Tag Archives: Casserole

Shrimp and Rice Casserole

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My “Queen of Banana Bread” friend sent me this recipe in August and I stuffed it into my recipe file to use the next time I noticed that shrimp were on sale.  Well, this is the week (at least at Giant Grocery Stores).  Now, I have to preface this by saying the actual recipe calls for baking the casserole with raw rice and raw shrimp….two things of which I am not fond.  So I ended up making this much like the recipe my MIL wrote in the cookbook she gave us for our wedding (Shrimp New Orleans….which is fairly similar to this just messes up more pots and pans and has more of a kick to it.)  This way I got the entire thing prepped before my kids walked through the door and then later I simply put it in the oven.  Then when I was making my second trip back to the school in the 4:00 hour…it didn’t matter that I wasn’t there to stir it like the original recipe required.  I like recipes that I can prep ahead (if you aren’t going to be home during the day you can prep this one the night before) and then stick in the oven and forget about until the timer goes off!

Both of my girls ate this one so that was good….they didn’t eat as much as I did but that is another story!

Shrimp and Rice Casserole

Cook according to package instructions.

  • 1 1/2 cups rice

Peel and devein

  • 1 1/2 lbs raw shrimp

Boil water in large soup pot in order to cook the shrimp.

Once the water is boiling place the peeled and deveined shrimp in the boiling water and allow them to cook for about 3-5 minutes….they will turn a nice pink.  (My cat usually starts to meow about the time they are cooked through!)

In a large bowl combine:

  • cooked rice
  • cooked shrimp
  • cream of celery soup (10.75 oz can)
  • cream of chicken soup (10.75 oz can)
  • 1 can of Rotel (I noticed that Pace Brand now has their own version of this wonderful diced tomatoes and green chilies combination)
  • 1 tsp salt
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1/2 tsp pepper

Stir it well to combine.

Now if you plan to bake this later, cover the bowl and store in the refrigerator until you are ready to cook.

Baking the dish:

Preheat oven to 350 degrees

In a large casserole dish melt

  • 4 Tbsp butter

Once the butter is melted, pour the shrimp and rice mixture over the melted butter.

Cover the dish with foil and bake for 30 minutes.

I had chilled my casserole and it needed a bit longer to warm through so after 30 minutes I removed the foil, stirred it around a bit and cooked it for 10 more minutes.

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Ham Casserole

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So what do you cook on a day when you realize that the pork tenderloin is still in the freezer?  Ham Casserole was our answer tonight!  I told Brad that menu planning does me no good if I fail to take things out of the freezer.  Oh well!

I purchased several ham steaks last month when they were on sale and knew that we would eat them eventually.  If you have more than four people in your family you will want to double the recipe as we had just enough for all of us.

Ham Casserole

In a 2 qt casserole dish mix:

  • 1 can cream of celery soup
  • 1 cup milk
  • 1 small can of mushrooms, drained
  • 2 Tablespoons of chopped onion

Add to the mix:

  • 2 cups ham, chopped ( I used one ham steak which was just a bit shy of 2 cups)
  • 1 cup elbow macaroni (uncooked)
  • white pepper to taste (I used white pepper so that my girls didn’t realize that it was peppered…there was a time they wouldn’t touch it if they saw it in something!)
  • (you can also add some pimentos or some chopped red pepper too)

Bake, covered in a 375 degree oven for 50 minutes (or until macaroni is tender)

Uncover and sprinkle with:

  • 1/2 c cheese, grated

Return to the oven and allow the cheese to melt.

 

Enjoy—it is an easy one to throw together and at my house it brings smiles all around the table.

Messy Mexican Casserole

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Here is one that is easy to throw together and in my house the ingredients are always on hand (or easy to substitute).

Messy Mexican Casserole

Brown in skillet:

  • 1 lb ground beef (more if you have larger appetites to feed)

Drain fat and return beef to skillet.

Add to the beef:

  • 1 can of Ro-Tel (or if you are out of Ro-Tel like I was….one can of diced tomatoes and one can of chopped chiles.  I know you are SHOCKED that I was out of Ro-Tel…so was I.  My handsome fella used the last can and didn’t tell me!)
  • Taco Seasoning packet
  • 1 can of corn, drained

Mix and heat thoroughly.

