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Tag: casserole

And the Zucchini Shout “Pick Me!”

volunteer zucchini plantsLast year I noticed a volunteer squash/zucchini plant growing in the middle of the yard. I mentioned it to my husband fascinated and happy to have an unintended garden. He heard it as “Dave, why don’t you cut that sucker down it’s in my way?”. So the next time the grass needed to be cut, he chopped that sucker down like a good hubby. And I was sad. No free food.

This year it happened again and I made sure to let him know that I’m happy they are there. So here we have ’em! I’m still not convinced they are zucchini and not plain squash. Only time will tell.

I’m hoping to make Chicken Zucchini Casserole once they start to put out. It sounds absolutely yummy – like something my family would love.

From SixSistersStuff.com
Chicken Zucchini Casserole

Ingredients
  • 6 ounce package of boxed stuffing mix (I used Stove Top)
  • ½ cup melted butter
  • 4 cups of zucchini, diced
  • 2 cups of cooked chicken, cubed
  • 10.75 ounces Cream of Chicken Soup
  • ½ onion, chopped
  • ½ cup of sour cream
Instructions
In a large bowl, combine the stuffing mix and melted butter. Set aside ½ cup of the mixture for the topping. In a large bowl add the zucchini, chicken, soup, onion and sour cream to the remaining stuffing. Place the zucchini mix into at greased 9×13″ glass pan and spread out evenly.Sprinkle reserved ½ cup stuffing mix on top and bake uncovered at 350 degrees for 40 to 50 minutes or until golden brown.
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Tex-Mex Beef Casserole

tex mex casseroleFor a month or more I’ve not been myself. I’ve contributed it to yet another birthday, and while I’m not so ignorant to believe I’m old by any means, I do know I am older. Since my birthday in January, I’ve thrown my lower back out (a first for me), in a separate incident I have 10+ muscles in my upper back and shoulder that are angry – or so says my Chiropractor – and now I have a mean sinus episode in which I hack and gag like a 90 year old three-pack-a-day-er.

Suffice to say my family has been eating microwave meals, frozen corn dogs, hot dogs, and chicken fingers regularly. This past weekend I started feeling pretty spunky and much like my pre-January self. I decided one Saturday while my hubby and kids were working the cows all day that I would actually bake a real meal – one with a side and everything! You guessed it, this recipe is what I made. It was a first for my family, but not a first for me. I was saving it for something special because I just knew they would love it. Good flavor, nice texture, and enough spice for the men-folk without too much for my dainty flower of a girl. It was a tremendous success and we ate it happily as left overs as well.

That day I felt much like my favorite blogging, photographing, homeschooling, farm mama – The Pioneer Woman. Although I have no pictures to show you, I do have 4 satisfied smiling family members. We finished the day off sitting on the deck underneath the glow of my new lights and planters my favorite husband built for me for Mother’s Day.

Tex-Mex Beef Casserole

Ingredients

  • 2# ground chuck
  • 8oz. cream cheese
  • 1 packet (1 oz.) taco seasoning (I always use Old El Paso brand)
  • 2 T milk
  • 1 can (14oz.) fire-roasted tomatoes, undrained
  • 1 can (11oz.) corn with red and green bell peppers, undrained (Mexicorn)
  • ½ cup chopped onions
  • 3 cups cooked white rice
  • 1 cup shredded colby & Monterey Jack cheese or cheddar
  • 1 cup crushed tortilla chips

Heat oven to 350˚. Brown meat in a large skillet. While that’s cooking mix cream cheese, taco seasoning, and milk until blended. Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn, and onions; mix well.

Combine rice and ½ cup shredded cheese in casserole dish sprayed with cooking spray; spread to cover the bottom of dish. Top with meat mixture and remaining cheese, cover. Bake for 45 minutes, or until heated through. Top with crushed chips.

Tex-Mex Beef Casserole

Ingredients

  • 2# ground chuck
  • 8oz. cream cheese
  • 1 packet (1 oz.) taco seasoning (I always use Old El Paso brand)
  • 2 T milk
  • 1 can (14oz.) fire-roasted tomatoes, undrained
  • 1 can (11oz.) corn with red and green bell peppers, undrained (Mexicorn)
  • ½ cup chopped onions
  • 3 cups cooked white rice
  • 1 cup shredded colby & Monterey Jack cheese or cheddar
  • 1 cup crushed tortilla chips

Instructions

  1. Heat oven to 350˚.
  2. Brown meat in a large skillet. While that's cooking mix cream cheese, taco seasoning, and milk until blended.
  3. Drain meat; return to skillet.
  4. Add cream cheese mixture, tomatoes, corn, and onions; mix well.
  5. Combine rice and ½ cup shredded cheese in casserole dish sprayed with cooking spray; spread to cover the bottom of dish.
  6. Top with meat mixture and remaining cheese, cover.
  7. Bake for 45 minutes, or until heated through.
  8. Top with crushed chips.
Recipe Management Powered by Zip Recipes Plugin
http://cornbreadmama.com/tex-mex-beef-casserole/

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