Creamy Baked Cheesecake

My youngest daughter is in her cheesecake era (see this Mini Cheesecakes post, one that we have made many times now!) so she requested a full-size cheesecake for her birthday instead of a more traditional cake. This recipe did not disappoint. She was in heaven!

Creamy Baked Cheesecake
Yield: 9-inch cheesecake

Ingredients

• 1 1/4 cups gluten free graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, room temperature
• 1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
• 3 large eggs, room temperature
• 1/4 cup lemon juice concentrate
• 1 (8 oz) container sour cream, room temperature

Directions

1. Preheat oven to 300°F.
2. Combine graham cracker crumbs, sugar, and butter; press firmly on bottom of 9-inch springform pan.
3. Using stand mixer fitted with beater attachment, beat cream cheese until fluffy.
4. Gradually beat in sweetened condensed milk until smooth.
5. Add eggs and lemon juice concentrate; mix well.
6. Pour into prepared pan.
7. Bake 50 minutes, or until center is set. Then top with sour cream and bake 5 minutes longer.
8. Place on wire rack to cool completely.
9. Chill overnight before serving.

Recipe adapted from Eagle Brand.

Creamy Chicken Bake

Juicy, tender chicken is smothered in a creamy, flavorful sauce in this easy weeknight dinner solution. For a complete meal, simply serve it over your favorite starch (such as rice, pasta, or potatoes) with a side of steamed vegetables. Enjoy!

Creamy Chicken Bake
Yield: 8-10 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• salt & pepper, to taste
• 1 (10.5 oz) can gluten free cream of chicken condensed soup
• 1 (10.5 oz) can gluten free cream of mushroom condensed soup
• 1 cup sour cream
• 1 tsp onion powder
• 1 tsp paprika

Directions

1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking dish with nonstick cooking spray. Place chicken breasts in single layer in prepared pan and season with salt & pepper, to taste.
3. In medium bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, and onion powder. Spread mixture evenly over chicken breasts in baking dish and sprinkle with paprika.
4. Bake 50-60 minutes, or until chicken breasts reach internal temperature of 165°F and cream sauce is lightly browned.
5. Serve over rice, pasta, or potatoes with a side of steamed vegetables.

Recipe adapted from 100k Recipes.

Chocolate Oreo Cake

My daughter requested a "Cookies & Cream" cake to celebrate her 6th birthday, and this recipe did not disappoint: three layers of moist chocolate cake covered in sweet buttercream frosting filled with (literally) an entire package of crumbled up gluten free "Oreo" cookies!

Chocolate Oreo Cake
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 eggs, room temperature
• 1 cup sour cream
• 1 cup vegetable oil
• 1 cup brewed coffee
• 2 tsp vanilla

Frosting:

• 1 1/2 cups butter, room temperature
• 1 1/2 cups shortening
• 8-9 cups powdered sugar
• 10.5 oz package gluten free "Oreo" cookies (crumbled, about 3 cups)
• 1 tsp clear vanilla extract
• 4-6 Tbsp almond milk

Directions

1. Preheat oven to 300°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Add flour, sugar, cocoa, baking soda, and salt to large mixing bowl; whisk together. Add eggs, sour cream, vegetable oil, coffee, and vanilla to dry ingredients; mix well.
3. Divide batter evenly between prepared cakes pans. Bake 25-30 minutes, or until toothpick inserted in center comes out with a few crumbs.
4. Remove cakes from oven and allow to cool in pans for 10 minutes. Turn cakes out of pans onto cooling rack and discard parchment. Cool completely.
5. Once cakes are cooled, prepare frosting.
6. In stand mixer fitted with whisk attachment, beat together butter and shortening until smooth. Slowly add 4 cups of powdered sugar and mix until smooth, scraping down sides of bowl as necessary. Add vanilla and cookie crumbs; mix until smooth. Add another 4-5 cups of powdered sugar and mix until smooth. Add almond milk 1 Tbsp at a time until spreadable consistency is reached.
7. To assemble cake, place dollop of frosting in center of cake platter and place one cake layer on top, spread with 1 cup frosting, top with second cake layer, spread with 1 cup frosting, and end with third cake layer. Spread remaining frosting over top and sides of cake.

