Tex-Mex Combo

Posted on October 18, 2008. Filed under: Beef, Casseroles, Main Dish |

Tex-mex Combo

2 lbs ground meat (beef, turkey, chicken) browned and drained
1/2 bigger Jar picante or chunky salsa (I dump probably a cup and a half or so)
1 can tomato sauce
1 can corn, drained (we like the mexicorn)
1 can black beans (or pinto of you prefer) drained – optional
2 cups Cheddar or colby-jack cheese
2 boxes Jiffy corn muffin mix
eggs and milk to prepare corn muffin mix
1 small can chilies
1 can creamed corn

Mix meat, beans, salsa, tomato sauce and kernel corn all together and spread out in baking pan–9×13.
Cover with a layer of cheese.
Mix up 2 boxes of jiffy corn muffin mix according to directions, adding 1 can cream style corn and 1 sm. can diced green chilies, drained- optional. Let it sit the few minutes before pouring/spreading over cheese.
Bake in 400 degree oven until the cornbread batter is done, about 20 or 25 minutes usually.
Let stand 5 minutes before serving or it is really drippy.

Source:  Dovie at Family Corner

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Dinosaur BBQ Macaroni & Cheese Shepherd’s Pie

Posted on October 13, 2008. Filed under: Beef, Casseroles, Main Dish |

3 Tbsp Kosher Salt
1 Lb Pasta Shells
2 Tbsp Vegetable Oil
2 Cups Chopped Onion
1 Cup Chopped Green Pepper
5 Cloves Chopped Garlic
1 1/4 Ground Beef
1 Tbsp Black Pepper
3/4 Cup Mutha Sauce
1/4 Cup Butter
1/4 Cup Flour
2 1/2 Cups Half and Half or Milk
3 Cups Shredded Sharp Cheddar Cheese
1 Cup Grated Parmesan
2 Tsp Dijon Mustard
Tabasco Sauce

Pre-heat oven to #75 degrees. Cook pasta til al-dente. In a skillet saute half of the onions and half of the peppers til soft. Toss in garlic and cook for a minute. Add ground beef, cook until it looses its pink, season with 1 1/2 tsp of both salt and pepper. Mix in Mutha Sauce and set aside.
In a sauce pan, melt butter, fry up the remaining onion and pepper til soft. Add in flour and whisk til throughly blended. Add in the milk slowly, whisking as it is added. When the mixture bubbles and thickens slightly remove from heat. Stir in 2 cups Cheddar, the parmesan, mustard, and remaining salt and pepper. Add Tabasco if desired. Stir until cheese is melted and then fold into the drained pasta.
Grease a 9×13 pan, spread the beef mixture on the bottom. Spread the mac and cheese on top. Top with remaining cheese. Bake for 30-45 mins.
Dinosaur BBQ Cookbook
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Mexican Shepherd’s Pie

Posted on March 27, 2008. Filed under: Beef, Casseroles, Main Dish |

Mexican Shepherd’s Pie

1 1/2 lbs ground beef
1 medium onion, diced
garlic powder, salt, and pepper to taste
1 medium to large tomato, diced
1 can Ranch Style Beans or 1 can drained pinto beans
1 8-oz can tomato sauce
1 can corn, drained
1 package taco seasoning
1 packages corn muffin mix (plus ingredients to make them)
1 to 1 1/2 cups shredded cheddar cheese
1 small can diced black olives, drained (optional)

Preheat oven to 400 degrees. Spray a 9X13 inch pan with cooking spray. Cook beef, onion, garlic, salt and pepper in large skillet until pea sized and completely cooked. Drain. Add corn, tomato sauce, beans, taco seasoning, olives, and tomato. Stir until thoroughly mixed. Pour into the pan. Sprinkle the cheese on top of the cheese mixture. Mix together the muffin mix according to the directions. Pour over the meat and cheese mixture. Bake until the cornbread is puffed and lightly golden brown or approximately 20 minutes.

Serve with garnishes of sour cream, tomatoes, cheese, shredded lettuce, and black olives, if desired.

