Tag Archives: Casseroles

All year round breakfast casserole

This Bacon and Egg Breakfast Casserole is packed with your morning favorites. Easily prepared the night before, this is sure to become a family favorite. You can have for Breakfast or dinner all year round. Why not start this Christmas by preparing it the night before, cover tightly and let it chill overnight in the fridge. Then on Christmas morning heat and serve.

Bacon and Egg Breakfast Casserole

INGREDIENTS

7 large eggs, lightly beaten

12 oz can evaporated milk

1 tsp kosher salt

½ tsp freshly ground black pepper

1 tsp onion powder

1 tsp garlic powder

16 oz Oda Ida plain refrigerated shredded hash brown potatoes

½ C chopped green bell pepper

½ C bacon pieces, divided

¼ C thinly sliced green onions, divided

1 C sharp cheddar cheese, shredded

Directions

Preheat oven to 350 degrees. Lightly grease an 8X8 baking dish. Set aside.

1. In a large bowl, gently stir together the eggs, evaporated milk, kosher salt, pepper, onion powder, and garlic powder until well combined. Set aside.

2. Evenly spread the hash brown potatoes onto the previously prepared baking dish. Evenly sprinkle bell peppers on top. Layer with half of the bacon pieces, followed by half of the green onions. Spread shredded cheddar evenly on top, followed by remaining bacon and remaining green onions.

3. Pour egg mixture over entire dish. Bake uncovered for forty-fifty minutes or until top is golden brown and puffy set. Let rest at room temp for five-ten minutes before serving. Leftovers can be chilled and reheated nicely.

Source Chew Out loud

Comfort Food Made Healthy

Chicken Spaghetti is my latest comfort food favorite. I have already eaten it twice on two separate occasions. The first one was at a friend’s Birthday party. The second one was when I stayed with my Grandparents. During my visit I went with my Grandmother to a ladies luncheon. After eating Chicken Spaghetti for the second time I was in love with the dish.

I enjoyed it so much that I wanted to make it too except with half the calories. I searched for one and came across this Healthier Chicken Spaghetti Recipe that is honestly full of flavor. It too is a healthier alternative of the Pioneer Woman’s classic — entirely homemade with no cream soups! It’s a simple make-ahead and freezer friendly meal.

I’m certain that your family will love this dish so much that they will probably even forget it’s healthy.

Healthier Creamy Chicken Spaghetti Bake

INGREDIENTS

3-4 C. cooked, cubed chicken breast (approximately 3 breasts)
2 Tbsp. canola oil
½ C. medium onion, chopped
½ C. green bell pepper, chopped
½ C. red bell pepper, chopped
3¾ C. Barilla whole wheat spaghetti, broken into 1.5″ pieces
1 large carrot, peeled and shredded
1 tsp. salt
½ tsp. paprika
¼ tsp. black pepper
1 tsp. minced garlic
3 tsp. all-purpose flour
3 C. 1% milk
2 C. low-fat cheddar cheese, divided

Directions

Preheat oven to 400 degrees F and lightly grease a 9×13″ baking dish with cooking spray.

1. In a large skillet, heat oil over medium-high heat. Combine the onion, green pepper, and red pepper and cook until softened. Meanwhile, cook the spaghetti according to package directions until just al dente. Drain and transfer the pasta to a large pot. Then add the onion and bell pepper mixture to the pasta. Stir until well combined.

2. Next, add the carrot, salt, paprika, pepper, garlic and cook for one-two minutes. Stir in flour until completely absorbed. Add milk and cook, stirring often, until thickened. Stir in the cooked chicken, and one cup cheddar cheese.

3. Spread the mixture into the baking dish, top with remaining one cup cheese and bake twenty-thirty minutes, until hot and bubbly. Serve.

Source The Recipe Rebel

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Cookbooks Make Good Friends

I am getting very well acquainted with my old new cookbook Joy of Cooking: Wartime Edition. I know I’ve said this before, but the book is really fascinating, and I like it a lot! 🙂 One of the conflicts that I have with it though is that the book has no pictures of the recipes and the directions on how to cook/what to do for them are not very detailed. In which of course, I find pretty intimidating. Yes since this was my second time of using this book I basically had not a clue what I was doing lol. I mean I knew that I was cooking, and all but did not know that I was doing it the correct way. Ha, what was really scary is that I had no clue how it was going to turn out lol.

Furthermore, I still would love to use it more often though as I believe this book will help me become a better cook. And even though I didn’t know what I was doing or how this Spanish Chicken Casserole was going turn out lol, I still trusted my cooking skills, made a few changes and just went with the flow. Haha! Not surprisingly the outcome of this recipe that I’m showing you today was a huge success and delish. Also, the first recipe I made from the book is called Deviled Pork Chops.

Spanish Chicken Casserole

Ingredients

3-4 medium chicken breasts, rinsed, pat dry, cubed
1/8 tsp. salt
1/2 tsp. pepper
1 Tbsp. McCormick’s Smoked paprika
1/4 C. Flour
3 Tbsp. Olive oil
1/2 C carrots, rinsed, peeled, (if desired) and chopped
1/2 C celery, rinsed chopped
1 15 oz can diced tomatoes
1 medium onion, chopped
3 Tbsp Green bell pepper, chopped
3 garlic cloves, minced
1/2 C. shredded Cheese, Optional

Preheat the oven 375 degrees. Line a casserole dish with foil and lightly grease it with non-stick cooking spray. Set aside.

Directions

1. Add the flour, salt, pepper, and paprika in a large, resealable plastic bag and or container. Then place the chicken into the bag, make sure the container is closed tightly 🙂 and shake to coat the chicken in the flour mixture. Pour in the olive oil into a large skillet and heat the oil over medium-high heat until it begins to shimmer. Next, add the chicken and cook for approximately eight minutes, occasionally stirring. Once the chicken is cooked place the pieces evenly into the previously prepared baking dish.

2. Add more oil if needed and saute the chopped onion, green bell pepper, garlic, celery, carrots, and tomatoes. Cook over medium heat for three-five minutes. Remove pan from the heat and pour the ingredients over the chicken. Sprinkle cheese on top, if desired. Cover and bake the chicken in the oven for about thirty-five  forty minutes – or until chicken is tender and cheese is bubbly.

Optional: Five minutes before the chicken is done add 1/4 cup sautéed mushrooms and 1/3 cup sliced stuffed olives. Also if needed you can add 1/3 – 1/2 cup boiling vegetable or chicken stock/broth and or water.

For the side dish, I made Garlic Parmesan Edamame.
I know that it probably doesn’t go well with the main dish lol, but the post and a lot of others either have a terrible picture or don’t have one, so I decided to go back on a lot of the old ones and doing photo retakes.

Adapted from  Joy of Cooking: Wartime Edition  

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