Note: Cake is best prepared one day in advance to allow cookie crumbs to soften.

Recipe adapted from Life, Love and Sugar.

Vegan Sour Cream

Just like its dairy-filled counterpart, this vegan sour cream is thick, creamy, tangy, and deliciously satisfying!

Vegan Sour Cream
Yield: 2-3 cups

Ingredients

• 1 1/2 cups raw cashews, soaked in water overnight
• 3/4 cup water
• 2 Tbsp apple cider vinegar
• 1 Tbsp fresh lemon juice
• 1/2 tsp salt
• OPTIONAL: 1 cup unsweetened non-dairy yogurt

Directions

1. Drain water from cashews and add to high powered blender (such as Nutri Ninja). Add 3/4 cup fresh water, apple cider vinegar, lemon juice, and salt. Blend until very smooth. (I run multiple blend cycles on my Ninja to reach the perfect consistency.)
2. Pour cashew mixture into a bowl and stir in yogurt. This is optional, but it elevates the sour cream to another level in terms of texture and flavor!
3. Use sour cream immediately, or transfer to a small covered container and refrigerate for up to a week. (It also freezes well.) Enjoy!

Recipe adapted from Nora Cooks.

Sour Cream Cake Donuts

You know what I miss most about eating gluten free? Donuts, fresh from the bakery! My favorite is a glazed cake donut with vanilla frosting and sprinkles on top. For my birthday, my husband gifted me a Wilton donut pan, so now I can satisfy my craving any time I want!

Sour Cream Cake Donuts
Yield: 20 donuts

Ingredients
2 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 tsp ground nutmeg
1 1/2 cups sour cream
3 eggs, room temperature
3 Tbsp butter, melted

Directions
1. Preheat oven to 400°F. Spray donut pan with nonstick cooking spray; set aside.
2. In large bowl, combine flour, sugar, baking powder, salt, baking soda, and nutmeg. In medium bowl, whisk together sour cream, eggs, and butter. Add sour cream mixture to flour mixture; stir until just combined.
3. Fill gallon-size Ziploc bag with dough; seal closed. Snip corner off of bag. Pipe dough into each donut cup, filling approximately 2/3 full.
4. Bake 8-10 minutes, or until tops of donuts spring back when touched. Let cool in pan on cooling rack for 5 minutes. Remove donuts from pan to wire rack.
5. Finish donuts with chocolate or vanilla glaze, cinnamon sugar, or store-bought frosting. Donuts are best served fresh!

Chocolate Glaze
  1 cup semisweet chocolate chips
  1/4 cup (1/2 stick) butter
  1/4 cup corn syrup
  2-3 tsp hot water
In medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 2 teaspoons of hot water, stirring until glaze is thick and smooth. Add another teaspoon water if glaze is too thick. Use immediately to glaze donuts.

Vanilla Glaze
  2 cups confectioners’ sugar
  3 Tbsp milk
  1 tsp vanilla extract
In small bowl, stir together sugar, milk, and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts.

Cinnamon Sugar
  1/4 cup granulated sugar
  2 Tbsp ground cinnamon
  2 Tbsp butter, melted
In shallow bowl or plate, stir together the sugar and cinnamon. Dip donuts in melted butter and roll in the cinnamon sugar mixture to coat.

Recipe adapted from Wilton.

Chocolate Cake {from Scratch}

Have a birthday coming up in your family? (My daughter's was yesterday.) Don't bother with a boxed cake mix this year... make it from scratch! This moist, tender cake is packed with rich, chocolate flavor and pairs perfectly with my homemade buttercream frosting. This will surely be a birthday to remember!

