Category: CASSEROLES & SIDES

OLD FASHIONED MACARONI & CHEESE

1 2/3 cups dry, small elbow or shells macaroni cooked and drained
1 bunch green onions, thinly sliced
2 tablespoons flour
1 teaspoon sea salt
1/4 teaspoon ground white pepper
1 (12 ounce) can evaporated milk
3/4 cup 1% milk
2 tablespoons butter
2 + 1/2  cups shredded sharp Cheddar cheese

  • Preheat oven to 300 degrees F. Grease 2-quart casserole dish.
  • Combine evaporated milk, 1% milk and butter in medium saucepan.
  • Stir in flour and pepper.
  • Cook over medium-heat, stirring constantly, until mixture comes to a boil.
  • Boil for 1 minute.
  • Remove from heat.
  • Stir in 2 cups cheese until melted.
  • Add macaroni and onions, blending well.
  • Pour into prepared casserole dish.
  • Top with remaining cheese.
  • Bake for 40 to 45 minutes or until cheese is melted and light brown.

APPLE RUM RAISIN NOODLE BAKE

Apple-Raisin Noodle Bake
1 pound wide egg noodles

2 teaspoons sea salt
6 tablespoons butter, softened + 1/3 cup butter, softened for topping
16 ounces cream cheese, softened
1 cup sugar     
2 cups small curd cottage cheese
2 cups sour cream
6 eggs, separated
1 cup golden raisins
3 teaspoons cinnamon
3 tablespoons rum
11/2 cup apples, peeled and chopped
1/2 cup golden brown sugar
PURE
  • Set oven to 350 degrees.
  • Set shelf to lowest position.
  • In a small bowl pour the rum over the raisins.  Set aside.
  • Spray a 13 x 9-inch baking dish with PURE.
  • Cook noodles with 2 teaspoons salt in boiling water; drain well, and toss with the 6 tablespoons of softened butter in a large bowl while still warm.
  • In a mixer bowl, beat the cream cheese and 1 cup sugar until light.
  • Add in the cottage cheese and sour cream; blending well.
  • In a separate bowl, beat the egg yolks until consistent in texture and color then add to the cream mixture with the cinnamon; blending well.
  • Pour this mixture over the egg noodles in the bowl; mix to combine.
  • Mix in the chopped apples and raisins (rum and all); blend well.
  • In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
  • Pour into prepared baking dish.
  • Add a loose foil tent to prevent pasta from crisping.
  • Bake for 45 minutes.

While casserole is baking:

  • In a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
  • After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
  • Return to oven and bake another 30-45 minutes.

STIR FRIED RICE – Lovin’ The Leftovers


I love Asian food, using up leftovers, and cleaning out my fridge. A wonderful and versatile dish, stir fried rice, does all three with ease and delight.


Here is my current version of this dish today using the ingredients of:
2-3 cups cooked white rice (brown rice is also delish)
1 to 1 1/2 cups of chopped fresh vegetables including broccoli, carrots, green onions. *
1/4 cup diced ham
1 egg beaten
2-3 cloves minced garlic
1/4 cup toasted nuts, toasted lightly in a seasoned pan, then set aside
1/2 tablespoon vegetable oil for stir frying

Sauce
Mix in measuring cup or small bowl with whisk:
4-6 tablespoons low sodium soy sauce
1-2 tablespoon Ponzu sauce
1-2 tablespoons Rice wine vinegar
2 tablespoons Asian style salad dressing
1/2 cup water
3 tablespoons brown sugar

  • Heat oil in wok or fry pan over medium high heat.
  • Cook minced garlic until translucent, approximately one minute.
  • Add vegetables, brown for 1 minute while stirring with spatula. Cover with lid to steam for 2-3 minutes.
  • Add cooked rice and mix ingredients, allow to heat through.
  • Add diced ham, stir ingredients thoroughly, and then push rice mixture to one side of pan.
  • Use this open area to scramble the beaten egg.
  • After the egg is scrambled, stir into rice mixture.
  • Add the sauce to pan, stir fry for another minute until bubbling and hot.
  • Sprinkle toasted nuts prior to serving.

