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Casseroles - Abs Favorite Recipes

Archive for the ‘Casseroles’ Category

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     Yesterday afternoon I got a email notification that a friend had added me to a group on Facebook, now anyone on Facebook knows this can happens a lot but the title of the group caught my attention it was called What’s for Dinner?? So I clicked on over and saw it was created to help share recipes and new ideas. We all know it can sometimes feel like your serving the same recipes over and over and it can be a little nerve racking to try a new recipe not knowing if its going to be any good.

     The friend who invited me to the group posted what she had made for dinner and it was called chicken noodle casserole and it sounds good. She then posted a picture and it looked good as well. So for supper tonight I gave it a try. I changed it up a little but here is my recipe.

Print Recipe

Chicken Noodle Casserole


Source: Adapted from a friend

Picture Source:absfavoriterecipes                      DSC01225(2)


Prep Time: 20 Min 

Cook Time: 30 Min

Total Time: 50 Min

Serves: 9


  • 3-4 cups Chicken cooked and diced
  • 1 (16 ounce) package medium egg noodles or whatever kind of noodles you like or have
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 can Milk measure milk using soup can
  • 1 medium Onion diced
  • 2 stalks celery diced
  • 1 cup peas
  • 1 cup carrots diced
  • Salt and pepper to taste
  • 1-2 cups Shredded cheddar cheese
  • 1-2 cups corn flakes crushed
  • 4-6 Tbsp. butter melted


  1. Preheat oven to 375 degrees
  2. Cook three or four frozen boneless chicken breasts in a pot of water(add 1 tsp. of chicken bouillon for more flavor(optional)). Once cooked drain and allow to cool.
  3. Chop celery,onion and carrots and put in a small pan along with peas. Cover and cook for about 5-10 minutes. Drain and set a side.
  4. Dice up cooled chicken and set a side.
  5. Cook noodles for about 5 or 6 minutes and drain. You don’t want to completely cook them or they will get to mushy after being baked in the oven
  6. In a large bowl mix the soups and milk. Add the vegetables and chicken and mix well. Add salt and pepper to taste. Slowly add in the noodles. Mix well. You want the casserole to be moist so you might need to add some more milk to get it just the right consistency.
  7. Grease a 13×9 pan and place the mixture in it. Spread the cheese over the mixture. Top with the crushed corn flakes and drizzle melted butter on top. Bake in the oven for 25-30 minutes or until top is golden brown and bubbly.

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Recipe Rating

     I was very happy with this recipe for a first try and I really changed some things from the info my friend gave me. To me it was like eating chicken noodle soup but in a casserole form. I might try adding evaporated milk instead of just plain milk or a mixture to give it a little more creamy taste. Over all though very good and a new recipe to add to my rotation.

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Scalloped Potatoes


Source: www.seriouseats.com

Picture Source: www.seriouseats.com

Course: Side Dishes


Serves: 4


  • 1 tablespoon butter
  • 1 14 pounds russet potatoes peeled and sliced 1/8th inch thick
  • 12 medium onion minced
  • 1 clove garlic minced
  • 12 tablespoon fresh thyme chopped
  • 12 cup chicken broth
  • 12 cup heavy cream
  • 1 bay leaf
  • 2 ounces grated cheddar cheese
  • Salt and pepper


  1. 1 Preheat the oven to 425ºF. Heat a large iron skillet over medium-high heat. Add the butter. When melted, add the onion. Cook for 4 minutes, or until soft.
  2. 2 Toss in the garlic and thyme, and cook for 30 seconds or until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream, and bay leaf. Bring to a simmer and then cover, reduce heat to medium-low, and cook for 10 minutes.
  3. 3 Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes, or until the cheese is bubbling and slightly browned. Let rest for 5-10 minutes before serving. Season with salt and pepper to taste.

View recipe at plantoeat.com

My Review

I found this recipe through the a neat site called foodily.com. It basically searches food blogs and sites for recipes and then you search there site by ingredients etc. This recipe came from seriouseats.com. I had never stumbled upon this site before but I bookmarked it! 

I really like scallop potatoes but I have not found a recipe that is both relatively easy as well as tasty.

What I changed

I followed the original recipe pretty close. I used bottled garlic and dried thyme. I also doubled the recipe.

What I liked

Cooking the potatoes first on the stovetop and then in the oven resulted in perfectly cooked potatoes. This also allowed for the recipe to be started later in the meal preparations. I did cut the potatoes up then let them sit in water until I was ready to start the recipe.

What I didn’t like

The flavor was kind of bland. The thyme was okay but it needs something else as well. Also for me it did not thicken up as much as I would have liked and was a complaint of my husbands as well.


As is I probably would not make this recipe again. I do like how simple it is though and plan to play around with it maybe add some sour cream or other cheeses to the mix.

