Mac and Cheese Cups
Yield: 12 servings | Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes
Ingredients
2 cups elbows pasta
2 tbsp Panko breadcrumbs
2 tbsp Parmesan
1.5 tsp olive oil
2 tbsp butter
3 cloves garlic
2 tbsp flour
1 cup milk
2 cups sharp cheddar
1 egg
salt
pepper
Instructions
1. Prep & Pasta: Preheat oven to 425°F and line a 12-cup muffin tin. Boil and drain elbow pasta.
2. Topping & Sauce: Mix Panko, Parmesan, and olive oil for the topping. Melt butter, sauté garlic, whisk in flour and milk, simmer until thick, then melt in cheddar, egg, and pasta.
3. Bake & Serve: Scoop into the muffin tin, top with the Panko mixture, bake 18–20 minutes until golde.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Thursday, November 12, 2026
Friday, June 19, 2026
Chicken Enchiladas (using canned chicken)
Ingredients:
Kirkland Signature Chicken Breast: 2 cans (12.5 ounces each)
Cream Cheese: 1 block (8 ounces), softened to room temperature and diced
Taco Seasoning: 1 packet
Enchilada Sauce: 1 can (15 ounces), red or green sauce
Shredded Cheese: 2 cups of Mexican-blend or cheddar cheese
Tortillas: 8 to 10 soft flour or corn tortillas
Directions:
Preheat the oven to 350 degrees.
Preheat the oven to 350 degrees.
Mix the Filling
1. Drain the chicken, then dump into a mixing bowl and shred into tiny pieces.
2. Add the softened cream cheese, the taco seasoning packet, and 1/2 cup of the shredded cheese into the bowl.
3. Stir everything together until the chicken is completely coated and looks like a thick, creamy paste.
Roll the Enchiladas
4. Pour just a little bit of the enchilada sauce into the bottom of a large baking pan. Use the back of a spoon to paint the bottom of the pan with the sauce so the tortillas don't stick.
5. Lay one tortilla flat on a clean plate or cutting board. Scoop 3 big spoonfuls of the creamy chicken mixture right into the middle of the tortilla.
6. Roll and tuck: Roll the tortilla up tightly, tucking ends in. Place into your baking pan, seam facing down against the bottom of the pan so it stays closed.
7. Repeat for all your tortillas until your filling is all gone and your pan is lined with rolled tortillas.
8. Pour the remaining sauce over the top of your rolled tortillas. Make sure every tortilla gets covered in sauce so they don't get dry.
10. Sprinkle the rest of your shredded cheese over the top of the sauce.
11. Bake for 20 to 25 minutes. It is ready when the cheese is completely melted and bubbling at the edges!
12. Let the pan sit for 5 minutes to cool down before serving.
Monday, May 18, 2026
Ham & Cheese Lasagna
Source: https://www.thekitchenismyplayground.com/2013/04/ham-cheese-lasagna.html
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Ingredients:
• 9 to 12 lasagna noodles
• 1/2 c. chopped onion
• 2 T. butter
• 3 T. all-purpose flour
• 2 c. milk
• 1 c. cottage cheese
• 2 c. shredded Monterey Jack cheese, divided
• 2 c. finely chopped fully cooked ham
• 1 (8 oz.) package fresh mushrooms {or substitute 8 oz. canned mushrooms}
• 1 T. dried parsley
Instructions:
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Ingredients:
• 9 to 12 lasagna noodles
• 1/2 c. chopped onion
• 2 T. butter
• 3 T. all-purpose flour
• 2 c. milk
• 1 c. cottage cheese
• 2 c. shredded Monterey Jack cheese, divided
• 2 c. finely chopped fully cooked ham
• 1 (8 oz.) package fresh mushrooms {or substitute 8 oz. canned mushrooms}
• 1 T. dried parsley
Instructions:
1. Cook lasagna noodles according to package directions; drain and set aside.
2. Melt butter in a medium saucepan over medium heat; add chopped onion and mushrooms (if using raw); cook until tender, about 4 to 5 minutes.
3. Blend in flour until onions are well coated. Add milk all at once; cook and stir over medium heat until thickened and just beginning to bubble, about 5 to 7 minutes.
4. Add cottage cheese and 1 cup of the shredded Monterey Jack cheese; stir until melted. Stir in the ham, mushrooms (if using canned), and parsley. Remove from heat.
