Ingredient Notes

• Lean ground bee: Gives you a hearty base without too much grease
• Black beans: Add texture and extra protein
• Enchilada sauce: Brings that rich, saucy flavor
• Green chiles: Add a mild kick without being overpowering
• Taco seasoning: Ties all the flavors together
• Rice: Makes this a complete, filling meal
• Bell peppers: Add color and a little sweetness
• Shredded cheese: Melts on top for that perfect finish

Slow Cooker Mexican Casserole

1. Heat a large skillet over medium-high heat. Cook and crumble the beef until no longer pink. Drain excess grease. Add the onions and garlic. Cook, stirring occasionally, until onions soften.
2. Add the taco seasoning and stir to combine. Transfer into the Crockpot.
3. Add the black beans, red enchilada sauce, diced tomatoes and green chiles, frozen corn, beef broth, uncooked rice, and bell peppers. Stir together to evenly distribute and so it cooks evenly.
4. Cover and cook on low for 4-5 hours or high for 2 ½-3 hours, until rice is tender.
5. Sprinkle the cheese on top. Cover with lid for about 5 minutes to allow the cheese to melt.
6. Serve with desired toppings.

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Slow Cooker Mexican Casserole

If you need an easy dinner that checks all the boxes for busy weeknights, this Slow Cooker Mexican Casserole is it.

Course Dinner

Cuisine Beef, casserole, Crockpot, Mexican, Slow Cooker

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Calories 560kcal

Ingredients

• 2 lbs lean ground beef
• 1 onion diced
• 4 garlic cloves minced
• 1 oz packet taco seasoning
• 15 oz can black beans rinsed and drained
• 10 oz can red enchilada sauce
• 10 oz can diced tomatoes and green chilies
• 10 oz bag frozen corn kernels
• 1 ½ cups beef broth or water
• 1 cup long grain white rice parboiled, uncooked
• 1 large green bell pepper diced
• 1 large red bell pepper diced
• 1 cup shredded mexican/fiesta blend cheese

Instructions

• Heat a large skillet over medium-high heat. Cook and crumble the beef until no longer pink. Drain excess grease. Add the onions and garlic. Cook, stirring occasionally, until onions soften.
  
• Add the taco seasoning and stir to combine. Transfer into the Crockpot.
  
• Add the black beans, red enchilada sauce, diced tomatoes and green chiles, frozen corn, beef broth, uncooked rice, and bell peppers. Stir together to evenly distribute and so it cooks evenly.
  
• Cover and cook on low for 4-5 hours or high for 2 ½-3 hours, until rice is tender.
  
• Sprinkle the cheese on top. Cover with lid for about 5 minutes to allow the cheese to melt.
  
• Serve with desired toppings.
  

Nutrition

Calories: 560kcal | Carbohydrates: 61g | Protein: 48g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1510mg | Potassium: 1164mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1658IU | Vitamin C: 56mg | Calcium: 219mg | Iron: 7mg

The post Slow Cooker Mexican Casserole appeared first on The Rockstar Mommy.

Ingredient Notes

• Frozen pie crust – The base that holds everything together and bakes up golden and flaky.
• Ground beef or turkey – A classic burger filling; turkey is a leaner option.
• Onion, chopped – Adds sweetness and depth of flavor once cooked down.
• Bacon, cooked and chopped – Brings smoky, salty richness to every bite.
• Panko bread crumbs – Help absorb moisture and add structure.
• Yellow mustard – A tangy touch that balances the richness of the beef.
• Ketchup – Brings sweetness and tomato flavor, just like a real cheeseburger.
• Worcestershire sauce – Adds flavor depth to the filling.
• Dill pickles, chopped – Provide a tangy crunch for an authentic burger vibe.
• Black pepper – For seasoning and a little kick.
• Salt – Enhances all the other flavors.
• Steak seasoning – Adds extra savory flavor with spices and herbs.
• Shredded cheddar cheese – The ultimate melty topping and filling.
• Egg – Helps bind the mixture.
• Milk
• Extra pickles for garnish – A fun topping that makes it taste even more like a cheeseburger.

