Ingredients
•1 (16 ounce) package frozen hash brown potatoes
•1 (10.75 ounce) can condensed cream of chicken soup
•1 (8 ounce) package processed cheese
•16 ounces sour cream
•1 tablespoon butter
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Combine the hash browns, soup and sour cream. Mix well and pour into 4 quart casserole dish.
3.Top with cubed cheese and butter; bake for 30 minutes or until all cheese is melted and hot.
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2. Brown Rice- Tj Hutcherson
1 cup of uncooked white rice, 1 can beef consomme, 1 can french onion soup and 1/2 stick butter, cut in little pieces. Mix it all together and bake it in a covered casserole at 375 for 30 mins. Everyone does it a little different, but I think this is the best!
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3. Mexican Rice-Jessica cantrell
..it looks and taste pretty much just like the restaurant too! Here is the recipe:
1 tablespoon of vegetable oil
1 cup of long grain rice
2 1/2 cups cold water
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup of tomato sauce
In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil. Cover and simmer until rice is tender.
*You can definitely taste the garlic in this so if you aren't a fan of it then you may want to do just 1 tsp.
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4. Cracker Barrel Hash Brown Casserole-April Cullum
(It REALLY does taste like CB!)
Condensed cream of chicken soup
8 oz grated Colby cheese
½ cup melted butter/margarine
1 small onion – minced
1 tsp. salt
½ tsp. black pepper
2 lb bag frozen shredded hash browns
Spray 13X9 baking pan. Combine soup, cheese, butter, onion, salt, and pepper. Fold potatoes into mix and pour into pan. Bake at 350 for 35-40 minutes until heated through and top is brown.
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5. Corn Casserole- Rebecca Blanton
1 can whole corn (undrained)
1 can creamed corn
1 stick of butter, melted ( i use land o' lakes unsalted cream butter)
2 eggs
1 8 oz package of chedder cheese
1 8.5 oz package of cornbread mix ( i use Jiffy corn muffin mix )
Preheat oven to 350 degrees. mix all ingredients together in a bowl and pour into a greased 13x9 pan and bake for 35 to 45 mins until golden brown .
Super easy and yummy !!
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6. Cheesy Ranch Potatoes: - Elizabeth Ergle Rinder
5-7 potatoes, peeled, cut, boiled until slightly tender. 1 cup mayo, 1 cup milk, 1 pkg of dry ranch mix, 2 tablespoons of ranch dressing, 1 1/2 cups of cheese. Place potatoes in greased dish. Mix all other ingredients, except 1/2 cup of cheese you use to top with. Bake 350 for 30-40mins.
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7. Garlic Cheese Biscuits: - Elizabeth Ergle Rinder
2/3cup milk and 2cups bisquick. Add to that a tablespoon of garlic salt,1cup of cheese. Form into 1in biscuits and put on nonstick pan. In another bowl,melt 1/2stick of butter,combined w 1/2tspn of parsley and 1tspn of garlic salt. Use this to coat biscuits....before cooking,middle of cookin and when its done:) they r way yummy. Cook 425 for 8mins,or until brown:)
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8. Corn Casserole- Kara Carter
Double Recipe- Fills a 9 x 13 Dish
1 cup butter
4 Eggs
1 cup Pet milk
1 cup Sugar
2 Tbs Flour
3 tsp Baking Powder
4 -12 oz cans Whole Kernal Corn
Heat Butter and Sugar over medium heat until melted. Stir in flour and blend well. Remove from heat and stir in milk and eggs (well beaten). Add Baking Powder blend well. Add corn. Put in a 9 x 13 buttered casserole dish. Bake on 350 for 1 Hour
** For single serving **
Cut all ingredients in half and cook on 350 for 30-40 min.
Cook until lightly brown and done in the middle
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9. Baked Beans- Louise Mcmahan
1-15oz can Bush Baked Beans
1-15 oz can diced tomatoes
1/2 to 3/4 cup brown sugar
1/2 cup ketchup
3 teaspoons mustard
1 onion
1lb.hamburger -browned and drained ,then mix all together and bake 1hr350
Serve with cornbread.
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10. Homemade Mac&Cheese - Elizabeth Ergle Rinder
2 cups Elbow Noodles
2-3 cups shredded sharp cheddar cheese
1 can evaporated milk
3 eggs
1/2 stick of butter
Boil and drain noodles. Mix 3 eggs and milk together. cut 1/2 stick of butter and place in bottom of 9x9 casserole dish. Pour cooked noodles over butter. Mix Egg/milk mixture and 2 cups cheese in w/noodles. Use other 1/2-1 cup cheese on top. Bake 25-30 mins on 350.
DO NOT OVER COOK.
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11. Green bean bundles- Elizabeth Ergle Rinder
3 to 4 slices of bacon cut
1can whole green beans drained
Sea salt
Toothpicks
Wrap 6 to 8 beans with a slice of bacon,using toothpics to hold together. Sprinkle all with salt. Put on lined baking sheet. Broil for 5 to 8 mins.
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12. Squash Casserole - April Cullum
1 lb squash. 1 onion. 1/2 stick margarine. 1/2 can cr of chicken soup. 1/2 cp sour cream. 1/2 pkg herb dressing mix. Cook squash in water and salt. Drain. Cook onion in marg until done. Mix ingredients. Cook on 350 for 35-45 Mins.
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13. Cheesy Squash Casserole - April Cullum
Squash. 1/2 cup.mayo. 1 1/2 cp shredded sharp cheese. 2 eggs. 1 can crm chicken soup. 1 small onion. Mix. Top with crumbled ditz crackers and top with 1/2 stick melted butter. Cook at 350 for 35 Mins.
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14. Squash Casserole - Jarrett Willis
2 lb. Yellow Squash, Sliced
3 tsp. Butter
1 cup Cracker Crumbs
1 cup Grated Cheese
1 Med. Onion, Chopped
1/2 tsp. Salt
Dash of Black Pepper
1/2 cup Milk
1 Egg
Cook the squash and onion in a large pot until tender. Remove from heat and add salt, pepper, butter, crumbs, milk, the egg and HALF of the cheese. Stir until well blended. Pour into casserole dish and sprinkle the remaining cheese over the top. Bake at 350 degrees (F) for 20 minutes. Let sit to cool and thicken for a few minutes.
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15. Squash Casserole - Tamara Matlock
2 pounds small yellow squash, ends trimmed. Cut into quarters and dice small. One medium onion, diced. 1 stick butter. Boil these ingredients together. Drain and let cool slightly. Butter a baking dish. Mix squash and onions with one beaten egg, can of cream mushroom soup and shredded cheese. Top with crushed ritz crackers and more cheese. Bake for 30 - 45 mins at 350. Enjoy!
