Archive for the ‘CASSEROLES’ Category
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.
Cheesy Potato & Ham Casserole
This recipe comes from the Just a Pinch Recipe Club and is sounds delicious, with common ingredients used. I made this on 3 Nov 2023, excellent casserole! Family loved this.
Equipment
- 2 Mixing Bowls (large)
- Casserole (3 quart)
Ingredients
- 1 kilo potatoes, peeled, diced, (2 lb)
- 1 small onion, diced
- 2¼ cups Cheddar cheese, shredded, divided
- 1 teaspoon black pepper
- 250 grams sour cream, (8 oz)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- 2 cups cooked ham, diced
Instructions
- Preheat your oven to 180° C (350° F), get out a 3 quart casserole and grease with butter.
- In a large mixing bowl, add the soups and sour cream and mix together.
- In another large mixing bowl, add the diced potatoes, 2 cups of shredded cheese, onion, and black pepper. Mix together. I used a 4 cheese blend.
- Add the potato mixture and diced ham to the soup mixture. Mix together.
- Pour mixture into the prepared casserole and spread out evenly.
- Bake for 45 minutes. Add remaining ¼ cup shredded cheese on top.
- Bake for another 10 minutes or until the cheese is melted and starting to brown.
- Serve and enjoy.
Notes
Fair cost per serving based on the ham and cheese used.
Updated on 3 November 2023.
Chicken Nugget Tater Tot Casserole
Sounds like an excellent version of a tater tot casserole using chicken nuggets. I made this on 11 Oct 2023, and it very well liked by the family, this is a delicious and easy casserole to put together.
Equipment
- Foil
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams frozen chicken nuggets, about 30, (1 lb)
- 2 cans condensed creamy chicken mushroom soup, (10½ oz / 298 g each)
- ½ cup milk
- 500 grams frozen mixed vegetables
- 2 cups Cheddar cheese, shredded, or a cheese blend
- 500 grams frozen mini hash browns, (1 lb)
Instructions
- Preheat your oven to 180° C (350° F), line a baking sheet with foil. Also get out a 9x13 inch baking dish and grease with butter.
- Spread the chicken nuggets out on the prepared baking sheet, place in the oven and bake for about 25-30 minutes.
- While the nuggets are baking, add the soup and milk to a mixing bowl, mix together.
- Remove the nuggets from the oven, place them in a single layer in the prepared baking dish.
- Evenly pour the soup mixture over the nuggets.
- Sprinkle the frozen vegetables over the soup mixture.
- Sprinkle the cheese over the vegetables. I used a 4 cheese blend.
- Top with an even layer of the mini hash browns or tater tots.
- Bake for 45-60 minutes or until the top is getting brown and the casserole bubbly.
- Remove from the oven and let rest for 5 minutes, serve and enjoy.
Ham & Pasta Casserole
This is an excellent casserole, I used ham steaks I cubed. Easy and delicious, well liked by the family as well! I made this on 10 Aug 2023 and is a modified recipe from the original.
Equipment
- Casserole (3 quart)
- Oven
Ingredients
- 400 grams dry spiral pasta, or bowtie pasta, (about 12-14 oz)
- 3 cups ham, diced
- 3 cups Cheddar cheese, shredded, divided
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Heat a pot of salted water to boiling, then add the pasta and cook until just tender, as it will go in the oven and cook more. Drain well. I used three color spiral pasta.
- After you start the pasta, preheat your oven to 180° C (350° F), get out a 3 quart casserole and grease with butter or cooking spray.
- In a large mixing bowl, add the diced ham, soup, sour cream, milk, onion and garlic powders.
- Stir to mix together.
- Now add 2 cups of the Cheddar cheese, and mix together.
- When the pasta is drained, add to the mixing bowl and mix together.
- Pour mixture into the prepared casserole and smooth out the top. Sprinkle on the remaining 1 cup of Cheddar cheese.
- Place in the oven and bake for 30 minutes or until the cheese is starting to brown.
- Serve with side dishes of your choice, enjoy.
Notes
High cost per serving based on the ham and cheese used, but certainly worth it for a great once in a while meal.
I used 3 ham steaks (500 g) from Makro, they come in a package of 6 which is 1,000 g).