My Rating

Has potential

One last note. I hope to add pictures as I go. My camera is not a high end device so I struggle with taking pictures of my recipes. I hope to get a better camera soon. So for now I will add them when I can or use the original picture from the site I get the recipe. Also bear with me as I figure out a good format for writing my reviews. Happy Cooking!

Do you have a great Scalloped Potato recipe? Did you try this recipe, how did you like it? Feel free to share your feedback in the comments! Smile

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I have been looking for a yummy lasagna recipe and I think I found it!

Source: www.tasteofhome.com

Prep Time: 40 Min

Cook Time: 1 Hr 10 Min

Total Time: 1 Hr 50 Min

Serves: 12


  • 1-1/2 pounds ground beef (90% lean)
  • 1 pound bulk Italian sausage
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes undrained
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 no-cook lasagna noodles
  • 12 ounces cream cheese softened
  • 2 cups shredded part-skim mozzarella cheese divided
  • 2 cups shredded Parmesan cheese
  • 2 cups shredded Swiss cheese


  1. In a Dutch oven over medium heat, cook the beef, sausage, onion and garlic until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  2. Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonful’s over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet.
  3. Cover and bake at 350 for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

View recipe at plantoeat.com


This turned out really good! Though next time I am just going to mix the cream cheese, Swiss and Mozzarella cheeses all together and then spread it over the noodles to get better coverage. I might also add just a little water to the meat mixture too. I did not have Italian sausage so I just used ground pork and added some extra Italian seasoning. Very very yummy!

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My husband has always like tater tot casserole but the recipe I have is pretty bland. I found this one and with some tweaking it turned out really well.

Source: Adapted from www.tasteofhome.com

Total Time: 45 Min.

Serves: 4


  • 1 pound ground beef (90% lean)
  • 1 cup frozen corn
  • 1 (10 3/4 ounce) can condensed cream of chicken soup undiluted
  • 1 cup shredded cheddar cheese divided
  • 3/4 cup milk
  • 4 tablespoons sour cream
  • 1-1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 6 cups frozen Tater Tots


  1. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, milk, sour cream, onion powder and pepper.
  2. Place 3 cup Tater Tots in a greased 13×9 baking dish. Layer with beef mixture,half of cheese and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, at 375 for 30-40 minutes or until bubbly. Yield: 4 servings.

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I really liked this recipe and look forward to making it again!

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Tuna Casserole was one of the first recipes I added to my blog when I started it last year. I found the recipe to be a pain because some times it came out great and other times it came out mushy or dry. So I started trying some other recipes. This is a mixture of a few of them and I am happy with the results!

Source: Abs Kitchen

Prep Time: 15 mn Cook Time: 30 mn

  • 2 cans tuna
  • 2 can cream of mushroom soup
  • 6 sandwich single slices of american cheese
  • 3/4-1 cup peas
  • 2 cups milk
  • 4 cups of macaroni, parboiled
  • 1-1/2 cup crushed chips(corn or potato)

Combine the tuna, milk and the cream of mushroom soup. Stir together, then add salt and pepper to taste. Mix this with the parboiled noodles and peas(I cook the peas with the noodles to save a step). Put half the tuna mixture in a greased 13×9 pan. Put the cheese slices on top and put the remaining tuna mixture on top. Sprinkle the crushed chips on top. Bake at 350 degrees Fahrenheit for about 30 minutes.

Yields: 6-8 servings

I am happy with my new tuna noodle casserole recipe. I think its got better flavor and the noodles don’t seem to get as mushy as the old recipe. Putting the layer of cheese in the middle works well and you could use some different cheeses to change it up you could also try using canned salmon in this recipe as well.

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My husband likes ravioli so I have been trying some different recipes and this one is a keeper. Its quite simple to put together and is on the table in less then a hour which is always a plus!

Source: Adapted from Taste of Home Quick Cooking 2010 cookbook

Prep Time: 25 min. Cook time: 35 min. + standing

  • 1- 1/2 packages(25 oz) frozen cheese or meat ravioli
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 2 cups milk
  • 1/4 cup white wine or vegetable broth
  • 1/2 cup minced fresh basil or 1 tbsp dried
  • 1 cup shredded mozzarella cheese
  • 2 cups shredded cheddar cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 2-1/2 cups marinara or spaghetti sauce

Cook the cheese ravioli according to package directions. Meanwhile, in a large saucepan, melt the butter. Stir in the flour, salt and nutmeg until smooth; gradually add the milk and wine. Bring to a boil; cook and stir for 1 minute or until thickened, Remove from heat. Stir in basil and mozzarella cheese and 1/4 cup Parmesan cheese.

