Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network

[Music] i'm gonna whip up sour cream noodle bake it's an old-fashioned recipe it's real meaty and cheesy and my husband and kids love it now i've got two and a half pounds of ground beef that's all brown now normally i would drain off all the fat after this but there's hardly any fat to drain so that's convenient for me now into the beef i'll add two cans of just regular tomato sauce [Music] then i'll add a little salt and pepper and then just to give it a little kick i'll add some crushed red pepper not too much okay now i'm going to let the sauce simmer now i have a pound of just regular old egg noodles they should be ready so i'll just drain them into a bowl it's a really great layered dish really simple but still lots of things going on okay now i'll just add some creamy stuff to the noodles first about two and a half cups of just regular cottage cheese and if you think you don't like cottage cheese don't worry you won't even know it's in there i promise and then i'll add a good cup of sour cream some salt and pepper and then part of what makes this so delicious i add a good amount of green onions the green onions just add a really nice tang a really deep flavor and because the noodles are hot it sort of melts the creamy mixture all right the creamy mixture is totally coating the noodles so now it's just about assembling it i'll start with a quarter of the noodles i'm doubling the regular recipe so i have to keep track of the amounts i have just throw about a quarter in there that looks good and i'll smooth them out and then i'll just ladle a quarter of the sauce over the noodles the original sour cream noodle bake recipe calls for just combining all the sauce and all the noodles together but i really like layering it because it keeps the elements separate and then every bite you get you get a little bit of cheese a little bit of creaminess it's really nice and then i'll top this layer with some grated sharp cheddar cheese and i grated this myself i like the consistency of cheese you grate yourself rather than the pre-graded stuff okay now on to the next layer now i'll top the final layer with more cheese okay now these are all assembled i'm just going to let them cool and pop them in the freezer and then they'll be ready to throw in the oven whenever we want them the guys are having a big morning of working cattle over on tim's ranch today and i'm making them a rib sticking ranch-style lunch they are gonna be hungry when they're finished to go with the ribs i'm making twice baked potato casserole it's pretty much everything that's wonderful about twice baked potatoes but in casserole form now of course twice baked potatoes in any form have to have bacon so i fried up a bunch and i just need to chop it up you know you can use store-bought bacon bits for twice baked potatoes but i think nothing is like bacon you fry yourself particularly when you're cooking for cowboys they detect things like this they might run me out of town if they find out i used artificial bacon pieces okay i got the bacon all chopped i'll let that sit for a sec now i've got to add a lot of butter to this casserole because i baked a lot of potatoes so i've got four sticks of softened butter i want it to be really really soft then when the warm potato mixture goes in it melts really quickly okay and four and a whole container of sour cream everyone likes sour cream with potatoes let's face it okay now for the potatoes i've got 16 big baking potatoes and i rubbed them in a little bit of vegetable oil and then baked them at 400 for about an hour they're nice and tender very hot so i'll just cut it in half oh nice and hot and i'll use a little towel so it won't be too hot in my hands and i like to use just a big tablespoon to slowly scrape the insides out okay that's the last potato scooped and i've got nice little flecks of potato skin all throughout so now i'll season all of this it's a lot of potato so it needs a good amount of salt and of course plenty of black pepper and then i also like to add some seasoned salt it just adds a few different flavors a little bit of extra saltiness all right that looks great now i'll throw in all of this delicious bacon okay now the green onions go in i also grated a lot of cheese a couple of cups of cheddar jack and i'll sprinkle that over the top and then i definitely need some milk in here so that everything will mix together well so i'll just pour in a couple of cups of milk all right now i just need to break out my mussels i've got a potato masher and i'll just go right in and smush all this together this takes a little while there are a lot of ingredients in here the potatoes don't have to be completely smooth but i don't want there to be any huge chunks okay looks perfect get the extra off now i'm going to put all of this into a big foil container i think it'll all fit whenever i'm making twice baked potatoes for a crowd it can get a little much to refill the skins after the mixture is done this is the perfect solution just put it into a big pan warm it up and it's ready to serve this looks amazing there is not a cowboy on the ranch or a kid on the ranch that won't go crazy for this okay now i'll just smooth out the surface doesn't have to be perfect this is a great dish to make if you're having a big party because you can actually make