Taco Mac n Cheese Casserole

This recipe was passed from person to person, but it came from my step-mom. I am not sure it has a name so I made up another one.

2 boxes Kraft Deluxe Mac and Cheese prepared as directed on package
1 pound ground beef (I am sure Turkey can be substituted)
1 package taco meat seasoning or 1/4 cup if you buy from Costco.
1 cup sour cream
salsa
Cheese
crumbled tortilla chips

Brown meat, drain and prepare taco meat according to package directions.

Preheat oven to 350

Combine prepared mac and cheese with sour cream. Layer half the mac and cheese mixture, followed by all of the taco meat mixture. Top with remaining mac and cheese. Bake for 20 minutes. Top with a layer of salsa, then crushed up tortilla chips, topped with shredded cheese. The last three ingredients I didn't have measurements so I put enough salsa to cover, and then did the same with the chips and cheese.

Clan-erole

OK so maybe south of the border potato casserole is better but whatever...

• 3-4 chicken breasts cooked and cut into bite sized strips
• 3/4 cup diced bell peppers and onions
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 cup shredded Colby Jack Cheese
• 3 green onions sliced
• 2 tomatoes seeded and finely diced
• 1 bag tater rounds (disk like tater tots)

Bake tater rounds as directed.

In a pan saute peppers and onion in 1 T butter until onions are slightly transparent. Add chicken cook for about 5 minutes. Add soup, sour cream, and spices stir.

Preheat oven to 350. Layer Tater rounds on bottom of a 9x13 casserole dish. Sprinkle 1/4 cup shredded cheese on top. Pour all of the chicken mixture on top, followed by the remaining tater rounds. then remaining cheese. Bake for 15 minutes or until hot and cheese is melted. Top with green onions and tomatoes if desired.

Chicken Enchilada with Green Sauce

Ingredients:
Frozen Boneless Skinless Chicken breast
Large can green enchilada sauce
Tortillas
Shredded Cheese

Directions:
Boil chicken, I sprinkled with garlic salt cuz that's just how I am. When cooked chop up into chunks.

Pour a little sauce into bottom of baking dish. Pour about 1/2 the can into the chicken. Set remaining sauce aside.

On flour tortilla spread chicken mixture, top with cheese then roll up and place in baking dish. repeat until chicken is gone. Pour remaining sauce over the top, spread with spoon as needed. Top with cheese and bake at 350 for 20-30 minutes.

I used 5 chicken breast (Costco package) 12 flour tortillas and baked it in a 9x13" pan and a big can of green enchilada sauce.

This recipe is from Cucina di Harwood

Creamy Tortilla Chip Casserole

This is an April Original. It was an after pregnancy flavor craving.

Ingredients
Frozen Chicken Breasts (I used about 10 Chicken breast tenders, enough to cover the chips)
2 cans cream of Chicken Soup
1 can Black Beans
1 can corn
1 cup sour Cream
2 cups Monterrey Jack cheese, divided
1 8oz can of diced green chilies
Tortilla Chips

Preheat Oven to 375, spray 9x13 pan with Pam

Cover bottom of pan with tortilla chips, then mush slightly. Place Chicken over chips.
In a bowl combine 1 cup of cheese (or more if you like) and remaining ingredients.
Cook for 45 minutes, the place another layer of chips topped with remaining cheese. You can even broil it for a minute or two to brown up the cheese. Serve with extra tortilla chips if desired.

GourmetChicken

I got this recipe from Jalene S. It is really simple and completely delicious!


6 Chicken Breasts

6 slices of Cheddar Cheese (I use Colby Jack)

2 Cans Cream of Chicken Soup

2 Tablespoons mayonnaise

1 cup milk

1 box Stuffing Mix

1 cup butter



Place chicken in bottom of casserole dish. Place a slice of cheese on top of each piece of chicken.


Mix mayonnaise Milk and Cream of Chicken soup. Pour over chicken. Spread dry stuffing over soup mixture.

Melt Butter and pour evenly over stuffing. Bake at 350 for 35-45 minutes or until chicken is tender

Chili and Cornbread Casserole

I combined two recipes and came up with this...

