Meat & Potato Casserole

Source: South Your Mouth (slightly adapted)

Ingredients:

2 lbs. ground beef or 24 oz. diced ham

1 small onion, diced

32 oz. frozen southern style hash browns

salt and pepper

2 cups cheddar cheese, grated

1 can condensed cheddar soup

12 oz. half and half

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

Directions:

If using beef, cook and crumble it in a skillet along with the onion. Once the beef is cooked, drain on paper towels. If using ham, saute the onion until translucent, and then combine with the diced ham. Spray a 9"x13" dish with cooking spray. Spread half of the hash browns in the bottom of the dish. Season with salt and pepper. Layer half of the meat and onion over the hash browns. Sprinkle half of the cheese over the top. Repeat layers. In a bowl, combine the soup, half and half, milk, salt, garlic powder and pepper and whisk together. Pour the mixture over the top. Cover with foil and bake at 350 for an hour. Remove the foil and bake an additional 15 minutes.

Comments

Cheesy Chicken Noodle Casserole

Cheesy Chicken Noodle Casserole Ingredients: 1 lb. chicken, cooked and chopped 9 oz. pasta, cooked and drained 1 can cream of chicken soup 1 cup grated cheddar cheese 1/2 cup milk 1/2 teaspoon salt Fritos Directions: Mix all ingredients except Fritos in a large bowl. Pour into a greased casserole dish. Bake at 350 for 20-25 minutes. Serve with crushed Fritos on top.

Chicken Pot Pie

Chicken Pot Pie Source: Linda Kahler (adapted) Ingredients: 2-3 chicken breasts, cooked and chopped 1 large can of Veg-All mixed vegetables 1 can cream of chicken soup 2/3 cup chicken broth 4 tablespoons butter, melted seasonings to your liking 2 pie crusts Directions: Place one pie crust in the bottom of a pie plate. Set the other crust aside. Combine the remaining ingredients in a large bowl, stirring to combine. Pour the mixture into the pie plate. Top the pie with the second crust and crimp the edges. Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet in case it bubbles over in the oven. Bake at 350 for 45 minutes or until the crust starts to brown.

Focaccia

Source: Lil' Luna (adapted) Ingredients: 1 cup flour 1/2 teaspoon salt 1/2 + 1/8 teaspoon yeast 1/2 cup warm water olive oil oregano basil course salt Directions: Put the yeast in a mixing bowl and pour the water over the top. Allow mixture to rest for a few minutes. Add the flour and salt. Mix with dough hook until well combined. Cover the bowl with plastic wrap and refrigerate for at least 8 hours but not more than 24 hours. Pour 1/2 tablespoon olive oil in the bottom of a nonstick 6" cake pan. Place the dough in the pan and cover with plastic wrap. Allow the dough to rest for 2 hours. Uncover the pan and drizzle the dough with olive oil so that the entire surface is lightly covered. Use your fingers to press down into the dough, creating dimples over the entire surface of the dough. Sprinkle the dough with oregano, basil and course salt. (I eyeball the spices and use about 1/2 teaspoon of course salt.) Bake at 450 for about 18-25 minutes or until golden brown. Note: This ...

Lindsay's Recipes

Search This Blog