5. In a 9x13" baking dish coated with non-stick cooking spray, arrange three lasagna noodles and top with 1/3 of the ham mixture. Repeat to create two more layers of noodles and sauce. Sprinkle the remaining cup of shredded Monterey Jack cheese on top.
6. Bake at 350 degrees for 40 minutes. Remove lasagna from the oven and let stand for 15 minutes before serving.
2. Melt butter in a medium saucepan over medium heat; add chopped onion and mushrooms (if using raw); cook until tender, about 4 to 5 minutes.
3. Blend in flour until onions are well coated. Add milk all at once; cook and stir over medium heat until thickened and just beginning to bubble, about 5 to 7 minutes.
4. Add cottage cheese and 1 cup of the shredded Monterey Jack cheese; stir until melted. Stir in the ham, mushrooms (if using canned), and parsley. Remove from heat.
5. In a 9x13" baking dish coated with non-stick cooking spray, arrange three lasagna noodles and top with 1/3 of the ham mixture. Repeat to create two more layers of noodles and sauce. Sprinkle the remaining cup of shredded Monterey Jack cheese on top.
6. Bake at 350 degrees for 40 minutes. Remove lasagna from the oven and let stand for 15 minutes before serving.
***I covered it with foil, even though it didn't say to, and the noodles came out a little tough. So try it without the foil next time!
Sunday, April 5, 2026
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.
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.
Thursday, February 5, 2026
Dump-and-Bake Chicken Parmesan Casserole
Source: https://savorandnest.com/dump-and-bake-chicken-parmesan-casserole/#recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
1 (16 oz) package uncooked penne pasta
3 cups marinara sauce (about 1 jar, 24 oz)
3 cups water
1 tsp salt
Ground black pepper, to taste
1 ½ lbs raw chicken breast, cut into bite-sized pieces
1-2 cups shredded mozzarella cheese (or Italian cheese blend)
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional: Fresh chopped herbs like basil or parsley for garnish
Instructions
Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!
Notes
Cooking times may vary based on the type of pan, pasta, and your oven. Glass or ceramic dishes may require a little longer.
Always check the pasta by tasting a bite. It should be al dente, and most of the liquid should be absorbed.
To avoid mushy pasta, be careful not to overcook it.
You can also mix in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes for a flavor boost
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
1 (16 oz) package uncooked penne pasta
3 cups marinara sauce (about 1 jar, 24 oz)
3 cups water
1 tsp salt
Ground black pepper, to taste
1 ½ lbs raw chicken breast, cut into bite-sized pieces
1-2 cups shredded mozzarella cheese (or Italian cheese blend)
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional: Fresh chopped herbs like basil or parsley for garnish
Instructions
Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!
Notes
Cooking times may vary based on the type of pan, pasta, and your oven. Glass or ceramic dishes may require a little longer.
Always check the pasta by tasting a bite. It should be al dente, and most of the liquid should be absorbed.
To avoid mushy pasta, be careful not to overcook it.
You can also mix in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes for a flavor boost
Tuesday, December 2, 2025
Vegetarian Pizza Casserole with White Beans and Rice
Total Time: 55 minutes
Ingredients
2 teaspoons olive oil
1 small zucchini, diced (1-2 cups)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 small red onion, diced
1 cup diced mushrooms, I used white button
2-3 cloves garlic, minced
1/2 teaspoon dried oregano
2 (15 oz) cans white beans, I used great northern beans
2 cups cooked rice, white or brown
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
Instructions
Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini and mushrooms. Season with a pinch of salt and cook veggies until softened, about 5 minutes.
Add in the minced garlic, dried oregano and 1/4 teaspoon black pepper. Mix together and cook for another 2-3 minutes. I like to turn up the heat a little bit so that my vegetables get nicely browned.
Next, add in the white beans, rice and marinara sauce. Mix together until completely combined and turn the heat off. Stir in 1 cup of shredded cheese and the fresh herbs. You can also add extra salt at this time, if needed.
Transfer the entire mixture to an oven safe baking dish.* Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil. Bake the pizza casserole for 20 minutes with the foil on, remove foil and bake for another 7-10 minutes, until cheese is completely melted. You can broil the top for a minute or two, if needed.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, parmesan cheese and red pepper flakes, if desired, and enjoy.
