This is nothing fancy, just a quick, easy, basic recipe to get dinner on the table!
1 lb extra lean ground beef
1 small onion chopped finely
8 oz tomato sauce
1 TB flour
1/2 cup water
s/p
1 cup macaroni noodles, cooked
1 cup shredded cheddar, or whatever you have
Brown the meat & drain off the fat.
Add the onion & saute for a couple of minutes. Then combine the flour & water in a bowl until there are no flour lumps & then add that to the pan. Let simmer about 5 minutes then add the cooked macaroni noodles. Stir it all together & pour into a casserole dish. Sprinkle with cheese & bake for 15 minutes at 400 degrees.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Monday, June 28, 2010
Friday, April 3, 2009
April 3-10
Sorry about last week, here are the new recipes I used last week:
Fish Topped Au Gratin Potatoes (not bad, but not that great, so I'm not posting recipe)
Stromboli Recipe here
Chicken Tetrazzini (made with leftovers from storebought rotisserie chicken) Recipe below
The plan for this week:
We still haven't gotten to the frozen lasagna and the pork tacos, so they are still on the list, new items are
Barbecue chicken with mashed potatoes and corn
Creamy chicken and Vegetables with Noodles Recipe here
Chicken Ranch Tacos Recipe here
Honey-sesame Chicken and fried Rice (use Sun Bird brand seasoning packet, look for it near the Asian foods and follow directions)
Spaghetti Sandwiches (recipe below)
I guess we are all about chicken this week!
Chicken Tetrazzini
7 oz spaghetti or linguine noodles
2 cups chicken or turkey broth
2 cups milk
1/2 cup flour
1/4 cup butter
1/2 tsp salt
pepper to taste
2 cups cut up or shredded chicken or turkey
1 cup sliced olives or mushrooms
1 cup shredded cheddar cheese
1. Heat oven to 350. Cook and drain noodles - undercook them a little so they aren't mushy (they will cook in the oven too)
2. Mix broth, milk, flour, butter, S & P, in 3 qt sauce pan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
3. Stir in cooked noodles, chicken, olives/mushrooms. Spread in ungreased 2 qt casserole. Sprinkle with cheese.
4. Bake uncovered 25-30 minutes until hot and bubbly. Let stand a few minutes before serving.
Spaghetti Sandwiches
my mom used to make these with leftover spaghetti sauce. They sound a little weird, but they're good!
Bread
Mozzarella cheese (sliced or shredded)
eggs
milk
spaghetti sauce
1. Mix up eggs and milk just like you would for french toast, but without the cinnamon & vanilla, etc.
2. Dip one side of a piece of bread in the egg mixture, place on hot griddle egg-side down. Top with mozzarella. Dip another piece of bread and place it on top of the mozzarella, egg-side up. Flip the sandwich when one side is cooked and cheese is starting to melt. Cook other side until golden brown and cheese is melted.
3. Serve with hot spaghetti sauce on top.
Fish Topped Au Gratin Potatoes (not bad, but not that great, so I'm not posting recipe)
Stromboli Recipe here
Chicken Tetrazzini (made with leftovers from storebought rotisserie chicken) Recipe below
The plan for this week:
We still haven't gotten to the frozen lasagna and the pork tacos, so they are still on the list, new items are
Barbecue chicken with mashed potatoes and corn
Creamy chicken and Vegetables with Noodles Recipe here
Chicken Ranch Tacos Recipe here
Honey-sesame Chicken and fried Rice (use Sun Bird brand seasoning packet, look for it near the Asian foods and follow directions)
Spaghetti Sandwiches (recipe below)
I guess we are all about chicken this week!
Chicken Tetrazzini
7 oz spaghetti or linguine noodles
2 cups chicken or turkey broth
2 cups milk
1/2 cup flour
1/4 cup butter
1/2 tsp salt
pepper to taste
2 cups cut up or shredded chicken or turkey
1 cup sliced olives or mushrooms
1 cup shredded cheddar cheese
1. Heat oven to 350. Cook and drain noodles - undercook them a little so they aren't mushy (they will cook in the oven too)
2. Mix broth, milk, flour, butter, S & P, in 3 qt sauce pan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
3. Stir in cooked noodles, chicken, olives/mushrooms. Spread in ungreased 2 qt casserole. Sprinkle with cheese.
4. Bake uncovered 25-30 minutes until hot and bubbly. Let stand a few minutes before serving.
Spaghetti Sandwiches
my mom used to make these with leftover spaghetti sauce. They sound a little weird, but they're good!
