Hamburger, cheese and rice casserole

 

This has to be one of the easiest casseroles on the planet. Especially if you have precooked hamburger! It’s a family favorite. 

Hamburger, cheese and rice casserole

1 lb ground beef

1/2 medium onion, diced or some dried minced onion

1 can(s) cream of chicken soup*

1 can(s) cream of mushroom soup

1 1/2 empty soup can of milk

2 c instant white rice (not cooked first)

2 c shredded cheddar cheese

salt & pepper to taste

Directions

1. Brown beef and diced onion. Season with salt and pepper. Drain well.

2. Preheat oven to 375*. Have a 9x13 baking dish ready.

3. In a medium bowl stir together rice, soups, and cheese.** Add meat and onions and stir. Add salt and pepper. 

4. Cover with foil and bake 35-45 minutes, or until bubbly.

*I only had 2 cans of cream of mushroom soup and it was delicious. 

**If you’re using precooked hamburger you can just put everything in the 9x13 and stir it all together so you have a one dish meal and don’t have to wash an extra bowl. 

Easy slow oven baked St. Louis Style Pork Ribs

 

I had these in the freezer for a year. 😬 I was scared to try them but they were a-maz-ing!!! Here’s my own recipe, I hope you enjoy it!

Easy Slow Oven Baked St Louis Style Pork Ribs

3-5 pounds St Luis Pork Ribs, thawed

Bottle of bbq sauce

Steak seasoning

Paprika 

Heat oven to 350°. 

Take out ribs from packaging. 

Remove membrane from back side of ribs. It’s sometimes hard to do so if you can’t do it, it’s ok, you can still eat it.

Rinse ribs in cold water and pat dry. 

Place on large, foil lined baking sheet. 

Heavily sprinkle steak seasoning then paprika on both sides. 

Cover tightly with foil. 

Bake in oven for 2 1/2-3 hours. 

Remove from oven, uncover, pour bbq sauce on both sides and spread to cover all ribs evenly. 

Return to oven lightly covered with foil for an additional 30 minute.

Remove from oven and let rest 5-8 minutes. Cut and serve! 

Chicken noodle casserole

 

CHICKEN NOODLE CASSEROLE

Ingredients:

1 16oz box of any shape pasta

2 c chopped cooked chicken

2 cans cream of chicken soup

1 c mayonnaise

1 c milk

2 c shredded medium cheddar cheese

Salt and pepper to taste

Dried parsley (optional)

Directions:

Preheat oven to 350.

1. Cook pasta according to directions on box, drain.

2. In the large pot you just cooked pasta, add milk, both cans of soup, mayonnaise and cheese, salt and pepper and stir.

3. Add chicken and stir.

4. Add pasta and stir.

5. Pour into greased 9x13 pan. Sprinkle some dried parsley on top (I like it for some color but it's optional).

6. Cover and bake for 35 min until hot and cheese is melted.

Serves 6

Baked Rice

 

BAKED RICE

I’M NEVER COOKING IT ON THE STOVE AGAIN! 🤣😋

Ingredients: 

2 1/2 cups rinsed white rice (NOT minute or instant rice!)

4 cups boiling water

1/2 stick butter, sliced

and some salt. 

Directions:

Pour boiling water in 9x13 pan. 

Add butter and salt. Add rice and stir until butter is melted. 

Cover *tightly* with foil. 

Bake 375 for 25 min. Let sit 5 min. 

Uncover, fluff and serve.

This made about 8-10 servings.

Rice, easy recipe, baked, one dish

Faith’s Chocolate Chip Cookies

When I got my KitchenAid mixer I tried a lot of chocolate chip cookie recipes  I ended up just doing my own and I have to say, it’s my favorite!!! I hope you think so too.  ❤️

🍪🍪🍪🍪🍪🍪🍪🍪🍪

Faith’s Chocolate Chip Cookie

Ingredients

- 1/2 cup softened butter

- 1 cup sugar

- 1 egg beaten

- 1 teaspoon vanilla

- 1 3/4 cups flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 3/4 cup mini dark chocolate chips

Instructions

- Preheat oven to 350. In a large bowl (or KitchenAid mixer) cream together butter and sugar, add egg and beat until creamy, add vanilla.

