Cheesy Ham & Tots Casserole: Breakfast Is Served

Cheesy Ham & Tots Casserole: Breakfast Is Served

Hi everybody :)
"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served. Cappuccino Muffins were the last post. Today is the first breakfast post for the month of March. To kick it off to a great start introducing Cheesy Ham & Tots Casserole. The original recipe used hash brown but I figured tater tots would be fine; so here's what I did...

Cheesy Ham and Hash Brown Casserole
1 (32 ounce) package frozen hash brown potatoes (I used Onion Tater Tots; cut into pieces)
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese (I used Colby & Monterey Jack Cheese)
1 1/2 cups grated Parmesan cheese (I omitted this)
(1 tbsp. sweet red pepper)
(1 tbsp. chives, divided 1 tsp. into the casserole & 2 tsp. sprinkled over top)

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
   
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. 

Spread evenly into prepared dish. 
Sprinkle with Parmesan cheese. (Colby & Monterey Jack Cheese) 
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. 

Serve immediately.
Source: Allrecipes

What I Did and/or Think:

Since I'm home alone I only did a small serving of this recipe; baking it in a small casserole dish for 25 minutes. The other changes are in Bold, Italic, & Purple. 
 
The Taste: The casserole had a great blend of flavors and was delicious. Definitely an A.G.R. (Another Great REPEAT). 
I think this would make a great lunch or dinner meal also.

ENJOY! Come again... 
Linked to:

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

Everyday Moms Meals   

Nifty Thrifty Sunday 
Mop Up Mondays - I Should be Mopping the Floor
  

Chicken Pot Pie Casserole: In Need of Comfort Food

Chicken Pot Pie Casserole: In Need of Comfort Food

 

Hi everybody :)
Although Spring is just around the corner, it's been a little too chilly and rainy here for February; now March. I was in need of some serious comfort food. For a quick pick-me-up-   comfort-food-dish, the first thing that came to mind was Chicken Pot Pie. But I didn't want to spend a lot of time preparing a crust, brainstorming, I got it, forget the crust and top it off with a bread. That's where these rolls come into the picture; I was lucky enough to get my hands on a sample pack of Garlic Knots from Wenner Bread. These buttery knots are delicious and only take minutes to brown in the oven. Although they are great on their own, I decided to add some of them to a casserole; a Chicken Pot Pie Casserole. Here's what I did...

The Chicken Filling:
3 boneless/skinless chicken breast, (3-4 cups) cooked and diced
2 cups potatoes, diced and cooked
2 cups frozen vegetable blend, (ie; carrots, peas, corn & green beans)
10 3/4 oz can Cream of Chicken
14.5 oz can Chicken Broth
1/4 cup water + 1 heaping tbsp. corn starch + 2 heaping tbsp. cheese sauce mix (sauce mix; optional)
1 Tbsp. butter, cut into pieces
1/2 tsp. poultry seasoning 
Salt & Pepper; to taste 
The Topping:
12  frozen prebaked Garlic Knots or any frozen rolls will work
1 tbsp. butter
 
Mix all the ingredients together in a large bowl to combine.

Pour in a 13 by 9-inch baking pan or casserole pan.
Place frozen dinner rolls over the chicken filling. (The garlic knots where irregular shape, so I cut these into pieces to fix them into the pan.)

Cover with the rolls and thinly slice 1 Tbsp. butter over the top.

Tent with foil and place in oven.  Bake in a 375 degree oven for 20 -25 minutes; until bubbly. Remove foil and bake 5  minutes longer or until rolls are golden brown.

Let set for about 15 - 20 minutes, and served. 
What I Think: 
The Taste: The casserole was DELICIOUS! The rolls accompany the chicken filling very well in making this dish a hit. Comfort food at it's BEST. REPEAT!

