The holiday season is coming and everything gets busy. We have several casseroles that can be made a day ahead or can be made and frozen. So after a full day of shopping, decorating, wrapping etc. warm up one of these casseroles and enjoy a home made meal.
Spaghetti Casserole has been a family favorite for several years. Prepare a simple salad and you have a wonderful meal.
Chicken and Dumpling Casserole, comfort food at it's best. Dish up a bowl and enjoy a warm meal on a chilly evening.
Chicken Enchiladas this is a recipe from Casserole Gal Rachel and she makes it every time Casserole Gal Rhonda visits, because it is one of her favorite meals. Something different from the turkey and ham meals we prepare for the holidays.
Lighter Lasagna is a great casserole to prepare during the holidays. It is a meal you don't have to fill guilty about.
Alfredo Chicken Pasta Casserole gives you a few vegetables and a great taste.
Don't forget about dessert! Finish your meal with a lucious Lemon Blueberry Poke Cake!
We hope you enjoy our casseroles and have a glorious holiday season!
It's summer and we all need a cool dessert! This sherbet is only 3 ingredients and you don't have to have a ice cream machine.
1 pound frozen strawberries
8 oz Cool Whip Frozen
1/2 cup sweetened condensed milk
Mix ingredients in a food processor or blender. Serve immediately or pour into a 9 x 9 casserole dish. Freeze. When ready to serve, set sherbet out to thaw slightly, mix up and serve.
Try this sherbet with our Vanilla Cake with Whipped Buttercream Frosting
Cantaloupe Sherbet it may sound strange but, if you like cantaloupes you will like this sherbet. Plus, only 3 ingredients!
1 ripe Cantaloupe, peel and cut up in large chunks, freeze
8 oz Cool Whip, Frozen
1/2 cup Sweetened Condensed Milk
Mix together in a food processor or blender, serve immediately or pour into 9 x 9 casserole dish and freeze. When ready to serve, let thaw slightly, mix up and serve.
Tip: After it is frozen I have used the sherbet in smoothies.
I also, made this using Strawberries. Three Ingredient Strawberry Sherbet
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The tv show Gilmore Girls is a guilty pleasure for me. I like to binge watch my favorite episodes while baking or cleaning. During one episode - season 6, episode 9 -- Sookie and Lorelai are in the kitchen preparing dinner. Sookie mentions a Chicken & Dumpling Casserole, just in passing, but my ears perked up and I thought, 'That sounds good!' So, off to the wonderful world of internet and Pinterest I went, looking for recipes. And this is the recipe I put together....
Chicken & Dumpling Casserole
2 Tb butter
2 cups shredded chicken (I used leftover rotisserie)
2 cups veggies
1 cup cream
2 cups milk
3 Tb flour
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/3 cup milk
1. Preheat oven to 400 degrees. Melt butter in a medium saute pan and add the chicken and veggies. Saute till warm thru, add flour. Stir well till everything is coated in the flour.
2. Add cream and 2 cups milk, stirring constantly to combine. Let simmer for 5-8 minutes, stirring occasionally, till it starts to thicken. Pour into casserole dish.
3. In a medium bowl, make the dumplings. Stir together 1 cup flour, baking powder and salt. Whisk the egg and 1/3 cup milk, then pour into dry ingredients and stir to combine. Mixture will be sticky.
4. Drop biscuits by the spoonful on top of casserole. Optional: Sprinkle with parsley for flavor and color. Bake for 15-20 minutes, until dumplings are browned on top and cooked thru.
Notes: There are many alternatives to this recipe!
1) Use broth. As long as the sauce liquids equal 3 cups, you can use any combination of milk, broth and cream.
2) Veggie variety -- I used some frozen broccoli, but carrots, celery, onions, asparagus, peas.... all yummy!
3) Dumplings -- Make buttermilk dumplings! Simply swap the milk for buttermilk and add 1/2 tsp baking soda.
4) For a gift -- prepare casserole and keep covered in the fridge until delivery. Simply attach backing instructions to your disposable baking dish. Add a bagged salad and it's a perfectly comforting charity meal.
Our focus for May is Charitable Meals, meals to give to someone who needs a helping hand. Maybe, they have lost a loved one, coming home from taking care of a sick relative or lost their job. This casserole is a home cooked meal in one pan, a meal that is comforting and filling.
This recipe makes a large amount and would be good to make in two smaller pans or given to a large family. Include a couple of cans of green beans, bread and a drink, your meal is complete. This casserole can also be frozen, thawed and reheated at a later date.
1/2 green pepper, chopped
1/4 medium onion, chopped
2 garlic cloves, minced
2 Tblsp olive oil
2 lb ground beef
2 eggs, beaten
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pepper
1/3 cup ketchup
1/2 tsp liquid smoke
1 sleeve saltine crackers, crushed
2 Tblsp ketchup
8-10 russet potatoes
1 stick butter, cut in chunks
1/3 cup milk
1/3 cup sour cream
1 1/2 tsp salt
1 tsp pepper
1 cup shredded cheese of your choice
Saute green pepper, onion and garlic in olive oil, until onions are clear.
