RSS

Tag Archives: casserole

Betty’s Version of Cheesy Peas

Velveeta Cheese

Image via Wikipedia

In this video, Betty demonstrates how to make her version of Cheesy Peas. This recipe was inspired by our recent trip to Michael’s Restaurant in Ravenna, Kentucky. I have made almost every item that we found on the salad/buffet bar in bettyskitchen. I also have Blakemore peas in bettyskitchen, which is a vegetable side dish that is a little more elaborate than this simple version of Cheesy Peas, and you may prefer it.

Ingredients:

12-oz. package frozen green peas
8-oz. package Velveeta cheese product, cut into cubes
2-oz. jar sliced pimientos, undrained

Steam a 12-oz. package of frozen green peas, until they are crisp-tender. (They should retain their bright green color. If you don’t have a steamer, you may boil the peas until crisp-tender and then drain.) While the peas are being steamed, prepare your cheese sauce. In the top of a double boiler, place 8 ounces of Velveeta cheese, cut in cubes. Add a 2-ounce jar of undrained sliced pimientos. Stir continuously, until cheese is melted. Do not overheat. By the time the cheese sauce is melted, the peas will probably be steamed to the appropriate degree of doneness. Combine the peas and the cheese sauce. Stir thoroughly and pour your Cheesy Peas into a nice serving bowl. This makes a great side dish that goes with just about anything! I hope you enjoy the recipe! Love, Betty 

 

Tags: , , , , , , , , , ,

Betty’s Classic King Ranch Chicken Casserole

Capsicum annuum (green bell pepper). Location:...

Image via Wikipedia

In this video, Betty demonstrates how to make a Classic King Ranch Casserole. This dish has been around a long time in the U.S., and this is a simple, basic version. The recipe is influenced by Southwestern cooking, and the dish is quite a lot like an enchilada casserole.

Ingredients:

12-oz. package frozen 3-pepper and onion blend (You may substitute 1 chopped onion plus ½ chopped green bell pepper, ½ chopped red bell pepper, and ½ chopped yellow bell pepper.)
2 tablespoons extra virgin olive oil
3 cups cooked chicken, chopped or shredded (I cooked 3 salted chicken breasts in a slow cooker for 4 hours—no water added– and then chopped and shredded them.)
10 ¾-oz. can cream of chicken soup
10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can chicken broth
10-oz. can diced tomatoes and green chiles, undrained (Rotel brand is quite often used.)
1 teaspoon chili powder
½ teaspoon garlic salt
(10) 6-inch corn tortillas, cut into 1-inch squares
2 cups shredded sharp Cheddar cheese
cooking oil spray

Heat 2 tablespoons olive oil in a deep saucepan over medium heat. Add frozen 3-pepper and onion blend and sauté until softened. Drain and transfer to a large mixing bowl. Stir in 3 cups cooked chicken, a 10 ¾-oz. can cream of chicken soup, a 10 ¾-oz. can cream of mushroom soup, a 10 ¾-oz. can chicken broth, a 10-oz. can diced tomatoes and green chiles, 1 teaspoon chili powder, and ½ teaspoon garlic salt. In a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray, ladle 1/3 of the chicken and soup mixture. Evenly spread 1/3 of the 1-inch corn tortilla squares over the top. Sprinkle 1/3 of the shredded Cheddar cheese on top of tortilla squares. Repeat these 3 layers twice, ending with shredded Cheddar cheese on top. Bake in a 350 degree (F) oven for 30 minutes, or until bubbly and beginning to brown. Remove from oven and serve immediately. YUM!!! I hope you enjoy this recipe! Love, Betty ♥

 
 

Tags: , , , , , , , , , , ,

Creamy burrito casserole recipe

sam mason burrito

Image by chotda via Flickr

Creamy burrito casserolle recipe. Looking delicous!

