Category Archives: Casseroles

Chicken Taco Hashbrown Casserole

Chicken Taco Hashbrown Casserole 


If you want extreme comfort food to the max, coupled with doritos, breakfast, mexican food and dinner all in one dish, you’ve found yourself a winner. This meal is born to satisfy and bound to please the entire family. It is amazing.

If you have yet to find your happy place today, land on this meal and be prepared to be wowed. Sometimes we need a little extra lovin’ in the winter. Our hips and thighs will thank you for keeping them extra warm. Okay, this meal is not that unhealthy for you. Though it sounds and looks utterly unhealthy, you will be surprised! :)


  • 15 oz hashbrowns
  • 1 tsp garlic salt
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 green pepper, diced
  • 1/2 cup cottage cheese
  • 1 cup cheese, shredded
  • 2 cups chicken, cooked and diced
  • 1 1/2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tomato, diced
  • 1 can chopped green chiles
  • 2 cups Doritos, crumbled

In a greased 4 quart casserole dish, layer hashbrowns, garlic salt, pepper, salt and green pepper.


Toss with cheddar cheese and cottage cheese. Stir well.


Meanwhile, in a large saute pan, add chicken, paprika, chili powder, cumin, tomatoes and green chilies. Add in about 1/2 cup water and once the liquid is absorbed and heated through, remove from heat.


Top hasbrown mixture with chicken mixture.

Crumble chips into large chuncks and spread on top.

Bake at 350 degrees for 25 minutes or until hashbrowns are cooked. 5 minutes before it’s done, top with cheese and allow to melt.


Top with onions, tomatoes and even more crushed doritos. :)

Tater Tot Casserole

Tater Tot Casserole


Have you ever enjoyed a good comfort meal full of flavor, creamy and deliciousness? There is nothing more satisfying than a wonderful meal full of comfort especially on a cold, cloudy day.

This meal will forever remind me of post pregnancy and my mom visiting and helping out for two weeks. She made this meal and it was one of the only meals I would/could eat. I was sick as a dog but this cheered my upset tummy to no end. My tummy craved tater tot casserole made from the very hands of my adorable mother.

Not only was this meal great for post pregnancy but my mom was recently in the hospital as well. This meal is the epitome of hospitals and healing, full of comfort. Praise be to God as my mom is doing okay and has high spirits given the situation! Bless her soul.



  • 1 lb ground beef
  • 2 tbsp minced dried onion
  • 2 tsp garlic salt
  • 1 tsp paprika
  • dash of pepper
  • 1 tsp sea salt
  • 1 medium onion, chopped
  • 4 ounces cream cheese
  • 2 cups fresh green beans (frozen works too)
  • 2 cans cream of mushroom soup**
  • 1 cup shredded cheese
  • 32 ounce tater tots

In a large skillet begin to brown the meat with chopped dried onion, garlic, paprika, salt and pepper.


Stir in chopped onion.


Cook until meat is no longer pink and onions are tender.


Turn on low heat and Cream of mushroom soup**


Mix together well and pour into a greased casserole dish.


Top with green beans

IMG_6479Sprinkle with cheese and…
IMG_6468Top with tater tots.


Bake at 350 degrees for 45 min -1 hour. Or until bubbling and tots are golden brown.

IMG_6471Let stand for 15 minutes and serve.

IMG_6474MMMMMM amazingly comforting and great for healing.


**If opting out of using the cream of mushroom soup. Follow these instructions:

When it comes to adding the cream of mushroom simply add in

  • 6 ounces of cream cheese
  • 1 tsp garlic salt
  • 1 tbsp dried parsley
  • 2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 cup milk

Continue as normal with the remainder of the recipe. :)

Creamy Chicken Rolls

Tuesdays Comfort food recipe goes to Creamy chicken rolls. I haven’t forgot it is summer and especially haven’t forgot to enjoy it to the fullest and trust me I have! But sometimes you want something not so healthy, not so “right” and not so crunchy from the mass amounts of vegetables you pile on your salad in hopes to fill you up longer than 30 minutes. 

This recipe came to our table on an overcast evening when I was craving something not-so-healthy. My mom was in town watching my niece last month while my sister worked and her daddy was out of town. They came over for dinner and were able to enjoy this comfort food while my mom enjoyed her grand-kids.

Creamy chicken rolls are the best on a cozy day when you want some delicious comfort food and do not want to prepare all day long; delightfully doable. My sister also brought over garlic cheesy bread from Papa Murphey’s as she received a bunch of coupons for them for free. It was delicious and full of calories that fit right in with this dinner.


