[identity profile] alexcat.livejournal.com
Creamy Burrito Casserole
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Taco Pie

Jan. 14th, 2015 04:07 pm
[identity profile] alexcat.livejournal.com
Taco Pie
Refrigerated pie crust
1 pound ground beef
3 Tbsp homemade taco seasoning (below) or 1 pouch commercial seasoning.
1/2 cup chopped onion
1/2 cup salsa
1 cup lettuce, shredded
1 medium tomato, diced
1 cup sharp cheddar cheese, shredded
Sour cream (optional)
1. Preheat oven to 350 degrees.
2. Pat into pie pan ( preferably glass), sprinkle with a pinch of taco seasoning. Bake 7-10 minutes or until it just begins to brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain.
4. Add salsa and all remaining taco seasoning. Cook 3-4 minutes.
5. Pour into crust and top with cheese. Bake for 15 minutes, or until crust is golden brown.
6. Let cool for 5 minutes. Top with sour cream, lettuce and tomato.
nverland: (Cooking-box-nverland)
[personal profile] nverland
TexMex Summer Squash Casserole

2-1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained
1/2 teaspoon salt, or to taste
2-1/4 cups grated extra-sharp cheddar cheese (about 7 ounces), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion for garnish

1. Preheat oven to 400°F. Coat a 9”x13” baking dish with cooking spray.

2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.

3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1-1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
[identity profile] alexcat.livejournal.com
I have not made this but I love chicken casseroles.


Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

2 chicken breasts, cooked and shredded (You can use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown
[identity profile] alexcat.livejournal.com
Shepherd's Pie

Yield: 6 to 8 servings

Level: Easy


Garlicky Potato Topping:
4 large russet potatoes, peeled and quartered
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef broth
4 tablespoons butter, softened
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Nonstick cooking spray
4 slices bacon, cut into thin strips
1 tablespoon vegetable oil
2 medium onions, chopped
1/2 teaspoon salt, plus 1/2 teaspoon
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1 cup)
3/4 cups frozen peas, thawed
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle light or dark beer
1/2 cup beef broth
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
1/2 cup grated Swiss or Cheddar
2 tablespoons chopped fresh parsley leaves


Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.

Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.

Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.

Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.

Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

Here is the link to the Irish Soda Bread that we make to go with this.
[identity profile] alexcat.livejournal.com
This is an easy favorite from my mother-in-law that is good for those covered dish meals and just good for Sunday dinner or anytime.


Chicken Pie

3 lb. Fryer
1 can cream of chicken soup
½ t. black pepper
1 c. regular milk (you can use buttermilk instead)
2 c. reserved chicken broth
1 c. self-rising flour
1 t. salt
Cook chicken until done. Remove from bones and reserve broth. Place meat, cut into small pieces, in a 13x9x2 pan and sprinkle celery seeds over the chicken. Mix undiluted soup and reserved broth in a saucepan. Bring to a boil. In a bowl, mix flour, pepper, and milk. You may also put a few tablespoons of broth into this mix. Mix well to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25-30 minutes.
[identity profile] alexcat.livejournal.com
This is simply delicious!!
Sweet Potato Casserole

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)


Preheat oven to 350 degrees.
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
[identity profile] chaotic-binky.livejournal.com

My Cottage Pie

This cottage pie is nearly traditional, but for a couple of additional ingredients.


1 lb or 500g of low fat minced beef (Ground Beef)

1 onion

1 beef stock cube – I use oxo

Worcestershire sauce

1 415g or 15oz tin of Heinz beans , or other beans you like.

2 garlic cloves


Mashed potato

3 or 4 Finely chopped spring onions (scallions)

Half a pound of grated strong cheddar.

Salt and pepper.


Set oven to 350°F, 180°C or Gas Mk 4.

Chop the onion and fry it in the oil until coloured but not burnt.

Break the minced beef up and fry it quickly with the onions until cooked through.

Add crushed garlic cloves and cook for a minute or so.

 Add the stock cube, the tin of beans, as much Worcestershire sauce as you like and enough water to stop the meat filling from sticking to the bottom of the pan. Season if needed.

Cook for a few minutes and then slap the whole lot into a wide flat casserole dish. Let it cool for a while, so it firms up slightly.

Mix chopped spring onions into potato, season with salt and pepper and spread over meat.

Spread grated cheese evenly on top and bake in oven for about 30 – 50 minutes or until cheese is golden brown.

Variation: Sometimes I salt and fry a medium size, sliced aubergine (eggplant) and layer it with the meat. It works quite well!

Do not share. Makes four portions so you could eat one half after making it and take the rest to work for your lunch the next day.

[identity profile] alexcat.livejournal.com
This is a variation of Shepherd's Pie
This easy casserole is made with leftover roast beef and mashed potatoes. If you don't have leftover mashed potatoes, make your favorite mashed potatoes, using about 1 1/2 to 2 pounds of potatoes.

