CHICKEN SPINACH LASAGNA
Provided by Trisha Yearwood
Categories main-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.
SAUSAGE VEGGIE BREAKFAST CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat a medium skillet over medium-high heat. Add the oil to heat, then add the sausage and cook until browned and crispy, breaking up any big clumps with the back of a wooden spoon, 5 to 6 minutes. Remove the sausage to a large bowl, leaving behind any rendered fat. Add the mushrooms and leeks to the skillet with the fat and cook until they are softened, 2 to 3 minutes. Add the garlic and red bell peppers. Sprinkle in the paprika, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 8 minutes more. Add the mushroom mixture to the bowl with the sausage. Stir together and taste for seasoning.
- In a blender, add the spinach, eggs, hot sauce, 1/4 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. Stir the spinach mixture and Gruyere into the sausage mixture a little at a time.
- Spray four 5-ounce ramekins with nonstick cooking spray. Pour the mixture into the ramekins. Bake until the casseroles are entirely set, 35 to 50 minutes. Let the casseroles cool slightly before eating. Serve warm or at room temperature.
CREAMED SPINACH
Steps:
- In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside.
- In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes. Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach.
- Serve immediately or hold in a low oven.
CHICKEN BROCCOLI CASSEROLE
Fix Trisha Yearwood's cheesy Chicken Broccoli Casserole recipe, from Trisha's Southern Kitchen on Food Network, as a comforting make-ahead meal.
Provided by Trisha Yearwood
Categories main-dish
Time 2h50m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
- Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
- Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
- Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
BREAKFAST SAUSAGE CASSEROLE
Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.
Provided by Trisha Yearwood
Categories main-dish
Time 9h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
- In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
- The next day, preheat the oven to 350 degrees F.
- Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
CHICKEN SPINACH LASAGNA CASSEROLE
This is in this month's Redbook and is a Tricia Yearwood recipe. It looked so good. Putting it here for safekeeping. NOTE. i have made this twice since posting and love it!
Provided by MARIA MAC
Categories One Dish Meal
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise.
- Put a layer of noodles in the bottom of a greased (9x13x2 inch) lasagna pan.
- Spread half of the spinach mixture over noodles.
- Place another layer of noodles on top and cover with remaining spinach mixture.
- Sprinkle parmesan cheese, then pecans on top.
- Bake for 1 hour.
Nutrition Facts : Calories 530.4, Fat 36.6, SaturatedFat 13.9, Cholesterol 84.4, Sodium 1036.2, Carbohydrate 24.9, Fiber 3.3, Sugar 4.3, Protein 27.6
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