How to Make Spinach Cheese Casserole
Looking for a dish to compliment your Thanksgiving or Holiday dinner? Try is simple, yet delicious recipe. Follow along with Le Cordon Bleu Chef John Kanadu as he demonstrates how to make Spinach Cheese Casserole.
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STUFFED MEXICAN CORNBREAD: QUICK WEEKNIGHT DINNER
As always, I over purchased in food preparation for Thanksgiving. With the leftover boxes of Jiffy cornbread mix I decided to make some stuffed mexican cornbread. This uses mostly pantry staples and things you probably already have in your kitchen.
This took longer in the oven this time than it usually does. I'm not sure if it is because I doubled it or if my oven is going out, but this usually only takes about 18-20 minutes, so watch your time. Toss in some extra jalapenos to pretty it up and add a little bite.
Ingredients: (this serves a lot!)
1 medium onion
1 bell pepper chopped
1 lb ground beef or ground pork
4 boxes of Jiffy Cornbread, made per directions
1 pkt taco seasoning mix
1/2 can black beans drained, rinsed
1/2 can corn drained
1 can rotel, undrained (can use diced tomatoes if you dont want spice)
couple cups fresh spinach
2 cups cheese for cornbread, plus a little for sprinkling on top
Tex Mex Ziti
If your family can't decide between Italian or Mexican food, then we've got the perfect solution, Tex Mex Ziti! This beefy and cheesy casserole combines the best of two cultures in just one dish. Not only will your whole gang be pleased, but you will be too, 'cause this recipe is weeknight-easy!
FULL RECIPE:
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Tex-Mex Baked Potato
This dinner was very easy to make. Mr. Fox loved it as much as I did. Ingredients are listed below. Thank you for watching.
Tex-Mex Baked Potato
Ingredients for 2 servings
2 large Russet potatoes
Shortening or softened butter for rubbing the potato skins
Hormel vegetarian chili with beans (or, use your own favorite chili)
Shredded sharp Cheddar cheese
Salsa (I used Newman's Own Mild Salsa)
Sour cream
Diced red onion
Finely chopped cilantro
Betty's Loaded Tex-Mex Lasagna
Betty demonstrates how to make Loaded Tex-Mex Lasagna. Along with lasagna noodles, this one-dish meal contains eggs, yogurt, 3 kinds of cheese, Italian sauce, black beans, and spinach. It's an interesting dish that is loaded with lots of healthy ingredients to start your New Year!
Loaded Tex-Mex Lasagna
9 lasagna noodles, cooked according to package directions and drained (I put about ½ teaspoon salt in the water to cook the lasagna.)
2 large eggs, lightly beaten
4-oz. cream cheese, softened to room temperature
6-oz. carton plain yogurt
1 cup shredded mozzarella cheese
10-oz. package frozen chopped spinach, thawed and drained (I squeezed the thawed spinach with paper toweling to remove all liquid.)
¼ cup chopped fresh cilantro
½ teaspoon salt
3 cups shredded Mexican-style cheese, divided (You may use taco-style, Monterey Jack, or pepper jack cheese.)
15-oz. can black beans, drained and rinsed
(2) 23.5-oz. jars Italian sauce (I used a garden vegetable variety.)
½ teaspoon ground cumin seed
cooking oil spray
In a mixing bowl, stir together 2 large lightly-beaten eggs, 4-oz. softened cream cheese, 6-oz. plain yogurt, a 10-oz. package frozen spinach, thawed and drained, ¼ cup chopped fresh cilantro, ½ teaspoon salt, and 1 cup shredded mozzarella cheese. Set aside. In a separate mixing bowl, mash a 15-oz. can of rinsed black beans. Stir in (2) 23.5-oz. jars Italian sauce and ½ teaspoon ground cumin seed. Spread 1/3 of the black bean mixture into a 13-inch by 9-inch by 2-inch Pyrex baking dish that has been sprayed with cooking oil spray. Place 3 cooked lasagna noodles across the bottom. Spread ½ of the spinach mixture over the top of the noodles. Sprinkle 1 cup Mexican-style cheese over the top. Repeat layers one time, and then top with remaining 3 lasagna noodles and the remaining 1/3 of the bean mixture. Cover with aluminum foil and bake at 350 degrees (F) for about 45 to 50 minutes. Remove the aluminum foil, sprinkle with remaining 1 cup of Mexican-style cheese. Bake an additional 5 to 10 minutes or until cheese is melted. This is a hearty, but healthy casserole that you will find to be very tasty, economical, and warming during the winter months ahead. I hope you enjoy it! --Betty
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