Breakfast

It is easy to make this casserole, and it can be cooked and heated when necessary. I’ve got a whole saucepan dish in the fridge for whoever wants a taste of this delicious casserole. The base is produced with a mixture of beef and tomatoes and a layer of pasta (any type works well) then covered with mild cheddar and diced picking.

Skip the drive and satisfy the hunger of your family at home with a warm, bonded entry that just feels right when the weather is chilly. The winter answer to the summer cookouts of our Cheeseburger Casserole: the dish offers all you love for a fresh cheeseburger, but you could quickly throw all this together in the comfort of your kitchen. In a convenient casserole combine your favourite burger toppings with a flaccid pastry.

Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Serves: 6-9
Method: Bake

INGREDIENTS MIXED WITH MEAT

1 lb ground meat
1 Tbsp beef bouillon, canned
2-3 Tbsp Worcestershire sauce
1 tsp yellow mustard
3 tsp ketchup
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp seasoned salt (Lawry’s)

SEPARATE LAYERS OF THE CASSEROLE

1 box macaroni and cheese
6 slice bread
2 c cheddar cheese, shredded
1/2 small onion, minced
3 large pickles

Directions:

1. Heat a 440-degree oven in advance. Butter 6 bread slices.

2. In an ungreased bakery dish, put butter-side down.

3. Sprinkle over the bread 1 cup of cheddar scraped cheese

4. Prepare the mac ‘n’ box for the directions of the package. You can also begin meat during this time.

5. In a large skillet, combine all the “meat-mixed ingredients.”

6. Brown the meat to almost complete. Some pieces of meat that are not cooked throughout still should be available.

7. The mac ‘n’ cheese should now be made and poured on the cheesed bread.

8. Then, on the mac ‘n’ cheese, pour the meat.

9. Sprinkle over the meat with the other cup of shredded cheese.

10. Sprinkle the onions and pickles on top.

11. Finally, you will have your ketchup bottle and pull up the casserole with the “zig-zag” of ketchup.

12. Bake until all the cheese is melt and the meat has finished for 20-25 minutes.

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The traditional Chicken Pot Pie recipe includes a flourishing buttery crust, a creamy sauce and a warm combination of chicken and veggies. It is also super easy to make, making it an outstanding recipe for both beginners and busy families.

Preparation Time: 45 Minutes
Cooking Time: 30 Minutes
Serves: 6-8
Method: Bake

Ingredients

2 lb chicken breasts, boneless and skinless
2 c chicken broth (enough to cover breasts)
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 c half and half
3 Tbsp butter (yes, 3 tablespoons!)
1 medium onion, chopped
1 c celery, chopped
1/3 c all-purpose flour
1 1/2 c frozen mixed vegetables, thawed (I use green beans, corn, carrots, and peas)
2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
1 Tbsp parsley, freshly chopped
1/2 tsp thyme, dried
2 pie pastry (for double-crust pie)
1 egg, lightly beaten

Directions:

1. Mix the chicken breasts, chicken broth, salt, and pepper in a large bowl over medium-high heat. Boil and reduce to low heat. Cover and cook for 30 minutes, or before the chicken is not pink in the middle and the juices are clear.

2. Take the chicken off and let it cool. Pour into a measuring cup the remaining chicken broth mix. Let stand; fat spoon. Let stand. Add sufficient canned broth to equal 1 cup if necessary. Add half of it to 2 1/2 cups in a mixture of broth. Cut the chicken into pieces of 1/2 inch.

3. In the same pot, stir in medium heat butter or margarine. Add celery to the onion. Three minutes of sauteing, stirring. Remove the meal until well mixed. Stir in the mixture of broth and herbs gradually. Stir constantly, simmering, thickening and boiling the sauce. In the broth, stir and combine the chicken and vegetables.

4. Line one deep pastry dish with one of the baked goods and mix almost to the top.

5. Cover the mixture with the second pastry, “closing the edges” with the top and bottom pinched and then pressed against the lip of the plate. Cut a couple of flakes into the pastry and brush with beaten egg. Use any remaining scraps of the pastries to create a top design.

6. Bake for 30 minutes at a temperature of 400 degrees or until crust is golden brown, bubbling. Cool and serve for 10 minutes. The ingredients are thick and creamy when they are completed.

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It might sound complicated to prepare baked spaghetti, but that isn’t. It’s like preparing spaghetti and the white sauce regularly and baked. The white sauce or sauce of béchamel helps to make the dish richer and denser. It offers a magnificent taste that pampers the palates. Especially, if a slice of toast butter is found in my plate, I love baking spaghetti. You can add this to my list as a comfort meal.

If you don’t like a mushroom, please feel free to leave them away. When you love mushrooms, I recommend using shiitake because they are so wonderfully delicious. Or, with dried porcinis rebuilt with hot water, creminis can be increased. You make baked spaghetti almost as lasagna would. It is a coated, baked saucer with a sauce of tomato meat, mozzarella, ricotta, Parmesan and pasta. The eggs help to attach noodles so that even rectangles are easily cut out and served without fallen apart. This Baked Spaghetti recipe is a spaghetti version that is easy to dress and is ideal to add to a family for a dining room and the best pasta.

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serves: 8-10
Method: Bake

Ingredients

16 oz cooked spaghetti noodles
1 c chopped onions
1 c green peppers
1 Tbsp margarine
1 can(s) (28 oz) chopped tomatoes
1 tsp oregano
1 clove garlic (or 1/2 teaspoon garlic seasoning)
1 lb cooked ground beef (can substitute chicken or Italian sausage)
2 c mozzarella cheese
1 can(s) cream of mushroom soup (use cream of chicken if you use chopped chicken)
1/2 c water
1/2 c Parmesan cheese

Directions:

1. Saute the onion and green pepper in margarine. Add tomatoes, oregano, garlic, and beef and stir occasionally to avoid sticking into the pan. Simmer for 10 minutes

2. Put in the bottom of 9 X 13 “greased pots 1/2 of the cooked spaghetti. Top with 1/2 of the mixture of veg/meat. 1 cup of mozzarella and repeating layer of the next top .. Mix the soup and the water and spread over the saucepan. Parmesan cheese topping.

