Tortilla Casserole
1 can 40 0Z chili or 2 small cans
2 cans cream of mushroom soup
1 chopped oinion
2 lb ground beef
6 flour tortillas, cut in 1 inch strips
1 lb grated cheese
1. Brown ground beef and oinion. Drain off grease.
2. Mix in chili and mushroom soup. Put 1/2 of mixture in the 9"x13" pan. Sprinkle with cheese. Lay 1/2 of tortilla strips over the top.
3. Pour the rest of the mixture on top. Layer the rest of the tortilla strips. Sprinkle the rest of the cheese. Bake from frozen until bubbling and then remove the foil to boil the cheese...and enjoy with buttery corn and sour cream!!!
Monday, August 31, 2009
Monday, August 17, 2009
Meat Loaf Mounds
Meat Loaf Mounds
1 1/2 lb. hamburger
1/2 c. onion, diced small
2 eggs
2/3 C bread crumbs
1 tsp garlic salt
1/4 t white pepper
1 Tbsp. worshcester sauce
Sauce:
2/3 C. brown sugar
1 C. Ketchup
In a large bowl combine hamburger, onion, eggs, bread crumbs and spices. With clean hands, work meat until well blended. Form into small loaves about 1 1/2 " x 2 1/2". Bake at 375 degrees, covered for 30 min. Remove from oven, cover each with sauce and bake for another 10-15 min.
1 1/2 lb. hamburger
1/2 c. onion, diced small
2 eggs
2/3 C bread crumbs
1 tsp garlic salt
1/4 t white pepper
1 Tbsp. worshcester sauce
Sauce:
2/3 C. brown sugar
1 C. Ketchup
In a large bowl combine hamburger, onion, eggs, bread crumbs and spices. With clean hands, work meat until well blended. Form into small loaves about 1 1/2 " x 2 1/2". Bake at 375 degrees, covered for 30 min. Remove from oven, cover each with sauce and bake for another 10-15 min.
Quiche in a Bag
Ingredients
1 cup diced ham
3/4 cup frozen chopped broccoli
1 cup cheese, shredded
1/4 cup onion, diced
1 cup milk
4 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Tabasco sauce
1/2 cup whole wheat flour
2 teaspoons baking powder
Directions:
1 Combine meat, cheese, and onion, and place this mixture in a labeled 1-gallon freezer bag.
2 With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.
3 Pour into the bag with the meat mixture.
4 Seal and freeze. Attach ¾ cup of frozen chopped broccoli to your bag.
5 To serve, thaw completely. Add broccoli to bag of egg mixture. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.
6 Bake at 350ยบ for 40-45 minutes, until lightly browned on top and well set in the center.
7 Cool about 5 minutes before serving.
1 cup diced ham
3/4 cup frozen chopped broccoli
1 cup cheese, shredded
1/4 cup onion, diced
1 cup milk
4 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Tabasco sauce
1/2 cup whole wheat flour
2 teaspoons baking powder
Directions:
1 Combine meat, cheese, and onion, and place this mixture in a labeled 1-gallon freezer bag.
2 With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.
3 Pour into the bag with the meat mixture.
4 Seal and freeze. Attach ¾ cup of frozen chopped broccoli to your bag.
5 To serve, thaw completely. Add broccoli to bag of egg mixture. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.
6 Bake at 350ยบ for 40-45 minutes, until lightly browned on top and well set in the center.
7 Cool about 5 minutes before serving.
Chicken Pattie Subs
Chicken Patties
1 jar spaghetti sauce
4 Hoagie buns
Cook chicken patties at 375 for 10-15 min. Warm spaghetti sauce in pan. Put chicken pattie on haogie bun, top with spaghetti sauce and mozzarella.
1 jar spaghetti sauce
4 Hoagie buns
Cook chicken patties at 375 for 10-15 min. Warm spaghetti sauce in pan. Put chicken pattie on haogie bun, top with spaghetti sauce and mozzarella.
Pizza Pasta Casserole
2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni
Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle each with cheese and top with pepperoni. Cool if needed, then cover and freeze.
To cook: Thaw casserole in fridge overnight. Bake at 350F for 35-40 minutes or until heated through.
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni
Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle each with cheese and top with pepperoni. Cool if needed, then cover and freeze.
To cook: Thaw casserole in fridge overnight. Bake at 350F for 35-40 minutes or until heated through.
Chicken Roll
2 cups cooked and diced chicken
1 ½ cups diced ham
2 cups Swiss cheese
1 can mushrooms (drained)
1 loaf frozen bread
Sauce:
1 can cream of chicken soup
1 cup sour cream
1 tsp lemon juice
Stir together chicken, ham, cheese, mushrooms. Roll out risen bread dough to fit in a jelly roll pan. Stuff with mixture and seal at the top. Bake at 350 until golden brown. Slice into pieces. Warm sauce and pour over each piece.
1 ½ cups diced ham
2 cups Swiss cheese
1 can mushrooms (drained)
1 loaf frozen bread
Sauce:
1 can cream of chicken soup
1 cup sour cream
1 tsp lemon juice
Stir together chicken, ham, cheese, mushrooms. Roll out risen bread dough to fit in a jelly roll pan. Stuff with mixture and seal at the top. Bake at 350 until golden brown. Slice into pieces. Warm sauce and pour over each piece.
Crockpot Hickory Pork Chops
1 cup hickory style barbeque sauce
8 pork chops
With basting brush, brush pork chops with hickory barbeque sauce. Place in crock pot, cover and cook for 7-8 hours on low.You can also try this recipe with other barbeque sauce flavors.
8 pork chops
With basting brush, brush pork chops with hickory barbeque sauce. Place in crock pot, cover and cook for 7-8 hours on low.You can also try this recipe with other barbeque sauce flavors.
Porcupine Meatballs
1 lb. ground beef
1/2 cup rice
1/4 tsp. garlic powder
1/2 tsp. salt
2 tsp. dry mustard powder
2 cans tomato sauce
1/2 cup sugar
2 T. vinegar
1/2 cup water
Mix ground beef and rice. Make meatballs. Place in small casserole dish or pan. Mix rest of ingredients for sauce and pour over meatballs. Bake 350 degrees for 1 hour and 15 minutes. Serve over rice.
From freezer: Defrost sauce and meatballs. Place in casserole dish or pan and bake as directed.
1/2 cup rice
1/4 tsp. garlic powder
1/2 tsp. salt
2 tsp. dry mustard powder
2 cans tomato sauce
1/2 cup sugar
2 T. vinegar
1/2 cup water
Mix ground beef and rice. Make meatballs. Place in small casserole dish or pan. Mix rest of ingredients for sauce and pour over meatballs. Bake 350 degrees for 1 hour and 15 minutes. Serve over rice.
From freezer: Defrost sauce and meatballs. Place in casserole dish or pan and bake as directed.
Chicken Stuffing Casserole
Ingredients:
2 packages (6 ounces each) chicken stuffing mix
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk
4 cups cubed cooked chicken
2 cups frozen corn
2 cans (8 ounces each) mushroom stems and pieces, drained
4 cups (16 ounces) shredded cheddar cheese
Directions: Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (6 servings each).
2 packages (6 ounces each) chicken stuffing mix
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk
4 cups cubed cooked chicken
2 cups frozen corn
2 cans (8 ounces each) mushroom stems and pieces, drained
4 cups (16 ounces) shredded cheddar cheese
Directions: Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (6 servings each).
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