Category: Casseroles

Gooey Mac -N- Cheese

Mac -n- cheese is probably the best comfort food on the planet. We just can’t get enough of it. 

This recipe will definitely fill that void if you need it. 


  • Large pot for boiling noodles
  • Large lasagna pan
  • Medium size pot for cheese sauce
  • Cutting board and knife
  • Measuring cup


  • 1 stick of salted butter
  • 1/4 cup of milk
  • 8 ounces of sour cream
  • 1/2 large block of Velveeta cheese cubed
  • 4 cups of shredded Mexican cheese (save 1 cup for the top at the end)
  • 16 ounce box of elbows
  • Salt to taste

Pre cook your pasta till tender, let them stand till cool or room temperature.

Preheat oven to 350°

In the pot that the pasta was cooked stir in your 3 cups of shredded cheese, transfer to your lasagna dish. Spread evenly.

In your sauce pan, combine your butter, sour cream, milk and Velveeta cheese. Cook on medium low till melted. Stir constantly to prevent burning. Once melted add salt to taste.

Pour your cheese sauce on top of your pasta coating evenly. Cover the entire top of your dish with the remaing shredded cheese. Bake till golden brown, about 20 minutes.

Serve warm, serves about 10. 

Beef and Italian Sausage Lasagna

This is an easy lasagna to make with a lot of flavor without all the vegetables. Sometimes easier is so much better then all the fuss of sauting lots of vegetables plus some people just don’t like it. 

I am a huge fan of mozzarella cheese. Ooowey gooey stringy mozzarella is the best and this lasagna is packed full of it.


  • Large lasagna pan
  • Pan for cooking your beef
  • Spoon
  • Large pot for noodles
  • Medium pot for boiling sausage
  • Tongs and knife
  • Cutting board
  • Oven mitts


  • 5 sweet Italian sausage links (boil till fully cooked and there is no pink, slice about 1/4 inch thick then cut in half again, set aside)
  • 1 pound or more of fresh market ground beef 
  • 1/2 sweet Vidalia onion (peeled and diced)
  • Olive oil
  • 5 stems of fresh oregano leaves removed
  • 1 can of diced tomatoes
  • 1 – 24 ounce can of tomatoe sauce
  • 1 large garlic clove (peeled and diced)
  • 1 box of lasagna noodles (cook till tender using manufacturers instructions, cool and set aside)
  • About 5 cups of fresh mozzarella shredded
  • Salt and pepper to taste

Preheat oven to 300°

In your fry pan cook your onions garlic and meat till pink is gone. Add some olive oil to the pan for flavor. Salt and pepper to taste.

Add your diced sausage and saute for about 5 minutes.

Next add your diced tomatoes, tomatoe sauce and oregano, Stir to combine. Cover and cook for about 30 minutes on low. Stirring occasionally.

Now clear a large space to work, have your pasta, sauce and cheese close to your lasagna pan.

We are going to start layering. First spoon a small amount of sauce into your pan, just enough to cover the bottom, this keeps your pasta from sticking.

Lay 3 noodles along the bottom.

Next add your sauce and meats.

Then cheese, repeat till you reach the top and end with cheese.

Pack the top with plenty of cheese and fresh oregano.

Place in the oven, I put mine on a foil lined cookie sheet, at times it bubbles over and makes a mess. This prevents it.

Let it slowly bake at 300° for about 45 minutes or so. You want it to heat through and cheese bubbling.

Serve warm. Left overs can be put in the freezer, cut into serving sizes that are placed in freezer safe containers.

Chicken Pot Pie

I know I’ve done something good when my daughter tells me she likes dinner. 😀

My first time at chicken pot pie so you can imagine that my biggest critic was on my mind. Well, she loved it. Phew.. 😀


  • Pie plates, I used 2
  • Cutting board and knife
  • 2 pots for boiling chicken and potatoes
  • 1 large fry pan
  • Spoon
  • Small bowl 
  • Whisk
  • Egg brush
  • Oven mitts


  • About 8 red potatoes (cut into fours, boil until tender, drain and set aside)
  • 2 chicken breasts (boil until cooked through with no pink, drain then cut into bite sized pieces, set aside)
  • 2 cans of condense cream of chicken soup
  • 1 yellow squash cut into thin slices
  • 1 zucchini cut into thin slices
  • 1/4 sweet vidalia onion (peel and slice, about 1/4 inch slices)
  • 2 celery stalks sliced thin
  • 1 cup of frozen corn
  • 1 cup of frozen carrots
  • 2 refrigerated pie crusts
  • 2 pats of butter
  • 1 egg
  • Salt and pepper

Preheat oven to 350°

In your 2 pie plates evenly distribute your potatoes, corn and carrots. Set aside.

