More Southern Cookin' to Warm Your Innards!! 🌞

[justaprogressive]

Easy Sausage and Rice Casserole
by Lana Stuart

This Easy Sausage and Rice Casserole is an old fashioned supper recipe
that's easy to prepare and can serve as an entrée or as a side dish!


Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time:: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings

Ingredients

1 pound bulk sausage
1 rib celery diced
1 medium onion chopped
½ green bell pepper diced
1 clove garlic minced
4 tablespoons butter
15 ounces canned chicken broth
10.5 ounces cream of celery soup
1 cup uncooked long-grain rice
1 teaspoon dried parsley
Pinch of red pepper flakes optional


Instructions

Preheat the oven to 350 degrees.

Generously butter or spray a 9×13 casserole dish or baking pan.
Chop the vegetables and set aside.

In a large skillet over medium high heat, cook the sausage breaking
it apart, until crumbly and browned. Drain and discard any excess fat
from the sausage and set the sausage aside. 1 pound bulk sausage

In the same pan, cook the celery, onion, bell pepper, and garlic with butter
until tender. 1 rib celery, 1 medium onion, ½ green bell pepper, 1 clove
garlic, 4 tablespoons butter

While the vegetables cook, in a medium bowl, whisk together the broth and soup.
15 ounces canned chicken broth, 10.5 ounces cream of celery soup

When the vegetables are tender, return the sausage to the pan with the cooked
vegetables. Add the rice, red pepper flakes, parsley, salt, and pepper.1 teaspoon
dried parsley, Pinch of red pepper flakes, 1 cup uncooked long-grain rice

Stir in the broth-soup mixture making sure everything is well combined.
Turn the mixture into the prepared pan. Cover tightly with foil.

Bake for 1 hour. Remove the pan from the oven and let it stand for 10 minutes
without removing the foil. Uncover and fluff the rice-sausage mixture with a fork
before serving.

Notes

Be sure to secure the foil tightly to the dish so that as much moisture as possible
stays inside the dish during cooking.

To store leftovers, remove from the baking pan or dish and place in an airtight
refrigerator storage container. May be kept refrigerated for 2-3 days.

To reheat leftovers, transfer to a microwave-safe dish, add a tablespoon or
two of water or broth, cover, and microwave in one-minute increments,
stirring after each, until heated through.

To freeze, transfer the leftover casserole to an airtight freezer container and
freeze for up to three months. To reheat, allow to thaw overnight in the
refrigerator and follow instructions for microwave reheating.


From https://www.lanascooking.com/sausage-rice-casserole/



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One-Pot Chicken Pot Pie Noodles
Author Stacey Little


Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes

Servings 6

Ingredients

3 tablespoons unsalted butter
1/2 small white onion (finely diced)
1/2 (8-ounce) container sliced mushrooms (optional)
2 cloves garlic (minced)
4 cups low sodium or unsalted chicken broth
1 (10.5-ounce) can cream of chicken soup
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) package wide egg noodles (about 4 cups)
3 cups shredded rotisserie chicken
2 cups frozen mixed vegetables (thawed)
1/2 cup heavy cream

Instructions

Heat the butter over medium heat in a large skillet or dutch
oven with a lid. Add the onions and cook, stirring occasionally,
for 3 to 5 minutes or until just translucent. Add the mushrooms
and cook for about 3 minutes or until lightly browned. Add the
garlic and cook for about 1 minute or until fragrant.

Add the chicken broth, cream of chicken soup, poultry seasoning,
salt, and pepper and whisk to combine. Add the noodles and bring to
a boil. Cover and cook for 7 to 8 minutes, stirring once or twice, or
until the pasta is nearly al dente.

Add the chicken, heavy cream, and vegetables. Cook uncovered for
3 to 5 or until the sauce has thickened slightly and the vegetables are
tender to your liking. The sauce will thicken more as it cools. Add
additional salt and pepper to taste. Allow to cool slightly before serving.