In a large bowl mix onion mixture, ground beef, 2 eggs, salt, onion powder, garlic powder, pepper, ketchup and liquid smoke. Mix well and add crackers and mix again. Place in a 9 x 13 casserole pan, spread evenly in pan and spread 2 tblsp ketchup on top of meatloaf. Bake at 350 degrees for 45 minutes. When done cut into squares and place on a cooling rack, that has been placed on paper towels, Let meatloaf drain.
Peel and cut the potatoes into chunks, place in large pot of water and bring to a boil, when potatoes are done, drain and put potatoes back into pot. Add butter, milk, sour cream, salt and pepper. Beat with a hand mixer until fluffy, add egg and mix again. By hand, mix in cheese.
Put pieces of meatloaf in a 9 x 13 (or close to it) casserole. Cover with heavy duty aluminum foil. Write the dish name and instructions with a magic marker on foil. This casserole should be reheated in a 350 degree oven for 30-45 minutes, or until heated thru.
I love me some brownies. I mean seriously l-o-v-e love brownies. They can be the perfect sweet being a cross between cake, chocolate, bars... chocolate. It took many years and a lot of chocolate consumption to finally find my perfect brownie recipe - it makes a heavenly hunk of brownie.
One day I got this crazy notion to top my brownies with some thick and creamy coconut frosting after seeing a similar pin on Pinterest. So I checked my pantry and created this tropical topping! You combine my fudge brownies and this coconut frosting and it's the mega-brownie version of a Mounds candy bar. If Almond Joy is more your style, simply add slivered almonds across the top, or place a pretty whole almond on top of every brownie square.
Coconut Frosted Brownies
3/4 cup cocoa powder
1/2 tsp baking soda
2/3 cup butter, melted
1/2 cup boiling water
2 cups sugar
2 large eggs
1 tsp vanilla
1/2 tsp salt
1 1/3 cup flour
2 cups chocolate chips
1) Preheat oven to 350 degrees. Prepare your 9 x 13 baking dish by lining it with parchment paper - making sure paper goes well up and over the sides of the pan. Spray paper with non-stick spray, or spread on a thin coating of shortening. Set aside.
2) In a large bowl, whisk cocoa and baking soda. Add in 1/2 of the melted butter and stir till smooth. Add water and stir well until mixture is smooth and thick. It will start thickening after you stir for a bit, then smooth back out. (SIDE NOTE: I have my Keurig dispense 4 oz hot water for me - works great)
3) Next, add sugar, eggs and remaining butter - mix well. Stir in vanilla and salt. Dump in flour - but don't stir just yet. Measure out your chocolate chips and toss them with a couple tsp flour until they are well coated. Pour them on top of the flour and fold it all in together. Coating the chips first helps them 'stay afloat' in the batter and not settle to the bottom during baking.
4) Spread mixture in your prepared dish and bake 25-30 minutes. Check with a toothpick - it's always better to have a slightly under-baked fudgy brownie, than an over baked dry brownie - then perhaps bake another 10-15 minutes. Remove from oven and place pan on a cooling rack. Brownies must be completely cooled before frosting.
1 -13.5 oz can coconut milk
1 16 oz bag shredded coconut
2 cups powdered sugar
1 envelope unflavored gelatin
1 cup heavy whipping cream
1/2 tsp coconut extract
1/2 tsp vanilla extract
1) Pour 3 Tb cream into a medium microwave safe bowl and sprinkle with gelatin. Set aside.
2) Don't shake your coconut milk! Carefully open coconut milk - when cans of coconut milk are allowed to 'rest', the milk separates and we want to use just the thick, white part that rises to the top. Scoop it out into a medium bowl. (Keep the clear milk part for other recipes or marinades)
3) Beat coconut milk and powdered sugar until completely combined and smooth. Stir in shredded coconut. Set aside.
4) Stir the gelatin-cream mixture (it will be lumpy) then microwave for 10-15 seconds. Immediately remove and stir really well until lumps are gone and it is smooth. Add remaining heavy cream and beat on high until thick and nearly doubled in volume.
5) Fold whipped cream into coconut mixture. Add extracts. Once brownies are completely cooled, spread coconut frosting over the top. Place brownies in fridge so the frosting can 'set.'
When ready to serve:
Use the extra parchment paper sticking out the sides of your pan (remember, when lining your pan to use a big enough piece of paper that it overlaps the edge by 1-2 inches) to lift out brownies and place on cutting board. Pull edges of paper back and cut into squares. Pull off the paper, place on a pretty tray and serve! Makes cutting really easy - and BONUS no baked-on brownie to scrub from your dish :)
You'll notice in the picture my brownies are sprinkled with chopped chocolate, because.... well.... chocolate. :) And it's looks pretty!