Source:  DeBora43 at Family Corner

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Amish Chicken and Noodles

Posted on September 2, 2007. Filed under: Casseroles, Chicken |

Amish Chicken Casserole

8 oz. wide egg noodles
1/2 c. butter
8 oz. fresh mushrooms, sliced (I didn’t use these)
1/3 c. flour
2 c. chicken broth
1 c. milk
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. grated Parmesan cheese
2 c. cooked chicken, cut into cubes (mine was shredded)
generous pinch of rubbed sage

Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and cook for one minute, stirring constantly. Stir in milk, broth and seasonings; cook and stir sauce constantly until thickened.

Combined sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2-quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350 degrees for 30 minutes.

Source: Cook4fun at Family Corner

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Chili Casserole

Posted on August 24, 2007. Filed under: Beef, Casseroles, Pasta |

1 lb ground beef
1/2 cup chopped onion
1 can (15-1/2 oz) kidney beans, rinsed/drained
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) stewed tomatoes
1/4 teaspoon garlic powder
1/4 tsp pepper
2 cups cooked noodles
8 oz shredded cheese–your choice

In a skillet, brown beef and onion; drain. Stir in beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Cover and simmer for 5 minutes. Stir in noodles. Place in greased 9×13 pan. Top with shredded cheese. Bake in a 350 degree oven for 30-40 minutes or until heated through and cheese is melted.

Source:  futureteacher @ Family Corner

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Chicken Sandwich Casserole

Posted on June 25, 2007. Filed under: Casseroles, Chicken, Main Dish |


  • 12 slices white bread, lightly toasted
  • 4 cups chopped cooked chicken breast
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 4 eggs, beaten
  • 1 cup mayonnaise
  • 2 cups milk
  • salt and pepper to taste
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup shredded Cheddar cheese


  1. Place 6 slices of the toasted bread in the bottom of a lightly greased 9×13 inch baking dish. Sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread.
  2. In a medium bowl mix together the beaten eggs, mayonnaise, milk and salt and pepper to taste. Pour this mixture over the sandwiches, then top with soup; cover baking dish and refrigerate overnight.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Bake dish, covered, at 325 degrees F (165 degrees C) for 45 minutes; remove cover, sprinkle with cheese, and bake for another 30 minutes, uncovered. Remove from oven and let cool and set for 10 minutes before serving.
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Baked Cinnamon French Toast

Posted on June 25, 2007. Filed under: Breakfast, Brunch, Casseroles |

Baked Cinnamon French Toast:

12 slices thick bread
1/4 cup margarine, softened
18 egg whites
1 quart skim milk
2 cups evaporated skim milk
3/4 cup sugar
4 1/2 tsp vanilla
ground cinnamon

Line the bottom of a 9 x 13″ pan sprayed with nonstick spray six slices of the bread. Butter the remaining bread and place butter side up over the bread in the dish. Sprinkle with desired amount of ground cinnamon. Beat egg whites and add milk, evaporated milk, sugar and vanilla and blend well. Pour over bread and let stand 15 minutes. Place dish in a larger baking pan. Pour boiling water into large pan to a depth of 1″. Bake uncovered at 375 degrees for 40 minutes or till knife tests clean. Let stand 10 minutes before srving. Top with confectioners’s sugar or syrup of your choice. 6 servings

Go to source: Magazine – What’s for Dinner? August 2006

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Turkey Divine

Posted on June 25, 2007. Filed under: Casseroles, Turkey |

Turkey Divine

1 can cream of chicken soup (we use the reduced fat ones)
1/2 cup mayo (low fat)
1 tsp lemon juice
1/4 tsp curry
1/2 cup sour cream (light or no fat)

Mix sauce ingredients together.
Lightly steam broccoli.
Place broccoli on bottom of greased 9×13 pan.
Place slices/pieces of cooked turkey (you can do a chicken version of this too) on top of the broccoli.
Pour sauce mixture over broccoli and turkey.
Cover with shredded mozzerella cheese.

Cover with loose foil and bake in 350 degree oven for approximately 45 minutes or until hot and bubbly.

Go to source>>

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