Other ingredient suggestions include tofu, pineapple, leftover pork, chicken, or steak, peas, corn, water chestnuts, bamboo shoots, and whatever else you have in your pantry, freezer, or refrigerator.


*Drained and defrosted frozen vegetables can also be used. 
Thank you so much and what variations and ingredients do you enjoy?

Twice Baked Potato Casserole

Here’s a simple casserole made using leftovers! It’s so good that when I’m making mashed potatoes for a meal I intentionally double the batch so I can make this with the leftovers the next day. You can use fresh mashed potatoes or boxed in a pinch.

What you will need: mashed potatoes, sour cream, cheddar cheese, bacon and green onions (not shown).

Just mix the sour cream with the mashed potatoes (use a little sour cream or a lot, that’s up to you). Spread in a casserole dish and bake at 350 for about 20 minutes until heated thoroughly. Top with cheddar cheese, cooked crumbled bacon. Pop back in the oven until cheese is bubbly. If desired add thinly sliced green onions for extra flavor and garnish.

If simple cooking is your style be sure to visit me at Seaside Simplicity for lots of quick and easy ideas!

KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

KRABBY CHICKEN CASSEROLE
2 cups chopped rotisserie chicken
1 1/2 cups flaked Krab
1 cup diced celery
1 bunch green onions, sliced thin
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
4 tablespoons butter
3 tablespoons flour
1/2 cup milk
1 small can french fried onion rings

  • Preheat oven to 350 degrees.
  • Toss together the chicken, krab, celery and onions.
  • Whisk together the sour cream and mayonnaise.
  • Fold sour cream mixture and cheese into chicken mixture.
  • In a small saucepan melt butter.
  • Whisk in flour until golden.
  • Add milk and whisk until well blended.
  • Fold roux into chicken mixture.
  • Pour into a greased 2 quart episode.
  • Top with french fried onion rings.
  • Bake 30 minutes.

5-6 spears of asparagus per person
2-4 tablespoons butter

1 lime, juiced
  • Clean and snap asparagus.
  • Spray a flat cookie sheet with PURE.
  • Arrange asparagus in a single layer.
  • In a small bowl melt the butter.
  • Add the lime juice and whisk well.
  • Pour lime juice evenly over the asparagus.
  • Increase oven temperature to broil.
  • Broil asparagus until just done.
  • Turn off oven and serve both dishes immediately.
 Submitted to: 

    KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

    KRABBY CHICKEN CASSEROLE
    2 cups chopped rotisserie chicken
    1 1/2 cups flaked Krab
    1 cup diced celery
    1 bunch green onions, sliced thin
    1 cup grated sharp cheddar cheese
    1/2 cup sour cream
    1/2 cup mayonnaise
    4 tablespoons butter
    3 tablespoons flour
    1/2 cup milk
    1 small can french fried onion rings

    • Preheat oven to 350 degrees.
    • Toss together the chicken, krab, celery and onions.
    • Whisk together the sour cream and mayonnaise.
    • Fold sour cream mixture and cheese into chicken mixture.
    • In a small saucepan melt butter.
    • Whisk in flour until golden.
    • Add milk and whisk until well blended.
    • Fold roux into chicken mixture.
    • Pour into a greased 2 quart episode.
    • Top with french fried onion rings.
    • Bake 30 minutes.

    5-6 spears of asparagus per person
    2-4 tablespoons butter
    1 lime, juiced

    • Clean and snap asparagus.
    • Spray a flat cookie sheet with PURE.
    • Arrange asparagus in a single layer.
    • In a small bowl melt the butter.
    • Add the lime juice and whisk well.
    • Pour lime juice evenly over the asparagus.
    • Increase oven temperature to broil.
    • Broil asparagus until just done.
    • Turn off oven and serve both dishes immediately.

