I was going to change the name of this dish to just ‘spaghetti casserole’ because (before I made it) I thought that calling it Million Dollar Spaghetti was a bit pretentious. Well, as you can tell, I didn’t change the name. That’s because, yeah, Million Dollar Spaghetti is the perfect name for it.
If you close your eyes and take a bite of this spaghetti you’ll almost think you are eating lasagna. Actually, it’s very close in flavor to my mom’s easy lasagna, a recipe I make and devour regularly. Spaghetti sauce, Italian sausage, pasta, a little Italian seasoning and plenty of cheese. What’s not to love?
Million Dollar Spaghetti was a huge hit in our house. We were sad when the last piece disappeared. But not super sad since we knew it won’t be long until we make this again. And again.
You can easily change this recipe up to meet your own tastes. Maybe add some fresh mushrooms in when you cook the sausage. Or a few bell peppers. For me, a pinch or two of red pepper flake is always a good idea too. You don’t have to use an expensive jarred spaghetti sauce, either. Good ole Prego (I used Italian Sausage and Garlic) works just great!
Anita and I really enjoyed the flavors of this super-simple chicken Cordon Bleu casserole. Tender chicken with a bit of ham, crunchy breadcrumb topping, and of course that wonderful Dijon mustard flavor in a creamy cheesy sauce. This is the perfect quick and easy meal for a cool late-winter evening. I prefer to butterfly chicken breasts in just about any recipe where I need them. They cook up more evenly, and a bit quicker. And I like the texture better. I like a big ole thick beef steak, but that’s about the only time I need my meat cut thick. For chicken, I think thinner is better.
If I’m feeling adventurous the next time I make this chicken Cordon Bleu casserole I might try a little twist or two. Pepper jack cheese instead of Swiss for a nice kick to the sauce, and a pinch or two of cayenne in with the breadcrumbs. Oh, this dish is great as it is, but I hardly ever pass up the opportunity to add some heat.
It’s time for an easy side dish. Something I can make quick but still enjoy. Veggies. Cheese. Creamy sauce. Oh, and crunchy French fried onions. This Swiss vegetable medley cooks up in no time and is quite tasty. It’s also easy to change up for your tastes. Skip the French fried onions and use French’s crispy jalapenos instead (Have you tried them? They are fantastic!). Swiss not your thing? Pepper jack cheese is a great kicked-up alternative. I think this may be Anita’s favorite side dish for a cold night. I have to agree, it’s mighty darned good!
All the flavors of pizza in a casserole, made in a slow cooker. There’s plenty of cheese and pepperoni so you can overlook the lack of a crunchy crust. The perfect one-pot meal on a rainy, cool late winter evening. You can make it more ‘your way’ by adding Canadian bacon, mushrooms, different cheeses… whatever you prefer. Be careful to not overcook the pasta. Pasta is not the most slow cooker-friendly item in the world. If you over cook the pasta it will become mushy. Not happy mushy either. So error on the side of caution and serve this slow cooker pizza casserole as soon as the pasta is cooked.
Fresh corn season continues to wind down here in Indiana. Time for my end-of-summer push to devour as much sweet corn as I can! And what better way to make corn than to add in some spicy Tasso ham. I so love Tasso ham. So tender, to tasty, and definitely so spicy. I made my own Tasso on my smoker, and it came out fantastic. It was so easy to make!
This creamy corn casserole is sweet and also spicy. I found the original recipe in Louisiana Cookin’, one of my favorite Louisiana-themed magazines. Not only is each issue full of great Creole and Cajun dishes, there are also articles about the food and happenings in the area.
The original recipe called for topping the casserole with crushed potato chips. I decided to skip that and just enjoy the great vegetables and spice in this dish. True, adding chips would definitely add a nice crunch. I bet crushed tortilla chips would be outstanding, so feel free to add them if you like!
Heat oil in a large skillet over medium-high heat.
Add the corn, pepper, green onion, and tasso and cook 5-8 minutes until the vegetables are soft.
Add the cream cheese and stir until it melts.
Remove from heat and stir in the Cajun seasoning, sour cream, parsley, salt, and cayenne pepper.
Spoon into the baking dish and bake 20 minutes.
Note: The original recipe called for sprinkling the casserole with crumbled potato chips (2 cups) before baking. I omitted that ingredient to keep the casserole a little lower in carbohydrates. Feel free to add the chips, or Panko breadcrumbs if you like.
What a wonderful casserole this southwestern potato casserole is! Fortunately, the recipe makes a really big batch (of course you could divide it or cut it in half), because we weren’t shy about eating it. I really liked the crunch that the tortilla chips added. There’s a little hint of heat, but not much, so don’t worry about taking this to a potluck or family get-together.