Ruth Chris Sweet Potato Casserole

 Wow-this is incredible! My favorite sweet potato casserole ever! Thanks, Girl who Ate Everything!

Ingredients

  

Crust:

• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1 cup chopped pecans
• 1/3 cup butter, melted

Sweet Potato Mixture:

• 3 cups cooked and mashed sweet potatoes, (see Note)
• 1 cup white sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs, well beaten
• 1/2 cup butter, melted, (1 stick)

Instructions

 

• Preheat oven to 375 degrees. Spray a medium-size casserole dish (around 2 quarts - I use a 7x11 baking dish) with nonstick spray.
• For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.
• Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
• *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Makes 10 servings. Allow to set for a few minutes before serving.

Easy Frito Pie

 

This is a super easy weeknight dinner that everyone loves. I double it so we have plenty! Recipe from Kitchen Fun with my Three Sons. 

Ingredients

• 1 pound lean ground beef
• 1 small onion peeled and diced
• 1 package taco seasoning mix
• 2/3 cup water
• 1 can enchilada sauce
• 1 can (15 ounce) pinto beans drained and rinsed
• 1 bag (9.25 ounce) Fritos corn chips divided
• 2 cups shredded Mexican blend cheese divided
• 1 green onion chopped
• sour cream for garnish
• prepared guacamole for garnish

Instructions

• Preheat the oven to 350ºF. Prepare a 9x13-inch glass baking dish by spraying it with non-stick cooking spray.
• Crumble the ground beef into a large skillet. Add the onions and cook over medium heat, stirring often, until the beef is fully browned. Drain off the excess fat. Stir in the seasoning mix and water; bring to a simmer and cook for 3-4 minutes, stirring often.
• Add the enchilada sauce and beans; stir well.
• Pour 4 cups of the Fritos into the bottom of the prepared baking dish and sprinkle with 1 cup of the cheese. Evenly spread the meat mixture over the chips. Top with the remaining cheese.
• Bake the casserole at 350ºF for 18-20 minutes until hot and bubbly. Sprinkle the top of the casserole with the remaining Fritos. 
• Cool slightly before serving. Serve with chopped green onions, sour cream, and guacamole.

Biscuits & Gravy Casserole

 Thanks to In fine Taste for this yummy breakfast!

Ingredients

For Gravy

• 1 pound ground pork sausage
• 4 ½ cups milk
• ½ cup flour
• 3 Tablespoons butter
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper

For biscuits

• 2 7.5 ounce cans refrigerator biscuits or use our homemade drop biscuit recipe

Instructions

• Heat oven to 350 degrees.Spray 13 x 9 inch glass pan with oil cooking spray.
• Brown sausage in a medium sized pot; transfer sausage to prepared baking dish. Use a paper towel to blot out grease from sausage.
• Add butter to sausage drippings in pot and melt over medium heat. Add flour, salt and peppers and stir to combine and create roux (mixture of fat and flour used to thicken many dishes). Cook 2-3 minutes until roux begins to brown.
• Add milk a little at a time, whisking until smooth. Cook on medium-low, stirring often until thickened (several minutes). Pour gravy over sausage in baking pan.
• Separate refrigerator biscuits and cut each into fourths OR, make homemade biscuit dough and divide into small portions. Top gravy with biscuit pieces. 
• Bake 25-30 minutes until biscuits are golden brown. Serve warm.

French Toast Casserole

 

This recipe from Together as Family is such a good breakfast casserole! I love that I don't have to let this one sit overnight because I don't usually plan that far ahead haha! Enjoy! 

Ingredients

10 cups large cubed white bread *see notes below

2½ cups whole milk

6 large eggs

1½ teaspoon ground cinnamon

1½ teaspoon vanilla extract

4 tablespoons salted butter softened

1 cup light brown sugar

Instructions

Preheat oven to 350°. Prepare a 9x13 baking dish by spraying it really well with cooking spray.

Spread the cubed bread evenly into the prepared baking dish.

In a mixing bowl combine the milk, eggs, cinnamon, and vanilla extract. Stir together with a whisk until it's combined well. Set this bowl aside.

In a separate smaller bowl, combine the softened butter and brown sugar. Stir together to form a crumbly mixture.

Pour the milk and egg mixture over the cubed bread. Use your clean hands or a spoon to very gently stir and coat all the bread cubes in the milk mixture. Sprinkle the brown sugar crumble over the top.

Bake for 30-40 minutes or until the middle of the pan is set.

Let the French toast casserole cool for 5-10 minutes so it can set. Serve with powdered sugar, syrup, and fresh berries.

BBQ Ranch Chicken Casserole

 This recipe from Taste of the Frontier is to DIE FOR!! Such great flavors and combinations, you will love it! I also loved that it made so much-it fed our family of 9 with about 1/3 leftover! 

