Posts Tagged ‘casserole’

Smores Casserole

Smores Casserole

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This weekend, I just wanted to make Smores.  I was craving the gooey marshmallows, the melty chocolate, and crispy graham crackers.  However, it was around 25 degrees outside, and making a fire or using the grill was out of the question.  So, I did a simple Pinterest search for “smores desserts” and found this recipe for a Smores Casserole by Shawn over at I Wash, You Dry.  The results were amazing and a huge success with some friends who came over to enjoy it!

Recipe Ingredients:

  • 2 tubes refrigerated crescent rolls
  • 16 oz Philadelphia cream cheese, softened
  • 1 cup sugar, divided
  • 7 oz Marshmallow Creme
  • 1 pack (8 or 9 sheets) graham crackers
  • 1/2 cup butter melted and divided
  • 2 cups semi-sweet chocolate morsels
  • 2 cups mini marshmallows

Recipe Instructions:

Pre-heat oven to 375.  Unroll tube of crescent rolls and press into a greased 9×13 pan.  Cream together softened cream cheese and 3/4 cup sugar.  Once creamy, add marshmallow creme and beat until mixed well.  Spread evenly over crescent rolls.  In a gallon ziplock bag, finely crush together graham crackers with 2 tbsp butter and 3 tbsp sugar.  Spread over cream cheese layer.  Sprinkle chocolate chips over the graham crackers, then the marshmallows.  Spread second tube of crescent rolls on top and bake for about 13 minutes or until golden brown.  Brush with remaining butter.

Smores Casserole

 

The results are a deliciously rich, gooey, and creamy mixture of the best Smores ingredients!  I like it served warm, of course, but Mister Spice enjoyed this after it had been refrigerated overnight and was chilled.   We both give this recipe 5 out of 5 herbs!

Smores Casserole

Smores Casserole

Smores Casserole

Smores Casserole

Smores Casserole
Author: Sister Spice
Ingredients
  • *2 tubes refrigerated crescent rolls
  • *16 oz Philadelphia cream cheese, softened
  • *7 oz Marshmallow Creme
  • *1 cup sugar, divided
  • *1 pack (8 or 9 sheets) graham crackers
  • *1/2 cup butter, melted and divided
  • *2 cups semi-sweet chocolate morsels
  • *2 cups mini marshmallows
Instructions
  1. Pre-heat oven to 375.
  2. Roll out one tube of crescent rolls into greased 9×13 dish.
  3. Cream together cream cheese and sugar; add in marshmallow creme, and spread over crescent rolls.
  4. In a gallon ziplock bag, finely crush together graham crackers with 2 tbsp butter and 3 tbsp sugar. Spread over cream cheese mixture.
  5. Sprinkle chocolate chips and marshmallows on top, then cover with second tube of crescent rolls.
  6. Bake for 13 minutes or until golden brown. Brush with butter when removed from oven.

 

Mom’s Chicken Casserole

chicken casserole recipe

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I know there are a plethora of chicken casseroles out there, but my mom’s chicken casserole (made up mostly of Campbell’s ingredients) is the one I always return to. Mister Spice loves it more than any other chicken casserole I’ve ever fixed, which seems crazy because it’s made of canned chicken! Anyways, it’s super easy to whip up and is great for leftovers.

Recipe Ingredients:

-about 12-14 oz canned chicken

-14 oz chicken broth

-2 cans cream of chicken soup (don’t forget our cream of chicken soup substitute!)

-1 stick of butter

-1 small bag of regular cornbread stuffing

Recipe Instructions:

Pre-heat oven to 350.  In a large skillet, melt butter, then brown the stuffing.  Meanwhile, mix together chicken, broth, and cream of chicken soup.  In a greased medium-large casserole dish (a 2-qt casserole dish would be perfect), place a layer of stuffing on the bottom.  Pour in chicken mixture, then cover the rest of the casserole with stuffing.  You may not need to use all of the stuffing and that’s ok.  Bake for 35 minutes and let sit for about 10 before serving.  Like I said, my family LOVES this chicken casserole, so we give it 5/5 herbs!

chicken casserole recipe

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Mom’s Chicken Casserole
Author: Sister Spice
Ingredients
  • -about 12-14 oz canned chicken
  • -14 oz chicken broth
  • -2 cans cream of chicken soup
  • -1 stick of butter
  • -1 small bag of regular cornbread stuffing
Instructions
  1. Pre-heat oven to 350.
  2. In a large skillet, melt butter, then brown the stuffing. Meanwhile, mix together chicken, broth, and cream of chicken soup.
  3. In a greased medium-large casserole dish (a 2-qt casserole dish would be perfect), place a layer of stuffing on the bottom.
  4. Pour in chicken mixture, then cover the rest of the casserole with stuffing. 5. Bake for 35 minutes and let sit for about 10 before serving.

