Home » Archive

Casseroles

Written By: kittencal on September 18, 2011 No Comment

Print this Recipe!

This may be completely prepared and refrigerated up to 48 hours until ready to bake, use only russet potatoes and do not slice the potatoes leave them whole while cooking

Do not use the bottled dressing for this only dry mix and prepared with sour cream and mayonnaise, and for best flavor I recommend Hidden Valley dry mix, if desired omit the paprika and sprinkle 1 to 1-1/2 cups cheddar cheese on top after baking then return to oven for 5-8 minutes to melt the cheese

Servings

INGREDIENTS:

12 medium russet potatoes, peeled, leave potatoes whole do not slice (medium potatoes measuring about 4-inches in length and 2 inches wide, does not have to be exact)

1/3 cup butter, cubed

1 cup prepared Hidden Valley dry Ranch salad dressing mix (mix must be prepared with half mayonnaise and sour cream, then measured to 1 cup, save any remaining dressing for to use another time)

2 cups shredded sharp cheddar cheese

1/4 pound sliced bacon, cooked and crumbled (can use more bacon)

salt and fresh ground black pepper, to taste

paprika

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 13  x 9-inch baking dish (an 11 x 7-inch pan will work also but it will be very full)

Place whole potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and simmer until fork-tender tender (because the potatoes are cooked whole cooking time may take about 25 minutes).

Transfer potatoes to a large bowl, add in butter then mash.

Stir in prepared ranch salad dressing, cheddar cheese and bacon (the mixture will be slightly orange in color).

Season with salt and pepper to taste

Spread into baking dish.

Sprinkle lightly with paprika.

*** At this point you may cover and refrigerate until ready to bake (up to 24 hours).

Bake uncovered for 20 minutes or until heated through.

Written By: kittencal on September 2, 2011 No Comment

Print this Recipe!

Make certain that the mashed potatoes are hot for easier spreading, a prepared pastry crust may be used in place of mashed potatoes omitting the parmesan cheese or cheddar cheese

Cooked turkey may be substituted for the chicken

Servings 4

INGREDIENTS:

1/3 cup butter

1 small onion, chopped

1 celery stalk, diced

3 garlic cloves, minced

1 tablespoon chicken bouillon granules

1/3 cup all-purpose flour

1-1/2 cups chicken broth

2/3 cup light cream

2 cups cubed cooked chicken (can use more)

1 cup frozen mixed vegetables

seasoned salt and fresh ground black pepper, to taste

3 cups hot mashed potatoes (can use more, the potatoes must be hot for easier spreading)

1/2 cup fresh grated Parmesan cheese (or can use 1 cup shredded cheddar cheese)

INSTRUCTIONS:———————————————-

Preheat oven to 350 degrees F.

Grease an 9-inch baking dish.

In a large saucepan melted the butter.

Add in onion and celery; saute until for (about 4 minutes).

Add in garlic and bouillon granules granules; cook for 2 minutes.

Add in flour; stir until blended.

Gradually stir in broth and light cream Bring to a boil stirring constantly for about 2 minutes or until thickened and bubbly.

Stir in chicken and frozen vegetables until combined, then heat through (about 15 minutes) .

Season with salt and pepper to taste, then transfer to baking dish.

Spoon the spread the hot mashed potatoes over the top then sprinkle with Parmesan cheese or shredded cheddar cheese.

Bake uncovered for 30-40 minutes or until hot.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 29, 2011 No Comment

Print this Recipe!

Servings 6

INGREDIENTS:

2 heaping cups uncooked penne OR ziti pasta

1/2-3/4 pound bulk Italian sausage

1 medium onion, chopped

4 garlic cloves, minced

1 (4 ounce) can sliced mushrooms, drained

3 cups meatless pasta sauce

salt and fresh ground black pepper, to taste

1-1/2 cups Kraft shredded Italiano blend cheese OR mozzarella cheese

pizza pepperoni slices (use as much as you like)

INSTRUCTIONS:——————————————-
Grease a 2-quart baking dish.
Cook pasta in boiling water only to about halfway (the pasta will cook and soften more in the oven) drain and set aside.
In a large skillet cook the sausage meat with onion until browned (about 12-15 minutes).
Add in garlic and mushrooms; cook 2 minutes.
Stir in the pasta sauce and heat through (about 15 minutes).
Season with salt and pepper to taste.
Mix in cooked pasta.
Transfer to baking dish.
Top with mozzarella cheese and pepperoni slices.
Cover and bake in a 350 degree F oven for 25-30 minutes or until heated through.
Posted on recipezazz.com
Tags: []
Written By: kittencal on August 29, 2011 No Comment

Print this Recipe!

