Beef and Cheese Pizza Skillet

August 31, 2010 by

Mom found this recipe on a can of corned beef years ago. The corned beef and jack cheese give the casserole a distinctive taste, and because the ingredients are simple, it comes together quickly in a single pot. A nice alternative to the traditional pasta and meatballs, this meal shows up on our table at least once a month.

Ingredients

  • 1 1/3 cups elbow macaroni
  • 4 cups hot water
  • 1 can (12 oz.) corned beef
  • 1 tsp. salt
  • 1 bay leaf
  • 1/4 tsp. black pepper
  • 1 jar (15 oz.) spaghetti sauce
  • 1/2 cup water
  • 1/4 tsp. garlic powder
  • 1/4 lb. Monterey Jack, sliced or grated

Directions

  1. Chop corned beef into chunks (about 1/2" cubes).
  2. Spray a large skillet with a lid or a dutch oven with nonstick cooking spray.
  3. Combine macaroni, hot water, corned beef, salt, bay leaf and black pepper in the skillet.
  4. Bring to a boil, stirring to break up meat further (or as desired).
  5. Reduce heat, cover, and boil gently for 20 minutes, stirring frequently.
  6. Add spaghetti sauce, water and garlic powder.
  7. Return to boiling, cover, and continue cooking for 10 minutes longer.
  8. Dot top with cheese, cover, and cook over low heat for about 1 minute to melt cheese.
  9. Be sure to remind family not to eat the bay leaves when you serve!

Variations

  • Stick with a sturdy pasta for this meal. Wagon wheels or ziti will work, but avoid more delicate shapes.
  • Substitute Muenster for the Monterey Jack if desired.

Time Required: 45 mins

Servings: 4–6

Filed under Casseroles, Italian, Main Dish Tagged with , ,

Jiffy Chicken Casserole

August 18, 2010 by

This recipe originally came from a box of A&P instant rice, which has been taped inside the kitchen cabinet for over 30 years now. While we’ve varied the recipe a bit over the years, it’s remained a family favorite and is a great option whenever cold and flu season comes around.

Ingredients

  • 2 tbsp margarine or olive oil Jiffy Chicken Casserole
  • 1/4 cup diced onion
  • 1 tbsp flour
  • 2 cups water
  • 2 cubes chicken boullion
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1/2 tsp poultry seasoning
  • dash of pepper
  • 1 (10 oz.) pkg. frozen peas & carrots
  • 1 12-oz can chicken breast
  • 1 1/2 cups instant rice

Directions

  1. Jiffy Chicken CasseroleMicrowave peas and carrots according to package directions.
  2. Spray large skillet with nonstick spray.
  3. Saute onion in margarine or olive oil till golden brown.
  4. Stir in flour and blend well.
  5. Add water, chicken boullion, sugar, salt, poultry seasoning and pepper.
  6. Bring to a boil.
  7. Stir in peas & carrots, chicken, and instant rice.
  8. Cover and simmer 10 minutes.

Variations

  • Substitute or any any cooked vegetables you have on hand. A bag of mixed vegetables would create a great Calico Jiffy Chicken Casserole, for instance.
  • The original recipe called for sliced carrots, which were sauted 10 minutes before the onion is added to the skillet. Add a bag of frozen peas instead of peas and carrots if you try the original option.
  • After the casserole cooks, add 2 cups chicken broth (or more as desired) to convert the meal to a wonderful chicken rice soup.
  • Don’t have instant rice on hand? Instant brown rice is an easy substitute. Just adjust the cooking time so that rice cooks thoroughly. Alternately, add precooked long grain or basmati rice in place of the instant and simmer until rice is cooked. Be sure to add additional broth as necessary.

Time Required: 20 mins

Servings: 4–6

Rating: 5 stars (★★★★★)

Filed under Casseroles, Main Dish Tagged with ,

Easy Cheesy Chicken Divan

August 9, 2010 by

Looking for an easy, go-to comfort food? This casserole will do the trick. Easily prepared from ingredients I usually have in the pantry, this satisfying dish always sees family going back for seconds.

Ingredients

  • 2 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 2 16 oz. cans chicken breast, drained
  • 1 large onion, diced
  • 1 pkg. (12.5 oz.) frozen broccoli florets
  • 1 cup frozen sliced carrots
  • 2 cans (10-3/4 oz.) cream of chicken soup
  • 2 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 400 º F.
  2. Spray 13 x 9″ baking dish with nonstick cooking spray and set aside.
  3. Combine broccoli and carrots in a bowl, and microwave 6 minutes (until thawed and slightly warm).
  4. Spray skillet with nonstick cooking spray.
  5. Saute onion on medium heat till tender.
  6. Add drained chicken to the skillet.
  7. Stir in cream of chicken soup, and allow to simmer.
  8. Prepare stuffing according to directions on the package.
  9. Add cooked broccoli and carrots to chicken mixture in skillet. Stir together.
  10. Spoon prepared stuffing to the skillet and stir together until well mixed.
  11. Transfer to 13 x 9″ baking dish.
  12. Bake 40 min.
  13. Remove from oven and top with shredded Cheddar cheese.
  14. Bake an additional 5 minutes, or until cheese is melted. Allow to stand 5 minutes before serving.

Variations

  • Substitute cream of chicken and mushroom soup or cream of mushroom soup, if desired.
  • If you have no broccoli, try cauliflower. The end result will not be quite as colorful, but still makes everyone happy.
  • After Thanksgiving, create your own variation with leftover turkey and stuffing.

Time Required: 60 mins

Servings: 6–8

Rating: 5 stars (★★★★★)

Filed under Casseroles, Main Dish Tagged with , ,

Corn Casserole

August 8, 2010 by

When I saw Paula Deen make this side dish, I knew it would become a family favorite. Every time I make it, someone remarks, “Your father would have loved this.” He would indeed have gobbled this casserole up and asked for more.
 
Similar to a corn souffle but much less fussy, versions of this recipe have been circulating for at least as long as they’ve been making Jiffy Corn Muffin Mix. This particular recipe is adapted from Paula’s Home Cooking, episode “Country Cooking—Southern Sides.”

Ingredients

  • 2 (15 1/4-ounce) cans 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 1/2 to 2 cups shredded Cheddar

Directions

  1. Preheat oven to 350 º F.
  2. Grease 9 by 13-inch casserole dish.
  3. In a large bowl, stir together the 3 cans of corn, corn muffin mix, sour cream, and melted butter.
  4. Stir in 1 to 1 1/2 cups of Cheddar.
  5. Pour into a greased 9 by 13-inch casserole dish.
  6. Bake for 45 minutes, or until golden brown.
  7. Remove from oven and top with remaining Cheddar.
  8. Return to oven for 5 to 10 minutes, or until cheese is melted.
  9. Let stand for at least 5 minutes and then serve warm.

Variations

  • If you’re short on canned corn, thawed frozen corn can be substituted.
  • To add a bit of color, add a cup of sliced carrots with the cans of corn. If you’re using frozen carrots, allow them to thaw beforehand.
  • To make the casserole a main dish, add sliced kielbasa, cubed ham or little smokies. Lightly brown the meat, and allow to cool 5 minutes. Add with the corn and other ingredients. Mix and bake as usual.
  • Like things a little spicier? Substitute Green Giant Mexicorn for the whole kernel corn, and add 1/2 cup of diced jalapenos.

Time Required: 75 mins

Servings: 6–8

Rating: 5 stars (★★★★★)

Filed under Casseroles, Side Dish Tagged with ,

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