Creamy Hamburger Casserole

  Are you figuring out by now that I am in LOVE with anything that involves Cream Cheese or Sour Cream? 

  This is another favorite from waaay back in the day when I was a child. We called it “Regena Casserole” after my Aunt Regena gave the recipe to my mom to try.  My kids have dubbed it “Gena Casserole”, since they call her Aunt Gena, but you can just call it Creamy Hamburger Casserole. 

Or if you are Avery you can call it:

“My FAVOWITE PINK CASSEWOLE!”

  The tomato sauce does turn pink, thanks to all the creamy stuff you add! 🙂

(click title for easy printable)

Ingredients

• 1 pound Hamburger, Or Ground Turkey, Seasoned To Taste
• ½ cups Chopped Onion
• 15 ounces Tomato Sauce
• 10 ounces Tomato Soup
• 3 cups Colby Jack Or Casserole Cheese, Divided Use
• 1 cup Sour Cream
• 4 ounces, weight Cream Cheese
• ½ teaspoons Garlic Powder
• 1 teaspoon Salt
• ½ teaspoons Pepper
• 16 ounces, weight Egg Noodles (I Do Half White, Half Wheat)

  In a large skillet, cook hamburger with chopped onions, drain.
In a separate pot, cook noodles, drain and rinse.
Combine all remaining ingredients (save out 1 1/2 cups cheese) in meat skillet, stirring on low heat, until cream cheese is dissolved. Add noodles, mix well.
Put in 9 x 13 casserole dish. Add remaining cheese to the top and bake at 350* for 25-30 minutes.

Enjoy your creamy, “pink” Casserole!

~T

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Overnight Chicken Supreme Casserole

  My little brother & his best friend used to BEG my mom to make this Chicken Casserole when we were kids, but honestly? I don’t recall it one way or another.  For me, the biggest appeal in making this casserole now that I am a momma, is that I was able to make it the night before, for an easy no-prep supper the next night.  By letting it sit overnight, you eliminate the need to cook your macaroni noodles!  Cool, right?!

(click title for easy printable)

Ingredients

• 2 cups Cooked, Seasoned Chicken, Cut In Small Cubes
• 2 cups Raw Macaroni (do Not Cook!)
• 2 cans (14 Oz Each) Cream Of Mushroom Soup
• 2 cups Whole Milk
• 1 whole Onion, Chopped Finely
• ½ teaspoons Celery Salt
• 3 Tablespoons Butter, Cut Into Small Pieces
• 1 cup Shredded Cheese
• Salt And Pepper, to taste

Combine all above ingredients, except cheese in a large bowl with lid. Refrigerate overnight. When you are ready, scrape macaroni mixture into a sprayed 9×13 casserole dish and bake for almost an hour at 350*. The last 5 minutes, add shredded cheese to the top and return to the oven until melted.

  We served ours with Creamed Peas, which we all ADORE!  {Cooked peas ususally make me gag, not these!}

Simple and delicious! My kids said “Mmmm” with every bite!

~T

Chicken Every Sunday

  I think everyone’s Momma made this at one time or another: Chicken Every Sunday, or Chicken and Rice Casserole.  Basically, layers of rice, chicken and creamy sauce, tucked into the oven and ready and waiting for you when you come home, STARVING, from church!

  My best friend, Kasey and I put two of our favorite recipes together to improve Chicken Every Sunday, and make it bigger, moister and creamier. I’ve been playing with portions every time we make it, but this time, it was just right!  (Last time I made this was over 5 years ago, and I overflowed my dish in the oven: WHAT. A. MESS.) 

  No worries, it worked PERFECTLY this time, but you are going to need a 9 x 13 style casserole dish, but deeper.  I used my Deep Dish Baker from Pampered Chef and it was just right.

(click for easy printable)

Ingredients

• 1 package Dry Onion Soup Mix
• 10 ounces, fluid Organic Cream Of Mushroom Soup
• 1 container Bella Mushroom slices, sauteed in butter. 
• 8 to 10 chicken thighs  (6 Boneless Pork Chops Work Too)
• 16 ounces Sour Cream
• Salt, Pepper And Garlic Powder, To Taste
• 4 cups UNCOOKED Brown Basamati Rice
• 3 to 4 cups of water

Pre-heat oven to 300*. Combine dry soup mix, mushroom soup, mushrooms and sour cream in a large bowl, season to taste.
In an over-sized 9 x 13 casserole dish (I used my Deep Dish Baker from Pampered Chef) spread 4 cups of UNCOOKED rice in the bottom of the dish. Cover with cups of water. Next, a layer of rinsed chicken thighs, not overlapping, if possible.

  Season chicken layer. Spread goo over the top of the chicken. {Yes, it will look weird, don’t worry!} Cover with foil for 2-1/2 hours or until water has absorbed into the rice and chicken is cooked through.

Delicious and easy!

~T