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Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts

Chicken & Wild Rice Casserole

This is the casserole I grew abreast of. I idolised it as a toddler and that I still like it nowadays. Chicken & Wild Rice Casserole is one in every of my favorite simple casserole recipes that may forever get on our meal rotation.

Of all the casseroles I’ve eaten , this can be seriously one in every of the simplest. Why? First, the flavour and texture is awe-inspiring. Rather than exploitation plain polished rice you utilize the seasoned Long Grain and Wild Rice. Such a lot flavor packed within the rice alone!

Chicken & Wild Rice Casserole
Chicken & Wild Rice Casserole

Then within the casserole you’ve got some chicken, and tasteful cheese and cream of soup that make a pleasant sauce to carry everything along and provides wetness to the dish. Then to prime it all off you add a layer of stuffing. 

And finally, this casserole is nice for feeding your family however it’s additionally an ideal dish to require to those in want. 

Make it an entire meal by serving it with a facet of dish, inexperienced beans, carrots no matter. Your family can go away from the table feeling full and nourished.

Chicken & Wild Rice Casserole

INGREDIENTS :

  • Paprika
  • 1 can cream of chicken soup
  • ¼ cup chicken broth or water
  • 1/2 cup butter melted
  • 6 ounce package Uncle Ben’s Long Grain and Wild Rice
  • 2 cups Monterey Jack cheese grated
  • 4 boneless chicken breasts cut into bite size pieces
  • 3 cups Pepperidge Farm herb seasoned stuffing

INSTRUCTIONS :

  1. Cook rice according to package directions.
  2. Spray a 9”x13” baking dish with cooking spray and pour rice into a casserole dish. Cover rice with 1 cup Jack cheese and then layer on uncooked chicken pieces over the top of the cheese. Sprinkle chicken with paprika and layer with the remaining 1 cup grated cheese.
  3. Add broth (or water) to the soup. Mix and spoon over top of the cheese.
  4. Add the melted butter to stuffing mix and spread over the top of the casserole.
  5. You can refrigerate overnight (or freeze it for later) or cook immediately.
  6. Bake at 325 degrees F for 60 minutes.

Cheesy Overnight Hashbrown Casserole

This inferior Hashbrown Breakfast Casserole is everything you wish on Christmas morning! (Or anytime you've got guests for breakfast!) 

Hashbrowns area unit baked til crisp, then screw-topped with eggs, cheese, and forest ham. It’s AN long instruction, therefore you've got longer for stockings within the morning! Build ahead breakfasts area unit forever a win at the vacations.  

Cheesy Overnight Hashbrown Casserole
Cheesy Overnight Hashbrown Casserole

In less awkward news, I'm here these days to introduce you to my favorite straightforward breakfast casserole of all time. 

First you bake up some buttered hashbrowns in an exceedingly dish within the kitchen appliance, till they get nice and crisp. This is often essential for achieving non-soggy potatoes. Then you layer some cheese (any kind you like) and ham on high, soak the total factor with many creamy eggs, and pop it within the oven! I really like the flavour of the baked crisp hashbrowns with the inferior eggs and preserved ham. it's seriously the most effective combo! My in-law dagger found a version of this instruction in an exceedingly cookery book years agone (before I married into the family) and we’ve had it for Christmas breakfast ever since.

Cheesy Overnight Hashbrown Casserole

INGREDIENTS :

  •  1 package (30 oz) frozen shredded hashbrowns
  •  1 and 1/2 cups (packed) Monterey Jack cheese, shredded
  •  1 and 1/2 cups (packed) cheddar cheese, shredded
  •  1 and 1/3 cups evaporated milk OR cream
  •  1 teaspoon seasoned salt
  •  1/2 cup (1 stick) melted butter
  •  salt and pepper
  •  1 and 1/2 to 2 cups black forest ham, cut into bite-size pieces
  •  8 large eggs
  •  1/2 teaspoon kosher salt
  •  1/2 teaspoon pepper
  •  1/4 teaspoon dry mustard powder (optional)
  •  1/4 teaspoon onion powder (optional)

INSTRUCTIONS :

  1. Preheat your oven to 400 degrees F. 
  2. Spray a 9x13 inch pan with nonstick spray, or grease with butter.
  3. Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
  4. Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even. 
  5. Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.  
  6. Remove the casserole and reduce the oven temperature to 350.
  7. Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
  8. In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
  9. Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
  10. Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
  11. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking. 

