Melissas Casserole Food

BEEF NOODLE CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
• In a large skillet cook ground beef and onion in a few drizzles of olive oil over medium-high heat. Cook until beef is browned and no pink remains. Drain excess fat from pan.
• To the beef add tomatoes, tomato sauce, tomato paste, Italian seasoning, salt and pepper flakes. Simmer on medium-low, uncovered for 10 minutes then remove from heat and stir in pepperoni.
• Meanwhile, cook noodles in salted water per package directions. Drain well.
• Return noodles to pot and onto burner with heat off. To the noodles add cream cheese and half and half. Mix until cream cheese has melted. Add Parmesan, mix well.
• To assemble: Layer 1/2 noodles on bottom of baking dish. Top with 1/2 sauce and 1/2 cheese. Repeat ending with cheese.
• Bake for 35-45 minutes or until bubbly and cheese is lightly browned.
• Let stand for 10 minutes. Garnish with chopped parsley just before serving.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F. Spray a 13 x 9 inch deep baking dish with cooking spray.
• To the baking dish add uncooked rice, chicken stock, soups, melted butter, mayonnaise, rice, chicken noodle soup mix, garlic salt, lemon pepper and onion. Whisk together until fully combined. (Alternately you may do this in a mixing bowl and pour the mixture into the baking dish.)
• Arrange cubed chicken breasts on top gently pressing into the mixture. Dot the top with 2 tablespoons butter.
• Cover with foil and bake for 1 1/2 hours. Uncover and sprinkle with grated Parmesan cheese. Continue to cook for 30 mintues or just until rice is tender and liquid absorbed. (You can also top it with 1 cup shredded cheddar cheese at this point)
• Garnish top with parsley and serve.

MELISSA'S TATER TOT CASSEROLE (GF)

Steps:

• Preheat oven to 400 degrees.
• In an oval Pyrex casserole dish, place cooked ground beef on bottom. If you have precooked, frozen ground beef in your freezer, you can use that too.
• Layer all the tater tots next, completely covering the meat.
• Mix the soup and milk together and pour over the tots. (If you use the gluten free Health Valley Organic Cream of Chicken soup, do NOT use the milk as it is already the right consistency.).
• Sprinkle the Tony Chachere's over the tots. You can add more depending on how hot your family likes it. If you don't have Tony's, use salt, red pepper, garlic powder, and possibly chili powder. It's not quite the same, but it will do.
• Top with the cheese.
• Bake uncovered 30 minutes, or until bubbling.
• This is so easy to make in the morning, refrigerate, and pop in the oven for dinner. Serves 2 adults and 2 elementary school kids with no leftovers. Double the recipe and bake in a large, glass rectangular casserole if you want leftovers.
• Freezer info: You can put together and freeze an extra batch if you want. Just don't cook it (except make sure the beef is already cooked). This can go straight from freezer to the oven if you adjust your time and make sure you cook it until it is bubbling on the edges.
• Hope you enjoy it!