How to Make Bacon Cheeseburger Pie

1. Preheat oven to 400°F. Brown beef in a skillet, drain, then add onions until softened.
2. Stir in bacon, bread crumbs, mustard, ketchup, Worcestershire, pickles, and seasonings.
3. Press pie crust into a greased pie dish and crimp the edges. Spread mixture evenly into the prepared crust.
4. Whisk egg, milk, and 1 cup of cheese together, then pour over beef mixture.
5. Top with the remaining cheese.
6. Bake for 30 minutes, checking at 15 minutes. Tent with foil if the crust browns too quickly.
7. Garnish with pickles, slice, and serve warm.

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Bacon Cheeseburger Pie Recipe

If you love comfort food, this Bacon Easy Cheeseburger pie recipe is about to become your new favorite weeknight dinner.

Course Casserole, Dinner

Cuisine Beef

Keyword hamburger

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Equipment

• Pie Pan
• measuring cups and spoons

Ingredients

• 7.5 oz frozen pie crust
• 1 pound ground beef or turkey
• 1 medium onion chopped
• ½ pound bacon cooked and chopped
• ½ cup panko bread crumbs
• 1 tablespoon yellow mustard
• 3 tablespoon ketchup
• 1 teaspoon worcestershire sauce
• 1 tablespoon dill pickles chopped
• 1 teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon steak seasoning
• 2 cups shredded cheese cheddar
• 1 large egg
• ¼ cup milk
• Garnish: Pickles

Instructions

• Preheat oven to 400°F. Brown beef in a skillet, drain, then add onions until softened.
  
• Stir in bacon, bread crumbs, mustard, ketchup, Worcestershire, pickles, and seasonings.
  
• Press pie crust into a greased pie dish and crimp the edges. Spread mixture evenly into the prepared crust.
  
• Whisk egg, milk, and 1 cup of cheese together, then pour over beef mixture.
  
• Top with the remaining cheese.
  
• Bake for 30 minutes, checking at 15 minutes. Tent with foil if the crust browns too quickly.
  
• Garnish with pickles, slice, and serve warm.
  

The post Easy Bacon Cheeseburger Pie appeared first on The Rockstar Mommy.

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Ingredient Notes

• sushi rice – The essential short-grain rice that gets that signature sticky rice texture perfect for sushi.
• rice vinegar – Mixed into hot rice to give it a mild sweet flavor and essential vinegared rice tang.
• imitation crab meat – A convenient seafood option that mimics real crab meat; found in most Asian grocery stores or Trader Joe’s.
• cream cheese – Adds richness and creaminess to the crab mixture.
• spicy mayonnaise – A blend of mayo and sriracha sauce, often made with Kewpie mayonnaise for authenticity.
• Sriracha sauce – Adjust based on your spice tolerance for that kick of heat.
• furikake seasoning – A Japanese seasoning mix with sesame seeds, seaweed flakes, and dried fish; adds umami flavor and crunch.
• green onions – Offers a fresh, sharp contrast to the creamy layers.
• seaweed snacks – Use these instead of nori sheets to scoop up the bake like a dip.
• avocados – Creamy topping that balances spice and adds richness.
• Eel sauce (optional) – Also known as unagi sauce, adds a sweet and salty glaze on top.

Easy Sushi Bake

1. Preheat your oven to 400 degrees F.
2. Cook the sushi rice according to the package instructions. Once cooked, transfer the rice to a large bowl and gently fold in the rice vinegar. Let it cool to room temperature.
3. In a mixing bowl, combine shredded imitation crab meat, softened cream cheese, spicy mayonnaise, and Sriracha sauce.
4. Mix well until all ingredients are evenly incorporated.
5. Spread the prepared sushi rice evenly in a casserole dish, creating a base layer. Press with spatula to create first layer.
6. Sprinkle furikake seasoning over rice.
7. Evenly spread the crab mixture over the sushi rice.
8. Drizzle spicy mayo and eel sauce over crab mixture.
9. Sprinkle furikake seasoning over the crab mixture for additional flavor.
10. Bake in the preheated oven for about 25 minutes or until the edges are golden brown.
11. Remove the baking dish from the oven and sprinkle chopped green onions and sliced avocados on top.
12. Allow the sushi bake to cool slightly before serving. Slice and serve with seaweed snacks or even cucumbers.

