Mexican Street Corn Chicken

 2 lbs boneless, skinless chicken breast (4-6 thin chicken breasts)

3 cups sweet corn (2 cans, drained)

1/4 cup mayonnaise

1/4 cup sour cream

1/2 tbsp lime juice

1½ tsp chili powder

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp cayenne pepper (optional)

Topping

1/4 cup queso fresco crumbled

1/4 cup cilantro chopped

INSTRUCTIONS

In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.

In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.

Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

VARIATIONS:

Spicy Street Corn Chicken– Make recipe as directed adding in 1/4 cup diced jalapeno. You can also add additional cayenne pepper into the corn mixture to get more spiciness.

Loaded Mexican Street Corn Chicken– Get more deliciousness with black beans and sweet bell pepper. Make as directed adding 1 cup of black beans and 1 sweet bell pepper (any color) diced into the corn mixture. With the additional volume of veggies, it may take 5-8 minutes longer to cook.

Light Mexican Street Corn Chicken– Lighten this recipe up by reducing the mayonnaise to 2 tbsp, and replacing the sour cream with greek yogurt.

SOURCE: https://easyfamilyrecipes.com/mexican-street-corn-chicken/

Street Corn Chicken Casserole

 Ingredients

• 4 chicken breasts

• salt

• 1 tablespoon chili powder

• 8-ounce corn, drained (half of 15-ounce can)

• 15 ounce can of black beans, drained and rinsed

• 1 tablespoon cumin

• 4 oz cotija cheese crumbled (substitute feta if you can't find cotija)

• 3 green onions, chopped (optional)

Directions

Step 1

Set your oven to 375 degrees F.

Step 2

Add your chicken breasts to a medium casserole dish. Top with seasonings. Then, add corn and black beans. Add a little more chili powder.

Step 3

Crumble your Cotija. Top the contents of the casserole dish with the crumbled cheese.

Step 4

Place the casserole dish in the oven and bake for 20-25 minutes. The chicken should be fully cooked through. Recommended internal temperature is 165 degrees F.

Step 5

Remove from oven. Top with optional green onions for a garnish.

Source: cookingprofessionally.com

Pizza Spaghetti Casserole

1 lb ground meat
1 16 oz box uncooked spaghetti noodles
1/2 tsp salt
1/2 tsp oregano
1/2 tsp garlic powder
1/2 C milk
1 egg
2 oz sliced pepperoni (can use turkey)
1 26 oz jar pasta sauce
1 16oz can diced italian style tomatoes
1/4 C grated parmesan cheese
1 8z package shredded italian cheese blend
Any other pizza toppings you like: black olives, sausage, onions, green peppers, etc.

1. Preheat oven to 350 deg F.
2. Boil water and salt for spaghetti noodles. Once it starts boiling add noodles.
3. Brown meat in a separate pan.
4. Put cooked noodles into a casserole dish.
5. In a separate bowl, combine milk & egg, whisk. Pour over pasta and add jar of sauce, canned tomatoes, garlic powder and oregano. Mix all together well.
6. On top of pasta mixture, layer ground meat, then add a layer of pepperoni. Sprinkle parmesan cheese and italian cheese. Add a layer of pepperoni.
7. Bake in the oven for 30 mins.

Cinnamon French Toast Bake

1/4 cup butter, melted
2 (12.4 ounce) cans Pillsbury refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans
1-1/2 cup maple syrup
icing from cinnamon rolls package
powdered sugar for dusting

Heat the oven to 375 degrees F. Pour the melted butter into an ungreased 13 by 9-inch (3-quart) glass baking dish.
Separate both cans of dough into 16 rolls and set the icing aside. Cut each roll into 8 pieces and place the pieces over the butter in the dish.
In medium bowl, beat eggs. Beat in the heavy cream, cinnamon, and vanilla until well blended. Gently pour the mixture over the roll pieces. Sprinkle with pecans and drizzle with 1 cup maple syrup.
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from cinnamon bun icing and microwave on Medium (50-percent), 10 to 15 seconds or until thin enough to drizzle.
Drizzle the icing over top and sprinkle with powdered sugar. If desired, spoon the syrup from the dish over the individual servings. Serve with the remaining 1/2 cup maple syrup, if desired