From https://southernbite.com/one-pot-chicken-pot-pie-noodles/


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Ultimate Baked Alfredo
By Stacey Little


Prep Time 25 minutes
Cook Time 20 minutes
Servings 6

Ingredients

1 (16-ounce) package fettuccine pasta
1.5 pounds chicken breast, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 red bell pepper, seeded and thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
1 (15-ounce) jar alfredo sauce
4 ounces cream cheese, cut into cubes
1/2 cup reserved pasta water
1 cup Italian blend shredded cheese

Instructions


Cook the pasta in a large pot of salted boiling water, per the
package instructions. Before draining, reserve 1/2 cup of the
pasta water and set aside. Drain and set aside.


Preheat the oven to 350°F and lightly spray a 9x13-inch baking
dish with nonstick cooking spray.

Season the chicken with the salt and pepper.

Heat the oil in a large skillet over medium-high heat. Add the
chicken and cook until it is no longer pink, allowing some to
brown a bit. It doesn't need to be cooked completely through.
Use a slotted spoon to remove the chicken to a bowl. Cover and
set aside.

Add a small amount of additional oil if necessary, then add the
onions and peppers to the skillet. Cook over medium heat until
soft - about 5 minutes. Add the garlic and cook for 1 minute.
Return the chicken to the pan and mix well. Set aside.

In the large pot that you cooked the pasta in, add the alfredo
sauce, cream cheese, and the reserved pasta water. Heat over
medium-low heat, stirring frequently, until the cream cheese
has melted and the sauce is smooth. Add the pasta, chicken,
and vegetables to the pot and mix well to combine. Pour the
mixture into the prepared baking dish and sprinkle wtih the
Italian blend cheese. Bake in the preheated oven for about 20
minutes or until the cheese is melted and bubbly.

From https://southernbite.com/ultimate-baked-alfredo/

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Chili & Cornbread Pie
(enough to make 1 deep dish pie)

Chili:

1 lb ground beef
1 onion
1 large can whole peeled tomatoes
1 cup frozen corn
1 can black beans
1 can kidney beans
1/4 cup pickled jalapeños
1 tbsp cumin
1 tsp red pepper flakes
1 tsp cayenne
1 tsp chipotle
1 tbsp salt
4 cloves garlic

Cornbread crust:

1/4 cup pickled jalapeños
1/4 cup white cheddar cheese, sharp
1/4 cup orange cheddar cheese, sharp
1/4 tsp sugar
1 tsp kosher salt
1 cup flour
1 cup yellow cornmeal
2 tsp baking powder
1 cup milk
1/3 cup canola oil


Begin by browning the beef. Combine in a crock pot with
all the remaining ingredients (including the juices from the
beans/tomatoes). Cook for 4 hours on low, tasting
occasionally and adjusting the spices to your preference.

To make the crust, chop jalapeño and shred cheese. Mix dry
ingredients. Slowly mix in milk and oil.

Scoop your filling into a large pie dish, stopping about 1 inch
from the top. Spread cornbread topping over the chili evenly.

Bake on 375 for 25 minutes.

by Elena Rosemond-Hoerr
(from her old defunct website Biscuits&Such)

Ready, set, start those burners, & preheat your oven!

[slightlv]

1. These look so good I've saved 'em to my recipe folder to give 'em a try!

I'm always on the lookout for a good casserole recipe, as it's about the only thing I can cook that will fill the stomachs of two hungry men! The chili and cornbread pie is something I cook quite often around here. I do things a little different, but that just comes from having lived in S. Texas for over 20 years... and we just call it a chili casserole. But man, on cold nights it truly hits the spot. I spice mine with a large variety of sweet and spicy peppers and lots of fresh cilantro. A wide variety of a spice base, too... I sometimes have trouble finding what I want from the local grocery stores, but there is one major chain that has a large store about 40 minutes from here that is entirely Mexican based. I love shopping there, and stop in whenever we happen to be in the area. From the veggies to the hard to get spices to the in-store cafe. Makes me feel like I'm back in Nuevo Laredo having lunch outside one of the little bodegas down there.

[justaprogressive]

2. Aww thanks

and thanks so much for the great additional info!