Category Archives: Casserole

Enchilada Pasta

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Hola!

I love celebrating important things! This past Saturday we went to a housewarming party. Good food and new friends! Sunday we celebrated my Mom’s 70th birthday. It was a surprise and she was quite surprised. She’s the type of person who doesn’t ever want anyone to know how old she is but the cake had “Happy 70th Birthday” written on it so I guess now everyone knows! There are such horrible things in this world that I really believe the good things should be celebrated.

I have a no meat delicious dish for you today.

This was so good that I didn’t even miss the meat!

Enchilada Pasta

Ingredients

  • 16 ounces your choice pasta (shells, rigatoni, etc…)
  • 1 1/4 cups enchilada sauce
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/4 cup Greek yogurt
  • 1 (4-ounce) can diced green chiles
  • 4 ounces cream cheese
  • 1/2 teaspoon chili powder, or more to taste
  • 1/4 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro leaves

Directions

  • Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.
  • In a large pot combine  cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
  • Add pasta to prepared baking dish and top with remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
  • Serve immediately, garnished with cilantro.

Simple and sassy!

Besos,

Flor

Recipe adapted from Damn Delicious

 

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Busy Day Casserole

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Hola!

It’s Monday again and the start of a new week! I have been so busy the last several weeks that I kind of don’t know whether I am coming or going. Tomorrow is the first day of school. I can’t believe my baby is in 8th grade!  Julian is officially moving into his apartment tomorrow for his last year of school..YAY!!! Julissa has a couple of or weeks before she starts. This means that we will be more on schedule and I am digging that!!!

I haven’t cooked much in the last several weeks because I’ve been so busy. I found the perfect casserole for those days.

This was quick, easy and filling. Best of all there were leftovers!

I mean who doesn’t love cheesy food?

Busy Day Casserole

Ingredients

  • 1 cup white rice
  • 2 cups water
  • 1 can cream of mushroom or chicken soup
  • 1 cup carrots, sliced
  • 1 lb hamburger, cooked (I used ground turkey)
  • mild, medium or sharp cheddar cheese
  • Directions
  1. Heat oven to 350
  2. Stir the water, rice, meat, soup and carrots together. place in a 9×9 inch dish and bake for 1 1/2 hours.
  3. remove from oven and place cheese on the top and place back into the oven until melted.

Easy and delicious!

Besos,

Flor

Recipe source Oh Sweet Basil

One Pot Andouille Sausage Skillet Pasta & Vacation

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Hola!

I am back from vacation. Wow! I never realized that five weeks is actually a long time to be away from home! I had a very relaxing and restful vacation. We did a whole lot of nothing! There was sleeping in, late breakfasts, naps, ice cream every day, lots of pop drinking and so many other things! Who wouldn’t want  nature and a river about  a five-minute walk from home? It was marvelous. We primarily stayed in the town where my parents live and went away for a weekend in the “big” city to do some sight-seeing. I am so grateful to my Dad for allowing us to stay with him. We all enjoyed many, many hours sitting on the porch talking or just being. We ate all sorts of food and snacks. I actually ate the best burgers ever there. I am going to try to re-create them. I am looking forward to going back soon! To check out some of my vacation pictures look for me on instagram at micasayourcasa. Or look for me on Facebook at Mi Casa is Your Casa.

Here are just a few of my vacation pictures.

This makes me want to cry! What natural beauty!

 

This was at the Plaza de Armas in the City of Durango, Durango, Mexico. Our weekend trip there was full of food and sightseeing. There was no time to rest!

Here I am at a night time cemetery tour…

This is the best hamburger in the world…It may not be the prettiest but it will make you dance for more!

I will probably be adding more pictures to instagram so go ahead and check them out.

Today was my first day at my new school as secretary. I am so excited and am ready to tackle it all! The next few weeks will be an adventure and I am ready for it!

I have a recipe for you today! This is so cheesy it is almost sinful!

One Pot Andouille Sausage Skillet Dinner

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 cup milk
  • 8 ounces elbows pasta
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded pepper jack cheese

Directions

  • Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
  • Stir in chicken brown, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
  • Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  • Serve immediately.

I had never had Andouille Sausage and it was mighty tasty!

