DORITOS TACO CASSEROLE BAKECategoriesRecipes
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DORITOS TACO CASSEROLE BAKE

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Ingredients:

  • 1 (8-oz) can refrigerated crescent rolls
  • 1 lb lean ground beef
  • 1 (1-oz) package taco seasoning
  • 1 cup jarred salsa
  • 1 (8-oz) carton sour cream
  • 1½ cups shredded cheddar cheese
  • ¾ bag Doritos, crushed

Instructions:

  • Preheat oven to 350ºF.
  • In a large skillet, brown ground beef. Drain off fat. Stir in taco seasoning and salsa or tomato sauce, simmer 5 minutes.
  • Press crescent rolls on the bottom of a 9×13 pan lightly sprayed with cooking spray. Press seams to seal. Top crescent rolls with meat
  • mixtures.
  • Spread sour cream over meat.
  • Top with cheese and crushed Dortios.
  • Bake for 30 minutes.

Notes:

Can substitute 1 (8-oz) can tomato sauce for salsa.

Crockpot Sausage Breakfast CasseroleCategoriesRecipes
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Crockpot Sausage Breakfast Casserole

PREP TIME 20 mins

COOK TIME 3 hrs

TOTAL TIME 3 hrs 20 mins

SERVINGS 6

INGREDIENTS 

  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup milk
  • 32 ounces hash browns (1 frozen bag, defrosted)
  • 14 ounces smoked sausage diced
  • 1 small yellow onion diced
  • 1 1/2 cups grated cheddar cheese
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley

INSTRUCTIONS 

  • In a sauce pan, simmer cream of mushroom soup and milk for about 2-3 minutes.
  • In the slow cooker, place hash browns, sausage, onion, and 1 cup of the cheese.
  • Pour in cream of the mushroom mixture and stir.
  • Sprinkle remaining 1/2 cup of cheese and herbs on top, cover, and cook on high until potatoes are soft, about 3 hours. Serve hot and enjoy.
BEEFY KING RANCH CASSEROLECategoriesRecipes
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BEEFY KING RANCH CASSEROLE

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Ingredients:

  • 1 lb lean ground beef
  • 1 (1-oz) package taco seasoning
  • ⅔ cup water
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10.75-oz) can cream of mushroom soup
  • 2 Tbsp dried minced onion flakes
  • 1 (10-oz) can Rotel tomatoes
  • 1 (8-oz) jar Cheez Whiz
  • dash Tabasco
  • dash Lea & Perrins Worcestershire Sauce
  • Salt and pepper to taste
  • Tortilla chips crushed
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella

Instructions:

  • Preheat oven to 350ºF. Spray a 9×13-inch pan with cooking spray. Set aside.
  • In a large skillet, cook ground beef until no longer pink. Drain fat. Stir in taco seasoning and water. Simmer for 5-10 minutes, until water is almost all absorbed.
  • In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Whiz, Tabasco and Worcestershire Sauce until blended. Add salt and pepper to taste. Remove from heat and set aside.
  • Line the bottom of a casserole dish with enough crushed tortilla chips to cover dish. Place half the taco meat on top of chips, and pour half of the Rotel mixture over meat. Top with half of the cheddar cheese. Repeat the process, topping with remaining cheddar and all of the mozzarella.
  • Bake for 35-45 minutes, until bubbly.
crack-potatoesCategoriesRecipes
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Crack Potatoes

PREP TIME 20 mins

COOK TIME 40 mins

INGREDIENTS  

  • 2 pounds potatoes peeled and cubed
  • Salt and black pepper to taste
  • 1 cup ranch dressing
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 2 cups grated cheddar cheese divided
  • 6 slices bacon cooked and crumbled
  • 1 green onion chopped

