This is a sponsored post written by me on behalf of Holiday Baking at Publix. All opinions are entirely my own. French Toast Casserole is most definitely a staple food to bake during the joyous holiday season at my house. We use so many amazingly appetizing […]
Search Results: casserole
This is a sponsored post written by me on behalf of Cacique®. All opinions are entirely my own. Whether you’re showing how to pull together the ultimate Game Night spread, or presenting a tailgating must-have, the possibilities are truly endless. I partnered with Cacique® to […]
Loaded Mashed Potato Casserole, in my opinion, is one of the best side dishes for the holiday season, as well as all year round weeknight dinner dish.
I do not make this often. Simply because my family cannot stop eating it until the baking dish is licked clean. We just love this meal so much.
Well, what’s not to like, right? We have creamy potatoes, cheese, and bacon. It literally cannot get any better than that. All my favorite things in one bite.
Ever since we adopted a low carb lifestyle, my husband and I do not eat potatoes. I know, it is sad.
I do miss potatoes the most, but I gotta stick to what’s the best for me.
Anyhow, my kids reminded me of this dish just last week. I was so excited to make it for them.
So, with that being said, I realized that I never in these 9 years of blogging posted this incredibly easy and I must add a tasty recipe.
Now, you can serve this with a side of steamed veggies, or with some meat.
I feel like it is absolutely perfect for holiday family gatherings,
Well, I know that many of you, especially veteran-moms like me, have come up with a similar recipe. P
However, the point of my blog is to post all kinds of recipes. Some going to be easy and some a bit harder, but none complicated.
Of course, the focus is easy dishes. 30 to 45 minutes from start to finish. Nobody got the time to spend hours in the kitchen and you shouldn’t.
To be honest, I do not spend hours in the kitchen, unless it is Thanksgiving or me testing recipes.
Similar recipes that you might like:
Hey, if you make this amazing Loaded Mashed Potato Casserole, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking
Easy, tasty and a perfect side dish for your weeknight meals or holiday gatherings.
- 4 pounds Russet Potatoes
- 5 tbsp Unsalted Butter
- 1/4 cup Sour Cream
- ½ cup Half and Half, a splash more if needed
- 1 tsp. Garlic Powder
- Kosher Salt to taste
- 2 cups shredded cheddar cheese, split in half
- 5-6 Slices of Hickory Smoked Bacon
- 1 tbsp. Chopped Chives or Green Onions, green part
- Peel and dice the potatoes in the equal size. Place the potatoes in the large pot and cover with water. Add a generous pinch of salt. Boil the potatoes over medium high heat in the water about 20 minutes or until tender.
- Preheat the oven to 375 degrees Fahrenheit.
- Drain the potatoes well, then transfer to a large mixing bowl. Add the butter, sour cream, milk, garlic powder, and salt. Smash the potatoes with a fork or potato masher. For the creamiest mashed potatoes use a hand mixer. Mix until smooth in texture. It is the best blending tool for it.
- Add half of the shredded cheddar cheese and fold in to combine.
- Place mashed potatoes in the baking dish and try to make the top smooth. Then add the rest of the shredded cheese.
- Bake uncovered for about 10 to 12 minutes, or until the cheese is completely melted.
- While the Casserole is baking, cook bacon. After it is crunchy, transfer it to kitchen paper towel then crumble it.
- Top baked mashed potato casserole with bacon and chopped chives or green onions.
Choose higher starch potatoes, such as Russet or Yukon gold for the best and most flavor-packed mashed potatoes.
You can make this dish ahead and store in the fridge. Just bake it.
Personally, I do not like storing it longer than a day, but if you ever stored potatoes in the fridge then you do whatever you feel is the best for you.
If you do not eat bacon, you may use other smoked products such as turkey bacon or smoked bits of beef or chicken.
What better to start Holiday brunch than with breakfast egg casserole?! I made this beauty with different types of bread and meat and it is always a bit different, but extremely comforting and delicious. When the cold weather knocks on our door, breakfast casserole warms […]
One of my favorite Thanksgiving side dishes, besides bowl-full of mashed potatoes and a tub of gravy (DUH!), is this tasty and quite easy green bean casserole. My kids are crazy about it just as much I am. For us, it is all about the side dishes. […]
Is there anything more comforting than pasta and cheese bake? With a few ingredients, you can really make a lunch or dinner not only fast but delicious too, that the whole family can actually enjoy. Dinner under 30 minutes is totally doable!
