Archive for the ‘casserole’ Category


1 lb. pasta noodles, such as penne, ziti, mostachioli or other “medium” shaped noodle
3/4 cup pizza sauce
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
About 30 pepperonis, cut in half
1/4 cup Parmesan cheese
About 1 cup pizza blend shredded cheese
Salt and pepper to taste

Preheat oven to 350.
Cook the pasta as directed on the package in an ovenproof saucepan or Dutch oven.  Save 1/4 cup of the cooking liquid and then drain.
To the same saucepan or Dutch oven, add the reserved cooking liquid and the pizza sauce and whisk together.  Then stir in the chopped peppers and halved pepperonis.  Cook for 2 to 3 minutes, then add the drained pasta noodles.  Toss together.
Sprinkle the Parmesan cheese over the pasta and then sprinkle the pizza blend shredded cheese over top.
Bake in the preheated oven for about 10 minutes, or until cheese begins to melt.
Season with salt and pepper to taste.

Meal Swappers:
Prepare pasta as directed, heat sauce mix and pour over pasta.  Place in an oven-safe dish, cover with cheese and bake 10 minutes or until cheese is melted.


Read Full Post »

1 1/2 c uncooked white rice

1 c chopped marinated artichoke hearts

3 scallions, chopped

2 c cooked chicken, chopped

1 can cream of mushroom soup

1/2 c mayonaisse

1 T lemon juice

1/2 t pepper

1/2 t curry

2 c seasoned croutons

1 c shredded cheese

1 T dried parsley

Cook rice, place in botton of 13X9 baking dish.  Layer with artichokes, scallions, and chicken.  In a bowl, combine soup, mayonnaise, lemon juice, pepper, and curry.  Spread over chicken mixture.  Top with croutons, cheese, and parsley.

To prepare:

Thaw, bake uncovered at 375 until cheese is melted and bubbly, about 1 hour.

Read Full Post »

To cook wild rice, combine 1-1/2 cups washed rice with 4 cups water in heavy saucepan. Cover and cook for 30-45 minutes or until tender. Drain off any excess water.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes


  • 3 cups cooked wild rice
  • 3 cups chopped cooked turkey
  • 16 oz. pkg. frozen french cut green beans, thawed
  • 17 oz. jar alfredo sauce
  • 1/2 cup soft bread crumbs


Preheat oven to 350 degrees. Mix rice, turkey, green beans and alfredo sauce in large bowl. Place in 12×8″ glass baking dish and sprinkle with bread crumbs. Bake at 350 degrees for 45-50 minutes until casserole bubbles at the edges and bread crumbs are browned.

To freeze, undercook rice by 10 minutes. Do not thaw green beans. Mix all ingredients and place in baking dish. Wrap well and attach small freezer bag with bread crumbs. Label and freeze up to three months. To thaw and reheat, thaw casserole overnight in refrigerator. Uncover, sprinkle with breadcrumbs, and bake at 350 degrees for 50-65 minutes until bubbly and thoroughly heated. Serves 6

Read Full Post »

  • 1 jar (30 oz.) spaghetti sauce
  • 1 tsp. garlic salt
  • 1 1/2 lbs. chicken breast tenders
  • 14 uncooked manicotti shells
  • 1 can (2 1/2 oz.) sliced ripe olives, drained
  • 2 c. shredded Mozzarella cheese

1. Spread about 1/3 of the spaghetti sauce in ungreased 9×13 baking dish.

2.  Sprinkle garlic salt on chicken.  Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.  Place shells on spaghetti sauce in dish.

3.  Pour remaining spaghetti sauce evenly over shells, covering completely, Sprinkle with olives and cheese.

TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and label.  Freeze no longer than 1 month.

TO COOK FROM REFRIGERATOR:  Defrost in refrigerator.  Bake covered for 1 hour, or until shells are tender.

TO COOK FROM FREEZER: Heat oven to 350.  Bake covered for 1 1/2 hours or until shells are tender.

Serves 7.  From a Betty Crocker Cookbook.


***PLEASE READ***I cooked this covered at 350 for 1 1/2 hours and it was not done.  I put it on for an additional 20 min uncovered and this worked.

Read Full Post »

Description: A casserole of tender broccoli with chunks of chicken, topped with a flavorful sauce and cheese, served over rice. From www.tammysrecipes.com
Yield: 8 servings
16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
3 cups cooked cubed chicken
2 cans cream of chicken soup
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 cup chicken broth
2 cups (8 ounces) shredded cheddar cheese, divided

You provide:
– cooked rice (brown or white)

Instructions (from fresh)

1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.

2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.

3. In mixing bowl, combine cream soups, mayonnaise, curry powder, 1 cup cheese, and chicken broth, whisking until smooth. Pour over chicken and broccoli.

4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbling. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.

From frozen:

1. Defrost in refrigerator overnight.

2. Preheat oven to 375.

3. Lightly spray 9″ x 13″ baking pan with cooking spray or olive oil.

4. Pour mixture into baking pan and bake uncovered for 30 minutes until hot and bubbling.  Sprinkle 1 cup of cheese on top and bake for 10 more minutes until cheese is bubbling and slightly browned.

5. Serve Saucy Broccoli Chicken Bake over cooked rice.

Read Full Post »

My recipe for the month is below, found on this blog.

3 boneless skinless chicken breasts
1 box Red Beans & Rice mix with seasonings
1 can (4oz) black olives, drained
1 can (4oz) diced green chilies, drained
1 can (15oz) diced tomatoes
1 C shredded Monterey Jack cheese
1 C crushed tortilla chips

You Provide:
2 C boiling water

Fresh recipe: Preheat oven to 350 degrees. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Cut chicken breasts into strips and place on top of rice mixture. Top with olives, chilies, and diced tomatoes. Pour boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.

Frozen recipe: Thaw bag of chicken and cheese and bag of olives, chilies and tomatoes. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Cut chicken breasts into strips and place on top of rice mixture. Top with olives, chilies and diced tomatoes mixture. Pour boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.

Calories: 345
Total Fat: 12g
Protein: 19g
carbohydrate: 40g
Cholesterol: 35mg
Sodium: 1163mg

Read Full Post »