Ashley's Broccoli Casserole

1 box beef Rice A Roni
1 bag frozen chopped broccoli
1 small jar of cheese whiz--or 1/2 big jar
1 can of cream of mushroom soup

Cook Rice A Roni according to directions on box. Boil broccoli in pot of water until cooked. Drain broccoli. Mix broccoli, Rice A Roni, Soup, and Cheese Whiz. If you need more cheese, you can add more. Pour into a casserole dish and bake at 350 for 40 minutes or until hot and bubbly.

Teresa's Thanksgiving Stuffing

5 tablespoons of softened butter

6 cups store-bought bread crumbs

1 tablespoon extra-virgin olive oil

1 pound mild Italian sausage

1 pound of portabello mushrooms

1 large onion, chopped

3 large carrots, peeled and diced

2 large ribs of celery, chopped

½ cup minced fresh parsley

½ tablespoon of thyme

1 tablespoon of minced fresh sage

1 teaspoon of minced garlic

1 teaspoon of salt

Pepper to taste

3 large eggs, lightly beaten

4 cups of chicken broth

Heat oven to 350º.  Coat a 9 by 13 inch casserole dish with 1 tablespoon of butter.  Place bread crumbs in a very large bowl.  Heat oil in a large pan over medium-high heat; add sausage and cook until nicely browned on all sides.  Remove from pan and set aside to cool.  Drain all but 3 tablespoons of the fat from the pan, and then add the mushrooms and stir, scraping up any browned bits with a wooden spoon.  Cook until lightly browned, about 4 minutes.  Add mushrooms to bread crumbs.

Return the pan to medium-high heat and melt the remaining 4 tablespoons of butter.  Add onion, carrots, garlic and celery and sauté, stirring occasionally, until lightly browned and soft, about 5 minutes.  Add parsley, thyme, sage, salt and pepper and cook 1 more minute.  Add to bread cubes and mushrooms; stir to combine.

Add sausage to stuffing mixture, along with eggs and broth, mix well.  Spoon mixture into the casserole dish and bake uncovered until top is lightly browned and crusty, about 1 hour.

Twice Baked Potatoes

4 large Baking Potatoes

Ranch dressing

Shredded Cheddar Cheese

Salt and pepper

Bacon bits

Microwave potatoes until done.  Preheat oven to 250°.  Slice potatoes down middle and scoop out potatoes into a mixing bowl.  Add ranch dressing, cheese, salt and pepper and bacon bits.  Mix together and add more if you need it.  Scoop mixture back into potatoes and top with cheese.  Put in oven and bake until cheese is melted.

Refried Potatoes

4 to 6 potatoes

1 onion

1 stick of butter

1 tablespoon sugar

Bake potatoes (microwave or oven).  Cup up with peelings.  Cup up onion and sauté in butter and sprinkle sugar on top.  Then add cup up potatoes and cook until brown.  (sometimes you might need to add more butter)

Watergate Salad

1 box pistachio pudding

1 12oz can crushed pineapple

½ cup miniature marshmallows

½ cup chopped nuts

8oz container of Cool Whip

Mix dry pudding with pineapple.  Gradually fold in other ingredients and chill before serving.

Layered Salad

1 head of lettuce , shredded

½ cup chopped onion

1 large can LeSeur peas, drained

½ cup mayo mixed with 8 oz sour cream

2 tablespoons sugar

6 oz grated cheddar cheese

8 strips bacon, fried, crisp and crumbled (or bacon bits)

Layer ingredients in order given in a 13x9 dish.  Cover and refrigerate for at least 8 hours.

Hashbrown Potato Pie

5 large eggs

½ cup milk

3 cups Country Style Hash Browns, thawed

1/3 cup green onions, thinly sliced

½ teaspoon salt

¼ teaspoon hot pepper sauce

1 ½ cups sharp cheddar cheese, shredded and divided

4 slices bacon, cooked crisp and crumbled (or 1/3 cup real bacon bits)

Heat oven to 350°.  Beat together eggs and milk.  Stir in potatoes, green onions, salt and pepper sauce.  Stir in 1 cup of the cheese and half of the bacon.  Pour into a greased 9-inch pie plate or quiche dish.  Bake 25-30 minutes or until center is set.