Ingredients
2 teaspoons olive oil
1 small zucchini, diced (1-2 cups)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 small red onion, diced
1 cup diced mushrooms, I used white button
2-3 cloves garlic, minced
1/2 teaspoon dried oregano
2 (15 oz) cans white beans, I used great northern beans
2 cups cooked rice, white or brown
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
Instructions
Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini and mushrooms. Season with a pinch of salt and cook veggies until softened, about 5 minutes.
Add in the minced garlic, dried oregano and 1/4 teaspoon black pepper. Mix together and cook for another 2-3 minutes. I like to turn up the heat a little bit so that my vegetables get nicely browned.
Next, add in the white beans, rice and marinara sauce. Mix together until completely combined and turn the heat off. Stir in 1 cup of shredded cheese and the fresh herbs. You can also add extra salt at this time, if needed.
Transfer the entire mixture to an oven safe baking dish.* Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil. Bake the pizza casserole for 20 minutes with the foil on, remove foil and bake for another 7-10 minutes, until cheese is completely melted. You can broil the top for a minute or two, if needed.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, parmesan cheese and red pepper flakes, if desired, and enjoy.
One Pot Black Bean Fajita Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
To assemble ahead:
2 bell peppers (sliced)
¼ cup red onion (sliced)
15 oz can of diced tomatoes
15 oz can of black beans (drained and rinsed; or 19 oz)
7 oz can corn kernels (1 cup)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
Add fresh when cooking
1 cup stock
2 cups small pasta shapes (6.5 oz; see note *)
Just before serving
½ lime (juiced; 1 tablespoon)
1 cup mozzarella cheese (shredded)
Instructions
In a medium pot, combine all ingredients including pasta and stock. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
Stir in the lime juice and mozzarella cheese, until evenly distributed and melted.
(Optional) Serve with lime wedges and cilantro.
To assemble ahead:
Combined all 'assemble ahead' ingredients in a large meal prep container or in a heavy duty freezer bag.
Store in the fridge for up to 4 days or the freezer for up to 3 months.
If frozen, thaw completely before cooking as directed above. You may need to remove the pot lid during the last 5 minutes of cook time to allow the liquids to reduce.
Notes
Black beans can be replaced by two large chicken breasts cut into bite-sized cubes.
*this recipe was tested with rotini and fusili. Any small pasta shape should work, but adjust the cook time as needed if you do try a different one
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
To assemble ahead:
2 bell peppers (sliced)
¼ cup red onion (sliced)
15 oz can of diced tomatoes
15 oz can of black beans (drained and rinsed; or 19 oz)
7 oz can corn kernels (1 cup)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
Add fresh when cooking
1 cup stock
2 cups small pasta shapes (6.5 oz; see note *)
Just before serving
½ lime (juiced; 1 tablespoon)
1 cup mozzarella cheese (shredded)
Instructions
In a medium pot, combine all ingredients including pasta and stock. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
Stir in the lime juice and mozzarella cheese, until evenly distributed and melted.
(Optional) Serve with lime wedges and cilantro.
To assemble ahead:
Combined all 'assemble ahead' ingredients in a large meal prep container or in a heavy duty freezer bag.
Store in the fridge for up to 4 days or the freezer for up to 3 months.
If frozen, thaw completely before cooking as directed above. You may need to remove the pot lid during the last 5 minutes of cook time to allow the liquids to reduce.
Notes
Black beans can be replaced by two large chicken breasts cut into bite-sized cubes.
*this recipe was tested with rotini and fusili. Any small pasta shape should work, but adjust the cook time as needed if you do try a different one
Tuesday, November 11, 2025
Spinach Cottage Cheese Bake
Time: 1 hour
Ingredients:
12 oz farfalle pasta
2 cups cottage cheese
2 cups fresh spinach, chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions, then drain and set aside.
In a large bowl, mix together cottage cheese, chopped spinach, shredded mozzarella, Parmesan, milk, garlic powder, salt, and pepper.
Combine the cooked pasta with the cheese mixture and transfer to a greased baking dish.
Bake for 25-30 minutes until the top is golden and the dish is bubbly.
Serve hot.
Ingredients:
12 oz farfalle pasta
2 cups cottage cheese
2 cups fresh spinach, chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions, then drain and set aside.
In a large bowl, mix together cottage cheese, chopped spinach, shredded mozzarella, Parmesan, milk, garlic powder, salt, and pepper.
Combine the cooked pasta with the cheese mixture and transfer to a greased baking dish.
