Squash Casserole

Squash Casserole (from Southern Living magazine)

3 yellow squash, diced

2 zucchini, diced

1/4 c butter

1 large sweet onion, diced

2 garlic cloves, minced

1 bag frozen corn or 1 can corn

1 1/2 c shredded white cheddar

1/2 c sour cream

1/2 c mayo

2 eggs, slightly beaten

2 tsp pepper

1 tsp salt

1 1/2 c panko breadcrumbs

1 c asiago, grated

Boil squash and zucchini for five minutes or until tender, drain. Melt 2 tbsp butter, sauté onion and garlic. Stir together remaining ingredients with 1/2 c breadcrumbs and 1/2 c asiago. Spoon into lightly greased baking dish. Melt remaining butter, stir in remaining 1 c breadcrumbs and 1/2 c asiago. Sprinkle over casserole and bake uncovered on 350 for 45-50 minutes.

Chicken and Black Bean Enchilada Casserole

I've had this recipe for a while and have been wanting to try it.  That's one of the reasons I love my summers off...having the time and energy to try these new recipes!  This was a really good casserole, it was fairly easy to put together, and we had plenty of left-overs.  I think this is a recipe that you could really adapt to fit your own likes...add jalapenos, green enchilada sauce, etc.  Enjoy!

Chicken and Black Bean Enchilada Casserole

3-4 chicken breasts, boiled and shredded
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp ground coriander
1/2 packet taco seasoning
2 tbsp fresh cilantro, chopped
1 15-oz can black beans, rinsed and drained
1 can red enchilada sauce (I used medium to give it a little spice)
1 4-oz can diced green chiles
8 6-in corn tortillas
16 oz sour cream
2 cups Mexican style shredded cheese
In a large skillet, heat cooked chicken, cumin, coriander, garlic, and taco seasoning with 1/4-1/2 cup of water.  Allow to simmer 5-10 minutes.  Add black beans, chiles, and cilantro to chicken; mix well.  Grease a 11x7 baking dish, spread 1/2 can of enchilada sauce in bottom of dish.  Place 4 tortillas over the sauce, overlapping if necessary.  Spoon half of the chicken mixture over the tortillas, and sprinkle 1 cup of cheese over the top.  Top with half of the sour cream, spreading evenly over the cheese.  Layer 4 more tortillas, then top with remaining enchilada sauce.  Spoon remaining chicken into dish.  Cover and bake for 30 minutes on 375 degrees.  After 30 minutes, remove the cover, sprinkle with remaining cheese and top with dollops of sour cream.  Bake an additional 5-10 minutes until cheese is melted.  Allow casserole to sit 10 minutes before serving.



Green Bean Casserole

Green Bean Casserole is such a classic dish.  This is my version of the classic recipe with just a few changes to make it the way we like it at our household. 

Green Bean Casserole

2 cans french-style green beans, drained
1 can cream of chicken soup
1/2 cup milk
1 tsp black ground pepper
1 1/3 cup french fried onions, separated
After draining green beans, mix green beans, milk, soup, and pepper.  Add 2/3 cup of french fried onions.  Pour into ungreased baking dish.  Bake at 350 degrees for 25 minutes or until bubbly.  Top with remaining 2/3 cup french fried onions, bake 5 more minutes until golden brown.

Chicken Divan

This is another delicious recipe from my mother-in-law.  It's an easy weeknight meal!

Chicken Divan

3 chicken breasts
1 can cream of chicken soup
1 10-oz package frozen chopped broccoli
1 cup sharp cheddar cheese
1/2 c mayo
1/2 tsp lemon juice
1/4 tsp curry powder
1/4 tsp chili powder
1/4 tsp cumin
Boil chicken and cut into small pieces.  Steam broccoli, drain.  Place broccoli in bottom of 2 qt glass baking dish.  Add chicken on top.  Mix cream of chicken soup, mayo, lemon juice, and spices.  Spread over chicken.  Top with sharp cheddar cheese.  Bake at 350 degrees for 30 minutes.  Serve over rice.

