Green Bean Casserole

Oh sure, I’ve made a traditional casserole before. There’s a reason that recipe has been around for ages. It’s a classic with great flavor. This green bean casserole is something different. Something amazing. Crispy green beans, sure. A creamy cheese sauce, you bet. Red bell peppers, bacon, onion and panko? Fantastic.

Green Bean Casserole Version 2

This is soon to become a staple in our household. I was able to grab last-of-the-season fresh beans when I made this green bean casserole. With the season now gone I’ll have to make this using frozen (but not canned!) beans. If you use frozen, defrost them using the package instructions and skip steps #2-#6 below for blanching the fresh beans. That’s it!

Get some good panko bread crumbs. Funny how not too many years ago, you’d never hear about them. Now, you find them in just about any dish that used to use regular old bread crumbs, from meatballs to fried chicken.

Also try my Swiss vegetable medley.

This recipe was inspired by a recipe from Ree Drummond.

Green Bean Casserole Version 2
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4 from 1 vote

Green Bean Casserole

This green bean casserole is something different. Something amazing. Crispy green beans, sure. A creamy cheese sauce, you bet. Red bell peppers, bacon, onion and panko? Fantastic.
Course Side
Cuisine American
Keyword casserole, green beans
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 249kcal
Author Based on a recipe from Ree Drummond

Ingredients

  • 2 pounds green beans fresh, ends cut off, cut in halves
  • 4 slices bacon cut into 1/4″ pieces
  • 3 cloves garlic minced
  • 1 large red bell pepper diced
  • ½ large sweet onion chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 ½ cups whole milk plus more, if needed
  • ½ cup half-and-half
  • 1 teaspoon ground black pepper
  • Kosher salt
  • teaspoon cayenne pepper
  • 1 cup extra sharp Cheddar finely shredded
  • 1 cup Panko breadcrumbs regular breadcrumbs also work well

Instructions

  • Preheat oven to 350 F.
  • Fill a large bowl halfway with ice and add enough water to just cover the ice.
  • Bring a large pot of salted water to a boil.
  • Add the beans. Return to a boil and boil for 4 minutes.
  • Drain the beans and add to the ice water bath.
  • After the beans have cooled completely, drain well.
  • Heat a large skillet over medium high heat.
  • Add the bacon and cook, stirring often, for 5 minutes.
  • Add the garlic, pepper and onion and cook until the bacon starts to crisp but isn’t done. Stir often to keep the garlic from burning.
  • Remove from heat.
  • In another large skillet (it has to be big enough to hold the beans and the cooked bacon mix) melt the butter over medium heat.
  • Whisk in the flour and stir constantly for 4 minutes.
  • Whisk in the milk and half-and-half and continue stirring until the sauce starts to thicken.
  • Add 1 1/2 teaspoons salt, the black pepper and the cayenne pepper. Stir.
  • Remove from heat and stir in the cheese until melted.
  • Add in the cooked beans and the bacon mixture. Stir well.
  • Pour mixture into a 9″ x 13″ baking dish that has been sprayed with non-stick spray. Spread out evenly.
  • Sprinkle top with the breadcrumbs.
  • Bake for 30 minutes or until golden brown and bubbly.
  • Let cool for 5 minutes before serving.

Nutrition

Calories: 249kcal | Carbohydrates: 19g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 211mg | Potassium: 391mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1546IU | Vitamin C: 33mg | Calcium: 215mg | Iron: 2mg

Nutritional values are approximate.

Mississippi Mud Cheesy Potatoes

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. My wife 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.

Mississippi Mud Cheesy Potatoes

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! It’s not that this dish NEEDS some spicy kick to it. It’s that I like things with a little heat more that things without it. So why not add just a bit? I figure anything I would add to a bake potato, I can add here too!

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also make my delicious melting potatoes.

Mississippi Mud Cheesy Potatoes
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2 from 2 votes

Mississippi Mud Cheesy Potatoes

I’m lucky in that I usually love darn near everything i make. These Mississippi Mud cheesy potatoes are definitely no exception.
Course Side
Cuisine American
Keyword cheesy, potatoes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 1078kcal

Ingredients

  • 10 cups Russet potatoes diced (about 5 medium potatoes)
  • 1 pound extra sharp cheddar cheese shredded
  • 1 cup mayonnaise
  • 1 pound bacon cooked, chopped
  • ½ cup green onions chopped

Instructions

  • 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.