  • 1 lb ground turkey
  • ½ onion, diced
  • 1 tbsp parsley
  • 1 tbsp minced garlic
  • 4 ounces cream cheese
  • 1 can olives, chopped (optional)
  • 3/4 tsp paprika or chili powder (I prefer spice, add less if you so desire)
  • 1/4 tsp red pepper chili flakes (optional)
  • 1 can cream of chicken soup
  • 1 1/2 cup sour cream
  • 1/4 tsp garlic salt
  • 2 packages crescent rolls
  • 1 cup shredded cheese

Cook turkey with onion, parsley and minced garlic until no longer pink.


Add in 4 ounces of cream cheese.


Stir in slowly.


Once melted, add chopped olives and paprika.


In a separate bowl combine cream of chicken, sour cream and garlic salt. Use 1/3 of the mixture and spread on the bottom of a greased 9×13 baking dish; reserve the remainder.


Spread about 1/4 cup mixture onto each crescent roll.


Roll up and place in pan.


Squeeze them in where ever they will fit. :)


Layer the top with remainder of cream of chicken mixture and sprinkle with cheese.


Bake at 375 for 20-25 minutes or until crescent roll is fully cooked.

I served this with baked corn and jasmine rice.

Bacon Pot Pie

My husband was craving my chicken pot pie but requested it with bacon this time. So, I took my creativity and put a twist on this to help make an entirely delicious pot pie with bacon.

He was fully satisfied by this pot pie that he actually ate leftovers more than once. He is not a leftover man, so when he eats leftovers multiple times that’s when I know he is in love.

What makes this dish so incredible is the bacon mixed with the beef flavor. If you are a bacon lover, you couldn’t ask for a better dish!


  • 1-2 cup chopped chicken ( used rotisserie)
  • 3 cups vegetables choice (or frozen vegetables)
  • ½ lb bacon
  • ¼ cup chia seeds
  • 1 TBSP flax seed
  • 1-2 TBSP Beef Broth Better Than Bouillon
  • 2-3 cups milk
  • 1-2 TBSP flour
  • Pie Crust

On a broiler pan lined with foil, bake bacon at 400 degrees for 10-12 minutes or until reached desired crispness.


Chop chicken into large chunks and place in a large sauce pan.


Add mixed vegetables. I used carrots, corn, beans, peas, edamame and lima beans.


Add bacon.


Add chia seeds.


Begin to cook mixture until heated through. Once vegetables are cooked add in 1 large TBSP of Better Than Bouillon Beef Base.


Add in 2-3 cups milk and heat thoroughly until beef mixture is melted.

In a small dish mix 1 tbsp flour with the cream mixture and whisk until no lumps remain. Pour into vegetables and allow to thicken. If mixture isn’t thick enough repeat process with flour until thick. Remove from heat and set aside.


For the crust follow this recipe:

Pie Crust

In a greased pie plate add the crust and filling. 

Top with pie crust and pinch edges together.


Bake at 375 for 18-22 minutes or until crust is golden brown and middle is bubbly.




Busy Day Chicken

I received this recipe from my sister as she had made this for me once a long time ago. I was shocked how simple it was and how yummy it was that when I made it this week, I knew I had to share it with you all.

I made this the other night as I wanted something basic but full of flavor. Something I could leave and let be as I had the kids all day and didn’t have time to cook dinner by 6:15. I had this meal prepped and ready for the oven.


  • 3 large chicken breasts
  • 2 cups brown rice
  • 3 tbsp butter
  • 3 ½ cups water
  • 1 packet onion soup mix
  • 1 can cream of mushroom (or cream of chicken)

Preheat oven to 325** (convection oven instructions below)

Add two cups rice and 2 tbsp butter to a greased 9×13 casserole dish.


Add 3 1/2 cups water and stir.


Lay chicken on top of rice and sprinkle with Onion Soup Mix.


Add 1 can cream of mushroom and stir.


Bake at 325 degrees for roughly 1 1/2-2 hours. 

Enjoy with a fresh garden salad.

**If using convection oven bake at 375 degrees for 40-50 minutes or until juices in chicken run clear.

Cheeseburger Orzo

This is amazing comfort food the whole family will devour. Trying to think of something that would be a good meal while watching three kids has not been an easy task for me. I am beyond worn out by the time later afternoon comes that dinner is the last thing I want to think about.

We have been barbequing a lot lately as it causes for easy clean up, good food and easy makings. :) But when you BBQ, you tend to run through your meat a lot quicker and run out of ideas. So, while starting up the grill has become my friend, not only because it’s easy but also because I’ve just learned to grill and have thoroughly enjoyed it, I decided to steer clear of the grill tonight! :)

Adding a great twist to Mac N’ Cheese and Hamburger Helper, I came up with this…


  • 1 lb ground turkey
  • 1/2 cup onions, chopped
  • 1 tsp Salt
  • 3 Tbsp Taco seasoning (or 1 packet if not homemade)
  • ¼ tsp red pepper flakes
  • 2 cups Orzo pasta, cooked
  • 4 Tbsp butter
  • 3 Tbsp flour
  • 3 cups milk
  • 1/2 cup parmesan cheese
  • 1 tbsp. Sriracha (optional)
  • 2 cups cheese, shredded (any kind works)

Preheat oven to 350 degrees. Cook turkey with chopped onions, salt and red pepper flakes until fully cooked.