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Sushi Bake Recipe

Forget about complicated sushi rolls! Sushi Bake is ONE-PAN magic that brings all the flavors without the fuss.

Course Dinner

Cuisine casserole, Chinese, seafood

Keyword sushi

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9

Calories 482kcal

Equipment

• Easy Lunchboxes
• 9×13 Ceramic Baking Dish

Ingredients

• 3 cups sushi rice
• 1/4 cup rice vinegar
• 2 pounds imitation crab meat shredded
• 8 oz cream cheese room temperature
• 1/2 cup spicy mayonnaise
• 1-2 tablespoons Sriracha sauce adjust according to your spice preference
• 1/4 cup furikake seasoning
• 3 tablespoons green onions chopped
• Sheets seaweed snacks
• 2 avocados sliced for topping
• Eel sauce topping optional

Instructions

• Preheat your oven to 400 degrees F.
• Cook the sushi rice according to the package instructions. Once cooked, transfer the rice to a large bowl and gently fold in the rice vinegar. Let it cool to room temperature.
• In a mixing bowl, combine shredded imitation crab meat, softened cream cheese, spicy mayonnaise, and Sriracha sauce.
  
• Mix well until all ingredients are evenly incorporated.
  
• Spread the prepared sushi rice evenly in a casserole dish, creating a base layer. Press with spatula to create first layer.
  
• Sprinkle furikake seasoning over rice.
  
• Evenly spread the crab mixture over the sushi rice.
  
• Drizzle spicy mayo and eel sauce over crab mixture.
  
• Sprinkle furikake seasoning over the crab mixture for additional flavor.
  
• Bake in the preheated oven for about 25 minutes or until the edges are golden brown.
  
• Remove the baking dish from the oven and sprinkle chopped green onions and sliced avocados on top.
  
• Allow the sushi bake to cool slightly before serving. Slice and serve with seaweed snacks or even cucumbers.
  

Nutrition

Calories: 482kcal | Carbohydrates: 75g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 806mg | Potassium: 338mg | Fiber: 6g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg

The post Sushi Bake appeared first on The Rockstar Mommy.

Made with convenience ingredients like Pillsbury cinnamon rolls and a can of apple pie filling, this dish is an easy recipe that requires minimal prep. In just 30-35 minutes, you’ll have a sweet treat that pairs perfectly with a scoop of ice cream or a drizzle of maple syrup. Serve this family favorite at your next brunch, and watch it disappear!

Apple Cinnamon Roll Casserole – A Warm and Cozy Treat

1. Preheat oven to 375°F and grease a 9×13 baking dish.
2. Unroll your cinnamon rolls from the cans and set aside the icing packets.
3. Cut each cinnamon bun into smaller pieces (quarters) and place them evenly into the bottom of your baking dish.
4. Spread the can of apple pie filling over the top of the cinnamon rolls.
5. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 5-10 minutes.
6. Let cool slightly, then drizzle with reserved icing before serving.

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Apple Cinnamon Roll Casserole

Nothing beats the comforting aroma of this warm Apple Cinnamon Roll Casserole filling your kitchen on a Saturday morning.

