one pot and casserole meals.......

Mexican Casserole Dinner

This easy, spicy Mexican dinner is layered with tomatoes, cheese and corn chips for a guaranteed family favorite!

Prep: 15 min - Bake: 30 min

1 pound ground beef
2 cups cooked long grain rice
1 (10 3/4-ounce) can condensed tomato soup
1 (4-ounce) can chopped green chiles, drained
1 (1 1/4-ounce) envelope taco seasoning mix
3 medium (3 cups) tomatoes, chopped
8 ounces (2 cups) Cheddar Cheese, shredded
1 cup crushed corn chips

Heat oven to 350. In 10-inch skillet cook ground beef over medium heat, stirring occasionally, until browned (5 to 8 minutes). Drain off fat.

Stir in rice, soup, chilies and taco seasoning mix. Spoon into 12x8-inch baking pan.

Top with tomatoes, cheese and corn chips. Bake for 30 to 35 minutes or until heated through.

Makes 6 servings

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup water
1-1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp. dried basil leaves
1 cup shredded Mozzarella cheese

Preheat oven to 400 F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside. Place chicken in 13x9 inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.

Chicken and Biscuit Casserole

1/4 cup butter
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup all-purpose flour
1 tsp white sugar
1 tsp salt
1 tsp dried basil
1/2 tsp ground black pepper
4 cups chicken broth
1 (10 oz) frozen peas
4 cups cubed, cooked chicken
2 cups packaged buttermilk biscuit mix
2 tsp dried basil
2/3 cup milk

Preheat oven to 350 degrees. In a medium-size skillet, melt butter over medium-high heat and saute the garlic, onion, celery and carrots. Add the flour, sugar, salt, 1 tsp basil, pepper and broth. Bring to boil and cook for 1 minute, stirring. Reduce heat. Add the peas and simmer for 5 minutes, still stirring. Stir in chicken; mix together and pour the mixture into a greased 9x13-inch baking dish. To make biscuits, combine the biscuit mix and 2 tsp basil. Stir in the milk until you have a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the floured palm of your hand to flatten each individual ball of dough into a circular shape. Place these “discs” of dough on top of your chicken mixture. Bake, uncovered, for 30 minutes. Cover and bake for 10 additional minutes. To serve, place biscuit on plate first, then add hot chicken mixture on top

Chicken Pot Pie with Corn Crust (Pastel de Choclo con Pollo - Chile)

Chicken Filling
1 1/2 pounds bone-in chicken breasts
1 pound chicken thighs
1 small yellow onion, peeled
2 cups homemade chicken broth
1 bay leaf
1/4 cup golden seedless raisins
3 tablespoons olive oil
2 medium yellow onions, peeled and minced
1 medium clove garlic, minced
1/2 teaspoon sweet paprika
1/2 teaspoon dried powdered oregano
1/4 teaspoon ground cumin
Salt, to taste
Freshly-ground white pepper, to taste
2 hardboiled eggs, each cut into 8 wedges
12 medium pitted black olives, coarsely chopped

Put chicken breasts and thighs, the whole onion, chicken broth and bay leaf in a large stockpot; bring to a low boil over medium-high heat. Reduce heat, cover and simmer until the chicken is tender, about 30 minutes.
Transfer the chicken pieces to a large plate. When the chicken is cool, remove skin and pull the meat from the bones. Discard skin, bones and bay leaf. Dice the chicken meat. Reserve the chicken cooking liquid and onion.
Soak raisins in a small mixing bowl with enough warm water to cover so that they soften.
Meanwhile, heat olive oil in a large skillet over medium heat and sauté minced onions and garlic, stirring occasionally, until just brown, about 10 minutes.
Drain raisins and stir them in along with the diced chicken, 1/2 cup of the RESERVED chicken cooking liquid, paprika, oregano and cumin. Cook for 5 minutes.
Taste and season with salt and white pepper, as needed. Remove the filling from the heat and keep warm.

