Just one little Casserole tip for you… 

Make sure you have the right size dish

Too-small dish = big mess.  As your casserole cooks, if you are using a dish that is too small, the liquid in the dish can overflow–and a dish that’s too big can result in a dry casserole. So just like goldilocks, you need to find a dish that is just right. 

Your casserole dish should be about three-quarters full when you put it in the oven.

Comfort Casserole

This is a recipe my mom has made since I was a very little girl.  Life was good!  I loved it then and my family loves it now. In fact… everyone I have made Comfort Casserole for is quite smitten with it! Dare I say I have eaten it from the pan…cold…in the morning?  It is that good!

           This is a recipe that is quite possibly even better with turkey… Thanksgiving in a 9 x 13 pan!  My mom always served this with a Jell-O salad and cranberry sauce on the side.

Ingredients:

·       1-14 oz. pkg. stuffing mix (Pepperidge Farm)

·       ½ cup butter-melted

·       1 can evaporated milk

·       2 cans cream of celery soup

·       1 small bag frozen peas

·       ¼ cup onion-chopped

·       3 cups chicken or turkey-cooked and chopped

Make it:

1.    In a bowl, combine dressing mix and melted butter.  Mix until well combined.  Put ½ of this mixture into a 9x13 greased pan and set aside.

2.   In a separate bowl combine the remaining ingredients and mix well.

3.    Pour over stuffing in pan. Top with remaining stuffing.

4.   Cover and bake in a 350 oven for 1 hour, or until center is hot and the edges are bubbly.  Uncover for the last 5-10 minutes to brown.  Enjoy!

Tortellini Casserole

I would call this a one dish dinner… and fast! Kids will love the cheese filled pasta and you will love that it takes about 10 minutes to prepare!

Ingredients

·       1 package (16 oz.) cheese- or beef-filled tortellini

·       2 tablespoons butter

·       3 tablespoons all-purpose flour

·       2 cups low-fat milk

·       1 teaspoon Worcestershire sauce

·       1/4 teaspoon salt

·       1/3 cup dry bread crumbs

·       1/3 cup grated Parmesan cheese

Make It

1. Heat oven to 450 F. 

Butter a shallow 1-1/2- to 2-quart casserole dish. Cook pasta according to package directions.

2. While pasta is cooking, prepare sauce. In small saucepan, melt butter over medium heat. Add flour and stir constantly for 1 minute, until a smooth paste forms. Slowly add milk, whisking with a wire whisk until smooth. Cook 3 to 4 minutes, until sauce bubbles and thickens. Stir in Worcestershire sauce and salt. Remove from heat.

3. Drain pasta and return to pot. Toss with white sauce and transfer to prepared casserole; sprinkle with bread crumbs and cheese. Bake 5 to 10 minutes, or until top is golden brown. Let stand 5 minutes before serving.

Ravioli "Lasagna"

Think lasagna takes too long to make? This recipe is super easy, and your kids will love the meatball and cheese filling. 

Kid Friendly… can I have a Halleluiah please?    

Ingredients

•  1/4 teaspoon salt
•  1/2 teaspoon black pepper
•  1- 26 ounce jar low-sodium pasta sauce
•  1 tablespoon olive oil
•  2 small zucchini (3/4 pound total), trimmed and cut into half moons 
• 2 cups mushrooms, trimmed and quartered (from 10-ounce package) 
• 1/2 teaspoon Italian seasoning 
• 1- 12 ounce package fully cooked turkey meatballs, quartered
•  2- 9 ounce packages light four- cheese ravioli (such as Buitoni) 
• 1- 8 ounce bag shredded part-skim mozzarell

Make It 

1. Heat oven to 375 F. In bowl, stir salt, pepper and sauce. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Ladle 1/2 cup sauce over bottom.

2. In a large nonstick sauté pan, heat oil over medium heat. Add zucchini, mushrooms and Italian seasoning. Cook…stirring for 5 minutes.

3. Scatter a third of the meatball pieces over sauce on bottom of pan. Top with one package ravioli, 1 cup vegetable mixture, and 1 cup of the cheese and second third of the meatball pieces. Top with remaining ravioli, vegetables, meatballs, sauce and cheese. Cover with foil.

4. Bake at 375 F for 30 minutes. Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned.

Thank you Family Circle Magazine...

Candy Caramel Corn Snack Mix

By: The Bite-Sized Baker

 Finally!  Everything I love in one 

bowl of divine indulgence. 

It is effortless to make, but it is

seriously too addicting to not share!   

It is the perfect combination of Salty and Sweet...

2 cups Caramel Corn

½ cup Candy Corn

½ cup Peanut Butter M&Ms

2 oz. Salted Pretzels

2 oz. Salted Nuts (I used Cashews)

·       Pour ingredients into a bowl and gently mix together.

·       Serve and devour.

I have also made this mix with Reece’s Pieces and Kettle Corn… the possibilities are endless!  The S’mores Candy Corn is pretty fabulous.

 

Just had to share this CHEAP. EASY. CUTE. Halloween treat bag idea…fill it with your snack mix and share… or not.  Maybe just keep all the goodness for yourself! (They have all kinds of googly eyes at Hobby Lobby in the arts and crafts section.)