Best Thanksgiving Side Dishes

November is almost here! Sure we are still waiting for the ghosts and goblins to ring the doorbell, but by the end of the week we will set our eyes on the next adventure. The biggest foodie holiday of the year. Thanksgiving is coming, and it is coming fast! 

Like me I know many of you are starting to plan those menus filled with yearly traditions that your table isn't complete without, but also wanting to add a few new things to keep it fresh too. 

So your friendly neighborhood food blogger is here to help! I've collected the best EMM Thanksgiving side dishes all in one spot for you to scroll through, pick your favorites and add them to your list! 

 

 

Crock Pot Creamed Corn

 

 Sheet Pan Macaroni & Cheese

 

Cranberry Fluff

Easy Corn Casserole

 

 Praline Roasted Acorn Squash

 

Autumn Brussels Sprouts Salad

  

Slow Cooker Glazed Carrots

 

Green Bean Casserole 

 

 Roasted Butternut Squash with Pecans & Cranberries

 

Cinnamon & Honey Roasted Sweet Potatoes

 

Roasted Acorn Squash

  

Autumn Apple Fruit Salad

 

Slow Cooker Sweet Potato Casserole

 

Orange Cranberry Sauce 

 
 Slow Cooker Acorn Squash

 

Skillet Candied Sweet Potatoes

 

Green Bean Casserole Stuffed Mushrooms

 

Butter Roasted Carrots 

 

 Cran-Apple Pecan Stuffing

 

Roasted Carrots & Mushrooms 

 

Autumn Sweet Potato Salad

 
 Roasted Parsnips & Carrots

 

 Skillet Creamed Corn

 

Copycat Texas Roadhouse Green Beans 

 

Maple Glazed Carrots 

 

 

Summer Time Comfort Food

 Hello! Did you think I disappeared? Fell off the face of the earth? It's been over a month since my last new recipe, so I wouldn't blame you!

When I posted the last time I mentioned how crazy things were because of the oldest graduating high school. It had been a while since I shared a recipe then too. After the end of school I thought maybe we could get back to our regularly scheduled programming; but guess what? Life just got busier!

However, this hiatus was for a fantastic reason. For the first time in four years, we were able to get away for two weeks to the beach and have tons of family time in the sun, sand and surf. This trip was our graduation gift to Alex and we sucked every last drop of fun out of the 14 days we could. We were blessed with amazing weather, had some fun adventures, including holding a live baby alligator, and we even discovered the wonder that is Buc-ee's travel plazas. (You can read all about our experience here in the article I wrote for Parade.com!)

We've been home for a week now and I am still trying to get back into the swing of things, all while being crazy busy. There is less than a month until Alex heads off to college, we have VBS, Max's birthday and his first day of 1st grade....so much to plan and keep straight. But in all the chaos, I do have a new recipe for all of you.

Chicken Noodle Casserole is pure comfort food for those nights when you need to sink your teeth into something that will feed your soul. It is a great use for leftover chicken and uses my favorite store-bought noodles, Reames brand found in the frozen aisle. (That isn't a paid advertisement. I just love their noodles, and they are the closest thing to homemade I've ever tasted.)

If you are watching summer zoom by like us, wishing you could stop time in its tracks, take a little breather with a delicious casserole supper this week!

What kind of chicken should I use? 

This recipe is perfect with leftover, shredded chicken, a deli rotisserie chicken or even canned chicken. 

Can I use other vegetables?

Absolutely! I think frozen corn, green beans or even broccoli would be delicious in this as well.

Can I use chicken broth instead of stock?

Sure! I happened to have stock on hand but broth will work just fine.

Do I have to use heavy cream?

This homemade cream sauce really needs the richness of the cream. Half-and-half might work, but I haven't tried it. 

Why the cracker topping?

The buttery crackers give the casserole an extra layer of flavor and texture. If you don't have Ritz on hand, Club crackers would be a great swap.  

 Best Tips:

Save some time and prepare the chicken ahead of time. I roasted some fresh tenders in the oven, shredded the meat, and had it in the fridge waiting on me. 

Reames noodles can be found in the frozen food aisle, usually near the other frozen pastas or breads.

If you need to double the recipe, be sure to use two different baking dishes. This casserole filled my deep dish 9x13. 

Serve with a side salad, fresh fruit or crusty bread.

I haven't tried to freeze this casserole, but I think if you prepared it, without the cracker topping, cooled it completely, then froze it, you could add the crackers and bake off when ready.

