Creamy Broccoli Bake

From: Betty Crocker's Creative Recipes with Bisquick

Verdict: Thumbs up! SO easy and the combination of flavors was perfection! My 10-year of nephew basically made this by himself with me handing him the ingredients. I did use fresh broccoli, and we didn't actually measure the cheese. I probably used more like 3/4 of a cup of cheese. 

Sausage-Cheese Bake

From: Southern Living 1988 cookbook

Ingredients:
1 lb bulk pork sausage
1 8-oz can refrigerator crescent rolls
2 cups (8 oz) shredded Monterey Jack cheese
2 Tbsp chopped green pepper
4 eggs, beaten
3/4 cup milk
1/2 tsp dried oregano
1/8 tsp pepper

Cook sausage in a skillet until browned, stirring to crumble. Drain and set aside.

Unroll each half of crescent roll dough, making a rectangle. Line bottom and 1/2 inch up sides of a lightly greased 13x9x2-inch baking dish with rectangles, pressing seams securely to seal.

Sprinkle sausage over dough; top with shredded cheese and green pepper.

Combine eggs and remaining ingredients, and pour over casserole. Bake at 400 degrees for 18-20 minutes.

Verdict:

Thumbs up! I love this combination of ingredients. So easy a 10-year old can do it! I also love that there aren't any weird ingredients. I had pretty much everything on hand already. I will definitely make this again, or even do it in muffin tins next time for single serving sizes!

Mexican Casserole

From: Southern Living 1992 cookbook

Ingredients:

1 cup elbow macaroni, uncooked
1 lb ground beef
1/4 cup chopped onion
1 15-oz can Mexican-style chili beans, undrained
1 10-oz can enchilada sauce
2-3 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 cup shredded Cheddar cheese
3/4 cup corn chips, crushed

Cook macaroni according to package directions. Drain and set aside.

Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain well.

Stir in macaroni, chili beans, and next 4 ingredients; spoon into a greased 2-quart casserole dish.

Bake at 350 degrees for 25 minutes; sprinkle with cheese, and bake an additional 5 minutes.

Sprinkle corn chips on top.

What we did differently:
I didn't put the entire can of beans in, or the enchilada sauce, or the full amount of chili powder. I know my family doesn't do too much spicy, so I didn't want to blow them out of the water! I also only did Fritos on half the casserole, as you can see. Two of us like Fritos, and the others wanted plain casserole with a side of tortilla chips.

Verdict:
Thumbs up! I will admit I didn't LOVE the macaroni texture, but my husband did. I did love the mix of flavors and it wasn't too spicy at all. I ate the leftovers today and it was actually tastier today than last night, I think. I would make this again but maybe even sprinkle on some shredded lettuce and pico de gallo at the very end.

Taco Bake

From: "On the Wild Side" cookbook

Ingredients:
1 lb deer burger
2 packages dried taco mix (I used just one)
1/2 cup water
1 jar salsa
Shredded lettuce
Chopped tomatoes
1 chopped onion
1/2 cup sour cream
2 cups Bisquick
1 Tbsp sugar
Milk
Shredded cheese (colby, monterey jack are suggested; I used mozzarella)

Brown the venison, add 1/2 taco mix and water, simmer for about ten minutes. Place in a greased casserole dish, top with some shredded cheese.

In a bowl, mix the Bisquick, sugar, the rest of the taco seasoning and enough milk to make a medium batter. Dot on top of the meat mixture (we spread ours all over the top). Bake at 350 degrees for 30 minutes or until crust is done and lightly brown. When done, let sit for five minutes. Top with salsa, lettuce, tomatoes, onion, more cheese, and dot with sour cream. Cut and serve. 

Verdict:
Thumbs up! Hunter chose this recipe, which meant he had to help make it (so did Bri, once she found out Hunter was involved!) It was really easy for kids to help with, if you're comfortable with them being around the stove. I totally forgot to top the casserole with anything, but when I took this to my parent's house my mom had tomatoes and a peach/mango salsa that we topped it with. It was amazing! I loved how easy this was to make, and since I could eat tacos every day, I really loved it.

