Ham and Swiss Rice Casserole with Broccoli

Our family really liked this casserole or as we call it in these parts, hot dish!  A great way to use up leftover ham.  The star ingredients, veggies, protein, cheese, rice etc, can easily be substituted for what you have on hand/prefer.  The recipe can also easily be made ahead in the morning to throw in the oven for supper or frozen for another day!

Enjoy!

Ham and Swiss Rice Casserole

2 Tbsp Butter
1/2 Cup Onion, chopped
2 1/4 Cups Chicken Broth
1 1/4 Cup Long Grain White Rice
2 Heads Broccoli, cut into chunks
2 Cups Cooked Ham, diced
1 Can Cream of Chicken Soup
1/2 Cup Sour Cream
3/4 Cup Milk
1 - 8oz Pkg Swiss and Gruyére Shredded Cheese (Found at Aldi)
Pepper

Topping:
1 Cup Ritz Crackers, crushed
2 Tbsp Butter, melted

Preheat oven to 350 degrees.  In a large saucepan, melt butter over medium heat.  Add diced onions and cook for approximately 5 minutes, until softened.  Add broth and rice to pan; bring to a boil.  Reduce heat to a simmer, cover pan, and cook for 8 minutes.  Remove lid, stir rice up from the bottom with a spatula, add broccoli, replace lid, and cook for an additional 8-10 minutes.  Turn off heat on pan.  Stir in ham, soup, sour cream, milk, half (1 cup) of the cheese, and season to taste.  Spread into lightly greased 9x13 pan and top with remaining cheese.  Cover and bake for 20 minutes.  Combine cracker crumbs with melted butter; spread over the top of casserole and bake an additional 10 minutes uncovered.  Remove from oven, let rest for 5 minutes before serving.

Notes: If using frozen broccoli, allow it to thaw and drain ahead of time (or pat dry).  Some prepackaged ham comes in water, you will want to let it dry a little on a paper towel or pan fry quick before adding to recipe (this step is not necessary if using leftover baked ham).

Mostaccioli

This is a favorite pasta dish in our house!  As a big family, we love a hearty recipe that makes enough for left-overs too!  This is also one of my favorite freezer meals and/or take a meal to someone dish!  I often will split the recipe - cook half and put the other half in the freezer for another day OR I'll just make a double batch for a few freezer meals!  I can just throw a salad together, add some garlic bread on the side, and bellies are happy!

Enjoy!

Mostaccioli
Serves 12

1 - 16 oz Box Mostaccioli Pasta (Ziti makes a good substitute)
1 1/2 lbs Ground Beef
1 Bell Pepper, finely diced
1 Medium Onion, chopped
2-3 Cloves Garlic, minced
1 - 26 oz Jar Spaghetti Sauce
1 Can Condensed Cheddar Cheese Soup, undiluted
1 1/2 Tsp Italian Seasoning
3/4 Tsp Ground Pepper
2 Cups Shredded Mozzarella Cheese

Preheat oven to 350 degrees.  Cook mostaccioli according to package directions (I like to al-dente/firm for baked pasta dishes) and drain.  Meanwhile, in a large skillet brown hamburger with peppers, onion, and garlic, drain.  In a large bowl (or the pan you're going to cook in), mix together spaghetti sauce, soup, Italian seasoning, ground pepper, and hamburger together.  Then, stir in mostaccioli and 1 1/2 cups of the mozzarella cheese to beef mixture.  Transfer to 2 11x7" baking dishes (or one deep 9x13) and sprinkle with remaining cheese.

Cover pan with tin foil and bake for 20 minutes (about 30 minutes if using 9x13" pan), remove foil and continue baking for another 10 minutes longer or until bubbly and cheese is melted.

If preparing from freezer: Thaw in refrigerator overnight, remove from refrigerator 30 minutes prior to baking, and bake covered in preheated 350 degree oven for 50-60 minutes.

Best Ever Meatloaf

This last Sunday, I was in a total comfort food mode and decided to try this new meatloaf recipe I came across over on another blog.  I'm adding it here with no picture because we LOVED it that much and this blog is still very much a place for me to "store" my tried, true, and favorite recipes.  Seriously though, it was scarfed down before I could even attempt to get a picture!  Plus, at this point, I'm pretty sure everyone knows what a meatloaf looks like! Hopefully at some point I will capture one and get it added to the recipe!

