hearty sausage and rice casserole

I found a recipe for this dish online, but didn't have all the ingredients it called for. So, I made up my own using the recipe I found as a guide. I am in love with this!

ingredients:

1/2 box rice (any kind)

1 pound bulk sausage (I used turkey sausage)

1 (8oz) box sliced fresh mushrooms, roughly chopped

1 red bell pepper, diced

1 large onion, diced

2 stalks celery, diced

1 can cream of mushroom soup

1 can chicken broth

1 cup shredded cheddar cheese

garlic salt, onion powder, dried parsley, salt & pepper to taste

directions:

1. in a large skillet, brown sausage very well. drain off any grease.

2. add mushrooms, celery, pepper, an onion, and continue to cook with the sausage until veggies are tender. add seasonings to your taste.

3. in a very large bowl, add soup, broth, cheese, and uncooked rice. stir in the sausage and veggie mixture, combine well.

4. bake covered at 375 for 1 hour if you are using a 9x13, and for 30-35 minutes for 2 8x8's. Or, bake until bubbly and rice is done.

5. stir the mixture before serving. enjoy!

easy chicken tetrazzini

This is such a comfort food. It also makes plenty for leftovers, which I personally love. You can also easily cut the recipe in half if you are making it for a smaller group. Half of the recipe makes plenty for my family of 4.

ingredients:

1 lb cooked and drained spaghetti

5 chicken breasts, cooked and cubed (I usually only use 3 large ones and it's plenty.)

2 cans cream of chicken soup

2 1/4 cups water

1/4 cup butter

2 cubes chicken bouillon

1/4 cup shredded cheddar cheese

directions:

1. put cooked spaghetti into a greased 9x13 baking dish. add chicken on top of spaghetti.*

2. In medium saucepan mix together soup, water, butter and bouillon. bring to a boil, and pour over chicken and spaghetti. add shredded cheese on top and press down a little.

3. bake at 350 for about 25 minutes.

*This particular recipe did not call for mushrooms, but I love to add them into mine. I usually place them on top of the chicken before I pour on the sauce. I use 1 small can.

breakfast bake

This is a great recipe if you are hosting guests. It's also fun to make on a Saturday morning for your family. It does need to set in the fridge overnight, so take that into consideration when planning to make this.

ingredients:

1 lb ground sausage

9 eggs

3 cups milk

9 slices bread, cubed

1 1/2 cups grated cheese

1 1/2 tsp salt

1 1/2 tsp dry mustard (sounds strange, but its crucial! its found in the seasoning section of the grocery store)

directions:

1. brown sausage and drain.

2. mix everything together and pour into a greased 9x13 pan.

3. set in fridge overnight.

4. bake for 45 minutes at 350. let stand 10 minutes before cutting.

dorito chicken

When I first saw the words "dorito" and "chicken" together, I was a little unsure. Well, little did I know, they taste SO good together!

ingredients:

1 (10 oz) can cream of chicken soup

1 small can Rotel

1 small onion, chopped

3 chicken breasts, cooked and shredded

2 cups shredded cheddar cheese

1 bag Nacho Cheese Doritos, crushed

directions:

1. preheat oven to 350.

2. combine soup, rotel, and onion in a bowl. stir well.

3. grease a 13x9 pan and layer soup mixture, shredded chicken, and grated cheese. top with crushed doritos. (use as many doritos as you like. you don't have to use the whole bag.)

4. bake at 350 for 30-35 minutes, until bubbly.

crescent chicken casserole

This is one recipe I will admit I wasn't sure how it would turn out, but we really enjoyed it. I mean, if it involves crescent rolls, it's likely to be good, right?! I served it with some green veggies on the side.

ingredients:

3 oz cream cheese, softened

1 tbsp butter, softened

2 cups chicken breast, cooked and chopped

1 tbsp minced onion (fresh or dried)

1 tsp salt

1/8 tsp pepper

2 tbsp milk

1 package crescent rolls (you can use reduced fat to make it healthier)

1 tbsp butter, melted

1/2 cup bread crumbs

ingredients:

1. in a bowl, combine cream cheese and butter.

2. add chicken, onion, salt & pepper, and milk.

3. lay out 4 crescent rolls in a well greased 8x8 pan.

4. spoon entire mixture over rolls and spread out evenly.

5. top with remaining 4 rolls.

6. drizzle melted butter over top (yum!), then sprinkle with bread crumbs.

7. bake at 350 for 25-30 minutes.

layered fiesta casserole

This is another mexican casserole dish, for those of you that love mexican food. Who doesn't?!

ingredients:

1 lb ground beef

1 green bell pepper, chopped

1 red bell pepper, chopped

1 jar chunky salsa

1 can diced tomatoes, not drained

1 package frozen corn, thawed

12 flour tortillas (taco size)

1 1/2 cups sharp cheddar cheese

directions:

1. preheat oven to 375.

2. brown meat with peppers in large skillet, drain.

3. stir in salsa, tomatoes, and corn. bring to a boil.

4. spoon 1 cup meat mixture into bottom ix 13x9 dish.

5. top with 6 tortillas, overlapping as necessary.

6. spoon half of the remaining meat over tortillas, and top with 3/4 cup of cheese.

7. top with remaining 6 tortillas and meat. cover with foil.

8. bake 25-30 minutes or until heated through.

9. remove from oven and sprinkle with remaining cheese.

taco casserole

The first time I ever made this recipe was in my home economics class in 7th grade. I took the recipe home to my family and it was a big hit. Now I make it for my family, and my hubby is especially a big fan. It's so, so simple.

ingredients:

1 lb ground beef

1 onion

8 oz cheddar or mexican blend cheese

8 oz sour cream

1/2 package taco seasoning

1 can tomato soup (soup, not sauce.)

tortilla chips

directions:

1. preheat oven to 350.

2. brown meat and onion in a skillet. drain.

3. add tomato soup and taco seasoning to the meat. let simmer about 5 minutes.

4. pour meat mixture into greased 8x8 or round casserole dish.

5. top evenly with sour cream.

6. top with cheese.

7. bake until bubbly and cheese is melted.

8. serve with tortilla chips, rice and beans (optional) and enjoy!

king ranch casserole

This is another favorite of ours, and it's something we both enjoyed growing up. It also makes a great dish to freeze.

ingredients:

3-4 chicken breasts, cooked and shredded

1 can cream of mushroom soup

1 can cream of chicken soup

1 can rotel

1/2 can chicken broth

12 corn tortillas (cut into small squares)

1 onion, chopped

2 cups grated cheddar cheese

directions:

1. preheat oven to 350.

2. blend the following until smooth: 2 cans soup, rotel, broth.

3. in a 13x9 greased casserole dish, place a layer of chicken, half of the tortilla squares, half of the onion, half of the cheese, and half of the sauce.

4. repeat layers, ending with the cheese.

5. bake uncovered for 1 hour.