Chicken Pot Pie Casserole (with Biscuits)

Chicken Pot Pie Casserole (with Biscuits)

3 tablespoons butter
1 cup chopped onions
1 tablespoon minced garlic
4 cups shredded chicken
2-3 cups shredded cheese
1 bag frozen peas and carrots (10–12 oz)
1– 1 1/2 cups heavy cream
8 oz mushrooms, sliced
Salt and pepper to taste
1/3 cup chicken stock (Optional)
1 tube of flaky biscuits
1 tablespoon butter, melted

 
1. Preheat your oven to 375°F (190°C).
2. In a large skillet melt the room-temperature butter over medium heat. Add the chopped onions and minced garlic, cooking them until the onions become translucent and fragrant.
3. Add in the mushrooms and cook for about 5 minutes until they release moisture and become tender.
4. In a large bowl, add frozen vegetables, shredded chicken, cheese, heavy cream, and mushroom mix. Season with salt and pepper to taste. Stir everything together until they are well combined. Add more heavy cream or chicken stock if you prefer a saucier casserole.
5. Transfer the creamy filling to a 9X13-inch casserole dish that has been sprayed with cooking spray.
6. Lightly flatten the biscuits. Place the biscuits in a single layer over the filling and brush butter over them.
7. Bake the casserole in the preheated oven for about 20-25 minutes until the biscuits turn golden brown. Then cover with aluminum foil and cook for 10 more minutes.

Chicken Enchiladas (with canned sauce)

Green Chile Chicken Enchiladas Source:https://www.iheartnaptime.net/wprm_print/green-chile-chicken-enchiladas

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6

Ingredients
1 (14-ounce) can green enchilada sauce
8-10 flour or corn tortillas
2-3 cups shredded cooked chicken , about 4 chicken breasts
4 ounces cream cheese , softened
1 (4.5-ounce) can diced green chiles , about 1/2 cup
1 Tablespoon fresh lime juice , optional
1 clove garlic , minced
½ teaspoon chili powder
¼ teaspoon cumin
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
1 cup shredded cheese , I prefer a mix of cheddar or pepper jack
Optional toppings: Chopped cilantro, Tomatoes, Olives, Bell peppers, Sour cream, Lime

Instructions
Preheat the oven to 350°F. Add about 1/3 cup enchilada sauce to the bottom of a 9x13-inch pan and set aside.
In a medium bowl, stir 2-3 cups chicken, 4 ounces cream cheese, 1 clove garlic, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 Tablespoon lime juice, and 1 can green chiles until combined.
Pour the rest of the sauce over the tortillas and top with shredded cheese. Cover with foil and bake 15 minutes. Remove foil and bake an additional 10 to 15 minutes, or until the cheese is nice and bubbly.
Top with cilantro and desired toppings, if desired. Serve while warm.

Notes
Substitutions: You can substitute the cream cheese for sour cream or Greek yogurt, if preferred. Add a squeeze of lime to the chicken mixture, if desired.

Freezer instructions: This makes a great freezer meal. Simply go to step 4 and then place the enchiladas in a foil or freezer pan (do not bake). Cover tightly with plastic wrap or foil and then freeze. Remove from the freezer and place in the refrigerator overnight to thaw. Bake accordingly to directions (you may need to add 10 to 15 minutes cooking time).

Hash Brown Egg Casserole

Source: https://bellyfull.net/hash-brown-egg-casserole/

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients
8 precooked frozen hash brown patties (thawing is not necessary)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 & 1/2 cups diced leftover ham (about 3/4 pound)
2 scallions , diced
9 large eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard , optional but recommended
1/4 teaspoon garlic powder

Instructions
Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
Arrange frozen hash brown patties in the dish, in a single layer.
Sprinkle the cheeses, ham, and scallions evenly over the top of the hash browns.
In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder.
Pour the custard evenly over the ham mixture.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean.
Allow to cool for 5-10 minutes, then cut into portions and serve.