Breakfast Casserole II

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Pinit

It’s pretty safe to say that we like our breakfast casseroles around here.  There’s my Quick and Easy Breakfast Casserole, and Tracy’s Breakfast Pizza, but I’ve been seeing so many breakfast casseroles that use all the same stuff that’s found in my typical breakfast casseroles, minus the meat with the addition of hash browns.  So, I whipped up my own take on what I am calling Breakfast Casserole II.

Recipe Ingredients

  • 7 eggs
  • 1 cup shredded swiss
  • 2 cups shredded cheddar
  • 1 package shredded hash browns, thawed
  • 1 package cooked bacon, chopped
  • 1/2 cup milk

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Recipe Instructions

First, pre-heat the oven to 350, then cook your bacon and chop it up.

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Next, whisk together milk and eggs, then add cheese, bacon, and hash browns.

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Spread evenly into a 9×13 baking dish.

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Bake for about 30-35 minutes, or until the cheese is all bubbly and the tops of the hash browns are brown.

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Pinit

Mister Spice and I liked this casserole, but we prefer both of our other go-to recipes over this. I felt like it needed more egg and less hash brown. Overall, though, we give it 3/5 herbs. What’s your favorite breakfast casserole recipe?

Tracy’s Breakfast Pizza

Breakfast Pizza

Pinit

Happy Valentine’s Day! This is not a very Valentiney post…sorry! But there is certainly a lot of love in this recipe and this post, so that counts, right? While Mister Spice and I enjoy my Breakfast Casserole, my dear friend Tracy makes a mean Breakfast Pizza. For Christmas, she gave me the recipe that she had written on a simple white plate that is now on display in my kitchen. Not only is this a wonderfully tasty meal, but it is extra special to me because Tracy used to make this for me years ago (when she was my high school volleyball coach!) and so I will always think of her when I fix it.

Recipe Ingredients

  • one can crescent rolls
  • 5 eggs
  • 1 lb sausage
  • 8-12 oz mozzarella cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp oregano
  • about 1/4 cup half and half

Breakfast Pizza Ingredients

Pre-heat oven to 350 and brown sausage in a large skillet.  In the meantime, press crescent rolls into bottom of a greased 9×13 baking dish.

sausage

crust for breakfast pizza

Drain the sausage and sprinkle evenly over the “crust”, then top with cheese.

Sausage on Crust

breakfast pizza

Whisk together eggs, half and half, salt, pepper, and oregano.  Pour evenly over mixture.

eggs

breakfast pizza

Bake in oven for 25-30 minutes, and voila!

Breakfast Pizza

Pinit

Tracy’s Breakfast Pizza!  Mister Spice and I wasted no time digging in.  This is so quick and simple.  I easily give it 5/5 herbs!

 

Easy Chicken Roll-Ups

Chicken Roll-Ups

Pinit

I’ve made several versions of this simple chicken dish, but this recipe came from my awesome sister-in-law, Jennifer.  With just a handful of ingredients and a fairly short cooking time, this recipe is so simple to make on a busy weeknight.  Serve it up with some green beans or steamed broccoli and a sweet potato and you have a hearty, nutritious meal!  This recipe makes 8 roll-ups, which was more than enough for my husband and me, but you could certainly double the recipe and make 16.

Recipe Ingredients

  • about 2 cups cooked, shredded chicken
  • one regular can (8) crescent rolls
  • 8 oz sour cream
  • 8 oz cream of chicken soup
  • 8-12 oz shredded cheese (I prefer colby jack for this recipe)

Chicken Roll-Up Ingredients

Pre-heat oven to 350, then spread crescent rolls out, topping them with chicken, then with cheese.  Then allow kitty to get as close as possible before screaming like a maniac to scare her away.

Chicken Roll-Ups

Chicken Roll-Ups

Then, roll ’em up (hence the recipe name; get it? I thought you would) and place them in 9×9 baking dish (or a 9×13 if you are doubling the recipe).

Chicken Roll-Ups

Then, mix your sour cream and cream of chicken soup.  I used my Cream of Chicken Soup Substitute recipe for this, so it mistakenly isn’t quite 8 oz, but I dealt with that.  Anyway, mix the sour cream with the chicken soup and pour over top the roll-ups.

