Stick of Butter Rice

I bet you, like me, have seen this recipe all over the place. It is so popular. I can tell you why it is - it's delicious! This rice turns out so flavorful. It reminds me a little of the rice from my favorite chicken casserole *Oven Chicken*. I got this recipe from Thirty Handmade Days and modified it just slightly  because at my altitude I use just a little more liquid in my rice. I served it with *Crispy Cheddar Chicken*, another family favorite, and steamed broccoli. It was a great dinner that my whole family loved.

Stick of Butter Rice

1 cup long grain white rice
1, 10 oz can condensed French onion soup
1, 14.5 oz can beef broth (this is what I changed - the original recipe calls for a 10 oz can)
1/2 cup or 1 stick of butter, cut in slices

Preheat oven to 425 degrees. In a 9x9 inch baking dish or a 2 1/2 quart casserole dish, combine rice, soup, and broth. Cut butter into slices and place evenly on top of the mixture. Cover with foil (or your casserole lid) and bake for 30 minutes. Remove cover and bake 25-30 minutes. Fluff and serve.

Chicken Gloria Casserole

I didn't realize how blurry this picture was! Oh well. Anywho, this is a fantastic, creamy, chicken and mushroom casserole. I served it over rice, but you could also serve it over pasta or mashed potatoes (YUM). It really was awesome! The chicken turns out so moist and tender. Better yet, it's a casserole with out any condensed soups. I definitely recommend this casserole! I got this recipe from the blog Natasha's Kitchen.

Chicken Gloria Casserole

5 boneless, skinless chicken breasts, but into 1 inch thick strips
salt & pepper
1 cup flour
6 tablespoons avocado (or olive) oil, divided
1 lb mushrooms, sliced (baby bella or button)
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
1 tablespoon lemon juice
1 cup half & half
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
salt & pepper

Season chicken pieces with salt and pepper. Then dredge chicken pieces in flour. Heat 3 tablespoons oil in a large skillet. Once oil is hot, add chicken and saute on both sides until golden. Work in batches to not over crowd pan. Once chicken is browned (you do not need to cook through) place in a non-stick sprayed 9x13 baking dish.

Wipe down skillet with a paper towel. Add 3 tablespoons oil  and heat. Add mushrooms and onions and saute until soft and golden. Add garlic and cook another minute. Spread this mushroom and onion mixture over the chicken in the baking dish.

Add 3 tablespoons of butter to the skillet and melt. Add flour and whisk until lightly golden, about 2 minutes. Add chicken broth, whisking constantly. Add half & half, basil, rosemary, sage, and salt and pepper to taste. Pour this sauce over the chicken and mushrooms. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake another 5 minutes. Serve over rice, pasta, or mashed potatoes.

Favorite Beef Enchiladas

Here's another enchilada recipe for you! Every Tuesday we have "Taco Tuesday" which just means we either have Chipotle (I love a good barbacoa bowl!) or I make a Mexican dish at home. My family really likes enchiladas and this is now my favorite beef enchilada recipe. It's simple and flavorful. You can dress it up by serving it with sliced avocado or guacamole and sour cream.

Favorite Beef Enchiladas

1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1, 4.5 oz can green chilies
1 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon pepper
1, 28 oz can mild red enchilada sauce
1, 8 count package flour tortillas, burrito size
8 oz shredded cheddar cheese
8 oz shredded pepper jack cheese
1, 4.5 oz can sliced olives
1/4 cup sliced green onions
sour cream, optional
sliced avocados or guacamole, optional

Pre-heat oven to 350.

In a large skillet, brown the ground beef. Add in the onions, bell peppers, green chilies, salt, cumin, and pepper. Cook for about 3 minutes or until onions are translucent.

