Cauliflower Casserole

This recipe was adapted from Taste of Home here.

1 medium head cauliflower, broken into florets
1 c (8oz) sour cream
1 c (4oz) shredded cheddar cheese
1/2 c crushed cornflakes
1/2 c diced orange or red sweet pepper
1/2 c diced yellow sweet pepper
1/4 c grated Parmesan cheese
Paprika

Place 2 in. of water in a large pot and place steaming basket, making sure that it is not submerged under water.  Add cauliflower to steaming basket and cover the pot.  Set the burner to medium high heat for 10 minutes, or until cauliflower is crisp, yet tender. 

If you do not have a steaming basket, place 1 in. of water in saucepan; add cauliflower, and bring to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.

In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes and peppers.  Put into a greased 2 qt. baking dish.  Sprinkle with Parmesan cheese and paprika.

Bake, uncovered, at 325° for 30 minutes or until heated through.

Chicken, Black Bean & Green Enchilada Rice Bake

Modified from www.picky-palate.com

2 cups cooked, white long grain rice4 cooked, shredded chicken breasts (modification)
1 can (15 oz) mild green enchilada sauce or Hatch Green Enchilada Sauce
2 cans (2.25 oz) sliced black olives
1 can (15 oz) fire roasted diced tomatoes
1 can (15 oz) can whole kernel corn (modification)
1/2 cup sour cream
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. McCormick Gourmet Roasted Ground Cumin or regular ground cumin works just fine
2 cans (15 oz) can black beans, drained and rinsed
2 cups shredded cheddar cheese

Season the chicken breasts with salt & pepper and cook at 375 degrees F for 35 minutes, or until juices run clear.  While chicken bakes, cook rice according to package directions. After chicken is finished, lower the oven to 350 degrees F & spray a 9×13-inch baking dish with non-stick cooking spray.  Shred chicken and place in a large mixing bowl with the enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.  Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings

Curried Cottage Pie

This recipe is from my grandma June. When she gave it to me, there were no measurements or amounts of any of the ingredients, so I will estimate them for you. It is really hard to make this incorrectly...it's easy!

3 pounds lean ground beef
1/2 cup yellow onion, chopped
2 packets brown gravy mix
1 small bag of frozen peas and carrots
1 tablespoon mild Indian curry powder

5-6 medium to large sized Yukon Gold potatoes, diced*
1/2 cup butter
milk or heavy cream
salt and pepper

Preheat oven to 350 degrees.

Bring a large pot of water to boil and add diced potatoes. Cook for about 15 minutes or until potatoes are very tender, but not mushy.

While the potatoes are cooking, prepare both brown gravy packets according to directions. Cook ground beef on medium high heat in a skillet with the diced onion until meat is just brown and onion is tender. Drain beef mixture and return to pan. Add curry, prepared brown gravy, and frozen vegetables. Cook for about 5 minutes on medium low so that the vegetables thaw completely and ingredients cook together. Pour meat mixture into the bottom of a greased 9x13 casserole dish.

After the potatoes have cooked until tender, drain the water and place in a large bowl. Mash the potatoes with about 1/4 cup butter and enough milk or heavy cream to make the potatoes creamy but not runny or mushy. Add salt and pepper to taste. Top the meat mixture with the mashed potatoes and spread evenly. Place 4-6 pats of the remaining butter on top of the potaotes.

Bake at 350 degrees for approximately 30-35 mintues or until hot and bubbly. Let rest for 5 minutes before serving. Makes 8-10 servings.

*I like to use Yukon Gold potatoes because I think they have the best flavor and texture, but you can use any kind of potatoes you would like.

Poppy Seed Chicken

My sister-in-law, Chelsea, gave me this wonderful, easy, comfort food recipe. We love it.

4 boneless chicken breasts
2 T olive oil (can also use vegetable oil, if desired)
1 can cream of mushroom soup
1 can cream of chicken soup
8 ounces sour cream
Poppy seeds
Ritz crackers, crumbled
1/2 stick butter, melted
Pasta, cooked

Cook chicken in a skillet with oil until just done (do not overcook). Cut into bite-sized pieces. In a large bowl, combine both cans of soup, sour cream and poppy seeds. Stir in the chicken until it is coated in the mixture. Pour into a greased casserole or baking dish. Cover the top with crumbled crackers. Pour the melted butter over the top of the crackers. Bake at 350 degrees for 35 minutes. Cook pasta as directed on package and serve chicken mixture over cooked pasta.

Notes: you can also serve the chicken over cooked rice and you can opt to boil the chicken instead of cooking it in a skillet.

Apple Enchiladas

1 (21oz) can apple pie filling
6 (8-in) flour tortillas
1 tsp ground cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup water

Spoon apple filling evenly down center of tortillas; sprinkle with cinnamon. Roll up, place seam side down in lightly greased 2-qt bake dish.

Bring butter, sugar, light brown sugar and water to a boil in medium saucepan; reduce heat and simmer, stirring constantly 3 minutes. Pour over enchiladas; let stand 30 minutes

Bake at 350 degrees for 20 minutes.

* I usually double the recipe and use a 9 x 12 bake dish.

Swiss Chicken Casserole

6 Boneless Chicken Breasts
6 (4x4) slices of Swiss cheese
1 (10 3/4oz) can cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter

Arrange chicken in baking dish. Top each chicken with slice of cheese. Combine soup and milk, spoon over chicken. Sprinkle with stuffing mix, and drizzle with butter. Cover & chill up to 24 hours before baking. Bake covered at 350 degrees for 55 minutes. Uncover & bake 10 minutues. (Can also freeze! Increase bake time if frozen or allow thaw time)

Potato Casserole

Traditional church potluck recipe!

1 (32 oz) package of frozen hash brown potatoes
1/2 cup melted butter
1 (10.5 oz) can cream of chicken soup
12 oz. grated american cheese or cheddar
1 (8 oz.) carton sour cream
1 tsp. salt
1/4 tsp. pepper
1/2 small onion, chopped
2 cups of crushed corn flakes
1/2 cup melted butter (for top)

Preheat oven to 350 degrees.
Place thawed potatoes in 9 x 12 baking dish. Mix together next 7 ingredients and pour over potatoes. Top with crushed corn flakes and drizzle melted butter over all. Bake uncovered for 45 minutes.

Brunch for a Bunch

1 lb. pork sausage
3 cups frozen hash brown potatoes (thawed)
1/2 tsp salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper
12 large eggs, beaten
2 cups milk

Brown sausage in skillet, drain. Place potatoes in lightly greased 9x13 bake dish, sprinkle with salt. Layer sausage, cheese & green pepper. Combine milk and eggs, stirring well. Pour over green peppers (layered dish). Bake at 350 degrees for 50 minutes.
*If preparing the night before, chill in the fridge, but allow longer cooking time

King Ranch Casserole

1 dozen tortillas cut in bites
2 cups cooked chicken (1 fryer)
1/2 lb grated cheddar cheese
1 large onion, chopped
1 large green pepper, chopped
1 1/2 tsp chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can of rotel tomatoes
1-2 cloves garlic chopped
Salt & Pepper to taste

Layer tortillas and chicken in a large, greased casserole dish. Combine 1/2 of the cheese with the remaining ingredients. Pour over the casserole and spread remaining cheese on top. Bake at 350 degrees for 35-45 minutes (until bubbling around edges).