ENJOY! Come again...
Linked to:
Foodie Fridays @ Designs By Gollum 
Foodie Friday @ Simple Living   
The Country Cook.: Weekend Potluck 
Weekend Kitchen Creations 
Finding the Pretty Delicious Linky Party #7
Strut Your Stuff Saturday @ Six Sister's Stuff  

Brussels Sprouts & Carrots Casserole

Brussels Sprouts & Carrots Casserole

Hi everybody :)

I've been loving brussels sprouts so much lately I came up with a new version of my favorite casserole, Cheesy Green Bean Casserole, featuring it along with carrots. The brussels sprouts and carrots are first steamed, than cooled.  Mix with the remaining ingredients and baked into a cheesy casserole topped with a cornbread topping, much like a squash casserole. Here's what I did...
Brussels Sprouts Au Gratin
5 bacon slices, cut into pieces
1 medium onion, sliced 
2 pounds Brussels sprouts, trimmed 
1 1/2 cups carrots, sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (14.5 oz.) cream of chicken or mushroom soup
 1 package Southern Mills Cheddar Cheese Sauce Mix + 1 cup water  or  1 cup prepared cheese sauce
1/4 teaspoon ground nutmeg 
1/2 cup French Fried Onions, cheddar flavored
2 tablespoons butter, melted 
Topping:
1 1/2 cups cornbread crumbs (homemade or store-brought)
1/2 cup shredded cheddar cheese
1/2 cup French Fried Onions, cheddar flavored, crushed

2 tablespoons butter, cold; cut into small pieces 

Heat oven to 350 degrees F. Coat a casserole dish with cooking spray. 
Cook bacon and onion over medium heat in small saucepan until golden brown, set aside.

Place Brussels sprouts and carrots in saucepan with enough water to cover. Simmer, uncovered, 5 to 10 minutes, until tender. Drain. Place in drainer, run cold water over it to cool.

Place in a large bowl, brussels sprouts and carrots. Halved brussels sprouts, add the remaining ingredients, set aside.

Mix topping ingredients together until well blended. 

Put brussels sprout mixture into prepared casserole dish. Sprinkle with cornbread mixture Cover and bake 25 minutes, until cheese is melted or heated and bubbly hot.

Source: partly inspired by Food Network here, Yum-Yum Brussels Sprouts, and Cheesy Green Bean Casserole 
What I Think:
I love the flavor combination of the brussels sprouts and carrots. But, I think next time I make this I will add 2 tablespoons of brown sugar to the onion/bacon mixture to give it a more caramelized flavor for added sweetness. All in all this was a very tasty casserole and definitely worthy of a REPEAT.    
ENJOY! Come again... 
Linked to: 
The Winthrop Chronicles Link Party
Show Me What You Got Tuesday's at ODH
Tasty Tuesday (Food Only) @ Naptime Creation 
Kathe With an E You're Gonna Love It  
Tuesday-Talent-Show:  Chef In Training 
33 Shades of Green-Tasty Tuesday
Pint Sized Baker Two Cup Tuesday 
Show and Share Wednesday Semi-Homemade Mom  
Bizzy Bake Recipe Box
Wednesday Whatsit  

Green Bean Casserole: My Way, Cheesy Green Bean Casserole

Green Bean Casserole, My Way

  Cheesy Green Bean Casserole

Hi everybody,

Everybody has a special way of preparing this classic dish to make it their very own, today I like to share my way. I like mines extra cheesy with bits of bacon throughout.  Here's how I do it...

Cheesy Green Bean Casserole

1 large onion, sliced

1/2 cup mushrooms, sliced

1 Large can Green Beans, drained

2 cans (10.3/4 0z.) cream of chicken soup

1 package (2.8 oz.) Oscar Mayer Real Bacon Recipe Pieces

1 package Southern Mills Cheddar Cheese Sauce Mix + 1 cup water  or  1 cup prepared cheese sauce  

1 (6oz.) canister Cheddar French Fried Onions, divided

1/4 teaspoon Worcestershire Ground Pepper Blend

1/2 teaspoon Rosemary, Basil and Citrus Salt or Lawry's Seasoned Salt 

3 tablespoon butter, melted

1/2 cup cheddar cheese (I like mild)

Saute onions and mushrooms until tender. Remove from heat.

