Eat at Bett's

Our Passion for Food came from our Mom

Archive for the category “Casseroles”

Pizza Rice Casserole

We made it our mission to use stuff in the house this weekend for our meals.  So I pulled out my copy of the More-with-Less Cookbook and went hunting.  I came across this delightfully simple little casserole.  I admit it sounds a little odd—cottage cheese and rice???—and yet the taste is very nice.  We served it alongside a fresh fruit salad.

2⁄3 c raw rice, brown or white, or 2 cups plain cooked rice
1 1⁄3 c water or vegetable broth
3⁄4 lb ground beef  (we had leftover ground turkey)
1 onion, chopped
1 cn 15oz., tomato sauce 
1⁄4 t garlic powder or 1 clove minced fresh garlic
1 t sugar
t salt and pepper to taste
1⁄4 t dried oregano
1 t parlsey flakes or 1 tablespoon chopped fresh parsley
1 1⁄2 c cottage cheese
1⁄2 c shredded cheese

Cook raw rice in water or broth until tender, 15 minutes for white rice or about 40 minutes for brown rice; cool slightly. 
While rice is cooking, brown ground beef and onion in a large skillet. Add tomato sauce and seasonings; cover and simmer 15 minutes. 
Preheat oven to 325°F; butter a 2-qt. casserole. 
Combine cooked rice with cottage cheese. Spread one-third of the rice mixture in the bottom of the prepared baking dish. Top with one-third of the meat sauce. Continue to alternate layers, ending with tomato sauce. Sprinkle with the shredded cheese. 
Bake in preheated oven about 30 minutes, or until hot and bubbly.

Orange-Chicken Breast Recipe

My friend Donna made and shared this recipe with some friends of her’s that are having a rough time right now. Since I am always looking for recipes that travel well and are easy to make when I need to take a meal to someone, I asked her if she would share it. She so graciously agreed. Thanks Donna…

Orange-Chicken Breast Recipe

4-6 skinless chicken breasts
swiss cheese ( I use baby swiss)
1/2 cup orange juice
2 cans cream of chicken soup
1 cup pepperidge Farm Herb stuffing mix
1 stick margarine or butter.

Put chicken breasts in a 9 x 13 pan; put a slice of swiss cheese on top of each chicken breast.Mix orange juice and chicken soup and pour on top of chicken. Sprinkle stuffing mix on top. Drizzle melted margarine on top of stuffing. Bake 1 hour at 325 degrees.Serve with rice or mashed potatoes.


Chicken Tamale Casserole

I recently started getting Cooking Light again, and this was in one of my first issues. To. Die. For. Seriously. If you like Tex-Mex, this slightly sweet tamale casserole is all that.  One of the reviewers online (100 reviews since October ’08) suggested forgoing the corn bread mix and using your own supplies, so I’ll include that below (although I had the corn muffin box in my pantry both times I’ve made it).

I’ve changed a couple of things: added an onion to the mix and put the chicken down on the bread before pouring on the enchilada sauce.  Enjoy!

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix  * (or see below)
1 (4-ounce) can chopped green chiles, drained
1 onion, chopped
Cooking spray
2 cups shredded cooked chicken breast
1 (10-ounce) can red enchilada sauce
1/2 cup fat-free sour cream
1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 8 ingredients (through onion) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork. Top surface with chicken.  Pour enchilada sauce over the chicken.  Sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

* Mix 1 1/4 cups all-purpose flour with 3/4 cup yellow corn meal. Add 2 tsp baking powder and 1/2 tsp salt and mix before adding to the casserole.

Taco Grande

My son Lance is disabled and receives services from the county. He has some young women come in each week to help him with some simple chores and food preparation. Well after so many frozen pizzas, chicken nuggets and salads, we had to come up with something new. I started looking through some old cookbooks and came across a kids cookbook titled “Kids in the Kitchen”. Lance, Carly and I looked through the recipes and found one that had all the ingredients he likes. It was surprisingly simple with the exception of cooking the ground meat. He enjoyed making it and we all enjoyed tasting it, it is a keeper.

Taco Grande

1 lb. ground turkey or ground sirloin
1 pkg. (1 ounce) taco seasoning mix
1 jar (16 ounces) salsa
8 (6-7 inch) Flour Tortillas (we used several large tortillas)
2 cups (8 ounces) shredded colby-jack cheese
1 green onion
4 cups shredded iceberg lettuce
1/2 cup sour cream

Preheat oven to 350 degrees. Spray bottom and side of deep dish pie plate or 9 inch round casserole with vegetable oil.
Place ground meat in a frying pan, cook and stir over medium heat 8-10 minutes or until meat is no longer pink, breaking meat into small pieces.
Add taco mix and amount of water directed on package. Continue cooking according to package directions. Remove pan from heat. Stir in 1 cup of the salsa.
Arrange 4 tortillas in bottom and up side of pie plate. (Tortillas will overlap on bottom of pan but not all of the area on the side of the Baker will be covered.)
Spoon meat mixture evenly over tortillas. Sprinkle with 1 cup of the cheese. Slice green onion. Sprinkle half of the onion over cheese.
Top with remaining 4 tortillas, overlapping tortillas slightly to create a scalloped edge over filling. Press tortillas down over filling. Spread remaining salsa over tortillas. Sprinkle with remaining cheese and onion.
Bake 30 minutes. Remove from oven and let stand for 5 minutes. Cut into wedges.
Chop lettuce into thin strands. serve taco wedges over lettuce and top with sour cream.

Super Speedy Shepherd’s Pie

While I was living in Charlotte after my family moved back to Michigan, my aunt Lisa would invite me over for dinner at least once a week. It meant so much to me to feel like I wasn’t all alone. This recipe is an adaptation of Emma’s favorite dish (maybe the original recipe will pop up here sometime…)

1 lb ground beef (any kind you like best)
1 can diced tomatoes with garlic and onion
1 can veg-all, drained
1 pouch herb and cheddar instant mashed potatoes
Preheat oven to 350. In a large skillet, brown ground beef. Meanwhile, prepare mashed potatoes according to package. When beef is brown, drain and return to burner. Add veggies and tomatoes, season to taste (I like adding parsley, rosemary, and thyme), and heat until bubbly. In an 8×8 baking dish, pour beef mixture into pan. Spread potatoes over the beef, top with a handful of shredded cheese if desired and place in oven until cheese is melted and the pie is bubbling.

Mom’s Goulash

Our mom loved to make the old fashion, simple, comfort foods. This very simple recipe has been a family favorite for years. Rhonda, one of our sisters, has taken the time to break down this recipe into measurements, but in reality, mom hardly ever measured her ingredients. It was always “a little of this, a dash of that, oh after tasting it I think it needs a little more of this…” That is how this all American Goulash should be approached, the measurements are just a starting point.

1 lb. of ground beef (round or sirloin is the best)
1 Tbl. garlic powder
2 tsp. chili powder
2 tsp. paprika
1 small onion (finely chopped)
2 stalks of celery (chopped)
1 16 oz. can of tomato sauce
1 sm. can of cream of mushroom soup
1 lb. of elbow noodles


Brown beef in a large skillet, while beef is browning, add the onions and celery and cook until softened. Drain. Add remaining ingredients, except noodles. Let simmer for at least 20 minutes. In a large pot, bring some water to a boil and add the elbow noodles. Cook, drain and add to sauce, a little at a time. Heat through.

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