Cream of Chicken Substitute

Chicken Roll-Ups

Bake for about 30 minutes, or until golden brown on top.  I would love to say I have a picture of the finished product, but alas, I accidentally deleted it in the transfer of pictures from memory card to computer.  But trust me; they were golden brown, and a perfect combination of crust, cheese, and chicken!  For sheer convenience and tastiness I give this recipe 4/5 herbs!

 

Broccoli Casserole

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Hello everyone! I hope you have had a wonderful beginning to 2013. Herb and I celebrated the New Year by taking a week long trip to Maine! We got to explore Portland and the surrounding areas, as well as go skiing and snowmobiling!

Now it’s time to go back to work! We are excited about the New Year and all the new opportunities we have.

Today I’m going to share one of our favorite side dishes. This is great for pot luck dinners, parties, or just as a side dish for your family meal. It’s very simple: with only a few short steps required before you pop it in the oven. I recently brought this to my best friend’s house for a ladies night get together, and it was quite a hit! In fact, one lovely lady told me it was the best broccoli casserole she’d ever eaten!

Without further ado…

Broccoli Casserole

Recipe Ingredients:

  • 2 (10-oz) packages frozen chopped broccoli (or 4 cups fresh chopped broccoli)
  • 1 egg, beaten
  • 1 can cream of mushroom soup
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup mayonnaise
  • 2 teaspoons onion powder
  • 1 cup crumbled Ritz crackers (or other crackers!)
  • 3 Tablespoons butter

Recipe Directions:

Preheat your oven to 400 degrees. Cook and drain your broccoli. (I used my shortcut of microwaveable steam-in-the-bag broccoli.)

In a mixing bowl, combine soup, egg, mayonnaise, cheese, and onion powder.

Then stir in the chopped, cooked broccoli and mix well.

Stir in cooked, chopped broccoli

Stir all ingredients for broccoli casserole together

Add mixture to the greased casserole dish (I used a 2-qt round dish, but a smaller one would’ve worked).

Pour broccoli casserole into dish

Melt the butter in a small bowl, then combine with the cracker crumbs. Sprinkle this over top of the casserole.

Sprinkle Ritz cracker mixture over broccoli casserole

Bake for 30 minutes (uncovered), or until the crumbs are browned.

Broccoli casserole

 

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We give this recipe 4.5 out of 5 herbs! It is simple and delicious, and therefore one of our go-to recipes for get togethers!

 

Broccoli Casserole
Author: Mrs. Herb
Ingredients
  • 2 (10-oz) packages frozen chopped broccoli (or 4 cups fresh chopped broccoli)
  • 1 egg, beaten
  • 1 can cream of mushroom soup
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup mayonnaise
  • 2 teaspoons onion powder
  • 1 cup crumbled Ritz crackers (or other crackers!)
  • 3 Tablespoons butter
Instructions
  1. Preheat oven to 400 degrees.
  2. Cook and drain your broccoli. (I used my shortcut of microwaveable steam-in-the-bag broccoli.)
  3. In a mixing bowl, combine soup, egg, mayonnaise, cheese, and onion powder.
  4. Then stir in the chopped, cooked broccoli and mix well.
  5. Add mixture to the greased casserole dish – 1.5 quart works best
  6. Melt the butter in a small bowl, then combine with the cracker crumbs. Sprinkle this over top of the casserole.
  7. Bake for 30 minutes (uncovered), or until the crumbs are browned.

 

Creamy Baked Spaghetti

Pinit
One of my dearest friends had a baby last Thursday night; Baby Samuel is joining big brother Penn, and both boys are so incredibly blessed to have a wonderful mom and dad.  They brought Samuel home late Friday night, and I couldn’t wait to get my hands on the new cutie pie.  So, on Saturday I arrived at their doorstep, bearing food in exchange for holding the baby.  I wanted to make something hearty (and yummy, of course) so that the one-dish meal could feed the family for a meal or two.  I thought this creamy baked spaghetti would be perfect!  I also took my chocolate chip pie for dessert (and, by the way, I got to hold the sweet baby for an hour!)

Recipe Ingredients

  • 8-12 oz of spaghetti
  • 28 oz traditional marinara sauce
  • 8 oz cream cheese, softened
  • 1 lb ground beef
  • about a half cup of parmesan cheese
  • 1 cup shredded mozzarella
  • 1 tbsp minced garlic
  • Italian seasonings of your choice

Pre-heat oven to 350 and brown the beef in a large skillet.

Add sauce and seasonings, and stir well.

Meanwhile, cook and drain spaghetti noodles according to package instructions.  While sauce simmers on low, place softened cream cheese in a small mixing bowl.

While noodles are still hot, place on top of cheese and gradually incorporate the two together.

 

Then, add garlic and 1/4 cup parmesan cheese.