Cheesy Ham and Mushroom Pasta

From: An old magazine cutout

Ingredients:
12 oz. rotini
3 Tbsp olive oil
1/4 cup chopped onion
1/2 cup sliced white mushrooms
1/2 cup chopped ham
1 cup shredded cheddar cheese
1/2 cup packed chopped fresh basil

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 7 minutes. Drain, reserving 1/2 cup cooking liquid.

Warm oil in a large, deep skillet over medium heat. Add onion, sprinkle lightly with salt and pepper and saute until translucent. Stir in mushrooms and cook, stirring occasionally, until they give up their liquid, about 5 minutes. Mix in ham and cook until warmed through, stirring once or twice, 1-2 minutes. Add ham mixture, cheddar cheese and basil to pot with pasta. Toss to combine, moistening with cooking liquid if necessary.

Verdict:
Thumbs up! This is such a simple recipe, but it's so good. You can't go wrong with these ingredients, in my opinion. Perfect for lunch or a quick dinner!

Tuna Noodle Casserole

From: 100 Favorite Brand Name Recipes cookbook

Ingredients:
1 can condensed cream of mushroom soup
1 cup milk
3 cups hot cooked rotini pasta (2 cups uncooked)
1 can tuna (12 oz) packed in water, drained and flaked
1 1/3 cups french fried onions, divided
1 package frozen peas and carrots
1/2 cup shredded Cheddar cheese

Combine soup and milk in 2-quart shallow casserole dish. Stir in pasta, tuna, 2/3 cup french fried onions, vegetables and cheese. Top with remaining french fried onions. Cover, cook in 350 degree oven for 25-30 minutes.

Verdict:
Thumbs up! I loved this. I did only use one can of tuna, but it was enough. I like tuna but I think one 5-oz can was just enough of the tuna flavor. I will definitely make this again in the future, even though I had to eat the entire casserole by myself. Why am I the only one in this family who likes tuna!?!?

Cheesy Chicken and Rice Casserole

From: Campbell's magazine ad

Ingredients:
1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked white rice
2 cups fresh or frozen vegetables (I used one can of Veg-all)
1/2 tsp onion powder
4 skinless, boneless chicken breast halves (I used 7 tenderloins instead of breasts)
1/2 cup shredded cheddar cheese

Stir soup, water, rice, vegetables and onion powder in 12x8 shallow baking dish.

Top with chicken. Season chicken as desired. Cover.

Bake at 375 F for 45 minutes or until done. Top with cheese. Makes 4 servings.

Verdict:
Thumbs up! Oh my goodness, what a great combination of flavors. Loved this and I will definitely be making this again in the future.

Nutrition info: (1 serving)
206 calories
28g carbs
4g fat
14g protein

Two-Cheese Squash Casserole

From: Here

Ingredients:

• 4 pounds yellow squash, sliced
• 4 tablespoons butter or margarine, divided 
• 1 large sweet onion, finely chopped 
• 2 garlic cloves, minced
• 2 1/2 cups soft breadcrumbs, divided
• 1 1/4 cups shredded Parmesan cheese, divided 
• 1 cup (4 ounces) shredded Cheddar cheese 
• 1/2 cup chopped fresh chives 
• 1/2 cup minced fresh parsley
• 1 (8-ounce) container sour cream 
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1/4 teaspoon garlic salt

1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
2. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
4. Bake at 350° for 35 to 40 minutes or until set.

Verdict:
I love Ritz crackers as a crunchy topping, so that's what I used instead of breadcrumbs. I love squash casseroles and this one didn't disappoint! I will definitely make it again in the future. Great taste and very simple! 

