recipes

Potato-topped meat loaf casserole

Potato-topped meat loaf casserole

Portions:6
Total time 55 minuten
Share on Facebook Recept afdrukken

Ingrediënten

Meat Loaf

  • 1 lb extra-lean at least 90% ground beef
  • 3 tablespoons unseasoned dry bread crumbs
  • 1 egg
  • 3 tablespoons steak sauce
  • 1 tablespoon dried minced onion
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Filling

  • 1¾ cups water
  • ½ cup milk
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • 2 cups dry plain mashed potato mix
  • 1 egg
  • 1½ cups frozen chopped broccoli thawed
  • ½ cup shredded sharp Cheddar cheese 2 oz

Instructies

  • Heat oven to 350°F.
  • Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In medium bowl, mix meat loaf ingredients.
  • Press in bottom and up sides of baking dish to within ½ inch of top.
  • In 2-quart saucepan, heat water, milk, butter and salt to boiling.
  • Remove from heat; stir in potato mix.
  • Let stand 30 seconds.
  • Stir in egg.
  • Stir in broccoli and cheese.
  • Spoon into meat shell, spreading evenly.
  • 3 Bake 25 to 30 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F.
  • Let stand 5 minutes before serving; drain drippings from baking dish.

Notes / Tips / Wine Advice:

Time-saver

Purchase refrigerated mashed potatoes for this recipe. Add the egg, broccoli and cheese as directed.
————————————————————————————————–
Recipe Category Beef / Casserole / One Pot Dinner

Fiesta Taco Casserole

Fiesta Taco Casserole

Portions:4
Total time 45 minuten
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 lb lean at least 80% ground beef
  • 1 can 15 to 16 oz spicy chili beans in sauce, undrained
  • 1 cup chunky-style salsa
  • 2 cups coarsely broken tortilla chips
  • 4 medium green onions sliced (¼ cup)
  • 1 medium tomato chopped (¾ cup)
  • 1 cup shredded Cheddar or Monterey Jack cheese 4 oz
  • Tortilla chips if desired
  • Shredded lettuce if desired
  • Additional chunky-style salsa if desired

Instructies

  • Heat oven to 350°F.
  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain.
  • Stir in beans and 1 cup salsa.
  • Heat to boiling, stirring occasionally.
  • In ungreased 2-quart casserole, place broken tortilla chips.
  • Top with beef mixture.
  • Sprinkle with green onions, tomato and cheese.
  • Bake uncovered 20 to 30 minutes or until hot and bubbly.
  • Arrange tortilla chips around edge of casserole.
  • Serve with lettuce and additional salsa.
  • Healthy twist
  • To reduce the fat to about 19 grams and the calories to about 470 per serving, use ground turkey breast and reduced-fat Cheddar cheese.

Notes / Tips / Wine Advice:

Healthy twist

To reduce the fat to about 19 grams and the calories to about 470 per serving, use ground turkey breast and reduced-fat Cheddar cheese.
————————————————————————————————–
Recipe Category Casserole / One Pot Dinner / Taco’s

Chicken-Vegetable Tetrazzini

Chicken-Vegetable Tetrazzini

Portions:6
Total time 50 minuten
Share on Facebook Recept afdrukken

Ingrediënten

  • 7 oz uncooked whole wheat or multigrain spaghetti broken into thirds
  • ½ cup frozen shelled edamame from 10-oz bag
  • 1 cup 1-inch diagonal pieces fresh asparagus
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms 3 oz
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup chicken broth from 32-oz carton
  • 1 cup fat-free half-and-half
  • 2 tablespoons dry sherry or water
  • 2 cups cubed or shredded deli rotisserie chicken from 2- to 3-lb chicken
  • ½ cup chopped orange yellow or red bell pepper
  • ¼ cup shredded Parmesan or Asiago cheese 1 oz

Instructies

  • Heat oven to 350°F.
  • Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat.
  • Add mushrooms; cook just until tender.
  • Remove from saucepan with slotted spoon; set aside.
  • Stir flour, salt and pepper into same saucepan.
  • Gradually stir in broth until mixture is smooth.
  • Stir in half-and-half.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined.
  • Spoon into ungreased 2-quart casserole.
  • Bake uncovered 20 minutes.
  • Sprinkle with cheese; bake about 10 minutes longer or until bubbly in center.

Notes / Tips / Wine Advice:

Quick Variation

Substitute cubed cooked turkey for the chicken and frozen sweet peas for the edamame.
————————————————————————————————–
Recipe Category Casserole / Chicken / One Pot Dinner

Buffalo Chicken And Potatoes

Buffalo Chicken And Potatoes

Portions:6
Total time 1 uur 5 minuten
Share on Facebook Recept afdrukken

Ingrediënten

  • 1¼ lb boneless skinless chicken breasts cut into 1-inch strips
  • ⅓ cup buffalo wing sauce
  • 6 cups frozen southern-style diced hash brown potatoes thawed
  • 1 cup ranch or blue cheese dressing
  • ½ cup shredded Cheddar cheese 2 oz
  • 1 can condensed cream of celery soup
  • ½ cup corn flake crumbs
  • 2 tablespoons butter melted
  • ¼ cup chopped green onions 3 or 4 medium

Instructies

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass 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 over top.
  • Cover with foil.
  • Bake 30 minutes.
  • Uncover; 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.

