Ingredients:

• 3 chicken breasts, cut into cubes
• 2 cups water
• 2 cups instant white rice
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.75 ounce) can cream of mushroom soup
• Salt and ground black pepper to taste
• ½ cup butter, sliced into pats

Directions:

1. Gather all ingredients.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Grease sides and bottom of a casserole dish.
4. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper.
5. Arrange butter evenly over the top of the chicken mixture.
6. Cover with foil.
7. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes.
8. Cool 10 to 15 minutes before serving.

Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups thinly sliced potatoes
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: chopped parsley, sliced green onions

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion is softened.
3. Drain any excess fat.
4. Layer half of the sliced potatoes in the bottom of the prepared baking dish.
5. Spread the cooked ground beef mixture evenly over the potatoes.
6. Layer the remaining sliced potatoes on top of the ground beef.
7. In a mixing bowl, combine the condensed cream of mushroom soup and milk.
8. Pour this mixture evenly over the potatoes.
9. Sprinkle the shredded cheddar cheese over the top of the casserole.
10. Season with salt and pepper to taste.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.

Ingredients:

• 2 lbs ground beef
• 1 cup breadcrumbs
• 2 eggs
• 1/4 cup ketchup
• 1/4 cup milk
• 1 onion, finely chopped
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 4 large potatoes, peeled and sliced
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup bacon bits
• 1/4 cup chopped green onions
• 1/4 cup melted butter

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix ground beef, breadcrumbs, eggs, ketchup, milk, chopped onion, garlic powder, salt, and pepper.
3. Press the mixture into the bottom of a greased casserole dish.
4. Layer sliced potatoes on top of the meat mixture.
5. Mix sour cream and half of the shredded cheese, then spread over the potatoes.
6. Sprinkle bacon bits over the cheese layer.
7. Cover with foil and bake for 1 hour.
8. Remove foil, sprinkle the remaining cheese on top, and drizzle with melted butter.
9. Bake uncovered for an additional 15-20 minutes, or until cheese is bubbly and golden.
10. Garnish with green onions before serving.

Prep Time: 20 minutes | Cooking Time: 1 hour 35 minutes | Total Time: 1 hour 55 minutes
Kcal: 560 kcal | Servings: 6 servings

Hearty Southern-Style Biscuits and Gravy Bake

Ingredients:

• 1 can (16 oz) refrigerated biscuits
• 1 pound ground sausage
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup cheddar cheese, shredded

Directions:

1. Preheat oven to 350°F (175°C).
2. Open the can of biscuits and cut each biscuit into quarters.
3. Spread half of the biscuit pieces evenly in the bottom of a greased 9×13 inch baking dish.
4. In a skillet, cook the ground sausage over medium heat until fully cooked, breaking it into crumbles as it cooks.
5. Scatter the cooked sausage over the biscuit layer.
6. In the same skillet, use the sausage drippings to make a roux.
7. Sprinkle the flour over the drippings, stir, and cook for 2 minutes.
8. Gradually whisk in the milk, and continue cooking until the mixture thickens into a gravy. Season with salt, pepper, and garlic powder.
9. Pour the gravy evenly over the sausage and biscuit layer.
10. Top with the remaining biscuit pieces.
11. Sprinkle shredded cheddar cheese over the top layer of biscuits.
12. Bake for 25-30 minutes, or until the biscuits are golden brown and the gravy is bubbly.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 8 servings

Ingredients:

• 1.5 pounds lean ground beef
• 1 onion, finely chopped
• 1 pound pasta
• 1 tablespoon olive oil
• 1 cup milk
• 2 teaspoons garlic, minced
• One 22.6-ounce can condensed tomato soup
• One 22.6-ounce can condensed mushroom soup
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley (optional for garnish)
• Your favorite shredded cheese (optional for topping)

Directions:

1. Preheat the oven to 350°F (175°C).
2. Cook pasta as per package directions, drain, and keep aside.
3. In a skillet, warm the olive oil on medium heat.
4. Introduce the onions and garlic, sautéing until the onions become transparent.
5. Add ground beef and cook until browned, breaking it apart. Drain any surplus fat.
6. In a mixing bowl, blend the condensed tomato soup, mushroom soup, and milk until smooth.
7. Merge the soup blend with the beef and pasta.
8. Season with salt and pepper.
9. Pour this mix into a greased casserole dish.
10. Optionally, adorn with shredded cheese.
11. Dust with paprika and, if desired, parsley.
12. Bake for about 30 minutes until the casserole bubbles with warmth.
13. Gather your family and dive into this time-honored Amish delicacy.
14. This versatile casserole is perfect all year round and is sure to be a hit.
15. Experience a dash of Amish tradition in every bite and revel in the comforting embrace of this dish.

