From the kitchen of the casserole queen: Potato Soup Edition

It’s been a while since I have done a recipe post. Someone informed me that my recipe posts are not my best work. That person shall remain nameless (husband) Anyway, we are finally back on track with our furnace after three days in a row of messing with it. Must be that third time is a charm thing because this morning we woke up with heat and it was wonderful. I am not sure who it affected most but if I had to guess I would say Percy. He has been a mess since the whole furnace debacle. Luckily the gentlemen that worked on it on Saturday didn’t mind having a slightly overweight cat supervising him. The basement is Percy’s layer and he was sick of sharing it. I told the guy that he could move Percy or let me know and I would remove him. I guess he did it himself because Percy was full of black fingerprints πŸ˜‰

Percy Cold edited

Anyway with all of this cold weather I have really been wanting some soup; so I decided to whip up some potato soup in the crock pot today. It is super easy and so good. Of course there are always plenty of leftovers so you can get out of cooking during the week. This would be one that you could start before work and finish when you get home because it can spend some time in the crock pot without overcooking. Even in my super-human crock pot I have never had a problem. This is a super easy recipe to add ingredients to and as always not very time-consuming.

7 potatoes peeled and diced

2 carrots peeled and diced

5 cups of Chicken Broth

1 Bay Leaf

1 tablespoon Parsley

1 package Cream Cheese

6 strips of cooked bacon

First peel and slice your potatoes and carrots. Throw them in the crock pot on lowΒ with the chicken broth, bay leaf and parsley. I leave it in the crock pot for at least six hours if not longer. Today I had it in the crock pot for seven hours and it tasted great!Β WhenΒ the time is up put a softened package of cream cheese in the crock pot and stir. After the cream cheese goes in it is bacon time. Then you are set to enjoy this creamy goodness! I have added my favorite food in the whole world, corn to this recipe and it was divine πŸ™‚

A little known fact about me I am terrified of getting things in my eyes. I used to wear sunglasses every time I fried bacon for fear of grease getting in my eyes. I would still wear them but someone gives me grief about it (husband)Β Ah the things we do for love πŸ˜‰

I hope you enjoy this recipe and as always if you do try this warm creamy goodness let me know what you think!

Potato Soup editedPotato soup in crock pot edited

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From the kitchen of the casserole queen: A little spice

I am not much for spicy food. I like to taste food without my eyes watering and instant nausea. Some people love spicy foods. These two recipes I am going to share with you can be spiced up more than I have them. I am not sure if you can spice them down because I have them about as mild as humanly possible πŸ˜‰ The first is a wonderful dip that I get tons of compliments on every time I make it and the second is you guessed it a casserole.

Spicy Hamburger Dip

1 pound hamburger

1 jar Cheez Whiz

1/2 jar Pace Picante Sauce

1/2 package taco seasoning

Tortilla chips

When I brown my hamburger I sprinkle the taco seasoning right on and fry them together. Then I dump my jar of Cheez Whiz in a microwavable container and put it in the microwave for 1 minute or until it’s soft. When the hamburger is brown I mix the Cheez Whiz, Pace and hamburger all together and that’s it! All done and ready to eat. Super easy and you will get tons of compliments. This is also easy to spice up if you are lovin that spice. I use mild Pace Picante sauce but you can go up on the heat with that. I actually use my venison hamburger to make this dip and nobody knows it’s venison πŸ˜‰

Enchilada Casserole

1 1/2 pounds hamburger

6 Soft Tortilla Shells

1 jar Taco Sauce (I use Ortega)