Bake for 25-30 minutes until the top is golden and the dish is bubbly.
Serve hot.
Sunday, October 26, 2025
Cottage Cheese Alfredo Pasta Bake
Serves: 4-6
Prep Time: 20 minutes
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Ingredients:
12 oz penne pasta
2 cups cottage cheese
1 cup grated Parmesan cheese
1 cup milk
3 cloves garlic, minced
1 tablespoon butter
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup chopped parsley for garnish
Instructions:
Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
In a blender, combine cottage cheese, Parmesan cheese, milk, Italian seasoning, salt, and pepper. Blend until smooth.
Pour the sauce into the skillet with the garlic and heat through.
Combine the cooked pasta with the sauce and transfer to a greased baking dish.
Bake for 20-25 minutes until bubbly and golden on top.
Garnish with chopped parsley and serve.
Monday, October 20, 2025
Rice & Bean Casserole with Guacamole
Rice & Bean Casserole with Guacamole
Prep Time: 5 minutes
Total Time: 95 minutes
Ingredients
1 cup brown rice, dry (I used white)
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 4-oz can diced green chiles
1 14.5 oz can kidney beans, drained and rinsed
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
guacamole (store-bought, or see below to make your own)
Directions
Preheat oven to 350 degrees.
In a 9 x 13" pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}.
Prep Time: 5 minutes
Total Time: 95 minutes
Ingredients
1 cup brown rice, dry (I used white)
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 4-oz can diced green chiles
1 14.5 oz can kidney beans, drained and rinsed
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
guacamole (store-bought, or see below to make your own)
Directions
Preheat oven to 350 degrees.
In a 9 x 13" pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}.
If you want to make your own guacamole:
Guacamole:
2 avocados, very ripe
1 whole jalapeno, minced (I left it out)
pinch of cumin
big pinch of garlic salt
juice of 1-2 limes
Guacamole:
2 avocados, very ripe
1 whole jalapeno, minced (I left it out)
pinch of cumin
big pinch of garlic salt
juice of 1-2 limes
To make the guacamole topping, mash the avocados with the minced jalapenos, cumin, garlic salt and lime juice. Season with additional cumin and garlic salt to taste.
When the rice and beans has finished cooking, serve on plates topped with a big scoop of guacamole!
Chicken Enchiladas (with canned sauce)
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).
Wednesday, October 1, 2025
Sheet-Pan Sausage with Veggies
Source: Pillsbury
Ingredients
2 tablespoons olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium orange sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)*I have substituted butternut squash
2 medium unpeeled tart red apples, quartered and cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 package (12 oz) fully cooked smoked chicken and apple sausages, cut diagonally into 1-inch pieces
Instructions
1. Heat oven to 425°F. Spray 18x13x1-inch pan with cooking spray.
2. In large bowl, mix olive oil, thyme, rosemary, garlic powder, salt and pepper until well blended. Add sweet potatoes, apples, onion and sausages; toss to coat. Pour mixture in pan.
3. Bake 15 minutes; stir. Bake 8 to 12 minutes or until potatoes are tender when poked with fork and sausages are browned on edges.
Ingredients
2 tablespoons olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium orange sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)*I have substituted butternut squash
2 medium unpeeled tart red apples, quartered and cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 package (12 oz) fully cooked smoked chicken and apple sausages, cut diagonally into 1-inch pieces
Instructions
1. Heat oven to 425°F. Spray 18x13x1-inch pan with cooking spray.
2. In large bowl, mix olive oil, thyme, rosemary, garlic powder, salt and pepper until well blended. Add sweet potatoes, apples, onion and sausages; toss to coat. Pour mixture in pan.
3. Bake 15 minutes; stir. Bake 8 to 12 minutes or until potatoes are tender when poked with fork and sausages are browned on edges.
Easy Chicken Noodle Soup
Source: Pillsbury
Total Time: 40 minutes
Servings: 6
1 tablespoon olive oil
1/2 cup chopped carrot
1 container (8 oz) refrigerated chopped celery, onion and bell pepper mix
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 cup water
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 cups uncooked whole-grain extra-wide egg noodles (4 oz)
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
Chopped fresh parsley, if desired
Instructions
1. In 3-quart saucepan, heat oil over medium-high heat. Add carrot and celery mix; cook 8 minutes, stirring frequently, until tender.
