Tag: cheesy casserole

Recipes and Cooking

Chili Cheese Dog Casserole

Brandi C

Chili Cheese Dog Casserole

 

Homemade Drop Biscuits and Chili Casserole

If you’re looking for a hearty and comforting meal that is sure to satisfy your entire family, this Homemade Drop Biscuits and Chili Cheese Dog Casserole is perfect! It combines fluffy homemade biscuits with a savory chili and hot dog mixture, topped off with melty cheese. Here’s how to make it!

Homemade Drop Biscuits

These drop biscuits are soft, fluffy, and quick to make. You can even customize them with optional ingredients like cheese, garlic, or herbs!

Ingredients

  • 2 cups all-purpose flour (Note: You can also use self-rising flour, but in that case, omit the salt and baking powder. The biscuits will spread more as well.)
  • 1 tablespoon baking powder
  • 1.5 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1 cup milk
    Optional ingredients:
  • Cheddar cheese (optional)
  • Onion powder (optional)
  • Garlic powder (optional)
  • Chives (optional)
  • Italian seasoning (optional)
  • Basil (optional)
  • Oregano (optional)

Directions

  1. Preheat your oven to 450°F.
  2. In a large bowl, mix together the flour, baking powder, salt, and sugar.
  3. Add in the melted butter and milk, stirring until just moistened.
  4. If you want to add optional ingredients, do so now. For example, I added onion powder and garlic powder for extra flavor.
  5. Drop heaping tablespoons of the dough onto a greased baking sheet.
  6. Bake for 8-10 minutes or until the bottoms are golden brown. Be careful not to burn the bottoms!

Chili

This hearty chili is made with ground beef, flavorful seasonings, and a combination of hot dogs and beans to give it that perfect texture and taste.

Ingredients

  • 2 pounds ground beef
  • 1 onion, chopped
  • Seasoning (your choice; chili seasoning mix works great!)
  • 2 tablespoons minced garlic
  • 2 packets chili mix (or your favorite chili seasoning)
  • 2 packs hot dogs, boiled and cut into bite-sized pieces
  • 2 cans tomato sauce
  • 1 can green chilies
  • 2 cans chili hot beans
  • 1 can drained and rinsed kidney beans (optional – I’ll leave these out next time)

Directions

  1. Brown the ground beef with the chopped onion and garlic. Drain any excess fat if necessary.
  2. Stir in the chili seasoning mix and the two packets of chili mix. Mix well.
  3. Add in the hot dog pieces, tomato sauce, green chilies, chili hot beans, and kidney beans (if using). Stir everything together.

Assembly

Now, let’s build this hearty casserole!

Ingredients for Assembly

  • Greased 13×9 inch baking pan
  • Greased 11×8 inch baking dish (optional for extra servings)
  • Grated cheese (your choice – cheddar works well)

Directions

  1. Start by tearing the homemade biscuits into pieces and layering them on the bottom of the greased 13×9 pan.
  2. Spread the chili and hot dog mixture evenly over the biscuits.
  3. Add a layer of grated cheese.
  4. Tear up another layer of biscuits and place on top of the cheese layer.
  5. Add another layer of the chili and hot dog mixture, followed by the final layer of cheese.
  6. Repeat the process for the optional 11×8 dish if you want to make a second pan.
  7. Bake both pans for about 30 minutes or until the cheese is melted and bubbly and everything is heated through.

Different Variations

This dish is versatile, so feel free to make it your own! Here are a few ideas for variation:

  • Leave out the kidney beans and try pinto beans instead for a different flavor.
  • Try using refried beans for a smoother texture.
  • Swap the biscuit layer for a layer of rice for a different twist.
  • Add in some Rotel tomatoes and chilies for a spicy kick.
  • A dash of cumin could bring an extra depth of flavor to the chili.

The possibilities are endless, so don’t hesitate to experiment and make this recipe your own!

This Homemade Drop Biscuits and Chili Casserole is the ultimate comfort food! It’s easy to make, customizable, and perfect for a crowd. Give it a try and watch it become a family favorite!

