Pineapple Casserole

Ingredients:
2 (20-ounce) cans pineapple chunks
1 (20-ounce) can crushed pineapple
⅓ cup sugar
⅓ cup all-purpose flour
½ cup shredded sharp Cheddar cheese
½ cup shredded white Cheddar cheese
¼ teaspoon kosher salt
1 sleeve buttery round crackers, crushed
¼ cup unsalted butter, melted

Preparation:
1. Preheat oven to 350°. Lightly spray a 2-quart baking dish with cooking spray.

2. Drain cans of pineapple well, reserving ¼ cup liquid.

3. In a large bowl, stir together sugar, flour, cheeses, pineapple, reserved pineapple juice, and salt. Pour into prepared baking dish.

4. In a small bowl, mix crushed crackers and melted butter until combined. Sprinkle over pineapple mixture.

5. Bake until golden brown and bubbly, 30 to 35 minutes. Serve warm.

Jack's (Video) Mac and Cheese

Ingredients:

1 lb. elbow macaroni

1/2 stick butter

1/2 block Velveeta cheese, cubed

~2 cups milk

2 cups canned Parmesan cheese

4 Tblsp. granulated garlic

Pepper

3 cups shredded cheddar cheese

3 cups shredded Monterey Jack cheese

3 cups shredded Gouda cheese

Preparation:

1. Preheat oven to 350 degrees.

2. Cook macaroni in salted water.

3. Mix together shredded cheeses in a large bowl.

4. While macaroni is cooking, melt butter and Velveeta with 1/2 cup milk in heavy saucepan over medium heat, stirring constantly to keep milk and cheese from scorching.

5. When Velveeta is melted, add 3 cups of the shredded cheese mixture. Continue stirring to melt cheese. Add another 1/2 cup of milk (as needed) to get the cheese sauce to a consistency that will pour off of a spoon, then remove from heat.

6. Drain cooked pasta, then put it into a 13"x9" baking dish.

7. Add Parmesan cheese, garlic and pepper (to taste), and stir to mix evenly.

8. Add 3 cups of the shredded cheese mixture to the pasta, and stir to distribute.

9. Add 1 cup of milk to the pasta and stir, then pour in the cheese sauce and combine.

10. Top pasta with remaining 3 cups of shredded cheese mixture.

11. If there are not 6 to 8 Tblsp. of milk visible in the pasta, add a little more milk.

12. Cover casserole dish with foil and bake for approximately 30 minutes, or until cheese on top is slightly brown.

Cheesy Bacon Ranch Pasta (one skillet)

Ingredients:

6 strips bacon, uncooked (or 3 Tblsp bacon grease + 1/2 cup bacon crumbles)
3 cups boneless, skinless chicken breast, cut into bite-sized pieces

1/8 cup Ranch seasoning mix

16 oz. penne pasta, uncooked

6 cups chicken broth (low sodium preferred)

1/2 brick cream cheese, room temperature

2 cups shredded cheddar cheese (or similar)

2 cups shredded mozzarella cheese

4 Tblsp. dried parsley

Preparation:

1. Cook the bacon in a large skillet until crispy.

2. Remove bacon to a paper towel-lined plate, but leave bacon grease in skillet.

3. Cook chicken in bacon grease, turning frequently, until chicken is completely cooked.

4. Add Ranch seasoning to chicken, and stir to coat it.

5. Leaving checking in skillet, add pasta and chicken broth. Stir.

6. Bring broth and pasta to a boil, then reduce heat to medium-low.

7. Cover and cook pasta, stirring occasionally, for 15-20 minutes, until pasta is soft. 

8. Add cream cheese, and stir until melted.

9. Crumble bacon. Add bacon and parsley to chicken pasta mixture.

10. Stir in mozzarella cheese and half of the cheddar cheese until melted and well combined.

11. Sprinkle the remaining cheddar cheese on top of the pasta, then cover and allow cheese to melt before serving.

Easy Beef Enchiladas

Ingredients:

1 lb ground beef

2 cans (10 oz each) red enchilada sauce (or make your own, see below)

1 can (4.5 oz) chopped green chiles

1 package 6” flour tortillas for soft tacos 

1 ½ cups shredded Cheddar cheese (6 oz)

 

Enchilada sauce

1 can tomato sauce

1 ½ tsp Goya seasoning

1 tsp cumin

 

Preparation:

1. Heat oven to 375°F. 

2.  Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

3. Cook beef, stirring occasionally and chopping as desired, until thoroughly cooked, then drain. 

4.  Stir in 1/2 cup of the enchilada sauce and the chiles.

5. Spread 1/2 cup of the enchilada sauce evenly in baking dish. 

6. Spread 1/4 cup beef mixture down center of each tortilla.

7. Sprinkle beef mixture with 1 tablespoon cheese. 

8. Wrap tortillas tightly around filling, placing seam side down in baking dish. 

9.  Top with remaining enchilada sauce, and sprinkle with remaining cheese.

10. Cover with foil, and bake 20 to 25 minutes or until hot and bubbly.

11. Let stand 5 minutes before serving.

Baked Ziti

Ingredients:

16 oz. ziti pasta

1 package (4) Italian sausage links, casing removed

2 lbs. ground beef

1 large onion, diced

1 Tblsp. crushed garlic

2 Tblsp. Italian seasoning

1 large jar Prego sauce

1 small container ricotta cheese

2/3 cup Parmesan cheese

2 Tblsp. garlic salt

2 cups finely shredded mozzarella cheese

Preparation:

1. Boil ziti until just slightly past al dente stage. Drain.

2. Toss ziti with 1/3 of the Prego sauce and set aside.

3. Brown sausage and ground beef with onion and garlic in large skillet, until cooked through and tender.

4. Add Italian seasoning and remaining Prego to skillet and mix.

5. Mix ricotta with garlic salt and Parmesan cheese. Stir in 1/2 cup of the mozzarella cheese.

6. Put a thin layer of the meat mixture in the bottom of a casserole dish. Follow it with the ziti. 

7. Top the ziti with half of the remaining meat mixture.

8. Dollop the ricotta mixture over the top of the ziti, spreading it out to cover as much of the ziti as possible.

9. Top ricotta mixture with remaining meat sauce, the cover with mozzarella.

10. Bake, covered, at 325 degrees for 30 minutes, or until heated through.

Low Carb Green Chile and Chicken Enchiladas

Ingredients:
1 Tblsp olive oil
1 large sweet onion, diced
6 Tblsp minced garlic
1 brick of cream cheese
2 Tblsp taco seasoning
1 large bottle green chile salsa verde
4 chicken breasts (cooked, grilled or smoked), cut into thin, bite-sized slices
1 27-oz can whole green chiles
4 cups Mexican blend shredded cheese

Preparation:
1. Saute onions in olive oil until tender.

2. Add garlic to onions and saute for 5 minutes.

3. Lower heat and add cream cheese, taco seasoning and half of salsa to onion and garlic mixture. Cook until cream cheese is melted and mixture is combined, stirring frequently.

4. Gently stir chicken into cream cheese sauce until thoroughly combined.

5. Spread half of the remaining salsa on the bottom of a square casserole dish.

6. Drain the chiles, then slice them open so they lie flat. Pat dry and remove any seeds. Place the chiles, one layer thick, on the bottom of the casserole dish.

7. Top chiles with half of the chicken mixture.

8. Top chicken mixture with half of the cheese.

9. Drizzle half of the remaining salsa over the cheese.

10. Repeat with another layer of chiles, chicken mixture, cheese and salsa.

11. Cover very loosely with foil, leaving sides open.

12. Place casserole dish on a baking sheet. Bake in 350 degree oven until bubbly and cheese is melted. Remove foil and bake for five more minutes to toast top of cheese.

Steph's Macaroni and Cheese (Grumpy's holiday request)

Ingredients:
1/2 stick butter
2 cups elbow macaroni
1/2 cup flour
1 1/2 cups milk, plus some
1 cup (roughly 1/3 of a big block, I guess) Velveeta, cut into small cubes
2 cups shredded cheddar (mild or sharp, depending on preference/availability)
Garlic powder
Cavender's Greek Seasoning
Black pepper

Preparation:
1. Cook macaroni. Overcook it by about 3 minutes. It should be just slightly "mushy" on the outside, but not very much. Drain and put in a large mixing bowl.

2. Melt butter in small saucepan over medium heat.

3. Shake together flour and 1 cup of the milk. Pour into melted butter, stirring constantly.

4. Cook butter/milk/flour mixture until the consistency of gravy, adding milk as necessary to keep it from getting too think. Stir constantly as it thickens so that it doesn't get lumpy.

5. Add Velveeta cubes to mixture, stirring until all cubes are melted. If mixture is thicker than gravy, add some milk to thin it.

6. Add garlic powder, Cavender's and pepper to taste. Overseason slightly, since, the macaroni will be mixed with the sauce.