Sprinkle remaining bacon and ½ cup cheese over top of pie; continue baking 3-4 minutes or until cheese is melted.

Hashbrown Casserole

2 pound package frozen country style hash browns potatoes (defrosted)

1 stick melted margarine

1 teaspoon salt

¼ teaspoon pepper

½ cup chopped onion

1 can cream of chicken soup

1 pint sour cream

2 cups grated cheddar cheese

Blend thoroughly and put in greased baking dish.  Mix ½ stick margarine with 2 cups crushed corn flakes.  Pour on top of casserole.   Bake for 1 hour at 350°.  

Teresa's Hot Dog Chili

1 pound of ground chuck

~ 1 cup of ketchup

1 teaspoon of chili powder

In medium size saucepan, brown the ground chuck.  Spoon of the fat.  Add the chili powder and ketchup.  You may need a little more or less ketchup.  Add to make the ground chuck moist.  Let simmer on low heat for around 15 minutes.  

Teresa's Deviled Eggs

1 dozen eggs

½ cup mayo

1 tablespoon mustard  

1 teaspoon vinegar

Put eggs in a pot and cover with enough water to cover.  Add a tablespoon of salt to the water.  Bring to a boil.  Reduce heat and cook for 10 minutes.  Drain water and peel the eggs.  Cut each egg in half and put filling in a bowl.  Add the mayo, mustard, vinegar, salt and pepper to the filling and mix.  Fill each half of egg with filling.  Cover and refrigerate.

Teresa's Crab Quiche

2 cans canned crab meat

2 eggs, beaten

½ cup mayonnaise

2 tablespoons all-purpose flour

½ cup milk

1/3 cup chopped green onion

1 tablespoon parsley

2 cups shredded Swiss cheese

Beat eggs and add mayonnaise, flour and milk.  Stir in crab meat, onion, parsley and Swiss cheese.  Spoon into unbaked 9’ pie shell.  Bake 350° for 1 hour.

Margaret's Crab Casserole

1 can crabmeat

1 egg

½ cap cracker crumbs

½ small onion, chopped

1 tablespoon salad dressing

½ stick butter

dash of lemon juice

dash of Texas Pete

dash of salt and pepper

Mix together, put in greased casserole dish.  Bake at 350° for 30 minutes.

Candied Yams

1 large can sweet potatoes; drained

¼ cup orange juice

¾ cup brown sugar

1/3 cup butter

½ teaspoon salt

Heat last four ingredients until boiling.  Pour over potatoes.  Bake at 375° for 30 minutes, basting occasionally.

Teresa's Pot Roast

2 tablespoons vegetable oil

3 ½ to 4 pounds chuck pot roast

1 can cream of mushroom soup

1 pouch dry onion soup mix

1 ¼ cups water

6 medium potatoes, quartered

6 carrots, cut into 2” pieces

2 tablespoons all-purpose flour

In 6 quart saucepot, in hot oil, brown roast on all sides.  Spoon off fat.  Stir in mushroom soup, onion soup mix and 1 cup water.  Reduce heat to low.  Cover and cook for 2 hours.  Add vegetables and cover and cook for 45 minutes or until roast and vegetables are fork tender.  Remove roast and vegetables.  Stir together flour and remaining ¼ cup water until smooth.  Gradually stir into soup mixture.  Cook until mixture boils and thickens, stirring constantly.

Teresa's Vegetable Soup

1 pound of ground chuck

1 small can of whole kernal corn

1 small can of cream style corn

1 small can of garden peas

1 small can of strihng beans

1 small can of carrots

1 small can of diced potatoes

1 small can of tomato sauce

1 standard size of diced tomatoes

½ tablespoon of parsley 

In large saucepot brown the ground chuck.  Spoon off fat.  Stir in the corn, peas, string beans, carrots, potatoes, tomato sauce, diced tomatoes and parley.  Add water to make juicy.  Add salt and pepper to taste.  Cover and cook for at least 30 minutes to let the flavors come together.  