1 cup cheddar cheese

1 cup mozzarella cheese

1 cup sour cream

1 tablespoon Garlic Salt

While you are frying the hamburger sprinkle the garlic salt on top of the hamburger. I always spray my casserole pan with this casserole because you don’t want the shells to stick to the pan. (I actually always spray my pans) With this recipe I use a 9×13 casserole pan. After the hamburger is browned pour half of the hamburger on the bottom of the pan. Then put half of the sour cream and taco sauce on top. I just plop the sour cream on and spread it around with a spoon and pour the taco sauce on top. Next sprinkle some of both cheeses on top. Cover the top with 3 tortilla shells. (You can use your best judgement with the shells and cheese; if you think it only needs two shells go for it) Then repeat with the next layer. Kinda like lasagna. After that next layer put three shells on top and sprinkle more cheese on top. I always make sure the top layer of shells completely covers the second layer of hamburger mixture. Pop it in the oven at 350 for about 40 minutes. This is another one that you can totally change for taste. you can make it spicier and even add (gasp) vegetables. If I had an adventurous family of eaters I would totally fry up some peppers and throw them in. The last time I made this I did not have taco sauce and they only had really spicy stuff at the store so I used Pace Picante sauce and it turned out really good. Husband did not think so. I gave some leftovers to personal trainer and he loved it! I always have leftovers with this recipe because it makes so much.

As always if you try these recipes let me know what you think or if you added a wonderful little ingredient let me know so I can try! I could try to get a test family that actually enjoys the adventurous side of food and feed it to them πŸ˜‰

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Hamburger dip!!!!!
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Enchilada Casserole (with Pace Picante sauce)

From the kitchen of the casserole queen: For the love of cheese

If you don’t know already I live in Wisconsin. Does this mean I was born with a block of cheese in my hand? Pretty much. There are a lot of stereotypes about Wisconsinites and most of them are probably true. The truest for me is my love of cheese. What better way to express my love of cheese to you than by sharing two of my favorite cheesy casseroles! These are both easy weeknight meals that can be altered to taste. Just so you know I make up the names of these casseroles as I go along πŸ˜‰

Cheesy Hamburger Noodle Casserole

1 pound hamburger

1 cup cheese

1/2 bag of egg noodles

1 can mushrooms

1 can cream of mushroom soup

1/2 onion chopped

The prep is going to go really fast. Not that I think you can’t go fast but I want to give you a heads up. I actually start off by frying my hamburger because egg noodles seem to cook so fast. Then it’s on to the onion. I sautee the onion in a separate pan from the hamburger and at the end I dump the mushrooms in with the onion. While all of this exciting stuff is going on I boil my noodles. After everything is done on the stove top I mix all of the ingredients together in a 9×13 casserole pan except for the cheese. I shred my cheese right on top of everything after it is mixed up and then I pop it in the oven at 350 for 30 minutes. I do cover this and pretty much all of my casseroles with tin foil. After it’s all done get ready for some cheesy goodness πŸ™‚

Cheesy Italian Bake

1 pound hamburger

1 cup sour cream

1 jar spaghetti sauce (I usually use a marinara or more of a plain sauce)

1/2 box Rotini noodles

1 can mushrooms

1 cup mozzarella cheese

Dash of Oregano

Dash of Parsley

First off boil the noodles and fry the hamburger. While you are doing that you can mix the rest of the ingredients (minus the cheese)Β  in a 9×13 casserole pan. I usually season my meat with Oregano and Parsley and then add a little more to the mixture in the pan.Β  Add the hamburger, noodles and a little cheese and then mix together. After that sprinkle the rest of the cheese on top and pop it in the oven; covered at 350 for about 40 minutes. This recipe usually makes a lot so you should have plenty for leftovers.

I hope you enjoy these recipes and as always if you have any questions, comments or add something to make it better let me know πŸ™‚

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Cheesy Italian Bake
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Cheesy Hamburger Bake

 

 

From the kitchen of the casserole Queen: Venison Edition

Today marks the last day of hunting season. If you would have asked me ten years ago if I cared I would have said nope. When I met my husband I did not eat red meat or ham. Still don’t eat ham (bad ham sandwich once) It got kinda sketchy when we started eating meals together. Obviously by the title of this post he hunts so he is into eating red meat. Eventually I gave in and started eating red meat again. I even help wrap it and grind it up if necessary.Β  I have never participated in hunting yet. Not sure if I ever will because sitting in a stand all day isn’t up my alley. I would maybe consider it if squirrels were the animals being hunted. To me squirrels are rats with fluffy tails.

