Recipes

Appetizers, casseroles, and delicious desserts all your guests will enjoy.

Party Themes

Looking to invite your friends over for a night of fun, these themed parties will entertain them till the party is over.

Traditions

Creative ideas for instilling your children with memories to cherish for a lifetime.

Design

Looking to redecorate or need some inspiration. These are my favorite looks.

Gifts from the heart

Nothing is more personal than when you make a gift and share it with your loved ones. Here are some creative ideas.

Look for love

My thoughts on love and why you should always look for it. You never know when or where it will show up.

Showing posts with label casseroles. Show all posts
Showing posts with label casseroles. Show all posts

Monday, November 19, 2012

Raspberry Pretzel Casserole Dessert

Traditionally our bunko group has a Thanksgiving Potluck every November.  This year I made the Raspberry Pretzel Casserole Dessert to bring.  However, it didn't quite make it to the party because the jello hadn't firmly set in time.  It tasted fabulous when I got home though.  Make sure you make this the morning of your event if not the night before to be safe.  Here's how to make it:


INGREDIENTS
crust
2 1/2 cups of pretzels, crushed into crumbs
1 stick of butter, melted
3 tbsp sugar


center
8oz cream cheese
12oz of Cool Whip
1 cup sugar


topping
1 6oz box of raspberry Jello 
2 c boiling water
1 bag of frozen raspberries


HOW TO MAKE
In a food processor, blend all the crust ingredients until fine.  Firmly press into a lightly sprayed 9x13 casserole dish.  Bake at 350˚ for 10 minutes. Let Cool.


In a food processor, blend the center ingredients until creamy.  Layer on top of the cooled crust making sure to block any holes that the jello mixture might seep through.  Seal it completely. Let chill.


Add 2 cups boiling water to the Jello mix and stir until completely dissolved.  Add 1 bag of frozen raspberries.  Let sit in fridge for 1/2 hour to cool and slightly firm up.  Then pour mixture ontop of cream cheese center.


Let stand for at least 4 hours before serving.

Looking for other fabulous casseroles to make once a week or to bring to a party? See the 30daysof...casseroles photo album with links to fabulous recipes. 

Monday, January 16, 2012

Creamy Garlic Chicken, Artichoke and Sun Dried Tomatoe Lasagna

See picture on Pinterest.
It looks much prettier.
 

Inspired by Tasty Tidbits blogpost, I had to pin this on my Casserole Board on Pinterest with a little modification to suit my families taste.  What did I do different? I added GARLIC of course.

Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1 small jar  drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
6 cloves of garlic ( I use the frozen cubes from Trader Joe's)
12 lasagna noodles, cooked or use the no BAKE. For a Gluten Free recipe, use GF Lasagna Noodles
1/4 cup of Freshly Chopped Basil (leave some for garnish)

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, garlic, parmesan and tomatoes in one bowl. In another bowl, mix cream cheese and milk with mixer until well blended; stir in 1/2 of the basil.
Mix half of the cream cheese mixture with the chicken bowl and leave the remaining to coat layers.

Layer 1 - SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish;
cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice.  

Layer 4 - Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Garnish with fresh basil after removing from the oven.

Get in the habit of making a casserole every Monday Night for your family.  Need some inspiration and a great recipe....Check out this list - 30daysof...casseroles.

Monday, August 29, 2011

Spinach - Egg Noodle Casserole (inspired by Rachel Ray)

 
This dish was inspired by Rachel Ray's Spinach and Egg Casserole. What's the difference?  I just used nonfat milk instead of whole milk, Jack Cheese instead of Gruyere, and Japanese Panko instead of whole wheat.  Oh yeah,  and 5 cloves of garlic! I'm not sure what Rachel Ray's dish tastes like but this imitation is fabulous.  Add diced chicken to it or serve it as a side dish to any meal. The best part is -  if you get in the habit of making a casserole every Monday night, you won't have to cook the next day.

Here are 30 casseroles to make for dinner, dessert, or simply as side dishes. 

What's your favorite casserole to make for dinner?

Sunday, October 31, 2010

Pumpkin Casserole Crunch

In October, I shared 30daysof...Halloween inspiration.  This pumpkin casserole crunch was featured.  It is the perfect dish to come home to after a quick night of trick-or-treating.