Course Breakfast, Casserole

Cuisine Family Favorite

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 317kcal

Ingredients

• 25 oz can refrigerated cinnamon rolls 2 – 12.04 cans
• 3 cups apple pie filling about 2 – 21o cans

Instructions

• Preheat oven to 375F and grease a 9×13 baking dish.
• Unroll your cinnamon rolls from the cans and reserve the icing packets.
• Slice each cinnamon roll into quarters and place into the bottom of your baking dish in an even layer.
• Spread the apple pie filling over the top of your cinnamon roll layer.
• Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 5-10 minutes, or until the rolls are cooked through.
• Allow the casserole to cool slightly before drizzling the reserved icing over the top. Slice and serve, enjoy!

Nutrition

Calories: 317kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 542mg | Potassium: 32mg | Fiber: 1g | Sugar: 25g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

The post Apple Cinnamon Roll Casserole appeared first on The Rockstar Mommy.

Perfect for feeding a lot of people, this dish is a hit at gatherings or family dinners, making it a go-to for those needing a reliable main dish. It’s also a great option to prepare in advance, giving you more time to enjoy the company of family and friends.

Church Supper Spaghetti Casserole

1. Preheat the oven to 350 degrees F. Prepare a deep casserole dish with nonstick cooking spray.
2. In a dutch oven or large skillet over medium-high heat, cook the ground beef, onion, and green pepper. Crumble the meat as it cooks and cook until the meat is no longer pink. (If not using lean ground beef, drain the excess fat.)
3. Add the tomatoes, water, and chili powder. Cover the skillet and cook for 30 minutes.
4. To the skillet, stir in the corn, peas, and mushrooms. Season with salt and black pepper, as desired.
5. In a large bowl, combine the sauce with the cooked spaghetti.
6. Transfer half of the spaghetti to the prepared casserole dish. Sprinkle the casserole with half of the cheese and then repeat the layers.
7. Bake the casserole for 20 to 25 minutes or until the cheese is melted and the edges are bubbly.

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Church Supper Spaghetti Casserole

This Church Supper Spaghetti Casserole offers a delicious twist to the classic spaghetti casserole that is packed with vegetables, cheese, ground beef and pasta.

Course Casserole, Dinner

Cuisine Beef, pasta

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 502kcal

Ingredients

• 1 pound lean ground beef
• 1 onion diced
• 1 green pepper seeded and diced
• 28 ounce can diced tomatoes
• 1 ½ cup water
• 2 tablespoons chili powder
• 10 ounce package frozen corn thawed
• 10 ounce package frozen peas thawed
• 4 ounce can mushroom stems and pieces drained
• Salt and black pepper to taste
• 16 ounce box spaghetti cooked and drained
• 2 cups shredded cheddar cheese divided

Instructions

• Preheat the oven to 350 degrees. Prepare a deep casserole dish with nonstick cooking spray.
• In a dutch oven or large skillet over medium-high heat, cook the ground beef, onion, and green pepper. Crumble the meat as it cooks and cook until the meat is no longer pink. (If not using lean ground beef, drain the excess fat.)
• Add the tomatoes, water, and chili powder. Cover the skillet and cook for 30 minutes.
• To the skillet, stir in the corn, peas, and mushrooms. Season with salt and black pepper, as desired.
• In a large bowl, combine the sauce with the cooked spaghetti.
• Transfer half of the spaghetti to the prepared casserole dish. Sprinkle the casserole with half of the cheese and then repeat the layers.
• Bake the casserole for 20 to 25 minutes or until the cheese is melted and the edges are bubbly.

Nutrition

Calories: 502kcal | Carbohydrates: 50g | Protein: 35g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 617mg | Potassium: 906mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1854IU | Vitamin C: 45mg | Calcium: 349mg | Iron: 6mg

The post Church Supper Spaghetti Casserole appeared first on The Rockstar Mommy.

Chicken and Yellow Rice Casserole

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
2. Cook the yellow rice according to the package instructions. Set aside.
3. In a large bowl, combine the shredded chicken, soups, chicken broth, sour cream, and seasonings.
4. Mix well.Stir in the cooked yellow rice until fully combined.
5. Pour the mixture into the prepared baking dish and top with shredded cheddar cheese.
6. Bake for 30-35 minutes until bubbly and golden brown on top. Rest for 5 minutes before serving.

