Old-Fashioned Chicken Supper Casserole

Tender chicken, eggs, and mushrooms baked in a rich homemade cream sauce.

This simple chicken supper casserole comes from a time when home-cooked meals were meant to stretch ingredients, comfort the family, and make good use of what was already in the kitchen.

My mother often simmered a whole chicken slowly on the stove, turning it into several meals. Dishes like this one were a natural result of that kind of practical cooking. Tender chicken was layered with hard-cooked eggs and mushrooms, then covered in a creamy homemade sauce and baked until warm and bubbling.

It isn’t a fancy meal, but it is deeply satisfying. Recipes like this quietly fed families for generations, especially when served with mashed potatoes, warm biscuits, and simple vegetables from the garden.

This dish is a lovely way to honor those practical, loving meals that made the most of simple ingredients.

Ingredients:

3 lbs. chicken (whole or pieces)
3 hard cooked eggs
1 (6 oz.) can mushrooms, drained
2 Tbs, butter
2 Tbs. flour
1 c. chicken broth
1 c. cream
salt and pepper to taste

Directions:

Preheat the oven to 350°F and lightly grease a 1½-quart casserole dish.

Place the chicken in a large saucepan and add enough water to cover it. Bring to a boil, then reduce the heat to low and simmer gently for 2½ to 3 hours, or until the chicken is very tender and pulls easily from the bone.

Remove the chicken from the pot and allow it to cool slightly. Remove the meat from the bones and cut or shred it into bite-sized pieces.

Layer one-third of the chicken in the prepared casserole dish. Add one-third of the sliced eggs and one-third of the mushrooms. Repeat the layers two more times until all the ingredients are used.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until smooth and lightly golden.

Gradually whisk in the chicken broth, followed by the cream. Continue whisking until the mixture is smooth.

Bring the sauce to a gentle simmer and cook for 5 to 10 minutes, stirring often, until it thickens slightly. Season with salt and pepper to taste.

Pour the sauce evenly over the layered chicken mixture.

Cover the casserole with a lid or foil and bake for 35 minutes, or until the dish is heated through and bubbling.

Allow the casserole to rest for a few minutes before serving.

Tips for Best Success:

• Simmer the chicken gently so it stays tender and juicy.
• If the sauce thickens too much before pouring, add a tablespoon or two of broth to loosen it.
• Let the casserole rest briefly before serving so the sauce settles.
• A deeper casserole dish helps prevent bubbling over while baking.

Variations and Substitutions:

• Use leftover roasted chicken or rotisserie chicken to save time.
• Add cooked rice or buttered noodles to make the casserole more filling.
• Frozen peas or diced carrots can be added for extra vegetables.
• For extra flavor, stir a handful of shredded cheddar cheese into the sauce before baking.

Serving Suggestions:

This casserole shines as the centerpiece of a simple, comforting meal. Serve it with:

• Creamy mashed potatoes (perfect for soaking up that sauce)
• Buttermilk biscuits or soft dinner rolls
• Green beans (buttered, or slow-simmered with bacon)
• Stewed tomatoes or applesauce for a touch of sweetness
• A simple garden salad with vinegar dressing  Buttermilk biscuits or soft dinner rolls are perfect alongside.
• Green beans, stewed tomatoes, or applesauce add a nice balance to the richness of the dish.
•  Serve it with creamy mashed potatoes or buttered egg noodles to soak up the sauce
• A simple garden salad with a light vinaigrette completes the meal beautifully.

How to Store:

Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat in a 325°F oven until warmed through or microwave individual portions.

Freezing:
The casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use leftover chicken instead of cooking a whole chicken?
Yes. About 4–5 cups of cooked chicken works perfectly in this recipe.

Can I use fresh mushrooms instead of canned?
Yes. Sauté about 1 cup of sliced mushrooms in a little butter before layering them in the casserole.

Can I add vegetables to this dish?
Absolutely. Peas, carrots, or celery blend nicely with the creamy sauce.

What type of cream works best?
Heavy cream or whipping cream creates the richest sauce, but half-and-half also works well.

Mom’s Thrifty Potato Casserole

Old-fashioned potato casserole layered with peas, onions, cheddar cheese, and homemade cream of mushroom sauce. 

 Buying condensed soups isn’t as budget-friendly as it once was, and my mom knew that long before it became common conversation. When she was short on time, she’d reach for a store-bought can—but when she had a few extra minutes, she made her own cream of mushroom soup from scratch. It was simple, hearty, and full of flavor.

This casserole-style dish is one of those comforting meals that fed a family well without fuss. Thinly sliced potatoes, onions, peas, and cheese come together with a creamy mushroom base to create a warm, satisfying supper—proof that homemade doesn’t have to be complicated to be delicious.

Ingredients:  

1 onion, cut in half and thinly sliced
5–6 potatoes, peeled and thinly sliced
1/2 tsp. salt
1 package (10 ounces) frozen peas
2 c. shredded sharp cheddar cheese, divided
1/4 c. butter
1 (8-ounce) can mushrooms, drained and finely chopped
1/3 c. flour
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1/4 tsp. salt
1 cup chicken broth
1 cup milk

Directions:

Preheat the oven to 350°F. Lightly grease a 9 × 13-inch casserole dish or similar 3-quart baking dish.