Black Bean Taco Salad

Adapted from: https://peasandcrayons.com/black-bean-taco-salad/

Total Time: 25 minutes

Ingredients

SALAD
2-3 cups chopped romaine lettuce (I used bagged salad)
1 red bell pepper
1 cup black beans (drained + rinsed if canned) (I used a full can of pinto)
1 cup corn (canned or steamed from fresh/frozen) (I used a full can of corn)
½ cup freshly diced or chopped tomatoes (I used more than this but didn't measure)
1/4-1/3 cup sliced green onion (greens and whites)
½ cup grated cheddar cheese (I added more)
¼ cup crushed tortilla chips (I didn't crush any; I just served them on the side)

CREAMY SALSA DRESSING

 ¼ cup sour cream
2 TBSP red salsa
½ tsp ground cumin
⅛ tsp salt or season to taste
½ lime (didn't have any, so I skipped it this time)

Instructions
To make the dressing, combine sour cream with salsa, cumin, and salt. Juice half a lime and whisk into the dressing. If your salsa is chunky and you'd like a more uniform dressing, simply puree using a blender or immersion blender.
For the salad, cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.
Chop all your veggies up super small for a little bit of goodness in every bite. Finely chop romaine lettuce, bell pepper, and tomatoes, and thinly chop/slice green onion. Combine with black beans, corn, crushed tortilla chips, and grated cheese. Toss to combine. **(I didn't mix the bagged salad in with the other ingredients so things wouldn't get soggy. I mixed the veggies and beans and added some of of the creamy dressing, but then I put the chips and salad on plates and added the veggie mix on top.) For a little dressing in every bite, toss salad in a few TBSP of dressing and mix to coat right before serving. Serve with extra toppings/dressing on the size for a custom salad. (My kids added cheese salsa and guacamole.)

Notes
Recipe yields 4 side salads or 2 large meal-sized taco salads.

Cheesy Vegetable Casserole

Ingredients
1 small yellow onion finely diced
1 tbsp butter
10.5 ounces condensed cream of mushroom soup
½ c milk
½ c sour cream
8 ounces shredded cheddar cheese, divided
2 heaping c frozen broccoli
3 c frozen mixed vegetables
2 large eggs whisked
2 c cooked rice
½ tsp garlic salt
½ tsp salt
½ tsp mustard powder
½ tsp Italian seasoning
¼ tsp pepper
Topping:
1 c Ritz crackers crushed (about ¾ of a sleeve)
2 tbsp melted butter

Instructions
Start by cranking up your oven to 350°F so it’s ready to go when you need it.
Melt some butter in a big pot over medium heat—simple as that! Once it’s melted, toss in the diced onions and cook for about 5 minutes until they soften and become fragrant.
Next, stir in the cream of mushroom soup, milk, sour cream, and all the seasonings. Mix everything together until well combined.
Add 1 cup of the shredded cheddar and stir until it melts into the creamy mixture.
Now, toss in the frozen broccoli and mixed veggies. Let them heat through for a few minutes. Once they’re warm, remove the pot from the heat and let it cool slightly.
Stir in the whisked eggs and cooked rice, making sure everything is nicely blended. Pour the mixture into a greased 9x13-inch casserole dish and sprinkle the remaining shredded cheese on top.
Cover the dish with some foil and pop it in the oven for about 20 minutes. While it’s baking, mix the crushed Ritz crackers with the melted butter to make the crunchy topping.
After 20 minutes, take the casserole out of the oven, remove the foil, and sprinkle the buttery crackers over the top. Pop it back in the oven, uncovered, for another 10 minutes until the topping is golden and crispy. Take it out, let it cool for a bit, and dig in!

Butternut Mac and Cheese

Ingredients
8 oz cooked pasta {such as macaroni or rotini}
3 tablespoons butter
1/2 large onion, finely diced
2 cloves garlic, minced
2 cups diced butternut squash (1/4 inch diced)
1 1/2 cups chicken stock
1/2 pound grated cheddar cheese
1/4 pound grated mozzarella cheese
1/4 cup grated parmigiano reggiano
salt & pepper, to taste
2 pinches nutmeg
1-1 1/2 cups milk

Directions
Saute onions, garlic and squash in butter over medium heat. Cook until tender and lightly browned, stirring as you go, about 6 minutes.
Pour in chicken stock and reduce liquid by half. If desired, mash the squash and onions together using a potato masher to help dissolve into the sauce.
Pour in cooked pasta and the cheeses little by little, stirring as you go. Pour in splashes of milk if needed to thin out melted cheese to create sauce.
After all the cheese is melted into the pot, continue stirring and adding in milk. At first there may seem like a big wad of cheese melted in the middle, but as you keep stirring and adding in the milk bit by bit, it should come together to form a very cheesy sauce. Add nutmeg, salt and pepper to taste and serve hot.