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Chicken and Yellow Rice Casserole

If you're looking for an easy weeknight meal that’s bursting with flavor and perfect for the whole family, this Chicken and Yellow Rice Casserole is a go-to recipe!

Course Casserole, Dinner

Cuisine chicken

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 444kcal

Ingredients

• 2 cups cooked shredded chicken
• 10 oz yellow rice mix
• 10.5 oz cream of chicken soup
• 10.5 oz cream of mushroom soup
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions

• Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
• Cook the yellow rice according to the package instructions. Set aside.
• In a large bowl, combine the cooked shredded chicken, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
• Add the cooked yellow rice to the chicken mixture and stir until fully combined.
• Pour the mixture into the prepared baking dish and spread it out evenly.
• Sprinkle the shredded cheddar cheese over the top of the casserole.
• Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.
• Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Nutrition

Calories: 444kcal | Carbohydrates: 46g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 72mg | Sodium: 1012mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 0.3mg | Calcium: 183mg | Iron: 2mg

The post Chicken and Yellow Rice Casserole appeared first on The Rockstar Mommy.

Serve this Enchilada Meatball Bake with a side of sweet corn, cornbread, or another Tex-Mex dish to enjoy on the side. 

Enchilada Meatball Bake

1. Preheat the oven to 375F. Place olive oil in a skillet over medium-high heat.
2. Once the oil is hot, add the diced onion and cook until golden and translucent, about 4 minutes.
3. Add the minced garlic and cook for 1 minute.
4. Add the black beans, meatballs and red enchilada sauce and stir to combine.
5. Top with shredded cheddar cheese and transfer the skillet to the oven.
6. Bake until the cheese is melted, about 8-10 minutes.
7. Garnish with green onions and serve as is or over rice or pasta.

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Enchilada Meatball Bake

If you're searching for a quick, flavorful dinner that satisfies everyone at the table, this Enchilada Meatball Bake is the perfect solution.

Course Casserole, Dinner

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 272kcal

Ingredients

• 2 Tablespoons Olive Oil
• 1 onion diced
• 2 teaspoons Minced Garlic
• 15.5 oz can of Black Beans drained (approximately 1 ½ cups)
• 30 Meatballs pre-cooked and thawed
• 14 oz can Red Enchilada Sauce
• 1 1/2 cups Shredded Cheddar Cheese
• 2 Green Onions sliced for garnish

Instructions

• Preheat the oven to 375F. Place olive oil in a skillet over medium-high heat.
• Once the oil is hot, add the diced onion and cook until golden and translucent, about 4 minutes.
• Add the minced garlic and cook for 1 minute.
• Add the black beans, meatballs and red enchilada sauce and stir to combine.
• Top with shredded cheddar cheese and transfer the skillet to the oven.
• Bake until the cheese is melted, about 8-10 minutes.
• Garnish with green onions and serve over rice or pasta

Nutrition

Calories: 272kcal | Carbohydrates: 20g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 1044mg | Potassium: 297mg | Fiber: 7g | Sugar: 5g | Vitamin A: 745IU | Vitamin C: 5mg | Calcium: 233mg | Iron: 2mg

The post Enchilada Meatball Bake appeared first on The Rockstar Mommy.

This comforting hamburger casserole is loaded with al dente pasta, browned ground beef, canned tomato soup, and topped with cheese. Once assembled, this casserole is topped with extra cheese and baked until bubbling! 

