Casserole Archives - Busy Moms Helper

Creamy Chicken & Rice Casserole

November 16, 2015 by Kelly Dedeaux

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My family loves a good casserole dish, and I LOVE how easy they are to make! We do get stuck in our favorites, though, so decided to switch it up a bit – and it turned out a new favorite! Whip up this Creamy Chicken & Rice Casserole for yourself in hardly any time at all!

The best way to go about making changes and tweaks to your favorite dishes is by having a good, flexible base – like in this it’s the Campbell’s® Condensed Cream of Mushroom Soup. I always grab a couple cans while I’m at Walmart, since it’s great in such a variety of recipes!

Feel free to make a few changes to see how your family likes this best, such as changing the veggies or addin gmore or less seasonings!

Ingredients

1 can Campbell’s® Condensed Cream of Mushroom Soup, family size
3-4 cups Instant Brown Rice
3 cups Broccoli Florets, frozen
1 lb. Boneless, Skinless Chicken Breasts, shredded
3/4 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Garlic Powder
1 Onion, diced
1 tbsp. Garlic, minced
1/3 cup Plain Greek Yogurt
2 tbsp. Dijon Mustard
1/2 cup Grated Parmesan Cheese
1 cup Cheddar Cheese, shredded – plus some for topping (about 1 cup)
Bread Crumbs, for topping
1-2 tbsp. Parsley, for topping

Directions

Preheat oven to 375 Degrees F. Spray a deep 9×13 baking dish, set aside.
In a pot, bring the can of mushroom soup (plus 1 can water) to a boil. Add the rice, return to a boil, then simmer about 5 minutes. Remove from heat and let sit about 5 minutes while you do the rest of the prep.
In a large bowl, mix all of the ingredients (except the toppings: cheese, bread crumbs and parsley). Stir in the rice. Spread into the prepared baking dish.
Top with the remaining ingredients and bake, covered, about 30-45 minutes, or until the broccoli is tender. Enjoy!

This is also really filling, which is a great bonus! Again, feel free to switch it up for your own preferences!

What other delish recipes are you eager to try this holiday season?

Big Breakfast for Busy Families

August 19, 2015 by Lynn Driver

Looking for an easy but hearty breakfast for busy mornings? Here’s my idea of a Big Breakfast for Busy Families!

We call it breakfast casserole, and everyone in my family loves it. (That’s seven people, y’all.) I’m Lynn, from Riggstown Road, here to share my go-to recipe for feeding a crowd, since it’s a good way to stretch ingredients, and it doesn’t require me to stand in the kitchen all morning! That makes it the perfect big breakfast for busy families. And did I mention everybody loves it?

This meal is done in about 20 minutes, start to finish (most of that is oven time,) but if you want to speed it up for school mornings, brown the sausage the night before OR make the whole thing a day ahead and refrigerate. Individual slices heat up nicely in a few seconds in the microwave. That leaves more time for the important things busy families have to do, like…looking for missing shoes!

This recipe is the best way I know for a family to feel they’ve had a nice, big breakfast, with a minimal amount of time or work for the cook. And it’s a little more special than a plate of scrambled eggs. 😉 I love being about to make something special with things I already have on hand, and these simple ingredients are things I usually have.

Print Recipe

Big Breakfast for Busy Families

Ingredients

10 large eggs
2 cups shredded cheddar cheese
1 cup Milk
1 lb. Jimmy Dean sausage
1 tsp. garlic powder
1 T. butter
salt and pepper to taste

Instructions

Preheat oven to 400 degrees.
Grease a 9 x 13 glass baking dish with butter. Set aside.
Brown sausage in a skillet.
Pour sausage into baking dish, including any drippings.
Whisk together eggs, milk, garlic powder, pepper, and salt (I use 1 tsp. salt.)
Pour egg mixture over sausage.
Sprinkle cheese over egg mixture.
Bake 12-15 minutes. (Knife inserted should come out clean.)

This breakfast casserole is yummy and filling just the way it is, but you can fancy it up a little by adding a layer of sautéed onions, peppers, mushrooms, and spinach over the sausage. For a meatier version, double the amount of sausage. It works just fine. For a vegetarian option, just leave out the sausage and use those veggies as the base. Either way, it’s delicious. And as an added bonus…it’s gluten free!

Let me know when you try it!

More yummy breakfast recipes…

Layered Beef & Veggie Enchiladas

April 23, 2015 by Kelly Dedeaux

Today I’m sharing with y’all a recipe I grew up loving, although I’ve tweaked a few things to make it work with my own family’s taste preferences! I love flexible recipes like these Layered Beef & Veggie Enchiladas – you can change the level of spiciness according to who you’re feeding, leave out certain ingredients if your family isn’t a big fan – just make it yours!