Place half of the enchilada sauce in the bottom of a 9x13 baking dish. Place about 1/3 cup of the meat mixture into the center of a tortilla. Top with a handful of cheddar cheese and then roll up. Place the open edge side down in the pan. Repeat with all remaining tortillas. Top with remaining enchilada sauce, remaining cheddar cheese (if you have any left), and shredded pepper jack cheese. Cover with foil that has been sprayed with non-stick cooking spray and bake for 20 minutes. Remove pan, uncover, and top with olives. Place back in oven to bake for an additional 15-20 minutes, uncovered. Once cheese bubbly and hot, remove and sprinkle with green onions. Allow to cool for about 10 minutes before serving to make it easier. Serve with sour cream and avocado or guacamole if desired.

30 Minute Chicken Cordon Bleu Casserole

This is a kid pleasing version of chicken cordon bleu. More like a chicken cordon bleu macaroni and cheese. It's creamy and cheesy and good. I got this recipe from Jamie Cooks It Up and changed it just slightly. If you are in the mood for an easy comfort food casserole this is right up your alley. And the best part about it is that it's a fast weeknight dinner that will make your whole family happy.

30 Minute Chicken Cordon Bleu Casserole

1, 12 oz package bowtie pasta
1 cup chicken broth
2 cups half and half
2 cans cream of chicken soup
1 teaspoon dijon mustard
1/4 teaspoon onion powder
salt and pepper
3 tablespoons sour cream
2 cups cooked and cubed chicken
2 cups chopped ham
1-2 cups shredded swiss cheese
1 cup Italian panko bread crumbs

Heat oven to 400 degrees.

Cook pasta according to package directions, drain, and set aside.

In a large skillet combine chicken broth, half and half, cream of chicken soups, mustard, onion powder, and salt and pepper to taste. Bring the sauce to a simmer and allow to simmer for 4-5 minutes. Add sour cream, chicken, ham, and cooked and drained pasta. Toss to coat well. Pour into a 9x13 baking dish. Top with shredded swiss and then panko bread crumbs. Bake in the oven for about 20 minutes or until bubbly and hot and the crumbs on top are starting to brown.

Easy Beef Enchiladas

This is a simple beef enchilada recipe that tastes great!I make chicken enchiladas all the time, but this was a nice change and I loved the flavors - cheesy and just a little spicy. Yum! I served it with a green salad and after I took the picture above I topped individual servings with sour cream and guacamole. Even my two year old gobbled this dinner up.

Easy Beef Enchiladas

1 lb ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
2 cups shredded cheese, divided
1, 20 oz can red enchilada sauce
corn tortillas (can also use flour if you prefer)

Preheat oven to 350.

Brown ground beef and onions in a large skillet. Add garlic and cook for a minute. Add 1 cup of enchilada sauce and 1 cup of shredded cheese. Mix well until combined.

Heat tortillas in the microwave for about a minute to soften. Put a large spoonful of meat in the center of tortillas and roll up and place seam down in a non-stick sprayed 9x13 baking dish. Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining shredded cheese. Bake at 350 for 30 minutes. Remove from oven and allow to cool for about 5 minutes before serving. Serve with guacamole and sour cream if desired.

Chicken Alfredo Rotini Casserole

This is just a great casserole that my whole family loved. In fact, my 2 middle kids loved this so much they asked me to put the leftovers in their lunch boxes the next day. It's pretty much a creamy alfredo macaroni and cheese casserole. Yum! I jotted down this recipe while I was at my parents house last Thanksgiving and it's taken me this long to finally make it, but I'm so glad I put it on my to-try list. I served it with a Caesar salad and French bread and it was a great meal.

Chicken Alfredo Rotini Casserole

1 lb box rotini pasta
16 oz jar Alfredo sauce (I used Emeril's)
4 cups of cooked and cubed chicken (I used rotisserie chicken)
1/2 cup chicken broth
1/2 cup grated Parmesan
2 1/2 cups shredded mozzarella
1 1/2 teaspoons minced garlic
salt and pepper to taste

Cook pasta according to package directions. Drain.

Preheat oven to 350 degrees.

