French onion green bean casserole

Ingredients
10 216
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For the onions: 2 tablespoons butter
2 large yellow onions, thinly sliced lengthwise salt and ground black pepper to taste 1 tablespoon sherry vinegar For the white sauce: 2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 1/2 cups milk 1 pinch ground nutmeg cayenne pepper to taste (optional) 1/4 teaspoon ground thyme For the topping: 2 tablespoons melted butter
2/3 cup panko bread crumbs 2 pounds fresh green beans, trimmed 4 ounces shredded Gruyere cheese, divided 1/3 cup grated Parmesan cheese Add all ingredients to list

Directions

Prep
45 m
Cook
45 m
Ready In
1 h 30 m
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
Bake in the preheated oven until hot throughout and

pizza pasta skillet casserole

Serves: 8

1 yellow onion, diced
1 28-ounce can whole peeled tomatoes
1 teaspoon dried Italian seasoning
1 teaspoon honey
3 tablespoons tomato paste
12 ounces gluten-free penne
1 3 1/2-ounce package thinly-sliced pepperoni
1 pound ground beef
8 ounces white mushrooms, sliced
5 ounces fresh baby spinach
1 cup loosely packed fresh basil leaves, chopped
2 cups shredded mozzarella cheese
Olive oil
Salt

DIRECTIONS

Coat the bottom of a large, oven-safe skillet over medium heat with olive oil. Once the oil is hot, add half the onion and a pinch of salt and saute until translucent. Crush the tomatoes between your fingers and add them to the onions, along with the Italian seasoning and honey. Simmer until reduced by a third, 10-15 minutes. Pour the sauce into a bowl and rinse the skillet.
Cook pasta according to the package directions, except omit the salt; drain. Return drained pasta to pot. Meanwhile, cut 3/4 of the pepperoni slices in quarters; set aside.
Add a splash of olive oil to the skillet and cook ground beef, remaining onion, and mushrooms until meat is brown and onion is tender; drain off fat. Stir in the spinach and cook just until wilted.
Stir in the reserved quartered pepperoni slices and tomato sauce. Add beef mixture to the cooked, drained pasta in the pot. (Do not rinse skillet.) Stir to combine.
Return half of the pasta and beef mixture to the skillet. Sprinkle with half of the mozzarella cheese. Repeat layers. Top with the reserved whole pepperoni slices.
Bake in a 350° F oven about 35 minutes or until casserole is heated through and cheese and pepperoni are lightly browned.

Twice Baked Potato Casserole With Bacon

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Twice Baked Potato Casserole With Bacon 8
Twice Baked Potato Casserole With Bacon

46
Tay 7
Recipe by: Tay

"A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly."
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Ingredients

2 large baking potatoes 1/2 pound lean bacon 3/4 cup shredded mild Cheddar cheese 1/2 cup sour cream
Kroger Sour Cream Regular
2 For $4.00 - Expires in 3 days
1/4 cup milk 2 tablespoons unsalted butter, melted 1 teaspoon dried chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 3/4 cup shredded mild Cheddar cheese Add all ingredients to list
Directions
Prep
15 m
Cook
1 h 10 m
Ready In
1 h 30 m
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
Poke a few holes into each potato using a toothpick.
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

2 Ingredient Strawberry Fudge

2 Ingredient Strawberry Fudge

Rating: 5

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Ingredients

• 1 16oz Strawberry Frosting
• 1 12 oz bag White Chocolate
• Heart shape decorations if you want to make fancy (optional)

Instructions

1. Line 9x9 pan with parchment paper
2. In a small bowl, microwave candy melts on medium at 30 second intervals. Stir and repeat until smooth! Add in frosting and stir until combined.
3. Pour mixture into prepared pan and spread smooth (you can add sprinkles on top if desired). Refrigerate until completely set. In this size pan, the fudge pieces are about 5/8" thick. If you want thicker, make a double batch.
4. Store in the fridge up to 10 days.

TATOR TOT CASSEROLE

This yummy Tater Tot Casserole is one of our favorite freezer meals because it is so easy to mix up a double or triple batch of the meat mixture and layer with tater tots in disposable aluminum pans for freezing and simple reheating. If you freeze this meal for future use, make sure to label appropriately. If stored in an aluminum pan cover with plastic wrap and aluminum foil to seal properly and label well. This meal lasts for up to 4 months in the freezer. To heat, simply remove plastic wrap/foil/lid and place in oven at 350 degrees for 45 minutes to 1 hour.

Tater Tot Casserole

Ingredients:

1 Large Bag Tater Tots

1 Pound Ground Meat (we use turkey but you can use beef if you prefer)

2 Cups Shredded Cheddar

1 Can Cream of Mushroom Soup

1 Onion Chopped

1 Bell Pepper Chopped

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teasppon Paprika

1 Teaspoon Black Pepper

1 Teaspoon Salt (divided)

1 Tablespoon Olive Oil

Directions:

Pre-heat oven to 350 degrees

In a large skillet, heat olive oil and cook onion and bell pepper for 5-6 minutes or until tender.

Add ground meat and cook until browned and no longer pink.

Mix in cream soup, garlic powder, onion powder, paprika, black pepper and half of salt cooking for an additional 2-3 minutes.

Remove from heat.