2. In small bowl, place 3 tablespoons of the broth; set aside. Stir remaining broth, the water and chicken into vegetables. Heat to boiling; add noodles. Boil 7 minutes or until noodles are tender.
3. Meanwhile, stir flour into reserved broth with whisk until smooth. Stir into soup. Cook 3 minutes, stirring constantly, until soup is slightly thickened. Stir in pepper. Garnish with parsley.
Servings: 6
1 tablespoon olive oil
1/2 cup chopped carrot
1 container (8 oz) refrigerated chopped celery, onion and bell pepper mix
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 cup water
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 cups uncooked whole-grain extra-wide egg noodles (4 oz)
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
Chopped fresh parsley, if desired
Instructions
1. In 3-quart saucepan, heat oil over medium-high heat. Add carrot and celery mix; cook 8 minutes, stirring frequently, until tender.
2. In small bowl, place 3 tablespoons of the broth; set aside. Stir remaining broth, the water and chicken into vegetables. Heat to boiling; add noodles. Boil 7 minutes or until noodles are tender.
3. Meanwhile, stir flour into reserved broth with whisk until smooth. Stir into soup. Cook 3 minutes, stirring constantly, until soup is slightly thickened. Stir in pepper. Garnish with parsley.
10-Minute Egg Fried Rice
Source: https://fastflavormeals.com/quick-easy-10-minute-egg-fried-rice-an-amazing-ultimate-recipe/print/7142/
Total Time: 10 minutes Servings: 2-3 Ingredients
– 2 cups cooked white rice (preferably day-old)
– 2 large eggs
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil (or sesame oil)
– 1 cup mixed vegetables (like peas, carrots, and corn)
– 2 green onions, sliced
– Salt and pepper to taste
Instructions
1. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Scramble the Eggs: Crack the eggs into the skillet. Scramble them until they are fully cooked. Remove the eggs from the skillet and set aside.
3. Stir-fry Vegetables: In the same skillet, add the mixed vegetables. Stir-fry for about 2-3 minutes until they are tender.
4. Add Rice: Stir in the cooked rice, breaking up any clumps. Allow it to heat through for about 2 minutes.
5. Mix in Soy Sauce: Pour the soy sauce over the rice, stirring well to ensure it is evenly distributed.
6. Combine Everything: Add the scrambled eggs back to the skillet, along with the sliced green onions. Stir everything together, heating for another minute.
7. Season: Taste and season with salt and pepper according to preference.
8. Serve: Remove from heat and transfer to plates for serving.
Total Time: 10 minutes Servings: 2-3 Ingredients
– 2 cups cooked white rice (preferably day-old)
– 2 large eggs
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil (or sesame oil)
– 1 cup mixed vegetables (like peas, carrots, and corn)
– 2 green onions, sliced
– Salt and pepper to taste
Instructions
1. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Scramble the Eggs: Crack the eggs into the skillet. Scramble them until they are fully cooked. Remove the eggs from the skillet and set aside.
3. Stir-fry Vegetables: In the same skillet, add the mixed vegetables. Stir-fry for about 2-3 minutes until they are tender.
4. Add Rice: Stir in the cooked rice, breaking up any clumps. Allow it to heat through for about 2 minutes.
5. Mix in Soy Sauce: Pour the soy sauce over the rice, stirring well to ensure it is evenly distributed.
6. Combine Everything: Add the scrambled eggs back to the skillet, along with the sliced green onions. Stir everything together, heating for another minute.
7. Season: Taste and season with salt and pepper according to preference.
8. Serve: Remove from heat and transfer to plates for serving.
Creamy Carrot and Potato Soup
Source: https://www.greenku.com/creamy-carrot-and-potato-soup/
Prep Time: 10 minutes
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 large carrots, peeled and sliced
2 medium potatoes, peeled and cubed
4 cups vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup coconut milk (optional, for creaminess)(I didn't use this)
Fresh parsley, for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
Add carrots and potatoes, stirring occasionally, and cook for 5 minutes.
Pour in vegetable broth, then add cumin, smoked paprika, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots and potatoes are tender.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a regular blender.
Stir in coconut milk, if using, and adjust seasoning to taste.
Serve hot, garnished with fresh parsley.
1 tablespoon olive oil
1 onion, chopped
3 large carrots, peeled and sliced
2 medium potatoes, peeled and cubed
4 cups vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup coconut milk (optional, for creaminess)(I didn't use this)
Fresh parsley, for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
Add carrots and potatoes, stirring occasionally, and cook for 5 minutes.
