Rice and Corn Casserole and Mojo Chicken

When I first thought of a rice and corn casserole I didn't think it sounded very good.  Something about two starches together, but it really made a great side dish.  This recipe came from my friend Lee Ann that she had put in our church's Christian Academy's cookbook.  Perfect side dish to take to a potluck.

I also wanted to let you know of a great marinade for chicken.  If you look in the latin foods section of your grocery store you'll find Mojo marinade.  Its a garlic and citrus marinade.  I took a family pack of chicken legs and marinated them all day in it and then grilled them up.  So delicious.

Rice and Corn Casserole

1sm pkg yellow rice (I used the Vigo brand)
1 can mixed corn drained (I used frozen shoepeg corn)
1 can cream of mushroom or chicken
1/2 stick butter melted

Cook rice according to package directions.  Mix remaining ingredients with rice bake in casserole dish at 350 for 30 mins.

Cheesy Chicken Spaghetti

This recipe was originally from my friend Terri.  I have changed it a little from her recipe such as using just white meat chicken instead of a whole chicken and leaving out the mushrooms and green peppers.  It makes a huge 9x13 casserole and it is a very affordable meal to make for a crowd when served with garlic bread and salad.  This is a real kid pleaser too, kinda like spaghetti meets rotel dip with chicken.  It also freezes well so it makes a great dish to take to someone or to split it and eat one half and freeze the other.  Needless to say, I've made this several times!

Cheesy Chicken Spaghetti

1lb cooked chicken (white or dark), chopped
1lb thin spaghetti
1 can rotel tomatoes
1 can cream of chicken
1 lb velvetta, cubed
1/2 c milk
1c shredded cheddar cheese

Boil spaghetti in a large pot and drain.  In same pot, add rotel, cream of chicken, velvetta, and milk.  Heat this mixture over low heat until velvetta is melted and everything is combined.  Add pasta and chicken to mixture and pour into casserole dish and top with shredded cheese.  Bake at 350 until bubbly.

Double Cheese Macaroni

I found this recipe on the back of a box of Ronzoni Quick Cook pasta.  I adapted it by doubling the recipe and adding some steamed broccoli and chopped cooked chicken to make it a meal.  I was making it for someone else but I took plenty of sample bites to know that it's good.  I'm planning to make it for us soon!  Here is their original recipe that serves 4.

Double Cheese Macaroni

1/2 box (2 cups) Ronzoni Quick Cook macaroni style pasta

1 jar alfredo pasta sauce

2 c shredded cheddar cheese

1/4 c grated parmesan cheese

2 T seasoned bread crumbs

1 T melted butter

Cook pasta according to package directions.  Meanwhile, in a large skillet over medium heat, heat alfredo sauce and cheddar cheese.  Drain pasta but reserve some of the pasta water.  Add pasta to sauce and add some pasta water if it's to thick.  Mix together parmesan cheese, bread crumbs, and butter.  You can just sprinkle it on top or if your pan is oven proof put it under the broiler a little to brown the bread crumbs.

Hash Brown Breakfast Casserole

This recipe is a nice change from the typical breakfast casserole.  The original recipe calls for sausage but substituted ham.  I think smoked sausage would be a nice substitute too.  You prepare this casserole the night before and bake it in the morning.  It makes ALOT so be prepared to share!  Here is the original recipe that we adapted this one from.

Hash Brown Breakfast Casserole

3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns, thawed
1lb bulk sausage, browned (we used diced ham)
2 1/4 cups milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Dijon mustard
8 cups cubed French or Italian bread
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) grated Parmesan

Spray a deep 9x13 casserole dish with cooking spray.  Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes.  In a large mixing bowl, combine the milk, eggs, salt, pepper, and mustard.  To assemble, spread bread cubes on the bottom of the dish and them top with the hash browns and onion.  Add sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer and then the Cheddar.  Cover and refrigerate overnight.  Next morning, bake at 350 for 45-50 mins.

Country Grits and Sausage Casserole

My aunt Elaine made this for breakfast for us at the beach.  Its a nice change from a typical breakfast casserole.  Most of the prep is done the night before which makes it a quick fix in the morning.

