So, this is a long time coming, I finally did it! Having never made this before, I was not confident of the outcome, but it turned out great. So hot, with an adequate amount of flavors and textures. It’s a great casserole dish.

Ingredients:

• butter
• garlic
• mushrooms
• salt & pepper
• sage
• flour
• leftover turkey
• cream cheese
• chicken broth
• Cream of Mushroom soup
• peas
• celery
• onion
• Monterey Jack cheese
• Parmesan cheese
• Spaghetti
• Panko

I know that’s a lot of stuff, but you can break it down this way: meat & veggies, sauce, noodles and casserole topping.

Leftover Turkey & Fresh Veggies

Start by chopping everything up. Slice the mushrooms, dice the celery, onion & garlic.

Sauce

Start by cooking the veggies in butter, and boiling your broth, this is going to be the base for the sauce. You need a large, deep 12″ frying pan. Once the veggies are soft, translucent & fragrant, sprinkle the flour on top. Stir it up while cooking about a minute or two. I made sure my flour was incorporated and not dry before adding the broth.

Then, add the cheeses (the block of cream cheese & half the Jack & Parmesan). Add the turkey & seasonings, and mix it up real well.

Noodles

Break the noodles in half and cook to al dente. I cooked them in a large pot, then poured the sauce over the noodles to combine. Add the peas and the soup. Try to mix it well, it’s really a lot to combine.

Baking the Turkey Tetrazzini Casserole

Pour it into a casserole dish, and add the topping: Jack cheese, Panko bread crumbs and Parmesan. Bake at 350 for 40 minutes. Turn off the oven and turn on the Broiler for about 5 minutes to really make that top crusty.

Serve with bread & butter, leftover dinner rolls (if there are any left), or by itself.

Alterations

• You can use any cream-of soup you want: mushroom, chicken or celery work well.
• I forgot to add fresh parsley. In fact, I almost forgot all my seasonings.
• Try it with bacon bits added.
• Dice up some black olives if you like them.
• Use mozzarella instead of Monterey Jack.
• You can minimize this recipe as well. Just layer the cooked noodles in a casserole dish, then add a layer of turkey. Top with cream of mushroom, cream of chicken 2, cups of sour cream (combined with sage) and bake. Add mushrooms as you like before pouring the soup mixture on top.
• Try a different noodle, like egg noodle.
• Make it Tuna Tetrazzini, or use shredded or diced leftover baked chicken.
• Top it with French’s fried onions.
• Reduce the Saturated Fat by cutting the cream cheese in half, and excluding the cream of mushroom soup (you will need extra chicken broth, about 1 – 1 1/2 cups).

What is Tetrazzini?

Tetrazzini was invented as a baked casserole dish with spaghetti noodles in cream sauce, turkey, mushrooms & cheese, with a casserole topping, in a San Francisco hotel. It is so named for the opera singer’s debut, Luisa Tetrazzini.

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Turkey Tetrazzini

Say goodbye to leftover turkey with this rich & creamy turkey tetrazzini casserole.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10

Calories 392kcal

Cost 6

Ingredients

Sauce

• 3 Tbsp butter
• 3 garlic cloves
• ¾ lb mushrooms
• ½ c diced onion
• 1 c sliced celery
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp sage
• ¼ c flour
• 3 c chicken broth
• 8 oz cream cheese
• 3 c leftover Thanksgiving turkey

Casserole

• 1 c frozen peas
• 10 oz cream of mushroom soup
• 12 oz thin spaghetti, broken in half

Casserole Topping

• ½ c Panko bread crumbs
• 1 c Monterey Jack cheese, shredded divided
• ½ c Parmesan cheese, grated divided

Instructions

• Preheat the oven to 350°

Sauce

• Melt the butter in a large frying pan & cook the garlic, mushroom, onion & celery until soft.
• Slowly add the flour, and cook 1 minute.
• Add the chicken broth, and bring to a boil. Reduce heat to simmer 3-4 minutes.
• Add the cheeses, turkey & seasoning. Stir to combine.

Noodles

• Cook the noodles al dente, then add cream of mushroom soup, peas, and the Sauce.

Baking

• Pour the noodle mix into a casserole dish. Top with remaining Monterey Jack, then bread crumbs, then Parmesan cheese. Bake for 40 minutes.
• Turn the oven off, and the broiler on low, and bake for 5 minutes.