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Recipes and Cooking

Brunzi Baseball Casserole

Brandi C

Brunzi Baseball Casserole

Brunzi Baseball Casserole

This is a super and quick meal that can be thrown together quite easily. Brunzi Baseball Casserole is a favorite around my household.

1 lb. lean ground beef, cooked and drained

1 large onion, cooked

Seasoning

Cream of chicken, 2 cans

Chicken noodle soup, 2 cans (or you could make your own and use it)

2 c. uncooked rice

Brown meat, onion, and seasoning.  Drain.  Add in soups and rice.  Stir.  Bake, uncovered, in a greased 13×9 pan at 350 for 45 minutes.

Additions:

With this recipe, you can add spinach, kale, cheese, chopped-up peppers, or mushrooms; gracious, the world is your oyster. My kids love this recipe. I have been sprinkling a bit of cheese over the top lately, but it isn’t necessary.

With rice there, I choose not to make potatoes or other noodles as a side dish. My kids are happy with a salad and maybe some green beans. We are pretty simple in the side dish department around here. I guess I need to up that game because I know there are ways I can make veggies more fun.

I could make carrot muffins or bread (sugar, I know). There are a thousand and five ways to make zucchini or squash. Anytime I make that, my kids and husband approve. I like doing simple zucchini spears, drizzle some olive oil, seasoning mix, and parmesan. Then, I roast them in the oven until they are fork-tender.

Servings:  10-12

Calories per serving:  220

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Recipes and Cooking

Hashbrown Chicken Casserole

Brandi C

Hashbrown Chicken Casserole

As I searched through my freezer, fridge, and pantry, I came up with this dish. At the end of this post, I’ll share what I plan to do differently next time. This recipe fills a 13×9 dish, ensuring we have leftovers.

Next time, I’ll split the batch—using a smaller glass dish for immediate cooking and an aluminum pan for freezing. By covering it well and storing the extra, I can stock up my freezer. Making a large batch and freezing half allows me to build up meals over time. In my case, I usually do this once a month, giving me enough homemade meals to last an entire month. Cook once, enjoy leftovers, and freeze the rest—you won’t regret it!

Ingredients

Chicken (I had frozen Tyson grilled chicken. You can use canned chicken, cook a whole chicken, or buy a rotisserie chicken or chicken breasts. I sound like the guy off of Forrest Gump describing the different types of shrimp.)

Bacon (bits or fry and crumble)

Seasoning

Garlic butter (I used leftover Papa John’s garlic butter)

Minced garlic

Onion, chopped

Portobello mushrooms, chopped

Two c. sour cream

One can of corn, drained

1/3 c. milk

Bread crumbs

Cheddar

Hashbrowns (I bought the cubed southern hashbrowns that have chopped-up peppers)

Cheesy Ranch Chicken & Hashbrown Bake

Ingredients:

  • 1 bag frozen hashbrowns
  • 1–2 packets dry ranch seasoning mix
  • 4 tbsp garlic butter (or ghee)
  • 1 lb chicken tenders, chopped
  • 2 cups shredded cheddar cheese (divided)
  • ½ cup Italian bread crumbs (or Panko)
  • Salt, pepper, and any additional seasoning of choice
  • Optional: chopped bell peppers, bacon bits or cooked bacon, chopped spinach

Directions:

  1. Preheat & Prepare – Preheat oven to 400°F. Grease a 13×9 baking dish and spread the hashbrowns evenly in the dish. Sprinkle with seasoning and one packet of ranch mix, then toss to coat. Dot with garlic butter or ghee.

  2. Prepare the Chicken – In a large bowl, mix the chopped chicken with another packet of ranch seasoning, a handful of shredded cheddar, and any additional seasonings. Stir until well combined.

  3. Assemble the Dish – Spoon the chicken mixture over the hashbrowns. Sprinkle with Italian bread crumbs (or Panko) and the remaining cheddar cheese.

  4. Bake – Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.

  5. Serve – Enjoy with buttered garlic toast or your favorite side!

Next Time Adjustments:

  • Add larger chunks of chopped bell peppers.
  • Use two packets of ranch seasoning for extra flavor.
  • Try frying bacon instead of using bacon bits and cook the chicken in bacon grease for added depth.
  • Consider adding chopped spinach.
  • The jury is still out on corn—it adds a sweet pop, but the texture is different.

