Ham Casserole

I found a recipe for a similar casserole online and tweaked and changed until it worked best for us. Here is the final result. My family really likes this one!

Ingredients

• 5 or 6 small to medium russet potatoes
• 3 stalks celery, chopped 
• 2 large carrots, sliced 
• 4 1/2 cups water 
• 3 tablespoons butter 
• 3 cups cubed fully cooked ham 
• About 1/2 a red bell pepper, chopped
• About 1/2 a small onion, chopped
• 6 tablespoons butter 
• 4 1/2 tablespoons all-purpose flour 
• 2 cups milk 
• 1/4 teaspoon salt 
• 1/8 teaspoon ground black pepper 
• 1 1/2 cup shredded Cheddar cheese 
• 1/2 cup dry bread crumbs 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 9x13 baking dish.

3. Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, red bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.

4. Melt remaining 6 tablespoons butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes.

5. Sprinkle with bread crumbs. Bake in preheated oven until bubbly, about 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.

Creamy Chicken Lasagna

Make this.  You will thank me later.  And so will everyone you serve it to.

 

Ingredients

• 2 cups shredded cooked chicken breasts 
• 1 can (14 oz.) artichoke hearts, drained, chopped 
• 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided (Plain mozzarella can work, too.)
• 1/2 cup KRAFT Grated Parmesan Cheese 
• 1/2 cup chopped drained oil-packed sun-dried tomatoes 
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
• 1 cup milk 
• 1/2 tsp. garlic powder 
• 1/4 cup tightly packed fresh basil, chopped, divided 
• 12 lasagna noodles, cooked 

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Yum-O Casser-O

According to Our Best Bites, where I discovered this delicious recipe, this dish is actually called Creamy Chicken Noodle Casserole.  But here at our house we have renamed it Yum-O Casser-O.

Because it is Yum-O. And creamy, warm, delicious, savory comfort food at it's best.

Really, every now and then I just crave a good steamy casserole, and this is undoubtedly one of the best I've made in a very long time.  Maybe ever.

Go here for complete recipe, photos, instructions, etc.



Ingredients:

• 12 oz wide egg noodles (7 3/4 cups) 
• salt and pepper 
• 3 tablespoons unsalted butter 
• 1 red bell pepper, stemmed, seeded, and chopped fine 
• 1 small onion, chopped fine 
• 3 tablespoons all purpose flour 
• 2 cups half-and-half 
• 2 1/2 cups low-sodium chicken broth 
• 1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed 
• 4 ounces deli American cheese, chopped coarse 
• 4 ounces sharp cheddar cheese, shredded 
• 1 1/2 cups frozen peas, thawed and patted dry 
• 25 Ritz Crackers, crushed coarse 

Directions:
1. Bring 4 quarts water to boil in a large pot or dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes. Drain noodles and rinse with cold water until cool. Drain again and set aside.

2. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl; set aside. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly for 1 minute. Slowly whisk in half and half, a little at at time as you whisk to incorporate flour mixture and smooth out lumps. Add broth and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Add chicken and cook until no longer pink, 8-10 minutes. (Chicken won’t be cooked all the way through, that’s okay)

3. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Remove pot from heat, transfer chicken to plate, and shred into bite-size pieces once cool enough to handle. Whisk American and cheddar cheeses into sauce until smooth. Stir shredded chicken, noodles, bell pepper mixture, peas, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce.

4. Transfer mixture to 13×9 inch baking dish and top with crackers. Bake until golden brown and bubbling, about 15 minutes. Let casserole cool on wire rack for about 15 minutes. Serve.

Dressed-up Tuna Casserole

I really like tuna casserole.

Is that weird to you?  Like the way I think Gerald's love of meatloaf is weird?

Anyway, I found a more dressed-up version of this creamy comfort food over at Our Best Bites, and I LOVE it.  My family ate it too!  Well, except Blake.  Who doesn't eat anything but mandarin oranges and Ritz crackers these days, it seems.  Boo.

Anyway, here is the fabulous recipe for anyone else who also enjoys a dinner of tuna noodle cheesiness for dinner now and then.  And if tuna is what turns you off here, you can substitute chicken.  



