Spinach Rice Bake

10 oz package frozen spinach

1 cup cooked long grain rice

1 cup shredded cheddar cheese

2 eggs, lightly beaten

1/3 cup milk

3 T finely chopped onion

2 T minced fresh parsley

2 T butter, softened

1/2 tsp salt

1/2 tsp Worcestershire sauce

1/4 tsp dried thyme

1/8 to 1/4 tsp ground nutmeg

Cook spinach according to package directions; drain well. Add the remaining ingredients; mix well. Transfer to a greased 1-quart baking dish. Cover and bake at 350 for 20 minuets. Uncover; bake 20-25 minutes longer or until a knife inserted near the center comes out clean.

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Green Bean Casserole (The One & Only)

Remember the other day when I said I draw the line at cooking with cream of mushroom soup? Well, not in this recipe. For whatever reason, it just isn’t Thanksgiving-Christmas-Easter without it.

1 can condensed cream of mushroom soup

1/2 cup milk

1/2 tsp soy sauce

dash pepper

4 cups cooked cut green beans (this is the one & only time of year we use canned green beans)

1 1/3 cups French fried onions (the more the better)

MIX soup, milk, soy sauce, pepper, beans and 2/3 can onions in a 1 1/2 quart casserole.

BAKE at 350 for 25 minutes.

STIR and sprinkle with remaining onions. Bake 5 minutes.

 Some tips: If you’re going to do it wrong (making & eating this unhealthy monstrosity), do it right.  Don’t make it soupy!  And for goodness sake, please cover the entire casserole with the French fried onions and not just the edges.  

Please enjoy this Friends video where Joey says, “If you’re going to do it wrong…do it right.”

Greenbrier’s Potatoes (For a Crowd)

5 lbs potatoes, peeled and sliced

2 cups whipping cream

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

6 eggs, lightly beaten

3 1/2 cups shredded Parmesan cheese, divided

Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender.

Remove from the heat; stir in eggs and 2 3/4 cups of cheese. Pour into a greased 13 x 9″ baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400 for 25-30 minutes or until potatoes are tender.

Yield: 12-16 servings

Speedy Layered Chicken Enchilada Pie

All my kids have liked this recipe as toddlers–especially picking out and eating the black beans! 

Tip: I don’t bother with cutting the tortillas to this measurement and that. I just tear them as I go.  (This isn’t rocket science.)

8 tortillas (smallish)

2 cups cubed cooked chicken

1/2 cup uncooked instant white rice

2 cups shredded Monterey Jack cheese

15 oz can black beans, drained & rinsed

19 oz can red enchilada sauce

1 cup frozen shoepeg white corn, thawed

1 cup salsa

2 T thinly sliced green onions

sour cream, if desired

1. Heat oven to 350. Spray a 9″ round glass baking dish with Pam. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2″ wide strips. In a large bowl, combine chicken, rice, 1 cup of cheese, beans and 1 cup of enchilada sauce; mix well.

2.  Layer 4 tortillas halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 T green onions.

3. Bake at 350 for 35-45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream if desired.

Chili-Cheese Spoon Bread

1/2 cup egg substitute

1 egg

1 can (8 3/4 oz) whole kernel corn, drained

1 can (8 1/4 oz) cream-style corn

1 cup sour cream

1 cup (4 oz) shredded cheddar cheese

1 cup (4 oz) shredded Mexican cheese blend or mozzarella cheese

1 can (4 oz) chopped green chiles, drained

1/2 cup cornmeal

2 T butter, melted

1/2 tsp salt

1/2 tsp Worcestershire sauce

1/8 tsp cayenne pepper

In a large bowl, beat egg substitute and egg. Add the remaining ingredients; mix well. Pour into a 9″ square baking dish coated with Pam. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm.

Baked Macaroni & Gouda

Rachael Ray’s tip: Skip the sausage and add chopped tomato to the cooked pasta and onions.

1 lb macaroni

1 1/2 lbs uncooked sweet Italian sausage, casings removed

1 1/2 cups carmelized onions

1 quart whole milk

6 T unsalted butter

6 T flour

3/4 pound aged Gouda cheese, grated (about 4 cups)

Salt and pepper

1. Preheat the oven to 350°. In a large pot of boiling salted water, cook the pasta until al dente, about 11 minutes.

 

2. Meanwhile, heat a large, heavy-bottomed saucepan over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer the sausage to a large bowl and wipe the saucepan clean.

 

3. Add the pasta and 1 cup caramelized onions to the sausage and stir to combine. In a medium saucepan or a microwave oven, heat the milk until steaming.

 

4. Return the large saucepan to the stove, add the butter and melt over medium heat. Add the flour and cook, whisking constantly, for 3 minutes. Whisk in the hot milk, 1/4 cup at a time, and continue whisking until the sauce is smooth and thick and comes to a simmer. Add 2-1/2 cups cheese, remove from the heat and whisk until the cheese is melted, about 2 minutes; season to taste with salt and pepper. Add the cheese sauce to the pasta mixture and stir to combine.

 

5. Butter a 9-by-13-inch baking dish and add the pasta mixture in an even layer. Sprinkle the remaining 1/2 cup caramelized onions and 1-1/2 cups cheese on top. bake until golden and bubbling, about 40 minutes. Remove from the oven and let rest for 10 minutes before serving.

Chicken & Biscuit Casserole

So Mike & I don’t really like casseroles, but J loves them.  I certainly love cooking a meal that my kids dig into happily!  This casserole doesn’t use condensed soup, either, which allows it to make the cut.

1/4 cup butter

2 cloves garlic, minced

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrots

1/2 cup all-purpose flour

2 tsp white sugar

1 tsp salt

1 tsp dried basil

1/2 tsp ground black pepper

4 cups chicken broth

10 oz can peas, drained

4 cups diced, cooked chicken meat

2 cups buttermilk baking mix

2 tsp dried basil (my mother-in-law says she prefers a little less than this)

2/3 cup milk

1. Heat oven to 350. Lightly grease a 9×13″ baking dish.

2. In a medium skillet, melt the butter over med-high heat.  Saute the garlic, onion, celery, & carrots. Stir in the flour, sugar, salt, 1 tsp dried basil, and pepper.  Add broth & bring to a boil. Stirring constantly, boil 1 minute, reduce heat, & stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.

3. Combine the baking mix and 2 tsp dried basil. Stir in milk to form a dough. Divide the dough into 6-8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.

4. Bake uncovered in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.