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In , , , on December 31, 2015 with No Comments

Cheeseburger Mac Stew

All over the Internet I keep reading recipes for cheeseburger soup. My sister even makes a version of it, although I haven’t had the privilege (yet) of tasting it. So, when I was trying to think of something different for dinner last night, I thought I’d try my hand at making this soup. A lot of the recipes I read online included hash browns, and since I didn’t have any frozen hash browns on hand and didn’t feel like making them from scratch (I was feeling lazy), I omitted them, but feel free to include some if you try this.

I will confess that I keep the dreaded “blue box” macaroni and cheese in my kitchen cupboards. While I make mac and cheese from scratch (and my husband and I don’t particularly care for the store-bought stuff), my sons like to have the “blue box” on hand to make themselves a quick snack. I thought this recipe would be a good way to get rid of one of those boxes from my cupboards, and the cheese mix from the box did help thicken up the soup – hence I named the recipe cheeseburger mac stew.

cheeseburger mac stew

Cheeseburger Mac Stew

3 cups chicken broth
2 large carrots, scraped and shredded
2 cups milk
1/2 box Velveeta cheese
1 pound hamburger, cooked and drained
1 box macaroni and cheese
Salt and pepper to taste

In a skillet, brown hamburger until no longer pink. Drain and set aside.

In a large stockpot, combine chicken broth and shredded carrots. Cook for 10 minutes, or until the carrots become tender. Add the milk, Velveeta and cheese mix package from the macaroni and cheese box. Stir until well combined and the cheese mix is dissolved. Add the cooked hamburger and the macaroni from the package. Cook until the macaroni is tender, about 8 minutes or so. Season with salt and pepper.

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In , , on November 2, 2015 with No Comments

Spinach Lasagna

My family would eat pasta just about every night of the week if that’s what I made. Well, maybe not Kevin so much, as he’s a traditional meat-and-potatoes kind of guy, but my sons would. They frequently ask for lasagna, and when they were little, I used to add fresh spinach to my lasagna to “sneak” in a few more vegetables into their diet – not that they didn’t ever eat their veggies, but it was just one more way to get some greens in them. Now my oldest son requests that I include spinach when I make a lasagna, so I guess my sneaky ingredient somehow became his favorite way to eat lasagna.

To me the best lasagna has a ton of cheese in it, so I use lots of different blends in my recipe. For the ground meat, I’ve used ground venison, ground beef, Italian sausage and a combination of all. My oldest son likes it best when I use a combination of ground beef and ground Italian sausage, so this recipe reflects that.

lasagna in pan

lasagna

 

Spinach Lasagna

1 package lasagna noodles, cooked according to package directions, cooled
1 pound ground beef
1 pound ground Italian sausage
1 small onion, diced
16 ounces diced mushrooms (store-bought canned, fresh or home canned)
2 jars spaghetti sauce (store bought or home canned)
1 8-ounce can tomato paste (I used Italian-seasoned tomato paste)
8 ounces ricotta cheese or small-curd cottage cheese
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon parsley leaves
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 package fresh spinach leaves, washed and patted dry
2 cups shredded Italian cheese blend
2 cups shredded mozzarella cheese, divided
8 ounces sliced Provolone cheese
Freshly grated Asiago cheese
Freshly grated Parmesan cheese

Cook lasagna noodles per package directions. Set aside.

In a large skillet, brown ground beef and Italian sausage with the diced onions until the meat is no longer pink. Drain grease. In the same skillet, to the browned meat add 1 jar of spaghetti sauce, the tomato paste and the mushrooms. Cook until the mixture thickens.

In a large bowl, combine the ricotta or cottage cheese, egg, 1/2 cup Parmesan cheese, garlic powder, parsley, Italian seasoning and salt. Stir until well combined.

Combine the 2 cups of Italian shredded cheese and 1 cup of the shredded mozzarella cheese in another bowl.

In a large lasagna pan, layer the bottom with cooked lasagna noodles. Spoon some of the meat mixture on top of the noodles. Add a layer of the sliced Provolone cheese. Add a layer of the ricotta/egg mixture over the sliced Provolone. Add a layer of spinach leaves. Add a layer of the combined shredded cheeses.

Repeat layers, starting with another layer of noodles, and continue until you’ve used all the noodles, meat mixture, ricotta cheese mixture, spinach and combined shredded cheeses.