In a large bowl combine pasta, Alfredo sauce, cooked chicken, broth, Parmesan, 2 cups of the mozzarella, garlic, and salt and pepper to taste. Spread this mixture evenly into a non-stick sprayed 9x13 baking dish. Sprinkle with remaining 1/2 cup of mozzarella cheese. Bake uncovered for 30 - 35 minutes or until bubbly, hot, and just starting to turn golden in spots on top. Remove from oven and allow to cool for about 10 minutes before serving.

Oven Roasted Sausage, Potatoes, and Peppers

This is a very easy dinner to throw together and it tastes great! It smells so good as it's roasting away and tastes even better. My whole family loved this one. I created the recipe by modifying my roasted red potatoes recipe by adding onions, peppers, and some shredded cheddar at the end. I served it with French bread and canned pears and it was oh so yummy.

Oven Roasted Sausage, Potatoes, and Peppers

3 lbs red potatoes
14 - 16 oz package smoked sausage, cut into slices
1 large onion, chopped
1 green bell pepper, chopped
4 tablespoons butter, melted
2 teaspoons minced garlic
1 teaspoon garlic salt
2 teaspoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon paprika
salt
pepper
1 cup shredded extra sharp cheddar cheese

Preheat oven to 400 degrees.

Wash and cut potatoes into fourths lengthwise, then slice the other way into triangular pieces. Place into a pot with water covering by an inch or so. Bring to a boil and boil for 6 minutes. Drain and place into a large bowl. Add sliced sausage, onions, bell pepper, melted butter, garlic, garlic salt, parsley, thyme, paprika, salt, and pepper to taste. Toss to mix it all well. Pour into a baking tray with an edge or into a half sheet cake pan (that's what I used). Place into the oven and bake for 45 minutes, stirring every 15 minutes or so, until the potatoes are golden brown. Sprinkle cheese over the top and bake for another few minutes. Remove from oven and serve.

Crock Pot Creamy Chicken and Broccoli

This is the crock pot version of chicken & broccoli casserole and it's a great, easy dinner. We had this for a Sunday dinner recently and everyone loved it. My family loves pretty much any version of chicken and rice and I love having another go-to crock pot recipe that pleases everyone. This recipe is from Picky Palate and I changed it just a little to suite our tastes.

Crock Pot Creamy Chicken and Broccoli

5 boneless, skinless, chicken breasts (fresh or frozen)
1 can cream of chicken soup
1 can cheddar cheese soup
14 oz can chicken broth
1/2 teaspoon Cajun seasoning
1/4 teaspoon garlic salt
1 cup sour cream
6 cups cooked, steamed broccoli florets
2 cups shredded cheddar cheese

Place chicken breasts in the bottom of your slow cooker. In a bowl combine the soups, broth, Cajun seasoning, and garlic salt; pour over the chicken. Cover and cook on for for 6 hours. When chicken is cooked, use 2 forks to shred it into bite size pieces. Stir in the sour cream, broccoli, and shredded cheese. Cover and cook on low for 1/2 hour. Serve over steamed rice.

The Duggar's Tater Tot Casserole

I'm a fan of 19 Kids and Counting. I like the Duggars. I think they have a fascinating reality show what with managing all their children, homeschooling, courtships, marriages, etc. It's just interesting to me. I especially love whenever they share a family recipe and this is one of those recipes, though it's been scaled down to a smaller family size. I think this recipe was on their first TLC special when they had 16 or 17 kids. Anywho, this recipe all over the internet/Pinterest so I finally decided to try it. I have my own version of this casserole that I posted quite a while ago, but I really like this version too. I served it with a green salad and a quick fruit salad.

The Duggar's Tater Tot Casserole

1 lb ground beef
2 lb bag frozen tater tots
1 can cream of mushroom soup
1 can cream of chicken soup (you can make these both cream of mushroom)
1, 12 oz can evaporated milk
2 cups shredded cheddar cheese

Preheat oven to 350. Brown and drain the ground beef. Spread cooked ground beef into the bottom of a 9x13 baking dish. Top with frozen tater tots. In a bowl combine the soups and evaporated milk; pour this over the tater tots. Top with shredded cheese. Cover with foil and bake at 350 for 1 hour or until bubbly and baked through.

