
It’s casseroles this time. The holidays are coming up and you will have leftovers galore, including ham and chicken and turkey and that can be either sliced or diced or just plain nibbled on.
The first, because I love bacon, is bacon mac and cheese. You will need the following:
2 cups of cooked short pasta. Penne is good for this. Those ridges hold lots of sauce.
1 garlic clove, minced (smashed flat with a spoon)
2 tablespoons of butter
¼ teaspoon of black pepper
2 cups of milk
3 cups of shredded cheddar cheese
½ cup (or more) or crisp, crumbled, crunchy bacon – I have found LOTS of bacon is good for this, as it is mixed in with the pasta as well as sprinkled on top.
Cook the pasta according to the package directions until it is al dente. Put it in a 2 qt baking pan (line with foil for easy clean-up).
To make the roux base for the cheese sauce, over a low flame melt the butter in a saucepan, sauté the garlic in it until softened, add flour and pepper, stirring all the while, until the roux is smooth. Then slowly add the milk and stir until it thickens, then add 2 cups of shredded cheese and keep stirring until the cheese is all melted and blended in.
Add half of the bacon and stir into the cheese sauce. Then shut off the heat.
Pour the cheese sauce with bacon over the pasta and give it a mix with your spoon.
Cover with foil and bake at 350F for 30 minutes.
Uncover the casserole, sprinkle with the remaining shredded cheese and bacon on the top of the casserole, and bake at 350F for another 5 to 10 minutes. Serve with side dishes, of course.
This next recipe, Shepherd’s Pie comes from Spend With Pennies. Since I love shepherd’s pie, I’m including it here. It’s an easy recipe and it originally comes from Ireland. Filling, tasty and quick to fix. https://www.spendwithpennies.com/shepherds-pie-recipe/
1 pound ground lamb or beef
1 medium onion diced
2 cloves garlic minced
10 oz frozen peas and carrots defrosted
10.5 oz can corn drained
10 oz can tomato soup or mushroom soup
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon basil
1/8 teaspoon black pepper
3 cups prepared mashed potatoes (boxed instant stuff is okay)
1 cup cheddar cheese shredded (optional)
Heat the oven to 400F.
Cook lamb or beef, onion and garlic over medium heat until no pink remains. Drain any fat and let it cool.
Stir in soup, Worcestershire sauce, salt, basil and pepper. Spread into the bottom of a 2 qt casserole dish. Sprinkle with peas, carrots and corn.
Spoon mashed potatoes over the filling, and top with cheese if you want that included. .
Bake 25 to 30 minutes or until bubbly. This will give you 4 to 6 servings, with side dishes. You can also substitute diced tomatoes canned in sauce for the tomato soup.
And finally, since no one ever thinks of dessert as a casserole candidate, this one is easy to prepare. You will need:
1 clean plate covered with foil for easy clean-up
1 square chocolate cake cut into three layers
Chocolate mousse or chocolate pudding (box mix is okay)
Swiss Miss dark chocolate instant cocoa
Whipped cream
Mini chocolate chips
Ice cream – chocolate, vanilla or mint chocolate chip
This is how you put this mess together:
Put one layer of chocolate cake in the baking pan
Spread chocolate mousse or pudding over it in a ½ inch layer
Sprinkle lightly with the Swiss Miss dark chocolate cocoa
Add a layer of whipped cream
Sprinkle whipped cream with mini chocolate chips
Repeat the above for the next layer.
Top with the last layer of chocolate cake
Refrigerate until after dinner, add a layer of whipped cream to the top and sprinkle with more Swiss Miss dark chocolate, then serve with chocolate, vanilla or mint chocolate chip ice cream and a hot beverage.
That was easy, wasn’t it?
Happy holidays, Merry Christmas, and enjoy the gifts we sometimes take for granted.