1 lb. Ground beef
1 can (15-16 oz) chili beans, undrained
1 c. salsa
1 can Rotel diced tomatoes with cilantro and lime juice
3 tsp. chili powder
1 tsp. cumin
1 pkg. (15 oz) honey cornbread mix
1 1/2 c. Mexican cheese
Sour cream

Brown the beef and drain, add beans, salsa, diced tomatoes, chili powder, and cumin. Heat until bubbly. Make cornbread mixture according to package. Spread half of cornbread mixture on bottom of 2-quart casserole dish. Layer beef mixture on top. Spread remaining cornbread mixture on the top just around the edges. Leaving a hole in the middle. Bake at 400* for 18-20 minutes. Then sprinkle with cheese and bake for another 5 minutes until cheese is melted and starting to crisp. Remove from oven. Serve with a dollop of sour cream on top.

Weeknight Skillet Lasanga Toss

1 lb. ground beef
2 c. chopped green peppers
3 cloves garlic, finely chopped
1 jar (26 oz) spaghetti sauce
1 2/3 c. water
1/4 c. Italian dressing
12 lasagna noodles broken into quarters
1 c. mozzarella cheese

Brown meat, drain. Add peppers, garlic, sauce water and dressing. Bring to a boil. Add noodles, reduce heat. Simmer 10-15 mins. or until noodles are tender. Remove from heat. Sprinkle with cheese. Let sit for 5 mins. Serve hot.

I love this recipe because it is super fast and it tastes just like the real thing. You can also add some ricotta cheese or blended cottage cheese for that cheese layer in the middle when you add the noodles.

Shepherd's Pie

1.5 lbs ground beef
1/2 cup brown gravy
1 TBSP worcestershire sauce
1 TBSP A1 steak sauce

Brown beef and drain. Add the gravy, worcestershire, and steak sauce. Put into greased casserole dish and layer on top:

1 cup frozen corn
1 cup frozen peas
3 cups mashed potatoes

Grate cheese on top and bake at 375 for 20-25 minutes.

Chicken and Rice Casserole

from Simply One Dish by Pillsbury

1 lb boneless skinless chicken thighs, each cut into 4 pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1 jar sliced mushrooms, undrained (I omit and add a little extra water)
1/2 c water
1 1/2 c frozen sweet peas (from 1-lb bag), thawed
1 1/2 cups uncooked instant white rice (I used instant brown rice and added a little earlier)

1. In 3-to 4-quart slow cooker, place chicken. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.

2. Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.

3. About 15 minutes (about 25 for brown rice) before serving, stir in thawed peas (if using brown rice wait to add peas) and the rice. Cover; cook on Low setting 10-15 minutes longer or until rice is tender. If desired, add salt and pepper to taste.

Bow-Ties with Ham

from Simply One Dish by Pillsbury

3 c uncooked bow-tie (farfalle) pasta (6oz)
1 jar (16oz) Alfredo pasta sauce
10 medium asparagus spears, cut into 1-inch pieces (about 1 cup)
1/2 c sun-dried tomatoes in oil and herbs drained, chopped
1 c diced (1/4-1/2 inch) cooked ham
1 c shredded Havarti cheese (4oz)

1. Heat oven to 350. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.

2. Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Poor into casserole.

4. Cover; bake 35-45 minutes or until bubbly. Top with remaining cheese.

Chicken Cordon Bleu Casserole

this is from Naomi

Chicken Cordon Bleu Casserole (serves 4)
1/2 c. chicken broth
1/2 c. sour cream
1 jar (12 oz) chicken gravy
3 cups uncooked dumpling egg noodles (5oz)
1 c. frozen sweet peas
1 c. diced cooked ham (canned ham works well)
1 tsp paprika
1/4 tsp pepper
4 boneless skinless chicken breast halves
1/2 tsp seasoned salt
4 slices (1oz ea) Swiss cheese, halved

1. Heat oven to 375 degrees. In large bowl, combine broth, sour cream, and gravy; mix well with wire whisk. Stir in uncooked noodles, peas, ham, paprika and 1/8 tsp. of the pepper. Spoon into ungreased shallow 2-quart casserole.