Notes

The post Turkey Tetrazzini appeared first on Food Love Affair.

It didn’t take long to figure out I hated french cut green beans. And the sauce was just too saucy – it was a soupy mess. So I switched my recipe to regular canned green beans and that made it a little better.

This year, I switched it up again and used frozen green beans. They must be cooked first, so I steamed them to perfection (just a little firm, and not too mushy). I’m very happy with the results.

Ingredients

• Cream of mushroom soup (condensed)
• Green Beans (about 29 oz)
• Milk
• Salt, pepper
• Soy Sauce
• Paprika
• Crispy Fried Onions

Yes, you are correct… The original French’s Green Bean Casserole did not add Paprika or Soy Sauce – that was me. I did that. I actually considered making homemade fried onions – all you need is 1 – 2 onions and some Panko bread crumbs and flour… and time. So, I skipped it and used the French’s.

Instructions

• Preheat oven to 350
• Mix the soup with the milk & seasonings.
• Steam or blanch your fresh or frozen trimmed green beans to your liking.
• Stir the beans into the soup base with 2/3 c Crispy Fried Onions.
• Bake 30 minutes, stir and top with 2/3 c fried onions. Bake 5 more minutes.

Make Ahead Instructions:

Combine all ingredients except the fried onions, and refrigerate until ready to bake. Stir in half the onions and bake at 350 for 30 minutes, then stir, and top with remaining onions, cooking for 5 more minutes.

I make the mix two days in advance and just pop it in the oven with the Turkey to finish it off.

Homemade Crispy Fried Onions

Preheat oven to 450. Line 2 large baking sheets with parchment paper. Toss 2 thinly sliced onions with 4 tsp olive oil, 1/2 c. flour, 2 Tbsp Panko and 1/2 tsp salt. Spread on the baking sheets and bake 30 minutes, turning the onions over every ten minutes.

Alterations:

• Add fresh sliced mushrooms
• Cut the green beans into smaller bite-size bits (1 – 2″ long)
• Try 4 minced garlic cloves
• Add Parmesan cheese to the top, or to the soup mix
• Make your own homemade soup base
• Add a teaspoon or two of Dijon mustard
• Bake some crispy bacon bits and add that to the mix
• Use sauteed chopped onions in the soup

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Classic Green Bean Casserole

A tasty twist on green bean casserole

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 172kcal

Cost 6

Ingredients

• 2 lb green beans, trimmed
• 10 oz cream of mushroom soup, condensed
• ½ c milk
• ¼ tsp black pepper
• 1 ⅓ c crispy fried onions
• 1 tsp Kikkoman's Soy Sauce
• ¼ tsp paprika

Instructions

• Preheat oven to 350° F.
• Combine soup, milk & seasonings.
• Blanch or steam your fresh or frozen green beans, then add them, along with 2/3 c. crispy fried onions, to the soup base.
• Pour into baking dish & cook 30 minutes.
• Top with remaining 2/3 c fried onions and bake 5 more minutes.

Notes

The post Classic Green Bean Casserole appeared first on Food Love Affair.

Ingredients

• Egg Noodles (the whole bag)
• ground beef
• condensed tomato soup
• condensed cream of mushroom soup
• milk
• Worcestershire sauce
• garlic
• onion
• salt, pepper
• Parmesan cheese

I guess I forgot the milk & Parmesan cheese in this photo session.

Alterations:

You can use different style of noodles, like Rotini, or add fresh vegetables.

• sauteed fresh mushrooms
• diced onion
• garlic cloves
• tomatoes
• peas
• fresh parsley
• add a casserole topping of Panko bread crumbs or butter & crackers

Or, try leaving one of the soups out of the recipe and topping it with cheddar instead. You can also replace the ground beef with ground turkey.

This time, my little alteration was adding 1 Tbsp of Lipton Onion Soup & Dip Mix. It added that little extra flavor kick.

Instructions

• Preheat the oven to 350 F & grease a 9*13 casserole dish.
• Cook the egg noodles and drain.
• Cook the ground beef (if you use grass-fed, you won’t have to drain the grease)
• Mix the soup base (tomato, cream of mushroom, milk, Worcestershire sauce, garlic, onion, salt, pepper) in a large bowl. Then add noodles & beef.
• Pour it out into the baking dish & bake, uncovered for 25 minutes.
• Top it with cheese, and bake 5 more minutes.