In a medium saucepan over medium-low heat, melt the butter. Add the chopped mushrooms, garlic powder, onion powder, pepper, and salt. Cook for 2–3 minutes, stirring occasionally, until fragrant.

Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for about 1 minute to remove the raw flour taste.

Slowly pour in the chicken broth while stirring constantly to prevent lumps. Gradually add the milk, continuing to stir until smooth.

Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring often, until the sauce thickens to a creamy consistency. Remove from heat and set aside.

Layer one-fourth of the sliced potatoes in the bottom of the prepared baking dish. Top with one-fourth of the sliced onions and sprinkle lightly with salt and pepper. Scatter one-fourth of the frozen peas over the top.

Spoon one-fourth of the mushroom sauce evenly over the vegetables and sprinkle with 1/2 cup of the shredded cheddar cheese.

Repeat the layers three more times, finishing with the remaining cheese on top.

Cover the dish with a lid or foil and bake for 45–50 minutes, or until the potatoes are tender.

Remove the foil and continue baking for another 10–15 minutes, until the casserole is bubbly and lightly golden on top.

Allow the casserole to rest for about 5 minutes before serving.

Tips for Best Success:

• Slice the potatoes thin and evenly so they cook at the same rate.
• If the potatoes are sliced thicker, the casserole may need an additional 10 minutes of baking time.
• Stir the sauce constantly when adding the broth and milk to keep it smooth and lump-free.
• Let the casserole rest briefly after baking so the sauce thickens slightly before serving.

Variations and Substitutions:

• Ham or bacon can be added for a heartier casserole.
• Cheddar cheese can be replaced with Monterey Jack, Colby, or a cheese blend.
• Fresh mushrooms can be used instead of canned if desired.
• Add cooked ground beef or diced chicken to turn this into a complete meal.
• Frozen mixed vegetables can be used instead of peas.

 Serving Suggestions:

This casserole pairs well with roasted chicken, baked pork chops, or meatloaf.

Serve it alongside a crisp green salad or steamed green beans for balance.

It also works well as a hearty vegetarian main dish with warm dinner rolls on the side.

How to Store:

Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat individual portions in the microwave or warm the casserole in a 325°F oven until heated through.

Freezer:
This casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use fresh mushrooms instead of canned?
Yes. Use about 1 cup of finely chopped fresh mushrooms and sauté them in the butter until softened.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Do I need to thaw the peas first?
No. Frozen peas can be added directly to the casserole.

What potatoes work best?
Russet or Yukon Gold potatoes both work well for this dish.

Why are my potatoes still firm?
They may have been sliced too thick. Thin slices cook more evenly and absorb the sauce better.

Creamy Chicken Tortilla Casserole

A cozy, family-style dinner layered with seasoned chicken, warm tortillas, and melty cheese.

This is the kind of meal that brings everyone to the table without much convincing. Warm tortillas, tender seasoned chicken, a creamy sauce, and plenty of melted cheese all baked together into one comforting casserole—it’s simple, hearty, and full of flavor.

This dish reminds me of those evenings when you want something filling and homemade, but not fussy. The chicken is seasoned just enough to give it a little warmth, the tomatoes and green chiles add a gentle kick, and the sour cream and cheese mellow everything out into a creamy, comforting bite. It’s a great family-style meal, perfect for busy weeknights, casual gatherings, or anytime you want a dish that feels familiar and satisfying.

Best of all, it’s flexible. You can use cubed chicken or shredded, switch up the cheese, or add extra toppings to suit everyone at the table. 

Ingredients:  

1 lb. boneless, skinless chicken breast, cut into bite sized pieces 
1 Tbsp. chili powder 
1/2 Tbs. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 Tbs. olive oil
2 Tbs. butter 
1 onion, diced 
1 bell pepper, diced 
2 1/2 Tbs. flour 
1 c. chicken broth 
1 (10 oz.) can diced tomatoes with green chiles
1/2 c. sour cream 
8 oz. cheddar or pepper jack cheese, shredded (use more if desired)
12 small tortillas  

Directions:  

Preheat the oven to 375°F. Grease a 13 x 9-inch baking dish and set aside.

In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Set aside.

Place the chicken pieces in a bowl and sprinkle the seasoning mixture over the top. Toss until the chicken is evenly coated.

Heat the olive oil in a large cast iron skillet over medium heat. Add the seasoned chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the butter, diced onion, and bell pepper. Cook over medium heat until the vegetables are softened, and the onions are translucent.

Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute to cook out the raw flour taste.

Slowly pour in the chicken broth and diced tomatoes with green chiles, stirring constantly. Be sure to scrape the bottom of the skillet to release all the flavorful browned bits. Bring the mixture to a gentle simmer and cook until the sauce thickens to a gravy-like consistency.

Return the cooked chicken to the skillet and stir to combine.

Remove the skillet from the heat. Stir in the sour cream and 1/2 cup of the shredded cheese, mixing until smooth and creamy. Set aside.

In a low-sided skillet over medium-high heat, warm the tortillas one at a time. Cook each tortilla for about 30 seconds, until small bubbles form and light brown spots appear on the bottom. Flip and cook for another 20–30 seconds. This step helps keep the tortillas soft and flavorful in the casserole.