After you’ve completed all the layers, pour the remaining 1 jar of spaghetti sauce over all the layers. Top the sauce with the remaining 1 cup of shredded mozzarella cheese and additional freshly grated Asiago and Parmesan cheeses, if desired.

Bake the lasagna in a 350 degrees Fahrenheit oven for about 60 minutes, or until the cheese is browned and the lasagna is bubbly.

Serve with additional grated Parmesan and Asiago cheeses.

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In , on October 17, 2015 with No Comments

Cheddar Cheese Beer Soup with Sour Cream, Cheese and Garlic Drop Biscuits

I love cheese soup, and although I’ve eaten a lot of it in restaurants over the years, I’ve never made it at home. I decided it was high time I did, so that’s what we had for dinner tonight along with some sour cream, cheddar cheese and garlic drop biscuits. The boys said they both were great, and I could make both again any time.

 

Cheddar Cheese Beer Soup

1/4 cup butter
1 small onion, diced
1/4 cup all-purpose flour
1 1/2 teaspoons dry mustard
2 cups milk
2 cups chicken stock
12 ounces of your favorite beer
1/4 teaspoon cayenne pepper
2 teaspoons Worchestershire sauce
1 teaspoon salt
Freshly ground black pepper, to taste
3 cups shredded cheddar cheese

In a large stockpot, melt the butter and add the diced onion. Cook over medium-low heat until the onions are translucent but not browned.

Add in the dry mustard and flour, and stir to combine. Cook for a few minutes to form a roux.

Add the milk, chicken stock and beer. Add the cayenne pepper, Worchestershire sauce, salt and black pepper, and stir to combine. Simmer for about 5 minutes.

Add the shredded cheddar cheese. Cook over medium heat, and stir frequently until the cheese is completely melted. Adjust salt and black pepper as needed.

 

Sour Cream, Cheddar Cheese and Garlic Drop Biscuits

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 tablespoons frozen butter, grated
1/2 cup shredded cheddar cheese
1 cup milk
1/2 cup sour cream

Preheat the oven to 450 degrees Farhenheit. Line a baking sheet with parchment paper, or spray with cooking spray.

In a large bowl, combine the flour, sugar, baking powder, baking soda, garlic powder, salt and black pepper./ Cut in the grated butter, and combine until the mixture resembles coarse meal.

Add the shredded cheddar cheese, and toss to combine.

Stir in the milk and the sour cream. Stir until just combined; don’t overmix.

Drop dough by tablespoonfuls onto prepared baking sheet. Bake at 450 degrees Farhenheit for 12 to 15 minutes, or until the biscuits are golden brown.

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In , on October 1, 2015 with No Comments

Cheesy Scalloped Potatoes and Ham

Scalloped potatoes are a favorite in our house, and when you add ham to the dish, you have a meal ready to go in just about an hour. Casseroles are a good dinnertime option in our house, as I can prepare everything ahead of time, refrigerate if needed, and pop the dish in the oven once they guys get home from work.

 

 

Cheesy Scalloped Potatoes and Ham

4 cups sliced potatoes, sliced 1/2-inch thick (peeled or unpeeled – your choice)
2 cups diced ham
1/2 cup diced onion
6 tablespoons butter
3 tablespoons all-purpose flour
2 cups half and half (or whole milk)
2 cups shredded cheddar cheese
Salt and pepper to taste

Grease a 9 x 13-inch baking dish. Place sliced potatoes and diced ham in the baking dish.

In a saucepan, melt butter over medium-high heat, and cook the onions until they are translucent. Add the flour, and cook for about 5 minutes, or until the flour begins to turn a light brown color, stirring constantly to form a roux. Add the half and half (or milk) and the cheddar cheese, and stir until the mixture thickens. Add salt and pepper to taste.

Pour the cheese mixture over the potatoes and ham, and bake in a 350 degrees Fahrenheit oven for approximately 60 to 70 minutes, or until the potatoes test done, and the casserole is browned and bubbly.

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In , , on September 30, 2015 with No Comments

Jumbo Stuffed Shells

The boys and I love anything Italian, and while I usually make lasagna when I need a recipe for lots of people, I decided to make stuffed pasta shells last night instead. The ingredients are basically the same, but it gives a fun presentation when I use the shells.

This recipe is one I just “throw together” without a recipe, so the amounts given are just an estimate. Feel free to vary the spice amounts to your family’s tastes. I ended up with 34 stuffed jumbo pasta shells. I almost didn’t get a picture of them either – the boys and their friend simply devoured them.

