Irish Potato Casserole




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Irish Potato Casserole
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Prep Time: 8 hours, 15 minutes

Cook Time: 1 hour

Total Time: 9 hours, 15 minutes

Category: Potatoes, Side Dishes

Cuisine: Irish

Servings:  8

Irish Potato Casserole

Ingredients

    Irish Potato Casserole
  • 10 medium potatoes — peeled
  • 8 ounces cream cheese (soft)
  • 8 ounces sour cream
  • 1/2 cup butter or margarine — melted
  • 1/4 cup chives
  • 1 clove garlic — minced
  • 1 teaspoon salt
  • 1/8 teaspoon garlic powder
  • paprika

Cook potatoes in boiling water for approximately 30 minutes or until tender. Drain and mash.

Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients, except paprika; beat just until combined.

Spoon mixture into a lightly buttered 2 qt casserole; sprinkle with paprika. Cover and refrigerate overnight.

Remove 15 minutes before baking. Uncover and bake at 350° for 30 minutes.

Serving Size: 8

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Irish Potato Casserole

Serves 8

Amount Per Serving
Calories 459.58 kcal
% Daily Value*
Total Fat 27.06 g 41.6%
Saturated Fat 16.09 g 80.5%
Trans Fat 0.47 g
Cholesterol 76.43 mg 25.5%
Sodium 425.16 mg 17.7%
Total Carbohydrate 48.72 g 16.2%
Dietary Fiber 5.91 g 23.6%
Sugars 3.84 g
Protein 7.85 g
Vitamin A 28.22 % Vitamin C 59.66 %
Calcium 9.66 % Iron 12.62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/irish-potato-casserole/



Chicken and Gravy Pot Pie

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Chicken and Gravy Pot Pie
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Category: Main Dishes, Pot Pies

Cuisine: American

Servings:  6

Chicken and Gravy Pot Pie

Ingredients

    Chicken and Gravy Pot Pie
  • 2 cups chopped, cooked chicken or turkey
  • 1 jar (12 oz.) chicken or turkey gravy
  • 1 package (10 oz.) frozen peas and carrots or mixed vegetables
  • 1/2 teaspoon dried sage leaves
  • 1/8 teaspoon pepper
  • 1 refrigerated pie crust

Line 9-inch pie plate with Reynolds Wrap Heavy Duty Aluminum Foil; set aside.

Combine chicken, gravy, vegetables, sage and pepper. Place in foil-lined pie plate.

Cover with a sheet of foil. Fold edges of bottom and top foil sheets together to make a packet; freeze. When frozen solid, remove pie plate and return packet to freezer.

Preheat oven to 400°F.

To bake, return frozen foil packet to original pie plate and remove top sheet of foil from pot pie. Place pie crust over frozen filling. Fold up excess pie crust to form edge of pie crust, cut slits in top of crust to vent steam.

Bake 55 to 60 minutes or until crust is golden brown and filling is hot. If pie crust over browns, fold foil border over edge of pie crust.

Number of Servings: 6

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Chicken and Gravy Pot Pie

Serves 6

Amount Per Serving
Calories 313.41 kcal
% Daily Value*
Total Fat 14.2 g 21.8%
Saturated Fat 4.89 g 24.5%
Trans Fat
Cholesterol 36.13 mg 12%
Sodium 569.3 mg 23.7%
Total Carbohydrate 28.91 g 9.6%
Dietary Fiber 3.08 g 12.3%
Sugars 2.48 g
Protein 16.76 g
Vitamin A 6.05 % Vitamin C 9.47 %
Calcium 2.33 % Iron 11.64 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/chicken-and-gravy-pot-pie/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Perfectly Perfect Quiche

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Perfectly Perfect Quiche
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Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Breakfast and Brunch, Quiche

Cuisine: French

Servings:  16

Ingredients

    Perfectly Perfect Quiche
  • 3 cups shredded cheddar cheese
  • 2 tablespoons and 2 teaspoons all-purpose flour
  • 1 cup cooked ham, diced
  • 6 eggs
  • 2 cups milk
  • 1/3 teaspoon salt
  • 2 (9″) unbaked pie crusts

In a medium bowl, toss the flour with the grated cheese. Sprinkle mixture into the two unbaked pie crusts. On top of the cheese, sprinkle ham over each of the pies.