INSTRUCTIONS 

  • Preheat oven to 400°F.
  • Boil the potatoes in a large pot of water over high heat until fork tender. Drain the water from the pot and transfer the potatoes to a 2-quart baking dish. Season the potatoes with salt and pepper to taste.
  • In a medium mixing bowl, combine the ranch dressing, sour cream, garlic powder, onion powder, paprika, and 1 cup of the cheese. Pour the mixture all over the potatoes in the baking dish and toss lightly to coat the potatoes.
  • Bake uncovered at 400°F for 15 minutes.
  • Remove the casserole from oven and top with the remaining cheese and bacon. Return the dish to the oven and bake for 5-7 minutes, until cheese is melted. Top with the chopped green onion and serve hot.
BUFFALO CHICKEN MAC AND CHEESECategoriesRecipes
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BUFFALO CHICKEN MAC AND CHEESE

yield: 6 

prep time: 10 MINUTES 

cook time: 15 MINUTES 

total time: 25 MINUTES

INGREDIENTS

  • 16 ounces elbow macaroni, cooked according to package directions
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground mustard
  • 2 cups white cheddar cheese, shredded
  • 2 cups monterey jack cheese, shredded
  • ½ cup buffalo sauce, plus more for garnish-optional
  • 2 cups diced cooked chicken
  • blue cheese crumbles for garnish (optional)
  • sliced green onions for garnish (optional)

INSTRUCTIONS

  1. In a large pot or dutch oven, melt the butter over medium-low heat. 
  2. Add flour and whisk into the melted butter until fully incorporated. Slowly whisk in the milk, about ½ cup at a time, whisking well after each addition. Continue to cook, whisking often, until the mixture is smooth and begins to thickens slightly. 
  3. Whisk in the salt, pepper, onion powder, garlic powder, and ground mustard. 
  4. Reduce heat to low and add the cheddar and Monterey Jack cheeses and stir until melted and smooth. 
  5. Add in the buffalo sauce, cooked pasta, and diced chicken; stir to combine. Continue to cook until warmed through, about 10 minutes. 
  6. Serve warm, topped with blue cheese crumbles and sliced green onions if desired.
easter breakfast cassaroleCategoriesRecipes
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Easter Breakfast Casserole

Prep:25 minsCook:1 hr 15 minsTotal:1 hr 40 minsServings:12Yield:12 servings

Ingredients

  • 1 pound bacon
  • ¼ cup diced onion
  • ¼ cup diced green bell pepper
  • 3 cups shredded Cheddar cheese
  • 8 eggs
  • 2 cups milk
  • 1 (16 ounce) package frozen hash brown potatoes, thawed

Directions

  • Step 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch casserole dish.
  • Step 2Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
  • Step 3In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
  • Step 4Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
Mississippi-Mud-PotatoesCategoriesRecipes
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Mississippi Mud Potatoes

INGREDIENTS

6-7 cups potatoes, peeled and diced
2 cups cheddar cheese, grated
1 (1 lb) package bacon, cooked and crumbled
1 teaspoon garlic salt
1 cup mayonnaise
1/2 cup green onions, thinly sliced

PREPARATION

Preheat oven to 325°F.

In a 9×13-inch baking dish, mix together the potatoes, cheddar cheese, garlic salt, bacon, and green onions. Add mayonnaise and stir until everything is well coated.

Bake until potatoes are tender and top is golden brown, about 1 hour 30 minutes. Enjoy!

loaded potatosCategoriesRecipes
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LOADED CHICKEN & POTATOES

INGREDIENTS:

470 gr. Of boneless chicken breasts, cut them into 1-inch cubes.8 medium red potatoes, peeled and cut them into 1/2″ cubes.

1/3 C.Of olive oil.

2 Tbsp.Of garlic powder.

2 Tbsp. Of hot sauce, you can add more if you like it so HOT.

1 Tbsp.Of paprika

.2 tsp.Of salt.

1 tsp.Of black pepper.

FOR THE TOPPING:

2 C.Of fiesta blend cheese.

1 C.Of diced green onion.

1 C.Of crumbled bacon.

DIRECTIONS:

Step 1: Preheat the oven to 400°F. And spray with a cooking spray the bottom of a 9.13′′ baking dish.

Step 2: Mix the olive oil, with salt, black pepper, garlic powder, paprika, and hot sauce together in a big bowl.

Step 3:Added the chicken and cubed potatoes and stir to coat them.

Step 4: Scoop the potatoes and chicken into the lined baking dish carefully.

Step 5: Bake for 55- to 60 minutes, stirring every 20 minutes, until fried, crispy, and browned on the outside.

Step 6: While the potatoes are cooking, fry the bacon, about half a pound.

Step 7: When completely baked, removed the potatoes and chicken from the oven.

Step 8: Placed the cheese, fried bacon, and green onion on top of the fried potatoes.

Step 9: After that, Placed the casserole back in the oven and cooked for another 5 minutes or until the cheese melted.

