Saturday, February 9, 2019

Creamy Sour Cream Chicken Casserole

Day two of a week of casseroles. 

Last night's dinner choice was Creamy Sour Cream Chicken Casserole from Kristen Doyle at Dine Dish. Like last night's dish, I didn't tweak the recipe at all. In hindsight, I would increase the ingredients, so I'm adapting this written recipe for five people.  

My family loved this recipe, but the sour cream/cream of chicken sauce was a bit heavy on sour cream. I think increasing the cream of chicken will help this. I did fix that on this version.

Creamy Sour Cream Chicken Casserole

6                    Boneless Chicken Breasts, boiled and cubed
1 1/2 cups      Sour Cream
16 oz             Cream Of Chicken
38                  Ritz Crackers, crumbled
3/4 cup          Butter, melted
                      Salt and Pepper, to taste


Preheat oven to 350°F.
Boil chicken breast until tender; drain and cube.
Spread evenly over the bottom of a casserole dish.
Salt and Pepper to taste.
Mix sour cream and chicken soup in a separate bowl.
Spread the sour cream mixture over the chicken in the casserole dish. 
Crush the Ritz cracker and spread over the top of the casserole.
Spoon melted butter on top over all.
Bake until top is golden brown, approximately 20-30 minutes.

Friday, February 8, 2019

Cheesy Meatballs and Shells Casserole

I decided that I wanted to make casseroles for the next week. I wasn't sure how my family would react to that, since they are pretty set in their ways, even though I don't cater to them. For the first of the casserole dishes I chose Cheesy Meatballs and Shells Casserole from Judith Hannemann over at The Midnight Baker. Normally I tweak recipes, but I didn't see anything that needed to be adjusted. I'm glad I didn't. This recipe was perfect. My family absolutely loved it!

  • Ingredients:
  • 2 cups medium shells
  • 2 lbs small cooked meatballs 
  • 1 cup process cheese (like Velveeta), cubed
  • ½ sleeve buttery crackers (like Ritz), crushed
  • 1 tbs butter, melted

  • Sauce:
  • ¼ cup flour
  • 2 tbs butter
  • 2 cups rich beef stock, don't cheap out on this one
  • 1 can (10.75 oz) cream of mushroom soup

  • Directions:
  1. Preheat oven to 350 degrees F. 
  2. Spray a 1½-2 quart baking dish or casserole.
  3. Cook shells per package instructions.
  4. To make sauce: In a medium saucepan, melt the 2 tbs butter over medium heat. Stir in the flour making sure there are no lumps. Cook over medium heat until the flour/butter mixture bubbles.
  5. Gradually add the beef stock, stirring constantly so mixture remains smooth. Cook, stirring frequently over medium heat until mixture begins to thicken and bubble. Add the cubed process cheese and cook over low heat until cheese is melted; about 4-5 minutes.
  6. Place the mushroom soup in a large bowl. Gradually stir in the cheese sauce until well blended and smooth.
  7. Fold in the cooked shells and meatballs. Turn into prepared baking dish.
  8. Mix the 1 tbs melted butter with the crushed cracker crumbs; toss to coat. Sprinkle over top of casserole.
  9. Bake for 35-30 minutes or until heated through and crumbs are golden brown.

Tuesday, November 20, 2018

Sweet Potato Casserole

As a way to be more cost-efficient with groceries, my family used to get Food Sense every month (If you have it in your community you should check it out). Considering we had six growing children, this was a great way to make our grocery money spread a little more. In addition to awesome deals in food, they also included recipes for that month's groceries. One of our favourite recipes, that became a Thanksgiving staple is this recipe for Sweet Potato Casserole. 

  • 4 large Sweet Potatoes (approx. 2 1/2 to 3 lbs.)
  • 1/2 c Brown Sugar
  • 1/2 c Sugar
  • 1 tsp Cinnamon
  • 3/4 tsp Nutmeg
  • 2 Eggs, beaten
  • 1 c Pecans, coarsely chopped
  • 1/4 c Flour
  • 1/3 c Brown Sugar
  • 3 Tbs Butter, melted

  • Preheat the oven to 350° F. Butter the bottom and sides of the casserole dish. Set aside.
  • Peel sweet potatoes, and cut into large chunks. Place in a saucepan of salted water.
  • Bring the water to a boil over medium high heat, cover, and then turn down to medium low heat. Boil for 20 to 25 minutes or until tender when poked with a fork.
  • Drain the water off the sweet potatoes and then place them in large bowl. Mash the potatoes (we use our mixer).
  • Add the white sugar, 1/2 c brown sugar, cinnamon, nutmeg, and beaten eggs. Stir until mixed evenly.
  • Pour the sweet potatoes into the buttered casserole dish.
  • Mix the pecans, flour, 1/3 c brown sugar, and melted butter together in a separate bowl. Sprinkle on top of the sweet potatoes.
  • Place the sweet potatoes in the preheated oven. Bake for 30 to 40 minutes.