 

 

Give it all a good stir.

Grease your pan (I used a disposable pan for this occasion) and coat the bottom with sauce.

Then, place entire noodle mixture on top of sauce.  Cover the noodles with the rest of the sauce.

 

Lastly, sprinkle remaining parmesan cheese and all of the mozzarella cheese evenly on top.

Bake, uncovered, for 30-40 minutes, or until cheese is bubbly.  In addition to smelling incredible, it will look so scrumptious that you will have to keep yourself from digging right in.

Pinit

I mean, look at that stuff!  It looks amazing!  While I didn’t get to eat any myself, my friends texted me that night and claimed the dinner was “righteous”.  I believe that certainly earns 5/5 herbs!

 

Creamy Baked Spaghetti
Author: Mrs. Herb
Ingredients
  • 8-12 oz of spaghetti
  • 28 oz traditional marinara sauce
  • 8 oz cream cheese, softened
  • 1 lb ground beef
  • about a half cup of parmesan cheese
  • 1 cup shredded mozzarella
  • 1 tbsp minced garlic
  • Italian seasonings of your choice
Instructions
  1. Pre-heat oven to 350 and brown the beef in a large skillet.
  2. Add sauce and seasonings, and stir well.
  3. Meanwhile, cook and drain spaghetti noodles according to package instructions. While sauce simmers on low, place softened cream cheese in a small mixing bowl.
  4. While noodles are still hot, place on top of cream cheese and gradually incorporate the two together.
  5. Then, add garlic and 1/4 cup parmesan cheese.
  6. Give it all a good stir.
  7. Grease a 9×13 pan and coat the bottom with sauce.
  8. Then, place entire noodle mixture on top of sauce. Cover the noodles with the rest of the sauce.
  9. Lastly, sprinkle remaining parmesan cheese and all of the mozzarella cheese evenly on top.
  10. Bake, uncovered, for 30-40 minutes, or until cheese is bubbly.

 

 

Sister’s Sweet Potato Casserole

 

Pinit
Everyone has his/her favorite Thanksgiving dish, and while my dad’s deep-fried, cajun-seasoned turkey is heavenly, I do love a good sweet potato casserole.  For this Thanksgiving, I switched up my usual sweet potato casserole and tried a version found in Southern Living.  Usually, I don’t like anything crunchy on my casserole (certainly no nuts; I HATE NUTS!), but this casserole has both marshmallows and a brown sugar-cornflake mixture.

Recipe Ingredients (for sweet potato mixture):

  • about 5 lbs of sweet potatoes
  • 1/3 cup milk
  • 2/3 cup sugar
  • 1/2 stick softened butter
  • 2 large eggs
  • 1/4 tsp salt
  • 1 tsp vanilla

Recipe Ingredients (for topping)

  • about 2 cups marshmallows (NOT PICTURED)
  • 1 1/2 cups cornflakes
  • 3 tbsp brown sugar (ALSO NOT PICTURED…forgive me)
  • 3 tbsp melted butter

First, stick the sweet potatoes directly on the rack in the oven at 400 and cook for about an hour to an hour and 10 minutes.  I don’t even prick mine; just stick ’em in there.

While the potatoes cook, do something fun like peruse Pinterest, complete a crossword puzzle, or take a nap.

Once potatoes have cooked, set aside to let them cool for about 20 minutes and reduce oven heat to 350.

By the way, these potatoes were, indeed, pricked, but only to check to ensure that they were cooked through.

Once they’ve cooled, their skin should easily peel off.

See?  Just like dees.  Now, peel all of the potatoes and put them into a large mixing bowl.

Then mash ’em.  Mash ’em real good.

Next, add the milk, sugar, eggs, butter, vanilla, and salt.

Beat the mixture on medium speed until all ingredients are incorporated and mixture is smooth.  Spread into a greased 9×13 pan.

Next, prepare the cornflake topping by crushing the cornflakes in a small mixing bowl.  Stir in brown sugar.

Then, add the melted butter and give it a good stir.

Place the cornflake mixture in diagonal rows two inches apart, then bake for 30 minutes.

It should look a little something like this.  Let it sit for about 10 minutes, then add marshmallows, gently pressing into casserole.

Bake for another 10 minutes, keeping an eye on the marshmallows to make sure they just turn a lovely golden brown.

Pinit

Voila!  Sweet potato casserole is ready to be served.  Since I actually made this the Wednesday before Thanksgiving, I haven’t had a chance to taste it, but if the spatula from the mixing bowl is any indication, I have a feeling I will be giving this recipe 5/5 herbs.  Happy Thanksgiving!