Notes / Tips / Wine Advice:

Quick Variations

For authentic flavor, go with red hot buffalo wing sauce. Other flavors to try include teriyaki, sweet and sour or barbecue.
For a cheesy hash brown side dish, omit the chicken and wing sauce. Serve the casserole with barbecued chicken or baked ham.

Time-saver

Try using precut chicken tenders to make prep time shorter.
————————————————————————————————–
Recipe Category One Pot Dinner

Country French Chicken And Rice

Country French Chicken And Rice

Portions:8
Share on Facebook Recept afdrukken

Ingrediënten

  • ¼ cup chopped sun-dried tomatoes in oil drained
  • 2 tablespoons herbes de Provence
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped garlic
  • salt
  • 8 bone-in chicken thighs about 2 Ib, skin and fat removed
  • 1½ cups sliced fresh mushrooms 4 oz
  • 1 cup uncooked regular long-grain white rice
  • 1 medium carrot shredded (½ cup)
  • 2 cups boiling water
  • 1 tablespoon chopped fresh Italian flat-leaf parsley
  • 2 teaspoons grated lemon peel

Instructies

  • In 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and ½ teaspoon of the salt.
  • Add chicken thighs and mushrooms; seal bag.
  • Turn to coat thighs and mushrooms in marinade.
  • Refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 375°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In baking dish, place rice, carrot and remaining ½ teaspoon salt; stir in boiling water.
  • Pour chicken thighs, mushrooms and marinade evenly over rice mixture.
  • Cover with foil.
  • Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Sprinkle with parsley and lemon peel.

Notes / Tips / Wine Advice:

Quick Variation

If herbes de Provence is not available, use any combination of dried basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, tarragon or thyme.
————————————————————————————————–
Recipe Category Chicken / One Pot Dinner / Rice

Easy Herb-Chicken Bake

Easy Herb-Chicken Bake

Portions:6
Total time 50 minuten
Share on Facebook Recept afdrukken

Ingrediënten

Filling

  • 1 tablespoon butter
  • ½ cup chopped onion 1 medium
  • ½ cup chopped celery
  • ½ cup chopped red bell pepper
  • ½ teaspoon seasoned salt
  • 2 cups cubed cooked chicken or turkey
  • 1 bag 12 oz frozen extra-sweet whole kernel corn
  • 1 can 10¾ oz condensed cream of chicken soup

Crust

  • 1 cup Original Bisquick mix
  • ¼ cup milk
  • ¾ cup shredded Cheddar cheese 3 oz
  • ¾ teaspoon dried thyme leaves

Instructies

  • Heat oven to 400°F.
  • Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, melt butter over medium-high heat.
  • Add onion, celery, bell pepper and seasoned salt; cook about 5 minutes, stirring occasionally, until vegetables are tender.
  • Stir in chicken, corn and soup; cook and stir until hot.
  • In medium bowl, mix Bisquick mix, milk, ½ cup of the cheese and the thyme.
  • With floured fingers, press crust mixture evenly over bottom and 1 inch up sides of baking dish.
  • Spoon hot filling into crust.
  • Bake 22 to 30 minutes or until crust is golden brown.
  • Sprinkle top with remaining ¼ cup cheese.
  • To serve, cut into squares

Notes / Tips / Wine Advice:

Quick Variation

If you have leftover rotisserie chicken or turkey from the deli, this recipe is ideal for using it up.
————————————————————————————————–
Recipe Category Chicken / One Pot Dinner

Country Chicken And Pasta Bake

Country Chicken And Pasta Bake

Portions:6
Total time 40 minuten
Share on Facebook Recept afdrukken

Ingrediënten

  • 2 cups uncooked radiatore nuggets pasta (6 oz)
  • 3 cups cubed cooked chicken
  • 2 jars 12 oz each chicken gravy
  • 1 bag 1 lb frozen broccoli, carrots and cauliflower
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon salt
  • ½ cup herb-seasoned stuffing crumbs
  • 2 tablespoons butter melted

Instructies

  • Heat oven to 375°F.
  • Cook and drain pasta as directed on package, using minimum cook time.
  • In ungreased 2½-quart casserole, mix pasta and all remaining ingredients except stuffing and butter.
  • Cover; bake 20 minutes.
  • Uncover; stir casserole.
  • In small bowl, mix stuffing and butter; sprinkle over top.
  • Bake uncovered about 10 minutes longer or until hot and topping is browned.