Pour meat mixture into bottom of 9×13 casserole dish. 237.jpg37 Tater Tot Casserole (Freezer Cooking Meal)

Sprinkle half of cheese on top of meat mixture.

Place tater tots in even layer over meat mixture. (Great for kids to help with)

Sprinkle the top with remaining salt and cover with remaining shredded cheese. 336.jpg36 Tater Tot Casserole (Freezer Cooking Meal)

Bake at 350 degrees for 35 minutes or until bubbling and cheese is melted.

BREAKFAST PIZZA

Let the rolls warm 15 minutes before using – this will make working the dough much easier.

*If using a pizza pan – be sure to place a lined cookie sheet under to catch drippings.

*I almost always double this recipe it is so good.

*If doubling, you can bake this in a casserole dish or a sheet-cake pan, but will need to bake a little longer.

*Feel free to add your favorite herbs, cheese, meats and vegetables.

*I often use cooked bacon, ham, sauteed onions, a little Gruyere Cheese.

get creative! 

Ingredients

1 pkg. Crescent Rolls

1 (16 oz) pkg. Jimmy Dean Sausage – (regular, hot or maple)

1 c. Shredded Hash Browns – thawed

1 c. Shredded Cheese – Mexican Blend or your favorite cheese.

5 eggs

¼ c. milk

½ t. salt

½ t. pepper

2 T. Parmesan – grated

Instructions

Preheat oven to 375 degrees.

Take the Crescent Rolls out of the fridge 15 minutes before making.

Spray pizza pan or a sheet cake pan.

Brown the sausage in a skillet and drain.

Spread the rolls on prepared pan.

You will have to press and work the dough a little to make sure it covers the pan…pinch the pieces together.

Spoon sausage over the crust.

Spread the potatoes over the meat.

Spread the cheese over the potatoes.

Combine eggs, milk, salt, pepper, parmesan together in a separate bowl.

Spoon the egg mixture evenly over the cheese.

(TO RECAP THE LAYERING: ROLLS, MEAT, POTATOES, CHEESE, EGG MIXTURE)

Bake at 375 degrees for 25-30 minutes.

ENJOY!!

BROCCOLI CHEESE AND RICE CASAROLE

Broccoli rice casseroles are one of those standard kid-friendly broccoli recipes. My version of the broccoli rice casserole is kicked up a notch, because it uses jarred salsa con queso sauce for a slightly spicy twist on the traditional broccoli cheese rice casserole.

Ingredients:

2 cups water

1 cup medium-grain rice

2 cups broccoli florets

1 cup salsa con queso (such as Eat Smart)

Preparation:

Bring water to boil in a medium saucepan.

Add rice. Turn heat down to medium low and let simmer until nearly all the water is absorbed, 12-15 minutes.

Meanwhile, place broccoli florets in a micro-cooker (compare prices) or a microwave-safe bowl with a microwave-safe cover. Heat the broccoli in the microwave for 1-2 minutes until tender, but not totally soft.

Remove broccoli from microwave. When the rice is almost done, pour the broccoli into the pot over the rice. Immediately put the lid back on, and let the broccoli continue cooking with the rice, 2-3 minutes.

Turn off heat. Pour the cheese sauce over broccoli and rice. Cover the broccoli rice casserole immediately.

Let the heat from the broccoli and rice warm the cheese sauce, about 3 minutes. Serve broccoli rice casserole 

STRAWBERRY FRENCH TOAST CASSORALE

This French toast casserole relies on just a few simple ingredients, so the better-quality ingredients you can use, the better this recipe will taste. I like use a good-quality challah or Italian bread for this recipe and organic eggs. The best time to make this French toast dish is in the spring when strawberries are in season, because the homemade strawberry sauce is truly amazing.

If you want to make this recipe a little lighter, feel free to use 2% milk or low-fat milk.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 12 Servings

Ingredients:

For the Casserole:

1 loaf of day-old challah or Italian bread

1-1/2 cups ricotta cheese

3 oz. cream cheese

1/4 cup powdered sugar, divided

1 cup sliced strawberries

10 large eggs

3 cups whole milk or half and half

1 tsp. vanilla

pinch of salt

Strawberry Sauce:

4 cups sliced strawberries

2/3 cup sugar

2/3 cup water

Preparation:

Cut bread into cubes. Place half of the bread cubes in the bottom of a 9 x 13 baking dish.

With an electric mixer, beat ricotta cheese, cream cheese and 2 Tbsp. of the powdered sugar until smooth. Spread over bread cubes. Top with sliced strawberries. Top with remaining bread cubes.

In a blender, beat eggs, milk, vanilla, salt and remaining powdered sugar until smooth. Pour over casserole, making sure all of the bread cubes are coated.

Cover and refrigerate casserole overnight.

When ready to bake, bring the casserole to room temperature. Preheat oven to 350 degrees F. Bake 40-50 minutes.

While the casserole is baking, make the strawberry sauce: Place the strawberries, sugar and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to medium-low. Let the strawberry sauce simmer until it starts to thicken - it will take about 8-12 minutes. Transfer three-quarters of the strawberry sauce to a blender and puree until smooth (or use an immersion blender (compare prices) to puree three-quarters of the sauce). Return the pureed strawberry sauce to saucepan. Let it simmer until thick. Cut the French toast casserole into pieces and drizzle with the strawberry sauce.