Nuggets & Tots Casserole
This recipe is from a recipe site called Just a Pinch, and this is my tailored version of this recipe. It is easy to make, taste is excellent, and it is filling! A great way to use chicken nuggets. Feel free to use tots, hash browns, or even French fries, as that is what I used when I first made this. Excellent casserole! The chicken nugget and tots amounts are estimates, use enough to cover the bottom of the dish in one layer.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams frozen chicken nuggets, or as needed, (1 lb)
- 500 grams frozen tots, or frozen hash browns, or frozen French fries, as needed, (1 lb)
- 2 cans condensed creamy chicken & mushroom soup, or chicken soup, or mushroom soup, (10½ oz / 298 g each)
- 2 cans carbonara sauce, (10½ oz / 298 g each)
- ½ cup milk
- 1 envelope dry onion soup mix
- 1 tablspoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 2 cups Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 baking dish and grease with butter or cooking spray.
- Add frozen chicken nuggets to the bottom of the pan to make one even layer.
- Add frozen tots or frozen hash browns on top of the nuggets in one even layer. If using frozen French fries, just scatter them on top of the nuggets but you want about ¾ inch of space from the fries to the top edge of the dish.
- In a mixing bowl, add the soup, carbonara sauce, milk, onion soup mix, Italian seasoning, garlic powder, and black pepper. Stir to mix together.
- Pour mixture over the tots or fries and smooth out to the edges.
- Sprinkle evenly with the Cheddar cheese.
- Place in the oven and bake for 1 hour or until the cheese is browning on top. Remove from oven and let cool for 5 minutes.
- Serve with side vegetable of your choice, and enjoy.
Notes
Low cost per serving as this makes a lot.
Rice A Roni Casserole
Use chicken or ham when preparing this. I made this on 26 Jun 2023, using chicken thighs and my family and visiting friends and family, all loved this dish! This is highly recommended. I made this again on 7 Jul 2023 using cubed ham, and family loved this as well! Link to the Shortcut is listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams chicken thighs or breasts, boneless, skinless, chopped, or cubed ham, (1 lb)
- 2 boxes Rice a Roni, chicken flavor, Shortcut
- 1 head fresh broccoli, cut into bite size pieces, (frozen use 10 oz / 285 g)
- 2 cans condensed creamy chicken mushroom soup, (10½ oz / 298 g each)
- 250 grams Cheddar cheese, shredded, (8 oz)
Instructions
- Cook the chicken your preferred way, such as boil, pressure cook, or bake, then chop the chicken, removing the bones, skin, gristle.If using ham, just cube that.
- While the chicken is cooking prepare the Rice a Roni using the package instructions, or prepare 2 batches using the Shortcut, which is my preferred way.
- While all that is cooking, steam or simmer the broccoli until it is tender crisp. Drain.
- Preheat your oven to 180° C (350° F), and get out a 9x13 baking dish and grease with butter or non stick spray.
- To a large mixing bowl or large pot, add the chicken or ham, Rice a Roni, and drained broccoli, and mix together.
- Add the soup and mix that in.
- Spoon mixture into the prepared baking dish and spread out evenly. Sprinkle with the cheese.
- Bake for 30 minutes or until the cheese is starting to brown on top. Remove from the oven and let rest for 10 minutes.
- Serve and enjoy.
Notes
Fair cost per serving.
Shortcut: Rice a Roni (Rice Cooker).
Variants: 1. Use cubed ham, cooked and chopped chicken thighs or chicken breasts. 2. For the soup, use 1 can of condensed cream of mushroom soup and 1 can of cream of chicken soup in place of the 2 cans of condensed creamy chicken mushroom soup.
Updated on 7 July 2023.
Macaroni Ham Casserole
I made this on 12 Dec 2022 to test out the recipe, and wow, is this good! The Thai family really enjoyed this. Easy to prepare and common ingredients. Tailored to my findings.
Equipment
- Casserole (3 quart)
- Oven
Ingredients
- 250 grams dry macaroni, (8 oz)
- 1 tablespoon butter
- ½ cup onion, diced
- ¼ cup red bell pepper, diced
- 2 cups ham, diced
- 1 can condensed creamy chicken mushroom soup
- ½ cup milk
- 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried
- 2 cups Cheddar cheese, shredded
Instructions
- Heat a pot of salted water to a boil, then added the macaroni and cook until just tender.
