Chicken Enchilada Quinoa Casserole

Here’s an interesting take on an enchilada casserole.  I’d been looking for something different to do with all the quinoa in my pantry and settled on this.  It was a great success and quickly consumed.  I used spicy enchilada sauce which gave it a good kick.  Next time I will likely add a can of hatch green chiles.  If you are feeling adventurous add in some jalapenos as well.


  • 1 1/2 cups dry Quinoa, cook according to package directions1 pound Chicken Breast, trim to bite sized pieces
  • 1 1/2 cups diced Yellow Onion
  • 2 tablespoons Olive Oil
  • 1 tablespoon Chili Powder
  • 1/4 teaspoon Garlic Salt
  • 1/4 teaspoon Black Pepper
  • 2 cups (16 ounces) Spicy Enchilada Sauce
  • 1 cup shredded Cheddar Cheese
  • 1 cup shredded Monterrey Jack or Mozzarella Cheese
  • 1/2 cup Chopped Green Onion (place in bowl)
  • 1 Avocado, cut into pieces & placed in bowl with juice of one lemon squeezed over
  • Salsa
  • Sour Cream


  1. Pre heat oven to 375 degrees F with the rack in the middle. Spray a large bake safe casserole (5 3/4 quart size) dish with some cooking spray.
  2. Cook quinoa, fluff with a fork and toss with enchilada sauce. Set aside in large bowl
  3. Heat oil in a skillet over medium high heat. Cook onion for a few minutes until fragrant & slightly browned.
  4. Add chicken and seasonings. Brown chicken a few minutes on each side. Make sure every piece is coated with seasonings.
  5. If needed, cook a few more minutes until chicken is opaque & cooked through.
  6. Add chicken to bowl with quinoa and toss to combine. Transfer to casserole dish.
  7. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
  8. Set the oven to broil. Bake for a few more minutes (about 4 minutes) until cheese is slightly browned & bubbly. Watch carefully so it does not burn.
  9. Top with fresh avocado & green onion. Serve salsa & sour cream on the side. (Note: we let each person top their own to fit their preferences)

Cheesy Chicken and Rice Casserole

cheesychickenricecassThis is a new recipe I created on the fly tonight.  Fortunately it turned out well and was devoured by the kids.  This makes enough for a 9×13 and 8×8 baking dish to both be cooked.  The key is to only put the casserole in about 1/2 to 2/3 full, because we add biscuits for a topping.  Try this sometime!


  • Two chicken breasts
  • 1 can Cream of Chicken soup
  • 1 can condensed cheddar cheese soup
  • 1/2 cup shredded cheddar cheese
  • 10 oz. nacho cheese sauce
  • 3/4 cup sour cream
  • 1 cup milk
  • 1 can biscuits


  1. Boil two chicken breasts in water with Goya Sazon (coriander and achiote)  two chicken bullion cubes, drain and and shred when finished. Set aside.
  2. In a rice cooker, make 4 cups (cooked) of rice.
  3. In a large mixing bowl, combine 1 can cream of chicken soup, 1 can condensed cheddar cheese soup, 3/4 cup sour cream, 2/3 can of nacho cheese sauce and 1 cup milk
  4. Add in Rice and chicken and 1/2 cup shredded cheddar cheese, mix thoroughly
  5. Pour into casserole dishes
  6. Bake for 15 minutes at 350°
  7. Add biscuit layer and continue cooking until golden brown usually 15-20 minutes.(I use the flaky canned biscuits and pull them in half)

Easy Cheesy Corn Bake

This casserole side dish is intended to feed six to eight, but if three of those are teenage boys, the servings go about four ways.  This recipe from’s Southern Food section answered my search for hot side dishes using canned corn.  It went over really well and will definitely be made again.  This recipe is posted with my modifications.

Prep Time: 20 minutes

Cook Time: 70 minutes

Serves: 4-6


  • 5 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups milk
  • 1 1/2 cups shredded Cheddar cheese, about 4 ounces
  • 4 large eggs
  • 1 can (approx. 15 ounces) cream-style corn
  • 1 can (11 to 15 ounces) kernel style corn, drained
  • 1 tablespoon Dijon or your favorite prepared mustard
  • 1 1/2 cups fresh finely ground bread crumbs, divided


  1. Grease a 2 to 2 1/2-quart baking dish. Heat oven to 325°.
  2. Melt 4 tablespoons of butter in a large saucepan over medium-low heat.
  3. Add onions and cook, stirring, until onions are just tender, about 2 to 3 minutes.
  4. Stir in flour until well blended.
  5. Stir in salt, pepper, and milk and continue cooking, stirring, until thickened.
  6. After thickening, stir in cheese until melted.
  7. While cooking onions and thickening mixture about, in a mixing bowl, beat eggs.
  8. Stir in cream-style and Mexican-style corn, mustard, and 1 cup of the bread crumbs.
  9. Combine the melted cheese mixture with the corn mixture. Spoon into prepared baking dish.
  10. Melt the remaining 1 tablespoon of butter and toss with remaining 1/2 cup of bread crumbs.
  11. Sprinkle buttered crumbs over the corn casserole.
  12. Bake for 1 hour to 1 hour and 10 minutes, or until firm in center.