I have been putting this post on the side all day long, yesterday. Nothing was coming in my head….complete brain freeze. I guess we all have days like that, and me, well more often than a regular person
Sometimes, when we write posts, it usually involves my kids, and family life which probably to some could be somewhat annoying. However, being
Yeah! Not much action! I do not think you wanna hear about my date with the vacuum and floor steamer, or about the very exciting morning doing laundry, and how it’s starting to jump because sheets got stuck
Oh yes! The story of my life. The most relaxing thing in the world to me is. No, it’s not a bubble bath, although that would be totally awesome now, actually putting beats in my ears, cranking music to the max and photo shooting
When I am doing that, nobody is bothering me at all, but as soon as I lay in the bathtub, finally feeling that aromatic hot water on my skin. You know it is coming, right
Precisely after 7.5 minutes, my kids start to bang on my door to shit usually. Despite the fact they have two more bathrooms, mine is always t closest and more relaxing. Welcome to my world of motherhood!
Anyhow! Casserole! It is one dish that everybody will love. I mean, who does not like a load of cheese, pasta, and beef all baked in one dish
Perfect for busy family. You can even make it at night, cover, place in the fridge and bake when you get off work. Simple, inexpensive, fast and delicious. Win-win!
Beef Pasta Casserole
- 1 box Pasta + salt for seasoning
- 1 tsp. Oil
- 1/4 Onion
- 2 garlic cloves minced
- 1/2 lb 225g Ground beef
- 1-2 Sage leaves chopped (or 1/2 tsp dry) *optional
- Salt and Pepper to taste
- 1 can 10 Oz Cream of Mushroom soup
- 1 cup Peas and Carrots frozen
- 8 Oz Shredded Cheese notes
- Boil large pot of water with the generous amount of salt, drop the pasta in and cook for approximately 8-10 minutes -depending on the type of pasta. Drain pasta and set aside. Boil small pot of water and drop in peas and carrots. Cook 5 minutes (or use canned ones)
- In a saute pan, add oil and drop in onion. Saute onion for a minute or so, then add garlic. Stir, and add ground beef. Break into small pieces while sauteing, add just a bit of sage if any (not necessary) season it with salt and pepper to taste (few pinches of each) and cook until there is no more blood –about 5-7 minutes. Take out of the pan and on to paper kitchen towel and set aside.
- Preheat oven on 400F (200C).
- Place cooked and drained pasta in the casserole oven-safe dish, then pour in mushroom soup, mix with the pasta so it can be well coated. Add evenly on top sauteed ground beef and sprinkle with the cheese.
- Bake in preheated oven for approximately 15 minutes, or few minutes longer. The cheese needs to be melted completely. Serve with a salad.
I used a mix of Shredded Mild Cheddar Cheese and Mozzarella, but if you want to use casserole cheese or any of your favorite ones.
This dish could be with meat or without. Also, you can use ground sausage, turkey or chicken, it’s up to you. Same goes for vegetables. You can use broccoli, for example.
Sage: little goes a long way, but the aroma pulls meat so well together If you do not have any, no problem uses any of your favorite herbs. Pasta: I tried different shapes and all of them work fine such as shells, elbow macaroni, egg noodles, penne, rotini etc.
I hate using canned products, honestly. If I am going to get it, it is usually frozen. But if I am in hurry, yes I use canned shrimp soup, saves time. If you do not wish to use canned mushroom soup than you can make it yourself. It can be in the fridge for 5 days if it is well sealed plus it tastes fantastic. Click here for mushroom soup.
IF YOU DO NOT like mushroom soup you can use cream of chicken, Alfredo sauce, or even marinara (tomato) sauce would be ok -it tastes like lasagna.
Beef and vegetable casserole completely stole my heart. You know when you try something and it just clicks with you in every possible way?! It was just fantastic from the taste to the aroma. As my hubster smelled the food coming out of the kitchen, […]
Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather.
Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food?
Alright, perhaps we look forward to comforting holiday food more than anything else, but fall weather and scenery is up there, too?!
I just love going to mountains this time of year and breathing fresh air, enjoying gorgeous nature and looking at trees that look like man-made color placements.
To be honest, there is nothing more relaxing than enjoying a quiet time in nature. I worked so hard this year that I need one more short weekend getaway, preferably with my hubby only. Just two of us!
Well, to be honest, I’d miss my kids and kitties way too much. Needless to say, the weekend getaway does sound like a dream right now.
Let’s talk more about this tasty and sweet pumpkin porridge. It is a simply delightful comfort with every spoon you take.
I understand that it is not everyone’s cup of tea, nevertheless, it is so delicious and above all fulfilling as well as healthy.
Since it is Pumpkin season I wanted to share pumpkin recipes and some of its health benefits.