Some notes on making this...use lean meat, the leaner the better or you may just have a really juicy meatloaf that crumbles when you pull it out of the pan - it'll still taste amazing though, I promise.  LET IT REST!  I'll say it again, let it rest - this helps it stay together when you're serving it!  If you don't have any apricot preserves, feel free to use any jelly you have on hand - grape, orange marmalade, etc would all taste fantastic too!

If you try it, leave me a comment!

Enjoy!

Best Ever Meatloaf

2 lbs Lean Ground Beef, Ground Turkey, or Ground Venison
1 Sleeve Ritz Crackers, crushed
1 Egg, beaten
1/2 Cup Milk (can add up to a full cup if needed)
1/2 Cup Ketchup
1/3 Cup Onion, finely chopped
1 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Garlic Powder

Sauce:
3/4 Cup Ketchup
1/4 Cup Brown Sugar
1/4 Cup Apricot Preserves
1 Tbsp Worcestershire Sauce

Preheat oven to 350 degrees.  Spray a 5x9 loaf pan lightly with cooking spray - set aside.  In a large bowl, combine ground beef, crackers, egg, milk,  ketchup, onion, salt, pepper, and garlic powder.  Mix together until thoroughly combined - use your hands, they really do work the best for the job (sans germs and rings of course).  Put meat mixture into the pan and spread evenly.  Plan loaf pan on rimmed baking sheet (for any accidental overflow of juices) and put in oven.  Bake for 90 minutes - add sauce half-way through baking.  Let meatloaf rest for 15 minutes after removing from oven before slicing and serving.

Sauce:
In a small bowl, mix together ketchup, brown sugar, apricot preserves, and Worcestershire sauce.  Spread half or so of the sauce over the meatloaf halfway through baking.  The remainder can be used for more dipping/topping. 

Chocolate Chocolate Banana Bread

Before I became a stay-at-home-mom, I worked in a business office with it's own cafeteria.  The cafeteria used to make delicious, chocolate chocolate chip muffins people would vie for.  You often felt like you won the lotto if you made it to the cafeteria in the morning and one was left for you!  So, when I came across this recipe, I couldn't help but give it a try!!

This bread is a dense, chocolate, banana infused slice of yummy!  We couldn't get enough of it and the kids really enjoyed slathering on some leftover cream cheese frosting from some cupcakes we made earlier that day! 

This recipe makes 2 - 8x4" loaves, but can easily be split to make a single loaf.

Enjoy!

Chocolate Chocolate Banana Bread

2 Cups Sugar
4 Eggs
2/3 Cup Oil
2 1/2 Cups Mashed Banana (approximately 5-6 bananas)
2 Tsp Vanilla
3 Cups Flour
1 Cup Unsweetened Cocoa
2 Tsp Baking Soda
1 Tsp Salt
2 Cups ((12 oz bag) Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees and spray bottoms of loaf pans.  In medium bowl, combine sugar, eggs, and oil - beat on medium speed until combined.  Slowly beat in mashed banana and vanilla.  In a separate bowl mix together (I use a wire whisk) flour, cocoa, soda, and salt.  On medium speed, beat in flour mixture with banana mixture until just combined.  Stir in chocolate chips and then divide batter between pans.  Bake for 60-75 minutes - until a toothpick comes out clean from center.  Remove from oven, let cool in pan for 10 minutes.  Remove from pans and finish cooling on wire rack.

Cheesy Chicken & Wild Rice Hotdish

Lets just say it...I LOVE HOTDISH!!  I'm a good Lutheran girl from Minnesota and we know our hotdishes (go ahead and call them casseroles or whatever you want in your parts)!  Being from Minnesota also throws in love for wild rice too!  :)

I have been a fan of Picky Palate long before I even decided to become a blogger myself.  She likes to post lots of crazy yummy desserts, cookies, and things of the like, but every now and then she throws out a DELICIOUS dinner gem like this one.  I have been making this for a long time, but was finally able to snap a quick pick (albeit on my iPhone and a bit blurry/grainy) so I could share it with you all!  This always goes over well and I hardly get to enjoy leftovers!

Tips: I buy a rotisserie chicken at Costco (they're usually cheaper than preparing the chicken myself) to make this and usually have enough chicken left over to throw another hotdish in the freezer for later (because it makes a great freezer meal for those busy nights).  You can also buy ready-made rice and use in the recipe (from Trader Joe's or your local grocery like PP suggests in her post).

Enjoy!

