80) Cheesy Mexican Casserole
Your family will love this Trip to Mexico, in a pan. This Make-Ahead- Casserole is Fun and Easy to Layer and to just Pop in the Oven. The Bottom Crust ends up Tasting Like the Outer Layer of a Tamale, YUM!
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Breakfast Casserole, quick, easy, and delicious
Breakfast or dinner, which do you prefer? I love breakfast for dinner. This casserole doesn't disappoint. Serve with a side salad, grilled asparagus, or your favorite side and you have a delicious dinner. Don't forget the salsa! Or, serve with your favorite morning fruit and you have a delicious, hearty breakfast. Whichever you choose to make it for, I just hope you will make it. Let me know if you do. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
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Ingredients:
2 cups hash brown potatoes O'Brien (if you can't find these potatoes, add a few diced onions and red or green bell peppers)
6 x-large eggs
1 1/4 cups milk, I used half evaporated and half heavy cream
1/2 lb breakfast sausage
2 cups cheese, shredded sharp and/or mild
2 Tbsp mascarpone cheese, can substitute cream cheese
1/2 tsp paprika
1/-1/4 tsp ground red pepper
salt & pepper to taste
Directions:
Preheat oven to 350 degrees.
Spray 8X8 baking dish with non-stick spray.
Add sausage to a skillet, breaking up and cooking until done or almost done. Remember, it will continue cooking in the oven. Meanwhile,
in a separate bowl, beat eggs with milk. I used a combination of evaporated milk and heavy whipping cream. You can use whole milk or half & half. Your choice. Whip in the mascarpone cheese. Stir in cheeses, and seasonings. When sausage is cooked, add to egg mixture, stirring to combine. Add potatoes to bottom of the baking dish, spreading out evenly. Pour mixture into the sprayed baking dish over the potatoes. Bake 45-55 minutes or until a toothpick inserted in the middle comes out clean.
If top of casserole starts getting too brown, cover with aluminum foil and continue to bake.
Instant Pot Underground Chicken Casserole (Amish Recipe) #instantpot #recipe #cooking #chicken
Underground Chicken Casserole–chicken and gravy topped with a layer of mashed potatoes made in your Instant Pot.
Chicken Enchilada Casserole
2 tablespoons grass fed butter
2 tablespoons flour
2 cups chicken broth
1/2 tsp cumin
1 cup Greek yogurt
1 small can mild green chilies
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 green onion- chopped
1/2 cup red pepper
2 cooked cooked chicken breasts - about 2 cups
lasagna noodles - enough to layer your casserole probable about 12 lasagna noodles.
cheddar cheese
1. Put butter in pan and melt on low heat.
2. Add flour and combine with butter, whisk to remove lumps and cook until
smooth and thickens slightly
3. add 1 cup chicken broth slowly while continuing to whisk.
4. add cumin, and the other cup of broth, cook till warmed through. do not
let it boil.
5. add chicken, chilies , salt, pepper green onion red pepper and garlic
powder to sauce cook a few minutes.
6. add 1/4 cup cheese to chicken mixture .
spoon some chicken mixture into casserole, layer with noodles and then
cheese and chicken mixture until you have used up all your noodles and
chicken sauce. I like to drain some of the sauce off before layering so the
casserole does not get soupy.
bake in 350 degree oven for 20-30 minutes or until bubbly
Creamy Chicken & Potato Pie| Easy Family Dinner Recipe
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Hello folks!
So for tea tonight we had this delicious chicken & potato pie! Basically a creamy chicken in white sauce, toped with creamy mashed potato and cheese :) It’s so lovely…and perfect for these colder nights!
Everything I used will be listed below,
-Cheryl x
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What I used - Serves 5-6
3 Chicken breasts, 10 boneless & skinless chicken thighs or fillets (poached then chopped into chunks)
200g/2 cups Sliced button Mushrooms
1 Medium size leek - sliced
1 Teaspoon minced garlic
1 Tablespoon fresh tarragon
1 Teaspoon dried sage
2 Tablespoons butter
2 Tablespoons plain/all purpose flour
1 Heaped teaspoon English mustard
1 Heaped teaspoon wholegrain mustard
400ml/1.7 cups Chicken stock
200ml/1 cup Double or heavy cram
2 Tablespoons creme fraiche
1KG/2.2 lbs Potatoes - I used Maris Pipers
A good dash of salt
A splash of cream
A splash of milk
A tablespoon of butter
A handful of grated cheese, I used mozzarella
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Gumbo
3 large chicken breasts
salt and pepper
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
1/2 cup all-purpose flour
5 Tbsp butter
1 large onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped (optional, we chose to leave out)
5-8 cloves garlic, minced
1/4 bunch flat leaf parsley, or dried is fine
1/4 cup Worcestershire sauce
5 beef bouillon cubes
1 14oz diced fire roasted tomatoes, with juice
1/2 lb shrimp, peeled (optional, we left out)
2 cups fresh or frozen okra, sliced
4 cups very hot water
4 green onions, sliced, white and green parts
Cooked white rice
1. Sprinkle the chicken with salt and pepper. Heat oil in heavy-bottom dutch oven. Cook chicken on low until browned on both sides and remove from pan. Add sausage and cook on low until browned. Remove from pan. Sprinkle flour over oil. Add 2 Tbsp butter and cook over low to medium heat, stirring constantly until brown, about 10 minutes. (you want to color of a copper penny) Do not let the roux burn or you will have to start over. Remove pan from heat. Let the roux cool.
2. Return the dutch oven to low heat and melt the remaining 3 Tbsp butter. Add onion and saute for 10 minutes. Add the green pepper, celery, garlic, parsley, and Worcestershire sauce. Cook stirring constantly for 10 minutes. Add 4 cups hot water, whisking constantly. Add the chicken and sausage and cover. Bring to a boil, then reduce heat and simmer for 45 minutes. Add the bouillon cubes, tomatoes, shrimp, and okra. Cover and simmer for 1 hour. Serve over white rice. Garnish with green onions.
Serves 8 to 10
French Bread to go with this delicious Gumbo
King Cake Earthquake Cake for a delicious ending to an amazing meal
Utensils & Kitchen Gadgets used in video are can be found at the Amazon link below.