Meatball Sub Casserole

From: The Country Cook

Ingredients:

• 1 loaf Italian bread, cut into 1-inch thick slices
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 tsp. Italian Seasoning
• 1/4 tsp. pepper
• 2 cups shredded mozzarella cheese, divided
• 1-lb. pkg. fully cooked frozen meatballs, thawed
• 1 (28 oz.) jar pasta sauce
• 1 cup water

Preheat oven to 350 degrees. Arrange bread slices in a single layer in an ungreased 9x13 pan. If there are any gaps, fill them in with small chunks of bread.

In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 cup shredded mozzarella cheese.

Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.

Bake uncovered for 30-35 minutes.

Verdict:
I love meatball subs, so I couldn't wait to eat this casserole! I was a little disappointed with the texture of the bread on the bottom, though. The suggestion from the website was to toast the bread first so it wouldn't get too soggy. I still felt like the cheese spread made it too moist. I would love to make this again, and next time I would only make half the spread, and see if that kept the bread a little crisper. I would definitely give this recipe another shot - it has such great potential!

Preheat oven to 350F degrees.

Arrange bread slices in a single layer in an ungreased 9x13 baking dish

Read more at http://www.thecountrycook.net/2012/05/meatball-sub-casserole-and-giveaway.html#Db0JKXYl2iEKkOEw.99

Hearty Chicken and Noodle Casserole

From: Good Housekeeping

Ingredients:
1 can Campbell's cream of mushroom soup
1/2 cup milk
1/4 tsp ground black pepper
1/4 cup grated Parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken and noodles in 1 1/2-quart casserole dish. Bake at 400 degrees for 25 minutes or until hot. Stir. Top with cheddar cheese.

What I did differently from the recipe:
Stephen doesn't like cream of mushroom, so I usually substitute cream of chicken. I didn't actually have cream of chicken soup on hand, so I made some. Also, I didn't cook the noodles before putting them in with everything else. There was enough liquid, I felt, to cook them in the oven instead of doing it first. They did cook all the way through.

Verdict:
Well, I would give this recipe a thumbs down. But Stephen and Brianna (2 years old) gave it a thumbs up. It surprises me because Stephen really doesn't like to stray from foods he knows! I did not like the Parmesan flavor - I felt it was very strong. If it weren't for that I think I would like this recipe, but I have so many similar recipes to this that we do all like, it's not worth trying to figure out how to tweak this recipe. Like I said, half my family did enjoy it, so it still might be something you want to try for your family! 

Sweet Potato Casserole

From: My mother-in-law gave me this recipe from Ruth's Chris Steakhouse

Ingredients:
CRUST:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

SWEET POTATO MIXTURE:
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs well beaten
1 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

No pictures - I was in too much of a hurry while cooking!

What I did differently from the recipe:
I didn't combine the nuts for the crust in the beginning. I knew some people wouldn't like the nuts, so instead I just sprinkled them on top of half of the finished casserole. I used about 4 medium-size sweet potatoes and it seemed to be just the right amount.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was a very simple recipe and delicious! It's only slightly different from the recipe I made last Thanksgiving but more people asked for this recipe! Please do note the directions say to "sprinkle" the crust mix on top but it will be like a thick frosting so you will spread it over the sweet potato mixture.

Chicken Casserole

From: ???

Ingredients:
4-6 chicken breasts, cooked
1 stack Ritz crackers, crumbled
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced water chestnuts
1 stick margarine, melted
1 1/2 tsp pepper
1 1/2 cups mozzarella cheese, shredded
1 cup cooked rice

Add margarine to crackers. Mix soups, chestnuts, pepper, cheese and rice. Layer in 9x13 pan: 1/2 soup mixture, then chicken, then other 1/2 soup mixture. Top with cracker mixture. Bake at 350 for 40 minutes.

What I did differently from the recipe:
Stephen doesn't like cream of mushroom soup so I put two cans of cream of chicken soup in there instead. I left out the water chestnuts completely.

What I'll do differently next time:
Nothing different than what I did this time. Although I think using chicken tenders would be good. I halved my chicken breasts before putting them in the dish and I'm so glad I did that, just for thinner servings and not so much of a chicken flavor all at one time.