Nutrition

Calories: 1078kcal | Carbohydrates: 35g | Protein: 19g | Fat: 96g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 625mg | Potassium: 860mg | Fiber: 3g | Sugar: 2g | Vitamin A: 651IU | Vitamin C: 12mg | Calcium: 440mg | Iron: 2mg

Nutritional values are approximate.

Million Dollar Spaghetti

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

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!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

To really amp up this dish, use my smoked spaghetti sauce instead of jarred.

Million Dollar Spaghetti
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5 from 1 vote

Million Dollar Spaghetti

If you close your eyes and take a bite of this spaghetti you’ll almost think you are eating lasagna.
Course Main
Cuisine American
Keyword spaghetti
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 497kcal

Ingredients

  • 1 pound spaghetti
  • kosher salt
  • 2 24 ounce 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 cream cheese softened
  • ¼ cup sour cream
  • 3 teaspoons Italian Seasoning
  • 3 cups Mozzarella cheese shredded, divided
  • 1 stick butter cut into 16 thin pats, divided

Instructions

  • 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.

Nutrition

Calories: 497kcal | Carbohydrates: 39g | Protein: 23g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 600mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 392IU | Vitamin C: 3mg | Calcium: 264mg | Iron: 2mg

Nutritional values are approximate.

Chicken Cordon Bleu Casserole

My wife 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.

Chicken Cordon Bleu Casserole

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
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5 from 1 vote

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.
Course Main
Cuisine American
Keyword casserole, chicken, ham
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 556kcal
Author Mike

Ingredients

For the casserole

  • 4 chicken breasts boneless, skinless, butterflied
  • 8-10 slices deli sandwich meat ham, thin
  • 1 ½ cups Swiss cheese shredded
  • 1 cup Panko bread crumbs
  • 3 tablespoons Parmesan cheese freshly grated
  • ½ teaspoon Kosher salt
  • teaspoon ground black pepper
  • 3 tablespoons unsalted butter melted

For the sauce

Instructions

  • 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.

Nutrition

Calories: 556kcal | Carbohydrates: 14g | Protein: 51g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1092mg | Potassium: 794mg | Fiber: 1g | Sugar: 3g | Vitamin A: 707IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 2mg

Nutritional values are approximate.

Swiss Vegetable Medley

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

Swiss Vegetable Medley

I think this may be my wife’s favorite side dish for a cold night. I have to agree, this Swiss vegetable medley is mighty darned good!

Also try my slow cooker green bean casserole.

Swiss Vegetable Medley
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5 from 1 vote

Swiss Vegetable Medley

This Swiss vegetable medley cooks up in no time and is quite tasty. It’s also easy to change up for your tastes. 
Course Side
Cuisine American
Keyword casserole, vegetable
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 7
Calories 123kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Place vegetables in a large bowl.
  • Add the soup, all but 1/4 cup of the cheese, all of the sour cream, and all but 1/4 cup of the fried onions. Stir to combine.
  • Spray a 9″ x 9″ baking dish with non-stick spray.
  • Pour the vegetable mixture into the dish and spread out evenly.
  • Bake for 30 minutes.
  • Sprinkle top of casserole with remaining 1/4 cup of cheese and onions and bake another 5 minutes.

Nutrition

Calories: 123kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 58mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg

Nutritional values are approximate.

Slow Cooker Pizza Casserole

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.

Slow Cooker Pizza Casserole

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. It’s sorta like my pizza pasta bake, but with a twist.

Also check out my slow cooker ravioli lasagna. It has all the flavors of lasagna in a simple slow cooker dish.

Slow Cooker Pizza Casserole
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4 from 1 vote

Slow Cooker Pizza Casserole

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. 
Course Main
Cuisine American
Keyword casserole, crockpot, pizza, slow cooker
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings 8
Calories 376kcal

Equipment

Ingredients

  • 1 pound Italian sausage
  • ½ medium sweet onion chopped
  • 2 cloves garlic minced
  • 1 28 ounce crushed tomatoes
  • 1 cup water
  • 4 ounces pepperoni sliced, divided
  • 1 small green bell pepper. chopped
  • 2 teaspoon dried oregano
  • 2 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups Mozzarella cheese shredded, divided (plus more for garnish if desired)
  • 2 cups farfalle or you favorite pasta
  • parsley chopped, for garnish
  • Parmesan freshly grated, for garnish

Instructions

  • Heat a large skillet over medium-high heat.
  • Crumble in the sausage and cook until almost done.
  • Add the onion and cook until the meat is completely done.
  • Add the garlic and cook for one more minute.
  • Transfer meat to a slow cooker set to low.
  • Stir in the tomatoes, water, all but 12 slices of the pepperoni, the oregano, salt, pepper, and 1 cup of the cheese. Mix well.
  • Add the pasta and stir.
  • Top with the remaining pepperoni and cheese and cover.
  • Cook for 5 hours and serve garnished with parsley, Parmesan and more mozzarella cheese.