Pour in vegetable broth, then add cumin, smoked paprika, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots and potatoes are tender.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a regular blender.
Stir in coconut milk, if using, and adjust seasoning to taste.
Serve hot, garnished with fresh parsley.
Hash Brown Egg Casserole
Source: https://bellyfull.net/hash-brown-egg-casserole/
Prep Time: 5 minutes
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.
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
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
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.
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.
Tuesday, September 23, 2025
Vegetarian Peppers and Rice Casserole
Note to self: This tastes good! (I realized that for some reason, looking at pictures of or even smelling rice and tomatoes/tomato sauce together turns my stomach, but this really does taste good--and it smells great once it's cooked!)
source: https://herrecipebox.com/vegetarian-stuffed-pepper-casserole-recipe/
Ingredients
For the Casserole Base:
Bell Peppers: 2 large, multi-colored , cored and chopped into 1-inch pieces
Olive Oil: 2 tablespoons, extra virgin
Yellow Onion: 1 large, chopped
Garlic: 4 cloves, minced
Long-Grain White Rice: 1 cup, uncooked
Black Beans: 1 (15-ounce) can, rinsed and drained (I used pinto because I was out of black)
Diced Tomatoes: 1 (15-ounce) can, undrained
Tomato Sauce: 1 (8-ounce) can
Vegetable Broth: 1 ½ cups, low-sodium (I used beef broth and water, because I had beef broth to use up)
Chili Powder: 1 tablespoon
Cumin: 2 teaspoons, ground
Smoked Paprika: 1 teaspoon
Dried Oregano: 1 teaspoon
Salt: 1 teaspoon, or to taste
Black Pepper: ½ teaspoon, freshly ground
For the Cheesy Topping:
Shredded Cheese: 2 cups, a blend of Monterey Jack and sharp cheddar works well
For Garnish (Optional):
Fresh Cilantro: ¼ cup, chopped
Sour Cream or Greek Yogurt
For serving:
Avocado: Sliced or diced
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large, deep cast-iron skillet with olive oil or cooking spray.
2. In a large, deep skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chopped yellow onion and sauté for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Add the chopped bell peppers to the skillet. Continue to cook for 5-7 minutes, stirring occasionally. You want the peppers to soften slightly but still retain a bit of their crispness, as they will continue to cook in the oven.
3. To the skillet with the peppers and onions, add the uncooked rice, rinsed black beans, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together for about one minute. This step is crucial as it “toasts” the rice and spices, waking up their flavors and allowing them to coat every ingredient evenly.
4. Pour in the undrained diced tomatoes, tomato sauce, and vegetable broth. Stir thoroughly to combine, ensuring the rice is fully submerged in the liquid. Bring the mixture to a gentle simmer.
5. Once the mixture is simmering, carefully transfer the entire contents of the skillet into your prepared 9×13 inch baking dish. If you used a large, oven-safe skillet (like a cast-iron skillet), you can skip this step and bake it directly in the same pan. Spread the mixture into an even layer.
6. Cover the baking dish tightly with aluminum foil. This traps the steam, which is essential for cooking the rice properly. Bake in the preheated oven for 45 minutes. At this point, the rice should be tender and should have absorbed most of the liquid.
7. Carefully remove the foil from the baking dish. Sprinkle the 2 cups of shredded cheese evenly over the top of the casserole. (I actually mixed some in, to get the cheese all through the casserole, not just on top.) Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn golden brown on the edges.
8. Remove the casserole from the oven and let it rest on a cooling rack for at least 10 minutes. This is a critical step! It allows the casserole to set, making it easier to serve and allowing the flavors to meld together beautifully. After resting, garnish generously with fresh cilantro and serve hot with your favorite toppings.
