Up next in 10
4 Easy "No Fuss" Weeknight Dinners | BUDGET FRIENDLY Casseroles using Ground Beef & Chicken.
TIMELINE & RECIPES
00:00 https://catherinesplates.com/chicken-pot-pie-pasta-skillet/
4:48 https://catherinesplates.com/tater-tot-sloppy-joe-casserole/
10:50 https://catherinesplates.com/monterey-chicken-spaghetti-casserole/
15:55 https://catherinesplates.com/doritos-casserole-recipe/
#casserole #weeknightdinner #budgetfriendly
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0:00
chicken pot pie pasta skillet. So, the
0:03
first thing we're going to do is get
0:04
that pasta going. I've got one large pot
0:08
of water that I'm bringing to a boil. If
0:10
you place a lid on it, comes to a boil
0:12
faster. We're going to add in some salt.
0:16
That'll help flavor that pasta
0:19
and get it going. About half a
0:21
tablespoon. So, the noodles that I'm
0:23
using, these are extra broad. You can
0:24
use any type of noodle you want. These
0:26
are usually called like an egg noodle.
0:28
You want to cook these until they are
0:31
all dente and use the directions for the
0:33
back of the package.
0:36
These are 10 oz.
0:38
We're going to add them in.
0:41
Now, once these are all cooked per the
0:44
directions on the back of the package,
0:45
we'll drain them and just set them aside
0:47
until we're ready for them. In a large
0:49
skillet, I'm going to add 2 tablespoon
0:52
of butter. Put the butter over a medium
0:55
high heat. Start melting that down. I'm
0:58
going to just cut up a yellow onion.
1:01
These will soften down. They'll absorb
1:03
the flavors. All right.
1:07
Okay. The butter is melted and nice and
1:09
sizzly in there. We're going to go ahead
1:10
and add our onion.
1:14
My goodness, when you put onions into
1:15
butter and start softening it down, it
1:19
smells so delicious. This step here will
1:22
take two to three minutes. And what's
1:24
the next best thing?
1:26
Add your minced garlic. We're going to
1:28
add two teaspoons.
1:30
And then we're going to mix that in for
1:32
one minute. Just a few simple things
1:35
sometimes will just make your dish
1:37
delicious.
1:38
I've got one cup of some frozen peas.
1:41
And then I got about another cup of some
1:43
frozen carrots. And these are just the
1:45
sliced carrots cuz that's what I had in
1:47
my freezer. And we're going to go ahead
1:48
and add that in.
1:51
We're going to stir this around. Kind of
1:53
heat through the vegetables. We're going
1:55
to go ahead and add in some salt.
1:59
Black pepper. We'll add that. About 1/4
2:02
of a teaspoon.
2:04
I'm going to be using poultry seasoning.
2:07
About a/4 of a teaspoon.
2:11
Oh, yeah. I can smell it already.
2:15
Now, if you're head of the gang with
2:16
your pasta, you can add a little bit of
2:20
oil to it. Let's get that off. Mix it up
2:23
and just let it sit there. That way we
2:25
don't have a bunch of stuck pasta
2:27
together. We're going to add in two
2:29
tablespoons of allpurpose flour.
2:32
Sprinkle it right across the veggies.
2:37
And we're just going to stir the flour
2:38
in to the veggies until there's no
2:40
longer any flour left. It should take
2:42
about 1 to two minutes. We do want to
2:44
cook the rawness out of the flour. So,
2:47
I've got 1 and 1/2 cups of chicken
2:50
broth. And I've got two cups of heavy
2:53
whipping cream. And then we have one can
2:57
of cream of chicken soup. Now, if you
3:00
want to use one can of celery soup, you
3:02
can do that also.
3:04
Slowly add it in.
3:08
We're going to add in
3:11
the heavy cream.
3:13
And then let's add in that can of soup.
3:16
This is a 10 oz can. This will add some
3:19
depth of flavor and help thicken it
3:22
also.
3:24
All right, we're going to stir this up.
3:26
Now, we want to bring this to a boil.
3:29
That will help thicken up the sauce. And
3:31
that'll take about 5 to 7 minutes or so.
3:34
While this is happening,
3:37
let's give that a flavor taste.
3:41
Wow, that's delicious. I'm using a
3:44
rotisserie chicken. This is a mosquite
3:46
flavor, so it's going to add a lot of
3:49
flavor to the dish. Then we're going to
3:51
chop up. And you want about three cups
3:53
of fully cooked chicken for this recipe.
3:56
There it is. Our sauce has thickened up.
4:00
It looks delicious. We're going to turn
4:02
it off
4:05
and we're going to take it off the
4:06
burner.
4:09
We're going to stir in the chicken. Get
4:11
it nice and heated through. Bring over
4:14
your pasta.
4:15
We'll start adding that. Doesn't that
4:18
look good, you guys? It'll start
4:20
thickening up. We're gonna let it sit
4:22
for just a few minutes. Chicken pot pie
4:25
pasta
4:27
skillet meal. Can y'all see that? It is
4:30
so creamy.
4:36
The first thing that hit me was that
4:38
creaminess right away before I even
4:41
chewed the bite.
4:44
That's good.
4:46
You're not going to miss the crust.
4:48
Tater tot sloppy joe casserole. The best
4:53
of two worlds colliding together in this
4:56
one delicious dish. We got that saucy
5:00
sloppy joe's. That cheese that's going
5:02
to hold everything together. And then we
5:05
have those crispy, crunchy tater tots,
5:09
golden brown across the top for a
5:12
delicious bite that'll knock your socks
5:15
off. We're going to start off with one
5:17
pound of ground beef. We're going to
5:21
brown it up, break it up into small
5:22
pieces, and we're going to cook
5:24
everything in a skillet, and then we're
5:26
going to pop it into the oven. All
5:29
right, while we're browning up the
5:30
ground beef because this comes together
5:32
pretty quickly, we're going to go ahead
5:35
and start chopping up one yellow onion.
5:38
Adds some flavor. It adds a texture. It
5:41
bulks up your dish, too. So, I'm just
5:43
going to take off both ends, the outer
5:45
layer, and then we're going to chop it
5:46
up. Just cut it in half. Follow the
5:48
lines of the onion.
5:51
I'm just going to turn them
5:53
and just run my knife through.
5:58
All right, our ground beef is almost
5:59
browned up. What we're going to do is
6:01
add the onion and start softening that
6:04
down while the ground beef finishes
6:06
cooking up.
6:08
Now, these onions will soften down.
6:13
What we're going to do now is drain any
6:16
excess grease that you have from the
6:19
ground beef or the onion if it may have
6:22
put out some liquid there. We're going
6:24
to take some paper towels, just roll
6:26
them up a little bit, put them into the
6:27
mixture here, and then we'll soop up any
6:29
excess in there and get remove that
6:32
because we don't want this too soupy
6:34
with that. We would rather have the
6:36
delicious ingredients in there. So,
6:38
we're going to open up one can of tomato
6:41
sauce. This is a 15 oz can.
6:51
Now I'm going to mix this in just so
6:54
that the meat will stop frying in my
6:56
pan.
6:59
Ketchup 1/4 cup.
7:04
We're going to add two tablespoon of
7:06
some barbecue sauce. Any flavor that you
7:08
like. We got this Kinder. It's a bourbon
7:11
apple. Okay. One and
7:16
two.
7:18
Little extra there, y'all. I kid you
7:21
not, I forgot to tell y'all to cook your
7:22
garlic one minute before your onions are
7:24
done. [laughter]
7:26
So, we're going to go ahead now and add
7:28
one tablespoon of minced garlic. It's
7:31
okay. It'll be cooking in the oven also.
7:34
So,
7:36
there we go. We're going to add in one
7:39
tablespoon of worooure sauce.
7:43
Feel like that's a preference sometimes
7:45
to for people. There we go. And then
7:48
we're going to add in
7:50
some mustard.
7:55
Yellow mustard.
7:57
Just a tablespoon.
8:00
Let's mix this in.
8:02
Oo.
8:06
About 1/4 teaspoon of salt. We're going
8:09
to check for seasonings later to make
8:11
sure that the flavors were where we want
8:13
them. Black pepper. I'm just going
8:16
across the top. Garlic powder,
8:19
onion powder, and we're going to give it
8:21
some smoky flavor, smoked paprika. If
8:25
you don't have it, you can use regular
8:27
paprika.
8:29
Let's stir this all together.
8:33
Now, we're going to let it sim for just
8:35
a few minutes. I'm going to clean off
8:37
the sides there.
8:41
All right, we're going to turn off the
8:42
heat.
8:44
Grab you a bag of tater tots. Now, I'm
8:48
using the crispy crowns. Pull them right
8:50
out of the freezer. You don't have to
8:51
thaw these out. And then we're going to
8:53
start layering them in there. Going to
8:54
start in the center. We're just going to
8:56
work our way around. Just press them
8:57
into the mixture.
9:01
Yeah, this is going to be a good one,
9:02
you guys. [snorts] Now, I'm using the
9:05
crayons. If you want to use the regular
9:06
tater tots, you can do that also.
9:10
There we go. I think we got them all.
9:11
That's pretty enough, right? All right,
9:13
you guys. I've got my oven preheating to
9:15
400°.
9:17
We're going to bake this for about 25 to
9:20
30 minutes until those tater tots are
9:22
nice and crispy, golden brown on the
9:25
top. Now, just remember that if you are
9:28
using a standard skillet that is not
9:30
ovenproof, you can pour this into a
9:33
small baking dish and then you can top
9:36
it with your tater tots. My oven is
9:38
preheated. All right. Now, if you're
9:40
using an oven proof, just keep just do
9:42
what you're doing here. Pop it in the
9:44
oven. I'll back you guys.
9:49
Got 8 oz of shredded cheddar cheese
9:52
going on top.
9:56
Or as much as you want. And we've got
9:59
some green onions.
10:03
Back in the oven for 5 to 10 minutes
10:06
till that cheese is nice and melted. Did
10:08
y'all get your big spoon? It's ready to
10:11
go. Let's dive in. Tater tot sloppy joe
10:16
casserole.
10:18
Do y'all see that?
10:22
It just needs one more thing. A fork.
10:34
That is delicious.
10:38
If you've never put barbecue sauce in a
10:41
sloppy joe, you need to try that. Makes
10:44
it nice and hearty. Holds up to those
10:46
tater tots. Oh my gosh, it is so
10:49
delicious. Creamy chicken and spaghetti
10:53
casserole that's going to have a
10:55
Monterey flare to it. We're starting in
10:58
a large pot and I'm just bringing water
11:00
to a boil. We're going to salt that.
11:04
Give it some flavor so we can flavor the
11:07
spaghetti.
11:09
About one tablespoon because we got a
11:11
lot of spaghetti going in. 16 oz. While
11:14
that's cooking, we got other things that
11:16
we can get ready because this is all
11:18
going to happen together. So, we're
11:19
going to be multitasking. We're going to
11:21
cook this per the directions on the back
11:23
of the package till it's all dente. This
11:25
will take, as it says, 10 to 11 minutes.
11:30
Another component to this dish is a
11:33
fully cooked chicken. You want about
11:35
three cups. I have it all chopped up. I
11:37
chopped it up pretty small. That way it
11:39
can distribute throughout the casserole
11:41
pretty well and everybody gets chicken.
11:44
All right, let's talk about the next
11:45
component, which is spinach.
11:49
I am using one box, which is 10 oz of
11:53
frozen chopped spinach. I thawed this
11:56
out in my refrigerator and then I
11:58
drained it really well. I just wrapped
12:00
some paper towels around the spinach,
12:02
squeezed it out really well, and then
12:05
that way I have nice chopped spinach. In
12:08
a large mixing bowl, we're going to
12:10
place our cooked diced chicken.
12:14
We're going to add in our drained
12:16
chopped spinach. We're going to add in
12:19
two cans of cream of chicken soup. These
12:22
are 10 oz each. We're going to add in 16
12:26
oz sour cream. All right, you guys.
12:30
[laughter and gasps] I did grate up 16
12:32
oz of Monterey Jack cheese. Let's put
12:36
half of that into our mixing bowl
12:38
because we are going to use the other
12:40
half for the top of the casserole. Oh,
12:43
look at that. Doesn't that look
12:44
delicious? We're going to add in a few
12:47
teaspoon of minced garlic into the bowl.
12:49
Y'all, this is a great bowl right here.
12:52
[laughter]
12:54
We're putting it all in there. We're
12:56
going to open up one can of diced
12:59
tomatoes with green chilies. I'm only
13:02
going to use half of this. This is a 10
13:04
oz can. We're going to put a crazy
13:07
amount of black pepper or whatever you
13:09
like. [laughter]
13:11
Just going to cover the top a little bit
13:12
here with it. We're going to give this a
13:15
good mix until it's well combined and
13:17
well distributed. When you see those
13:19
colors do that, you see when you put the
13:21
red in there with the green. Yeah.
13:25
It's really nice looking.
13:28
I'm going to bring over my cooked
13:31
drained spaghetti. Add this mixture into
13:34
our spaghetti. It'll be easier that way.
13:38
And then we'll mix it all together.
13:41
We still got some stuff to do. The easy
13:44
stuff, you guys. Dig deep. Pull up.
13:48
Yeah.
13:50
If you have any questions about this
13:52
recipe, you can go to my recipe blog,
13:54
katherine'splates.com,
13:56
and you can find the recipe there for
13:58
this.
14:00
I'll bring it up there for you. All
14:01
right, you guys. Go bring over your 9
14:03
by13 baking dish. Make sure it's deep
14:06
enough.
14:09
Spray it first. Found a way to make it
14:10
all natural. You guys use these bottles
14:13
right here. In my recipe blog,
14:16
kathernplates.com, I do have a link to
14:18
my Amazon store where you can find all
14:21
of these tools and dishes and pots and
14:24
anything else that I use. I'm just going
14:28
to take a brush and get that all up in
14:30
there. All right, let's fill it up.
14:33
There's my oven preheated. We'll talk
14:35
about that here in just a minute.
14:38
Spread it out nice and even. You know
14:41
what they say, nice and even.
14:44
And it cooks nice [snorts] and even,
14:46
right? We're going to take the remaining
14:48
8 oz of that shredded Monterey Jack
14:51
cheese. Place it right on top. Nice and
14:54
evenly.
14:56
You can't beat shredding your own
14:58
cheese. All right, I have one more
15:01
ingredient. French's fried onions. I can
15:04
smell the garlic in there and it smells
15:06
delicious.
15:08
All right, we're just going to put these
15:09
right across the top. That looks good.
15:13
M. All right, we're going to place this
15:15
in the oven that I've preheated at 350°.
15:19
We're going to bake this between 40 to
15:21
50 minutes till that cheese is nice and
15:24
melted and kind of a golden color.
15:27
Everything is heated through. Oo, y'all
15:30
look at that. You can put chives, green
15:33
onions, some fresh parsley.
15:39
Oh,
15:40
look in there. M. This is our easy weekn
15:44
night meal. What do you think?
15:47
My creamy chicken spaghetti with a
15:50
Monterey flare. Today we're going to
15:52
make this delicious Doritos casserole.
15:56
An easy weekn night budget friendly
15:59
meal. Everyone's going to love this one.
16:03
It's creamy. It's cheesy. It's got taco
16:05
flavors. It's going to be a fun one, you
16:07
guys. We have a bag of Doritos that was
16:11
left over from a get together on this
16:13
past weekend. So, I'm like, I'm going to
16:16
put it to some use instead of just
16:17
eating the whole bag myself. This recipe
16:20
can be found in my cookbook, Catherine's
16:23
Plates, Making Home Cooking Easy. It's
16:25
the white cookbook. Now, if you follow
16:29
along with this recipe as I go along
16:31
today, you should be able to put this
16:32
together with no problem. We're going to
16:35
start off in our large deep skillet
16:37
because a lot of stuff's going to happen
16:38
in here. And we're going to brown up one
16:41
pound of ground beef. While we're
16:42
breaking up the ground beef here and
16:44
letting it start to brown,
16:47
let's dice up an onion. All right. Once
16:50
we get this all diced up, let's add it
16:52
to the ground beef.
17:00
You know the drill. As soon as I get
17:02
this all browned up, broken up, and the
17:05
onions nice and soft, I'll bring you
17:07
back. Remove any excess grease that may
17:10
be in our pan. Now, we're going to add
17:12
in one teaspoon of minced garlic.
17:18
We'll mix this in for 1 minute to help
17:21
release the aromomas of that delicious
17:23
garlic into the ground beef and the
17:26
onion. Wake it up in there. What we're
17:28
going to do now is add in some canned
17:30
ingredients. I have one can of whole
17:33
kernel corn. Now, this is no salt added.
17:36
Whatever you have in your pantry, just
17:38
make sure you drain it. We're going to
17:39
add that in.
17:42
We're going to add in one can of diced
17:46
tomatoes,
17:48
juice, and all. And then I'm going to
17:50
add in 4 oz of green chilies. Come in a
17:55
can.
17:56
Doing a dance with my dog down there. If
17:59
you all saw our Q&A show, you saw Bailey
18:02
on it. So, she's down here. We're doing
18:04
the tango.
18:06
All right. The next thing we're going to
18:07
add is our taco seasoning. Now, I have
18:10
my homemade blend here. Doesn't that
18:12
look good?
18:14
Y'all don't do the little baggies that
18:17
you can get from the store. But if
18:19
you're doing that, that's totally fine.
18:20
One packet will go in. One packet equals
18:23
3 tablespoons of homemade taco
18:26
seasoning. or you know if you get it
18:28
from the jar at your store then 3
18:31
tablespoons. We'll add those in
18:37
I'm estimating
18:42
cuz we're going to need the rest of the
18:44
bag as we're layering our casserole.
18:50
Just crush them in.
18:53
Probably another handful here.
18:58
Wash your hands.
19:02
All right, we're going to mix this all
19:03
together. We're going to let this simmer
19:06
for about 3 to 5 minutes. Get all those
19:08
flavors pulled in together.
19:11
All right, you guys, turn off your
19:12
burner, take it off. We're going to add
19:14
in some creaminess and some cheesiness
19:17
to kind of pull it together before we
19:19
start layering for the casserole. I've
19:21
got one cup sour cream
19:24
going in. Give it a little tanginess.
19:28
And then we're going to add in one cup
19:31
shredded cheese. Now, I'm using a
19:33
Monterey Jack cheese. You can also use
19:38
cheddar cheese if you want to do that.
19:39
Or if you got a cheese blend that's
19:42
Mexican, you can do that. But I'm going
19:44
to do this right here. This is half of
19:46
the cheese right here. We still got
19:49
another round of cheese gonna happen.
19:53
All right, let's add this in and then
19:55
we'll start all together.
20:00
All right, let's mix this all together
20:02
till well combined.
20:05
All right, let's get our casserole dish.
20:09
We're using a 9 by13. I'm going to spray
20:11
it with some cooking spray.
20:16
We're going to take 1 and 1/2 cups of
20:17
Doritos and just place them right across
20:19
the bottom.
20:27
Those smell good. To that, it says
20:30
spread half of the meat mixture over the
20:32
Doritos. Carefully
20:34
spread it out.
20:37
We're going to take half a cup of
20:38
shredded cheese.
20:41
Place that on top.
20:46
And we're going to start all over again.
20:49
Doritos. One and a half cups.
20:53
We save some. Can y'all tell Thomas is
20:56
here?
20:57
>> No.
20:57
>> Tell him to get out of that bag.
20:59
>> Nope.
21:00
>> No. All right. So, we're going to bring
21:03
over the rest of the meat mixture and
21:04
place that on top.
21:07
Put it where you need it.
21:11
Grab some cheese.
21:13
Let's top it.
21:19
Grab a sheet of foil. We're going to
21:21
cover the baking dish.
21:24
I've got my oven preheated at 350°.
21:27
We're going to bake this for 30 minutes.
21:30
We're going to remove the foil and then
21:33
we're going to bake it another 5 or 10
21:35
minutes until that cheese is nice and
21:37
melted and kind of goldy brown. I just
21:39
crushed up some extra Doritos on the
21:41
top. Got some green onions on top for a
21:43
pop of color.
21:50
Easy weekn night budget friendly meal
21:53
that your whole family is going to love.
22:02
There's a lot of flavors going on in
22:03
there. Lots of layers. It's really
22:07
delicious. All right, you guys. You can
22:09
find that recipe on
22:10
catherine'splates.com, which is my
22:12
recipe blog, where you can find tons and
22:14
tons of recipes, more casserles. Thumbs
22:18
up on this one. If you're new to the
22:20
channel, make sure you hit the subscribe
22:21
button down below and that bell
22:22
notification. That way, you'll always
22:24
know when shows like this one here are
22:26
posted. All right, you guys. I'll see
22:28
y'all on the next episode. Bye.
#People & Society