Tag Archives: oven

Tator Tot Hotdish

So Everyone should know about this homestyle favorite…. Warm hamburger with vegetables all with tator tots on top!! It’s so quick and easy, everyone can make it and it cooks all under an hour. (Who doesn’t love that!!) With the prep only taking 15 minutes (max) you have time for spending with family or finally getting that bath in you wanted.


1 pound hamburger (it could be turkey burger if you wanted)

1 bag frozen vegetables

1 onion

2 cans cream of mushroom soup (or 2 cans of gf mushroom soup with a little gf flour/cornstarch thrown in!)

tator tots



Preheat oven to 425 degrees.

Chop up onion, throw in with hamburger to cook throughly.

When hamburger is done, throw the bag of frozen veggies in the pan with it so they “unthaw” (about 2 minutes)

In a casserole dish, put the cream of mushroom soup in, but the hamburger mixture on top and mix all together. When mixed, flatten it out so you can put the tator tots on top. Line them up so you have basically every inch covered with tator tots!

Put in the oven for about 25 minutes. Take out, sprinkle with cheese (however much you want!!!) and put it back in for 5 minutes.

Take out, let it cool, and enjoy!!

NOTE: I put in spices, such as garlic powder, Italian seasoning and cayenne pepper in it… You WOULDN’T have to do this… but I reccommend it. ūüôā

You could make this more complicated as well. (cutting up mushrooms, making everything by scratch..etc. etc)

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:


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


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)

French Toast Bake

french toast bake

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling


Melt butter in microwave & add brown sugar….stir till mixed.
Pour butter/sugar mix into bottom of 9 x 13 pan….spread around

Beat eggs, milk, & vanilla
Lay single layer of Texas Toast in pan
Spoon 1/2 of egg mixture on bread layer
Add 2nd layer of Texas Toast
Spoon on remaining egg mixture
Cover & chill in fridge overnight
Bake at 350 for 45 minutes (covered for the first 30 minutes)
Sprinkle with powdered sugar
Serve with warm maple syrup


Side Note:¬† I have NOT tried this with my gluten free bread. I’m sure it would work, but just have not tried it.

Chicken Parmesan

chicken parmesan


2 pounds boneless/skinless chicken breasts
2 cups flavored bread crumbs (I use the gluten free crumbs)
1 egg
1/4 cup milk
1 jar of your favorite pasta sauce
2 cups mozzarella cheese
Oil for frying


Pre-heat your oven to 350 degrees.

In the bottom of a 9×13 pan (or bigger if you have lots of chicken) spread a thin layer of sauce and set aside.

Place the chicken in a zip-top bag. Pound it out into cutlets. I had 3 large chickenbreasts and each breast gave me about 3 pieces of chicken.

Mix the egg and milk in a shallow bowl.

Add the bread crumbs to a shallow bowl.

Pour about 1/4 inch deep of oil into a frying pan. When it’s hot dip the chicken in the egg then the bread crumbs. Fry on both sides until brown. (You do not need to cook them all the way.) Add the chicken to the baking pan.

Brown all the pieces of chicken. Pour the rest of the sauce over each piece of chicken.

Cover with foil and bake for 20 minutes.

After 20 minutes, remove the foil and add the mozzarella cheese. Bake uncovered for about 15 more minutes or until the cheese is melted.

Serve and enjoy!

Parmesan Potato Gratin

Parmesaen Au Gratin


2 lb (4 large) russet potatoes, peeled and thinly sliced
Freshly ground black pepper
1 lg Clove garlic, finely chopped
6 T Parmesan cheese
1 1/2 c Chicken stock

Preheat oven to 400F.Lightly grease oval gratin dish and arrange a layer of potatoes on bottom.
Sprinkle with salt, pepper, 1/3 garlic, and 2 tablespoons cheese.
Repeat twice more and pour over stock.
Bake for 45 minutes to 1 hour, stirring potato mixture every 20 minutes or so, or until potatoes are tender.
Place under broiler for 4 minutes or until top becomes golden brown.
Side Note: I’ve put regular cheese on top and turns out pretty darn good as well! ūüôā

Jalape√Īo Popper Dip

jalapeno popper dip


1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
1 8oz package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
3/4 cup + 1/4 cup shredded parmesan cheese
1 cup Italian seasoned bread crumbs
4 tablespoons butter or margarine, melted
1 tablespoon dried parsley


In a mixer or by hand, combine cream cheese and sour cream.
Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.
Spoon into 8×8 baking dish, spreading evenly.
Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly.
Sprinkle the buttery crumb topping evenly over the cream cheese mixture.
Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.
Serve with bread or crackers.


Instead of bread crumbs, you can always crush gluten free crackers up instead…. (or make your own bread crumbs)

Stuffed Peppers

stuffed pepper


6 green bell peppers
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef or chuck
1 1/2 cups cooked long-grain rice
shredded cheese, about 1/2 to 3/4 cup, optional


Directions for stuffed peppers with ground beef and rice
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350¬į for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.

Almond Joy Bites

almond joy brownie bites

1 box brownie mix  (I used Betty Crocker gluten free)
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 1/4 C chocolate chips, melted
1/3 C almonds (or any nuts), crushed

Preheat oven to 350 degrees. Line cupcake pan with paper liners. (Don’t skip the paper liners as they WILL stick if you don’t).
Make brownies according to package directions and pour batter only part way up the liners.
Bake in preheated oven for 10-11 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and put a spoonful of the sweetened coconut mixture on top of each.
Place bake in oven and continue to bake an additional 15 minutes. (or until done)
Remove from oven and allow to cool completely before removing the paper liners.¬† (wouldn’t even have to DO this step)
Drizzle on the chocolate then sprinkle on the almonds.