Chicken Noodle Casserole 

2 cups cooked, shredded chicken

1 (12 oz.) bag frozen egg noodles, such as Reames

1 (12 oz.) bag frozen peas and carrots

2 cups chicken stock

3/4 cup heavy cream

1/4 cup + 1 TBS butter

1/4 cup flour

15 butter crackers, like Ritz, crushed

 2 garlic cloves, minced

1/4 tsp onion powder

1 tsp. Italian seasoning

Salt and Pepper 

Preheat oven to 350. Cook noodles according to package directions. In a large skillet with high sides or Dutch oven, melt 1/4 cup butter over medium high heat. Cook garlic for 1 minute, stirring constantly. Whisk in flour and cook 2 minutes. Slowly pour in stock and cream, whisking constantly. Add Italian seasoning, onion powder, salt and pepper. Bring to a boil. Reduce heat to simmer and cook 5-7 minutes until slightly thickened. Add cooked chicken and frozen vegetables. Stir well. Cook until warmed through. When noodles are cooked, drain well. Add to skillet and stir to combine. Transfer to a greased 9x13 baking dish.

Melt 1 TBS butter and mix with crushed crackers. Sprinkle over top of casserole. Bake for 20 minutes until golden brown on top. 

Inspired by The Recipe Rebel

Camping Trip Casserole

I don't think this would actually be considered a casserole, but we have never really had a name for it, so I had to come up w/ something. Each summer my mom and I would spend 2 weeks in PA with her family. During this time we would go camping for a few days. Well, our version of camping that included a Winnebago and indoor plumbing!! But each time, grandma would make this for a simple supper. I think she used it as a "roughing" it recipe b/c it cooks in one skillet and most of the ingredients come out of a can. But the flavors all meld well and it is something I still make, in the comfort of my air conditioned house:)

Skillet Casserole Hash

4 medium potatoes ( or 1 32 oz bag frozen diced potatoes, I use about 3/4 of the bag)

2 cans green beans, drained

2 small cans mushrooms, drained

1 package Smokey Links sliced

salt/pepper

Bake potatoes in microwave until tender. (Leaving the skin on is a personal choice. I usually peel them). Dice potatoes into small chunks. Heat vegetable oil in electric skillet to 350º. Add potatoes to hot oil and cook until browned. Add rest of ingredients and season w/ salt and pepper. Cook until heated through, about 10 minutes.

Shared on Celebrating Family July 19, 2011

Holiday Help

 This time of year your friendly food bloggers are filling your feeds with beautiful holiday desserts, festive cookies and candies, and delicious ideas to make your Christmas dinner the best one yet. Thank goodness for them! But since they have all of us covered on that front, I tend to take another approach. 

I don't have a new cookie technique to share or a secret to making that glazed ham even tastier on Christmas day but what I have to share might just take some stress out of the season. 

I always try to give you a recipe that can be used a couple different ways. Maybe you need a quick weeknight supper before you rush off to the next school holiday concert. Or perhaps you are planning on a houseful of guests this Christmas and you need inspiration on how to keep them fed beyond the main holiday meal. 

This year I have a super easy pasta bake that is a great hack when you are craving lasagna but not all the work that comes with it! Lasagna casserole hits all the same flavor notes, but can be on the table in less than an hour. 

I know how hectic and stressful the holiday season can be. Please remember it doesn't have to be! This time of year is supposed to be filled with joy, love, peace and those people who mean the most in the world to you. 

If you start to feel like you might pull your hair out, take a breath and take solace in the true reason for the season. The promise of a baby who came into this world to save us all. A king who was born in a stable. Love came down at Christmas and may it fill our hearts this year now more than ever. 

 

What kind of egg noodles should I use?

I like the wide ones for this casserole since they are boiled and then baked too. Anything smaller sometimes turns to mush in the oven. 

Can I make lasagna casserole ahead? 

While I haven't tried it, I think you could! Prepare recipe as stated and then chill in fridge, covered overnight. When ready to bake, remove from fridge and let come to room temp for about 20 minutes. Bake at 350 but for about 10-15 extra minutes. 

Can I use another meat? 

Sure! Italian sausage, mild or hot, and ground turkey or chicken would all work.

What if I don't like cottage cheese? 

The cottage cheese makes this extra creamy. If you don't want to use it, I would add another cup of ricotta or 1 cup of sour cream. 

Can I freeze lasagna casserole?