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16. Asparagus with Creamy Mustard Sauce: -Andrea Williams
2 tablespoons of butter
1/4 cup slivered almonds
1/2 cup heavy whipping cream
2 tablespoons spicy brown mustard
1 tablespoon fresh lemon juice
1/4 tsp salt
pepper
2 lbs asparagus, trimmed (I just bought 1 bunch)
1. Melt butter over medium heat. Add the almonds and cook until they are golden brown. Be sure to stir them. (About 5 minutes) 2. Mix together cream, mustard, lemon juice, salt, and pepper in a small bowl.
3. Bring 2 quarts of water to a boil over medium high heat. Cook the asparagus until tender (about 3-5 minutes). Place the asparagus on a serving plate and top with the cream sauce and buttered almonds.
This recipe is so good! The almonds really add flavor to the meal!
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17. Simple squash casserole: -Terri English
6 squash
Mayo/sour cream
Shredded cheddar
1 egg
Ritz crackers crushed
Stick of butter
Salt and pepper to taste
-cut squash into bite size chunks
-boil until tender
-put squash into baking dish
-add one egg
-add one scoop sour cream and one scoop mayo
-s&p to taste and mix all together until coated
-melt butter in microwave
-place crumbled ritz crackers on top and pour butter on top
-bake at 350 for 45 mins or until bubbly and golden :)
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18. My Famous Mac-n-cheese: -Terri English
8oz box elbow noodles
1lb sharp cheddar chopped into cubes
1/2 block mild cheddar chopped cubes
Milk
2 eggs
Sour cream
*boil noodles and chop cheese and combine in dish
*add 2 eggs
*add 2 large scoops sour cream
*mix well adding salt and pepper to taste
*pour enough milk to cover
*bake at 350 for an hour
I do not measure a thing when I cook I get that from my grandmother ;) and sometimes to mix up the taste I chop up mozzarella and or cream cheese and add it :)
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19. Broccoli & Cheese Casserole (my husbands fav!) -Elizabeth Rinder
1 pkg of Frozen Chopped Broccoli (16oz)
1/2 of melted butter
1 can of cream of mushroom soup
2 eggs
1cup of mayo
1 1/2 cups cheese
Cook broccoli on stove top. Then mix everything together and put in casserole dish (9x13). Bake 1 hour @350
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20. Roasted Brussel Sprouts -Elizabeth Rinder
1lb of fresh Brussel Sprouts, rinsed, ends trimmed
3 cloves of minced garlic (about 1T)
2T olive oil
1t lemon Juice
1/4 cup grated Parm Cheese
S&P
Put sprouts in skillet and toss with garlic. Sprinkle w/lemon juice. Toss w/oil & sprinkle w S&P. Remove from skillet and put on foil lined baking sheet. Bake at 350 for 20mins. Remove. Coat w/oil. Cook another 10mins. Remove. sprinkle w/Parmesan and cook 5 mins.
Sprouts will be nicely brown. Makes crunchy outside. Serve w/more salt sprinkled on top.
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21. Broccoli Casserole -Stephanie King
2 packs Broccoli (frozen & chopped)
1 can Cream of Mushroom Soup
2 eggs
½ c Cheese
1 c Mayonnaise
2 Packs of Ritz Crackers (crushed)
1 Stick Margarine (melted)
Cook broccoli by the directions on package. Mix all ingredients together including broccoli only using one crushed pack of crackers. Once it is mixed well in casserole dish, layer the top with the other crushed pack of crackers. Pour melted margarine over top of crackers. Bake on 350° for 45 minutes.
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22. Pineapple Casserole -Jamie Youngblood Busbee
This is one of my most favorite recipes! It's been in our family for years and is always a big hit around the holidays!
2 20oz cans of pineapple chunks, juice reserved
1 c sugar
3 tbsp all purpose flour
1/4 lb butter, melted
2 c shredded cheddar cheese
25 Ritz crackers, crumbled
Preheat oven to 350. Mix together 4 tbsp pineapple juice, sugar, flour and butter. Add pineapple and cheese, mix well and pour into greased casserole dish. Bake for 20 minutes. Reduce heat to 300, sprinkle top with Ritz cracker crumbs and bake for another 20 minutes.
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23. Creamy Orzo - Theresa Bessette
• ¾ lb. dry orzo (I use one half 16 oz package)
• ¾ cup heavy cream
• 1/3 cup Parmesan, grated
• 3 tablespoons unsalted butter
• Pinch nutmeg
• Salt and pepper to taste
Cook orzo in a large pot of salted water according to package directions; drain. Return pasta to pot and stir in cream, Parmesan, butter, nutmeg, and seasonings. Is also good if you add pre-cooked carrots, peas, or broccoli.
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24. Parmesan Herbed Noodles -Theresa Bessette
• 1 ½ cups uncooked wide egg noodles
• 2 tablespoons shredded Parmesan cheese
• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ teaspoon dried basil
• 1/8 teaspoon dried thyme
• 1 garlic clove, minced
• ¼ teaspoon salt
In a saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.
Pairs well with Crispy Onion Chicken
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25 .Easy Potato Casserole -Melissa Stripling
2 lbs thawed hashbrown potatoes~1 diced onion~1 can cream of chicken~1 16 oz container of sour cream~1 melted stick of butter~1/2 lb grated cheddar cheese~1 tsp salt~i cup crushed plain potato chips~pepper to taste
Combine all except chips, pour into a 2 quart casserole dish. Sprinkle chips on top. Bake at 350 for 30 min. May be halved to feed smaller families.
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26. Red Potatoes- Miriam Moyer Tice
Slice Potatoes & add Put one pack of Mccormicks Potato Seasoning and some olive oil in a bowl toss it all together. Bake on 450 for about 20 min. They are to die for!
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27. Cheesy Ranch potatoes with bacon bits. -Keri Biddle
1 bag of the small red potatoes
Shredded cheddar cheese
Ranch dressing
Real Bacon bits
Boil potatoes until their very soft. Cut in cubes. (I usually cut 4 cubes out of 1 potato) Do not peel.
Mix potatoes, cheese (sprinkle in as much as you want) & Ranch dressing, mix until the Ranch is spread throughout. Then put it in a glass dish sprinkle cheese & bacon bits all over the top. Bake @ 350 until the cheese melts.
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28. Country Crock Buttery Carrots-Cynthia Ergle
INGREDIENTS
•3Tbsp. Shedd's Spread Country Crock® Spread, divided
•1bag (16 oz.) carrots, peeled and sliced
•1/4cup fat free reduced sodium chicken broth
DIRECTIONS
Melt 1 tablespoon Shedd's Spread Country Crock® Spread in 10-inch nonstick skillet over medium heat and cook carrots, stirring occasionally, until crisp-tender, about 3 minutes. Stir in broth. Bring to a boil over high heat. Reduce heat to medium and cook covered, stirring once, 3 minutes. Remove cover and cook until liquid is reduced and carrots are tender-crisp, about 3 minutes. Top with remaining 2 tablespoons Spread and stir until melted.
