Posts tagged ‘casserole’

August 15, 2011

Cheesy Chicken Tot Casserole

This turned out to be a huge hit with everyone. Elliot included. He ate broccoli! Seriously. Ate it without a second thought. Pretty sure that’s the only time he’s ever eaten anything green. Need to comb through and make sure it’s gluten-free and adapt it a bit more if necessary, but this is definitely going in the rotation.

Broccoli Cheddar, Chicken and Tater Tot Casserole

Ingredients

2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups broccoli florets
2 large boneless skinless chicken breasts, cooked and shredded
1 teaspoon hot sauce (Tabasco or Chalula)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon Lawry’s Garlic Salt with Parsley
1/2 bag Ore Ida Seasoned Tater Tots, frozen
1/2 Cup shredded cheddar cheese

Directions

Preheat oven to 375 degrees F.  Place soup and milk into a large pot over medium heat.  Whisk until smooth and heated through, about 5 minutes.  Stir in broccoli and cook for 5 additional minutes to soften slightly.  Stir in chicken, hot sauce, salt, pepper and garlic seasoning.  Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray.  Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil.  Remove from oven and serve.

Advertisements
August 13, 2011

Baked Rigatoni

Recipe found here: click me We immediately nixed the chopped onion and the eggplant, because we’re picky and boring like that, and added in a bit more sausage and some pepperoni. Today we’re trying it with andouille because that’s what we’ve got that needs to be used.

Ingredients

  • 1 lb dry rigatoni
  • 8 links of your favorite pre-cooked sausage (beef, pork or chicken)
  • Extra-virgin olive oil
  • 2-3 cloves garlic, chopped
  • 15 pepperoni slices, quartered
  • Handful of fresh basil
  • 2 cups shredded mozzarella cheese
  • Pepper
  • 2 cans thick pasta sauce
  • 1 cup Parmesan cheese

Directions

  • Bring a pot of water to a boil and cook pasta only 6-7 minutes. It will be firm (and will soften when it’s baked).
  • While waiting for water to boil, chop the sausages (into big pieces) and the garlic. Cook together in olive oil in a skillet 3-4 minutes (they’ll cook further when baked). Put sausages and garlic in a large casserole dish.
  • Add the cooked rigatoni (drained) and ½ cup of the pasta water to the casserole. Roughly chop or tear basil and add to casserole. Add pepperoni. Add 1 cup of mozzarella. Grind in some black pepper. Pour in pasta sauce. Stir until all ingredients are combined.
  • Sprinkle remaining cup mozzarella and Parmesan over pasta. Cover with foil and refrigerate if making ahead, or immediately bake at 450 degrees for 15 minutes.