Sausage & Egg Casserole

1 pound sausage

6 eggs

2 cups milk

1 teaspoon salt

4 slices bread, cut into cubes

8oz grated sharp cheddar cheese

Brown and drain sausage.  Layer bread, sausage and cheese in dish.  Beat eggs, milk and salt and pour into dish.(do not stir)   Refrigerate overnight.  Bake at 350° for 40-45 minutes.

Recipe can be cut in half for smaller dish.

Peach Breakfast Casserole

½ cup butter

1 ¼ cup dark brown sugar

1 tablespoon water

29 oz. can of peaches (sliced)

loaf of French bread

6 eggs (beaten)

1 ½ cups milk

1 tablespoon of vanilla extract

Melt butter, sugar and water.  Pour into well greased 13x9 pan.  Add drained peaches and then add sliced (1 in) bread.  Mix eggs, milk, extract.  Add on top of bread.  Cover and refrigerate.  Bake at 350° for 45-50 minutes.

Taco Salad

1 small pkg of hamburger

2 cups shredded Mexican cheese

8 oz sour cream

Jar of Salsa

1 package of shredded lettuce

Tomato (diced)

Salt and pepper

Taco seasoning

Brown hamburger with Taco seasoning.  Drain.                                                                                             

Then in a 13x9 pan layer:   

Hamburger

Cheese  (1 cup)

Sour cream

Salsa

Lettuce

Tomatoes

Salt and pepper

Amber's Mexican Casserole

1 lb hamburger

1 can of cream of mushroom

1 can of cream of chicken

1 can (7 ¾ oz) of ELPATO Tomato Sauce

½ jar of Ortega Taco Sauce

Mexican Cheese

Doritos

Heat oven to 350°.  Brown hamburger.  Mix hamburger, cream of mushroom, cream of chicken and tomato sauces together in a bowl.  Layer the Doritos and mixture in a casserole dish.  Top with cheese.  Bake in oven for 30 minutes.

Loaded Potato Soup

1/3 cup onion

2 tablespoons butter

4-5 cups of peeled diced potatoes

3 cups chicken broth

1 cup milk

1 teaspoon salt

¼ teaspoon pepper

dash of paprika

2-3 cups cheddar cheese

small bag frozen or fresh broccoli spears

¼-1/2 cup bacon bits

Chop onions as fine as you like.  Add onions and butter to big pot and sauté on medium until tender.  Add chicken broth and potatoes and bring to a boil.  Turn down to medium low and cover.  Cook for 15 minutes or until potatoes are tender.

In a separate small pot, put about 1 inch to 1 ½ inch of water.  Bring to a boil.  Add broccoli spears and cover.  Turn down to medium and cook for 5-8 minutes until semi-tender.

Take big pot off burner and allow to cool a couple of minutes.  If you want chunks of potato in your soup then scoop a portion of potatoes out and set aside.  Puree the rest of the mixture in batches in a food processor.  Put puree back in pot and add the potatoes that you set aside back into the pot and turn on medium.  Stir in broccoli, milk, salt, pepper, paprika, cheese and bacon bits.  Cook until cheese is melted.

Sprinkle cheese and bacon bits on top and serve.

Chicken & Green bean Casserole

1 can cut green beans, drained

1 can cream of mushroom soup

2 cups diced cooked chicken or turkey

1 cup cooked rice

½ cup milk

1 small can French Fried Onions

Combine all ingredients except onions.  Bake at 350° for 20 minutes.  Top with onions and cook additional 10 minutes or until brown and bubbly.

