Ham and Cheese Hash Brown Casserole

Jeremiah and I had some extra ham and a half bag of hash browns. I found this breakfast dish but I think you could very easily use it as a meal you make with Christmas leftovers. Not as cheesy as your traditional cheesy hash browns but still good.

Ham and Cheese Hash Brown Casserole by Plain Chicken

IMG_02161 bag of frozen hash browns
1 lb. diced ham
2 cans condensed cream of potato soup
1 – 16 oz. container of sour cream
2 c. shredded Cheddar cheese
1 ½ c. grated Parmesan cheese

Spray a 13 x 9 pan with non-stick spray. In a large mixing bowl, mix everything but Parmesan cheese. Pour into dish. Sprinkle with Parmesan cheese. Cook for one hour at 375 degrees.

Note:

  • I halved the recipe and baked in a smaller baking dish for the same time.
  • I added a little salt and pepper.
  • I think you could easily add some onion or garlic salt to this recipe.
  • You could use Greek yogurt in lieu of sour cream. I think you could also skip the Parmesan cheese and still enjoy this recipe with less fat.
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Bacon Cheeseburger Casserole

When my husband was out of town a few weeks ago, I was cooking up a storm. This is a recipe I found on Pinterest. The pin generated several re-pins from a few of my friends and family. Jeremiah asked if it was like my mom’s Hamburger Casserole but I said it reminded me more of Crockpot Chicken Casserole.

IMG_1133Bacon Cheeseburger Tater Tot Casserole from Plain Chicken
1 1/2 lb. ground beef, cooked
3 oz. pre-cooked bacon
2 c. cheddar cheese
1 package of tater tots
1 can cheddar cheese
16 oz. sour cream

Mix ingredients in a bowl and pour into a 13 x 9 pan. Bake at 350 degrees for 45-50 minutes.

Notes:

  • I halfed the recipe and cooked it in a 9 x 9 baking dish. I halfed all the ingredients except I used 1 lb. of ground beef, full serving of bacon, and a full can of soup. I cooked it at the same temp and time.
  • I used light sour cream, 2% cheddar cheese, and real bacon.
  • I think you could cook some onions in the beef and it would be good. 

 

 

Doritos x 4

Yes, this is another Doritos recipe. Apparently, I have so many on my blog that my coworkers bought Doritos to celebrate my b-day. But I have to tell you, it is my favorite of the casserole versions I’ve made. You can’t go wrong with crescent rolls as a base.

Doritos_Crescent BakeTaco Bake from Pinterest
1 lb. hamburger
1 package of taco seasoning
8 oz. sour cream
1 package of crescent rolls
1 (8 oz.) can of tomato sauce
1 c. diced tomatoes (optional)
1 c. shredded cheese
¾ package of crushed Doritos

Brown hamburger and drain. Add taco seasoning, tomato sauce, and tomatoes. Bring to a simmer. Line a 13 x 9 pan with crescent rolls. Top with hamburger mixture, sour cream, cheese, and Doritos. Bake at 350 degrees for 30 minutes.

Notes:

  • I used Wildtree taco seasoning.
  • I used reduced fat crescent rolls, fat free sour cream, no-salt added tomato sauce, and 2% cheese. You could use 93% fat-free ground beef or ground turkey to make it healthier.
  • I accidently add the whole can of Red Gold diced tomatoes (14.5 oz.). It still turned out fine.
  • I used a ½ bag of Doritos and it was more than enough. Another option would be to use Baked Doritos.
  • I baked the crescents for 7 minutes before adding ingredients. I do this to prevent a doughy crust.

Turkey Leftovers

Sure, who doesn’t love a traditional turkey dinner on Thanksgiving? In my family, that means both turkey and ham. My nephew prefers ham and my grandfather won’t eat bird meat. With six people eating this feast, it leaves a lot of leftovers. My question after eatting leftover for a day or two is: what else can I make with? Below is a recipe from the December2013/January 2014 issue of Taste of Home’s Simple and Delicious that my family will be trying.

Turkey cordon bleu

Photo from Taste of Home website

Turkey Cordon Bleu Casserole by Kristine Blauert
2 c. uncooked elbow macaroni
2 cans cream of chicken soup
3/4 c. milk
1/4 c. grated Parmesan cheese
1 tsp. prepared mustard
1 tsp. paprika
1/2 tsp. dried rosemary
1/4 tsp. garlic powder
1/8 tsp. sage
2 c. cubed cooked turkey
2 c. cubed fully cooked ham
2 c. shredded part-skim mozzarella cheese
1/4 c. crushed butter flavored crackers (I’m using Ritz – they are Brock’s fav)

Cook macaroni (or pasta of your choice) according to the package directions. Meanwhile, mix soup, milk, Parmesan cheese, mustard, and seasonsing together. Add meats and mozerella cheese. Drain pasta and add soup mixture. Pour into a 13 x 9 pan and top with crackers. Bake uncovered at 350 degrees for 25-30 minutes.

