Creamy Ground Turkey Taco Casserole

I found this recipe while cruising on the site “Recipe Lion” this past weekend. I had a pound of ground turkey in the freezer and was looking for a new recipe to use it in when I came across this quick and easy meal.

I didn’t take a pic of it as it, while to be quite honest, wasn’t a very “photogenic” meal. But trust me when I say I had this all whipped up in no time and on our plates being devoured in under an hour.

It was a big hit with the family and definitely will be made again!

Creamy Ground Turkey Taco Casserole

1 lb ground turkey, cooked

1/2 cup onions, chopped (I used about 3/4 cup)

1/2 cup bell peppers, chopped (I used about 1 cup)

1 clove of garlic or more (I used 1 1/2)

1 packet taco seasoning mix

1 8 oz jar of taco sauce

1 cup fat-free sour cream, at room temperature

1 cup fat-free cottage cheese, at room temperature

1 cup tortilla chips (or nacho cheese chips/Doritos), crushed

1 cup shredded cheddar cheese

Preheat oven to 350 degrees F. Prepare the bottom of a 2 1/2 quart casserole dish lightly with cooking spray.

In a skillet, cook turkey, onion, peppers, garlic, taco seasoning and taco sauce; drain and set aside.

In a medium bowl, mix sour cream and cottage cheese; set aside.

Place crushed chips in the bottom of dish. Add meat mixture to cover the chips, then cover the mean with the sour cream mixture. Sprinkle with cheddar cheese.

Bake, uncovered for 30-35 minutes or until cheese melts and casserole is heated through.

Layered Spaghetti Sausage & Olive Casserole

This is my first time trying out a recipe from Kitten Cal’s Kitchen, which a co-worker introduced me to a month or so ago.

I was looking for something relatively easy to make that I had a lot of the ingredients for already in my cupboards. I came across this fabulous recipe that seemed a bit like a mixture of pizza and pasta all in one! I had a lot of these as recipe staples already, so this was an easy one to whip up in no time. It was FANTASTIC!

Layered Spaghetti Sausage & Olive Casserole

1 lb. Italian sausage (I used pork/chicken Italian sausage and had next to no grease at all to drain)

1 medium onion, chopped

1/2 large green bell pepper, chopped (I used a whole pepper)

3 large garlic cloves, minced (I used 4!!!)

2 tsp dried oregano

1 (28 oz) can of diced tomatoes, undrained

1 (4 oz) can of mushrooms pieces and stems, drained

1 (2-1/4 oz) can of black sliced olives, drained

1 1/2 tsp seasoned salt, or to taste (I left this out altogether and it was salty enough)

1/2 tsp fresh ground pepper, or to taste

12 oz of uncooked spaghetti (I used whole wheat)

2 cups of shredded cheddar cheese, divided

1 (10-3/4 oz) can of cream of mushroom, undiluted

1/4 cup of water

1/3 cup of grated parmesan cheese (I used more)

Preheat oven to 350

Grease a 13 x 9-inch baking dish.

In a large skillet cook the sausage meat with onion and bell pepper until no longer pink; drain fat.

Add in garlic  and dried oregano; continue cooking until meat is lightly browned (about 10-12 minutes).

Add the diced tomatoes with the juice, mushrooms and olives, seasoned salt and black pepper; simmer uncovered for about 45 minutes, stirring occasionally (season with more salt and pepper if needed about halfway through cooking).

Cook spaghetti noodles on stovetop until al dente while tomato & sausage mixture is simmering.

Place half of the spaghetti in the greased baking dish.

Top with half of the sausage mixture, then sprinkle with 1 cup of cheddar cheese.

Repeat layers.

In a bowl mix the soup with water until smooth; pour over casserole.

Sprinkle with Parmesan cheese.

Bake uncovered in a preheated 350 degree F oven for 30-35 minutes or until heated through.

P.S. Sorry my pic isn’t so great. Trust me. It’s DE-LISH!

Slow-Cooker Green Chili Beef Enchilada Casserole

Wow! Where has the time gone?! I missed the entire month of November! Honestly, I’ve definitely been in the kitchen, but I’ve been making past recipes from the blog that we haven’t had in a while, hence the minor blog hiatus.

