Monday Recipes--Casseroles

"Mom, what are we having for dinner?" If her response was "A casserole", aw dang it, I thought. I was (and still am) a bit weird about having my food touch each other on my plate. So a casserole, where everything is all mixed together, was not my idea of a good meal. However, these days I am the mom and it is my job to fix all the meals. As Rylie would say "boooooring". LOL

A casserole serves several purposes for me. It is usually fixed in one pan which means less to clean up, and it is the whole meal right there in one dish so there is no need to decide what side to make with it. I can just throw it all in one pan and then make some biscuits or a salad to go with it and I am done. I'm also not quite as queasy about all the food together (depending on what foods are in it) and I'm okay with eating a casserole these days.

Here are a bunch of casserole recipes I picked up over at the Better Homes and Garden site recently. I hope you find one that sounds tempting to you.

Upside Down Pizza Casserole
Ingredients
1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)
Directions
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.

Mexican Style Chicken Casserole
Ingredients
2 10-3/4-ounce cans reduced-sodium condensed cream of chicken soup
1 10-ounce can diced tomatoes with green chiles, undrained
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1-1/2 teaspoon chili powder
1/4 teaspoon black pepper
12 6- or 7-inch corn tortillas, cut into thin, bite-size strips
3 cups cubed cooked chicken*
1 8-ounce package (2 cups) shredded cheddar cheese
Tomato slices (optional)
Sliced green onions (optional)
Directions
1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.

ToTote: Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, transport tomatoes and green onions in an insulated cooler with ice packs.
*Note: About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken
For 4 Servings: Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.

Hot & Cheesy Chicken Casserole
Ingredients
3 cups chopped cooked chicken
1 14-oz. pkg. frozen broccoli florets
2 cups cooked rice*
1-1/2 cups frozen peas
1 10.75-oz. can condensed cream of chicken soup
1 10.75-oz. can condensed fiesta nacho cheese soup
1 10- to 10.5-oz. can diced tomatoes and green chilies
1/2 cup milk
1/2 tsp. crushed red pepper (optional)
1/2 cup shredded cheddar cheese (2 oz.)
1/2 cup shredded mozzarella cheese (2 oz.)
1 cup crushed rich round crackers
Directions
1. Preheat oven to 350 degrees F. Place chicken in bottom of 3-quart rectangular baking dish. In large bowl combine broccoli, rice, and peas. Spread mixture over the chicken. In medium bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
2. Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.

* If you do not have leftover rice, cook 2/3 cup long grain white rice or brown rice in 1-1/3 cups boiling water for 15 minutes (40 minutes for brown rice) or until water is absorbed.

Eight Layer Casserole
Ingredients
3 cups dried medium noodles (6 ounces)
1 pound ground beef
2 8-ounce cans tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 8-ounce carton dairy sour cream
1 8-ounce package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
1 10-ounce package frozen chopped spinach, cooked and well drained
1 cup shredded cheddar cheese (4 ounces)
Directions
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
5. Makes 8 servings
6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.?Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Broccoli & Chicken Casserole
Ingredients
4 ounces dried medium noodles
2-1/2 cups chopped cooked chicken or turkey
1 10-ounce package frozen chopped broccoli, thawed
1/2 cup sliced green onions
1 10-3/4-ounce can condensed cream of mushroom soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese (2 ounces)
1 teaspoon dried basil, crushed
1/8 teaspoon pepper
Paprika
Directions
1. Cook noodles according to package directions. Drain well.
2. In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.
3. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.
4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 servings.

Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours. Bake as above.

