Category: Casseroles

“Old School” Tuna Cashew Casserole

“Old School” Tuna Cashew Casserole is a simple, easy to throw together casserole with cashews, chow mein noodles, tuna and celery… just the way we learned to make it in high school cooking class!"Old School" Tuna Cashew Casserole is a simple casserole with cashews, chow mein noodles, tuna and celery... the way we made it in high school cooking class!
When I was in High School (MANY years ago), I took a Gourmet Foods class. This recipe for “Old School” Tuna Cashew Casserole was one of the recipes we learned to prepare.  If you’re like me, you see the ridiculous humor in a simple tuna casserole being called “gourmet food”, but hey… back then, maybe it was?

I’ve made this recipe for tuna cashew casserole many times over the years, but I still giggle to think it is anything even remotely compared to gourmet food.  Nowadays I like to think of it as a “fairly economical way to feed a family of 4” casserole (especially when it only takes one can of premium tuna as the main ingredient!).

This tuna noodle casserole is completely simple, and so easy to prepare! The casserole can be served just as it is, straight from the oven, or it can be served on top of rice or noodles.  This time I made it… “as is”, so you can see from the photos what it is supposed to look like when done. Here’s how to make it:

How To Make the Tuna Cashew Casserole

Set aside 1/2 of the chow mein noodles before beginning (you will need them for crunchy topping later!).  Place the remaining ingredients (tuna *I used albacore*, celery, chow mein noodles, cashews, onion, seasonings, water, and cream of mushroom soup) in large bowl.

Celery, tuna, cashews, chow mein noodles in bowl for casserole

Stir well until all ingredients have been combined (see how easy it is?).  Pour into a 2 quart baking dish that has been sprayed with non-stick spray.  Sprinkle the top of casserole with the reserved chow mein noodles.

Casserole ready to cook in baking dish

Tuna cashew casserole with noodles on top of dish

Bake The Casserole

Bake, uncovered, at 325 degrees for 40 minutes. Casserole should be lightly browned and slightly bubbly around the edges when done.  Remove from oven.

Let casserole cool for just a minute or two, then serve as is, or serve on top of rice or noodles.

Casserole hot out of oven

Here’s what the tuna cashew casserole looks like right after placing it on a serving plate.  The recipe, as written, makes 4 servings, and is easily doubled.  The casserole has good flavor and crunch from the celery, cashews, and chow mein noodles. It’s unusual that this casserole does not have pasta noodles in it (which is fairly common), but this is how we were taught to make it back then!

I would classify this simple casserole as “comfort food”, rather than “gourmet food”, but am still glad to have kept this recipe since making it in High School.

When I cooked it this time, I made it to have around for a quick lunch, rather than as a main course meal, but either way, it’s a quick and easy way to get tasty food on the table!

One serving tuna casserole on plate with fork

Have a good day!  Thank you for checking out this simple tuna cashew casserole recipe… a very OLD school recipe! Hope you enjoy it.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signatureOriginal recipe source: unknown (had recipe written on 3×5 card since High School)

"Old School" Tuna Cashew Casserole
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

"Old School" Tuna Cashew Casserole is a simple casserole with cashews, chow mein noodles, tuna and celery... the way we made it in high school cooking class!

Category: Casserole
Cuisine: American
Keyword: tuna cashew casserole
Servings: 4 servings
Calories Per Serving: 175 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 ounces chow mein noodles , dry, in can-found in Asian section, divided
  • 10.5 ounces cream of mushroom soup (1 "regular" sized can)
  • 1/2 cup cashews , chopped coarsely
  • 1 cup celery , finely diced
  • 6 Tablespoons water
  • 1 can tuna , 6 oz., in water, drained
  • 4 Tablespoons onion , minced
  • Salt & pepper , to lightly season
Instructions
  1. Preheat oven to 325 degrees.
  2. Set aside 1/2 of the chow mein noodles (reserved for topping).
  3. Place remaining ingredients in large mixing bowl; gently stir until fully combined. Pour into a 2 quart casserole dish that has been sprayed with non-stick cooking spray. Evenly spread.
  4. Top casserole with reserved chow mein noodles.
  5. Bake casserole, uncovered, at 325 degrees for 40 minutes, until lightly browned and slightly bubbly around the edges.
  6. Remove from oven, let cool for a minute or two, then serve.
Nutrition Facts
"Old School" Tuna Cashew Casserole
Amount Per Serving
Calories 175 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 156mg7%
Potassium 186mg5%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 2g2%
Protein 6g12%
Vitamin A 115IU2%
Vitamin C 1.5mg2%
Calcium 16mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!"Old School" Tuna Cashew Casserole is a simple casserole with cashews, chow mein noodles, tuna and celery... the way we made it in high school cooking class!

 

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Chicken Divan

Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.
Over 39 years ago, just before getting married, a friend gave me this recipe for Chicken Divan. At this point in my life it would be difficult to count how many times I have made this fantastic casserole recipe over the years. It has been a family favorite!

According to Wikipedia, Chicken Divan was named after the Divan Parisienne Restaurant in New York City where it was created for a contest their Chef entered. His recipe for a chicken casserole, with broccoli, in a creamy Mornay sauce won the contest and became the restaurant’s signature dish!

How I Received This Recipe For Chicken Divan

Many years ago I was given the recipe by my friend Elnora when I was getting married. I worked for Elnora’s husband in the Music Department at the church I attended, and that is how we met.

Now, over 40 years later, I am so grateful she gifted me with her recipe, because we truly LOVE this chicken divan.  The recipe makes a phenomenal tasting casserole that serves 8-10 people, and is VERY easy to prepare!

Here’s how you make this: (by the way… when I took these photos I only made HALF the recipe, which is reflected in the photos).

How To Make Chicken Divan

Before assembling the casserole, cook boneless chicken breasts in boiling water (can add onion, celery, and carrots to water for additional flavoring if desired) until done. Remove and let cool. Once chicken is cool, cut it into bite-size pieces, and set aside.

Spray a 9×13 baking pan with non-stick spray. Arrange thawed broccoli across bottom of baking pan. Sprinkle generously with grated Parmesan cheese.

Broccoli and Parmesan in casserole dish

Arrange the chicken cubes on top of the broccoli.  Sprinkle again with Parmesan cheese.

Chicken breast cubes placed on top of broccoli

In a medium bowl, combine cream of mushroom soup, sour cream, mayonnaise, grated Cheddar cheese, lemon juice, curry powder, and salt and pepper. Mix until fully combined. The sauce will be fairly thick.

Sauce is mixed together for chicken divan.

Spoon or pour the sauce evenly over the top of the casserole, spreading it out, to cover.  Generously sprinkle with additional Parmesan cheese, then lightly sprinkle with paprika.

Chicken casserole is sprinkled with Parmesan cheese and paprika.