Source: cookingchanneltv.com (PIllsbury)

Crock Pot Egg Brunch Casserole

5-8 strips of bacon
1 clove of garlic, peeled and minced
1 red or green bell pepper, seeded and chopped
1 (2lb) bag of frozen hash browns
1-1/2" shredded cheese
12 eggs
1 c. whole milk
1 tsp. dried dill
1/2 tsp salt
1/2 tsp pepper


Spray crock pot with non-stick cooking spray. Cook bacon until crisp, cool and chop into 1/2in pieces, set aside. Saute garlic and bell pepper for about 5 mins. Place 1/3 of the frozen hash browns in the bottom of the crock pot. Add 1/3 bacon, 1/3 of the pepper mixture and 1/3 cheese. Repeat layers, ending with cheese. In a large bowl mix eggs, dill, salt & pepper. Pour over ingredients in crock pot, cover and turn on low. Cook 8-10 hours.When done, thermometer should read 160deg F in center.

Sweet Salsa Dump Chicken

Ingredients:

1 (1 1/4 ounce) package taco seasoning mix

8 ounces apricot jam

12 ounces salsa

1 1/2 lbs chicken pieces (4-6 pieces)

Directions:

1 For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.

2 Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

3 For freezing: Place all ingredients into a 1 Gallon freezer bag.

4 Lay flat in freezer.

5 To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.

6 Place the Bag on a refrigerator shelf to thaw.

7 Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Read more: http://www.food.com/recipe/sweet-salsa-dump-chicken-oamc-107570#ixzz1yzM02oVH

Gnocchi & Tomato Bake (With Freezing Instructions)

1 tablespoon olive oil

1 onion, chopped

1 red pepper, deseeded and finely chopped

1 garlic clove, crushed

1 (14 ounce) can chopped tomatoes

17 1/2 ounces gnocchi

1/2 cup fresh basil, torn

4 1/2 ounces fresh mozzarella cheese, torn into chunks

Directions:

1 Heat grill / broiler to high.

2 Heat the oil in a large frying pan, then soften the onion and pepper for 5 minutes.

3 Stir in the garlic, fry for 1 minute, tip in the tomatoes and gnocchi, then bring to simmer.

4 Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened.

5 Season, stir through the basil, then transfer to a large ovenproof dish.

6 Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden.

7 This dish can be frozen for up to a month. Just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.
Read more: http://www.food.com/recipe/gnocchi-tomato-bake-with-freezing-instructions-318100#ixzz1yy0MEDb6

Beef Taco Skillet

1 lb ground beef
1 can condensed tomato soup
1/2 coup picante sauce
1 packet low-sodium taco seasoning
1/2 c water
6 flour tortillas (6-inch) cut into 1 in pieces
1/2 c cheddar cheese, shredded

Cook the beef in a 10-in skillet over med-high heat until well browned., stirring often to separate meat. Drain off excess fat. Stir the soup, picante and taco seasoning, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.

Serves 4.

Barbecue Beef and Corn Shepherd's Pie

1 pound lean ground beef8 medium green onions, sliced (1/2 cup)1 cup barbecue sauce1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained1 can (4 ounces) Old El Paso® chopped green chiles, undrained1/2 package (7-ounce size) Betty Crocker® Four Cheese mashed potatoes (1 pouch)1 1/2 cups hot water1/3 cup milk2 tablespoons butter or margarine1/2 cup shredded Cheddar cheese (2 ounces)1 cup corn chips

1. Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm.
2. Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes.
3. Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

Shepherd's Pie

3 carrots, cut in 1 or 2 inch pieces
1 onion, half diced and half cut in rough wedges
2 Tbs olive oil
Salt, pepper and dried Italian herbs to taste
1 lb ground beef
1 garlic clove, minced
1-1/4 c beef broth
1 tsp cornstarch
1 Tbs Worcestershire sauce
1/4 tsp cayenne pepper
1 c frozen peas
2 cups mashed potatoes (ready made, left over or instant)

Heat oven to 425 deg F. Place carrots and onion wedges in baking dish;; toss with olive oil, salt, pepper and herbs. Roast for 20-25 minutes or until fork-tender.

