Tuna Noodle Supreme

Tuna Noodle Supreme

Serves 2.

Good ole' tuna noodle casserole... a mainstay for years now! I hadn't ever made it since we married, but I figured it was about time. Feel free to substitute canned salmon, if you prefer.
Adapted from: AllRecipes.com

3/4 c. sour cream

1/4 c. mayo

1/4 c. milk

1/4 c. shredded white cheese (Parmesan, gouda, provolone, etc.)

1/2 t. Dijon mustard

Salt and pepper, to taste

2 c. cooked pasta

1 c. fresh broccoli, cleaned and chopped

5 oz. can tuna (or salmon)

1/8 c. chopped carrots

1/8 c. chopped green onion

Preheat oven to 350 degrees.

Combine sour cream, mayo, milk, cheese, mustard, and salt and pepper. Stir in broccoli, tuna, carrots, and green onion. Finally, fold in cooked pasta.

Bake for 30 minutes. If made ahead of time and refrigerated, bake for 1 hour.

Creamy Spinach Casserole

Creamy Spinach Casserole

Serves 2.

This was absolutely delicious! Fairly quick and easy to prepare for a weeknight, but would also hold its own as a side dish on the holiday table.

2 c. spinach (not packed)
1/2 small onion, chopped
1/2 t. minced garlic
1 t. olive oil
1 c. cubed day-old bread
1 egg white
1/4 c. heavy cream
Salt and pepper, to taste

Preheat oven to 425 degrees.

In a skillet over medium heat, saute onion and garlic in olive oil for 2-3 minutes. Add spinach and allow the heat to reduce it in size.

Meanwhile, in a small baking dish (about the size of a loaf pan) that has been coated with nonstick spray, evenly spread cubed bread. Add spinach mixture evenly over bread.

In a small bowl, whisk egg white and heavy cream together. Pour over bread and spinach mixture.

Bake 18-20 minutes, or until golden and cooked through.

A Note From The Little Lady: I used a mini whole wheat bagel for the day-old bread in this recipe and it worked fabulously.

Artichoke & Chicken Casserole

Artichoke & Chicken Casserole

Serves 2.

This meal pulls from a lot of great flavors. It's very satisfying and really warms you up.
Inspired By: Best Comfort Food Magazine

1 chicken breast, cooked and cut into small pieces
1/2 c. cooked white or wild rice
1 slice bacon, crisp-cooked, drained, and crumbled
1/4 c. chopped carrot
1/4 c. chopped red and/or green pepper
1/8 c. chopped green onion
1 c. prepared Parmesan and Artichoke dip
3 T. grated Parmesan cheese

Preheat oven to 350 degrees.

Combine chicken, cooked rice, cooked and crumbled bacon, carrot, pepper, and green onion. Stir in Parmesan/Artichoke dip and toss to evenly coat.

Transfer to a baking dish; sprinkle with Parmesan cheese.

Bake for 30 minutes (50-60 if made-ahead and refrigerated).

Creamy Chicken Casserole

Creamy Chicken Casserole

Serves 2.

This is a very tasty chicken casserole recipe. Fans of french onion dip will appreciate the sour cream and dry soup mix combination. I'm usually a fan of fresh veggies in any situation, but the canned version works great here, and I'll continue to use it in the future.
Source: AllRecipes.com

1 chicken breast, cooked and shredded (about 1 c.)

1 can French-style green beans, drained

1 can condensed cream of celery soup

8 oz. (can be reduced) sour cream

1/2 packet dry onion soup mix (about 2 heaping T.)

1/2 box Stove Top stuffing mix, prepared to box instructions

Preheat oven to 350 degrees.

In a baking dish, evenly distribute the can of green beans as the first layer.

Combine shredded chicken, cream of celery soup, sour cream, and dry onion soup.

Spread on top of green beans. Finally, top with stuffing.

Bake, uncovered, for 30 minutes.

A Note From The Little Lady: I often make this ahead of time, prepping fully (including stuffing) and refrigerating until ready to cook. If you do so, increase cooking time to about 45 minutes.

Sweet Potato Casserole

Sweet Potato Casserole

Serves 12.

Whether she remembers it or not, I received this recipe from Jessi of To Kiss The Cook back when we were sorority sisters at Miami University. She brought it to a family gathering of another KKG we were attending; I loved it; went home with the recipe; have been enjoying it ever since. Thanks Jessi!
My only changes involve reducing the amount of butter, not in an attempt to "healthify" the recipe, but because it seemed to turn out a little too soupy.

