With a name like King Ranch Chicken Casserole, how can you go wrong? This recipe is a lot like Chicken and Chip Casserole, but instead of chips it calls for corn toritllas and instead of one can of cream of chicken soup, it calls for two cans of cream of whatever you want soup. That’s my kind of recipe – already made to revamp! This one needs little introduction because the pictures speak for themselves about how delicious this is.
The chicken is not pictured.
1 tsp oil
1/2 an onion, diced (I used a whole small red onion)
1/2 cup diced peppers (all green or a mix, like I did tonight)
2 15-oz cans cream of whatever soup, a combo of mushroom and chicken is quite nice. (I used one can of cream of chicken and one can of cream of celery because I don’t care for mushrooms – also the cans my grocery store carries are only 10 oz. so I used two 10 oz. cans of tomatoes to make up for it)
1 15-oz can Rotel tomatoes or your store brand of tomatoes with green
Continue reading Revamping Recipes: King Ranch Chicken Casserole
I’m a bb kind of gal. I didn’t know that until I was about 17 and dating San, but that was when my whole life changed. I never would try bbq sauce because the thought of something sweet and salty (at the same time – now way!) to dip my chicken nuggets in was revolting. However, San introduced me to Famous Dave’s, and I’ve been a new woman ever since. I’ve been really craving some of that sweet sauce lately, so I looked to my Betty Crocker cookbook for an easy, yet delicious recipe. I found one for a Cheesy Barbecue Beef Casserole and knew we were meant to be!
3 cups (or 10 ounces) uncooked ziti pasta (I used farfalle)
1 lb. lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 cup barbecue sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 cup chopped fresh parsley, if desired (I used dried parsley)
1 cup milk
1 1/2 cups shredded cheddar cheese (6 ounces)
I chopped up the big, bad, bermuda onion first.
Revamping Recipes: Cheesy BBQ Beef Casserole
School has got me craving some major comfort food. What is more comforting than tator tot hotdish (or casserole as all you non-Minnesotans probably say)? With such few ingredients and so much deliciousness, I really couldn’t go wrong. I got the recipe from San, who tweaked a recipe my mom gave him. I tried to get San to write the post, but he wouldn’t – maybe you could encourage him by mentioning it in the comments!
I love this dish because it is so easy to play around with. Try experimenting!
1 pound ground beef (I substituted ground turkey breast)
1 medium onion
1 bag of tator tots
1 can cream of mushroom soup (I used cheddar cheese soup for a cheeseburger spin off and used a can full of milk to make the soup cover everything)
Salt and pepper (to taste)
Garlic powder (to taste)
Other optional items: green peppers, ketchup & mustard (for a true cheeseburger taste), one can of corn, shredded cheese (which I added but didn’t include in the picture), etc. You really can’t go wrong – just add anything that sounds tasty!
Revamping Recipes: Tator Tot Hotdish
After eating my heart out at Easter and munching on all the jelly beans and chocolate candy the following week, I was ready for some healthier food. I found a recipe for Ground Beef and Cabbage Casserole that looked not only healthy, but easy and low in ingredients. A small shopping trip later and I was ready to go.
Here’s what I started with:
1 lb ground beef (I used ground turkey)
1 medium onion, diced
2 garlic cloves, minced (I used garlic powder)
salt & pepper, season according to taste
1/2 teaspoon crushed red pepper flakes
2 (8 ounce) cans tomato sauce (one fifteen ounce can did the trick)
4 cups shredded cabbage (silly me couldn’t find that so I substituted two bags of coleslaw mix instead)
2 1/2 tablespoons grated parmesan cheese
Because I used a 9”x13” casserole dish instead of a 2 1/2 quart dish, I found that I needed more sauce to cover over all the cabbage, so I also added some spaghetti sauce to the top of the dish, which I will show later. There I go again, revamping the recipes!
Revamping Recipes: Ground Beef and Cabbage Casserole
This week, just like last week, I was on a kick to make a more healthy meal. The chili became boring after a while (I think because it had no meat and I’m a meat-loving gal), but I already had plans for another meatless recipe: Spaghetti Casserole. This dish included many things I already had on hand and the rest of the ingredients were very inexpensive.
6 ounces uncooked spaghetti (I bought thin whole wheat spaghetti)
1 tablespoon butter (I use Country Crock)
1/3 cup shredded Parmesan cheese (I used grated)
1 jar (26 ounces) meatless spaghetti sauce
2 cups chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1 carton (8 ounces) part-skim ricotta cheese
1 can (8 ounces) mushroom stems and pieces, drained (I left these out)
1 small onion, chopped
3 garlic cloves, minced (garlic powder is much easier for me because I have it on hand)
12 fresh basil leaves, thinly sliced (dried basil leaves will work fine)
1/2 teaspoon dried oregano
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
I started by adding
Continue reading Revamping Recipes: Spaghetti Casserole