GREEN CHILE TUNA CASSEROLE

 GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell's cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese

• Preheat oven to 375˚.
• Blend together milk and soup until well blended.
• Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
• Fold in cheese.
• Gently fold in egg noodles.
• Pour into a generously greased baking dish.
• Top with potato chips.
• Bake for 30 minutes.

OVEN BBQ PORK CHOPS

OVEN BBQ PORK CHOPS
1 1/2 to 2 pounds pork rib chops, trimmed of fat 

1/4 teaspoon sea salt 

1/4 teaspoon  freshly ground pepper
3 teaspoons safflower oil, divided
1 medium onion, sliced thin
1 clove  garlic, minced
1/2 cup  orange juice 

3/4 cup  barbecue sauce
2-3 cups prepared white rice

• Preheat oven to 400 degrees.
• Generously sprinkle pork chops with salt and pepper. 
• Heat 2 teaspoons oil in a large ovenproof skillet over high heat. 
• Add the pork chops and sear to brown, 1 to 2 minutes per side. Transfer to a plate.
• Add the remaining 1 teaspoon oil to the pan. 
• Add onion and cook, stirring, until softened. 
• Stir in garlic and cook, stirring, until fragrant. 
• Add orange juice and cook until most of the liquid has evaporated. 
• Stir in barbecue sauce until well blended. 
• Return the pork chops to the pan, turning several times to coat with the sauce.
• In a large baking dish layer the rice on the bottom, smoothing the top.
• Add pork chops to top of rice.
• Pour remaining sauce over the chops and rice.
• Transfer the dish to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers at least 145 degrees. 10-15 minutes.

STUFFED SHELLS

STUFFED SHELLS adapted from Weight Watchers
15 large shells, cooked and drained**
1 pound lean ground beef
1 1/2 teaspoon Pampered Chef Italian seasoning
1 medium onion, chopped
8 ounces tomato sauce
1/2 cup water
1 teaspoon beef bouillon granules
3 cloves garlic, minced
2 tablespoons Classico tomato pesto
1 cup shredded cheese

• Brown meat and onion, Drain.
• Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
• Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
• Stuff shells with meat mixture.
• Pour 1/2 of remaining sauce on bottom of the baking dish.
• Put shells on top of sauce.
• Pour remaining sauce over shells.
• Top with remaining cheese.
• Bake at 350 degrees for 30 minutes.

**If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.

CREAMY CHICKEN SPAGHETTI CASSEROLE

Creamy Chicken Spaghetti Casserole
2 cups shredded rotisserie chicken
1 stick butter
16 ounces mushrooms, sliced
¼ +¼ cup chardonnay
sea salt and pepper to taste
¼ cup flour
2 cups chicken broth
1-½ cup whole milk
1 cup grated Parmesan cheese
3/4 cup roasted red peppers, minced
1 pound Thin Spaghetti

• Melt 2 tablespoons butter in a large skillet. 
• Add mushrooms, 1/4 cup white wine, and sprinkle with salt and pepper. 
• Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. 
• With a slotted spoon remove mushrooms from skillet. Set aside. 
• Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. 
• Drain when al dente reserving broth.
• Return large skillet to medium-low heat. 
• Add 6 tablespoons butter. 
• Sprinkle flour over butter, whisking to combine until roux turns golden.
• Add broth gradually and whisk to combine. 
• Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. 
• Turn off heat, add Parmesan cheese, stirring until well blended. 
• Add in the mushrooms, chicken, and roasted red peppers. 
• Stir to combine and check seasonings. 
• Add cooked spaghetti and toss until well blended. 
• Turn into a 9 x 13 casserole pan. 
• Bake at 350 degrees or until golden brown and bubbly. 
• Serve with salad and warm, crusty bread.