Tuna Noodle Casserole Recipe by Our Best Bites

Ingredients:

• 8 ounces medium shell pasta, cooked al dente according to package directions 
• 4 tablespoons butter, divided 
• 1 medium stalk celery, thinly sliced or diced 
• ¼ cup diced onion 
• 8 ounces mushrooms, sliced or diced 
• olive oil, as needed 
• 4 tbs flour 
• 1 14.5 ounce can chicken broth (just under 2 cups), warmed 
• 1 cup milk, warmed 
• ¼ teaspoon kosher salt 
• 1/4 teaspoon black pepper 
• ⅛ teaspoon dill 
• 2 tsp fresh lemon juice, more if desired (I desired - I squeezed the whole lemon in) 
• 2 tablespoons fresh minced parsley 
• 1 cup freshly grated Parmesan cheese, divided 
• 5 oz can tuna, packed in water, more if desired 

Topping:

• 1/4 cup Ritz cracker crumbs mixed with about 
• 1/2 tablespoon melted butter

 or

• 1/4-1/2 cup broken up potato chips (I recommend kettle style) 

Instructions:

Melt 1 tablespoon butter in a large skillet. Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often. Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time. Remove vegetables from pan and set aside.

Melt remaining 3 tablespoons butter in pan and add flour. Stir constantly for 30 seconds. Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt, pepper, and dill. Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add lemon juice, parsley, and 1/2 cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste, and extra lemon juice if desired.

Remove from heat and add pasta, vegetables, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining 1/2 cup cheese (feel free to add more if you want) and sprinkle cracker crumbs or chips on top. Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken. Serves about 6

Chicken and Dumpling Casserole

I have been trying to test out the recipes that I have pinned on pinterest and here is one that was a hit.



Quick and easy my favorite. This recipe is from Plain Chicken click here.

Chicken and Dumpling Casserole

• 3-4 cups of cooked chicken (I use a rotisserie chicken) 
• 2 cups chicken broth 
• 1/4 cup unsalted butter 
• 1 cup flour 
• 1 1/4 tsp baking powder 
• 1/4 tsp salt 
• 1 cup milk 
• 1 can Campbell's cream of chicken soup 

Preheat oven to 400. Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter. Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir. Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir. Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

Baked Penne Casserole

If you are looking for a truly crowd-pleasing, family-friendly dinner that is easy and delicious, look no further!  I found this recipe on pinterest.  It's done by The Country Cook, and after I read through the recipe, I knew I had to try it.  My family GOBBLED this up.  I seriously don't think Katelee or Blake have ever eaten so much in their lives.  And Gerald and I loved it too!  A great dinner to please kids and adults!



 
Ingredients:

• 1/2 - 1 lb. ground beef 
• 1/2 cup onions, diced 
• 1/2 cup green peppers, diced (I left these out, as the sight of green peppers is enough to make Katelee refuse to even try it...)
• 1 jar (24 oz.) spaghetti sauce 
• 1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used Light.)
• 1 cup Kraft shredded Mozzarella Cheese, divided 
• 3 cups cooked penne pasta (about 1 3/4 c. dry)

If you haven't already cooked your pasta, do so first. You'll need to bring water to a boil and then add in about 1 3/4 cups uncooked pasta (this should give you about 3 cups cooked since pasta nearly doubles in size after cooked). I always throw a little extra in for good measure.

When pasta is cooked al dente, make sure you drain excess water thoroughly.  Be careful not to overcook, as you will be baking the pasta as well and don't want it to come out soggy.

Preheat oven to 350F degrees. Spray a 2-quart casserole dish (or 9x9 baking dish) with nonstick cooking spray.

Begin browning and crumbling ground beef with onions and green peppers (if using).

You'll need to do this in a large skillet because you'll be adding in your sauce and pasta to it later.

Once beef is browned, drain any excess grease.  Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella.

Cook and stir 2-3 minutes or until mozzarella is melted. Add pasta and mix lightly.

Spoon mixture into your prepared baking dish. Top with remaining cooking creme. Then sprinkle with remaining mozzarella cheese.

Cover with lid or aluminum foil.  When using aluminum foil, I like to spray the inside of the foil with nonstick spray so the cheese doesn't stick to it while baking.

Bake for 15 minutes. Then uncover and bake for an additional 5 minutes so the cheese can get nice and melted and bubbly.

 

Serve warm, maybe with a green salad and some Tuscan bread on the side.  Enjoy!