In a large bowl mix green beans, onions/mushroom mixture and bacon bits. 

Add soups, cheese sauce, and 1/2 of French Fried Onions mix well. Add seasonings and butter, pour into a greased 13 by 9" baking dish. 

Cook at 350 for 25 minutes. Top with cheese and remaining French Fried Onions and cook 5 more minutes.

Green Bean Casserole has always been one of my favorites for family-get-togethers. I love this cheesy version of the classic casserole. 

BTW, Breakfast Is Served Sunday will not be posted tomorrow, it will resume next month. 

ENJOY! Come again...

Linked to:
Scrumptious Sunday Recipe Link Party @ Addicted Recipes
  @ 21st Century Housewife
Sundae Scoop @ I Heart Naptime  
Strut Your Stuff Saturday @ Six Sister's Stuff 
Marvelous Mondays @ This Gal Cooks 
The Chicken Chick: Clever Chicks Blog Hop
Skip To My Lou: Made by you Monday
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
Carole's Chatter: Peas or Green Beans Food Link Friday

12/10/2021 Update: Cindy's daughter, Trina, here. I made my own version of this recipe using 2 bags of frozen green beans. Our oven isn't working, so I cooked the casserole in our Cuisinart 1800W 4lb Air Fryer Toaster Oven. I'm new at blogging, but I plan on experimenting often in the kitchen, especially with the Cuisinart. Also, to the people still reading and enjoying my mom's blog throughout years of inactivity, thank you all so much.

Easy Cheesy Broccoli Bake: Pink Ribbon Recipe

Easy Cheesy Broccoli Bake: Pink Ribbon Recipe

Hi everybody :)

Continuing with my Pink Ribbon Recipe, I pick this recipes to share because I LOVE broccoli.  It's one of my favorite vegetables. 

This recipe may be a good choice for cancer patients because it's great for nausea, one of the side effects of cancer treatment.  Broccoli is a great source of folic acid, which aid in normal body functions. But as I stated here the doctor warns excessive folic acid can interfere with the effectiveness of a chemotherapy called methotrexate, so please check with the doctor first, if you're on a special diet.

Easy Cheesy Broccoli Bake adapted Betty Crocker Living with Cancer Cookbook

Prep Time; 10 Minutes      Start to Finish: 1 Hour 5 Minutes      6 servings (1 cup each) 

1 bag (1 lb) frozen broccoli cuts, thawed, drained
1 can (10 3/4 oz) condensed cream of chicken or cream of celery soup
1 jar (8 oz) process cheese sauce
1 medium onion, chopped (1/2 cup)
1 cup uncooked instant rice (I used Minute Instant Whole Grain Brown Rice)
1/4 cup milk
1/4 cup water
1/4 teaspoon pepper (I used 1 teaspoon Mrs Dash Onion & Herb Seasoning)
(I added 2 tablespoon butter)
 
Heat oven to 350F Spray 3-quart casserole with cooking spray Mix all ingredients in casserole.

Cover; bake 50 to 55 minutes or until rice is tender.

High in calcium, folic acid and Vitamins A and C; good source of fiber

1 Serving; Calories 260 (Calories from Fat 110); Total Fat 12g; (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 940mg; Potassium 280mg; Total Carbohydrate 28g (Dietary Fiber 3g): Protein 9g % Daily Value: Vitamin A 25%; Vitamin C 25%; Calcium 15%; Iron 10%; Folic Acid 20%; Magnesium 6% Exchanges: 1 1/2 Starch, 1 Vegetable, 2 1/2 Fat Carbohydrate Choices: 2

What I Did and/or Think:
I followed the recipe except for the changes in Italic. 