CHICKEN COUNTRY CASSOULET

CHICKEN COUNTRY CASSOULET
3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon, diced
1 pound fat sausages of choice, cut into bite sized pieces
3 tablespoons butter
1 large Vidalia onion, diced
4 garlic cloves, minced
4 carrots, sliced
1/2 pound snap peas, washed and deveined
1/4 cup fresh minced parsley
1 14-ounce can petit diced tomatoes, basil, garlic & oregano
1 tablespoon Classico sun-dried tomato puree
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
2 tablespoons chopped fresh thyme or 1 tablespoon dried
2 +/- cups chicken stock
2 cups seasoned bread crumbs**
salt and ground black pepper

•  Preheat oven to 325 degrees.
• Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
• Add chicken and sausages and brown on all sides. Remove from fat and set aside. 
  

• Add the onions and garlic and cook 3-4 minutes until softened. 
• Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
• Add tomatoes, tomato puree, spices and salt and pepper to taste.
  

• Add meat back in.
• Add enough of the stock to just cover the meat and veggies, you don't want things swimming around too much.  You can always add more stock during the cooking if needed. 
  

• Cover dish and cook 1 hour.
• Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned. 
• Try adding other vegetables such as broccoli or white beans for variety.  

**I used crushed ritz crackers today and they worked reallllllllllllllly well as a substitute!

OLD FASHIONED MACARONI & CHEESE

1 2/3 cups dry, small elbow or shells macaroni cooked and drained
1 bunch green onions, thinly sliced
2 tablespoons flour
1 teaspoon sea salt
1/4 teaspoon ground white pepper
1 (12 ounce) can evaporated milk
3/4 cup 1% milk
2 tablespoons butter
2 + 1/2  cups shredded sharp Cheddar cheese

• Preheat oven to 300 degrees F. Grease 2-quart casserole dish.
• Combine evaporated milk, 1% milk and butter in medium saucepan.
• Stir in flour and pepper.
• Cook over medium-heat, stirring constantly, until mixture comes to a boil.
• Boil for 1 minute.
• Remove from heat.
• Stir in 2 cups cheese until melted.
• Add macaroni and onions, blending well.
• Pour into prepared casserole dish.
• Top with remaining cheese.
• Bake for 40 to 45 minutes or until cheese is melted and light brown.

APPLE RUM RAISIN NOODLE BAKE

Apple-Raisin Noodle Bake
1 pound wide egg noodles

2 teaspoons sea salt

6 tablespoons butter, softened + 1/3 cup butter, softened for topping

16 ounces cream cheese, softened
1 cup sugar     

2 cups small curd cottage cheese

2 cups sour cream

6 eggs, separated

1 cup golden raisins

3 teaspoons cinnamon
3 tablespoons rum

11/2 cup apples, peeled and chopped

1/2 cup golden brown sugar

PURE

• Set oven to 350 degrees.
• Set shelf to lowest position.
• In a small bowl pour the rum over the raisins.  Set aside.
• Spray a 13 x 9-inch baking dish with PURE.
• Cook noodles with 2 teaspoons salt in boiling water; drain well, and toss with the 6 tablespoons of softened butter in a large bowl while still warm.
• In a mixer bowl, beat the cream cheese and 1 cup sugar until light.
• Add in the cottage cheese and sour cream; blending well.
• In a separate bowl, beat the egg yolks until consistent in texture and color then add to the cream mixture with the cinnamon; blending well.
• Pour this mixture over the egg noodles in the bowl; mix to combine.
• Mix in the chopped apples and raisins (rum and all); blend well.
• In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
• Pour into prepared baking dish.
• Add a loose foil tent to prevent pasta from crisping.
• Bake for 45 minutes.

While casserole is baking:

• In a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
• After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
• Return to oven and bake another 30-45 minutes.

KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

KRABBY CHICKEN CASSEROLE
2 cups chopped rotisserie chicken
1 1/2 cups flaked Krab
1 cup diced celery
1 bunch green onions, sliced thin
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
4 tablespoons butter
3 tablespoons flour
1/2 cup milk
1 small can french fried onion rings

• Preheat oven to 350 degrees.
• Toss together the chicken, krab, celery and onions.
• Whisk together the sour cream and mayonnaise.
• Fold sour cream mixture and cheese into chicken mixture.
• In a small saucepan melt butter.
• Whisk in flour until golden.
• Add milk and whisk until well blended.
• Fold roux into chicken mixture.
• Pour into a greased 2 quart episode.
• Top with french fried onion rings.
• Bake 30 minutes.

5-6 spears of asparagus per person
2-4 tablespoons butter
1 lime, juiced

• Clean and snap asparagus.
• Spray a flat cookie sheet with PURE.
• Arrange asparagus in a single layer.
• In a small bowl melt the butter.
• Add the lime juice and whisk well.
• Pour lime juice evenly over the asparagus.
• Increase oven temperature to broil.
• Broil asparagus until just done.
• Turn off oven and serve both dishes immediately.

NOT YOUR MOM'S TUNA CASSEROLE

NOT YOUR MOM'S TUNA CASSEROLE
1/2 rotiserrie chicken, cut into small pieces or 2 large cans albacore white tuna
1 can cream of mushroom soup or substitute
1 can chopped green chiles, drained
1/2 cup milk
1 large can French's French fried onion rings
1 bunch green onions, diced
1 stalk celery, diced
1/4 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 cups wide egg noodles

• Preheat oven to 350 degrees.
• Bring a large sauce pan of water to a roiling boil.  Add noodles and simmer 5 minutes.
• Whisk together soup or soup substitute and milk.
• Add onions, celery, chiles and chicken pieces blending well.
• Add in 1/2 can French's onion rings, blending well again.
• Add in drained noodles and cheeses, blending again until well mixed.
• Pour into a greased casserole dish and top with remaining Frnech's onion rings.
• Bake 30 minutes.
• Enjoy.

SOUTH WESTERN CHICKEN CASSEROLE

SOUTH WESTERN CHICKEN CASSEROLE
3-6 boneless, skinless chicken breasts
3 cups frozen hash brown potates
1 large can Durkee's french fried onions, divided
1 can Old El Paso green enchilada sauce
1 can Rotel tomatoes, drained
1 can white niblets corn, drained
1 cup grated sharp white cheddar, divided
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
salt and pepper to taste
PURE

• Preheat oven to 375 degrees.
  
• Spray large casserole dish with PURE.
• Spread potatoes along the bottom.
• Top with first half of french fried onions.
• Top with first half of cheese.
• Salt and pepper chicken breasts layering them over cheese seasoned side down.
  

•  Salt and pepper top sides of chicken.
• Layer corn and tomatoes over top of the chicken.
  

• Melt the butter in heavy saucepan. 
• Blend in flour and salt. Cook until bubbly. 
• Remove from heat and gradually stir or whisk in liquid. 
• Return to heat and cook, constantly stirring until smooth and thickened.
• Whisk in enchilada sauce.
• Pour over corn and tomato layer.

• Top with remaining cheese.
• Ring French fried onions around the edge.
• Bake 30-45 minutes covered.
• Bake another 15-30 minutes uncovered.
• Let stand 5-10 minutes.
  

 These were our wonderful potato leftovers below and they tasted better and more full of flavor on day 2 and 3.

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SLOPPY JOE CASSEROLE

SLOPPY JOE CASSEROLE

1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

2 cups prepared rice

1 cup grated cheese

• Heat olive oil and add ground beef.
• Generously salt and pepper.
• Brown beef, onion and garlic. Drain.
• Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
• Add tomato paste and tomato sauce.
• Reduce heat and simmer 15 minutes.

