Category Archives: casseroles

Jan 09

Dylan’s favorite casserole

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This is one of my 4 year old bestest friends favorite dishes. He is a picky eater when it comes to eating his veggies but if you put cheese on them he will eat just about any veggie you give him. So if ya’ll have picky veggie eaters try this I am sure they will like them. Now Dylan will not eat mushrooms for nothing. So when he is visiting I just omit the sliced mushrooms.

Dylan’s Chicken Broccoli Casserole

2 cups dry wide noodles cooked according to package
2 teaspoons olive oil
1 (8-ounce) package mushrooms, sliced
1/2 red bell pepper, seeded and chopped
1/2 teaspoon salt 1 (7-ounce) package broccoli florets
1 (10 3/4-ounce) cans fat-free cream of mushroom soup
1 cup chicken broth 2 cups chopped cooked chicken
3/4 cup grated sharp white Cheddar cheese

Prepare noodles according to package directions; drain. Preheat the oven to 350° F. Spray a 1-quart baking dish with nonstick spray. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, bell pepper and 1/4 teaspoon salt. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the broccoli and cook, stirring, 2- 3 minutes. Combine the soup and chicken broth in a small bowl until blended. Add the soup, chicken, and cooked noodles to the skillet; heat through. Spoon the mixture into the baking dish. Sprinkle with the cheese. Bake, covered, until the cheese is melted and the mixture is bubby, 20 – 25 minutes.

Mar 18

My take on Jambalaya

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This is my version of a Southern dish that I just love give it a try and let me hear from ya’ll.

 

Patti’s Sweet Italian Sausage Jambalaya:

1 (19 ounce) package sweet Italian sausage, cut into 2-inch pieces ( you can use hot Italian sausage if you prefer but my family prefers either mild or sweet)

1/2 cup diced sweet onion

1/2 cup diced celery

1 (14.5 ounce) can diced tomatoes

1 (10 ounce) package frozen cut okra, thawed

1 cup chicken broth

1/2 cup uncooked rice (not fast cooking ie Success)

1/2 teaspoon hot sauce I prefer a Chipotle hot sauce)

1 teaspoon oregano

 

 

In a nonstick skillet over medium heat, cook sausage alone until done. Set aside. In same skillet, saute onion and celery until tender. Add cooked sausage, tomatoes, okra, chicken broth, rice, hot sauce, oregano . Stir to combine. Bring to a boil. Cover, reduce heat to low and simmer for 15 to 20 minutes or until rice is tender.

Mar 14

New Orleans Red Beans and Rice

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This is the closest I have been able to come to the red beans and rice a friend of mine used to prepare Give it a try and let me hear from ya’ll.

New Orleans Style Red Beans and Rice:

1 (16 oz.) package spicy sausage roll

1 red pepper, chopped

1 rib celery, chopped

1 small onion, diced

2 (16 oz) cans red kidney beans, drained

1 (14.5 oz.) can diced tomatoes with basil, garlic and oregano

1 (8 oz.) can tomato sauce

6 cups hot cooked rice

Hot sauce (optional)

 

In large skillet over medium heat cook sausage, red pepper, celery and onion until sausage is cooked, stirring occasionally. Stir in beans, diced tomatoes and tomato sauce. Reduce heat to low and simmer, covered, for 15 minutes. Serve over hot rice. Add hot sauce as desired.