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One of my favorite meals is a good old-fashioned hamburger.

That is, just a patty with a bun.  No veggies, nothing else, just the flavor of the patty shining through.  Now, every so often, I might throw in a slice of cheese (or maybe a combination of three like Munster, American, and Provolone…don’t knock it til you try it!), but by and large, I like my hamburgers simple.

Now, unfortunately, I don’t own a grill.  We just bought a house and haven’t been able to buy a grill yet (but it’s on my Christmas list, for those wondering). But, I have found that I do not need a grill to make a classic hamburger.  I can make it in a casserole dish!  Yep, you absolutely can, too.  It is just as delicious and if you really want the hamburger style, cut a piece out and put it in a burger bun.

This will not disappoint.  It is juicy, cheesy (if you want it to be) and everything you would want in a burger.  Five Guys Burgers and Fries ain’t got nothing on this dish!  So next time you are snowed in or maybe you just do not have a grill like me, try this.  Your craving will be satisfied and your mess will be much smaller.

Photo and recipe courtesy of Holle Boom Kitchen.

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Quick Tip: Slice up burger buns and serve them warm on the side of this dish for the complete experience.

Could I Please Have This For Every Meal, For The Rest Of The Year?

Before we get started, I have to say that I’ve never been to Louisiana. It’s one of those places I’ve always dreamed of going, but for one reason or another it hasn’t happened yet. I have plenty of friends, though, who’ve been there more than once – and they all tell me the food is amazing. I bet it really is! And I always try to find recipes that would take me there (without even leaving my kitchen).

Hopefully some day soon I’ll be able to visit Louisiana and enjoy those wonderful meals! Until then, this is one of my favorite recipes that I believe has a very authentic flavor. The key thing is to use good quality seafood!

Some people tell me a good gumbo should be so spicy that your lips are on fire – others say that you’re not supposed to make gumbo too hot and spicy. I’m not sure if there’s a right or wrong but I prefer mine with a little bit of kick! With this recipe, that’s totally up to you.

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Quick Tip: You can find file powder in the seasoning section of most well-stocked grocery stores.

You Have NO EXCUSE Not To Make This Super Easy And Delicious Recipe!

Whenever I think about tuna casserole, it brings me back to when I was 11 years old. My best friend and I used to have the same taste in food. We both absolutely loved the dish. It was one of our favorite foods, and still is! Once in a while we used to have tuna casserole for lunch in school. In our opinion, it was supposed to be eaten with ketchup, of course. So whenever we had it, we used to ask the school cooks for some ketchup. Sadly, they wouldn’t give it to us. They told us ketchup didn’t belong in this casserole. That’s when we got an idea. The next time we’d have tuna casserole in school, we were going to bring our own ketchup.

Two weeks later we looked at the weekly menu and noticed we were going to have tuna casserole for lunch the next day. We made a deal. My best friend brings the ketchup and I’d watch her back. I mean, we didn’t want the school cooks to notice!

The day came and we had ourselves big portions of the casserole. My best friend took the ketchup bottle out of a plastic bag and we both put some ketchup on our plates. We ate our plates clean and were just about to leave, when the school cook came to us and asked, if we had brought our own ketchup to school. She was very angry and said we were going to have a serious conversation with the principal. We were scared but also confused. Why was it such a big deal?

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Quick Tip: You can replace the peas with sweet corn, chopped bell pepper or pineapple for a bit different flavor!

It’s like eating a bowl of chili, minus the fat, but with all of the flavor.  If you get tired of regular lettuce green salads, try out this 5-bean plate of perfection for a change.

This recipe makes about 6 servings and is incredibly healthy.  Serve it on the side of a baked white fish, and glazed carrots, for a light and packed with protein, midweek meal.  

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Everyone knows chicken noodle soup warms the soul, but it really ignites a fire when you bake it in a cheesy casserole, with a butter crunch topping.

One of the best things about this recipe, is that it can be prepared ahead of time, so if you’re a busy bee, fear not – just pop it in the oven when you’re ready! This dish serves 8 and is so easy to make, you’ll find yourself wanting to rinse and repeat again and again. Here’s what our friends over at 12 Tomatoes had to say about this dish:

Chicken noodle soup is the quintessential American comfort food and somehow always manages to make us feel better, whether we’re under the weather or just had a rough day. While we love the traditional soup, we’re more a fan of hearty casseroles, so turning this dish into a smooth and cheesy baked meal was a no-brainer!

I have to agree… I’ve always liked chicken noodle soup and I think it’s one of the most comforting meals on the planet. However, there’s just that extra something about casseroles and baked meals! Even when you think it’s impossible to improve a recipe – just turn it into a casserole and it’ll taste twice as good!

Recipe and photo courtesy of 12 Tomatoes.

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Quick tip: Use your favorite noodles for this casserole.

This Slow Cooker Split Pea Soup is a simple but hearty meal that is great for the fall and winter months. You may not ever settle for the canned option again after trying this recipe!

Seasonal changes, even when welcomed, usually mean a bit of a cold for me. Particularly when I feel the autumn air creeping in and am feeling a bit under the weather, a warm, filling soup really hits the spot. I confess to eating the canned versions too many times, but since discovering so many of these easy recipes for my Crock-Pot, I don’t think that I could ever go back to that! The savory and smoky flavor of this split pea soup is a real winner.

Recipe and photo courtesy of Mama Loves Food

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The English get a bad rap for bland food, but I happen to like many English dishes. People seem to have the wrong impression and they’re afraid to even try some of these dishes, in fear of it tasting bad (or not tasting like much at all). This hearty and delicious English cottage pie is definitely worth trying! It’s an easy one to cook – especially if you happen to have leftover mashed potatoes from last night’s dinner.

This dish is very similar to a shepherds pie, and it is sure to be a big hit with all of your family members! I often like to add more vegetables, not because the dish needs them but simply because I enjoy them. If your kids are not the greatest fans of greens, this is a great dish for trying to hide them! (The greens, not the kids!)

Original Recipe 12tomatoes

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Quick Tip: Refrigerate leftovers up to 2 days.