I actually combined the cheese into the soup base, so my cheese was baked in. You could try it that way, too, but I think a topping would have been nice. It was good either way, and a hit with the husband!

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Amish Country Casserole

A quick & easy weeknight meal for working moms – another beef noodle casserole.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 504kcal

Cost 12

Ingredients

• 12 oz egg noodles
• 1 lb grass-fed ground beef
• 10 oz condensed tomato soup
• 10 oz condensed cream of mushroom soup
• 1 c milk
• 2 tsp Worcestershire sauce
• ¼ tsp garlic powder
• 1 tsp onion powder
• ¼ c Parmesan cheese

Instructions

• Preheat oven to 350° F & grease a 9*13 casserole dish.
• Cook egg noodles & ground beef separately, draining them well.
• Combine the soups with milk, Worcestershire sauce, garlic & onion, then add noodles & beef. Pour into casserole dish & bake for 25 minutes.
• Top with Parmesan cheese & bake 5 more minutes.
• Serve with bread or dinner rolls.

Notes

The post Amish Country Casserole appeared first on Food Love Affair.

First, you gather your ingredients and prep accordingly:

• Cook the Rice
• Cook the Chicken
• Steam the Veggies
• Salt, Pepper, Condensed Soup & Milk (for the Rice mix)
• Shred the Cheese
• Paprika (for topping)

Don’t forget to add the milk to the soup; the rice gets dry if you don’t add enough, or you can add extra sour cream or another can of soup for a creamier casserole.

Try it with cream of chicken soup, or cream of celery, or make it a bit healthier using chicken broth and flour.

Today, I’m using fresh steamed broccoli, cream of mushroom soup & Co-Jack from Oberweis. We love the weekly dairy delivery, and they have fresh new food options regularly.

Mix your rice mixture, diced chicken and veggies and pour it into a baking dish. You can add extra cheese into the mix, too – I just like my cheese on top.

Bake at 350 for 35 – 40 minutes. Remember, everything is already cooked and your goal is to combine it and heat it up, melting the cheese topping.

Instead of paprika, try it with garlic powder (but not on top).

You can try it with a classic casserole topping like ritz crackers & butter, or make it pretty with a bit of fresh parsley.

Serve it up and enjoy!

A buttery dinner roll or crescent roll goes good on the side, too.

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Chicken-Broccoli-Rice Casserole

A classic quick and easy casserole that makes enough for leftovers.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 481kcal

Ingredients

• 2 chicken breasts
• 1 can cream of mushroom soup
• 1 c milk
• 1 broccoli crown
• 2 c rice (uncooked)
• 1 c cheddar-jack cheese
• ½ t salt
• ½ t pepper
• ½ t paprika

Instructions

• Preheat oven to 350° F.
• Cook the rice accordingly (I like to use my Zojirushi rice cooker – the steamed rice comes out ultra fluffy and perfect).
• Cook the chicken in a covered baking dish for 30-35 minutes. Once the chicken is done, set it aside to let it cool, leaving the oven on.
• Cut the broccoli into bite-size pieces. Lightly steam the fresh broccoli or frozen vegetables for about 10 minutes.
• In a large mixing bowl, whisk the soup with milk, salt & pepper. Fold in half of the cooked rice.
• Dice the chicken into 1" chunks and fold into the mixing bowl. Add the remaining rice and vegetables and mix well.
• Lightly grease a 9×12 baking dish and pour the casserole mix in. Top with shredded cheese and paprika. Bake for 30 minutes.

Notes

The post Chicken-Broccoli-Rice Casserole appeared first on Food Love Affair.

My husband loves Goulash and insists that if there’s no corn, it’s not Goulash. I beg to differ, as I much prefer my Grandma’s version of “Macaroni and Tomatoes” with some ground beef. I decided to add some veggies and come up with my own version. It’s sort of like a Hamburger Helper, but not really. I like veggies, but you can top yours off with some cheese if you prefer. I have my own special versions of Hamburger Helper (one cheeseburger macaroni, one chili mac, and sometimes whatever seems to make sense to combine and season). Either way, this is not that.