2. Place chicken over noodle mixture; sprinkle with seasoned salt and remaining 1/8 tsp. pepper. Cover w/ foil.

3. Bake 30 minutes. Uncover casserole; bake 20 minutes longer or until chicken is fork-tender and juices run clear, and noodles are thoroughly heated.

4. Place 2 cheese slice halves over each chicken breast half. Bake 5 minutes longer or until cheese is melted.

Cook's Note: You can substitute mozzarella for Swiss and mixed veggies for peas if you like. The ham is also optional (I usually leave it out).

Chicken Cheese Enchiladas

from Simply One Dish by Pillsbury (they suggest brand names but I am omitting that)

1 pkg taco seasoning mix
1 T vegetable or olive oil
1/2 c water
1lb boneless skinless chicken breast pieces cut into strips or bite size pieces
3c shredded Monterey Jack cheese
1/3 c fresh cilantro
1/2 t salt
1 container ricotta cheese
1 can (4.5 oz) chopped green chiles
1 egg
1 jar (16 oz) thick n' chunky salsa
1 package flour tortillas for soft tacos & fajitas (6" 12 count)
(I doubled it but replaced second container of riccotta with cream cheese)

1. Heat over to 350. In resealable food-storage plastic bag, mix taco seasoning mix, oil and 1/4 cup of the water. Add chicken pieces; turn to mix. Refrigerate at least 5 minutes, but no longer than 12 hours.

2. In medium bowl mix 2 1/2 cups Monterey Jack cheese, the cilantro, salt, ricotta cheese, chiles and egg.

3. Heat 10-inch nonstick skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.

4. In ungreased 13x9-inch pan (3-quart) glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish. Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack cheese.

5. Bake 20-25 minutes or until cheese is melted.

Optional: Serve with sour cream, guacamole and additional cilantro.

Beef and Bean Taco Casserole

1 Lb. lean ground beef
1 can (16 oz) refried beans
1 jar thick and chunky salsa
1 pkg. taco seasoning
2 1/2 c. coarsely broken, Doritos Nacho Cheese chips
1/2 medium green bell pepper, chopped
4 medium green onions, sliced
2 medium tomatoes, chopped
1 cup shredded cheddar or Monterrey jack cheese, grated
1/4 cup sliced olives
1 cup shredded lettuce

Heat oven to 350*F. In skillet brown the beef, drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
In ungreased 2-quart casserole , place 2 cups of broken chips on the bottom. Top evenly with beef mixture. Sprinkle with cheese, bell pepper, green onions, 1 cup of tomatoes, and olives.
Bake uncovered 20-30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup chips.

Ground Beef and Twice-Baked Potato Pie

1 Lb. lean ground beef
1/4 c. Chopped onion
1/4 c. plain bread crumbs
1/2 tsp. dried sage leaves
1/2 tsp. salt
1 egg
1 pkg. instant mashed potatoes, or 5 medium potatoes made into mashed potatoes
1 c. shredded cheddar cheese
1/4 c. chopped fresh tomato, if desired
2 slices of precooked bacon, chopped, if desired
2 med. green onions, chopped, if desired

Heat oven to 350*F. In a large bowl mix beef, onion, bread crumbs, sage, salt, and egg until well blended. Press into bottom of ungreased 8 in. square (2 Quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.
Bake uncovered about 50 mins. or until meat thermometer inserted into the center of beef mixture reads 160*F. Remove from oven. Sprinkle with tomato, bacon, and green onions.

Tex Mex Baked Ravioli

Don't be turned off by the name. It really is good and a good fast version for a substitute for enchiladas.

1 jar (16oz.) taco sauce
1/2 c. chopped cilantro
1 tsp. ground cumin
1 pkg. (26 oz.) frozen large cheese ravioli, thawed
2 c. shredded cooked chicken
1 can (11oz.) mexicorn, drained
1 pkg. (8 oz) Mexican style shredded cheese blend (2 cups)
1 avocado
1/2 c. sour cream
cilantro sprigs, optional

Preheat oven 350*F. Coat 13x9" baking dish with cooking spray. Combine Taco sauce with 1 cup water, cilantro and cumin; reserve. Layer half of ravioli in baking dish. Top with 1 c. chicken and half of mexicorn. Sprinkle with half of sauce mixture and 1 c. cheese. Repeat with remaining ravioli, chicken, mexicorn, sauce mixture and cheese. Lightly cover baking dish with foil. Bake 20 mins. Increase temp to 375*F. Remove foil; bake until cheese is golden, about 10 mins. Let stand 5-10 mins.before serving. Slice avocados. Top casserole with sour cream, avocado slices, and if desired, cilantro sprigs.