INGREDIENTS:

12 ounces bowtie pasta

3 cups cooked chicken- shredded rotisserie, leftovers or cooked & shredded

½ cup chopped bacon or bacon bits

2½ cups shredded cheese cheddar blend

15 ounces canned corn

10 ounces Rotel

7 ounces diced green chiles

1 cup ranch dressing

¾ cup BBQ sauce

1 tbsp minced onions

INSTRUCTIONS:

Preheat the oven to 350 degrees.

Cook the pasta to al dente, drain and transfer to a large mixing bowl.

Add in the cooked chicken, chopped bacon or bacon bits, cheese, corn, Rotel, diced green chiles, ranch dressing, bbq sauce, and minced onions. Toss to combine.

Transfer the mixture to a casserole dish and top with additional cheese if desired.

Bake for 15-20 minutes or until hot and cheese is melted.

Easy Cheesy Baked Tortellini

This recipe and its picture comes from InstruPix and you're gonna LOVE IT!! Another throw-together dish in under an hour that's full of flavor. Pair with a nice salad and garlic bread-perfection!

INGREDIENTS:

1 (20oz) container of refrigerated or frozen cheese tortellini

1 lb ground beef

1 (24oz) jar of pasta sauce

8 (ounces) cream cheese (cubed)

1-2 cups shredded mozzarella cheese

1/2 cup grated or shredded parmesan

seasoning to taste

INSTRUCTIONS:

Cook the pasta a la dente according to the package directions; drain and set aside.

Preheat your oven to 350 degrees and grease a 9x13 baking dish.

In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning).

Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.

Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.

Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additional 2-3 minutes or until the cheese starts to brown.

Enjoy with garlic bread, salad and/or veggies!

Easy Cheesy Baked Tortellini (With Meat Sauce)

Recipe and photo courtesy of InstruPix. This was a super easy weeknight dish to make and everyone loved it! 

Ingredients:

1 (20oz) container of refrigerated or frozen cheese tortellini

1 lb ground beef

1 (24oz) jar of pasta sauce

8 (ounces) cream cheese (cubed)

1-2 cups shredded mozzarella cheese

1/2 cup grated or shredded parmesan

seasoning to taste

Instructions:

Cook the pasta a la dente according to the package directions; drain and set aside.

Preheat your oven to 350 degrees and grease a 9x13 baking dish.

In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning).

Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.

Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.

Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additional 2-3 minutes or until the cheese starts to brown.

Enjoy with garlic bread, salad and/or veggies!

Cheesy Ground Beef & Rice Casserole

I usually don't love rice-based casseroles, but this one hit the spot! So full of flavor, we all loved it and had seconds! Picture and recipe from The Cozy Cook. 

Ingredients

• ▢1 lb. ground beef, 85% lean
• ▢1.5 teaspoons Italian seasoning
• ▢Salt/Pepper
• ▢3 Tablespoons butter, separated
• ▢¾ cup onions, diced
• ▢1 Tablespoon garlic, minced
• ▢2 ½ cups beef broth
• ▢1 ¼ cups uncooked white long grain rice, (not instant rice)
• ▢8 oz. sliced button mushrooms, washed
• ▢10.5 oz. cream of mushroom soup
• ▢½ cup milk, any kind
• ▢½ cup sour cream
• ▢2 cups cheddar cheese, separated

Instructions

• Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (beef broth) and cooking time. If preferred, cook the rice separately and skip the beef broth ingredient. You'll need 2 cups of cooked rice to combine with the other casserole ingredients.
• Preheat oven to 350 degrees.
• Brown the ground beef in a large pot over medium-high heat. Mix in salt, pepper, and Italian seasonings as the beef cooks.
• Drain grease, transfer to a plate, and cover with foil.
• Melt 2 TBS butter in the same pot. Add the diced onions and cook for 5 minutes, until softened.
• Add garlic and cook for 1 more minute.
• Add beef broth, butter, and rice. Stir to combine.
• Bring to a boil, reduce to a simmer.
• Cover tightly and cook for 10 minutes.
• Add the mushrooms, replace the cover, and cook for 5-10 more minutes. (Refer to rice package for exact cooking time.) Do not stir the rice at any point.
• Turn heat off, leave the cover on, and let it stand for 10 minutes without stirring. Any rice on the bottom of the pot will release.
• Add the ground beef, cream of mushroom soup, milk, sour cream, and HALF of the cheese. Stir to combine.
• Transfer to a lightly greased 9 x 13 casserole dish. Top with remaining cheese.
• Cover and bake for 20 minutes. Serve!

Notes

• If you prefer to use brown rice, refer to package instructions for cooking time and amount of liquid as it requires more of both. You want to end up with 3 + 3/4  cups cooked rice.

---

• To make this ahead of time, assemble the casserole, cover, and store in the fridge for up to 2 days. Let it sit out for 30 minutes prior to baking. Bake at 350 degrees for 25-30 minutes.

---

• Instead of mushrooms, you may choose to use frozen peas, carrots, and/or corn.

---

• Leftovers freeze very well!