I never recommend freezing pasta bakes due to the noodles, but if it is something you do, then go for it!

 Best Tips:

If the chunks in the cottage cheese bother your family, mash it up with a fork or potato masher first.

I prefer whole milk ricotta over skim for a richer, creamier texture. 

An Italian blend shredded cheese would be a great swap for mozzarella. 

Sprinkle Parmesan on each layer for even more cheese. 

If using an Italian sausage, be sure to drain the grease very well. 

Do not over cook the noodles so they don't get mushy. 

 

Lasagna Casserole

8 oz. wide egg noodles

1 lb. ground beef

2 cups marinara sauce

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 cup whole milk ricotta

1 cup small curd cottage cheese

2 cups shredded mozzarella cheese

1 TBS fresh parsley, chopped, divided use

Salt and Pepper

Preheat oven to 350. Cook noodles until al dente. Drain well. In a large skillet brown beef. Drain if necessary. Add sauce and seasonings. In a large bowl combine cooked noodles, ricotta and cottage cheese. Mix well. Grease 9x13 baking dish. Add half noodle mixture. Top with half sauce. Sprinkle with half shredded cheese. Repeat layers. Top with rest of shredded cheese. Bake for 20-30 minutes until heated through and browned. Sprinkle with parsley and serve. 

Game Day Coincidence

When I tested this recipe a few weeks ago, I had no idea how the stars would align for the timing of it being posted; but the stars aligned and here we are. 

It's Super Bowl Sunday and by the time we go to bed tonight, either the Kansas City Chiefs or the Philadelphia Eagles will have another Vince Lombardy Trophy to add to their case. 

How ironic is it then that this week's new recipe is a simple one pot pasta supper inspired by one of America's favorite sandwiches, the Philly Cheesesteak? 

Are you drooling yet? All the flavors in that beloved sandwich from Philadelphia, but in a pasta supper that is on the table in about 30 minutes and only leaves one skillet behind. 

No matter who you're rooting for in today's game, we can all cheer for an easy weeknight meal that is budget-friendly but packed with flavor! 

What Is A Philly Cheesesteak 

If you've never had one, let's start there. A Philadelphia Cheesesteak sandwich is made with thinly sliced beef, stuffed into a long hoagie roll and then topped with ooey gooey melted cheese.  There is some debate on which cheese is best, but Cheez Whiz and provolone are the most popular. Many people enjoy sauteed peppers, onions and even mushrooms on theirs. 

What Kind Of Pasta For Philly Cheesesteak Pasta Skillet

You can use any short cut pasta you have on hand: elbows, shells, rotini, or cavatini. I don't recommend bowties for this since they tend to fall apart too easily. 

What Kind Of Cheese for Philly Cheesesteak Pasta Skillet

I had to include some provolone to keep is traditional, and would definitely use it. Instead of the Italian blend, you could use mozzarella or even white cheddar. 

 

 

Philly Cheesesteak Pasta Skillet

1 lb. ground beef

2 cups rotini pasta

1 green bell pepper, finely chopped

1 medium yellow onion, finely chopped

2 tsp. minced garlic

3 TBS flour

3 TBS Worcestershire sauce

1 TBS ketchup

1 cup milk

3 cups beef broth

8 slices provolone cheese, chopped

1 cup shredded Italian blend cheese

Salt and pepper, to taste

Dried parsley, for garnish

In a large skillet, brown beef with onion, garlic and green pepper. Drain if necessary. Stir in flour and cook 2 minutes. In a small bowl, whisk together Worcestershire sauce and ketchup. Add to skillet and stir well, scraping bottom of pan. Slowly pour in beef broth and milk, mixing well. Bring to a boil. Add pasta and stir. Reduce heat and partially cover. Cook 15-18 minutes until pasta tender. Season with salt and pepper. Add provolone cheese and half Italian cheese. Stir constantly until cheese is melted. Top with remaining Italian cheese, remove from heat and cover. Let sit until cheese has melted. Sprinkle with dried parsley and serve.

Inspired by I Wash You Dry

 

Best Tips

Ground turkey could be swapped for the ground beef.

Chop the provolone in small pieces so they melt easily.

When stirring in the cheeses, use a figure 8 motion for even melting.

Use any short cut pasta you want. I think elbows and shells would work well.

Green bell pepper is most traditional, but red would be delicious too.

Add some sauteed mushrooms for even more flavor.