Bread
Mozzarella cheese (sliced or shredded)
eggs
milk
spaghetti sauce
1. Mix up eggs and milk just like you would for french toast, but without the cinnamon & vanilla, etc.
2. Dip one side of a piece of bread in the egg mixture, place on hot griddle egg-side down. Top with mozzarella. Dip another piece of bread and place it on top of the mozzarella, egg-side up. Flip the sandwich when one side is cooked and cheese is starting to melt. Cook other side until golden brown and cheese is melted.
3. Serve with hot spaghetti sauce on top.
Thursday, November 20, 2008
Sweet Potato Casserole
One tall, 40 oz can of yams or sweet potatoes, drained
2 eggs
1 tsp vanilla
1/2 cup milk
1/3 cup softened or melted butter
Combine all ingredients, mix & put in greased 9x13 pan or glass baking dish. Cover with topping mixture and bake @350 for 20-30 minutes or until golden brown.
Topping:
1 cup coconut
1 cup brown sugar
1 cup chopped nuts
1/4 cup butter, softened
1/3 cup flour
Combine in medium bowl with pastry blender or a couple of forks
What I do: Sometimes I can't find a 40 oz can of sweet potatoes, so I use 2 of the large cans ( once I actually do my shopping for Thanksgiving I will update with the actual size of the can)
Source: This is definitely my favorite thing for Thanksgiving (not counting dessert, but this is almost dessert anyway). I even eat the leftovers cold the next day. Again, the recipe my mom always uses that I think she got from her old friend, Shirley.
2 eggs
1 tsp vanilla
1/2 cup milk
1/3 cup softened or melted butter
Combine all ingredients, mix & put in greased 9x13 pan or glass baking dish. Cover with topping mixture and bake @350 for 20-30 minutes or until golden brown.
Topping:
1 cup coconut
1 cup brown sugar
1 cup chopped nuts
1/4 cup butter, softened
1/3 cup flour
Combine in medium bowl with pastry blender or a couple of forks
What I do: Sometimes I can't find a 40 oz can of sweet potatoes, so I use 2 of the large cans ( once I actually do my shopping for Thanksgiving I will update with the actual size of the can)
Source: This is definitely my favorite thing for Thanksgiving (not counting dessert, but this is almost dessert anyway). I even eat the leftovers cold the next day. Again, the recipe my mom always uses that I think she got from her old friend, Shirley.
Tuesday, September 30, 2008
Chicken & Sweet Potato Bake
2-3 sweet potatoes, peeled and cut into 1-inch cubes
1 TB olive oil
1 1/2 lbs chicken breast, cut into bite-sized pieces
S/P
1 TB butter
1 TB flour
1/2 cup chicken stock
1/4 cup orange or pineapple juice
1/4 cup barbecue sauce
2 scallions, thinly sliced
1 cup frozen peas, defrosted
1 box cornbread mix
1 egg
1/3 cup milk
1. Boil the sweet potatoes until tender. Drain and set aside.
2. While the potatoes are cooking, cook the chicken in the olive oil with the salt & pepper.
3. Remove the chicken from the pan and add the butter, melt. Add the flour with a whisk and cook for about a minute. Whisk in the stock and juice, cooking until thick, about a minute. Add bbq sauce, scallions, peas, chicken and sweet potatoes. Stir gently until combined.
4. Transfer to casserole dish and mix cornbread mix according to directions on box. Spread over mixture in casserole dish.
5. Bake at 400 (or suggested temp on cornbread mix) about 12-15 minutes until cornbread is baked and golden brown.
What I did/Source: This was originally Rachael Rays "chicken thigh pie" but that doesn't sound very good, so I changed the name and the chicken. I did make it with chicken thighs, but they just seemed greasy so in the recipe above I changed it to chicken breasts. I used Jiffy cornbread mix. Justin said it needed more chicken, less sweet potato, so that is also reflected in the recipe above. And I just used the juice from a can of fruit cocktail instead of orange or pineapple juice.
