Every few months, Michael and I sign up to bring treats to our Sunday School class at church. Our turn was last month, and I decided to make this delicious-sounding Hawaiian egg bake from a Taste of Home magazine that I have. (I also made some yummy banana chip muffins from the same magazine.) Like many strata-type casseroles, this one is prepared the night before, so all you have to do in the morning is bake it for 40-45 minutes.
We enjoyed the delicious savory and sweet flavors from the ham, bacon, pineapple, and Hawaiian rolls — and french fried onions are a fun addition on top. I hope you give it a try!
Michael made this recipe for dinner on Thursday, and we both thought it was delicious. The white sauce is rich and creamy, and the mushrooms and spinach add some heartiness (and healthiness) to the recipe. We also think it would be delicious to use baby kale in place of the spinach.
It does take some time to make this recipe, including baking time, but our inspiration recipe gives directions for making the casserole ahead of time and freezing it. We haven’t tried that yet — because we don’t have the freezer space right now — but think it would be a great option to plan ahead for a busy night.
This delicious casserole is the easy version of enchiladas — all the flavor with minimal work. Instead of making individual enchiladas, you simply pour the filling and sauce mixture over uncooked egg noodles and bake for 25 minutes. It’s that easy! Like most casseroles, this would be great to bring to a potluck.
I prefer to use medium Rotel and enchilada sauce, but you can use mild or hot instead to get the level of spiciness you prefer. You could also substitute diced rotisserie chicken for the ground turkey; either would be delicious. We hope you give this recipe a try!
My Easter dinner menu is now a 2-year tradition: lamb, minted peas, crescent rolls, and these au gratin potatoes. Apparently the other part of this tradition is that I don’t make these recipes except on Easter (although the crescent rolls need to make it back into regular rotation, I think).
These au gratin potatoes are creamy and cheesy, with a delicious crunchy panko topping. I like to use Yukon Gold potatoes, because those are my favorite, but you could also use red potatoes if that’s what you have on hand. I would also recommend shredding your own cheese, because it will melt better into the sauce. Enjoy!
I don’t usually have a lot of time to cook during the week, so I rely on quick and easy meals (like this chef salad). But on the weekend, I enjoy making — and eating — more “homey” meals. These enchiladas are a great choice, and they make delicious leftovers.
I like to use a variety of veggies along with the chicken in my filling, so it’s colorful and healthy. Also, I make my enchilada sauce from a Carlita brand seasoning packet, but you could substitute 2 cups of your favorite enchilada sauce. The pepperjack cheese adds a hint of spice, but you could amp it up with diced jalapeno peppers, if you like. Either way, they’re delicious!
I made this broccoli potato egg bake for brunch this morning, and Michael and I really liked it. I found the recipe in a special Taste of Home brunch magazine, but made a few changes, including increasing the amount of broccoli. It’s a pretty healthy recipe, so you’ll be able to enjoy it guilt free.
The recipe is easy to make, so it would be a great choice for a brunch party! We’re also hopeful that the leftovers will be a delicious breakfast for tomorrow morning.
Tuna noodle casserole is a classic comfort food, and Michael and I both enjoy this recipe from his mom. Unlike some versions, this simple recipe only requires two dishes — a pot to boil the noodles and a pan to bake the casserole. The creamy sauce has a sour cream base that tastes delicious with the tuna and peas.
Last week, Michael and I celebrated St. Patrick’s Day with this delicious shepherd’s pie and an oatmeal stout (this one). Shepherd’s pie is a classic comfort food, and I was really happy with how this recipe turned out — I only made a few small changes to the original.
This recipe is so delicious that you’ll want to wake up in the middle of the night and eat the leftovers. I made it for Sunday dinner last weekend, along with sweet mashed potatoes, and we proceeded to eat the leftovers for every meal after that until they were gone. So we’ll definitely be making this one again.
Wild rice is Minnesota’s state grain, and it has a hearty flavor that compliments the sausage and mushrooms in the casserole. If wild rice isn’t available where you live, brown rice might work as a substitute, though we haven’t tried that.
According to Minnesotans, this recipe would be considered “hot dish.” When I moved to Minnesota last year, I had no idea what “hot dish” was, but I soon found out that it was essentially a casserole — usually with a cream of mushroom or chicken soup. Michael made this green bean and red potato hot dish last week with the green beans that my parents gave us.
The verdict? Michael says it was one of the best “haaaaat dishes” he’s ever eaten. I, on the other hand, have never liked green beans all that much. But I liked this casserole too — especially the delicious red potato topping!