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29. Baked Red Potatoes- Sarah Martin Calvert
Dice in 1inch cubes, toss in oil, combine w/One packet of lipton French onion soup powder mix, add in carrots, peppers, onions if u wish & bake until fork tender
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30. Hot Deviled Potatoes -Melissa Stripling
Instant mashed potatoes (enough for 4 servings)
1/2 cup sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons chopped green onion
Prepare potatoes according to package directions. Heat sour cream (do not boil) add mustard, salt, and sugar; stir to blend. Mix into hot potatoes with onion. Immediately turn into 1 quart casserole dish. Sprinkle w/ paprika if desired. Bake at 350 for about 10 minutes.
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31. My Fav Corn Casserole, Paula Deen Style: Eizabeth Ergle Rinder
1 can corn,drained
1 can cream style corn
1 cup sour cream
1 stick of melted butter
1 box of Jiffy Corn Muffin Mix(8oz)
Stir 2 cans of corn, muffin mix, sour cream and butter together. Pour into greased baking dish. Bake 350 for 45-60mins,until brown
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32. Green bean casserole -Elizabeth Ergle Rinder
1can cream of mushroom soup
3/4cup milk
2 cans of cut or whole green beans,drained
1 1/3cup french fried onion rings
1 1/2cups cheese
S&p to taste
Combine soup ,milk s&p. Mix well. Add green beans,1cup cheese and 2/3cup fried onions. Top with other 1/2cup cheese. Bake 30 mins at 350. Stir. Sprinkle w remaining (2/3) of fried onions. Bake 5 more mins
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33. Cranberry apple sweet potatoes- Elizabeth Ergle Rinder
1sheet of aluminum foil as a packet
4med sweet potatoes,sliced
2granny smith apples,sliced or cut into rings
1/2cup dried cranberries
1/2cup brown sugar
3T melted butter
1/2t cinnamon
Put potatoes,apples and cranberries in center of foil on cookie sheet. Sprinkle w brown sugar. Combine cinnamon and butter. Pour over top. Fold up foil to make a package. Bake 25-30 mins at 450
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34.Fried corn- Elizabeth Ergle Rinder
Evaporated milk
Can corn,drained
S&p
Butter
Mix all of the above in a skillet on med heat. Cook until brown. Way yummy. Better if u can Add a little bacon grease. If not,the butter and evaporated milk make it just ad tasty!;)
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35. Crock Pot Green Beans- Stephanie King
3 or 4 cans of Whole Green Beans
few small red potatoes
1/4 onion (chopped)
salt & pepper to taste
2 beef boullion cubes
Few shakes of Cavender's seasoning
1/2 tsp sugar
1 cup water (Watch your beans!! If youre gonna be away from home all day, add more water. If you use too much water, your beans wont be tasty. If you use too little water, your green beans may scorch & not taste good. You do need to experiment one day when youre gonna be home. All crockpots are different-as are all cooks. Use as little water as possible to retain flavors.)
Pour juice off beans then put in pot with all ingredients except red potatoes. Cook 3 to 4 hrs on low heat. Add peeled small red potatoes then cook an hour more. Yum!!
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36. Crock Pot Baked Potatoes- Stephanie King
Potatoes
1/3 c water
Wash potatoes thoroughly. DO NOT poke holes in them. Add water. Cook on HIGH 3-4 hrs.
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37. Crock Pot Cream Corn –Stephanie King
8 oz cream cheese
1/4 c unsalted butter
32 oz frozen corn (white corn has the best flavor)
1/3 c sugar
OPTIONAL: 1-3 tsp water
Let cream cheese & butter soften in slow cooker on LOW about 10 minutes. Add corn & sugar. Stir well, until corn is coated with the cream cheese mixture. Cover & cook on LOW for 3-4 hours, stirring occasionally. If corn seems too thick, add water as needed just before serving.
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38. Sweet Potato Souffle-Cynthia Tarvin Ergle
3 lg sweet potatoes, cooked, peeled and whipped
3/4 c sugar
2 eggs beaten
1/2 t salt
1/2 c butter
1/2 c evaporated milk
2 t vanilla ext
1 bag marshmellows
Add sugar, eggs, salt, butter, milk and vanilla to whipped potatoes and pour in 1 1/2 qt casserole. Bake at 325 for 25 mins then place marshmellows on top and bake 5 more mins!
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39. Vegetable Casserole –April Cullum
1 large can of Veg-All mixed veggies (or 2 small ones)
1 cup chopped onions
1 1/2 cups shredded cheese
1 cup light mayo
Ritz crackers
Stick margarine
Mix ingredients and put in dish. Cover completely with crumbled ritz crackers and dripped 1/2 to 1 stick margarine on top. Bake 30 mins at 350. (**Sharp, self-grated is the best, but bagged cheese is ok in a hurry)
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40.Asparagus Casserole –April Cullum
1 can cream of mushroom soup
3/4 cup milk
S & P
Saltine crackers
Grated cheese
Cooked asparagus
Empty soup in bowl. Add milk and stir. Add s and p. Alternate mushroom mixture with saltine crackers and cooked asparagus. Put grated cheese on top and cook 20-30 mins at 375. (I made this one up trying to recreate my grandmama's version that she hadn't written down. Add as much cheese, crackers, asparagus as you see fit for your family).
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41.Brown Rice-April Cullum
1 can beef consome
1 can beef broth
1 1/2 cup rice
1 small onion, chopped
1 stick margarine
Mix and cook in casserole. Cover with tin foil and cook 1 hour at 350.
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42.Sweet Potato Casserole (No marshmallow recipe) –April Cullum
3 cups cooked sweet potatoes
2 eggs
1 stick margarine, melted
1 tsp salt
1 tsp vanilla
1/2 tsp nutmeg and cinnamon
Mix all and pour into casserole dish.
Topping:
1/2 cup sugar
1/2 cup all purpose flour
1/2 stick cold margarine
1 cup chopped nuts (optional)
Mix well with fork the sugar, flour, margarine. Spread on top of casserole. Sprinkle with nuts. Bake 350 50 mins.
Alternative Topping (My grandmamas)
1 stick margarine
1 cup brown sugar
1 cup flour
1 cup nuts, chopped or broken.
Mix until crumbly and spread on top of souffle. Bake until slightly brown.
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43.Okra & Corn: -Elizabeth Ergle Rinder
Frozen bag of Cut okra (16oz)
1 small frozen bag of yellow or white corn
1/2 stick of butter
Put in casserole dish. Bake at 350 for an hour.
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44.Hashbrown Casserole –Amy Lindsay Loper
*1 large bag of cubed hashbrowns, thawed
*1 can cream of chicken
*1 stick of butter, melted
*8 oz. sour cream
*2 cups shredded cheddar cheese
*1 tsp. salt
*1/2 tsp. pepper
Mix all together & put in 9x13 pan. Cover w/ foil & bake at 350 for 1 hour; remove foil & bake another 20 mins.
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45.Dirty Rice With a Kick- Donna Smith Goff
3 cups wild rice
1 lb. Jimmy Dean pork bulk sausage
3 cans chicken broth/water to make 6 cups liquid
1 tbls. mixed pepper (you can buy these mixtures)
1/2 tsp. salt
Brown sausage. Add all ingredients in a rice cooker (yes, I'm spoiled), flip the switch and let that baby cook until it pops up.
