Tag: cheesy comfort food

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

Philly Cheesesteak Mac & Cheese Recipe

Brandi C

Philly Cheesesteak Mac & Cheese Recipe

I made A TON of this Philly Cheesesteak Mac & Cheese Recipe, so I will try and trim down my recipe. I’m certain no one, but my family needs 2 – 13×9 pans of this. We are freezing one of the pans, so there is supper for another day.

Philly Cheesesteak Mac & Cheese Recipe

Round steak

Water

Seasoning Mix

Beef Bouillon Granules

Montreal Steak Seasoning

In my Instant Pot, I put my trivet. My round steak comes with about 3 in each pack. I take that apart, and I place one on my trivet. Then I add some seasoning mix and some Montreal Steak seasoning. I repeat until all my steaks are in the instant pot.

Next, I get about 2 cups of water (I will use this broth later on) and mix in about 2 teaspoons of the beef granules. I pour that over the steaks. Place the lid; seal the manual for 30 minutes (my steaks were mainly frozen).

Next Step

While the steaks were cooking, I got my elbow noodles going. Again, I used the Instant Pot. When I throw my noodles in there, I add a 1/2 stick of butter, seasoning, and enough water to cover however many noodles you use. Now, pop on the lid, place on the seal, manual, and I set it for 8 minutes.

While Waiting

3 cups finely chopped fresh spinach

2 tsp Montreal Seasoning

Seasoning Mix

Fresh mushrooms, finely chopped

1 T. minced garlic

1 onion, finely chopped

Orange, Red, and Yellow pepper, finely chopped

2 T. butter

2 T. Quinoa Flour (or any type of flour)

1 c. beef broth (from the meat)

1 c. milk

Provolone, 2 c. chopped up

Mozzarella, 2 c.

2 cups cheddar (with more for topping cause I like cheese)

Saute up the first 8 ingredients.  Add flour and broth.  Stir till mixed well.  Add milk.  Boil till thick.  Once thick, add cheese.

Finishing It Up

When your noodles are done, you should not need to drain them.  If they need it, though, drain off excess liquid.  Mix the noodles in the cheese sauce.  Place in a 13×9 greased baking dish.  Top with French Fried onions and cheddar.  Next time, however, I will use Panko for my topping.

Bake at 350 for about 40 minutes.

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Recipes and Cooking

Cheesy Chicken Enchiladas

Brandi C

Cheesy Chicken EnchiladasCheesy Chicken Enchiladas is SO easy to make and you can do a variety of things to make it different.  I will try and add in parenthesis some variations but use your imagination.  Now, remember I am using this recipe for MY LARGE FAMILY so you may need to adjust the ingredients to suit your family size.  A side bonus to making this large amount, it freezes beautifully.

Cheesy Chicken Enchiladas

5 cans of chunk chicken, drained (you can use fresh or frozen and chunk it up)

Minced onion

Minced garlic

Seasoning

2 cans of cheddar cheese soup

1/2 jar of salsa

**You can also add chili powder, cumin, taco seasoning packet, cayenne, green onions, peppers, cilantro…  The world is seriously your oyster, this is just a basic, quick recipe.**

Mix all of that in a bowl.

In your instant pot, 4 c. rice with seasoning and chicken bouillon mixed in.  Add 6 c. water and put it on rice.  Let cook while you make the enchiladas.

Flour tortillas, place a couple of tablespoons of chicken mixture, and roll-up.  I used a lot of tortillas, but if we don’t eat them, I freeze them for quick lunches.

On the bottom of a sprayed 13×9 pan (I used 2 of these pans and 1 – 11×8 pan), put a layer of rice.  Next, line up your enchiladas over the rice.

In a small bowl, mix the rest of your salsa and a can of enchilada sauce.  Next, pour it over the enchiladas.  Finally, add a layer of cheddar cheese (or any cheese for that matter).

Cover and bake at 350 for 30 minutes.  Take off foil and cook for another 30 minutes.

Then, go slap yo mama.