Nutrition

Calories: 376kcal | Carbohydrates: 7g | Protein: 19g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1746mg | Potassium: 461mg | Fiber: 2g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 14mg | Calcium: 179mg | Iron: 2mg

Nutritional values are approximate.

Spicy Tasso and Corn Casserole

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 and make a spicy Tasso and corn casserole! 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.

Spicy Tasso and Corn Casserole

The original recipe for spicy tasso and corn casserole 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! Either way it bakes up delicious!

Spicy Tasso and Corn Casserole
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3 from 2 votes

Spicy Tasso and Corn Casserole

This creamy corn casserole is sweet and also spicy.
Course Side
Cuisine Cajun
Keyword casserole, corn, spicy, tasso
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 193kcal

Ingredients

Instructions

  • Preheat oven to 350° F.
  • Spray a 9″ x 9″ baking dish with non-stick spray.
  • 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.

Nutrition

Calories: 193kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 455mg | Potassium: 399mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1240IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

Southwestern Potato Casserole

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.

Southwestern Potato Casserole

Also try my tater tot casserole and my green bean casserole.

Southwestern Potato Casserole
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4 from 1 vote

Southwestern Potato Casserole

What a wonderful casserole this southwestern potato casserole is! 
Course Side
Cuisine Southwestern
Keyword casserole, potatoes, southwestern
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 304kcal

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Place the soup, sour cream, onion, chile powder, Rotel and cheese into a large bowl. Stir.
  • Fold in the hash browns.
  • Spray a 9″ x 13″ baking dish with non-stick spray. Pour in the hash brown mixture and spread out evenly.
  • Sprinkle top of casserole with the chips and butter.
  • Bake for 45 minutes or until hot and bubbly and starting to brown.

Nutrition

Calories: 304kcal | Carbohydrates: 33g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 617mg | Potassium: 469mg | Fiber: 3g | Sugar: 4g | Vitamin A: 566IU | Vitamin C: 10mg | Calcium: 213mg | Iron: 2mg

Nutritional values are approximate.

Smoked Sausage Casserole

This smoked sausage casserole is one of my favorite comfort dishes. It has some of my favorite things in it – smoked sausage, hash browns, and peppers. And cheese. How could it not be good?

Smoked Sausage Casserole

You can omit the jalapenos if you want. Or add more.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my smoked sausage Alfredo. My baked angel hair with sausage is always a big hit too.

Smoked Sausage Casserole
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4 from 1 vote

Smoked Sausage Casserole

Substitute Creole seasoning for the salt and pepper for an extra flavor kick!
Course Main
Cuisine American
Keyword casserole, sausage, smoked
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 641kcal

Ingredients

  • 1 pound smoked sausage cut into 1/2″ pieces
  • 1 pound hash browns frozen, defrosted
  • 4 tablespoons butter
  • ¾ cup white onion chopped
  • 1 medium green bell pepper chopped
  • 1 jalapeño seeded, minced
  • 4 tablespoons all-purpose flour
  • 1 cup milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup sharp cheddar cheese shredded
  • ½ teaspoon paprika more or less

Instructions

  • Heat a large skillet over medium-high heat and add the sausage. Cook until lightly browned. Drain.
  • Spray a 9″ x 9″ casserole with non-stick spray.
  • Add the potatoes and sausage. Mix.
  • Add the butter to the skillet and melt.
  • Add vegetables and saute for 3 minutes.
  • Add the flour, milk and salt and pepper and cook another 3 minutes.
  • Remove from heat and stir in the cheese.
  • Pour vegetable mixture over potatoes and sausage and stir.
  • Sprinkle with paprika.
  • Bake for 40-45 minutes or until bubbly and browned, and the potatoes are cooked through.

Nutrition

Calories: 641kcal | Carbohydrates: 37g | Protein: 27g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 118mg | Sodium: 1497mg | Potassium: 782mg | Fiber: 3g | Sugar: 6g | Vitamin A: 575IU | Vitamin C: 40mg | Calcium: 321mg | Iron: 3mg

Nutritional values are approximate.