3. Bake uncovered for 30 minutes on 350 degrees

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Chicken spaghetti is a unique American saucepan, which epitomizes comfort in a creamy and cheesy sauce: tender noodles and shredded chicken. It’s historically made from canned cream soups and vegetables such as tomatoes or mushrooms, but the one characteristic feature of chicken spaghetti breaks up the spaghetti into small pieces before they’re cooked.

Chicken Spaghetti is one of the easy, cheesy casserole dishes that will soon become your favourite family in your home. It’s in mine, I know! Tender chicken and pasta are sprinkled in a simple homemade cheese sauce and baked. A simple and easy recipe with a lovely snap to the south, yet warm and smooth. An excellent way to use last night’s chicken.

Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Serves: 4-6
Method: Stove Top

Ingredients

1 lb boneless, skinless chicken breasts
1 lb Velveeta cheese, regular or Mexican
1 can(s) Rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste

Directions:

1. Boil chicken breasts in a large pot add 1/2 salt teaspoon and 1/2 black pepper teaspoon to water.

2. Wait for it until its completely done for about 10-12 minutes, then remove the chicken.

3. In the remaining broth, boil spaghetti pasta as directed in the package.

4. After completing the procedure, drain pasta and throw away the water. Don’t rinse, put aside the pasta.

5. In the same (empty) pot melt the butter and saute with the onion and bell pepper.

6. Add to the sauteed onion mixture tomatoes, soup, cooked chicken, one at a time, and spaghetti. Mix well.

7. Add the cheese and mix well. Mix well. Flavour with salt and pepper. Heat until you melt the cheese thoroughly to avoid burning the mixture.

8. Suggestion for serving: Top with Parmesan freshly grated cheese and with a salad and/or hot garlic bread.

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This One Bowl Apple Cake is very easy to make. A delicious dish in a nutshell. So prepare yourself for an amazing treat that your family will absolutely love!

In a world where most people rely on fast food chains for their day-to-day meals, it is frustrating to prepare something because of our busy schedule. Well, I have recently learned one dish that not only is simple but enjoyed by my kids. It will only take you about an hour to prepare and you can do this in between preparing for work and attending to your kid’s needs. The best thing about this dish is that you will only be needing one bowl to mix all the ingredients that are not difficult to buy and I bet you already have in your home.

Time to make something that is not only easy and hassle-free but your family and friends will also enjoy! So, let us start cooking!

Ingredients

2 eggs
1 3/4 cup of sugar
2 tsp cinnamon
1/2 cup oil
6 medium gala or fuji or honey crisp apples
2 cups of flour
2 tsp baking soda

How to make One Bowl Apple Cake

Step 1: Ready the oven. Preheat to 350 degrees.

Step 2: Mix the eggs, sugar, cinnamon, and oil in a large bowl.

Step 3: Wash the Apples. Peel and slice it into cubes. Finally, add the apples in the mixture. Make sure to coat evenly to keep apples from turning brown.

Step 4: Mix thoroughly the baking soda and flour and add it in the same bowl with all the other ingredients.

Step 5: For best result, use fork in mixing until the soaked ingredients absorbed all of the flour.

Step 6: To avoid burning, grease a one 9 x 13 or two 9-inches round pans. Pour the mixture.

Step 7: Now, you are ready to bake. Set the time for approximately 55 minutes.

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Another all-time favourite! Meat and potatoes are a delicious combination that everybody loves. You can serve this for breakfast, lunch, brunch, or dinner! An inexpensive and very easy dish to make.

This Cheesy Smoked Sausage and Potato Casserole is so mouthwatering and is packed with flavours. Perfect for just any occasion and will surely be a crowd-pleaser. With every bite, you get both of the smoky sausages for a salty and meaty flavour and the sweetness of the potatoes.

Why wait for a special occasion if you can try this today! Wear that chef mask on and let’s get cooking.

Ingredients

3 cups potatoes, peeled, boiled and cubed
1 lb skinless smoked sausage
4 Tbsp butter
4 Tbsp flour
2 cups of milk
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1/2 lb Velveeta cheese cubed
1/2 cup shredded cheddar cheese

How to Make Cheesy Smoked Sausage and Potato Casserole

Step 1: First, we want to cut the skinless smoked sausage in half, then lengthwise. Chop into 1/2 inches pieces.

Step 2: Then, cook skinless smoked sausage in a frying pan for about 15 minutes while turning regularly until slightly brown.

Step 3: Ready the oven. Preheat it to 350 degrees F.

Step 4: Wash potatoes. Boil and let it cool. Peel them after and cut potatoes into cubes.

Step 5: Place potato cubes in a 2-quart casserole.

Step 6: Add cooked skinless smoked sausage and toss gently.

Step 7: Over medium heat, mix the remaining ingredients; butter, flour, milk, salt, Velveeta cheese cubes in a saucepan while stirring constantly until warm, melted, and smooth.

Step 8: Pour the cheese sauce over potatoes and meat.

Step 9: Sprinkle shredded cheddar cheese on top of the casserole. And then, sprinkle paprika evenly over the top as well.

Step 10: Finally, bake the casserole for 35-45 minutes until the top is golden brown.

Step 11: Once done, get it out from the oven.

Step 12: Serve and enjoy!

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