IMG_3991 - Copy

IMG_3992 - CopyOnce cooked add taco seasoning.

IMG_3995 - Copy

Once the meat is cooked and seasoned, set aside. In a medium sauce pan melt the butter over medium heat and add in flour. Gradually stir in milk. Cook until it thickens.


Once thickened, stir in parmesan cheese.


Stir in shredded cheese.


Pour cheese mixture over turkey and Orzo and mix.


Mix well.


Place lid on and bake for 30-40 minutes or until bubbly.


Adapted from

Chicken Casserole

Chicken Casserole in less than 30 minutes. From mixing to baking you can serve your family incredibly quick and with delicious flavor the WHOLE family will love!

I made this in one of my rushed evenings lately and was thoroughly happy with the outcome. My whole family loved it and we all enjoyed the leftovers as well!


  • 2 cans of Pillsbury Biscuits
  • 2 cans Chicken (or 2 chicken breasts)
  • 1 can cream of chicken soup
  • 1 cup mayo
  • 2 tsp garlic salt
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 cup milk
  • 1 can diced olives
  • 1 cup shredded cheese

Preheat oven to 375 and split biscuits in half as shown below.

In a greased 9×13 baking pan, lay the biscuits close together, covering the entire bottom of dish. (reserve left overs)


Meanwhile, mix together all remaining ingredients and lay on top of the biscuits.

Top casserole with the reserve biscuits and bake at 375 degrees for 20-25 minutes or until biscuits are fully cooked.


Since this recipe is comfort food, I choose to steam some vegetables and get some yummy nutrients that way. :) It is actually an incredible recipe, my husband and I ate as usual, almost half the pan. Cooper, being the picky eater that he is, also loved this recipe. He usually hates his food mixed together and prefers plain food without cream sauce but tonight, he was loving this recipe and made his mama proud!


Don’t judge by the look of it, it has amazing flavor and is a really easy recipe to conquer!

Turkey Mac N’ Cheese

Turkey Mac n’ cheese helps add a little protein to the meal. I made this for dinner and love the fact that I can make it early in the day while my son is sleeping and then wait to bake it until we are ready to eat. This is how I try and live my life to avoid the hassle of cooking while my toddler runs rampant all through the kitchen. :)

This is a quick, easy meal that provides the utmost comfort meal in the end. I love comfort food, I love easy cooking, and most of all I LOVE tasty food!


  • 1 lb elbow macaroni
  • 6 tbsp butter
  • ¼ cup whole wheat flour
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp garlic salt
  • ½ tsp paprika
  • 2 cups milk
  • 2 cups shredded cheese
  • 2 cups cubed turkey
  • 1 cup mushrooms, sliced
  • 1 sleeve saltine crackers, crumbled

Cook the macaroni according to package instructions.

Meanwhile, in a large saucepan melt butter.

Stir in flour and whisk until fully smooth. Add salt, pepper, garlic salt and paprika.

Add milk and bring to a boil, cook for 1 minute stirring constantly. Mixture will thicken.

Remove from heat and add the cheese and mix well.

Add turkey and mushrooms and mix well.


In a greased baking dish, add noodles. Top with sauce mixture and mix until fully coated.

Sprinkle with crumbled crackers and drizzle with EVOO.

Bake at 375 for 20-25 minutes or until heated through and bubbly.


Cooper has been devouring this meal as he finally began to eat again. Makes mommy so proud! :)

Spaghetti Pie

Oh the greatest combination of lasagna and spaghetti all in one yummy dish. My sisters birthday is a week prior to my husbands. We did a joint dinner combing their favorite meals. My sister is a huge lasagna fan but my husbands lasagna recipe is by no means cheap; roughly $50. So, because we did dinner smack dab in the middle of valentines day and Michael’s birthday we decided to go for the more reasonable meal, spaghetti pie. :)

This recipe is quite easy and always a dinner favorite with company.


  • 6 oz spaghetti
  • 2 tbsp butter
  • 1/3 cup grated parmesan cheese
  • 2 well beaten eggs
  • 1-16oz cottage cheese (2 cups)
  • 1 lb ground beef or pork sausage
  • ½ cup onions, chopped
  • 1-8oz can diced tomatoes
  • 1-6oz can tomato paste
  • 1 tsp sugar
  • Pinch of oregano
  • Pinch of garlic
  • Pinch of parsley
  • 1-2 cups shredded mozzarella cheese

Cook spaghetti according to package directions. Stir butter into hot, drained spaghetti. Beat the eggs well and add to pasta with parmesan cheese.



