Spicy Shrimp & Rice Casserole

This dish is full of flavor and is so easy to make. It came together in no time so it makes a good weeknight dinner paired with a salad, or something quick to make on a weekend. Don't let the spicy title fool you, it does have just a little heat but both of my girls ate this very well, they actually added some shredded cheese into theirs and they both had seconds. I think adding the cheese tones it down some.

Spicy Shrimp & Rice Casserole

 

What You Need:

1lb Shrimp, peeled, tail off (raw/cocktail/small/medium)

1 1/2 cup rice (uncooked)

3 tbsp. butter/margarine

1 can Cream of Chicken

1 can Cream of Celery

1 can Rotel

1 small Onion, chopped

1/2 Bell Pepper, chopped

Salt, Pepper, Garlic Powder to taste

Directions:

Preheat oven 350-375 degrees

In a large bowl combine shrimp, rice,

soups, Rotel, bell pepper, onion and season to taste.

Mix well

In a baking dish add in butter/margarine put into oven to melt butter

Remove from oven

Add in shrimp mixture over the melted butter

Cover w/ foil bake for 30 minutes

Remove and stir well

Cover and bake for additional 45 minutes, until rice is done

( Serve w/ shredded cheese optional)

Bacon Ranch Potatoes

This recipe only has 4 ingredients and really tasted good adding the bacon really made the difference. This pairs well with any main dish and would be great to take for a large gathering just add more potatoes, the recipe below feed my family and we all were able to get seconds. My kiddos added some BBQ sauce to dip theirs in and they loved them even more.

Bacon Ranch Potatoes

What You Need:

4 Potatoes, washed & cut into fourths

1 Packet Ranch Dressing, dry

5 Slices Bacon, cut up (raw)

Oil (olive or vegetable)

Season to taste Salt, Pepper, Garlic Powder-optional

Directions:

Preheat oven to 350-375 degrees

Spray medium/ large baking dish with non-stick spray, set aside

In a large mixing bowl

Add in cut potatoes mix with a little oil, mix well

Add in cut Bacon, mix

Add Ranch Dressing, mix well

Add Potato mixture to baking dish

Cover with foil bake 45 minutes

remove foil, stir potatoes

Bake uncovered for additional 30 minutes, or until potatoes are tender

I season my potatoes w/ salt/pepper/ garlic at this point right before serving

Serve hot!

 



This is what it looked like right before going into the oven, mix all the ingredients up, cover and bake.

Mango & Pineapple Salsa

I had to give this homemade salsa its on post, its that good. I made this the other night with my Fish Tacos and it was so good. We even had it on the side to eat with our chips for a new twist on chips and salsa.

Mango Pineapple Salsa

 

What You Need:

1-2 Mango, diced

1 Cup Pineapple Chunks or tidbits, diced

1/4 Purple Onion, chopped

1 Fresh Tomato, chopped

1 Fresh Lime, juice

Fresh Cilantro Leaves, chopped

Salt/ Pepper to taste

Directions:

In a large bowl, add in all ingredients, mix well

Cover and put in the fridge until ready to serve

 

 

 

 

Note:

I have decided that I will try to start back posting my recipes on my recipe blog here and my family blog (hopefully). I figured it would be easier to search and find recipes on this blog rather than just post them on my family one. But, if it starts to be too much for me to post on both I'll just go back to my family blog and post it all there.

Last Foodie Blog

I will be doing my Recipes going forward over on my main blog The Williams Family. You can read more about why here.

I found the original recipe on Paula Deens website and just tweaked it a little bit.

This would make a easy weeknight dinner, so this is my version below.

It will not disappoint!!



Sausage and Rice Casserole

What You Need:

2 Cups of White Rice (I used 2 1/2 cups)

1 pound Breakfast Sausage (I used Owens)

1 small yellow onions, chopped

1 can cream of mushroom soup

4 tbsp {1/2 stick} butter/ margarine (melted-I used 5 tbsp)

Directions:

Preheat oven to 350-400 degrees

Cook rice according to directions (Boil water add rice until desired tenderness)

In a skillet over medium/high heat, cook sausage until done & drain.

Combine all ingredients EXCEPT butter & pour into casserole dish. Melt butter and pour evenly over top of mixture.

Bake until bubbly, about 25-30 minutes.

Sausage & Potato Soup

This soup was really good and filling, I got the orginal recipe off of Mix & Match Mama's food blog. I just tweeked it a bit for my taste.

Enjoy!

 

 

What you Need:

1 pound of sausage links, sliced (I used Eckrich)

                                                                  1 onion, chopped

5-7 Red skin potatoes, quartered

3 cups chicken Broth or Stock

1 can cream corn

1/4 cup milk

1 cup cheese, shredded (plus a little more for garnish)

Salt, Pepper & Garlic Powder (S&P)

Directions:

In your crock pot, place the sausage, onion and potatoes. Pour your broth/stock on top. Add your seasonings.

Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Stirring occasionally

 

About 30 minutes before you're ready to serve, remove the lid and stir in your creamed corn, milk and cheese. Cover and continue to cook another 30 minutes on high.

When you're ready to serve, put soup into bowls and add a little more cheese on top.

 

 

Shrimp & Wild Rice Casserole

I made Shrimp Casserole for New Years this recipe is a for sure hit with everyone. It taste amazing and is so easy to make. I also featured it on my family blog as well.

What you Need:

1 box (8oz) Wild Rice

1 pound small/medium shrimp, peeled and deveined-tail off

2 tablespoons  butter

1/2 bell pepper, seeded and chopped

1/2 onion, chopped

1 can of Cream of  Mushroom soup

2 cups shredded Cheese (I used Monterrey/ Colby)

Salt/ Pepper/ Garlic Powder (season to your taste)

Directions:

Cook the rice according to package directions minus 1/4 cup water.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for about 5-8 minutes.
 Drain immediately and set aside.
Heat the butter in that same saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 350 degrees.
In a large bowl, combine the cooked rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well.
Spray your casserole dish with vegetable spray ( I use melted butter).
 Place the mixture in the pan and top with remaining 1/2 cup cheese.
Bake for 30 minutes, or until bubbly

Step by Step:

What you will need

Cook Rice according to direction on package minus 1/4 cup of water

Boil Shrimp

Add all the cooked ingredients and about a handful of the cheese

Mix well and season, to taste



Top with remaining cheese and bake uncovered



Shrimp & Wild Rice Casserole

Cornbread Chili Casserole

 I found the original recipe over at Mommy's Kitchen. And, of course I tweaked it to my liking and it turned out great. I totally forgot to take pictures while I was preparing this, so I only got a few pictures of it once I took it out the oven.

Cornbread Chili Casserole

1 lb. ground Turkey, browned, (drained)
½ cup chopped onion
1 can diced tomatoes (do not drain)
2 (15 oz) cans of Beans of your Choice (I used Ranch Style and Kidney Beans (drained the kidney beans)
approx ½ - tsp. Garlic powder
approx 3 - tsp. chili powder (I suggest you season to your liking)
approx ½ - tsp. garlic salt
salt & pepper
1 cup shredded cheese
1/2 cup or a little less, additional cheddar cheese for batter (optional)
2 - packages Jiffy Corn Muffin

Mix Brown turkey meat with onion and season. Add Tomatoes, Beans and additional seasonings (opt.)
Simmer for 15 minutes.

Put into greased 9x13 pan and sprinkle cheese on top of meat. Mix corn bread mix according to box directions. (I added some cheese in the corn muffin mix before pouring it on top)

Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 25 minutes or until golden brown.