 

 

Recipes and Cooking

Chicken Fajita Casserole

Brandi C

Chicken Fajita Casserole

Chicken Fajita Casserole

Let’s take a break from the heavy topics and talk about food!

This Chicken Fajita Casserole is not only easy but completely customizable. The recipe fills a 13×9 dish, but you can easily cut it in half if you’re cooking for fewer people. I made a few adjustments along the way, and I’ll share exactly what I used—you can tweak it to fit your preferences!

Now, let’s talk about the real challenge—my husband is not a fan of Mexican food. Well, let me clarify—he’s not a fan when I cook it. Meanwhile, everyone else in my house loves it, so I sneak it in when I can. This week, I focused on shelf-cooking, trying to use up what I already had before restocking. With grocery prices skyrocketing, I’m constantly torn between stocking up and making do with what’s on hand.

Since I already had all the ingredients for this dish, it was the perfect choice. Plus, it comes together quickly! I even made some homemade tortilla chips from leftover tortillas. I simply cut them into triangles, tossed them with oil, chili powder, and sea salt, then baked them at 350°F for about 5 minutes. You could also serve this casserole with store-bought tortilla chips or rice.

Ingredients

Seasoning Blend for Chicken & Veggies

  • 2 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. oregano
  • 1/4 tsp. red pepper flakes

(Should I admit now that I never measure anything? Ever? I’m spitballing these measurements just for you!)

Chicken Fajita Casserole Ingredients

  • 1 bag frozen chicken fajita strips (thawed & chopped)
  • 1 orange bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 zucchini (sliced)
  • Fresh portobello mushrooms (sliced)
  • 1 small onion (sliced)
  • 2 cloves garlic (minced)
  • 1 stick butter (or oil)
  • 1 block cream cheese
  • 1/2 cup sour cream
  • Shredded cheddar cheese

Step 1: Marinate the Chicken & Veggies

I cut my pre-cooked chicken fajita strips into bite-sized pieces and tossed them into a large bowl. Then, I added the sliced bell peppers, zucchini, mushrooms, onion, and garlic.

Next, I sprinkled the seasoning blend over the top, put the lid on the bowl, and shook it up until everything was well coated. I let it marinate in the fridge for about 30 minutes—next time, I’ll let it sit for at least an hour to really soak up the flavors.

Step 2: Sauté Everything

I heated a cast iron skillet over medium heat, melted 1/2 stick of butter, and added my chicken and veggie mixture. I let it cook slowly, stirring occasionally.

To help tenderize the veggies, I added another 1/2 stick of butter and covered the pan with a cookie sheet. Since the chicken was already pre-cooked, I just focused on getting that perfect sautéed texture for the veggies.

Step 3: Assemble & Bake

  • Preheat the oven to 350°F.
  • Grease a 13×9 baking dish and spread the cooked chicken and veggies evenly across the bottom.
  • In a separate bowl, mix 1/2 cup sour cream with 1 block of cream cheese. Spread this creamy mixture over the top of the chicken and veggies.
  • Sprinkle shredded cheddar cheese on top.
  • Bake for 20 minutes until everything is heated through and the cheese is melted and bubbly.

Let it sit for a couple of minutes before serving—this helps the flavors settle and keeps the juices from running everywhere.

Final Thoughts

This casserole was a hit! Even Bart didn’t complain (too much). It’s packed with flavor, easy to make, and great for using up what’s already in your kitchen.

If you try it, let me know how you tweak it to fit your family’s taste! And if you’re into meal prepping, consider making an extra batch to freeze for later—it reheats beautifully.

Enjoy!

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Recipes and Cooking

Tater Tot Casserole with Cheese

Brandi C

Tater Tot Casserole with Cheese

Tater Tot Casserole with Cheese

My OCD dictated my Tater Tot Casserole with Cheese. On a good day, I’d sling them on there. They each had a place tonight, and frankly, that makes me happy. I do believe I’m going insane. Insane, people. It’s fine. I am fine. We are all fine.