Cheesy Chicken & Wild Rice Hotdish

3 Tbsp Olive Oil
1 Medium Onion, finely chopped
3 Stalks of Celery, finely chopped
3 Carrots, peeled & finely chopped
3-4 Cloves Garlic, minced (use up to 2 TSP of minced garlic from the jar)
2 Cups Chicken, cooked & shredded
2 Cups Prepared White Rice
2 Cups Prepared Wild Rice
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Garlic Salt
1 1/2 Cups Shredded Cheddar Cheese (for topping)

Cheese Sauce:
4 Tbsp Butter
1/4 Cup Flour
1/4 Tsp Salt
1/4 Tsp Black Pepper
2 Cups Chicken Broth
2 Cups Shredded Cheddar Cheese

Preheat oven to 350 degrees.  In large pot or dutch oven, heat oil over medium-high heat.  Sauté onion, celery, and carrots until soft - approximately 10 minutes.  Stir in garlic and cook for additional minute.  Stir in chicken, rices, and seasoning - reduce heat to low.

In another sauce pan - melt butter over medium-high heat.  Whisk in flour, salt and pepper - then slowly whisk in broth.  Continue stirring until nearly boiling and add in cheese until melted.  Pour cheese sauce into rice mixture and transfer to 9x13 baking dish.  Top with additional cheese and bake for 30 minutes (until cheese is melted through).

Chicken Noodle Casserole

This is a super simple casserole that is sure to please everyone in the family.  Use a rotisserie chicken bought from the store, leftover roasted chicken or turkey, or even use a couple cans of chicken.  You can pretty much wing this recipe and change up ingredients to suit what you have in your kitchen.  One of the things I love the most about the ingredients list for this casserole...it doesn't require "cream of something" soup.  :)

Enjoy!

Chicken Noodle Casserole

14-16 oz Pasta (I used bow-tie on this occasion)
1/2 Cup Butter
6 Tbsp Flour
4 Cups Chicken Broth
1 1/2 Cups Half & Half (or 3/4 cup milk & 3/4 cup cream)
1/2 Tsp Chicken Seasoning
1/4 Tsp Salt
1/2 Tsp Garlic Pepper
3-4 Cups Chicken, cut up
1/2 Cup Parmesan, grated
2 Cups Frozen or 1 Can Peas 
3/4 Cup Parmesan, shredded

Cook pasta al-dente per package instructions, drain.  In large sauce pan, heat butter until melted.  Stir in flour and seasonings - stir constantly until smooth and bubbly.  Slowly add in broth, then half and half and bring to a boil, stirring constantly - boil and stir for 1 minute.  In 9x13" pan, stir together noodles, cream mixture, grated parmesan, and peas.  Top with shredded parmesan.  To serve immediately: bake at 350 degrees for 30-40 minutes , until good and bubbly.  To freeze for another day: after topping with parmesan, do not bake.  Cover dish well and freeze.  When ready to use; completely thaw dish in refrigerator and bake according to directions.

Pineapple Sweet 'N Sour Meatballs

Saying my kids love these would be an understatement.  Saying they're time consuming would be a lie.  Not trying them yourself would truly be a shame.  That all said, these really come together quick OR you can throw them in the crock pot and have 'em ready when you get home.  I use frozen meatballs, but you could make your own as well.  Throwing the sauce together and simmer time take about the same time as boiling up the long-grain white rice I serve this over.  If you have a busy night coming - make these ahead, freeze and then cook up some minute rice while you're reheating.

Enjoy!

Pineapple Sweet 'N Sour Meatballs

1 - 2lb Bag Frozen Pre-Cooked Homestyle Meatballs
1 Cup Water
1/2 Cup Cider Vinegar
1/2 Cup Ketchup
2 Tbsp Cornstarch
1 Cup Brown Sugar
2 Tbsp Soy Sauce
1 - 20 oz Can Pineapple Tidbits

In medium bowl, whisk together water, vinegar, ketchup, cornstarch, brown sugar, soy sauce, and juice from pineapple.  Pour sauce and pineapple pieces over frozen meatballs in large saucepan - bring to boil, reduce heat and simmer, covered for 20+ minutes.  Serve over rice.

MONSTER Cookies

These really are MONSTER cookies!!  Peanut butter, oatmeal, m&m's...how could you go wrong?!  This makes a HUGE batch of cookies - so get out the biggest bowl you have and then find a bigger one because you're going to need it!  This recipe can easily be halved or even quartered for a more manageable bowl of dough.  I often give up on using a spoon to stir this and use my (clean) hands to mix.  These also freeze really well for a quick treat at a later date. :)

Enjoy!