Taken from my “Favorites” folder! I make this using my own pizza sauce you can use your own favorite

Servings 4-6

INGREDIENTS:

1-1/2 cups uncooked elbow macaroni

2 large eggs, lightly beaten

1/2 cup grated Parmesan cheese

1/3 cup sour cream

1/2 teaspoon each dry Italian seasoning – seasoned salt and fresh ground black pepper

1 teaspoon garlic powder

1-1/2 cups prepared pizza sauce

2 cups shredded mozzarella cheese, divided

pizza pepperoni slices (use as much as you like)

canned sliced black olives, drained (use as much as you like)

INSTRUCTIONS:——————————————-

Cook macaroni according to package directions; drain then rinse in cold water, drain again very well then transfer to a bowl.

Stir in the eggs, Parmesan cheese, sour cream and Italian seasoning, seasoned salt, black pepper and garlic powder.

Transfer to a greased 11 x 7-inch baking dish.

Bake in a preheated 375 degree F oven for 10 minutes.

Remove from oven then spread 1-1/2 cups pizza sauce.

Sprinkle 1-1/2 cups mozzarella cheese over the sauce then pepperoni slices and olives.

Top with remaining 1-1/2 cups cheese

Return to oven and bake 15 minutes longer or until cheese is melted.

Let stand for 10 minutes before serving.

Tags: [, ]
Written By: kittencal on August 26, 2011 No Comment

Print this Recipe!

Servings 4-6

INGREDIENTS:

Make certain to drain the canned tomatoes very well before using, if your not a lover of tomatoes you may omit, adding in some cooked chopped chicken makes this a complete meal

 

1-2/3 cups uncooked elbow macaroni

1  (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 cup light cream OR milk

1/2 teaspoon ground mustard powder

1 teaspoon garlic powder

1 teaspoon hot pepper sauce, or to taste

6 ounces shredded cheddar cheese

1/4 cup finely chopped yellow onion

1 (14 ounce) can diced tomatoes, very well drained

6 tablespoons dry bread crumbs

2-1/2 tablespoons melted butter

INSTRUCTIONS:————————————————-
Preheat oven to 375 degrees F.
Grease a 2-quart baking dish.
Cook macaroni according to package directions; drain.
In a large bowl, combine the soup with light cream or milk,  mustard powder, garlic powder and hot pepper sauce.
Stir in macaroni, chopped onion, drained tomatoes and shredded cheese.
Spoon into baking dish.
Combine bread crumbs and butter; sprinkle over the top.
Bake uncovered for 25-30 minutes or until heated through and bubbly.
You will also find this recipe on www.recipezazz.com
Tags: []
Written By: kittencal on August 22, 2011 No Comment

Print this Recipe!

To freeze casserole; prepare recipe as stated but do not bake,  cover with plastic wrap then freeze until frozen then wrap completely in foil, when ready to use thaw in refrigerator overnight, remove all wrapping then bake 350 degrees F for 25-35 minutes or until hot

Servings 8-10

INGREDIENTS:

(10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)

4 cups cooked and cooled white OR brown rice

1/3 cup melted butter

2-1/2 cups shredded cheddar cheese OR Swiss cheese

3/4 cup fresh grated Parmesan cheese, or to taste, more to sprinkle on top before baking)

1/3 cup finely chopped chopped yellow onion (or 1 small onion)

2 garlic cloves, minced OR 1 to 1-1/2 teaspoons garlic powder

4 large eggs, lightly beaten

1-1/4 cups milk (or can use light cream)

1/2 teaspoon cayenne pepper, optional or adjust to taste

salt and fresh ground black pepper, to taste

shredded mozzarella cheese, optional  and to add on the last 5 minutes of baking

INSTRUCTIONS:—————————————————-

Set oven to 350 degrees F.

Generously grease a 13 x 9-inch baking dish.

In a large bowl combine all ingredients with a wooden spoon, mixing very well to combine.

Season with salt, pepper and cayenne to taste.

Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.

Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).

If desired immediately top with mozzarella cheese and allow to melt.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 12, 2011 No Comment

Print this Recipe!

Servings 6

INGREDIENTS:

1/4 cup butter, softened

1 (8-ounce) package cream cheese, very soft

2 large eggs (or can use 3 large egg whites)

1 teaspoon garlic powder

1 teaspoon cumin

1 (4 ounce) can green chilies, undrained

1/2 cup finely chopped yellow onion(or can use 2 green onions, chopped)

1/2 cup finely chopped red bell pepper

chopped pickled jalapenos (optional use as much as you like)

1 (15 1/4-ounce) can whole-kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)

1/2 teaspoon black pepper

INSTRUCTIONS:———————————————

Preheat oven to 375 degrees F.

Grease an 11 x 7-inch baking dish.

Combine first 5 ingredients in a large bowl until smooth.

Stir in next 6 ingredients; mix until well combined.

Add muffin mix and black pepper, stirring until well combined.

Pour into  baking dish.

Bake or 50 minutes or until a wooden pick inserted in center comes out clean.

You will also find this recipe on www.recipezazz.com

Copyright © 2012 Kittencal's Kitchen, All rights reserved.| Powered by WordPress| Indy Premium theme by Techblissonline.com