1 (15 oz.) can fresh pumpkin
1 (12 oz.) can evaporated milk
2 teaspoon cinnammon (split in half)
1 c. sugar (split in half)
3 eggs, beaten
1 box yellow cake mix (Trader Joes's)
1 cup Kellog's Special Cereal (cinnamon and pecan)
1 cup chopped pecans
1 cup pumpkin seeds (optional)
2 sticks butter, cut into pieces




Directions
In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and 1/2 cup sugar until well combined. Add eggs and mix well.  Pour mixture into a 9X13 baking dish prepared with a non stick spray. 
Sprinkle cake mix evenly over entire top and firmly press into the pumpkin layer. Mix nuts, cereal, remaining sugar & cinnamon with the butter pieces. Thoroughly coat the mix with butter pieces.  (Do not melt the butter!) Sprinkle nut mixture evenly over cake mix. Firmly press. 
Bake at 350º F for 45 minutes. Check then bake 10-15 additional minutes covered with foil so the topping doesn't burn. Set aside to cool.
Serve warm and top with a dollop of whipped cream or a scoop of vanilla ice-cream and caramel sauce.


See other casserole ideas featured at 30daysof...casseroles.

Tuesday, September 28, 2010

Hillbilly Bunco

Ersoften I git to go to a shindig that inspires me.  Last night, I went to a Hillbilly Bunco.  As I was fixin' to leave, I tightened my braids, pulled on my boots, and grabbed me some straw to chew.


I drove faster than greased lightnin' I was so excited to get me some shine and see the hostess, Karri Sue, and her newest yungin.  When I got there it was tough to get in.  The lawn chairs and hose were blocking the entrance.  The awfullest thing was the picture of the racer car driver #88 on the door, and nary a picture of Jimmy Johnson was around.


Most of my kin was there,  Megan May, Meichele Jo, Dawn Jean and Melinda Rae (poor things got their teeth knocked out again) Amber Lynn looked loose as a goose with her bra and panties hangin out.    Her mullet looked purtier than ever though.  Audrey Lee poured me some Boonesfarm Strawberry Hill Wine she brung.  It brought back memories of the time I got higher than a Georgia Pine.


She decorated the tables with mix-matched paper plates, used newspaper as the tablecloth,  and put some purty flowers in a beer can.  The moon was shining on her clothes line outside the window. I felt real bad though cuz this mean cat was hangin around her house. She posted pictures of it. She don't like cats so please call her if you reckon it's yours.  (even if it ain't I'm sure she'll still let you have it) Here's the pic below.



The best part of the night was The Vittles.  Boy were they larapin!
Chicken Pot Pie Casserole with taters inside
Corn Bread and honey
Watermelon (I love watermelon)
Salad Served in Mason jars
Dessert was Mint chip Ice Cream Casserole (see recipe below)


We played bunko (which I don't like vaymuch) and I won me some money.  Now I can go buy my brother a ham and cheese on rye cuz he has always been one sandwich shy of a picnic.


Download hillbilly labels $2 
for use on bottled waters
and food buffets.  
I kain't remember when I had so much fun.  I reckon it was at the last party Karri hosted.  See details here and start a bunco tradition with your friends and family.  Download  hillbilly labels for your own party.  All donations support the charities at www.lunchi.org


MINT CHIP CASSEROLE DESSERT
1 package Oreo Cookies (51 cookies)
3 tablespoons butter
Mint Chip Icecream
Junior Mints

  1. First, mix the cookie crumbs (30 cookies) and butter in a processor or with a spoon until they're properly mixed and have a consistent texture.
  2. Press the crust into into the bottom of a casserole dish.
  3. Bake the crust for 10-15 minutes at 350 F before filling. Baking the crust helps to keep it firm when the pie is cut.
  4. Once the ice cream is soft enough to stir, add the junior mints and mix evenly.  
  5. Spread the ice cream mixture in the cooled casserole dish
  6. Top with remaining oreo crumbs (21 cookies)

Thursday, September 16, 2010

Cherry Dump Casserole - It's Ridiculishes!