 

More Pasta Recipes To Try Next

Sheet Pan Macaroni & Cheese  

Cafeteria Noodles 

Easy Baked Ziti  

Spinach & Mushroom Tortellini Bake  

Cheese Tortellini Alfredo 

Retro Hamburger Casserole  

Copycat Olive Garden Fettuccine Alfredo

Weekend Company {Guest Blogger Angie}

Woo hoo! It's Saturday again! I hope the week treated you well, and you have a fun, or maybe just a relaxing weekend in store. Maybe some Valentine's Day shopping or planning??

I'm happy to have a "repeat offender" with us today. She always has something family friendly and yummy to share with us. So grab a cup of coffee and join Angie in the EMM kitchen~

Good Morning EMM!!! I am so thankful to be back featuring one of my most recent favorite meals.   This is Angie Cupp from Northern Indiana where it is cold one day and warm the next.  I am a busy wife, mom & teachers aide during the week.  I love trying new recipes and making yummy treats for my little family of 5.

You always have to be on your toes to find that perfect recipe for a cold day.  One of those "stick to you ribs" meal.  Of course it always helps if the hubby and children love it as well. When I ask for suggestions for a our menu for the week, this is one of those meals that is always asked for. 

I have a huge passion for cooking great tasting meals and baking many treats for my family.  I also have a love for Pinterest!  ha ha!!! I love looking for new ideas for our dinner table!  I have a few boys in my home that prefer meat and potatoes so why not try "Cowboy Casserole" that I found on Pinterest.  Although, I have changed a few things to my own liking.  Your family will absolutely love this great tasting comfort casserole.

Cowboy Casserole

1 1/2 lbs of Ground Chuck (I used 90/10)

2-3 tsp Onion powder

3 TBS Minced Garlic

1 can whole kernel corn 

1 can condensed Golden Mushroom Soup

2 cups of shredded Cheddar Cheese

1/2 cup 2 % milk

4 TBS Sour Cream

1 Bag Ore-Ida Crispy Crowns

First I thaw the Crispy Crowns for 1-2 hours prior to starting casserole.

In large skillet cook ground chuck until no longer pink. While that is cooking I add the minced garlic and onion powder for flavor.  Drain grease if any. 

In a small bowl combine soup, milk, & sour cream until smooth. Then add corn & 1 cup of shredded cheese.  Mix together.    Add this mixture to the skillet.  Stir together until cheese is melted. 

Grease a 9 x 13 baking dish.  Place half of the Crispy Crowns in bottom on dish. Pour the skillet mixture over the Crispy Crowns.  Place the other half of the Crispy Crowns on top of that.  Sprinkle with remaining 1 cup of shredded cheddar cheese.   Bake uncovered at 350 degrees for 25-30 minutes. 

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Cabbage Lovers

I think cabbage gets a bad wrap sometimes. It seems to be one of those love it or hate it vegetables. Even people who will eat coleslaw will hate on cabbage. Um...okay.

Our family can't get enough cabbage and I am always looking for new recipes to utilize it. Now the little guy isn't as big of fan as the rest of us; but he loves Brussels sprouts ( I know, makes no sense) so I don't push the subject. My kids are so NOT picky that when they find something they truly don't enjoy, as long as they express that without whining or complaining, I won't make them eat it. 

My latest cabbage craving came when I was meal planning, in need of side dishes, and I wanted a casserole. I started reading different recipes, but couldn't quite find exactly what I was after, until I stumbled upon this one. 

Amish Cabbage Noodle Casserole has easy ingredients, is perfect with any protein and has similar flavors to my Fried Cabbage & Noodles, our favorite cabbage recipe of all time!

If you are looking for new ways to get more cabbage into your meal plan, this casserole is just what you need. And I won't lie, I think it would be a great recipe to keep in the back of your mind for the holidays too! Something different to add to your table alongside all those traditional dishes we are looking forward to! 

What Kind Of Noodles To Use? 

My pick was medium egg noodles, but any size would work. You really want egg noodles and not a macaroni or dried pasta though.

What Kind Of Cabbage To Use?

Don't get fancy here. Good ol' green cabbage is all you need. As much as I enjoy other varieties I have no idea if/how they would work.

What Kind Of Cheese To Use?

Monterey Jack was my pick because I wanted the marbled coloring and flavor of white and yellow cheese. Mozzarella or Swiss would be great too. 

Do I Have To Use Cream Of Potato Soup?

