top of casserole.

~Bake for 30 minutes, or until mixture is bubbly and topping is a golden brown.

~Remove from oven and allow to cool for 5-10 minutes before serving.

Chicken Cordon Bleu Quiche

 Quick easy meal to make.  This can be froze and cooked at a later date.  This also is great crustless.  I make the crust, but refrigerated crusts work great.

CHICKEN CORDON BLEU QUICHE

(serves 4)

Quiche Ingredients:

*1 pie crust (I make my own)

*1 cup cooked chicken, shredded

*1 cup cooked ham, shaved or cut up small

*1/4 cup baby spinach, chopped

*1 1/2 cups Swiss cheese

*3 large eggs

*1 cup heavy whipping cream

*1/4 cup whole milk

*1 tablespoon dijon mustard

*1/2 teaspoon paprika

*1 teaspoon salt

*1 teaspoon ground black pepper 

Topping Ingredients:

*1/3 cup bread crumbs

*1/8 cup grated parmesan cheese 

*1 tablespoon dried parsley flakes

Quiche Directions:

~Preheat oven to 375 degrees.

~Place pie crust into a 9-inch pie plated.

~Layer bottom of crust with 1 cup shredded chicken.

~Layer 1 cup shaved ham.

~Layer 1/4 cup chopped baby spinach.

~Next layer 1 1/4 cup shredded Swiss cheese.

~In a medium bowl, whisk 3 large eggs, 1 cup heavy whipping cream, 1/4 cup whole milk, 1 tablespoon dijon mustard, 1/2 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon ground black pepper until well incorporated.

~Pour egg mixture over chicken, ham, spinach & cheese.

~Sprinkle remaining cheese over top of egg mixture.

Topping Directions:

~In a small bowl, mix 1/3 cup bread crumbs, 1/8 cup freshly grated parmesan cheese, and 1 tablespoon dried parsley flakes.

~Place in the middle rack of oven (I like to put my pie plate on a cookie sheet).

~Bake for 45-55 minutes, or until a knife inserted comes out clean.

~Allow to sit for 5 minutes before cutting.

Tater Tot Taco Casserole

Very filling.  I like to top mine with shredded lettuce and sour cream.

TATER TOT TACO CASSEROLE 

(serves 8)

Ingredients;

*1 pound ground beef

*1 medium onion, chopped

*1 green bell pepper, chopped

*1 red bell pepper, chopped

*4 garlic cloves, minced

*1 (1 ounce) taco seasoning mix

*1 (4 ounce) can green chiles

*1 (15.5 ounce) black beans, drained and rinsed

*1 (16 ounce) can refried beans (optional)

*1 cup frozen corn

*1 (10 ounce) jar salsa

*3 cups sharp cheddar cheese, shredded

*4 cups frozen tater tots (I make my own)

*1 cup sharp cheddar cheese, shredded

Directions:

~Preheat oven to 375 degrees.

~Spray a 9x13 inch baking dish with cooking spray.

~Heat up a large skillet over medium heat.

~Add 1 pound ground beef, 1 chopped onion, 1 chopped red bell pepper, and 1 chopped green bell pepper, cooking until ground beef is brown.  Break up ground beef as it cooks.

~Drain off any excess grease.

~Add in 1 (1 ounce) taco seasoning mix and stir until well mixed.

~Stir in 1 (4 ounce) can green chiles, 1 (15.5 ounce) can rinsed and drained black beans, 1 (16 ounce) can refried beans, and 1 (10 ounce) jar of salsa until well mixed.

~Cook for 6-8 minutes.

~Pour mixture into prepared 9x13 inch baking dish.

~Sprinkle 2 cups shredded cheddar cheese over top of mixture.

~Add 4 cups tater tots in a single layer over cheese.

~Bake for 40 minutes.

~Remove from oven and sprinkle remaining 2 cups cheddar cheese over top of tater tots.

~Return to oven and bake for another 5-8 minutes or until cheese is melted.

~Remove from oven and allow to sit for 5 minutes.

Chicken Pot Pie Casserole

 This is a great recipe to use up leftover chicken in.

CHICKEN POT PIE CASSEROLE

(severed 8)

Casserole Ingredients:

*1/2 cup butter

*4 medium carrots, chopped small

*4 celery stalks, chopped small

*1 medium yellow onion, chopped small

*2 garlic cloves, minced

*1/4 cup all-purpose flour

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1/4 teaspoon dried thyme

*1/2 teaspoon dried rosemary

*1/4 teaspoon dried sage, rubbed between fingers

*1 teaspoon dried parley flakes

*6 cups chicken stock

*1 tablespoon chicken bullion paste

*1/2 cup heavy cream

*3 cups cooked, shredded chicken

*1 cup frozen corn

*1 cup frozen peas

Topping Ingredients:

*1/2 cup butter, melted

*25 ritz crackers, crushed

*1 pound rotini, elbow, small shells, or bow tie pasta, cooked al dente 

Casserole Directions:

~In a stock pot or dutch oven, melt 1/2 cup butter over medium heat.

