Taco Bake

This taco bake will please those that like a milder Mexican dish.  It has some of the spices but sour cream and cream cheese both work to make it a creamier hot dish.  I use my own taco seasoning so if you use some from a package, adjust the salt and pepper accordingly.

 

Taco Bake

1# extra lean ground beef, seasoned and browned

2 tbsp taco seasoning

1 cup tomato sauce

3 cups cooked macaroni noodles

1 cup sour cream

8 oz cream cheese

2 tbsp milk

1 cup shredded Mexican 4 cheese blend

In your frying pan, add the taco seasoning, tomato sauce and sour cream to the browned ground beef and stir until completely mixed.  Put the cooked macaroni noodles in the bottom of a greased 13 x 9 pan.  Microwave the cream cheese and milk for 1 minute and stir until completely blended.  Spread over macaroni noodles.  Top with the taco beef mixture and spread evenly over the cream cheese.  Top with the shredded cheese.  Bake for 20 minutes at 350°

Taco Seasoning

1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp cumin
1/2 tsp paprika
1/4 tsp parsley
1/4 tsp  oregano
1 tsp pepper, freshly ground
1/2 tsp salt

Place in a sealable plastic bag or container that's airtight and mix well.

Chicken Alfredo

The aroma of garlic and a creamy Parmesan sauce top noodles and chicken in this tasty casserole.  Winter hasn't made it's departure so comfort food was needed to battle the bitter wind and chilly temperatures and what better way than with a cheesy baked pasta dish.

Chicken Alfredo

2 chicken breasts, cooked and shredded

8 oz of your favorite pasta, I used Pasta Artigianale

1 tbsp extra virgin olive oil

1 clove garlic, minced

3 tbsp flour

1 cup milk

1 cup low-sodium chicken broth

1 cup Parmesan cheese

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 tbsp parsley

In a medium saucepan, heat olive oil.  Cook the minced garlic in the olive oil for 1-2 minutes.  Stir in 1/4 cup of the milk and whisk in the flour.  Allow to cook for a couple minutes before whisked in the remainder of the milk and broth.  Cook until it thickens and add in seasonings and Parmesan cheese.  Toss in pasta and chicken and pour into a greased casserole.  Top with 1 cup of shredded mozzarella cheese and bake for 30 minutes at 325°.

Chicken & Brie Hotdish

Hotdish is the latest craze this winter on the food scene.  Anyone living in the upper midwest has already known this to be the ultimate winter comfort food.  Since I had lots of leftover brie, it was time to combine some of it with chicken and bacon (yes, I said bacon) into a delicious, creamy pasta creation.  I added a topping for a nice little crunch and to keep the pasta from drying out

Chicken & Brie Hotdish

2 skinless, boneless chicken breasts cooked & diced
3 pieces bacon, cooked, drained and crumbled
6 oz brie, rind removed
3 tbsp butter
3 tbsp flour
2 cups milk
1/2 cup frozen peas
1/4 tsp thyme
1/4 tsp crushed red pepper flakes
salt & freshly ground pepper, to taste
2 1/2 cups dry pasta of your choice, I used Vesuvio

Topping ~

1 tbsp butter, melted
1/2 cup Panko bread crumbs
1/4 tsp paprika
Salt and freshly ground black pepper to taste

Melt butter in a large saucepan.  Stir in flour and cook for a minute.  Gradually and in milk.  Stir in brie and cook until it melts, stirring frequently.  Cook your pasta per the directions on the package.  Drain and stir into the sauce with the chicken, bacon and peas.  Pour into a grease baking dish, sprinkle the topping evenly over the top and bake for 30 minutes at 350°.

Three Cheese Turkey Pasta Hotdish

After making turkey, you always need to find something to make with the leftovers.  I combined ingredients that were in my refrigerator and pantry to make this hotdish on a day that the temperature was in the low 60's and the house was chilly.  

Three Cheese Turkey Pasta Hotdish

2 cups cooked turkey, cut into small pieces
1 tsp extra virgin olive oil
2 cloves garlic, minced
1/2 cup chicken or turkey broth
8 oz soft cream cheese
3 oz Fontina cheese
1/3 cup Parmesan cheese, grated
1 cup whipping cream
2 tbsp green chilies
1 cup peas
6 oz Dumpling noodles, cooked and drained
Salt and freshly ground pepper, to taste

Topping ~

1 tbsp butter, melted
1/2 cup Panko bread crumbs
1/4 tsp paprika
Salt and freshly ground black pepper to taste

In a small pan, melt 1 tbsp butter.  Add in Panko bread crumbs and spices.  Top the pasta mixture.