Tater Tot Casserole with Cheese

2# ground beef

Lipton onion soup mix

Worcestershire sauce

1 can cream of celery (I usually use cream of mushroom, but that’s what I had)

Sour cream, 1 c.

Seasoning

Cheddar

Spinach

Tater Tots

Directions

Brown beef with seasoning. Drain if necessary. Add in some Worcestershire sauce and the Lipton onion soup mix. I have a gluten-free, copycat Lipton onion soup mix recipe. Once that is done, add your chopped spinach and mix well.

In greased 13×9 dish, place the meat/spinach mixture on the bottom. Next, mix the sour cream and cream of celery. Pour that over the meat. Then add a layer of cheddar. End with the tater tots and be sure and season the tots.

Bake at 350 for about 45 minutes. You might want to add a few minutes if you put frozen tots on there. Mine were already thawed out. Again, it was good. My crew gobbled it up.

 

Recipes and Cooking

Healthy Chicken and Rice Recipe

Brandi C

Healthy Chicken and Rice Recipe

Let me say that there is SO much you can add to this! When I make this again, and I will, there are several things that I will add. The reason why I didn’t this time is that I am “shelf” cooking. We desperately needed to go to the grocery, so I used what I had on hand.

I will put “optional” on each thing I will use next time. The recipe can be loaded up with veggies and goodness. There was one mistake that I made. I put the rice in raw, which did not cook well. This is a technique that I use with Easy Brunzi Baseball Casserole. That always works well. However, I had to add more chicken broth, cover, and cook it longer this time.

Lesson learned.

Healthy Chicken and Rice Casserole

Use 3 chicken breasts (I cooked these in 1 c. of water, with seasoning and minced onions in my instant pot). Once it was cooked, I cut it up into chunks. I used 1.5 c. of the chicken stock. Next time, I will use 2 cups of chicken stock.

In a big bowl, I put all my chicken, broth, 1 can of cream of chicken, a block of cream cheese, seasoning mix, 2 packets of the dry ranch, 1 c. rice (COOK THAT FIRST), and some cheddar.

Next time, I will add 1 steamed bag of cauliflower rice, possibly broccoli, fresh mushrooms, and chopped-up spinach. Oh, that would be so good.

I put all of that in a greased 13×9 dish. The topping was 2 sleeves of ritz crackers with some butter in them. I ran that through the food processor. Spread that over the top of the casserole and add a bit more cheddar.

Cook at 350 for 30 minutes, covered. Then, I uncovered it for about 20 minutes. It was delicious.

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Recipes and Cooking

Chicken and Orzo Recipe

Brandi C

Chicken and Orzo Recipe

This Chicken and Orzo Recipe made more than I had anticipated. I made one 13×9 pan for tonight and a smaller pan to freeze for later.

Chicken and Orzo Recipe

  • 3 chicken breasts
  • Seasoning
  • 30 ozs chicken broth (can be broth or water/chicken bouillon)
  • 2 c. spinach, chopped
  • Cauliflower rice, 2 c. (I buy it frozen and thaw it)
  • 28 oz. diced tomatoes
  • 2 c. orzo, uncooked
  • Minced onion
  • 2 c. cheddar (reserve some for the top)
  • 1 can cream of chicken
  • 2 packets of Italian dressing mix

Directions

Cook the chicken and then cut it up. Mix everything in a giant bowl. Place in a 13×9 greased dish. This amount made that 13×9 and an 11×8 pan. Sprinkle reserved cheese on top. Bake at 350, uncovered, for about 40 minutes.

I didn’t have many children here; only 5 kids ate here. We were able to eat the entire smaller dish. The 13×9 dish I wrapped and froze for next week!

Substitutions

You can substitute Ranch packets instead of Italian packets. Also, taco seasoning can be used as a substitute, and maybe add a can of corn to that and make it Mexican-flavored. This chicken and orzo recipe was delicious. It is one I will make again because I can sneak so much goodness into it without my family thinking I’m killing them.

