BHG Delish Dish

Stirring Up Ideas In The Kitchen


Hello again! This is Julia from Julia’s Album (you can also find me on PINTEREST) – a blog full of dinner ideas and savory recipes. I love quick and simple weeknight meals, and today I am sharing an excellent, family-friendly dinner recipe I found in Better Homes & Gardens archives – Mexican Mac and Cheese:

This Mexican pasta casserole is so ridiculously easy to make and so tasty – you’ll want to add it to your regular recipe rotation right away!  If you love Mexican flavors, and if you want a delicious recipe that takes no time to make and produces quite a lot of food (12 servings), then join me together in making this amazing Mexican Mac and Cheese:

I’ve made very minor changes to the original BHG recipe: I only added a can of black beans and some diced green chiles! I am also providing a gluten-free option for this recipe.


And, here are the changes I made to the original BHG recipe:

  • I added 1 can of black beans (15 oz) to combine with the meat mixture. Make sure to rinse and drain canned black beans before adding them.
  • I added half a can of diced green chiles (2 oz) to the meat mixture.
  • To make the recipe even easier than it already is, I didn’t do layers as step 3 suggests. I just mixed everything together in one pan (the meat mixture, the beans, chiles, and cooked pasta).
  • My personal tip: when making pasta casseroles, I ALWAYS rinse cooked pasta in cold water and drain it – before adding it to the casserole.  That stops pasta from cooking and getting mushy in a casserole dish!
  • If you don’t have Monterey Jack cheese, you can easily use half Cheddar cheese, half Mozzarella cheese instead.

If you want to make the original BHG recipe gluten free, do the following SINGLE substitution:

  • Use gluten-free brown-rice penne instead of rigatoni pasta

And, here are a couple of step-by-step photos of the cooking process. This is what the dish looks like when everything is mixed in together (cooked sausage, cooked onion, green salsa, drained and rinsed black beans, green chiles, cooked pasta, and half the amount of cheese) – right before baking the dish:

Then, you top the casserole with the remaining half amount of cheese (remaining 2 cups):

Then you bake your casserole – it will look nice and bubbly right after baking, with cheese all melted on top:

Top the casserole with sliced tomatoes and chopped green onions – so good!

Cheesy Lasagna Pasta-Stuffed Shells

Hey guys! I’m Shawn, and I’ve been creating recipes over at I Wash You Dry for nearly 5 years now. I’m stoked to be one of BHG’s new contributors to Delish Dish and share some mouthwatering recipes with you.

You should know that I’m all about quick and easy recipes, so when I saw this Cheesy Pasta-Stuffed Shells recipe, I knew immediately that I needed to give it a try.

Cheesy Lasagna Pasta-Stuffed Shells

I think the first thing I noticed about this recipe was the fact that it was tiny pasta shells stuffed inside jumbo pasta shells. I mean, that’s a carb-lover’s dream right there. Then all the cheese… swoon.

The original recipe calls for Gruyere and sharp cheddar cheese. But I couldn’t help feeling like I needed to substitute the Gruyere with equal parts mozzarella and switch out the sharp cheddar with 1 cup of parmesan cheese and, because I’m a rebel, I decided to add in 1 cup of ricotta cheese too. The cheesy mixture resembled a silky and cheesy lasagna filling that the tiny shells were tossed in before being stuffed inside the larger shells.

Cheesy Lasagna Pasta-Stuffed Shells

This simple and comforting pasta dish can easily be adapted to whatever you’re in the mood for. Want to add more greens? Sauté a few handfuls of spinach and stir it into the sauce! Want to beef it up? Crumble and brown 1/2 pound of Italian sausage and sprinkle it over the cooked pasta shells before you bake it!

Cheesy Lasagna Pasta-Stuffed Shells

The possibilities are endless, so grab this Cheesy Pasta-Stuffed Shells recipe and make it your own tonight!


Chicken and Wild Rice Casserole

Greetings! I am Julia from Julia’s Album (you can also ALWAYS find me on PINTEREST) – a blog dedicated to creating easy-to-make weeknight (and weekend) dinner recipes, as well as an occasional dessert. I love savory dishes (dinners, soups, salads) – and you’ll find lots of those over at Julia’s Album. I started following a gluten free diet last year, and the majority of savory recipes on my site are gluten free or include a gluten-free option. My blog is a great resource for busy people (that’s all of us, right?!) who want to eat well without spending a ton of time on cooking.

I love making traditional comfort food recipes, which is why this wonderful Chicken and Wild Rice Casserole on immediately got my attention.

The original recipe calls for a can of cream of chicken or a can of condensed chicken soup, both of which usually have gluten. To make this recipe gluten free, I instead combined chicken broth with gluten free flour, then added the sour cream which provided just the right amount of creaminess!  This combination is a perfect substitution for those canned soups.  What I really love about recipes like this one is that it will appeal not only to gluten-free people but to everybody who loves comfort food made with real, whole ingredients – you know exactly what goes into your meal!