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46. My Grandma's Sweet Potato Souffle –Amy Lindsay Loper
*3 cups sweet potatoes, baked
*1 cup white sugar
*2 eggs
*1 tsp. vanilla
*1/3 cup milk
*1/2 cup butter, melted
Mix all together w/ mixer & pour in greased 9x13 dish.
Topping:
*1 cup brown sugar
*1/3 cup flour
*1/3 cup butter, cold & cubed
*1/3 cup chopped nuts
Combine these ingredients & cover the sweet potato mixture. Bake at 350 for 30-40 mins.
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47. Country time okra and tomatoes: -Terri English
4 tomatoes peeled and cut into chunks
1 tomato diced
Mess of fresh okra sliced
Chopped small onion
Chopped stalk celery
2 tsp parsley
1 tsp garlic
S&P to taste
Place all in a med sauce pan and simmer on low for 1 hr
Serve over rice :)
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48.Twice baked potatoes:-Terri English
4 large baking potatoes
1 lb bag shredded cheddar reserving a little to top potatoes with
1 block cream cheese
Garlic salt
1 cup sour cream
Lil bit butter ;)
Bake potatoes til done
Cut in half length wise
Spoon out potatoes and place in large bowl
Mix with all other ingredients and mash until well mixed and blended
Replace in potato skins and top with cheese and another sprinkle of garlic salt
Bake at 325 til cheese is well melted
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49. Brown rice: - Terri English
1 can beef consume
1 can French onion
1 can rice
1 stick butter
1 small jar mushrooms
Mix all ingredients in baking dish at 350 for 45 mins :)
Easy yummy side dish
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50.Broccoli Casserole-Samantha James Workman
10 oz. package frozen chopped broccoli
6 eggs beaten
24 oz. carton small curd cottage cheese
6 Tbs. flour
8 oz. mild cheese
1/4 C. butter melted
2 green onions, chopped
salt and pepper to taste
Combine ingredients in bowl and mix until well blended. Stir in broccoli, pour into greased slow cooker. Cover. Cook on high 1 hour. Sitr well then resume cooking on low 2-4 hours.
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51.Zucchini Cake-Jenny Aldrich
2 cups grated zucchini
1 cup sugar
2 1/2 cups flour
1/2 cup mixed nuts, chopped
3 eggs
1/2 cup chocolate chips
1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp magic powder
1 tsp vanilla extract
1 pinch salt
1/2 cup vegatable oil
Preheat oven to 350 degrees. Lightly grease and flour bread pan.
In medium bowl mix flour,baking powder,magic powder, cinnamon, and salt.
In another bowl beat eggs, vegetable oil, vanilla extract, and sugar.
Add egg mixture to the flour mixture and mix well.
Add shredded zucchini, nuts, and chocolate chips to mixture, fill bread pan.
Cook for 35 to 40 minutes. Allow cake to cool in pan. Will stay fresh for a few days or you can freeze.
Awesome tasting and a good way to sneak in a veggie for the kids. I used pecans in mine and instead of magic powder I just put 2 tsp of baking powder.
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52. Potato Salad -Stephanie King Hall
(another mother in law recipe :) This is the only potato salad I eat!!)
5 lb. bag of potatoes unpeeled (regular potatoes work better than baking potatoes)
1 medium onion chopped
1 medium bell pepper chopped
pickle relish or salad cubes (add enough to give it good flavor, not the whole jar, don't drain the juice)
mustard
mayonnaise
salt and pepper
Wash unpealed potatoes and place in a pot big enough for the water to cover the potatoes. Bring to a boil and turn to a lower (medium) heat to keep them at a slow boil. Cover with a lid. Boil until the potatoes are done all the way through when you stick a knife into them. Drain water from potatoes and leave them to cool completely. Cut up the pepper and onion and set aside. When the potatoes are cool, peel them with a knife. The skins should slide off of them easily without any of the potato being lost. Cut the potatoes into cubes about 1/2 inch in size. Add pepper, relish, and onions and mix together. Be sure to put everything in a bowl that is a good bit bigger so that you have room to mix all ingredients together. Spoon in mayonnaise and mix til all the ingredients are well coated. Add mustard and mix. You won't use as much mustard as you do mayo. When it is a light yellow color then that's probably enough, if not add more. Add a little salt and pepper and taste to see if it needs more salt. The mustard gives it a salty flavor ,but it will need more salt. Mix well and store in frig.
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53.Squash Casserole-Karen Bell Poston
3 1/2 lbs squash
8 oz. sour cream
1 can cream of mushroom soup
1 can sliced water chestnuts
1 tbsp. worchestershire sauce
grated cheddar cheese (about 2 cups)
ritz crackers (crumb)
Cook squash (I add salt and pepper) and drain. Mix sour cream, soup, chestnuts, sauce, and 1/2 cheese. Add squash. Place in baking dish and top with cheese and crackers. Bake at 350 for 30 min.
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54.Risotto Stuffed Zucchini-Elizabeth Ergle Rinder
6 small zucchini, cut in half lengthwise
2 T Olive Oil
1 large onion, chopped
7 oz risotto
6T Parmesan cheese
2T butter
2 eggs
2T milk
1T parsley Cook zucchini in boiling salted water for 3-4 mins. Drain well. Place under cold water. Scoop out seeds from each half and discard. HEat oil in pan and cook onion til soft. Meanwhile Cook rice in a large pan of salted boiling water 12-15mins. Drain well. Place in bowl. Stir in butter, half of cheese, and the onion. In another bowl whisk egg, milk, other 1/2 of cheese and parsley. Can also season well with salt and pepper. Stir mixture with rice mixture. Place zucchini halves in a well greased dish. Pile rice mixture into each and bake at 400 for 20-25mins! Yummy!I love zucchini and risotto...this is a great recipe! gotta try! :) One of my favorites for sure!
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55.Crunch Sweet Potato Casserole-Karen Bell Poston
2 cups cooked and mashed sweet potatoes (I use 4-5 large potatoes)
1 cup sugar
2 eggs
1/2 stick butter, softened
1 tsp. vanilla
Topping
1 cup brown sugar
1/2 stick butter, softened
1/3 cup flour
1 cup chopped pecans
Mix ingredients together and bake at 325 for 30 minutes. Mix topping ingredients together. Put on top of potato mixture. Bake at 350 until brown.
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56.My Nonna's Dressing (Ethel Mason)-Melissa Stripling
*Can use large fryer, boiled and deboned or at least 4 large boneless chicken breasts
1 cake size (9 in) pan of cornbread (homemade or jiffy mix)
6-8 biscuits
1 package Pepperidge Farm stuffing mix
1 can cream of mushroom soup
1 can cream of chicken soup
2 large chopped onions
Chicken broth from where you boiled the chicken
3-4 eggs
Crumble cornbread, biscuits, and add with stuffing mix. Add the eggs, soups, and onions, salt and pepper to taste. After boiling chicken, cut into small pieces (I normally shred mine) saving 3/4 to 1 cup for gravy. Add chicken to mixture while adding a little broth at a time to make mixture moist but not soupy or stiff. Place in casserole dish bake at 350 for 30 minutes.