~Add in 4 chopped carrots, 4 chopped celery stalks, and 1 medium chopped yellow onion.

~Cook until veggies soften up (about 6-8 minutes).

~Add in 3 minced garlic cloves and cook for another 30-40 seconds, stirring continuously.

~Stir in 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon dried sage (rubbed between fingers), 1/2 teaspoon dried rosemary, and 1 teaspoon dried parsley, stirring continuously for about 2 minutes.

~Slowly add 6 cups chicken stock, stirring between each addition. 

~Bring mixture up to a low boil, stirring occasionally.

~Stir in 1/2 cup heavy cream, 1 tablespoon chicken bullion paste, 3 cup shredded chicken, 1 cup frozen peas and 1 cup frozen corn, and 1 pound cooked pasta, cook for another 5 minutes, stirring often.

~Pour mixture into a 9x13 inch pan.

Topping Directions:

~Preheat oven to 350 degrees.

~In a small bowl, mixed 1/4 cup melted butter and 25 crushed ritz crackers together until well incorporated.

~Sprinkle topping evenly over top of casserole.

~Bake for 45-50 minutes or until mixture is bubbly and topping starts to brown.

~Remove from oven and allow to sit for 5 minutes before serving.

Chicken Bacon Lasagna

 This is not a low calorie dish, but boy is it tasty.

CHICKEN BACON LASAGNA

(serves 12)

Ingredients:

*9 lasagna noodles 

*4 cups shredded seasoned chicken (I normally use leftover rotisserie chicken)

*1 1/2 cups mozzarella cheese, shredded (I use fresh mozzarella cheese

Cream Sauce Ingredients:

*4 tablespoons (1/4 cup) butter

*1 medium onion, finely chopped

*4-6 garlic cloves, minced

*1/3 cup all-purpose flour

*2 1/2 cups chicken stock

*1 1/2 cups heavy cream

*2 cups fresh spinach, coarsely chopped

*2 teaspoons salt

*1 teaspoon ground black pepper

Cheese Ingredients:

*1 (15 ounce) container ricotta cheese 

*1 1/2 cups mozzarella cheese, shredded

*1/4 cup freshly grated parmesan cheese

*1/2 teaspoon salt

*1/2 teaspoon dried basil

*1/2 teaspoon dried oregano

*1/2 teaspoon ground black pepper 

*1 tablespoon dried parsley (or 1/4 cup chopped fresh flat leaf parsley)

*1 large egg

*1/2 pound bacon, cooked and crumbled 

Prep Directions:

~Preheat oven to 375 degrees.

~Cook 9 in a large pot of salted water until al dente (about 5-7 minutes).

~Drain and soak in cold water (this helps prevent sticking of the noodles.

~Cook 1/2 pound bacon until crispy and done.

~Remove from heat, cool, and break into small pieces.

~Shred 4 cups cooked chicken.

Cheese Mixture Directions:

~In a large bowl, mix 1 (15 ounce) container ricotta cheese, 1 large egg, 1 1/2 cups shredded mozzarella cheese, 1/4 cup freshly grated parmesan cheese,  1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried parsley, 1/2 teaspoon dried oregano, 1 tablespoon dried parsley flakes, and 1/2 pound cooked chopped bacon, until will combined.

~Set aside.

Time To Put It Together:

~Add about 1/2 cup white sauce on the bottom of a 9x13 inch baking dish.

~Add 3 cooked lasagna noodles in a single layer to the bottom of the pan.

~Add 1/2 cheese mixture over noodles and spread evenly over noodles.

~Add 1/2 of the shredded chicken mixture over cheese mixture.

~Add 1/3 of the white sauce over top of the chicken.

~Add 3 more noodles over top of white sauce.

~Add remaining cheese mixture of top of noodles.

~Add remaining shredded chicken over top of cheese mixture.

~Add another 1/3 of white sauce over top cheese mixture.

~Add last 3 lasagna noodles over the white sauce.

~Add remaining 1/3 white sauce over top of noodles.

~Sprinkle 1 1/2 cups mozzarella cheese over top.

~Cover with aluminum foil and bake in preheated oven for 45 minutes (I spray the aluminum foil with cooking spray so that the cheese doesn't stick to it).

~Remove foil and bake for another 5-10 minutes or until the cheese turns a golden brown.

~Remove from oven and allow to sit for 10 minutes before cutting.

Chicken Chimichanga Casserole

 You can substitute the flour tortillas for rice if you prefer.  It is not spicy, but you can add hotter peppers if you prefer.  

You can also add black beans or refried beans if you so choose.  Most of my family don't like beans, so I don't add them.

CHICKEN CHIMICHANGA CASSEROLE

(serves 6-8)

Ingredients:

*10 flour tortillas, cut into 1-inch strips

*vegetable oil for frying tortillas

*1 tablespoon butter

*1 tablespoon all-purpose flour

*1 1/2 cups chicken stock

*1 (16 ounce) container sour cream

*4 cups of queso fresco cheese, shredded (or Monterey Jack Cheese)

*1 medium yellow onion, chopped

*3 cups boneless skinless chicken breast, shredded (or rotisserie chicken)

*3 poblano peppers, roasted

Directions:

~Slice up 1 slice medium yellow onion, and fry up until soft and then set aside.