Chocolate Cake {from Scratch}
Yield: 2 cake rounds

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 cups sugar
1 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 eggs, room temperature
1 cup sour cream
1 1/3 cups coffee, cooled
1/3 cup vegetable oil
2 tsp vanilla

Directions
1. Preheat oven to 350°F.
2. Grease two 9-inch round cake pans with nonstick spray, line bottom with parchment, and spray again.
3. Whisk dry ingredients together. Add wet ingredients and mix until just combined. Divide evenly between cake pans.
4. Bake for 35 minutes, or until cakes are set and toothpick inserted in center comes out clean.
5. Cool in pans for 10 minutes, then remove cakes from pans, discard parchment, and place cakes on wire rack to cool completely before frosting.

Recipe adapted from Pinch of Yum.

Chocolate Banana Muffins

My kids love to eat muffins! And I'm happy to make them. :)

Chocolate Banana Muffins
Yield: 16-18 muffins

Ingredients
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 Tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup miniature semisweet chocolate chips
1/2 cup regular semisweet (or milk) chocolate chips
4 Tbsp cocoa powder
1 egg, room temperature
1/2 cup sour cream
1/4 cup melted coconut oil (can substitute vegetable oil)
1 tsp vanilla extract
1/2 cup brown sugar, lightly packed
1 cup mashed ripe bananas (2-3 bananas)

Directions
1. Preheat oven to 350°F. Generously coat muffin tin(s) with nonstick cooking spray; set aside. (These muffins stick to paper liners, so it is not recommended to use them.)
2. In small bowl, stir together flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips.
3. In another bowl, briskly whisk together egg and sour cream. Stir in melted coconut oil (slightly cooled but measured in its melted state), vanilla extract, brown sugar, and mashed bananas.
4. Combine wet and dry ingredients; stir until JUST combined. Over-mixing results in denser muffins.
5. Divide batter evenly among prepared muffin cups. Bake for 17-23 minutes, or until toothpick inserted in center comes out clean.
6. Allow to cool in pans for 5-10 minutes. Then remove muffins from pan(s) to wire rack to cool completely. (Use butter knife to gently lift each muffin out.)
7. Store in airtight container in refrigerator.
8. When ready to eat, microwave muffin for 15-20 seconds. Spread with Nutella or peanut butter, if desired, and enjoy!

Recipe adapted from Chelsea's Messy Apron.

Mocha Layer Cake

My middle daughter turned 7 last week and requested a chocolate cake to celebrate her birthday. This recipe is one that I've made many times before, so we dressed it up with some store-bought decorative frosting (gluten free, of course!) to make it extra special.

Mocha Layer Cake
Yield: 3-layer cake

Ingredients
Cake:
 1 cup butter, softened
 3 cups packed brown sugar
 4 eggs, room temperature
 3 tsp vanilla
 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 cup baking cocoa
 3 tsp baking soda
 1/2 tsp salt
 1 1/2 cups brewed coffee, cooled
 1 1/3 cups sour cream

Frosting:
 2 (8 oz) packages cream cheese, softened
 1/2 cup butter, softened
 8 (1 oz) squares unsweetened chocolate, melted and cooled slightly
 1/2 cup brewed coffee, cooled
 3 tsp vanilla
 7 cups powdered sugar

Directions
1. Arrange oven racks so that pans will fit on two levels. (You will need to cook two pans on center rack and one pan on top rack.) Preheat oven to 350°F. Coat three 9" cake pans with nonstick cooking spray, line bottom of pans with wax (or parchment) paper, and spray again; set pans aside.
2. In large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Combine flour, cocoa, baking soda, and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition.
4. Pour into prepared pans. Bake 30-35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans (be sure to discard wax/parchment paper) to wire racks to cool completely.
5. In large mixing bowl, beat cream cheese and butter until fluffy. Beat in chocolate, coffee, and vanilla until blended. Gradually beat in powdered sugar. Spread between layers and over top and sides of cake.
6. Cover and refrigerate overnight before serving. (Frosting needs time to set up.)