Gravy:
3 tablespoons cooking oil
3 tablespoons all purpose flour
Remaining chicken
3 boiled eggs cut up
2 cups reserved broth from chicken or may use canned broth
Put oil in saucepan and heat. Add broth and slowly stir in flour while continously stirring. Bring to a boil to reach desired thickness. Lower heat, add chicken, salt and pepper to taste, and cut up eggs. Simmer on low for about 10 minutes.
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57. Twice Baked Sweet Potatoes-April Mitchell
6 Medium Sweet Potatoes
1/4 cup butter, cubed
2 cups shredded cheddar cheese
6 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
*Wash and pierce potatoes. Bake at 375 for 1 to 1 1/4 hours or until tender.
*When cool enough to handle, cut a thin slice off the top o each potato and discard. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter. Stir in the cheese, bacon, salt and pepper. Spoon into potato shells.
*Place on baking sheet. Bake for 20-30 minutes or until heated through.
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58. Easy asparagus casserole –Amanda Himsey Derrick
1 can asparagus
2 cans cream of mushroom
1 pack cheese ritz crackers ( or I've used cheese-its before)
1 cup shredded sharp cheese
Drain asparagus and cut into pieces about an inch long. Roll cheese crackers in a plastic bag to crumble. Empty mushroom soup in a bowl. Add cheese and one cup of crumbs and toss well. Add asparagus and pout into casserole dish. Cover with remaining crumbs and bake until cheese is melted!
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59. Eggplant casserole-Kelly Harrison Mason
….slice eggplant length ways....bread it with panko or plain flour..fry them up golden brown...layer on bottom of baking dish...take browned hamburger meat layer on top off eggplant then a layer of ragu then mozzarella cheese...repeat till the dish is full put cheese on top bake at 350 till cheese is bubbly...taste like lasagna kids love it..you can also leave off the meat to make it vegetarian..
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60.Asparagus casserole-Kelly Harrison Mason
two cans of asparagus
1/4 of a cup of ranch dip(i use ranch dip instead of regular sour cream gives it a extra zing...)
8oz of sharp cheddar and gold fish crackers crushed for top...salt paper to taste
Mix ingredients...bake 350 till bubbly...
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61. Squash casserole-Amanda Himsey Derrick
2 c. Cooked and drained squash
2 c. Ritz crackers or cheese- its, crushed
1 c. Grated sharp cheddar cheese
1/2 c. finely chopped onion ( optional)
1 1/2 c. Milk
2 eggs
1/2 stick butter
Salt and pepper to taste
Mix all ingredients together and bake at 350 for 45 minutes to 1 hour
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62.Eggplant Parmesan –Amanda Himsey Derrick
2 small to med eggplants peeled and sliced
2 eggs
2 splashes of milk
1/4 c. Seasoned flour ( season flour w/ salt, pepper, and granulated garlic)
1/2 c. Panko
2 tbs. Italian seasoning
1/3 c. Grated Parmesan
2 tbs granulated garlic
1 lb fresh mozzarella, sliced
Salt and pepper to taste
2 cups oil to fry with
Preheat fryer to 375. In small bowl mix eggs and milk. In separate bowl mix seasoned flour. And in another bowl mix panko, Parmesan, Italian seasoning, garlic, salt and pepper.
Dip eggplant in flour, then egg mix, then panko mix. Fry till golden brown then place on paper towel to drain. Stack eggplant on a baking sheet three layers high w/ a slice of mozzarella in between each layer and then one on top. Cook 1-3 minutes under broiler until top layer of cheese is brown. Delicious!!
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63. Tatertot Casserole-Samantha James Workman
1 can cream of mushroom soup
1 bag tater tots
shredded cheese
1 lb of ground hamburger meat
serves: 6 or 7
Brown hamburger meat. Add cream of mushroom soup and stir together continuously.
Let simmer on low heat for 15 minutes.
Place mixture in the bottom of a casserole dish. Lay tater tots neatly on top of the mixture.
Place in oven on 350' and let the tater tots brown.
Sprinkle with cheese; melt it in the oven and ENJOY.
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64. Jalapeno Corn -Redina Nettles
1 stick oleo
16 oz cream cheese
1 can PET milk
6 tbsp flour
3 cans whole kernel corn drained
chopped jalapenos to YOUR taste
Melt oleo and cream cheese in a double boiler.
Heat until smooth. Add pet milk and flour, mix well.
Heat until thickens.
In casserole dish, put corn and jalapenos together, then add the cream cheese mixture. Mix well.
Reheat in microwave until HOT.
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65. My Nonna's Dressing (Ethel Mason)-Melissa Stripling
*Can use large fryer, boiled and deboned or at least 4 large boneless chicken breasts
1 cake size (9 in) pan of cornbread (homemade or jiffy mix)
6-8 biscuits
1 package Pepperidge Farm stuffing mix
1 can cream of mushroom soup
1 can cream of chicken soup
2 large chopped onions
Chicken broth from where you boiled the chicken
3-4 eggs
Crumble cornbread, biscuits, and add with stuffing mix. Add the eggs, soups, and onions, salt and pepper to taste. After boiling chicken, cut into small pieces (I normally shred mine) saving 3/4 to 1 cup for gravy. Add chicken to mixture while adding a little broth at a time to make mixture moist but not soupy or stiff. Place in casserole dish bake at 350 for 30 minutes.
Gravy:
3 tablespoons cooking oil
3 tablespoons all purpose flour
Remaining chicken
3 boiled eggs cut up
2 cups reserved broth from chicken or may use canned broth
Put oil in saucepan and heat. Add broth and slowly stir in flour while continously stirring. Bring to a boil to reach desired thickness. Lower heat, add chicken, salt and pepper to taste, and cut up eggs. Simmer on low for about 10 minutes.
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66.My Granny's Chicken and Dressing (JoAnn Stripling) –Melissa Stripling
1 hen, boiled and deboned
1 chopped stalk celery
10 cups crumbled cornbread
4 cups crumbled saltine crackers
... 3 quarts chicken broth
1 chopped onion
4-6 leftover homemade biscuits
3 eggs
salt to taste
plenty of black pepper
Cook celery and onion in oil in skillet until tender. Bake cornbread. Combine cornbread, biscuits, and saltines. Crumble these together and pour enough broth to soften. Add eggs and salt to taste. Add plenty of black pepper (makes it GOOD), then add cooked celery and onion. Mix well. Add enough broth to make a soft mixture (like cornbread batter). Added the deboned hen and mix well. Bake in 400 degree oven in a greased pan until browned.
