PW Chicken Spaghetti

This was good, i liked it. But my family didn't get into it like I did. They don't like pimentos or green pepper. I like all casseroles of course and all ingredients but most of all this dish reminded me of Tuna Helper's Tuna Tetrazzini that I loved as a kid. (Yes we ate some of our meals from a box, so what?) Naturally this dish brings those feel good memories back. 

I'm keeping this recipe because I did like it and one day I will try to make a small enough casserole for my self so I don't have to throw any of it out or feed to the dog like I did this one. If not, there are always potlucks or the option to freeze.

2 c. cooked chicken

3 c. dry spaghetti, broken into two-inch pieces

2 cans cream of mushroom soup

2 c. grated sharp cheddar cheese

1/4 c. finely diced green pepper

1/4 c. finely diced onion

1 jar (4-ounce) diced pimentos, drained

2 c. reserved chicken broth from pot

1 tsp. Lawry's Seasoned Salt

1/8 tsp. (to 1/4 teaspoon) cayenne pepper

Salt and pepper, to taste

1 c. additional grated sharp cheddar cheese

Directions

Cook 1 cut up fryer and pick out the meat to make two cups. 

Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Pioneer Woman's Hominy Casserole

We tried this dish last weekend after watching an episode of Pioneer Woman. I have never made anything with hominy before let alone eaten it. Savannah even liked it which surprised me because it is full of onions (my favorite) and red bell pepper. I think I'll keep this one. I liked it too since it resembled mac and cheese without the mac which will be a good alternative side dish.

Butter, for greasing the pan (although I am not sure this needed in looking at the rest of the ingredients)
8 slices bacon, chopped (Next time I think I will use center cut bacon. Mine had too much fat for my taste and for me a little bit of bacon goes a long way.)
1 onion, chopped
1 red bell pepper, chopped
One 30-ounce can hominy, drained and rinsed
3/4 cup half-and-half
Hot sauce, to taste
1/2 cup grated Cheddar
1/2 cup grated Monterey Jack cheese
Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs

Directions:
Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes.
Remove and drain on paper towels.
In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce.
When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.
Yield 4 to 6 servings.
Recipe https://www.foodnetwork.com/recipes/ree-drummond/hominy-casserole-3199310
and photo courtesy of

Brussles Sprouts Gratin

Found this while looking for something for Thanksgiving. I am sure it would work with broccoli too. It was delicious.

Ingredients

2 tablespoons unsalted butter, cut into pieces, plus more for the dish
Kosher salt
1 pound Brussels sprouts, outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Directions

Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.

Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.

Bake the gratin until bubbly and golden brown, about 15 minutes.
https://www.foodnetwork.com/recipes/brussels-sprouts-gratin-recipe-1973407

Taco Tot Casserole

1 lb ground chuck
1 can Campbell's Nacho Cheese Fiesta Soup
1 package taco seasoning

1 bag frozen corn
1 bag frozen tater tots
1 cup shredded Mexican cheese blend

Directions

 

1. Pre-heat oven to 400 degrees.
2. Meanwhile, brown ground chuck and drain grease off. Return ground chuck to frying pan, mix in soup, taco seasoning, and corn.
3. Coat 13 x 9 baking pan with cooking spray, pour tater tots into baking pan. Spread ground beef and soup mixture over top of tater tots. Cover with aluminum foil and bake for 45 minutes. Uncover, sprinkle with cheese and bake uncovered for 5-10 minutes longer.
4. Try topping with sour cream, lettuce and tomatoes 

Bob's KAPUSKA

An old Polish recipe shared by a Polish co-worker:

1 ½ lbs Hamburger, brown and do not drain - the higher fat content the more flavor.

1 large bag of Sauerkraut (he adds about a cup more than the bag if you have it)

1 ½ cup Minute rice

1 can Cream celery

1 can Cream chicken

Put soup and 1 ½ packets of Lipton Onion soup mix in a pan and heat to boiling. Put soup mixture into crock pot, pour rice on top, then sauerkraut and hamburger. Cook on low until rice is done.

Green Bean Casserole

Recipe courtesy Paula Deen

Prep Time:10 min Cook Time: 20 min Level: Easy  Serves: 6 servings.

Ingredients

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Copyright 2011 Television Food Network G.P.

Turkey Hash

2 cups cubed cooked turkey or chicken
1 1/2 cups cubed cook potato (white, sweet or both)
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped mushrooms
3 tablespoons chopped fresh parsley
6 tablespoons heavy or whipping cream
1 egg, lightly beaten
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon good-quality curry powder
1/2 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon vegetable oil

Combine the turkey, potatoes, onion, bell pepper, mushrooms and parsley in a large bowl. Toss well.
In another bowl, stir together the cream, egg, garlic, Worcestershire sauce, curry powder, paprika, salt and pepper.
Stir the cream mixture into the turkey, and let it stand for 30 minutes, stirring occasionally.
Heat the oil in a 10 inch ovenproof nonstick skillet over medium heat. Add the turkey mixture. Cover and cook until the bottom is set - about 5 minutes.
Preheat the broiler. Transfer the skillet to the broiler. Broil until the top is set and golden brown - about 5 minutes. Serve immediately. Makes 2 to 3 portions.