Broccoli Salad

1 large bunch broccoli, washed and cut into bite-size pieces

1 small spring onion, chopped

8 slices bacon, fried crisp and crumbled

½ to ¾ cup seedless raisins

½ cup mayonnaise

1 tablespoon sugar

2 tablespoons vinegar

Combine first 4 ingredients and toss well.  Combine mayonnaise, sugar and vinegar.  Blend well and add to broccoli mix.  Chill overnight before serving.

Broccoli & Rice Casserole

1 cup margarine

1 cup chopped celery

1 cup chopped onion

1 large jar of cheese whiz

2 cups of Minute rice (uncooked)

2 packages of frozen broccoli (Cook a little before adding to mixture)

2 cans cream of mushroom soup

Sauté onions and celery in margarine.  Mix with other ingredients.  Bake at 350° for 45 minutes.

Broccoli Casserole

2 packages frozen, chopped broccoli

1 can cream of mushroom soup

1 cup mayonnaise

1 small onion, chopped

4 ounces grated cheddar cheese or 1 can of cheddar cheese soup

2 eggs, beaten

Ritz crackers or ¾ cup stuffing mixed with 3 tablespoons margarine

Cook broccoli as directed until almost done and drain.  Put in greased 1 ½ quart casserole dish with all other ingredients.  Top with crumbled Ritz crackers or stuffing.  Bake for 35 minutes at 375.

Cheese Mashed Potatoes

6-8 medium baking potatoes

8 ounces of cream cheese (room temp)

8 ounces of sour cream

8 tablespoons of butter

¼ teaspoon of garlic powder

¼ teaspoon of pepper

½ to 1 cup shredded cheese (either mozzarella or cheddar)

Salt to taste

Pre-heat oven to 350º.  Peel and quarter potatoes.  In a large saucepan, cook potatoes in enough water to cover for about 20 to 25 minutes or until tender.  Drain off liquid.  In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter, garlic powder, pepper and salt.  Beat the mixture with mixer until fluffily.  Put mixture into a buttered 2-quart casserole or baking dish.  Top with shredded cheese.  Cover and bake for 45 minutes.  Uncover and bake for 15 minutes longer.

Amber's BBQ Potatoes

Large can of potatoes

Large can of tomato juice

1 onion

Loosely dice the onion and put into a large pot.  Empty the can of potatoes and the can of tomatoes juice.  Fill pot with enough water to cover the potatoes.  Boil to taste.

Teresa's Baked Beans

12 slices bacon

1 53-ounce can pork and beans

¾ cup chopped onion

¾ cup ketchup

1/3 cup molasses

1/3 cup firmly packed brown sugar

3 tablespoons Worcestershire sauce

¼ cup chopped bell pepper (optional)

Heat oven to 350°.  Cook bacon until crisp, drain and crumble.  In 3-quart casserole combine all ingredients.  Bake uncovered 1 ½ hours or until thickened and bubbly, stirring 20 minutes.

Grandma Margaret's Lima Bean Casserole

2 packages frozen limas

1 medium onion, chopped

1 bell pepper, chopped

1 stick butter

2 cans mushroom soup

1 cup grated cheddar cheese

Cook frozen lima beans until tender and drain.  Brown bell pepper and onion in butter in a 350° oven.  Add beans and mushroom soup.  Cook 30 minutes at 350°.  Top with cheese and bake until bubbly.

Hamburger & Macaroni Casserole

1 medium onion, chopped 1 pound of hamburger meat

¼ cup chopped bell pepper  1 can cream of mushroom soup

1 can diced tomatoes         1 8-ounce package macaroni

½ teaspoon A-1 sauce       Grated cheddar cheese

½ teaspoon ketchup

Brown hamburger meat and drain.  Add onion, bell pepper, tomatoes, A-1 sauce, ketchup and salt and pepper to taste.  Cover and cook for 30 minutes.  Cook macaroni and drain.  Add soup to the macaroni and mix well.  Add this to meat mixture.  Put in 3 quart casserole dish and cook at 325° for 30 minutes.  Top with cheddar cheese and heat until melted.