Note: This recipe needs to be made one day in advance!

Recipe adapted from Taste of Home.

Beef Stroganoff

This is one of my husband's all-time favorite dishes, so naturally I experimented with the usual ingredients to give it my own personal touch!

Beef Stroganoff
Yield: plenty ;)

Ingredients
1 lb ground beef
24 oz container fresh mushrooms, sliced
1 medium onion, chopped
6 garlic cloves, minced
16 oz container sour cream
10.5 oz can gluten free cream of mushroom soup
1/4 cup milk
2 beef bouillon cubes (I use Herb Ox brand)

Directions
1. In large skillet, brown ground beef until no longer pink. Remove to plate lined with paper towel to drain excess fat.
2. In leftover skillet drippings, using additional olive oil as necessary, sauté mushrooms and onions until mushrooms have released all liquid and onions are tender. Add garlic and sauté additional few minutes, until garlic is fragrant.
3. Spoon beef back into skillet with vegetables. Add sour cream, mushroom soup, and milk; stir to combine. Crush beef bouillon cubes over skillet and stir to evenly distribute.
4. Continue cooking over low heat until heated through, stirring occasionally.
5. Serve over gluten free pasta noodles, brown or white rice, or cauliflower pearls (also called cauliflower rice) with a side of steamed broccoli or peas. Enjoy!

Coconut Pecan Cream Cake

What better way to celebrate Easter than with an extravagant three-tiered cake! Packed with coconut and pecans on the inside, this delicious dessert is enrobed with cream cheese frosting and is sure to impress your holiday guests.

Coconut Pecan Cream Cake
Yield: 3-layer cake

Ingredients
Cake:
 8 Tbsp unsalted butter, softened
 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 tsp baking soda
 1/2 tsp salt
 1 cup sour cream
 1 tsp vanilla
 1/2 cup coconut oil
 2 cups sugar
 5 eggs, separated
 1 1/4 cups unsweetened shredded coconut
 1 cup finely chopped pecans

Frosting:
 2 (8 oz) packages cream cheese, softened
 8 Tbsp unsalted butter, softened
 6 cups powdered sugar
 2 tsp vanilla

Directions
Make the Cake:
 1. Preheat oven to 350°F. Coat three 8" cake pans with nonstick cooking spray, line bottom of pans with wax paper, and spray again; set pans aside.
 2. Whisk flour, baking soda, and salt in bowl. Whisk sour cream and vanilla in separate bowl.
 3. Cream butter, coconut oil, and sugar in bowl of stand mixer fitted with paddle attachment until fluffy, 2–3 minutes. Add egg yolks, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, 5–10 seconds.
 4. Whip egg whites in fresh bowl until stiff peaks form. Fold egg whites, coconut, and pecans into batter. Divide batter evenly between prepared pans and smooth top with spatula.
 5. Bake cakes 20–22 minutes, or until toothpick inserted in center comes out clean. Let cakes cool for 20 minutes in pans; invert onto wire racks, remove wax paper from bottoms, and let cool completely.

Make the Frosting:
 1. Using stand mixer, beat cream cheese and butter until smooth.
 2. With motor running, slowly add sugar and vanilla; beat until smooth.
 3. To assemble, place one cake layer on cake stand and spread with frosting; top with another cake layer and spread with frosting. Top with remaining cake layer. Cover top and sides with remaining frosting. (Optional: Sprinkle top/sides with additional coconut and/or pecans.)
 4. Chill cake at least 1 hour, or overnight, until frosting is firm.

Recipe adapted from Saveur.

Strawberry Pretzel Salad

Salad or Dessert? I'm not sure why this dish is called a salad because it is not healthy like a salad, but it is decadent like a dessert! The sweet, creamy middle layer paired with the strawberry-filled Jello on top complements the crunchy, buttery pretzel crust perfectly. That sweet and salty flavor combination will keep you coming back for more!