Time To Bake The Chicken Divan!

Place several small pads of butter on the top of the chicken divan casserole. Bake, uncovered, in a 350 degree oven for 35-40 minutes, until golden in color. The cheese sauce should be bubbly around the edges of the pan.

Pads of butter placed on top of casserole before baking

When the chicken divan is done, remove the pan to a hot pad, and let it sit for 5-6 minutes. This will allow the casserole time to firm up a bit (the sauce is VERY hot!).

Chicken casserole will be golden brown and bubbly when done baking

Time To Serve It And Eat!

When ready, serve hot over fluffy rice, and ENJOY this delicious chicken divan casserole! It’s wonderful, because you’ve got chicken, rice AND broccoli all in one dish. The leftovers are fabulous, as well.

Chicken and broccoli casserole is served over white rice

Chunks of chicken breast taste magnificent with the sauce and broccoli. Placing it on a bed of rice provides a great medium to soak up some of the delicious sauce! It’s SOOOO delicious!

Chicken divan over rice, on plate with fork

While I know this is not the most “health-conscious” or calorie-conscious meal, sometimes ya just gotta go for it and enjoy a great meal! Everything in moderation, right? Sure hope you will try this recipe… it’s a definite KEEPER!

Looking For Other CASSEROLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. You might also enjoy my recipes for:

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Have a wonderful day, friends.

Author's signatureRecipe Source: Elnora Hall

Chicken Divan
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.
Category: Entree - Casserole
Cuisine: American
Keyword: chicken divan
Servings: 10 servings
Calories Per Serving: 482 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 boneless , skinless chicken breasts
  • 2 small packages frozen broccoli spears
  • 2 cans cream of mushroom soup
  • 1 cup mayonnaise
  • 1 carton (8 ounces) sour cream
  • 1 cup grated sharp cheddar cheese
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 teaspoon curry powder
  • Salt and pepper , to taste
  • Parmesan cheese (fresh grated OR can use "green shaker can")
  • Paprika (to sprinkle on top of casserole prior to baking)
  • Butter (enough for small pads of butter on top of casserole)
  • Rice , prepared according to instructions on package
Instructions
  1. Cook chicken breasts in water (enough to cover); bring to a low boil, cook until chicken is done (about 25-30 mins.). See *NOTES. When done, remove chicken from water. Let cool, then cut into bite-sized cubes.
  2. Spray a 9x13 baking pan with non-stick spray. Place thawed broccoli evenly on bottom of baking pan. Sprinkle generously with Parmesan cheese. Evenly arrange the chicken pieces over the broccoli. Sprinkle again with Parmesan cheese.
  3. In a medium bowl, fully combine (with a spoon) cream of mushroom soup, sour cream, mayonnaise, grated cheddar cheese, lemon juice, curry powder, and salt and pepper (to taste). Pour or spoon sauce evenly over top of casserole. Spread out, to cover entire casserole. Generously sprinkle with Parmesan cheese, then lightly sprinkle with paprika. Dot the top of casserole with small pads of butter.
  4. Bake casserole, uncovered, at 350 degrees for 35-40 minutes, until casserole is bubbling all around the edges and is golden brown in color. Remove casserole. Let it sit for 5-6 minutes to allow time to firm up just a bit.
  5. Serve casserole hot over a bed of fluffy rice... and ENJOY!
Recipe Notes

Original recipe says to cook chicken with onion, celery & carrots for flavor. I have never done this, but include it in case you wish to do so. The original recipe also said to cook the frozen broccoli, but I find that if I thaw it out completely, then pat it dry, there is no need to cook it.

Nutrition Facts
Chicken Divan
Amount Per Serving (1 serving)
Calories 482 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 9g56%
Cholesterol 61mg20%
Sodium 734mg32%
Potassium 433mg12%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 1g1%
Protein 17g34%
Vitamin A 605IU12%
Vitamin C 41.7mg51%
Calcium 156mg16%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.

 

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Italian Sausage & Potato Casserole

This simple, hearty, baked Italian Sausage Potato Casserole, with sausage, potatoes, red and green peppers, onions, and Italian spices is delicious!This simple, hearty, baked Italian Sausage Potato Casserole, with sausage, potatoes, red and green peppers, onions, and Italian spices is delicious!
If you’re looking for an easy to prepare, yet hearty and flavorful main dish to make for those you love, this Italian Sausage Potato Casserole might be just for YOU!

The Italian sausage potato casserole is very simple to prepare (3 easy steps!), and features the flavors of Italian sausage, green and red bell peppers, onions, and Italian seasonings. I stumbled upon it online recently, thought it sounded promising, and made it for my husband and I.

The recipe as written (below in printable recipe card) serves 4. Note: My photos only reflect half of the total amount (I cut recipe in half since we were the only two to eat it!).

How To Make This Italian Sausage Potato Casserole

Preheat your oven to 400 degrees. While it is pre-heating, cook the Italian sausage pieces in 2 teaspoons olive oil, on medium heat, until cooked through (and no longer pink).

Italian sausage pieces brown in olive oil in a skillet.

Browned Italian sausage slices, cooking in skillet.

Once fully cooked, drain the sausage on paper towel to absorb the grease, and then place them in a baking dish.

The browned sausage is placed into a baking dish, to begin the casserole.

Cook The Potatoes In The Same Skillet

Drain grease from skillet, then wipe pan with paper towel (do not wash).  Heat 2 Tablespoons olive oil in skillet, add potato slices, and cook until they are a light golden brown, and almost tender.

You will need to turn the potatoes as they cook to ensure they brown lightly on both sides.  Once potatoes are finished cooking, place them on top of the Italian sausage in the baking dish.

Sliced red potatoes are cooked in olive oil in skillet.

Cooked red potato slices are placed on top of Italian sausage in baking dish.

Cook the Vegetables In The Same Skillet

Using the same skillet, cook the red pepper, green pepper, and onion slices until they have softened (a few minutes).

Onion slices and red and green peppers are cooked in skillet.

Chopped bell peppers and sliced onions are cooked until golden brown.

Assemble The Italian Sausage Potato Casserole

Add the cooked veggies on top of the potatoes in the baking dish. Pour chicken stock over the veggies, potatoes and sausage.

Peppers, onions, and chicken stock are poured over the Italian sausage potato casserole.

Sprinkle with Italian seasoning, salt and pepper. Stir the casserole ingredients gently to combine.

Bake The Italian Sausage Potato Casserole

Cover the Italian sausage potato casserole dish with aluminum foil. Bake the casserole at 400 degrees, for 25 minutes.

Italian Sausage Potato Casserole, after it is baked for 25 minutes.

When done baking, remove foil, and dish the casserole up while it’s hot! That’s it! This “meat and potatoes” casserole tastes great with a side salad and/or a piece of garlic bread.