Verdict:
Thumbs up! Stephen was so hesitant to try this recipe... then he ate four helpings! This was such an easy recipe and will become something I make often I'm sure!

Printable version:

Ingredients:
4-6 chicken breasts, cooked
1 stack Ritz crackers, crumbled
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced water chestnuts
1 stick margarine, melted
1 1/2 tsp pepper
1 1/2 cups mozzarella cheese, shredded
1 cup cooked rice

Add margarine to crackers. Mix soups, chestnuts, pepper, cheese and rice. Layer in 9x13 pan: 1/2 soup mixture, then chicken, then other 1/2 soup mixture. Top with cracker mixture. Bake at 350 for 40 minutes.

Sweet Potato Casserole

Ingredients:
3 cups cooked, mashed sweet potatoes
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup whipping cream
2 beaten eggs

1 cup brown sugar
1/2 cup flour
1/2 cup softened butter

Spray a 9x13 baking dish with cooking spray. Preheat oven to 350. In a large mixing bowl, combine sweet potatoes, sugar, melted butter, vanilla and cream. Mix in beaten eggs and stir thoroughly. Pour the mixture into the baking pan. Combine brown sugar and flour in a small bowl, mixing them with a fork. Add the butter and mix with fork until crumbly. Sprinkle brown sugar mixture over the top of the sweet potato mixture. Bake uncovered for 30-45 minutes.

What I did differently from the recipe:
When I started mixing the brown sugar topping, I got distracted and went a little crazy. So instead of mine being "crumbly" it was definitely smooth like icing. What's a girl to do? I just dropped it in spoonfuls over the sweet potatoes anyway. I figured even though the look wouldn't be right, the taste would be.

What I'll do differently next time:
Not mix the brown sugar mixture so much!

Verdict:
Thumbs up! Very good and very easy. I thought it was very sweet so I might halve the brown sugar topping next time I make it, but other people that ate it said they didn't think it was too sweet. I guess it's just a personal opinion!

Printable version:

Ingredients:
3 cups cooked, mashed sweet potatoes
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup whipping cream
2 beaten eggs

1 cup brown sugar
1/2 cup flour
1/2 cup softened butter

Spray a 9x13 baking dish with cooking spray. Preheat oven to 350. In a large mixing bowl, combine sweet potatoes, sugar, melted butter, vanilla and cream. Mix in beaten eggs and stir thoroughly. Pour the mixture into the baking pan. Combine brown sugar and flour in a small bowl, mixing them with a fork. Add the butter and mix with fork until crumbly. Sprinkle brown sugar mixture over the top of the sweet potato mixture. Bake uncovered for 30-45 minutes.

Squash Casserole

Ingredients:
3 cups zucchini or yellow squash, sliced
1/4 cup chopped onion
4 Tbsp butter
2 beaten eggs
1/4 cup milk
1/2 tsp salt and pepper
1 cup sharp cheese, grated
1 cup Ritz crackers, crushed

Preheat oven to 350. Saute squash and onions with the butter until tender. Drain.

Add remaining ingredients, except cheese and crackers. Spoon into a 9x13 casserole dish and top with cheese and crackers. Bake for 20 minutes.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love this recipe. It's super easy and I just love the texture of the crackers and the taste of the squash, onions and cheese together. This is a recipe I would make more often if Stephen would eat onions. I guess I could leave them out but I love the flavor!

Printable version:

Ingredients:
3 cups zucchini or yellow squash, sliced
1/4 cup chopped onion
4 Tbsp butter
2 beaten eggs
1/4 cup milk
1/2 tsp salt and pepper
1 cup sharp cheese, grated
1 cup Ritz crackers, crushed

Preheat oven to 350. Saute squash and onions with the butter until tender. Drain. Add remaining ingredients, except cheese and crackers. Spoon into a 9x13 casserole dish and top with cheese and crackers. Bake for 20 minutes.