it the day ahead and pop it in the oven when you're ready i wasn't that organized i did it the same day okay now i'm going to sprinkle more cheese over the top the potato mixture has plenty inside that i like for the top to have a nice layer of melted cheese this is cheddar jack but you can use all cheddar all jack or you could do pepper jack that's always delicious too okay now this just needs to go back into the oven for about 30 minutes until it's warmed through cheesy twice baked potato casserole here are the ribs did you guys work up an appetite i think everybody did [Music] you want some potatoes what's up and get the good stuff [Music] i'm making a tater tot casserole for tomorrow it is so wonderful it's an all-in-one main course it's got a great shortcut ingredient and it's make ahead check check and check i'm gonna assemble the casserole today and bake it tomorrow i'm just browning some breakfast sausage with some finely diced onion i'm gonna let the sausage cook all the way through and while it does i'm gonna grab that shortcut ingredient frozen tater tots so easy all i need to do is get them into a buttered baking dish this perfect layer of tater tots is going to get topped with the brown sausage and onions and it's fine that this is hot it's going to have a chance to cool down before i add the other ingredients once the casserole bakes those tater tots just turn into potatoes you would never know they were frozen okay that is all the sausage now i'll start working on the egg mixture this casserole has a lot of cheese so i'm going to grate up some cheddar and some monterey jack it's probably the cheese combination that i use the most in my kitchen okay that's enough cheddar i'll start grating the pepper jack love pepper jack cheese it's so creamy and i love the spice okay that's it for the cheese get it out of here i've got four eggs that i cracked into the pitcher and i'll add a cup of milk it's whole milk just to make the whole thing a little more rich and speaking of rich a little bit of half and half just about half a cup or so now the sausage is really flavorful and plenty salty but i'm going to add just a little bit of seasoned salt about a quarter teaspoon and for some spice a little cayenne pepper really simple and then i'll whisk this together okay that is nice and mixed so i'll add some green and red bell pepper i seeded it and pulled out the membranes and then i diced them really fine okay the last thing to add to the egg mixture is half of this cheese the other half is going to go on top of the casserole i'll give it a quick stir and then this beautiful concoction gets poured over the sausage which is cool by now and look at all that chunky wonderfulness make sure it's all even and then the rest of this cheese goes on top this is a cheesy cheesy dish now i've just gotta cover it with foil stash it in the fridge overnight and tomorrow when it comes to baking and serving well that's going to be a cinch i'll get the casserole into the oven at 350 degrees for 25 minutes then i'll take the foil off and bake it for another 20 minutes then when it's hot and bubbling i'll get it out and onto the counter and everyone will have a lovely hearty helping oh boy check out all the tater tots and sausagey oniony eggy cheesiness fantastic broccoli rice casserole is a cherished thanksgiving staple i started by sauteing some finely minced onion with a little bit of garlic and butter it's nice and soft so i'm going to move forward with making a scrumptious sauce i'm going to thicken it up with flour about a fourth a cup and i let the flour cook just a little bit so i'm going to add half a teaspoon of mustard powder and a quarter teaspoon of cayenne pepper so i'll stir those in ooh that cayenne i kind of got a little whiff of it so now i've got three cups of whole milk i'm gonna turn the heat up just a little bit and i'll stir the onion and flour mixture while i pour in the milk now i need to let this heat up and it's gonna bubble up and thicken that'll take about three minutes [Music] amazing i'm going to make the sauce a little more creamy by adding some cream cheese i'm going to kind of break it up as i add it i'm going to add some grated parmesan okay that is looking good so i'll grab some salt and pepper [Music] and i like to add quite a bit of pepper you really can't add too much pepper at least in my neck of the woods you can't then i've got some paprika and i'm just add about half a teaspoon so i'll mix that in so much flavor okay now the cheeses for broccoli rice casserole are very important you've got to start with good old processed cheese i cut it into cubes there is nothing creamier than this cheese when you add it to a sauce now i've got some freshly grated sharp cheddar and i'm going to add about a cup and a half and i'll save the rest to go over the casserole when it goes into the oven so you're probably wondering what about the broccoli that goes in now i've got eight small heads make sure all that broccoli is coated in the cheesy goodness okay it's pretty thick but that's exactly what you want so i'm gonna add some sliced pimentos pimentos are something i have in my pantry all the time because there are so many casseroles that i'll just kind of add a jar to this is really looking perfect so i'll turn off the heat and now it's time to assemble the casserole which is so much fun i've got some cooked long grain rice and i'm going to add half of this bowl to the casserole spread out the rice and then half of this luscious broccoli cheese sauce goes in and then the rest of the rice goes on the rest of the sauce and the rest of the grated sharp cheddar [Music] now i'm going to put this into the oven at 350 degrees for 30 minutes i'm going to be heading to church soon and i cannot wait because that means i'm going to get to eat this beautiful broccoli rice casserole at the potluck how good does this look i cannot recommend this enough you dive in and at this point words fail me mmm looks so good obviously at a potluck there'd be a lot more food to go with it but i just wanted to show you its deliciousness the star of the show is a chicken tortilla casserole it's really hearty and just dripping with all the things my family loves i've just got some onions in the skillet with a little olive oil and i just threw them in to get them a little soft before i move forward i love this casserole it's really hearty it's actually a version of a casserole my friend pastor ryan used to make it was sort of a mexican lasagna it's just full of deliciousness all right the onions are already getting nice and soft so i'll add in some garlic several cloves and i just minced it really fine and then i'll add some spices a couple of teaspoons of chili powder a teaspoon of paprika beautiful color and a teaspoon of ground cumin which i love to put in so many of my tex-mex recipes now i'll just stir it and i want those spices to really coat the onions i don't want the tomatoes to completely fall apart that's why i wait until the onions have started to soften before i add them in now i'm just going to stir them around and let them cook for a couple of minutes now the tomato mixture could not look any more delicious and it smells divine i'm going to go ahead and get it out of the pan this adds such amazing flavor to the casserole i just love it now i'm gonna crank the heat up on the stove drizzle in a little olive oil and i'll move on with the next step there are a lot of steps and a lot of ingredients to this casserole but nothing is complicated at all i've got some boneless skinless chicken breasts and i just cut them into bite-size pieces and i'm going to season them with the same seasonings i used for the onion mixture this chicken could not look any more glorious i'm gonna move forward and make a sauce out of this and all i need to do is add a little water [Music] and then i'll just stir the chicken around now the sauce just needs to bubble up and reduce a bit now to add to the chicken i've got some pinto beans with kidney beans i just drained them and rinsed them and they'll just make the filling of the casserole that much more hearty i'll just pour half of the jar of salsa verde all over the bottom of this casserole dish i'll start with a layer of six they'll overlap and cover the bottom of the pan just perfectly now i've just got some plain cooked rice just regular long grain white rice and i'm just putting it in a single layer on top of the tortillas nothing fancy about this now what makes it fancy is this delicious tomato mixture i made and i'll just sprinkle it over the rice this is such an easy recipe you can use frozen corn if that's what you got if you have a little extra time you can shave kernels off the corn and use fresh anything works all right now it's time for this delicious chicken and bean mixture it's been cooling and it looks so good this is adding all the protein to the dish i'll just sprinkle it on and spread it out and i'll just pour on a nice layer i'm gonna make sure it gets in the cracks and then i'll add the rest of the jar of salsa verde just kind of go in between oh i love this mix and then half of the cheese goes on i love putting all the cheese toward the top because as it bakes in the oven it just drips down into the cracks and makes it so gooey all right and then a second layer of corn tortillas these sort of hold the whole casserole together it has a base and a top [Music] now i'll end with a good layer of the homemade enchilada sauce i'm not going to use all of this for this casserole but this sauce keeps in a jar in the fridge and then the rest of the cheese [Music] you have got to have a hearty appetite when you eat this dish all right the casserole is all assembled now i'm just going to cover it with foil and keep it in the fridge until i head home then tonight all i have to do is bake it at 375 degrees for 20 minutes take the foil off and cook it for another 15 to 20 minutes then when it's hot and bubbly it's done i'll let it sit a while so it'll hold up together when i serve it then everyone gets a great big helping with some sour cream on the side and a sprig of cilantro

Channel: Food Network

Views: 2,323,066

Keywords: food, cooking, recipe, how-to, how to make, tutorial, cook, chef, fn, directions, ingredients, eat, recipes, easy recipes, easy recipe, food network recipes, best, simple, quick, the pioneer woman, pioneer woman, ree drummond, cooking at home, home cooking, party cooking, dinner recipe, party recipe, family meals, kid friendly meals, family dinner, dinner for kids, comfort food, food network, casserole, bake, comforting, winter, fall, casserole recipes, cheesy, rice, pasta, easy, potato, breakfast

Id: s94D0DpLTaw

Length: 20min 4sec (1204 seconds)

Published: Sat Sep 11 2021