In a saucepan, heat the olive oil.  Add in minced garlic and cook for a couple minutes until softened.  Add in the 3 cheeses and broth.  When the cheese has melted, stir in the cream.  In a greased casserole or baking dish, add in drained pasta, turkey, green chilies and peas.  Stir until combined.  Pour the cheese mixture over and gently toss to combine.  Sprinkle with the topping.  Bake at 350° for 30 minutes. 

Chicken Cordon Bleu Hotdish

We were pampered with a few streaks of warm weather.  Now that the outside temperatures are back to the normal range, it's time for comfort food.  And what is more comforting than chicken, cheese and pasta?  This recipe will cause you to dirty a few pans but it is worth it.  Thank you whoever invented the dishwasher.

Chicken Cordon Bleu Hotdish

2 chicken breasts, cooked and fork shredded
2 slices thick-cut ham, cut into 1" squares
3 tbsp butter
3 tbsp flour
3/4 cup milk
1 cup Half & Half
6 oz swiss cheese
2 cups egg noodles, or your favorite pasta

1 tbsp butter, melted
1/2 cup Panko bread crumbs
salt and freshly ground black pepper to taste

Melt the 3 tbsp of butter and stir in flour.  Cook for a minute.  Gradually add in milk and Half & Half, stirring constantly.  When thickened, remove from heat and add in Swiss cheese.  Stir until melted.  Season with salt and pepper to taste.

In a casserole, put cooked egg noodles, chicken, ham and cheese sauce mixed together.

In a small pan, melt 1 tbsp butter.  Add in Panko bread crumbs and spices.  Top the pasta mixture with the crumbs.

Bake at 350° for 30 minutes.

Hamburger Wild Rice Hotdish

Another foggy day but considering it could be below 0 temperatures, 46 degrees is looking pretty good even with the fog.  I happened to have a package of white & wild rice on my kitchen counter and a pound of ground beef in the refrigerator so I decided to make a Minnesota comfort food staple ~ hotdish (or a casserole for everyone not from the upper plains area).  

Hamburger Wild Rice Hotdish

2 cups chicken broth
1 tbsp butter
1 cup wild & long grain rice
1 pound ground beef, seasoned and cooked
1 cup milk
1/2 cup sour cream or plain yogurt
1/2 cup peas
1/2 cup carrots, diced1 tbsp celery flakes
2 cups cheddar cheese, shredded
Sea salt and freshly ground pepper to taste

Bring the chicken broth and butter to a boil.  Add in the rice, stir, cover the saucepan and reduce the heat to a simmer and cook for a half hour or until the water/broth has been absorbed.  Stir in the milk and sour cream.  Mix in the remainder of the ingredients and placed in a greased casserole.  Bake for a half hour at 350°.

Creamy Chicken Orzo Hotdish

Hotdish is a variety of casserole which typically contains a starch, a meat or other protein, and a canned and/or frozen vegetable, mixed with canned soup. The dish is popular in Minnesota and North Dakota.  Wisconsin hotdish typically adds an amount of cream and cheese to the mix.  Hotdish is cooked and served hot in a single baking dish and commonly appears at communal gatherings such as family reunions and church suppers. (From Wikipedia)

My definition is much shorter - comfort food.  They also forgot that it's easy to put together especially after work.  My recipe does not have canned soup since I do not buy that and prefer to make my own and freeze it for those days that you either do not feel like cooking or have a cold.

Creamy Chicken Orzo Hotdish

2 chicken breasts, cut into bite-size pieces and cooked
1 cup Orzo, cooked per instructions on box (about 10 minutes in boiling salted water)
3/4 cup Colby Jack shredded cheese
1/2 cup peas (fresh or frozen)
1 garlic clove, minced
1/2 cup milk (I used whole)
1/4 tsp crushed red pepper flakes
Salt and freshly ground pepper, to taste

Cook chicken in a small frying pan with 1 tbsp extra virgin olive oil.  Add in minced garlic right before it's completely done and cook for another minute.  Cook Orzo and drain.  Put in a greased casserole.  Add in peas that are cooked or thawed if frozen, cheese and cooked chicken breast pieces.  Stir in milk and spices.  Bake for 30 minutes at 325°.

Turkey & Wild Rice Hotdish

It always seems that when you make a turkey that you end up looking for lots of ways how to use it afterwards.  This is a delicious way to solve that problem.  

Turkey & Wild Rice Hotdish

1 cup chicken broth
1 cup water
1 tbsp butter
1 cup wild & long grain rice
2 cups turkey, diced
1/3 cup milk
1/2 cup sour cream or plain yogurt
1/2 cup peas
1 tbsp celery flakes
2 cups cheddar cheese, shredded
Sea salt and freshly ground pepper to taste

Bring the chicken broth, water and butter to a boil.  Add in the rice, stir, cover the saucepan and reduce the heat to a simmer and cook for a half hour or until the water/broth has been absorbed.  Stir in the milk and sour cream.  Mix in the remainder of the ingredients and placed in a greased casserole.  Bake for a half hour at 350°.

