Chicken Cordon Bleu Casserole

This was a pretty simple casserole and a good way to use up leftover ham and/or chicken breast.

Cook and drain 1-12oz bag of egg noodles.

Saute some cut up ham, onion, fresh mushrooms and chicken in butter. Do not cook them too much. Mostly just to sear them a bit and get rid of some of the extra moisture.

Mix 1 can cream of chicken soup and some milk.

Add meat and veggies into the pan of noodles. Pour soup mixture over it and stir well to coat. Stir in pepper and marjoram to taste.

Place in greased casserole dish.

Bake for 10 minutes in a 350 oven.

Remove and top with thin-sliced Swiss cheese. Place back in oven.

Mix about 1 cup bread crumbs with 2 Tablespoons melted butter. Sprinkle on top of casserole.

Continue to bake until crumbs are browned and the casserole is heated through.

Pressure Cooker Hobo Casserole

This is a pretty tasty casserole that saves about an hour and 25 minutes of cook time in your pressure cooker.

Brown 1 pound of hamburger in the pressure cooker on the meat setting with lid off. Allow a few minutes for pot to preheat.

Add 1/4 cup chopped onion and brown with meat. Turn off pot when meat is cooked.

Slice 2 peeled medium-sized potatoes into thick slices. Place on top of meat.

Mix 1 can of cream of mushroom soup with 3/4 cup beef broth. Pour over potatoes and meat.

Cook on veggies setting for 4 minutes. Quick release.

Top with a 1/2 cup shredded cheese. Return lid to let cheese melt.

Sprinkle top with french-fried onions.

It might be a bit wet. So it can sit for a few minutes to cool and thicken on plate.

Poppyseed Chicken & Mushrooms

I love Rhett and Link! I watch their Good Mythical Morning show while I eat breakfast five days a week. One morning, Link happened to mention that poppyseed chicken and how much he loves it. I’d never even heard of poppyseed chicken. But it piqued my interest and I did a bit of research “boop boop boopity boop” (it’s an inside GMM joke). I found a few recipes to get the idea and then went off and made up my own…

Yup! Link was right. So good!!! One of those total comfort food meals and just sticks to your ribs. It’s rich and creamy and delicious… Mmmm!!!

4-5 cups of cooked chicken breast, cubed

8 oz fresh mushrooms, thickly sliced

1 can cream of mushroom soup

3/4 cup sour cream

2 Tablespoons poppyseeds

6 Tablespoons melted butter

1 sleeve of Ritz cracker, crumbled

Preheat oven to 350

Combine chicken, mushrooms, soup and sour cream. Pour into greased casserole dish.

Mix poppyseeds, butter and cracker crumbs. Sprinkle over chicken mixture.

Bake for 30 minutes or until it is bubbly and topping starts to turn golden brown.

Serve over cooked egg noodles.

Pierogi Casserole

I love pierogi but I would never make them! They are so much work! Lately I’ve been making a lot of dishes I love into casseroles: cabbage rolls, stuffed green peppers…

This one combines all the things I love about pierogis in one dish!

1 pound gnocchi, cooked and drained

1/2 head of cabbage, chopped

1/2 onion, chopped

1 cup sauerkraut, drained and rinsed (this is optional)

1/2 pound mushrooms, sliced

3 cloves garlic, minced or chopped

1 bay leaf

1/2 teaspoon thyme

1 teaspoon salt

1/2 teaspoon marjoram

1/4 teaspoon ground black pepper

1 pinch ground cloves

1 cup shredded white cheddar cheese

Sauté cabbage, onion, mushrooms and garlic with seasonings in 4 Tablespoons of butter until tender.

Toss with gnocchi and sauerkraut (if using). Sprinkle with cheese.

Bake at 350 for 25 minutes.

Pork Chop Loaf

I found a recipe with this name in a 1950s Better Homes and Gardens cookbook. They had you make your own stuffing but I was really looking for a super easy dinner to just pop in the oven and making stuffing kind of defeats the idea. But a box of stuffing mix that I dolled-up a bit did the trick!

Brown 4-6 pork chops in large skillet with 1 Tablespoon of oil on med-high heat. Brown both sides.

Prepare stuffing mix according to directions on box. I sautéed up some chopped onion and celery in butter and threw in some dried cranberries, too.

Then alternate pork chops and stuffing in a loaf pan.

Bake at 325 for about 1 hour or until pork chops are 145 degrees.

Serve with applesauce.

Crock Pot Frittata

What’s easier than an egg bake? An egg bake you make in the crock pot! It only takes a couple of hours to cook, which makes it an option for supper or breakfast.

This is so easy that it hardly even qualifies as an actual recipe!

Spray your crock pot with non-stick spray because eggs stick like mad!