 

Jumbo Stuffed Shells

1 package jumbo pasta shells
1 pound ground beef
1 pound ground Italian sausage
1 small container ricotta cheese or small-curd cottage cheese
2 eggs
1 cup fresh spinach, finely chopped
1 cup shredded mozzarella
1/2 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon parsley flakes
One jar good marinara sauce (or use homemade)

Cook pasta shells according to package instructions. Set aside.

In a skillet, brown the ground beef and Italian sausage until no longer pink. Drain.

In a large bowl, combine the ricotta cheese, mozzarella cheese, eggs, chopped spinach and spices. Add the drained, browned ground meats. Stir until well combined.

Stuff the meat and cheese mixture into each pasta shell. Place in a greased 9 by 13-inch baking dish. Pour the marinara sauce evenly over the pasta shells. Bake in a 350 degrees Fahrenheit oven for approximately 30 to 35 minutes, or until the cheese is bubbling in the shells.

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In on September 19, 2015 with No Comments

French Onion Soup

Soup is probably one of my most favorite things to make, and French onion soup is one of the best. It’s easy to make, and I cook it on low in the crockpot for several hours until ready to finish in the oven and serve.

I got this recipe from my Dad. Years ago when I was in grade school we took a vacation to Canada and ended up eating dinner in a restaurant in the old section of Montreal. As I remember, Dad loved the French onion soup so much he wrote to Bon Appetit to get the recipe, and I’ve used it ever since.

There are hundreds of recipes out there for French onion soup. This one is very basic and simple, but it’s absolutely delicious.

 

 

French Onion Soup

3 large sweet white onions, thinly sliced
8 cups beef broth (homemade is best or use a good quality beef cooking stock)
1 stick butter (not margarine)
1 teaspoon sugar
Salt and pepper to taste
3 tablespoons all-purpose flour
1/3 cup dry vermouth
French bread
Grated Gruyere cheese

In a crockpot, add the beef broth, and turn the crockpot to low.

In a large skillet, melt the butter over medium heat. Add the thinly sliced onions, and cook slowly to caramelize the onions, stirring occasionally. You want to develop the flavors and sweetness of the onions, but you don’t want them to overbrown.

When the onions are nicely caramelized, add salt and pepper to taste and the sugar to the onions. Stir until well combined. Add the flour to the onion mixture, and cook until the flour is nicely browned (as if making a roux).

Add the dry vermouth, and stir until the liquid is evaporated.

Add the onion mixture to the beef broth in the crockpot, scraping everything from the pan. Cook on low for 5-6 hours.

When ready to serve, preheat the oven to 450 degrees Fahrenheit. Ladle the soup into ovenproof individual serving crocks. Place a slice of French bread on top of the soup, and cover the top of the bread with the grated Gruyere cheese. Place the soup crocks into the oven, and bake for approximately 7 minutes, or until the cheese is browned and bubbly.

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In on September 14, 2015 with No Comments

Ham, Egg and Cheese Breakfast Bake

On the weekends I often make a breakfast casserole to make the morning meal a little easier to deal with, especially if the boys have guests overnight. A breakfast bake can be changed up with different meat ingredients, and we like to make this one that has ham. I’d made a loaf of homemade country white bread the day before, and leftover homemade bread is great in this recipe. This bake can be prepared the night before and kept in the refrigerator until you’re ready for breakfast, or make it a couple of hours ahead the same morning, allowing time for the bread to soak up some of the milk-egg mixture before you bake it.

 

Ham, Egg and Cheese Breakfast Bake

3 cups cubed white bread (leftover homemade or store bought is fine)
2 cups half and half or milk
10 eggs
2 cups diced ham
2 cups shredded cheddar cheese
1 teaspoon ground mustard
1 teaspoon salt
1 teaspoon black pepper

Spray a 9 x 13-inch baking dish with cooking spray. To the baking dish add the cubed white bread. Evenly sprinkle the diced ham and shredded cheddar cheese over the bread pieces.

In a large bowl, combine the half and half or milk, eggs, ground mustard, salt and pepper. Stir until well combined. Pour the mixture over the bread, ham and cheese. Cover the casserole with foil. Refrigerate overnight (or 1-2 hours if making the same morning).

Bake the casserole, covered at 375 degrees Fahrenheit for 50 minutes. Uncover and bake an additional 15 minutes, or until the top is golden brown and bubbly and a knife inserted into the middle of the casserole tests clean.

