Tater Tot Casserole

This is a terrific dish for any time of day...breakfast, lunch, or dinner.  It is also one that I like to make for others in a time of need.  They can freeze it, or put in fridge, and bake later. Otherwise, make it, bake it, and dig in.  My hubby and kids like this one a lot too.  Easy ingredients that they won't turn their noses up to.

Ingredients:
1 lb. ground beef, browned and drained
2 cans cream of chicken soup or cream of mushroom soup (or 1 large can),  can be substituted with a gluten free soup
1 bag tater tots, still frozen
1 bag shredded cheddar cheese (or any mix you like)

Directions:

1.      Spray a 9x13 casserole dish with non-stick spray.    

2.      Layer tater tots, beef, then spread the soup over the beef, and top with cheese.   

3.      Bake at 425 degrees for 30 minutes, or until bubbly.

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Thanks ~ Nichi

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Corn Casserole

 This is a classic down-home recipe.  It is one that my family has been making for generations.  I remember my mom making it when I was little.  And now I have taken over the tradition of bringing it to gatherings.  No family meal is complete without it.



Casserole:
3 cans creamed corn
6 eggs 
2 1/4 c. milk
1 1/2 c. sugar
1 tsp. salt
2 1/2 sleeves of Saltine crackers, crushed

Top:
3 Tbsp. butter, cut into slices
salt and pepper

Directions:
1.  Mix corn and eggs in a large bowl.
2.  Add all other ingredients and mix thoroughly.
3.  Pour into a 9x13 inch pan.  Top with slices of butter.  Sprinkle with salt and pepper.
4.  Bake at 400 degrees for 45-50 minutes, or until browned on the top.

 

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Thanks ~ Nichi

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3-Ingredient Ravioli Pasta Bake {No Boiling Needed}

This simple pasta dish was a creation that I came up with over the summer.  My hubby has to eat gluten-free.  So, we don't get much pasta and bread around here.  One Saturday, he was gone for the day and I decided to make this for myself and our daughters.  Without him around I wouldn't feel so guilty about eating all of this gluten in front of him.  (Thankfully, he doesn't have a sweet tooth like I do.  Hence all of the sweet treats here on my blog.)  Anyway, this was a success and we enjoyed every bite.  

Ingredients:
2 (16 oz.) jars spaghetti sauce
1 (25 oz.) bag frozen ravioli (any kind)
2 c. shredded cheese of your choice

Directions:

1. Preheat oven to 400 degrees.
2. Spread ½  jar of sauce in the bottom of an ungreased 9×13 baking pan.
3. Place half of the ravioli evenly across the sauce, cover with other ½ jar of sauce.
4. Sprinkle with 1 cup of cheese, place remaining ravioli on top.
5. Pour the other complete jar of sauce over ravioli layers, sprinkle with remaining cheese.
6. Cover with foil and bake for 30 minutes. Remove foil and bake for 15-20 minutes, or until ravioli is tender and cheese bubbles on top.
7. Let stand 15 minutes to allow sauce to thicken. 

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Thanks ~ Nichi

Gluten-Free Cream of Chicken Soup

My husband went gluten-free in the past year.  It has been tough at time to decide what is for dinner.  Many of our "usual" recipes that we relied on has cream of chicken soup in it.  I was devastated to learn that this soup actually contained gluten.  UGH!!  So, my husband started researching to find this great gluten-free recipe.  It opened up worlds of recipes for us to make again.  Including some of our favorite casseroles.  We even freeze it to use another time.

Ingredients:
1 stick of butter
1 small onion diced (optional)
1 cup gluten free flour
8 cups hot chicken broth/stock
1/3 cup milk (or cream)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder

Directions:
1.  Melt the butter in a medium pot on the stove.
2.  Saute onion in butter for 5 minutes.
3.  Stir in the flour and cook for approx 30 seconds minutes, stirring constantly.  Will form a soft ball of dough.
4.  Heat chicken broth/stock in microwave until hot, add to butter/flour mixture and whisk to make sure it is all combined.  Do this quickly to get rid of any lumps.
5.  Let simmer for about 2-3 minutes to thicken.  Stir in milk or cream.
6.  Add salt, pepper, and garlic powder.  Enjoy in casseroles or freeze for later. 

Source:  "mooched" and adapted from www.thehappytummy.wordpress.com 

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Thanks ~ Nichi

Broccoli Rice Cheese Crockpot Casserole

This is my crockpot twist on a normal 9x13 pan casserole.  I found it much easier to keep warm and prepare while going to family gatherings and camping trips.  I always use a crockpot liner for easy clean up too.

2 bags frozen broccoli florets (or 1 lg bag)

4 c. Minute Rice

1/2 block Velveeta, cut into cubes

2 large cans cream of chicken soup

3 c. milk

Mix all ingredients together.  Cook on HIGH in crockpot for 2 hours.  Stir occasionally.

* another 1/2 cup of milk may be stirred in before serving to keep casserole from drying out.

Source: my own recipe