Monday, January 24, 2011

Casserole anyone?

My husband cooks dinner 5 nights a week!
(yup, you read that right!)
I know, I'm a lucky lady!
 One night a week we go out!
One night we eat leftovers or whatever we can find! :)

BUT - this week the hubs is SUPER stressed with Flight School. 
so I'm on dinner duty!

Casserole suggestions anyone???
The hubs LOOVEESS Casseroles!
and they are easy peasy.
which is exactly what this morning ALL DAY sick mamma needs! :)

so load me up with some delicious-ness, pretty please?
with a cherry on top?


  1. This is an old stand by from Better Homes and Gardens!!

    3 cups medium noodles (4 oz.)
    1 cup chopped celery
    1/4 cup chopped onion
    1/4 cup butter
    1/4 cup all-purpose flour
    2 to 3 Tbsp. Dijon-style mustard
    2-1/4 cups milk
    1 12-oz. can chunk tuna, drained
    1/2 cup bottled roasted red sweet peppers, chopped
    Potato chips, optional
    1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.

    2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.

    3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.

    Nutrition Facts
    Calories419, Total Fat (g)16, Saturated Fat (g)10, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)110, Sodium (mg)720, Carbohydrate (g)36, Total Sugar (g)8, Fiber (g)2, Protein (g)29, Vitamin C (DV%)88, Calcium (DV%)20, Iron (DV%)15, Percent Daily Values are based on a 2,000 calorie diet

    YUMMY! Happy cooking

  2. Chicken and Rice from Paula Deen


    * 2 tablespoons butter or vegetable oil
    * 1 medium onion, peeled and diced
    * 3 cups diced, cooked chicken
    * 2 (14 1/2-ounce) cans green beans, drained and rinsed
    * 1 (8-ounce) can water chestnuts, drained and chopped
    * 1 (4-ounce) jar pimentos
    * 1 (10 3/4-ounce) can condensed cream of celery soup
    * 1 cup mayonnaise
    * 1 (6-ounce) box long-grain wild rice, cooked according to package directions
    * 1 cup grated sharp Cheddar
    * Pinch salt


    Preheat oven to 350 degrees F.

    Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

    Add all remaining ingredients to bowl and mix together until thoroughly combined.

    Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

  3. Did you get that recipe from Sara for King Ranch? She said she had sent it to you.

  4. Ruth Ann's Chicken Cheese Enchilada Casserole

    2 cans Cream of Chicken soup

    2 ½ cans milk (use empty soup can)

    4 boneless skinless chicken breasts, cooked and torn in bite size pieces

    2 dozen flour tortillas, torn in quarters (or smaller)

    4 cups cheddar cheese, grated

    1 small can green chilies (optional)

    Combine soup and liquid in sauce pan. Add chilies. Heat. Place small amount of soup mixture in bottom of 9x13 pan. Layer torn tortilla pieces, chicken, and cheese. Top with soup mixture. Repeat layers. Top with remaining soup and cheese. Cover and heat at 350° for 30 minutes. Remove foil and cook for 10-15 minutes.

    Serve on top of lettuce (optional) and top with salsa or sour cream. Super yummy and super easy!

  5. There is a yummy and healthy chicken and veggie dish here . . .

  6. I just stopped by to say WOW you are so lucky to have a husband that cooks dinner 5 nights a week! You have got a good think going!

  7. Creamy Chicken Casserole:

    (This has been in my family for years and years, with good reason because it's so good, and it's super easy. It's a great way to use up leftover chicken and/or veggies.)

    1 can Cream of Mushroom soup
    1 can Cream of Chicken soup
    1 small can evaporated milk
    1 1/2 cup shredded or diced cooked chicken (more or less depending on preference or what you have on hand)
    3/4 cup frozen mixed veggies (I use some combination of corn, carrots, peas, and green beans depending on what I have. You can leave them out completely if you want.)
    3/4 cup bread crumbs
    Butter (optional)
    Salt & Pepper to taste
    Cooked rice

    In a bowl, stir together the 2 soups and evaporated milk until combined. Stir in chicken and frozen veggies (if using). Add salt and pepper to taste. Sprinkle 1/4 cup bread crumbs in the bottom of a greased baking dish. Pour soup mixture in baking dish. Top with remaining 1/2 cup bread crumbs. Add a few thin slices of butter on top of bread crumbs (optional, but really good!). Bake at 350 degrees for at least 30 minutes or until bubbly and slightly browned on top (I usually bake mine for 45 minutes. It's better the longer it bakes.) Serve over cooked rice. Enjoy!


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