Babzy's Breakfast Casserole

8-10 servings 55 min 10 min prep
1 lb bacon or 2 cups diced cooked ham
10 eggs
¾ cup milk
1 (32 ounce) package hash browns, thawed
2/3 cup green onions, chopped
3 cups cheddar cheese, shredded (divided)
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder (any other spices you like, onion powder, dill or even steak seasoning, etc..)
1. If using bacon, cut into 1 inch pieces and cook until crisp. Drain and set aside.
2. Preheat oven to 350 degrees F. Lightly grease a large casserole dish.
3. In a large bowl, beat together the eggs and milk and seasonings. Stir in the bacon (or ham), hash browns, green onions, and 1.5 cups of the shredded Cheddar cheese. Pour into the prepared baking dish.
4. Bake in the preheated oven for 45 minutes, or until egg is set.
5. Sprinkle the remaining Cheddar cheese on top, and then broil for 3 to 4 minutes, or until the cheese is melted.
6. Remove from oven, and let sit 5 minutes before serving.

Thanksgiving in a Casserole

Well that is not really the name but it is a great description! It is very simple and very delicious.

1 box Stove Top Stuffing Chicken flavor
1 Cup hot water
1 1/2 lbs cubed chicken (1")
1/3 cup sour cream
1 can cream of chicken soup
1 16oz bag frozen mixed veggies (I used peas carrots and green beans) thawed and drained.

Preheat oven to 400. Sprinkle 1/4 cup of dry stuffing mix at the bottom of a 9 x 13 casserole dish. Pour remaining stuffing into a bowl with hot water, stir until moist, then set aside. Pour chicken over dry stuffing mix. Combine sour cream, cream of chicken soup and mixed veggies. Spread over chicken. Top with moisten stuffing mix. Put in oven and bake for 30 minutes, or until chicken is cooked.

Note: I am notorious for not reading directions thoroughly so I pre-cooked the chicken before putting it in the casserole. It turned out great.

Tuna Casserole

I've tried many tuna casseroles and didn't enjoy until I found this one. It's not very healthy and that is probably why I like it so much.

8 oz. macaroni noodles
2-10 oz. cream of celery soup
2/3 cup milk
1/2 cup mayo
1 tsp. mustard
1 cup shredded cheese
2 cans tuna, drained
1/2 cup bread crumbs
1 tsp. paprika

Cook noodles as directed on package. Mix the next 6 ingredients together. Combine the noodles and sauce together. Sprinkle the bread crumbs and paprika on top. Bake at 350 degrees for 20-25 minutes.

Chicken 'n' Biscuits

INGREDIENTS
1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 bacon strips, cooked and crumbled (optional)
BISCUITS:
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions

DIRECTIONS

1. In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
2. Cover and bake at 400 degrees for 15 minutes.
3. Meanwhile, in another bowl, combine biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture.
4. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with the onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.

Potato Casserole

Hayley wanted the recipe so I thought I would post it here. I can't quite remember what I did so here's hoping it comes out right.

Ingredients
15-20 Small red potatoes, quartered
4-5 New potatoes, cut into bite size pieces
2 cans cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1/2 cup green onions, reserve some for the top
1 1/2 cup cheese shredded (i use the mexican cheese blend)
1 lb bacon, cooked and crumbled, reserve 1/4 cup for top

Parboil the potatoes, season if preferred, with garlic salt. Put in a 9x13 casserole dish.

Combine Soup, milk, sour cream, green onions, bacon, and 1 cup of cheese. Pour mixture over potatoes. Cook for 25 minutes. Top with remaining cheese and cook for additional 5 minutes. Take out of the oven and sprinkle with remaining bacon and green onions.

I would call this a more fattening version of Funeral...or is it Party Potatoes!