Marly's Cheesy Potatoes

This is a variation of Marly Farnes' cheesy potatoes that she always brought to the Care Net Christmas parties that EVERYBODY loved! We miss you, Marly! Be sure to share your cheesy potatoes with Jesus. He'll love 'em!

2 lbs shredded potato hashbrowns
1 can cream of chicken
1 pint sour cream
1 1/2 c shredded cheddar or Tex Mex cheese
1/3 c. chopped onion
1/2 c butter
1/4 c milk
1 t paprika
salt & pepper

Bake at 375 degrees for 1 - 1 1/2 hours

Gluten-Free Broccoli Rice Casserole

Ingredients:
1 Stick of butter, divided.
1/2 cup diced onion
1 T diced garlic
2 cups fresh broccoli heads and some stems, diced
1-2 T cornstarch
1 1/2 cups milk
3 cups shredded cheese (cheddar & Monterrey jack cheese blend)
6 cups cooked jasmine rice


Directions:
Melt 1/2 stick butter in large wok. Saute onions and garlic. Add broccoli. Cook 1 minute. Add cornstarch and mix well. Stir in milk, remaining butter and 1 1/2 cups shredded cheese until it makes a thick sauce. Remove from heat and stir in rice until well blended. Pour into greased 9 x 13 casserole dish. Top with remaining cheese and bake at 375 degrees for 20 minutes.

TIP: Add 2-3 cups shredded chicken to make this a full meal instead of a side dish.

Cheesy Broccoli Rice Casserole

12 servings

Ingredients:

2 (10 to 12 ounce) packages frozen chopped broccoli florets (I use microwave steamable)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups cooked rice (I use a wild rice blend)
¾ cup chopped onion
1 clove garlic, minced
¼ cup butter
8 ounces Velveeta, cubed
8 ounces shredded sharp cheddar cheese
salt and pepper to taste

Topping: ½ cup panko bread crumbs + 2 T softened butter

Directions:

        1.       Cook rice as directed on package, set aside.

        2.       In a large skillet over medium heat, sauté onions in butter until softened, add garlic and sauté another minute.

        3.       Cook broccoli as directed on package, drain.

        4.       Add broccoli, soups, rice, and cheeses to onion and garlic in skillet. Season with salt and pepper to taste. Stir to combine over low heat until heated through and cheese is melted.

        5.       Pour mixture into a 9 by 13-inch oven proof dish. To make ahead, cover and refrigerate overnight and bake the following day.

        6.       Before baking, soften 2 T butter and stir in panko crumbs with a fork. Sprinkle over top of casserole.

        7.       Bake at 350 degrees F for 30 to 40 minutes until topping is lightly browned and cheese is bubbly.

Nana's Carrot Puff

You may think you don't like cooked carrots, but...

2 lbs carrots, cooked

1 cup sugar  [I would use brown sugar, or half brown/half white]

3 eggs

½ tbsp flour

1 tsp baking powder

1 tsp vanilla

Blend all ingredients until smooth.  Pour into greased casserole.  Bake at 350 degrees for 35-40 minutes.

Mexican Pot Pie

Cornbread base:
2 boxes corn bread mix
2 eggs
2/3 milk
1 cup shredded cheddar cheese

Filling:
2 lbs ground beef sirloin
2 packages taco seasoning
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 small can tomato sauce
1 regular can diced tomatoes
1 small can green chilies
1-2 cups shredded cheddar cheese

Mix all ingredients for the cornbread base. Spray a 9 x 13 casserole dish with nonstick spray and pour cornbread mix in the bottom.

Brown beef sirloin with taco seasoning. Add all the rest of the ingredients except the cheddar cheese. Pour the beef mixture on top of cornbread base. Top with cheese.

Bake at 375 degrees for 45 minutes or until cornbread is done and filling is hot and bubbly.

Serve with sour cream.

Easy, Creamy Chicken Enchiladas

1-2 lbs cooked chicken, diced or shredded

We had this the other night and Aaron liked it so much he said it needed to go on the regular rotation--so there you go.

1 1/2 cups cheddar or monterey jack cheese

flour tortillas

1 can cream of chicken soup

1 cup salsa

1 cup sour cream

2 t chili powder

1-2 tomatoes, diced

2 stalks green onion, diced

Preheat oven to 350 degrees. Mix in a bowl the cream of chicken soup, salsa, sour cream and chili powder. Set aside. Mix together the chicken, cheese and 1 cup of the soup mixture. Fill tortillas with about 1/3 cup chicken mixture and roll up. Place seam side down in baking dish. Pour remaining soup mixture over the top. Cover with tin foil and bake for 40 minutes. Top with tomatoes and green onion before serving. Goes well with Mexican Corn.

Breakfast Casserole

1 lb sausage, any variety, or cubed ham (bacon not recommended) (Use gluten-free meats for a gluten-free dish.)

1/2 c onion, chopped

1 green, red or yellow bell pepper, diced

2 c milk

5 eggs

salt & pepper, to taste

1-2 cups cheddar or Monterrey jack cheese, shredded

pinch of nutmeg or savory

1-2 T fresh parsley (less if using dried parsley)

6-7 slices of bread, crusts removed, if desired (Use gluten-free bread for a gluten-free dish.)

Brown meat with onion and peppers.  (If using a mild flavored meat, feel free to add some garlic or spices of your own.)  Drain.  Place in the bottom of a 9x13 casserole dish.  Layer bread slices on top, cutting as necessary to cover completely.  Beat together eggs, milk and spices.  Pour over top of bread.  Cover with tin foil and place in refrigerator overnight.  Then, top with shredded cheese and bake in 370 degree oven for 45 minutes-1 hour or until inserted knife comes out clean. (WARNING:  Make sure NOT to place a COLD dish directly into a Hot oven!  This will break your pan and make a horrible mess in your oven!  Either allow dish to get to room temp first, or put it in a cold oven and allow temp to gradually increase.  Disobeying the laws of physics while cooking is never a good idea.)