Corn Casserole

I love corn!  Growing up, it was about the only vegetable I would eat, especially when my mom cooked fresh corn all day long.  This recipe is a new take on corn that I got from Betty, a family friend of ours.  It's a great side dish and works great for a pot-luck dinner!

Corn Casserole

2 can corn, drained
1 can chopped green chiles
1 8 oz block cream cheese
1 stick butter
cheddar cheese
Soften butter and cream cheese, mix together.  Add corn and green chiles, mix.  Place in 2 qt casserole dish, top with cheddar cheese.  Bake at 350 degrees for 30 minutes.

Chicken Pot Pie

This is a great chicken pot pie recipe that my college roommate Melissa gave to me.  I changed it a little to have 1 can cream of chicken and 1 can cream of potato just to give it a little more flavor.  It makes great left-overs!

Chicken Pot Pie

1 can cream of potato soup
1 can cream of chicken soup
15 oz Veg-All, drained
2 large chicken breasts, cooked and cubed
1/2 c milk
1/8 tsp sage
1/8 tsp thyme
1/2 tsp black pepper
2 pie crusts
Mix first 8 ingredients together.  Spoon filling into pie crust and cover with other pie crust.  Press edges together.  Bake at 375 for 40 minutes.  Cool 10 minutes.

Cheeseburger Casserole

This recipe is one my parents made when I was growing up.  It is a little different, but very good.  Enjoy!

Cheeseburger Casserole

1 lb ground beef
8 oz mozzarella slices
1 can biscuits
1 can tomato sauce
1/4 c ketchup
1/8 tsp pepper
Brown ground beef and drain.  Add tomato sauce, ketchup, pepper; heat.  In a small casserole dish, layer meat, cheese, meat, cheese.  Spread biscuits on top and around edge of dish.  Bake at 400 for 20-25 minutes.

Chicken Tetrazzini

This is my take on chicken tetrazzini.  This dish is a great way to hide some veggies in a delicious casserole!  It was adapted from a recipe in the cookbook "The Pioneer Woman Cooks" by Ree Drummond.  Check out her website for some other great recipes, or pick up her cookbook, it's a great one! 

Chicken Tetrazzini

2 chicken breasts

8 oz whole wheat angel hair pasta

2 oz pimientos, drained
1/2 onion, chopped
1/2 green bell pepper, chopped
1 tsp olive oil

1 can cream of mushroom soup

2 cups shredded cheddar cheese
1/2 tsp seasoning salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
Boil chicken about 20 minutes until done.  Set aside 1 cup of chicken broth.  Shred with a fork and knife, set aside.  Cook pasta according to package directions, drain.  Saute chopped onion and green pepper with 1 tsp olive oil until tender.  In a large bowl, mix chicken, pasta, 1 cup cheddar, cream of mushroom soup, onion, pepper, drained pimientos, and spices.  Pour into 2 quart baking dish.  Top with remaining 1 cup of cheddar.  Bake at 350 degrees for 35 minutes.

After a long day of standing, sometimes I need to get off of my feet while cooking!

Breakfast Casserole

Everyone loves breakfast for dinner!  This is a great casserole that is easy to make.  It can be made ahead of time, which makes it great for breakfast so you don't have to get up and put it together early in the morning!  It also is great to take to church or another event if you need to take breakfast.

Breakfast Casserole

8 slices white bread, cubed
1 lb hot ground sausage, cooked and crumbled
2 cups sharp cheddar cheese
10 large eggs
2 c milk
2 tsp dry mustard
1 tsp salt
1/2 tsp pepper
Grease 9x13 glass dish.  Place bread cubes in dish.  Top with sausage and grated cheese.  Beat together eggs, milk, mustard, salt, and pepper.  Pour egg mixture over sausage and cheese.  Bake at 350 degrees until puffed and center is firm, about 50 minutes.  Can be made 1 day in advance.