After the first bite of this delicious dessert, the little orphan's voice from Annie echoed in my mind, "oh my goodness, oh my goodness."  Look how ridiculously easy it is to make.  The only word to describe it would be Ridiculishes!  (Ridiculous + Delicious)



Cherry Dump Cake
1 (21 ounce) can cherry-pie filling
1 (18-1/4 ounce) box yellow cake mix
1 stick butter, sliced then cut the slices into quarters
1 cup flaked coconut
1/2 cup chopped pecans
Ground cinnamon

Preheat oven to 375 F. Dump cherries into the bottom of a 9-by-13-inch pan (lightly sprayed). Cover with the dry cake mix and press down with a spatula. Slice small sections of butter and place on top of cake mix. Sprinkle top with cinnamon, coconut, and chopped pecans.  Cover with foil and  bake for 30 minutes. Uncover and bake for 10-15 more minutes. Serve warm with vanilla ice cream (or whipped cream)


Looking for a great dinner casserole to serve, see the list of casseroles I featured in August.   

Tuesday, August 31, 2010

Leftover Spaghetti Casserole

This weekend we hosted a sleepover campout for a girls soccer team. I made my fabulous spaghetti recipe for the 14 of them plus ordered some pizzas.  Needless to say even my spaghetti sauce couldn't compete with the ease and greasiness of the pizza.  The pizza was gone within seconds, every slice eaten.  I was left with at least 20 servings of spaghetti plus one loaf of garlic bread.  Inspired by my chicken divan casserole, I made spaghetti casserole on Monday night.  It was fabulouso!  Here is how you can make it.


INGREDIENTS
1 package of spaghetti 
1 loaf of pre made garlic bread 
1 cup of fresh basil
3 jars of Trader Joe's Arrabiata Sauce
2 packages of ground turkey meat
1/3 cup of dried oregeno
2 green bell peppers finely chopped
4 cups of mushrooms sliced in half
1 large white onion diced
4 cloves of garlic crushed
2 eggs
1/4 cup olive oil
1/2 cup of bread crumbs (from the unbuttered part of the garlic bread above.)
2 cups of fresh grated parmesan cheese


HOW TO MAKE SPAGHETTI
Cook the pasta as directed. Toss with light olive oil. Serve separate from sauce.


TOMATO SAUCE
In a large skillet thoroughly cook the turkey meat.  Add 1/2 cup water and the dried oregeno for flavor.  
Saute the mushrooms, onions, and bell peppers until soft and add turkey mixture.  
Pour ingredients in a large pot and add the tomato sauce and garlic.  Bring to a boil.  


TURN THE LEFTOVERS INTO A CASSEROLE
Make 1/2 cup of bread crumbs from the leftover garlic bread unbuttered sections.  Cube the remaining garlic bread into crouton size pieces. 
Place the leftover cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the eggs and bread crumbs.  In a 9x13 pan, coat the bottom of the pan with some tomato sauce.  Add the noodle mixture and spread evenly.  Cover with the leftover spaghetti sauce. Top with parmesan cheese, basil, and the garlic bread that you made into croutons.  


Bake at 400˚ for 25 minutes. Be sure to watch the bread crumbs so they don't burn.
Enjoy!  


See other fabulous casseroles from the 30daysof...blog.




Monday, August 16, 2010

Pepperoni Lasagna Casserole


This is my variation of Guy Fieri's Blazy's Pepperoni Studded Lasagna.  Serve this with your favorite red wine and dinner salad. I purchased every ingredient from Trader Joe's.

INGREDIENTS

  • 2 pounds lasagna sheets - No-Bake
  • 2 cups hand cut 1/8-inch slices pepperoni
  • 4 cups Trader Joe's Organic Marinara Sauce
  • 1 pound ricotta
  • 2 cloves of garlic, crushed
  • 1 teaspoon of oregano
  • 16 ounces shredded mozzarella
  • 2 pounds bulk Spicy Italian Chicken Sausage 
  • 3/4 cup grated Parmesan

Directions

Preheat oven to 375 degrees F.
In medium saucepan add pepperoni and sausage and saute over medium heat until crispy. Remove from heat and drain on a paper towel.  In a bowl, Mix the ricotta with the oregano and garlic.
In a 10-by-14-by-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta mixture, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 1 more times and top with layer of noodles.  Cover with sauce and remaining cheese.
On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately.

