Tater Tot Casserole

This is another recipe that there seems to have a million variations. Some people  put the tots on the bottom and others top the tots with cheese. This isn’t an all the time recipe for us but is always a hit at church potlucks and family reunions.

Ingredients:

• 1.5- 2 pounds ground chuck
• 1 10 ounce can cream of mushroom soup or 1 1/4 cup of a homemade equivalent
• 2 cups of shredded cheddar cheese
• 32 ounce bag of frozen tater tots
• 1 medium onion, chopped
• Salt and pepper to taste

Directions:

Preheat oven to 425 degrees. In a large skillet brown the ground chuck and chopped onion until the meat is cooked and onion is softened. Drain any fat off and  mix in the cream of mushroom soup and season to taste with salt and pepper.

Spread in the bottom of a 9 x 13 baking dish, sprinkle with cheese and top with the tots. Bake for 30-45 minutes or until bubbly and the tots are golden and crispy. Let rest for 5-10 minutes before serving.

Notes:

This can easily be cut in half for a smaller family by using 1 pound of ground chuck, half a bag of tater tots,  and 1 cup of cheese; the rest of the ingredients stay the same. Bake in a 9 x 9 dish for the same amount of time. You can also substitute ground turkey or other ground meats if desired.

linked to Weekend Potluck at The Country Cook

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Chicken and Green Chile Enchiladas

Chicken enchiladas are my absolute favorite version and these are no exception. Corn tortillas filled with a mixture of shredded chicken, onion and roasted green chiles and topped with green enchilada sauce and Monterey Jack cheese are a sure fire hit at my house.

Chicken and Green Chile Enchiladas

Ingredients:

• 2 or 3 chicken breasts. I used boneless skinless but bone-in will work since you’re shredding the meat anyway
• 2 poblano chiles, roasted and chopped. You can also use one or two cans of the diced green chiles.
• 1 medium onion
• Olive oil
• Salt and pepper
• 2 cloves of garlic
• 12-16 corn tortillas
• 2 cups of shredded Monterey Jack cheese
• 1 28 ounce can of green enchilada sauce
• 1/2 cup half and half, heavy cream or milk

Directions:

Heat your oven to 375 degrees. Place chicken on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper to taste. Cook for 25-30 minutes or until chicken has reached 165 degrees. Set aside to cool enough to shred.

In sauce pan wide enough for tortillas to fit in heat enchilada sauce and half and half over medium low heat until warm. Ladle a thin layer of sauce into 2 9 x 13 baking dishes.

In another skillet heat about a tablespoon of olive oil and cook the onions and garlic until translucent. Add the shredded chicken and chopped chiles. Heat through and add 3/4 cup of cheese.

Warm tortilla in enchilada sauce until pliable. Fill with a spoonful of chicken mixture, roll and place seam side down in baking dish. Repeat until all filling and tortillas are use. Pour remaining sauce over enchiladas and sprinkle with remaining 1 1/4 cups of cheese.

Bake at 375 for 20-30 minutes or until bubbly and cheese starts to brown. Let rest for ten minutes before serving.

Chicken and Green Chile Enchiladas Printable

Linked to Tasty Traditions at Coupon Cookin’, Tasty Tuesday, Delicious Dishes at It’s a Blog Party, What’s on Your Plate?

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Beef and Bean Enchiladas

It is no secret that I love Mexican food with a capital “l” and enchiladas are my absolute favorite. Chicken enchiladas are my all time favorite but a family member will not eat chicken and cheese together (strange I know) so around these parts it’s usually ground beef enchiladas.

Beef and Bean Enchiladas

Ingredients:

• 1 pound ground beef
• 1 14 ounce can of refried beans or homemade equivalent approximately 1 3/4 cup
• 1 medium onion, diced
• 2 cups of shredded cheese, divided. I used a pre-shredded Mexican blend but my favorite is Monterey Jack.
• 1 28 ounce can of red enchilada sauce.
• 12-16 corn tortillas
• Salt to taste

Directions:

Brown your ground beef and onion that has been salted over medium heat until meat is cooked and onion is translucent. Add beans and heat through. Remove skillet from heat and add one cup of shredded cheese and set aside.

