I’m lucky in that I usually love darn near everything i make. These Mississippi Mud cheesy potatoes are definitely no exception. In fact, love may be an understatement. Anita and I both devoured them. You just can’t beat the tender potatoes, ooey gooey cheese, crunchy smoky bacon, and green onions. It’s a lot like having a loaded baked potato, and yep, you guessed it, I love loaded baked potatoes too.
The only possible change (and really, it’s a stretch perhaps) I would make to these Mississippi Mud cheesy potatoes would be to add a roasted jalapeno or two. Actually, that’s not a stretch at all. Or maybe a pinch or two of smoked paprika or chipotle powder. Yeah, I’m going that for sure now!
Also make my delicious melting potatoes.
Mississippi Mud Cheesy Potatoes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 -10 servings
- 10 cups Russet potatoes diced (about 5 medium potatoes)
- 1 pound shredded extra sharp cheddar cheese
- 1 cup mayonnaise
- 1 pound thin-sliced bacon cooked, chopped
- 1/2 cup green onions chopped
Preheat your oven to 325 F.
Combine all ingredients in a large bowl.
Pour mixture into a 9" x 13" casserole dish.
Bake for 1 hour until the potatoes are tender.
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!
To really amp up this dish, use my smoked spaghetti sauce instead of jarred.
Million Dollar Spaghetti
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
- 1 pound dried spaghetti
- Kosher salt
- 2 24 ounce jars your favorite spaghetti sauce, divided
- 2 tablespoons olive oil
- 1 medium sweet onion chopped
- 1 pound sweet Italian sausage if using links remove the casings
- 4 cloves garlic minced
- 1 cup Ricotta cheese
- 1 8 ounce stick cream cheese, softened
- 1/4 cup sour cream
- 3 teaspoons dried Italian seasoning
- 3 cups Mozzarella cheese shredded, divided
- 1 stick butter cut into 16 thin pats, divided
Preheat oven to 350 F.
Cook the pasta according to the package instructions. Drain and return the spaghetti to the pot you cooked it in and stir in one bottle of the spaghetti sauce. Set aside.
Heat the oil in a large skillet over medium heat.
Add the onion and cook for 5 minutes.
Crumble in the raw sausage and stir, cooking until the sausage is cooked through. I used a wooden spoon to help break up the sausage while it cooked.
Stir in the garlic and cook for 1 more minute.
Remove from heat and stir in the remaining jar of spaghetti sauce.
In a bowl, combine the Ricotta, cream cheese, sour cream, Italian seasoning and 1 cup of the Mozzarella.
Place 8 of the pieces of butter in the bottom of a 9" x 13" baking dish.
Place half of the spaghetti mix into the bottom of the dish. Use a spatula to spread it out evenly.
Add the cheese mixture and spread out evenly.
Add the remaining butter and then add the rest of the of the spaghetti mixture. Spread out evenly.
Add all of the tomato sauce mixture and spread out evenly.
Add the remaining mozzarella cheese.
Bake for 35-45 minutes until hot.
Let rest for 10 minutes before slicing.
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.
Also try my paprika chicken with sour cream gravy.
Chicken Cordon Bleu Casserole
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8 servings
For the casserole
- 4 boneless skinless chicken breasts, butterflied
- 8-10 slices thin ham sandwich meat
- 1 1/2 cups shredded Swiss cheese
- 1 cup Panko breadcrumbs
- 3 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter melted
For the sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup chicken broth
- 1/2 tablespoon Dijon or Creole mustard
- 1 teaspoon Worcestershire sauce
- Pinch each of Kosher salt and white pepper
Preheat your oven to 350 F.
Spray a 9" x 13" baking dish with non-stick spray.
Layer chicken in the bottom of the dish.
Top the chicken with the ham sandwich meat and sprinkle with the Swiss cheese.
In a bowl, combine the Panko bread crumbs, Parmesan cheese, salt and pepper.
Sprinkle the Panko mixture over the top of the chicken.
Drizzle with the melted butter and bake for 35-40 minutes or until the chicken is done and the Panko has started to brown. Place under the broiler for a minute or two to brown further if desired.
Serve with sauce.
For the sauce
Melt the butter in a medium saucepan.
Whisk in the flour and cook for 3 minutes.
Whisk in the milk and broth.
Continue whisking until the sauce thickens.
Whisk in the mustard, Worcestershire sauce and salt and pepper and serve.