Creative Cooks

Stupidly Easy Mexican Casserole
Serves 4 Preparation Time 20 min Cooking Time 30 min

Easy
Ingredients

2 cups crushed tortilla chips
1-pound ground beef
1 can chili beans
1 (16-ounce) container sour cream
1 (14-1/2-ounce) can diced tomatoes, drained
1 (14-1/2-ounce) can sliced olives, drained
1 (8-ounce) bag shredded Cheddar cheese

Instructions

Preheat oven to 350 degrees.

Spread crushed tortilla chips along the bottom of a greased 9 x 9-inch baking dish.

Brown the ground beef in a medium skillet; drain. Add in the can of tomatoes and beans. Pour and spread over the tortilla chips.

Spread sour cream over the meat mixture.

Top with cheddar cheese and black olives.

Bake, uncovered, for 30 minutes.

Ground Beef Hash Brown Casserole
Prep: 15 min. Bake: 35 min. Makes 4 servings

Ingredients

4 cups frozen shredded hash brown potatoes
3 tablespoons canola oil
1/8 teaspoon pepper
1 pound ground beef
1 cup water
1 envelope brown gravy mix
1/2 teaspoon garlic salt
2 cups frozen mixed vegetables
1 can (2.8 ounces) french-fried onions, divided
1 cup shredded cheddar cheese, divided


Directions

Preheat oven to 350°. In a large bowl, combine potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, until potatoes are thawed and set, 25-30 minutes.
Meanwhile, in a large saucepan over medium heat, cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese. Pour over potatoes.
Bake 10 minutes. Sprinkle with remaining onions and cheese; bake until cheese is melted, 5 minutes longer.

Dump and Bake Meatball Casserole
Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes

Ingredients

1 (16 ounce) package uncooked rotini pasta
1 (25 ounce) jar marinara sauce
3 cups water
1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
2 cups shredded mozzarella or Italian blend cheese
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)

Instructions

Preheat oven to 425 degrees F.

In a large baking dish (about 9 x 13), stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 35 minutes.
Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).

Turkey a La King
Total Time Prep/Total Time: 25 min. Makes 6 servings

Ingredients

1 medium onion, chopped
3/4 cup sliced celery
1/4 cup diced green pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon sugar
1-1/2 cups chicken broth
1/4 cup half-and-half cream
3 cups cubed cooked turkey or chicken
1 can (4 ounces) sliced mushrooms, drained
6 slices bread, toasted

Directions

In a large skillet, sauté the onion, celery and green pepper in butter until tender. Stir in flour and sugar until a paste forms.
Gradually stir in broth. Bring to a boil; boil 1 minute or until thickened. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.

Grandma's Anything Goes Strata
Total: 1 hr 10 min (includes cooling time) Active: 10 min Yield: 4 servings

Ingredients

Butter or nonstick cooking spray, for greasing pan
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half
Pinch of ground nutmeg
Pinch of cayenne pepper
Kosher salt
1/2 teaspoon freshly ground black pepper
3 handfuls dark, leafy greens such as spinach, arugula or baby kale, chopped (about 1 cup packed)
1 cup diced salty deli meat, such as Canadian bacon, ham, or cooked bacon
8 ounces (about 2 1/2 packed cups) leftover bread torn into 1-inch pieces, such as English muffins, bagels or sourdough bread
3/4 cup shredded mild melting cheese such as Gruyere, provolone or Gouda

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2-quart baking dish with butter or cooking spray.
Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Fold the greens, meat, bread and 1/2 cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese.
Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Let cool 10 minutes before serving.

Cook’s Note

This strata can be baked immediately or assembled the night before and refrigerated until baking the following morning. After removing it from the refrigerator, let the assembled strata stand at room temperature 15 to 20 minutes before baking.

NEW YEAR'S DAY BLACK-EYED PEA CASSEROLE
Serves: 6-8 Prep: 20 Min Cook: 1 Hr

Ingredients

1 Tbsp Olive Oil
1 c dry rice of choice
2 1/2 c beef broth or stock
1/4 stick real butter, sliced
Salt & pepper to taste
3 Tbsp Olive Oil
1 large yellow sweet onion, chopped
2 clove garlic, minced
1/2 c celery, slice paper thin
1 lb ground beef
2 cans or 4 cups black-eyed peas (do not drain!)
1 can(s) Rotel tomatoes and green chiles (do not drain!)
1 salt & pepper to taste
1 lb cheddar cheese, sliced

Directions Step-By-Step

1. Preheat large deeps skillet over med-hi heat. Pour in oil. Heat till shimmery. Add onion and sauté till translucent. Lower heat to med. Add garlic. Sauté 2 minutes. Add ground beef; S & P to taste. Break up beef and sauté till brown. Drain in a colander, if needed. Return it back to pan, set aside
2. In the meantime in a 2qt saucepan over med-hi heat, add oil. Heat till shimmery. Lower heat to med and add rice, stirring constantly till it turns light brown. Add broth slowly; add S & P, and butter.
Turn oven on @ 350*
3. When rice comes to a boil, lower heat as low as possible, just so rice is simmering. Cover pan with a tight-fitting lid. Continue simmering for 20 minutes ~ do not stir during cooking time. Remove from heat when time is up.
4. In the pan with meat in it, pour in black-eye peas, minced jalapeno and Rotel. Fold in and put over med heat till hot. Now fold in rice gently. Adjust seasoning, if needed.
5. Spray 13x9 baking dish with cooking spray. Pour casserole into pan. Lay slices of cheese side by side until casserole is covered. Bake in oven until cheese is browning around the edges of the pan.
Remove from oven and allow to sit for 10-15 minutes.

