Jalapeno Popper Tater Tot Casserole

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1 bag (32oz) frozen tater tots, thawed

2 (8oz) packs of cream cheese, softened

2 cups cheddar cheese

1 cup sour cream plus a large tbs

1 cup bacon plus a little more for the top

1/2 cup jarred jalapeno slices, drained (plus more for top)

3-4 green onions, chopped

Garlic powder

Black pepper

Preheat the oven to 450. Spread the thawed tater tots on a cookie sheet and bake for 15-20 minutes until crispy. Let cool a bit and place in a 9×13 pan. Then, mix the cream cheese, sour cream, jalapenos, 1 cup of cheese, 1 cup of bacon, green onions and seasonings together on low with the mixer until well combined.  If it seems too thick to spread, add a little jalapeno juice from the jar, or maybe some chicken broth. Just a few tbs. Spread an even layer over the tater tots in the pan. Then sprinkle with the remaining 1 cup of cheese, some extra bacon (I use a bag of bacon for this part) and a few extra jalapenos if wanted.

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Bake on 450 until cheese is golden and all is warm. Approx 20 minutes or so.

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Biscuits and Gravy Casserole

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1 lb sausage, cooked and drained

1 package of Pioneer Brand peppered sausage gravy

2 cups cheddar cheese

6 eggs

1/2 cup milk

1 (8oz) can of biscuits (Pillsbury Grands)

Dash of salt, pepper and garlic

Preheat the oven to 350*

Spray a 9×13 pan with nonstick spray. Cut the biscuits into bite sizes and place in pan. Scatter the cooked sausage over the biscuits. Sprinkle 1 cup of the cheese on top. Whisk the eggs, milk and seasoning. Pour it over the cheese. Make the gravy (follow the directions on the back) and pour on top of the egg mixture. Top with remaining cheese and bake 30-45 minutes. If the biscuits start getting too brown before the eggs are ready, cover the top with foil. Let sit a good 10 minutes when it comes out of the oven so the eggs harden up and don’t end up runny.

Chicken Bacon Ranch Casserole

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Better picture coming soon!

2 lbs chicken

1 box of elbow noodles, or any kind you want

6 slices of cooked bacon, chopped

3 tsp minced garlic

2 tbs flour

1 cup milk

3/4 ranch dressing

4 tbs butter, melted

2 cups mexican blend cheese, sometimes I use monterey jack instead

1 small can green chilis

Dice up the chicken and cook in a pan until done and no liquid is left. Make sure you season the chicken while cooking! Cook your noodles as it says on the box. Add the flour to your chicken and add the butter and garlic. Cook for about 1-2 minutes on medium while mixing it all together. (the flour will stick to the chicken) Pour in the milk and ranch. Mix well over medium heat for about 2-3 minutes until it thickens a bit. Then add in 1 cup of the cheese. Mix it all together and fold in the noodles and the chilis. You can use less than a whole can if you don’t want spicy. Dump it all in a large casserole dish. Sprinkle with the remaining cheese and cook for 15 minutes at 350* or until the cheese is all melted on top! Goes great with fresh crisp green beans! OH… sprinkle with even more bacon if you dare!

Corn Bread Dressing!

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1-2 cups (dark meat) Chicken, boiled and deboned, KEEP 3-4 cups broth

2-3 tablespoons Poultry seasoning

1-2 cups Onion, diced

1/2-1 cups Bell pepper, diced

1-2 cups Celery, diced

2 eggs, boiled

2 eggs, lightly beaten 

Salt and pepper

1/2 cup melted butter

1 tsp Sage or creole seasoning, optional

About 8-10 cups of homemade Cornbread, already made, cooled and crumbled CLICK HERE–> (Southern Cornbread)

Boil chicken in poultry seasoning. Dice all veggies, sautée in a little butter just until they start to soften. Don’t over cook. Just get them a little tender. Add to a large bowl. Debone chicken and add to bowl. Then add the chopped boiled. Crumble cornbread and add. Add melted butter. Season with salt and pepper, add a pinch of sage and a sprinkle of creole. Add a pinch more of poultry seasoning. Pour chicken broth from cooked chicken til thick (a little soupy) Start with a little at a time, maybe 2 cups. This could take a few tries to get it right but either way, thick or soupy, the dressing is fabulous! Taste it and take sure it is seasoned how you want it. Then stir in the beaten eggs. Pour into a buttered/greased 9×13 pan. 

350* cook uncovered until top starts turning brown. About 45 minutes or until set. 

Sweet Potato Casserole!

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6 cups cooked mashed sweet potatoes

5 tbs butter

½ cup milk

1 tsp salt

2/3 c marshmallow crème

2 eggs beaten well

2 cups mini marshmallows

sprinkle of cinnamon

2 tsp vanilla extract

sprinkle of brown sugar

Combine potatoes, butter, milk and salt. Then add the crème. Beat in the eggs. Add the cinnamon, vanilla and brown sugar and mix well. Bake at 400* for 25 mins. Put marshmallows on top and broil for 5 minutes.

Tuna Casserole

  

Simple and Quick!

2 large cans tuna, drained

1 bag of elbow noodles, cooked and drained

1 can cream of mushroom soup

1 can cream of chicken soup

shredded cheese (inside and for top)

seasonings of choice (I use nature seasoning, garlic and creole seasoning)

Crushed croutons 

Mix all together (add a little water or milk if too thick) and top with sprinkled cheese and croutons. Bake on 350* until warm in the center and cheese is melted.