7. Pour cheese sauce over macaroni, and stir to coat. Add 1 cup of the shredded cheddar and mix.

8. Put mixture into 9x13 casserole dish (or similar). Top with remaining shredded cheddar.

9. Bake at 350 degrees until cheese on top is melted and casserole is a little bubbly.

Steph's Tomato Pie

Ingredients:
For the crust:
1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup sour cream

For the pie:
4 medium tomatoes, peeled and cut into 1/2" thick slices (about 1 1/2 lb)
1/2 tsp salt
1 cup mayonnaise (not reduced fat)
1 can crab meat (not imitation) (approx. 1/2 cup)
3 green onions, chopped
2 Tblsp fresh basil, chopped
1/2 cup Parmesan cheese
1 cup mozarella cheese

Preparation:
For the crust:
1. Stir together flour, baking powder and salt.
2. Cut shortening into flour mixture with a pastry blender or knife until mixture resembles small peas.
3. Add sour cream; stir with a fork or mix with hands until combined into a dough.
4. Shape dough into a flat disk.
5. Wrap in plastic wrap and chill one to twenty-four hours.

For the pie:
1. Preheat oven to 350.
2. Place tomatoes in a single layer on paper towels. Sprinkle with salt and let stand for 20 minutes. Pat dry with paper towels.
3. Stir together mayonnaise, crab meat, green onions, basil and cheese, reserving 1/4 cup of the mozzarella cheese for later.
4. Roll sour cream dough into a large circle on a lightly floured surface. Put into a 9" pie plate, crimping edges.
5. Bake dough for 10 to 12 minutes until lightly brown. Remove from oven.
6. Sprinkle the remaining 1/4 cup of mozzarella cheese on top of the crust.
7. Arrange tomato slices over the cheese on the crust.
8. Spread mayonnaise mixture over tomatoes.
9. Bake at 350 degrees for 34 to 37 minutes or until lightly browned on top.
10. Let cool five minutes before serving.

Steph's Sweet Potato Souffle

Ingredients:

1 large can sweet potatoes, or equivalent of home prepared

1 tsp. vanilla

1 cup sugar (less, if preferred)

3 eggs

1/2 cup milk

1 stick butter

Preparation:

Heat potatoes in syrup; drain and whip until fluffy. Add butter and other ingredients. Beat well (use a mixer). Pour into buttered casserole. Bake about 20 minutes at 350. While baking, prepare the topping.

Topping Ingredients:

1 cup brown sugar

1/3 cup melted margarine

1 cup chopped pecans

1/3 cup flour

Topping Preparation:

Melt margarine. Mix sugar, flour and pecans; add to margarine. Mix well and spread on top of casserole. Return to over for about 10 minutes or until firm.

Sweet Potato casserole

Ingredients

• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Ravioli Pie

Filling

1 package (9 oz) refrigerated cheese-filled ravioli

1 cup chopped fresh spinach

1/3 cup chopped fresh basil leaves (about 1 oz.)

1 1/4 cups tomato pasta sauce

1 cup shredded mozzarella cheese (4 oz)

Crust

1 teaspoon vegetable oil

3 cloves garlic, finely chopped

1/2 cup Original Bisquick® Mix

1 cup milk

2 eggs

1/4 cup shredded Parmesan cheese (1 oz)

Topping

2 cups tomato pasta sauce, heated

• Heat oven to 400°F. Grease bottom only of 9-inch glass pie plate with shortening or cooking spray.
• Place 1/2 of ravioli in bottom of pie plate. Sprinkle with spinach and basil. Spoon 1 cup of the pasta sauce over top; sprinkle with 1/2 cup of the mozzarella cheese. Layer with remaining ravioli. Top with remaining 1/2 cup mozzarella cheese and remaining 1/4 cup pasta sauce.
• In 7-inch skillet, heat oil over medium heat. Cook and stir garlic in oil until fragrant, about 1 minute. In medium bowl, stir garlic, Bisquick mix, milk, eggs and Parmesan cheese with fork. Pour evenly over filling in pie plate.
• Bake uncovered 30 to 35 minutes or until crust is browned and filling is bubbly. Let stand 5 minutes before cutting. Serve with heated pasta sauce.

Turkey Suizas Casserole

Ingredients

• 2 poblano chili peppers
• 3 tablespoons extra virgin olive oil (EVOO)
• 8 tomatillos, chopped
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 bay leaf
• Salt and pepper
• 1/4 cup cilantro, chopped
• 1 teaspoon ground cumin (about 1/3 palmful)
• 1 teaspoon honey or agave syrup
• 1 lime, juiced
• 1-1 1/2 cups chicken stock
• 1 pound cooked turkey, chopped or pulled
• 1 cup Mexican crema or sour cream
• 1 1/2 cups grated Swiss cheese
• 1 cup grated Monterey Jack cheese
• 12 corn or 8 flour tortillas, warmed
• Sliced red onions, for garnish

Serves 4

Preparation

Char the poblanos over burners or under a hot broiler until blackened all over. Place in a bowl, cover and let sit until cool enough to handle. Peel, seed and chop the poblanos.

Pre-heat the broiler.