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Recipes and Cooking

Easy Brunzi Baseball Casserole

Brandi C

Easy Brunzi Baseball Casserole

Easy Brunzi Baseball Casserole

This Easy Brunzi Baseball Casserole is something you can slip in SO many good things. You can mix regular rice with cauliflower rice. Also, add some spinach or kale to the mix. Chop up some fresh mushrooms. Use your imagination! I have started sprinkling a bit of nutritional yeast on top, along with some cheddar cheese. Also, cashew cheese would be good, although it would totally screw with my brain. I’m not sure I could use cauliflower rice and cashew cheese. That may be too much for my little heart to manage.

  • 1 lb ground beef
  • Sausage (1 lb)
  • Onion
  • Garlic
  • Seasoning
  • Green Pepper (optional)
  • Fresh mushrooms (optional)
  • Fresh spinach, chopped (optional)
  • Cauliflower rice (optional)
  • 2 c. rice
  • Cream of Chicken, 2 cans
  • 2 cans Chicken Noodle Soup
  • Cheddar
Easy Brunzi Baseball Casserole Directions

Fry sausage, beef, onion, garlic, seasoning, chopped-up peppers, and chopped-up mushrooms.  Drain.

In a large bowl, add meat and veggies, thawed out cauliflower, spinach, UNCOOKED rice, soups, and a handful of cheddar.

Pour into a greased 13×9 dish.  Sprinkle with a bit more cheese.

Bake at 350 for about 45 minutes.

 

Recipes and Cooking

Loaded Chicken & Potato Casserole

Brandi C

Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole is quickly becoming one of my family’s favorite recipes. I’ll be just writing this as I cook it because the “proper way” is not my style, it irritates me, and this way, I don’t forget anything.

I bought a family pack of boneless skinless chicken breasts. All the chicken was placed in my instant pot with my seasoning mix (if you want this recipe to be garlic-free, then use 1 c. kosher salt, 1/8 c. pepper, 1/2 c. onion powder) and minced onions. There was a total of about 6 c. water that was used. The instant pot was set on manual for 20 minutes. For the love, save the broth. Let it cool in a bowl overnight, and then skim the fat off the top. You can store this in a DOUBLE BAGGED gallon freezer bag to use for anything under the sun.

While That was Cooking

I fried up a pound of bacon. I also chopped up an onion, and I fried that in the bacon grease. Once my chicken was done, I kept out 3 large chicken breasts. The rest, I put in a baggie and froze. You can use a large bowl and shred it up. I added more seasoning and put in 4 packets of dry ranch mix.  You could get away with using 2 packets if you wish (I just wanted the flavor).

I also cut up some green onions, 6 large potatoes (cubed, peeled, or unpeeled), 1/2 c. sour cream, my chopped-up bacon, 2 T. of bacon grease, a ladle of the chicken broth, and I smooshed it all together with my hands cause the spoon was not cutting it.

In the meantime, I shredded up some smoked gouda (you could use any cheese). I put, in a greased 13×9 dish, 1/2 the chicken/potato mixture, then the cheese, then the chicken, and topped it with cheese.

Cover and bake at 350 for 30 minutes. Uncover and bake for 5 minutes.

Loaded Chicken & Potato Casserole is not just filling but bursting with flavors that make it a perfect comfort food for busy nights. It’s incredibly versatile too—you can swap out ingredients depending on what you have on hand. If you’re not a fan of smoked gouda, try cheddar or mozzarella for a different taste. The bacon and ranch seasoning create a savory punch, and the creamy texture from sour cream makes it irresistibly good. It’s a family-friendly dish that’s sure to satisfy everyone at the table. Plus, it’s easily customizable, making it a staple in my kitchen for any occasion.

It was good. Happy cooking.

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Recipes and Cooking

Gluten-Free Beef Scalloped Potato Casserole

Brandi C

Gluten-Free Beef Scalloped Potato Casserole

Gluten-Free Beef Scalloped Potato Casserole

Oh, this Gluten-Free Beef Scalloped Potato Casserole is so good! I have also used a roast that I had cut up and marinated. It was equally as good!

2 pounds ground beef cooked with chopped-up onion and some seasoning.