Sauté up your favorite combo of veggies. You only need to do it until they are a bit tender and a bit crisp. I did some green peppers, zucchini, mushrooms…

 

First I threw in a couple of good handfuls of baby spinach into the crock pot. Then I layered the other veggies on top. For a nice onion-y flavor, I chopped up a few chives from my garden. Lastly, I did some real bacon bits from Costco. I love those things!

Sprinkle the whole thing with shredded cheese.

In order to feed all 5 of us and use up my bounty oddly-sized eggs, I beat up 12 eggs to pour over the top. You could use anywhere from 8-10 large eggs.

Cook it on low for 3-4 hours or on high for about 2 hours.

Made a quick easy supper!

Beef N Mushroom Shepherd’s Pie

This is my idea of convenience food! Mostly thanks to instant mashed potatoes! The baby red roasted garlic & parmesan ones are perfect for this recipe and all ready to go in about 8 minutes!

Having already browned hamburger frozen in the freezer makes it even faster and easier!

1 pound ground beef, browned

1/2 onion, chopped

4-6 cloves garlic, minced

1/2 pound fresh mushrooms, sliced

1 teaspoon basil

1 teaspoon oregano

1/2 teaspoon crushed red pepper

salt and pepper, to taste

2 packets of instant mashed potatoes, prepared

http://www.idahoan.com

After the beef is cooked add the onion, garlic and mushrooms. Sauté just until they are tender. Add seasonings.

Pour the beef mixture into a greased glass baking dish.

Spread with mashed potatoes.

Bake at 400 for 20-25 minutes. Super fast and super easy dinner!

WWII Shepherd’s Pie

Here is my version of a WWII recipe for shepherd’s pie… I was a bit skeptical because of the condensed soup, but I splurged for Campbell’s vegetable beef soup and it turned out swell! :o)

I also altered the recipe to serve more people…

1 1/2 pounds hamburger

1/2 cup chopped onion

1/2 cup chopped green and/or red peppers

2 cans condensed vegetable beef soup

2 cups mashed potatoes

Brown hamburger, onion and pepper until beef is thoroughly cooked and veggies are tender. Stir in soup.

Spoon into a greased casserole dish. Scoop potatoes into mounds on the edge of the casserole.

Bake at 425 for about 20 minutes.

Sausage & Applesauce Bake

This is a recipe that I altered a bit from a WWII cookbook I bought while we were at Pearl Harbor. I decided to try a recipe from it every time I plan a new menu. This was my first one. I was a bit nervous about it, but it turned out just fine!

I liked the introduction in the cookbook, “Cooking on the Home Front” by Hugh and Judy Gowan.

We all had a goal; to win the war as soon as possible and put the world, our country and our lives back into order. There was only one way to do it and that was pulling together with limited resources. From our brave armed forces all over the world, to the defense plant worker and the home maker, we all had a job to do and we did just that.

1 pound sausage links

1 pound egg noodles, cooked

1/2 cup onion, chopped

2-3 Tablespoons butter (more than you need but you want some extra to toss with the noodles)

1 cup applesauce

1 Tablespoon stone ground mustard

2 teaspoons lemon juice

1/4 teaspoon nutmeg

1/2 cup grated cheddar

Preheat oven to 425. Bake sausages on a shallow baking pan for 25-30 minutes or until browned and thoroughly cooked. Drain and slice. Turn oven down to 350.

Sauté onion in butter until tender. Stir into cooked egg noodles.

Mix applesauce, mustard, lemon juice and nutmeg in a small bowl.

Place half the noodles into a greased 9x13 baking dish.

Pour applesauce mixture over noodles. Cover with remaining noodles. Top with sliced sausage links. Sprinkle with cheese.

Bake uncovered for 20 minutes.

Sausage Sauerkraut Bake

I love this dish, but no one else in my family will eat it! :o( So, I make it for the church potlucks in the fall. Last fall I was the last in line and it was already gone by the time I got there. This year, I made sure I was closer to the front of the line!

1- 24oz jar sauerkraut, drained and rinsed

4 sliced smoked sausage links

1/3 cup brown sugar (use more or less to taste)

1/4 cup raisins

Stir together and bake at 350 until heated through.

Pork Stuffing Casserole

(this is so nice for a fall supper, but you could use chicken instead of pork)

Preheat oven to 350. Grease a 9x13 pan.

Prepare a box of pork (or chicken) stuffing mix according to the package directions.

Layer cooked meat, chopped summer squash, frozen broccoli (thawed), and the stuffing in two layers in the baking dish (putting half of the stuffing on top of the casserole).

Mix 1 can cream of mushroom soup with 3/4 cup milk. Pour over top of casserole.

Cover and bake for 40 minutes. Uncover and bake for 10 minutes or until hot and bubbly.