Hearty Chicken and Noodle Casserole

When I saw this recipe, it looked like a great weeknight meal. It was simple to put together and only took 25min to bake. Next time I might even make it the night before to have ready to pop in the oven. Even less work after a long day at work. :)

(Sorry about the fuzzy picture, I took it with my phone.)

Hearty Chicken and Noodle Casserole

From: sisterstuff.blogspot.com

Approx: 8pts.

Ingredients

1 Can mushroom soup

1/2 C. milk

1/4 Tsp. ground pepper

1/4 C. Parmesan cheese

1 C. frozen mixed veg.

2 C. cooked cubed chicken

2 C. cooked egg noddles

1/2 C. shredded cheddar cheese

Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken, and noddles in 1 1/2 qt. casserole dish.

Bake at 400 degrees for 25 minutes or until hot. Stir and then top with cheddar cheese.

A couple of Sides

Here are a couple of sides that I made awhile back and have forgotten to post. My sister is the one who gave me the recipes and they all turned out great!



SWEET POTATOE CASSEROLE
Yield: Makes 6 to 8 servings
Ingredients
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

Preparation
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.


You'll love the ease of this casserole. You can make it ahead of time, refrigerate it, and then bake it while the turkey rests. It's smart to let chilled casseroles come to room temperature before you bake them.

AU GRATIN POTATOE CASSEROLE
Prep: 10 min.; Bake: 1 hr., 20 min.

Yield: Makes 10 to 12 servings
Ingredients
1 (32-ounce) package frozen Southern-style hash browns
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Preparation
Stir together first 6 ingredients in a large bowl.
Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.
Bake at 325° for 1 hour and 20 minutes or until bubbly.


OVEN ROASTED ASPARAGUS
Yield: Makes 8 to 10 servings

Ingredients
3 pounds fresh asparagus
2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup slivered almonds, toasted

Preparation
Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.

Salisbury Steak

Although this one isn't the most pretty to look at, it definitely packs alot of flavor. My husband loves this one and has already started to request it again for dinner! It does take some time to bake, but the assembly is fairly easy.

Salisbury Steak
approx 8pts
(Half recipe, but make 4 patties, 6pts if make 5 patties)
From: http://marinscreations.blogspot.com/

Ingredients:
1 1/2 lbs. ground beef
1 cup Italian seasoned bread crumbs
1 egg, beaten1 small onion, minced
1 26 oz. OR 2 10.75 oz. cans of cream of mushroom
1 envelope onion soup mix

In a bowl, combine ground beef, bread crumbs, egg, and onion.

Form into 5-6 patties.

In a separate bowl, combine cream of mushroom and onion soup mix.

Place patties in a lightly greased 9X13 pan and pour soup mixture over patties.

Place foil over pan and bake for 1 1/2 hours at 350 degrees. Remove foil the last 30 minutes.

Sausage and Egg Breakfast Casserole

I wanted to make something special to have for breakfast Christmas morning this year so when I came across this recipe I knew it would be perfect. It turned out wonderful! My husband had the leftovers for breakfast today. :) I did half the recipe since it was only the two of us. Definitely a remake.
Sausage and Egg Breakfast Casserole
Recipe & Picture by Our Best Bites

Ingredients:
6-8 slices white bread
about 1/4 C softened butter (just for buttering the bread slices)
2 C grated jack cheese
2 C grated cheddar cheese
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles ( I omitted)
6 eggs
2 C milk
1 tsp salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dry mustard

Start by removing the crusts from your bread and lightly buttering one side. Place bread butter side down in a 9x13 baking dish. You usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.

Grate your cheese and sprinkle it evenly over the top of the bread. And yes, you're reading the recipe correctly, 4 cups baby! Spread the browned sausage on top of that, and top with the green chiles.

In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.

Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.

Cover well and place in the refrigerator overnight.In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown.

It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm. Enjoy!

Christmas Crafts

With Christmas around the corner and my new addiction to blogs, I decided to try out some of the fun crafts to give as presents this year. Here are how they turned out. :) I promise I will have some recipes soon! :)

** If you are at all related to me (Mom and Michelle) please stop reading now!

Personalized Monthly 2010 Calenders

Etched Dinner Glasses

Monogrammed Wine Glasses

Reindeer Food

Weekly Menu

Hey guys! I am sorry I have been so bad about updating my blog. Things have turned crazy since the holiday season has arrived. I am sure you all can relate. I have also been really bad about cooking. So I am getting back on track this week with a good menu. :)

Monday: Hearty Chicken and Noodle Casserole
Tuesday: Salsbury Steak with Mashed Potatoes and Veggie
Wednesday: Spagetti and Meatballs
Thursday: Leftovers
Friday: Going to a Rehearsal Dinner

Marble Cheesecake Squares

I decided to try my hand at making cheesecake. I have never ventured into this before and have done very little baking in my time. I have to say these turned out pretty darn tasty. They were all gone at the party in no time!


Marble Cheesecake Squares

From: Cookinglight.com

12 servings
5pts per serving

Ingredients

1 cup chocolate graham cracker crumbs (about 9 cookie sheets)

Cooking spray

1 tablespoon butter, melted

2 (8-ounce) blocks fat-free cream cheese, softened

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 cup sugar

3 tablespoons all-purpose flour

1 tablespoon vanilla extract

3 large egg whites

1 large egg

1 ounce semisweet chocolate

Preheat oven to 325°.
Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter. Toss with a fork until moist. Press into bottom of pan. Bake at 325° for 8 minutes; cool on a wire rack.

Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.

Place chocolate in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth.

Drop melted chocolate onto cheese mixture to form 9 mounds. Swirl chocolate into batter using the tip of a knife.

Bake at 325° for 35 minutes or until almost set. Cool on a wire rack. Cover and chill at least 4 hours.