Tuesday, March 30, 2010

Creamy Spaghetti Casserole with Beans

For dinner tonight I made up this little recipe. My family loved it and said it reminded them of rice-a-roni. It is similar to a chicken dish I have had and you could certainly add chicken or replace the beans with the chicken. The picture isn't beautiful, I like to tell myself it looks "rustic".


2 cans of Great Northern Beans (white beans)

1 can cream of mushroom

1 can Water (mushroom can)

1 Chicken bullion cube (dissolved in water)

1 8oz. block cream cheese

2 Tbsp. tortilla soup seasoning

1/2 package of spaghetti (enough for 4-5 servings)


Preheat oven to 35o F.
Cook spaghetti for six minutes or until al dente.
Meanwhile combine soup, water, bullion, softened cream cheese and the tortilla soup seasoning. Heat on stove in a medium saucepan and whisk until smooth.
Drain spaghetti. Add sauce to spaghetti and put in a casserole dish. Cover with foil and bake in the oven for 30 minutes.

Rhodes Chicken Filled Stuffing Rolls

I made these last week for a quick and easy lunch for the kiddos and me. They were delicious and super easy. We liked them dipped in a little ranch dressing. The recipe says to dip the rolls in crushed herb stuffing mix. I didn't feel like opening a box so we just used Italian bread crumbs. This is a picture of them that I found on the internet (my camera was mia that day), the picture doesn't really do them justice! Oh also I thawed the rolls in the microwave using the defrost setting, that made them even quicker. These are great for leftover chicken.

Prep Time: 30 minutes min
(not including thaw time)
Bake Time: min
Skill Level: Intermediate
Servings: 12
  • 12 Rhodes Texas™ Rolls, thawed but still cold
  • 8 ounces boneless skinless chicken breasts
  • 1 tablespoon butter or margarine, melted
  • 3 ounce package cream cheese
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup herb bread stuffing
  • 1 egg, beaten

Cut chicken into 1-inch cubes. Sauté chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt and pepper. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 minutes. Serve warm.

Food Food Food

I love to cook and bake. I love the idea that the heart of a home is the kitchen. I love June Cleaver and Margaret Anderson and Ruth Martin and the real people they represent! One of the reasons I have created this blog is in an attempt to be inspired to be more like these women, who for me, are icons of what mothers should be like. They were eternally patient, they always seemed to enjoy their children and they dished out wisdom and love, along with delicious home cooked meals. I realize it isn't necessarily a realistic goal but it is something to shoot for.
The other reason for this blog is that, my husband is constantly asking me to remember what I cooked so that I can make it again. He doesn't eat a lot of meat which sometimes forces me to get kind of creative. Unfortunately I often don't get around to jotting down what I did, which makes it hard to recreate. Hopefully posting on a blog will take care of that.
Anyway recipes will follow soon!