Layer 6 tortillas in the bottom of the prepared baking dish. Spoon half of the chicken mixture over the tortillas and spread evenly. Sprinkle with half of the remaining shredded cheese.

Add another layer of tortillas, then top with the remaining chicken mixture, spreading it evenly.  Sprinkle the remaining cheese over the top. If your family loves extra cheesy casseroles, feel free to add another handful or two of cheese.

Bake uncovered for 15 minutes, or until the cheese is melted, and the casserole is bubbling around the edges.

Remove from the oven, and serve warm.

Cheese Lover’s Tip: This casserole is easy to customize. For an extra cheesy dish, add another 1/2 to 1 cup of shredded cheese to the filling or sprinkle more over the top before baking.  

Tips for Best Success:

• Warm tortillas slightly before layering to prevent tearing and keep them soft.
• Cook chicken just until done to avoid dryness.
• Stir sauce constantly when adding broth to prevent lumps and burning. 

Variations and Substitutions

• Use shredded rotisserie chicken instead of cubed cooked chicken.
• Swap cheddar or pepper jack for Monterey Jack, Colby, or a Mexican blend.
• Add black beans, corn, or chopped zucchini for extra vegetables. 

Serving Suggestions 

• This casserole is hearty enough to stand on its own, but it pairs beautifully with simple sides. 
• Serve it with a crisp green salad or a bowl of seasoned black beans to balance the richness. 
• Spanish rice, cilantro-lime rice, or refried beans make it feel like a full Tex-Mex spread. 
• For something fresh on the side, sliced avocado, pico de gallo, or a simple tomato salad are all great choices. 
• Warm tortilla chips or a slice of cornbread are perfect for scooping up every last bit of that creamy sauce. 

How to Store:

Refrigerator:
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. 

Reheating; 
Reheat in the oven at 350°F or in the microwave until warmed through.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble the casserole, cover with foil, and refrigerate for up to 24 hours before baking.

Can I freeze this casserole?
Absolutely. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F, adding extra time.

Can I use corn tortillas instead of flour?
Yes, lightly warm corn tortillas before layering to prevent cracking.

How can I make it spicier?
Add extra diced green chiles or a pinch of cayenne pepper to the spice mix.

Creamy Parmesan Chicken and Rice

Creamy Parmesan Chicken and Rice – A Simple Comfort Food Classic

This creamy Parmesan chicken and rice recipe is one of those comforting meals that always brings back warm memories of family dinners. It comes straight from my mother’s recipe box and was something she liked to make on cold winter evenings when everyone wanted a hearty, satisfying meal.

Tender pieces of chicken are simmered with rice in a savory broth, then finished with cream and Parmesan cheese to create a rich and comforting sauce. Everything cooks together in one skillet, which makes it simple to prepare and easy to clean up afterward.

Recipes like this remind us that good home cooking doesn’t need to be complicated. With a few basic ingredients and a little time on the stove, you can create a warm and comforting meal the whole family will enjoy.

Ingredients:

1 1/2 pounds chicken breasts, cut into 1-inch pieces
4 Tbs. butter
1 onion, chopped
3 garlic cloves, minced
2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
2 1/2 c. chicken broth
1 c. long-grain white rice
1/2 c. heavy cream
1/2 c. grated Parmesan cheese
Chopped parsley (optional garnish)

Directions: 

Melt the butter in a large cast iron skillet over medium-high heat.

Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until the onion begins to soften and become translucent.

Add the diced chicken to the skillet. Season with the Italian seasoning, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Stir in the minced garlic and cook for about 1 minute, stirring constantly so the garlic does not burn.

Pour in the chicken broth and add the rice. Stir well to combine all the ingredients.

Bring the mixture to a gentle boil, then reduce the heat to medium-low.

Cover the skillet and simmer for 17–20 minutes, or until the rice is tender and most of the liquid has been absorbed.

Stir in the heavy cream and Parmesan cheese until the sauce becomes smooth and creamy.

Serve warm and garnish with chopped parsley if desired.

Tips for Best Success:

• Use long-grain white rice. This type of rice cooks evenly and absorbs the broth well without becoming mushy.
• Cut the chicken evenly. Uniform pieces help the chicken cook at the same rate.
• Stir occasionally while simmering. This helps prevent the rice from sticking to the bottom of the pan.
• Add the cream at the end. This keeps the sauce smooth and prevents the cream from separating.

 Variations and Substitutions:

• Use chicken thighs. Boneless chicken thighs add extra flavor and stay very tender.
• Add vegetables. Frozen peas, mushrooms, or chopped spinach can be stirred in during the last few minutes of cooking.
• Try brown rice. Brown rice can be used, but it will require additional cooking time and more broth.
• Add extra cheese. If you love Parmesan, sprinkle a little more on top before serving.
• Make it a little lighter. Half-and-half can be used instead of heavy cream.

Serving Suggestions:

This creamy chicken and rice dish is a complete meal on its own, but it pairs nicely with simple side dishes.

Serve it with:

• Steamed green beans
• Roasted broccoli
• A crisp garden salad
• Buttery dinner rolls
• Garlic bread

A sprinkle of fresh parsley on top adds color and freshness.