source: https://herrecipebox.com/vegetarian-stuffed-pepper-casserole-recipe/
Ingredients
For the Casserole Base:
Bell Peppers: 2 large, multi-colored , cored and chopped into 1-inch pieces
Olive Oil: 2 tablespoons, extra virgin
Yellow Onion: 1 large, chopped
Garlic: 4 cloves, minced
Long-Grain White Rice: 1 cup, uncooked
Black Beans: 1 (15-ounce) can, rinsed and drained (I used pinto because I was out of black)
Diced Tomatoes: 1 (15-ounce) can, undrained
Tomato Sauce: 1 (8-ounce) can
Vegetable Broth: 1 ½ cups, low-sodium (I used beef broth and water, because I had beef broth to use up)
Chili Powder: 1 tablespoon
Cumin: 2 teaspoons, ground
Smoked Paprika: 1 teaspoon
Dried Oregano: 1 teaspoon
Salt: 1 teaspoon, or to taste
Black Pepper: ½ teaspoon, freshly ground
For the Cheesy Topping:
Shredded Cheese: 2 cups, a blend of Monterey Jack and sharp cheddar works well
For Garnish (Optional):
Fresh Cilantro: ¼ cup, chopped
Sour Cream or Greek Yogurt
For serving:
Avocado: Sliced or diced
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large, deep cast-iron skillet with olive oil or cooking spray.
2. In a large, deep skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chopped yellow onion and sauté for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Add the chopped bell peppers to the skillet. Continue to cook for 5-7 minutes, stirring occasionally. You want the peppers to soften slightly but still retain a bit of their crispness, as they will continue to cook in the oven.
3. To the skillet with the peppers and onions, add the uncooked rice, rinsed black beans, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together for about one minute. This step is crucial as it “toasts” the rice and spices, waking up their flavors and allowing them to coat every ingredient evenly.
4. Pour in the undrained diced tomatoes, tomato sauce, and vegetable broth. Stir thoroughly to combine, ensuring the rice is fully submerged in the liquid. Bring the mixture to a gentle simmer.
5. Once the mixture is simmering, carefully transfer the entire contents of the skillet into your prepared 9×13 inch baking dish. If you used a large, oven-safe skillet (like a cast-iron skillet), you can skip this step and bake it directly in the same pan. Spread the mixture into an even layer.
6. Cover the baking dish tightly with aluminum foil. This traps the steam, which is essential for cooking the rice properly. Bake in the preheated oven for 45 minutes. At this point, the rice should be tender and should have absorbed most of the liquid.
7. Carefully remove the foil from the baking dish. Sprinkle the 2 cups of shredded cheese evenly over the top of the casserole. (I actually mixed some in, to get the cheese all through the casserole, not just on top.) Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn golden brown on the edges.
8. Remove the casserole from the oven and let it rest on a cooling rack for at least 10 minutes. This is a critical step! It allows the casserole to set, making it easier to serve and allowing the flavors to meld together beautifully. After resting, garnish generously with fresh cilantro and serve hot with your favorite toppings.
Tuesday, August 26, 2025
Crockpot Chicken Noodle Soup
Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins
Ingredients
2 tablespoons olive oil extra virgin , optional
1 large onion peeled
2 large carrots peeled and sliced or chopped
2 stalks celery optional, chopped
1½ pound chicken breasts with skin and bones (2 or 3 breasts)
2 tsp chicken base, or 1 chicken bouillon cube
1 teaspoon salt or to taste
½ teaspoon pepper or to taste
8 cups water
2 bay leaves
½ teaspoon rosemary dried, optional
4 ounces egg noodles wide dry (2 cups)
¼ cup parsley fresh, chopped for garnish
Instructions
Add the oil, onion, carrots, chicken, celery, Vegeta, salt, pepper, water, bay leaves and rosemary to your crockpot. Cook on low for 8 hours or 4 hours on high.
Remove the onion and take out the chicken. Remove the skin and bones from the chicken and shred with two forks.
Add the chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.
Garnish with parsley.
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins
Ingredients
2 tablespoons olive oil extra virgin , optional
1 large onion peeled
2 large carrots peeled and sliced or chopped
2 stalks celery optional, chopped
1½ pound chicken breasts with skin and bones (2 or 3 breasts)
2 tsp chicken base, or 1 chicken bouillon cube
1 teaspoon salt or to taste
½ teaspoon pepper or to taste
8 cups water
2 bay leaves
½ teaspoon rosemary dried, optional
4 ounces egg noodles wide dry (2 cups)
¼ cup parsley fresh, chopped for garnish
Instructions
Add the oil, onion, carrots, chicken, celery, Vegeta, salt, pepper, water, bay leaves and rosemary to your crockpot. Cook on low for 8 hours or 4 hours on high.
Remove the onion and take out the chicken. Remove the skin and bones from the chicken and shred with two forks.
Add the chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.
Garnish with parsley.
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!
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!
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