Chicken & Broccoli Casserole for One
Make dinner tonight a snap with this super easy 30 minute Chicken Broccoli Divan casserole for one + leftovers or for 2. Juicy chicken, tender broccoli, and a creamy sauce top brown rice.
Grab the recipe here:
Katie Lee Biegel's Slow-Cooker Hash Brown Casserole | The Kitchen | Food Network
Katie's Slow-Cooker Hash Brown Casserole is ideal for breakfast tailgating! Inspired by a Western omelet, Katie layers crispy hash browns, ham, tomatoes and plenty of cheese in this morning treat.
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Slow-Cooker Hash Brown Casserole
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 6 hr 10 min
Active: 10 min
Yield: 6 to 8 servings
Ingredients
One 26-ounce package frozen hash browns, defrosted
1 cup diced ham
1 medium Vidalia or yellow onion, finely diced
1 medium red bell pepper, finely diced
2 cups shredded Cheddar
1 cup whole milk
1 cup sour cream
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
6 large eggs
One 8-ounce package cream cheese, cubed
2 scallions, thinly sliced
Ketchup and hot sauce, for serving
Directions
Using paper towels or a clean kitchen towel, thoroughly squeeze the excess liquid from the defrosted hash browns. Mix the hash browns, ham, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker.
Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns.
Cover and cook on low for 5 hours or high for 3 hours, then sprinkle with the remaining 1 cup Cheddar. Cover and continue to cook on high for an additional 1 hour.
Turn off the slow cooker, remove the lid and let the casserole rest for 30 minutes. Sprinkle with the scallions and serve with ketchup and hot sauce, as desired.
This recipe has been updated and may differ from what was originally published or broadcast.
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Katie Lee Biegel's Slow-Cooker Hash Brown Casserole | The Kitchen | Food Network
Chow Mein Casserole with Katy Yardley
For more information about Yardley Premium Beef visit:
We are back in Katy Yardley's kitchen to check out another incredible recipe made with Yardley's Premium Beef, raised locally here in Utah!
What You'll Need:
2lbs Steak Burger
1 onion (diced)
2-3 carrots (diced)
3 celery stalks (diced)
8 oz water chesnuts
2 cans of cream of mushroom
1/3 cup soy sauce
4 cups chow mein
Steps:
Season and brown ground beef
add in diced veggies
cook for an additional five minutes
add water chesnuts
add soy sauce
add cream of mushroom
place in casserole pan, spread evenly
cover with foil
bake at 375 degrees for 30 minutes
remove from oven
remove covering
top generously with chow mein
place in the oven for an additional 10-15 minutes
let rest for 20 minutes
You can find more recipes at ayltv.com/beef
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This King Ranch Casserole is SO Good in the Dutch Oven (Requested Video)
This King Ranch Casserole is SO Good in the Dutch Oven (Requested Video). This is a requested video by Mama Wanderlust. I have been wanting to do this video for a while now. However, with the fire bans I haven't been able to use my dutch oven. Finally I am at a location that is not under a fire ban so here is my version of the King Ranch Casserole. If you would like me to cook a recipe email me at frugalrvgal@gmail.com.
I am a single woman currently living full time in a truck camper. I retired in December 2017 and moved into my truck camper when I put my house on the market. My house sold in April 2018. This is my journey of my travels as a woman RVer.
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Jeff Mauro's Greek Lemon Chicken and Orzo Casserole | The Kitchen | Food Network
Jeff translates the flavor of his favorite Greek chicken soup into a casserole with orzo that soaks up the bright lemony flavor and comes out extra creamy!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Greek Lemon Chicken and Orzo Casserole
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 55 min
Active: 10 min
Yield: 6 to 8 servings
Ingredients
Orzo:
3 cups chicken stock
3 tablespoons melted butter
2 teaspoons kosher salt
1 teaspoon cornstarch
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo
Chicken:
2 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley
Directions
Preheat the oven to 375 degrees F.
For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
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Jeff Mauro's Greek Lemon Chicken and Orzo Casserole | The Kitchen | Food Network
Cheddar bacon tater tot casserole