Butternut Squash Bake
Serve as a vegetarian entree' or as a side dish with beef.
Ingredients
1-1/2 lb. butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups)
2 Tbsp. olive oil
8 oz. dried extra-wide noodles
4 Tbsp. butter
6 shallots, chopped
1 Tbsp. lemon juice
1 8-oz. carton mascarpone cheese
3/4 cup grated Parmesan cheese
1/2 cup fresh Italian (flat-leaf) parsley, snipped
1 cup panko (Japanese-style) bread crumbs or soft bread crumbs
Directions
1. Preheat oven to 425 degrees F. In bowl toss squash in oil; place in oiled 15x10x1-inch baking pan. Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice.
2. Meanwhile, in Dutch oven cook noodles according to package directions. Drain; set aside. In same Dutch oven melt 2 tablespoons of the butter. Add shallots; cook and stir over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown. Stir in lemon juice.
3. Add noodles and squash to shallot mixture. Stir in mascarpone, 1/2 cup of the Parmesan, 1/4 cup parsley, and 1/4 teaspoon each salt and black pepper. Transfer to greased 2-quart oval gratin dish or baking dish.
4. In small saucepan melt remaining 2 tablespoons butter; stir in bread crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture. Bake, uncovered, 10 minutes, until crumbs are golden. Serves 8.

Hamburger Pie
Ingredients
1 recipe Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes
1-1/4 pounds lean ground beef
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
Dash black pepper
2-1/2 cups frozen cut green beans, thawed
1 10.75-ounce can condensed tomato soup
1/2 cup shredded process American cheese (2 ounces)
Directions
1. Prepare Mashed Potatoes*, if using; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt and pepper. Stir in thawed beans and soup; pour into a greased 2-quart rectangular baking dish or casserole.
2. Spoon Mashed Potatoes in mounds on bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip). Sprinkle cheese over the potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.
3. Makes 6 servings

*Three Mashed Potato Options:
1. Use four servings refrigerated mashed potatoes
2. Prepare 4 servings instant mashed potatoes according to package directions, except reserve the mil. Add egg and season to taste with salt and pepper. Add enough reserved milk so potatoes are stiff enough to hold their shape.
3. Make mashed potatoes using 5 medium potatoes.

Deep Dish Chicken Pot Pie
Ingredients
1 recipe Pastry Topper
1 cup chopped leek (3 medium) or onion (1 large)
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1-1/2 stalks)
1/2 cup chopped red sweet pepper (1 small)
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups chicken broth
1 cup half-and-half, light cream, or milk
2-1/2 cups chopped, cooked chicken
1 cup loose-pack frozen peas or frozen peas and carrots
1 egg, beaten
Directions
1. Prepare Pastry Topper; set aside.
2. In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
3. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
4. Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.

Pastry Topper: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoons cold water over remaining flour mixture, 1 tablespoon at a time, tossing with a fork until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into a 13x9-inch rectangle. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.

Have a wonderful Monday.
Hugs!
Jill Marie

Chicken recipes and I hope it's not true about bad luck coming in 3's

Good Morning! I was reading and found some yummy sounding recipes for chicken from Tyson. Of course, if you're like me...cheap, that is...you won't just use Tyson Chicken, but whatever you can find that is on sale.

CARMELIZED ONION & GARLIC CHICKEN
4 Tyson® Fresh Split Chicken Breasts with Ribs or 4 Tyson® IFF Chicken Half Breasts
1 tablespoon olive oil
2 medium onions, sliced
6 cloves garlic, minced
1/3 cup brown sugar
2 tablespoons white wine vinegar

1. Preheat oven to 450°F. Spray 12 x 8-inch baking dish with nonstick cooking spray. Heat oil in medium nonstick skillet over medium-low. Add onion and garlic. Cook and stir 6 to 8 minutes or until soft. Stir in sugar and vinegar until dissolved. Cook and stir 7 to 9 minutes or until liquid evaporates. Remove from heat.
2. Wash hands. Place chicken, bone side down, in baking dish. Wash hands. Spread onion mixture evenly over chicken. Cover loosely with foil. Bake 20 to 25 minutes or until done (internal temp 180°F).

BROWN SUGAR-RUBBED CHICKEN

4 Tyson® Fresh Boneless, Skinless Chicken Breasts or 4 Tyson® IFF Boneless, Skinless Chicken Breasts with Rib Meat
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons onion powder
1-1/2 teaspoons salt
1 teaspoon chili powder

1. Preheat grill to medium-high. Combine sugar and spices in a resealable plastic bag. Wash hands. Add chicken to bag, one piece at a time, shaking to coat. Transfer to plate. Spray on both sides with nonstick cooking spray. Wash hands.
2. Grill chicken, turning frequently to avoid burning sugar, 10 to 12 minutes or until done (internal temp 170°F).