Baked Ziti

½ pound lean ground beef   1 jar pasta sauce

16 oz Ziti noodles, cooked   1 can (8oz) tomato sauce

2 cups shredded Mozzarella cheese 1 large onion, chopped (1 cup) 

½ cup grated parmesan cheese

1 teaspoon oregano                                

2 cloves garlic, minced or 2 teaspoons garlic powder

Brown beef, onion and garlic for 3 minutes on medium-high heat.  Stir in pasta sauce, tomato sauce and oregano and bring to a boil.  Remove from heat.  Combine 1 cup of sauce with the Ziti.  Spoon half of Ziti mixture into 13x9 baking dish.  Top with 1 cup Mozzarella, 1 cup sauce, remaining Ziti mixture and sauce.  Cover and bake 350° for 20 minutes.  Sprinkle with remaining 1 cup Mozzarella and parmesan.  Bake uncovered 10 more minutes.

Pizza Pasta Casserole

2 pounds ground chuck

1 large onion, chopped

2 28oz jars of spaghetti sauce

1 16oz package spiral pasta, cooked and drained

4 cups shredded mozzarella cheese

8oz sliced pepperoni

Brown ground chuck and onion; drain.  Stir in spaghetti sauce and pasta.  Transfer to 2 greased 13x9 baking dishes.  Sprinkle with cheese.  Arrange pepperoni over the top.  Cover and freeze one casserole for up to 3 months.  Bake the second casserole, uncovered at 350° for 25-30 minutes or until heated through.  To use frozen casserole:  Thaw in the refrigerator overnight.  Bake at 350° for 35-40 minutes or until heated through.

Teresa's Lasagna

1 pound ground chuck 2 teaspoons salt

¾ cup chopped onion 1 teaspoon sugar

1 can diced tomatoes 1 teaspoon garlic powder

12 oz tomato paste ½ teaspoon oregano

2 cups water ½ teaspoon black pepper

1 tablespoon parsley 2 cups mozzarella cheese

8 oz package lasagna noodles Parmesan cheese

Brown ground chuck and onion and drain.  Add tomatoes, tomato paste, water and spices and mix well.  Simmer uncovered for about 30 minutes.  Cook lasagna noodles and drain.  In 13x9 dish, alternate layers of sauce, noodles, mozzarella cheese and parmesan cheese, ending with Parmesan.  Bake at 350° for about 40 minutes.

Sausage Balls

1 pound hot sausage at room temperature

10oz grated extra sharp cheese

3 cups Bisquick

4 drops Tabasco sauce (optional)

Combine all ingredients until they adhere in a large ball.  Roll by hand into bite-size balls.  Refrigerate overnight or freeze.  If frozen, allow to thaw before baking.  Bake about 15 minutes at 375°.

Party Hotdogs

1 small jar of mustard

1 regular size jar of grape jelly

hot dogs (1-3 packages)

In crockpot, heat mustard and jelly.  Cut up hotdogs into quarters.  Add hotdogs  to sauce and let simmer for at least 30 minutes to get a good flavor.

Stuffed Mushrooms

Whole Fresh Mushrooms

Cream cheese

Bacon bits (real bacon cooked crisp)

Clean mushrooms and pull out stem.  Get as much moisture off them as possible.  Whip cream cheese and bacon bits together.  Put in mushrooms.  Cook at 350° until golden brown.

Cheese Straws

½ cup butter or margarine, softened

½ cup vegetable shortening

8 ounces sharp cheddar cheese

8 ounces grated cheddar cheese

2 ½ cups all purpose flour

1 teaspoon salt

1/8 teaspoon cayenne pepper

Beat butter and shortening thoroughly.  Add very finely grated cheese and mix well.  Lightly spoon flour into measuring cups; level off; blend flour, salt, cayenne together; add in 3 additions; mix well after each addition.  Put mixture in cookie press and dispense into cookie sheet.  Bake about 10-15 minutes at 350° or until just starting to turn golden brown around edges.

