leftover Casserole

Hashbrown Casserole

from allrecipes.com


  • 1 (2 pound) package frozen hash brown potatoes, thawed

  • ½ cup melted butter

  • 1 (10.75 ounce) cancondensed cream of chicken soup (can be made vegetarian by using cream of mushroom soup)

  • 1 (8 ounce) container sour cream

  • ½ cup chopped onions

  • 2 cups shredded Cheddar cheese

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper


  • ¼ cup melted butter

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine hash browns, ½ cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
  3. In a medium saucepan over medium heat, saute cornflakes in ¼ cup melted butter, and sprinkle the mixture over the top of the casserole.
  4. Bake covered in preheated oven for 40 minutes.
Morning Prayers

1. Convince Steph Davis to be on American Ninja Warrior.
2. Please place all those Duggar children somewhere safe then strike down Josh, Jim Bob, and Michelle’s genitals with lightning before sentencing them to eternity in hell.
3. Make the leftover tuna casserole Daddy made fly from the kitchen into my mouth and may the chips on top be a crisp as when it first came out of the oven.


Diane, I am dining at Leland Palmer’s funeral. I have never seen a larger display of salads, slaws, and casseroles. The leftovers alone will leave the Double R diner empty for days. I am deeply moved by the care The people of Twin Peaks show their bereaved neighbors, surprised that a lawyer had so many friends, and delighted that I will get Norma’s pies all to myself.

Nacho Casserole

This is something I sort of do as a “goal” meal - something I plan ahead for and buy ingredients/do a bit of prep at a time when I have the means/energy.  I like making casseroles as a goal meal because they make a lot of food with a variety of ingredients, often with all the major requirements in one dish (veggies, proteins, starches), and I can refrigerate or freeze it and have a full meal when all I have time/energy to do is microwave something.

This recipe can be made vegetarian easily by replacing the meat with canned or refried beans (in fact, I took a vegetarian recipe and tweaked it beyond recognition to make this)

If you have the extra energy/access to fresh veggies, homemade pico de gallo really improves this.

Pico de Gallo

  • 1 medium onion
  • 1-2 cloves garlic
  • 1 lime
  • 3 tomatoes
  • Cilantro to taste
  • 1 jalapeno pepper


  • Dice everything except the lime
  • mince the garlic
  • combine, squeeze the lime over it, add salt til it tastes good

Nacho Casserole

  • 1 jar of salsa
  • 1 can of corn 
  • 3-4 heaping Tbs to 1 cup of Sour Cream
  • 3 heaping Tbs Ricotta cheese
  • 1 lb meat, cooked (I used a container of shredded Kalua Pork and some chopped up Portuguese Sausage)
  • Pico de Gallo OR 1 chopped onion and 2 cloves minced garlic OR nothing if you don’t wanna spend the energy on extras
  • 1 bag of cheese (I used Mexican blend)
  • Spices to taste 
  • (Taco seasoning would be good, I didn’t have it so I used paprika, chile powder, parsley, pepper, and garlic powder)
  • 1 bag Tortilla chips of your choice (I use corn chips because one of my housemates is allergic to gluten)
  • Whatever other veggies you want - tomatoes and cabbage would be good
  • 1 or 2 cans of beans of your choice if you like beans or want a vegetarian replacement for meat (I don’t)
  • TOPPINGS:  Guacamole and sour cream


  • Preheat oven to 350 degrees
  • Drain the canned goods, combine in a bowl with salsa, the sour cream, ricotta cheese, meat, veggies, seasonings, and a good handful of your cheese choice
  • Coat a casserole dish with non-stick spray
  • Layer some of your filling mix on the bottom of the pan
  • Top with some crushed tortilla chips and cheese
  • Layer more filling, repeat the steps as needed
  • Top it all with extra crushed chips and cheese
  • Bake for 20 minutes or until cheese is bubbling
  • Serve it, top each portion with guacamole and sour cream to taste

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November 27, 2015 || 9:00 am

1/100 days of productivity|| 

I’m about to start working on my 1st day of productivity as promised. I am happy to be home at my mom’s cute little table so I can spread my work all over it. I’m enjoying some leftover sweet potato casserole and coffee for breakfast. 

I’ll begin by taking some notes from my first lecture for the upcoming exam. And then I hope to work on some organizational projects for SNPhA and Kappa Psi. 

Let’s do this.

Pizza casserole

This is easy to make and the basics are cheap. You can add any type cheese or meat later on if you wish.


  • Almost any noodles you have. Rigatoni work best for me but I’ve used shells as well. How much depends on how much you want to make or what will fill the dish you have
  • Pepperoni
  • Cheese
  • Spaghetti sauce

To make
Cook the noodles, once they’re done drain them. Then mix the sauce in, you can add minced garlic or oregano if you like. Then, start layering the noodles, pepperoni and cheese. Out in the oven for 15 to 20 minutes at 350. Then when it’s done, you have a basic yummy meal with leftovers for the week

Hope someone enjoys this simple yet yummy recipe :)

Tuna Casserole

Everyone makes tune casserole differently, but this recipe has been my family’s go-to comfort food for 3 generations (or maybe more? It’s my great grandmother’s particular recipe at any rate)


  • 4 cans tuna, drained
  • 24 oz pasta (My dad prefers to use egg noodles, I prefer to use regular farfalle from whatever brand is cheapest, doesn’t really matter)
  • 1 lb frozen spinach (my sister prefers peas, so you can use those instead, or in addition, it works fine either way!)
  • Family Size can of Cream of Mushroom Soup (Cream of Chicken is also tasty, but can be strong)
  • Parsley (I do it to sight but like 1-2 tbsp?) (if lacking Parsley, Oregano is good too, but not both)
  • Basil (again, probably 1-2 tbsp?)
  • 2 tsp Ground Black Pepper
  • 3/4 lb Cheese (you can buy this pre-grated to save yourself some effort!)
  • 1 bag of tortilla chips (we use Santitas)

We recently tried adding some 3 cloves minced garlic (2 spoonfuls?) and 2 tsp dill (the herb, not pickles) recently and that was even better than usual!

Other Materials:

  • Can Opener
  • Microwave
  • Large Microwaveable Bowl w/ Lid
  • Wooden spoon (but any is fine if it’s sturdy)
  • Stove
  • Large pot
  • Strainer


  1. Mix tuna, soup, spinach, and herbs in microwaveable bowl. At this time, put water on to bowl for the pasta (as cooking progresses, deal with pasta as appropriate, it should all work out fairly in sync)
  2. Microwave bowl on high for 5-7 minutes (my microwave is really old so I do 7 but newer microwaves probably won’t need as long). At this time, grate your cheese if not bought pre-grated.
  3. Add half of your grated cheese to the goop, and crush roughly 5 handfuls of cornchips into it. Mix. Microwave for a further 5-7 minutes.
  4. Once your pasta is cooked, drain it. Poor your microwaved tuna-goop into the pasta pot and mix. (On my bad hand days, I usually make sure someone else is on hand to do this for me, so if you have any arm or hand problems, you should do the same)
  5. Dump your pasta and goop into the microwaveable dish again (you probably can’t fit it all in, that’s okay). Spread half of your remaining cheese over this, and crush a layer of chips over that. Spread the remaining cheese overtop the chips.
  6. Microwave five minutes, or until cheese is melted.
  7. You’re good to go! Enjoy your cheesy tuna mouth-orgy.