Like a lot of cheese? Add more. Hate mushrooms? Leave them out. Use your favorite type of tortilla! This is totally the type of recipe that you can custom fit to your tastes, leaving one very happy tummy!

Ingredients

1 lb. Ground Beef
1 cup Onion, diced
1 can (7 oz.) Green Chiles, diced
1/2 tsp. + 1/2 tsp. Salt
1 can (28 oz.) Red Enchilada Sauce
1 tbsp. All-purpose Flour
1/2 tsp. Pepper
1 tbsp. Cilantro
1 can (30 oz.) Refried Beans
Tortillas, for layering
Green Peppers, diced
Mushrooms, diced
Tomatoes, diced
Olives, sliced
3-5 cups Cheese, shredded (I used Colby Jack, but use your preference)
Green Onions, diced
Sour Cream

Directions

Cook the Ground Beef in a skillet until meat is fully done. Remove from heat and mix in the Onion, Green Chiles and 1/2 tsp. Salt.
In a sauce pan heat the Enchilada Sauce, Flour, 1/2 tsp. Salt, Pepper and Cilantro until it comes to a boil. Reduce heat and simmer 30 minutes. Remove from heat and mix in the Refried Beans.
Preheat oven to 350 Degrees F. Spray or line a deep 9×13 baking pan.
For the layers: One layer tortillas, 1 cup sauce mixture, 1 cup meat mixture, sprinkle with Tomatoes, Green Peppers, Mushrooms and Olives, 1/2-1 cup Cheese. Repeat this for 2 more layers. Cover top well with cheese, tomatoes, olives and green onions.
Bake for 20-30 minutes, or until center is heated. Serve topped with sour cream.

Easiest Pasta Casserole

March 30, 2013 by Kelly Dedeaux

Sometimes I’m in such a hurry, I want to just throw stuff together, pop it in the oven, and call it good. This Easy Pasta Casserole is one of those recipes that turns out delicious AND healthy, despite the quickness! I love that the ingredients are easy to stock up on, so it’s great for an ’emergency’ or ‘back up’ meal on those nights I just flat out forget to get dinner ready.

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Ingredients

1 bag Penne pasta
1 jar Rague of choice (we use veggie)
2 cups Cheddar cheese, shredded
1-2 bags Veggies of choice, frozen
Poppy seeds (as desired; we use about 3 tbsp because we love them)

Directions

Preheat oven to 350 F.
Cook the pasta until almost soft.
Pour into sprayed 13×9 baking dish.
Pour in veggies, cheese and sauce. Mix well.
Cook, covered with aluminum foil, about 30 minutes. Remove foil and cook for another 15 minutes.

Notes: You don’t HAVE to use that much cheese, but oh it’s so good! Also, you really can use any type of pasta, I’m sure; we just use penne so the sauce gets inside and makes it even tastier! I like to use Normandy blend veggies, plus green beans or corn.

Other Easy Dinner Recipes…

Creamy Pasta Bake

March 20, 2013 by Kelly Dedeaux

My family loves, loves, LOVES pasta. Really, no exaggeration whatsoever! My kids loved pasta before we could get them to eat much else. My hubby and I almost always order pasta dishes when eating out, just to compare differences, get ideas, and to enjoy every bite. So when I come across a pasta dish that’s both quick, cost-effective, AND absolutely yummy, it’s filed in with our favorites!

Creamy Pasta Bake

Ingredients:
1 box Penne pasta (about 2 cups)
1 pkg. Spinach leaves (about 9 oz.)
1 lb. Boneless, skinless chicken breasts, cooked and diced
1 tsp. Basil
1 jar Spaghetti sauce
1 can Diced tomatoes, drained
4 oz. Cream cheese, cubed
2 cups Mozzarella cheese, shredded
4 tbsp. Parmesan cheese, grated

Preheat oven to 375 F.

Cook pasta as directed. Add spinach to boiling water for last minute.

Combine all ingredients, except ½ cup Mozzarella and all Parmesan, in sprayed baking dish.

Bake 20 minutes. Top with remaining cheeses. Bake another 3-5 minutes, until cheese is melted.

Ingredients

Directions

What other delish recipes are you eager to try this holiday season?

Big Breakfast for Busy Families

Ingredients

Instructions

More yummy breakfast recipes…

Ingredients

Directions

Ingredients

Directions

Other Easy Dinner Recipes…

Creamy Pasta Bake

More Easy Pasta Recipes…