Posts Tagged ‘Casserole’

Yummy Casserole!

March 6, 2018

It never hurts to have a few quick and easy casserole recipes at your disposal (or prepared and in your freezer) for those times when you just need a quick and easy meal. Here’s one with wild rice that you can make with chicken (regular or Cajun-spiced) or shrimp.  Enjoy!

Chicken and Wild Rice Casserole

Ingredients
1 package (2-1/4-ounce) of sliced almonds
2 boxes (6.2-ounce each) of fast-cooking long-grain and wild rice
1/4 cup of butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups of cooked chicken, diced
2 cans (10-3/4-ounce each) of cream of mushroom soup
2 cans (8-ounce each) chopped water chestnuts (drained)
1 container (8-ounce) sour cream
1 cup of milk
1/2 teaspoon of salt
1/2 teaspoon of pepper
4 cups (16-ounces) of shredded cheddar cheese, divided
2 cups of breadcrumbs

Directions
1.  Preheat your oven to 350 degrees.  Bake the almonds in a single layer in a shallow pan for 4-6 minutes or until toasted and fragrant (stir occasionally).

2.  Prepare your rice according to the directions on the package.

3.  While rice is cooking, melt the butter in a large skillet over medium heat; add the celery and onions and saute for 10 minutes (or until tender).  Stir in the chicken and the next six ingredients, the rice, and 3 cups of the cheese.  Spoon this mixture into a lightly greased 15×10 baking dish and top with the breadcrumbs.

4.  Bake at 350 degrees for 35 minutes.  Sprinkle with the remaining cheese and top with the toasted almonds before returning to the oven for an additional five minutes.

To Make Ahead
Follow steps 2 and 3 above then cover with aluminum foil and freeze for up to one month.  Remove from freezer and allow to stand at room temperature for one hour.  Toast your almonds as directed in step 1, then bake your casserole (covered) at 350 degrees for 30 minutes.  Uncover and continue baking for 55-75 minutes (or until thoroughly heated.  Sprinkle with 1 cup (4-ounces) of shredded cheddar cheese and toasted almonds and bake an additional 5 minutes.

Or you can try these tasty variation:

Shrimp and Wild Rice Casserole
Substitute 2 pounds of peeled and deveined , medium-sized raw shrimp (41/50 count) for the chicken; 2 cups (8-ounces) of shredded Monterrey Jack cheese and 2 cups (8-ounces) of grated Parmesan cheese for the cheddar cheese; and 1 cup of dry white wine for the milk.

Cajun Chicken and Wild Rice Casserole
Omit the salt and the pepper.  Reduce the chicken to 2-1/2 cups.  Prepare as directed, sauteing 1 pound of chopped andouille sausage, 1 diced green bell pepper, with the celery in step 3.   Stir in 1 can (15-ounce) of black-eyed peas (drained) and 1 teaspoon of Cajun seasoning into the rice mixture.

 

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I Don’t Normally Do Casseroles . . .!

January 5, 2017

But I found this fabulous recipe that was an instant hit (and super easy to prepare)!  And, it has bacon to boot!

Bacon Cheeseburger Tater Tot Casserole

Ingredients
1-1/2 pounds of ground beef
1/2 pound of bacon (cooked and crumbled)
2 cups of shredded cheddar cheese
1 package (32 ounce) of frozen tater tots
1 can (10.75 ounce) of condensed cheddar cheese soup
16 ounces of sour cream

Directions
1.  Preheat oven to 350 degrees.
2. Lightly spray a 13″ x 9″ pan with cooking spray.
3. Cook the ground beef in a large skillet until it is no longer pink and drain the fat.
4. In a large bowl, combine the cooked beef, cooked bacon pieces, cheddar cheese, tater tots, cheese soup, and sour cream.  Mix until thoroughly combined.
5. Spread this mixture into the prepared 13×9 pan.
6. Bake for 45-50 minutes (until bubbly).

Enjoy!