Egg & Hash Brown Breakfast Casserole

We had a delicious Christmas morning breakfast this year, and the best part of it is that I didn't have to do anything Christmas morning other than bake the already made casseroles.  We served the Overnight Caramel French Toast with this egg casserole, and they were both scrumptious, easy, and complimented each other well.  This recipe is definitely a keeper that we will use all year round!  

Ingredients:

• 1 lb. package frozen hash brown potatoes, thawed 
• 1 pound pork sausage 
• 1/2 small onion, diced 
• 5 eggs 
• 1/4 cup milk 
• 1/4 teaspoon onion powder 
• salt and ground black pepper to taste 
• 6 ounces shredded Cheddar cheese 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil. If making the night before, refrigerate now until morning.

3. Bake, covered with the tinfoil, in the preheated oven for 45 minutes - 1 hour. Remove foil cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Chicken Cordon Bleu Casserole

Aunt Dori recommended this on facebook as a GREAT meal her kids love that she found on pinterest.  We tried it and love it too!

Source: organizeyourstuffnow.com via Dori on Pinterest

Coat 9 x 13 inch baking dish with cooking spray. Spread 2 cups cooked rice in bottom of baking dish. Arrange 3 cups cooked chicken pieces over top of rice. Layer 6 slices of Swiss cheese on top of chicken. Then layer 10 slices of cut-up ham on top of the Swiss cheese. Mix 2 cans cream of chicken soup, 1/2 cup milk, and 1/2 cup sour cream together. Spread on top of ham. Crush 10 saltine crackers then add 1/2 teaspoon paprika, 1/4 teaspoon garlic salt, and 1/2 teaspoon parsley and mix together. Sprinkle on top of soup mixture. Bake at 350 degrees for 30 minutes. Enjoy!

Three Cheese Chicken Alfredo Bake

I think Taylor originally found this recipe on Pinterest, and we made it at mom's house on Christmas Eve. I think everyone loved it, and I know Katelee especially gobbled it up! Great noodle casserole. :)

By the way, someone still needs to post the recipes (mom or Taylor!) for those amazing ribs we ate that week! And Taylor's mom's rolls! And whatever else I am forgetting. :)

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.

Homemade Mac n' Cheese

I cannot remember EVER liking macaroni and cheese, though I probably did as a child. (Did I, mom?) But as far back as my memory goes, I've found it revolting. Katelee and Gerald like it, though, so it is (very rarely) made around here at times. I ate a bite of Katelee's once - blech.

But recently Katelee ordered mac n' cheese at a restaurant. I could tell it was the REAL thing (no Kraft from a box, thank you), and it was yummy! I don't think I'd ever tried mac n' cheese that wasn't from a box before. So lately I've been craving a nice bowl of real macaroni and cheese.

Martha Stewart's recipe for macaroni and cheese showed up on Yahoo this week, and I was excited to try it. But when I went shopping I found I was going to have to spend about $40 making this one meal if I bought the expensive cheeses listed in her recipe - no thank you!!

So my friend shared THIS recipe with me and we tried it for dinner tonight. It's from the Pioneer Woman! I LOVE her. (In fact, why didn't I think to look there for a mac n' cheese recipe first?) It's simple, made with everyday regular ingredients, and it was yummy. A great dinner on a fall Sunday evening. :) Hope you enjoy! (You can see step by step photo instructions on her blog here.)

Ingredients

4 cups Dried Macaroni
1 whole Egg Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk (I used 2%)
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated (I used sharp cheddar, but want to try a blend next time.)
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni for only about 5 minutes, until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick, almost like a cream gravy. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in the drained, cooked macaroni and stir to combine. Pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. (You can serve it without baking - it will be very soft and creamy. I chose to bake mine.)

Cheesy Ham & Potato Casserole

I took dinner to a friend tonight, and made one of my favorite casseroles that I often use when I need to take dinner to someone else. I didn't realize until now that this recipe wasn't on this blog, so I'm happy to share it! This meal always gets rave reviews - people usually ask for the recipe. I really love to use this recipe when I'm taking dinner to someone else, because kids and adults love it, it's a "comfort" food type of meal, and because it's unique enough that people will rarely have another similar meal brought to them. Also, our family just happens to love this for ourselves. ;)

(This serves 4-6, so double if you want to share!)