In a medium bowl, combine eggs and milk. Add salt and pepper then beat until smooth. Pour the mixture over each of the quiches.

Bake one of the quiches at 400° for 40 minutes or until filling is set and the crust is golden brown.

Freeze the other quiche before baking. Put plastic wrap large enough to overlap sides over the top of the quiche, then a piece of foil, and seal well around the edges (the plastic will keep the foil from sticking to the food). Place prepared quiche in the freezer.

Each quiche serves 8

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Perfectly Perfect Quiche

Serves 16

Amount Per Serving
Calories 285.32 kcal
% Daily Value*
Total Fat 18.45 g 28.4%
Saturated Fat 8.41 g 42.1%
Trans Fat 0.26 g
Cholesterol 93.01 mg 31%
Sodium 436.84 mg 18.2%
Total Carbohydrate 18.08 g 6%
Dietary Fiber 0.55 g 2.2%
Sugars 1.66 g
Protein 11.4 g
Vitamin A 10.62 % Vitamin C
Calcium 19.06 % Iron 4.42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/perfectly-perfect-quiche/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Quick Pasta Bolognese

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 medium stalks celery, finely chopped
3 cloves garlic, minced
8 ounces whole-wheat rigatoni or penne (about 3 cups)
8 ounces lean (93% or leaner) ground beef
1/3 cup dry red wine
1 14-ounce can petite diced tomatoes
2 tablespoons tomato paste
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.

Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.

Add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 1/2 minutes. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.

Serve the pasta with the sauce.

4 servings, 1 cup pasta & about 1 cup sauce each

Make Ahead Tip: Refrigerate the sauce for up to 3 days or freeze for up to 6 months.


Cook N Home Stainless Steel 4-Piece Pasta Cooker Steamer Multipots with Encapsulated Bottom, 8-Quart

Southwest Pasta Salad

2 cups (8 ounces) uncooked rotini pasta
1 cup frozen sweet corn
1 jar (16 ounce) medium garlic cilantro salsa
1/4 cup olive oil
3 tablespoons lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 cup chopped fresh cilantro
1 medium red bell pepper, chopped (1 cup)
1 can (15 ounce) black beans, drained and rinsed
1 can (2.25 ounce) sliced ripe olives, drained

Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain and rinse with cold water.

In a large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.

Cover and refrigerate at least 2 hours before serving.

Makes 8 servings.



Pyrex Smart Essentials 4-Quart Glass Mixing Bowl

Quiche in a Bag




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Quiche in a Bag
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Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Category: Breakfast and Brunch, Quiche

Cuisine: French

Servings:  8

Ingredients

    Quiche in a Bag
  • 1 cup meat -- any diced and browned (such as bacon, ham, chicken, sausage etc)
  • 3/4 cup vegetables -- any raw thawed frozen -- or canned drained
  • 1 cup cheddar cheese -- shredded
  • 1/4 cup onion -- diced
  • 2 cups milk
  • 4 eggs
  • 1/8 teaspoon Tabasco Sauce
  • 1/2 cup flour -- whole wheat
  • 2 teaspoons baking powder

Combine meat, vegetable, cheese, and onion. Place this mixture in a gallon freezer ziplock bag.

With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder. Pour into the bag with the meat and vegetable mixture. Freeze.

Thaw completely. Shake bag well and pour into a sprayed 10" deep dish pie plate or quiche pan. Sprinkle with paprika if desired.

