Tuesdays Casseroles

Hello friends and happy Tuesday. Let's get right to the next casserole entries, shall we?

 The first one for today was sent in by Alison and is a delicious version of Chicken Pot Pie that she found on 'The Chew' TV show.

Here's what Alison has to say:  It's a bit complicated and time-consuming. I don't make the garnishes. But it's absolutely the best, yummiest, creamiest, most decadent chicken pot pie I've ever made. The crust, which is made separately from the filling and baked in the oven almost like cookies, is to die for.

 Well now, that description convinces me that it's good. So here is the link for this yummy recipe.



Thanks Alison for your entry.



Here we have Katie's entry 'Frank 'n' Bean Biscuit Casserole that she got from a Pillsbury Bake Off magazine years ago, she even saved the photo...how fun is that!?

 


Katie tells us that her Hubby is the one that offers up this recipe and adds that it is a big hit with the Grand Kiddos.

Here it is:

2 tablespoons butter or margarine

1/2

cup chopped onion or 2 tablespoons dried minced onion

3/4

cup chopped green bell pepper

1

lb hot dogs, sliced

1/3

cup chili sauce

1/3

cup ketchup

1

to 2 tablespoons packed brown sugar, if desired

1

can (15 oz) baked beans or pork and beans, undrained

1

can (7.5 oz) Pillsbury® refrigerated buttermilk or Country® biscuits

3/4

cup shredded Cheddar cheese (3 oz)

1

cup corn chips, crushed

3

tablespoons grated Romano or Parmesan cheese

1. Heat oven to 375°F. In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Add onion and bell pepper; cook and stir until tender.
2. Add hot dogs, chili sauce, ketchup, brown sugar and beans; stir gently to mix. Reduce heat; simmer 2 minutes. Spoon hot mixture into ungreased 11x7- or 12x8-inch (2-quart) glass baking dish.
3. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Arrange 10 biscuit layers over hot beef mixture. Sprinkle with Cheddar cheese. Arrange remaining biscuit layers on top to cover.
4. In small bowl, mix corn chips and Romano cheese. Sprinkle over biscuits. Dot with remaining tablespoon butter.
5. Bake 20 to 25 minutes or until biscuits are golden brown.

Makes 8 servings

I can see why this would be such a hit!

Thanks Katie for sharing this fun, vintage recipe!

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I hope you all are enjoying our casserole week and there is still plenty of time for you to send one in too.

See you all tomorrow!  xo

Casserole Week

Good morning friends, hope your weekend was a good one and you are ready for a brand new week.

This week we will be sharing our favorite casserole dishes or perhaps one that we would like to try, and then on Friday someone will be winning the Vintage Cake book here.

We have two dishes to look at today.  The first one is from Heather, who says that this one from Martha Stewart is her favorite that she serves often in the cold months.

The photo and recipe are both from Martha Stewart and can be found here......Thanks Heather!

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Our next dish is from Heidi and is that long time favorite, Tater Tot Casserole.

Here is how she puts it together:

1lb of ground beef
I med. onion chopped
cook the beef and onion till done
drain any fat
In the bottom of a 13x9 pan
a small bag of frozen mixed veg.
layer meat on top of the veg.
place a bag of tater tot over the top of beef

then mix a can of cr. of mushroom soup
a can of chicken and stars soup
and a can of cr.of chicken soup
1/2 cup of milk with a little pepper
mix the 4 ingredients and pour over the top of the tater tots
bake for an hour at 375
and enjoy
I loved this as a kids and so do mine.

Thanks Heidi!

I do hope you all will find a recipe that you would like to share so that you'll have a chance at that sweet book.  Info here.

Have a lovely Monday!  xo