Corn Topping
5 cups fresh or frozen (defrosted) corn kernels
1 cup milk
1/2 cup butter
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly-ground black pepper, or to taste
1 teaspoon sweet paprika
1 tablespoon confectioners? sugar, or to taste

Purée corn kernels and milk with the RESERVED onion in a food processor or electric blender until smooth. Melt butter in a large skillet over medium-high heat. Stir in the corn purée and cook, stirring occasionally, for 5 minutes, or until it is as thick as oatmeal. Taste, then season with salt and black pepper as needed.
Butter a shallow 2-quart casserole with 1 tablespoon butter. Spread the chicken filling on the bottom of the casserole. Press the egg wedges and chopped olives into the filling. Spread the corn topping over the chicken and smooth it with a rubber spatula. Sprinkle the top of the pie with the paprika and then the confectioners’ sugar.
Bake the pie in a preheated 350 degree F oven until the top is firm and light golden, about 45 minutes.
Broil the pie under a preheated broiler about 4 inches from the heat until the top has browned, about 4 minutes. Serve at once.
Serves 4 to 6.

Cheesy Sausage and Egg Bake
Not just for breakfast! This flavor-packed dish is just right for any meal of the day.

1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Original Bisquick® mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs

  1.  Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish. 
    
  2.  Stir remaining ingredients until blended. Pour over cheese.
    
  3.  Bake uncovered 30 to 35 minutes or until golden brown and set.

Beef and Cornbread Bake
Hearty Western flavors of spicy tomato salsa, ground beef and cheese are crowned with a golden cornbread topping.

Prep: 15 min - Cook: 30 min

1 lb. ground beef
1 tsp. dried oregano leaves, crushed
3/4 cup Pace® Picante Sauce
1 can (8 oz.) tomato sauce
1 can (about 16 oz.) whole kernel corn, drained
1/2 cup shredded Cheddar cheese
1 pkg. (about 8 oz.) corn muffin mix

PREHEAT oven to 375°F.

COOK beef and oregano in skillet until browned. Pour off fat.

ADD picante sauce, tomato sauce and corn. Heat through. Stir in cheese. Pour into 2-qt. square baking dish.

PREPARE corn muffin mix according to pkg. directions. Spread over meat mixture.

BAKE 25 to 30 min. or until topping is golden brown. Let stand 10 min.

Makes 6 servings

American-Style Strata
Serving Size: 6

12 sl sourdough bread – or
6 sl whole-grain bread – halved
1 3/4 cups mozzarella or monterey jack – shred
1 1/2 cups cooked beef, lamb or pork or ham cut bite-size
1 cup carrot or zucchini – shred
4 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme leaves – crumble
1 teaspoon dried basil leaves – crumble

Cooking Directions:

In a 10x6x2 baking dish, layer bread slices to cover bottom of dish.
Sprinkle cheese, meat and veggies over bread. In a bowl, stir together
the eggs, milk and seasonings till well mixed. Pour carefully over
ingredients in baking dish. Cover. Let stand 1 hour at room temperature or
in fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or
until center is nearly set. Let stand 10 minutes. Cut into squares.

Beef Stroganoff Casserole
Savor the taste of a classic! Enjoy the rich slow-simmered taste of beef stroganoff in an easy casserole.

Prep: 20 min - Bake: 22 min - Stand: 5 min

1 pound ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Original Bisquick®
1/4 cup milk
1 egg
1 small bell pepper, cut into rings

  1. Heat oven to 400?F. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.

  2. Stir Bisquick, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.

  3. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.

Makes 6 servings

Grits and Sausage Bake

3 cups water
3/4 cup Quick Grits
2 cups (8 oz.) shredded sharp cheddar cheese, divided
2/3 cup Evaporated Milk
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce (optional)
1 lb. bulk sausage, cooked and drained
2 large eggs, lightly beaten

PREHEAT oven to 350°F. Grease 8-inch-square baking dish.

BRING water to a boil in medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes.

ADD 1 1/2 cups cheese, evaporated milk, garlic powder, pepper and hot pepper sauce to grits; stir until cheese is melted. Add sausage and eggs; stir well. Pour into prepared baking dish.

BAKE for 1 hour. Top with remaining cheese. Bake for additional 5 to 10 minutes or until cheese is melted and golden brown. Let cool for 10 minutes before serving.

NOTE: Batter can be made the day before; cover and refrigerate. Let stand at room temperature for 30 minutes before baking.

Makes 6 servings

Classic Sweet & Sour Pork

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, chunked
1 cup Kikkoman Sweet & Sour Sauce
1 can (8 oz.) pineapple chunks, drained

Blend cornstarch and soy sauce in small bowl; stir in pork until well coated. Brown pork in hot oil in Dutch oven or large skillet over medium-high heat.

Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally. Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture.

Simmer, covered, 10 minutes longer, stirring frequently. Add pineapple; cook and stir only until chunks are heated through.

Makes 4 servings

Chicken Cacciatore & Pasta

Prep: 10 min - Cook: 30 min

1 tbsp. vegetable oil
4 boneless chicken breast halves, skin removed
1 can (14 oz.) chicken broth (1 3/4 cups)
1 tsp. dried oregano leaves, crushed
1/2 tsp. garlic powder
1 can (14 oz.) whole peeled tomatoes, cut up
1 small green pepper, cut into 2" long strips
1 medium onion, cut into wedges
2 1/2 cups uncooked medium shell pasta

HEAT oil in skillet. Add chicken and cook until browned.

ADD broth, oregano, garlic, tomatoes, pepper and onion. Heat to a boil. Stir in pasta. Cover and cook over low heat 15 min. or until done.

Makes 4 servings

Ranch Chicken & Rice Bake
This one-dish meal is easy to make and tastes good too.

Prep: 15 min - Bake: 55 min - Stand: 10 min

3/4 cup uncooked long grain rice
3/4 cup water
3/4 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower & carrots)
2 tablespoons butter, melted
2 tablespoons Dijon-style mustard
2 tablespoons grated Parmesan cheese
2 tablespoons dried bread crumbs
1 tablespoon dried ranch dip seasoning mix*
4 (4 to 6-ounces each) boneless skinless chicken breasts

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with no stick cooking spray.

Combine rice, water, milk, soup and vegetables in large bowl. Spoon mixture into prepared baking dish.

Combine butter and mustard in small bowl.

Combine Parmesan cheese, bread crumbs and seasoning mix in pie plate; mix well. Brush each chicken breast with mustard mixture; dip in bread crumb mixture, turning and pressing to coat all sides.

Place chicken on top of rice mixture. Cover tightly; bake for 40 minutes. Uncover; continue baking for 15 to 25 minutes or until chicken is no longer pink and rice is tender. Remove from oven. Let stand 10 minutes.

*Substitute 1 tablespoon dried onion soup mix.

TIP: Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.

Makes 4 servings

Ten-Minute Pork Skillet
Enjoy the flavors of pork, ramen noodles and fresh veggies in this done-in-a-flash stir-fry.

Prep: 10 min - Cook: 9 min

1 tablespoon vegetable oil
3/4 pound pork tenderloin, cut into 1/8-inch strips
2 packages (3 ounces each) pork-flavored ramen noodles
1 1/2 cups water
1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1 cup broccoli flowerets
4 medium green onions, cut into 1-inch pieces (1/2 cup)
1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired
1 tablespoon soy sauce

  1. Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.

  2. Add pork; stir-fry about 5 minutes or until pork is no longer pink.

  3. Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

Makes 4 servings (about 1 cup each)

Easy Enchilada Casserole

1 pound ground beef or turkey
1 cup (1 small) chopped onion
2 clove garlic, finely chopped
1 3/4 cups (16-ounce jar) ORTEGA® Thick & Chunky Salsa
1 3/4 cups (1-pound can) ORTEGA® Refried Beans
1 1/4 cups (10-ounce can) ORTEGA® Enchilada Sauce
1/2 cup (2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas, sliced in half, divided
2 cups (8 ounces) SARGENTO® ChefStyle Shredded Mild Cheddar Cheese, divided
Sliced green onions (optional)

PREHEAT oven to 375? F.

COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in salsa, beans, enchilada sauce and olives. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.

LAYER half of corn tortillas on bottom of greased 13 x 9-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat layers. Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with green onions before serving.

Makes 12 servings

Creamy Ham Casserole
Prep Time: 15 mins. Ready In: 45 mins.

2 cups fresh or frozen broccoli flowerets, thawed
1-1/2 cups Cheddar Cheese, divided
1-1/2 cups coarsely chopped ham
1-1/2 cups rotini pasta, cooked, drained
1/2 cup Miracle Whip dressing
1/2 green or red pepper, chopped
1/4 cup milk
Seasoned croutons (optional)

HEAT oven to 350°F.

MIX all ingredients except 1/2 cup of the cheese and the croutons.