Notes:

  • You can cover and freeze this casserole. Thaw in the fridge overnight and bake as directed.

Cheesy Southwest Egg Bake

This is a hearty breakfast recipe I found on the Pillsbury website.

Cheesy Southwest Egg BakeCheesy Southwest Egg Bake by Pillsbury
1 package of chorizo or pork sausage
1/2 c. chopped onion
3/4 c. chopped bell pepper
10 eggs
1/4 c. whipping cream
2 c. shredded pepper Jack or Mexican cheese blend
1 tsp. red pepper flakes
1 can Grands flaky layers biscuits
1 T. vegetable oil

Preheat oven to 375 degrees. In skillet, cook sausage, onion, and pepper. In a large bowl, beat eggs and cream. Stir in 1 c. cheese, red pepper flakes, and sausage mixture. Separate dough  into 8 biscuits. Cut each into 6 pieces. Spread oil bottom of skillet. Drop biscuits over oil. Pour sausage mixture over biscuits. Top with remaining cup of cheese. Bake 25-30 minutes or until crust is set. Cool 5 minutes before serving.

Notes:

  • I used regular sausage and added fresh cilantro.
  • I used 6 eggs and 4 egg whites.
  • I used red bell pepper but you can use any kind.
  • I also used Mexican cheese.

Chicken Salad Casserole

I ran across this recipe on Kraft Foods website. It reminded me of a warm chicken salad.

Chix_casseroleSwiss ‘n Chicken Casserole
4 c. cooked chicken, cubed
2 c. croutons
1 & 1/2 c. shredded Swiss cheese
2/3 c. Miracle Whip
1/2 c. milk
4 stalks celery, sliced
1/4 c. chopped onion

Mix all ingredients in a 2 qt. greased casserole dish. Bake at 350 for 40 minutes. Makes six servings.

Nutritional Information: 410 calories 115 mg. cholesterol, 1 g. fiber, 22 g. fat (8 g. saturated fat), 410 mg. sodium, 4 g. sugars, 15 g. carbs, and 37 g. protein

Notes:

  • Save 40 calories and 4 g. fat per serving by using 2% cheese, Light Miracle Whip, and skim milk.
  • I used boneless, skinless chicken breast which is healthier.
  • I also made my own croutons which allowed me to decrease fat and increase fiber.
  • Although I did not add it, some almond slices or dried cranberries might be a nice addition.

Mexican Casserole

My sister was telling me a story about how she heard on the news that the Dorito Loco Taco increased sales at Taco Bell by 435%. Talk about taco crazy. But let’s be honest, who doesn’t love Doritos. Do I buy like I did when I was a kid? No, not really. But when I saw this recipe for a Doritos Casserole, I knew I wanted to make it.

This recipe is from my Perfect 10 Cookbook. Author Debbie Kraft said she first tried it at her sister-in-law’s house. Debbie refused to leave until she had a copy of the recipe. I hope you enjoy it as well.

Doritos Casserole by Diane Krumm

1 lb. ground beef
1/2 c. onion
1 package of taco seasoning
1/2 tsp. salt
1 can of Cheedar Cheese soup
1 can of Cream of Mushroom soup
1 c. milk
1 can Ro-Tel tomatoes
1 medium bag of Nacho Doritos, crushed
1 1/2 c. Cheddar Cheese, grated

Brown hamburger with onions. Drain off grease. Add taco seasoning and salt. In a seperate bowl, combine soups, milk, and tomatoes and mix well. Grease a 2 qt. casserole dish. Layer Doritos, meat, and soup. Repeat one more time. Bake at 350 degrees for 30 minutes. Remove from over and sprinkle with cheese. Bake another 10-15 minutes til cheese is melted. If desired, garnish with sour cream and ripe olives.

Recipe modications:

  • I didn’t have onions so I made it without.
  • I was also out of Ro-Tel so I substituted diced tomatoes.
  • I wasn’t sure what a medium bag of Doritos was so I used have a super bag (from Sam’s Club). I think you might also be able to use Baked Doritos.
  • The soup mixture is pretty soupy. I think you can use Fat-Free or Reduced Sodium soups without messing up the recipe thickness.
  • I used skim milk and fat free shredded cheddar cheese.