In your fry pan add your butter, zucchini, squash, onions and celery. Add your salt and pepper to taste, saute till tender.

Add chicken.

Then condense soup.

Mix well, cook on medium till warm.

Even distribute to both pie plates.

Using a small amount of water, wet the edge of the pie plate, place your pie shell on top press gently, cut remaining dough off the edge. 

My pie shell looks horrible, no judging.. Bad shell day lol 😀

Using your egg, whisk in a small bowl, brush egg wash on each pie shell. Cut small slices on top. 

Bake at 350° till golden brown.

Taco Bake

I tried something new for tacos rather then the same old thing. Taco night is fun but it is messy and a lot to clean up.

So I made tacos into a casserole. 


  • Lasagna pan
  • Large fry pan and spoon
  • Cutting board and knife
  • Oven mitts


  • 1- 1 pound package of ground beef
  • 3 flour taco shells (sliced into thin strips)
  • 1/2 of sweet vidalia onion (diced)
  • 1 jalapeno pepper (membrane removed and diced)
  • 1 fresh tomato diced
  • 1 cup of frozen sweet corn
  • 3/4 cup of salsa
  • 1 cup of Mexican blend shredded cheese
  • 3 stalks of green onion sliced
  • Olive oil
  • Salt and pepper
  • Sour cream

Preheat oven to 350° coat your lasagna pan with Olive oil.

Have your vegetables prepared.

In your fry pan cook your beef on medium low, salt and pepper to taste.

Add your jalapeno pepper and cook till pepper is tender.

Add your onion and cook till tender.

Add your frozen corn and tomatoes. Cook till corn is warm on low.

Add your flour shells.

Mix till well combined.

Place your mixture in your lasagna pan.

Evenly pour your salsa on top of your mixture.

Cover with cheese and bake in the oven till cheese is melted.

Top with green onions and serve with sour cream. 

Serves about 6, serve warm.

Vegetable And Italian Sausage Lasagna

So excited to share this recipie. I love lasagna but I’m always looking to change it around and this one came out awesome!

Layers of vegetables, cheese, pasta and sweet Italian sausage. Mmm Mmm… So good.


  • 2 large pots (one for pasta the other your sauce)
  • 1 large fry pan for your sausage and vegetables
  • Long handle spoon and ladle
  • Cutting board and knife
  • Lasagna pan large
  • Tin foil


  • 1 box of lasagna noodles (boil your pasta till tender, drain boiling water and add cool water to stop the cooking process, leave the pasta in the cool water, do not drain. Do this first, you need to able to pick up your pasta with your hands)
  • 10 sweet Italian sausage links (cooked completely with no pink and sliced, about 1/4 inch thick) do not drain your sausage grease

Ingredients for sauce:

  • 4 – 15 ounce cans of tomato sauce
  • 1 green pepper, 1 red pepper (membrane removed, washed and diced)
  • 1 large garlic clove (peeled and sliced thin)
  • 1 table spoon of minced garlic
  • 2 dried bay leaves
  • 3 stems of tyme leaves removed
  • 1 stick of butter
  • Salt, pepper and dried oregano

    Ingredients for vegetables:

    • 1 zucchini (sliced very thin)
    • 1 yellow squash (sliced very thin)
    • 1 medium size sweet vidalia onion (peeled and sliced thin)
    • 1 large red tomato sliced thin
    • 4 stems of fresh garlic leaves removed
    • About 5 cups of mozzarella or a cheese blend 

    First thing to do after your pasta is cooked and cooling, we’re going to make the sauce.

    In your large pot, pour all 4 cans of tomato sauce next add your stick of butter, dried bay leaves and minced garlic. Bring to a low boil and continue to stir till butter is melted.

    Now add your fresh tyme, sprinkle about 2 table spoons of dried oregano then salt and pepper to taste.

    Simmer on low for about 20 minutes, stirring occasionally.

    Preheat oven to 350°

    In the fry pan you used to cook your sausage, add your diced peppers and garlic.

    Saute till tender.

    Add your saute vegetables and the remainder of the sauage grease to your sauce. Cook on low for another 20 minutes. Remove from burner onto a cooling rack. Remove bay leaves.

