Chicken Fajita Casserole

Ingredients:

  • 1 rotisserie chicken
  • 1 cup diced onions
  • 1 cup diced peppers
  • 2 cans Ro*Tel fire roasted tomatoes
  • 8 ounces sour cream
  • 2 cups instant rice (Such as Minute Rice)
  • 1 can cream of chicken soup
  • 1 1/2 cups low sodium chicken  broth
  • 1 package of fajita seasoning
  • 8 ounces Mexican blend cheese

Directions:

  1. Shred the chicken into a bowl.
  2. Saute the onions and peppers in oil until softened.
  3. In a large bowl, combine onions, peppers, tomatoes, sour cream, rice, soup, broth, fajita seasoning and half of the cheese.
  4. Carefully fold in the chicken.
  5. Put in a greased 9×13 pan.
  6. Bake at 350 for 25 minutes.
  7. Take out of oven and sprinkle the remaining cheese over the casserole.
  8. Return to the oven and bake for another 5 minutes.

Easy Peasy Mac ‘n Cheesy

Ingredients:

  • 1 pound elbow macaroni or shells
  • 1 egg
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 2 teaspoons yellow mustard
  • 1 pound cheese, shredded

Directions:

  1. Cook pasta in salted, boiling water until al dente then drain.
  2. In a small bowl, beat the egg and set aside.
  3. In a large pot, melt the butter.
  4. Sprinkle in the flour and whisk to combine.
  5. Cook the butter/flour mixture for a couple of minutes.
  6. Add the milk and cook for 5 minutes or until thickened.
  7. Add the mustard and whisk to combine.
  8. Take about a cup of your sauce and add it to the bowl with the egg.
  9. Whisk as you add as to not scramble the egg.
  10. Transfer the sauce/egg mixture back into the pot.
  11. Add your cheese and stir well.
  12. Add in the drained pasta and stir to combine.
  13. Pour into a buttered 9×13 pan and bake at 350 for 20-25 minutes.

Source:

http://www.foodnetwork.com/recipes/ree-drummond/macaroni-and-cheese-recipe.html

Garden Vegetable Bake

Ingredients:

  • 1 eggplant, chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1-2 tablespoon olive oil
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar cheese

Directions:

  1. Sauté the vegetables in the olive oil.
  2. In a small bowl, beat the eggs with the milk and the seasonings.
  3. When the vegetables are tender, put in a greased 9 inch glass pie pan.
  4. Pour the egg mixture over the vegetables.
  5. Sprinkle the cheese on top.
  6. Bake at 350 for 35 minutes or until it sets up.

Inspired by:  https://www.facebook.com/SimpleAndEasyRecipes

Delux Mac and Cheese

Ingredients:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups whole milk
  • 1 cup cheddar cheese, shredded
  • 1 cup swiss cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 1 medium onion, sliced thinly
  • 8 ounces white mushrooms, sliced
  • 1 pound bacon, finely chopped
  • 1 teaspoon white pepper
  • 1/2 teaspoon dry mustard
  • 1 pound elbow macaroni, cooked al dente

Directions:

  1. Sauté the onions in a bit of butter or oil until they start to brown.
  2. Add the mushrooms cooking until they soften then move into a separate bowl.
  3. Heat the butter in a medium, deep skillet over medium heat.
  4. When the butter melts add flour and whisk, cooking about three minutes or until the flour starts to brown.
  5. Slowly add milk while continuing to whisk.
  6. Gently bring milk to a bubble while stirring frequently and allow it to thicken a bit.
  7. Stir in the cheese a handful at a time.
  8. Season sauce with pepper and mustard.
  9. Add the onions, mushrooms and bacon.
  10. Add cooked pasta to sauce and coat completely.
  11. Transfer to a greased baking dish and brown under a hot broiler.

Inspired by: http://thepioneerwoman.com/cooking/2013/02/fancy-mac-and-cheese/

Tuna Noodle Casserole

Ingredients:

  • 1 onion, diced
  • 1 cans cream of mushroom soup
  • 2 small cans mushrooms
  • 1 large foil pouch of tuna
  • 1 pound bow tie pasta

Directions:

  1. Cook pasta to al dente according to package directions.
  2. In a bowl, combine the remaining ingredients.
  3. Mix into the drained pasta.
  4. Put into a greased baking dish.
  5. Bake at 350 for about an hour or until heated through.

Source: Marks family recipe

Hamburger and Vegetable Casserole

Ingredients:

  • 2 pounds ground beef
  • 2 eggs
  • 1 cup seasoned breadcrumbs
  • 1 onion, diced
  • salt and pepper
  • 1 tablespoon garlic powder
  • 2 cans golden mushroom soup
  • 1 small bag frozen cut green beans, thawed
  • 1 small bag frozen carrots, thawed

Directions:

  1. Combine the beef, eggs, breadcrumbs, garlic and salt and pepper to make a meatloaf type mix.
  2. Shape into patties and brown in a skillet
  3. In a bowl, mix the soup and vegetables, rinsing the cans out with a bit of water.
  4. Place the patties into a greased 9×13 baking dish.
  5. Pour the vegetable mixture over the patties.
  6. Bake at 350 for about an hour or until the meat is cooked through and the sauce is hot.
  7. Serve over buttered egg noodles.