Country Grits and Sausage Casserole

1/2 t salt
1c quick cooking grits
4c shredded sharp cheddar cheese
4 eggs, beaten
1c milk
1/2 t dried thyme
1/2 t garlic salt
2lbs pork sausage, cooked and drained

Night before - In large saucepan, bring 4 cups water and salt to a boil.  Stir in grits, return to a boil, and then reduce heat to medium to cook about 4 mins while stirring occasionally. Add cheese and stir until it melts.  Combine eggs, milk, thyme, and garlic salt.  Add a small amount of hot grits to egg mixture to temper them.  Then combine all of the egg mixture with the grits.  Pour mixture into a 9x13 pan, cool and refrigerate overnight.

Morning - Remove from refrigerator 15 mins before baking.  Preheat oven to 350.  Uncover and bake 50-55 mins.  Let cool 10 mins before serving.

Salsa Verde Chicken

I saw this recipe on the back of package of  refrigerated Simply Potatoes southwestern style hashbrowns.  It sounded delicious and so easy.  I made a few changes from the original recipe to suit our tastes and it was a delicious meal.  I think this would be equally delicious with red salsa too.

Salsa Verde Chicken

1lb boneless, skinless chicken thighs (about 6)

southwestern seasoning (I used a chipotle rub)

1 20oz package of refrigerated southwestern style hashbrowns

1c sour cream

2/3c salsa verde

1c shredded monterey jack cheese

Preheat oven to 400.  Spray a 9x13 casserole dish with non stick spray.  Add hashbrowns and sour cream to pan and mix well.  Spread hashbrown mixture evenly in pan.  Season both sides of chicken with seasoning and place chicken on hashbrowns.  Cover dish with aluminum foil and bake for 45min.  Uncover and top chicken with salsa and then cheese.  Return to oven for 5 min.

Shepherd's Pie

Mmmm.....comfort food.  This is it.  Mashed potatoes and meat in gravy.  This is my shortcut recipe that uses refrigerated mashed potatoes so its a really quck fix....which I love. :)

Shepherd's Pie

1lb gr beef

1/2 c carrots, diced small

1/2 c onion, diced small

1T oil

1/4 c AP flour
1 c beef broth
2 t garlic powder, divided
24 oz refrigerated mashed potatoes (I used the homestyle version)
1 egg

1 c niblet corn

salt and pepper

Saute onion and carrots with salt and pepper in oil about 5 min before adding the gr beef.  Brown meat mixture, drain, and add back to skillet.  Add flour and 1t garlic powder to mixture and stir to coat meat.  Add beef broth and simmer until gravy comes to a boil and thickens.  Taste for salt and pepper.  Add mixture to a 9x9 baking dish and top with corn.  Mix potatoes with egg and 1t garlic powder.  Spread potatoes on top of casserole.  Bake at 350 for 30 min or until bubbly.

Eggplant Casserole

I bought a Japanese eggplant from the farmer's market last Saturday and I wasn't quite sure what I was going to do with it.  My friend Sabrina gave me a recipe for a Turkey Eggplant Casserole.  I modified it and created a great side dish.  I think I'll get some more eggplant and add the meat to create a one dish meal.  I told my kids that it was ratatouille so that they would be interested in trying (they had recently seen the Ratatouille movie).

Eggplant Casserole

1 Japanese eggplant (these have a thinner skin and less seeds than Italian eggplant), chopped
1 T olive oil
1 sm onion, chopped
1/2 bell pepper, chopped
1 t chopped garlic
1 can petite diced tomatoes
1/4 c bread crumbs (I used Italian seasoned)
1/2 c shredded mozzarella
1T grated Parmesan cheese (I was out but I think it should definitely be added)

Saute the vegetables until a little tender in oil.  Add garlic and tomatoes and simmer until bubbly.  Add bread crumbs and simmer until the crumbs thicken the juice.  Pour the mixture into square baking dish and top with cheese.  Bake at 350, covered for about 20 mins.

This would be such an easy recipe to add chicken, ground or sliced sausage, or ground beef to and create an easy meal.