The casserole is very hot, and is now ready to serve.

Chunks of potato and Italian sausage feature prominently in this casserole.

I hope you have the opportunity to make this delicious, simple Italian sausage potato casserole for those you love. Spending time together enjoying a meal is a gift!  Have a blessed day!

Looking For More CASSEROLE Recipes?

You can find all of my casserole recipes in the Recipe Index, located at the top of the page. A few of our family favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe Source: www.barbbrinker.blogspot.com/2011/01/sausage-potato-casserole.html

Italian Sausage & Potato Casserole
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
This simple, hearty, baked Italian Sausage Casserole, with sausage, potatoes, red and green peppers, and Italian spices is delicious!
Category: Entree
Cuisine: American
Keyword: Italian sausage potato casserole
Servings: 4 servings
Calories Per Serving: 659 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 1 pound Italian sausage (sweet OR hot), cut into 2 inch pieces
  • 2 Tablespoons olive oil
  • 4 medium red potatoes , unpeeled (cut in half lengthwise, then into 1/2 inch slices (half moons)
  • 1 green bell pepper , seeded, then roughly chopped
  • 1 red bell pepper , seeded, then roughly chopped
  • 1 large brown onion , sliced thin
  • 1/2 cup chicken stock
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F. Spray a 9x13 baking dish with non-stick spray.
  2. Heat 2 Teaspoons olive oil on medium heat in a LARGE skillet. Add Italian sausage chunks; cook, stirring occasionally until sausages are cooked through and no longer pink (about 6-8 minutes). Remove sausage to a paper towel to absorb grease, then place in 9x13 baking dish. Drain grease from skillet (but do not wash-just wipe it down with a paper towel before cooking potatoes).
  3. Add 2 Tablespoons olive oil back into skillet. Turn heat to medium. Add potato slices. Cook potatoes until light golden brown (they will be "almost tender"). You will need to turn the potatoes occasionally as they cook to make sure both sides cook well. When done, remove the potatoes from skillet and place them on top of the sausage in the baking dish.
  4. In same skillet, cook the red and green peppers, and sliced onion until they soften up and lightly brown (about 3-5 minutes). When done, remove vegetables and place them on top of potatoes in baking dish.
  5. Pour the chicken stock over the sausage/potato/vegetables in baking dish, then sprinkle with Italian seasoning, salt and black pepper. Stir to combine ingredients. Cover baking dish with aluminum foil.
  6. Bake at 400 degrees for 25 minutes. Remove from oven, uncover, and dish it up while hot!
Recipe Notes

Because I was only cooking for two, I cut the recipe in half. I DID, however, leave the amount of chicken stock exactly the amount as written (1/2 cup). For all other ingredients I cut the quantity in half, and casserole was cooked in a smaller baking dish.

Nutrition Facts
Italian Sausage & Potato Casserole
Amount Per Serving (1 g)
Calories 659 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 14g88%
Cholesterol 87mg29%
Sodium 1495mg65%
Potassium 1442mg41%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 6g7%
Protein 21g42%
Vitamin A 1055IU21%
Vitamin C 84.6mg103%
Calcium 59mg6%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This simple, hearty, baked Italian Sausage Potato Casserole, with sausage, potatoes, red and green peppers, onions, and Italian spices is delicious!

 

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Cheesy Ham, Spinach & Macaroni Bake

Ever have one of those days when you can’t think of anything you want to fix for dinner? Well, that was my predicament recently… so I put my “thinking cap” on, grabbed some things from my refrigerator, and came up with this recipe for Cheesy Ham, Spinach & Macaroni Bake!Cheesy Ham. Spinach & Macaroni Bake / The Grateful Girl Cooks!

With a few ingredients and a little imagination, this meal actually turned out very well! Ham and veggies are cooked, a basic cheese sauce is made, elbow macaroni noodles are cooked, then it is all mixed together and baked, and BOOM… dinner is served (without too much work!). And guess what? It tasted great! Here’s what I did to make this dish:

In a large skillet, I sauteéd ham, fresh spinach, red pepper, green onions, and mushrooms in a bit of butter for 3-4 minutes. The spinach will reduce down quite nicely as it cooks. Set aside when done.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

In separate pan, cook 2 cups of macaroni noodles according to package instructions, then drain. It saves some time if you cook the pasta while cooking the ham and veggies. (yippee for multi-tasking!)

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Make the cheese sauce by cooking butter and flour on medium low in large pan for a couple minutes until butter is melted, and flour is cooked (to reduce “pasty” taste).

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add milk to flour/butter mixture, and whisk to combine. Continue cooking (and whisking) until mixture has thickened (approximately 3-4 minutes)

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add cheddar cheese to sauce. Cook (and stir) until cheese is melted and fully incorporated into sauce.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add the sauteéd ham and veggie mixture to the sauce. Stir to combine.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add the macaroni noodles. Stir to combine.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Pour the pasta, ham and veggie mixture into a buttered (or sprayed) casserole dish.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Sprinkle the top of casserole with Panko crumbs (or bread crumbs); top with grated cheese.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Cover pan with foil, then bake in preheated 350 degree oven for 25 minutes. Remove foil from casserole, then bake an additional 10-15 minutes, until heated through and bubbly.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Remove from oven, let cool for just a second, then dish it up onto individual dinner plates. Enjoy this simple, yet filling and tasty dish!

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Hope you enjoy this meal. It has a little bit of everything in it: Meat, Cheese, Pasta, and Veggies! We enjoyed the leftovers the next day for lunch, too (Yum!) Hope you will consider making this “comfort food” kind of dinner, and really hope you enjoy it like we did.

Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Recipe Source: My brain (once I put my “thinking cap” on).’