Wednesday, June 30, 2010

30daysof ... Casseroles

The 30daysof...blog is written to inspire people to create habits that make a difference for others.  This month's topic is casseroles.  How do casseroles make a difference?  First, they save time for the working moms since they are easy to prepare and serve.  Second, they save money since it usually takes a day or two for a family of four to finish.  Every Monday, I will create a casserole from some favorite recipes below to feed the family.  Every recipe listed fits in a standard 9x13 casserole dish. Here are some favorites to try:

1. Shepherd's Pie
2. Chicken Pot Pie
3. Tuna Casserole Surprise!
4. White Sauce Enchilada Casserole
5. Red Sauce Chicken Enchilada Casserole using Trader Joe's Sauce
6. Green Sauce Enchilada Casserole
7. Vegetable Lasagna
8. Pepperoni Lasagna
9. Chicken Divan
10. Taco Mex Casserole
11. Breakfast Casserole
12. French Toast Casserole
13. Meatloaf Casserole
14. Smoked Gouda Macaroni and Cheese Casserole
15. Chile Verde Chicken Enchiladas 
16. Tater Tot Casserole (this is a variation to the Shepherds Pie Recipe)
17. Chicken and Noodle Casserole (coming soon)
18. Chili Relleno Casserole
19. Parmesan Chicken and Broccoli Casserole by The Cooking Photographer
20. Black Bean Spinach Enchiladas in green chili cream sauce by The Cooking Photographer
21. Artichoke Heart Casserole (I will add Chicken or another vegetable to this recipe)
22. Parmesan Spinach Casserole with Brown Rice by the Cooking Photographer
23. Chicken and Rice Casserole by Paula Dean
24. Chicken and Dumpling Casserole
25. Emeril's Creole Breakfast Bread Pudding or Sausage and Apple Breakfast Bread Pudding
26. Uncle Bucks Cheesy Potato Casserole
27. Beef Stroganoff Casserole by Paula Dean
28. Graham Cracker Pudding Casserole - So easy the kids can make it!
29. Cherry Dump Cake Casserole 
30. Caramel Pecan Ice Cream Casserole


Looking for appetizers or desserts to serve - See the 30daysof...Bite-Size Goodies post.

Tuesday, June 29, 2010

Tuna Casserole - There's a Surprise inside

To me, traditional tuna casserole recipes are boring, ie: peas, cream of mushroom soup, noodles, and tuna.   So I added some of my favorite flavors (bacon, potato chips, garlic, mushrooms) to this classic recipe.   It came out delish!

INGREDIENTS
3 cans of white albacore tuna
1/4 tsp garlic powder or white pepper
1 cans of cream of mushroom soup
1 cans of milk
1/2 white onion chopped
2 cups of shredded cheddar cheese (1 for Tuna, 1 for top of casserole)
1 cup frozen peas
1/2 cup sliced mushrooms
6 slices of turkey bacon turned into crispy bacon bits
3 cloves of frozen garlic cubes
1 package of Elbow Macaroni
1 can of cheddar cheese sauce
1 cup crushed potato chips (I use Ruffles)

HOW TO MAKE
Preheat oven to 425˚.  Boil the macaroni until soft. Cook the bacon until crispy. Mix the macaroni with 1 can of cheddar cheese sauce, garlic, and bacon bits.  In a bowl combine all other ingredients - tuna, seasonings, mushroom soup, milk, onion, peas, mushrooms, and 1/2 the shredded cheese.
Layer the casserole with the noodle mixture first.  Then the tuna mixture.  Top the entire casserole with the remaining cheddar cheese and potato chips.
Bake for 20 minutes.

See 30 other great casserole dishes from the 30daysof...casseroles post.  Get in the habit of making one every Monday.

What is your favorite casserole?

Vegetable Lasagna Casserole

This vegetable lasagna recipe is packed full of garden fresh vegetables and smothered in alfredo and tomato-basil sauces.  Tempting?  I haven't even mentioned the fresh basil, parmesan cheese or the Italian Style Smart Sausages© I added to each layer.  Here is how to make it.

INGREDIENTS
Lasagna Noodle (no-cook type)
Classico Tomato Basil Sauce
3 green squash
3 yellow squash
4 cups of mushrooms
1 onion
2 bell peppers
4 garlic cloves
2 cups of parmesan cheese
1 bunch of fresh basil (garnish)
1 package of Italian Style Smart Sausages (vegetarian) or Trader Joe's Spicy Italian Chicken Sausage

HOW TO MAKE
Cut the sausage into slices and brown in two tablespoons of olive oil and garlic.  Cut all vegetables and onion into 1/4 inch bites (slices)  (If you dice the veggies they will cook down too much.)  Add vegetables to the pan and cook until soft.  Spread 1 cup of tomato sauce on the bottom of the casserole dish and then begin layering with:

Noodles
Alfredo Sauce
Veggie and Sausage mix
Parmesan Cheese
Repeat again and top with noodles.

