Jiffy Texmex Cornbread Casserole

Jiffy Cornbread Tamale Pie

Ingredients

Ground beef mixture

    1 pound ground beef

    4 oz. green chiles

    10 oz. red enchilada sauce

    1 Tbsp. dried minced onion

    1 tsp. chili powder

    1 tsp. garlic salt

    1-1/2 cups shredded cheddar cheese

    1/2 cup sour cream

Jiffy Cornbread Topping

    2 boxes Jiffy Corn Muffin Mix

    1 egg

    1/3 cup milk

    1/2 cup sour cream

    1/4 cup vegetable oil

    14.75 oz. can cream corn

Instructions

Ground Beef Mixture

    Preheat oven to 350-degrees and grease a 9" x 13" casserole dish with nonstick cooking spray. Be sure to spray the sides and bottom of the pan for easy clean-up.

    Brown the ground beef.

    Drain the grease off of the ground beef.

    Add the ground beef, green chiles, enchilada sauce, minced onion, garlic salt, and chili powder to a large bowl.

    Add the sour cream and shredded cheese and mix well.

    Pour into the greased casserole dish.

Jiffy Cornbread Topping

    In another bowl, add the two boxes of Jiffy Corn Muffin Mix, egg, milk, vegetable oil, sour cream, and cream corn and mix well.

    Pour over the ground beef mixture and spread it out evenly over the top.

    Bake for 50 minutes in the preheated oven or until the top is golden brown and cake tester or knife comes out clean.

bacon, egg, and cheese breakfast casserole

ingredients:

• eggs – 6 large
• milk – 2 cups
• salt – 1 tsp
• dry mustard – 1/2 tsp
• bread – 6 – 9 slices, cubed
• bacon – 12 slices, cooked and chopped
• cheddar cheese – 1 cup, grated

how to:

• Grease a 9″ x 13″ baking dish.

• Mix together the eggs, milk, salt and dry mustard.

• Spread the bread cubes in the bottom of the dish, sprinkle over the bacon and cheddar cheese.  Pour the egg mixture over the top.

• Cover with plastic wrap and refrigerate overnight, then bake at 350 F for 45 – 60 mins.

blueberry cream cheese french toast breakfast casserole

ingredients:

• for the casserole:
• bread – 16 slices, dry, stale – crustless and cubed
• cream cheese – 2 8 oz packages
• blueberries – 1 cup
• eggs – 12 large
• milk – 2 cups
• maple syrup – 1/3 cup
• for the sauce:
• sugar – 1 cup
• cornstarch – 2 tbsp
• water – 2 cups, separated
• blueberries – 1 cup
• butter – 1 tbsp

how to:

to make the casserole:

• Spray a 9″ x 13″ baking dish.

• Layer with half of the bread cubes, then dollop on the cream cheese and blueberries, then the remaining bread.

• In a large bowl, mix together the eggs, milk, and syrup then pour this over the bread mixture.  Use the back of a wooden spoon to press down so it is all covered.

• Cover with plastic wrap and refrigerate overnight.

• Take out of the fridge 30 minutes before baking, and heat the oven to 350 F.

• Cover with foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes, or until set.

• Serve warm, with blueberry sauce.

to make the sauce:

• In a small saucepan, mix together the sugar, cornstarch and 1 cup of the water.  Bring to a boil over medium high heat and boil for 3 minutes.  Add the second cup of water and the blueberries, then simmer for about 10 minutes.  Stir in the butter and serve.

Spaghetti Bake

Spaghetti Bake

1 Box Spaghetti, cooked
1 # hamburger, browned
1 jar favorite pasta sauce
1 pkg. pepperoni
2 cups shredded pizza blend cheese
1/2 cup milk
1 egg

Spray 9x13 pan.  Preheat oven to 350 degrees.
Cook spaghetti according to package directions cooking it well under al dente and brown hamburger.  Beat 1/2 cup milk with the egg.  Put cooked spaghetti in pan: pour milk and egg mixture over spaghetti.  Sprinkle browned hamburger over spaghetti and then layer the sauce on and then add pepperoni and for the final layer, add the cheese.
Cover with foil.
Bake for 45 minutes or until cheese is melted.

