Tag Archives: casserole

Italian Bake.. um goulash!?

So this recipe I found was named Italian Bake and when I looked through the ingredients I was super excited because I had MOST at my house!! But like the person I am, I never actually followed the recipe but just took the ingredients and then made it my own!  I did NOT make this gluten free (made it for my husband and I didn’t feel like eating noodles for dinner)  But this makes a huge casserole dish full. I’d love to tell you it’s for 12 people… and maybe it is… but my husband ate it in 4 different sittings. (he also eats a 8×10 cake pan of lasagna in two … so you do the math..lol)

italian bake

MY Italian Bake Recipe:

Ingredients:

almost  16 oz of elbow noodles.  (I probably used more like 12 or 13 oz of it)

1 can spaggetti sauce any kind

one green pepper chopped up

1 pound italian sausage fried up on the stove

1 chicken breast chopped and friend up on the stove

2 cups cheese

1 can cream of chicken

a splash of garlic salt, italian seasoning and cayenne pepper

Directions:

preheat over to 350 degrees.

Boil Noodles like box says (usually boiling water and then it takes 7-10 minutes depending on your noodles)

While the noodles are boiling:

Fry up the italian sausage, set aside. (put in casserole dish)

Fry up the chicken with garlic salt and italian seasonings.   (put in casserole dish when done.)

Put the can of cream of chicken and spaghetti sauce in the casserole dish.

Add chopped green peppers to casserole dish

Throw 1/2 cup of the cheese in the casserole dish

When the noodles are done, drain  them and then add to the casserole dish!

Put cayenne if you want in the casserole dish if you want it to have a bit of kick!

use a big spoon and MIX!

When you have everything mixed the way you want, flatten it out and add the rest of the cheese to the top!! Since everything is already cooked, you just need to put it in the preheated oven for 20 minutes! The cheese melts but doesn’t burn and everything smells amazing.

My husband LOVED it.

NOTE: The original recipe called for the whole box of elbow noodles, 2 cans of cream of chicken, 2 cans of spaghetti sauce, plus onions and red peppers. it also wanted 3 POUNDS of chicken and 2 POUNDS of italian sausage. Maybe the extra meat would have offset the extra sauces, but the way I did it was PERFECT.(at least, my husband thought so!) It was NOT runny at all, but not a ball of goo either. I was happy the way it turned out. (I didn’t get to taste it, but like I said in the beginning, my husband ate it in 4 sittings. LoL)

Meatball Sub Casserole

meatball casserole

Ingredients
1 loaf french bread, cut into 1 in thick slices, toasted
1 (8 oz) package cream cheese, softened
1/2 c mayonnaise
1 tsp Italian seasoning
1/4 tsp pepper
2 c shredded mozzarella cheese, divided
1 lb package fully cooked frozen meatballs, thawed
1 jar pasta sauce

Directions:

 

Preheat oven to 350 degrees.

Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.

In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.

Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.

Bake uncovered for 30-35 minutes.

 NOTE: 

This is NOT Gluten Free.  I haven’t found frozen meatballs gluten free… if someone does, PLEASE let me know as I would LOVE to know how this ACTUALLY tastes. My Fiance loves it and gives great reviews… but if I could eat it with him, I would love that. 🙂

 

Creamy White Chicken and Artichoke Lasagna

Creamy White Chicken and Artichoke Lasagna

Ingredients:

2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hearts, drained & chopped
1 pkg, (8 oz) Mozzarella cheese
½ cup parmesan cheese
½ cup sun dried tomatoes, drained and chopped
2 pkg cream cheese, softened
1 cup milk
Garlic powder
Fresh basil, chopped divided.
12 lasagna noodles, cooked  ( I used Tinkyada gluten free ones)

Directions:

Heat oven to 350 degrees.

Combine chicken, artichokes, mozzarella, parmesan and tomatoes.

Beat cream cheese, milk and garlic powder until well blended. Stir in 2 T basil.

Mix half with the chicken mixture.

Spread half the remaining cream cheese mixture onto bottom of 13×9 inch baking dish. Cover with noodles, and repeat.  Top with remaining cream cheese mixture and cheese.

Bake 25 minutes or until heated through.

Easy Breakfast Casserole

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Ingredients

  • 1  2lb bag of frozen hash browns
  • 12 eggs ( I’ve used less before and it still turns out fine)
  • 1 lb breakfast sausage, all ready browned and crumbled
  • 1 cup milk
  • 1 cup cheddar cheese
  • additional add-ins: bacon, peppers, onions, mushrooms…etc!

Instructions

Brown the sausage and set aside

In a large bowl beat together the eggs and milk.

Pour the frozen hash browns in a greased 13×19 pan. Pour the egg mixture over it and gently mix together. Add in the sausage and mix together again. Sprinkle with cheese.

Bake at 350 degrees for 30-45 minutes or until the eggs are done.

SIDE NOTES:

The dish can be prepared the night before and then baked in the morning.

The recipe is pretty versatile. You can add in peppers and onions if you like. I’ve used bacon instead of sausage. I’ve used less eggs if I don’t have enough. I’ve even used homemade hash browns! ( If using homemade hash browns I don’t recommend making it the night before because the potatoes will turn a nasty color and your other half might refuse to eat it!! )

Potato and Buffalo Chicken Casserole

Image

Ingredients:

2 pounds boneless chicken breasts, cubed (1″)
8-10 medium potatoes, cut in 1/2″ cubes
1/3 cup olive oil
1&1/2 tsp salt
black pepper
paprika
garlic powder
2 Tbsp. hot sauce
Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Directions:
Preheat oven to 500 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

Side Notes:

Maybe it was my hot sauce, but it was pretty spicy the 1st time. afterwards, I cut the hot sauce in half and used chipotle Tabasco and it was really good. You wouldn’t need to put ANY hot sauce in it at all. You could add chicken seasoning and it would be amazing.