• 2 c. potatoes, peeled and cubed (about 2-3 potatoes, depending on the size. I have also successfully substituted frozen hash browns for the potatoes.)
• 2 c. cooked ham, cubed
• 1 can corn (I have also used frozen sweet corn instead)
• 1/4 c. fresh parsley, finely minced
• 1/4 c. butter
• 2 T. onions, chopped finely
• 1/3 c. flour (I have used both white and wheat successfully)
• 1 3/4 c. milk
• 1/8 tsp. pepper
• 4 oz. cheese, shredded

Preheat the oven to 350 degrees. Boil the potatoes until tender, but still firm, about 15 minutes. Drain and set aside to cool. Combine the potatoes, ham, corn, and parsley. Set aside. Melt the butter over medium heat. Saute the onion in butter for 2 minutes. Slowly stir in the flour until blended well. Gradually add the milk and the pepper, stirring. Bring to a boil and cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Pour the whole mixture into a greased baking dish and cover. Bake covered for 25 minutes. Uncover and sprinkle with the cheese. Bake for 5 - 10 minutes longer, until cheese melts. Enjoy!

FREEZER NOTE: We have made this recipe to freeze, and it turns out well. Just freezer in a disposable casserole dish before baking, thaw, and bake as instructed. Keep in mind that the potatoes will be a little mushier after freezing, so sometimes I slightly under cook the potatoes when I am planning to freeze this meal.

Wake 'Em Up Breakfast Casserole

This recipe is from the book Devil's Food Cake by Josi S. Kilpack, and my friend made it for a potluck breakfast we had. It's delicious!

1 lb. sage sausasge or ham or crisp bacon

8 eggs

1/2 tsp. dry mustard powder or 1 tsp. prepared mustard

1 green pepper, diced

1/2 tsp. salt

1/2 tsp. black pepper

1 1/2 c. small-curd cottage cheese

1 c. shredded Swiss cheese

1 c. shredded cheddar cheese (sharp is best)

4 c. frozen shredded hash browns

1/2 c. of your favorite vegetable (optional) such as steamed broccoli, onions or mushrooms

In a skillet, brown sausage or cook bacon until crispy; drain well. In a large bowl combine eggs, mustard, green pepper, salt, pepper, and cottage cheese. mix until eggs are slightly beaten. Add cheeses and has browns, mix well. Add meat and any optional veggies. Pour into a greased 9x13 inch baking dish. Bake uncovered at 350 degrees for 35 to 40 minutes, or until center is well-set and edges are browned. Let sit for 10 minutes before cutting. Serves 8.

*The casserole can be made the night before and kept in the fridge. Add an additional 10 - 15 minutes to the baking time.

*You can bake in muffin tins to make individual casseroles that are perfect for brunch. Decrease cooking time to 25 - 35 minutes.

"Missionary" Casserole

Mom made this for the first time when the missionaries were coming over for dinner, and "missionary" casserole has become a family classic ever since!

1 lb. ground hamburger, cooked
1 bag cooked elbow or bowtie noodles
1 can seasoned Campbell’s tomato soup (Tomato w/ garlic & herb, if possible, or with Italian herbs)
1 can tomato sauce
1 package spaghetti mix
1 can chopped olives
1 c. grated cheese

Cook meat and set aside. Cook noodles. Drain both. Combine meat and noodles with all other ingredients. Save a bit of cheese to sprinkle over top. Bake at 350 degrees for 30 – 45 minutes, or until hot and bubbly.

P.S. This FREEZES great! Just make it in a disposable casserole dish and freeze before baking. (Be sure to make the noodles al dente or even a little under cooked as they will grow softer after freezing.) Thaw and bake as normal when ready to eat.

Lasagna

1/2 lb. lasagna noodles (buy the OVEN READY kind)
1 1/2 lbs. ground beef
3 cloves garlic, minced*
1/4 tsp. pepper
1 (12 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
1 pkg. spaghetti sauce mix
1 T. sugar
2 c. ricotta or cottage cheese
2 c. mozzarella cheese, grated

Brown the ground beef. Add minced garlic and pepper to beef and cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and spaghetti sauce mix. Simmer about 15 minutes. Remove from heat. Grease a 9x13-inch pan. Layer one cup meat sauce mixture on bottom of pan. Layer uncooked, over-ready noodles over meat mixture, followed by cottage cheese and then grated mozzarella. Repeat layers a total of three times, ending with 1 c. meat sauce and 1/2 c. grated mozzarella cheese. Bake at 350 degrees for 30 – 40 minutes. Remove from oven and let stand about 10 minutes before serving.

