How many of you have recipes still on cards and use them frequently? Haven’t we moved on to the electronic age and look up our favorite recipe on the internet or Pinterest? Well this one is classic. I believe that it was from right after we were first married some 26 years ago. Hubby asked for a recipe that used cooked chicken. I looked around Pinterest but then remembered I had a couple of older recipes in my recipe box. This wasn’t the first one I was thinking of, but it caught my eye. I think I would rename it Chinese Chicken Casserole.
Easy Ravioli Lasagna
1 – 25 oz package frozen cheese ravioli
1 lb cooked ground beef
4 cups shredded mozzarella cheese
1 quart or 32 oz tomato sauce
Preheat oven to 350. Spray 9″x 13″ baking pan with non stick cooking spray. Pour a thin layer of sauce on the bottom of the pan. Layer with half ravioli. Pour 1/2 of the remaining sauce over mixture and 1 cup of cheese. Add half the cooked beef. Layer remaining ravioli on top of sauce. Layer 1 1/2 cups cheese, top with cooked beef and remaining sauce. Add remaining 1 1/2 cup cheese to top of casserole.
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.
Cover and cook on low for 2-3 hours or until heated through and cheese is melted. Yield: 6-8 servings.
Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
Preheat oven grill or broiler to 375°F.
To make the topping – Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.
To make the sauce:
Melt the ¼ cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
In a separate jug, combine the cornstarch and remaining ½ cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
Remove from heat and add in the cheddar, ¾ cup of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated.
Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
Allow to cool down slightly before serving.
Buffalo Chicken Casserole
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese (2 oz)
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)
Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
In medium bowl, stir together chicken strips and wing sauce. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture. In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.
There is nothing more flavorful and fun that tater tots! Now add them to a taco casserole and you reach a new comfort food high. I will admit that this is a recipe that hubby made. He has been preparing a lot of meals lately and I can’t tell you how much I appreciate it. He finds a recipe and adds his own special tweaks. Give this one a try.
Taco Tater Casserole
1 lb ground beef
1 small onion, diced finely
1 clove garlic, minced
1 (4 oz) can Old El Paso diced green chiles
1 (1 oz) package Old El Paso taco seasoning mix
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) package frozen corn
3 cups shredded Mexican blend cheese
1 (28 oz) package frozen tater tots
1 (10 oz) can Old El Paso red enchilada sauce
Toppings: olives, cilantro, sour cream, tomatoes
Preheat oven to 375 degrees and spray a 9×13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture – otherwise prepare as follows.
Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. If your skillet isn’t big enough you may need to stir it together in a bowl.
Pour mixture into the prepared 9×13 pan. Arrange tater tots on top of the mixture in a single layer.
Pour the enchilada sauce on top of the casserole as evenly as you can.
Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.
Top with olives, cilantro, sour cream, tomatoes when serving if desired.
For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture.
This recipe is inspired from the blog – The-girl-who-ate-everything