OVERNIGHT INSTRUCTIONS:

  1. Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
  2. Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
  3. In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
  4.  Cover the egg mixture and refrigerate overnight.
  5. In the morning, preheat your oven to 350 degrees F.
  6. Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
  7. Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
  8. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking. 

Low Carb Pizza Casserole

Low Carb dish Casserole may be a gluten-free, keto dish casserole full of all of your favorite dish flavors while not the carbs!

This Low Carb dish Casserole has solved  all of my dish-craving problems! full of all of the flavors of pizza, sauce, pepperoni, sausage, mushrooms, peppers, and plenty and plenty of cheese this delicious dish casserole skips the normal alimentary paste and substitutes it with cauliflower.

Low Carb Pizza Casserole
Low Carb Pizza Casserole

As with any low carb formula you’ll wish to envision the biological process data on the merchandise you employ, particularly the spaghetti sauce, and therefore the Italian sausage.

As I discussed we have a tendency to used Rao’s homespun spaghetti sauce that is four web carbs per 1/2 cup. The Italian sausage we have a tendency to used was bought within the contemporary meat section of the native grocery and was about one carb per link (I removed the meat from the casings before cooking).

Low Carb Pizza Casserole

INGREDIENTS :

  • ½ teaspoon Salt
  • 2.5 ounces Pepperoni
  • 1 tablespoon Olive Oil
  • 8 ounces Mushrooms, sliced
  • 14 ounces Cauliflower florets, cut into bite-size pieces
  • 2 pounds Italian Sausage, if in casings remove from casing before cooking
  • 1 Green Pepper, cut into bite-size pieces
  • 12 ounces Mozzarella cheese, shredded
  • 1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
  • 1/4 cup Parmesan cheese, powdered
  • 1 teaspoon Italian Seasoning

INSTRUCTIONS :

  1. Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook!
  2. Drain the cauliflower pat dry with a paper towel. Set aside.
  3. Preheat oven to 400 degrees F.
  4. In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
  5. In the same skillet at olive oil and saute mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done.
  6. Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
  7. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
  8. Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
  9. Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
  10. In a small bowl mix together the Parmesan cheese and Italian seasoning.
  11. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
  12. Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.

Paleo Buffalo Chicken Casserole

A creamy paleo buffalo casserole with ranch dressing and cauliflower rice that is very easy to form for a healthy nighttime dinner. With an excellent creamy buffalo-ranch sauce, it is so filling, too. Whole30, low carb, keto friendly.

If I hadn’t essentially shamed him into not ingestion the complete paleo buffalo casserole instruction, he’d have done simply that: consumed the full entire baker of the things. 

Paleo Buffalo Chicken Casserole
Paleo Buffalo Chicken Casserole 

When it involves nighttime dinners, I’m all regarding the fast and simple however still flavoursome. I’d abundant rather follow some further steps in a very instruction than dish an ordinary, bland dinner, however that wizardly combination of filled with flavor and Ohio thus easy? That’s the sweet spot, and this paleo buffalo casserole is completely in it.

It uses pre-cooked chicken, whether or not from a rotisserie chicken (Make certain you get a compliant chicken if you’re on a Whole30!), leftovers, or some further chicken breasts you baked up throughout Sunday meal schoolwork. we have a tendency to stir that in conjunction with pre-riced cauliflower rice, although you'll be able to altogether use cauliflower rice you create reception. and therefore the sauce, although it's five ingredients, all uses Whole30 ingredients that ar super straightforward to possess delivered to your step.

