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!

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!