Cheesy Ham, Spinach & Macaroni Bake
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
A comforting casserole, filled with pasta, ham, cheese, spinach, mushrooms, and red bell peppers, in a light cheese sauce.
Category: Entree
Cuisine: American
Keyword: ham spinach macaroni bake
Servings: 6 servings
Calories Per Serving: 530 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons butter
  • 1 cup ham (cubed in bite sized pieces)
  • 1/4 red bell pepper , chopped
  • 2 green onions , sliced
  • 2 cups fresh spinach , chopped
  • 8-10 mushrooms , chopped
  • 1 heaping teaspoon minced garlic
  • 2 cups elbow macaroni noodles , cooked and drained
  • 2 Tablespoons butter
  • 2 heaping Tablespoons flour
  • 1 1/2 cups milk
  • 1 cup grated cheddar cheese
  • 1/3 cups Panko crumbs (or bread crumbs) for garnish
  • Additional grated cheddar cheese (for garnish)
Instructions
  1. Melt 2 Tablespoons butter in large skillet. Add diced ham, red bell pepper, green onions, spinach and mushrooms. Cook for 4-5 minutes or until mixture (spinach) is dramatically reduced. Add minced garlic and cook for an additional minute (but do not burn garlic). Set skillet aside.
  2. While cooking ham and veggies, also cook elbow macaroni according to package instructions; drain, rinse, and set aside.
  3. In a separate large skillet, melt 2 Tablespoons butter. Add flour; stir to combine. Cook this mixture on low for 1-2 minutes (this helps the pasty taste of the flour to cook out). Add milk. Whisk to combine, and cook for 3-4 minutes on medium low, stirring constantly, until mixture thickens, and is heated through. Add 1 cup grated cheddar cheese; stir until cheese has melted into sauce.
  4. Add the ham and veggie mixture to the sauce, then add the macaroni noodles. Stir well, to fully combine ingredients.
  5. Place mixture into a greased or buttered casserole dish. Cover dish with aluminum foil.
  6. Bake at 350 degrees for 25 minutes. Remove foil and continue cooking for 10-15 additional minutes or until heated through and slightly bubbly.
  7. Remove from oven; let sit for a minute or two to solidify a bit, then cut and serve. Enjoy!
Nutrition Facts
Cheesy Ham, Spinach & Macaroni Bake
Amount Per Serving (1 serving)
Calories 530 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 57mg19%
Sodium 564mg25%
Potassium 344mg10%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 4g4%
Protein 20g40%
Vitamin A 1710IU34%
Vitamin C 12.2mg15%
Calcium 228mg23%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Ham. Spinach & Macaroni Bake / The Grateful Girl Cooks!

 

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Pasta, Ham and Gruyere Casserole

Pasta, Ham and Gruyere Casserole is a hearty, delicious & simple dish, with egg noodles, Gruyere cheese, peas, spices and ham baked in a creamy sauce. Pasta, Ham and Gruyere Casserole is a hearty, delicious & simple dish, with egg noodles, Gruyere cheese, peas, spices and ham baked in a creamy sauce.

Do you ever have those days when you get so busy with projects or other activities that when it gets to be dinner time, you realize you didn’t remember to plan anything or lay anything out from the freezer? Where you wish the dinner “fairies” would magically appear and fix dinner (and clean up) for you? Yep. I did that about a week ago. I racked my brain and ended up creating this this Pasta, Ham and Gruyere Cheese Casserole “on the fly” for a quick and easy dinner. Boy, was it good!

Before making this, I foraged to see what leftovers we had hanging around, and came up with this idea for a quick pasta based casserole, and guess what? It actually tasted great! Hooray for last minute throw-together dinners!!!!

Egg noodles and smokey flavored Gruyere cheese sauce is a great combo. Add to that some ham, a few peas, and a few more ingredients, and BAM! You’ve got yourself a quick casserole (like Mac n’ Cheese on steroids) that tastes so good! So I thought I would share this easy recipe on the ol’ blog today. Here’s how to make this simple dish:

Cook The Pasta First

First things first. Cook the egg noodles in boiling water per the package instructions until done. Once they are fully cooked, drain them well. Easy, right? While the noodles are cooking, you can make the cheese sauce.

Egg noodles are cooked according to package instructions, then drained.
Make The Creamy Cheese Sauce

While the noodles are cooking you can make the cheese sauce. In a large saucepan melt the butter, and then add the flour, garlic powder and onion powder. Whisk these ingredients together, and cook for about a minute on low heat.

Add the Gruyere cheese and milk to the pan. Cook the sauce on low heat, stirring often, until cheese has melted, and the mixture thickens. Once the sauce has thickened, pour in the whipping cream, stir to fully blend, and then season with salt and pepper, to taste.

Butter, milk, spices and cheese are slowly cooked in pan.Add Ham, Frozen Peas and Noodles To Sauce

Once you have the sauce seasoned to taste with the salt and pepper, add the pieces of ham. “Leftover” Ham. Hooray for leftovers!

Ham chunks are added to the hot cheese sauce for this casserole.
After adding the ham, toss in the frozen peas. Yep. Just throw them in frozen. There’s no need to thaw them at all! They will thaw quickly in the hot cheese sauce.

Frozen peas are added to the hot cheese sauce.
Now add the cooked and drained egg noodles, and stir gently, to combine and fully coat the noodles with the cheese sauce.

The cooked, drained egg noodles are then added to the ham, peas and cheese sauce.Time To Bake The Pasta, Ham and Gruyere Casserole

Spray an 8×8 baking dish with non-stick spray and pour the combined pasta and sauce into the dish. Grate additional Gruyere cheese onto the top of the casserole. Sprinkle with the bread crumbs, cover the dish with aluminum foil, and place the pasta, ham and Gruyere casserole into a preheated 350°F oven.

Casserole is topped with Gruyere cheese and bread crumbs before baking.
Bake the pasta, ham and Gruyere casserole for 30 minutes. When done, it should be bubbly around the edges, and golden brown on top. Remove the dish from the oven and carefully remove foil. When it comes out of the oven 30 minutes later, it should look like this:

Pasta, Ham and Gruyere Casserole hot out of the oven, and golden brown.Time To Eat!

I recommend letting the casserole cool for just a minute or two, to make it easier to dish up, then dish it up! The pasta tastes fantastic (I credit the smokey taste of that Gruyere Cheese!). We enjoyed it this time with some of the green beans I canned last summer (from our garden).

The leftover casserole for lunch the next day was wonderful, as well. Store the casserole covered in the refrigerator for up to 2-3 days. This recipe makes 4 servings, but could very easily be doubled.

A portion of the pasta, ham and Gruyere casserole with green beans on the side.
Hope you will give pasta, ham and Gruyere casserole a try. It’s EASY and DELICIOUS! Have a great day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signatureRecipe Source: My brain, while hungry!

Pasta, Ham and Gruyere Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Pasta, Ham and Gruyere Casserole is a hearty, delicious & simple dish, with egg noodles, Gruyere cheese, peas, spices and ham baked in a creamy sauce.

Category: Entree
Cuisine: American
Keyword: pasta, ham and gruyere casserole
Servings: 4 servings
Calories Per Serving: 420 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups egg noodles (or any pasta you prefer)
  • 2 Tablespoons butter
  • 2 Tablespoons all purpose flour
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 cup milk
  • 1 cup cup grated Gruyere cheese
  • 1/3 cup whipping cream
  • salt and pepper (to taste)
  • 1 cup chopped ham
  • 1/3 cup peas (frozen are fine)
  • Additional 1/4 cup grated Gruyere cheese (for garnish)
  • 2 Tablespoons bread crumbs (for garnish)
  • Non-stick spray (for baking dish)
Instructions
  1. Preheat oven to 350 degrees. Spray an 8"x8" baking dish with non-stick spray. Set aside.