Prepare:

  • one box of cornbread mix of your choice according to package directions  (mine requires an egg and 1/3 c of milk)

Place meat mixture in a baking dish.

Pour cornbread mix over the meat mixture.

Bake at 350 until the cornbread is golden. ( that was about 20-25 minutes for me)

Take out of the oven, break up the cornbread and stir it together with the ground beef mixture.

Sprinkle over the casserole:

  • shredded cheese of your choice (I used taco blend)

Place the casserole back into the oven to melt the cheese.

I served it with my typical sides of fresh fruit and carrot sticks for a meal that made everyone happy.

Enjoy!

Baked Penne with Chicken and Sun-Dried Tomatoes: Eat one-Freeze one

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This recipe was another new one for us.  I found it online in a selection of freeze-able dinners.  I will have to say it took a bit more fussing with than I care for BUT when I remind myself that now I have a meal in the freezer that I just have to put in the oven, the extra fussing was all worth it.  Everyone enjoyed the recipe.  We served it with a green salad, apple slices and crescent rolls–oh and some good old Southern Sweet Tea!

Baked Penne with Chicken and Sun-Dried Tomatoes

Serves 8 or makes two dishes, each with 4 servings

Preheat oven to 400 degrees F.

Butter two shallow 2-quart baking dishes (I had a foil container to use for the freezer portion)

Bring a large pot of water to boil and then add:

  • a bit of salt
  • 1 lb of penne rigate

Cook the pasta until just short of al dente (for me this was about 8 minutes).

Drain pasta and return to the pot.

In a large nonstick skillet heat:

  • 1 teaspoon of olive oil

Place into the skillet and cook until opaque throughout:

  • 8 to 11 ounces of boneless, skinless chicken breasts, halved horizontally.
  • Salt and pepper to taste.

Once the chicken is cooked, slice thinly crosswise making small little bites of chicken.  Set aside.

In a 5-quart Dutch oven or heavy pot melt:

  • 6 Tablespoons of butter

Add to the butter and whisk for one minute:

  • 1/2 cup all-purpose flour (leveled)
  • 2 Tablespoons all-purpose flour (leveled)
  • 4 cloves of garlic, minced

While whisking, gradually add:

  • 6 cups of milk

Add to the milk mixture and then cook for 1 minute:

  • 10 oz white mushrooms, trimmed and thinly sliced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced (Brad and I both said we would like more of these next time so maybe add 3/4 cup or even a whole cup)

Take off the heat and stir in:

  • 2 cups of Italian mix cheese (The recipe calls for just shredded provolone, but the store didn’t have it so I bought an Italian mix)

Add to the pot:

  • cooked pasta
  • cooked and sliced chicken
  • season with salt and pepper

Divide the pasta mixture between the two prepared baking dishes.

Sprinkle each with:

  • a cup of shredded Parmesan cheese

Bake, uncovered,  for about 25 minutes until the top is golden and bubbling.  Let stand for 5 minutes before serving.

To freeze one or both: 

Don’t bake but rather allow the dish to cool and then cover tightly with foil.  I then like to write with sharpie what is in the dish and cooking directions.  I also wrote that this stays fresh for 3 months and wrote today’s date.

When you are ready to bake one from the freezer—prepare ahead 😉  The recipe says to preheat your oven to 400 degrees F and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours.  Then remove the foil and bake until golden, about 15 more minutes (so yes, that is almost 2 hours in the oven….but remember- now all you have to do is whip up a salad and slice up some fruit!).

Hash Brown and Sausage Casserole with Caramelized Onions

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I love most anything with hash browns and sour cream….but then you put some caramelized onions and oh, man—delish!  I took this to our Easter meal with friends today as we had a brunch type thing going on.  It worked well with the other wonderful dishes that graced the table (or buffet actually).  The “hardest” part of putting this dish together is caramelizing the onions, but I had my handsome fella do that part so for me it was easy 🙂

This recipe comes from Cooking with Paula Deen March/April 2010

Hash Brown and Sausage Casserole with Caramelized Onions

In a large skillet melt over medium heat:

  • 2 Tablespoons butter

Add to the pan:

  • 2 large sweet onions, thinly sliced

Cook the onions, stirring frequently for 10 minutes or until tender.  Increase heat to medium-high, and cook, stirring constantly, until onions are browned and caramel-colored.  (Takes a while)

Remove onions from the skillet and set aside.