Vegetarian Sheet Pan Nachos

Source: https://easygoodideas.com/vegetarian-sheet-pan-nachos/
Prep Time 5minutes
Cook Time10 minutes
Servings: 4 servings

Ingredients
1 - 16 oz cans refried beans
1 pkt of taco seasoning
Tortilla Chips
2 ½ C. shredded cheddar cheese
½ Red Onion diced
1-2 Roma tomatoes diced
1 16 oz can corn
6 oz can of olives sliced

Instructions
In a medium pan, heat the refried beans, add 1 pkt of taco seasoning. Heat until warmed. Set aside.
Place a layer of tortilla chips on a sheet pan, top with 1 cup shredded cheese, red onion, tomatoes, corn and olives.
Add a second layer of cheese, onion, tomatoes, corn and olives. Top with refried beans by dropping small spoonfuls across nachos. Lastly sprinkle the last ½ cup of cheese across the top.
Set your oven to 450 degrees and place nachos on the middle rack, bake 5-7 min until the cheese is melted.
Remove and serve with your favorite salsa and/or sour cream. Enjoy!

Chicken Taco Salad or Burritos

Adapted from: https://butterwithasideofbread.com/fiesta-ranch-chicken-pasta-salad/)
This was the original recipe...and I didn't like it as a pasta salad. However, I did like it without the noodles as a filling for tacos.

Ingredients

3 boneless chicken breasts cooked and diced
1 packet taco seasoning mix
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
16 oz corn frozen or canned
1 cup onion chopped
1 pepper chopped (ed, orange, or yellow)
3 oz olives sliced
2 cups grated cheddar cheese
2 tomatoes chopped

Instructions
Combine all of the other ingredients in a large mixing bowl. Serve cold with tortilla chips for taco salad or warm with tortillas for burritos.

Cheddar Broccoli Potato Soup

Source: https://www.cookingclassy.com/wprm_print/cheddar-broccoli-potato-soup

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 6

Ingredients:
5 1/2 Tbsp butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic , minced
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)*
1/2 cup heavy cream*
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)

Instructions:
In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Notes

* I skipped the cream and just used milk (3.5 cups total).

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.
You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.

Copycat Panera Broccoli Cheese Soup

Source: https://www.shugarysweets.com/wprm_print/copycat-panera-broccoli-cheese-soup-recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

¼ cup unsalted butter
½ cup diced onions yellow or white
1 cup shredded carrots 
2 1/2-3 cups broccoli florets chopped small
1 ½ cups chicken broth
1 cup milk *
1 cup heavy whipping cream*
¼ cup all-purpose flour
1 ½ teaspoons kosher salt

2 cups shredded cheddar cheese

Instructions
In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
Slowly add in broth, milk, and cream.
Sprinkle with flour and add salt, pepper and red pepper flakes.
Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
Once thick, add cheese and stir until melted and smooth.
Serve soup and enjoy!

*I just used 2 cups of  1% milk, and it was still good. 

Cheesy Ham and Potato Casserole

Source: The Novice Chef

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour

Ingredients:
24 oz Frozen Shredded Hash Brown Potatoes (See note for how to use fresh potatoes instead)
2 tablespoons Frozen Minced Onions
2 cups Sour Cream (low fat)
1 can Cream of Chicken Soup
1/2 cup Butter (melted)
1 teaspoon Salt
2 1/2 cups Shredded Cheddar Cheese (divided)
3 cups Ham (cooked and diced)

Instructions
Preheat your oven to 350 degrees F.
In a large mixing bowl place frozen hash browns and minced onions and mix.
Add sour cream, cream of chicken soup, melted butter, salt, ham, and 2 cups shredded cheese. Mix well.
Place your mixed ingredients into a 9X13 casserole dish and top with 1/2 cup remaining shredded cheese.
Bake for 40-45 minutes.

Notes:
I had potatoes to use up, so I shredded them, rinsed them well, and squeezed as much water out of them as I could. Then I spread them in my prepared 9x13 pan and broiled them for a few minutes to get more moisture out so they weren't way soggier than frozen hash browns would be.

Easy Cheesy Refried Bean Burritos

Source: https://theschmidtywife.com/refried-bean-burrito-recipe/ 

Prep Time: 10 minutes 

Cook Time; 15 minutes 

Total Time; 25 minutes 

Ingredients

1 ½ cups homemade or 1 (16-oz) can refried beans 

½ cup chunky salsa 

¼ cup diced onion 

1 teaspoon taco seasoning 

¼ teaspoon kosher salt, plus more to taste 

2 cup shredded cheddar cheese 

4 (10-inch) flour tortillas (often referred to as “burrito-sized”) 

Instructions 

Preheat oven to 375º F. Lightly grease a sheet pan. 

In a bowl add refried beans, salsa, onion, taco seasoning, and salt. Mix until combined. 