~Heat up vegetable oil in a heavy bottom skillet or dutch oven (about 3-4 inches deep).

~Cut up 10 flour tortillas into 1-inch strips.

~Once oil is hot, fry up tortilla strips until the are a golden brown.

~Remove from heat and place on a cooling rack.

~In a large skillet, heat up 1tablespoon butter over medium heat.

~Once butter is melted whisk in 1 tablespoon all purpose flour.

~Stir for about 30 seconds.

~Add in 1 1/2 cups chicken stock and stir until four mixture has dissolved.

~Stir in 1 16-ounce container of sour cream and stir until dissolved.

~Add in 1 cup shredded queso fresco cheese and continue stirring until cheese has melted.

~Remove from heat and stir for 1 or 2 more minutes.

~Stir in 3 cup shredded chicken and 2 roasted chopped poblano peppers until well combined.

Put It Together:

~Preheat oven to 375 degrees.

~Spray a 9x13 inch casserole dish with cooking spray.

~Layer 1/3 of the tortillas over the bottom of the pan.

~Spoon 1/2 of chicken mixture over the tortillas, gently spreading it evenly over tortillas.

~Sprinkle 1 cup queso fresco cheese evenly over chicken mixture.

~Add 1/3 the tortillas evenly over cheese.

~Add remaining chicken mixture evenly over tortillas, gently spreading over all of the tortillas.

~Sprinkle remaining 1 cup queso fresco cheese evenly over chicken mixture.

~Break up remaining tortillas into smaller pieces and evenly spread over cheese.

~Sprinkle remaining chopped poblano peppers over top.

~Cover with aluminum foil.

~Bake for 25 minutes.

~Remove foil and bake for another 5-6 minutes or until golden brown and bubbly.

Ham and Cheese Casserole

 A great way to use leftover ham.  Quick and easy to make.  This recipe can be doubled or tripled very easy.

HAM AND CHEESE CASSEROLE

(serves 4)

Ingredients:

*1 tablespoon butter

*3 garlic cloves, minced

*1 teaspoon oregano 

*2 cups half & half

*1 1/2 tablespoons corn starch

*1 cup cheddar cheese, shredded 

*1/2  cup freshly grated parmesan cheese

*1 cup yellow corn (I use frozen)

*2 cups ham, cut into bite size pieces

*4 cups cooked egg noodles

*2 tablespoons melted butter

*1/4 cup Italian bread crumbs

Directions:

~Preheat oven to 375 degrees.

~Spay a small casserole dish with cooking spray.

~Melt butter into a medium skillet.

~Add in 2 minced garlic cloves and  1 teaspoon dried oregano.

~Cook for 2-3 minutes, stirring continuously.

~In a small bowl, stir 1 1/2 tablespoons corn starch into 2 cups half & half until dissolved.

~Pour into skillet and stir to deglaze the bottom on the pan.

~Add in 1 cup shredded cheddar cheese and 1/2 cup freshly grated parmesan cheese and whisk until cheese is melted.

~Stir in 1 cup corn, 2 cups ham, and 4 cups cooked egg noodles.

~Stir and remove from heat.

~Pour into prepared casserole dish.

~In a small bowl, mix 2 tablespoons melted butter and 1/4 cup Italian bread crumbs until well combined.

~Sprinkle over casserole.

~Bake for 15-20 minutes or until topping is a golden brown.

Cheesy Taco Beef and Casserole

 This mixture goes inside of a taco shell, but also tastes good as is.  Add or take away whatever veggies you want to.

CHEESY TACO BEEF AND RICE CASSEROLE

(serves 6)

Ingredients:

*1 pound ground beef (I sue 80/20)

*1 medium yellow onion, chopped

*1 red bell pepper, chopped

*1 free bell pepper, chopped

*3 garlic cloves, minced

*1 ( ounce) can diced tomatoes

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 1/2 teaspoons onion powder

*3/4 teaspoon ground cumin

*1 teaspoon paprika

*1 cup long grain white rice, rinsed

*1 cup frozen corn

*1 cup black beans, rinsed and drained (optional)

*2 1/2 cups beef stock or broth

*2 1/2 cups cheddar cheese, shredded

Toppings:

*fresh cilantro (optional)

*flour or corn taco shells

*sour cream (optional)

*salsa (optional)

*chopped jalapeno peppers (optional)

*chopped green onions

*sliced avocado 

Directions:

~Preheat oven to 350 degrees.

~Heat up  a large oven proof skillet over medium heat until hot.

~Add in 1 pound ground beef, 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 medium chopped yellow onion, breaking up ground beef as it cooks.

~Once ground beef is almost completely browned, add 3 minced garlic and cook for 2 more minutes, stirring often.

~Drain grease if necessary.

~Push ground beef mixture to one side and add the 1 cup rinsed long grain rice on the other side.