How to Store:

Allow leftovers to cool completely before storing.

Place the chicken and rice in an airtight container and refrigerate for up to 3–4 days.

To reheat, warm gently on the stovetop or in the microwave. Add a small splash of chicken broth or milk to help restore the creamy texture.

This dish can also be frozen for up to 2 months, though the rice may soften slightly after thawing.

Frequently Asked Questions:

Can I make this recipe ahead of time?
Yes. You can prepare the dish earlier in the day and reheat it gently before serving.

Can I use pre-cooked chicken?
Yes. Stir in cooked shredded chicken during the final few minutes of cooking.

What type of rice works best?
Long-grain white rice is recommended because it cooks evenly and keeps a good texture.

Can I use milk instead of cream?
Yes, though the sauce will be slightly thinner. You may want to add a little extra Parmesan for thickness.

Can I cook this in a Dutch oven instead of a skillet?
Absolutely. A Dutch oven works very well and distributes heat evenly.

Broccoli Rice Casserole

This is an easy dish that my family likes.  It can be served as a side dish, or you can add some cut up, cooked chicken pieces to the dish to make a meal.  

 

Normally, this dish is made with canned cream of mushroom soup, and you can use that instead of making your own.  But just by combining flour, milk and seasoning, you can   easily make your own.  It is cheaper to do, and it will be minus all the preservatives and other things they put in canned cream soups.

Ingredients

2/3 c. dry rice
1 1/3 water or broth
3 tablespoons butter
1 onion, diced
3 Tbs. flour
2 c. milk
1/4 to 1/2 tsp. garlic powder
1 can mushroom pieces, drained
3 tablespoons cream cheese
1/2 tsp. mustard powder
1/2 tsp.  paprika
1/2 tsp. salt more to taste
2 c. sharp cheddar cheese, shredded, divided (or your favorite cheese)
16 oz. frozen broccoli, thawed and cut into bite sized pieces
salt and pepper to taste

Directions

Preheat oven to 350°F. Grease a 2 quart casserole dish.

In a medium saucepan, add rice and water or chicken broth.  Cook according to package directions until rice is tender. 

In a large cast iron skillet, melt butter over medium-low heat.  Add the onions and cook until they are softened and translucent. 

Stir in flour, and garlic powder.  Cook for 2 minutes, stirring constantly, so the mixture does not burn.

Whisking constantly, gradually pour in milk. Cook over medium heat, whisking constantly, until the mixture is thick and bubbly.

Turn the heat to low.  Stir in mushrooms, mustard powder, paprika, cream cheese, and 1 1/2 cups shredded sharp cheddar cheese. Mix until the cheese is melted.  Add salt and pepper to taste.

Add the rice, and broccoli, stirring to combine.   Pour the mixture into the prepared casserole dish, or you can leave the mixture in your skillet as long as it is ovenproof.  

Sprinkle the remaining cheese over the top.  

Bake 35 minutes, or until bubbly and the cheese is melted and lightly browned.

 Easy Beef and Beans With Biscuits

This is an easy recipe to make for supper if you are low on time.   Ground beef, pork and beans, onions, peppers cooked up together with biscuits over the top.  It is comfort food, and this is a dish that my mom used to make when I was growing up. 

Ingredients

1/2 lb. bacon (Optional)
1 lb. ground beef
1 c. chopped onion
1/2 c. chopped bell pepper
1 can (16 ounces) pork and beans
2/3 c. barbecue sauce
2 Tbs. brown sugar
1 tsp. salt, or to taste
1 can refrigerator biscuits
1 c. shredded Cheddar cheese (optional)

Directions

Heat the oven to 350 F.

In a large cast iron skillet, cook bacon over medium heat until evenly browned. Remove the bacon to a plate lined with paper towels.  Pour the bacon grease through a strainer into a container to keep and use for another cooking project.  

Crumple the bacon into bite size pieces and set aside. 

In the skillet you cooked the bacon in, add the ground beef, onion, and bell pepper. Cook over medium heat, until the beef is no longer pink and the onion is translucent. 

Stir in the pork and beans, barbecue sauce, brown sugar and salt.  Cook, stirring occasionally, until the mixture is hot and bubbling.

If you are not using an oven-proof cast iron skillet, pour the beef and bean mixture into a 2-quart baking dish. 

Separate the biscuits; cut them in half. Place the biscuits, cut side down, over the top of the hamburger mixture. Sprinkle cheese over the top if desired.

Bake for 25 to 30 minutes, or until the biscuits are golden brown.

Mock Pepperoni Pizza Casserole

Is it a pizza or a casserole? It's both. Instead of using the traditional pizza crust, this pizza uses noodles instead. It has all the flavors of a traditional pizza, but not all the time it takes to make the crust. 

You can use your favorite pizza toppings to make it the flavors that your family likes best. 

Ingredients

8 oz. egg noodles or choose your favorite shape pasta
1 lb. ground beef or spicy sausage or a combination of both
1 onion, chopped
3 cloves garlic, minced
1  (16 oz.) jar pizza sauce or spaghetti sauce
1 (10 oz.) can diced tomatoes and green chilies
1 (4 oz.) can mushroom stems and pieces drained
1 c. mozzarella cheese, shredded
1 c. cheddar cheese, shredded
1/2 c. Parmesan cheese
Pepperoni slices

Directions

Preheat oven to 350°. Grease a 13 x 9-inch baking pan.