Strawberry Pretzel Salad
Yield: 9x13 pan

Ingredients
Bottom Layer:
 2 cups crushed gluten free pretzels
 4 1/2 Tbsp white sugar
 1/2 cup butter, melted

Middle Layer:
 1 cup white sugar
 2 (8 oz) packages cream cheese, softened
 1/2 cup sour cream

Top Layer:
 6 oz package strawberry Jello
 2 cups boiling water
 16 oz package frozen strawberries, chopped

Directions
1. Make Bottom Layer: Preheat oven to 350°F. Mix together pretzels, sugar, and melted butter. Press into bottom of greased 9x13 pan. Bake 10 minutes, or until lightly toasted. Cool completely.
2. Make Middle Layer: Beat sugar and cream cheese until smooth. Mix in sour cream. Spread evenly over cooled crust. Refrigerate until set, about 30 minutes.
3. Make Top Layer: Stir together Jello and boiling water. Mix in frozen strawberries. Stir until thawed. Carefully pour over cream cheese layer in pan. Refrigerate at least 1 hour, until Jello is set.

Notes
• Variation: Use 6 oz package orange Jello and 2 (11 oz) cans of mandarin oranges, drained, in place of strawberry ingredients in top layer.

Cheesy Hash Brown Casserole

I love having a casserole that can be prepared in the slow cooker because it frees up my oven for cooking other dishes, especially around the holidays! These creamy, cheesy potatoes are great for an everyday Sunday brunch with your family or for a special Christmas dinner with out-of-town guests.

Cheesy Hash Brown Casserole
Crock Pot Recipe

Ingredients
32 oz package frozen diced hash brown potatoes, thawed
1/2 cup butter, melted
1 onion, chopped
10.5 oz can gluten free cream of chicken soup
2 cups shredded cheese
1 cup sour cream

Directions
1. Mix all ingredients in slow cooker.
2. Cook on low 3-4 hours.
3. Potatoes should be creamy. Be careful not to overcook!

Notes
• Make sure to check the ingredients on the package of hash browns to ensure they are gluten free. Many generic/store brands include wheat. I use Ore Ida name brand potatoes. Also, make sure you are buying diced potatoes, not shredded potatoes.
• In place of the can of cream of chicken soup, you can use 1/2 cup Augason Farms cream of chicken soup mix and 1 cup of water (as seen in photo above).
• The original recipe calls for shredded cheddar cheese, but I find that it makes the dish too greasy. I prefer to use a four cheese Mexican blend because it melts nicely. Colby Jack or any other soft cheese blend would work well, too.

Recipe adapted from Recipes for Our Daily Bread.

Carrot & Raisin Salad

My favorite part of this refreshing side dish is the raisins. The longer you let this salad sit, the better it gets! Why? Because the raisins absorb all of the extra moisture, so they plump up and burst with juicy sweetness with every bite you take!

Carrot & Raisin Salad

Ingredients
5 cups grated carrots (about 2 lbs)
1/2 cup raisins
1 cup sour cream
1 Tbsp lemon juice
1/2 tsp salt
1/8 tsp black pepper

Directions
1. Combine all ingredients in medium bowl. Toss to coat evenly.
2. Refrigerate a few hours, or overnight, before serving.

Recipe adapted from "Carrot and Raisin Salad" found on page 166 of The Joy of Cooking by Irma S. Rombauer.

Zucchini Bread

This is a tried-and-true recipe that I've been making for well over a decade(!) now. This zucchini bread achieves the perfect balance of healthier ingredients without sacrificing on flavor or texture. After warming up a slice in the microwave for a few seconds, a delicious schmear of Brummel & Brown elevates this bread to the next level!