~Cook for about 2-3 minutes, stirring the rice around as it cooks.

~Stir in 1 teaspoon salt, 1 teaspoon ground black pepper, 3/4 teaspoon ground cumin, and 1 teaspoon paprika.

~Stir the rice and ground beef mixture together until well mixed.

~Stir in 1 (15 ounce) can chopped tomatoes, 1 cup frozen corn, 1cup rinsed and drained black beans

~Stir in 2 1/2 cups beef stock.

~Cover and cook for about 15-18 minutes.

~Add rice and place in preheated oven for about 10 minutes or until the cheese is completely melted.

~Scoop desired amount of filling into each taco shell.  Top with desired toppings.

Philly Steak & Cheese Casserole

 A quick and filling supper.   It's definitely a comfort food.

PHILLY STEAK & CHEESE CASSEROLE

(serves 6-8)

Ingredients:

*1 (8 ounce) package uncooked macaroni 

*2 cups beef stock

*2 cups water

*2 tablespoons butter

*1 tablespoon vegetable oil

*1 large green bell pepper, chopped

*1 small red bell pepper, chopped

*1 medium onion, chopped

*3 garlic cloves, minced

*1 1/2 pounds of thinly sliced steak, cut into bite-size pieces 

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1 teaspoon Worcestershire sauce 

*1 (8 ounce) package cream cheese, cut into cubes

*4 ounces Swiss cheese

*8 ounces provolone cheese

Directions:

~Bring 2 cups beef stock and 2 cups water to a boil.

~Once boiling add 8 ounces macaroni anchovies cook until pasta is tender.

~Drain liquid into a heatproof container (you want about 1 cup)

~Set pasta aside.

~Preheat oven to 350 degrees.

~Cut 1 1/2 thinly sliced steak into bite size pieces.

~Spray a 9x13 inch baking pan with cooking spray.

~In a large skillet, heat 2 tablespoons butter and 1 tablespoon vegetable oil over medium-high heat.

~Add 1 chopped green bell pepper, 1 chopped red bell pepper, and 1 medium chopped onion.

~Cook until peppers and onions are softened.

~Add 3 minced garlic cloves and cook for one more minute, stirring continuously.

~Season steak with 1 teaspoon salt and 1 teaspoon pepper.

~Add steak and cook until browned.

~Add 1 (8 ounce) package of cut up room temperature cream cheese and stir until melted.

~Add in 1 cup of reserved beef stock/water, 1 teaspoon Worcestershire sauce, and cooked pasta.

~Stir in Swiss cheese until melted.

~Place mixture into prepared baking dish.

~Cover the top with 8 ounce provolone cheese.

~Cover with aluminum foil.

~Bake for 25-30 minutes, (remove foil for the last 10 minutes).

~Allow to cool for 5 minutes before serving.

Roast Beef Casserole

 Great way to use leftover roast beef.

ROAST BEEF CASSEROLE 

(serves 6)

Ingredients:

*1 tablespoon butter

*3 cups cooked roast beef, shredded or cut into chunks

*1 red bell pepper, chopped small

*1 green bell pepper, chopped small

*1 large yellow onion, chopped small

*1 cup mushrooms, sliced thin

*2 (10.5 ounce) cans cream of bacon soup (or use cream of mushroom)

*1 (32 ounce) container beef stock (or use chicken stock)

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*1 teaspoon Worcestershire sauce

*1 (12 ounce) bag egg noodles 

Directions:

~Preheat oven to 350 degrees.

~Spray a 8x10 inch baking dish with cooking spray.

~Melt butter in a medium skillet over medium heat.

~Add 1 chopped green bell pepper, 1 chopped red bell pepper, 1 chopped yellow onion, and 1 cup sliced mushrooms.

~Cook until veggies are soft.

~In a large bowl or stock pot whisk 2 cans of cream of mushroom soup, 1 32 ounce container of beef stock, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon Worcestershire sauce together until well incorporated.

~Add in cooked veggies and 3 cups shredded roast beef and mix well.

~Add in 12 ounce bad of egg noodles and mix well.

~Transfer into prepared baking dish.

~Cover with aluminum foil and bake for 35-45 minutes or until noodles are done.

~Remove from oven.

~Serve with a dollop of sour cream (optional).

Rustic Rotisserie Chicken Pot Pie

 I love making this with leftover rotisserie chicken.   It's quick and easy to make.  Unless you make your own puff pastry, then it will take more time.

(before the crust)

RUSTIC ROTISSERIE CHICKEN

(serves 6-8)

Ingredients:

*1/3 cup butter

*1 medium yellow onion, chopped small

*2 medium russet potatoes, peeled and chopped small

*2 large carrots, peeled and chopped small

*2 celery stalks, chopped small

*2 teaspoons freshly chopped rosemary (or 1 teaspoon dried rosemary leaves)

*2 teaspoons freshly chopped thyme (or 1/2 teaspoon dried thyme)

*2 teaspoons freshly chopped dill weed (or 1/2 teaspoon dried) 

*1 teaspoon salt

*1 teaspoon ground black pepper.