The Taste: I really like the taste of this casserole. I served it with boneless/skinless chicken baked breast topped with a cheese sauce. GOOD EAT!  I think the next time I do this I will use Uncle Ben Long Grain Rice, my favorite; so this will be REPEATED!

ENJOY! Come again...

Linked to:
 

Keeping It Simple - Motivate Me Monday Link Party#146
Sew Can Do - Craftastic Monday Link Up Part
An original Belle: Make It Yourself Monday
Mop Up Mondays - I Should be Mopping the Floor #40
My Meatless Monday: My Sweet and Savory
This Week Cravings: Mom's Crazy Cooking 
Marvelous Mondays @ This Gal Cooks #18
The Bulletin Board @ Mrs Happy Homemaker 
Skip To My Lou: Made by you Monday
Melt In Your Mouth Monday #88 (Food Only) @ Make Ahead Meals for Busy Moms
Flour Me With Love: Mix it up Monday!

Jaime @ Mom's Test Kitchen
The Girl Creative: Just Something I Whipped Up 
The Chicken Chick: Clever Chicks Blog Hop # 6

Cheesy Chicken & Rice Casserole

Cheesy Chicken & Rice Casserole

   
Hi everybody :)

Everyone, I'm sure, has their favorite chicken and rice dish that was inherited from a grandmother, mom, or aunt. But you can never have too many, so with that in mind, I bring you Cheesy Chicken & Rice Casserole.

This is a really simple recipe. It can also be prepared 1 day ahead, loosely covered and refrigerated until ready to bake. It can be cooked in individual baking dishes, and will make a great welcoming home gift for family or friends.

Cheesy Chicken & Rice Casserole from:  CREATIVE COOK'S KITCHEN COOKBOOK

You Will Need

FOR THE CASSEROLE
1 can (10 ounces) cream of chicken soup
1/2 cup milk
1/3 cup mayonnaise
2 cups cooked white rice
2 cups chopped cooked chicken
1 cup frozen peas
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
1 cup shredded Cheddar cheese, divided

FOR THE TOPPING
1 sheet (1/2 package) frozen puff pastry dough, thawed
1 egg white, lightly beaten

SPECIAL AIDS
2-inch leaf-shaped cookie cutter rolling pin
SERVES 4

MAKING THE CASSEROLE
1. Preheat oven to 350°F. Spray a large casserole dish with nonstick cooking spray. In a medium bowl, combine soup, milk and mayonnaise. In another bowl, combine rice, chicken, peas, onion and bell pepper.

2. Stir soup mixture into chicken mixture. Add half the Cheddar. Spoon into casserole. Sprinkle with remaining Cheddar. Bake until top is golden, about 25 minutes.

MAKING THE TOPPING
1. On a floured surface, roll pastry to 1/8-inch thickness.
2. Using a cookie cutter, mark cutouts in pastry and cut out with knife.
3. With a small paring knife, press along pastry edges and down center of each cutout to make "veins." Arrange cutouts on an ungreased baking sheet; brush tops with egg white.

4. Place pastry cutouts in oven during last 15 minutes of casserole baking time. Bake cutouts until golden brown.
5. Remove cutouts from baking sheet and transfer to a wire rack to cool. Remove casserole from oven.
6. Arrange baked pastry cutouts on top of casserole. Serve immediately.

Kitchen Tips
To save time, place unbaked cutouts directly on casserole during the last 15 minutes of baking time.

Festive Touch
Use special cookie cutters for the pastry topping to echo a particular holiday.

To Spice It Up
Add some heat to this recipe by substituting 1 cup shredded Monterey Jack cheese with jalapenos for the Cheddar.

What I Think:
It was very good. I was surprise that there was no seasoning in the dish itself (but the chicken was seasoned, I used a roastisire chicken breast). I did sprinkled a little Mrs. Dash Onion and Herb Seasoning on top of the pastry leaves after the egg white. So THIS is going in my repeat file.

ENJOY! Come again...

Linking to: 
Melt in your Mouth Blog Hop #79
Showcase Your Talents Thursday # 20