Casserole

INGREDIENTS 1 tablespoon brown sugar 2 teaspoons dried sage 2 teaspoons salt 1 teaspoon ground black pepper ¼ teaspoon dried marjoram ⅛ teaspoon crushed red pepper flakes 1 pinch ground cloves 2 pounds ground pork INSTRUCTIONS Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined. Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 6 patties. Heat a large skillet over medium-high heat. Add patties and sauté until browned and crispy, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees.

INGREDIENTS 8 frozen hash brown patties 1 onion 1 cup mayonnaise 2 teaspoons Kosher salt, divided 2 tablespoons sweet pickle relish 2 teaspoons white vinegar 2 teaspoons sugar 2 teaspoons mustard 1 1/2 teaspoons paprika 1 teaspoon onion powder 1 tablespoon olive oil 1 1/4 lb ground beef sirloin 1 teaspoon freshly ground black pepper 2 teaspoons Worcestershire sauce 8 ounces Cheddar cheese, grated, divided 2 teaspoons sesame seeds 3 cups shredded iceberg lettuce 1/2 cup hamburger dill pickle slices, roughly chopped INSTRUCTIONS Preheat the oven to 400 degrees F (200 degrees F). Place hash brown patties in a single layer along the bottom of a 9x13 baking dish. Bake in the preheated oven until golden and crisp on the bottom, about 25 minutes. Meanwhile, grate or very finely mince 2 tablespoons of onion and set aside, along with any accumulated juices. Cut the remaining onion into a small dice and set aside. While hash browns bake, combine grated onion with mayonnaise, 1/2 teaspoon salt, sweet pickle relish, white vinegar, sugar, mustard, paprika, and onion powder in a bowl and mix well. Set aside. Heat oil in a large skillet over medium-high heat. Add beef and cook, undisturbed for 3 minutes. Continue to cook, while crumbling the meat with the back of a spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes. Season with remaining salt, pepper, Worcestershire and remaining chopped onions and cook for 1 minute. Remove from the heat and stir in 2/3 cup of the sauce mixture and 1 1/3 cup cheese. Flip hash brown patties over, so the crispy side is on top. Pour meat mixture over hash browns and top with remaining shredded cheese. Sprinkle with sesame seeds and bake until bubbly and cheese is melted, 10 to 12 minutes. Remove from oven and let stand for 5 minutes. Top with shredded lettuce and drizzle with remaining sauce. Top with chopped pickles and serve immediately.

INGREDIENTS One 12-ounce jar jalapeno slices, drained 2 cups sour cream, at room temperature 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 green onions, sliced, plus more for sprinkling 4 cups grated sharp Cheddar 18 corn tortillas Enchilada Sauce, recipe follows (Or just use 1 can store bought) 1/4 cup olive oil 1/2 cup finely chopped red bell peppers 1/2 cup finely chopped onions 2 tablespoons finely chopped garlic 4 teaspoons chili powder 2 teaspoons ground cumin 1/2 teaspoon cayenne pepper 2 beef, chicken or tomato bouillon cubes Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 1 cup chicken stock Two 15-ounce cans tomato sauce INSTRUCTIONS Preheat the oven to 375 degrees F. Heat a cast-iron skillet over mediumhigh heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool. Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl. Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture. Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately. Enchilada Sauce: ...

INGREDIENTS cooking spray 1 tablespoon olive oil 1 cup chopped green bell pepper 1/2 cup chopped onion 1/2 cup chopped celery 1 (16 ounce) package hot dogs, halved lengthwise and cut into 1-inch pieces 1 (15 ounce) can chili with beans 1 (8.5 ounce) package cornbread mix 1 egg, beaten 1/3 cup milk INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly. Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top. Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving. NUTRITION FACTS Per Serving: 397 calories; protein 13.1g; carbohydrates 30.9g; fat 24.9g; cholesterol 63.4mg; sodium 1411.6mg. ...

INGREDIENTS 3 c. shredded cooked chicken 2 c. shredded Mexican cheese blend (divided) 1 (10 oz.) can cream of chicken soup 1/2 c. milk 1/2 c. sour cream 1 can Ro-Tel diced tomatoes with green chilies drained 1/2 packet taco seasoning mix 1 lg. bag Doritos Chopped lettuce Diced tomato INSTRUCTIONS Preheat the oven to 350 degrees. In a large bowl, mix together the shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes, and taco seasoning mix. Stir well. Grease a 2-quart casserole dish. Layer half of the crushed Doritos across the bottom of the dish. Top with half of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining 1 cup cheese. Cover and bake for 30-35 minutes, until bubbling hot. Remove from the oven and top with chopped lettuce, diced tomato and more crushed Doritos.

INGREDIENTS 1 1/2 pounds ground beef 1 cup diced onion 1 pinch garlic powder, or to taste 1 pinch salt and ground black pepper to taste 1 (26.5 ounce) can condensed cream of mushroom soup 1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®) 2 cups shredded Cheddar cheese 1 pinch paprika, or to taste 1 pinch dried parsley flakes, or to taste INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cook and stir ground beef, onion, garlic powder, salt, and black pepper in a skillet over medium heat until beef is browned and crumbly, 7 to 10 minutes. Spread beef into the bottom of the prepared baking dish. Stir cream of mushroom soup, potato nuggets, and Cheddar cheese together in a large bowl until potato nuggets are evenly coated in soup and cheese. Spread potato nugget mixture over beef mixture. Bake in the preheated oven until browned, about 45 minutes. Sprinkle paprika and parsley flakes over the top.

INGREDIENTS 1 lb ground beef 1 small onion (diced) 1 garlic clove (minced) 1 small can black olives (sliced) 1 (1 ounce) package taco seasoning mix 1 (16 ounce) bag frozen corn 1 (4 ounce) can green chilies (diced and drained) 1 (12 ounce) can black beans (drained and rinsed) 1 (16 ounce) bag shredded Mexican cheese blend 1 (16 ounce) package frozen tater tots 1 (10.5 ounce fluid ounce) can enchilada sauce INSTRUCTIONS Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. In a large bowl combine ground beef mixture, 3/4 of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

INGREDIENTS 13 oz. 375 gms. cooked chicken, diced 1 cup salsa 4 oz. light cream cheese 4 oz. can of diced green chiles 15 oz. can black beans drained and rinsed 1 to mato diced 2 green onions sliced 2 cups Mexican shredded cheese or cheddar/jack cheese 1 cup crushed tortilla chips INSTRUCTIONS Preheat oven to 350F. Grease an 8" square or round casserole dish and set aside. Add the chicken, salsa and cream cheese to a saute pan, heat stirring until cheese is melted and the chicken is heated through. Add the black beans and chiles and continue to heat ingredients. Layer into the prepared casserole as follows. Crushed tortilla chips, Chicken/black beans mixture, tomatoes, green onions and cheese. Place in the oven for 30 min. until heated through, hot and bubbling.

INGREDIENTS 12 slices day-old bread, cut into 1-inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract 1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries 1 tablespoon butter INSTRUCTIONS Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast YIELD 10 servings ...

INGREDIENTS 2 tablespoons vegetable oil 3/4 pound cubed skinless, boneless chicken breast meat 1/2 (1.25 ounce) package taco seasoning mix 1 (15 ounce) can black beans, rinsed and drained 1 (8.75 ounce) can sweet corn, drained 1/4 cup salsa water as needed 1 cup shredded Mexican-style cheese 1 1/2 cups crushed plain tortilla chips INSTRUCTIONS In a large skillet over medium high heat, sauté chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly. YIELD 4 to 6 servings ...