Once that is cooked up, drain. Add in 1 c. beef broth or vegetable broth. Sprinkle over 2 Tablespoons gluten-free flour. Stir until it is thick.

Place this in a greased 13×9 dish.

Cut up some fresh mushrooms and sprinkle them over top of beef.

Next, cut some kale (can use spinach) and sprinkle it over mushrooms. Add a bit of seasoning.

Grate up some smoked gouda cheese (you can use any cheese, this is just what I had on hand).

Scalloped Potatoes

Take 8 small-medium-sized potatoes. Peel and Wash. Use a mandolin to slice them up very thin. In an instant pot, put potatoes and add enough water to cover the top of the potatoes. I also added 3 tsp. Gluten-free chicken bouillon cubes. Manual for 2 minutes. Quick pressure release and drain.

Layer on top of kale. Add some seasoning and thyme. Place 1 c. milk, 1/2 stick of butter, and the rest of your gouda cheese in a pot. Allow to melt, and then pour over your potatoes.

Bake at 350 for 30 minutes, then place under the broiler for about 5 minutes to crisp up the cheese.

It was yummy!

Side Note:

I will say that I have made this several times. I have substituted the ground beef for chicken, as well as ham. The recipe was delicious, no matter the meat used. You can also substitute homemade scalloped potatoes for the boxed kind, though that doesn’t do much for me. I try to stay away from processed food as much as possible. You could also sneak in shred-up zucchini or squash for even more nutrients. These items take on the taste of whatever you are cooking.

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Recipes and Cooking

Chicken Enchilada Lasagna

Brandi C

Chicken Enchilada Lasagna

This is a very good Chicken Enchilada Lasagna.  It was not without its challenges, but overall, it tasted really good.

Gluten-Free Tortillas

  • 2. c. gluten-free all-purpose flour
  • 4 T. oil
  • 2 c. water
  • Pinch salt

Put all of these in a food processor and I pulsed until mixed well.

Next, they were rolled into little balls and wrapped in plastic wrap.

Refrigerate until ready to use.

Once ready to use, put 1 ball on a floured surface.

Roll out thinly.

Cook on the griddle, be sure to flip halfway through.

These did NOT work well for rolling the chicken mixture into it BUT they did do well in a “lasagna” form.  I will be trying out other recipes, as well, to see which one I like the best.

Gluten-Free Enchilada Sauce Recipe

  • 1 can of tomato paste
  • 1 onion, chopped
  • Extra Virgin Olive Oil
  • 3/4 tsp. cumin
  • 3 T. Chili powder
  • 2 c. chicken stock
  • Seasoning (I use a mixture of 1 c. kosher salt, 1/2 c. onion powder, and 1/8 c. pepper.  Normally, I would add 1/2 c. garlic powder, but my son is allergic so I eliminate that)
  • Instant potato flakes OR 3 T. Arrowroot OR Cornstarch to thicken it
  • 2/3 c. sour cream15

Saute onion in oil.

Add seasonings and tomato paste.

Whisk Well.

Add chicken stock and whatever thickening agent you choose.

Simmer until thick.

You may want to tweak the seasoning as needed.

Chicken Mixture

  • 3-4 chicken breasts, cooked and shredded
  • Onion, chopped and sauteed
  • Seasoning (above)
  • 2 cans of green chilies
  • 15 ozs white beans, rinsed and drained
  • 8 oz. cream cheese, softened

Mix all this together in a giant bowl.

Also needed, was cooked rice (I cooked mine in my instant pot and the liquid I used was the liquid from cooking the chicken).  Also, Monterey Jack Cheese and green onions.

Chicken Enchilada Lasagna

I used 2 11×9 pans.  Spray them well.

First, do a good swirl of the enchilada sauce.

Second, tortillas.

Third, rice.

Fourth, chicken mixture.

Fifth, Enchilada Sauce.

Sixth, Cheese.

Repeat ending with cheese.

I placed my dish on a cookie sheet to prevent spillage and I covered it.

Baked at 350 for 30 minutes.

Removed aluminum and bake for another 20 minutes.

Served with extra cheese, green onions, or a splash more chili powder, if needed.