Notes / Tips / Wine Advice:

Quick Variation

Any frozen vegetable mixture can be used, and with so many choices now available, we know you’re likely to keep your favorites on hand.
————————————————————————————————–
Recipe Category Casserole / Chicken / One Pot Dinner

Creamy Pesto-Chicken Casserole

Creamy Pesto-Chicken Casserole

Portions:4
Total time 55 minuten
Share on Facebook Recept afdrukken

Ingrediënten

  • 2 cups uncooked radiatore nuggets pasta (6 oz)
  • ½ cup chopped drained roasted red bell peppers from 7-oz jar
  • ⅓ cup basil pesto
  • ¼ cup fat-free skim milk
  • 1 container refrigerated reduced-fat Alfredo pasta sauce
  • 2 packages 6 oz each refrigerated grilled chicken breast strips, chopped
  • ¼ cup shredded Parmesan cheese 1 oz

Instructies

  • Heat oven to 350°F.
  • Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • Cook pasta 9 minutes as directed on package.
  • Drain; return to saucepan.
  • Stir in all remaining ingredients except cheese.
  • Spoon into baking dish.
  • Cover with foil.
  • Bake 35 minutes.
  • Sprinkle with cheese before serving.

Notes / Tips / Wine Advice:

Quick Variation Although using the refrigerated chicken strips is convenient, you can also use 2½ cups of any cooked chicken.

Make it ahead

Go ahead and cook the pasta the night (or morning) before dinner as directed in step 2. Drain and rinse with cold water. Drizzle with 1 teaspoon olive oil, and refrigerate in a large food-storage plastic bag or container. You can assemble the casserole in 5 minutes!
————————————————————————————————–
Recipe Category Casserole / Chicken / One Pot Dinner

Chicken Enchilada Casserole from Betty Crocker

Chicken Enchilada Casserole from Betty Crocker

Portions:3
Total time 55 minuten
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 boneless skinless chicken breast cut into thin bite-size strips
  • ½ medium red bell pepper finely chopped
  • ¼ teaspoon ground cumin
  • 1 can ready-to-serve light Southwestern-style vegetable soup
  • uncooked instant brown rice
  • 1 oz fat-free cream cheese cut into cubes
  • fat-free refried beans from 16-oz can
  • 4 corn tortillas 6-inch
  • ⅓ cup shredded reduced-fat mild Cheddar cheese

Instructies

  • Heat oven to 350°F.
  • In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender.
  • Sprinkle with cumin.
  • Stir in soup.
  • Heat to boiling.
  • Stir in rice; reduce heat to low.
  • Cover; cook 10 minutes or until rice is tender.
  • Stir cream cheese into chicken mixture until well blended.
  • Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole.
  • Top with 1 cup of the chicken mixture; sprinkle with 1 tablespoon of the cheese.
  • Repeat 2 times.
  • Top with remaining tortilla; sprinkle with remaining cheese.
  • Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Notes / Tips / Wine Advice:

Make it ahead

Make the casserole up to 24 hours ahead of baking and store covered in the refrigerator. Since you’ll be baking a cold casserole, expect the bake time to be a few minutes longer.
————————————————————————————————–
Recipe Category Casserole / Chicken / One Pot Dinner

Cheesy Chicken Enchilada Casserole

Cheesy Chicken Enchilada Casserole

Portions:8
Total time 55 minuten
Share on Facebook Recept afdrukken

Ingrediënten

  • 2 cups diced cooked chicken
  • 1 can pinto beans drained, rinsed
  • ½ cup chunky-style salsa
  • 3 teaspoons chili powder
  • ¼ teaspoon garlic powder
  • ½ loaf prepared cheese product cut into cubes
  • 1 cup Original Bisquick™ mix
  • ¾ cup milk
  • 2 tablespoons butter melted
  • 1 cup shredded lettuce
  • 1 plum Roma tomato, diced (½ cup)
  • 4 medium green onions sliced (¼ cup)
  • Guacamole if desired
  • Sour cream if desired
  • Sliced pickled jalapeño chiles if desired

Instructies

  • Heat oven to 425°F.
  • Spray round 2-quart casserole or 11×7-inch glass baking dish with cooking spray.
  • In large bowl, mix chicken, beans, salsa, chili powder and garlic powder; stir in cheese.
  • Spoon into casserole.
  • In small bowl, mix Bisquick mix, milk and butter.
  • Pour and spoon evenly over chicken mixture.
  • Bake 30 to 35 minutes or until crust is golden brown.
  • Top with lettuce, tomato and green onions.
  • Serve with guacamole, sour cream and sliced pickled jalapeño chiles.

Notes / Tips / Wine Advice:

Quick Variations Use leftover chicken or rotisserie chicken in this recipe, or look for diced cooked chicken in the refrigerator or freezer case of the grocery store.
Try 1 can (15 oz) black beans in place of the pinto beans.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 28 g | Fat: 16 g
————————————————————————————————–
Recipe Category One Pot Dinner
Translate »