Gravy:
1 can cream of chicken, 1 can water
1 can chicken broth
1 cup cooked, shredded chicken
3 hard boiled eggs (chopped)
salt and pepper to taste
Combine these ingredients, bring to a boil in pan, let simmer 30 minutes.
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67.Perfect cornbread for Dressing –Melissa Stripling
1 cup siffted all purpose flour
4 tsp baking powder
1 cup corn meal
1 cup milk
1/4 cup sugar
3/4 tsp salt
2 eggs
1/4 cup soft shortening
Sift dry ingredients. Add eggs, milk, and shortening. Beat until smooth, about 1 minute. DO NOT OVER MIX. Bake at 425 for 20-25 minutes
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68. Corn Casserole-Stacy Hartless
1 can corn drained
1 box jiffy corn muffin mix
1/2 stick butter
8 oz sour cream
salt
pepper
preheat oven to 375
combine all ingredients, add a little salt and pepper, spray glass square baking dish and bake about 45 min or until inserted toothpick comes out clean
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69. Southern Corn Nuggets: Jennifer Hiers Chastain
1]Mix 11 oz can of creamed corn and drained 11 oz can of whole kernel corn.
2] Line a baking sheet with aluminum foil or parchment paper. Spritz a coat of cooking spray on foil to prevent sticking. Drop spoonfuls of the corn mixture onto the sheet. Allow to freeze until firm, about 3 hours.
3] Heat one inch of oil to 350 degrees F in a large deep skillet or deep fryer.
4] Mix 1/2c cornmeal, 1/2c flour, 1 egg white, 2T nonfatmilk, dash of salt & pepper in a medium bowl.
5] Dip frozen corn nuggets in the batter, & quickly fry in hot oil until golden brown.
6] Remove to paper towels to drain.
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70. Dill Rice-Vanessa Stone
Boil one bag of Success Rice-drain, and put in bowl
Add:
1 teaspoon mayo
dill (1/4 of teaspoon)
small can of sliced green olives
Serve as a side dish or can be served as a dip.
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71. RICE CHANTILLY-Billie Jo Brown
3 C. cooked rice
1/2 C. sour cream
1 tsp. salt
1 or 2 dashes ground red pepper
1 C. grated cheddar cheese, divided
Combine rice, sour cream, salt, pepper, and 1/2 cup cheese. Spoon into a buttered, shallow 1-quart baking dish. Top with remaining cheese. Bake at 350 for 20 minutes. Makes 4 servings.
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72. Ranch Green Beans-Terri English
1-2 cans green beans
2-4 potatoes peeled and cubed
1 pk bacon bits or 2-3 pcs real bacon cut in half
1/2 pk ranch seasoning
Boil potatoes for about 3-5 mins, just enough to soften them a little
Place green beans, bacon, seasoning, and potatoes in medium sauce pan, cover w water and simmer on low for about 20 mins
Easy and yummy :)
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73. Asparagus Brunch Pockets-April Cullum
1 lb fresh asparagus, trimmed and cut into 1 inch pieces
4 ounces cream cheese, softened
1 tbsp milk
1 tbsp mayo
1 tbsp finely chopped onion
1 tbsp diced pimientos
1/8 tsp salt
Pinch pepper
1 tube crescent rolls
2 tsp butter, melted
1 tbsp seasoned bread crumbs (I use Italian)
Put asparagus in 1/2 of boiling water and boil 3 mins. Drain and set aside.
Beat cream cheese, milk, and mayo until smooth. Stir in onion, pimientos, s&p.
Unroll dough and separate into triangles. Place on ungreased baking sheet. Spoon 1 tsp of cream cheese mix into center of each triangle. Top with asparagus. Top each with another tsp of cream cheese mix. Bring 3 corners of dough together and twist. Pinch edges to seal. Brush with butter, sprinkle with bread crumbs. Bake at 375 for 15-18 mins. -------------------------
74. Bloodshot Deviled Eyeballs –Samantha James Workman
•18 large eggs
•1/2 cup reduced-fat mayonnaise
•2 Tbsp Dijon mustard
•1 Tbsp minced scallion or shallot
•1 Tbsp lemon juice
•1/2 tsp each hot red pepper sauce and Worcestershire sauce
•1/4 tsp salt
•36 black olive slices
•1 pimiento or jarred roasted red pepper
•2 cans (15 oz each) black beans, rinsed and drained
1.To hard-cook eggs: Place eggs in a large pot and cover with 1 in. cold water. Bring to a full boil; boil 1 minute. Cover pot and remove from heat. Let sit covered 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain; peel eggs.
2.Cut eggs in half crosswise on a slight diagonal; carefully remove the yolks, leaving the whites intact.
3.Place yolks in a bowl; mash with mayonnaise, mustard, scallion, lemon juice, pepper sauce, Worcestershire and salt until blended and fairly smooth. Using 2 spoons or a small ice cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.
4.Press an olive slice into center of each yolk eyeball. Cut pimiento into very thin 2-in.-long strips for veins. Decorate eyeballs with bloodshot veins.
5.Place beans on a platter (these will anchor the eggs so that they stay in place). Stand eyeballs upright in beans. Cover and refrigerate up to 6 hours before serving.
6.Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.
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75.Collard Greens (Paula Deen Style)-Melissa Stripling
1/2 lb smoked ham hock
1 tablespoon house seasoning (1 cup salt, 1/4 cup pepper, 1/4 cup garlic powder)
1 tablespoon season salt
1 tablespoon pepper sauce
1 large bunch collards
1 tablespoon butter
-In a large pot, bring to a boil 3 quarts of water and add ham hock, seasonings, and pepper sauce. Reduce to medium heat and cook 1 hour.
-Wash greens, cut out stems, roll and slice.
-Place greens in pot and add butter.
-Cook 45-60 min
I cook these every Thanksgiving/Christmas and they are amazing!!!
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76. Roasted Potatoes-Angela Farr
5 lbs potatoes
Olive Oil
Lipton Onion Soup Mix
Mrs. Dash (yellow top)
S&P
Garlic Salt
Mix soup mix, Mrs. Dash, S&P and garlic salt in a gallon ziploc bag. Coat potatoes with olive oil. Add potatoes to bag and toss to coat. Place on pan and cover with foil. Bake at 350 for 45 minutes. Remove foil and cook for 15 minutes.
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77. Ashley Farr's Sweet Potato Souffle-Angela Farr
3 cups mashed sweet potatoes
1 cup sugar
1 tsp salt
1/2 cup milk
2 eggs
1/3 stick margarine
1 tsp vanilla
Mix all ingredients well. Pour into a greased pan.
Topping:
1/3 stick margarine
1 cup light brown sugar
1/3 cup flour
1 cup chopped pecans
Mix in a separate bowl and sprinkle on top of potato mixture. Bake at 350 until brown.
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78. Broccoli Slaw-Angela Farr
1 pkg (1 lb) broccoli slaw
2 pkgs beef Raman noodles
green onions
1/2 cup sugar
1/2 cup sunflower seeds
1/2 cup sliced almonds
1/3 cup veg oil
1/3 cup vinegar
Mix oil, seasoning packs from noodles, vinegar, and sugar. Add to rest of ingredients. Toss and refrigerate 3 hours.