1 TB olive oil
1 1/2 lbs chicken breast, cut into bite-sized pieces
S/P
1 TB butter
1 TB flour
1/2 cup chicken stock
1/4 cup orange or pineapple juice
1/4 cup barbecue sauce
2 scallions, thinly sliced
1 cup frozen peas, defrosted
1 box cornbread mix
1 egg
1/3 cup milk
1. Boil the sweet potatoes until tender. Drain and set aside.
2. While the potatoes are cooking, cook the chicken in the olive oil with the salt & pepper.
3. Remove the chicken from the pan and add the butter, melt. Add the flour with a whisk and cook for about a minute. Whisk in the stock and juice, cooking until thick, about a minute. Add bbq sauce, scallions, peas, chicken and sweet potatoes. Stir gently until combined.
4. Transfer to casserole dish and mix cornbread mix according to directions on box. Spread over mixture in casserole dish.
5. Bake at 400 (or suggested temp on cornbread mix) about 12-15 minutes until cornbread is baked and golden brown.
What I did/Source: This was originally Rachael Rays "chicken thigh pie" but that doesn't sound very good, so I changed the name and the chicken. I did make it with chicken thighs, but they just seemed greasy so in the recipe above I changed it to chicken breasts. I used Jiffy cornbread mix. Justin said it needed more chicken, less sweet potato, so that is also reflected in the recipe above. And I just used the juice from a can of fruit cocktail instead of orange or pineapple juice.
Monday, September 22, 2008
Potato & Ham Casserole
1 medium onion, chopped
2 TB butter
2 TB flour
2 TB dijon mustard
1 3/4 cups milk
1/2 of an 8 oz cream cheese, cut up
1 cup Gruyere cheese, shredded (4 oz)
1 TB chives or green onions
1 1/2 lbs Yukon gold or red potatoes, cut in thin wedges
8 oz sliced Black Forest Ham or country ham, coarsley chopped
1/2 cup crushed bagel chips
1. Preheat oven to 350. Grease a 2 qt baking dish
2. For the sauce: in medium saucepan cook onion in the butter over med. heat about 5 min, stirring occasionally. Stir in flour & mustard. Add milk all at once, stirring. Cook & stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in cream cheese until melted. Gradually add Gruyere, stirring till melted. Add green onions or chives.
3. In a bowl, combine potatoes, ham & sauce; toss gently to combine. Transfer to baking dish.
4. Bake, covered, 1 hour or until potatoes are tender. Uncover & stir gently. Sprinkle with crushed chips and remaining cheese. Bake, uncovered 10-15 minutes more. Let stand 10 minutes before serving. Sprinkle with herbs.
What I did: I used a cheddar-jack blend instead of Gruyere and I don't think I remembered to add the chives or green onions. My mom used to make something like this, but with peas. So I added some frozen peas at the end, instead of the extra cheese & bagel chips, but I'm sure they would be good. And I don't think I cut my potatoes small enough b/c I baked it at 375 and it took like an hour and a half before the potatoes were soft.
Source: www.bhg.com
2 TB butter
2 TB flour
2 TB dijon mustard
1 3/4 cups milk
1/2 of an 8 oz cream cheese, cut up
1 cup Gruyere cheese, shredded (4 oz)
1 TB chives or green onions
1 1/2 lbs Yukon gold or red potatoes, cut in thin wedges
8 oz sliced Black Forest Ham or country ham, coarsley chopped
1/2 cup crushed bagel chips
1. Preheat oven to 350. Grease a 2 qt baking dish
2. For the sauce: in medium saucepan cook onion in the butter over med. heat about 5 min, stirring occasionally. Stir in flour & mustard. Add milk all at once, stirring. Cook & stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in cream cheese until melted. Gradually add Gruyere, stirring till melted. Add green onions or chives.
3. In a bowl, combine potatoes, ham & sauce; toss gently to combine. Transfer to baking dish.
4. Bake, covered, 1 hour or until potatoes are tender. Uncover & stir gently. Sprinkle with crushed chips and remaining cheese. Bake, uncovered 10-15 minutes more. Let stand 10 minutes before serving. Sprinkle with herbs.
What I did: I used a cheddar-jack blend instead of Gruyere and I don't think I remembered to add the chives or green onions. My mom used to make something like this, but with peas. So I added some frozen peas at the end, instead of the extra cheese & bagel chips, but I'm sure they would be good. And I don't think I cut my potatoes small enough b/c I baked it at 375 and it took like an hour and a half before the potatoes were soft.
Source: www.bhg.com
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