Ham & Four Cheese Hotdish

Nothing says comfort food like cheese and pasta.  Adding in ham, peas and green chilies just adds more warmth for your soul and taste buds.

Ham & Four Cheese Hotdish

3 tbsp butter
3 tbsp flour
1 1/2 cups milk
1/2 cup cheddar, shredded
1/2 cup smoked Gouda, shredded
1/2 cup Queso Quesadilla cheese, shredded
1/2 cup Fontina, shredded
1 1/2 cups ham, diced
1 1/2 cups medium pasta shells, cooked and drained
1 tbsp green chilies
1 cup peas (I used frozen)
sea salt and freshly ground pepper to taste

Topping
.
1 1/2 tbsp butter, melted
1/4 cup Panko bread crumbs
dash of sea salt
dash of freshly ground pepper
dash of paprika
dash of garlic powder

Melt 3 tbsp butter and stir in flour.  Gradually add in milk, stirring constantly.  When thickened, remove from heat and add in cheeses.  When cheese has melted, stir in cooked and drained pasta with the remainder of the ingredients.

In a small pan, melt butter.  Add in Panko bread crumbs and spices and lightly toast.  Sprinkle over the pasta mixture.

Bake at 350° for 30 minutes.

Chicken Hotdish with Stuffing

I had a similar hotdish years ago to this.  But that one was so rich.  So I decided to lighten it up and it worked out really well.  Perfect meal for a day that the temperature hovers at a high of 0 outside.

Chicken Hotdish with Stuffing

3 chicken breasts, seasoned and cooked
1 cup chicken broth
1/2 cup evaporated milk
1/2 tbsp corn starch
1 cup peas
1 tbsp parsley
1 tbsp celery flakes
1/4 tsp crushed red pepper flakes

Stuffing
1 cup Pepperidge Farm herb stuffing
2 tbsp butter

Cut the cooked and seasoned chicken into bite size pieces.  Place them and the peas in a crock pot.  You can also make this in the oven in a 9 x 9 pan.  Add in chicken broth.  In a measuring cup, mix together evaporated milk and corn starch.  Pour into crock pot along with the parsley and crushed red pepper flakes.  Cook for an hour over medium heat.  In a small saucepan, melt the butter and stir in the stuffing.  Sprinkle over the top of the chicken mixture and cook for another half hour.

Chicken Alfredo Pasta Bake

You need a comfort food sometimes as a long week draws to a close.  What better than Chicken Alfredo to come to the rescue.  It's creamy and full of Parmesan flavor.  

Chicken Alfredo Pasta Bake

1# chicken, cooked and cut into bite-size pieces
1/2# linguine, cooked still slightly al dente
3 tbsp butter
3 tbsp flour
1 cup chicken broth
1/4 cup whipping cream
1/2 cup milk
1/2 cup Parmesan cheese
1 tbsp parsley
1/4 tsp red pepper flakes
1/2 cup peas
Salt and freshly ground pepper to taste
2 tbsp Parmesan cheese

Melt 3 tbsp butter and stir in flour.  Gradually add in chicken broth and cream, stirring constantly.  When thickened, remove from heat and add in Parmesan cheese and red pepper flakes.

In a greased casserole, put cooked linguine, chicken, peas, parsley and cheese sauce and mix together.  Top with the 2 tbsp Parmesan cheese.  Bake for 30 minutes at 350°.

Apple Sausage Hotdish

I can't believe I did this...well, to be honest I can.  Two grocery store shopping trips and yes, I did get everything needed for Thanksgiving dinner but I failed to consider what to do for food for the days leading up to it.  A true Minnesota girl at heart knows what that means - hotdish time.  The only protein I found in my freezer was some apple sausages so here we are ~

Apple Sausage Hotdish

4 apple sausages - sliced into 1/4" disks
3 tbsp butter
3 tbsp flour
1 cup milk
1 cup chicken broth
4 oz Monterey Jack cheese
1/2 cup peas
1 tbsp parsley 
1/8 tsp red pepper flakes
8 oz Cavatappi pasta, cooked and drained
Salt & freshly ground pepper to taste
2 tbsp Parmesan cheese, grated

In a saucepan, melt the butter and stir in the flour.  Gradually stir in the milk and chicken broth and stir occasionally until it thickens.  Stir in red pepper flakes, parsley and cheese.  Stir until cheese melts.   Pour into a greased baking dish over pasta, sausage and peas.  Mix together.   Bake for 30 minutes at 325°. Remove from oven and sprinkle Parmesan on top before serving.