Archive for March, 2024
Tater Tot Green Bean Casserole
This is an easy to put together casserole and is quite tasty and filling. Versatile recipe, use mini hash browns in place of tater tots, use fresh cooked, frozen, or even canned green beans.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 2 cups fresh long beans, or green beans, or frozen and thawed, or 1 can, drained
- 500 grams ground beef, or ground pork, (1 lb)
- 1 onion, diced
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- ¼ cup milk
- 250 grams Cheddar cheese, shredded, (8 oz)
- 1 kilo bag frozen tater tots, or frozen mini hash browns, (2 lb, you will not use them all)
- salt and pepper, as desired
Instructions
- I used fresh long beans, cut them into 1 inch pieces and boiled them until just tender crisp, drain.
- While the beans are cooking, heat a large non stick pan and add the beef and onion, season with salt and pepper as desired. Cook, breaking up the beef, until the beef is browned. Drain any excess fat.Preheat your oven to 180° C (350° F), get out a 9x13 baking dish.
- To the pan with the drained beef, add the drained long beans, soup, milk, and season with black pepper as desired.
- Mix together until combined.
- Pour mixture into the baking dish and spread out evenly. Sprinkle the cheese over the top of the mixture, then add a single layer of frozen tater tots or mini hash browns on top of the cheese.
- Place in the preheated oven and bake for 30 minutes or until the top is browned and casserole is bubbly.
- Remove from the oven, let cool for 5 minutes, served and enjoy.
Notes
Fair cost per serving.
Chicken & Black Bean Casserole
This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble, and delicious!
Equipment
- 1 Baking Pan (9x13 inch)
Ingredients
- 750 grams chicken breast, boneless, skinless, (1½ lb)
- ⅔ cup lime juice
- ⅓ cup olive oil
- 2 teaspoons salt, divided
- 2 teaspoons garlic powder, divided
- ½ teaspoon black pepper
- 4 cups cooked rice
- 2 cans black beans, undrained, (400 g / 14 oz each)
- 1 can corn, drained, (425 g / 15 oz)
- 1 can diced tomatoes, drained, (565 g / 20 oz)
- 1 cup fresh cilantro leaves, chopped
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Instructions
- Cut the chicken breasts into bite size pieces and add to a mixing bowl.
- To the chicken, add the lime juice, olive oil, black pepper, and 1 teaspoon of each, salt and garlic powder. Mix into the chicken. Cover and place in the fridge to marinate for at least 2 hours or even overnight.
- After 2 hours, to another mixing bowl, add the rice, undrained beans, drained corn, drained diced tomatoes, cilantro, onion powder, chili powder, cumin, and the remaining 1 teaspoon of each, salt and garlic powder. Mix together. Photo taken right before I added the corn.
- Take the chicken out from the fridge and remove the cover. Heat a large non stick pan on medium heat, and pour the chicken and marinade into the pan. Simmer until the chicken turns white, stirring often.Preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
- Now if you are like me and underestimate the size of a mixing bowl, go ahead and transfer the rice and beans mixture to a larger mixing bowl, or as I did, I used a large pot. Now pour the cooked chicken and the liquid, into the pot, mix together.
- Carefully pour the mixture into the baking pan and spread out evenly. This is a quite wet mixture but will thicken as it bakes.
- Bake for 40 minutes uncovered. Remove from the oven and let rest for 5 minutes.
- Serve and enjoy.
Notes
Fair cost per serving based on the canned goods used.
