velveeta Archives - The Midnight Baker

Cheesy Broccoli Rice Casserole

Judith Hannemann — Mon, 03 Feb 2014 00:00:00 +0000

Cheesy Broccoli Rice Casserole

A warm and comforting casserole that can be a side dish or a main–just add leftover meat for a complete meal!

This is a wonderful casserole for cold winter nights! It’s full of cheese and delicious broccoli.

Comfort food and you can use your leftovers!

I added some leftover chicken to the mix, but you don’t have to do that. If you leave it out, it becomes either a meatless/vegetarian main dish or a rich side dish.

You’ll love the buttery crunchy topping

I used white rice in this as I was pressed for time. However, I want to try it next with brown rice. Since the rice is cooked first, the length of time for the final cooking will not be altered. Quinoa would probably be even better! So use whatever grain you want! Even leftover rice will do!

Creamy, cheesy and delicious

Sure this casserole is heavy on the fat, but using brown rice or quinoa packs quite a bit of fiber–as does the broccoli.

Anyway, this is comfort food at it’s finest. Enjoy!

Print Recipe Add to Recipe Box

Cheesy Broccoli Rice Casserole

A warm and comforting casserole that can be a side dish or a main–just add leftover meat for a complete meal!

Prep Time15

Cook Time35

Total Time50

Course: Comfort Foods, side dishes

Cuisine: American

Keyword: broccoli, broccoli casseroles, cheese, RICE

Servings: 4

Calories: 771kcal

Author: Judith Hannemann

Ingredients

10 oz frozen broccoli florets defrosted & drained
1 10.75 oz cream of chicken soup
2 cup cooked rice
1 1/2 cups shredded cheddar cheese
1/2 cup cubed Velveeta*
1/2 cup evaporated milk or cream
2 tbsp butter
1/2 tsp pepper
1/2 tsp salt
2 cups cooked cubed chicken optional

TOPPING

1 cup Ritz cracker crumbs
2 tbs butter melted

Instructions

*The Velveeta may be omitted. I add this as Velveeta stops any cheese sauce from separating and keeps it creamy. I happen to like it too, but if you don’t, just leave it out.
Preheat oven to 350 degrees F. Lightly spray a 1.5 quart oven-proof baking dish.
Cut broccoli florets into pieces all about the same size.
In a large microwave-safe bowl, combine soup, evaporated milk, butter and Velveeta. Microwave on HI for about 1 minute; remove and stir. If mixture still has large chunks of the Velveeta, then microwave an additional 30 seconds on HI. Remove and stir until almost smooth.
Add cooked rice, broccoli, shredded cheddar, salt, pepper and chicken if using, to bowl with the soup/cheese mixture. Mix well.
Turn into prepared baking dish.
Mix Ritz crumbs with melted butter, so all crumbs are coated. Top casserole with buttered crumbs.
Bake 30-35 minutes or until crumbs are browned and sauce bubbles on the edges of the baking dish.

Nutrition

Piping hot from the oven

Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.

The post Cheesy Broccoli Rice Casserole appeared first on The Midnight Baker.

Cracker Barrel Cheesy Chicken and Broccoli

Judith Hannemann — Sun, 08 Dec 2013 00:00:00 +0000

Cracker Barrel Cheesy Chicken and Broccoli

Here’s a great copycat recipe for the famous Cracker Barrel Chicken Broccoli Casserole.

Is there anyone who doesn’t love Cracker Barrel’s great comfort food?

Cracker Barrel Cheesy Chicken and Broccoli

I’ve seen a number of copycat cracker barrel recipes floating around for this chicken and broccoli casserole, but I never much cared for the sauce(s) that came with it. So I perfected my own sauce.

Now I know that Velveeta isn’t everyone’s dish of tea. I rather like it and I like one thing most about it–sauces made with it do not separate like ones made with natural cheese. You can add natural cheese too, so long as there’s a fair amount of Velveeta. I’ve tried it. It works. However, if you really hate the stuff or have an allergy to it, alternate sauces can be made.

Cracker Barrel Cheesy Chicken and Broccoli

The first alternate is, of course, a cheese sauce made with a medium white sauce with yellow cheddar cheese. The second alternate is a can (10.5 oz) of condensed cheddar cheese soup to which you add 8 oz evaporated milk. So take your pick; you have 3 choices!

Naturally evaporated skim milk may be used as well as 2% Velveeta and/or cheddar cheese, and reduced-fat crackers, but please use the butter. It’s really necessary for the flavor here!

