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.

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.

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.

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.