What to do with Chili Leftovers

So you've had chili 4 nights in a row and there's still some left.  You could always freeze that for a night when you're on the go and don't have time to cook.  But, I wanted to bring the taste of a ball game to my kitchen.  So last night I whipped up...

Chili Dog Casserole!

3 cups Leftover Chili (or whatever is left in your crock pot)
2-3 Hot Dogs - diced
2 cups cooked noodles
   (I used both elbow macaroni & egg noodles to clean out the pantry)
1 cup shredded sharp cheddar cheese.

Cook noodles.  Mix with diced hot dogs and left over chili in greased casserole dish.  Top with shredded sharp cheddar cheese.  Bake covered at 350 for 30 minutes.  For the last 5 minutes take the cover off to get cheese slightly browned.

Super easy, and yet delicious - adds a whole new twist to left overs!  And let me tell you, it's also sooooo much easier than eating a loaded chili dog at the ball park while trying to balance your $8 beer!

Have a delicious afternoon!

Corn Casserole

This recipe is from my Mom's Aunt Noreen.  Aunt Noreen had a whole bunch of kids, so when she cooked, her meals needed to feed and army!  I started to make this dish as my "dish to pass" for family gatherings about 3 years ago after our family published our own cookbook.  I saw the recipe and was enlightened for a new use of corn.  Give it a try for your holiday cooking and see what your family thinks!  This is also a great dish to make ahead of time and freeze.  It freezes very well!

Corn Casserole
2 Sticks Butter - not margarine
3/8 cup dry onion flakes
1 lb. fresh mushrooms - sliced
1 1/2 boxes seasoned croutons
1/2 cup parmesan cheese
1/2 cup milk
1 tsp pepper
2 - 20 oz. bags frozen corn
6 cups shredded colby (or cheddar) cheese

Melt butter, mix in dry onion flakes & mushrooms.  Stir for 3 minutes.  Add croutons, parmesan cheese, milk and pepper.  Stir well.  In large bowl mix corn, cheese and add stuffing mixture and salt.  Put in casserole dishes and top with a little cheese.  Bake until hot at 350.

Makes 2 large casseroles & freezes well!

Aunt Noreen's Lasagna Casserole

One of my favorite dishes growing up was my mom's Aunt Noreen's Lasagna Casserole. Now it's not really lasagna as in the Olive Garden style lasagna. But the casserole is absolutely delicious none-the-less. This is one of those dishes that you have most of the ingredients already in your pantry... except for the ground beef. If that's in your pantry, then I'm thinking it's not edible any more. LOL

This is such a good recipe, it was published in our family cookbook, Tasteful Treasures by the O'Connell Family. For those that are blessed to have a copy of our family cookbook, it's on page 102! :) For those that are friends I'd love to share the recipe with you so you can feed your hungry family something delicious!

Aunt Noreen's Lasagna Casserole
1 lb. hamburger
1 small onion (I use onion flakes)
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 small can mushrooms (or more if you love mushrooms!)
4 oz. uncooked noodles
1 small can tomato paste
1 can tomato soup
1 Tbsp Worcestershire sauce
1/2 lb shredded cheddar cheese
1 can corn (I like the Mexi Corn w/ the peppers in)

Brown hamburger and drain. Add onion, salt, pepper, oregano, mushrooms, tomato paste, tomato soup, Worcestershire sauce and simmer. Stir in noodles and half of the cheese.
Pour into 9x13 casserole dish. Top with remaining cheese and bake for 30 minutes at 350.

*Note, to make a larger batch, you can always add another can of tomato soup, more noodles or more corn! I like to bake covered with tinfoil to keep moisture in so my top noodles don't get crunchy. But that's just my preference!

This is great served with bread & butter or Texas toast and cottage cheese! I hope your family can join in love around the dinner table with a heaping helping of Aunt Noreen's Lasagna Casserole! Enjoy!

Ultimate Breakfast Casserole Recipe

A Year of Slow Cooking: Slow Cooker Ultimate Breakfast Casserole Recipe:(click the link for the full recipe!) "low for 6-8 hours, or until eggs have set, or on high for about 3-4 hours. When the eggs have completely set, and your casserole has begun to brown on top and pull away from the sides, take the lid off the cooker and let the steam and moisture evaporate for about 15 minutes before serving."

***I'd like to give credit to Stephanie O'Dea for this great recipe! Her blog A Year of Slow Cooking got her noticed by several media giants and helped to to compile all of her recipes into a great cookbook that you can get right here!



Thanks Stephanie for this great recipe!
~Dawn

Christmas Morning Breakfast Casserole

With Christmas Days away, I was asked by a dear friend to share a great recipe for a breakfast casserole. Actually it was a facebook request to her universe, and I am her Food Fairy Godmother... so poof, here it is! This was a recipe shared with me from a wonderful co-worker from careers gone by. Thanks Norma, for sharing this delicious recipe with me.

Dawn's Delicious Frittorta
1 Cup Long Grain Rice
1 Cup Chicken Soup Stock or canned chicken broth
1 Cup Water
1 stick butter, melted
1 pint cottage cheese, small curd
1 Cup salami, diced in 1/8th inch pieces
1 Envelope Knorr leek or swiss leek soup mix
1 teaspoon each - garlic salt, onion salt & freshly ground black pepper
12 eggs
1- 10 oz. package frozen, chopped spinach, thawed & well drained (broccoli can be substituted)
2 Tablespoons butter for coating baking dish
1/2 cup freshly grated parmesan or romano cheese

Cook rice in broth and water about 20-25 minutes or until tender. When the rice is cooked, place in a large bowl and add the melted butter. Mix well and add the cottage cheese, salami, soup mix, salts & pepper. Beat 9 eggs and stir into mixture. Add drained spinach and mix well.

Grease 11x16x1 inch baking dish with butter. Sprinkle 1/2 of the grated cheese on the bottom of the dish. Add the rice mixture and smooth out the top. Beat the remaining 3 eggs and pour over the top of the dish. Sprinkle the top with the remaining cheese and bake, uncovered at 325 degrees for 35-40 minutes. After cooling a bit, cut into small serving pieces.

**Note: Other great additons are green/red peppers, mushrooms, bacon instead of salami, onion... and I live in WI, so more cheese! :)

I hope your Christmas Feasts are wonderful!

Leftover Turkey Recipe

After my mom had one of her heart surgeries, a good family friend brought this delightful casserole over for our family. We have gotten so many wonderful family recipes over the years that have since become our family favorites.

Since we're all stuffed to the gills today after our wonderful Thanksgiving feast yesterday, I thought this would be an appropriate time to share the recipe with you. This is one of the to-die-for casseroles that is a staple for the leftover bird! A special thank you to Sue, Paul & Karen K.for being so helpful when we needed a hand. You'll always be dear to our family!

Turkey Wild Rice Casserole
1 - 6 oz. tube Jimmy Deans Spicy Breakfast Sausage
1 minced shallot
2 cups cooked turkey
1 can cream of mushroom soup
1 box Uncle Ben's long grain wild rice mix
1/3 cup dried, sweetened cranberries
1 tsp. poultry seasoning
2 cups water

Preheat oven to 375. In large skillet brown sausage over medium heat - 10 minutes or until it crumbles. Add shallot and cook 2 more minutes. Stir in all else including water. Reduce heat and cook about 20 minutes - until rice is tender. Season with Salt & Pepper and spoon into a 9x13" casserole dish. Bake about 30 minutes.

The sweet mixed with the savory really make a delicious taste! Hope you enjoy!