Add to the skillet:

  • 1 pound package ground pork sausage
  • 8 oz package of sliced baby bella mushrooms (I left these out as the family that was hosting doesn’t care for them.  I added more sausage to make up for the loss)

Cook over medium heat, stirring frequently, until sausage is browned and crumbly; drain.

Preheat the oven to 350.  Spray a 13×9 inch baking dish with nonstick cooking spray.

In a large bowl combine:

  • caramelized onions
  • sausage mixture
  • 1, 30-oz package frozen shredded hash brown potatoes, thawed.
  • 1 cup shredded white cheddar cheese
  • 1 can cream of mushroom soup
  • 1 container sour cream (but now that I think about it I only put in one cup! oops)
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground black pepper

Spoon the mixture into prepared baking dish.

Sprinkle evenly with

  • 1 cup shredded white cheddar cheese

Bake for 30 minutes or until hot and bubbly.  Let stand for 10 minutes before serving.

Shrimp New Orleans

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Tonight I made one of mine and Brad’s absolute favorite dishes, Shrimp New Orleans.  I can’t make this recipe without thinking of one of the first times I had it.  It is a recipe that my mother-in-law found.  We were at her house and she was preparing the dish.  She would walk through the kitchen and season it some and then her firstborn (my handsome fella) would walk through and season the dish some—each without the other knowing.  And what seasoning were they using?  Cayenne pepper!  Let’s just say it was a dish we never forgot 🙂

If you don’t keep adding cayenne, this is a great dish enjoyed by many.  If you aren’t a fan of mushrooms then just leave out the jar of mushrooms (but you will be missing out!).

My MIL has also prepared this ahead of time and frozen it to serve later.

Shrimp New Orleans

Prepare ahead:  (Today I made my rice at lunch time and just let it sit on the stove until time to prepare the casserole dish in the afternoon)

  • 2 cups cooked rice (cook one cup to get 2 cups).

Boil and Peel

  • 2 lbs shrimp

Drain Shrimp.

Saute in 1 stick of butter:

  • 1 c. chopped green onions
  • 1/2 c chopped celery
  • 1 small chopped bell pepper

Add to the saute mixture:

  • the cooked rice
  • the cooked/peeled shrimp
  • 1 can of cream of mushroom soup
  • 1 can of cream of celery soup
  • 1 large jar of chopped pimentos
  • 1 large can of sliced mushrooms
  • 1/2 tsp cayenne
  • 1 tsp salt
  • 1/2 tsp pepper

Mix well

Place into a casserole dish and bake at 350 for 30 minutes.

I served this with salad and some rosemary/cheddar drop biscuits.  Child #2 filled up on salad and Child #1 picked out the shrimp and ate that.  So I guess everyone was happy!

Enjoy this special dish 🙂

Southwest Casserole- a comfort food dish

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This is one of Brad’s favorite dishes (and I’m pretty partial to it too).  It is NOT a healthy dinner but it is yummy on a chilly night.  I got the recipe from a grocery store in Texas (oh, how I miss HEB).  Brad and I added ham to it and named it “Southwest Casserole”.  I not only like how it tastes but I LOVE how easy it is to put together.  You mix it all in one bowl and dump it in the casserole dish.  Then you can have the kitchen cleaned up before you are sitting down to eat!

Southwest Casserole

Preheat oven to 350

Mix together:

  • 20 oz of shredded hash brown potatoes  (I buy the 30 oz and eyeball 20 ounces)
  • 1/2 lb to 3/4 lb of ham, cubed
  • 1 cup of Monterey Jack Cheese (or colby-jack)
  • 1 can of cream of mushroom soup
  • 1 cup of sour cream
  • 2 cans of chopped green chiles, drained
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1/2 teaspoon of salt and pepper.

Pour into a 9 x 13 baking dish

Bake 40-50 minutes uncovered, until bubbling and lightly browned around the edges.

Sprinkle about a 1/2 cup of cheese over the top during the last 10 minutes of cooking