Baked Spaghetti Casserole

This spaghetti casserole is simply delicious!! It is just darn good comfort food. It's like a lasagna, but with spaghetti noodles and it's a kid pleaser. All my kids raved about this one and my littlest, who's 2, had seconds, which speaks highly of it's kid-appeal. Not to say adults won't like this, because I love it, but spaghetti is always a great family meal. This will also feed a crowd, or you can have it 2 days in a row like we did. I got the recipe from the blog Your Home Based Mom, which I get so many good recipes from.

Baked Spaghetti Casserole

1 lb spaghetti noodles
1 lb bulk Italian sausage
1 cup chopped onion
1, 32 oz jar of your favorite meatless spaghetti sauce (I used Prego traditional)
1/2 teaspoon seasoned salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1/3 cup grated Parmesan
2 eggs
4 tablespoons butter, melted
1 cup small curd cottage cheese
2 cups shredded mozzarella cheese
2 cups shredded Italian blend cheese


Preheat oven to 350. Grease a 9x13 pan.

Cook spaghetti in boiling water until al dente.

In a large pan brown sausage and onion until cooked through and onion is soft. Drain off fat. Add spaghetti sauce and seasoned salt. Add in basil, oregano, and parsley.

In a large bowl mix together eggs, Parmesan cheese, and melted butter. Mix in cooked spaghetti noodles and stir to coat.

Place half of the noodles in the bottom of baking dish. Top with all of the cottage cheese and half of the other 2 cheeses. Top that with half of the meat sauce. Place remaining noodles on top. Top with remaining meat sauce. Top meat sauce with remaining cheeses. Cover with foil and bake for 35 minutes. Remove foil and continue to bake until cheese is melted and golden brown, about 20 more minutes.

One Pan Chicken, Green Beans, and Potatoes

First, I want to start off by saying, wow it's been a long time!! I'm still cooking and trying out new recipes, but during the craziness of Fall and the holidays last year I never got around to posting the new recipes I've been trying out. Stay tuned over the next few weeks as I catch up. We've eaten some yummy stuff lately.:)

So now for this recipe! One Pan Chicken, Green Beans, and Potatoes. I was so surprised by how much my family loved this dinner. I had been seeing this recipe all over Pinterest so I thought I should try it. My family of 6 gobbled this right up; so much so that I think I'm going to have to either double or at least 1 1/2 times this recipe in the future. It is the easiest casserole to throw together and it turns out delicious.

One Pan Chicken, Green Beans, and Potatoes

12 oz green beans (I used frozen whole green beans)
5 chicken breasts, cut into cubes
2 lbs red potatoes, cubed
1/2 cup butter, melted
1 packet zesty Italian dressing mix (the dry mix)
salt and pepper

Preheat oven to 350. Layer green beans, chicken, and potatoes side ways in a 9x13 (or the next size larger baking dish). Pour butter evenly over all. Sprinkle with Italian dressing mix. Bake, uncovered, for 1 hour. Sprinkle finished dish with more salt and pepper to taste.

Baked Western Omelet

This is a great baked omelet recipe. I have made it multiple times now for breakfast for dinner nights, because it's so easy to throw together, and my whole family has loved it. If you like salsa on your scrambled eggs/omelets this is the recipe for you (we love salsa on our eggs). I got the recipe from Chef in Training and modified it slightly.

Baked Western Omelet

12 eggs
16 oz sour cream
1 cup salsa (I used Pace picante sauce)
8 oz grated colby jack cheese
1/2 cup crumbled bacon

Preheat oven to 350. In a large bowl whisk together eggs and sour cream until well blended. Set aside.