Form spaghetti mixture into 2 pie plates or 1-9×13 greased pans.

Spread cottage cheese on top of pasta.


Meanwhile, cook meat and onions until browned. (I added 1 tbsp of Montreal seasoning as I believe it gives great flavor to meat)


Stir in tomatoes, paste, sugar, oregano, garlic salt and parsley; heat through.


Pour on top of noodles and bake at 350 degrees for 20 minutes.


Sprinkle with mozzarella cheese.

*Make ahead, bake later

**Make ahead and freeze for future use

Chicken Pot Pie

Today we were headed out to the ocean while we encountered an accident that held us up for roughly 20 minutes. A little farther along we hit stopped traffic headed to Cannon Beach. We immediately made the decision to turn towards Tillamook as if we kept going than our options wouldn’t be there. We simply wanted a day to take our son to play in the sand for his first time. It’s Labor Day weekend and since most people leave for the weekend we thought Saturday we would be safe for traveling. Our beach trip turned into an adventure exploring new places we have never been before. We went to the Cheese Factory which was really fun for us as I learned that “Viola” actually is pronounced “why-la” as I was reading about the process of cheese I made a verbal assumption of pronouncing “viola” as it looks. My husband corrected me and then hysterically started laughing which in turn made me cry of laughter. We got quite the kick out of this as there were crowds of people to oversee this scenario.

I guess it is true you learn something new every day. Although this one was pretty funny as I was reading the words my head wanted to read “why-la” as it would flow with the sentence, although my brain corrected itself and read the word as it sounded which completely confused me even more. A quick moment of transition in my head made a great laugh for the day.

After the Cheese Factory we headed towards a couple beaches that were packed and the temperature dropped 10 degrees. We decided we would keep driving until we found a beach Cooper could actually play on. We ended up at Rockaway Beach which actually was very large and spacious. Lots of puppies running around, picnics to be had, and little ones building sand castles; this was the perfect stop. Cooper had lots of wiggles to get out as he had been in the car far too long. We parked the stroller up against a log and laid a blanket out for some lunch. He was so overjoyed with all his new surroundings that he possibly couldn’t find the time to eat a couple bites. Daddy ran in the ocean with him, chased a few waves, built sand castles and made a puddle that he decided was the perfect spot to sit. He LOVED the beach.

His diaper was soaked, heavy and filled with sand. He had sand everywhere including his little eyes, we ended the day with him crying from the sand in his eyes as we tried to change him into jammies (pj’s) for the ride home. We knew he was good and worn out and would sleep really well. It was such a joy to take our son to the beach and watch him see all new things and expand the little brain of his. Precious, priceless and wishing I could bottle up these moments.

We got home about 7pm and little man desperately needed a bath, food, and bed. We accomplished this while I scrambled to throw dinner on for Michael and I. While Michael bathed him I decided to make a quick chicken pot pie with leftover rotisserie chicken that needed to be used.

Oh my goodness, this was absolutely amazing!!! Definitely a great crust and fillings with magnificent flavors.

Crust: (similar to my Egg Tart recipe)

  • 2 ½ cups flour
  • 1 cup cold butter
  • ¼ cup sugar
  • 3-4 tbsp water


  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1 large onion diced
  • 1 cup Rotisserie Chicken
  • 1 cup Edamame Beans
  • 1 TBSP Chicken Better Than Bouillon
  • 4 TBSP Flour
  • 1-2 cups Milk, depending on how thick your mixture is


May add additional broccoli and cauliflower as well or anything else you want

4 TBSP flour for thickening agent


Preheat oven to 400 degrees. Blend together in a food processor the flour and butter until crumbly, add sugar and water. Dough will be sticky. Roll out on floured surface and knead in additional flour until able to roll without sticking to rolling pin. Divide in half and roll out big enough for a pie plate. Place in greased pie plate and roll remainder out. Meanwhile in a large saucepan add all vegetables and heat through. Once thawed add in diced cooked chicken. Heat through.

Add in chicken broth, milk and flour starting with 4 TBSP, if it’s not thick enough add a little more a little at a time. Let thicken on low heat for five minutes. Dump mixture into pie plate and top with pie top. Place in oven and bake at 400 degrees for 35 minutes or until golden brown crust.


Let stand 10 minutes before serving.

*Could also be made vegetarian.

You could make this and freeze while pie crust is uncooked. When ready to serve, take out of freezer and bake at 400 degrees for 30-45 minutes or until the middle is bubbly and crust is golden brown.