I have tried a couple recipes lately and want to share one with you all this evening. I got the original idea from this Betty Crocker Chicken Enchilada recipe, but adapted it to fit us a bit more, and fit with what I had in my kitchen at the moment!

It was so easy to whip up this delicious meal and it’s very easy to adapt to fit your taste buds too!

Enjoy!

Slow Cooker Green Chili Beef Enchilada Casserole

2 cans (4.5 oz each) chopped green chiles
1 can (10 oz) green chile enchilada sauce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
1 lb. ground beef, cooked
1 package of taco seasoning
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream
green olives
black olives

1. Brown ground beef in pan and add taco seasoning mix according to package directions.

2.Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, enchilada sauce and mayonnaise.

3. Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1/2 cup of beef, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

4.Cover; cook on Low heat setting 6 to 7 hours.

5. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream, and olives

I promise there’s casserole under that big mound of lettuce and fixins!

Paula Deen’s Chicken Florentine

My mom originally sent me this recipe after she made it for my dad and sister a couple weeks ago. She told me I had to try it, so it went straight to the menu plan for this week.

She used broccoli florets instead of the frozen spinach, which is an option. My hubby and I also cut the recipe in half for just the two of us, and it was the perfect amount. We both had seconds!

My hero, Paula Deen, has not failed in this recipe. It was SO good. With Paula, you always get comfort food, and this meal was no exception!

Paula Deen’s Chicken Florentine

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Bake uncovered at 350 degrees F for about 30 minutes or until bubbly.

Yields 6-8 servings

Chicken Chow Mein Hotdish

Want the same great taste and flavor of chicken chow mein only with half the carb load?

Here’s a great hot dish for you!

I’m revisiting my hotdish cook book that I wrote about in a few previous entries. My mom recommended that I try the Chicken Chow Mein in there and we decided to give it a go for lunch this afternoon.

I made a few adjustments of my own and I have to say, it was REALLY fantastic! This is chow mein without the noodles or rice, but oh so good!

My hubby couldn’t stop raving about it.

Chicken Chow Mein Hot Dish

1 cup of chopped onions
3 stalks of celery, chopped
1/4 cup of butter
1- 10 3/4 oz can of condensed cream of mushroom soup, undiluted
1- 10 3/4 oz can of condensed cream of celery soup, undiluted
1/2 cup of chicken broth
1 1/2 tbsp soy sauce
3 cups of cooked chicken
3/4 cups of mushroom pieces and stems
1- 3 oz. can of chow mein noodles
6 tbsp cashew halves

In a saucepan, stir and cook onions and celery in butter until tender.

Stir in soup, chicken broth, and soy sauce. Add chicken and mushrooms; stir and cook until hot.

Pour mixture into a greased 2-quart baking dish. Sprinkle with chow mein noodles and cashews.

Bake at 350 uncovered until bubbly hot, about 25 minutes. Serves 4.

Spam Hotdish

Ok…first off, let me just say that I know Spam isn’t necessarily everyone’s “cup of tea.” But here in Minnesota, where it originated, I know plenty of Spam lovers. And as they say…”Don’t knock it till you’ve tried it.”

I was a wee bit skeptical at first of this dish, as I felt the ingredients together were a bit strange, but surprisingly, it was REALLY GOOD. It’s a very very creamy casserole/hot dish and we will definitely have it again. And it’s incredibly cheap to prepare as well.

So Spam lovers…here ya go!

Spam Hot Dish

1 12 oz. can of Spam luncheon meat, cut into small cubes
2 cups of shredded cheese (we used cheddar)
3/4 cup of bread crumbs
1 10 3/4 oz. can of condensed cream of mushroom soup, undiluted
1 cup of half and half
3 eggs, well beaten
1 small onion, chopped
1 small green bell pepper, chopped

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients; mix well. Pour mixture into a 2-quart baking dish. Bake for 1 hour. Serves 4 to 6.

 

Jeanne’s Chicken Mac

This is my very first “MN Hotdish” out of my new cookbook that arrived on my doorstep 2 days ago!