Spread 1/4 of the mixture evenly over a burrito tortilla leaving an inch from the end empty. 

Sprinkle 1/2 cup of cheese over the top of the bean mixture in each burrito. 

Wrap up the burrito making sure to tuck in the sides. Lay seam side down spread out on the sheet pan. Transfer to the oven and bake 12 to 15 minutes. 

Let rest at least 3 minutes before eating.

Southwest Roll-ups

 Southwest Roll-ups

Makes: 16

2 cans refried beans
1/2 cup salsa
2-4 cups cooked chicken, shredded
2 cups shredded Cheddar cheese
16 tortillas

Mix together beans, salsa, and chicken. Spread 1/16 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Repeat with remaining ingredients. Place in 9 by 13 pan.

Bake at 350 degrees for 20-30 minutes until heated through. Sprinkle with additional cheese and serve with salsa.

To freeze: place in the 9 by 13 pan and cover with foil or place in freezer bags. Thaw before baking.

Sausage Hashbrown Breakfast Casserole

Source: https://www.saltysidedish.com/sausage-hashbrown-breakfast-casserole/

Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins

Ingredients
8 eggs
1 pound pork sausage
1 1/2 cups whole milk or heavy cream
1 package 30 oz bag frozen shredded hash browns, thawed 2 cups cheddar cheese
1 1/2 tsp salt
1 tsp black pepper
1/4 tsp garlic powder

Instructions
Preheat oven to 375 and spray 9 x 13 pan with non stick cooking spray.
Brown pork sausage in skillet, over medium heat, breaking into small pieces. Drain grease and set aside.
Whisk eggs, heavy cream and all spices together.
Layer ingredients in a casserole dish. Start with adding your thawed hash browns, precooked sausage, layer of cheese, and then pour on whisked egg mixture.
Cover with foil and bake for 40 minutes. Remove foil, and then bake for another 20.


Notes
MAKE AHEAD: Can be prepped night before to make popping in oven easy morning of
SUBSTITUTIONS:
Hashbrowns >>>> Tater Tots
Cheddar Cheese>>>> Any Cheese
Heavy Cream>>>> Milk
Pork Sausage>>>> Ham, Bacon, Turkey Sausage, Italian Sausage

Creamy Pasta Salad with Ham

Source:
https://kitchenfunwithmy3sons.com/bow-tie-pasta-salad/

Prep: 20 mins
Cook: 10 mins
Chill Time: 1 hr
Total: 1 hr 30 mins

Ingredients
Dressing
1 cup mayonnaise
3 tablespoons relish (sweet or dill)
2 tablespoons granulated sugar
1 teaspoon yellow mustard
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Salad
1 pound bow tie pasta
8 ounces cheddar cheese diced
1 cup fully-cooked ham diced
1/2 small white or sweet onion peeled and finely diced
1/2 cup frozen peas thawed
1/2 cup red bell pepper seeded and finely diced

Instructions
In a small bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.
Boil the pasta according to the package directions, just until al dente. Drain and rinse with cold water.
In a large mixing bowl, toss together all of the ingredients with the dressing. Cover and refrigerate for 1 hour before serving.

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Adapted slightly from http://lindseysluscious.blogspot.com/2012/02/chilis-chicken-enchilada-soupin-crock.html 

Ingredients

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced (or 4 tsp minced garlic)

1 quart chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 t teaspoon cayenne pepper,
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas, cut into small pieces

16 oz. Velveeta, cubed*
1 cup co-jack cheese, shredded
1.5 pounds diced chicken (precooked)

1 can whole kernel corn, drained (optional) 

Garnishes:
pico de gallo, sour cream, shredded cheese, crunchy tortilla strips 

Directions
In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender. Add the garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. 

Whisk until smooth (you may wish to use a stick blender). 

Add the chicken pieces and corn and heat through,  another 30 minutes to one hour. Check seasonings, and garnish as you like before serving. 

(I can't remember when I made this, but I never buy Velveeta, so I assume I just substituted extra cheese.)

Cheesy Potato Casserole

Cheesy Potato Casserole

 
Source: https://www.pillsbury.com/recipes/cheesy-potato-casserole/30357dc0-fead-4289-b46b-7a72d8c862d4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutess
Makes 8 servings

Ingredients
1 pint sour cream
1 can condensed cream of chicken soup
½ cup butter, melted
1 tablespoon garlic salt
1 cup chopped onions
1 bag 30 oz frozen country style shredded hash brown potatoes, partially thawed
2 cups shredded cheddar cheese

Directions
Heat oven to 350 degrees.
In large bowl , combine all ingredients and stir until well blended.
Pour into ungreased 13x9 inch glass baking dish.
Bake 45 minutes.