I know many people don't like using condensed cream soups. However, I use them a lot in cooking, so I can't really provide a good substitution, other than saying cream of celery would be delicious too. 

Best Tips:

If your cream of potato soup has chunks of potato in it, simply use a slotted spoon to remove them. 

Cream of celery or mushroom soup could also be used.

Egg-less egg noodles would work too. 

If you cut recipe in half, still bake in a 9x13 dish.

Store leftovers in a covered dish in the fridge for 2-3 days. 

I have no idea if this would work in a Crock Pot. If you try it, let me know!

 

Amish Cabbage Noodle Casserole

2 TBS olive oil

1 medium head green cabbage, thinly sliced

1 medium yellow onion, finely chopped

4 garlic cloves, minced

3 TBS fresh parsley, chopped

16 oz. medium egg noodles

2 cans cream of potato soup, potato chunks removed

2 cups milk

1 cup shredded Monterey Jack cheese 

Salt and pepper, to taste

Preheat oven to 350. Grease a 9x13 baking dish with nonstick spray. In a large skillet heat oil over medium high heat. Sauté cabbage, onion and garlic until slightly brown and tender. Season with salt, pepper and two tablespoons parsley. Cook noodles according to package directions. Drain well. In a medium bowl whisk together soup and milk until smooth. Combine noodles, cabbage mixture and soup mixture and stir well. Transfer to prepared baking dish. Top with cheese and extra black pepper. Cover with foil and bake for 30 minutes. Garnish with remaining parsley before serving. 

Inspired By All Free Casserole Recipes

 

Another One Of Mom's Friends

If you are a faithful reader of EMM, or even a Facebook Fan, you have heard me refer to a good casserole as "Mom's best friend.". I truly feel like casseroles are something from "back in the day" that are starting to make a comeback, and I for one am very thankful. I remember when growing up whenever someone had surgery, or a new baby, or moved into a new house, you took them a casserole. And those were the days when many women were joining the work force again, and that meant when it was supper time, simple and quick became essential. Mom would come home from work, mix some ingredients together, pop it in the oven, and about 30 minutes later supper was served. As life today gets busier and busier, I see this trend coming back into our homes, and more and more women like me are turning to those casserole recipes our mothers and grandmothers perfected to share with our families. And when you can find one with traditional flavors everyone loves, even better. That is what I have for you today. Chicken and noodles...two things that were born to be paired up, and all of us recognize as a traditional combination. Let me give you a hint to be make this even easier to prepare at the end of a long day. Cook the chicken ahead of time! For me, that means roasting it off during the day when I'm doing other "chores", but if you are a working mom or know you won't have time to do it during the day, roast it the night before! Let it cool, pop it in the fridge, and it's waiting on you when you're ready to make the casserole. It is 30 minutes of prep work that will make this seem even easier, and a bigger time saver later on. We are all super busy, and no matter if we are career women or stay at home moms, we are all in the same boat looking for quick, delicious meals to show our families we care; and at the top of every list should be casseroles!

Chicken and Noodle Casserole Adapted from allrecipes.com
4-5 boneless skinless chicken thighs, trimmed
16 oz. medium egg noodles
1 (15oz.) can mixed veggies, drained
1 (10.75oz) can cream of broccoli soup
1 (10.75oz) can cream of potato soup
1/4 c. chopped onion
1/4 c. chopped celery
1 TBS butter
1 TBS butter, melted
1/4 tsp. dried thyme
1/2 c. milk
1/2 c. Panko breadcrumbs
Salt and Pepper to taste
Olive Oil

Preheat oven to 350. Line a baking sheet with aluminum foil. Place chicken on baking sheet, drizzle with oil and season with salt and pepper. Bake for 30 minutes until juices run clear. When cooked, allow to cool slightly to handle. Chop into small bit sized pieces. Bring a large pot of water to boil. Cook noodles according to package directions. While chicken and noodles are cooking, in a medium skillet melt 1 TBS butter. Saute' onions and celery until tender, about 5 minutes.  When noodles are cooked, drain and return to hot pot. Add soups, milk, chopped chicken, mixed veggies and sauteed onion mixture. Season with thyme, salt and pepper. Mix well to combine. Pour into a greased 9x13 pan. In a small bowl, combine breadcrumbs and 1 TBS melted butter. Mix well. Sprinkle over casserole. Bake for 30 minutes, with the last 5 under the broiler, until golden brown.