Monster Cookies

12 Eggs
2 lb Brown Sugar
4 Cups White Sugar
1 Tbsp Vanilla
1 Tbsp Corn Syrup
1 lbs Butter, softened (do not substitute with margarine)
3 lbs Peanut Butter
8 Tsp Baking Soda
18 Cups Raw Oatmeal
1 lb Chocolate Chips
1 lb M&M's

Preheat oven to 350 degrees.  In large bowl, dish pan, kitchen sink (kidding...eww) mix all the ingredients in the order given.  Drop on cookie sheet with an ice-cream scoop, flattening top slightly.  Bake for 12 minutes until edges are just starting to brown - do not over bake, they'll look a little doughy coming out, but will firm up as they cool.  Cool on pan for 5+ minutes before transferring to cooling rack to finish.

Note:  One cup of oatmeal equals about 3 ounces - so, you're going to need more than just one 42 ounce canister for the full recipe.  Old fashioned oats work best.  Peanuts and raisins can also be added if desired.  If you notice your cookies not getting brown after 12 minutes, increase oven temperature in 5 minute increments.

Here's an adjusted recipe for a smaller batch...

Monster Cookies

2/3 Cup Butter, softened (do not substitute with margarine)
1 1/2 Cups Brown Sugar
1 1/3 Cups White Sugar
4 Eggs
1 Tsp Vanilla
1 Tsp Corn Syrup
1 lb (approximately 1 3/4 Cup) Peanut Butter
3 Tsp Baking Soda
6 Cups Raw Oatmeal
1 Cup Chocolate Chips
1 Medium Bag of M&M's

Preheat oven to 350 degrees.  In large bowl, mix all the ingredients in the order given.  Drop on cookie sheet with an ice-cream scoop, flattening top slightly.  Bake for 12 minutes until edges are just starting to brown - do not over bake, they'll look a little doughy coming out, but will firm up as they cool.  Cool on pan for 5+ minutes before transferring to cooling rack to finish.

Tater Tot Hotdish

This is a staple meal for us in our house and makes a heavy rotation on our dinner menu!  The beauty of this recipe is that you can change up the ingredients with what you have on-hand!  Best of all it's pretty darn cheap to make and the left-overs are wonderful!  This recipe makes a great freezer meal to be pulled out and baked later too!

Enjoy!

 
Tater Tot Hotdish

1 lb Ground Beef
1 Onion, minced
2-3 Cloves Garlic, minced
1 Can Cream of Celery Soup
1 Can Cream of Mushroom OR Chicken Soup
1 (Soup) Can Milk
1 Bag Frozen Vegetables (we like corn)
1 Bag Tator Tots
8 oz Cheese, Shredded (optional and often measured with our hearts, not a cup)

Preheat oven to 350 degrees.  Brown beef with onion and garlic, drain. In large bowl or right in a 9x13 pan; mix soup, milk, and beef, add shredded cheese. Top with tater tots. Bake for 30-45 minutes in 350 degree oven, until bubbly and tots are browned.

Cheese Stuffed Shells

If you're looking for the taste of manicotti, but don't want all the fuss of stuffing manicotti tubes - this is the recipe for you!  This is also a great make-ahead/freezable meal for those nights when you just want to pop something in the oven.  The recipe below is meatless, but you could easily fry up some ground beef or sausage and add it into the cheese mixture.

Enjoy!

Cheese Stuffed Shells

12 oz Box Jumbo Shell Pasta

2 Eggs, beaten

30 oz Ricotta Cheese

2 Cups Shredded Mozzarella Cheese

3/4 Cup Grated Parmesan Cheese

1/4-1/3 Cup Parsely, Chopped (fresh is better, but dried is fine)

1 Tsp Salt

Dash Black Pepper

Large Jar Spaghetti Sauce (26 oz or bigger)

1/4 Cup Grated Parmesan Cheese

Boil shells according to package directions.  Drain and cool on wax paper to keep from sticking.

Combine eggs, cheeses, and seasonings in bowl.  Spoon about 3 Tbsp of mixture into each shell.  Spread 2-3 Tbsp sauce on bottom of 9x13 pan - arrange shells on top of sauce.  Pour remaining sauce over shells and sprinkle parmesan cheese over top.

Bake in 350 degree oven for 30 minutes.