Taco Casserole

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!!

Birdie’s Best Chicken Pie

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!

Sweet Potato Souffle

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.
Topping:
1 c brown sugar
1/3 c flour
1/3 c butter, melted
pecans halves
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

{ghostly} Sheppard’s Pie {Jen Cooks}

P1010489  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

King Ranch Chicken

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.

Enjoy!!

me

Tori Darlin’s Thanksgiving Casserole

Thanksgiving Casserole was a dish that Tori Darlin’ shared with us our senior year of college when we decided to do a Thanksgiving FRIENDS Dinner prior to going home to celebrate the holiday with our families. We had a house full as we lived in this huge rock house and had all our besties over. This is a great twist on your traditional squash casserole. Enjoy!

1 8 oz sour cream

1 can cream of chicken soup

4 oz Vermont white cheddar cheese, shredded

Pepperidge Farm Herb Stuffing

3 medium squash, sliced

3 med zucchini, sliced

1 onion, chopped

2 carrots, shredded

Steam veggies, sprinkle bottom of casserole dish with stuffing then mix all other ingredients & pour in casserole. Bake at 325 for 40 min covered. Uncover top with stuffing cook 10-15 more mins. Yummy!

Shrimp Sunday

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.