Shared on Miz Helen's Country Cottage Sept. 13, 2012
Shared on The Country Cook Sept. 14, 2012

Shared on Make Ahead Meals Sept. 17, 2012

Casseroles at Very Good Recipes
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Childhood Camping

When I was a little girl, one of the highlights to my summer vacation was the trip my mom and I made "back home" each July. For two weeks we would head east to Pennsylvania to spend some much needed quality time with my grandparents and uncle. And oh what a fun filled two weeks they were! 

One of our favorite things to do during that time was to load up the Winnebago and head to Pymatuning State Park and spend a few days in the great outdoors, sitting around the campfire, filling each day with more memories than the one before. Some of those memories are ones I hold most dear from my childhood. Like the time a mother skunk and her babies "camped out" under our camper! Yep, true story!

And two things that stick in my mind most of all about those camping trips are both food related. One, my grandma always had a fridge full of Grape Faygo pop (my favorite at the time) and it was such a treat! The second is this dish... a super simple supper, that to this day is still a family favorite. It was something grandma could easily make out of the canned goods stocked in the camper, and was especially nice if we had a rainy day and grandpa wasn't able to cook outside. Not to mention it always makes a huge amount, and the leftovers make great lunches for a couple days. 

If you love simple "thrown together" meals that can be ready in no time, I'm sure this will be right up your alley. Or maybe your family enjoys camping trips too, and this can go with you on your next excursion. Either way, I'm happy to share just a little bit of my childhood, and hope it leads to happy memories for you too!

Campfire Skillet Casserole

2 large Russet potatoes, baked and cooled

2 (15 oz.) cans green beans, drained

1 (16 oz.) package smoky link sausage, cut into small pieces

1 (11 oz.) can mushroom pieces and stems, drained

3 TBS butter

Salt and Pepper to taste

Dried Parsley for garnish

Preheat electric skillet to 350. (If using stove top, medium-high) Cut potatoes int large bite sized chunks. Add butter to skillet. Once melted, add potatoes. Season liberally with salt and pepper. Allow potatoes to cook, stirring often until slightly golden around edges, about 5-7 minutes. Add green beans, mushrooms and smoky links. Stir to combine. Reduce heat to 325. Cover and allow to cook 20 minutes,  stirring occasionally. Adjust salt and pepper. Garnish with parsley. 

*NOTE* As much as we enjoy very crispy potatoes, for this recipes I don't let them get too crisp. Why? Because that's the way grandma did it....and I don't mess with a good thing! 

Shared on Make Ahead Meals June 17, 2013

Casseroles at Very Good Recipes
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Weekend Company {Guest Blogger Bekki}

Good Morning! I hope you find yourself at the end of a fantastic week. I know like us, many of you are coming to the end of your Spring Break. Are you as sad as we are? Ten days certainly flew by! But we are making the most of these last few days. So I'm so thankful my dear friend Bekki is here to cook with you, while I'm out having fun with my "boys." So, grab a tall glass of iced tea, or go crazy and have a Bloody Mary (and if you do, have one for me too!) and join us in the EMM kitchen!

I just celebrated 3 years married to my amazing husband Josh. We share a home in

California with our fur babies, Minnie and Shadow.  After years of learning recipes and tricks from my mom, grandmothers and aunts I moved on to learn and teach cake decorating.  Enjoying every minute! All while learning tricks and tips of my own to improve on, and make healthier versions of my favorites. To later compile and write my own cookbook to share with all that love food as much as I do. I hope that these recipes bring you joy and sweet memories as they always have for my family and I.

  

Hello EMM Family, can you believe Spring break 2013 is now a  memory?  It feels like our year has just started and before we knew it, the sun decided it was sticking around with the warmer weather. Even with that, comfort food is always welcome in our home, and I am sure yours as well.

    This is a recipe, that is a spin off of a casserole my mom used to make for our family growing up. She called it her version of Tamale pie. She used  corn tortillas instead of making the cornmeal crust. It was a one pot meal that took no more than about 30 minutes to make and have on the table. This version is not much different. As you have probably already noticed my husband and I really enjoy spicy food.  This one is a pretty spicy, and for those of you who enjoy spice but not much heat, you can remove the membrane and seeds from the jalapenos before adding them to the pan. Use less or even omit them entirely. They will not change the dish at all. Also you can substitute the enchilada sauce for tomato sauce if you’d rather not have the spice at all.

But if you want to warm up your tummy and your taste buds at the same time, give this recipe a try.