Zucchini Bread
Yield: 1 loaf

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
3/4 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp nutmeg
1 cup shredded zucchini*
1/2 cup sour cream
1/4 cup vegetable oil
1/4 cup milk
1 egg

*If using frozen shredded zucchini, gently squeeze out excess moisture and then measure out 1 cup.

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco.
3. Combine wet ingredients in mixer bowl. Add dry ingredients. Mix until just combined.
4. Pour batter into prepared pan. Bake 40-50 minutes, or until a tester inserted in center comes out clean.
5. Let bread cool in pan for 10 minutes before transferring to wire rack. Cool completely before slicing and serving.

Recipe adapted from "Lemon-Glazed Zucchini Bread" found on page 39 of The Best of Cooking Light by Holley Contri Johnson.

Zucchini Brownies

Now here's a dessert you can feel good about eating! (Because we all know how decadent so many of the other recipes found on my blog can be!) These healthy brownies are packed with good-for-you zucchini and contain minimal added fat and sugar compared to traditional brownie recipes. The light, airy texture is moist and full of chocolate flavor.

Zucchini Brownies
Yield: 8x8 pan

Ingredients
2 eggs
1 Tbsp vanilla
3/4 cup sugar
1/4 cup sour cream
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/3 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2 cups grated zucchini*
1 cup semisweet chocolate chips, mix into batter
1/2 cup semisweet chocolate chips, sprinkle on top

*If using frozen shredded zucchini, gently squeeze out excess moisture and then measure out 2 cups.

Directions
1. Preheat oven to 350°F. Line 8x8 pan with parchment paper or spray with nonstick cooking spray.
2. In large bowl, mix together eggs, vanilla, sugar, and sour cream.
3. In separate medium bowl, mix together flour, cocoa, baking soda, and salt. Sift together if lumpy.
4. Add dry mix to wet ingredients; gently stir to combine. Do not over mix!
5. Fold in zucchini and 1 cup chocolate chips.
6. Pour batter into prepared pan and sprinkle 1/2 cup chocolate chips on top.
7. Bake 30-35 minutes, or until toothpick inserted in middle doesn't come out gooey. It might still be sticky, just not have raw batter on it.
8. Cool completely before cutting.
9. Store in airtight container for up to 2 days at room temperature or up to one week in refrigerator. (Recommended to store in refrigerator right from the beginning due to high moisture content.)

Recipe adapted from Texan Erin.

Chicken Bacon Broccoli Casserole

My favorite part of any casserole dish is the crunchy topping! This dish does not disappoint on that front...

The leftovers were just as delicious the next day!

Chicken Bacon Broccoli Casserole
Yield: 9x13 pan

Ingredients
Main Dish
 8 oz package cream cheese, softened
 1/2 cup sour cream
 1/2 cup mayonnaise
 3 garlic cloves, minced
 1 Tbsp Captain Mike's seasoning
 1 1/2 lbs cooked chicken, cubed or shredded
 1 lb fresh broccoli, steamed and drained or frozen broccoli, thawed and drained
 6 slices cooked bacon, crumbled
 2 cups shredded cheese, divided*

Topping
 1/2 cup shredded cheese*
 2 Tbsp Kraft Parmesan cheese (we call it shaky cheese at our house!)
 1 slice cooked bacon, crumbled
 1 Tbsp dried parsley

Directions
1. Preheat oven to 350°F.
2. Combine cream cheese, sour cream, mayonnaise, garlic, and Captain Mike's in a large bowl; mix thoroughly.
3. Add chicken, broccoli, bacon, and cheese; mix well.
4. Spoon into 9x13 baking dish greased with cooking spray. Sprinkle topping ingredients, in order, over casserole.
5. Bake until hot, about 35 minutes.

*The original recipe called for cheddar cheese which I didn't have on hand. I used a four cheese Mexican blend and it melted nicely. Colby or Monterrey Jack would also work well in this dish.

Recipe adapted from Joy Filled Eats.