CHICKEN COUNTRY CASSOULET

CHICKEN COUNTRY CASSOULET
3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon, diced
1 pound fat sausages of choice, cut into bite sized pieces
3 tablespoons butter
1 large Vidalia onion, diced
4 garlic cloves, minced
4 carrots, sliced
1/2 pound snap peas, washed and deveined
1/4 cup fresh minced parsley
1 14-ounce can petit diced tomatoes, basil, garlic & oregano
1 tablespoon Classico sun-dried tomato puree
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
2 tablespoons chopped fresh thyme or 1 tablespoon dried
2 +/- cups chicken stock
2 cups seasoned bread crumbs**
salt and ground black pepper

•  Preheat oven to 325 degrees.
• Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
• Add chicken and sausages and brown on all sides. Remove from fat and set aside. 
  

• Add the onions and garlic and cook 3-4 minutes until softened. 
• Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
• Add tomatoes, tomato puree, spices and salt and pepper to taste.
  

• Add meat back in.
• Add enough of the stock to just cover the meat and veggies, you don't want things swimming around too much.  You can always add more stock during the cooking if needed. 
  

• Cover dish and cook 1 hour.

• Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned. 

**Try adding other vegetables such as broccoli or white beans for variety.   I used crushed Ritz crackers today and they worked reallllllllllllllly well as a substitute!

MEXICAN BEEF TORTILLA CASSEROLE

BEFORE BAKING~~~~~AFTER BAKING

MEXICAN BEEF TORTILLA CASSEROLE
1 pound ground beef
1 large onion, diced
1 can diced tomatoes, drained
4 ounce can diced green chiles, drained
1 cup milk
1 can cream of celery soup
2 cups grated jack and cheddar cheese mix
Tortilla chips

• Saute' beef and onion until well browned. Drain off fat.
• In a saucepan over a medium heat combine soup, chiles, tomatoes, cheese and milk until well blended, cheese is melted and mixture starts to bubble.
• Spray a 9x9 baking dish with PURE.
• Loosely layer tortilla chips in bottom of casserole.
• Top with meat mixture.
• Pour cheese mixture over meat mixture.
• Bake at 350 degrees for 30-35 minutes.
  

THE ULTIMATE COMFORT MAC & CHEESE

This started as a recipe I saw in a magazine, but has metamorphosed into a new family favorite that in no way resembles the original germ of an idea.

You start with crispy bacon.

And super sharp cheddar cheese to add to the creamy roux.

Add some pasta.

Then you add more cheese and bacon.
Toss in some ruby red tomatoes for good measure.

Bake it until it's ooey, gooey, creamy and Enjoy!

COMFORT MAC & CHEESE
12 slices bacon, crisp (retain fat)
2 tablespoons butter
1/3 cup flour
16 ounces macaroni medium shells
1 small red onion, chopped
2 cups heavy whipping cream
1 cup water
2 tablespoons butter
1 teaspoon sea salt
1/2 teaspoon white pepper
3 cups shredded super sharp cheddar cheese
Enough slices of cheese to randomly cover top of casserole
4 medium firm hot house tomatoes, chopped

• Preheat oven to 400 degrees.
• Chop tomato and onion, set aside.
• Grate cheese, set aside.
• Prepare pasta al dente, about 8 minutes in boiling water. Drain well.
  
• Fry bacon until crisp, set aside to cool. I use my griddle so I can catch ALL the fat!
  
• Transfer bacon grease to skillet and saute' onion. Using a slotted spoon remove onion and add butter.
• When butter is melted add flour and make a roux.
• Gradually add heavy cream and water, stirring to incorporate to a smooth consistency. Cook over medium heat until thickens. Add salt and pepper, adjusting to taste.
  
• Crumble 8 strips of bacon, set aside. Crumble the other 4 slices, set aside for topping.
• Add cheese and stir constantly until well blended.
• In a large bowl toss onion, tomato and 8 slices crumbled bacon with pasta.
• Pour cheese sauce over and blend well.
• Pour into a greased casserole dish.
• Top randomly with cheese slices and remaining crumbled bacon.
• Bake 10 minutes until bubbly.