*1/3 cup all purpose flour

*2 cups chicken stock

*3/4 cup whole milk or heavy cream

*3 cups rotisserie chicken, shredded or chopped 

*1 cup frozen green peas

*1 egg. yolk

*1/2 teaspoon water

*1 puff pastry sheet 

Directions:

~In a large stock pot, over medium heat, melt 1/3 cup butter.

~Par boil 2 medium chopped potatoes for 8-10 minutes and drain (or until cooked 90%).

~Add 1 chopped medium onion,  2 large chopped carrots, and 2 chopped celery stalks, until veggies are fairly tender (about 5 minutes) stirring often.

~Stir in 2 teaspoons fresh chopped rosemary (or 1 teaspoon dried), 2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried), 2 teaspoons fresh chopped dill weed (or 1/2 teaspoon dried), stir and cook for 1 more minute.

~Whisk in 1/3 cup flour and cook for another 2-3 minutes, stirring continuously to cook off the flour taste.

~Gradually pour in 2 cups chicken stock, scrapping the bottom of the pan to remove any stick on flour.

~Gradually pour in 3/4 cup milk and stir until mixture is thickened.

~Remove from heat and stir in 3 cups chopped chicken, cooked potatoes,  and 1 cup frozen peas.

~Pour into a 9x13 inch baking dish.

~Cover and refrigerate for 1 -2 hours (longer if you want).

~In a small bowl, whisk 1 large egg yolk and 1 teaspoon water together. 

~Roll out puff pastry to just a little bigger than your baking dish (or the same size)

~Using a pastry brush, brush egg yolk mixture along the edges of the puff pastry.

~Put 3 or 4 small slits in the center of the dough.

~Place dough egg wash side down over pan (the dough will overlap the top of the pan.

~Press the edges along the outside of the pan (or if you made it smaller just over the filling).

~Using the rest of the egg yolk mixture, brush the top to the pastry puff.

~Place pan in freezer (or refrigerator) while oven preheats.

~Preheat ove to 425 degrees.

~Bake for 25 minutes.

Cheeseburger Casserole

 Quick and tasty meal to make.  I like fry a little bread dough to go along with it and have a toss salad.

CHEESEBURGER CASSEROLE

(serves 6)

Ingredients:

*1 pound ground beef

*1 yellow onion, chopped

*1 green bell pepper, chopped

*3 garlic cloves minced

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 teaspoon garlic powder

*1 tablespoon dried parsley flakes

*1 quart stewed tomatoes (or put a couple packages of grape tomatoes in the blender. Blend until smooth  and use them)

*1 cup beef stock (can use chicken if you prefer)

*1/2 pound ricotta cheese

*1/2 pound mozzarella cheese, shredded

*1/4 cup freshly grated parmesan cheese

*2 cups sharp cheddar cheese, shredded 

*1 1/2 cups thin dried egg noodles

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking pan with cooking spray.

~In a large stock pot, cook noodles until Al dente (almost done), drain and set aside.

~In a large skillet, add ground beef, bell peppers, onions, and garlic.  Break up meat as it cooks.

~Cook until ground beef is browned and veggies are tender.

~Drain any excess grease.

~Add in 1 quart stewed tomatoes, 1 cup chicken stock, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, and 1 tablespoon parsley flakes. 

~Stir until well combined and simmer over low heat for 5-10 minutes. 

~In a large bowl, mix 1/2 pound ricotta cheese, 1/2 pound mozzarella cheese, and 1/4 cup parmesan cheese together until well combined.

~Stir into hamburger mixture.

~Pour into prepared pan.

~Sprinkle 2 cups shredded over top of mixture.

~Place a piece of aluminum foil over top and bake for 15-20 minutes.

~Remove foil and bake for another 5 minutes or until cheese is melted.

Pierogi Casserole

 You can leave the kielbasa/sausage out if you don't want meat in it.  I use cheese pierogis, but you can put whatever type of pierogi you want.

PIEROGI CASSEROLE

(serves 6)

Ingredients:

*2 tablespoons butter

*1 medium yellow onions, chopped

*1 (16 ounce) package of kielbasa or sausage, sliced about 1/4-1/2 inch thick

*6 slices bacon, cooked & crumbled  

*1 (10.5 ounce) can cream of bacon soup (or cream of celery or mushroom)

*1 1/2 cups whole milk

*1/2 teaspoon garlic powder

*1/2 teaspoon smoked paprika (can use regular paprika)

*1/4 teaspoon onion powder

*1 teaspoon ground pepper

*1/4 teaspoon salt

*1/4 cup butter, melted

*1 (32 ounce) bag  frozen cheese pierogis (or make your own Pierogis)

*2 cups cheddar cheese, shredded 

Directions:

~Preheat oven to 350 degrees.

~Melt 2 tablespoons butter into a large skillet.

~Add chopped onions, and sauté for 4-5 minutes over medium heat, or until onions start to soften.

~Add kielbasa/sausage, and cook until browned.

~Remove skillet from burner.