Meanwhile, brown the ground beef, diced onion and garlic in a large skillet. Drain excess fat. Combine beef broth, cornstarch, Worcestershire sauce and spices in a separate bowl. Pour liquid over meat and simmer over medium heat until rich and bubbly. If desired, chop roasted vegetables into smaller pieces. Add peas and roasted vegetables to meat mixture; pour into a casserole dish. Top with prepared mashed potatoes. Bake at 350 deg. F. for 30 minutes or until potatoes are golden brown. Serves 6.

Broccoli Rice Casserole

1/2 cup chopped onion

2 Tbsp. butter or margarine, divided

2 cups cooked rice

1 can (10-3/4 oz.) condensed cream of mushroom soup

1 pkg. (10 oz.) frozen chopped broccoli, cooked, well drained

1 cup CHEEZ WHIZ Cheese Dip

1/2 cup fresh bread cubes

make it

PREHEAT oven to 350°F. Cook and stir onion in 1 Tbsp. of the butter in large skillet on medium heat until tender.

ADD rice, soup, broccoli and CHEEZ WHIZ; mix lightly. Spoon into 1-1/2-qt. casserole. Toss together remaining 1 Tbsp. butter, melted, and bread cubes; sprinkle over casserole.

BAKE 30 to 35 min. or until heated through.

Classic Green Bean Casserole

3 pkg. (9 oz. each) frozen French-cut green beans, thawed, drained

1 can (10-3/4 oz.) condensed cream of mushroom soup

1 cup CHEEZ WHIZ Cheese Dip

1/8 tsp. pepper

1 can (2.8 oz.) French fried onions, divided

make it

HEAT oven to 350°F.

MIX all ingredients except half the onions in 1-1/2-qt. casserole.

BAKE 35 min., topping with remaining onions after 30 min.

Steak,Guinness & Cheese Pie

• olive oil
• 3 medium red onions, peeled and chopped
• 3 cloves of garlic, peeled and chopped
• 30g butter, plus extra for greasing
• 2 carrots, peeled and chopped
• 2 sticks of celery, trimmed and chopped
• 4 field mushrooms, peeled and sliced
• 1kg brisket of beef or stewing beef, cut into 2cm cubes
• a few sprigs of fresh rosemary, leaves picked and chopped
• sea salt and freshly ground black pepper
• 1 x 440ml can of Guinness (no lager, please!)
• 2 heaped tablespoons plain flour
• 200g freshly grated Cheddar cheese
• 500g best-quality ready-made all-butter puff pastry
• 1 large free-range or organic egg, beaten

main courses | serves 4 to 6
This pie is a real winner! As it uses bought puff pastry, it’s quick to prepare, and you can make the filling the day before if you want.

Preheat the oven to 190ºC/375ºF/gas 5. In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry gently for about 10 minutes – try not to colour them too much. Turn the heat up, add the garlic, butter, carrots and celery and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of salt and a level teaspoon of pepper.

Fry fast for 3 or 4 minutes, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1½ hours. Remove the pan from the oven and give the stew a stir. Put it back into the oven and continue to cook it for another hour, or until the meat is very tender and the stew is rich, dark and thick. A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob and reduce until the sauce thickens. Remove from the heat and stir in half the cheese, then season carefully and leave to cool slightly.

Cut about a third of the pastry off the block. Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a pound coin. Butter a deep pie dish, then line with the larger sheet, leaving the edges dangling over the side. Tip the stew into your lined dish and even it out before sprinkling over the remaining cheese. Brush the edges of the pastry with a little beaten egg.