Tater Tot Sausage Breakfast Casserole

Tater Tot Sausage Breakfast Casserole

 
https://www.plainchicken.com/tater-tot-sausage-breakfast-casserole/
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes

Ingredients:
2 lb breakfast sausage (I have substituted ground beef)
1 (30-32oz) bag frozen tater tots
1 tsp salt
½ tsp pepper
¼ tsp garlic powder
1-½ cups shredded cheddar cheese
½ cup mozzarella cheese
8 eggs
2 cups milk

Instructions
Preheat oven to 350 F. Lightly spray a 9x13 inch pan with cooking spray.
In a large skillet, cook sausage until no longer pink. Drain fat.
In a large bowl, toss together tater tots, cooked sausage, and cheese. Pour into a lightly greased 9x13 inch pan.
Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
Cover and refrigerate at this point if baking later.
Bake uncovered for 60-70 minutes, or until eggs are set.

Notes:

To bake after freezing, thaw completely and bake as above. If you bake it first and then freeze it, thaw completely, cover with aluminum foil, and then bake at 350 F for 30-40 minutes until heated through. 

The Mac Attack (TMNT Mac and Cheese Pizza)

The Mac Attack (TMNT Mac and Cheese Pizza) Source: Teenage Mutant Ninja Turtles Cookbook Ingredients Cornmeal or flour for dusting EVOO for brushing and greasing (I didn't use this) 2 cups uncooked elbow macaroni 1-1/2 cups milk 2 tbsp unsalted butter 2 tbsp flour salt and pepper 1/4 tsp paprika 1/2 tsp Dijon mustard 1 cup shredded white cheddar, divided (I used regular cheddar) 1 cup shredded Gruyere cheese, divided (I used mozzarella) 1 heaping tbsp minced fresh chives, plus more for garnish (I skipped this) 1/2 cup heavy cream OR half-and-half (I used non-fat half-and-half) 1 pound ball pizza dough (I used the recipe on the back of the pizza yeast) Instructions (These are adjusted to match the temperature and time on the pizza yeast recipe) Preheat over to 425 degrees F. Dush a pizza ban with cornmeal or flour. Bring a pot of salted water to boil and cook the past to al dente, according to package directions. Drain well. Pour themilk into a small saucepan and warm it over medium-low heat just until it starts to steam. Don't let it boil over! In a separate, heavy-bottomed saucepan, melt the butter over medium-high heat. Whisk in the flour and cook, whisking constantly, unilt if forms a smooth, bubbly paste. (Be careful not to let it brown.) Whisk in the hot milk for 3 to 5 minutes or until the sauce thickens. Season to taste with salt and pepper. Bring the sauce to a boil, reduce the heat to low, and cook for 2 minutes. Remove from heat. Stir in paprika, mustard, and 3/4 cup of EACH cheese. Stir until the cheeses are completely melted, then add the chices, cream, and pasta. Mix gently until well combined, then taste and season with additional salt and pepper as desired. Stretch or roll dough into 12-inch disk and place on pan. Brush with olive oil (I skipped this). Spread the mac and cheese onto the crust, leaving a 1/2 inch border of dough all round. Use just enough mac and cheese to make a 1/4-inch thick layer. Sprinkle the remaining cheese on top. Bake for 12-15 minutes or until the cheese begins to brown. Remove the pizza from the oven. Let it sit for 5 minutes, then sprinkle with remaining chives. Slice and serve.

Hamburger Hashbrown Casserole

Hamburger Hashbrown Casserole

Ingredients
2 lbs ground beef
½ onion, chopped
1 pkg shredded hash brown potatoes (32 oz, thawed)
2 cans cream of mushroom soup
1 cup milk
2 cups shredded cheddar cheese

Instructions
preheat oven to 359 degrees Fahrenheit and spray a 9x13 baking pan with a nonstick cooking spray.
Brown the ground beef and drain of any excess grease.
Then in a large mixing bowl, stir together the browned ground beef, chopped onions, milk, cream of mushroom soup, pepper and half of the cheese. Pour this mixture into the baking pan.
Bake for 45 minutes to 1 hour until the hash browns are golden brown and tender.
Top the casserole with the remaining cheese. Bake for 5 more minutes until the cheese is melted.
Let the casserole rest at room temperature for 5 minutes and then the casserole is ready to serve and enjoy.