Egg Roll Casserole
Prep 35 min Total 60 min Servings 8

Ingredients

1 lb ground pork
1 tablespoon chopped fresh ginger root
1 tablespoon chopped fresh garlic (about 2 large cloves)
1 bag (10 oz) coleslaw mix
1 cup fresh snow pea pods, cut in 1/2-inch pieces
½ cup shredded carrot
½ cup chopped green onions
½ cup bottled teriyaki baste and glaze
2 tablespoons soy sauce
2 ½ cups reduced sodium chicken broth (from 32-oz carton)
2 teaspoons Sriracha sauce
1 package (8.8 oz) thin rice stick noodles
1 cup chow mein noodles

Steps

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 Heat 12-inch skillet over medium-high heat. Add pork, ginger root and garlic; cook 8 to 10 minutes, stirring to break up chunks, until no pink remains; drain, and return to skillet over medium heat. Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup of the green onions, 1/4 cup of the teriyaki glaze, and the soy sauce; carefully toss with tongs until blended. Remove from heat, and place in large bowl.
3 Meanwhile, in 4-quart saucepan, heat broth and Sriracha sauce to simmering. Add rice stick noodles; reduce heat to low, and cover. Note that noodles will not be completely immersed in liquid. Cook 2 minutes; stir to moisten noodles. Cover and cook 2 minutes longer; remove from heat, and let noodles stand 1 to 2 minutes, stirring occasionally, until all of the liquid is absorbed. Add noodles to bowl with pork mixture; toss gently with tongs until completely mixed. Spoon mixture into baking dish; cover with foil.
4 Bake 20 to 22 minutes or until heated to 165°F in center of casserole. Drizzle with remaining teriyaki glaze; top with remaining green onions and the chow mein noodles.

Tips

Ground turkey can be substituted for ground pork in this recipe. Just add 2 teaspoons of oil at start of recipe, and proceed as directed.
If you like it spicier, increase Sriracha sauce to 4 teaspoons.

Quinoa Enchilada Bake
Prep Time 30 mins Cook Time 30 mins Veggie Cook Time 30 mins Total Time 1 hr Servings: 4 -6 servings

Ingredients

1 and 1/2 pounds (2 medium; 5 cups) sweet potatoes, chopped into small bite-sized pieces
1 red pepper, chopped
1 small yellow onion, thinly sliced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon garlic powder
3 teaspoons chili powder, separated
1 cup uncooked white quinoa, drained and rinsed
2 cups vegetable stock/broth OR water
2 tablespoons freshly squeezed lime juice
1/4 cup chopped cilantro
1 can (15 ounces) fire roasted corn, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (10 ounces) mild red enchilada sauce (homemade or store bought - Note 1)
1 and 1/2 cups sharp cheddar cheese, separated (Note 2)
Toppings: chopped avocado, sour cream, tortilla chips, additional lime and cilantro
Fine sea salt and freshly cracked pepper

( Read more... )

Southwest Black Bean Casserole
Prep Time: 20 mins Cook Time: 30 mins Yield: 6

Ingredients

1/2 lb. ground extra lean turkey
1 chopped onion
1 jalapeno pepper, seeds and ribs removed, diced
1 red pepper, chopped
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground red pepper
5 garlic cloves, minced
2/3 cup low-sodium chicken broth
2 (15 oz) cans black beans, rinsed and drained
1-2 chopped seeded tomatoes
1/4 cup crumbled bacon
1/2 cup (2 oz) shredded Monterey Jack cheese
1/4 cup thinly sliced green onions

Instructions

Preheat oven to 425F.
Heat a large nonstick skillet over medium-high heat. Add ground turkey and a handful of the onions to the pan, sautéing until meat is browned. Remove turkey and set aside.
Coat pan with cooking spray. Add onion, pepper, and jalapeno, sautéing for 4 minutes and stirring occasionally. Add salt, cumin, red pepper, and garlic. Sauté for 1 minute, stirring constantly (You can add a tablespoon or two of water to keep things from sticking in the pan.)
Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency.
Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with turkey, bacon, tomato, and cheese. Bake at 425F for 30 minutes or until lightly browned. Top with green onions and let cool for at least 10 minutes (otherwise it will be too runny).
Serve with sour cream, tortilla chips, on tacos, on a salad, or just eat it plain!

Chicken and Cheesy Rice Casserole

2-3 cups chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup uncooked, long grain rice
2 cans chicken broth
1 can cream of chicken soup
pepper

Place the chicken and cheese in a casserole dish and sprinkle the rice over it.

Stir the broth, soup and pepper together and pour over the top.

Bake uncovered at 350 degrees for an hour.