In a large pot, cook noodles according to package directions. Drain.

In a heavy cast iron skillet, cook the ground beef and/or sausage, onion and garlic over medium heat until the meat is no longer pink. Drain.

Add spaghetti sauce and tomatoes. Bring to a boil, then lower the heat and simmer uncovered for 5 minutes. Stir in the noodles.

Place in prepared baking pan or dish. Top with mushrooms, mozzarella cheese, cheddar cheese, Parmesan cheese and pepperoni.

Bake for 30 to 35 minutes, or until heated through and cheeses have melted. Let stand for 5 minutes before serving. Serves 4.

You can double this recipe if you are feeding a large family.

Spicy Sausage Casserole

Sausage Casserole is a quick and easy dish to make.  Ii is perfect for those days when you don't have time to cook, or you just don't want to make a meal. With a few simple ingredients.  This is a recipe that my mother used to make, and the entire family loved it.

Ingredients

1 envelope dry onion soup mix
1 c. uncooked rice
2 c. water
1/2 tsp. salt
2 lbs. bulk sausage, we use hot, spicy sausage
1 green pepper, chopped
1 onion, chopped
4 to 6 ribs celery, chopped fine

Directions

In a large pot, mix onion soup mix, rice, and water together. Cook according to the rice package directions until rice is tender and water is absorbed. You may need to add more (hot) water if the rice needs a longer cooking time.

In a heavy cast iron skillet, combine sausage, green pepper, onion, and celery. Crumble up the sausage into small pieces. Stir and fry until the sausage is cooked, and the vegetables are tender. Drain off excess grease.

Add the rice to the meat and mix in.  You can leave the meal in the cast iron skillet if it is ovenproof, or you can transfer the meat and rice to a casserole dish. 

Bake at 350° for 30 minutes.

Cheesy Ham with Vegetables Casserole

If you are wanting a quick and easy meal that your family will love, this recipe is sure to please.  Even people who do not like vegetables will enjoy this meal.  Serve this casserole with a salad and some bread or biscuits, and you have a complete meal. 

Ingredients

1 (10-oz.) pkg. broccoli, cauliflower, and carrots
1 (10.75-oz.) can cheddar cheese soup * See notes below
1/2 c. sour cream
2 c. ham, cut into small cubes
2 c. cooked rice *
1 onion, chopped
1 garlic clove, minced
1/2 c. soft bread crumbs
1 tbs. butter, melted

Directions

Preheat oven to 350°. Lightly spray or grease a 1 1/2 qt. baking dish.

Cook mixed vegetables according to package directions. Vegetables do not have to be cooked all the way through, you just want them al dente and no longer frozen.  Drain. 

Place vegetables in a large bowl. Add the ham, rice, onions, and garlic. Gently mix.

In a small bowl, combine cheddar cheese soup and sour cream. Stir until smooth.

Pour the cheese soup mixture over the mixed vegetables, ham, and rice. Gently stir to combine.

Place bread crumbs in a small bowl. Pour the melted butter over the top and stir to combine.  Sprinkle the bread crumb over the ham and vegetables. 

Bake for 30 to 35 minutes, or until heated through. Serve. During the last 5 minutes of cooking time, you can sprinkle some more cheddar cheese over the top if desired.

Notes

If you don't have a can of cheddar cheese soup, use 1/2 cup milk and 1-cup shredded cheddar cheese.

Instead of rice, you can use 3-cups cooked pasta.

Ground Beef Noodle Casserole

This recipe is so quick and easy to make. With just a few simple ingredients, you can have dinner ready to eat in a short time.  It's comfort food! It gets you out of the kitchen fast, leaving you time to enjoy some relazation before eating.

Ingredients

1 (8 oz.) pkg. egg noodles or any noodles that you like
1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
salt and pepper to taste
1 tsp. garlic powder
1/2 tsp. onion powder
2 (15 oz.) cans tomato sauce
1 c. sour cream
3 oz. or 6 Tbs. cream cheese
1/2 c. cheddar cheese, shredded

Directions

Heat oven to 350°. Grease or spray a 13 x 9-inch baking dish or casserole dish.

Fill a large saucepan with water and bring to a boil.  Cook egg noodles according to package directions. Drain

In a large cast iron skillet, over medium high heat, cook the ground beef, onion and green peppers and the beef is no longer pink and the vegetables are tender. Drain off excess grease.

Season the ground beef with salt, pepper, garlic powder and onion powder. Mix well.

Stir in the tomato sauce. Bring to a bubble. Turn the heat down and simmer for 20 minutes.

In a small bowl, combine sour cream and cream cheese. Mix until smooth.

Layer half of the cooked noodles in the bottom of the prepared casserole dish.   Spread half of the sour cream mixture over the noodles.   Then add half of the ground beef mixture over the top. Repeat the layers of cooked noodles, cream cheese mixture and ground beef. 

Sprinkle the shredded cheddar cheese over the top. 