Paleo Buffalo Chicken Casserole

INGREDIENTS :

  • 4 cups chicken cooked and diced
  • 3 cups cauliflower rice preferably pre-riced and frozen
  • 1 cup green onions sliced, plus more for garnish, about 4 total
  • Creamy Buffalo Ranch Sauce:
  • 1/4 cup Whole30 ranch dressing plus 2 tablespoons if necessary to coat chicken-rice mixture
  • 1/4 cup + 2 tablespoons coconut cream only the solid white part from a can of coconut milk or cream
  • 1/2 cup hot sauce
  • 1/2 cup Whole30 mayonnaise
  • 1 teaspoon garlic powder
  • 1/2-1 teaspoon salt

To Serve:

  • green onions sliced
  • fresh parsley chopped
  • celery sticks
  • ranch dressing

INSTRUCTIONS :

  1. Preheat oven to 350º F.
  2. Combine chicken, cauliflower rice, and 1 cup green onions in a large bowl. In a medium bowl, whisk together all sauce ingredients. Pour over chicken-rice mixture and toss to coat well. Transfer to a 9x9" baking dish.
  3. Bake 30 minutes or until bubbly. Garnish with more ranch dressing, green onions, and freshly chopped parsley. Serve with celery sticks, if desired.

Overnight Slow Cooker Breakfast Casserole

Set the slow cookware nightlong and awaken to the current wonderful breakfast casserole loaded with hashbrowns, cheese, sausage, and eggs. Excellent for Christmas or vacation mornings, and once hosting a giant crowd.

In this nightlong Slow cookware Breakfast Casserole, I enclosed 1/2 cup of milk, 1/2 cup, some cheese, and additional cheeses. Those cows are therefore happy with me!

Overnight Slow Cooker Breakfast Casserole
Overnight Slow Cooker Breakfast Casserole

And what extremely makes it all close is topping it off with a generous sprinkle of additional cheese, inexperienced onions, and tomatoes.

The simplicity of golf shot this along can most likely cause you to wish to run to your slow cookware at this terribly moment and find it going. All you have got to try to to is layer hashbrowns on all-time low of your slow cookware, sprinkle some sundried tomatoes over them, and follow up with diced up sausage links or brown up some beef, if you wish the additional work.

Overnight Slow Cooker Breakfast Casserole

INGREDIENTS :

  • 2 to 3 russet potatoes, peeled and shredded (you can also use a 20-ounce bag of refrigerated/frozen hash browns - you do not need to thaw them out)
  • 8 ounces shredded part-skim mozzarella cheese, divided
  • 10 fully cooked mild breakfast links turkey sausage (such as Johnsonville), sliced into coins
  • 1 cup sun-dried tomatoes in oil, chopped
  • 10 large eggs
  • 4 ounces shredded parmigiano reggiano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup half & half
  • 1/2 cup 2% milk
  • 1 tablespoon dried basil
  • chopped green onions, for garnish (optional)
  • halved cherry tomatoes, for garnish (optional)

INSTRUCTIONS :

  1. Spray slow cooker with a nonstick cooking spray.
  2. Layer shredded potatoes or hash browns on the bottom of the slow cooker.
  3. Sprinkle top of potatoes with half of shredded mozzarella cheese, parmigiano reggiano cheese, sausage links, and chopped sun-dried tomatoes. Set aside.
  4. In a mixing bowl combine eggs, half & half, and milk; whisk until well combined. 
  5. Whisk in dried basil, garlic powder, chili powder, salt and black pepper; whisk until completely combined.
  6. Pour egg mixture over prepared hash browns and smooth out the top.
  7. Sprinkle the rest of the mozzarella cheese over the top.
  8. Cover slow cooker and cook on LOW for 6 to 8 hours, OR on HIGH for 3 to 4 hours. 
  9. Garnish with green onions and tomatoes; Serve.