Spread salsa in an even layer into a greased 9x13 baking dish. Sprinkle half the grated cheese over the salsa. Pour the egg mixture over the grated cheese. Sprinkle the bacon over the top of the egg mixture. Sprinkle remaining cheese on top. Bake at 350 for 35 minutes or until the egg is firm in the center. Allow to cool for 5 minutes then cut into squares and serve.

Four Cheese Chicken Fettuccine Bake

If you have a comfort food night on your menu, this is the recipe for you! This is such a delicious dish. The pasta is creamy and cheesy and the buttery crumb topping is so good. My kids absolutely love fettuccine Alfredo, so they loved this one. I got the recipe from the Taste of Home magazine and modified it just slightly (their recipe has a can of sliced mushrooms in it and I decided to not push mushrooms on my mushroom hating children - I on the other hand would totally included the mushrooms if it was just for me). It's comfort food at it's yummiest.

Four Cheese Chicken Fettuccine Bake

12 oz uncooked fettuccine, strands snapped in half
1 can cream of mushroom soup
8 oz cream cheese, softened
1 cup cream
1/2 cup butter
1/2 teaspoon garlic powder
3/4 cup grated Parmesan
1/2 cup shredded mozzarella
1/2 cup shredded Swiss
3 cups cooked and cubed chicken
pepper, to taste

Topping:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1-2 tablespoons grated Parmesan

Cook fettuccine (which has been snapped in half) according to package directions.

Meanwhile in a large skillet, combine soup, cream cheese, cream, butter, and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain the fettuccine; add to the sauce.

Transfer to a greased 9x13 baking dish. Combine topping ingredients and sprinkle over the pasta mixture. Cover with foil and bake at 350 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Sausage and Egg Breakfast Casserole

Here's another winner breakfast casserole. It's a great, bread based breakfast casserole. We had it for a breakfast for dinner night with sliced tomatoes and fruit salad. My family really liked it and my kids didn't even notice the bell peppers, which they usually don't like. It makes a lot and the leftovers reheat really well. Win, win.

Sausage and Egg Breakfast Casserole

10 eggs
3 cups milk
1 teaspoon salt
1 loaf bakery French bread, torn into bite size pieces
1 green pepper, diced
1 red pepper, diced
1/2 cup chopped onion
2 cups shredded colby jack or cheddar cheese
12 oz reduced fat sausage, cooked and crumbled
1/2 teaspoon black pepper

Preheat oven to 325 degrees.

Spray a 9x13 (or just the size larger) baking dish with non-stick cooking spray. Combine eggs, milk, and salt in a bowl, set aside. Distribute half of the bread pieces in the baking dish. Sprinkle half of the following ingredients over the bread: green pepper, red pepper, onion, cheese, and sausage. Repeat layering again, beginning with bread. Sprinkle black pepper over the top. Pour the egg mixture over the casserole as evenly as possible. Bake for 60 minutes.

Beef Enchilada Casserole

Wow, it's been a while since I posted! Life can get so busy. Here's the recipe I made for our Cinco de Mayo dinner. It's so fast to put together and get in the oven and my whole family loved it. The salsa is the ingredient that will either give this spice or tone it down, so if you like it spicy, use hot salsa and if you don't, use mild salsa. I used medium. I hope you like it as much as my family did.

Beef Enchilada Casserole

1 lb lean ground beef
1 cup chopped onion
2 cups salsa
1, 15 oz can black beans, rinsed and drained
1/2 cup sour cream
1, 15 oz can corn, drained
1 packet taco seasoning
2 cups grated cheese, cheddar or colby jack
6 corn tortillas
diced tomatoes, for topping (I used halved grape tomatoes)
sliced olives, for topping

Preheat oven to 400 degrees.