Hominy and Chicken Enchilada Casserole

This is a delicious and rich casserole that is southwestern but not spicy.  It serves four, although the recipe I cribbed it from said it served 8.  Not with three boys in the house!  I served it over Sweet Sour Cream Cornbread with Blackeyed Peas on the side.  It was gone before I knew what happened.

Serves 4

Prep Time – 25 minutes

Cook Time – 35 minutes


  • 1 can of Golden Hominy
  • 1 can Green Enchilada Sauce
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 can diced green chilis
  • 2 eggs beaten
  • 1/2 reduced fat sour cream
  • 3/4 cup of Shredded Cheese
  • 3 or 4 sprigs cilantro


  1. Cut breast  in half if thick.  Boil chicken for 20-30 minutes with cilantro.
  2. Drain and cube chicken
  3. Preheat oven to 375
  4. Spray a 2 quart baking dish with cooking spray
  5. Combine all ingredeints except for the cheese, in the baking dish ( I used a 2 1/2 quart casserole dish)
  6. Season with salt, garlic salt or  spicier pepper seasonings to taste
  7. Top with shredded cheese
  8. Cover with lid or foil and bake for 25 minutes
  9. Uncover and bake for another 10 minutes.
  10. Allow to sit for 10 minutes and serve.


Beef and Biscuit Casserole

What happes when the boys can’t agree on where to go eat?  They get to help cook dinner.  This was a new casserole recipe we decided to try.  It’s creamy and not a low fat option, but it went over very well and will stay in the dinner rotation.  Very easy to put together, especially with a couple of extra helping hands!


  • 1 1/3 pounds lean ground beef
  • 1/2 cup chopped onion
  • 1 can Hatch chopped green chile peppers, drained
  • 1 (8 ounce) can tomato sauce (add more for a saucier casserole)
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic salt
  • 1 (10 ounce) can refrigerated buttermilk biscuit dough
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup sour cream
  • 1 egg, lightly beaten


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
  3. Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
  4. Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
  5. Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

Adapted from

Cheesy Beef Casserole

Dad’s best friend after working late is a box of Hamburger Helper.  Kids will always tolerate a night of creamy cheesy goodness, especiially if they have been able to pick the flavors.  But what do you do if you promise them Hamburger Helper, only to find out you don’t have any!  Yikes.  Never fear.  You can quell the impending rebellion and maybe even earn yourself some kudos with this easy hamburger casserole.  It take a bit longer than Hamburger Helper, but hey, it’s homemade!  This casserole is not “juicy” on the inside, with the noodles on top a bit crispy.  If you don’t like it this way, ass another 4 ounces of tomato sauce or cut your noodles back to 2 cups or so.  The kids liked it just the way it is.


  • 1 lb. ground beef
  • 1/2 medium yellow onion, diced
  • 1 tbs. Worcestershite sauce
  • 8 oz. egg noodles
  • 2 8 oz. cans tomato sauce
  • 2 1/2 cups colby jack or cheddar cheese, shredded
  • Salt and pepper
  • Garlic salt
  • Oregano


  1. Cook the egg noodles for about 6 minutes (they will finish cooking in process)
  2. While the noodles cook, brown the ground beef and onion in a large skillet.  Preheat oven to 350°
  3. Drain the noodles and place in skillet
  4. Add tomato sauce, worcestershire sauce, and seasonings to taste
  5. Bring to simmer for 3-4 minutes
  6. Turn into a casserole dish and spread cheese over top.
  7. Cook for 30 minutes and serve.

Mexican Cornbread Casserole

Tried this one for the first time tonight.  With two teenage boys and myself to feed, I increasingly find that a pound of ground beef doesn’t even

In the iron skillet!

begin to cover their dinner needs, much less leave anything for leftovers.  This ground beef/cornbread casserole fits the bill well.  It is a skillet dish.  Although it would be served classically with some borracho or black beans, I needed to green things up, so I did a spicy spinach dish with it.  I also like a little sour cream on top, although the boys turn up their noses at that idea.


For Batter:

  • 2 cups yellow cornmeal
  • 10 oz cream corn
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 tbs brown sugar
  • 1 cup milk (may use more if needed to thin out batter)


Ready to serve, cheesy with a substantial cornbread crust.

Ready to serve, cheesy with a substantial cornbread crust.

  • 1 1/2 lbs ground beef
  • 1 large onion chopped
  • 1 can Hatch hot green chiles
  • 2 1/1 cup shredded colby jack cheese


  1. Mix corn meal and brown sugar together.  Then add eggs, oil, corn and milk.  Stir to a cake batter like consistency.  Should be slightly lumpy.  Set this aside.
  2. In an iron skillet brown the ground beef with onions and chiles until thoroughly cooked.  Pour into strainer and rinse with hot water.  I also use hot water to rinse out the skillet.  Let the beef drain.
  3. Dry and then grease iron skillet
  4. Pour half the batter into the skillet
  5. Spread hamburger mixture evenly over batter
  6. Top this layer with all of the cheese
  7. Pour the remaining batter over the cheese
  8. Bake at 350° for 45-50 minutes or until the top is well browned.