Category Archives: Casseroles

Chile Rellenos Casserole

April 19, 2014 Sharon Leave a comment

Chile Rellenos Casserole
2-4 servings

1/2 lb. beef*
1/4 onion (chopped)
1 10 oz. can whole green chilies
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375° F. Coat 8×8 baking dish with nonstick spray. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted.

*Variations: Use chopped cooked chicken or omit meat to make this a vegetarian dish.

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Sharon Springfield

Chile Rellenos Casserole

Cabbage, Casseroles, Ground Beef, Main Dish, Rice, Vegetables

Cabbage Rolls

April 3, 2014 Sharon Leave a comment

Cabbage Rolls Recipe

This recipe for cabbage rolls is from my mother-in-law. When I married her son, I asked her to share with me some of his favorite recipes so that I could “make it like Mom made it”. My hubby always appreciates it when I take the time to make his mom’s Cabbage Rolls, which always makes me happy too! I hope you enjoy the recipe. 🙂

Cabbage Roll Filling Ingredients:

1 pound ground chuck
1 cup cooked rice
1 egg, beaten
1/3 cup Worcestershire sauce
1 small onion, chopped
1 red bell pepper, chopped
dash of salt & pepper
dash of garlic powder
dash of cayenne pepper
Steamed cabbage leaves

Cabbage Rolls Sauce Ingredients:

2 cups tomato sauce
1 tablespoon apple cider vinegar
1 tablespoon sugar
dash of garlic

Mix uncooked meat, cooked rice, onion, peppers and seasonings in a large bowl. Place some meat mixture in the middle of a cabbage leaf and roll up. (like you’d roll up a burrito)

Place the cabbage rolls in a 9×13″ glass baking dish or cast iron bakeware. Pour sauce over the top. Cover baking dish with foil. Bake in a 350º F oven for 40 minutes or until the meat is cooked through.

Cabbage Rolls Recipe

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Sharon Springfield

Casseroles, Holidays, Side Dishes, Southern, Sweet Potatoes, Vegetarian

Sweet Potato Casserole

March 30, 2014 Sharon Leave a comment

Sweet Potato Casserole

What would Thanksgiving be without Sweet Potato Casserole? In my family, I’m the one who always gets to bring it because I know the best sweet potato casserole recipe ever! My secret is the crunchy buttery topping with coconut, pecans and brown sugar. It’s so delicious and sweet that I usually eat it last, like a dessert. The fluffy mashed sweet potatoes spiced with pumpkin pie spices like cinnamon, ginger and all spice are just heavenly! So if you’re looking for the best sweet potato casserole recipe, take it from this southern girl, here’s the only one you need.

Sweet Potato Casserole Recipe – Cooking your sweet potatoes:

First of all, you have two options of how to cook your sweet potatoes. You can either bake them until they’re soft and scoop out the inside of the sweet potatoes and discard the skins, or you can peel the sweet potatoes, cube them and boil them in a pot of water until they are fork tender then drain them and mash with a potato masher. I’ve done it both ways and they both work equally well. I usually use about 5 or 6 medium sized sweet potatoes.

Sweet Potato Casserole Recipe

Ingredients:

Mashed cooked sweet potatoes
1 egg
1/3 cup milk or flavored liquid coffee creamer (hazelnut or vanilla)
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Mix together the above ingredients with your mashed sweet potatoes. Spread them into a 1 1/2 quart casserole dish.

Sweet potato casserole recipe topping:

1/4 cup softened butter
1/4 cup brown sugar
1/2 cup shredded coconut
1/2 cup pecans, chopped

Mix together the topping ingredients and sprinkle over the casserole. Bake in a 350○F oven for 20 – 30 minutes. The topping should be bubbly and browned. The smell should be amazing and will summon you to the oven when it’s getting close to done. Serve this awesome comfort food at your next Thanksgiving or Christmas dinner and everyone will be begging you for your Sweet Potato Casserole Recipe.

Remember to return often to my blog for more great recipes.

Sharon Springfield

Casseroles, Main Dish

Barbecue Pot Pie with Cheese Grits Crust

Image March 30, 2014 Sharon 1 Comment

Barbecue Pot Pie with Cheese Grits Crust

This mouth watering casserole is something you must try. I use a sweet BBQ sauce and lots of sharp cheddar cheese in the cheese grits crust. I promise, this is one tasty casserole that you will love!

1 large sweet onion, diced
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thick barbecue sauce
1 1/2 cups beef broth
1 pound shredded barbecued pork*
Cheese Grits Crust Batter* recipe follows
Cheese Grits Crust Batter*
2 cups water
2 cups milk
1 cup quick-cooking grits
2 cups (8 ounces) shredded sharp Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon seasoned pepper
dash of garlic powder
2 large eggs, lightly beaten

Cheese Grits Crust:

Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper; remove from heat.
Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.
Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture.
Bake at 425° for 15 minutes.
Yield Makes 1 (13X9 inch) crust

Barbecue:

Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly,
3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.
Spoon Cheese Grits Crust Batter evenly over hot barbecue mixture.
Bake at 425° for 20 to 25 minutes or until golden brown and set.
*1 pound shredded beef may be substituted for pork.
Yield 8 to 10 servings

Barbecue Pot Pie with Cheese Grits Crust

Sharon Springfield

Casseroles, Main Dish

Easy Cheesy Tuna Noodle Casserole

January 21, 2014 Sharon Leave a comment

Cheesy Tuna Noodle Casserole

Ingredients:

8 oz egg noodles
1/2 cup frozen peas
2 cans of white tuna, drained
1 can cream of mushroom soup
1 jar of Ragu Double Cheddar cheese sauce
Panko Japanese bread crumbs

Preheat oven to 350° F

Bring a large pot of water to a boil and add the egg noodles. Stir to separate the noodles and return to a boil. Add the frozen peas to the boiling water. Boil over medium-high heat for 7 minutes. Drain and set aside.

Meanwhile, while the noodles and peas are cooking, mix together the mushroom soup, cheddar cheese sauce and tuna on a large bowl. Stir in the cooked drained noodles and peas. Stir until mixed well.

Pour into a 1 1/2 quart casserole dish. Sprinkle top with bread crumbs. Bake for 20 minutes.

This is such a great Cheesy Tuna Noodle Casserole and once you try this recipe, you will love how easy and delicious it is. Enjoy! : )

Pin it on Pinterest! http://www.pinterest.com/pin/280278776783508494/

Sharon Springfield

Cooking With Sharon Springfield

Category Archives: Casseroles

Chile Rellenos Casserole

Chile Rellenos Casserole

Cabbage Rolls

Cabbage Rolls Recipe

Cabbage Roll Filling Ingredients:

Cabbage Rolls Sauce Ingredients:

Sweet Potato Casserole

Sweet Potato Casserole

Sweet Potato Casserole Recipe – Cooking your sweet potatoes:

Sweet Potato Casserole Recipe

Barbecue Pot Pie with Cheese Grits Crust

Easy Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole

Sharing my love of cooking and favorite recipes with you!