Baked Angel Hair with Vegetables and Ham

Baked Angel Hair with Vegetables and Ham
1/2 cup (1 stick) butter
1 clove garlic, minced
1 1/2 tablespoons Dijon mustard
1 2/3 cups milk
6 ounces Gruyere cheese, grated
1/4 pound ham, cut into small cubes
1 (10-ounce) bag frozen mixed vegetables, thawed
1/4 teaspoon cayenne
1/2 teaspoon ground black pepper
6 egg yolks, lightly whisked together
1/2 pound angel hair pasta, cooked and drained
Fresh chives or flat-leaf parsley, chopped, for garnish
Preheat oven to 350 degrees.
In a medium-size, oven-safe saucepan, melt butter. Add garlic and cook for 1 minute. Stir in mustard. Pour in milk. When milk is heated, add cheese gradually, stirring to melt. When most of cheese has melted, stir in ham, vegetables, cayenne and pepper. Remove saucepan from heat. Use a ladle to scoop some of the hot liquid into the egg yolks, whisking the mixture as you add the liquid. Continue to ladle hot liquid into yolks, whisking. When there is about a cup of the yolk mixture, pour it back into the cheese mixture in the saucepan and stir to blend. Add the cooked angel hair. Stir to coat the pasta with cheese mixture.
Bake Angel Hair with Vegetables and Ham in preheated 350-degree oven for 20 to 25 minutes, until edges are bubbling and top is beginning to turn brown.
Remove from oven and allow to rest for 5 to 10 minutes before serving. Sprinkle with chopped chives or parsley. Makes 6 servings.

Cooks note: Wayyyyyyyyyyyyy too much better!  There was a pool of butter on the plates!  What a waste and not very figure friendly.  Next time, I'll make it with 2 Tabespoons of butter and it should be fine.

I also doubled the ham, and left out the veggies and the cayenne.  My family usually eats casseroles better if I serve veggies on the side.

My son had seconds.  :)

Light King Ranch Chicken Casserole

Light King Ranch Chicken Casserole


Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

Preparation Time: 15 minutes minutes
Cooking Time: 5 minutes minutes
Other Time: 35 minutes minutes
Yield:  Makes 8 servings


1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded

Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
Stir in chicken and next 6 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes or until bubbly.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

CALORIES 282 (32% from fat); FAT 9.9g (sat 5g,mono 0.5g,poly 0.7g); IRON 0.7mg; CHOLESTEROL 54.4mg; CALCIUM 248mg; CARBOHYDRATE 26.4g; SODIUM 947mg; PROTEIN 21g; FIBER 3.1g

Southern Living, MARCH 2004

Mexican Beef Casserole

This is not spicy.
I didn't have evaoporated milk.  I substituded a soup can of milk.  Seemed to work out fine.

Mexican Beef Casserole
1 lb. ground beef
1/2 of a large onion, diced
1 can diced tomatoes.  drain off some of the liquid

1 can cream of mushroom soup
2 cups shredded cheese
1 can diced green chilies, drained
1 can evaporated milk
Tortilla chips to cover the bottom of a 9 x 13 pan

In a medium skillet, saute meat, onion and tomato.  Salt and pepper to taste.
In a saucepan, combine soup, chilies and milk until bubbling gently.  Stir in cheese until melted.

Layer tortilla chips in the bottom of a greased casserole dish.
Add meat mixture, top with meelted cheese mixture.
Bake @350 degrees for approximately 45 minutes.

Serves 6

Easy Does It Casserole

This recipe is from my grandma's recipe box.  :)
There is no mention as to where this recipe originated from.

Brown together 1 pound hamburger and 1 chopped onion.  Add 2 cans chicken rice soup and 6 cups Rice Krispies, add mushrooms if desired.  Mix all together and place in casserole dish.  Top with crushed potato chips.
Bake at 350 degrees F. for 45-60 minutes.

*Cooks note.  I used a 9x13 to bake it in.

Chili Un-Rellenos Casserole

I love Chili Rellenos but I never make them at home. This has all the flavors, but non of the hassle. Relleno means "stuffed" so this is an un-rellenos version.  :)

Chili Un-Rellenos Casserole

2-8 ounce cans whole green chilies, drained
1 lb. Monterrey jack cheese, shredded or sliced
6 eggs, beaten
1-1/2 cup all purpose flour
2 cups milk
3 T shortening, melted and slightly cooled
1/4 t. salt

Layer chile's and cheese in a greased 9 x 13 " baking pan: set aside.
Whisk together eggs, flour, milk, shortening and salt: mix well and pour over cheese.
Bake, uncovered at 350 ° F. for 30 minutes or until golden.
Serves 6-8

Cooks notes: I'd make the following renditions in future preparations of this dish to suit my family's tastes.
First I would use diced chilies and I couldn't find 8 ounce cans of chilies at my store but used 4-4 oz cans instead. I might even use half of what the recipe calls for.
I would substitute butter, margarine or oil for the shortening and add a bit more salt. I would also sprinkle some sweet smoked paprika to the top for a bit of color. This was flavorful and very filling. Easy on the budget and a nice meatless meal.
I wonder how this would taste with cornbread mix instead of flour too? Betcha that would be good too. :)