SPOON into 1-1/2-quart casserole. Sprinkle with remaining 1/2
cup cheese.

BAKE for 30 minutes or until thoroughly heated. Sprinkle with
seasoned croutons, if desired.

MICROWAVE: Prepare as directed. Microwave on HIGH 8 to 10 minutes
or until thoroughly heated. Sprinkle with seasoned croutons, if
desired.

Makes 6 servings

Frankly The Best Baked Beans
(Serves 8-10)

1 1/2 Tbsp. yellow mustard
1/3 cup ketchup (For spicier beans, use barbecue sauce)
1/4 cup dark brown sugar
1/2 tsp. onion powder
2 - 16 oz. cans of baked beans (dark brown, small beans work best)
1 package hot dogs

Mix all ingredients together in an oven-proof, 2 quart casserole dish.
Bake at 350 degrees for 20-25 minutes.

Creamy Noodle and Beef Casserole

1 (5-ounce) jar dried beef
4 cups noodles, cooked
1 (10 3/4-ounce) can cream of mushroom soup
1/3 cup milk
1/4 cup grated parmesan cheese
2 tablespoons finely chopped onion
1/2 cup soft bread crumbs
1 tablespoon butter or margarine

Heat oven to 350°F. Rinse dried beef with boiling water; drain. Chop dried beef into small pieces. Combine beef, noodles, soup, and milk; mix well. Stir in cheese and onion. Spoon mixture into 1?-quart casserole. Toss together bread crumbs and butter; sprinkle over beef mixture. Bake 30 minutes or until hot.

Makes 4 to 6 servings

Williamsburg Sampler

1 1/4 cups sifted all-purpose flour
1 1/2 cups milk
1 1/2 pounds sausage links
1 teaspoon salt
2 large eggs

Heat oven to 425°
In a hot skillet, fry sausages until brown on all sides. Remove from drippings, and cut crosswise in half. In a bowl, sift flour and salt. Gradually beat in milk; while beating, add eggs and beat until smooth.
In a 12x8x2 inch baking dish pour two tablespoons of the hot sausage drippings. Arrange the sausage pieces over the bottom of the dish and pour the batter over them. Bake for 25 minutes or until it gets puffy and a golden color.
Can be served as a breakfast side dish or a luncheon main course.
Makes approximately six servings.

Crab and Rice Primavera

1 1/2 cups Birds Eye Farm Fresh Broccoli, Green Beans, Pearl Onions and Red Peppers
1/4 cup water
1 1/3 cups milk
3/4 pound imitation crabmeat or crabmeat
2 tablespoons margarine or butter
1 teaspoon garlic powder
3/4 teaspoon dried basil
1 1/2 cups Original Minute Rice
1/2 cup grated Parmesan cheese

Bring vegetables and water to boil in medium saucepan, stirring occasionally. Reduce heat. Cover and simmer 3 minutes.

Add milk, crabmeat, margarine, garlic powder and basil. Bring to full boil. Stir in rice and cheese. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 4 servings

Quick Tortellini Supper

Prep: 15 min - Cook: 6 min

2 (9-ounce) packages fresh cheese-filled tortellini* (if you don’t want to make homemade)
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, minced
1 cup sliced fresh mushrooms
1 (10-ounce) package frozen peas, thawed
3 ounces (3/4 cup) Cheddar Cheese, shredded

Cook tortellini according to package directions. Drain. Set aside.

Meanwhile, melt butter and oil in 12-inch skillet until sizzling; add garlic; add mushrooms. Cook over medium heat, stirring occasionally, until tender (3 to 5 minutes). Stir in tortellini and peas; continue cooking until heated through (3 to 5 minutes). Stir in cheese. Sprinkle with additional cheese, if desired.

  • Substitute 7 ounces (1 1/2 cups) uncooked dried tortellini or 8 ounces (2 1/2 cups) uncooked dried medium shell macaroni.

Microwave Directions: Cook tortellini according to package directions. Drain. Combine butter and mushrooms in 2-quart casserole. Cover; microwave on HIGH until tender (2 to 2 1/2 minutes). Stir in tortellini and peas. Cover; microwave on HIGH until heated through (4 to 5 minutes). Stir in cheese. Sprinkle with additional cheese, if desired.

Makes 6 servings