Cut the other rolled sheet of pastry to fit the top of the pie dish and criss-cross it lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic. Brush the top with beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden. Delicious served simply with peas.

Source: jaimeoliver.com

Enchilada Casserole

Brown 1 med. onion and 1-1/2lbs ground beef. Add 1 can each of the following to meat and onion:

Cream of chicken soup
Cream of mushroom soup
Enchilada Sauce
Rotel tomatoes

Simmer all of this while you grate a pound of cheese (any kind). Cut 12 tortillas into fourths, grease 9x13 pan and line with (corn) tortillas, thin layer of meat then a layer of cheese. Repeat same three layers again. Cook at 300 deg F for 30-40 mins.

My husband prefers flour tortillas, but the recipe was written with corn tortillas.

Recipe from: my mom

Bean and Beef Enchilada Casserole

1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)

Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Source: www.bhg.com

Cheesy Green Bean Casserole

2 bags (16 oz. each) frozen French cut green beans, thawed
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1-1/2 cups hot water
1/4 cup (1/2 stick) margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

• PREHEAT oven to 350°F. Mix beans, soup and CHEEZ WHIZ in 2-quart casserole.


• ADD water to margarine in medium bowl; stir until margarine is melted. Add stuffing mix; stir just until moistened. Spoon over bean mixture.


• BAKE 30 min. or until heated through.

Jimmy Dean Breakfast Casserole

1 pkg.Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)

Directions:
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Note:
May be assembled ahead and refrigerated up to 12 hours before baking.

Serving size:
6 servings

French Toast Casserole

Bread torn into pieces (I use Challah - which is like egg bread sliced very thin)
12 oz. cream cheese softened.
8 jumbo eggs
3/4 c. maple syrup
2 cups of milk
1/2 cup of sugar
cinnamon

Place 1/2 bread pieces in a well greased 9x13 glass baking dish. Cube cream cheese and arrange over bread. Make the cubes small so that it can be evenly distributed over the bread. Top with remaining bread pieces. Beat eggs, syrup, milk and sugar until well blended. Pour over bread, cover, refrigerate overnight. Sprinkle with cinnamon next morning. Bake at 350F until firm - 45-60 minutes.

Chili Tortilla Bake

1 pound ground beef

2 cans (8 ounces) tomato sauce

1 can (14 1/2 ounces) black beans, drained and rinsed

1 can (8 3/4 ounces) whole kernel corn, undrained

1 can (4 1/2 ounces) chopped green chiles, undrained

2 tablespoons McCormick® California Style Minced Onion

2 tablespoons McCormick® Chili Powder

1 teaspoon McCormick® Ground Cumin

1 teaspoon McCormick® California Style Garlic Powder with Parsley

1/2 teaspoon McCormick® Oregano Leaves

6 flour tortillas (8-inch)

2 cups shredded Cheddar cheese, divided

1. Preheat oven to 350°F. Brown beef in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles.
2. Stir in seasonings. Bring to boil. Reduce heat to low; simmer, uncovered, 15 minutes.
3. Coat 2-quart baking dish with no stick cooking spray. Cover bottom with 3 tortillas, overlapping as needed. Layer with 1/2 of chili mixture and 1/2 of cheese. Top with remaining tortillas, chili mixture and cheese.
4. Bake 30 minutes or until heated through.

Source: http://www.mccormick.com/

Clever Corn Bake

1 cup MIRACLE WHIP Light Dressing
3 eggs, separated
2 Tbsp. flour
2 Tbsp. sugar
1/4 tsp. pepper
2 pkg. (10 oz. each) frozen whole kernel corn, thawed, drained (about 3 cups)
1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1/4 cup chopped green onions

MIX dressing, egg yolks, flour, sugar and pepper until well blended. Stir in corn, cheese and onions.
BEAT egg whites until stiff peaks form; gently stir into corn mixture. Pour into greased 1-1/2-quart casserole dish.
BAKE at 350°F for 40 to 50 minutes or until knife inserted in center comes out clean.

Source: www.kraftfoods.com