Casserole Queen

So lately I have been working in the lab about 60-70 hours a week and haven't had much time to cook. Sundays have become my prepare for the week days- which includes cooking and cleaning, etc. Growing up, I do not remember having many casseroles and so I haven't had many recipes to go off from, but lately I have been inventing my own recipes- Here are some really tasty recipes That I am going to take credit as inventing- because I have never heard of them before.

Asian Casserole:

6 packages of Ramen noodles and seasoning- any flavor
1 bag frozen stir fry veggies
2 thawed/raw chicken breasts- cut into chunks
4 cups water
a couple sprinkles of garlic teriyaki sauce
a couple sprinkles of soy sauce
(the last two ingredients are not necessary)

Preheat oven to 375.
Take the Ramen noodles and crush them up and then place them in a casserole dish.
Add the vegetables and chicken on top.
Then sprinkle the rest of the seasonings- Ramen, teriyaki, and soy sauce
Pour in 4 cups of water
Cover dish with aluminum foil and bake for one hour

It seriously is like having show mein except not slimy or greasy!!! We devoured this dish in two days!

Lasagna casserole:

1 bag egg noodles from frozen food section
1 family size can tomato soup
1 family size can Spaghetti sauce
1 bag frozen veggies
1 lb ground beeg
3 or four green onions chopped
a couple stalks of celery chopped
1 green pepper chopped
sausage or bacon- as much as you want
1 cup shredded cheese

Preheat oven to 350 and prepare noodles as directed on the package. Sautee the onions, peppers and celery. Brown the ground beef and sausage/bacon. Lay the prepared noodles in the bottom of the pan and add the tomato soup can. Add the veggies and meat and then add the spaghetti sauce. Cover with aluminum foil and bake for 30 minutes I think. Then Add the cheese on top and bake uncovered for another 10 or 15 minutes- this stuff is pretty good!

I also experimented with cake batter cookies some more....I have now developed a way to make lemon drop and spice raisin cookies- as well as an improved recipe for cake batter cookies in general.

Okay first of all- for all cake batter cookies what you do is only add the eggs and the oil that the box says to add- but instead of adding the 1/3 cup of oil the box usually says to add- try splitting that in half and adding half butter half oil. Another modification after that is to add 1/4 cup milk. This makes the mix a little runny so then you'll add flour until the mix is the right thickness for you- complicated I know...you do not have to make these changes just something I tried and found that works really well.

Lemon drop cookies:

Take a box of lemon cake mix and prepare as usual cake batter cookies. Cook at 350 for 10 minutes. Then you need to make the frosting. The frosting is milk and powdered sugar. Measure out some amount of milk and then add powdered sugar until the mix gets thick- then you just pour the glaze over the cookies. These turn out really well- it's like eating lemon doughnut holes.

Spice Raisin cookies:
Same as above except add some raisins. I also put the glaze on these cookies- it turned out tasty. Also if you do not add the raisins- it is like eating a chewy gingerbread cookie.

I hope you enjoyed my inventions and will have time to try to do some of them. If you have questions let me know.