In a large skillet brown the ground beef. Add onion and cook until onion is tender. Drain off fat. Stir in salsa, beans, sour cream, corn, and taco seasoning. Spoon about 1/3 of meat mixture into the bottom of a 9x13 baking dish, sprinkle with 1/2 cup shredded cheese. Place 2 tortillas on top. Repeat layers 2 more times, ending with a healthy handful of cheese. Spray a piece of foil with non-stick spray and cover baking dish with the foil. Bake for 25 minutes or until hot and bubbly. Cool for 5 minutes before topping with diced tomatoes and sliced olives.

Easy Red & White Pasta Bake

This casserole is so easy and family pleasing. It's pasta. It's cheesy. It's saucy. All the things my family loves. I've seen more time consuming versions of this kind of pasta casserole, made with homemade sauces, but this one is the short cut version. It's also a great way to use up all those partially used boxes of pasta in your pantry. This time I used a mixture of rotini, bowtie, shell, and penne pasta and it all worked great. Oh and this would make a great food storage meal also as it uses mostly shelf stable products (you'd just leave out the cheese on top, but it will still taste good).

Easy Red and White Pasta Bake

16 oz pasta (rotini or bowtie or a mix of whatever)
1, 15 oz jar Classico Alfredo sauce (or whatever brand you like)
1, 24 oz jar Classico traditional tomato basil pasta sauce (or whatever brand you like)
2 cups shredded cheese (colby-jack, mozzarella, or cheddar)

Prepare pasta according to package directions. Drain. Set aside.

Spray a 9x13 baking dish with cooking spray. Spread about 1/3 cup of tomato pasta sauce in the bottom. Pour half of the drained pasta on top. Pour half of the remaining tomato pasta sauce evenly over pasta. Pour 1/2 of the Alfredo sauce evenly over the tomato pasta sauce. Pour remaining pasta over. Pour remaining tomato pasta sauce over the pasta. Pour remaining Alfredo sauce over the tomato pasta sauce. Top with shredded cheese. Bake in a preheated 350 degree oven for about 20 minutes or until the cheese on top has melted and the sauces are bubbly.

Sausage, Rice & Noodle Casserole

It has been quite a while since I made this casserole, which used to be a staple of our newly-wed days. I don't know why it's taken me so long, because after making it again I remembered how yummy it is. It's easy and the sausage makes it a little different from your average casserole. My kids loved it, even my 1 year old, so I'm sure I'll start making it more regularly. It's such a homey tasting dinner.

Sausage, Rice, and Noodle Casserole

1 lb bulk pork sausage (I used 12 oz Jimmy Dean reduced fat sausage)
1 onion, chopped
1 cup rice
1/2 cup slivered almonds
4 cups water
2 envelopes dry Lipton Chicken Noodle Soup mix

Brown sausage with onion in a large skillet. Add rice and slivered almonds and cook until almonds just start to brown; spread into a 9x13 baking dish.

Meanwhile, boil 4 cups of water and add Lipton Chicken Noodle Soup Mixes to it. Stir well. Pour this over the sausage/rice mixture in the baking dish, stir around to distribute ingredients evenly. Cover with foil and bake at 350 for 1 hour. Take foil off and bake another 10 minutes or until rice is cooked through.

Crock Pot Breakfast Casserole

Oh man, I forgot to get a picture of this breakfast casserole outside the Crock Pot. I'll try to remember to update this post with a better picture as soon as I make it again. This is a great 8 hour slowcooker breakfast recipe, which means you can make it before you go to bed and it will be ready when you wake up. Perfect for Christmas morning or Easter, etc. I made it as a breakfast for dinner meal and it worked great - I just put it in at 9am and it was ready at 5pm. It tastes like a potato quiche and is tasty and economical. I served it with some muffins and canned pears - easy peasy.

Crock Pot Breakfast Casserole

28 oz bag frozen O'Brien potatoes
1/2 lb cubed ham
2 1/2 cups shredded cheddar, divided
12 eggs
1/2 cup milk
salt and pepper

Spray the inside of slowcooker with cooking spray. In a large bowl combine frozen potatoes, ham, and 2 cups cheese; pour into the slow cooker. Whisk together eggs, milk, and salt and pepper to taste. Pour egg mixture evenly over the potato mixture in the slowcooker. Cover and cook on low for 8 hours, or on high for 4 hours. During last 5 minutes of cooking time sprinkle 1/2 cup shredded cheese over casserole. Serve once cheese is melted.