~In a large bowl, whisk  cream of bacon soup, milk, garlic powder, smoke paprika, onion powder, pepper and salt until while combined.

~In a 9X13 inch casserole dish, spread 1/4 cup melted butter evenly over bottom of dish.

~Layer cheese pierogis in a single layer over the butter.

~Add cooked kielbasa/sausage evenly over the pierogis.

~Pour soup mixture evenly over the kielbasa and pierogis.

~Spinkle on crumbled bacon.

~Cover dish with heavy duty aluminum foil (or two layers of the thinner foil) and seal around edges. 

~Bake in preheated oven for 30 minutes.

~Remove from oven and remove aluminum foil.

~Spread cheddar cheese over mixture.

~Return to oven and bake another 20 minutes, or until cheese is melted and bubbly.  

Chicken Cobbler

Super easy to make.  Great recipe for leftover chicken or turkey.  I normally use leftover rotisserie chicken.  You can substitute the red lobster cheddar bay biscuit mix with bisquick but, it won't be quite as good.

CHICKEN COBBLER

(serves 8)

Ingredients:

*1/2 cup (1 stick) butter, melted

*3 cups cooked chicken breast, shredded

*1 (12 ounce) bag frozen peas & carrots

*1 tablespoon Italian seasoning

*1 (11 ounce) box red lobster cheddar bay biscuit mix

*2 cups whole milk

*1 cup cheddar cheese, shredded

*1 (10.5) ounce can cream of chicken soup (cream of bacon is also very good in this recipe)

*2 cups chicken broth

Directions:

~Preheat oven to 350 degrees.

~Pour 1/2 cup melted butter into a 9x13 inch baking pan.

~Spread 3 cups cooked  shredded chicken over top of butter.

~Add 1 (12 ounce) bag of frozen peas and carrots over top of the chicken.

~Sprinkle 1 tablespoon Italian seasoning evenly over veggies.

~In a medium bowl, whisk 2 cups whole milk, 1 (10.5 ounce) box cheddar bay biscuit mix and the seasoning packet together until smooth.

~Stir in 1 cup shredded cheddar cheese and mix until well coated.

~Pour over top of veggies (do not mix it it).

~In same medium bowl, stir 1 (10.5 ounce) cream of chicken or bacon soup and 2 cups  chicken stock together, until smooth.

~Pour evenly over top of biscuit mix (do not stir).

~Bake for 50-60 minutes, or until biscuit is a golden brown.

~Remove from oven and allow to sit for 10-15 minutes before cutting (yes this is an important step).

Bacon Cheeseburger Casserole

 You can use cream of chicken, cream of mushroom or cream of celery if can't find cream of bacon.   I've also made my own cream of bacon soup for this.  

BACON CHEESEBURGER CASSEROLE 

(serves 8)

Ingredients:

*1 pound bacon (I use thick cut)

*1 (12 ounce) bag egg noodles (wide or medium)

*1 medium yellow onion, chopped

*1 1/2 pounds ground beef (I use 80/20)

*1 teaspoon salt

*1/2 teaspoon ground back pepper

*2 (10.5) cans of cream of bacon soup

*1/2 cup milk

*1/4 cup sour cream

*1 (8 ounce) package sharp cheddar cheese, shredded 

*2 sleeves of ritz crackers, crushed

*2 sticks (1 cup) butter, melted

Directions:

~Preheat oven to 350 degrees.

~Bring a large pot of water to a boil (I do this when I start the bacon).

~Cut up bacon into small pieces.

~In a large skillet, cook bacon until crispy, stirring often.

~Remove from grease and set aside.

~Place chopped onions into bacon grease and cook for 2-3 minutes, stirring often.

~Add ground beef and add salt & pepper.

~Break up beef as it cooks.

~Add noodles to boiling water and cook as directed on package.

~Once noodles are done, drain and set aside. 

~Drain grease of cooked beef.

~Stir in both cans of cream of bacon soup, sour cream and milk.

~Stir in bacon.

~Mix in noodles and stir until well incorporated.

~Add the cheese and mix well.

~Pour into a 9x13 inch pan, spreading it out evenly.

~Crush ritz crackers and place into a large bowl.

~Stir in melted butter coated all the crackers.

~Sprinkle evenly over casserole.

~Bake for 35-40 minutes, or until 

~Remove from oven and allow to cool for 5 minutes before serving.

Mock Hamburger Helper

 I do not like hamburger helper, but I love this.  I love that this is a one pot meal.

Normally I make this in my cast iron pan, but this one was being delivered to a friend.

COPY CAT HAMBURGER HELPER

(serves 6)

Ingredients:

*5 slices bacon, cut into small pieces (optional, but so good)

*1 pound ground beef (I use 80/20)

*1 small yellow onion, chopped

*1/2 green bell pepper, chopped small

*2 cups whole milk

*1 cup cold water

*1 teaspoon Worcestershire sauce

*2 cups elbow macaroni, uncooked

*1/2 teaspoon granulated sugar

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1 teaspoon ground oregano 

*1 teaspoon dried parsley flakes

*1 teaspoon garlic powder

*1/2 teaspoon chili powder

*1 teaspoon paprika

*2 cups sharp cheddar cheese, shredded (or 1 cup mozzarella and 1 cup cheddar)

*8 slices provolone cheese

Directions:

~Cook 5 slices bacon until crispy.