Print Recipe Add to Recipe Box

Cracker Barrel Cheesy Chicken and Broccoli

Here’s a great copycat recipe for the famous Cracker Barrel Chicken Broccoli Casserole.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: American

Keyword: chicken, chicken and broccoli, chicken casserole recipes, Cracker Barrel recipes

Servings: 4

Calories: 761kcal

Author: Judith Hannemann

Ingredients

1 1/2 lbs boneless skinless chicken breasts 4 medium breasts, about 6 oz. each
2 cups broccoli florets fresh or frozen
2 tsp seasoned salt
1 1/2 cups Ritz cracker crumbs about 1 sleeve
3 tbsp butter melted
1/2 cup shredded sharp cheddar

Sauce:

1 cup evaporated milk
1 tbsp butter
1 1/2 cups Velveeta cheese cut into cubes

Instructions

Preheat oven to 350 degrees F. Lightly spray or grease the bottom of a 11 x 7-inch baking pan.
Place chicken breasts in prepared pan. Sprinkle seasoned salt over the chicken breasts. Set aside while making sauce and buttered crumbs.
Place sauce ingredients in a medium microwave-safe bowl. Microwave on HI in 30 second intervals stirring after each 30 seconds, until Velveeta is melted and sauce is smooth.
Prepare buttered crumbs by processing the crackers either in a food processor or placing them in a bag and using a rolling pin. Be careful not to overprocess the crumbs!! You want some larger pieces in there for the crunch factor!! Drizzle with the melted butter and stir until all the crumbs are coated.
Pour half the sauce over the chicken breasts. Add broccoli evenly across the top of chicken. Pour remaining cheese sauce over broccoli and chicken. Top with the buttered cracker crumbs.
Bake at 350 degrees F for 40-45 minutes, or until chicken test done (180 degrees F) in the thickest part.
Remove from oven and top with the shredded cheddar

Nutrition

Cracker Barrel Cheesy Chicken and Broccoli

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

The post Cracker Barrel Cheesy Chicken and Broccoli appeared first on The Midnight Baker.

Cheesy Pretzel Bites

Judith Hannemann — Sat, 11 May 2013 23:00:00 +0000

Cheesy Pretzel Bites

Another copycat of a Schwan’s favorite! Much cheaper and tastier.

I admit. I’m a Schwan’s freak. Love their food.

However, their food is pricy and has gotten more expensive lately as well as them now charging a “surcharge” for their delivery costs. Unfortunately, it’s gotten too rich for my blood.

Always loved their cheese-filled pretzel nuggets, so I decided I’d have a crack at trying to duplicate them. I was quite surprised since they turned out GREAT and were relatively simple to make.

I emphasize “relatively” because while they take simple and every-day ingredients and mix up easily, the dough is STICKY and a bit hard to work with. The dough is just a standard “soft-pretzel dough,” and where it may be easier to handle to make the ropes for actual pretzels, it’s a little more daunting to make a ball or log and seal the dough around the cheese.

They don’t have to be gorgeous. You’re going for taste here so that rustic look is OK. Anyway, they won’t last long. TRUST ME!!!Just a thought: Cream cheese could probably be substituted for the Velveeta here~~just thought of this

Print Recipe Add to Recipe Box

Cheesy Pretzel Bites

Another copycat of a Schwan’s favorite! Much cheaper and tastier.

Prep Time40

Cook Time15

Total Time55

Course: Appetizers, breads

Cuisine: American

Keyword: cheese, pretzel bites

Servings: 9

Calories: 161kcal

Author: Judith Hannemann

Ingredients

2 1/2 cups flour
1/2 tsp salt
1 tsp sugar
1 cup warm water
2 1/4 tsp yeast
36 - 1/4- inch cubes of Velveeta

BAKING SODA WASH

1/2 tbsp baking soda
1/2 cup very hot water

Instructions

In a heavy stand mixer, place all ingredients, except for Velveeta, and mix with paddle attachement until well blended. Change to dough hook and knead for 5 minutes, or until elastic and dough becomes less sticky. You may have to add a bit more flour to achieve this texture. If you don't have a mixer with a dough hook, mix all ingredients together and turn out on a floured surface and knead for 5 minutes.
Cover dough and let rest for 30 minutes. Punch down dough.
Preheat oven to 450 degrees. Line a baking sheet with parchment or grease. Mix the baking soda & hot water. Set aside.
Break of 36 equal portions of the dough and slightly flatten. Put a cube of Velveeta in the center and seal well, forming into a ball. When all balls are formed, roll in the baking soda wash and place on prepared baking sheet.
Bake at 450 degrees for 10-15 minutes or until balls start to turn golden brown. You can brush with a bit of melted butter during the last 5 minutes of baking if you wish.
Makes 9 servings (4 each).