Pour remaining tomato sauce, then the alfredo sauce.
Bake at 350˚ for 60 minutes.
Garnish with fresh basil and parmesan cheese.

To view more casseroles, visit the post 30daysof...casseroles.  Get in the habit of making one every Monday night.





Monday, June 28, 2010

Graham Cracker Pudding Casserole

My daughter's nana makes this recipe and it is a family favorite.   It's so easy, even the kids can make it!  


INGREDIENTS
2 packages of cinnamon sugar graham crackers
1 box of instant vanilla pudding
3/4 container of dark chocolate frosting
3 bananas sliced
1 container of whipped cream (not in can)
1 cup pecans, choc. chips, almonds (optional)


HOW TO MAKE
Cover the bottom of the casserole dish with the graham crackers (whole)
Prepare the pudding as directed and spread evenly over the graham cracker layer.  Add the sliced bananas on top of the pudding layer.  (OPTIONAL - you can add pecans, chocolate chips, almonds, etc for an extra crunch over this layer or on the top of the casserole)
Defrost the whip cream and spread the entire container over the banana and pudding.
Top with the second package of graham crackers.
Melt the frosting for 1 minute in the microwave and pour directly over the entire dish.  (OPTIONAL - you can add pecans, chocolate chips, almonds, etc for an extra crunch over this layer or on top of the pudding layer in step 2.)
Chill for one hour (at least) before serving. The chocolate topping will harden and the graham crackers will absorb the pudding causing them to be soft.  


ENJOY 

Saturday, June 26, 2010

Caramel Pecan Ice Cream Casserole

Are you looking for heaven in a casserole dish - here it is!
Tip: best if made and served at home.  Traveling with this isn't pretty. That is why it looks like this.  


INGREDIENTS

1 3/4 c. flour
1 c. chopped pecans
1 c. brown sugar
1 c. oats
1 TBSP cinammon
1 c. melted butter
1 1/2 c
Mrs. Richardson's fat free caramel sundae sauce
(or make it homemade - see recipe) 
8 c. vanilla bean ice cream




HOW TO MAKE
Combine first five ingredients in large bowl. Add melted butter. Mix well until all the dry goods have been mixed with the butter. Place the mixture on a large baking sheet and firmly press it into a thin layer. Bake at 400˚for 12 minutes or until golden brown.  Crumble while warm. Cool. Press half crumb mixture into 13 x 9 inch pan. Drizzle with half of sauce. Spread with ice cream and remainder of crumbs and sauce. Cover and store in freezer.
I sprinkled chocolate chips on the top for some additional color. I think next time I will try and make a peanut butter and chocolate icecream casserole.

Enjoy!

Looking for other great casseroles to enjoy with the family or friends.  Here are 30 great casseroles from the 30daysof...blog.

Thursday, June 24, 2010

Chicken Divan Casserole

This casserole has is all - protein, vegetables, creamy sauce and crunchy bread. Even nicer, you choose the spice you are in the mood for - curry or Essence of Emeril.


INGREDIENTS
3lbs. boneless skinless chicken breast
2 cans of cream of chicken soup
1 can of cream of mushroom soup
1 cup mushrooms
1 broccoli head
1/2 cup of curry OR Essence of Emeril
5 cloves of garlic (frozen) Trader Joes
4 slices of your favorite bread. 
1/2 cup of salted butter
Garlic salt

HOW TO MAKE
Boil 3lbs of boneless skinless chicken breast in 1/2 cup chicken broth and top with water.
Steam 1 head of broccoli until al dente.

In a bowl combine the cans of soup, 1 can of milk, 4 cloves of crushed garlic, 1/2 cup dehydrated onions.  Add the diced chicken and broccoli to the mixture. (Add 1 cup of sliced mushrooms (optional) Pour all ingredients into the casserole dish. Add the spice.
Top with 2 cups of shredded cheddar cheese.
For the bread topping: melt 1/2 cup of salted butter and 1 clove of garlic.  Add diced bread and coat evenly.  (I used old hot dogs buns for this recipe but sourdough works well)   Evenly spread the bread atop the casserole. 