  2. Cook pasta according to pkg. instructions. Drain. Set aside.
  3. While pasta is cooking, prepare cheese sauce. Melt butter in large pan (or skillet). Whisk in flour, garlic powder and onion powder. Cook for about a minute. Add milk. Stir until fully combined and sauce has thickened. Add a cup of grated cheese. Stir to combine. Cook on low until cheese has fully melted. Add whipping cream. Stir to fully combine. Continue cooking on LOW, but do not let mixture come to a boil. Season to taste with salt and pepper.

  4. Add ham pieces. Add peas. Stir gently to combine. Add cooked and drained pasta. Stir gently until pasta is coated with sauce. Pour pasta and sauce into prepared 8x8 baking dish. Cover the top of casserole with additional grated cheese, then sprinkle with bread crumbs.

  5. Cover baking dish with aluminum foil. Cut a tiny hole in top of foil to vent, then bake casserole in 350 degree oven for 30 minutes. When done, and cheese is bubbly, remove to a wire rack for a minute or two to slightly cool, then serve. Enjoy!
Nutrition Facts
Pasta, Ham and Gruyere Casserole
Amount Per Serving (1 g)
Calories 420 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 112mg37%
Sodium 594mg26%
Potassium 167mg5%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 3g3%
Protein 20g40%
Vitamin A 920IU18%
Vitamin C 4.9mg6%
Calcium 400mg40%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Egg, Cheese & Veggie Breakfast Casserole

My husband and I hosted Easter brunch at our home this year. One of the dishes I made was this Egg, Cheese & Veggie Breakfast Casserole. I wanted a “meatless” egg dish that our son and his girlfriend, who are vegetarians, could enjoy with the rest of us.Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!So… in addition to our Easter ham, roasted potatoes, fresh asparagus, fruit platter, scones and deviled eggs, I made this breakfast casserole. It tasted fantastic… which was a GOOD thing, since I tweaked my own recipe for Ham n’ Cheese Breakfast Soufflé!

I substituted green chiles, broccoli, asparagus, green onions, and red pepper for the meat in the original recipe (and added pepper jack cheese).

The casserole needs to be prepared and refrigerated the night before you bake it, so the bread soaks up a lot of the egg mixture. Other than a little planning ahead, the rest of the casserole is a breeze to throw together… and it was wonderful to have it all assembled on Easter and ONLY have to put it in the oven. Here’s what I did:

I cut the crust off some french bread (any white bread will do), then cut it into cubes and placed it in a baking pan that had been sprayed with non-stick spray.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
I then spread green chiles over the bread cubes, followed by lightly steamed pieces of broccoli, asparagus, followed by green onions, and red peppers.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
The next thing I did was add a layer of grated pepper jack cheese.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
Next was a layer of cheddar cheese.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
I whisked together eggs, milk, half n’ half, salt and spices in a medium sized bowl.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
I poured the egg mixture evenly over the casserole.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
Casserole was covered with plastic wrap and refrigerated over night. The next day I brought the casserole out of the refrigerator about half an hour before baking (to take the chill off).  I baked the casserole for one hour, then removed it to a wire rack to cool down just a bit before cutting into 12 pieces and serving.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
It really was delicious! The leftovers are easily reheated in the microwave and stay quite yummy! Hope you will give this egg, cheese & veggie casserole a try!

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!

Hope you enjoy this delicious breakfast casserole! Have a great day.

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Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!

Egg, Cheese & Veggie Breakfast Casserole
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
A delicious (and meatless) breakfast casserole filled with eggs, cheddar & pepper jack cheese, broccoli, asparagus, scallions, and red peppers.
Category: Breakfast, Casserole
Cuisine: American
Keyword: veggie breakfast casserole
Servings: 12 servings
Calories Per Serving: 226 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 slices white bread , crusts removed
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 cup grated cheddar cheese
  • 1 cup grated pepper jack cheese
  • 1 cup chopped broccoli (chopped and lightly steamed)
  • 1 cup fresh asparagus (cut into 1 " pieces, and lightly steamed)
  • 2 green onion stalks (white and green sections), sliced
  • 1/4 cup chopped red pepper
  • 6 eggs , slightly beaten
  • 2 cups milk
  • 1 cup half n' half
  • 1 teaspoon salt
  • 3/4 teaspoon dry mustard powder
  • 2 Tablespoons dried parsley flakes
Instructions
  1. Spray a 9x13 pan with non-stick spray.
  2. Remove the crusts from the bread and discard. Cut remaining bread into cubes. Spread bread cubes in prepared baking dish. Add the following ingredients in layers, distributing evenly across the pan:
  3. Add diced green chiles.
  4. Add lightly steamed and chopped broccoli and asparagus. Next, add sliced green onions, and chopped red peppers.
  5. Add grated pepper jack cheese
  6. Add grated cheddar cheese.
  7. In a medium bowl, whisk together the eggs, milk, half n' half, salt, mustard powder, and dried parsley until fully combined. Pour this mixture evenly over the top of the casserole. Cover pan with plastic wrap; refrigerate overnight.
  8. On the day you are going to bake it, remove pan from refrigerator and let it sit for about 30-40 minutes, to take the chill off the pan. While it sits, preheat oven to 350 degrees.
  9. When ready, remove plastic wrap from casserole; place casserole in oven.
  10. Bake for 1 hour at 350 degrees (or until the eggs are "set" in the middle of pan).**If you forget, and end up taking the dish straight from refrigerator to oven, remember to add another 25-30 minutes of baking time!
  11. When casserole is done baking, remove pan to wire rack. Let it cool for about 10 minutes, then cut into serving pieces. This dish is at it's very best when it has had a chance to cool down just a bit. Enjoy!
Recipe Notes

The prep time does not include the overnight refrigeration required for this dish...FYI.

Nutrition Facts
Egg, Cheese & Veggie Breakfast Casserole
Amount Per Serving (1 g)
Calories 226 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 111mg37%
Sodium 541mg24%
Potassium 314mg9%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 5g6%
Protein 12g24%
Vitamin A 820IU16%
Vitamin C 14.4mg17%
Calcium 287mg29%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Quinoa Enchilada Casserole (Meatless!)

This meatless quinoa enchilada casserole, with black beans, corn, spices, enchilada sauce and cheese will be enjoyed by everyone, vegetarian or not!This meatless quinoa enchilada casserole, with black beans, corn, spices, enchilada sauce and cheese will be enjoyed by everyone, vegetarian or not!

I am always on the lookout for a meatless entree I can serve when we have our Vegetarian son and his girlfriend over for dinner!  I found a recipe for a Quinoa Enchilada Casserole on Pinterest and decided to give it a “taste-test” before offering it up for a family get-together!

