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

Advertisements

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.

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!!

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.

Cavatini

contributed by Michelle Anderson

1lb sausage

1/2lb hamburger (I use all sausage 2 rolls)

8oz jar of taco sauce

16oz jar of your favorite spaghetti sauce

1lb of mozzarella cheese (more or less depending on taste)

Brown meat and drain.  Add sauces and simmer.  While sauce simmers, boil 1lb of your favorite pasta shape (we like penne, shells, or bow ties)  When noodles are done, drain and mix with sauce, pour into 9×13 pan (or whatever works) and cover with cheese and bake @ 350 until sauce is bubbly and cheese is melted.

Egg Nog French Toast Casserole

contributed by Marcia Curtis Bailey

1 loaf French Bread

8 oz. Cream Cheese

10 Eggs

2 cups Eggnog

¼ teaspoon Nutmeg

1 Tablespoon Cinnamon

Slice and cube bread into 1-inch cubes.

Layer half into greased 9” x 13” pan.

Cube cream cheese into small pieces and scatter across bread in pan.

Cover with remaining bread cubes.

Mix eggs, eggnog, cinnamon & nutmeg.

Pour over bread mixture, making sure that bread is completely covered.

Cover with plastic wrap and refrigerate overnight.

In the morning, bake uncovered at 350° for 40-45 minutes or until cake tester inserted into center comes out clean.

Serve with maple syrup.

Serves 8.

Dorito Chicken Casserole

contributed by Kelley Hutchinson

2 cups shredded cooked chicken *

2 cups shredded cheese (mexican blend preferred)

1 can cream of chicken soup

1/2 cup milk

1/2 cup sour cream

1 can Rotel tomatoes with chilies, drained

1/2 packet taco seasoning 1 bag doritos Nacho cheese flavors chips, crushed & divided into thirds **

preheat to 350 degrees – in a large bowl combine chicken, 1.5 cups cheese, soup, sour cream, milk, rotel tomatoes and seasoning (reserve the other 1/2 cup cheese to sprinkle on top) –

in a 9×13 baking dish, layer the chicken & doritos: 1/3 of doritos, 1/2 chicken mix, 1/3 doritos, 1/2 chicken mix, 1/3 doritos –

top with the remaining 1/2 cup of cheese & cover with foil – bake @ 350 for 25min

uncover & bake 5-10min more

KELLEY’S NOTES:
* next time I will add an additional 1/2 cup chicken ** next time I will only use about 1/2 bag of doritos

Previous Older Entries