I have been without an oven for 9 months! Brad finally fixed it (since the professional repair people couldn't). So now I'm excited to try some baking! Which means casseroles. Brad cringes at the word but I'm determined to find some that can be added to my rotation. :) but enchiladas can count and not be a casserole. :)
Can sub sour cream for yogurt and use flour or wheat tortillas. I like corn and Brad likes flour so I do a mix. I add olives and green onions on top with fresh cut tomatoes and shredded lettuce.
1 1/2 pounds lean ground beef
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
In a medium bowl, mix together yogurt, condensed soup, and cheese.
Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
The boys had this at a friends house. They had seconds. Anything my kids eat with veggies that they ask for seconds is a win in my book. They ate it over rice? Not sure if I will do that, but wanted to write down exactly how she served it. :)
Easy Chicken and Broccoli Casserole Recipe
Author:Six Sisters Stuff
4 cups of fresh broccoli
2 cups of chicken, cooked and cubed
1 can of cream of chicken soup
½ cup of sour cream
1 teaspoon lemon juice
½ teaspoon curry powder
½ cup shredded sharp cheddar cheese
½ cup soft bread crumbs
2 Tablespoons melted butter
Preheat oven to 350 degrees.
Cook broccoli in boiling salted water until tender and drain.Cut into small pieces.
In a small bowl mix together your cream of chicken soup, sour cream, lemon juice and curry.Set aside.
In a 9x13 greased pan put in your broccoli and chicken.Pour your soup mixture over top and mix together.Sprinkle with grated cheese.Combine bread crumbs with butter and sprinkle on top.
This has been a huge hit in my family. I make it before church on Sunday for a easy, hearty meal. Serve with crusty bread or rolls. The boys love to add real bacon bits to their soup. I don't add it when I cook, I used the bacon as a garnish.
I always double the recipe and there is still no leftovers. The recipe listed is from all recipes and is a single batch.
10 red potatoes, cut into cubes
3 tablespoons all-purpose flour
3/4 cup real bacon bits ( I don't add these, let people serve themselves on top of soup).
1 small red onion, chopped
1 clove garlic, minced
2 tablespoons chicken bouillon granules
1 tablespoon ranch dressing mix
2 teaspoons dried parsley
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
3 cups water
1 cup half-and-half
1/2 cup shredded Cheddar cheese, or to taste
1/4 cup chopped green onion, or to taste
Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
Pour water into the slow cooker.
Cook on Low 7 to 9 hours.
Pour half-and-half into the soup; cook another 15 minutes.
Garnish with Cheddar cheese and green onion to serve.
Brad likes it creamy so I either mash up the potatoes with a hand masher or blend the potatoes in the blender and pour back into the soup. This is so tasty with cheese and sour cream on top. Do not skip the half and half (I've used milk too) it makes a huge difference. If you have chicken broth you can sub it for water and take omit the bouillon.