Our youngest son (the one who used to love huge steaks and hamburgers) became a vegetarian a few years ago. His girlfriend is also a vegetarian. That complicated things a bit, making dinners more challenging for our “family get-togethers”, soooo… I’m glad I tried this recipe! I only “tweaked” the original recipe just a little bit!

The quinoa enchilada casserole was delicious, and really easy to prepare! If you like a good enchilada, or enjoy a meatless meal occasionally like we do (one with loads of flavor), you will like this recipe… meat eater or not!

How To Make Quinoa Enchilada Casserole

Prepare the quinoa according to package directions. When done, place quinoa in large bowl. Add the green chiles, corn, black beans, cilantro, green onion, cumin, garlic powder, and chili powder.

Cooked quinoa and other ingredients for casserole in mixing bowl.
Add the enchilada sauce, salt and pepper to the quinoa. Stir well, to fully blend all the ingredients.

Enchilada sauce is added to quinoa and casserole ingredients.
Add a half cup of cheddar cheese and a half cup of pepper jack cheese, and stir until fully combined.

Grated cheddar and jack cheeses are added to casserole ingredients.
Pour the mixture into a lightly greased (or sprayed) 8×8 inch baking dish. Spread the quinoa enchilada casserole mixture evenly in the dish. Sprinkle the remaining jack and cheddar cheeses on top.

Quinoa enchilada casserole is placed into an 8x8 baking dish
Bake the quinoa enchilada casserole for 20-25 minutes at 375 degrees, or until the cheese is bubbly and fully melted. Remove the casserole to a wire rack.

To Serve The Quinoa Enchilada Casserole

Garnish the top of the casserole with chopped tomato and cilantro. The tomatoes and cilantro not only add a pop of color, they add wonderful flavor to this quinoa enchilada casserole, too! Serve, and enjoy!

Baked quinoa enchilada casserole is garnished with cilantro and tomatoes.

A Note About SERVING This Casserole

When served piping HOT, fresh from the oven, the texture of the quinoa casserole makes it necessary that it be scooped out with a spoon, rather than cut into pieces with a knife.

I refrigerated the leftovers and the next day was able to cut it into pieces (while chilled) and get this photo so you can see accurately what it looks like on the inside. Once cut, I microwaved the quinoa enchilada casserole to reheat it… and it tasted fantastic!

Quinoa Enchilada Casserole (Meatless!) / The Grateful Girl Cooks!

Hope you will consider trying this recipe for quinoa enchilada casserole… it is packed with flavor (even without meat!) and tastes great!

Looking For More QUINOA Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. A few favorite recipes using quinoa include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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The Grateful Girl Cooks!
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Have a GREAT day!

Author's signature

Original Recipe (slightly adapted) from: http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/

Quinoa Enchilada Casserole (Meatless!)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
This meatless quinoa enchilada casserole, with black beans, corn, spices, enchilada sauce and cheese will be enjoyed by everyone, vegetarian or not!
Category: Meatless Entree
Cuisine: Mexican
Keyword: quinoa enchilada casserole
Servings: 6 servings
Calories Per Serving: 290 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Casserole:
  • 1 cup quinoa (uncooked)
  • 1 10 ounce can (10 ounces) enchilada sauce
  • 1 4.5 ounce can (4.5 ounce) chopped green chiles (drained)
  • 3/4 cup corn kernels (frozen or canned...doesn't matter)
  • 3/4 cup canned black beans (drained, rinsed)
  • 2 Tablespoons chopped fresh cilantro
  • 1 green onion stalk (green/white parts, sliced)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • Pinch Salt and pepper (to taste)
  • 1 cup grated cheddar cheese (divided)
  • 1 cup pepper jack cheese (divided)
For Garnish:
  • 1 Roma tomato , (diced)
  • 2 Tablespoons chopped fresh cilantro
Instructions
  1. Preheat oven to 375 degrees. Spray an 8x8 inch baking pan with non-stick spray.
  2. Cook quinoa in 2 cups of water (per package directions).
  3. In a large mixing bowl, place the cooked quinoa, green chiles, corn, black beans, cilantro, green onion, cumin, chili powder, garlic powder and cayenne pepper.
  4. Add enchilada sauce, and salt and pepper to taste. Stir to combine.
  5. Add 3/4 cup of cheddar cheese and 3/4 cup of pepper jack cheese. Mix well to combine.
  6. Pour quinoa mixture into prepared baking dish. Spread evenly in dish. Top the casserole with the rest of the cheddar and pepper jack cheeses.
  7. Bake casserole (uncovered) in a 375 degree oven for about 20-25 minutes. Cheese should be melted and very bubbly around edges of pan.
  8. Remove baking dish to a wire rack. Let it cool for a couple minutes. Garnish the top of casserole with diced tomatoes and chopped cilantro. Spoon the casserole out onto serving plates. Serve, and enjoy!
Recipe Notes

Another option: Original recipe used chopped ripe avocados as a garnish (instead of cilantro).

Nutrition Facts
Quinoa Enchilada Casserole (Meatless!)
Amount Per Serving (1 g)
Calories 290 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 36mg12%
Sodium 346mg15%
Potassium 312mg9%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 1g1%
Protein 15g30%
Vitamin A 550IU11%
Vitamin C 2.7mg3%
Calcium 297mg30%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This meatless quinoa enchilada casserole, with quinoa, black beans, corn, spices, enchilada sauce and cheese will be enjoyed by everyone, vegetarian or not!

 

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Mom’s Tuna Noodle Casserole

Nothing says “old school comfort food” like Mom’s Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!Nothing says "old school comfort food" like Mom's Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!
If my Mom’s Tuna Noodle Casserole isn’t “Old School”, I don’t know what is!  I’ve been sick for a few days, so “comfort food” and EASY were on the menu for one of our dinners.

Mom made this for our family as I was growing up… back in the 60’s when we were footloose and fancy free kids, without a care in the world. You know… back in the day where we played outside for hours on end with our neighborhood buddies, because we didn’t have computers or cell phones to stare at all day inside the house!

I think my Mom probably made this tuna noodle casserole for us because it was a very economical and tasty way to feed our family of 5, but it also tasted GOOD! Nothing fancy… just yummy food (and the leftovers taste great, also!)

When I made this the other night, my husband’s first words were “Wow… this brings back childhood memories. My Mom used to make tuna noodle casseroles, also!” I guess it must have been what Moms across America cooked back then.

How To Make Mom’s Tuna Noodle Casserole

Here’s how to prepare this dish: In a large bowl, combine the cream of mushroom soup, sour cream, milk, salt, pepper, garlic powder, and grated Parmesan cheese.

Mixing up the sauce for the tuna noodle casserole.
Add frozen peas, sliced mushrooms, tuna, and grated cheddar cheese. Fold these in gently.

Tuna, mushrooms, cheddar cheese and peas are added to sauce for tuna noodle casserole.
This is what the tuna noodle casserole ingredients looks like once all ingredients except noodles are folded in. It’s not pretty, but that’s okay!