Present day I am listening to the hum of our meat grinder and loving it cause that means we will have hamburger in the freezer. It is so nice to go in the freezer and get some venison hamburger out. You are probably wondering if it has a gamey taste. It doesn’t as long as you mix it with beef when you grind it up. (We try to do half and half and we use beef roasts) I wouldn’t suggest using it for burgers on the grill but for casseroles, chili and spaghetti it is great. It is very lean too. We also cut up tenderloins and I love to use them in the crock pot. You are probably thinking “Wait you are the casserole queen what are you doing using the crock-pot?” I do like to dabble in the crock-pot and these tenderloins are wonderful after they spend some time in the crock-pot. Of course I am going to share the recipe with you but unfortunately I don’t have any pictures of the finished product. I am a blogging newbie especially with the pics πŸ˜‰ Very easy recipe and it doesn’t taste gamey at all because of the ingredients.Β  I am also going to share a chicken casserole recipe for those that don’t like venison.

Venison Tenderloins in the Crock-Pot (I don’t have a name for it really)

1 pound tenderloin

1 can cream of mushroom soup

1 can french onion soup

1 can golden mushroom soup

1 can mushrooms

1 cup bread crumbs

I cut up the tenderloins (smaller than what they already are) before I put them in and then I mix everything else together including the bread crumbs. If you want to you could use fresh mushrooms. I would suggest frying them up a little before putting them in. I leave it in the crock-pot for six hours and serve it over noodles. I cook it on low because my crock-pot is crazy and it cooks everything really hot. I would try it on low first because you don’t want to lose your liquid and have tough tenderloins.Β  It is very good and easy to double. I have doubled the meat before and I only added an extra can of cream of mushroom.

 

Chicken and Wild Rice Casserole

1 package of chicken breast

1 box of wild rice

1 can cream of mushroom soup

1 can of mushrooms (again you can use fresh)

1 cup of shredded cheddar cheese on top

I fry my chicken first cause you know how I feel about chicken not being done πŸ˜‰ While I am fryin’ that chicken up I make the wild rice according to the directions on the box. Then you can mix it all together and put your cheese on top. Once you mix the ingredients together if it looks a little dry I just add some milk. Then pop it in the oven at 350 for 30 minutes.

I hope you all enjoy these recipes as much as we do! If you add anything fun let me know so I can try πŸ™‚

 

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Meat in the freezer πŸ˜€

 

 

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Chicken and wild rice casserole πŸ™‚ This time I used marble cheese. Very good!

 

Casserole Queen: I <3 Corn Edition

With winter weather upon us in Wisconsin I have been whipping up some more casseroles and I would love to share these two with you. The first one is an easy weeknight meal and the second is easy but it’s more for a weekend meal because of the bake time. Unless you are one of those lucky people who gets done with work in the early afternoon πŸ™‚ I also wanted to share my love of corn. Best vegetable ever!! It is always a bonus when I get to add corn to my casseroles.

The first is Corn Casserole. I just love this one, it is so easy and you usually have leftovers because it makes so much. Just always remember to put the corn in. One time husband was nice enough to make supper and he made this recipe. He forgot to put the corn in. I was having a bad day and when I discovered there wasn’t any corn in the casserole I may have overreacted. I said “You forgot the corn?!?!” “It’s called CORN Casserole!!” Needless to say I still get picked on for my little outburst πŸ˜‰

Corn Casserole

1 pound hamburger

1 package cream cheese

1 can cream of mushroom soup

1 can corn (or half package of frozen corn)

1/2 package Elbow Macaroni (you can easily add a little more if you would like)

1 cup milk

Top with bread crumbs

Brown hamburger and boil noodles. While this is happening I soften my cream cheese and mix my other ingredients together minus the bread crumbs. I always soften my cream cheese because if I don’t I feel like my arm is going to fall off when I mix it in. You can butter your bread crumbs if you would like. I am a little too lazy to do that but I imagine it would be very good πŸ™‚ After the hamburger and noodles are ready you can mix everything together and sprinkle the bread crumbs on top. I put this in a 9×13 pan and bake for 30 minutes at 350.

Hamburger Bake

1 pound hamburger

6 potatoes

1 can vegetable beef soup

1 can cream of mushroom soup

That’s it πŸ™‚

Peel and cut up your potatoes and lay them out in your casserole pan. (Do not boil them) Next break up your uncooked hamburger onto the potatoes. Then spread both soups over the hamburger and bake for two hours at 350. (You can check it at 1 1/2 hours) When it’s done it tastes like it was in the crock pot all day. I of course add corn but you could do so much more with this recipe if you want to. Sorry I don’t have a picture of this one 😦 Use caution when buying beef vegetable soup. One time I bought vegetable soup with alphabet noodles and didn’t realize it until I found an A on my plate πŸ˜‰

I hope you enjoy these if you try them!! If you add anything fun or have any suggestions let me know!

