Or Skillet Lasagna. Same thing. This was perfect on a grey day. All I was missing was some crusty bread and butter. And maybe a dog…..or a fireplace….even a boyfriend…..I need someone to do the dishes, silly
Ingredients. I made a couple changes. I used Turkey sausage instead of regular. I have tried this before and it failed miserably, but in here, it worked. I also just used regular tomato sauce instead of diced tomatoes. I am not a huge fan of chunky tomatoes and I forgot to get them the three times I went to the store. I figured that was a sign and just used what I had on hand. The original recipe used cottage cheese, but I didn’t want my grandmother to come haunt me, so I stuck with the ricotta. One last thing – that onion? Yea, I didn’t use it. I cut it and the middle was ooky. I used a slightly bigger one
after cooking the onion and the sausage, you are supposed to put in the other seasonings, then the noodles, then the sauce and water. Yea, I got it backwards. Damn noodles were on top.
Still worked though 🙂
Three kinds of cheesey goodness!
This was graat. Even with the mix up with the noodles, it worked perfectly. I also used a vidalia onion instead of yellow because that’s what I had. It didn’t seem to make much difference. Honestly, I couldn’t tell it was in there. I cut the parmesan cheese to only about 1/4 cup because I knew it would be WAY to much if I used a cup. I love parm, but it is just so strong. I didn’t want to overpower the whole dish. I get little tastes of it through out the bowl which is perfect for me. I can’t wait to try this with another type of noodle. I did like the lasagna sheets, but they were a but unruly to try and stir when they were still hard. Plus, it’s just not a noodle I have on hand very often (why do I keep spelling it noddle and firefox thinks this is an actual word??). I think it will work as long as you don’t use the tiny pasta shapes. Ziti would be good, but orzo would not work in my opinion.
Queso Pasta Bake really means cheese sauce and more cheese on top! This is basically a beefed up mac and cheese recipe – literally – it has beef in it 🙂 I am a sucker for pasta dishes.
Ingredients. It looks like a lot, but it really is an easy dish to make
Beef and tomatoes all cooked up and ready to be mixed
Cheese Sauce (I was gonna show you the pasta next, but who wants to see plain cooked pasta? Although, it is curly pasta which is always fun.
All mixed up and ready for more cheese!
Cheeese! Or should I say Queeeeso!
All baked and lovely
This made 8 HUGE servings for me. So large, I am contemplating giving some servings away. I liked this. It isn’t as cheesy as a normal mac and cheese, but it is definitely in there. I think it could use a little more seasoning, though. It has a tablespoon of cumin and I added who knows how much garlic, but I still couldn’t taste any of it. The salsa and rotel contribute some flavor, so it isn’t bland. Next time, I am going to add some spice and maybe do the cheese sauce at 1.5 recipe. Using both the rotel and salsa adds a few too many tomatoes for me. Just one would suffice. I would probably go for the salsa before the rotel next time because I always have it in my fridge and it has more ingredients than the rotel. Definitely looking forward to making this again.
It’s not what you think. I am not whipping anything….or anyone (wink, wink). I bought a pizza crust from the store (will I never learn?) I was too lazy to actually make a pizza, but I thought maybe calzones or breakfast pies. Yea……that didn’t work. I think it still worked out, though
Separating the dough
This is the point that I got annoyed with trying to roll out the dough big enough to make a decent sized pie/calzone. I had a thought and decided to put the dough in an individual ramekins. I thought INDIVIDUAL DEEP DISH PIZZAS!! Woot!
The dough didn’t quite stretch enough, but I still went with it. I layered sausage and cheese to be under the sauce – cause you know, deep dish = sauce on top
This was the point that I realized there was NO WAY I had enough sauce to make all 6 pizzas. I had a brainstorm and thought “Hmmm. Breakfast pizzas”. See the sad sauce on the right side? Yea. Obviously the left is the egg one
It was also at this point that I realized that I didn’t have enough eggs to make more than 2 pizza. Le sigh.
Here they are baked. Two of each. I have two ramekins with dough, sausage and cheese in them and nothing else. I am still deciding if I want to make them into eggs or pizzas
I haven’t had the breakfast ones, yet. I am saving them for work for the week. I DID have the sausage pizza, though. It was pretty good. Not as filling as I had hoped, but I think I can add some vegetables to make it more filling. Peppers and onions would be good with sausage. Maybe I need more cheese. Ooooh, chicken and BBQ sauce pizza.