Spicy Turkey Tortilla Skillet Casserole

1lb. Ground turkey

1tb olive oil

1 small onion, chopped

2 Tsp garlic powder

1 Tsp salt

3 jalapenos , chopped (optional)

1 14.5 oz can stewed tomatoes

1 c. enchilada sauce (medium)

1 14.oz can corn

1/2c shredded cheddar/jack cheese

6 corn tortillas chopped

In a large frying pan add oil, meat, onions, jalapenos, garlic and salt and cook until meat is cooked through and onions and jalapenos have softened. Stirring occasionally. Add, tomatoes, corn and  enchilada sauce and  stir to combine. Allow a few minutes for tomatoes and sauce to warm through.  Add chopped tortillas pieces and stir to combine, and incorporate tortilla pieces. Cover allowing sauce to soften tortillas. Stir often. After tortillas are softened add cheese and combine. Serve hot.

Serves 6

Optional toppings:

tortilla chips 

Sour cream

Additional cheese

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Carb Loading

I love supporting my men!

I am a Taekwondo mom. Actually, I'm a TKD mom and wife! I am so happy to be have my "boys" in an activity they love so much. Not to mention the fact it's a great bonding experience between father and son.  I love sitting in the stands and being proud as punch no matter how they do, but especially when they are rewarded for their hard work w/ trophies, medals, etc. It's so amazing to see the look on Alex's face when he realizes he has won, or even placed. It's absolutely precious! I knew whatever sport Alex chose to participate in some day I would be supportive and present, just like my mom was. (Mine was a softball mom and then a marching band mom!) I would be there for him, in whatever capacity he needed me. And for now, my biggest and most important job in the training process? Food. It's my responsibility to make sure he eats when he needs to, what he needs to, and anything going into his body is only going to help his success. And that means on the nights before tournament competition, mama is busting out the carbs! He will need all the energy we can stockpile into his skinny butt, and a yummy pasta meal the night before is not only helpful, but a treat. Especially if tastes like pizza! I've seen a lot of recipes lately for "pizza casserole", including in a church recipe book my grandma gave me, and this is my version of that. I figured this would be a wonderful "Good Luck" meal that would also achieve the goal of "fueling the mission" so to speak. I love my Monkey and I adore being able to support him in whatever he's doing, even when it's kicking another kid in the head! (Only if pads, protective gear and referees are involved, of course!)

Pizza Casserole
1 lb. rotini (spiral) pasta
1 lb. ground beef
16 oz. mozzarella cheese
1/2 tsp Italian seasoning, plus extra for garnish
1/2 c. pepperoni, diced, plus slices for top
3 ( 8oz) jars pizza sauce

Preheat oven to 350. Cook pasta to al dente, drain and return to hot pot. While pasta is cooking, in a large skillet on medium heat, brown beef and diced pepperoni. Drain and return to skillet. Add 1 jar of sauce to meat mixture and stir. Season w/ Italian seasoning. Add 1 jar of sauce to pasta and stir to combine. In a greased 9x13 pan, add enough sauce to cover bottom. Put 1/2 of pasta in pan, top w/ 1/2 of meat, add some sauce and some cheese. Repeat layers, ending w/ cheese.Sprinkle w/ Italian seasoning. Place pepperoni slices on top. Bake for 30 minutes until heated through and cheese is melted.
*NOTE* Browning the pepperoni w/ the beef allows some of the grease to be discarded. If the slices on top give off some too, just pat dry w/ paper towel after cooking before serving.

Shared on Lady Behind The Curtain Mar. 21, 2012
Shared on It's A Keeper Mar. 22, 2012 
Shared on Miz Helen's Country Cottage Mar. 22, 2012 
Shared on The Country Cook Mar. 23, 2012 
Shared on Addicted To Recipes Mar. 25, 2012

Casserole at Very Good Recipes
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Favorite Sandwich

One of my favorite sandwiches of all time is the all American Philly Cheese Steak. Those that know me really well assume this is because my parents hail form Pennsylvania, and most of my family is still back there. And it's a good guess, and makes for a very nice story, but here is my secret. For the hundreds of times I've been to the Quaker State in my life...I have never been to Philadelphia! 

Does that seem crazy to you? Maybe not so much once I explain. See, we live about 30 minutes from the Ohio state line. And where we visit in Pa, is about the same distance on the other side. It's about a 6 hour drive; but to then visit the City of Brotherly Love, it's another almost 6 hours! Yes, it's a huge state, and we've just never ventured that south into it. 