Bake for 25 minutes, or until the cheese melts completely.

Serve and enjoy.

Pizza Casserole 

My kids and I love pizza.  But there are times when I don't want to drive or walk to the grocery store, even though it is only 4 blocks away, to buy a frozen throw-in-the-oven pizza. Sometimes, I just don't have the money to spare when the pizzas are full price.

For days when our favorite pizza is not on sale, or we just want something a little different, this is one of our go-to recipes. This recipe is a based on a pizza, but done with a new twist.

Ingredients                                            

1 lb. ground beef
1 large onion, diced fine
1 medium green pepper, chopped
1 or 2 hot peppers, chopped fine* (optional)
1 Tbsp. minced garlic
1/4 c. Parmesan cheese
1 4 oz. can mushrooms pieces, drained
3 to 4 c. pizza sauce (I use my home-canned sauce)
16 oz. pasta
16 oz. mozzarella cheese sliced
Fresh basil leaves (optional)

Directions

Fill a big pot with water. When the water comes to a boil, stir in your favorite pasta.  It can be macaroni, rotini, or any of the various cool pasta shapes that the stores carry.  Cook the pasta according to package directions or to al-dente.  Drain.

Coat the bottom of a 9 x 13 baking dish with olive oil. Set the dish aside while you prepare the rest of the ingredients.

In a heavy cast iron skillet, cook the ground beef with onions, green peppers, hot peppers and garlic until the beef is browned. Drain off the excess fat.

Stir in Parmesan cheese, mushrooms, and the pizza sauce until well combined.  Cook and stir over medium to high heat until it starts to bubble. Turn the heat to low and simmer for 10 minutes, stirring occasionally.

Place the cooked pasta in the baking dish. Top with 1/2 of the mozzarella cheese. Spoon the beef/sauce mixture over the top and then add the remaining cheese.

Bake at 350° for 30 to 40 minutes.

Top with torn basil leaves if desired. Allow the pizza casserole to sit for 5 minutes before cutting.
 

Pork Chops and Potato Casserole

 This is a quick and easy meal to prepare. It is filling and comfort food, just like my mother used to make.

Ingredients

6 medium potatoes, peeled and sliced thin
1 onion, sliced
salt and pepper
1/2 c. flour
1 tsp paprika
1 tsp oregano
1/2 tsp. salt
1/2 tsp. pepper
6 pork chops
1 Tbs. oil
1/3 c. milk

Directions

Heat oven to 350°. 

Layer the potatoes and onions in a shallow baking dish. Season  the potato layers with salt and pepper.

In a low-sided dish or  pan, add flour, paprika,  oregano, salt and pepper. Reserve 3 tablespoons flour mixture and set aside.

Dredge the pork chops in flour on both sides.

In a heavy cast iron skillet, heat oil.  Fry the pork chops to brown on each side.  They do not have to be fully cooked, just browned.

Place the pork chops on top of the potatoes. 

Add enough oil to make 3 tablespoon oil in the skillet that you fried the pork chops in. Whisk the 3 tablespoons flour mixture that you reserved into the skillet. Whisk for a minute or two to remove the flour taste.

Gradually pour the milk into the flour mixture. Make sure to scrap the bottom of the skillet to get the flavorful bits stuck on the bottom.  Bring to a simmer.

Pour the milk mixture over the potatoes and pork chops.

Cover and bake for 50 to 60 minutes, or until the potatoes are tender.  

Serve with steamed carrots and buttermilk biscuits.

Notes:

Add some shredded cheese as you layer the potatoes for a cheesy flavor.

Mexican Rice Casserole

 Merry Christmas from Rejoice Treasures to you and your family!  May you be richly blessed and have peace in your heart. God has everything under control, no matter what is going on in the world.

Thank you for being with us for over a year and checking out our recipes! 

This recipe mixes up and cooks in one skillet. My family loves the Mexican or Southwestern flavors, so this is one of our favorite meals to cook.

Ingredients

1 lb. ground beef

1 onion, diced
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped

2 Tbs. taco seasoning

1 tsp. garlic powder

1 c. white rice

1 1/2 c. beef broth

1 (15-oz.) can whole kernel corn

1 (8 oz.) can tomato sauce

1/2 c. salsa
salt and pepper to taste

1 c. shredded cheddar cheese or pepper jack cheese

Directions

In a heavy cast iron skillet, over medium high heat, cook the ground beef, onion, sweet bell pepper and jalapeño pepper together until the beef is no longer pink. Drain off excess fat. 

Stir in taco seasoning and garlic powder.  

Add the rice, beef broth, whole kernel corn, tomato sauce, and salsa.

Bring mixture to a boil, stirring occasionally. Cover and reduce heat. Simmer for 18 to 20 minutes, or until rice is tender. Stir the mixture occasionally to keep the rice from sticking on the bottom and burning. 

Season with salt and pepper as needed.

Sprinkle the cheese over the top. Cover with a lid and cook for another 2-3 minutes until the cheese melts.

Serve and enjoy!

 

Chicken Casserole

 With cooler weather,  our family likes to settle down and eat comfort food. This chicken casserole is one of our favorites to make. It is so easy to put together, especially if you have left over chicken. 