 

 

Cheesy Tater Tot Casserole

Pinit

This recipe is definitely a crowd-pleaser!
 
It has quickly become a family favorite of ours, and whenever we share it with friends, it always gets great reviews! So when some of our friends had a cookout recently, we knew exactly what side dish to bring.  When I told everyone that I was bringing cheesy tater tot casserole, our host replied, “You had me at tater!” The best part is that this recipe is quick and easy and only has five ingredients in it!

 

Cheesy Tater Tot Casserole

Recipe from allrecipes.com

Recipe Ingredients

  • 1 – 32 oz bag of frozen tater tots, preferably the mini ones or the potato rounds if you can find them. We’ve found they work better than the full sized tater tots, though those are okay too!
  • 16 oz container of sour cream
  • 1 cup shredded cheddar cheese
  • 1 can cream of mushroom soup
  • 1 small can (6 oz) french fried onions

Recipe Directions

Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish. Cover the bottom of the baking dish evenly with the tater tots.

In a mixing bowl, mix together the sour cream, cheese, and cream of mushroom soup. Then pour over the tater tots, spreading evenly to the edges.

 

Sprinkle the french fried onions over top of the casserole. Bake for 45-55 minutes. Then dig in!

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We give this recipe 5/5 herbs. It is extremely tasty and the perfect combination of melty cheese and crispy tater tots. Great for cookouts and parties!

 

Cheesy Tater Tot Casserole
Author: Mrs. Herb
Ingredients
  • 1 – 32 oz bag of frozen tater tots, preferably the mini ones or the potato rounds if you can find them. We’ve found they work better than the full sized tater tots, though those are okay too!
  • 16 oz container of sour cream
  • 1 cup shredded cheddar cheese
  • 1 can cream of mushroom soup
  • 1 small can (6 oz) french fried onions
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.
  2. Cover the bottom of the baking dish evenly with the tater tots.
  3. In a mixing bowl, mix together the sour cream, cheese, and cream of mushroom soup.
  4. Pour mixture over the tater tots, spreading evenly to the edges.
  5. Sprinkle the french fried onions over top of the casserole.
  6. Bake for 45-55 minutes.

Quick and Easy Breakfast Casserole

Pinit

I love breakfast.  And I love casseroles.  Ergo, I love breakfast casserole.  And so does Mr. Spice.  This is one of the easiest meals to put together, and sometimes I make it on a Sunday night so that it is ready to go for Monday night’s dinner.  That’s precisely what I did with this meal as well.

 Recipe Ingredients:

  • 1 pkg crescent rolls (I used reduced fat but that is totally optional)
  • 1 lb sausage (again, I used reduced fat; I gotta fit into a bridesmaid dress in three weeks, people!)
  • 1/2 cup milk (*clears throat* I did use skim, but if you don’t have a dress to fit into, then use the milk of your choice!)
  • 6 eggs
  • 2 cups shredded sharp cheddar cheese (you guessed it, I used reduced fat for this recipe)

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Recipe Instructions:

Pre-heat oven to 350 and grease a 9×13 pan.  It certainly doesn’t have to be a red and white polka dotted 9×13…any 9×13 will do.

But I maintain that red and white polka dots are fun.

Press crescent rolls into bottom of pan, forming the crust.

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Then, brown the sausage in a skillet over medium-high heat.

Then, drain the grease from the sausage and spread the sausage evenly over the crust.

Whisk milk and eggs together, making sure to break up yolks.

Pour egg mixture over sausage.

Sprinkle cheese over egg mixture.

Place in oven for 35 minutes.  Then, voila!  You have eggy, cheesy, sausage-y goodness!

Pinit
Quick and Easy Breakfast Casserole
Author: Mrs. Herb
Ingredients
  • 1 pkg crescent rolls (I used reduced fat but that is totally optional)
  • 1 lb sausage (again, I used reduced fat; I gotta fit into a bridesmaid dress in three weeks, people!)
  • 1/2 cup milk (*clears throat* I did use skim, but if you don’t have a dress to fit into, then use the milk of your choice!)
  • 6 eggs
  • 2 cups shredded sharp cheddar cheese (you guessed it, I used reduced fat for this recipe)
Instructions
  1. Pre-heat oven to 350 and grease a 9×13 pan.
  2. Press crescent rolls into bottom of pan, forming the crust.
  3. Brown the sausage in a skillet over medium-high heat.
  4. Drain the grease from the sausage and spread the sausage evenly over the crust.
  5. Whisk milk and eggs together, making sure to break up yolks.
  6. Pour egg mixture over sausage.
  7. Sprinkle cheese over egg mixture.
  8. Bake in oven for 35 minutes.

 

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