Monday, April 25, 2016

Cheesy Sausage Rotel Casserole!


I came up with this "Cheesy Sausage Rotel Casserole", because I had the ingredients to make my Cheesy Sausage Dip  but I needed something more like dinner and not just an appetizer.  I always have a lot of pasta on hand, thanks to the nice folks at Barilla, which is my favorite pasta, so I came up with this casserole!  This is so good and for some reason it really hit the spot with me.  I ate the leftovers several days for lunch and it reheats really well.   I will definitely be making this again!  Here is what you will need;

12 oz. penne pasta (or any tubular pasta)
1 lb. pork sausage
1/4 cup diced onion
1/4 cup diced green or red bell pepper
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 (10 oz.) can Rotel diced tomatoes and chilies
16 oz. cubed Velveeta cheese
8 oz. cubed cream cheese
2 cups milk
2 cups cheddar cheese
3-4 sliced green onions for garnish

Preheat oven to 350 degrees. 

Cook the pasta in salted water according to the package directions, drain and set aside.

Brown the sausage along with the diced onion and bell pepper in a skillet.  If there is excess grease, drain the sausage.  There usually isn't much fat in sausage now though.  Add the seasonings, Rotel, Velveeta cheese, and cream cheese.  Cover and turn the heat to low.  Stir it every now and then while the cheeses are melting.  When the cheeses have melted, add 2 cups milk and stir until creamy and incorporated.  Pour the sausage mixture over the cooked pasta and lightly toss to mix it all.

Pour into a 9"x13" baking dish that has been sprayed with nonstick spray!  Sprinkle the top evenly with the cheddar cheese.  Place in the preheated 350 degree oven for 30-35 minutes or until bubble around the edges!

 So yummy!

Sprinkle with a little green onion for garnish!   I served it with a tossed salad!  This one is a must try y'all!!!

Tuesday, April 19, 2016

Loaded Baked Potato & Chicken Casserole!


This "Loaded Baked Potato & Chicken Casserole" is new to the site and it got a two thumbs up from the family!  It's one of those one dish meals we all love!  This is a meal in itself, but you could add a vegetable or salad to make it complete!  If you are cooking for meat and potatoes people, they are going to love this one!  

Here is what you will need:  

4 boneless, skinless chicken breasts, cubed in bite size pieces
6 medium size to large potatoes, peeled and cubed
1/3 cup olive oil
1 pkg. dry ranch dressing mix
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 Tbs. soy sauce
1 Tbs. Worcestershire sauce
dash of hot sauce
3 cups shredded Monterrey Jack/Cheddar blend or shredded Cheddar cheese
10 slices of bacon cooked crisp and crumbled
4-5 green onions sliced 
sour cream for topping (optional)

Preheat oven to 400 degrees.  

In a large bowl, whisk the olive oil, ranch dressing mix, seasoned salt, black pepper, garlic powder, soy sauce, Worcestershire sauce and dash of hot sauce together.   Add the diced potatoes and with a large, slotted spoon toss them to coat with the oil mixture. 

 Remove with the slotted spoon, so that the excess oil mixture stays in the bowl to a 9"x13" baking dish or 3 quart casserole.

Put the cubed chicken in a the remain oil mixture and toss to coat.  Pour the chicken and remaining oil over the potatoes.  Evenly placing the chicken over the top in a single layer so it browns.  I like to keep the potatoes and chicken separated in two layers at the beginning to be sure the chicken cook evenly.   Place in a preheated 400 degree oven for 1 hour.  About halfway through toss everything to be sure it is all evenly browning the the potatoes aren't sticking. 

Remove when it's all browned and the chicken is done and top with 3 cups of shredded cheese of whatever you chose to use and sprinkle with the crumbled bacon.  Place back in the oven for about 7-10 minutes or until the cheese is nice and melted!

When it comes out of the oven, sprinkle with the green onions!

Serve as is or...

With a little sour cream on top!  Either way this was fantastic!  We will definitely be having it again and it makes a pretty large casserole!