Cheesy Broccoli Rigatoni

Ingredients:
12 oz uncooked rigatoni
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp salt
1 Tbsp olive oil
2 1/2 cups milk
5 cups broccoli florets
2 cups shredded mozzarella cheese, divided

Cook the pasta according to package directions. Meanwhile, in a large saucepan, saute the garlic in butter over medium heat for 2 minutes. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside.

Drain pasta and toss with oil; set aside. Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water. In a 13x9 baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350 for 25-30 minutes or until heated through.

What I did differently from the recipe:
We ended up not using any oil, but I doubt that made a difference. We had to add more flour to the sauce than the recipe stated - I didn't think it was thick enough. I probably added about 1/8 more cup, and could have easily added 1/4 cup to 1/2 cup depending on how fast it thickened. We also sprinkled some shredded Parmesan on top, because - YUM!

What I'll do differently next time:
Same with the flour.

Verdict:
Thumbs up! This was really quick and easy, and so good. I love casseroles more than I used to. They have a bad rep, but this proves they can be delish!

Printable version:

Ingredients:
12 oz uncooked rigatoni
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp salt
1 Tbsp olive oil
2 1/2 cups milk
5 cups broccoli florets
2 cups shredded mozzarella cheese, divided

Cook the pasta according to package directions. Meanwhile, in a large saucepan, saute the garlic in butter over medium heat for 2 minutes. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside. Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water. In a 13x9 baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350 for 25-30 minutes or until heated through.

Lasagna

Ingredients:
1 lb ground beef
lasagna noodles (I usually use 1/2 of a 12 oz box)
1 jar Prego tomato, onion, garlic Chunky Sauce
2 cups mozzarella shredded cheese
1 cup shredded provolone cheese
6-8 deli-style sliced mozzarella cheese

In a large skillet cook the ground beef until done. Cook noodles during this time according to the package. Drain beef and add tomato sauce. Spread thin layer of beef and sauce mixture in the bottom of a 9x13 baking dish. Layer noodles. Mix the shredded cheese and spread on top. Layer with beef, noodle and cheese mixture. Lay the sliced cheese in a row on top.

Cover very loosely with foil. Bake at 355 for 35-40 minutes. Remove foil the last 10 minutes.

What I did differently from the recipe:
Instead of buying Prego, I normally buy the store brand that is onion and garlic-flavored. It's usually much cheaper unless Prego is on sale. Also, instead of buying both mozzarella and provolone cheese I normally just use Italian because it has both of those cheeses in there. This time I also used shredded Parmesan because I had some leftover from another recipe.

What I'll do differently next time:
Same as above.

Verdict:
Thumbs up! This is a staple in our house - I can't believe I hadn't made it yet to post on this blog. The best thing about it is that you only use half of the stuff you use - which means you can make it again right away!! This is the only lasagna Stephen will eat because it doesn't have tomato or onion chunks or ricotta cheese in it, so if you like that kind of lasagna I'll get you my mom's recipe - hers is the best!

$$:
This can seem like an expensive recipe, but keep in mind you can make two. In fact, make two and freeze one. Or eat them both at once! You can easily make this recipe for under $10 if you buy on sale and generic brands.

Easily printable version: (so if you need to print this out rather than running back and forth from the kitchen to the computer... mom. :) )

Ingredients:
1 lb ground beef
lasagna noodles (I usually use 1/2 of a 12 oz box)
1 jar Prego tomato, onion, garlic Chunky Sauce
2 cups mozzarella shredded cheese
1 cup shredded provolone cheese
6-8 deli-style sliced mozzarella cheese

In a large skillet cook the ground beef until done. Cook noodles during this time according to the package. Drain beef and add tomato sauce. Spread thin layer of beef and sauce mixture in the bottom of a 9x13 baking dish. Layer noodles. Mix the shredded cheese and spread on top. Layer with beef, noodle and cheese mixture. Lay the sliced cheese in a row on top.

Cover very loosely with foil. Bake at 355 for 35-40 minutes. Remove foil the last 10 minutes.