A fantastic warm and hearty weeknight meal, quick to cook and get on the table, enjoy it!!

chicken-nugget-casseroleCategoriesRecipes
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Chicken Nugget Casserole

PREP TIME15 MINSCOOK TIME15 MINSTOTAL TIME30 MINSSERVINGS8

  • INGREDIENTS
  • 1 1/2 lbs Frozen Chicken Nuggets
  • 16 oz. Bowtie Pasta (Cooked to al dente)
  • 28 oz. Crushed Tomatoes (can)
  • 1 Tbsp Italian Seasoning
  • 2 tsp Garlic Salt
  • 2 cups Mozzarella Cheese (shredded)
  • 1 cup Parmesan Cheese (grated)

INSTRUCTIONS

  • Preheat the oven to 375 degrees F. Spray a 9X13 baking pan with non stick cooking spray.
  • Cook the pasta to al dente according to the package instructions and drain.
  • Add the tomatoes, Italian seasoning and garlic salt to a large mixing bowl. Stir to combine thoroughly.
  • Then mix in the cooked pasta, frozen chicken nuggets, and half of each of the cheese (parmesan and mozzarella).
  • Spread the mixture into the 9X13 baking pan.
  • Top with the remaining mozzarella and parmesan cheese.
  • Bake uncovered for 50-60 minutes or until the sauce is bubbly and the cheese on top is golden brown.
  • Serve warm and enjoy!
ham and potato casseroleCategoriesRecipes
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Ham and Potato Casserole

PREP TIME 15 minutes

COOK TIME 1 hour

TOTAL TIME 1 hour 15 minutes

Ingredients

  • 2 tbsp Onion, very tiny mince (about 1/4 of small onion) (Optional)
  • 6 tbsp Salted Butter
  • 6 tbsp All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 2 1/2 Cups 2% Milk, (whole milk ok)
  • 1 1/2 Cups Cheddar Cheese (white), grate yourself (see note 1)
  • 1/2 cupe cheddar cheese (yellow), grate yourself (see note 1)
  • 3 Cups Russet Potatoes, peeled, diced and boiled to al dente cut to 1/2″dice
  • 1 pound Ham, diced 1/2 “dice
  • 2 Tablespoons Fresh Parsley, minced finely

Instructions

  1. Preheat oven to 350º
  2. Peel and dice potatoes and place in a stock pot of cold water.
  3. Simmer on high until the water starts to boil, then reduce heat to medium.
  4. Boil potatoes until they are cooked thru, but still somewhat firm (al dente) About 5 minutes. The potatoes will continue to cook when in the oven after mixing all ingredients. If you cook them to doneness now, they will become a soft mushy mess after baking.
  5. Once Potatoes are cooked to al dente, drain water and put back into the stockpot until later.
  6. Dice ham into the same size you cut your potatoes. Once diced, place on top of potatoes in stockpot until ready for sauce.
  7. In small sauce pan on medium heat, melt butter,
  8. Once butter is melted, add minced onions and cook until translucent and soft. (About 5 minutes.) Resist turning up the heat to cook more quickly, you want the onions to remain unbrowned.
  9. Once the onions are translucent, add the flour to the sauce pan and cook for 3-5 mins. Stir with a whisk constantly. This step is crucial to get the earthy taste of flour to come through and not be pasty tasting when finished.
  10. Once flour is cooked, slowly add milk to flour mixture, whisking rapidly. It is better to incorporate small amounts of the milk while whisking to avoid lumps. If you pour all the milk in at once your sauce may be lumpy.
  11. Once all the milk is added continue to stir until sauce begins to thicken (8-10 minutes.)
  12. When the sauce can coat the back of a spoon without running it is ready. (Imagine a slightly thicker pancake batter.)
  13. Once sauce reaches the spoon test thickness, add in salt, pepper and 1 1/2 cup white cheddar cheese. Once cheese is melted completely, remove from heat.
  14. Pour Cheese mixture over potatoes and ham mixture and stir to distribute all evenly.
  15. Place combined mixture in baking dish. (9X13 works well, but any will do.)
  16. Sprinkle yellow cheddar cheese over the top.
  17. Bake, uncovered at 350º on the middle rack in the oven for about 30 minutes, or until the cheese is melted and the sides are bubbly.
  18. Once done, let rest for 15 mins then sprinkle fresh parsley on top and serve.
  19. This will make 8 full sized portions or 10-14 portions for a light luncheon with a salad.