I could deal with a Spaghetti dinner, especially after I came across the Mozzerella stuffed meatball recipe on youtube lately.
We celebrated on the 23rd with a Glazed Sliced Ham, Candied Sweet Potatoes, Butter Sauteed Green Beans, Corn taken off the cob from our garden this summer, A Raspberry Vinagrette Spinach Bacon Salad, a typical veggie tray, a Ritz, Summer Sausage and ColbyJack tray, and some of my mom's Coconut bon bons, Washed down with multiple types of Sparkling Apple Cider (non alcoholic). It was good.
Though I'm not making anything this year, for the large family gatherings I usually have made my Mexi Cheese and Chicken Pasta bake.
About 2 cups worth cubed Cooked Chicken(I typically buy a package or 2 Southwestern Precooked Slices)
About 1/2 to 1 full box of Pasta of choice (I usually go Penne or Mini Penne, but Macoroni, Rotini, ect works)
A can of Black Beans (rinsed if normal but occasionally I get the seasoned ones and keep the excess juices)
1 small can of Mexicorn or Southwestern Corn
1 large can of Tostitos Salsa Con Queso ( I recommend Tostitos as Store brands never quite come out right, also works well with the Queso Blanco)
A bag of Shredded Mexican Blend Cheese
Optional - 1/2 to 1 cup milk (to help spread the queso), Crushed Tortilla, Dorito, or Frito Chips, Sliced Jalepenos (preferredly non fresh to suit others palettes), Sliced Olives, French Fried Onions....
Essentially Cook your Chicken and Pasta. Blend them and the Beans, Corn and Queso together, pour into a casserole dish, top with the shredded cheese and the optionals. Bake in the oven at 350 degrees for 15 to 20 minutes, Not a dish the timid tend to go for but as long as you don't go overboard with the optionals it's usually pretty mellow cheesyness with enough of a kick that most people would enjoy.
It just occurred I should try switching out the chicken for some Beef taco meat....
Edited by Daith, 25 December 2015 - 04:07 AM.