All ingredients except for noodles are mixed together for tuna noodle casserole.
Cook the egg noodles for 7 minutes…

Egg noodles for tuna noodle casserole are cooked for 7 minutes.
Drain the egg noodles, then add to the rest of the ingredients. Stir to combine.

Cooked, drained pasta is added to tuna noodle casserole ingredients.
Pour ingredients into a 2 qt. baking dish that is coated with non-stick spray. Spread evenly in pan.

Tuna noodle casserole placed in baking dish, before going into the oven.
Crush some Ritz crackers in a baggie. I like to use a rolling pin to really break them down.

Buttery crackers are crushed to make a topping for tuna noodle casserole.
Spread the crumbs evenly over the top of the casserole, then bake uncovered for 40 minutes.

Buttery cracker crumbs are spread on top of tuna noodle casserole before baking.
This is how it looks when it comes out of the oven. Let the casserole sit on a wire rack and cool for a few minutes before cutting into serving pieces.

Mom's Tuna Noodle Casserole after baking. Ready to cut and serve!
After casserole has “firmed” back up for a few minutes as it sits… slice with sharp knife into pieces, and use a spatula to place piece onto individual plates.

Grab a fork, and enjoy this delicious, comfort food meal, just how good ol’ MOM used to make it!

Mom's Tuna Noodle Casserole cut into serving size on a plate.

This tuna noodle casserole is easy to prepare, feeds quite a few, is easy on the ol’ budget per serving, and it tastes great! Go figure! If you enjoy dishes that include tuna, you might also enjoy my recipe for Tuna Pasta Salad, a chilled, delicious entree salad.

Hope you enjoy this simple blast from the past!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
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Author's signatureRecipe Source: My Mom

Mom's Tuna Noodle Casserole
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Nothing says "old school comfort food" like Mom's Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!
Category: Entree
Cuisine: American
Keyword: tuna noodle casserole
Servings: 8 servings
Calories Per Serving: 316 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 cups dry egg noodles (9 ounces)
  • 1 can cream of mushroom soup
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese
  • 1 cup frozen peas (un-thawed)
  • 1 can sliced mushrooms (7 ounces)
  • 1 can albacore tuna , drained (6 ounces)
  • 1 cup grated cheddar cheese
  • 10-12 Ritz crackers (or Saltines, if you prefer)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir together the cream of mushroom soup, sour cream, milk, salt, pepper, garlic powder, and Parmesan cheese. Gently fold in the frozen peas, mushrooms, tuna, and cheddar cheese. Set aside.

  3. Cook egg noodles, according to pkg. instructions (add to boiling water, cook for 7 minutes). When done cooking, drain the noodles, and gently stir them into the rest of the ingredients until thoroughly combined.
  4. Spray a 2 quart baking dish with non-stick spray. Pour in the casserole ingredients; spread evenly. Finely crush Ritz crackers into small crumbs (put them in a baggie and use a rolling pin to crush them). Once crushed, sprinkle crumbs over the top of the casserole.

  5. Bake (uncovered) at 350 degrees for 40 minutes. Remove pan to a wire rack. Let it cool for a few minutes before slicing (letting it cool a bit will let you make better cuts, and make it easier to dish up!) Serve, and enjoy!

Nutrition Facts
Mom's Tuna Noodle Casserole
Amount Per Serving (1 (1/8th of total))
Calories 316 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 64mg21%
Sodium 694mg30%
Potassium 312mg9%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 2g2%
Protein 18g36%
Vitamin A 420IU8%
Vitamin C 7.4mg9%
Calcium 210mg21%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Nothing says "old school comfort food" like Mom's Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!

 

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Ham n’ Cheese Breakfast Soufflé

Ham Cheese Breakfast Soufflé is a light, fluffy, scrumptious “all in one” breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.Ham Cheese Breakfast Soufflé is a light, fluffy, scrumptious "all in one" breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.What do ya get when you morph the best of two breakfast casseroles into one dish? This delicious “all-in-one” breakfast soufflé that will get your morning started out just right.

A few days ago, one of my friends asked me if I had a good “breakfast casserole” that would feed quite a few people. She needed a recipe for a brunch she was going to be attending this coming weekend. I told her I did, and immediately thought of this recipe! It serves 12, is super easy to make, plus it is always a hit at a brunch or potluck. So here ya go, Sherry. This one is for YOU!

How I Came Up With This Recipe

When I got married, I was given a recipe for a Cheese Soufflé from two friends. I’ve made that recipe many times over the past 37 years.

I ended up blending that original recipe with parts of another recipe (source unknown), and came up with this delicious breakfast dish years ago. It really is an all-in-one breakfast dish, because it contains eggs, bread, milk, cheese, and ham.

Plan Ahead!

This dish takes only a few minutes of prep to get ready;  but PLAN AHEAD! It chills in the fridge overnight, then is baked for one hour. That’s it! Easy… and delicious!

The mixture puffs up during the cooking process, which is why it is has the word “soufflé” in the title.  And there you have it! Here’s a few photos taken while preparing this breakfast soufflé.

First things first… cut the crusts off the bread. Discard crust. Cut bread into small cubes.

Crusts cut off bread for breakfast soufflê.

A layer of bread cubes goes into the pan first, followed by the ham cubes.

Bread cubes are topped with ham cubes for breakfast souffle.

The next layer to be added is the grated cheddar cheese. YUM.

Grated cheddar cheese is added to breakfast souffle.

The egg mixture is whisked together, then it is poured over the bread, ham, and cheese mixture.

Eggs, half n' half, and spices are blended for breakfast souffle

Egg mixture has been poured into baking dish. Cover dish with plastic wrap, and let it sit and soak overnight in the refrigerator. In the oven, let it come to room temp, then bake!

Egg mixture is poured on top of breakfast souffle and casserole is refrigerated overnight.

Right out of the oven. See how this breakfast soufflé puffs up? Pretty! Let it cool a bit before slicing.

Ham n' Cheese Breakfast Soufflé , hot out of the oven... all puffed up!

Here’s what a piece looks like after being cut and served… time to dig in! That one piece has bread, eggs, ham, and cheese in it! Add some fruit on the side, and you’ve got a great breakfast!

A piece of ham n' cheese breakfast souffle on a plate, with orange slices.

Hope you will give this breakfast soufflé recipe a try. The leftovers are easily reheated, so this one can go the distance. I think you will enjoy it!

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Author's signatureOriginal Recipe adapted from: Dee Gustafson and Faye Johnson

Ham n' Cheese Breakfast Soufflé
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

Ham n' Cheese Breakfast Soufflé is a light, fluffy, scrumptious "all in one" breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.