Serves about 75 people.

Teresa's Cheese Ball

1 8-ounce package cream cheese

1 cup grated sharp cheddar cheese

½ tablespoon finely chopped pimento

½ tablespoon finely chopped green pepper

½ teaspoon finely chopped onion 

1 teaspoon Worcestershire sauce

½ teaspoon lemon juice

½ cup chopped pecans

Combine cheeses until well blended.  Add pimento, pepper, onion, Worcestershire sauce and lemon juice.  Mix well and chill.  Shape into ball and roll in pecans until completely coated.

Ham and Cheese Party Rolls

2 packages Pepperidge Farm Party Rolls

½ pound deli sliced ham (8 slices)

6 oz Swiss cheese (4 slices)

1 ½ stick softened butter or margarine

2 tablespoons mustard

1 tablespoon poppy seeds

1 teaspoon minced onion

1 teaspoon Worcestershire sauce

Cut off tops of rolls and set aside.  Mix together last five ingredients and spread on rolls.  Layer ham and cheese and replace roll tops.  Wrap in aluminum foil and bake at 375° for ten minutes or until cheese melts.

These can be frozen.  After assembling, put back in bags and freeze.  Thaw overnight before baking.

Cheesy Bacon Bites

1 3-ounce package softened cream cheese

¼ cup Real Bacon pieces

2 teaspoon minced onion

1/8 teaspoon black pepper.

1 8-ounce package refrigerated crescent rolls

Preheat oven to 350°.  Combine cream cheese, bacon, onion, and pepper.  Separate crescent rolls into two rectangles;  place on cutting board.  Pinch seams together.  Spread cheese mixture on each rectangle.  Roll up, starting at longest side, and seal.  Cut each roll into 16 slices.  Place slices on greased cookie sheet and bake 15 minutes or until golden brown.  Serve warm.

Marinated Dijon Pork Chops

½ cup KRAFT House Italian Dressing

2 tablespoons Grey Poupon Dijon mustard

4 boneless pork chops

Mix dressing and mustard.  Pierce both sides of pork chop.  Pour dressing mixture over chops in bowl.  Cover and refrigerate for 15 minutes.  Cook chops in skillet on medium heat 7-8 minutes on each side.

Chicken Casserole

1 stick of butter

1 8-ounce package Pepperidge Farm Cornbread Stuffing

4 large chicken breasts

1 can cream of mushroom soup diluted with 1 can chicken broth

1 can cream of chicken soup diluted with 1 can water

Boil chicken until done; tear apart and set aside.  Melt margarine and stir into stuffing.  Press 1/3 of stuffing into 13x9 dish.  Add a layer of chicken.  Dilute can of cream of mushroom soup with 1 can chicken broth and pour on top of chicken.  Add another layer of stuffing.  Dilute can of cream of chicken soup with 1 can water and pour on top of stuffing.  Top with remainder of stuffing.  Bake at 350° about 1 hour until brown.

Hot Broccoli Cheese Dip

1 package (8oz) Philadelphia Cream Cheese

1 cup sour cream

1 envelope GOOD Seasons Mild Italian salad dressing mix

1 package (10oz) frozen chopped broccoli, thawed, well drained

1 package (8oz) shredded cheddar cheese

Mix cream cheese, sour cream and salad dressing with electric mixer on medium speed.  Stir in broccoli and 1 ½ cups of cheddar cheese.  Put into pie plate and bake for 20 minutes at 350°.  Sprinkle with rest of cheese.  Bake 5 more minutes.  Serve with crackers.

Baron and Beef Meatballs

Meatballs

2 pounds ground chuck                 Sauce

1 egg, beaten 2 cups ketchup

1 medium onion, chopped 1 cup brown sugar

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon black pepper

1 teaspoon Accent

4 tablespoons barbecue sauce

2 slices of bread

Mix together and shape into balls.  Fry meatballs in 2-3 tablespoons cooking oil, until brown, turning once.  Add cooked meatballs to sauce.