Meanwhile, in a large skillet, heat the EVOO, three turns of the pan. Add the tomatillos, onion, garlic and bay leaf; season with salt, pepper, cilantro and cumin. Cook until tender, about 10 minutes. Discard the bay leaf. Add the tomatillo mixture, poblanos, honey (or agave) and lime juice to a food processor and puree.

In the same skillet, heat the chicken stock over high heat. Stir in the turkey to reheat, then stir in the tomatillo sauce.

In a medium size casserole, layer in half of the turkey mixture and dot with the crema (or sour cream). Top with half each of the Swiss and Monterey Jack and half of the tortillas. Spread the rest of the turkey on top and layer with the remaining tortillas and cheese. Broil until the cheese is melted. Top with the red onions.

Chicken Divine Cassrole

Ingredients:

3 cups cooked, diced chicken

1 package Uncle Ben's Wild and White Rice, cooked

1 can cream of celery soup

1 med. size jar sliced pimiento

1 med. onion, chopped

1 can French-style green beans, drained

1 cup mayonnaise

1 can water chestnuts, diced

salt & pepper to taste

Preparation:
1. Heat oven to 350° F.

2. Mix all ingredients together then pour into buttered 3-quart casserole.

3. Bake about 25 to 30 minutes.

Baked Ziti

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Chicken Pot Pie

Ingredients:

1 pkg unbaked pie crusts (2 crusts)

1 lb. leftover roasted or boiled chicken, chopped into bite-sized pieces

1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed

1 onion, minced

butter or EVOO

5 medium-small red potatoes, peeled, diced, and boiled

2 cans cream of chicken soup (or one recipe of homemade cream of chicken soup)

Salt and pepper to taste

Preparation:

1. Preheat oven to 400.

2. Heat butter or oil in skillet and saute onion until translucent.

3. Combine soup, chicken, frozen (but now thawed) vegetables, onion, and potatoes. Season to taste.

4. Put one of the pie crusts on the bottom of a pie plate, then fill with the soup/vegetable mixture. Top with the other pie crust, and pinch the edges together to seal. Cut a few vent holes in the top crust before baking.

5. Bake at 400 for 40-45 minutes until top crust is golden brown. Let stand before serving.

Chicken and Black Bean Enchilada Casserole

Ingredients

• 2 cups diced chicken breast meat
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4.5 ounce) can diced green chile peppers, drained
• 1 (10 ounce) can red enchilada sauce
• 8 (6 inch) corn tortillas
• 2 cups shredded Mexican blend cheese
• 1 (8 ounce) container sour cream

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
3. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Apple Matzo Kugel

Ingredients

• 4 matzo crackers, crushed
• 3 eggs, beaten
• 1/4 cup white sugar
• 1 teaspoon salt, divided
• 1/2 teaspoon lemon juice
• 1/3 cup applesauce
• 3 Granny Smith apples - cored, peeled and chopped
• 1/2 cup dried cranberries
• 
  
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
2. To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
3. Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

Kugel

Ingredients

• 1 (8 ounce) package large egg noodles
• 6 tablespoons butter, sliced
• 6 eggs, separated
• 1/2 cup white sugar
• 3/4 (8 ounce) package cream cheese, softened
• 4 tablespoons sour cream
• 1 (16 ounce) package cottage cheese, creamed
• 1 pinch salt
• Splash of vanilla
  

Topping:

• 8 tablespoons butter, melted
• 1/2 cup white sugar
• 2/3 cup graham cracker crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
3. In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese, salt and vanilla. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
4. In a small bowl combine melted butter, 1/2 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
5. Bake in preheated oven for 1 hour.

Broccoli Rice Casserole

Ingredients

1 16-oz package chopped broccoli, cooked and drained

1 cup chopped onion, sauteed in butter

1 1/2 to 2 cups cooked rice

1 8-oz jar Cheese Whiz (small jar)

1 10 3/4-oz can cream of mushroom or cream of celery soup

Preparation

Mix together and bake in shallow 2-qt baking dish for 30 minutes at 350 degrees.

Upside Down Pizza Casserole

1 1/2 lb Ground Turkey (or beef)
Olive Oil
1 onion (diced)
4 cloves garlic (minced)
1 green bell pepper (minced)
2 cans sliced button mushrooms
1 can condensed tomato soup
1 tsp italian seasoning
2 cups shredded mozarella
1 pkg tater tots

1. In a pan, sautee onions, garlic and pepper in olive oil. Add ground meat and cook thoroughly.

2. Add mushrooms, soup and seasoning.

3. Transfer to greased baking dish. Top with cheese and then frozen tater tots.

4. Cook in oven at 400 degrees for 30-35 minutes (until tots are golden)