Preheat oven to 350 degrees. Spread a thin layer of sauce in the bottom of two 9” x 13” baking dishes and pour the rest into  a sauce pan wide enough for the tortillas to fit into. Heat the sauce until warm and place one tortilla in the sauce until softened. Spoon a little of the filling on the tortilla then roll up. Repeat until all tortillas and filling are used. Place seam side down in baking dish.  Cover with foil and bake 20-25 minutes or until bubbly. Remove from the oven and add the reserved cup of cheese and bake, uncovered, for 5-10 minutes or until cheese has melted and begins to brown.

Linked toWhat’s on Your Plate? on Good Cheap Eats, Potluck Sunday on Mommy’s Kitchen and Mouthwatering Mondays at “A Southern Fairytale, Ingredient Spotlight

Beef and Bean Enchiladas

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Hash Brown Casserole

Everyone seems to have their own recipe for hash brown casserole and today I am sharing mine which is slightly different than the usual. Most recipes you find use the frozen shredded hash browns, but I use homemade ones. I started making them this way after I had a craving for the casserole and all I had was some leftover baked potatoes. That was sometime last year and I don’t think I’ve made it  with the frozen ones since.

Hash Brown Casserole:

Ingredients:

• 2 – 2 1/2 pounds of potatoes. You need something basic like Russets.
• 1 medium onion, chopped
• 1/4 cup butter or margarine, melted
• 1 can of cream of chicken soup
• 1-2 cups shredded cheese
• salt and pepper to taste

Directions:

Preheat oven to 400 degrees. Scrub potatoes and pierce several times with a fork. Bake potatoes in the oven until fork tender. Let cool and refrigerate for several hours or overnight.

Preheat oven to 350 degrees. When potatoes are cold, peel and shred using the large side of a box grater. Place potatoes, butter, soup, and cheese into a bowl. Sprinkle with some salt and pepper and stir gently to combine, you don’t want to break up your potatoes.  Butter or spray a 9 x 13 casserole {I made a slightly smaller batch so I used an 8×8 pan} and add the potato mixture. Bake at 350 for 30-45 minutes or until bubbly and starting to brown. Can be served at breakfast or dinner.

Linked to Ingredient Spotlight at Eat at Home

Hash Brown Casserole

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Smoked Sausage and Potato Casserole

This is one of my favorite casseroles and I make several variations of this basic recipe that I hope to bring you. It’s a pretty basic recipe and one that you most likely already have the ingredients for in your house. It does take a little planning since you cook the potatoes and let them cool completely before peeling and slicing but that step could be done the night before with  the potatoes stored in the fridge.

Smoked Sausage and Potato Casserole

Recipe by Micha

A filling casserole sure to please eaters of all ages.

Prep time: 30 minutes

Cook time: 30-40 minutes

Total time: 70-80 minutes

Yield: 6-8 servings

Ingredients

• 1 pound smoked sausage, cut into rounds
• 7-8 medium potatoes
• 1 small onion, diced
• 3 Tablespoons flour
• 3 Tablespoons butter
• 1 cup water
• 1 1/2 cup milk
• To taste salt
• To taste pepper
• 1 cup shredded cheddar cheese

Cooking Directions

Scrub potatoes clean, place in a large pot and cover with water. Add salt, bring to a boil and cook until potatoes can just be pierced with a fork. You want them to be just barely cooked since they will bake in the oven once the casserole is finished. Drain potatoes and let them cool to room temperature then refrigerate until needed.

Preheat oven to 400 degrees. Butter or spray a 9×9” pan or 2 quart casserole dish. Sauté the sausage and onions in a skillet over medium heat until onions are softened and sausage has browned. Remove sausage and onion to a plate and reserve.

Turn heat to medium low and in the same skillet melt the butter, then add the flour, whisking well to combine. Cook and stir for 2 or 3 minutes then slowly add the water whisking constantly to prevent lumps. Once the mixture is smooth and bubbling pour in the milk while stirring. Add salt and pepper to taste and cook over low heat for about five minutes or until mixture has thickened. Remove from heat.

Peel and slice the potatoes. Add 1/3 of the potatoes to the buttered dish, then add 1/3 of the sausage and onions, and 1/3 of the gravy. Repeat layers twice.

Bake for 25-30 minutes or until the casserole is bubbly, top with cheese and bake 5-10 minutes longer until cheese is melted. Let rest for 10 minutes before serving

Ingredient Spotlight

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