Cheesy Sausage and Potato Casserole

contributed by Kelley Hutchinson

3-4 cups potatoes, peeled & cubed
1 Lb smoked sausage (or ham or keilbasa)
1 cup diced onion (or 1/2 cup diced green onion)
4 Tbsp butter
4 Tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 lb Velveeta (or shredded sharp cheddar cheese)
1/2-1 cup shredded sharp cheddar cheese (or french fried onions)
1/2 tsp paprika

– preheat to 350 degrees
– boil potatoes until tender (apprx 10 mins?)
– cut sausage in half lengthwise, then chop into “half moon” slices & fry up lightly on stove top with the onions
– put drained potatoes & meat/onions into lightly greased 2 qt casserole dish and toss gently
– mix the butter, flour, milk, salt, pepper & velveeta together in the fry pan, whisking constantly until heated thru & smooth
– pour the white cheese sauce over the meat & taters, sprinkle the cheese (or fried onions) over the top & then sprinkle w/ the paprika
– bake for 35-45 mins until golden brown on top


Todd and Monica’s Chicken and Broccoli Cheddar Cheesy Rice Casserole

contributed by Todd Eby

4 Med Sized Chicken Breasts

2 Cups of Minute Rice (easy)

2 Cups Broccoli/ chopped

2 Carrots Med/ sliced

1/2 Cup Onion/ chopped

2 Tsp Salted Butter – I like real stuff ; )

3 Tbsp Olive Oil

1 Cup Chicken Broth

1 Cup Bread Crumbs

1/2 Cup Water

1 Can Campbell’s Cheddar Cheese Soup

2 Tbsp Spice Mix – Rosemary, Thyme, Garlic, Salt & Pepper

Directions: Lightly grease a small 8 x 8 metal baking pan with olive oil, lightly season w/some of the spice mix

add whole frozen chicken breasts, drizzle with olive oil and lightly season with the remaining spice mix

cover with foil

bake at 425° for 15 – 20 mins, uncover for 10.

While the chicken is cooking, cook 2 cups of minute rice in saucepan on stovetop

also prep and cut up all the veggies

in a separate sauce pan cook carrots (med-high) 1st in a 1/2 cup of water & 1 Tsp butter till tender, then added onion & broccoli to lightly cook and cover to steam approx. 5 mins

turn off burner and Let rest.

Remove chicken from the oven & chop to approx. 2” cubes.

Add 3/4 cup of chicken broth and 1 Tsp butter to the yummy drippings.

Assemble all ingredients in a 9 x12 glass baking pan – lightly grease with olive oil.

Add in the Cheddar cheese soup,

3/4 cup of drippings/broth mix, 1 Tbs of spice mix, then stir all together.

Bake uncovered for approx 20 mins at 425° (it will start getting nice & bubbly),

remove from oven then top with 1 cup of bread crumbs and drizzled the remaining 1/4 cup of drippings/broth onto the bread crumbs (approx.15mins w/ convection fan on)

just kept an eye on it till golden brown.

Bengal Tiger Chicken

contributed by Beth Bruce

put 4 chicken breasts in a greased 9 x 13 pan.

Mix up: 1 can of cream of chicken soup (I ALWAYS use the 98% fat free kind)

, 1 c. mayo (also use reduced fat)

1 Tbsp. lemon juice

1 tsp. curry powder

and 1/2 c. shredded cheddar cheese.

Spread mixture on chicken breasts.

Then, sprinkle stuffing cubes over the top.  Cover and bake at 300 for an hour and a half.  Serve over rice.

My husband and I were joking that it’s amazing how having curry in something makes it “Indian” food.  🙂 Hence, Bengal Tiger chicken!