*This recipe is from a lady I work with (Mary) and it is so yummy. I am not a huge fan of broccoli but I loved this!
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79. Spinach and Artichoke Casserole-April Cullum
1/2 cup chopped onion
1/4 cup butter
8 oz cream cheese, softened
3 tbsp lemon juice
S&P
2 (10 oz) pkgs frozen chopped spinach, thawed and drained
1 (14 oz) can artichoke hearts, drained and quartered
1 (8 oz) can sliced water chestnuts, divided
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Saute onion in butter in pan until tender. Add cream cheese. Cook over very low heat until smooth, whisking constantly. Add lemon juice, salt, and pepper. Combine spinach, artichokes, and water chestnuts in large bowl and mix well. Pour cream cheese mix over top and toss to coat. Spoon into baking dish. Top with Swiss and Parmesan cheeses. Bake at 350 for 30 mins.
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80. Spinach quiche –Elizabeth Ergle Rinder
12 ounces Muenster cheese, sliced
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 eggs
1/3 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
salt and pepper to taste
garlic powder to taste
Preheat oven to 350
Line a 9 inch pie pan with the 8 ounces of Muenster cheese slices. Carefully press all of the water out of the spinach and place it in a large mixing bowl. Add eggs, Parmesan cheese, cream cheese, salt, pepper and garlic powder; stir well. Spoon mixture into pan and top with remaining cheese slices.
Bake 35 minutes and allow to set up for 10 minutes before serving. (Decrease oven temperature by 25 degrees F if using glass pie dish.)
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81. Martha Stewart's Creamy Man N Cheese-Samantha James Workman
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni (or other small pasta shape)
1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve.
2. Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside.
3. In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
4. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
5. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.
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82. Rice Pilaf-Jasmine Rita Jones
1 can of beef broth
parsley
1/2 onion chopped
2tbs of butter
1-1/2 cups brown rice
1. brown the rice in the butter and onions on medium heat
2. when brown add broth and parsley, reduce heat to low
3. cook on low for 30 mins or until rice is done
**uncle bens brown rice works the best
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83. Sautéed Corn & Mushrooms-Theresa Bessette
• 1 cup fresh or canned mushrooms (I like fresh, but canned is faster)
• 1 tbs minced onion
Cook the first two ingredients 5 minutes, then add the remaining ingredients:
• 2 tbs butter
• 3 cup fresh or frozen corn (I use frozen)
• 1 tsp sugar
• Pinch of salt
• ¼ tsp pepper
• 1 jar diced pimento
Once added sauté for 5 minutes. Sprinkle with parsley
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84. Bessette Macaroni & Cheese-Theresa Bessette
2 cups macaroni
3 T. butter
2 T. flour
2 cups milk
¼ cup finely chopped onion
8 oz. cheddar cheese cubed
1 – 2 sliced tomato
saltine crackers
grated parmesan cheese
Cook macaroni and drain, set aside
In saucepan, melt butter, blend in flour, salt, pepper. Add milk; cook until thick and bubbly stirring constantly.
Add onion and cheese, stir till melted
Mix cheese sauce with macaroni and put in 1 ½ quart casserole dish. Sprinkle on crackers and tomatoes, top with grated parm cheese
Bake 350 degrees 15 to 35 minutes or until bubbling on sides
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85. Deviled eggs:- Jasmine Rita Jones
6 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons French onion dip
1 teaspoon evaporated milk
1/2 teaspoon prepared mustard
Paprika optional
1.slice eggs in half length wise, cut out yolks, and set whites aside. In a bowl mash yolks and add mayo onion dip milk and mustard. MIX WELL
2. Stuff into egg white and refrigerate until serving
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3/4 cup Italian salad dressing
In a saucepan, bring water to a boil. Add beans; cover and cook for 3 minutes. Drain and set aside. Cut bacon in half lengthwise; place on a microwave-safe plate.
Microwave on high for 2-1/2 to 3 minutes or until edges curl. Place four or five beans on each bacon strip; wrap bacon around beans and tie in a knot.
Place bundles in an 8-in. square baking dish. Drizzle with salad dressing. Bake, uncovered, at 350 degrees F for 10-15 minutes or until beans are crisp-tender. Broil 4 in. from the heat for 2-3 minutes or until bacon is crisp.
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87. Asparagus bundles-Elizabeth Ergle Rinder
2 (15 ounce) cans asparagus spears or fresh asparagus
1/2 lb bacon
2 cloves garlic or 1/4 teaspoon garlic powder
1/3 cup light brown sugar
1/3 cup butter
Gently wrap approximately 5 asparagus stalks with 1/2 slice bacon and secure with toothpick. Continue until all are wrapped.
Place in casserole dish.
Simmer garlic, brown sugar and butter for 5 minutes and pour over asparagus stalks!
Bake at 375°F for 25 minutes or 350°F for 35 minutes
2 (15 ounce) cans asparagus spears or fresh asparagus
1/2 lb bacon
2 cloves garlic or 1/4 teaspoon garlic powder
1/3 cup light brown sugar
1/3 cup butter
Gently wrap approximately 5 asparagus stalks with 1/2 slice bacon and secure with toothpick. Continue until all are wrapped.
Place in casserole dish.
Simmer garlic, brown sugar and butter for 5 minutes and pour over asparagus stalks!
Bake at 375°F for 25 minutes or 350°F for 35 minutes
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88. Baked Onions -Shannon Michelle Wilhelm
5 T butter
1 T basalmic vinegar
1/2 lb fresh mushrooms
1 T flour, 3/4 C light cream
1 1/2lb sweet onions
Pepper to taste
1/2 lb shredded swiss chesse
Sliced french bread
*Preheat over 350 degrees
1. melt 3 T butter and cook sliced mushrooms
2. sprinkle 1 T flour and add vinegar and slowly stir in cream
3. melt 2 T butter, saute 1/4 inch sliced onions
4. In a casserole dish, Arrange onions, sprinkle cheese, top with mushroom sauce top with french bread that has been buttered on both sides and bake for 30mins.
It tastes just like french onion soup. I make it with steak, so yummy!
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89.Southwestern stuffed Acorn Squash- Mali Rivas Kirmayer
3 acorn squash, (3/4-1 pound each)
5 ounces bulk turkey sausage
1 small onion, chopped
1/2 medium red bell pepper,chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed (see Tip)
1/2 teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese
- Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
- Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
- Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
- When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid of some of the sodium. Or, if you have the time, cook your own beans from scratch.
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90.
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4 ounces melted butter
Easy baked red potatoes-Brittany Regan Stil
2 tablespoons of extra virgin olive oil
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90.
1/2 cup poppyseed salad dressing
1/2 cup sour cream
Combine coleslaw mix and fruit.
In small bowl, stir together dressing and sour cream. Pour over slaw. Mix and toss. Chill for at least 1 hour.