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Corn casserole before
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Corn casserole after

From the kitchen of the casserole queen

My husband calls me the casserole queen because he claims that is pretty much all I make for supper. I can’t help it they are so easy and good πŸ™‚ I do not claim to be a professional, but I do enjoy getting in my kitchen and whippin up something good to eat. On the menu tonight is tuna noodle casserole. I love tuna noodle casserole. Making supper can be such a pain in the bun after a long day out in the world so I like to come up with meals that don’t take so long to prep and use a small amount of dishes. (Not that I invented tuna casserole) Most of my meals I have to alter because some people here are kinda picky πŸ˜‰ Since I am in a sharing type of mood I am going to share one of my fav’s.

But first I want to tell the story of when I cooked for husband for the first time. I had not really entered the wide world of cooking yet so I had not idea what I was doing. I decided I was going to make chicken breasts. I don’t even remember how they tasted. Probably not good; I don’t even think I seasoned them. Out of the package and into the oven they went. Three naked little chicken breasts in one of husbands manly casserole pans with a manly glass lid. (Not sure where he got the casserole pan and lid from.) They probably got overcooked because I was and still am scared of food poisoning. Chicken can be a cruel mistress if you don’t cook it long enough. After the tanned chicken breasts came out of the oven I took the glass cover off of the casserole pan and decided it would be a good idea to rinse the cover. I turned on the faucet to cold and put the cover underneath that nice cool water. Then bam, the glass cover exploded into tiny pieces. Cooking tip #1 don’t rinse anything that is glass with cold water when it is still hot. Husband said the look on my face was priceless. I just stood over the sink with my mouth wide open. I am really surprised that I didn’t get a piece of glass lodged in my eye or my throat since my mouth was open. I now can say tin foil is one of my bff’s in the kitchen. Anyway, let’s get to the cheesy goodness of my tuna noodle casserole πŸ˜€

Tuna Noodle Casserole

1 box Rotini noodles (or any kind you have)

2 cans of tuna

1 can of cream of mushroom soup

1 cup of milk

1 1/2 cups of cheddar cheese (or more)

1 cup of Corn Flakes for the top of this cheesy goodness

I boil my noodles before I add them to the casserole. Some people don’t, I have never had a problem so you can do whatever makes you feel comfortable. Mix the first four ingredients together and top with cheese. Then pour those Corn Flakes all over that wonderful creation. Now if you wanted to get wild and crazy you can use potato chips for your topper and put peas (yuck) in with your casserole. I swear I am not the picky one but I do hate peas. I prefer to have some corn with my tuna casserole. I don’t actually put the corn inside of the casserole; I spoon it on top but you don’t have to eat like me πŸ˜‰ Then pop that baby in the oven at 350 for 30 minutes. After it’s all said and done your prep time is pretty much as long as it takes your noodles to boil and how long it takes you dump everything in a pan. The dishes you use are one pan, one strainer, one pot and one can-opener.Β  Easy prep easy clean-up πŸ™‚ This recipe feeds three but it is totally easy to double and add to. I know this sounds like a no-brain er supper but it tastes soooo good. It’s one of those that if you forget to pull something out for supper and you think “Oh well we will just have something easy” and then you get the LOOK when supper isn’t ready; you can whip it up faster than the WORDS come out of the snarky person that started the whole dang thing. Since I actually made this wonderful little dish tonight I will share some pics. Now don’t judge me; I didn’t put a piece of grass on top or whatever that stuff is to dress it up and I don’t have a kitchen that looks like it came off of Pinterest. I also used two different kinds of noodles cause I didn’t have enough of one kind. I was going to keep it a secret but you can totally tell in the picture. There is no cornflakes either because someone told me they “were over Corn Flakes” (Gosh maybe I should have waited to post this.) Here goes nothin’Β  If you try this recipe let me know what you think!

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Before oven
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After oven and on plate