    CRY BABY BURGERS & ROASTED PAPRIKA POTATOES

    CRY BABY BURGERS
    1 pound ground chuck
    sea salt and fresh ground black pepper to taste
    1 small can jalapenos, drained and chopped (save a small amount for the mayo)
    1 small can green chiles, drained and chopped
    1 tablespoon Worcestershire sauce
    2 slices pepper jack cheese
    jalapeno mayo (small amount of minced jalapenos whisked into mayo)
    caramelized onions – 1 small Vidalia onion, thinly sliced

    • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
    • Form into 3 patties. Refrigerate for several hours.
    • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
    • Sear and brown patties, turning frequently until cooked through.
    • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
    • When burgers are done, top with cheese, mayonnaise and caramelized onions.
    • Enjoy!

    ROASTED PAPRIKA POTATOES
    2 pounds baby red potatoes
    sea salt and fresh ground black pepper
    Hungarian paprika
    1/4 cup melted butter

    • Scrub potatoes.
    • Boil for 10-15 minutes.
    • Drain the potatoes until cool enough to handle.
    • Preheat oven to 400 degrees.
    • Spray a 9×9 shallow baking dish with PURE.
    • Place potatoes on bottom in an even layer.
    • Smash each potato slightly.
    • Evenly sprinkle with salt, pepper and paprika.
    • Pour melted butter evenly over top.
    • Bake 30 minutes until crunchy and bubbling.

        SOUTH WESTERN CHICKEN CASSEROLE

        SOUTH WESTERN CHICKEN CASSEROLE
        3-6 boneless, skinless chicken breasts
        3 cups frozen hash brown potates
        1 large can Durkee’s french fried onions, divided
        1 can Old El Paso green enchilada sauce
        1 can Rotel tomatoes, drained
        1 can white niblets corn, drained
        1 cup grated sharp white cheddar, divided
        3 tablespoons butter
        3 tablespoons flour
        1/4 teaspoon salt
        1 cup milk
        salt and pepper to taste
        PURE

        • Preheat oven to 375 degrees.
        • Spray large casserole dish with PURE.
        • Spread potatoes along the bottom.
        • Top with first half of french fried onions.
        • Top with first half of cheese.
        • Salt and pepper chicken breasts layering them over cheese seasoned side down.
        •  Salt and pepper top sides of chicken.
        • Layer corn and tomatoes over top of the chicken.
        • Melt the butter in heavy saucepan. 
        • Blend in flour and salt. Cook until bubbly. 
        • Remove from heat and gradually stir or whisk in liquid. 
        • Return to heat and cook, constantly stirring until smooth and thickened.
        • Whisk in enchilada sauce.
        • Pour over corn and tomato layer.
        • Top with remaining cheese.
        • Ring French fried onions around the edge.
        • Bake 30-45 minutes covered.
        • Bake another 15-30 minutes uncovered.
        • Let stand 5-10 minutes.

         These were our wonderful potato leftovers below and they tasted better and more full of flavor on day 2 and 3.

        Veggie Tales by Kris: Tapas!

        When you go to Spain, except a lot of pork and cheese.
        But the vegetables are bountiful!
        The average french fry may not seem like a vegetable, but the Spanish Tapas classic “Bravas” is a must!

        I just got back from Barcelona, and this dish was so delicious.
        Puts the beloved French Fry to shame in my opinion (gasp!)

        I’ve made Bravas before, but definitely learned a little secret across the pond!


        PATATAS BRAVAS


        3 large Idaho potatoes, cubed
        grapeseed oil (you’ll need to fill your pot 1/2 with oil so that the potatoes are covered. Leave room for bubbling over!!! YIKES!)
        Sweet and Hot Paprika Mixture (1 tbs)
        salt and pepper to taste
        Hot Sauce
        Mayo (the secret!)

        Peel and cube 3 large Idaho potatoes (these are the best for frying). You can put them in a large bowl of ice water to keep from browning and to get some of the starch out. Prep your fryer or a tall pot (not too wide) with grapeseed oil. Grapeseed oil is great for fring. You can use canola oil too but I think that shit is evil! Use a thermometer to test the oil. At about 350 it’s ready. Fry your potatoes a few at a time. When they are golden brown, put them on a plate with papertowel. Sprinkle salt, pepper and smoked paprika on each batch and keep them in a warm over (about 200) while you fry them all up. Drizzle hot sauce and mayo over the potatoes or mix them together and serve on the side.