Variations:  You can add other items to this dish to make it extra special--AND/OR you can also substitute vegies for the meat for a vegetarian variety.  (If doing this; however, you should add more salt, spices and/or vegetable bouillon to keep it flavorful.)  Suggestions:

sauteed mushrooms

sauteed onions

frozen peas

shredded carrot

broccoli

spinach

Use your imagination!

Quiche

1 whole pie crust

3 eggs, slightly beaten

2 c warm milk

1/2 t salt

pinch pepper

pinch nutmeg (optional)

3/4 c grated swiss cheese

margarine or butter (optional)

Variations:  (To make your quiche extra tasty, add you choice(s) of the following.)

1 tomato, thinly sliced  (layer over top)

1/4 c crispy bacon, crumbled

1/2 c ham, cubed or diced

1 c fresh spinach

1/2 c wild rice

spices (such as basil, oregano, thyme, cayenne pepper or italian seasonings)

green bell pepper rings (layered over top)

shredded carrot

sauteed mushrooms

other vegies

Use your imagination!

Tip:  Make sure to drain any and all extra ingredients.  Do not add extra moisture.

Cooking Directions:

Preheat oven to 350 degrees.  Scald milk and let cool.  Combine eggs, milk, salt & pepper. Spread cheese and any other variations on bottom of pan.  Pour milk mixture on top.  Sprinkle top with nutmeg (or other spices and/or pepper or tomato rings).  Dot with margarine (optional). Place pie plate on cookie sheet. Bake 30 minus. or until set (knife inserted comes out clean).  Middle may not be totally firm, but should firm up after setting for 10 mins. before serving.  

Tip: Quiche freezes well, so consider doubling the recipe and saving one for later.

Creamed Chicken and Biscuits

1/2 large onion, diced

1 1/2 t butter

6 cups chopped cooked chicken

2 cans cream of chicken soup

1 1/2 c sour cream

1 cup milk

1/2 c chopped pimiento, optional

2-3 cups frozen pea and carrot mix

1 1/2 cup shredded cheddar cheese

frozen biscuits, thawed (or freshly made biscuits)

Preheat oven to 350 degrees.  Grease bottom and sides of a 9x13 in. pan.  Saute onion in butter.  Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well.  Spoon mixture into dish and bake for 15 minutes.  Remove from oven and sprinkle with most of cheddar cheese.  Arrange biscuits over top and sprinkle with remaining cheese.  Bake until biscuits are golden brown and sauce is bubbly--about 20 minutes longer.  Serve immediately.

Pineapple Cheese Casserole

2 (15oz) cans pineapple chunks (drained)
1 (15 oz) can crushed pineapple (undrained)
2 1/2 cups cheddar cheese, shredded
8 TB all purpose flour
3/4 cup white sugar
30-40 buttery crackers, crushed
1/2 cup butter, sliced thin

Preheat oven to 350 degrees. Mix all but the crackers and butter slices together and pour into a buttered 9x13 casserole pan. Sprinkle with crackers and slices of butter on top. Bake for 30 minutes till sides are bubbly and topping is browned.

Crunchy Chicken Cheese Bake

1 cup uncooked rice
4 uncooked chicken breasts
8 slices Monterey Jack cheese
8 slices tomato
1 can chicken broth
1 can cream of mushroom soup
1 ½ c bread crumbs.
2 T butter, in four pieces

Heat oven to 350 degrees. Grease a casserole dish and pour in rice. Place chicken in single layer on top of rice. Top with cheese and tomato slices. Mix together chicken broth and soup and pour on top. Sprinkle with bread crumbs and dot with butter. Cover with tin foil and bake for 1½ hours or until chicken is no longer pink inside and fluids run clear.

Shepherd’s Pie

On side boil 6-8 eggs and a bunch of potatoes.
Saute onions. Add bone-in chicken & salt and pepper and allow to brown. Add water to cook chicken through. Add carrots, cocktail sausages, regular meatballs, whole button mushrooms. Cook through. Remove chicken bones and shred chicken. Add one can cream of mushroom and one can cream of chicken. Mix well. Add halved boiled eggs and green peas. Heat through.

Place stew in a greased casserole dish.

Topping: Take four parts boiled potatoes to one part flour. Add four parts potato mixture to one part (softened but not melted) butter. (Taste to see if it needs salt.) Spread over stew. Brush top with egg whites. Bake at 400 degrees until crust is light brown.

Crispy Chicken Veggie Casserole

Ingredients:
1 1/2 pounds (approx. 3 half breasts) chicken, cut into strips
2 cans Veg·All Original Mixed Vegetables, drained
½ cup all-purpose flour
2 eggs
1 package saltine crackers, crushed
¼ cup parmesan cheese
1 ½ cups shredded Monterey Jack cheese (other cheeses may substitute)

Pour flour into a bowl and set aside. Beat eggs in a bowl and set aside. Mix crushed crackers and parmesan cheese together in a third bowl. Dip chicken strips in flour until coated, then dip in egg until coated, and finally, dip in cracker mix until coated. Deep fry until crispy and golden, checking to make sure they are fully cooked. Drain on paper towel. Heat oven to 350 degrees. Pour vegetables into the bottom of a 9 x 13 casserole dish and spread out evenly. Cut chicken into bite-sized pieces and spread evenly over vegetables. Sprinkle cheese all over the top of the chicken. Cover with aluminum foil and place in heated oven for 20 minutes until cheese is fully melted and casserole is heated through. Serves four. This dish contains all five basic food groups and is delicious!

By S. E. Thomas