- Pumpkins/squashes are not only delicious but like I said healthy; they relieve stress, they’re good for weight loss, good for eyes and skin, it boosts the immune system and helps the digestive system and yes, they could reduce risk of cancer. I believe it is in the category of super-foods!
When I was growing up, rice porridge was usually offered to the kids. Which is not as flavorful.
However, it was mostly eaten when we felt sick and needed something light just to keep us going, and through the days of illness.
Any porridge is good for the digestive system because it’s light and texture is easy to digest.
I made a twist, a huge one on Korean traditional pumpkin porridge called Hobaak Jook (juk). I am not saying that Korean pumpkin porridge is not delicious, on the contrary, it is very comforting, especially if you like pumpkin.
First, instead of boiling, I roasted pumpkin. The best one for porridge or even soups is winter squash such as Butternut, Lakota, Kabocha, Buttercup squashes/pumpkins. My favorite is Kabocha, which I found in Trader Joe’s.
Pumpkin is naturally sweet, but the winter squash that I wrote above is just a little sweeter. I like to mix different pumpkins as it gives better and different levels of flavor.
Also instead of sugar, I used organic honey, and spices such as ground ginger, cinnamon and pumpkin spice which made a huge difference. With all the changes and twists you are increasing the flavor as well as health benefits.
Comparing rice that you granulate yourself vs. sweet rice flour in pumpkin porridge, I like granulated rice because even though that coarse rice is cooked it still gives you little nuttiness.
You might also like:
If you make my Sweet Pumpkin Porridge, please tag me on Instagram. @sandraseasycooking with hashtags #sandraseasycooking. I would love to share your creations with everyone. Thank you so much in advance!
Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather
- 3 lb pumpkin or winter squash (Salt, ground ginger, cinnamon, brown sugar - Few pinches on each slice)
- 1 cup Sweet Mochi Rice/Glutinous Rice (or Flour)/Water, enough to cover over the rice for soaking
- 1-1.5 cup water, for cooking
- 1/2 tsp. Salt
- 2 tsp. Pumpkin Spice
- Organic Honey, to taste /or other sweeteners
- Pumpkin seeds for garnish, or any nuts
- Wash the rice 3-4 times and soak in a big bowl for about an hour.
- When the rice is soaked at least 1 hour (although, it's the best if you soak it for a couple of hours) place rice into a food processor with a bit of water and puree until it gets completely granulated. READ NOTES
- Preheat oven on 400 degrees Fahrenheit.
- Pumpkin Prep: Slice the pumpkin into thicker slices (be careful), take out the seeds and reserve for later; Season pumpkin with few pinches of salt, ground ginger, cinnamon, and brown sugar to taste. Rub all over and place in baking pan. Roast until the pumpkin slices are tender, about 30-40 minutes. Once done, separate skin from the pumpkin flesh (be careful it could be still hot) and Puree in a food processor, and add a little bit of water so it's easier to puree. I ended up with little more than 2 cups of pumpkin puree.
- In a large pot add 1 cup of water and pumpkin puree. Stir until it bubbles, then start adding the rice puree, keep stirring and add pumpkin spice, salt, and honey.
- Stirring is very important because it can stick to the bottom of the pot very fast. Lower the heat on simmer, and slowly just stir for 5 minutes. Add more water when porridge becomes too thick, and cook for 20 more minutes on simmer. It's done when rice becomes smoother and cooked. Taste the porridge and add more sweetener to your taste preference.
- Garnish with roasted and peeled pumpkin seeds OR chopped nuts. Serve on room temperature.
- You can skip the part of soaking the rice and instead use sweet Glutinous rice flour ..just make sure to mix it into a smooth texture (with water). You can find videos regarding this type of porridge. When you are using flour, it will be more smooth. I like the texture of granulated rice in porridge. You can also make it thick or thinner just by adjusting it with water. When you taste that rice is cooked take it off the stove and cover. It's all in the taste senses, so use them!
- For pumpkin seeds, I wash them, dry with kitchen paper towels and then toss on the newspaper then outside to air dry completely. Preheat oven on 400F then put sea salt, I used actually sriracha salt and it was fantastic. Bake until they are toasted. However, if you going to garnish porridge with pumpkin seeds, of curse peel them.
- For baby food, I would definitely either make rice cooked with adding more water or use flour because it gives you a smooth texture. If the baby is not at least year and a half please do not use honey, and add some other natural sweetener. Of course, you got to keep it a notch down because babies can't handle sweet like adults.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Much like a cottage or shepherd’s pie, my easy fisherman pie recipe is one amazing meal that you must try. What is the difference you ask? Well, this easy fisherman pie recipe is made with fish instead. We absolutely love this for our Friday supper […]