Here is a favor in our household.  This simple Broccoli and Rice Cheese Casserole takes just minutes to put together and about 25 minutes to cook.  It takes no time to get this on the dinner table!  If you enjoy this recipe, let me know what you think!

1 can Cream of Mushroom Soup
2 cups rice
1/2 cup milk
2 tsp. yellow mustard
1 bag (16 ounces) frozen broccoli flowerets
1 cup shredded Cheddar cheese (4 ounces)
1/3 cup dry bread crumbs
2 tsp. melted butter

Mix in your soup, rice, milk, mustard, broccoli and cheese into a casserole dish.  Then mix in your bread crumbs with butter in a bowl and sprinkle over your broccoli mixture.

Finally bake at 350°F. for 30 minutes and serve hot.

Enjoy!

We couldn’t pass this turkey enchilada recipe we found on Dofino’s web site.  As they suggest, this recipe will quickly become a family favorite.  This recipe called for turkey but you can use chicken, beef or vegetables.  Be sure to let us know what you think of this recipe.  We’ll be cooking this one up ASAP!  Our thanks to Dofino Cheese for this wonderful turkey enchilada recipe!

Ingredients:
Tomato Sauce:
½ cup olive oil
4 ½ cups chopped onions
2 tablespoons chopped garlic
4 (28-ounce) cans whole tomatoes, drained
6 tablespoons hot chili powder
1 teaspoon oregano
1 teaspoon basil
Salt and pepper to taste

Casserole assembly:
3 ½ cups shredded freshly baked turkey breast
3 cups caramelized onions
Olive oil
10 flour tortillas
8 cups grated Dofino® Havarti with Jalapeno

How to put it all together:
1.  Heat the oil in a deep pot. Add the onions and garlic, cook until they wilt, about 4 minutes. Stir in tomatoes, oregano, basil, and chili powder. Break the tomatoes with the back of a spoon and cook until they reduce and thicken, about 25 minutes. Season with salt and pepper.
2.  Assemble Casserole: Preheat oven to 350°F. Lightly coat a cast iron skillet with oil. Griddle the tortillas on both sides; set aside on a paper towel. Spread ½ cup of tomato sauce on the bottom of the baking pan. Roll each tortilla with 1/3 cup tomato sauce, 2 tablespoons of caramelized onions, ¼ cup cheese, and 1/3 cup turkey. Roll the tortilla around the filling and place them, seam side down into the casserole dish. Cover with remaining sauce and cheese. Bake until bubbly and lightly browned, about 45 minutes.

Ingredients:
1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR cooked turkey
1 can (about 15 ounces) cream-style whole kernel corn
3/4 cup Pace Picante sauce
1/2 cup sliced pitted ripe olives
1/2 cup shredded cheddar cheese
Chopped green pepper OR red pepper
Tortilla chips

Preparation:
Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese.
Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.

Thanks to Culinary.net for this great recipe!

Thanks to the folks at Betty Crocker for this wonderful cheese related recipe. 

2 to 3 cups cut-up cooked chicken
1 can (11 oz) drained whole kernel corn with red and green peppers
1 can (10 3/4 oz) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 oz)
1 2/3 cups Bisquick mix
2/3 cup milk

Heat your oven to 375°F. In 8-inch square baking dish, mix chicken, corn, soup and cheese.  Next in medium bowl, stir Bisquick mix and milk with fork until the soft dough forms. Place dough a on surface dusted with Bisquick mix and knead at least 10 times. The roll all this so it’s 7 1/2-inch around and 1/2 inch thick. With 2 1/2-inch round cutter cut 6 biscuits. Place all this on top of your chicken mixture.

Bake for 20 to 25 minutes or until biscuits are golden brown.

I used to cook this when I was a bachelor, so if I could make it anyone can!  This Cheesy Chicken & Rice dish is simple to make and taste great!

1 can condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch shallow baking dish.

Top with the chicken and season as need then cover.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Enjoy!

1 1/2 pounds ground beef
1 package Taco Seasoning Mix
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, drained and rinsed
1 can (11 ounces) whole kernel corn, drained
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips

Preheat oven to 400°F.  Cook meat in large skillet.  Drain fat and stir in seasoning mix, beans, tomato sauce and corn.  Simmer for 5 to 10 minutes.  Spoon into 2-quart baking dish.  Sprinkle with cheese and tortilla chips.

Bake 5 to 10 minutes or until cheese is melted.

A simple Hearty Cheesy Chicken & Noodle Casserole recipe that takes about 10 minutes to prep and 25 minutes to bake!

1 can Cream of Mushroom soup
1/2 cup milk
1/4 tsp. ground black pepper
1/4 cup Parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup shredded Cheddar cheese

Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken and noodles in casserole dish.  Bake at 400 degrees for 25 minutes or until hot.  Stir.  Top with Cheddar cheese and you’re done!

To make it crunchy, omit cheese (if you have to) and use 1/2 cup of French fried onions.  To give it a a twist, use 2 cups cooked corkscrew-shaped pasta in place of noodles.

Enjoy!

4 cups uncooked wide egg noodles (8 oz.)
3 cups Green Giant Select frozen broccoli flowerets (14 oz. bag)
2 jars (5 oz. Each) Cheddar pasteurized processed cheese spread
3/4 cup milk
1/8 teaspoon pepper
½ cup coarsely crushed bite-sized square cheese crackers

Heat oven to 375; spray 2-quart casserole with cooking spray.  Cook noodles according to directions, add broccoli for the last 2 minutes of cooking time.  Drain noodles and broccoli in colander.
In same saucepan, stir cheese, milk, and pepper until smooth.  Stir in noodles and broccoli.  Spoon into casserole.  Sprinkle with crushed crackers.
Bake uncovered 25 to 30 minutes or until bubbly and top is golden brown.