Comfy Casserole Food

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C.O.M.F.Y. CASSEROLE



C.O.M.F.Y. Casserole image

I had some leftovers,and I wanted to do something with them besides reheat them and serve them the same old way.So, this is what I came up with.By the way, C.O.M.F.Y. stands for, C leaned O ut M y F ridge, Y es ! Casserole.The amounts of the vegetables are what I had on hand, you can change the amounts to suit your tastes. And don't blame me for the name my SO came up with it, :). Submitted to "ZAAR" on May 13th, 2008

Provided by Chef shapeweaver

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup chopped cooked broccoli
1/2 cup diced cooked carrot
6 ounces chopped cooked smoked sausage
2 1/2 cups prepared macaroni and cheese
1 cup shredded colby-monterey jack cheese, divided
1/2-3/4 cup milk
1 teaspoon garlic powder
1/2-3/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 2 quart casserole dish with cooking spray.
  • In a large bowl mix together broccoli,carrots and smoked sausage.
  • Then add macaroni and cheese and 4 ounces of colby monterey jack cheese blend,and enough milk to blend all ingredients well.
  • Then add the garlic powder and black pepper,mixing well.
  • At this point, taste and adjust your seasonings if desired.
  • Pour mixture into sprayed dish, and sprinkle remaining co/jack cheese over the top.
  • Bake at 350 degrees for 35 minutes or until golden brown.
  • Enjoy ! :).

Nutrition Facts : Calories 286.9, Fat 22.6, SaturatedFat 10.3, Cholesterol 56.9, Sodium 567.1, Carbohydrate 6.8, Fiber 1.9, Sugar 1.9, Protein 14.6

COMFY COWBOY CASSEROLE #RSC



Comfy Cowboy Casserole #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. A delishious, satisfying (somewhat) guilty pleasure that will warm your belly and your heart.

Provided by AllannaC

Categories     Savory Pies

Time 1h25m

Yield 1 Casserole/Pie, 6-8 serving(s)

Number Of Ingredients 16

Reynolds Wrap Foil
1 lb ground beef
1 lb ground pork
1 (8 ounce) can biscuit dough (2 8 oz. cans crescents if you prefer a little more richness, they cane be used on the bottom too!)
4 slices bacon
2 ounces monterey jack cheese
2 ounces monterey jack pepper cheese
1 ounce sharp cheddar cheese
1/2 cup heavy cream
1 medium onion, finely diced
1 green bell pepper, finely diced
3 garlic cloves, minced
1/2 teaspoon ground pepper
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup honey

Steps:

  • Brown beef and pork in skillet with a dash of salt and pepper (not in ingredient list). Drain, set aside.
  • Cook bacon in skillet until crisp. Remove bacon and dry on paper towels, leaving bacon fat in skillet (approx. 3 tbsp.).
  • Heat bacon fat until hot, not smoking. Add onion and pepper, and reduce heat. Cook, stirring often, until soft, then add garlic and continue to cook for 5 minutes.
  • Add beef and pork to onion/pepper mixture in skillet, and heat through.
  • Add heavy cream and cook on low until reduced by half. Stir in nutmeg.
  • Add all cheeses, stirring into the mixture and remove from heat, stir until melted and set aside.
  • Add crumbled bacon and stir, as to not let it get too "mushy.".
  • Line a deep 9" pit plate or 8" X 13" casserole dish with Reynold's Wrap foin (non-stick preferred, but heavy duty will be just fine).
  • Fill baking dish with meat mixture (if using crescents, skip to next step firts, then this return to this step).
  • Remove biscuits (or crescents) from can and pinch together to form a full sheet (if using crescents, they can be used on the bottom of the pie or casserole dish, then return to prior step, then top with more crescents).
  • Cover meat mixture with biscuit sheet, and brush very lightly with honey and top with a pinch of salt (not too much).
  • Bake at 350 for approx 30 minutes (depending on oven and if you use crescents on bottom :45 minutes for crescent suppliment).

Nutrition Facts : Calories 725.8, Fat 49.9, SaturatedFat 21.9, Cholesterol 159.4, Sodium 1046.3, Carbohydrate 32.1, Fiber 1, Sugar 15.8, Protein 36.9

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