Cheesy Carrot Casserole

This is another recipe my Gramma has made since forever. I think some version of this recipe has been made in households across America. It's awesome. Even my picky, non veggie eating little brother eats this.

• 3 cans of carrots
• 1 (8 oz) package velveeta cheese, sliced
• 1 stick margarine, melted
  
• Ritz crackers, crumbled

1. Preheat oven to 325 degrees.
2. Spray casserole dish with non stick cooking spray.
3. Alternate layers of carrots and cheese in the casserole dish, ending with a layer of cheese.
4. Pour melted margarine over the top.
5. Sprinkle top with crushed Ritz crackers.
   
6. Bake for 30-45 mins.
   

Chicken Stuffing Casserole

I found this recipe in a taste of home cookbook. It actually makes two 8x8 casseroles one to bake now and one to freeze (it can be froze for up to three months). This casserole is super yummy! Definitely on our make again list! This recipe could easily be cut in half as well.

Ingredients:

• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups (16 ounces) shredded cheddar cheese

Directions:

1. Prepare the stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8 in. square baking dishes. Layer with the chicken, corn, mushrooms, soup mixture, and cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 for 30-35 minutes or until cheese is melted

TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350 degrees for 1 1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.

Cheeseburger Casserole

I have been trying to figure out some budget friendly meals, so that we don't spend as much when we go grocery shopping and I've been doing pretty good. Its really hard here shopping at the commissary to do well, but I've been trying! This is a budget friendly and kid friendly recipe!

Cheese burger casserole:


Ingredients:

1 can cheap small biscuits
1 Cup Velveta cheese
1 Lb hamburger meat (or turkey ground)
1 Cup salsa

Place your biscuits in the bottom of a 9x9 square dish, press to make a "crust" Cook and drain your meat, stir in salsa, Layer on top of the uncooked biscuits, meat mixture, cubed cheese, meat mixture, cubed cheese. Cook like it tells you to on the biscuit can.

This is really simple to make and much better than I had thought. The hubby loved it and said it was good and to make it again!

Chili Dog Casserole

Chili Dog Casserole
*Do you even need a picture to know what this looks like? And yes I seriously made this! The buns actually got kinda crunchy on the bottom which I liked. I have been trying to figure out how to make kid friendly meals and this one caught my eye and yes you can laugh (Jen I know you are already). I did follow this one exactly LOL pretty hard not too!

Ingredients:

• 8 hot dog buns
• 8 hot dogs
• 1 (15 ounce) can chili
• 1/2 cup chopped onion
• 2 tablespoons prepared mustard
• 2 cups shredded cheddar cheese

Directions:

1. Preheat oven to 350.
2. Lightly grease a 9x13 inch baking dish.
3. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly.
4. Slice the hot dogs into bite size pieces and layer the pieces over the buns.
5. Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread the mustard over the chili and the onion.
6. Top off with the cheese.
7. Bake in the preheated oven for 30 minutes.

Quesadilla Pie

Quesadilla Pie

• 1 can (4.5 oz) chopped green chilies
• 1 can (15 oz) black beans, drained, rinsed
• 1/3 c. chopped green onions
• 1 medium plum tomato, chopped
• 1 can (10 oz) gren chile enchilada sauce
• 1 1/2 c. shredded pepper jack cheese (6 oz)
• 1/2 c. chopped fresh cilantro
• 1 1/2 c. shredded cheddar cheese
• 4 flour tortillas (8 inch)

1. Heat oven to 400 degrees. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 c. of the enchilada sauce, the pepper jack cheese, 1/4 c. of the cilantro, and 1/2 c. of the cheddar cheese; set aside.

2. Spoon 1/4 c. of enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.

3. Bake 30 minutes. Uncoverl sprinkle with remaining cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cilantro. Serve with salsa if desired.

This was a really good dish. I didn't add the green onions because I didn't have any but I don't think that really matter. We will def. be eating this again! I think I might add some chicken to it next time to give the hubby some meat in his meal LOL.

Baja Pie

Baja Pie

• 5 corn tortillas (6 inch)
• 1 tbsp. butter, melted
• 2 c. shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
• 1 can (15 oz) black beans, drained, rinsed
• 1 cup thick and chuncky salsa
• 2 tbsp. taco seasoning
• 1 1/2 cups shredded cheddar cheese (6 oz)
• 1 medium tomato, cut into six wedges
• 1 medium avacado, pitted, peeled, and chopped

1. Heat oven to 325 degrees. In 9-inch glass pie plate, arrange tortillas, overlapping and extending to edge or slightly over edge of plate. Brush edges of tortillas with melted butter.

2. In large bowl, mix chicken, beans, salsa, taco seasoning mix, and 1/2 cup of the cheese. Spoon chicken mixture onto tortillas.

3. Bake 25 to 30 minutes or until hot. Sprinkle with remaining 1 cup cheese. Bake 2 to 4 minutes longer or until cheese begins to melt. Top with tomato and avacado.

This recipe was super yummy....we didn't have any avacado (when I cut it open it was bad), but it was still really good with out and would have been even better if it had the avacado!

Picadillo Stuffed Pepper Casserole

It was so absolutely yummy and delicious and so good! We ate the whole thing tonight (plus it wasn't a very big pan and I do have a giant of a husband), but we enjoyed it. I didn't make it exactly following the recipe (because I hate sweet foods unless its for dessert and this sounded like it would make it sweet and I really dislike raisins a lot), so here is the recipe below.


Picadillo Stuffed Pepper Casserole

Ingredients:

1 lb. ground beef
1/8 tsp. garlic powder OR 1 clove garlic, minced (I used fresh garlic)
1 can (about 14 1/2 ounces) stewed tomatoes
1/2 cup Pace® Picante Sauce (I used a chunky salsa I had in my house)
1 tsp. ground cumin1/4 tsp. ground cinnamon (I did not use this)
1/3 cup raisins (I did not use this)
1/3 cup toasted slivered almond (I did not use this)
2 medium green peppers, seeded and cut into lengthwise quarters
1/2 cup shredded Cheddar cheese
Fresh basil leaves

I also added salt and pepper to taste and I had to cook it for 35 mins. for the peppers to be tender. It was really good even with the ingredients that I left out. Hope you enjoy!

Directions:

Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat.
Stir tomatoes, picante sauce, cumin, cinnamon, raisins and almonds into the beef. Cook until the mixture is hot and bubbling.
Arrange the peppers in a 2-quart casserole.
Spoon the beef mixture over the peppers. Cover.
Bake at 400°F. for 25 minutes or until the peppers are tender.
Uncover. Top with the cheese. Bake for 5 minutes or until the cheese melts. Garnish with the basil.

Tip: To toast almonds, arrange almonds in single layer in shallow-sided baking pan. Bake at 350°F. for 10 minutes or until they're lightly browned.

Speedy Layered Chicken Enchilada Pie

Speedy Layered Chicken Enchilada Pie

INGREDIENTS

1 (11.5 ounce) package Old El Paso(R) Flour Tortillas for Burritos
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Progresso(R) Black Beans, drained, rinsed
1 (19 ounce) can Old El Paso(R) Red Enchilada Sauce
1 cup Green Giant(R) Frozen Shoepeg White Corn, thawed
1 cup Old El Paso(R) Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)

DIRECTIONS

Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer 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 tablespoons green onions.Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.