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In , on April 13, 2015 with No Comments

Days of Casseroles: Day 10 – Loaded Mashed Potato Bake

I found today’s recipe at Mom on Timeout, and I’m using the picture from that website as well, mostly because I mixed everything in with the mashed potatoes, and her picture is so much prettier than mine! No matter the looks, it tastes wonderful and pairs nicely with the roast beef we had with it.

 

This is mine 🙂

 

Loaded Mashed Potato Bake

9 or 10 medium-sized potatoes
8 slices of bacon
2 cups shredded Cheddar cheese
8 ounces cream cheese
1/2 cup (1 stick) butter, softened
1/2 cup sour cream
1/4 cup milk
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 to 3 tablespoons chopped fresh chives

Cook or bake bacon, and chop into small pieces.

Peel and cube potatoes. Place potatoes in a large pot, and fill with cold water. Bring to a boil, reduce heat, and let simmer for 15 minutes, or until the potatoes are tender. Drain the water, and return the potatoes to the pot. Mash potatoes with butter, cream cheese, sour cream, milk, onion powder and garlic powder.

Stir in 1 cup of cheese and half of the bacon pieces.

Spray a 9 x 13-inch baking dish with nonstick spray. Transfer mashed potato mixture to the dish. Sprinkle with the remaining cheese and bacon.

Place dish in a preheated oven, and bake for 15 minutes, or until the cheese on top is melted. Sprinkle with chives before serving.

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In , , on April 10, 2015 with No Comments

Days of Casseroles: Day 7 – Chicken Cordon Bleu Casserole

One of the recipes I found on Pinterest that I’ve been wanting to try is from Jo and Sue, a chicken cordon bleu casserole. I absolutely love chicken cordon bleu, but to make it the “traditional” way takes too much time for me these days. But I love the flavors, and when I saw this recipe on their blog, I knew I had to add it to my list of recipes to try during our experiment. And I was right – the family loved this and wants me to make it again 🙂

 

 

 

Chicken Cordon Bleu Casserole

6 cups cooked chicken, diced
1 1/2 cups cooked ham, diced
8 slices Swiss cheese
4 1/2 tablespoons butter
4 1/2 tablespoons flour
3 1/4 cups milk
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon paprika
1 1/2 cups Panko bread crumbs
6 1/2 tablespoons butter, melted
1/2 teaspoon salt
2 teaspoons dried parsley

Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with cooking spray. Sprinkle chicken and ham evenly in the dish. Cover with Swiss cheese slices.

Melt the 4 1/2 tablespoons butter in a large pot. Add the flour to form a roux. Slowly whisk in the milk until smooth. Continue to whisk until the sauce starts to thicken, which takes about 2 to 3 minutes. Remove from the heat, and stir in the lemon juice, mustard, paprika, salt and pepper. Pour sauce over the casserole.

For the topping, combine the Panko bread crumbs, 6 1/2 tablespoons melted butter, seasoning salt and parsley. Sprinkle over the casserole.

Bake uncovered for 45 to 55 minutes, or until golden brown on top. Let sit for 5 minutes before serving.

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In , on April 9, 2015 with No Comments

Days of Casseroles: Day 6 – Sausage Egg Breakfast Casserole

My stepdaughter Jill and her three daughters were coming for a visit, and I decided to do a brunch-type casserole when they were here. It’s a traditional breakfast casserole that can be made the night before and popped in the oven when you’re ready to eat. This is a recipe from Trisha Yearwood on Food Network, although I added the onion because I like onions with my sausage dishes. 🙂

 

Sausage Breakfast Casserole

1/2 loaf white bread (I used leftover homemade white bread)
1 pound sage-flavored pork sausage
1/2 onion, chopped
10 ounces shredded sharp Cheddar cheese
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, slightly beaten

Cut the bread into 1/2-inch pieces, and layer them in a greased 9 x 13-inch baking dish.

In a medium skillet, cook the sausage and chopped onion until the sausage is no longer pink. Drain the fat from the sausage, and place the meat over the bread cubes in the pan. Sprinkle the Cheddar cheese over the meat.

In a separate bowl, mix together the half-and-half, dry mustard, salt and the eggs. Mix until combined. Pour the mixture over the cheese. Cover the casserole with foil, and refrigerate at least 8 hours or overnight.

The next day, preheat the oven to 350 degrees Fahrenheit. Bake the covered casserole for 50 minutes, or until set and slightly golden. Remove from the oven, and allow the casserole to set for approximately 15 minutes before serving.

Yield:  12 servings

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