Nutrition

Cheesy Pretzel Bites

The post Cheesy Pretzel Bites appeared first on The Midnight Baker.

Chicken and Garbanzo Enchiladas

Judith Hannemann — Sat, 20 Apr 2013 23:00:00 +0000

Chicken and Garbanzo Enchiladas

Why not try these spicy yet different Mexican enchiladas for Cinco de Mayo?

This is another Mexican recipe I did for the Herdez® folks.

These enchiladas combine Herdez® Roasted Pasilla Chile Sauce with the chicken breast and garbanzo filling and also in the cheesy topping. Viva Mexican food!

Since we don’t like anything to wet and saucy, I tend to go easy on baking casseroles that have a sauce. If your family likes mucho sauce, then double the recipe for the sauce, and you will need 2 jars of the Pasilla Chile Sauce if you do.

Chicken and Garbanzo Enchiladas

FILLING:

1 cup cooked and shredded chicken breast
1 – 15 oz can garbanzo beans, drained and rinsed
1 cup shredded sharp cheddar OR Monterrey Jack cheese
1/2 jar Herdez® Roasted Pasilla Chile Sauce

TOPPING SAUCE:

1/2 jar Herdez® Roasted Pasilla Chile Sauce
6 oz process cheese spread (i.e. Velveeta), cubed
1 tbs butter

ALSO NEEDED:

12 – 8-inch flour tortillas

additional shredded cheddar/jack cheese for topping

Preheat oven to 350 degrees. Spray a 13 x 9-inch pan with non-stick spray.

Mix filling ingredients. Divide evenly between the 12 flour tortillas; roll up and place in prepared pan.

Prepare sauce by mixing all sauce ingredients in a microwave-proof bowl. Microwave on high for 1 minute; stir. If process cheese is still lumpy, microwave for an additional 30 seconds on high. Stir until process cheese spread is completely combined.

Pour sauce over enchiladas in pan. Spread sauce evenly over enchiladas.

Bake at 350 for 25-30 minutes. Top with additional cheese.

Serves 4 (3 enchiladas per person)

Chicken and Garbanzo Enchiladas

———————————————————————————————————————-

Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This blog was written in support of Herdez and their Mexican Cooking Sauces.

The post Chicken and Garbanzo Enchiladas appeared first on The Midnight Baker.

Buttery Broccoli Cheese Casserole

Judith Hannemann — Thu, 11 Oct 2012 17:45:00 +0000

Buttery Broccoli Cheese Casserole

Very simple and unbelievably delicious. I first had this when it was served at an impromptu Thanksgiving dinner given by a neighbor whose plans changed due to bad weather. She’s long since moved to sunny Florida, but I have to thank Karen W. for this recipe since it’s a real keeper. It’s a great side for ham, pork or chicken, and of course, turkey. But it’s so rich and filling, I often eat it alone as a main dish.

The casserole dish is from Pillivuyt and it’s their “Eden” line. It’s a 2 quart round gratin. Pillivuyt is made in France and this is guaranteed not to craze EVER. Their glazes are diamond-hard and this ceramic ware is durable. Of course it’s pricey, but well worth it. Revol is another French manufacturer of the same quality. I purchased the Pillivuyt dish from Amazon.

The Recipe

Print Recipe Add to Recipe Box

Buttery Broccoli Cheese Casserole

Very simple and unbelievably delicious side dish or vegetarian dish

Prep Time15

Cook Time30

Total Time45

Course: Side Dish/Salad

Cuisine: American

Keyword: broccoli casseroles, holiday side dishes, vegetable and cheese side dishes

Servings: 4 -6

Calories: 223kcal

Author: Judith Hannemann

Ingredients

2 – 10 oz blocks of frozen chopped broccoli
10 oz process cheese spread like Velveeta, cut into cubes
1 1/2 sticks butter 3/4 cup, divided
1 sleeve Ritz crackers crushed

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Grease or spray a 2 quart casserole.
Cook broccoli according to package directions; drain well and set aside.
In a microwave-safe bowl, melt the cheese spread with 1/2 stick (1/4 cup) of butter. Stir until smooth. Add broccoli and mix well. Place in prepared casserole. In a medium saucepan, melt the remaining 1 stick (1/2 cup) butter and add crushed crackers, mixing well to coat with butter. Top broccoli mixture with buttered crumbs.
Bake in a 350 degree oven for 20-30 minutes or until bubbly and cracker crumbs begin to turn golden brown.

Video

Nutrition

Buttery Broccoli Cheese Casserole

The post Buttery Broccoli Cheese Casserole appeared first on The Midnight Baker.