So while I have never had a traditional cheese steak, in the city where it was born, I have had lots of others. And before purists send me emails telling me this recipe is missing some things, and adding others, I'm aware. When I have a cheese steak, it has peppers, onions, and Provolone. I know. I know. Others are made differently. It's okay. Variety is a good thing. 

I love taking flavors of one favorite dish and using them in another application, especially when it's another favorite. So, a #1 sandwich in my world turned into an easy to make, weeknight friendly, casserole is a match made in heaven. 

Be sure to read the note in the recipe so you know your options when it comes to the biscuits, and my reasoning for baking them the way I do. 

Do you have a favorite sandwich you think might make a great casserole? Tell me about it in the comments!

Philly Cheese Steak Casserole
1 1/2 lbs. ground beef
8 oz. button mushrooms, sliced
8 slices provolone cheese
2 TBS butter
1 large onion, thinly sliced
2 green peppers, thinly sliced
2 cloves garlic, minced
1 (16.3 oz.) Grands biscuits
Salt and Pepper to taste

Preheat oven to 350. Grease a 9 x 13 baking dish. In a large skillet, cook beef and mushrooms, seasoned with salt and pepper until browned. Drain if necessary. Place in baking dish. Arrange cheese over beef mixture. In same skillet, melt better and saute onions and peppers until tender-crisp. Stir in garlic. Cook 1-2 minutes more. Spoon over cheese. Cover and bake for 35-40 minutes. Bake biscuits according to package directions. When ready to serve, spoon beef and pepper mixture over bottoms of biscuits and top with other half. *NOTE* You can also top the beef mixture with the uncooked biscuits, do NOT cover, and bake for same amount of time, but the bottoms can become a little soft, which we don't enjoy, so I bake them separately. 

Shared on The Country Cook Jan. 16, 2015

Storms, Casseroles and Gratitude

 If your Summer 2022 is anything like mine, it is flying by, the days are busier than ever and when it is time for bed you wonder where all the minutes and hours went. 

The last two weeks in our house have been especially busy, and might I say, stressful. On the night of June 13th, a massive thunderstorm went through our area wreaking havoc in it's path. We now know it was actually a "derecho" with sustained winds of 98mph, the same as a Cat 2 hurricane. 

We were some of the unlucky ones who sustained damage in the storm. Our huge maple tree in the front yard, the one that was there long before we moved in almost 20 years ago, couldn't withstand the strong winds. It crashed down onto our house, right above where the 5 year old was sleeping. I wish I had the words to describe the level of fear, and then instant gratitude we felt because it could have been so much worse.

The next morning the tree was removed and we could assess the damage. Let's just say we have some major repairs that have to be done to both the exterior and interior of our house. It has been a stressful two weeks and we continue to pray we have success with the insurance and repair process.

As you can imagine, this situation only added to an already busy summer schedule. Between days of fun, and now days of planning and scheduling, you know I need some easy suppers to satisfy these hungry boys of mine. 

What could be more perfect than a hearty casserole filled with meat, cheese and noodles? A retro one our grandmas and moms probably made because it is pretty budget friendly too! 

Hamburger Casserole is one of those meals you might just have everything on hand for and will feed a crowd. It is also a great "take to" meal for those new babies, loss of a loved one, or your neighbors who have storm damage! 

Summer time doesn't mean the calendar opens up at all. More things to do and a shorter amount of time to do them in. Fun in the sun is the goal as much as possible, with some stress-free suppers to end the day with!

 

Retro Hamburger Casserole

1 lb. ground beef

2 cans tomato soup

1 lb. rotini pasta

1 small yellow onion, diced

1/2 cup beef broth

1 cup shredded mozzarella cheese

2 cups shredded cheddar cheese

1 tsp. garlic powder

Salt and Pepper

Dried Parsley

Preheat oven to 375. Grease a 9x13 baking dish. Boil pasta according to package directions. In a large skillet over medium high heat, brown beef with onion until no longer pink. Drain if needed. Season with garlic powder, salt and pepper. Drain pasta well. Add pasta, beef broth, soup and half of both cheeses to skillet. Stir well to combine. Transfer to baking dish. Top with remaining cheeses. Cover tightly with foil and bake for 20 minutes. Uncover and sprinkle with a little dried parsley. Bake for 10 additional minutes until bubbly and brown.