This one in particular caught my eye for 1 main reason…it’s mac & cheese. Mac & cheese is theme on this blog, or has been in the past, so I’m always looking for new ways to “jazz up” the good old comfort food main-stay.

This new recipe definitely didn’t disappoint. In fact, you’d only be letting yourself down if you don’t try it!

Check it out now…

Jeanne’s Chicken-Mac

1-7 oz. package of elbow macaroni, UNCOOKED
2 cups of cubed cooked chicken
1 cup of shredded cheddar cheese
1-2 oz. jar of diced pimentos, or 2 tbsp chopped roasted sweet red bell pepper
3 tbsp of minced onion
2 cloves of garlic, minced
1/2 tsp salt
pinch of black pepper
1/2 tsp curry powder
1-10 3/4 oz. can of condensed cream of chicken soup, undiluted
1 cup of whole milk (I used half and half)
1-4 oz. can mushroom pieces and stems, undrained

Preheat oven to 350.

Place all ingredients into a 2-quart glass baking dish; mix. Cover and bake about 1 hour or until macaroni test done. Serves 4.

Yep. You really don’t cook the macaroni first. I’m serious! Enjoy!

 

Sausage Jumble

My mom sent me this recipe a long time ago and we just got around to making it. Most of the ingredients were just regular “staples” I had in my kitchen already, so going out and buying a ton of ingredients didn’t happen to make this one.

It was very good. I was a little concerned about the sausage as it seemed like kind of an odd pairing with the rest of the ingredients, but it turned out to be super yummy!!

A very “hearty” meal, especially for cooler days!

Sausage Jumble

1 lb. bulk pork sausage
1/2 cup chopped onion
2 cups fresh or frozen whole kernal corn, thawed
1 can (28 oz.) diced tomatoes, undrained
1 cup uncooked instant rice
1 tsp. salt
1/2 tsp. pepper
2/3 cup shredded cheddar cheese
1/3 cup mozzarella cheese

In a large skillet cook sausage and onion over medium heat until meat is no longer pink, drain. Add the corn, tomatoes, rice, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until rice is tender. Sprinkle with cheddar and mozzarella cheese. Cook uncovered 5 minutes longer or until cheese melts. Yields 4 – 6 servings.

Taco Hot Dish

From my Grandma…so you KNOW it’s good.

Taco Hot Dish

1 lb. hamburger
1/4 green onions
1 pkg. taco seasoning mix
1 package crescent rolls
16 0z. can of refried beans
1/2 cup of sliced black olives
2 cups of shredded mexican-style cheese
1 cup sour cream
1 egg

Brown hamburger with green onions and taco seasoning mix.

Lay crescent rolls in a 9 x 13 pan and press together.

Add refried beans to hamburger mixture and pour over crescent rolls.

Put sliced black olives on top of meat mixture. Mix shredded cheese, sour cream and egg together. Pour on top of bean and hamburger mixture and bake at 375 degrees for 25 minutes.

Sprinkle with shredded lettuce, black olives, chopped tomatoes and green onions when taken from the oven.

Optional: Spoon meat mixture into bowls and let individuals put their own toppings on. I also topped with a mild salsa and a dollop of sour cream. Use whatever toppings you like. Enjoy!

Chicken Stuffing Casserole

On the menu tonight…

Mom sent me this new recipe a week or so ago. It was a huge hit for her, my dad, and sis. Obviously the hubs and I have to try it out now.

So simple. I had a lot of these ingredients already in the kitchen. Check it out!

Chicken Stuffing Casserole

1 Stove Top Chicken
1 cup hot water
1 1/2 lbs. Boneless-Skinless Chicken cut in 1 ” pieces ( I baked mine ahead and added to the casserole)
1 Can Cream of Chicken Soup
1/3 cup Sour Cream
1 Bag (16 oz.) Frozen Mixed Vegetables, thawed and drained

Preheat oven to 400 degrees.

Sprinkle 1/2 cup of Stove Top evenly over bottom of 13 x 9 pan. Set aside. Add hot water to remaining Stove Top. Stir and set aside.

Place chicken over dry stuffing.

Mix soup, sour cream and mixed vegetables and spoon over chicken. Top with prepared stuffing. Bake 30 minutes or until cooked.