Source: Fast Fix Meals Cookbook

Campers Casserole

• 1 pound extra lean ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 1/2 cups cooked rice
• 1 can (14oz) or 2 cups kidney beans or pinto, drained and rinsed
• 1 bigger can (28oz) diced tomatoes, pureed or use tomato sauce
• 1 cup cheddar cheese, grated

HEAT OVEN 350ºF.
In a large pan or dutch oven over medium heat, brown the beef, onion and garlic.  Season with chili powder.  Stir in cooked rice then transfer mix to a greased 13-inch by 9-inch casserole dish.
Add one layer of beans then pour on pureed tomatoes. Bake, covered, for 40 minutes.  Uncover, sprinkle with cheese.  Return to oven and bake, uncovered for 10 minutes or so, until cheese is melted.  Serves 4 to 6 campers.

Source: Simple Daily Recipes

Pizza Hotdish

Pizza Hotdish

Preheat oven to 325 degrees.
Brown 1½ pounds ground beef with ½ cup chopped onion.
Add ½ cup green olives (I don’t add the olives), ¼ tsp pepper, one 4-ounce can mushrooms, 1 teaspoon salt, ½ teaspoon oregano.
Boil a 12-ounce package of egg noodles. Mix the hamburger mixture and the noodles in an 11- by 13-inch pan.
Add two 10-ounce cans of pizza sauce, one 8-ounce can tomato sauce, 1 cup milk and 1 cup sliced pepperoni
Cover with a one 8-ounce package of shredded mozzarella cheese.
Cover with foil. Bake for 1 hour covered. Remove the cover and bake for another 15 minutes. Enjoy!

TATER TOT CASSEROLE

If you don't have 17 children, you will probably want to cut this recipe in half. ;)

The Duggars TATER TOT CASSEROLE
2 lb ground turkey cooked, seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom
2 cans evaporated milk
2 cans cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
Makes 2- 9”X13” pans

Easy Beef Enchilada Casserole

Easy Beef Enchilada Casserole

I don't think this is authentic Mexican, it's more like Americanized Tex Mex, but it sure does taste good.
I keep most of the ingredients on hand so this gets made quite often.
I hate rolling enchilada's. I just cut or tear the tortilla shells into bite size pieces and mix it all together.
As an alternative, I've also used cooked rice or pasta instead of the tortilla shells.


You will need:
1 pound ground beef
Taco Seasoning (optional)
1 can refried beans
1 small diced onion
a couple cloves of garlic, finely minced
Salt and Pepper to taste
1 small can green chilies
1 can enchilada sauce
12 flour or corn tortillas, torn into bite size pieces
2 1/2 cups cheese~Cheddar, MoJack, or a Mexican cheese blend
Garnish:
Sour cream
Green onions
Sliced olives

Preheat your oven to 375 degrees F.
In a pan with deep sides, such as a dutch oven, brown the meat, onions and garlic over medium heat. This will make it possible to combine all the ingredients without having to transfer it to a bowl...who likes washing more dishes then necessary? Add Taco Seasoning here if you are using it. Salt and pepper to taste.

Add the refried beans, green chilies, enchilada sauce, 2 cups cheese and torn tortillas. Stir to combine.
Pour mixture into a greased rectangle 12 x 7 casserole dish or a 2 quart casserole dish. Sprinkle the reserved 1/2 cup of cheese over top.

Cover with foil.
This keeps the cheese from turning into a hard, inedible crust.
Place into your preheated oven on center rack and bake for 30-45 minutes until hot and bubbly.

Remove from oven. Remove foil.
Let stand for 5 minutes before serving.
Garnish with sour cream, sliced green onions and olives.
I generally let the family garnish their own individual servings.

Enjoy with a Margarita or a Corona :)

Cooks note: Stir in some Salsa and corn for a change!
The more I make this, the more I prefer this with torn corn tortilla shells. It just tastes better then the flour tortillas.

Tuna-Mushroom Casserole

Tuna-Mushroom Casserole
Serves 6

The humble tuna noodle casserole.
Recipe from the Wall Drug Cookbook.
I'm really getting some mileage out of this cookbook. :)

I've been making a lot of Rachael Ray recipes which make white sauce and cream of mushroom soup from scratch, so this was a way to use up some of the condensed mushroom soup I have in the pantry.