Tomato Soup Hamburger Casserole

1. Preheat the oven to 350 degrees F. Prepare a casserole dish with nonstick cooking spray.
2. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of the pasta water before draining the pasta. Set the reserved pasta water aside. Place the pasta into a large bowl.
3. Meanwhile, in a large skillet over medium-high heat, brown the ground beef, crumbling as it cooks. Once the beef is browned, stir in the garlic, salt, and black pepper. Drain the meat well and return it to the skillet.
4. To the meat in the skillet, add the soup and reserved pasta water. Bring to a boil and simmer for 10 to 15 minutes or until the sauce reaches your desired consistency.
5. Add the beef mixture to the bowl with the noodles. Also add 1 cup of cheddar cheese and 1⁄2 cup of mozzarella cheese.
6. Stir together until the pasta is coated. Transfer the pasta to the prepared casserole dish.
7. Cover the casserole with the remaining cheese.
8. Bake the casserole for 20 to 30 minutes or until the cheese is melted.

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Tomato Soup Hamburger Casserole

Tomato Soup Hamburger Casserole takes regular hamburger casserole and creates a delicious twist with the addition of rich tomato soup!

Course Casserole

Cuisine Beef

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 421kcal

Ingredients

• 1 pound rotini pasta or pasta shells
• 1.5 pounds ground chuck
• 1 teaspoon minced garlic
• Salt and black pepper to taste
• 20 ounce condensed tomato soup
• 2 cups shredded cheddar cheese divided
• 1 cup shredded mozzarella cheese divided

Instructions

• Preheat the oven to 350 degrees. Prepare a casserole dish with nonstick cooking spray.
• Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of the pasta water before draining the pasta. Set the reserved pasta water aside. Place the pasta into a large bowl.
• Meanwhile, in a large skillet over medium-high heat, brown the ground beef, crumbling as it cooks. Once the beef is browned, stir in the garlic, salt, and black pepper. Drain the meat well and return it to the skillet.
• To the meat in the skillet, add the soup and reserved pasta water. Bring to a boil and simmer for 10 to 15 minutes or until the sauce reaches your desired consistency.
• Add the beef mixture to the bowl with the noodles. Also add 1 cup of cheddar cheese and 1⁄2 cup of mozzarella cheese. Stir together until the pasta is coated. Transfer the pasta to the prepared casserole dish.
• Cover the casserole with the remaining cheese.
• Bake the casserole for 20 to 30 minutes or until the cheese is melted.

Nutrition

Calories: 421kcal | Carbohydrates: 12g | Protein: 25g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 597mg | Potassium: 662mg | Fiber: 1g | Sugar: 6g | Vitamin A: 656IU | Vitamin C: 9mg | Calcium: 296mg | Iron: 2mg

The post Tomato Soup Hamburger Casserole appeared first on The Rockstar Mommy.

This year, why not simplify your preparation without sacrificing flavor by opting for a Slow Cooker Green Bean Casserole? This hassle-free version not only frees up valuable oven space but also infuses the green beans with a rich, creamy texture, thanks to the slow melding of flavors over several hours.

Packed with the yummy goodness of creamy mushroom soup, a sprinkle of zesty Parmesan cheese, and crowned with those crunchy french fried onions we all love, this casserole is a total winner in both the flavor and texture department. It’s like a cozy hug for your taste buds!

Slow Cooker Green Bean Casserole

1. Prepare the slow cooker liner with nonstick cooking spray. Place all ingredients into the slow cooker EXCEPT about 1 cup of the french fried onions.
2. Mix together until well combined. Cover the slow cooker and cook on high for 5 to 6 hours.
3. Top with remaining french fried onions prior to serving.

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Slow Cooker Green Bean Casserole

This year, why not simplify your preparation without sacrificing flavor by opting for this Slow Cooker Green Bean Casserole Recipe!

Course Side Dish

Cuisine Crockpot, Slow Cooker, Thanksgiving

Prep Time 5 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 8

Calories 259kcal

Ingredients

• 36 oz frozen cut green beans
• 21 ½ oz condensed cream of mushroom soup (2 – 10 3/4 oz) cans
• ⅔ cup milk
• ½ cup grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 6 ounce package french fried onions divided

Instructions

• Prepare the slow cooker liner with nonstick cooking spray.
• Place all ingredients into the slow cooker EXCEPT about 1 cup of the french fried onions. Mix together until well combined.
• Cover the slow cooker and cook on high for 5 to 6 hours. Top with remaining french fried onions prior to serving.