    Slice your vegetables, place them on a serving platter for easy access.

    Have ready your fresh oregano leaves and cut sausage. 

    Have your pasta close by, we’re going to start building your lasagna.

    In your lasagna pan ladle just a little sauce at the bottom, This helps keep your pasta from sticking.

    Now lay three pasta noodles on top.

    Now add some sausage.

    Next start layering your vegetables. 

    Then your yellow squash, tomato and onions.

    Cover with sauce.

    Then cheese and fresh oregano. Repeat this process till you reach the top of your pan. 

    End your layers with cheese. Cover the entire top. I used a 4 blend of cheese, my grocer was out of mozzarella. Shocking I know but it turned out amazing.

    Cover with tinfoil and bake until cheese is melted and bubbling. Mine stayed in for a little over an hour. I’m picky about my vegetables, I don’t like them to crunchy.

    So good and definitely will fill your tummy with warm yumminess. 😀

    Serves about 8. Serve warm. You can freeze left overs in individual serving containers.

    Chicken And Brussel Sprouts Bake

    Have you ever had those nights where you have no clue what you want to make for dinner. 

    You’ve got hungry kids at home and not cooking is not an option. This was me on this day. 

    I was in the mood for brussel sprouts and chicken, so I got inspired. My local publix is notorious for inspiration. I absolutely love that grocery store.

    So I through together onions, potatoes, brussel sprouts and chicken, wound up with a one dish wonder full of yumminess.


    • Large lasagna pan
    • Cutting board and knife
    • Tin foil
    • Spoon
    • Oven mitts


    • 3 large skinless chicken breast
    • About 10 small red potatoes (washed and sliced about 1/4 inch thick)
    • 1 vidalia sweet onion (peeled and sliced 1/4 inch thick)
    • About 12 or more brussel sprouts (bottom ends cut and rinsed)
    • Dukes mayonnaise
    • Garlic salt and pepper
    • About 1/4 cup or more of powdered ranch seasoning
    • Olive oil

    Preheat oven to 350°

    Cut your potatoes and onions.

    Drizzle Olive oil on the bottom of your pan.

    Layer your red potatoes along the bottom of your pan.

     Place your chicken breast on top of your potatoes.

    Cover your chicken breast with mayonnaise.

     Now cover your chicken and potatoes with your sliced onions and brussel sprouts.

    Next sprinkle your garlic salt, pepper and ranch seasoning over the entire dish.

    Cover with tin foil. Bake until chicken is cooked through completely with no pink showing. About an hour.

    Serves about 6. Serve warm.

    Beef Lombardi

    This is now one of my families favorite meals. 

    I got on Pinterest because I had a ton of hamburger meat to cook and wanted something different. 

    I found several recipies but none really spoke to me. So I combined a few I liked and wala, my version.

    I hope you like it because my kids absolutely loved it.


    • Lasagna pan
    • 1 large pot and a spoon 
    • 1 large fry pan and a spoon
    • Cutting board and knife
    • Hot mitts


    • 1 pound of hamburger
    • 1 can of diced tomatoes (size varies on how much you like tomatoes, I used a 14 ounce can)
    • 2 garlic cloves (peeled and sliced)
    • 2 teaspoons of honey
    • 1 tablespoon of red crushed pepper (if you don’t like it spicy reduce your amount)
    • 1 – 16 ounce bag of egg noodles
    • 1 – 8 ounce package of cream cheese softened
    • 12 ounces of sour cream
    • 1 bundle of green onions (about 8 stalks, washed and sliced)
    • Salt and pepper
    • About 3 cups of shredded mozzarella
    • Cooking spray (pam)

    Preheat oven to 350°

    Spray lasagna pan with cooking spray.

    In your fry pan, cook your hamburger till pink is gone and dice small. Add your garlic cloves, saute till tender on medium low.

    Now add your diced tomatoes, honey, red crushed pepper and salt, pepper to taste, stir. Cook on low for about 20 minutes.

    Slice your green onions and set aside.

    Cook your pasta till tender, drain, add your cream cheese and sour cream. Stir till blended well.

    Add your green onions, stir in.

    In your lasagna pan you will layer first your pasta.

    Meat sauce.

    Then mozzarella, repeat till you reach the top ending with the mozzarella.

    Bake in the oven till cheese is melted and bubbly.

    Serves about 8. Serve warm.