        MY BRAVAS in BARCELONA!



        I originally served these potatoes with this sauce, but in Barcelona I had it with the hot sauce and mayo and I like that simplicity much better. After my time in Spain, when it comes to food,  I’ve learned… SIMPLE IS BEST!

        Happy Weekend!

        NOT YOUR MOM’S TUNA CASSEROLE

        NOT YOUR MOM’S TUNA CASSEROLE

        1/2 rotiserrie chicken, cut into small pieces or 2 large cans albacore white tuna
        1 can cream of mushroom soup or substitute
        1 can chopped green chiles, drained
        1/2 cup milk
        1 large can French’s French fried onion rings
        1 bunch green onions, diced
        1 stalk celery, diced
        1/4 cup shredded mozzarella cheese
        1/2 cup shredded Parmesan cheese
        2 cups wide egg noodles

        • Preheat oven to 350 degrees.
        • Bring a large sauce pan of water to a roiling boil.  Add noodles and simmer 5 minutes.
        • Whisk together soup or soup substitute and milk.
        • Add onions, celery, chiles and chicken pieces blending well.
        • Add in 1/2 can French’s onion rings, blending well again.
        • Add in drained noodles and cheeses, blending again until well mixed.
        • Pour into a greased casserole dish and top with remaining Frnech’s onion rings.
        • Bake 30 minutes.
        • Enjoy.

        NOT YOUR MOM’S TUNA CASSEROLE

        NOT YOUR MOM’S TUNA CASSEROLE
        1/2 rotiserrie chicken, cut into small pieces or 2 large cans albacore white tuna
        1 can cream of mushroom soup or substitute
        1 can chopped green chiles, drained
        1/2 cup milk
        1 large can French’s French fried onion rings
        1 bunch green onions, diced
        1 stalk celery, diced
        1/4 cup shredded mozzarella cheese
        1/2 cup shredded Parmesan cheese
        2 cups wide egg noodles

        • Preheat oven to 350 degrees.
        • Bring a large sauce pan of water to a roiling boil.  Add noodles and simmer 5 minutes.
        • Whisk together soup or soup substitute and milk.
        • Add onions, celery, chiles and chicken pieces blending well.
        • Add in 1/2 can French’s onion rings, blending well again.
        • Add in drained noodles and cheeses, blending again until well mixed.
        • Pour into a greased casserole dish and top with remaining Frnech’s onion rings.
        • Bake 30 minutes.
        • Enjoy.

        SOUTH WESTERN CHICKEN CASSEROLE

        SOUTH WESTERN CHICKEN CASSEROLE
        3-6 boneless, skinless chicken breasts
        3 cups frozen hash brown potates
        1 large can Durkee’s french fried onions, divided
        1 can Old El Paso green enchilada sauce
        1 can Rotel tomatoes, drained
        1 can white niblets corn, drained
        1 cup grated sharp white cheddar, divided
        3 tablespoons butter
        3 tablespoons flour
        1/4 teaspoon salt
        1 cup milk
        salt and pepper to taste
        PURE

        • Preheat oven to 375 degrees.
        • Spray large casserole dish with PURE.
        • Spread potatoes along the bottom.
        • Top with first half of french fried onions.
        • Top with first half of cheese.
        • Salt and pepper chicken breasts layering them over cheese seasoned side down.
        •  Salt and pepper top sides of chicken.
        • Layer corn and tomatoes over top of the chicken.
        • Melt the butter in heavy saucepan. 
        • Blend in flour and salt. Cook until bubbly. 
        • Remove from heat and gradually stir or whisk in liquid. 
        • Return to heat and cook, constantly stirring until smooth and thickened.
        • Whisk in enchilada sauce.
        • Pour over corn and tomato layer.
        • Top with remaining cheese.
        • Ring French fried onions around the edge.
        • Bake 30-45 minutes covered.
        • Bake another 15-30 minutes uncovered.
        • Let stand 5-10 minutes.

         These were our wonderful potato leftovers below and they tasted better and more full of flavor on day 2 and 3.