•3 cups minced or finely diced leftover roast beef
•2 tablespoons olive oil
•1 cup finely chopped onion
•1 tablespoon butter
•3 tablespoons flour
•1 1/2 cups beef broth
•1 teaspoon Worcestershire sauce
•1 cup frozen peas and carrots
•Salt and pepper, to taste
•3 to 4 cups leftover or fresh mashed potatoes, prepared with milk, butter, salt, and pepper
•3 tablespoons sour cream, optional
•1 cup finely shredded Cheddar cheese
•Sweet Hungarian paprika

Lightly grease a 2-quart baking dish. Heat oven to 350°.
In a large skillet over medium heat, sauté the onion in the olive oil until softened and lightly browned. Add beef and butter and sauté for about 1 minute longer. Stir in the flour until blended. Add beef broth, Worcestershire sauce, and peas and carrots. Add salt and pepper to taste. Spoon into the prepared baking dish. If using leftover mashed potatoes, warm them in a saucepan with a little butter or milk until softened. Stir sour cream and cheese into the potatoes. Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.

Bake for 25 to 35 minutes, until hot and bubbly. If desired, turn on the broiler to brown the top for just a minute or two, but watch carefully to prevent burning.
Serves 4.
[identity profile] alexcat.livejournal.com
1 tablespoon olive oil
1 teaspoon black pepper
1 lb ground beef or lamb
1 large onion, finely diced
3-4 large carrots, finely diced
1 cup frozen peas
3-4 sprigs fresh thyme, finely chopped
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup stock
1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
1 egg, beaten
grated parmesan cheese (optional)

1. Pre-heat oven to 200C/400°F.
2. Saute carrots in the olive oil until starting to get tender.
3. Add in the onions and saute for a minute or two then add the meat.
4. Season with black pepper and thyme.
5. Cook until browned then drain fat.
6. Add the butter and peas.
7. Sprinkle with flour and stir through.
8. Add tomato paste, wine and Worcestershire sauce.
9. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
10. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
11. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
12. Bake for about 20 minutes or until the potato is nice and browned on top.
13. Serve as is or with some crusty bread to mop up that yummy sauce!

This was our main dish.
[identity profile] alexcat.livejournal.com
I know that this isn't the season for summer squash but there are usually some nice ones at the grocery store this time of the year. This is a recipe that I have always loved.

Squash Casserole

1 egg, slightly beaten
1 onion, chopped
1 can cream of chicken or mushroom soup
2 c. packaged breadcrumbs
½ c. cracker crumbs
2 c. cooked summer squash, mashed and drained
1 can fat free chicken broth
2 Tablespoons melted margarine
Combine all ingredients except crumb mix and chicken broth. Place in a casserole dish sprayed with Pam. Add the melted margarine and enough of the chicken broth to the crumb mix to make it very moist. Put on top of squash mixture. Bake at 375 degrees for 35 minutes.
ext_39897: Andrew Buchan as John Mercer, holding a gun (Aeryn Sun - Bang Bang)
[identity profile] lamaudite.livejournal.com
I'm doing this tonight so I thought I'd share. :) I use good bottle of wine for cooking this, and since it only takes a little over half a cup, I enjoy the rest in a glass! An easy dish but you do need an hour or so to spare...

4 chicken breasts, skinned
2 tablespoon of oil 
1 onion, chopped
1 condensed tomato soup (a la Campbell's)
8 oz of cranberry sauce (1 cup)
1/4 pint of red wine (approx. 142 ml)
juice of one lemon

Preheat oven at gas mark 5 (about 180 C).

Brown chicken with onion in oil. Remove chicken. Add soup, cranberry sauce and wine to the pan and boil for 2 minutes.

Add lemon juice and tranfer the lot to a casserole dish. Mix and cover. Stick in the over for 45 min to an hour.

Goes well with tatties or rice, and veggies.
[identity profile] sairalinde.livejournal.com
This is one of my recipes from my cooking column I write for the local newspaper:

Not Mexican Chicken
1-1/2 pounds ground beef
1 can Ro-Tel
1 can of Cream of Onion soup
1 can of Cream of Mushroom soup
2 cups shredded cheddar cheese or cheddar and Monterey jack cheese blend
13-ounce bag of nacho flavored tortilla chips (Doritos) crushed coarsely (not fine)

Preheat oven to 350. Using a large skillet brown the ground beef, you may wish to flavor the meat as you brown it with a dash of salt and pepper or even season salt. Once the meat is browned, drain off the fat. Turn off the heat to the skillet. Mix in the can of undrained Ro-Tel and the two cream soups until well blended. Crush half a bag of chips and cover the bottom of a 13x9 baking pan with crushed chips. Pour your meat mixture over it evenly, spread out until flat. Top with cheese. Place in the oven for 30 minutes or until cheese is melted and bubbly.


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