~Remove from pan and set aside.

~Take a paper towel and remove as much bacon grease as you can (you want to leave a little).

~Brown 1 pound ground beef in a large skillet.

~Add 1 chopped onion,  and  1/2 chopped green pepper, cook until tender.

~Drain any fat from pan.

~Add 1 teaspoon salt, 1/2 teaspoon ground back pepper, 1 teaspoon dried oregano, 1 teaspoon dried parsley flakes, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon and chili powder and stir for 15-30 seconds.

~Add water, 2 cups whole milk, 1/2 teaspoon sugar, and 1 teaspoon Worcestershire sauce and stir until mixed.

~Add 2 cups elbow macaroni and stir.

~Bring mixture to a low boil.

~Reduce heat and cover.

~Cook for about 9-10 minutes, or until the macaroni is tender.

~Preheat oven to 350 degrees while pasta is cooking.

~Remove from heat and stir in 2 cups shredded sharp cheese.

~Add 8 slices provolone cheese in single layer on top of mixture.

~Sprinkle crumbled bacon over top of cheese.

~Bake uncovered for about 10-15 minutes or until cheese is melted and bubbly.

Tomato Pie

 I only like this with fresh garden tomatoes, so this is a summer dish for me.   Normally tomato pie, does't have bacon in it, but we like it in there.  

TOMATO PIE

(8 slices)

Ingredients:

*1 (9-inch) deep dish pie crust 

*4 large tomatoes, sliced (peeled if you want)

* 1 teaspoon salt

*1/2 pound bacon, cooked and crumbled (optional)

*2 green onions, sliced thin

*1/2 cup fresh basil leaves, chopped (10 large leaves)

*1 clove of garlic,  minced 

*1/2 cup mozzarella cheese, grated

*1 1/2 cups sharp cheddar cheese, grated

*3/4 cup mayonnaise 

*1 teaspoon ground black pepper

Directions:

~Preheat oven to 375 degrees.

~Layer tomatoes over paper towel line pan in a single layer.

~Sprinkle salt evenly over tomatoes and allow to sit fo 15 minutes.

~Bake pie crust for 15 minutes.

~Remove from heat and cool.

~Reduce heat to 350 degrees.

~Pat the tops of the tomatoes with dry paper towel after they've been sitting for 15 minutes to remove any excess liquid.

~In a medium bowl,  mix mayonnaise, mozzarella cheese, cheddar cheese, garlic,  and pepper together until will combined.

~Layer half of the tomatoes in to partially cooked pie crust.

~Sprinkle half of the chopped green onions over the tomatoes. 

~Sprinkle half of the bacon over the tomatoes.

~Spread 1/3 of the cheese mixture over tomatoes.

~Layer the rest of the tomatoes over the cheese.

~Sprinkle the remaining green onions and bacon over the tomatoes.

~Spread the remaining cheese mixture over top, trying to leave as little gaps as possible.

~Bake for 30-40 minutes or until cheese is melted and bubbly.

~Remove from heat and cool for 15 minutes before cutting.

Bacon Ranch Chicken Casserole

 You can add broccoli, carrots,  mushrooms or peppers to this if you like.   Great recipe to use with left over chicken.

BACON RANCH CHICKEN CASSEROLE

(serves 6)

Ingredients:

*1 pound Yukon gold potatoes, sliced into 1 inch slices

*1/2 pound bacon, cut into pieces 

*6-8 chicken breast tenders, cut into bite size pieces

*salt & pepper to taste (I used about 1/2 teaspoon salt & pepper)

*1 small yellow onion, chopped

*2 garlic cloves, minced

*1 1/2 cups sour cream

*1/4 cup ranch dressing

*1 cup fontina cheese, shredded (or mozzarella)

*2 cups sharp cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~Parboil potatoes for about 10 minutes.

~Drain, and place back into pot.

~In a large skillet, cook bacon until crispy.

~Remove bacon and put into pot with potatoes.

~Cook onions in bacon grease until tender.

~Add in garlic and cook for another 30-40 seconds.

~Add onions and garlic to pot with potatoes.

~Season chicken with salt & pepper.

~Cook chicken until no longer pink and a golden brown.

~Add chicken to pot.

~Add sour cream and ranch dressing to pot and stir until every thing to mixed well.

~Spray a 9x13 inch pan with cooking spray.

~Pour potato chicken bacon mixture into prepared pan.

~Top with fontina & sharp cheese.

~Bake for 25-30 minutes.

Chicken Cordon Bleu Casserole

 You can make this with noodles or without, both are good.  If I do it without noodles, then I make a baked potato to go with it.  I use chicken breast, but dark meat will work too.  I use thin egg noodles, but wide will be just as tasty.

