Stuffed Chicken & Shells Casserole
Lately, I’ve been glancing through a lot of the old cookbooks I inherited from my Nana. In one of the books, I came across a recipe for Chicken Stuffed Shells. The recipe looked delicious, however, the directions had more steps than I cared to follow.
Broccoli & Hash Brown Casserole
When I first started Burlap Kitchen I had no idea what I was doing. I still don’t, but I have learned a lot since starting this blog back in early 2014. I still have a long way to go, but I’m a firm believer in that old saying,
Chicken Corn Soup Casserole
A good portion of this month will be filled with ribbon noodles and casseroles. We’re continuing with this chicken corn soup casserole. Chicken corn soup is one of my absolutely favorite soups to eat in the winter. There’s nothing quite like coming in after being out in the chilly air to a nice warm bowl of chicken corn soup! Read more »
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Today I am sharing with you my brother’s recipe for hash brown casserole. He can cook, too! It kinda runs in the family. Although, he know’s I am the BETTER cook! (haha) But honestly my brother is such a great guy; I can always count on him. I always tell people he is my toughest critic;
This is one of my favorite recipes! Anytime I make Chili I always double the recipe so I have enough to make this amazing chili pasta casserole.
2 1/2-3 Cups left over Chili
8 oz. block of Monterey Jack cheese cubed
8 oz.
ingredients :
3 cups shredded raw Brussels sprouts
1/2 pound of bacon
1/2 a medium size onion
1/4 C.white cooking wine
16 Oz (or half a large block) Velveeta cheese cubed
1 C. heavy cream
1/2 cup french fried onions (optional)
Directions: * Preheat oven to 350 degrees *
cook Brussels sprouts in boiling salt water for 7 minutes or until tender.