What also attracted me to this recipe is wild rice, which I love! It’s intensely flavorful, savory, and keeps its great texture really well in a casserole dish. And, I can’t resist those colors:


And, here are the changes I made:

  • I used 100% wild rice in the recipe instead of wild & white rice mix. I used 1 cup of wild rice (the recipe calls for 6 oz, which equals 1 cup of rice). I cooked 1 cup of wild rice in 1 and ¾ cups of water. Wild rice takes a while to cook (30 to 45 minutes) – make sure to plan ahead.
  • I used 2 cups of gluten-free chicken broth instead of two liquid ingredients (to sub for 1 can cream of chicken soup and 1/3 cup dry white wine – exclude both of those in the gluten free version).
  • I used 2 and 1/2 tablespoons of multi-purpose gluten-free flour to thicken the chicken broth above. This is how I did it: I whisked together gluten-free flour and 1/2 cup of gluten-free chicken broth in a small bowl until it was all smooth and there were no lumps. In step 3 of the recipe I added the remaining 1 and ½ cups of chicken broth to the skillet with cooked onions and celery, brought the mixture to boil, and at that point added my ½ cup of chicken broth blended with gluten-free flour. I simmered the mixture for a couple of minutes until it thickened nicely and was bubbly. The mixture then is further thickened with added sour cream, cooked chicken, and rice.
  • The recipe calls for ½ cup of sour cream. I found that this amount works just fine but you can add a couple of extra tablespoons if you like!
  • Before you transfer your casserole from a large skillet into a baking dish, make sure to season it well with salt and pepper while it’s still in a skillet! Since we’re not using the canned soups (which would’ve provided the needed amount of salt) and instead we’re using chicken broth thickened with flour and sour cream, our dish will need some extra salt and pepper!

I liked this dish so much, I actually made it twice! Second time, I doubled the recipe and used a 3-quart (2.8 liter) baking dish. The original BHG recipe makes 4 servings, so if you want any leftovers, make sure to double the recipe and double my gluten-free substitutions too.

And here is a step-by-step photo collage to help you visualize how to make this simple dish:

To see the full recipe click here and use my substitutions above to make it gluten free!

Goldilocks Potatoes

Hi! I’m Stephanie, the girl behind I am a Food Blog. I love food, photography, and all things cute! I am a Food Blog is where you’ll find me whipping up dishes inspired by my favorite restaurants, takeout, or just whatever’s in my fridge.

It’s the middle of fall and I’m loving it! With cold, sunny days and the hint of winter in the air, I find myself craving cozy, comforting recipes that will warm me up from the inside out. I’m talking about hearty braises, steaming stews, and anything potato-based.

I am a potato lover through and through and have been known to make a big batch of mashed potatoes to eat as dinner. Not the most exciting meal, but definitely super-comforting and delicious. When I found the BHG Goldilocks Potatoes I was just a bit (okay, a lot!) excited. Essentially, they’re fluffy mashed potatoes topped with softly whipped cream and cheddar.

I made a couple of changes from the original recipe:
1. Into the mashed potatoes, I stirred in some roasted garlic, crispy bacon, shredded cheddar and green onions.
2. I added extra cheese on top of the whipped topping.

I loved the way these potatoes turned out – almost like baked potato soup, but even more comforting, if that’s even possible! The whipped topping melted down in the potatoes so keep that in mind – you don’t need too much milk or butter in your mashed potato base. I made these in tiny individual cups, which would be perfect as an appetizer for all of those holiday parties coming up. You can prep all of the cups, keep them in the fridge and bake them off as needed, because who doesn’t love a cup full of comfort?


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Cheeseburger and Fry Casserole

Hey guys! I am Stefanie from the lil’ food blog Sarcastic Cooking. Don’t worry. My recipes don’t sass you or talk back or anything. I usually share fun and approachable recipes with a humorous, often times embarrassing story about myself that relates (sometimes more than others) to the recipe.

If there is one thing you need to know about me before we get going, it is that I will always tell you the truth. In fact, I am an oversharer by nature.

With that being said, let me tell you, if I had to pick one guilty pleasure, one thing that I would always give in to, it would be the cheeseburger. Cheese + Meat = Awesome! Now, I know some of you might be vegans or vegetarians and it’s ok. I get it. I was in your shoes about fifteen years ago.

It all started about when I was a junior in high school. If my memory serves me correct, I believe it was two or three days in a row in which breaded chicken patties were the main entrée for dinner. After that, I had a moment where (in my head) I stood up, put my hands in the air, and shouted, “I can’t take it anymore!!!” It was then I proudly proclaimed, I would be a vegetarian.

Before I go any further, let me just cover my tracks. I need to say, I’m not blaming my mom. I get it. She was a busy mom of three and weeknight meals are hard. It is hard for me just to come up for meals during the week for me and my husband and our baby who isn’t even eating solids yet.

My Mom, bless her heart, was my champion, even though I am pretty sure my new diet was annoying as heck to her. She made me extra vegetables and salads at every family dinner. She even made me homemade veggie subs which rivaled Subway sandwiches so much that my carnivorous younger brothers even wanted them for their lunches.