This Chicken Enchilada Lasagna was a big hit at our dinner table. The gluten-free tortillas worked better than I expected in a layered lasagna form, even though they were a bit tricky to roll with the chicken mixture. The homemade enchilada sauce added a rich, savory depth to the dish, and the combination of the creamy chicken mixture, seasoned rice, and Monterey Jack cheese made it melt in your mouth. The final result was a comforting, hearty meal that even those with gluten sensitivities could enjoy. This recipe is perfect for those looking to make a gluten-free twist on traditional enchiladas. Don’t forget to top with extra cheese and green onions for an added burst of flavor!

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Philly Cheesesteak Casserole

Brandi C

Philly Cheesesteak Casserole

Philly Cheesesteak Casserole

Here is a recipe for a Philly Cheesesteak Casserole with Rice. I love Philly Cheesesteaks, so a riff on this is good. Mixing things up is something I enjoy doing. As a bonus, it is low carb compared to its counterpart.

In my instant pot, I put in a Roast (you can use round steak or any other steak meat) and added about 2 cups of water. I splashed on Worcestershire sauce, about 1/4 tsp red pepper flakes, seasoning, Basil, and Italian Seasoning. I also put about 4 pats of butter on top just because I wanted to do that. It was frozen when I put it in, so I hit “roast,” and boy did it get done! It was so good.

I pulled that out and let it rest a bit, and in the juice, I added fresh mushrooms, 2 cut-up onions, 2 cut-up green peppers, and some minced garlic. I let that cook up till the veggies were tender.

While cooking, I sliced my roast into thin strips and added it to the veggies, letting that play in the juice for a while. I got my 13×9 baking dish sprayed, used a slotted spoon to get out the meat/veggies, and placed it in the dish. I layered that with swiss cheese.

Next Up

I put it in the oven at 350 for about 30 minutes.

Next, I poured the leftover juice into my regular instant pot (about 3 cups) and added 2 cups of water. I put in 5 c. of white rice and cooked it.

I served the cheesesteak over the rice.

Then I wanted to slap my mama 🙂

 

Recipes and Cooking

Pork Chop Hashbrown Casserole

Brandi C

Pork Chop Hashbrown Casserole

Here is my Pork Chop Hashbrown Casserole. We do not buy chops often unless they are on sale. So, luckily these were, so I shuffled through what I had on hand. From there, I add what I have and see what I come up with for this recipe. I’ve come up with the Pork Chop Hashbrown Casserole for this recipe. Add that to the fact that I love one-pot meals, and this was the outcome.

Pork-Chop Hashbrown Casserole

8 Pork Chops

1 can cream mushroom

Seasoning

8 oz. sour cream

Cheddar

1 bag hashbrown (I shredded up 8 potatoes because that is what I had).

You can add sauteed peppers, onions, mushrooms, and zucchini.

How You Go About Making It

Preheat the oven to 350. Grease a 13×9 pan.

In a large bowl, place hashbrowns, sour cream, cream of mushroom soup, and seasoning. This is also where you could stir in your sauteed vegetables if you choose to add them in. Stir this all together. Remember, start seasoning small. If you do too much, you can’t take it back out. If you add too little, you can always throw a dash back into the dish if you need to! Stir this all together well and place it in the greased 13×9 dish.

Once it is in the dish, spread the cheddar cheese on top. Next, work on your 8 chops. What I do for them is use a meat tenderizer on them to help loosen up the meat. Season it on both sides. When that is done, lay the chops over the hashbrown/veggie/cheese mixture.

Cover and bake for 45 minutes. Once that time is up, get the foil off and then bake again until the cheese is nice and gooey. Please be sure to check the temp of the meat. No one wants to eat undercooked pork!

Tidbits

Enjoy :). You can use bone-in chops or boneless chops. You might notice in my recipes that I do not have exact measurements, as you will see above, “seasoning” with no XXX teaspoons. I don’t do this to irritate people. Honestly, I don’t measure things.

As a rule of thumb, the season is on the lighter side. You can always add more, but you can’t take the salt/pepper/garlic out of something. I have cooked for so long that I only use exact measurements when I bake. That is a “have to” type thing.