Doesn't this just scream coffee, hot tea, hot chocolate or a glass of milk! This is a healthy treat with very little sugar but, full of natural sweetness from the blueberries. It is made with whole wheat flour and an oatmeal topping which makes it fiber enriched. So make a pan, enjoy it for breakfast or a treat anytime of the day.
1 1/2 cup whole wheat flour
1/2 cup flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
4 Tblsp softened butter
3/4 cup sugar
1/2 cup buttermilk or milk (I prefer buttermilk)
1 tsp lemon juice
12 ounces frozen blueberries (thaw and rinse)
3 Tblsp melted butter
1/4 cup sugar
1/2 cup oatmeal
1/2 tsp cinnamon
1 Tblsp flour
Mix flours, baking powder, cinnamon, and salt, set aside.
In separate bowl using an electric mixer, cream together butter and sugar. Add egg and buttermilk, mix. Pour into dry ingredients, using a spoon mix well, the mixture will be very thick. Add lemon juice and blueberries, mix. Put into a 8 x 8 or 9 x 9 well greased casserole.
Mix topping ingredients, spread evenly on cake. Bake at 375 degrees for 30-40 minutes or until a toothpick comes out clean.
Happy Eating, Rhonda
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Fresh Cranberries and orange juice make this a delicious cake perfect for Christmas morning breakfast. It isn't too sweet and can be made the day before, it also freezes well. Serve it with scrambled eggs, fresh fruit, coffee, hot tea or hot chocolate for a simple but, lovely holiday morning.
3 cups white flour
1 cup whole wheat flour (or use all white)
2 tsp baking soda
1 1/2 tsp salt
2 cups sugar plus 1/4 cup sugar
2 cups fresh cranberries, quartered
1 Tablespoon dried grated orange peel
1 cup orange juice (bottled or made from frozen)
1 cup water
2/3 cup vegetable oil
1 cup chopped pecans or walnuts
Rinse cranberries, quarter, place in bowl and sprinkle 1/4 cup sugar on them and set aside.
In a medium bowl mix together flour, baking soda, salt, set aside.
In a large separate bowl mix 2 cups sugar, orange peel and oil. Add eggs, mix well. Mix by hand. Slowly add flour mixture, orange juice and water to sugar mixture. Mix well and add cranberries (sugar and all) and nuts.
Pour into a greased 9 x 13 casserole dish. Bake 350 degrees for 35-40 minutes, or until tooth pick comes out clean and cake has browned.
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I have been making this recipe for pumpkin bread for years. Recently I began experimenting with reducing the oil and adding whole wheat flour. It is still moist and delicious. This recipe freezes beautifully, makes two large loaves and is perfect for breakfast with cream cheese and fruit. So, make a batch and cut yourself a couple of slices while it is still hot, get a cup of coffee or hot chocolate and explore our Casserole Gals blog!
1 (16) ounce can pumpkin
3 cups sugar
1 cup Oil
2/3 cup water
3 1/2 cup all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 cup broken pecan pieces
In medium size bowl mix pumpkin, sugar, oil, water and eggs. Set aside.
In large bowl mix flour, baking soda, salt, cinnamon, nutmeg, ginger and pecan pieces.
Add pumpkin mixture to dry ingredients, mix well with spoon, do not use mixer, make sure all the flour is mixed in.
Pour into 2 greased loaf pans and bake at 350 degrees for 60-75 minutes or until tooth pick comes out almost clean.
1/2 cup oil and 1/2 cup applesauce
2 cups all purpose flour and 1 1/2 cup whole wheat flour
1/2 cup old-fashioned oats
You could also add wheat and or oat bran.
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This is a great health conscience dish that is easy to fit your tastes and easy to make! You may notice there are no tomatoes in my picture.... because I forgot them :) but this monochromatic chili was still really tasty!
Chicken Chili Stuffed Bell Peppers
4 bell peppers - I used green
1 lb ground chicken
1 can pinto beans, drained
1 can white kidney beans, drained
1 can diced tomatoes
2 Tb minced garlic
1/2 cup minced onion
1 tsp cumin
1/4 tsp chili powder
1 Tb diced jalapeno pepper
2 Tb diced pepperocini pepper
salt and pepper
Cook the ground chicken, garlic and onion in a large skillet over med-low heat, until chicken is cooked thru. While chicken is cooking, prepare your bells peppers. Cut off tops to make 'lids' later - then remove all seeds. Check to see if your peppers can stand on their own, you may need to trim off the bottoms so they can stand upright in your dish. Place any trimmings back inside the pepper. Stand all four peppers in a 9 x 9 casserole dish and set aside.
Once your chicken is cooked, turn heat to low and add beans and tomatoes. Stir well. Add your seasonings and peppers - alter according to your tastes; I like a strong cumin flavor with a little heat. Remove chili from heat.
Carefully fill each pepper with your chili, spooning any leftover chili in the pan, around the peppers. Place your pepper 'lids' on top and cover with foil. Bake at 375 degrees for 30-45 minutes, until peppers have softened.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!