Chile Rellenos Casserole

Chile Rellenos Casserole                                        2-4 servings

• 1/2 lb. ground beef (or ground turkey or chicken)
• 1/4 onion (chopped)
• 1 10 oz. can whole green chilies (or 2 roasted fresh green chiles)
• 1 1/2 cups cheddar cheese
• 2 eggs
• 3/4 cups milk
• 1/8 cup flour
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper

Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper.

I think I will make this and put it in my crock pot to cook.

 

http://hello-homebody.com/2013/07/27/chile-rellenos-casserole/

Aunt Ida’s Custard Sandwiches

Aunt Ida’s Custard Sandwiches


( A fancy baked grilled cheese)



Using sliced French bread, butter slices of bread and make sandwiches using American, sharp and smoked cheese. Lay sandwiches in a casserole dish after you slice them in half diagonally. Lightly salt the sandwiches.



For each sandwich mix up ½ cup milk and one egg. Pour over sandwiches making more milk and egg mix as needed until the casserole dish is full. Let set one hour.



Bake at 400 degrees for 30 to 40 minutes or until set.

I have also used this recipe from Dee for years.  Its really good and you can use what ever kind of cheese you want.

Hot dog casserole

When Bar S hot dogs are on sale for 1.00 or less I pick up a few packages so I can make quick easy meals like this one. Slice thawed hot dogs length ways and lay in the bottom of an oven safe pan. Make some mashed potatoes and cover hot dogs with the mashed potatoes. Top with shredded cheese. Bake until the cheese melts and the hot dogs are cooked. I usually boil the hot dogs before to make sure.

This is an easy dish that kids like and they can even help make.

Tuna Casserole

I made a pan of tuna casserole about 8x10 or so. Here is what I did.
First I boiled some egg noodles.
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While that was cooking I made a roux.
4 T. olive oil
4 T. flour
3-4 c. milk
make like you are making gravy.
Add salt, pepper and celery salt. I also added about 1/2 c. shredded cheese.
Edited to add: I just read a recipe about making this and she used onion, garlic salt and celery ribs chopped fine.
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I didn't have any frozen peas so I opened two cans and drained one and added about 2/3 of one can to the roux.
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Then I opened and drained two cans of tuna and added that to the roux.
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When the noodles were done I drained them and mixed them with the roux in a mixing bowl. Then I put them in my baking pan and topped with more shredded cheese.
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Its baking now at 350 degrees. I will bake it until the cheese melts and its bubbly.

Tamalie Pie

This is one of those straightforward, inexpensive, one-pan meals that everybody loves and anybody can throw together. Use what you have in your fridge: ground turkey, if that's what you like, canned beans you have in the pantry, and feel free to skip the corn if you haven't got any. It makes a mildly spicy meal that is pleasantly smoky and tangy but not overly complicated.
Hands-On Time: 30 minutes

Ready In: 50 minutes

Yield: 6 servings
Ingredients 3 tablespoons canola oil, divided

1 smallish onion, chopped

1 large clove of garlic, finely chopped

1 pound ground beef (or turkey)

½ teaspoon chipotle puree or smoked paprika (or more to taste)

1 1/4 teaspoon kosher salt, divided (or half as much table salt)

1 tablespoon plus1 teaspoon sugar, divided

2 teaspoons white vinegar

1 8-ounce can Hunts tomato sauce

1 15-ounce can beans (I used pinto here, but black or kidney are good too)

2 cups frozen corn, thawed in a sieve under a hot tap

1/3 cup flour

2/3 cup cornmeal

1 teaspoon baking powder

1 tablespoon sugar

½ cup buttermilk

1 egg

1 cup grated cheddar cheese
Directions
Heat the oven to 400ºF. In a 10- or 12-inch heavy oven-proof pan, heat 1 tablespoon of the oil over medium-low heat and sauté the onions until they are translucent and browning around the edges -- maybe 7 or 8 minutes.
Add the garlic and sauté for another minute, then crumble in the ground meat, raising the heat to medium, and cook, stirring and breaking it up until it's nice and browned and crumbly and does not look all raw-meaty.
Stir in the chipotle puree, ¾ teaspoon of the salt, 1 teaspoon of the sugar, the vinegar, the tomato sauce, the beans, and the corn, and simmer all of it together for a few minutes until everybody in the pan gets well acquainted. Taste it for seasoning--it should be tangy and savory and delicious.
Now whisk together the flour, cornmeal, baking powder, remaining ½ teaspoon of salt and remaining tablespoon of sugar in one bowl, and whisk together the egg, buttermilk, and remaining 2 tablespoons of oil in another (I actually do this latter whisking right in the cup where I measured the buttermilk).
Pour the liquids into the dries and combine with a few decisive strokes of a rubber spatula before stirring in half the cheese and pouring the mixture over the filling in the pan.
Top with the remaining cheese and bake 20 minutes--though you might want to check it at 15. When the cornbread is nicely browned and cooked-looking, it's done.

recipe source:http://family.go.com/food/recipe-778723-tamale-pie-t/

Almost Lasagna

We make a version of lasagna that I call "Almost Lasagna" that is very versatile and easy to make ahead and heat later. Add a crusty bread and bagged salad, and dinner is complete!
Ingredients
1 pound elbow macaroni, cooked (or other similarly shaped pasta-like small shells)
1 pound Ground turkey (or beef, chicken, sausage or tofu crumbles)
1 jar Pasta Sauce (26 ounces)
freshly grated Parmesan cheese
2 selects eggs
1 pound Ricotta cheese
2 cups mozzarella cheese, shredded
2 cups Veggies (diced zucchini, matchstick carrots, etc.)
salt and pepper
Directions
Brown meat and drain well, if necessary.
While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
Coat a 9-by-13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
Coat a 9-by-13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
Heat your oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.