Tuesday, December 18, 2012

Tasty Tuesday Chicken Noodle Casserole!

Diva Donna sent me this recipe not long ago. I haven't made it yet, but it's on the menu for tonight. It looks just plain good!

My hubs bought a ton of cans of chicken from Costco. So I decided to put  some to good use.  I always use the large wide noodles. Because that's the way I like them. *Winks* 

Tasty Chicken Noodle Casserole (Paula Deen)

2 cups cooked or canned chicken 4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste


Preheat oven to 350 degrees. Grease 9 x13 inch baking dish. In a large, tall-sided saucepan, melt the butter over medium heat.  Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture. Pour mixture into a prepared baking dish.  Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling. Remove from oven and let cool slightly before serving.

Tuesday, December 11, 2012

Tasty Tuesday Sloppy Joes!

Had to delve into my files for this one that Donna sent me in January 2011. No clue as to why I haven't used it before, but I'm glad it was there ready for me to post. Thanks, Donna!

This recipe is a favorite of  the kids. It came from my Mom. When I bring it for potlucks and football parties.. It's a big hit.  Al ot of kids big and old don't like Green peppers. So this  one fits them better.  It's fine for a Private party too with your favorite hunkster. I decided  to add a little wine and Miguel's Buns. What's Sloppy Joes without great BUNS  Enjoy!!


  • 2 pounds lean ground beef
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 1 (10.75 ounce) can condensed tomato soup
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 8 hamburger buns


  1. Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.
  2. Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
  3. Spoon the hot beef mixture onto buns, which may be toasted first, and serve.

Tuesday, December 4, 2012

Tasty Tuesday Shrimp Scampi!

Sam wanted me to make some shrimp scampi like what he always gets at Red Lobster, so I looked up a few recipes and came up with this. The Red Lobster version is obviously baked, but this was so easy, I'm surprised I'd never tried it before.

Shrimp Scampi


1 lb tail-off medium uncooked shrimp (thawed)
1/4 cup butter
2 tbsp olive oil
2 large garlic cloves, minced
1 tsp dried parsley
juice of 1/2 lemon
1/2 cup white wine (I used chardonnay) 

Add olive oil and butter to skillet over medium high heat. When butter is melted, add garlic and cook a minute or two until garlic is fragrant, but not browned. Add the wine, lemon juice, and parsley and cook until reduced by about half. Add the shrimp and saute until pink. Serve and watch it disappear!