Ingredients

• 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
• 8 -10 medium potatoes, cut into 1/2-inch cubes ( I leave the skin on)
• 1/3 cup olive oil
• 1 1/2 teaspoons salt
• 1 tablespoon fresh ground pepper
• 1 tablespoon paprika
• 2 tablespoons garlic powder
• 6 tablespoons hot sauce

Topping

• 2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
• 1 cup crumbled cooked bacon
• 1 cup diced green onion

Directions

1. Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
3. Add the potatoes and stir to coat.
4. Add the potatoes to a greased baking dish.
5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
6. Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken.
7. Allow to marinate as the potatoes bake.
8. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
9. Once the potatoes are fully cooked add the marinated chicken.
10. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
11. In a large bowl mix all the topping ingredients together.
12. Top the raw chicken with the topping.
13. Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
14. Serve with extra hot sauce and/or ranch dressing.

• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 cups cooked rice
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the ground beef over medium heat until it’s no longer pink. Drain any excess fat.
3. Add the diced onion, minced garlic, and diced bell pepper to the skillet. Cook for about 5 minutes, until the vegetables are softened.
4. Stir in the diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
5. In a large bowl, combine the cooked rice and the meat mixture.
6. Spread the mixture into a greased 9×13 inch baking dish.
7. Sprinkle the shredded cheddar cheese evenly over the top.
8. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
9. Let it cool for a few minutes before serving.
10. Enjoy your gluten-free casserole!

Ingredients:

• 2 cups chicken, cooked and shredded
• 1 can (10.5 oz) cream of chicken soup
• 2 cups mixed vegetables (carrots, peas, green beans, corn), thawed
• 1 cup cheddar cheese, shredded
• 1 1/2 cups milk
• 1 cup Bisquick mix (for the biscuits)
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, cream of chicken soup, mixed vegetables, and half of the cheddar cheese.
3. Season with salt and pepper.
4. Spread the chicken mixture evenly in a greased 9×13 inch baking dish.
5. In another bowl, mix together the milk, Bisquick mix, sour cream, melted butter, and minced garlic until smooth.
6. Pour the biscuit mixture over the chicken layer, spreading it out evenly.
7. Sprinkle the remaining cheddar cheese over the top.
8. Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and the casserole is bubbly.
9. Let it cool for a few minutes before serving.

Ingredients:

For the Casserole:

1 loaf French bread, cut into 1-inch cubes
8 large eggs
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the Topping:

1/2 cup unsalted butter, cold and diced
1 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:

1. Prep Casserole:
   1. Grease a 9×13 inch baking dish.
   2. Arrange bread cubes evenly in the dish.
2. Mix Custard:
   1. Whisk eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt.
   2. Pour over bread, ensuring all pieces are soaked.
   3. Cover and refrigerate overnight.
3. Preheat Oven:
   1. Set to 350°F (175°C).
4. Prepare Topping:
   1. Mix brown sugar, cinnamon, nutmeg, and butter until crumbly.
   2. Sprinkle over the casserole.
5. Bake:
   1. For 45-50 minutes until golden.
   2. The top should be crisp.
6. Serve:
   1. Warm, with powdered sugar or maple syrup if desired.

Prep Time: 20 mins | Cooking Time: 50 mins | Total Time: 1 hr 10 mins + overnight soaking | Servings: 8

Ingredients:

• 1 lb rotini pasta
• 1 lb ground Italian sausage
• 1 small onion, diced
• 1 green bell pepper, diced
• 3 cups pizza sauce
• 1/2 cup sliced black olives
• 1/2 cup sliced mushrooms
• 1/2 cup mini pepperoni
• 2 cups shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Cook rotini pasta according to package instructions; drain and set aside.
3. In a large skillet, cook the Italian sausage over medium heat until browned.
4. Add the diced onion and green bell pepper, cooking until softened.
5. Combine the cooked pasta, sausage mixture, pizza sauce, black olives, mushrooms, and half of the mini pepperoni in a large bowl.
6. Season with Italian seasoning, salt, and pepper.
7. Transfer the mixture to a greased 9×13 inch baking dish.
8. Top with shredded mozzarella cheese and the remaining mini pepperoni.
9. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.