Tag Archives: casserole

Keto Chicken Cheese Bake

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Keto Chicken Cheese Bake

Keto Chicken Cheese Bake

This Keto Chicken Cheese Bake is loaded with tender pieces of chicken, mushrooms, bacon and spinach in a decadent cream sauce.

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 10
Calories: 541
Author: A Family Feast

INGREDIENTS
1 pound bacon

8 ounce package cream cheese

½ cup grated Parmesan cheese

1 ½ cups sharp cheddar cheese, shredded

1/3 cup avocado mayonnaise

1 cup heavy cream

½ teaspoon hot sauce, we used Cholula

1 teaspoon dry mustard

½ teaspoon white pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces

1 ½ cups red onion, diced

8 ounces baby bella mushrooms, sliced

1 tablespoon fresh garlic, minced

8 ounces baby spinach

2 cups mozzarella cheese, shredded

INSTRUCTIONS

  • Preheat oven to 375 degrees F.
  • In a large skillet, cook bacon to crisp, remove to paper towels and reserve three tablespoons of bacon fat.
  • While the bacon is cooking, in a medium sauce pan, place cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder and paprika.
  • Cook over medium heat and stir with a wooden spoon until creamy.
  • Crumble bacon and add to the cream mixture.
  • Clean skillet and add two tablespoons of the bacon fat and saute onions over medium high heat for three minutes.
  • Add the remaining tablespoon of bacon fat and add the mushrooms and sauté for five minutes.
  • Add the garlic and spinach and toss to coat the spinach and cook until wilted, about two minutes.
  • Add the cream mixture and cooked chicken and heat then pour into an 8X12 inch casserole dish.
  • Sprinkle on the two cups of mozzarella cheese and bake for 20 minutes.
  • Place under the broiler and brown, 1-2 minutes.
  • Let sit ten minutes to set up and serve 10 portions.

There will be a little liquid on the bottom which will eventually absorb into the mixture. Spoon a little over each portion.


NUTRITION
Calories: 541kcal | Carbohydrates: 8g | Protein: 30g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 129mg | Sodium: 754mg | Fiber: 1.5g | Sugar: 4g |



 

Easy Baked Reuben Casserole

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Easy Baked Reuben Casserole

easy baked reuben casserole on a serving fork

Easy baked reuben casserole is a quick and easy dinner made with corned beef, sauerkraut, Swiss cheese and Thousand Island dressing topped with rye bread. It tastes like the classic reuben sandwich, only in casserole form.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 10
Calories: 269
Author: Dee

INGREDIENTS
1 pound sauerkraut, rinsed and drained, with most of the liquid squeezed out
1/2 teaspoon ground black pepper
1 teaspoon sea salt
1 pound sliced corned beef, torn into large pieces
12 slices Swiss cheese
1/4 cup Thousand Island dressing
4 slices rye bread, torn into smaller pieces
2 tablespoons melted butter

INSTRUCTIONS

  • Preheat oven to 350 degrees
  • Grease a 9 X 13-inch baking dish with cooking spray, oil or butter
  • Spread the sauerkraut evenly over the bottom of the baking dish, and season with sea salt and pepper
  • Layer the corned beef over the sauerkraut
  • Layer the Swiss cheese over the beef
  • Spread the dressing evenly over the cheese, and top with rye bread
  • Drizzle the melted butter over the bread
  • Bake for 30 minutes, remove from oven, slice, and serve warm


NUTRITION
Calories: 269kcal | Carbohydrates: 11g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 1039mg | Fiber: 2g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 7mg | Calcium: 306mg | Iron: 2mg



 

Low Carb Pizza Casserole

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Low Carb Pizza Casserole

Low Carb Pizza Casserole loaded with supreme pizza toppings

Low Carb Pizza Casserole is a gluten-free, keto pizza casserole packed with all of your favorite pizza flavors without the carbs!

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 Hour, 15 minutes
Servings: 10
Calories: 519
Author: Kat & Melinda

INGREDIENTS
14 ounces Cauliflower florets, cut into bite-size pieces
½ teaspoon Salt
2.5 ounces Pepperoni
2 pounds Italian Sausage, if in casings remove from casing before cooking
1 tablespoon Olive Oil
8 ounces Mushrooms, sliced
1 Green Pepper, cut into bite-size pieces
12 ounces Mozzarella cheese, shredded
1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
1/4 cup Parmesan cheese, powdered
1 teaspoon Italian Seasoning

INSTRUCTIONS

  • Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook!
  • Drain the cauliflower pat dry with a paper towel. Set aside.
  • Preheat oven to 400 degrees F.
  • In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
  • In the same skillet at olive oil and sauté mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done.
  • Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
  • In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
  • Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
  • Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
  • In a small bowl mix together the Parmesan cheese and Italian seasoning.
  • Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
  • Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.