Category: Breakfast
Cuisine: American
Keyword: breakfast souffle
Servings: 12 servings
Calories Per Serving: 234 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 slices white bread , crusts removed (I used 5 really large slices sourdough bread)
  • 2 cups chopped ham
  • 2 cups grated Cheddar cheese
  • 6 eggs , slightly beaten
  • 2 cups milk
  • 1 cup half n' half
  • 1 teaspoon salt
  • ¾ teaspoon dry mustard powder
  • 2 Tablespoons dried parsley
Instructions
  1. Spray a 9x13 pan with non-stick spray.
  2. Remove the crusts from the bread and discard. Cut the remaining bread into cubes. Spread in baking dish.
  3. Cut the ham into cubes. Layer on top of the bread cubes.
  4. Layer the grated cheese on top of the ham.
  5. In a medium bowl, whisk together the eggs, milk, half n' half, salt, mustard powder, and dried parsley, until fully combined. Pour this evenly over the top of the cheese in baking pan. Cover pan with plastic wrap, and refrigerate overnight.
  6. On the day you are going to bake it, remove the pan from refrigerator and let it sit for about 30-40 minutes, to take the chill off the pan. Preheat your oven to 350 degrees.
  7. When ready, remove plastic wrap, and place in oven.
  8. Bake for 1 hour at 350 degrees (or until it is eggs are "set" in the middle of pan). **If you forget, and end up taking the dish straight from the refrigerator to the oven, remember to add another 25-30 minutes of baking time!
  9. When done baking, remove pan to wire rack. Let it cool for about 10 minutes, then cut it into pieces. This dish is at it's very best once it has cooled down a bit. Enjoy!
Recipe Notes

Prep time does NOT include overnight refrigeration time.
Any white bread will work in this recipe. this time I used 5 LARGE slices sourdough bread. Usually I just use regular old, cheap white bread.
If you would like a bit more flavor, try adding a small can of diced green chiles to this dish. Just mix the drained chiles in with the eggs, Really good!

Nutrition Facts
Ham n' Cheese Breakfast Soufflé
Amount Per Serving (1 (1/12th of total))
Calories 234 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 123mg41%
Sodium 719mg31%
Potassium 161mg5%
Carbohydrates 13g4%
Sugar 3g3%
Protein 14g28%
Vitamin A 450IU9%
Vitamin C 0.6mg1%
Calcium 273mg27%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ham Cheese Breakfast Soufflé is a light, fluffy, scrumptious "all in one" breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.

 

 

 

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Layered Chicken Enchilada Casserole

It’s easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.
I received this recipe for a Layered Chicken Enchilada Casserole from my Mom’s best friend over 35 years ago. It is a family favorite meal to this day. It’s a recipe I have made countless times over the years, and during my 30+ years of heading to work every day, really appreciated how quickly it can be assembled, cooked, and enjoyed!

I love Mexican food, and typically eat enchiladas with the traditional red sauce. However, this recipe has a white sauce, with onions and green chiles, so the very first time I made it years ago, I wasn’t sure I would enjoy it. I was wrong.

This is a hearty casserole that can easily serve 8-10 people. It’s not too spicy, but has a wonderful flavor from the layers of chicken, corn tortillas, green chiles, onions, white sauce, and cheese. It is absolutely delicious (especially the second day, for leftovers!), and is a snap to prepare.

Since the baking time is only 30 minutes,  it is easy to prepare early in the day, cover and refrigerate it until ready to cook, then slam it (such a nice verbal picture, huh?) in the oven, and enjoy it a short time later. Here’s a few pics to show you the “ho-to’s of making this easy casserole:

Preparing The Sauce

Cook the onions and green chiles in a large skillet to begin making the sauce for this casserole.

Onions and green chiles are cooked to make sauce for casserole

The remaining sauce ingredients are added to the skillet, and now the sauce is cooking happily.

Chicken enchilada casserole sauce cooks until thick and creamy.

Layered Chicken Enchilada Casserole Is Assembled, One Layer At A Time

3 layers are added, consisting of tortillas, chicken, sauce and cheddar cheese. Once fully layered, the casserole is ready to bake!

This layering is easy to do, because you don’t have to fill and roll the tortillas, as you need to do with traditional enchiladas! You just have to tear the tortillas into pieces and LAYER them!

Layers of tortillas, chicken, sauce and cheese in pan, ready to bake.

Here is the layered chicken enchilada casserole ready to eat, with a small salad on the side. Cheesy, chicken enchilada casserole… for the win!

Layered chicken enchilada casserole served with side salad.

Hope you will give this layered chicken enchilada casserole a try. It’s EASY and DELICIOUS. I REALLY think you will like it, and the leftovers can be EASILY reheated, too!

Looking For More CASSEROLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several casserole dishes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Have a wonderful day!

Author's signatureOriginal recipe source: Sandy Rohrbacher

Layered Chicken Enchilada Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.
Category: Entree
Cuisine: Mexican, Southwestern
Keyword: chicken enchilada casserole
Servings: 10 servings
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 chicken breasts (boneless, skinless) , boiled and cubed (save the broth!)
  • 12 corn tortillas
  • 10.5 ounce can cream of mushroom soup
  • 10.5 ounce can cream of chicken soup
  • 4 ounce can diced green chiles
  • 1 cup chicken broth
  • 1 small brown onion , chopped
  • 2 cups grated cheddar cheese
  • 1 Tablespoon butter
Instructions
Make the sauce:
  1. Melt the tablespoon of butter in large skillet. Add the chopped onion and green chiles. Saute these for 3-4 minutes, or until onion is translucent and tender. Add the chicken broth and the contents of both cans of soup to the skillet. Mix well to combine. Simmer the sauce for 5 minutes.
Make the casserole:
  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9x13 baking dish. Layer the ingredients in this order: 1) 4 tortillas, torn into small pieces, 2) 1/3 of the chicken pieces, 3) 1/3 of the sauce, 4) 1/3 of the grated cheese.
  3. Repeat the layers 2 more times, ending with the grated cheese.
  4. Bake casserole, uncovered for 30 minutes or until heated all the way through.
  5. Remove casserole from oven. Let stand for approximately 5 minutes or so, to enable the cheese to firm up a bit (this will make cutting it and serving it up MUCH easier!)
  6. Enjoy!
Recipe Notes

A whole rotisserie chicken can also be used as a substitute for the cooked chicken breasts, if you're pinched for time. Easy!

Nutrition Facts
Layered Chicken Enchilada Casserole
Amount Per Serving (1 (1/10 of total))
Calories 228 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 55mg18%
Sodium 349mg15%
Potassium 295mg8%
Carbohydrates 15g5%
Fiber 2g8%
Protein 17g34%
Vitamin A 290IU6%
Vitamin C 6.8mg8%
Calcium 199mg20%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.

 

 

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