Serving Suggestion: Serve chicken with corn bread, coleslaw and barbecue sauce for dipping. Refrigerate leftovers.

Tip: To substitute Tyson Individually Fresh Frozen® Boneless, Skinless Chicken Breasts, rinse off ice glaze and pat dry before placing in bag with spices and increase cooking time by about one-third.

Serving Suggestion: Serve with steamed broccoli and parsleyed potatoes. Refrigerate leftovers.

Tip: To substitute Tyson Individually Fresh Frozen® Chicken Half Breasts, simply rinse off ice glaze and increase cooking time by about one-third. Boneless, skinless breasts may also be used for this recipe.

CHICKEN BREAST SUPREME

4 Tyson® Fresh Boneless, Skinless Chicken Breasts
1/2 teaspoon salt
1/4 cup reduced-sodium chicken broth
1/4 teaspoon pepper
1 tablespoon olive oil or 1 tablespoon vegetable oil
1-1/2 tablespoons butter or 1-1/2 tablespoons margarine
3 tablespoons green onion, chopped or 3 tablespoons fresh chives
1/2 lemon, juice only
3 tablespoons fresh parsley, chopped
2 teaspoons Dijon mustard

1. Wash hands. Flatten chicken breasts to 1/4-inch thickness. Sprinkle with salt and pepper. Wash hands.
2. Heat 1 tablespoon each oil and butter in a large nonstick skillet to high. Cook chicken 4 minutes per side or until done (internal temp 170°F). Remove chicken to serving platter; keep warm.
3. Add green onions, lemon juice, parsley and mustard to skillet; cook and stir 15 seconds. Add chicken broth and stir until smooth. Remove from heat and stir in remaining butter.

Serving Suggestion: Pour sauce over chicken. Garnish with lemon wedges and sprigs of fresh parsley. Serve with wild rice or rice pilaf, sautéed yellow squash and steamed green beans. Refrigerate leftovers.

Let's see what else is going on around here? Oh, that's right. Yesterday I had to take Rylie to get her hair cut. Not that her father, or I, wanted her hair cut. However, when a 4 year old takes scissors off my desk and cuts her hair on her own...well, there wasn't much choice in the matter. Luckily, it wasn't too bad. The woman suggested we take about an inch and a half off the length and then blend the shorter areas in with it.

It looks nice actually. Rylie definitely has my hair, pin straight and extremely fine. This new cut seems to give her hair a wee bit of body. (Dang, my fingers are dyslexic this morning. I have to keep backspacing and fixing everything.)

I am just about done with all the Christmas shopping. I still have a few gifts to get for the exchange at my Mom's Christmas. However, that isn't until the 27th...so I may even wait to pick them up on the 26th...yes, I am cheap...so what? LOL

Let's see what else...oh, my car. As Rylie keeps saying "Poor Mommy, her car got hit." Yep, it was snowing on Friday evening and I went over to Samantha's house, parked my car in front and went shopping with her. We got back and my car had a big ole dent in the driver side door. Luckily for me, it was a driver with insurance. It was an older woman who had been at her son's house across the street. When she pulled out she hit my car. They knocked on Sammi's door but we weren't there so she told her son to have me call her.

I felt bad for her because she kept apologizing and saying what a stupid thing it was and all. Saturday morning she called back and let me know that the insurance company would give me a call. I talked to them and then took it to our car place and they told us how much it would be. Whew! Thank goodness she has insurance. I'm waiting to hear back from the insurance company about the claim and find out when I can take it in to get fixed. I hope it is soon, because it is a real pain to try to get that door opened.

So there is Rylie's hair...1st piece of bad luck. Then my car...number 2. I hope that old wives tale about bad luck coming in 3's isn't true.

Oh, Sugar Shack! I just realized that the notebook I've been using to keep track of Christmas gifts I've bought and recently mis-placed...is the one where I wrote the claim number! Dang! I've got to find that notebook. It has to be around here some where. I hope...

Well, I am off on a scavenger hunt, I guess. Have a great day!
Jill Marie