NUTRITION
Calories: 519kcal | Carbohydrates: 7g | Protein: 27g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 1195mg | Fiber: 3g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 56mg | Calcium: 54mg | Iron: 9mg



 

Easy Taco Casserole

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Easy Taco Casserole

This taco casserole is an awesome meal prep recipe or perfect for a paleo or gluten-free weeknight meal. Preparation is simple, just mix everything together, oven bake it, and pull out a delicious beef taco casserole for the family!

Prep Time: 20 minutes
Cook Time: 1 Hour
Total Time: 1 Hour, 20 minutes
Servings: 6-8
Calories: 518
Author: Bailey

INGREDIENTS
2 lbs lean ground beef
2 tsp chili powder
1.5 tsp cumin
2 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne (optional)
2 tbsp minced garlic
1 medium white onion, diced
2 green peppers, diced
2 medium russet potatoes, cut in a small dice (about 2 cups)
3/4 cup salsa
1 (4 oz) can mild green chiles, drained
1 (4 oz) can sliced black olives, drained
1 (14 oz) can diced tomatoes, drained

INSTRUCTIONS

  • Preheat the oven to 350 degrees F.
  • In a large skillet over medium heat, brown the ground beef. While it’s browning, add in minced garlic and white onion and incorporate well with the beef
  • While it’s browning, add the green peppers, potatoes, salsa, green chiles, black olives and diced tomatoes to a large casserole dish
  • Once the beef is mostly browned, transfer it to a strainer and strain out all of the excess grease. Place back into the pan and mix in all of the spices and incorporate well
  • Then, transfer the taco meat and onion mixture into the casserole dish, and use a large spoon to stir in with the other ingredients. Once it’s well combined and evenly distributed, cover with foil or lid, place it in the oven and bake for 45 minutes-1 hour, or until the potatoes are baked all the way through when pierced with a fork
  • Remove from the oven and serve


NUTRITION
Calories: 518kcal | Carbohydrates: 31g | Protein: 38g | Fat: 28g | Saturated Fat: –| Cholesterol: –| Sodium: –| Fiber: 6g | Sugar: –| Vitamin A: –| Vitamin C: –| Calcium: –| Iron: —



 

Chicken Pot Pie Casserole

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Chicken Pot Pie Casserole

A close up of food, with Chicken and Casserole

This easy, creamy chicken pot pie casserole is a filling and hearty dinner idea that is quick and simple to make. Loaded with tender chicken, crisp veggies, a creamy sauce, and topped with buttery biscuits, your whole family will love this meal!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 197
Author: Layne Kangas

INGREDIENTS
1 can Grands biscuits (8 biscuits)
1 tablespoon butter
2 cups frozen vegetable variety (corn, peas, carrots, green beans)
2 cups shredded rotisserie chicken (or any cooked chicken)
1 cup milk
1 can 10.5-ounce Cream of Chicken soup
Salt and pepper to taste
2 tablespoons butter (melted)
1/2 teaspoon garlic powder

INSTRUCTIONS

  • Spray a 9×13 pan with nonstick spray.
  • Preheat the oven to 375 degrees.
  • Place the biscuits on a baking sheet and bake for 8 minutes. Remove from oven but leave oven on.
  • While biscuits are pre-baking, in a large skillet over medium-high heat melt the 1 tablespoon of butter.
  • Add the frozen vegetables and cook for 10-15 minutes.
  • Add the chicken, milk and cream of chicken soup, salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
  • Pour into prepared 9×13 dish and spread evenly.
  • Take the pre-baked biscuits and place them on top of the casserole with the baked side down and the raw side up.
  • Place the butter in a small microwaveable dish along with the garlic powder. Microwave until melted (30 second intervals, covered).
  • Pour the melted butter over the top of the biscuits.
  • Place the casserole in the oven and bake for 10-12 minutes or until the biscuits are golden brown.


NUTRITION
Calories: 197kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 208mg | Potassium: 289mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4982IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 1mg