This is a beef spin on the Black Bean and Corn Chicken Taco Bake. I was trying to come up with a dinner idea the other day and had all the ingredients except chicken. But I had cooked ground beef in the freezer, so decided to give it a try. It turned out really well. Just as easy as the chicken version and just as tasty. [Read more...]
This is a good weeknight supper. There’s nothing fancy about it, but it’s good comfort food. I adapted the recipe from one I found in 365 Ways to Make Chicken. Here’s what you’ll need: [Read more...]
I wanted to make a chicken casserole the other day, but I wanted one that I’d never made before. After pondering for a while, I decided to alter Chicken and Cheesy Rice Casserole and give it an Italian spin. Everyone liked it. We had leftovers for lunch the next day and I thought it was even better leftover. [Read more...]
This is the second in the freezer meals series. This recipe and several more were shared by Suzanne on a forum I frequent. I’ve tried quite a few enchilada recipes. These were cheesy and mild. The kids really liked them. They also froze and reheated really well. [Read more...]
My friend, Claire left this recipe in a comment here on Eat at Home. It’s fast, easy and Mexican so of course I had to try it. I’m happy to say that it’s delicious too! There are only 4 ingredients to put together, which is a nice bonus. [Read more...]
This is comfort food at it’s best. This recipe is adapted from New Recipes From Moosewood Restaurant cookbook. It makes a huge dish of pasta, even for my family, so you may want to cut the recipe in half. [Read more...]
More-with-Less is one of my favorite cookbooks. It’s full of simple, delicious and economical recipes and this casserole is one of them. This is a perfect recipe to use chicken that you’ve already cooked and frozen. Once the chicken is cooked the dish is a snap to put together. [Read more...]
This is one of my family’s favorite casseroles and I figured out that it can be made either in the oven or the crockpot, making it very versatile. I’m in love with my slow cooker. There are many nights that we wouldn’t be having dinner at all if I couldn’t put it in the crockpot to cook.
This hashbrown casserole can be baked in an oven or done in the crockpot. It can even be frozen and baked another day.
Gather up your ingredients:
- 1 bag frozen, shredded hash brown potatoes
- 8 oz sour cream
- 1 can cream of chicken soup
- 1/2 cup butter, melted
- onion, chopped fine (about 1/2 a small onion)
- 1 cup shredded cheddar cheese (or a bit more if you like)
- 1-2 lbs. ham or smoked sausage wrapped in foil
- Stir all the ingredients together.
- Place ham or sausage in foil on top of potatoes, if you are making meat.
- Bake in an oven at 350 degrees for about 1 hour. Or cook in the slow cooker 5-6 hours on high or 7-8 hours on low.
I know that looks pretty messy. I just mixed the ingredients right in the crockpot. I wanted to have this with ham, but didn’t want the smoky taste to go through the potatoes too much so I used a trick I learned on Crockpot 365. I made a foil packet with the ham in it and placed it on top of the potatoes. Both foods cooked perfectly and the flavors didn’t mingle during the cooking.