Cheesy Chicken adn Wild Rice Casserole

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
1 Cups steamed white rice
16 oz prepared wild rice (I just used a package of Uncle Ben's)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt


Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.


2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.

Chicken Broccoli Supreme Casserole

I haven't posted on here in a while because I have just been saving all the new recipes I try and like on Pinterest.  Rachel told me that she doesn't ever go on there and asked that I post them here....so here goes.

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.

3 cups cooked chicken breasts – Break up in small pieces

3 cups Grated Cheddar Cheese divided

2 tubes Ritz Crackers

1 stick melted butter

1 tablespoon poppy seeds

SAUCE:

1/3 cup Butter- melted

1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water

1/3 cup Chicken Broth

1/4 tsp. Salt

1/4 tsp Pepper

2 Cups Milk

1 1/2 cups of the above Cheddar Cheese

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Zucchini Pizza Casserole

Had this at mom's and it was pretty good...

4 c shredded unpeeled zucchini
1/2 tsp salt
2 eggs
1/2 c grated Parmesan cheese
2 c shredded mozzarella cheese
1 c shredded cheddar cheese
1 lb ground beef
1/2 c chopped onion
1 can Italian tomato sauce
1 medium green pepper, chopped

Place zucchini in a strainer; sprinkle with salt.  Let stand for 10 minutes; squeeze out moisture.
Combine zucchini with eggs, Parmesan, mozzarella, and cheddar cheeses.  Press into greased 9X13 inch baking dish.
Bake uncovered at 400 for 20 minutes.  Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain.  Add tomato sauce; spoon over zucchini mixture.
Sprinkle with remaining cheeses; add green pepper.  Bake 20 minutes or longer, until heated through.

3 Meat Pizza Casserole

This was great - kind of like an easier version of lasgana with a pizza taste to it. And to make it all even better - Jeremy liked it!


Ingredients
1 lb bow tie pasta

1 lb mild pork sausage

1 large onion, medium size chopped

2 (26 ounce) jars spaghetti sauce (I used a sauce I make for lasgana - I will post recipe later)

1 lb cubed cooked ham

1/2-1 lb of sliced pepperoni

3 (8 ounce) bags of shredded mozzarella cheese

6 tablespoons of grated parmesan cheese

2 tablespoons chopped garlic

1 teaspoon dried oregano

　

Directions

1. Cook pasta in boiling water until al dent é.

2. Cook sausage, garlic powder and oregano with onions until the juices run clear.

3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.

4. Layer ingredients in the order listed below.

5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.

6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.

7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).

8. Bake at 375°F for 40 minutes.

9. Let sit for 5 minutes before serving.

Sausage Casserole

Matt found this recipe on Allrecipes.com and wanted to have it for Christmas morning. So we decided to make it and it turned out very delicious.

• 1 pound sage flavored breakfast sausage
• 3 cups shredded potatoes, drained and pressed
• 1/4 cup butter, melted
• 12 ounces mild Cheddar cheese, shredded
• 1/2 cup onion, shredded
• 1 (16 ounce) container small curd cottage cheese
• 6 jumbo eggs

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Notes: I browned onions with the sausage and instead of 6 eggs I used 8. Everything else was perfect. Some reviewers also suggested that you can use frozen hash browns which makes this dish very easy to make.