Recipe of The Month - Cowboy Casserole
Meet your new favorite "warm up and chill out" meal...
With a creamy beef filling and a cheesy tater tot topping, this skillet dinner is sure to make a regular appearance in your weeknight rotation. Any recipe that starts with crisping bacon then cooking onions in the bacon fat is bound to be delicious. With easy prep and a 30-minute bake, dinner can be on the table in less than an hour. Plus, because there's corn and spinach in the filling, there's no need for any additional sides.
Ingredients
- 4 strips of bacon (about 3 oz.)
- 1/2 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 lb. ground sirloin
- 1 10.75 oz can cream of mushroom soup
- 3/4 c. milk
- 1/2 tsp. salt
- 3/4 tsp. ground black pepper, divided
- 3 c. baby spinach, roughly chopped
- 1 c. frozen corn
- 8 oz. shredded cheddar or Colby jack cheese
- 1 32 oz bag of tater tots
- 1/4 c. grated parmesan cheese
- Chopped chives or scallions, for garnish
Directions
- Preheat the oven to 375 degrees. Remove the tater tots from the freezer to let them thaw slightly while you prepare the filling. Heat a large skillet over medium heat. Add the bacon and cook until golden brown and extra crispy, 6-8 minutes. Remove to a paper towel lined plate and leave the grease in the skillet. Set all of the bacon aside for topping later.
- Add the onion to the skillet and cook until slightly softened, about 4 minutes. Add the garlic and cook 1 more minute. Add the ground beef and break into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Drain off excess fat or liquid, if you like. Remove skillet from the heat. Stir in the soup, milk, salt and ½ teaspoon black pepper and mix until smooth. Fold in the spinach to wilt slightly, then the corn.
- Sprinkle the cheddar cheese evenly over the top of the casserole. Place the tater tots on top in a single layer, arranging them in concentric circles (or just toss them on and push them very close together.) Sprinkle the top with parmesan cheese and the additional 1/4 teaspoon of black pepper.
- Bake 30-35 minutes until the tater tots are golden. Remove from the oven and crumble the cooked bacon over top. Let rest 5 minutes. Top with chopped chives or scallions and serve.
SOURCE: thepioneerwoman.com
Winter has a way of slowing everything down — shorter days, colder mornings, and a calendar that somehow fills up fast.
Slow-Cooker Chicken and Dumplings Total Time Prep: 20 min. Cook: 5 hours Yield 8 servings Slow-cooker chicken and dumplings is a classic comfort food made easy with shortcut ingredients. This recipe requires minimal effort, so you can enjoy a filling, home-cooked meal anytime! Ingredients 1 small onion, chopped 1 cup chopped carrot 1 cup chopped celery 1 garlic clove, minced 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried marjoram 2 cans (10 ounces each) condensed cream of chicken soup, undiluted 1 cup reduced-sodium chicken broth 1 cup frozen or canned peas, drained 1 can (6 ounces) large refrigerated buttermilk biscuits Chopped fresh parsley, optional Directions Place onion, carrot, celery, and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper, and marjoram. In a small bowl, stir together the cream of chicken soup and broth, then pour over the chicken. Cover; cook on low for 4-5 hours or on high for 2-3 hours, or until the chicken is cooked through. Shred chicken with two forks. Stir in peas. Cut the biscuits into 4 pieces each; arrange them on top of the chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper. Source: tasteofhome.com
It comes together in 30 minutes but tastes like it simmered all day.
Mid-Season Tips to Keep Your Home Safe All Winter Long
A Delicious Taco Night Upgrade!
The school year is in full swing, and with it comes the daily challenge: what to pack for lunch? If you're tired of uneaten sandwiches and sad-looking fruit, you're not alone! Packing engaging and nutritious lunches can feel like a daunting task, but it doesn't have to be. With a little creativity and some smart strategies, you can transform lunchtime from a chore into a highlight of your child's day. The secret to a successful school lunch lies in a few key areas: making it appealing, keeping it fresh, and ensuring it's easy for kids to eat independently. Think beyond the basic sandwich and consider incorporating a variety of textures, colors, and flavors. Bento-style boxes or compartmentalized containers are fantastic for offering a mix of small, exciting bites. We've put together some fantastic, kid-approved lunch ideas that are designed to be fun, fast, and fridge-friendly. These options aim to entice even the pickiest eaters and might even spark a little "lunch envy" among their classmates! Lunchbox Bragging Rights: Fun Lunch Ideas Kids Actually Eat (and Other Kids Might Envy) list for parents: Mini Pizza Lunchables (but cooler): Empower your child to assemble their own mini pizzas with pita rounds, marinara, cheese, and toppings. Dino Nugget Charcuterie: A playful take on a classic, featuring warm nuggets, veggies, and dip. Wafflewich: A sweet and satisfying breakfast-for-lunch option with toaster waffles, nut butter, and fruit. Snacky Bento Box: A customizable selection of cheese, crackers, fruit, deli meat, and a small treat for a balanced and fun meal. Deconstructed Taco Day: All the components for a DIY taco, kept separate and ready to assemble. PB&J Sushi: A fun and easy twist on the classic peanut butter and jelly sandwich. Egg-cellent Protein Pack: A protein-packed option with hard-boiled eggs, hummus, and crunchy dippers. Lunch Packing Pro Tips to Make Your Life Easier: Compartmentalize with Color: Use silicone muffin cups to separate items and add a pop of color to the lunchbox. This prevents sogginess and makes the lunch visually appealing. Freeze for Freshness (and Function!): Freeze yogurt tubes or juice boxes overnight. They'll act as eco-friendly ice packs, keeping food cool until lunchtime, and will be perfectly thawed by the time your child is ready to eat. Cookie Cutter Fun: Use cookie cutters to transform ordinary sandwiches, cheese slices, or fruit into fun shapes like animals or silly faces. This simple trick makes lunch instantly more exciting! Add a Personal Touch: Slip in a sweet note, a funny joke, or a small drawing to remind your child you're thinking of them. These little gestures can brighten their day and make lunchtime extra special. By incorporating these creative ideas and simple tips, you can turn school lunch packing into a fun and rewarding experience for both you and your child. You can do them on your own for a daily lunchtime surprise, or let your kids get into the fun with you! Say goodbye to uneaten lunches and hello to happy, fueled-up learners!
This Sheet-Pan Gnocchi and Sausage Recipe Is Perfect for Busy Weeknights
Small, screen-free resets for solo adventurers, couples, and families alike.
Perfect for a crowd!
Plus, a list of quirky ways to keep cool!