Fans of traditional Hungarian Goulash are appalled at the American version.

They hate the noodles, they don’t like the ground beef (typically, it should be beef stew chunks).

Our grandmothers learned to work with what they had – noodles, beef, and some canned tomato products.

What developed from their ingenuity was “Goulash”. Usually made with paprika & Worcestershire sauce.

And we love it. With or without corn. With or without cheese.

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American Goulash

Dinner in 30 minutes!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 423kcal

Cost $9

Ingredients

• 2 c elbow macaroni uncooked
• 14.5 oz diced tomatoes
• 14.5 oz whole tomatoes canned
• 1 can tomato paste or sauce
• 1 lb. ground beef
• ½ green pepper diced
• 1 onion chopped
• 1½ c beef broth
• 2 garlic cloves chopped
• 1 T Worcestershire sauce
• 1 t paprika
• ½ t oregano
• 1 bay leaf
• 1 t black pepper

Instructions

• Cook onion, bell pepper & ground beef on medium-high heat until onions become translucent. Add garlic and cook just until savory (about 2 minutes).
• Add tomatoes, broth, seasoning & macaroni. Bring to a boil, reduce heat, cover and simmer 20 minutes.
• Remove bay leaf before serving.

Notes

The post American Goulash appeared first on Food Love Affair.

Say Cheese

More cheese means more saturated fat. But, you can reduce the Saturated Fat by cutting the Colby Cheese in half or replacing some of the cheddar with mozzarella, which is lower in calories, sodium and fat and makes a gooey-er cheese base. Don’t worry too much about your LDLs, as data from long-term Harvard studies indicate that “dairy fat [is] not associated with a higher risk of cardiovascular disease … when compared with the same amount of calories from carbohydrates.” In addition to being rich in protein and calcium, cheddar is a good source of vitamin K, which is important for heart and bone health, preventing calcium from being deposited in the walls of your arteries and veins.

We love pepper in our house, so we top it with more Fresh-ground peppercorns.

I like potatoes – like, a lot – and my favorite shredded hash browns from the frozen section are Mr. Dell’s because the Ingredient label reads like this:

Potatoes

Other similar recipes are called “Funeral Potatoes”, “Cheesy potatoes”, “Cheesy Hash Browns” and more, which vary with or without a topping (usually crushed corn flakes or potato chips).

Ingredients

• 1 bag frozen Shredded Hash Browns (thawed)
• ½ c Butter, melted
• 1 can Cream of Chicken Soup
• 16 oz Sour Cream
• ½ Onion, chopped
• 2 c Colby Cheese, shredded
• 1 c Cheddar Cheese, shredded
• ½ t Garlic powder
• ¼ t pepper

Instructions

• Preheat oven to 350° F
• Combine all ingredients in a large bowl, reserving 1 c. of cheese for topping.

Pour into a greased 9×13 casserole dish and top with reserved cheese.

Bake (uncovered) for 50 minutes

Let it cool a bit before serving, it will be bubbling and boiling its ooey-gooey cheesiness right out of the oven.

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Hashbrown Casserole

These Cheesy Hashbrown Potatoes are pure comfort!

Course Side Dish

Cuisine American

Keyword potatoes

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 567kcal

Cost $13

Ingredients

• 30 oz frozen Shredded Hash Browns (thawed)
• ½ c Butter, melted
• 10.5 oz Cream of Chicken Soup
• 16 oz Sour Cream
• ½ Onion, chopped
• 2 c Colby Cheese, shredded
• 1 c Cheddar Cheese, shredded
• ½ t Garlic powder
• ¼ t pepper

Instructions

• Preheat oven to 350° F
• Combine all ingredients in a large bowl, reserving 1 c. of cheese for topping
• Pour into a greased 9×13 casserole dish and top with reserved cheese
• Bake (uncovered) for 50 minutes

Notes

% Daily Value*
Total Fat 42g	54%
Saturated Fat 20.8g	104%
Cholesterol 80mg	27%
Sodium 773mg	34%
Total Carbohydrate 35.2g	13%
Dietary Fiber 2.9g	10%
Total Sugars 2g
Protein 13g
Vitamin D 8mcg	39%
Calcium 309mg	24%
Iron 1mg	6%
Potassium 622mg	13%

Recipe analyzed by 

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