Recipe found at http://www.blackdog4kids.com/holiday/thanks/dinner/hash.html

Simple Shepherd's Pie

I got this recipe from my ex mother in law...and am posting it here for Michael, who seems to be raving to everyone about my cooking -huh? I know. I am good at creating poor man food with 5 ingredients or less, and thing is I am happy with eating it too. I like to eat, but I am no chef.

Brown 1 pound of ground beef seasoned with salt and pepper. The fattier the beef the more flavor of course, but any can be used.

While the beef is cooking make the mashed potatoes. Peel about 10 or so, to make a nice hearty size.

After beef is browned, drain and add to cover bottom of a 9x13 casserole pan. I use the pyrex glass kind, but any will do.

Drain two cans of salted kitchen cut green beans and add to beef. Pour two small cans of tomato sauce on top. Spread the beef, beans, and sauce evenly on bottom of pan and level out.

Drain and mash potatoes with a nice amount of butter a little milk, not too much. I like mine a little lumpy but my MIL used to whip them to the point they were baby food.

Top the beef and bean mixture with the mashed potatoes to make a layer. Then top with a cup of shredded cheddar, medium or sharp depending on how much flavor you like.

Bake at 350 for 30 minutes until the cheese is melted and the beef mixture is bubbly. Let cool for about 5 minutes before serving.

Mom's "Pancit"

Mom made this when were kids. Not sure if this is how she made it or not, but it is my version and it tastes like what I remember. Cheap and fast too.

1 lb lean ground beef (I often use 1 1/2 lbs of regular ground beef for more flavor)
1 medium head cabbage - cored, cut in half, then quartered (about 2x2 size pieces)
4 packages of Oriental flavored ramen noodles

Brown ground beef on stove in large Dutch oven pan just until pink disappears. Salt & pepper to taste. Do not drain drippings. Add cut cabbage to pan (cabbage will shrink as it cooks down) and stir in with ground beef. Add Oriental seasoning from ramen noodles. Mix well. Turn to medium heat and cover stirring occasionally until cabbage is soft.

Just as cabbage turns soft, turn to low heat. Boil water and cook noodles about 1 minute. Drain noodles and add them to cabbage/beef mixture. Stir well so that all are evenly corporated. Serve immediately. May add soy sauce to pan for taste or set at the table for each to add their own.

Makes 6 portions (approx)

Salmon Noodle Casserole

2 sprays cooking spray
6 oz uncooked whole-wheat pasta, elbow macaroni or penne
1 cup onion, chopped
1/2 cup sweet red pepper, chopped (plus some rings for garnish if desired)
1/2 cup green pepper, chopped
1 cup fat-free skim milk
2 large eggs
2 Tbsp chives, fresh, minced
1/4 tsp paprika
3/4 tsp table salt
1/4 tsp black pepper
6 oz canned salmon, picked over for bones

Instructions
1. Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray.
2. Bring a large pot of water to a boil; add pasta, stir and bring to a boil again. Cook until pasta is completely tender, about 8 to 10 minutes; drain, return pasta to pot and set aside.
3. Coat a large nonstick skillet with cooking spray; add onion and peppers. Sauté over medium-high heat, stirring frequently, until onions start to brown, about 5 minutes; add to pasta pot.
4. Bring milk to a simmer in a small saucepan. Meanwhile, beat eggs in a small, heatproof bowl. Slowly pour half of warmed milk into eggs (while beating constantly); pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture thickens to consistency of custard sauce, about 5 minutes; remove from heat. Stir in chives, paprika, salt and pepper; then stir seasoned sauce into pasta pot.Add salmon to pasta pot and spoon mixture into prepared casserole dish. Bake until mixture is piping hot and top is browned, about 20 minutes. Garnish with red pepper rings before serving if desired. Yields about 1 1/3 cups per serving.

Breakfast Casserole

1 package frozen hash browns
1 family size can Cream of Mushroom soup
1 package of shredded Colby/Jack cheese (2-3 cups)
½ c milk
1 package of bacon
1 package of Jimmy Dean sausage
2 small cans of green chili’s
1 small tomato
1 small onion
1 dozen eggs
1 tsp dried mustard powder

Cook bacon and sausage. Mix in diced onion and green chilis. Place frozen hash browns in the bottom of pan. Pour bacon/sausage mixture over the top. Dice up small tomato and put over the top of meat mixture. Mix eggs together, add milk and dried mustard powder. Pour in mixture. Pour Cream of Mushroom soup over the top. (You will have to spread it out with a wooden spoon cuz it’s lumpy. Don’t add any water or milk to it.) Sprinkle shredded cheese over the top. Cover with foil and bake @ 350 degrees for 1 hour and a half. During the last half hour remove foil.