I like the idea of the individual deep dish pizzas, though. I am going to definitely be trying this again. Most likely with a different dough and NOT store bought. I may use the dough from the original deep dish recipe I have one here. I wonder if I can stretch that to 6 servings. I will update you on my success/failures – lol 🙂
I REALLY wanted to like this recipe. I love Chicken Parmesan and this seemed like an easy way to get the same taste with less calories. There are 3 different recipes that are pinned to my board on Pinterest, but they are all basically the same. This is the one I followed the closest.
Cut up the chicken into pieces and put in the bottom of the casserole. Top with sauce.
Top THAT with mozzarella cheese
I took the croutons, added some parm cheese and garlic and crushed them up
Topped the casserole with them
Baked for 35 minutes at 350ish
It looks good, right? It was surprisingly bland. It was definitely missing something. I had an inkling to put pasta in the bottom of the dish, but I didn’t. Bad move. It was really watery . That would have been absorbed by the pasta if it was cooked to just under al dente. Even the topping ended up getting wet after I took it out of the oven. No one likes wet croutons unless they are freshly dressed on a salad
This was really disappointing. It definitely didn’t have enough seasoning. Even the Italian Seasoning that I added wasn’t included in any of the original recipes didn’t help. I don’t think I will be making this again. If I do, there’s gonna be a lot more seasoning added directly to the sauce before topping the chicken AND there will be pasta on the bottom.
Potatoes, chicken, cheese and bacon – what’s not to love?? I was gonna make just potatoes, then I realized that this recipe had chicken in it, too. It is a bit spicy, so Ranch is not a suggestion here, it’s a requirement. It wasn’t a difficult recipe, but it did require a lot of attention.
Mixing the potatoes up
Ready to bake the potatoes
Baked! Look how quick that was – not really though. it took about 45 minutes with turning every 15 minutes
I added the chicken and topped the chicken with cheese, bacon and green onions. I don’t have the full amount of the onions, just enough. I chopped until it felt weird, you know? Like, why am I still chopping? This thing is hollow and mushing in my hands.
After baking. You can’t see, but it wasn’t baked enough for the chicken to be completely cooked. But, the topping (as you can see) was done.
I cut up the chicken and nuked it until the chicken was completely cooked.
This was only HALF the recipe and it is plenty to feed me for the week. I am thinking of calling a friend to help out, too. It was good, but I am going to be cutting down on the hot sauce the next time I make it. I want to combine this recipe with one for ranch potatoes and leave the chicken with the Buffalo seasoning. I think it would be more balanced and I probably wouldn’t need the ranch on the side. I wonder how it would taste with BBQ chicken on top. This would be a great dish to make in the winter since it is baked at a high temperature. I recommend it if you like hot sauce.
Because I can’t get enough baking in the southern heat, I decided to make this recipe. I was originally going to make chicken with mac and cheese, but I didn’t have the ingredients I needed in the house. Since I am being QUITE lazy today, I needed something else today. Something easy and this just fit the bill.
Ingredients – I used just some taco seasoning instead of the three listed in the recipe (did I mention I was lazy?). I also had to measure the ground beef after it was cooked because it was frozen. I didn’t want to wait for it to thaw, so I threw it in the pan (see a pattern?).
About to mix everything. There are no pictures after mixing, because I am telling you – it is GROSS looking. I am not saying it tastes gross, but is not a photogenic bowl.
Ready to be baked
It didn’t look anything like the picture from the website when I served my plate
It was a simple, easy dish. I, of course, forgot the salt and that was a notable missing element. It would definitely be better with that element. It isn’t a bad recipe, but it isn’t something I would see myself making often. Maybe it was because I used taco seasoning instead of the listed seasonings, but it just didn’t make me sit up and notice.
I love chicken and dumplings. If I could eat them all day, every day, I would. This recipe is for a Chicken and Dumplings casserole. No messy dumpling making! Could it be that easy? We shall soon find out.
Melted Butter first
Chicken next. I shredded all of the breast meat from the rotisserie chicken in the ingredients picture.
And Finally, soup mixture
I don’t know what happened, but it took about an hour to get that browning on the top. It kind of overcooked the bottom of the pan at the same time. Does it taste like chicken and dumplings? No. Was it good? Yes! It was very simple to make. It tasted like my version of chicken and dumplings that I make with bisquick dumplings…..you know, without the dumplings. Same ingredients, same taste 🙂 I wonder if my problems are related to my oven. I always have issues with my oven. I can’t wait to move…..
Regardless, it was a poor pick for a summer evening in the south, but a good, easy choice for a weeknight.