- Preheat your oven to 180° C (350° F), grease a 3 quart casserole with butter.
- Melt the butter in a non stick pan, when hot, add the onion and bell pepper. Sauté until just softened. Add the diced ham and cook until ham is warmed through. I did not have a bell pepper so I just omitted that.
- When the macaroni is just tender, drain and return to the pot, add the ham mixture, soup, milk, and parsley.
- Mix together. Pour mixture into the prepared casserole.
- Bake for 30 minutes.
- Sprinkle with the Cheddar cheese.
- Continue to bake until cheese is melted and just starting to brown, about 15 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Updated on 12 December 2022.
Salmon Scalloped Potatoes
I like potatoes, cheese, and salmon, so I came up with this from a mix of recipes. I made this on 8 Nov 2022, and it is delicious! The family enjoyed this as a side dish with ham steaks, I enjoyed this as a main dish with a side of mixed veggies - excellent comfort meal.
Equipment
- Mandoline
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 5-6 cups sliced potatoes, thinly sliced, mandoline is perfect for this
- 4-5 cups Cheddar cheese, shredded
- ½ cup onion, diced
- 3 tablespoons all-purpose flour
- 1 can salmon, drained, flaked, (15 oz / 425 g)
- 1 can condensed creamy chicken mushroom soup, (10½ oz / 298 g)
- ½ cup milk
- salt and pepper, as desired
Instructions
- Use a mandoline to get perfectly thin and even slices. This was from 4 potatoes.
- Prep the onion and shred the cheese. Set aside ½ to 1 cup of cheese for the final step in baking. It was a big onion so I diced the whole thing and will store in the fridge for use in another recipe in a few days.
- Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter or cooking spray.
- Whisk together the soup and milk in mixing bowl and set aside.
- Layer the bottom of the baking dish with half of the potatoes.
- Sprinkle with 1½ tablespoons flour and add salt and black pepper as desired.
- Sprinkle on half the onion, half the salmon, and half the cheese.
- Add the remaining potatoes in a layer. Then the remaining flour, salt and pepper, then the remaining onion, salmon, and ending with cheese.
- Pour the soup mixture over the top
- Cover with foil and bake for 45 minutes or until potatoes are tender, this may take longer than 45 minutes depending on the thickness of the potato slices. Remove foil.
- Sprinkle with the reserved cheese.
- Bake uncovered now for another 10 to 15 minutes until cheese is bubbly and starting to brown.
- Serve as a side or a main dish, and enjoy .
Notes
Fair cost per serving as a main dish.
Variants: 1. This would be equally as delicious using ham in place of the salmon.
Kielbasa & Potato Casserole (Slow Cooker)
This recipe is from a social media friend who specializes in slow cooker dishes. I made this on 24 Nov 2022 and I will say, this is an easy, and exceptionally good casserole! Highly recommended.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 1 kilo potatoes, diced into about ½ inch cubes, (2 lb)
- 500 grams kielbasa, or any smoked sausage, sliced ½ - ¾ inch rounds, (1 lb)
- 3 cups Cheddar cheese, shredded, divided
- 1 can condensed cream of chicken soup
- 1 cup onion, diced
- 1 teaspoon garlic powder
- ½ cup sour cream
Instructions
- For the potatoes, if using frozen, thaw first. If using fresh, peel, then dice to about ½ inch cubes. Add potatoes to the slow cooker. In Thailand, Makro has frozen cubed potatoes 15x15mm. I dice fresh by cutting first with a French fry cutter then use a knife to cut the cubes.
- Add sausage, onion, garlic powder, and 2 cups of the cheese to your slow cooker. In Thailand I use what is called Sausage Scraps from Makro, excellent sausage, 4 types in one package, one type is very much like kielbasa.
- Mix together.
- Add the soup to the slow cooker and mix into the potato mixture.
- Cover and set to Low and cook for 3 to 4 hours. Check at 3 hours for fork tender potatoes. If not tender, check again at 3½ hours to 4 hours.
- When potatoes are tender, add the sour cream and stir in.
- Top with the remaining 1 cup of cheese, cover and continue cooking. If you like cheese, feel free to add more on the top.
- When the cheese is melted, the casserole is ready.
- Serve and enjoy.
Notes
Low cost per serving.
