Hamburger Corn Casserole

Hamburger Corn Casserole
from: Jessi Nickelson

This is a very easy and delicious casserole. It's a whole meal in itself!

Ingredients:

1 lb. ground beef
3/4 c. onion, chopped
1 can whole kernel corn, drained
1 can cream of mushroom soup
1 can cream of chicken soup
6 oz. egg noodles
1 c. sour cream
bread crumbs

Directions:

1. Preheat the oven to 350 F.
2. Brown the meat and onion.
3. In a large mixing bowl, combine meat, onion, corn, soups, sour cream, and noodles.
4. Pour all the ingredients in a baking dish and top with bread crumbs.
5. Bake at 350 for 45 minutes.

Seafood Lasagna

chopped red peppers


chopped scallions


Now the layering starts!


Layers: sauce, noodles, mixture, sauce, noodles, mixture, sauce, noodles, mixture, noodles, extra veggies, sauce, cheese




Here are pictures of our friends' daughters. They are such smart and sweet girls! Sawyer and Olivia had a blast playing with them!


Seafood Lasagna
Family Circle magazine March 2009

We had this meal last night for our guests. This, along with a spinach salad, made a delicious meal that even the children liked (except for the picky one)! This is one of those fun recipes to try when you're tired of cooking "the same ole things" over and over. This certainly isn't your every day meal! The recipe is awesome because it's packed with vitamin-rich veggies! If you are slow chopping vegetables, like I am, allow yourself a full hour to wash, dry, and chop the vegetables.

Ingredients

* 1 pound reduced-fat cream cheese
* 3 scallions, trimmed and chopped
* 1/4 cup milk
* 2 teaspoons Old Bay seasoning or Creole Seasoning
* 2 sweet red peppers, cored, seeded and finely diced
* 2 boxes (10 ounce each) frozen chopped broccoli, thawed and squeezed dry
* 3/4 pound imitation crabmeat, shredded
* 2 eggs
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 jar (1 pound) alfredo pasta sauce
* 12 no-boil lasagna noodles
* 1/4 cup grated Parmesan cheese

Directions

1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick spray. Stir cream cheese, scallions, milk and Old Bay seasoning in bowl until smooth. Stir in peppers, reserving 1/2 cup, and broccoli, reserving 1 cup. Add crabmeat, 1 egg, salt and pepper. Whisk remaining egg into alfredo sauce.

2. Spread 1/3 cup alfredo sauce into baking dish. Top with 3 noodles, one-third of the crab mixture and one-fourth of alfredo sauce. Repeat layering twice. Top with 3 noodles; sprinkle with reserved red peppers and broccoli. Pour on remaining alfredo sauce. Sprinkle with Parmesan.

3. Bake, covered, at 350° for 30 minutes. Uncover; bake an additional 20 to 25 minutes, until browned and bubbly. Let stand 10 minutes.

Sweet Potato Crunch

My mother, Teresa, has made this recipe for years! It is my all-time favorite Thanksgiving dish! Even if you're not a big sweet potato fan, you are sure to like this dish with all the yummy butter, brown sugar, and pecans that are added. It's like getting to eat a dessert, but you can call it a "vegetable", ha, ha!:)

Sweet Potato Crunch

3 c. cooked, mashed sweet potatoes
1 c. sugar
1/4 tsp. salt
2 eggs, slightly beaten
1/3 stick butter, melted
1/2 c. milk
1 tsp. vanilla

Mix all ingredients together and pour into a greased baking dish. Cover with crunch topping.

CRUNCH TOPPING:

Melt 1/3 stick of butter. Add 1 cup brown sugar packed and 1/3 cup all- purpose flour. Blend well and add 1 cup chopped pecans. Sprinkle on top of potatoes.

Bake at 350 degrees for 35 minutes.


Read more about it at www.cooks.com/rec/view/0,1938,145171-246199,00.html
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Mom's Chicken Pie

Mom's Chicken Pie

Ingredients:

3 or 4 boneless skinless chicken breasts
1 can cream of chicken soup
2 c. chicken broth
1 16 oz. can of Veg-All
1 stick of butter
1 c. self-rising flour
1 c. milk
salt & pepper

Directions:

Boil 3 or 4 boneless chicken breast, saving about two cups of the broth. Add salt and pepper while cooking. Chop chicken.

In a mixing boil, add the chopped chicken, one can of cream of chicken soup, two cups of chicken broth, and one 16 oz can of Veg-All. Mix all together and pour in baking dish.

In another mixing bowl, mix together 1 cup of flour, 1 cup of milk, and one stick of melted butter. Pour this mixture over the chicken mixture in the baking dish. Do not stir. Bake about one hour on 350 degrees.

Lemon Asparagus Chicken

Lemon Asparagus Chicken

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup

1/4 cup milk

1 tablespoon lemon juice

1/8 teaspoon ground black pepper

Lemon slices (optional)

* Heat the oil in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides.
* Stir the soup, milk, lemon juice and black pepper in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with lemon slices, if desired.