1 pkg. (12) wide noodles, cooked and drained.
(I don't like so much noodles, so I use half a package)
2 cans(6 oz. drained) , or 2 pouches of tuna
1 can (4 oz.) mushrooms, chopped fine if you have a family like mine who think mushrooms are gross if you don't disguise them.
1 can condensed cream of mushroom soup, undiluted
1 1/3 cups milk
1/2 tsp. salt
1/4 pepper
1/2 cup crushed saltines
3 Tbsp. butter or margarine, melted
Paprika, tomato slices and fresh thyme, optional

In a large bowl, combine cooked noodles, tuna and mushrooms. Combine soup, milk salt and pepper: pour over noodle mixture and mix well. Pour into a greased 2 1/2 quart baking dish. Combine saltines and butter, sprinkle over noodles. Bake uncovered at 350 degrees F. for 35-45 minutes or until heated through. If desired, sprinke with paprika and garnish with tomoto and thyme.

Cooks note:
I used some dried thyme and mixed it into the soup mixture. It was about 1/2 tsp.
This is a very inexpensive dish to make. Canned tuna might be the cheapest meat on the market.
I think you could skip the baking part and make it entirely on the stove top if you so wish.
Family Verdict:
It got eaten. They requested more crunchy topping next time. :)

Corn Dog Casserole

We took a trip to the Black Hills of South Dakota this weekend.
We stopped at the infamous Wall Drug on our way back home.

It's the first time our son has been there.
That place has not changed since the last time hubby and I have been there, 11 years ago.
I don't think it's changed at all since the first time I visited there when I was a kid.

We had a delicious lunch there. There food was hot and fresh.

This recipe is from that cookbook.


Corn Dog Casserole
From the Wall Drug Cookbook
Second Edition
~Suzette Hustead Kirby
Serves 12

2 cups thinly sliced celery
2 Tbsp. butter, margarine or EVOO
1-1/2 cups sliced green onions
1-1/2 lbs. hot dogs
2 eggs
1-1/2 cups milk
1 can cream style corn
2 tsp. rubbed sage
1/4 tsp. pepper
2 packages (8 1/2 oz. each) cornbread/muffin mix (Jiffy)
2 cups (8 oz) shredded sharp cheddar cheese, divided

In a skillet, sauté celery in butter for 5 minutes. Add onions, sauté for 5 minutes. Place in a large bowl; set aside.

Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, sauté the hot dogs for 5 minutes or until lightly browned; add to vegetables. Setting aside 1 cup for topping.
In a large bowl, combine eggs, milk, corn, sage and pepper. Add the remaining hot dogs mixture. Stir in cornbread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3 quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered at 375 degrees F. for 30 minutes or until golden brown.

Cooks Note:
This took more like 50 minutes to bake. I am not sure why. Maybe because I used a regular size can of corn? I donno.
I baked this in the same pan I sautéd the veggies and hot dogs in.
I'm basically lazy. ;)
P.S.
I hate cheese topping that gets hard so instead of putting the cheese on top for the entire cooking time, I wait until 5 minutes before serving or let it melt as the dish is standing.
I'd have to say that the cheese in the cornbread mixture didn't really add anything to the flavor of this dish. I may leave it out next time and just add some on top.


Family Verdict:
The seemed to like it. Hubby took seconds.

PD: Corn Casserole : Food Network

Recipes : Corn Casserole : Food Network

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

RR~Turkey Sweet-Potato Shepherd's Pie

Turkey Sweet-Potato Shepherd's Pie

• 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• Salt
• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 pounds ground turkey
• 1 large onion, chopped
• 2 large carrots, grated
• 4 ribs celery from the heart, chopped
• 2 teaspoons poultry seasoning
• Pepper
• 4 tablespoons butter
• 2 tablespoons flour
• 2 cups turkey or chicken broth
• A few dashes Worcestershire sauce
• One 10-ounce box frozen peas
• 1/3 ripe banana, sliced
• A few dashes hot pepper sauce
• 2 cups shredded sharp cheddar cheese (about 8 ounces)
• 
  

Preparation

In a large saucepan, combine the sweet potatoes and enough cold water to cover. Bring to a boil, salt the water and cook until tender, 15 minutes. Drain and set aside, reserving the pot.

While the sweet potatoes cook, preheat the oven to 425°. In a deep skillet or Dutch oven, heat the EVOO, 2 turns of the pan, over high heat. Add the turkey and cook, breaking up with a spoon. Stir in the onion, carrots, celery and poultry seasoning. Season with salt and pepper and cook for 5 minutes.

In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the turkey broth and season with salt, pepper and the Worcestershire sauce. Simmer for a few minutes until thickened, then stir into the turkey mixture. Stir in the peas and remove from the heat.

Add the remaining 2 tablespoons butter to the sweet-potato pot and melt over medium-low heat. Add the sweet potatoes and banana; season with salt, pepper and the hot sauce and mash until combined.

Top the turkey with the sweet potato mixture and smooth the top. Cover the sweet potatoes with the cheddar and bake until the cheese is completely melted, about 5 minutes.