Stefanie, the vegetarian, went on for almost five years.

College Stefanie filled her belly with vegetarian nachos, pasta, PB&J, and microwaveable rice bowls for four years. Yeah, not the healthiest choices, but I had a good routine going.

Fast forward to my senior year of college. Every major at my college had a bar crawl to celebrate the graduation of it’s seniors. While out on my nerd-a-bout, aka the environmental health majors’ bar crawl, I met up with my friends at one of our favorite haunts. This place was famous for their $2 burger baskets and fried cheese balls/curds. At that moment, I was very excited for cheese!

I arrived and was having fun with my friends, celebrating the end of college. I am not quite sure who suggested this first, but somebody said something like, “Have a bite of this cheeseburger, you only live once!” So, since I was done with college, I gave in to peer pressure and took a bite.

Then I took one more. Then two. Then the whole burger (followed by the fries) was all gone. Ooops! But not really.

I forgot how good a cheeseburger tasted. I felt like a memory loss patient who had all these glorious meat filled memories (that’s what she said) come flooding back to her after one bite. And we lived happily ever after!

So naturally, while trying to delve into the BHG archives to pick a recipe to remake as my own, I had to pick something cheeseburgery. I chose this amazing cheeseburger and fry casserole. I love all things spicy so I had to make a spicy cheese sauce instead of the condensed cheddar cheese soup.

I melted 2 tablespoons of unsalted butter in a small saucepan over medium/low heat. I whisked in 2 tablespoons of all purpose flour. Then, while whisking, I slowly added in ¾ cup milk. Mix in 8 ounces of shredded jalapeno white cheddar cheese and then remove from heat. After sautéing the ground turkey with a little bit of salt, pepper, and chili seasoning, add it to the casserole dish. Mix the cheese sauce with the condensed mushroom soup. Top the cooked ground turkey with the cheesy mushroom mixture.

Then, for my next change, I used spicy seasoned sweet potato fries. Press those into the cheese layer and bake for 45-50 minutes.

We ate this two nights in a row. My husband, who may or may not be the cheeseburger tasting peer pressurer from yesteryear, loves all things cheeseburger too! We topped our casserole with sour cream, pico de gallo, avocado, jalapenos, and cilantro.

I hope you all enjoy this delve into the gloriousness of cheeseburger goodness as much as I did!

Lightened Up Butternut Squash Mac and Cheese

Hi there, it’s Erika Monroe-Williams from The Hopeless Housewife, so nice to “meet” you! I started my website/food blog after doing a lot of television cooking segments and wanting a place for viewers to find my recipes and it just grew from there. Shortly after I started the website I was chosen to be on the ABC show “The Taste” with Anthony Bourdain and Nigella Lawson and let me tell you, that was a dream come true!! Here I was, cooking in the kitchen with the people I most admired in the industry! I had to pinch myself. Now I have to pinch myself that I am blogging for’s Delish Dish! I grew up cooking out of Better Homes and Gardens cookbooks (I have some handed down from my grandmother that are SO old but still amazing), so this is truly and honor.

Let’s get started! I have really been up to my ears in comfort food this winter. Boy, oh boy, have I overdone it. Like, seriously. If it had cheese on it, I ate it. Bacon? It was gone in a second. I am ready to lighten things up but it’s still cold outside so I want my comfort food! I found this incredible-looking recipe on for Butternut Squash Mac and Cheese that looked so delicious so I changed some things around a little and made this lightened up version. Because of the moist and flavorful butternut squash, this will still be gooey and flavorful even with low fat milk and reduced fat cheese…and, sigh…no bacon. But seriously, you won’t miss any of these things!

Here’s how you make it. Preheat oven to 425 degrees. I used already cut-up butternut squash that was packaged at Trader Joe’s to make things easy. Instead of boiling the squash in the milk like the original recipe, I  steamed the chunks until they were tender, about 15 minutes.

Start cooking the pasta. I decided to use penne instead of rigatoni. Follow the directions on the box then drain and set aside.

While the pasta is cooking, sauté the onions. In a skillet, heat 2 teaspoons of the butter over medium heat. Add onions and sauté until tender, about 5 minutes.

While the pasta is cooking, start the cheese mixture.  This is where I lightened things up. I used 1% milk, low fat cheddar and omitted the bacon. In a small bowl, whisk 1/4 cup of the milk with the flour. Set aside.

In a heavy saucepan, heat the remaining milk over medium heat and bring to a simmer.  Whisk in flour mixture and bring to a simmer. Add the butternut squash and onions and continue to cook until thickened, about 5 minutes. Add the cheese and stir until it melts. Add the drained pasta.


Pour the pasta mixture into an oven-proof baking dish and  sprinkle with bread crumbs. I used 1/2 the amount of bread crumbs and no extra butter or cheese on top.

Pop in the oven for 10-12 minutes then serve immediately.

For the original recipe, click here: Butternut Squash Mac and Cheese.

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