CHICKEN CORDON BLEU CASSEROLE

(serves 6)

Casserole Ingredients:

*3 cups cooked chicken, diced or shredded (great for leftover rotisserie chicken) 

*1 1/2 cups ham, diced or shaved (I like to use Black Forest)

*2 cups Swiss cheese, shredded

*8 ounces egg noodles, (cook 2 minutes less then directed on package)

*1/2 cup freshly grated Parmesan cheese (optional)

White Sauce Ingredients:

*4 tablespoons butter

*4 tablespoons all-purpose flour

*1 cup heavy cream

*2 cups whole milk

*1/2 cup chicken stock

*1 tablespoon dijon mustard

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon paprika 

Topping Ingredients:

*1 1/2 cups seasoned panko crumbs

*6 tablespoons butter, melted

White Sauce Directions:

~In a medium saucepan, over medium heat, melt 4 tablespoons butter.

~Whisk in 4 tablespoons flour and cook for 1 minute whisking the entire time.

~Whisk 1 cup heavy cream, 2 cups milk, and 1/2 cup chicken stock.

~Whisk until mixture stars to thicken up.

~Stir in 1 tablespoons dijon mustard, 1/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon paprika.

~Set aside.

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch casserole dish with cooking spray.

~Spread 8 ounce bag cooked, drained egg noodles along the bottom of the pan.

~Spread 3 cups shredded or cubed chicken evenly on top of noodles.

~Spread 1 1/2 cups diced or shaved ham evenly over noodles.

~Pour white sauce evenly over meat and noodles.

~Sprinkle 1/2 cup parmesan cheese over sauce.

~Sprinkle 2 cups shredded Swiss cheese over top.

~In a small bowl mix 1 1/2 cups panko crumbs and 6 tablespoons melted butter together until well mixed.

~Sprinkle evenly over cheese.

~Bake for 45-50 minutes.

~Allow to cool for 5 minutes before serving.  

Tourtiere

This is a French Canadian meat and potato pie.  Most of the tourtiere pie recipes call for a mixture of ground beef,  ground pork and ground veal.  I  just used ground beef (1 1/2 pounds) and ground pork (1/2 pound).  You could also use ground venison, ground buffalo or ground chicken.   Most of the recipes also call for water, I used beef stock.  I think it gives it a richer flavor.

TOURTIERE

(serves 8)

Crust Ingredients:

*3 cups all-purpose flour

*1 cup frozen butter, cut into slices

*1 teaspoon sea salt

*7-8 tablespoons very cold water (start with 7 tablespoons)

*2 teaspoons distilled vinegar.

Filling Ingredients;

*1 pound russet potatoes or Yukon Gold (about 2 large), peeled and cut into about 2-inch cubes.

*5 tablespoons butter

*1 large yellow onion, chopped

*2 cloves minced garlic

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon ground thyme

*1/2 teaspoon ground sage

*1/4 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*1/4 teaspoon ground cloves

*1 pound ground beef

*1/2 pound ground pork

*1/2 pound ground veal

*1 tablespoon Worcestershire sauce (optional)

*1 3/4  cups potato water (I use beef stock)

*3 bay leafs.

Crust Directions:

~Whisk flour and salt togeher.

~Cut in cold butter until butter becomes pea size pieces.

~Pour in water and vinegar and mix until it comes together.

~Put on a clean surface and knead a minute or two until it forms a ball.

~Divide dough 60% one half 40% the other half.

~Flatten dough into a disk.

~Wrap with plastic wrap and store in refrigerator for at least one hour.

Filling Directions:

~Cook potatoes until fork tender, drain and set aside (reserve 1 3/4 cup of water)

~In a large skillet, melt butter.

~Add onions and celery and cook until tender.

~Add garlic, salt, pepper, thyme, sage, cinnamon, nutmeg, and cloves and cook for another minute, stirring constantly. 

~Add ground beef, ground pork, ground veal and Worcestershire sauce.

~Cook until no longer pink, chopping meat as it cooks.

~Stir in potato water or beef stock and bay leafs.

~Cover pan and cook over low heat for 20 minutes.

~Remove lid and cook for another 5-10 mintues.

~Take a fork and mash the potatoes (does not need to be smooth).

~Remove bay leafs from pan.

~Stir in potatoes until well mixed.

~Remove from heat and allow mixture to cool until warm.

~1 egg

~1 teaspoon water

Lets Put it together:

~Preheat oven to 375 degrees.

~In a small bowl, mix egg and 1 teaspoon water together.

~Roll out bottom crust and place in a deep dish pie pan, making sure crust over hangs along the edges.

~Fill pie curst with filling, packing the filling down  (this helps the pic filing stay together when you cut it).

~Brush egg wash over edges of pie.

~Place the top crust on, and seal.

~Cut off and excess crust.

~Crimp edges of pie.

~Make 2 or 3 slits in the top of the crust to allow the pie to vent.

~Brush top of crust with egg mixture.

~Bake in preheated oven for 50-60 minutes.

~Remove from oven and allow to cool for 10 minutes before cutting.