This yummy recipe comes from Rachael Ray...I saw her make it one night on "30 Minute Meals" and I couldn't wait to try it. It makes a lot, so it's perfect for the hungry kids and DH! Don't let the number of ingredients or the steps fool you...this is a quick and easy meal to make on a busy weeknight!
This is my husband's favorite main dish. It is so good and filling. One recipe will serve 4-5 people. It can be doubled if you need to, but may need to be cooked longer. I estimated cooking times. Try it! It is good!
Really good served with a spinach salad. I usually make a few of these and lasagna's the same time and they are ready to pull out at any time. (It's just as easy to put a couple together at this point and have them ready.)
Easy to make and freezes great! I would recommend baking it before freezing to blend flavours.**edited on October 24 to add instructions for Once a Month Cooking (see step 11). These is great to make during a cooking blitz especially when you are already making a traditional lasagne. It is easy to cook up some additional noodles and make this at the same time.**
This all came about because my Sister Introduced me to a locally made Chorizo from a mercado (market) in the barrio across the river. I started useing it in every recipe I could think of. Then I started inventing recipes I could use this wonderful chorizo in. This is my first "new" recipe. It turned out pretty good, all false modesty aside. The times are, of course, a guess.
Many years ago I traveled to Cancun with a friend for a little fun and sun. Rather than frequenting the Americanized restaurants on the beach strip, we ate our meals downtown in places frequented by locals. One particular morning, we tried chilaquiles for breakfast and I was in heaven. On returning, I went looking for a recipe to replicate the flavors and this one comes close. Though this recipe makes the dish from scratch, typically these are made largely from leftovers from the night before.
This is comfort food. When my husband's grandmother passed away 25 years ago a neighbor sent this over to my mother-in-laws house, it was very well received as all the other neighbors were sending over cakes, pies and jello salads. We have been making this ever since. Hint: Put this together the night before and finish it off when you get home from work.
I received this recipe from one of my sisters when we had a family reunion quite some years ago. I have had many comments on it, and I am always printing out copies of it for people. This recipe gives you a new way to use those Ramen Noodles!
This is a quiche that is so easy and quick. I make it everytime I have company overnight or for lunch. You can substitute most any meat, ie chicken breast or pastrami or sausage. Also you can use spinach instead of broccoli. I have also added chopped tomatoes, but you need to cook a little longer if you do. I like to serve with crusty bread and a salad. My company always love this and ask for the recipe. Enjoy!
Sausage meat can be used in place of the ground beef, and any small pasta can be substituted for the macaroni. If you like more chili flavor then add in a couple tablespoons of chili powder. I have even added in some red kidney beans and sliced green olives to this casserole, but that is optional. This casserole can be completely prepared up to 24 hours in advance, cover the casserole dish tightly with plastic wrap, then refrigerate until ready to bake, increase the cooking time slightly. For taco seasoning see recipe #76616.
With beef, rice, bean sprouts, celery, creamy soups and crunchy noodles, this is a great dish - I was skeptical at first, but it's really very good - and the leftovers are the kind you fight over!
Definitely a must-try. Something new and different for a casserole! Let me know what you think.
I just looked though every tater tot casserole recipe here on RZ, and was shocked to discover that my version was not here. I see that a lot of the recipes call for cheese… I may be from the dairy state but I don't want cheese on my tater tot casserole. I like a blend of veggies, but feel free to use whatever kind you like.