Chicken Pie

Chicken Pie
by: Virginia Fitzpatrick

Ingredients:
2 c. cooked, cubed chicken
1 can cream of chicken soup
1 can cream of celery soup
1 1/2 c. chicken broth
black pepper
1 stick of melted butter
1 c. self-rising flour
1 c. milk

Directions:
Put the chicken in a baking dish. Mix the broth, soup, and pepper until it's smooth. Pour it over the chicken. Mix the butter, flour, and milk into a mixture and pour it over the top. Do not stir. Bake at 350 F until the top is slightly brown.

Zucchini and Tomato Casserole

Zucchini and Tomato Casserole
by: Karen Blackburn

3 large or 4 medium zucchini, washed & sliced crosswise
3 large tomatoes, peeled & sliced
1 large sweet onion, sliced
1 1/2 c. cracker crumbs
1 c. grated sharp cheese
salt & pepper
1 can tomato paste, diluted
1 stick butter
1 tbsp. brown sugar

Sprinkle brown sugar over tomatoes. Alternate zucchini, tomatoes, and onions in a buttered casserole, sprinkle each layer with crumbs, cheese, salt, and pepper and dotting with bits of butter. Put a layer of tomato paste over it all. Lastly, put a top layer of cheese. Bake at 350 degrees for 1 hour and 15 minutes.

Coconut Curry Chicken-n-Squash Casserole

Coconut Curry Chicken-n-Squash Casserole

Ingredients:
1 c. rice
1 lb. boneless, skinless chicken breasts (cup up into small pieces)
3 medium sized yellow summer squash (cut up into small pieces)
2 1/2 c. Thai Coconut Curry chicken broth
(The brand is called College Inn Culinary Broth)
1/2 c. carrots (chopped up)

Combine all these ingredients in a baking dish and cook for 45 minutes on 350 F.

Chow Mein Chicken Casserole

Chow Mein Chicken Casserole

This is one of Eric's favorites! I got this recipe from a neighbor, while living in Fletcher Village in Wake Forest, NC.

1 chicken (cooked and cut up)
1 can cream of mushroom soup
1 can chicken w/rice soup
1 can cream of chicken soup
1 can pet milk
1 can chow mein noodles

Mix it all together in a 9x13 Pyrex dish. Bake for 45 minutes at 350F.

Quick Quiche

I suggest frying your bacon the night before to cut down on the preparation time.


the bottom layer


the raw quiche


the quiche when finished

*I doubled the recipe since we were having company for breakfast. That's why the quiche looks so huge:)

Quick Quiche

Ingredients

* 8 slices bacon
* 4 ounces shredded Swiss cheese
* 2 tablespoons butter, melted
* 4 eggs, beaten
* 1/4 cup finely chopped onion (optional)
* 1 teaspoon salt
* 1/2 cup all-purpose flour
* 1 1/2 cups milk

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

*This recipe was found on allrecipes.com.

Bruschetta Chicken Bake

Bruschetta Chicken Bake

Eric and I are BIG bruschetta fans so we knew we would like this recipe...and we did!! It's so delicious and it makes a big pan so it's perfect for cooking when having company! I made this a lot during our seminary days in Wake Forest, NC.

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves (optional)
1 cup Mozzarella Cheese

HEAT oven to 400ºF.

MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.
TOP with stuffing. Bake 30 min. or until chicken is done.

http://www.kraftrecipes.com/recipes/bruschetta-chicken-bake-65546.aspx

French's Green Bean Casserole

French's Green Bean Casserole
This is a classic!! MaMa Arrington made this recipe.

Ingredients:

1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed*

1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions
Directions:

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

BAKE at 350°F for 30 min. or until hot.

STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Tips from French's

Tips: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans. Also some people add cheese, soy sauce or Worcestershire sauce.

*If you are a big fan of French's Fried Onions, visit this website for many more recipes http://www.frenchs.com/RecipeSearch.php

Baked Corn Casserole

Always delicious -- and super easy!! I sometimes make the casserole and sometimes muffins. Either way is great and make a fantastic side item to almost any meal!

Baked Corn Casserole

Ingredients:
1 can creamed corn
1 can corn (undrained)
1 (8oz.) sour cream
1 Jiffy cornbread mix
2 eggs
1 stick melted butter

Blend all together and bake at 350.
For a 2 quart casserole dish, bake for 1 ½ hours.

Brown Rice Casserole

One of the first family recipes that Eric asked me to learn was his MaMa's brown rice. After making it, I could see why he likes it so much!

Brown Rice Casserole
by: Olivia Arrington

1 C. long-grain rice
1 can beef broth
1 can french onion soup
2 T. butter or margarine

Combine all the ingredients in a casserole dish. Cover and cook for 1 hour at 350.