 

Directions:

  1. 1 Brown ground meat/turkey and onion; drain.
  2. 2 Add taco seasoning and stir in refried beans.
  3. 3 Mix soup and sour cream in a separate bowl.
  4. 4 Spread 1/2 sour cream mixture in the bottom of a casserole dish.
  5. 5 Tear up 3 tortillas and spread over sour cream mixture.
  6. 6 Put 1/2 the meat bean mixture over that.
  7. 7 Add a layer of cheese.
  8. 8 You could put some hot sauce on this now.
  9. 9 Repeat the layers.
  10. 10 Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Ingredients:

Read more: http://www.food.com/recipe/creamy-burrito-casserole-33919#ixzz1HXh9QIvs

 

 
3 Comments

Posted by on March 24, 2011 in Mexican Cuisine

 

Tags: , , , , , , , , , , , ,

Betty’s Celestial Cheese Rice Strata

In this video, Betty demonstrates how to make her Celestial Cheese-Rice Strata. This is a beautiful and tasty casserole that goes with almost any entrée. I hope you can use it over the holidays!

Ingredients:

3 cups cooked regular rice (Use 1 ½ cups rice, 1 ½ cups water, 1 teaspoon salt. Cook, covered, for 14 minutes.)
2 cups shredded sharp cheddar cheese
2 oz. diced pimiento, drained
2 ½ cups milk
4 eggs, well-beaten
½ teaspoon seasoned pepper
½ teaspoon dry mustard
¼ to ½ teaspoon hot sauce (Use more, if you like it hot!)
½ teaspoon salt, optional (I omitted the salt, but the casserole will be better with ½ to ¾ teaspoons salt.)

Place half of the cooked rice into a lightly greased 13-inch by 9-inch by 2-inch Pyrex baking dish. Top with half of the cheese and half of the pimiento. Repeat layers. Combine remaining ingredients and mix well. Pour mixture over rice layers. Bake at 325 for approximately 45 minutes, or until a knife inserted into the center comes out clean. Serve immediately! This is a great addition to any table, and it is wonderful at holiday and potluck dinners! I hope you enjoy it! Have a Very Merry Christmas! Love, Betty & Rick ♥♥♥♥♥ ( This was made at Christmas 2010 lol)

 
1 Comment

Posted by on March 16, 2011 in Betty's Kitchen, Cheese

 

Tags: , , , , , , , , , , , , ,

Betty’s Tuna Noodle Casserole Deluxe Recipe

In this video, Betty demonstrates how to make Tuna Noodle Casserole Deluxe. This is a nice change of pace after the holidays, and it is also a response to those of you who are looking for a dish that is quick, easy, and economical—plus really tasty!

Ingredients:

3 cups uncooked noodles
1 teaspoon salt
(2) 5-oz. cans tuna packed in water, drained
½ cup mayonnaise
1 cup chopped celery
1/3 cup chopped onion
¼ cup chopped green pepper
2-oz. jar diced pimiento, undrained
½ teaspoon salt
10 ¾-oz. can condensed cream of celery soup
½ cup milk
1 cup shredded sharp cheddar cheese
cooking oil spray

In a large pot, cook 3 cups noodles according to package instructions. (I used 1 teaspoon salt in preparing the noodles.) Drain noodles and return them the pot where they were cooked. Combine cooked noodles, (2) 5-oz. cans tuna, ½ cup mayonnaise, 1 cup chopped celery, 1/3 cup chopped onion, ¼ cup chopped green pepper, ¼ cup diced canned pimiento, ½ teaspoon salt, a 10 ¾-oz. can of cream of celery soup, ½ cup milk, and 1 cup shredded sharp cheddar cheese. Stir well, until all ingredients are combined. (Note: If you like your vegetables very soft, you may sauté the celery, onion, and green pepper in 1 tablespoon of butter before adding them to the mixture.) Turn mixture into a 2-quart casserole that has been sprayed with cooking oil spray. Bake, uncovered, in a 425 degree (F) oven for 20 minutes. Serve immediately! I hope all of you had a wonderful Christmas day, and I hope you can use this recipe after your big holiday meal! Love, Bets ♥

Related Articles

 
3 Comments

Posted by on March 16, 2011 in Betty's Kitchen, Pasta, Seafood

 

Tags: , , , , , , , , , , , , ,

King Ranch Chicken Casserole Recipe

King Ranch Chicken Casserole Recipe. Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

 
Leave a comment

Posted by on March 5, 2011 in Chicken

 

Tags: , , , , , , ,

 
%d bloggers like this: