Tag: cream of chicken soup

Cowboy Casserole
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Cowboys and cowgirls will giddy up to this meaty, cheesy, tot-filled casserole!

Layers of seasoned beef, beans, corn, tater tots, and loads of melty cheese are all baked into this cowboy casserole.
Who doesn’t love cheesy tater tots, tender veggies, and taco meat all in one dish?

This kid-friendly dish is perfect for sleepovers and movie nights!

Larger families and those on a budget will appreciate a casserole that’s healthy, wholesome, and full of flavor!

Wrap up leftovers in tortillas for grab-and-go lunches!
Ingredients in Cowboy Casserole

Ground Beef: Ground beef is seasoned with taco seasoning (I prefer homemade). You can use ground turkey in place.

Soup: Cream of Chicken Soup adds a rich, savory flavor to this casserole. Cream of mushroom soup or cream of celery soup can also be used! Feel free to skip the can and make homemade condensed chicken soup.

Vegetables: Corn adds a sweet and colorful touch to cowboy casserole, but any veggie will do, even a bag of frozen mixed veggies (no need to thaw)!

Tater Tots: Tater tots, wedges, shoestring fries, diced potatoes, hashbrowns, and even leftover mashed potatoes can all be used in this recipe (be sure to use thawed potatoes).

Cheese: I shred my own cheddar cheese, but any pre-shredded cheese blend will also work in this recipe.

How to Make Cowboy Casserole
1. Brown and season ground beef (recipe below).
2. Stir in the beans and sauce ingredients.
3. Add tater tots to a casserole dish, top with the beef mixture and the remaining tater tots.
4. Top with cheese and bake until browned.
Storing Leftovers
- Keep leftover cowboy casserole in an airtight container in the refrigerator for up to 4 days.
- Reheat portions in the microwave or the stovetop. Reheat larger portions (or the entire casserole) in a crock pot.
- Freeze portions in zippered bags for up to one month and thaw in the refrigerator overnight before reheating.
More Ground Beef Casseroles

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Cowboy Casserole

Cowboy casserole is a comforting, cheesy dish packed with spicy ground beef, tater tots, and hearty beans.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

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Preheat the oven to 375°F.

Heat a large skillet over medium-high heat, add the beef, and cook until no pink remains. Drain fat. Add the taco seasoning and cook 2 minutes more.

Add the beans, corn, soup, ½ cup cheese, milk, sour cream, onion powder and pepper to the beef and stir well to combine.

Grease a 9×13-inch casserole dish and add half of the tater tots. Spread the beef mixture over top.

Top with the remaining tater tots and sprinkle with remaining cheese.

Bake uncovered until browned and bubbly, 20-25 minutes.

Store leftover casserole in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through.

Calories: 602 | Carbohydrates: 52g | Protein: 36g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 1453mg | Potassium: 890mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1119IU | Vitamin C: 10mg | Calcium: 348mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Dinner, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 27, 2024
Crock Pot Scalloped Potatoes
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Cooking side dishes in the slow cooker is perfect for busy weeknights or holiday dinners.

Crock Pot Scalloped Potatoes are easy, cheesy, and delicious! When those winter carb cravings hit, why not cook up cheesy slow-cooker potatoes?

Scalloped potatoes are quite possibly the most comforting side dish on the planet (along with mashed potatoes).

Ingredients for CrockPot Scalloped Potatoes

Crockpot Scalloped Potatoes are delicious and easy, requiring just a few simple ingredients! They are super forgiving, so go ahead and experiment!

Sauce – This recipe uses “cream of” soup to prevent the sauce from curdling. Swap in cream of mushroom or cream of celery. For a from-scratch version, try my homemade condensed chicken soup using evaporated milk.

Potatoes – Use thin-skinned potatoes. Yellow, red or Yukon gold potatoes will hold their shape and don’t require peeling. If using baking potatoes or Russet potatoes, they should be peeled and will taste delicious but may not hold their shape.

Cheese – I like to add a little bit of cheese to the potatoes (which technically makes them au gratin potatoes) . Use sharp cheddar for extra flavor. Try different cheeses altogether; Colby, Swiss, a bit of Parmesan cheese or Gruyere (my favorite addition to Crock Pot mac and cheese).

How to Make Crock Pot Scalloped Potatoes

Slow cooker scalloped potatoes are so easy to prepare that they practically cook themselves.
1. Thinly slice the peeled potatoes and onion *see tip below.
2. Mix sauce ingredients.
3. Alternate layers of sliced potato, sliced onion, and sauce.
4. Cook until tender, adding cheese after a couple of hours.
Tips & Variations
- Crockpot scalloped potatoes will cook in 4-5 hours on high or 7-8 hours on low.
- If the potatoes are done early, simply turn the slow cooker off (they will stay warm for over an hour) or turn it to warm.
- Turn it into a meal by adding chopped ham, fried mushrooms, or leftover ground beef or taco meat.
Slow Cooker Side Dishes

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4.95 from 134 votes↑ Click stars to rate now!
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Crock Pot Scalloped Potatoes

Layers of tender, thinly sliced potatoes smothered in a creany cheese sauce are cooked until perfectly tender in the slow cooker!

Prep Time 20 minutes

Cook Time 4 hours 10 minutes

Total Time 4 hours 30 minutes

Author Holly Nilsson

In a small skillet, melt butter over medium heat. Add the onions and cook until slightly softened, about 4 to 5 minutes.

Meanwhile, in a medium bowl, combine 1 cup cheddar cheese, cream of chicken soup, 1 cup heavy cream, garlic powder, thyme, ¼ teaspoon salt, and black pepper.

Grease a 6qt slow cooker and place ½ of the potatoes in the bottom, season with ¼ teaspoon salt. Top with all of the onions. Spread ½ of the cheese mixture on top.

Add remaining potatoes, ¼ teaspoon salt, and remaining sauce sauce. Pour ½ cup heavy cream over top.

Place a double layer of paper towels across the slow cooker to abosrob moisture, ensuring they don’t touch the potatoes and cover. Cook on high 4-5 hours (or low 7-8 hours), adding the cheese after 2 ½ hours.

Once potatoes are soft, sprinkle with remaining ½ cup cheese and cover until melted (about 5 minutes).

Once done, potatoes can be kept on warm for up to 2 hours.
Additional seasonings or herbs can be added to the sauce if desired.
Store leftover scalloped potatoes in the fridge in a covered container for up to 4 days. Reheat in the microwave or the oven until heated through.

Calories: 375 | Carbohydrates: 26g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 427mg | Potassium: 788mg | Fiber: 4g | Vitamin A: 935IU | Vitamin C: 20.4mg | Calcium: 240mg | Iron: 6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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March 24, 2024
Skillet Chicken & Biscuits
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Chicken and biscuits are creamy and delicious and bake up in no time at all!

A hearty and creamy skillet dish with soft, fluffy biscuits and cooked chicken keeps it quick and easy.

Add a simple salad, and dinner is served!

Ingredients for Chicken and Biscuits

This comfort food is the perfect combination of quick and delicious.
- Chicken – Use leftover baked chicken or rotisserie chicken for quick prep.
- Veggies – I use carrots and celery, but you can use any vegetables you have on hand or frozen vegetables. Green beans, peas, or corn are great additions.
- Sauce – The creamy sauce is similar in flavor to chicken pot pie and it’s really quick to make. Use canned condensed soup or make homemade condensed cream of chicken soup for this recipe.
- Biscuits – To keep it fast, use canned biscuits – if you’ve got time, you can make your own homemade biscuits.
How to Make Chicken and Biscuits
1. In a skillet, cook the onion. Add broth and vegetables and simmer for a few minutes.
2. Stir in the sauce and cooked chicken.
3. Top with biscuits and bake for 22 to 25 minutes until bubbly and golden brown.
4. Brush biscuits with additional melted butter if desired and serve warm.
Leftovers?

Store leftovers in the fridge in an airtight container for up to 4 days. Reheat portions in the microwave or the oven until heated through.

Freezing Leftovers: Cool completely and divide into individual portions. Wrap portions tightly in plastic wrap or place them in airtight containers. Freeze for up to 2-3 months.

To Reheat after Freezing: Thaw portions overnight in the fridge. Reheat portions in the microwave or the oven until heated through.

Savory Skillet Dinners

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5 from 9 votes↑ Click stars to rate now!
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Skillet Chicken and Biscuits

An easy one-pan dinner loaded with veggies and chicken in a creamy sauce, topped with biscuits and baked until golden.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Preheat the oven to 350°F.

In a 12-inch cast iron skillet or oven-proof pan, melt the butter over medium heat. Cook for 3 to 4 minutes or until softened.

Add carrot, celery, and chicken broth and bring to a simmer. Cook 4 minutes or veggies are slightly softened.

Remove from the heat and add the diced chicken, cream of chicken soup, parsley, and garlic powder. Mix well to combine.

Cut each biscuit into quarters and place in the skillet on top of the chicken mixture.

Transfer to the oven and bake for 22-25 minutes or until the sauce is bubbly and biscuits are browned.

Brush biscuits with additional melted butter if desired and serve warm.

Biscuits can be purchased in the refrigerator section of most grocery stores (any variety will work in this recipe). If you cannot find canned biscuits, you can substitute homemade biscuits in their place. If using homemade biscuits, ensure that the pan is not overcrowded. Extra biscuits can be baked on the side if needed.
Variations:

I find the broth and condensed soup add enough salt but as always, season to taste with salt and pepper.

Feel free to add 1 cup of sharp cheddar cheese to the filling if desired.

This can be baked in a 2.5 qt casserole or baking dish, you may need additional baking time.

Calories: 582 | Carbohydrates: 66g | Protein: 15g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1903mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4487IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 24, 2024
Funeral Potatoes
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This is easy cheesy potato casserole recipe perfect for any kind of gathering!

This casserole is super easy to make with hashbrown potatoes, a really quick cheese sauce and a crispy cornflake topping.

Serve this as a side dish almost any time of day, from brunch to dinner.

What are Funeral Potatoes?

Funeral Potatoes are an easy casserole dish with hashbrowns, cheese, sour cream, and condense soup. This recipe is topped off with a buttery cornflake crust.
- We love funeral potatoes because they are creamy, cheesy, and so delicious.
- This casserole is budget friendly and really easy to make.
- Serve this recipe for breakfast, dinner, and everything in between.
- Prep ahead, this funeral potatoes recipe is perfect for Christmas or Easter brunch!
Ingredients for Funeral Potatoes
- Potatoes – This recipe uses diced hash brown potatoes from the freezer. Any frozen (or pre-cooked) potatoes will work.
- Cheese – Sharp cheddar cheese adds a bright, tangy flavor but use what’s in your cheese drawer. Cheese tends to melt best if you shred it yourself from a block.
- Sauce – Melted butter, condensed cream of chicken soup, and sour cream make up the sauce. You can use cream of mushroom soup in place of cream of chicken or cream of celery soup to make it vegetarian.
- Topping – Crushed cornflakes are mixed with butter for the perfect topping. Replace the cereal with crushed potato chips (any flavor) or ritz crackers.
How to Make Funeral Potatoes
1. Grease a casserole dish. Prepare the topping & set aside.
2. Saute onion in butter & mix with sour cream, soup, & some of the cheese.
3. Stir in potatoes & spread into a casserole dish. Add the topping and bake until bubbly & golden brown.
To use fresh potatoes, dice them 1/2″ or smaller and add them to salted boiling water. Cook for about 7 minutes or just until tender. Cool slightly and proceed with the recipe.

Shredded hash browns make a great base just like the diced potatoes do, so feel free to sub them out as well!

How to Store and Reheat
- Cover the pan with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days.
- To reheat, place a portion or two in the microwave for a few minutes or toast in the oven at 325°F for 15-20 minutes!
Casseroles for a Crowd

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4.98 from 79 votes↑ Click stars to rate now!
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Funeral Potatoes

Creamy, cheesy, and flavorful, these Funeral Potatoes are always a crowd-pleaser!

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Preheat the oven to 350˚F. Grease a 9×13-inch casserole dish with butter.

In a medium bowl, gently crush the cornflakes. Toss with the butter and set aside.

In a small skillet, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes.

In a large bowl, combine the butter and onions, sour cream, condensed soup, and 2 cups of cheese. Season to taste with salt & black pepper to taste.

Gently stir in the hash brown potatoes. Transfer the mixture to the prepared baking dish and sprinkle with the topping.

Top with the remaining ½ cup of cheese and sprinkle the topping over top.

Bake for 40-45 minutes or until browned and bubbly.

To use fresh potatoes, dice them 1/2″ or smaller and add them to salted boiling water. Cook about 7 minutes or just until tender. Cool slightly and proceed with the recipe.
Store leftover casserole tightly covered in the fridge for up to 3-4 days.

Calories: 514 | Carbohydrates: 33g | Protein: 14g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 934mg | Potassium: 464mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 11mg | Calcium: 320mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Casserole, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 21, 2023