Drain the ravioli; toss with the sauce mixture. Transfer to a greased 13-in x 9-in. baking dish. Top with 1 cup cheddar cheese and marinara sauce; sprinkle with the remaining cheeses. Cover and bake at 375 fir 30 minutes. Uncover; bake 5-10 minues longer or until bubbly. Let stand 10-15 minutes before serving.

Yields: 8 servings.

I am definitely going to make this again. Another recipe that goes good with a salad and some bread or bread sticks.

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This recipe was one my mother in law gave me shortly after we got married and its one of my husbands favorites. It took me a few times to get it just right but its easy and tastes great.

Source: Family

Prep Time: 10 minutes Cook Time: 1hr

  • 1 large jar(30oz) spaghetti sauce
  • 1 can cheddar cheese soup undiluted
  • 1 large package(16oz) egg noodles
  • 1lb hamburger
  • 1-2 cups shredded mozzarella or cheddar cheese.

Brown the hamburger and cook the noodles. Combine all ingredients into a baking dish and bake at 350 for 1hr.

Yield: 4-6 servings

Its that simple. I will say you may need a little more sauce as your mixing it all together. That was my problem the first few times I made this recipe it was a little dry so now I buy the big 64oz can of spaghetti sauce and use all but a quarter of the can. It really just depends how saucy you want it. So play around with the sauce amount but use at least 30-40oz of sauce. This goes great with garlic bread and a salad for a fast hardy meal.

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This is another recipe my mom made when I was a kid and I loved it and still do. Its a great because I will make a rotisserie chicken one night and then a few nights later I will use the rest of the chicken to make this recipe. This recipe is also easily doubled which I do a lot.

Source: My Mom

Prep time: 10 minutes Cook time: 30 minutes

  • 2 cups chicken pieces
  • 1 10 3/4 oz can of cream of chicken soup
  • 1/4 cup mayonnaise
  • 1/4 tsp lemon juice
  • 1/4 tsp curry powder
  • 1 package frozen broccoli cooked
  • 1/4 cup grated cheese
  • 1/4 cup bread crumbs or cornflakes
  • 1 tbsp butter melted

Put cooked broccoli on bottom of 8×8 pan. Put chicken on top of broccoli. Mix soup, mayonnaise, lemon juice and curry powder. Pour mixture over chicken and broccoli. Top with grated cheese. Sprinkle bread crumbs or cornflakes on top and drizzle butter over that. Bake 30 minutes at 350 degrees.

Yield: 4 serving

Like I said I almost always double it. A doubled recipe works in a 9×11 pan and gives us leftovers for a few meals.

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I really had not eaten a lot of salmon till a few months back when I tried a recipe and well I am hooked. I love this fish and keep looking for new recipes to try.

Source: Taste of Home’s Quick Cooking 2006 Cookbook

Prep/Total Time: 30 min.

  • 1/3 cup chopped green pepper
  • 3 tbsp chopped onion
  • 2 tbsp vegetable oil
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1-1/2 cups milk
  • 1 can (10-3/4 oz) condensed cream of celery soup, undiluted
  • 2 pouches (3 oz each) boneless skinless pink salmon
  • 1 cup frozen peas
  • 2 tsp lemon juice
  • 1 tube (8 oz) refrigerated crescent rolls

In a large skillet, saute green pepper and onion in oil for 3-4 minutes or until crisp-tender. In a small bowl combine flour, salt,milk and soup until blended. Add to the skillet. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until smooth. Stir in the salmon, peas and lemon juice. Pour into an ungreased 11-in x 7-in x 2-in. baking dish. Do not unroll crescent dough; cut into eight equal slices. Arrange over salmon mixture. Bake uncovered at 375 for 10-12 minutes or until golden brown.

Yield: 4 servings

I loved this recipe. It was so creamy and had a great flavor. I did have some issues with baking it because I used the wrong sized dish so I ended up having to finish it in the microwave and it still turned out great.

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I’m normally not a big fan of recipes made in the microwave.  I don’t know what I do wrong but the few I have tried just did not turn out, but this one has become a favorite. I like it because its fast and tastes great. The only issue I have had with this recipe is over cooking the meatballs.

Recipe source: Taste of Home 2008 Quick Cooking Annual Recipes Cookbook.

  • 1 egg
  • 1 -1/2 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1lb ground beef
  • 1 can (14-1/2 oz) stewed tomatoes, undrained
  • 1 cup uncooked instant rice
  • 1 cup sliced onion
  • 1 cup chopped green pepper

In a large bowl, whisk the eggs, chili powder, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in, balls. Place in a 2-qt microwave safe dish.

Cover and microwave on high for 4-5 minutes or until meat is no longer pink; drain.

Stir in the tomatoes, rice,onion and green pepper. Cover and microwave on high for 5-7 minutes or until rice and vegetables are tender. Yeilds 3-4 servings.

This is also a very easy recipe to double. Just be sure to not over cook the meatballs.

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