Teddy Bear Gang

09/27/2026

Chicken Bacon Green Bean Casserole

This creamy, savory casserole is the ultimate comfort food that your family will love!

🍴 Ingredients:

* 2 cups cooked chicken, shredded
* 1 cup cooked bacon, crumbled
* 2 cups fresh green beans, trimmed and cut
* 1 can (10.5 oz) cream of mushroom soup
* 1 cup sour cream
* 1 cup shredded cheddar cheese
* 1/2 cup milk
* 1 teaspoon garlic powder
* Salt and pepper to taste
* 1 cup French fried onions

👩🏽🍳 Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish.

2. In a large bowl, combine the shredded chicken, crumbled bacon, green beans, cream of mushroom soup, sour cream, milk, garlic powder, salt, and pepper. Mix well.

3. Pour the mixture into the prepared casserole dish and spread evenly.

4. Sprinkle the shredded cheddar cheese over the top, then add the French fried onions.

5. Bake in the preheated oven for 30-35 minutes, or until bubbly and golden brown on top.

6. Let it cool for a few minutes before serving. Enjoy!

⏱️ Prep Time: 15 minutes
🍳 Cook Time: 35 minutes
⌛ Total Time: 50 minutes

📝 Notes: This casserole can be prepared ahead of time and stored in the fridge before baking for a quick weeknight dinner!

09/27/2026

Healthy Marry Me Chickpeas (No heavy cream)

09/27/2026

Chicken, Spinach, and Mushroom Bake

Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste

09/27/2026

The Best Crock Pot Meals!

09/27/2026

09/27/2026

Cheesy Ham & Biscuit Ring 🧀 🍖

Ingredients

* 1 can Pillsbury Grands! Flaky Layers biscuits
* 8 slices ham
* 8 slices cheddar or American cheese
* ½ cup shredded cheddar cheese
* 3 tbsp butter, melted
* 1 tsp garlic powder
* 1 tbsp grated Parmesan
* 1 tsp Italian seasoning

Instructions

1. Preheat oven to 375°F and generously grease a Bundt pan.
2. Separate the biscuits and gently split each biscuit into two thinner layers.
3. Layer pieces of biscuit dough with folded ham and sliced cheese, repeating until you have enough sections to fill the pan.
4. Arrange the sections upright around the Bundt pan to create a complete ring. Sprinkle shredded cheddar between the layers as you go.
5. Mix melted butter with garlic powder, Parmesan and Italian seasoning. Brush generously over the top.
6. Bake for 25–30 minutes, or until the biscuits are puffed and deeply golden and the cheese is melted. If the top browns too quickly, loosely cover with foil.
7. Let cool in the pan for about 5 minutes, then carefully turn the ring onto a serving plate.
8. Brush with a little extra melted butter and serve warm while the cheese is gooey.

09/27/2026

Creamy Beef & Egg Noodle Skillet

Ingredients

* 1 lb ground beef
* 12 oz wide egg noodles
* 1 small yellow onion, finely diced
* 2 cloves garlic, minced
* 1 can (10.5 oz) cream of mushroom soup
* 1 cup beef broth
* 1/2 cup sour cream
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon smoked paprika
* 1/2 teaspoon Italian seasoning
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup shredded cheddar cheese
* 2 tablespoons chopped fresh parsley

Instructions

1. **Cook the noodles:** Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until just tender. Drain and set aside.

2. **Brown the beef:** While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6–8 minutes, breaking up the beef, until browned and the onion is tender. Drain excess grease if necessary.

3. **Add the garlic:** Stir in the minced garlic and cook for about 30 seconds, until fragrant.

4. **Make the sauce:** Reduce the heat to medium. Add the cream of mushroom soup, beef broth, Worcestershire sauce, smoked paprika, Italian seasoning, salt, and pepper. Stir until smooth and simmer for 3–4 minutes.

5. **Combine:** Add the cooked egg noodles to the skillet and toss gently until they're completely coated in the creamy beef sauce.

6. **Add the cheese:** Sprinkle the cheddar cheese over the top. Cover the skillet for 2–3 minutes, allowing the cheese to melt.

7. **Finish and serve:** Remove the lid and spoon sour cream over the skillet, gently swirling it through the noodles for a creamy finish. Garnish with fresh parsley and serve warm.

09/27/2026

Taco Spaghetti 🍝

Ingredients

* 1 lb ground beef
* 12 oz spaghetti or linguine
* 1 can Rotel, undrained
* 1 can cheddar cheese soup
* 1 packet taco seasoning
* 8 oz Velveeta, cubed
* ½ cup reserved pasta water, as needed

Instructions

1. Cook the pasta according to package directions until al dente. Reserve about ½ cup pasta water, then drain.
2. Brown the ground beef in a large skillet over medium heat. Drain excess grease.
3. Add the taco seasoning and Rotel to the beef. Stir and cook for 2–3 minutes.
4. Pour in the cheddar cheese soup and stir until everything is creamy and combined.
5. Add the cooked pasta and cubed Velveeta. Stir over low heat until the cheese is completely melted.
6. Add a splash of reserved pasta water if needed to loosen the sauce.
7. Cook for another 2–3 minutes, stirring until the pasta is coated in the creamy taco-cheese sauce. Serve hot.

09/27/2026

Curry Lentil Soup (One Pot, Lots of Veggies)

09/27/2026

Crockpot BBQ Chicken Sandwiches 🍗🤎

Ingredients

* 3–4 boneless, skinless chicken breasts
* 1½ cups BBQ sauce
* ½ cup zesty Italian dressing
* ¼ cup brown sugar
* 6–8 brioche or hamburger buns
* Optional: extra BBQ sauce for serving

Instructions

1. Place the chicken breasts in the bottom of the slow cooker.
2. Pour the BBQ sauce and Italian dressing over the chicken, then sprinkle the brown sugar on top.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and shreds easily.
4. Shred the chicken directly in the crockpot using two forks.
5. Stir everything together so the shredded chicken is completely coated in the sauce.
6. Let it sit in the sauce for another 10–15 minutes on warm.
7. Pile the BBQ chicken onto toasted buns and drizzle with extra BBQ sauce if desired