1 small bag (8oz) of Pepperidge Farm Cornbread stuffing mix
1 can cream corn
1/4 to 1/2 c water
1 lb ground turkey or beef
1/2 onion, diced
1 pkg taco seasoning mix
1 can black beans, drained
1can ro-tel, drained
1/2 c Mexican cheese, shredded
Mix together stuffing, corn & water. Press into bottom of 9×13 casserole dish (or if you have a small family like me make 2 square pans and eat one and freeze one for later!!) Brown ground turkey and onions add seasoning, spread over top, sprinkle with black beans and ro-tel. Top with cheese. Bake at 400 for 20 mins. Serve with sour cream and salsa. YUM!!
I am re-posting this family favorite recipe. A good friend just had a baby and I thought I would make 2 one for them and one for my family!!
When I was young we used to go to my Mimi & Pop’s house every Sunday for lunch. Some of my best memories come from those Sundays. One of my favoite things that she made was a chicken pie. I just love that there is something so warm and cozy about it. By roasting the chicken it remains moist and delicious. If you are in a hurry or just want to eliminate a step, pick up a Rotisserie Chicken at your local grocery!!
4 split chicken breast roasted with evoo season with salt, pepper & thyme
roast at 350 for 1hr or until juice runs clear.
4 c chicken broth ~ heated
1 stick of butter, melted
1 lg onion, diced
1/2 c flour
1/4 c cream
2 c carrots, blanched in chicken stock for 2 min, diced
2 c frozen peas
1 tsp thyme
salt & pepper to taste
Melt butter & saute onions apx 10 mins until translucent; gradualy add flour, then chicken stock. Add spices, carrots, peas & chicken. Pour in a greased casserole dish. I use a 9 x 13. It’s best if you let it sit over night, but you can cook it right away. I top mine half way through cooking with the frozen Pillsbury biscuits. YUMMY!! Cook on 350 for apx 1hr, until hot & bubbly. Delish!
Let me start by saying that I know that you have seen boo-koos of sweet potato casseroles over this years but, if you are like me and don’t like a bunch of “stuff” added to it you will love this! It is so freaking yummy! It makes ahead beautifully.
4 sweet potatoes, baked & skinned
1 c sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs, lightly beaten
1/4 c milk
1 stick butter, melted
Bake & skin potatoes; Place in large bowl, add remaining ingredients and mix with hand or stand mixer until smooth & creamy.
1 c brown sugar
1/3 c flour
1/3 c butter, melted
Mix sugar, flour & butter sprinkle 1/2 of mix lightly on top of potato mix. Place pecan halves on top of that and sprinkle remaining mixture on top. Bake at 350 for 25-35mins until hot & bubbly! Enjoy!!
xoxo, Mama Bird
My good friend Jen is back sharing another one of her family favs. I did not have the success that she did with my ghost. However, the Holiday Spirit is there and the dish was a hit with the boys.
1 lb ground beef (I use turkey)
1 onion, chopped
1 (12oz) bag frozen veggies
2 cups diced tomatoes
1 jar beef gravy
1 3/4 c chicken or beef broth
2 T butter
1/4 t garlic powder
1/2 c milk
2 1/4 c mashed potatoes
1/4 c parmesan cheese
1 egg, lightly beaten
Preheat oven to 375. Brown meat & onion, set aside 12 peas, add remaining veggies, tomatoes, gravy to beef mix. Bring to boil, reduce heat to low and simmer 8-10 mins. Add egg to potatoes, mix well. Put beef mix in a casserole dish, mound potatoes in 6 “ghost” shapes. Use peas as eyes. Bake 20-25 mins.
Happy Halloween!! mama bird
I am making a good friend a casserole this week and this Mexican Favorite never disappoints. It is easy as pie and although there are many variations on this classic dish this is my fav.
Old-School King Ranch Chicken Casserole
3 split chicken breast (roasted with olive oil, seasoned with salt & peppeer ) shredded
10 flour tortillas
1 onion, chopped and sautéed
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of chicken broth
1 can of Ro-Tel tomatoes
1 t cumin
Preheat oven to 350 degrees. Combine soups, broth, Ro-Tel tomatoes and cumin; mix until smooth.
Place a layer of chicken in a greased casserole dish. Add layers of tortillas, onion, cheese and sauce.Repeat layers, ending with cheese.
Bake uncovered for 30 mins or until hot and bubbly.
As I mentioned in my previous post I have been out of town on Saturday and upon returning I thought it would be nice to cook J a nice dinner. I scanned the freezer and saw a huge bag of frozen shrimp and that was the start to tonight’s meal! I then checked the empty pantry and my ole stand bys were not going to work as I was out of important ingredients. I saw Uncle Ben’s Broccoli Rice au gratin and on from that it went!! It was really good and only took me about 15mins to prepare!
1 lb shrimp, peeled & deveined
1/2 sweet onion, chopped
1 stalk celery, sliced thin
1 Tb butter
1 Tb evoo
1/2 tsp thyme, dill & celery salt
s & p to taste
2 Tb Worcestershire sauce
1 box broccoli rice au gratin (I used Uncle Ben’s)
1 9 0z pkg frozen broccoli & cheese
1 can cream of mushroom soup
1/2 to 1 cup bread crumbs (I use Pepperidge Farm Herb Dressing)
Saute onion & celery in butter/oil mix until tender; add shrimp & spices. Cook until shrimp are just done. Stir in soup, rice & broccoli. Pour in greased casserole dish top with bread crumbs. Bake 35mins at 350.