Ingredients

2 c. egg noodles, cooked
2 to 3 c. chicken, cooked and shredded
1 onion, chopped
1 sweet bell pepper, chopped
3 cloves garlic, minced
4 oz. cream cheese, softened
2 c. corn, frozen
1 c. whole milk
2 (10 oz.) cans cream of chicken soup
1 c. (4 oz.) cheddar cheese, shredded 
8 slices bacon, cooked and crumbled
1/4 tsp. onion powder
salt and pepper to taste
3 c.  stuffing mix, crushed or Ritz crackers
5 Tbs. butter, melted

Directions

Preheat oven to 350°. Lightly spray or grease a 9 x 13-inch baking pan.

In a large bowl, combine egg noodles, chicken, onion, sweet bell pepper, garlic, cream cheese, corn, milk, cream of chicken soup, cheddar cheese and bacon.  

Season with onion powder and salt and pepper to taste. Spread in prepared baking pan. 

Combine the stuffing mix with the butter.  Sprinkle over the top of the chicken mixture.

Place the baking pan in the oven and bake for 30 to 40 minutes, or until the cheese is melted, and the dish is heated through.

Notes

You can use canned corn. Just be sure to drain the liquid out of the can.

Ritz crackers or panko bread crumbs can be used instead of stuffing mix.

If you want to reduce some calories, use 3/4 cup French fried onions in place of the stuffing and butter.

 Cheesy Taco Beef Casserole

This is a quick and easy meal, perfect for the times when you don't want to spend much time in the kitchen but want a comforting meal to share with your family. 

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
1 jalepeno pepper, chopped
2 cloves garlic, minced
1 (15 oz.) can spicy chili beans or black beans
1 c. salsa or picante sauce
1 (10 oz. ) can diced tomatoes and green chilies, like Rotel
2 Tbs. taco seasoning or 1 package taco seasoning
salt and pepper to taste if needed
1 (10.5 oz) cream of mushroom soup
1 (9 3/4 oz)pkg. nacho flavored tortilla chips, or plain
1 c. shredded cheddar cheese
1 c. pepper jack cheese

Directions

Preheat oven to 350°.  Lightly grease a 2.5 qt casserole dish.

In a heavy cast iron skillet, cook ground beef, onion, sweet bell pepper, jalapeño pepper and garlic. Cook and crumble the beef until the meat is no longer pink.  Drain.

Stir in black beans, salsa, and diced tomatoes and green chilies, taco seasoning blend.  Add salt and pepper if needed.

Layer half of the nacho flavored tortilla chips in the bottom of the prepared casserole dish.  Layer half of the meat mixture over the chips. Then add half a can of soup over the top of the meat.  Smoothing it out as good as you can. Or you can just add it by the teaspoonfuls over the top. Next, sprinkle half of the cheddar cheese and pepper jack cheese over the soup.

Repeat the layers. 

Bake for 25 to 30 minutes, or until thoroughly heated and the cheese is melted and bubbly.

Note:

Some recipes say to drain and rinse the black beans, but we do not. The juice adds flavor to the dish. 

You can easily make your own taco seasoning. Check out our recipe for Taco Seasoning Blend.

Cheesy Beef and Macaroni

Cheesy Beef and Macaroni One Dish Meal

Ground beef, pasta, and cheese is a comforting meal to settle down to and enjoy with your family. It is quick and easy to put together. It cooks all in one skillet, saving you of having to wash extra dishes.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, diced
2 cloves garlic, minced
1 c. chopped carrots (optional)
1 Tbs. steak spice seasoning (your favorite)
1/2 Tbs. Worcestershire sauce
1 tsp. Chili powder
1 (8 oz.) can mushrooms, drained
1 (28 oz.) can tomatoes with green chilies, diced
1 c. water
1 (10 1/2 oz.) can cream of mushroom soup
1 Tbs. Dijon mustard
salt and pepper to taste
2 c. macaroni
2 c. cheddar cheese, shredded

Directions

In a large cast iron skillet or Dutch oven, brown the ground beef, onion, green peppers and carrots. Cook until the ground beef is no longer pink. Drain off excess grease.

Stir in garlic, steak seasoning, Worcestershire, chili powder, cream of mushroom soup, tomatoes, water, and mustard. Stir well.  Bring the mixture to a simmer.

Add the pasta, and bring to a bubble.  Cover and cook over medium heat, until the pasta is tender and most of the liquid is absorbed.  This takes around 8 to 10 minutes. Taste.  Season with salt and pepper if desired.

Sprinkle cheddar cheese over the top. Cover and cook for 1 minute, or until the cheese is melted. 

Serve and enjoy.

Ground Beef, Peppers, and Rice Skillet Meal

Growing up, my mother made stuffed peppers throughout the late summer and fall months.  I loved eating the meat and rice inside the pepper, but not the pepper itself.  If you have little ones like this, chop up the peppers and put it in with the meat. Same great flavor and a lot less waste. 

It is safe to note that the peppers that I didn't eat when I was younger, never went to waste. My mother loved peppers, so she happily ate mine.