Source: Marks family recipe

Ham and Cheese Casserole

Ingredients:

  • 16 oz bow tie pasta
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 2 cups milk
  • 1 tsp prepared mustard
  • 2 cups shredded Colby-Jack cheese
  • 2 cups cooked ham, cubed
  • 1 cup peas, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup panko bread crumbs

Directions:

  1. Preheat oven to 350.
  2. Bring a large pot of salted water to a boil.
  3. Add pasta and cook according to package directions for al dente, drain.
  4. In a large saucepan over medium heat, melt the butter.
  5. Saute onion until clear then add garlic and continue cooking for another 30 seconds or until fragrant.
  6. Whisk in flour, salt and pepper.
  7. Cook and stir until smooth and the flour starts turning a golden brown.
  8. Pour in milk, a little at a time, stirring constantly.
  9. Bring to a boil for 1 minute.
  10. Stir in mustard and cheese.
  11. Continue to cook stirring occasionally until cheese is melted and sauce is smooth.
  12. Remove from heat and stir in ham, peas and pasta.
  13. Pour into a greased baking dish.
  14. In a small bowl combine Parmesan cheese and breadcrumbs.
  15. Sprinkle the bread crumb mixture on top.
  16. Bake 30 minutes or until bubbly and golden.

Adapted from: http://www.julieseatsandtreats.com/2011/05/ham-cheese-bowties/

Tortellini and Garden Vegetable Bake

Ingredients:

  • 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
  • 1 medium carrot, thinly sliced
  • 1 1/2 cups sugar snap peas, halved crosswise
  • 1 tablespoon margarine or butter
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chicken broth
  • 1 1/2 teaspoons dried oregano, crushed
  • 2 teaspoons all-purpose flour
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1 8 ounce package cream cheese, cubed and softened
  • 1 tablespoon lemon juice
  • 1 cup quartered cherry tomatoes
  • 1 small red or green sweet pepper, coarsely chopped
  • 2 tablespoons grated Parmesan cheese

Directions:

  1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
  2. Meanwhile, heat margarine or butter in a 12-inch skillet.
  3. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink.
  4. Remove from skillet.
  5. Shake together chicken broth, oregano, flour, garlic, and pepper in a screw-top jar until smooth.
  6. Add to skillet along with milk.
  7. Cook and stir until thickened and bubbly; add cream cheese.
  8. Cook and stir until cream cheese is smooth.
  9. Remove from heat.
  10. Stir in lemon juice.
  11. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper.
  12. Toss to coat.
  13. Turn into an ungreased 13x9x2-inch baking dish.
  14. Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through.
  15. Stir mixture and sprinkle with Parmesan cheese.

Source:  http://www.recipe.com/tortellini-and-garden-vegetable-bake/

Chicken Enchilada Pasta

Ingredients:

  • 1 rotisserie chicken, shredded
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 can diced green chiles (4 oz)
  • 1/2 teaspoon salt
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 cans green chili enchilada sauce (10 oz, each)
  • 2/3 cup red enchilada sauce
  • 2 cups shredded cheese
  • 1 cup sour cream
  • 1 box Penne pasta

Directions:

  1. Shred chicken.
  2. Boil pasta according to package.
  3. Heat olive oil in a deep skillet and cook onions for 3-5 minutes.
  4. Add garlic and red pepper and cook for another 3-5 minutes.
  5. 3Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces.
  6. Let sauce simmer for about 8-10 minutes.
  7. Add cheese and stir until the cheese is melted and heated through.
  8. Slowly add the sour cream, but do not bring to a boil.
  9. Stir until sour cream is well mixed and heated through.
  10. Drain pasta and add to the skillet with the cheese sauce; mix well.

Source: http://www.navywifecook.com/2012/04/chicken-enchilada-pasta.html

Chicken Tortellini Casserole

Ingredients:

  • 6 slices of bacon cut into bite size pieces
  • 2 chicken breasts, about 1 lb., cut into chunks
  • 1 can (10 ¾ ounce) cream of chicken soup
  • 1 can (10 ¾ ounce) cream of mushroom soup
  • ½ cup milk
  • ½ tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. paprika
  • 1, 10-12 package fresh cheese tortellini, uncooked
  • ½ cup Monterey jack cheese, shredded
  • ½ cup cheddar cheese, shredded

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a 2.5 quart baking dish with cooking spray.
  3. In a frying pan over medium high heat cook the bacon until crisp.
  4. Remove from the pan and set aside.
  5. Leave the bacon grease in the pan and add the chicken, cook for 7-8 minutes or until the chicken is cooked through.
  6. Remove from pan and set aside.
  7. In a bowl, combine the two cans of cream soup, milk and spices, stir to combine.
  8. Add in the chicken, tortellini and chicken, stir to combine.
  9. Pour the mixture into the baking dish.
  10. Sprinkle the bacon crumbles over the top and then do the same with the cheese.
  11. Cover the dish with foil and bake for 30 minutes.
  12. Remove the foil and bake for an additional 15 minutes and it’s ready to serve.

Source:  http://www.lovefoodwillshare.com/2014/03/17/chicken-tortellini-casserole/