Nutrition

Calories: 259kcal | Carbohydrates: 24g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 927mg | Potassium: 410mg | Fiber: 4g | Sugar: 5g | Vitamin A: 968IU | Vitamin C: 16mg | Calcium: 131mg | Iron: 2mg

The post Slow Cooker Green Bean Casserole appeared first on The Rockstar Mommy.

This savory pie is a creative twist on classic holiday flavors, transforming the quintessential elements of Thanksgiving dinner into a comforting, one-dish wonder. The stuffing forms a uniquely flavored crust, cradling a sumptuous filling of turkey, green beans, and cheese, all smothered in rich gravy. Capped with a creamy layer of mashed potatoes and crispy fried onions, this dish promises to be a showstopper on your festive table or a splendid way to honor your thanksgiving leftovers. It’s an homage to tradition, with a modern, comforting spin.

Thanksgiving Turkey Pot Pie with Stuffing Crust

1. Preheat the oven to 350 degrees. Prepare a 9 inch pie plate with nonstick cooking spray.
2. Press the stuffing mixture into the bottom of the pie plate allowing the stuffing to shape to the sides to form a crust. Place into the oven and bake for 10 to 15 minutes.
3. Meanwhile, in a large bowl, stir together the turkey gravy, cooked turkey, green beans, and cheese. Pour the mixture into the baked pie crust and smooth evenly.
4. In a clean bowl, mix the mashed potatoes with the half and half. Spread the mashed potatoes over the casserole in an even layer.
5. Bake the casserole for 20 minutes or until heated through. Top with the french fried onions and cook for an additional 5 minutes.
6. Remove the casserole from the oven and allow to rest for 5 minutes prior to serving.

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Thanksgiving Turkey Pot Pie with Stuffing Crust

This Thanksgiving Turkey Pot Pie with a Stuffing Crust recipe is a great way to transforms the holiday leftovers into a new centerpiece meal.

Course Casserole, Dinner

Cuisine Thanksgiving

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 347kcal

Ingredients

• 2 cups cooked cornbread stuffing
• 1 cup turkey gravy
• 2 cups cooked turkey cubed
• 1 15 ounce can french-style green beans, drained and rinsed
• ½ cup shredded cheddar cheese
• Salt and black pepper to taste
• 2 cups prepared mashed potatoes
• ¼ cup half and half
• ½ cup french fried onions

Instructions

• Preheat the oven to 350 degrees. Prepare a 9 inch pie plate with nonstick cooking spray.
• Press the stuffing mixture into the bottom of the pie plate allowing the stuffing to shape to the sides to form a crust. Place into the oven and bake for 10 to 15 minutes.
• Meanwhile, in a large bowl, stir together the turkey gravy, cooked turkey, green beans, and cheese. Pour the mixture into the baked pie crust and smooth evenly.
• In a clean bowl, mix the mashed potatoes with the half and half. Spread the mashed potatoes over the casserole in an even layer.
• Bake the casserole for 20 minutes or until heated through. Top with the french fried onions and cook for an additional 5 minutes.
• Remove the casserole from the oven and allow to rest for 5 minutes prior to serving.

Notes

Notes: If your stuffing is dry, add a small amount of water or chicken broth until the stuffing can be pressed and hold shape. About 1 cup leftover green beans can be used in place of the canned green beans. If leftovers are scarce, 1 box StoveTop Stuffing can be substituted for the stuffing. One gravy packet (prepared according to package directions) can be substituted for the leftover gravy. Any shredded cheese can be used. If a larger casserole is desired, double the ingredients and prepare in a 9×13 casserole dish.

Nutrition

Calories: 347kcal | Carbohydrates: 36g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 681mg | Potassium: 529mg | Fiber: 5g | Sugar: 5g | Vitamin A: 842IU | Vitamin C: 14mg | Calcium: 137mg | Iron: 3mg

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