*I usually buy the jars of already minced garlic and add about 3 tsp.

P.S. This is a staple FREEZER meal at our house. Just assemble in a disposable casserole dish and freeze before baking. When ready to eat, pull out and thaw and then bake as directed.

Mom’s Yummy Potatoes

Otherwise known as Funeral Potatoes!

8 potatoes, peeled, partially boiled, and grated (Jennifer usually uses frozen hashbrowns instead.)
1/2 c. margarine
1 can cream of chicken soup
1/2 c. chopped green onion
1 pint sour cream
2 c. grated cheese
1 tsp. salt
1/2 tsp. pepper

Place grated potatoes in a bowl, mix all other ingredients together and pour over potatoes. Mix well. Place in a greased baking pan. Top with Yummy Potatoes topping and bake at 350 degrees for 30 – 35 minutes.

Yummy Potatoes Topping

1 c. cornflakes, crushed
2 T. margarine

Melt margarine and mix well into crushed cornflakes. Sprinkle over potatoes before cooking.

Tator-Tot Casserole

I loved when mom made this for us when we were kids.

1 lb. hamburger
1 can cream of mushroom soup
1/2 soup can of milk
salt & pepper
1 small bag of tater tots
shredded cheese

Brown the hamburger and drain. Mix the soup and 1/2 a can of milk. Add salt and pepper to taste. Stir soup mixture into hamburger. Put into the bottom of a casserole pan. Top with tater-tots. Cook 30 minutes at 350 degrees, or until crispy and brown. Sprinkle with shredded cheese. Bake 5 more minutes or until cheese has melted.

Gerald's Quick Beef Enchiladas

tortillas
1 lb. ground hamburger, cooked and drained
1 large can red enchilada sauce
olives
grated cheese

Pour some of the enchilada sauce into the bottom of a 9 x 13 baking pan. Stuff each tortilla with some sauce, hamburger, olives, cheese, and any thing else you think sounds good. Save a little sauce and cheese to coat on top. Bake at 350 degrees for about 30 minutes.

Enchiladas of any kind are always a great freezer meal - just prepare in a disposable casserole dish and freeze to use when needed.

Aunt Marlene's Chicken Casserole

4 c. chopped, cooked chicken
3/4 c. mayo
1 box chicken flavored rice (put in dry)
1 can sliced water chestnuts
1 c. chopped celery
1 c. chopped onion
13 oz. evaporated milk
1 can cream of chicken soup
1 c. diced green peppers
1 c. chicken broth

Mix all the ingredients together and refrigerate for 2 hours. Bake at 325 degrees for one hour.

Shepherd's Pie

I think Tara created this exact version of shepherd's pie, and it has become our family's favorite!

1 1/2 lbs. ground beef or turkey
1 onion, chopped
1 can cream of celery soup
1/2 soup can of milk
2 cans green beans, heated and drained
1 c. frozen carrots and corn (optional)
6-8 cups mashed potatoes
1 c. cheese, grated

If you haven't done so yet: wash, peel and chop potatoes and place into large pot of boiling water so you can make mashed potatoes.

Brown the meat and onion together. Drain, if needed. Add the soup and milk to consistency of gravy. Place in a 9x13 pan. Drain the hot beans and spread on top of the meat mixture. Spoon the mashed potatoes on top and top with grated cheese. Bake at 375 degrees for 30 to 40 minutes.

Jennifer's Chicken Enchiladas

This is our favorite enchilada recipe. It's so easy, and we love the red color the salsa adds.

package of flour tortillas
2-3 chicken breasts
2 cans cream of chicken soup
1 to 1-1/2 c. sour cream
grated cheese
1-1/2 c. salsa

Boil chicken breasts till well cooked. Shred chicken (I use two forks). Mix soup, sour cream, and salsa. Set aside 1 cup of this sauce for topping. Stir shredded chicken into remaining mixture. Roll mixture and grated cheese into tortillas as desired. Top with sauce (spread evenly) and grated cheese. Makes 8-12 enchiladas--about one 13" x 9" pan. Bake at 350 degrees for 30 - 45 minutes.

Enchiladas always make a great freezer meal. Freeze in a disposable casserole dish for a yummy dinner on a busy night.