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1 cup sliced fresh mushrooms
1 cup chopped onion
1 cup raw long grain rice
1 10 3/4 ounce cream if mushroom soup
1 10 3/4 ounce can beef consumme
Sauté onion, mushrooms, and butter 3-5 mins. Add rice and sauté another 3-5 mins stirring often. Stir in soup and consumme. Pour in greased casserole dish and bake 45-60 mins and cover. 350 degree preheated oven
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92.Homemade Loaded Baked Potatoes-Ally Rains
Ingredients:
russet potatoes
1 jar of tostitos medium
con quese cheese
butter
bag of bacon bits
shredded cheddar cheese
salt & pepper.
Cut potatoes in half length ways. put them in salted boiling water. boil potatoes to the tenderness where you can stick a fork in them with no struggle. remove potatoes and let cool a bit. take a spoon and dig out the potato contents out of the peel. when you're done you'll have a boat lookin potato-shell. put the potato contents in a bowl and put in butter, some cheese from the jar, salt&pepper, cheddar cheese and bacon bits. mix all that up together to a good lookin consistency. spoon contents back into each potato peel. add more cheese and bacon bits on top if you want to. put them on a baking sheet in the oven and rewarm at 350 degrees. caution!! they are very good and addictive. dallop with sour cream if you want to. you'll never buy store bought again.
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93. Carrot soufflé-Heather Goldman
1 1/2 cups butter, plus more for baking dishes
3 pounds carrots, peeled and sliced
Salt
1 1/2 cups sugar
6 large eggs
1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F. Lightly butter 2 (1 1/2-quart) baking dishes.
Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.
In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.
3 pounds carrots, peeled and sliced
Salt
1 1/2 cups sugar
6 large eggs
1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F. Lightly butter 2 (1 1/2-quart) baking dishes.
Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.
In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.
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94.Cheesy corn casserole-Elizabeth Ergle Rinder
94.Cheesy corn casserole-Elizabeth Ergle Rinder
4 ounces melted butter
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (about 15 ounces) cream-style corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese, or Pepper Jack (or both)
In a medium skillet, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until tender, stirring occasionally. Remove from heat.
Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and the onion-pepper mixture.
Turn into a 2-quart buttered casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until puffed and golden.
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Easy baked red potatoes-Brittany Regan Stil
However many red potatoes you want
2 tablespoons of extra virgin olive oil
1 teaspoon of ground pepper
1 tablespoon of salt
1 teaspoon of parsley flakes
Nonstick spray
Baking pan
wash potatoes then cut them up however big or small you want combine oil pepper salt and parsley in bowl dip potatoes in seasoning then put in baking pan thats been sprayed with non stick spray put in oven 350* for 30-45 min till tender!!!!
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2 tablespoons diced jalapenos from a jar( or green chilis)
Salt and pepper to taste
1 (8-ounce) package corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
2 tomatoes, sliced
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees F. In a large bowl stir together the ham, 2 cans of corn, corn muffin mix, sour cream, melted butter, jalapenos, and salt and pepper. Pour into a 9"x 13" casserole dish that has been prepared with a non-stick baking spray. Bake for 45 minutes, or until golden brown. Remove from oven and top with sliced tomatoes. Sprinkle cheese evenly over top and return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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122.Green Bean and Shoepeg Corn Casserole-Darlene dorsey tarvin
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped bell pepper
1/2 cup grated sharp cheddar cheese
One 11 ounce can shoepeg corn, drained
One 11 ounce can French style green beans, drained
One 11 ounce can cream of celery soup, undiluted
1/2 pint sour cream
1/2 cup crushed Ritz crackers
1/2 stick butter
1-Preheat oven to 350 degrees
2-In a large bowl mix all the ingredients together except for the crackers and margarine. Place in a casserole dish.
3-Melt the margarine in a skillet and mix with the crushed Ritz crackers. Spread over the top of the vegetables and bake for 45 minutes, or until bubbly.
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123.ultra Creamy Mashed Potato Casserole-Darlene Dorsey tar in
4 pounds potatoes
milk to taste
1 cup sour cream
1-8 ounce package cream cheese softened
1/4 cup butter
1 1/2 tablespoons minced onion
1-Preheat oven to 350 degrees
2-Peel and quarter the potatoes and cook in water to cover until tender.
3-Mash the potatoes with a little milk. Add sour cream,minced onion, cream cheese, and butter.
4-Place in a buttered casserole dish. Dot with shredded Cheddar or Colby cheese if desired. Bake about one hour.
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124.Roasted Parmesan Green Beans-Cynthia tarvin ergle
Ingredients:
12 oz green beans, trimmed (make sure they are dry)
2 tsp olive oil
kosher salt + fresh cracked pepper to taste
1/4 tsp garlic powder
1 1/2 tbsp shredded parmesan (I use more than this and also add the grated kind too)
Directions:
Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat. Bake 10 mins then shake the pan to turn them then bake additional 5 mins.
**This is my family's new fave way to eat green beans and even my somewhat picky 4 yr old will eat them!!
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127.
129.Vanessa Claros De Garcia
-5 medium potatoes, grated or processed in a food processor
-1 zucchini, grated (you can use more if you want)
-1/4 of a large onion, grated or chopped into tiny pieces (again, you can add more)
-2 cloves of garlic, minced
-salt and pepper to taste
-1/4 cup of flour
-2 eggs, whisked
1. Mix all ingredients together, except for flour and eggs, and place
in a cheese clothe or a colander. Let all the juices drain. You may have
to squeeze the mixture in the cloth or press it in the colander to get
moisture out.
2. Mix flour in with the eggs.
3. In a medium bowl, toss all the ingredients together.
4. Heat a table spoon of olive oil in a non-stick pan over medium heat.
5. Drop rounded spoonfuls into the pan and flatten them out.
6. Brown on one side (you will be able to see the edges brown).
7. Turn over and brown the other side.
8. Place on a plate with paper towels to drain any oil.
*You may need to add oil to your pan as you cook these.
That's it! :) Serve with meat or whatever you'd like. These are potato pancakes and can be eaten like hash browns as well
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131.BBQ green beans in crockpot-Elizabeth Ergle Rinder2 slices bacon
1 small onion, chopped
1 clove garlic, minced
4 cups fresh green beans or - canned and drained
1 teaspoon seasoned salt; or to taste
1/2 teaspoon black pepper
3/4 cup prepared barbecue sauce
Cook bacon until crisp in a heavy skillet. Drain on paper towels, crumble and set aside. Saute onion and garlic in drippings.
Combine beans, bacon, onions, garlic, seasonings and barbecue sauce in a lightly greased crockpot. Cook on low for 6 to 8 hours or on high for 3 1/2 to 4 1/2 hours.
Combine beans, bacon, onions, garlic, seasonings and barbecue sauce in a lightly greased crockpot. Cook on low for 6 to 8 hours or on high for 3 1/2 to 4 1/2 hours.