I have to say that food in Mexico is so much simpler…I think I might have lost a pound or two and am sure I will be gaining it back if I start eating foods like this delicious one pot meal!

Have a great day!

Besos,

Flor

 

 

Recipe Source Damn Delicious

 

 

 

 

 

Sausage Breakfast Casserole

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Hey!

I will be off on vacation for a while soon and I can’t wait! It was a pain in the butt packing but it’s all done! I can’t wait! I haven’t been on vacation for eight years so I am totally due for for one!

I will be hanging out in Mexico with my youngest, my nephew and my Dad. We aren’t going to a resort or anything like that. There will still be grocery shopping, cooking, cleaning and laundry but at such a different pace. I can’t wait to spend the days at the river reading while the kids go fishing. I love hiking in Mexico but I hope my feet hold up! Or even just hanging out at home reading and being a little lazy. Maybe we’ll jump on the bus and go to the next two bigger cities/towns to shop and look around. I am so excited! I am posting in advance so I hope everything works while I am gone as getting WiFi may be difficult there  or I may have to go to the “internet cafe”.  I am so used to using technology everyday that I can’t imagine being without it. I hope I can find a way to use instagram!

I really enjoy making breakfast casseroles because it’s just easier (even though I miss pancake weekends when my kids were young). This one was really good.

I tried to be healthier by using wheat bread but when I was trying to pack for vacation and realized that nothing fit I realized that using the wheat bread didn’t help me at all! Apparently I should do exercise too! And make much better food choices!

Sausage Breakfast Casserole

Ingredients

  • 10 slices bread, cubed (I used wheat bread)
  • 1 lb. ground pork sausage, cooked, drained, and crumbled
  • 2 cups shredded cheddar cheese
  • 1 small can (6.5 ounces) sliced mushrooms, drained
  • 6 to 8 eggs (baking time may be a little longer with 8 eggs)
  • 2 cups milk
  • 1/2 tsp. onion powder
  • 1 tsp. dry mustard
  • 1/2 tsp. salt

Cook sausage in skillet and drain well. Grease a 9 x 13″ baking dish, and place bread cubes in bottom of pan. Layer cooked and crumbled sausage over bread, then the mushrooms, and then the cheese. In a medium bowl, mix together the eggs, milk, dry mustard, onion powder, and salt. Pour egg mixture over layered ingredients in pan. Cover and refrigerate overnight.

In the morning, let the casserole stand at room temperature for 10-15 minutes while you preheat your oven to 350 degrees;  bake the casserole for 45 minutes or until set. If the top looks like it’s browning too quickly, cover it with foil while it finishes baking. Let stand about 5 minutes before serving.

Happy Day!

Besos,

Flor

Recipe Source Nancy Creative 

King Ranch Chicken and The Cubs

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Hola!

This my last Monday at work before going on vacation! WooHoo! I can’t wait to start sleeping late and that starts Friday.

It was the best weekend ever. I went to my first Cubs game ever! I am so deprived. I have waited 26 years to go to a Cubs game. Thanks to the generosity of my best friend I made it to the game. I would have actually made it before but I wanted my husband to take me and he just never would…boo hooo! When my friend gave me the tickets I actually called my  younger brother right away then I told my husband! We were lucky to enjoy some fabulous seats. It was so exciting. I love Wrigley Field. The atmosphere was awesome, my Chicago Hot Dog was the bomb. The atmosphere on the streets after the game was contagious but since I had my youngest daughter with me we weren’t able to go to any of the bars. That will be another time I guess. Even the bus ride there and home was great.

That’s me and my brother in the bad selfie!

Sunday my Dad left on vacation so we went to my parents house to see him off. We all took food so of course it was a buffet of pizza, chicken and carnitas. We will be joining my Dad on vacation for five weeks and I am so excited.

King Ranch Chicken…what can I say about it other than delicious! This is another meal that I thought my husband was not going to like but he surprised me.

This has some of my favorite things including cheese, chicken and tortillas.

King Ranch Chicken

Ingredients 

  • 1/4 cup butter
  • 1 med. onion, chopped
  • 1 med. green pepper, cored and chopped
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (10 oz) diced tomatoes and green chiles
  • 2 cups chicken breast, cooked and shredded
  • 12 corn tortillas (6-INCH), torn into bite sized pieces
  • 2 cups cheddar cheese, shredded
  1. Preheat oven to 325 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray and set aside.
  2. In a large saucepan over medium heat, melt the butter. Add onion and pepper, and cook until tender, about 5 minutes. Add soups, tomatoes with peppers and chicken, stirring until well blended.
  3. Alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake until hot and bubbly, about 30 minutes.