Mexican Lasagna

contributed by Marcia Bailey

6 boneless chicken breasts cut into 1/2 inch pieces

3T oil

1T chili powder

2t ground cumin

2 cans mexican style diced tomatoes, drained

16oz tomato sauce

2t hot pepper sauce

1 pint ricotta cheese

3 (4oz) cans diced green chilies

1 bunch fresh cilantro, diced

18 corn tortillas

2c shredded cheddar cheese

Heat oil in large skillet over medium high heat.

Add chicken, chili powder and cumin and stir fry until chicken is cooked through, about 5 minutes.

Add diced tomatoes, tomato sauce and hot pepper sauce. Simmer about 5 minutes. Set aside.

Mix together ricotta cheese, green chilies and about 1/3c cilantro.

Spoon half of the chicken into a greased glass baking dish.

Top with 9 of the tortillas.

Spread ricotta cheese on top of tortillas.

Then top that with the remaining 9 tortillas, the rest of the chicken and the shredded cheddar cheese.

Bake @ 375 for about 30 minutes or until bubbly and heated through.

Top with remaining cilantro before serving

Mexican Manicotti

contributed by Michelle Weickum-Anderson

1/2 lb hamburger
 1 C refried beans
1 tsp dried oregano
1/2 tsp ground cumin
 8 manicotti shells
 1 1/2 C water
 1 (8 oz) jar salsa or taco sauce
 1/4 C sliced ripe olives
 1/4 C chopped onion
1 (8 oz) sour cream
1/2 C shredded monterey jack cheese (I use cheddar instead)
 Combine hamburger, refried beans, oregano and cumin (this also needs some salt so I add salt to taste); mix well.
Fill uncooked manicotti shells with meat mix.
Arrange in 10X6 inch glass pan.
Mix water and salsa, pour over manicotti.
 Cover with vented plastic wrap and microwave on high for 10 mins, turning dish 1/2 turn once.
 Using tongs, turn shells over.
 Cook covered on medium for 17-19 mins or until pasta is tender, rotating dish 1/2 turn once.
 Combine sour cream, onions and olives.
Spoon down center of casserole, top with cheese.
 Cook covered, on high 2-3 minutes or until cheese melts.
Ok now here’s my varitation to make enough to feed a family of 4.
Double the hamburger to 1lb
use a large can of refried beans
 double the spices
 I bake in a 350 oven for 20 mins covered w/vented aluminun foil, turning pasta over and baking for another 20 mins or until tender.
 Cover with sour cream mix and cheese and cook uncovered for 10 mins or until cheese melts.
This makes 26 filled manicotti shells which is enough to feed 4 of us (two teenagers included) for dinner and have enough left over for lunch the next day.
I stole this recipe from the Bennett County Sampler cookbook!!

Runza Casserole

contributed by Michelle Weickum-Anderson

 1 lb hamburger
1 small head or ½ large head cabbage
1 onion
2 Pillsbury crescent roll tubes
 shred cabbage & slice onion.
Brown hamburger w/onion, salt, pepper, & garlic powder to taste.
When hamburger is brown add cabbage (in stages if needed) season to taste, and let cabbage steam w/meat mix until done.
line 9×13 pan w/cresent sheet & put runza filling on, @ this point you can add cheese if you like. Top w/2nd cresent sheet & bake @ 350° until golden brown.

Cheesy Beef Rice Bake

contributed by Jan Margheim

‎1 lb. hamburger

1 clove garlic

1 cup rice, uncooked

2 tblsp butter

3 cups water

1 cup shredded carrot

2 tsp beef bouillon

1 tsp parsley

1/2 tsp minced onions

1/2 tsp salt

1/2 tsp basil

1/2 cup cheese

Brown hamburger and garlic in the butter. Place hamburger in casserole dish and set aside.

In the same pan, brown the rice in the butter.

When rice is beginning to brown, add 3 cups water, carrots, bouillon, parsley, onions, salt, and basil. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

Add rice mixture to hamburger in casserole.

Bake at 350 for 40 minutes, stirring at 20 minutes. Top with cheese and return to oven until melted.

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