Casserole
St. Patrick’s Day will soon be upon us and to be honest my family is not a huge fan of corned beef and cabbage, so this is my alternative to that particular dinner! If you like stuffed peppers you will like this dish as it has some similar flavors. Although this dish did not hit the family favorite category it was still tasty. Next time I might add some Italian seasoning.
INGREDIENTS
8 ounces pre-packaged coleslaw mix (or shredded cabbage)
1 1/2 pounds lean ground beef
1 large onion, chopped
1/2 cup chopped red pepper
1 (15 ounce) can diced tomatoes, NOT drained
1 teaspoon sugar
Salt to taste
Pepper to taste
1 (8 ounce) can tomato sauce
1 cup sour cream, low fat is ok
1 1/2 cups shredded Swiss cheese
DIRECTIONS
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with non-stick spray. Make a layer in the bottom of your prepared pan with the shredded cabbage mixture. Brown and crumble the ground beef with the onion and red pepper, drain fat. Once the meat is browned and drained add the diced tomatoes, salt, pepper and sugar and stir well. Spread the ground meat mixture over the cabbage forming a second layer. In a small mixing bowl stir together the tomato sauce and the sour cream, mixing well. Layer the tomato sauce over the ground beef mixture. Cover and bake for one hour. Uncover, sprinkle with the cheese and bake uncovered ten minutes or until cheese is completely melted. Remove from oven and serve warm.
Enjoy!
Our son loves everything cinnamon roll related, so when I saw this recipe on Pinterest, I knew it had to make an entrance at my house sooner than later! When I saw the recipe I wondered how the top was going to cook up and sure enough when I cooked this I felt the top was still too doughy…not a good sign, but I was not willing to give up on it just yet so what I did when the allotted time was up for cooking, I used a large spoon and basically rotated the casserole putting the top of the casserole on the bottom so the top would cook through…and guess what? It worked! Robby was super thrilled with this and ate more than anyone should consume at one time!!
INGREDIENTS
2 12 ounce tubes of cinnamon rolls cut into quarters (reserve icing )
4 eggs
1/2 cup whipping cream
3 Tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
DIRECTIONS
Spray your slow cooker with non-stick spray. Place a layer of cinnamon roll pieces on the bottom covering the slow cooker completely. Beat eggs, cream, maple syrup, vanilla and spices until blended well. Pour evenly over the rolls in the slow cooker. Place remaining roll pieces on top creating another layer. Spoon one packet of the frosting over the rolls. (reserve second packet)
Cover and cook on low for 2 1/2 to 3 hours or until sides are golden and the rolls are set. If after this time the top of the rolls are still doughy, go ahead and rotate the top of the dough to the bottom of the slow cooker and continue to cook for 30 minutes. Drizzle remaining icing over the top and serve warm.
Enjoy!
This is another Taste of Home recipe and as usual it did not disappoint us in the least! I was not sure I was going to like the crescent roll crust, but I was pleasantly surprised and really did like it! The two boys in the house went back for seconds! Always a good sign!
INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
2 Tablespoons taco seasoning
1 tube refrigerated crescent rolls
1 1/2 cups crushed nacho flavored chips
1 cup sour cream
1 cup shredded mexican cheese
DIRECTIONS
Preheat oven to 350 degrees. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, Drain. Stir in tomato sauce and taco seasoning, bring to a boil, reduce heat to simmer uncovered for five minutes.
Meanwhile separate crescent dough into eight triangles, place in a greased 9 inch pie plate with the points in the center. Press onto the bottom and up the sides sealing the edges and forming the crust. Sprinkle one cup of the crushed chips over the crust, top with the meat mixture spreading evenly over the bottom of the crust. Carefully spread the cream cheese over the meat mixture forming a thin layer. Sprinkle with cheese and remaining chips. Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for five minutes before cutting. Serve warm.
Enjoy!
This is one of those super simple “what’s in my pantry I need to use up” kind of recipes! Easy, one dish and can easily change up the ingredients…using cream of mushroom instead of chicken, using different cheeses, you decide. I have also seen a similar crockpot version. Add a salad and your dinner is done.
INGREDIENTS
1 can cream of chicken soup
1/2 cup of milk (I used 1%)
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups dry stuffing mix
1 pound boneless skinless chicken breast
1/2 cup melted butter
DIRECTIONS
Preheat oven to 350 degrees. In a medium size mixing bowl mix together the milk and cream of chicken soup. Place the chicken in the bottom of your baking dish and pour the soup mixture over the top of the chicken making sure the chicken is coated. Layer the cheese over the top, sprinkle stuffing over the top of the cheese and pour the butter over the top of the stuffing. Bake for one hour or until chicken is cooked through and stuffing is golden brown. Serve warm.
Enjoy!
This would be another great dish to serve for holiday get togethers. This makes two large baking dishes. You can prepare the dish ahead and pop it in the oven just before guests arrive. You can also change up the type of sausage you use, spicy, italian or even sweet sausage would all be great! Add a salad and garlic bread and youl will have some happy people!! My family really enjoyed this dish and it is already on my dinner rotation!
INGREDIENTS
12 lasagna noodles
1 pound bulk sausage
2 jars spaghetti sauce (26 ounces)
1 carton ricotta cheese (15 ounces)
2 cups shredded mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 egg
2 Tablespoons fresh minced parsley or 2 teaspoons dried
2 1/2 teaspoon fresh rosemary, minced
2 teaspoons lemon juice
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dry
1 teaspoon grated lemon peel
1 teaspoon pepper
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook sausage over medium heat or until no longer pink, drain and stir in spaghetti sauce. In a large bowl combine ricotta, one cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper and salt.
Drain noodles and spread two tablspoons of cheese mixture on each noodle, carefully roll up. Spread 2/3 cup meat sauce mixture into each of two greased 1 1x 7 baking dishes. Place roll ups seam side down on the sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and parmesan. Cover and bake 45-50 minutes or until bubbly.
Freezer option– Cover and freeze unbaked casseroles for up to 3 months . When you are ready to bake, thaw in the refrigerator overnight, remove from fridge 30 minutes before baking. Preheat oven to 350 degrees, cover and bake 50-60 minutes or until bubbly.
Serve warm.
Enjoy!
Another great recipe from Taste of Home Magazine!
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