Loaded Potato Casserole

There should be a clear warning with this recipe that announces, "you are about to close an artery", but oh my goodness it sure seemed worth it at the time we were eating this for dinner tonight. This is such an easy meal to prepare and if you like a baked potato with all the yummy fixins like...green onions, butter, sour cream, bacon etc, then you will definitely love this casserole.

5 lb russet potatoes 
10 slices bacon 
8 oz cream cheese, softened 
1/2 cup butter, melted 
1 cup sour cream 
1/4 cup chives, minced 
2.5 cups cheddar cheese, grated 
2 tsp salt 
1/2 tsp pepper

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1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

*original recipe from: sixsistersstuff.com

Enchilada Casserole

It's not too often when I have a day that I'm not looking forward to cooking dinner. Well, today was definitely one of those days! With my mind on many of life's issues, I just didn't have it in me to create anything new myself or to make an elaborate recipe. So, this is the kind of day that just screams out "CASSEROLE." As it turns out, I'm really happy it was a casserole kind of night. This was a delicious dinner, easy to prepare and it filled our bellies well.
*Sorry for the "twisted to the side" pan in the picture. I obviously didn't even realize it was like this until I saw the picture....AFTER we had consumed the meal, so there was no going back haha. 

*Recipe adapted from the original recipe found at: justgetoffyourbuttandbake.com

Ingredients
1 pound ground beef 
1 large onion, chopped
26 oz jar of salsa
1 (15 oz can) black beans, rinsed and drained
1/4 cup Italian salad dressing
2 tablespoons taco seasoning (powder)
1/4 teaspoon ground cumin
6- 8 corn tortillas, (Depending on the size dish you use) ( I used a 2 qt dish and only had room for 6)
1 1/4 cups of frozen corn 
1/2 cup  sour cream 
2 cups, grated, pepper jack cheese
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink, Drain.
Stir in the salsa, beans, dressing, sour cream, corn, taco seasoning and cumin.
Spoon a layer of meat mixture on bottom of a well greased 2 quart baking dish. Sprinkle with grated cheese. Place a corn tortilla on top of meat mixture. Repeat as many layers as you can to use up the meal, tortillas and cheese.
Place a layer of grated cheese over the top of the casserole. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Pineapple Casserole

Well, jury duty beckons this morning. So I thought I'd start my morning out on a positive note and blog about a side dish I made this week. Anything to get my mind off of the next 8 hours haha! I found this recipe on Pinterest and thought I would give it a try. It was actually better than I thought it would be. It made a super easy side dish and everyone that has tried it has liked it so far. I did get a suggestion that toasted coconut would be great on top of it. Next time I make it, I will try that for sure! I also think that next time I will use more bread across the top of the casserole. That was my favorite part. Of course!! ;)

2 cans crushed pineapple (20 oz each)
1/4 -1/2 cup sugar (I used right between these measurements)
2 Tbsp flour
3 eggs, beaten
5 slices french bread, crusts removed
Butter for bread

Drain the pineapple, reserving 1 cup juice. In a bowl, combine pineapple and reserved juice with sugar, flour and eggs; mix well. Spoon into a well greased, 2-qt. baking dish. Cut your buttered french bread into cubes. Place the cubes on the top of the casserole. Bake at 350, uncovered, for 45-50 minutes or until set and browned.
*If you are adding toasted coconut, I would toast the coconut in your oven and add the toasted coconut before placing in the oven. 

Recipe adapted from:
http://www.tasteofhome.com/Recipes/Golden-Pineapple-Casserole-Side-Dish

Chicken and Dumpling Casserole

I have always loved making my mom's home made chicken and dumpling recipe, ever since I became a grown up and started cooking my own meals. It's a "go to" meal for each winter and I can't wait to make it this winter also. A few days ago I stumbled onto a recipe for a chicken and dumpling bake. Sounded interesting! After trying it tonight, I truly like it. I can't say it's exactly as good as making good ole fashioned chicken and dumplings, but it's definitely something I would make again. It's super quick and easy, especially since I decided to use a store cooked rotisserie chicken, instead of cooking my own. I also just used a can of chicken stock instead of making my own.

Here is a link to the original recipe.
http://www.deepsouthdish.com/2009/02/chicken-and-dumpling-bake.html

Chili Rellano Casserole

"Muy caliente" is the way I like my food. This is definitely hot, but can be made to your own liking, by backing off some of the peppers that are added. This is super easy to make and is a good beginner recipe.

2 (8 oz) cans diced green chilis
1 (4 oz) can diced jalapenos
2-3 cups shredded cheddar cheese
1 lg onion, diced
8 eggs
1 can evaporated milk
1/4 cup flour
1 tsp baking powder
salt/pepper/cayenne pepper, (just use these spices as much as you would like them or as little)

Heat oven to 350.
Spray a 13 X 9 inch pan with Pam. Pour both cans of green chilis and the jalapenos into the pan. Spread out with a spatula. Place the diced onion on top and cover with the shredded cheese.
In a large bowl, combine the eggs, evaporated milk, flour, baking powder, salt, pepper and cayenne pepper. Mix thoroughly. Pour over the other ingredients in the pan. Bake at 350 for 50 minutes.