Bake at 350° for 35-45 minutes, until lightly browned on top and well set in the center. cool about 5 minutes before serving.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Quiche in a Bag

Serves 8

Amount Per Serving
Calories 177.76 kcal
% Daily Value*
Total Fat 9.79 g 15.1%
Saturated Fat 4.82 g 24.1%
Trans Fat 0.18 g
Cholesterol 102.68 mg 34.2%
Sodium 266.5 mg 11.1%
Total Carbohydrate 12.99 g 4.3%
Dietary Fiber 1.74 g 7%
Sugars 3.48 g
Protein 9.93 g
Vitamin A 13.58 % Vitamin C 1.4 %
Calcium 26.74 % Iron 5.6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/quiche-in-a-bag/



Night-Before Taco Bake

1 lb lean (at least 80%) ground beef
2 cups frozen bell pepper and onion stir-fry (from 16-oz bag)
1 can (11 oz) Green Giant® super sweet yellow and white corn
1 can (4.5 oz) Old El Paso® chopped green chiles
1 package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1 jar (8 oz) Old El Paso® taco sauce
3 cups coarsely broken white corn chips (about 5 oz)
2 cups shredded Mexican cheese blend (8 oz)
cooking spray

Spray 12×8-inch (2-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray.

In 12-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.

Stir in bell pepper and onion stir-fry, corn, chiles and taco seasoning mix. Cook 5 minutes, stirring frequently, until bell peppers and onions are tender. Stir in taco sauce. Remove from heat.

Spoon half of beef mixture evenly in bottom of baking dish. Cover with 2 cups of the chips. Sprinkle 3/4 cup of the cheese over chips. Spoon remaining half of beef mixture evenly over cheese. Sprinkle with 1 cup cheese. Top evenly with remaining 1 cup chips. Cover baking dish tightly with foil, sprayed side down. Refrigerate at least 4 hours or overnight.

When ready to bake, heat oven to 375°F. Bake casserole covered 20 minutes. Uncover; sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until casserole is thoroughly heated and cheese is melted. Cut into squares.

High Altitude (3500-6500 ft): Bake covered 35 minutes. Uncover; add cheese. Bake 5 to 10 minutes longer.

Makes: 8 servings

ZYLISS Lock N’ Lift Can Opener with Lid Lifter Magnet

Country Breakfast Casserole

7 large eggs
2 cups milk
7 slices bread, trimmed and cubed
1 cup fully-cooked diced ham
1/3 cup finely chopped onion
2 cups medium cheddar cheese (grated)
1 teaspoon dry mustard
Sliced tomatoes for topping
Sliced green onions for topping

Beat eggs and add milk, mixing well. Fold in remaining ingredients, except tomato and chives. Pour into a greased 13 x 9 x 2-inch baking pan. Cover and refrigerate overnight.

Top with sliced tomatoes and sprinkle evenly with green onion

Bake in 325*F (160*C) oven for 1 hour on top rack of oven.

Makes 6 servings.

Wilton Recipe Right 9×13 Oblong Pan, 2-Pack

Classic Bread Stuffing

2 pounds white bread or 1 pound each white and whole wheat
1/2 cup butter or good margarine
1 large bunch of celery plus a few extra outside ribs
3 very large onions or four medium-large
1 tablespoons poultry seasoning
1/2 to 1 teaspoon black pepper or to taste
extra sage
2 cups or more chicken broth (or turkey broth)

Find something with a dull flat edge such as the back of a large knife, and press the bread into squares the size of croutons, about three or four across and the same long. Place in warm oven to dry; set it to 250° for 15 minutes and then turn it off and leave overnight. Crack into little squares and seal in a large bowl two or three days before needed. If quite dry, they do not need to be refrigerated.

Chop onions semi-coarsely. Slice celery fairly thin, including most of the inner leaves, discarding the outer toughest, darkest or bruised ones.

Melt the butter over medium heat in a large deep skillet or large heavy pan. When melted, turn heat high and add veggies. Stir frequently; they will “water out” some, but if they start to stick, turn down the heat as needed. Cook until celery is limp. Add seasonings.

You can store in the fridge for a couple of days if you need to cook ahead.

Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch Oven, and Convertible Skillet/Griddle Lid

Teriyaki Chicken Thighs

8 large chicken thighs (about 2 pounds) — skinned if desired
1/2 cup soy sauce
5 scallions (green onions) — chopped
1/4 cup lime juice
2 tablespoon dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic — minced

Place chicken in a large resealable plastic storage bag.

In a small bowl, combine remaining ingredients; mix well and add to chicken. Seal bag and marinate in refrigerator for about 8 hours, turning occasionally.

Preheat grill to medium heat. Drain chicken, reserving marinade.

With grill lid open, cook chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cooking

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