Ingredients

3/4 c. long grain rice
1 lb. ground beef
2 sweet peppers, chopped
1 onion, chopped
3 cloves garlic, minced
3/4 c. long grain rice
2 ( 14oz) can. diced tomatoes with chilies or jalepenos
2 c. beef broth or stock **
2 Tbs. tomato paste
1 Tbs. Worcestershire sauce
1 tsp. Italian seasoning
salt and pepper to taste
1 1/2 c. shredded cheese

Directions

In a large cast iron skillet or Dutch oven, combine beef, peppers, and onion.  Cook until the meat is browned and the vegetables are tender. Drain off excess grease.

Stir in rice, diced tomatoes, beef broth or stock, tomato paste, Worcestershire sauce, and  Italian seasoning.  Add salt and pepper to taste. Bring the mixture to a boil.

Reduce heat and cover the skillet or Dutch oven with a lid.  Cook for about 18 to 20 minutes or until the rice is tender and done, stirring occasionally.

Top with shredded cheese. Cover and let cheese melt over low heat.  Serve and enjoy!

Notes:

Instead of beef broth or stock, add 2 cubes or teaspoons beef bouillon to hot water. 

 

Chicken And Rice Casserole

Growing up, we didn’t have a lot of money coming in. My mother knew how to make satisfying meals that didn’t cost a lot. She made meals from ingredients she had on hand, and they were quick and easy to do. This is her version of Chicken Rice Casserole.

Ingredients

2 c. uncooked white rice
1 onion, chopped
2 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup or cream of celery soup
1 package dry onion soup mix, divided
1 (3 lb.) chicken, disjointed
1 c. water

Directions

Preheat oven to 325°.  Grease or spray a large casserole dish or a 9 x 13-inch pan.

Put minute rice and chopped onions in the prepared casserole dish or a 9″x13″ pan.

In a small saucepan, heat the milk, cream of mushroom soup, cream of chicken soup and half a package of the dry onion soup mix. When warmed and smooth, pour over the rice.

Place chicken pieces on top of the rice and soup mixture.

Pour water into the casserole dish. Sprinkle the remaining dry onion soup mix over the top. 

Cover with foil or a lid.  Bake at 325° for 2 1/2 hours to 3 hours, or until the chicken is fully cooked, and the rice is tender.

Notes

Sprinkle some grated cheese over the top.

You can add vegetables like broccoli, carrots, or corn. They can be layered over the top of the rice, or mixed in with the rice.

This meal can go in the oven at around 180° and bake for most of the day. I will assemble the chicken rice casserole in the morning before I start my work from home job. Place it in the oven where it bakes for 8 to 10 hours, depending on how many hours I have scheduled to work or if I just need to relax after taking calls.This can also be made in the crock pot.

Creamy Corn in Casserole

 

Corn is one of our favorite vegetables. It is sweet and juicy.  This recipe is a great side dish to any meal. It takes no time at all to put together and place in the oven to bake.

Ingredients

1 (10 oz. ) can cream style corn
1 (12 oz.) can whole kernel corn
1 onion, chopped
1 green bell pepper, diced
2 pimentos, chopped (optionalZ)
2/3 c. milk
1 egg, well beaten
1 c. cracker crumbs
1 c. cheese, grated. American or sharp cheddar or pepperjack
1/4 c. melted butter
2 Tbs. sugar
1/8 tsp. red pepper
salt, and pepper to taste

Directions

Set oven to 350°. Grease a 2-uart casserole dish.

In a bowl, combine, cream style corn, whole kernel corn, onion, bell pepper, pimentos, milk, egg, cracker crumbs, cheese, butter, sugar, and red pepper.  Add salt and pepper to taste.

Bake for 60 minutes or until lightly set and it registers 165° in the middle. Serve and enjoy.

Broccoli and Ham Casserole

Ham with broccoli is an easy casserole dish to put together.  If you work and don't have time to cook much, then this recipe will help you out with that. Your family will love it and request it often.  

Ingredients

4 Tbs. butter, divided
1 onion, diced
1 sweet bell pepper, chopped
2 cloves garlic, minced
1 onion, diced
1 sweet bell pepper, chopped
2 cloves garlic, minced
2 Tbs. flour
2 c. milk
3/4 lb. sharp cheddar cheese, shredded
3 c. broccoli, fresh or frozen
2 c. cooked ham, cubed
1/2 c. black olives
1 can mushrooms, drained
salt and pepper to taste
1 1/2 c. seasoned stuffing cubes, divided

Directions

Preheat oven to 325°. Lightly spray a 13 x 9-inch baking dish.

Cook the broccoli according to package directions. Drain. Set aside.

In a saucepan, melt 3 tablespoons butter. Sauté onion, and sweet bell pepper until tender. Add garlic and sauté for a minute.

Stir in flour, mixing thoroughly.  Gradually pour in the milk, stirring constantly. Bring to a boil. Cook and stir until thickened, about 2 minutes. Turn heat to low.

Add the cheese, stirring until the cheese is melted.

Add the broccoli, ham, black olives, mushrooms and 1-cup stuffing mix to the cheese mixture. Stir to combine. 

Transfer to a 2-quart baking dish. 

Melt 1 tablespoon butter in a saucepan. Add 1/2 c. stuffing mix and toss to coat. Sprinkle around the edge of the casserole.

Bake uncovered for25 to 30 minutes.