Bake covered at 350˚ for 40 minutes.  Remove foil and cook for 10 more minutes at 375˚.

Enjoy.

Tuesday, June 22, 2010

Shepherds Pie Casserole

Is your man a meat and potatoes kind-of-guy? If yes, then this casserole is for him!


INGREDIENTS
2 lbs. of ground beef or a pot roast*
1/4 cup of  Montreal Steak Seasoning
1 cup Beef Broth
3 dashes of Worteshire
1 white or yellow onion finely diced
2 garlic cloves finely diced*
1 pound bag of assorted vegetables* (corn, green beans, carrots and peas)
4 large baking (russet) potatoes
1 box of Trader Joe'sTurkey Gravy*


HOW TO MAKE
Prepare the potatoes and boil.  While boiling, chop the onion and cook in a pan along with the meat.  Brown the meat until cooked through and onions are translucent.  Drain grease. Add beef broth,  Worstershire, seasoning to the meat and onions.  Mix thoroughly and taste to see if you need more seasoning.  Place the meat in the bottom of a 9x13 casserole dish.  Add the garlic to the pan along with the vegetables.  Cook until softened.  Pour vegetables atop meat in the casserole dish.
When pototoes are soft, mash them.  Add 1/2 cup and 1 stick of butter and season with salt and pepper.  Beat until creamy.  Layer the mashed potatoes on top of the vegetable and meat in the casserole dish. 
Bake at 375˚ for 30 minutes.  
Heat gravy in a saucepan and pour ontop of the casserole upon serving. 


*VARIATIONS
Cook a round roast in a crock pot with lipton onion soup mix and water.  Shred it and use as the base.
Put cheese on top of the potatoes. 
Substitute above vegetables with mushrooms, broccoli, etc.
Add garlic to your mashed potatoes.


Have you tried this recipe or any of the other casserole dishes we feature?  Make it a Monday Night habit.

Monday, June 21, 2010

7-layer dip

WARNING:  This recipe will only last for 10 minutes before it is completely devoured. (as seen in the picture featured right)




HOW TO MAKE: 
In layer order


1. 1/2 can of Refried Beans mixed with 1 can of Frito Lay Bean Dip (Jalapeño flavor optional) Cover the bottom of the casserole dish
2. 1 layer of Classic Guacamole (Wholly Guacamole provides consistent quality and flavor)
3. 1 layer of Sour Cream mixed with Taco Seasoning  
4. 1 layer of your favorite Medium Salsa (I used Pace Picante in this batch)
5. 1 layer of mexican blend cheese
6. Diced tomatoes (sprinkled on top)
7. Green onions (sprinkled on top)


VARIATIONS OR ADDITIONAL LAYERS
Sprinkle cilantro on top or mix it with the guacamole
Use Trader Joe's Refried Black beans with Jalapeños in place of regular Refried Beans.


Looking for something else to wow your guests?  View other great casseroles or bite-sized goodies to bring as a appetizer, meal or dessert.

Saturday, June 19, 2010

Potato Casserole with Bacon and Chives

In our family we have an uncle we call "Uncle Buck." He earned this title during a vacation in which everything went wrong starting with hitting his head on the taxi upon arrival to waking up with chocolate left at the turn down service all over his face.
He happens to be the best person to take on a trip or introduce any new meal to as his most famous comment is, "this is the best thing I've ever eaten" or "this is the most fun I've ever had."


For this reason, we call this dish Uncle Bucks Famous Potato Casserole.  This is how it's made:



  • 10 large russet potatoes
  • 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
  • 1 cup sour cream
  • 1/2 cup heavy cream OR milk 
  • 2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3/4 pound bacon, cooked until crisp and crumbled 
  • 3/4 pound mild Cheddar, grated (3 cups)
  • 1/2 cup finely chopped green onions
  • 3 eggs, lightly beaten

Directions

Preheat the oven to 400 degrees F.
Peel and Boil the potatoes well and rinse under cool running water. When the potatoes have cooled place them in  potato ricer and "rice them" in a large bowl.  Add 1 stick of the butter, sour cream, heavy cream, salt, and pepper. Add the bacon, green onions, and eggs and mix thoroughly.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
If you want to try a casserole using mashed Potatoes, here is Paula Dean's Version. I have yet to try it but will for the holidays.

See also the sweet potato casserole we featured in 30daysof...Casseroles.