This is the perfect pot luck meal! The filling is amazing.

Besos,

Flor

Recipe source Ezra Pound Cake

One Pot Cheeseburger Casserole

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Hola!

Yea, baby! It’s Friday! Best day of the week.

Yesterday was my son’s 22nd birthday. I can’t believe the time has gone by so quickly. He is twenty-two now and he has grown into  a wonderful young man. Unfortunately he hasn’t been feeling too good so we did not get to go out to celebrate. We celebrated here at home with some delicious grilled steaks. This year he didn’t even want cake. He wanted pie so that’s what he had.

It’s so funny because every year it looks like the same picture because everyone has their own “assigned” seat at the kitchen table.

I love one pot meals. They are just so easy and time saving! One Pot Cheeseburger Casserole tastes just like a cheeseburger. It was kind of weird… cheeseburger without the bun but delicious!

This had all the cheeseburger fixings and since my daughters don’t like tomatoes they were picking them out. Their loss because tomatoes are delicious too.

 

One Pot Cheeseburger Casserole

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds ground beef
  • 1 onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (28-ounce) can whole peeled tomatoes, roughly chopped
  • 1 (8-ounce) can tomato sauce
  • 2 cups chicken broth
  • 1/4 cup ketchup
  • 2 teaspoons dijon mustard
  • 1 pound rotini pasta
  • 2 cups shredded cheddar cheese
  • 1 Roma tomato, diced
  • 2 green onions, sliced

Directions

  • Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
  • Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
  • Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  • Serve immediately, garnished with tomato and green onions, if desired.

Happy Day!

Besos,

Flor

Recipe source Damn Delicious

 

 

Salsa Verde Chicken and Dumplings

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Hey!

Happy June! Wow! It seems like we were just done with winter and here we are six months into the year.

What a great weekend! On Saturday my bestie, my baby and myself went to the yearly Wilton Tent Sale. It was great as usual. I think this is the first year we didn’t buy tooo much. I was pretty excited about my purchases.

You know we had to go to lunch after that. What’s a day with your best friend without getting something to eat? After that we stopped at Mariano’s grocery store and just had a blast there too…I am surprised we didn’t get kicked out. To see why we acted up there check out my instagram here instagram.com/micasayourcasa and take a look at the Heinz can there.

In the evening we went to see Godzilla. It was ok. I used to watch Godzilla on TV when I was little even though I think it was before my time. I didn’t get the same exciting feeling watching the movie as I did the TV shows. Sunday was perfect visiting my parents and just kind of hanging out.

I really like Chicken and Dumplings. When I saw a recipe for this Salsa Verde Chicken and Dumplings I had to make it.

The dumplings look delicious taking a bath in the wonderful sauce.

I couldn’t get enough of these.

Salsa Verde Chicken and Dumplings

Ingredients

Sauce

  • 3 Tbsp butter
  • 5 Tbsp flour
  • 1 1/3 cup chicken broth
  • 1 1/3 cups salsa verde (you can use canned salsa verde or homemade salsa verde)
  • 1/2 cup heavy cream
  • 12 oz cooked, chopped chicken

Dumplings

  • 2/3 cup milk
  • 1 Tbsp butter, melted
  • 1 cup flour
  • 1/3 cup cornmeal
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp dried parsley

Directions

Preheat oven to 400.

For the Sauce: Melt 3 Tbsp of butter over medium-high heat in an oven safe skillet. Add flour. Slowly whisk in chicken broth, salsa verde, and heavy cream. Continue to stir sauce until thick and bubbly. Stir in chicken and remove from heat.

Dumplings: Combine all dumpling ingredients and stir until just combined. Drop tablespoon scoops of dough on top of the chicken mixture.

Place skillet in preheated oven and bake for 18 -20 minutes, until cornbread is golden brown.

If you like Chicken and Dumplings with a Mexican kick then this is definitely for you.

Happy Monday!

Besos,

Flor

Recipe source Plain Chicken