Archive for Casseroles

Chicken and Brown Rice Casserole

One day recently, I hadn’t been to the grocery store yet and didn’t have a variety of things to choose from for supper. I made do with what I had and came up with this delicious casserole. All the ingredients seem to complement each other really well. My family and I definitely give it a thumbs up!!! I hope you enjoy it as much as we did!

 

Mixing all the ingredients together. (except for the Ritz crackers.)

Mixing all the ingredients together. (except for the Ritz crackers.)

After I mixed it up, I poured it into my casserole dish.

After I mixed it up, I poured it into my casserole dish.

Here I'm crushing the Ritz crackers onto the top of the casserole. Mmm, buttery goodness!

Here I’m crushing the Ritz crackers onto the top of the casserole. Mmm, buttery goodness!

The crackers are crumbled on top and the casserole is ready to go in the oven!

The crackers are crumbled on top and the casserole is ready to go in the oven!

Yummy casserole fresh out of the oven. I'm ready to chow down!

Yummy casserole fresh out of the oven. I’m ready to chow down!

Chicken and Brown Rice Casserole

6 Chicken Legs (cooked, deboned & cut in chunks)

2 Cans Cream of Chicken Soup (I used Campbell’s Healthy Choice.)

1 Can sliced Carrots

1 Can Cut Green Beans

1 Cup Corn (from a can or frozen & thawed)

2 Bags Boil-in-Bag Brown Rice, cooked

1/2 tsp Granulated Garlic

1/4 tsp Dried Basil

Salt & Pepper to taste

1 Sleeve Ritz Crackers

1. Preheat oven to 375°F. Spray casserole dish with cooking spray; set aside.

2. Mix all ingredients together except for the Ritz crackers. Pour into prepared casserole dish and spread in pan. Crumble the crackers evenly on top. 

3. Bake for 15-20 minutes or til casserole is browned on top and bubbly.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

Sweet Corn Casserole

Ever heard of corn pudding?? This recipe is basically the same thing. To me though, it just looked more like a “casserole” so that’s what I named it.

(By the way, my daughter Hannah asked me earlier “Corn pudding?? Ewww, why do they call it corn PUDDING?” LOL!)

Cutting the corn off the cob.

Cutting the corn off the cob.

Whisking together the milk, eggs, and cream.

Whisking together the milk, eggs, and cream.

Adding in the shredded cheese.

Adding in the shredded cheese.

Now, I'm adding the corn. Hannah's in the background cooking the meat for the taco salad we're having...thanks Hannah!!! :)

Now, I’m adding the corn. Hannah’s in the background cooking the meat for the taco salad we’re having…thanks Hannah!!! 🙂

It's all mixed together so it's time to pour it into my casserole dish!

It’s all mixed together so it’s time to pour it into my casserole dish!

Here's the yummy finished product right out of the oven!

Here’s the yummy finished product right out of the oven!

Sweet Corn Casserole

6 Ears Sweet Corn (I used Peaches & Cream)

1/2 Cup Milk

1/2 Cup Heavy Cream

3/4 Cup Shredded Colby Jack Cheese

1/4 tsp Cayenne Pepper

2 Eggs, beaten

Salt & Pepper to taste

1. Preheat oven to 350°F. Grease casserole dish.

2. Shuck the corn, making sure to remove all the silk too. Cut corn off the cob into a bowl; set aside.

3. Whisk together the milk, cream, cayenne pepper, and eggs. Whisk in salt and pepper. Add the cheese and reserved corn. Mix well. 

4. Pour mixture into your greased casserole dish. Bake for 35 minutes, or til light golden brown and set in the middle.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

Scrumptious Summer Squash Casserole

Cooking up my squash. I like to add a little onion (or maybe a lot)... that makes it taste even better! I stew them with a little bit of water til they're nice and tender.

Cooking up my squash. I like to add a little onion (or maybe a lot)… that makes it taste even better! I stew them with a little bit of water til they’re nice and tender.

Cooking up the celery and onion for the stuffing mix. Mmm, it smells so good!

Cooking up the celery and onion for the stuffing mix. Mmm, it smells so good!

Mixing all the ingredients together.

Mixing all the ingredients together.

Man, this stuff is good!!! ;)

Man, this stuff is good!!! 😉

 Scrumptious Summer Squash Casserole

1/2 Cup Celery, chopped

1/2 Cup Onion, chopped

2 Tbls Butter

2 Tbls Olive Oil

1 1/2 Cups Chicken Broth*

4 Cups Pepperidge Farms Stuffing Mix

2 1/2 Cups Cooked Squash (cooked with onion)

1 Cup Shredded Cheese (Sharp or Colby Jack are good.)

1 Can Cream of Chicken Soup*

1 Egg, beaten

1. Preheat oven to 400°F. Spray a 5 quart casserole dish with cooking spray and set it aside.

2. In a large sauce pan, combine the celery, onion, butter and olive oil. Cook on medium high til the veggies are tender, about 6-8 minutes. Remove from heat. Add the chicken broth and stuffing mix. Stir til well combined and all the stuffing is moistened.

3. Transfer stuffing to a large bowl. Add all remaining ingredients and stir well. Pour into the prepared casserole dish.

4. Bake, uncovered, for 15-20 minutes, or til light golden brown and bubbly.

*You can use vegetable broth and cream of celery or cream of mushroom soup for a vegetarian version.

**RECIPE AND PHOTOS ©RENEE’S GOURMETS**