I contributed this casserole to the Thanksgiving spread this year. As it was my first Thanksgiving with The Mr.'s side of the family, I was less than enthusiastic to whip out my camera at the dinner table. I had to sacrifice the blog and keep my camera tucked away, but trust me when I say that it's fantastic. Everyone loved it!


7 sweet potatoes or yams (I used 5 huge ones)
1/2 stick butter
1 egg
1/4 c. flour
3/4 c. brown sugar
1 t. vanilla extract
pinch of salt

Topping:
1/2 c. brown sugar
1/4 c. flour
1/4-1/2 stick cold butter
sliced almonds, optional

Preheat oven to 350 degrees.
Prick potatoes with a fork a few times each and boil them (with skin) for about 45 minutes, or until easily pierced with a fork. Drain and place potatoes on a plate until they are cool enough to touch; peel the skin off with your hands. Add the peeled potatoes to a large mixing bowl along with the other casserole ingredients and blend with a hand mixer on high until the mixture is smooth.
Place mixture in a casserole dish (ideally glass or ceramic) that has been coated with non-stick spray.

In a separate bowl, prepare topping by combining sugar and flour, and then cutting in the cold butter. It should be a chunky streusel topping. Sprinkle on top of the sweet potatoes.

Bake for 30 minutes, 45 if you have prepared ahead of time and refrigerated.

A Note From The Little Lady: Upon first reading the recipe, I was hesitant to boil the potatoes whole, with skins. I was unfamiliar with that method, and instead went through the traditional work of peeling, chopping, and boiling in smaller chunks. Believe me when I say that the method of boiling with skins works and it's actually just as easy as it sounds. The skins pretty much slide right off. I'm not sure if sweet potato skins are thicker to begin with, or if this would work with regular potatoes too -- anyone know?

Broccoli Casserole

Broccoli Casserole

Serves 2.

Mmm.. this was very good. And anything that I can make ahead of time gets bonus points in my book. It helps that I like broccoli steamed and lightly seasoned, so adding in a rich, cheesey cream sauce makes it even harder to resist. Plus, the buttery cracker topping is oh so good.

1 head broccoli, chopped

1/2 c. shredded cheddar cheese

1 T. butter, melted

1/2 c. crushed Ritz Crackers

cream sauce:

1/2 T. butter

1-1/2 T. flour

1/4 c. chicken broth

1/4 c. milk

salt & pepper

Preheat oven to 350 degrees.

Cream sauce: Melt butter in a saucepan over low heat. Stir in flour to form a thick, almost doughy consistency. Add chicken broth and milk slowly, stirring consistently. Bring to a gentle boil until thickened. Season with salt and pepper.

Add cheddar cheese and stir until smooth.

Meanwhile, bring a pot of water to a boil; add chopped broccoli and after 1 minute, remove from heat and drain. Add broccoli to cheese sauce and mix until evenly coated. Transfer to a baking dish, top with cracker crumbs and butter. Bake for 30 minutes.

Baked Chicken Casserole

Baked Chicken Casserole

Serves 8-10.

This is a good recipe when you want an easy, casual meal that feeds a crowd and won't have you stuck in the kitchen preparing it. Make it before you need it, and when the time comes, throw it in the oven. You'll have dinner in an hour.

2 lbs. boneless, skinless chicken breasts, cooked and shredded

14 oz. pkg egg noodles

1 T. olive oil

2 cloves garlic, minced

3 stalks celery, chopped

1 onion, chopped

1 can cream of chicken soup

1 can cream of mushroom soup (or use another cream of chicken)

4 T. sour cream

Salt and pepper, to taste

1.5-2 cups topping of your choice (corn flakes, bread crumbs, crushed buttery crackers, etc.)

4 T. (1/2 stick) butter, melted

Preheat oven to 350 degrees.

In a skillet, heat olive oil over medium-high. Add garlic, celery, and onion, and cook until soft and fragrant. Take off of heat and allow to cool.

Meanwhile, cook egg noodles according to directions on the package. Drain.

In a large bowl, combine shredded chicken and noodles with cream of chicken and cream of mushroom soups. Mix in sour cream and garlic/celery/onion mixture.

Arrange in a 13x9 baking pan, and top with Corn Flakes, or other topping of your choice. Pour melted butter overtop, and bake for 30 minutes.

A Note From The Little Lady: If you want to make this ahead of time and refrigerate prior to baking, increase baking time to 1 hour. If you're in a total rush, I've found that you can also get away with not pre-cooking the garlic/celery/onion mixture. Instead, just toss them in with the other ingredients. The extra 30 minutes in the oven will assure that they come out soft and cooked through.