- In a medium bowl whisk together flour, baking soda and salt.

- To the large bowl add 1/3 at a time the flour mixture, mixing with a wooden spoon (or KitchenAid mixer).

- Add chocolate chips. Mix.

- Use cookie scoop to shape into balls and place on cookie sheets and bake for approximately 15-20 minutes. Transfer cookies to wire rack to cool. Enjoy!

- ***Easy to double!!!

Mexican Chicken Casserole

This came up in my Facebook memories from 2 years ago.  I said I made it for Cinco de Mayo and it tastes like nachos! 🤣🤣🤣😋😋😋

Mexican Chicken Casserole

Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Course: Dinner

Cuisine: Mexican 

Servings: 6-8 people 

Calories: 334cal 

Author: Faith HP

Ingredients

3 cups crushed tortilla chips or Dorito Nacho Cheese chips

15 oz. black beans drained and rinsed

2 cups chopped cooked chicken(rotisserie chicken works well)

1 teaspoon ground cumin

21 oz. cream of chicken soup 2 (10.5 oz) cans

1 10 oz. can mold Rotel tomatoes undrained

1 cup shredded jack cheese

1 cup shredded medium cheddar cheese

1 tomato diced optional

1 bunch cilantro rinsed and chopped optional

Jalapeños optional

Sour cream optional

Guacamole optional

Instructions

Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.

Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.

Layer diced chicken and black beans over the crushed chips.

Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.

Sprinkle cheese evenly over the Rotel layer and top with remaining crushed chips.

Bake for 30-35 minutes or until casserole is hot and bubbly and the cheese is fully melted.

Garnish casserole with cilantro and chopped tomatoes.

Serve immediately with a slice or two of fresh jalapeño, spoon of sour cream and guacamole on top. 😋

Notes

Do not drain Rotel tomatoes before adding to casserole.

You can substitute Doritos for regular tortilla chips.

For another flavor element, mix a 4 oz. can of diced chiles into the soup/cumin mixture.

Prepare ahead of time except for the tortilla chips over the top. Cover with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and sprinkle with chips. Bake until hot and bubbly.

Easy Ham and Cheese Quiche

I made this today as a test one before making another for a couple at church that had a baby. I’ve actually never eaten quiche let alone make one! I have to say it’s delish and will be making it again, and again and again. 😋 

Easy Ham and Cheese Quiche 

Serves 6

Prep time: 15 min

Cook time: 55 min

Total time: 1 hour 10 min

Ingredients

• 8 inch frozen pie crust regular or deep dish
• 5 large eggs
• 1/2 cup heavy cream
• 1 cup ham chopped
• 1 cup mild or sharp cheddar cheese shredded
• 1/4 cup green onions chopped
• 2 tsp parsley chopped
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

• Preheat the oven to 400°F.
• Poke holes in the bottom of the frozen pie crust to prevent the crust from puffing up while baking. Bake for 10 minutes or until lightly golden and set aside on a cooling rack. 
• While the crust is baking, crack the eggs into a large mixing bowl and whisk until scrambled. 
• To the eggs, add the heavy cream, ham, cheese, parsley, green onions, salt, and pepper, then mix together until evenly combined.
• Next, place the pie crust on a small baking sheet. Spoon the egg mixture into the pie crust. 
• Cover the quiche with tented foil, ensuring the crust is covered and the egg mixture isn’t touching the foil otherwise, it sticks while baking.
• Bake the quiche in a preheated oven for 50 minutes or until the eggs are set in the middle. Finally, remove the foil and bake uncovered for an additional 5 minutes to brown the top.
• Serve warm.

Notes

• You can use leftover ham or prepackaged diced ham cubes.
• You can add a little bit of cheese, parsley, and pepper on top right beore you bake it. 
• You can use other kinds of cheese like Gouda or Gruyere also.