Creamy Chicken Noodle Casserole (Freezer Meal)

This is a lovely chicken casserole freezer meal. It's creamy with a nice crunchy top. It actually tastes a bit like chicken pot pie. It makes 2, 9x13 pans so you can either freeze them both or cook one the night you make them and freeze the second for another day. It's definitely a family pleasing meal and I'm so glad to have another good chicken freezer meal recipe. This can also be made with leftover cubed turkey.

Creamy Chicken Noodle Casserole (Freezer Meal)

8 oz package wide egg noodles
4 cups cooked and cubed chicken (or turkey)
16 oz package frozen peas and carrots
2 cups milk
2 cans cream of celery soup
2 cans cream of chicken soup
1 cup chopped onion
2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese, divided (freeze separately with meal)
2 sleeves Ritz crackers, crushed, divided (freeze separately with meal)
1/2 cup or 1 stick butter, divided (freeze separately with meal)

Assembly Directions:
Cook noodles according to package directions. Drain and set aside.

Meanwhile in a very large bowl, combine chicken, frozen peas and carrots, milk, soups, chopped onion, melted butter, salt, and pepper. Add cooked and drained noodles and stir until combines. Transfer mixture into 2, 9x13 baking pans (disposable foil pans work great). Cover with plastic wrap and then foil. Freeze each meal with: a bag with 1 cup shredded cheddar, a bag with 1 sleeve crushed Ritz crackers, and a bag with 1/4 cup or half a stick of butter - these will all be used at time of cooking.

Thawing and Heating Directions:
Thaw casserole for about 2 days in refrigerator. Remove foil and plastic wrap from casserole. Cover top of casserole with 1 cup shredded cheddar. In a small bowl microwave 1/4 cup butter, add crushed Ritz crackers and mix. Spread cracker crumbs mixture over the shredded cheese. Bake at 375 degrees for 30 minutes or until hot and bubbly.

Pork Chops and Rice Casserole

This is a yummy basic pork chop casserole and it has great flavor. I combined a couple of recipes to make this one and I'm really happy with how it turned out. I tend not to cook pork as much as other meats, but my family really loves pork chops so I'm sure I'll make this one again. It's actually the rice that makes this casserole great - I love the toasted beefy flavor. Be sure to take the pork chops out 45 minutes into cooking time or they will dry out too much; they don't need as much baking time as the rice.

Pork Chops and Rice Casserole

4 tablespoons butter
1/2 cup chopped onion
1 cup long-grain converted rice (like Uncle Ben's Original)
6 pork chops
2 tablespoons oil (olive, canola, veg, etc)
1/4 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1, 14.5 oz can beef broth
1/2 cup water
1 onion sliced into rings
1 green pepper sliced into rings
ground pepper

Preheat oven to 350 degrees.

Melt butter in a large skillet. Add onion and uncooked rice and cook until rice is toasted and onion is tender. Place rice/onion mixture in the bottom of a 9x13 baking dish.

Combine flour, garlic powder, onion powder, salt, and pepper in a shallow bowl or pie plate. Dredge pork chops in flour mixture and set aside.

Heat 2 tablespoons of oil in the previously used skillet. Brown pork chops on both sides. Place browned pork chops on top of the rice mixture in the baking dish. Combine broth and water and pour over pork chops and rice. Place sliced onion rings and sliced pepper rings on top of pork chops. Sprinkle pepper to taste over all. Cover with foil and bake for 45 minutes or until pork chops are cooked through and tender.

Remove pork chops to a plate and cover tightly with foil. Return baking dish to oven and cook uncovered until rice is cooked - 15-25 minutes - you want all the liquids to be absorbed and rice to be tender. Serve pork chops with rice.