Casserole
If you like buffalo chicken this casserole is for you! This made for a really easy weeknight dinner. I used french fried onions on top but you can easily use Panko crumbs with a little drizzle of butter if you prefer! Add a side salad and dinner is done in no time!!
INGREDIENTS
1 1/2 pounds of boneless skinless chicken breasts, cut into strips.
1/3 cup of Frank’
s buffalo sauce or your favorite buffalo sauce
1 bag of shredded simply potatoes, found in the fridge section of the grocery store.
1 cup ranch dressing
1/2 cup cheddar cheese
1 can condensed cream of chicken soup
1/2 cup of Panko and 1 Tablespoon of melted butter OR one cup of french fried onions
DIRECTIONS
Preheat oven to 350 degrees and grease a 13 x 9 inch dish. Set aside. Mix together chicken strips and buffalo sauce and layer in the bottom of the baking dish. Mix together potatoes, dressing, cheese and soup. Pour over chicken. If using Panko crumbs sprinkle over the top of the casserole and drizzle with melted butter BUT if you are using french fried onions DON’T add those until the last ten minutes of baking. Cover with foil and bake 30 minutes. Uncover and bake an additional 25 minutes. Don’t forget to add the french fried onions if your using those!
Enjoy,
I found this recipe at www.myfridgefood.com
I love a good , hearty, easy, tasty dish that can feed a crowd! This casserole hit ALL of those marks and I LOVE it! This can also be changed up anyway you want, you can use almost any cheese you like or sausage links (sweet or spicy) instead of kielbasa. Be warned this makes a TON but don’t worry your friends and family will all enjoy it!
INGREDIENTS
12 ounces of cooked smoked kielbasa, sliced in rounds
1 pound spiral pasta
1 1/2 jars of pasta sauce (I used Ragu onion and garlic 24 ounce jars)
2 jars roasted garlic parmesan Alfredo sauce ( 14.5 ounce jars)
1 1/2 cups sharp cheddar cheese grated
1 1/2 cups Monterey jack cheese grated
DIRECTIONS
Preheat oven to 350 degrees. Cook the pasta according to package directions. Heat the sliced kielbasa in a medium saucepan until lightly browned on both sides. Spread 1/2 cup of the spaghetti sauce on the bottom of a 9×13
pan. Layer half of the pasta , then half of the kielbasa, half of the remaining spaghetti sauce, half of the Alfredo sauce and half of the cheeses. Repeat with all of the layers ending with the cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional ten minutes or until cheese is melted and bubbly. Serve with a side salad and garlic bread.
Enjoy,
I found this recipe on All Recipes a number of years ago and it has become part of our holiday tradition to have this as part of our breakfast before or sometimes after we open presents on Christmas Day. This is a breakfast everyone enjoys. Serve along with some fresh fruit and breakfast is done. My favorite part of this is that you make it the night before and in the morning all you have to to is pop it in the oven! Easy warm and comforting on a busy day!
INGREDIENTS
1 pound ground sausage (I have used hot or maple sausage , both work great!)
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices of bread, toasted and cut into cubes
8 ounces of cheddar cheese shredded (I have used mild and sharp as well as a combination of cheddar and MontereyJack, all work very well!)
DIRECTIONS
Crumble sausage into a medium skillet, cook over medium heat until evenly browned and drain. Set aside.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage , bread cubes and cheese stir to coat everything evenly and pour into a prepared 9×13 inch baking dish. Cover and chill overnight in the refrigerator for 8 hours or over night. In the morning pre1heat your oven to 350 degrees and take the casserole out of the fridge. Cover and bake for 45- 60 minutes, uncover reduce temperature to 325 degrees bake for an additional 30 minutes or until set.
Enjoy,
If you’re looking for another way to use up those holiday mashed potatoes, this just might be it. This is not your average shepard’s pie.This has ground beef and sausage you could also add some sliced zucchini as well, I did not add them as I did not have them on hand but next time I will! I added extra sausage for this one! This is a recipe that needs to be made ahead of time. I made this the night before I was going to bake it and it made for a very easy dinner, add a salad and you’re done!
INGREDIENTS
3/4 cup shredded italian cheese blend cheese
2 cups mashed potatoes
8 ounces lean ground beef
8 ounces ground sweet italian sausage
1/2 cup chopped onion
1 14.5 ounce can of diced tomatoes undrained
1/2 of a 6 ounce can of tomato paste
ground pepper
paprika optional
DIRECTIONS
Stir half of the cheese into the mashed potatoes and set mixture aside. In a large skillet cook ground beef, sausage and onion until meat is browned and onion is tender. Drain off any fat. If you were going to use zucchini now would be the time to add it (about two cups). Add tomatoes, tomato paste and pepper into meat mixture and bring to a boil and simmer about 5-10 minutes.
Put the meat mixture in to your round baking dish and spoon mashed potatoes over the top, sprinkle with the remaining cheese and paprika if desired. cover with plastic wrap and chill for at least 4 hours but up to 48 hours.
Preheat oven to 375. Remove plastic wrap, cover with aluminum foil and bake for 35 minutes. Remove foil and bake uncovered for 5 more minutes. Let stand for five minutes before serving.
Enjoy,
This is my favorite way to use leftover turkey. This dish does not last long at our house. I don’t use mushrooms, but you can certainly add them if you like. This is my own recipe, but feel free to change up the cheese or herbs.
INGREDIENTS
8 ounces of angel hair pasta
1/4 cup butter
2/3 cup diced onion
1/4 cup flour
1 cup of 1% milk
1 cup of half and half or heavy cream
Salt
Pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon ground mustard
1/2 cup Parmesan cheese
1/2 cup Asiago cheese
1 pound cooked turkey, chopped
1 Tablespoon fresh chopped tarragon
1 Tablespoon fresh chopped basil
1 teaspoon fresh chopped garlic
Topping
1/2 cup Parmesan cheese
1 cup Panko bread crumbs
1 Tablespoon melted butter
DIRECTIONS
Preheat oven to 350 degrees. Bring a large pot of water to a boil, add salt and cook your pasta until al dente. Drain and set aside. Melt butter in saucepan over medium heat, add onions and cook until tender. Stir in the flour and whisk for 2-3 minutes. Gradually stir in the milk and cream, whisking out any lumps. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat stirring until thickened. Add the tarragon, basil and garlic. Add the cheese and remove from heat. Stir until the cheese is completely melted. Add the pasta to the sauce and mix so all the pasta is covered with the sauce. Add in your chopped turkey and mix again.
Prepare a 9 x 13 baking dish with non-stick spray. Add the pasta into the pan. Mix the Parmesan cheese and Panko crumbs together and cover the pasta. Drizzle the melted butter over the top and bake for about 20 minutes until the top is lightly browned and the sauce in bubbly.
Enjoy,
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