Hashbrown Casserole

I've modified this recipe a bit since I got it from my friend, Jeanee. It's a good one! I especially love the flavor of the sausage and peppers.

1 or 2 lb. sausage – hot or mild

2 c. shredded cheddar cheese

1 can cream of chicken soup

1 c. sour cream

8 oz. French onion dip OR ¾ cup sour cream and ½ envelope onion soup mix

1 c. chopped onion

¼ c. each green and red bell pepper

salt and pepper to taste

1 (30 oz.) package frozen hash brown shredded potatoes (or country style), thawed. 

        In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread ½ of the hash brown mixture over bottom of a 9x13 greased baking dish. Spread ½ of the browned sausage over hash browns. Repeat with second half of hash browns then sausage. (Or place all of the hash brown mixture in the baking dish and top with sausage.) Bake at 350º for about one hour or until casserole is golden brown.

Foil Dinners

Okay, so foil dinners have been around forever. I remember eating these when I was young and I've made them several times for Jeff and the boys as they head out for various overnighters. It was my friend Dana who suggested cooking them in the oven at home and then refrigerating them until leaving for camp. That way they are precooked and all you need to do is warm them up over the campfire. Genius!!

For each serving:

Place a hamburger patty (or ground turkey patty) in center of a large piece of foil. Season to taste. Top with onion slices, potato slices, and baby carrots. Be careful not to make it too thick or it won’t cook through. Bring edges of foil together and seal. Bake on a cookie sheet at 375º for 45 min. to one hour. It’s ready to eat for an at-home “camp” meal. Or to take on a camping trip, chill the cooked foil dinner in a cooler. Warm it up in hot coals. Because everything is precooked, you’ll be eating in no time!

Noodle Casserole

This is something Jeff's Grandma Stowell made for us when we visited once after we were married. It has a sort of comfort food aspect, but the green peppers are a surprising addition that make for a delicious flavor.

½ of a green pepper, chopped

¼ to ½ of a medium onion, chopped

Saute above ingredients in a little bit of margarine.

Add:

2 cans cream of mushroom soup

1 can tuna, drained

1 c. frozen peas

Heat through and stir into 1 lb. cooked egg noodles.

Hawaiian Haystacks

These are always a favorite! They are not hard to throw together and they please even the picky eaters because they can top with whatever they like.

Chicken Sauce:

6 Tbsp. butter

6 Tbsp. flour

2 cans chicken broth (3 cups)

1 c. heavy whipping cream

Melt butter, remove from heat. Add flour and broth. Stir in whipping cream. Stir constantly over medium heat until it thickens. Add salt and pepper to taste. Add some cooked chicken.

Serve over rice and top with your choice of toppings.

Topping suggestions:

grated cheese, pineapple chunks, sliced olives, sliced mushrooms (fresh or canned), sweetened flaked coconut, green onions, chopped fresh tomatoes, chow mein noodles, green peppers, hard boiled eggs, and slivered almonds.

(The sauce is definitely worth the effort, but if you don’t have time to make it, you can warm up a can of cream of chicken soup thinned with a little milk.)

Sloppy Joes

Okay, so I admit I usually open a can of Manwich when I make sloppy joes these days. But when I want to do it right, I always head for my mom's recipe. These are the sloppy joes I grew up on and they are so good!

Brown and drain:

1 pound ground beef

1 medium onion, diced

Stir in:

3 tsp. mustard

3 tsp. ketchup

1 can chicken gumbo soup

Simmer 30 minutes. Serve on buns.

Zucchini Casserole

I love zucchini season! This recipe always makes it into our summer line-up when the garden vegetables are in full swing. From my friend Greta, this is one we keep around!

Saute:

½ cup chopped onion

6 Tbsp. butter

¾ cup sliced carrots

Combine with:

2 ¼ cup herb or chicken stuffing mix

2 cans cream of chicken soup

½ c. sour cream

4 medium zucchini in ½” slices then cut in half (half-moon shaped)

Place in 9x13 baking dish and top with a little more stuffing. Bake at 350º for 40 minutes.

Parmesan Chicken

If there was ever a recipe that's made the rounds, this is it. My entire extended family loves this. Funny enough, I got the recipe when a guy I dated (Craig) made this for me many years ago. The relationship didn't work out, but I got a great recipe out of it! Ha! :) The chicken is so tender and the flavor is delicious. I usually serve it with mashed potatoes and corn.

Boneless, skinless chicken breasts or strips

Small carton plain yogurt (can substitute sour cream in a pinch)

1 sleeve Ritz crackers, crushed

2-3 Tbsp. Parmesan cheese

1 tsp. garlic salt

1 tsp. season salt

Combine crushed crackers, parmesan, garlic salt and season salt. Dip chicken in yogurt then roll in cracker mixture. Place in a foil lined pan. Before baking, drizzle melted butter or margarine over the top – about 1 cube for 6+ chicken breasts or 12+ strips. Bake at 325º for 45 minutes.

Chicken Enchiladas

I got this recipe from my sister-in-law years ago and there are always smiles when it's served around here. My favorite way to serve it is with pico de gallo (fresh salsa) made from fresh tomatoes, red onion, cilantro and salt. This is a good company meal, especially when feeding the missionaries!

4 chicken breasts – cooked, boned and diced OR one 12.5 oz. can cooked chicken breast

1 small can green chilies

2 c. sour cream

1 can cream of chicken soup

1 can cream of mushroom soup

8-10 flour tortillas

Mix together all ingredients except the tortillas. On each tortilla, place a spoonful of the chicken mix. Roll tortilla and place seam side down in a 9X13 that has been sprayed with cooking spray. Pour remaining mix over the top and sprinkle with cheese. Cover and bake at 350º for 1 hour. Serve with fresh salsa if desired. 

Homemade Chicken Nuggets

This is from my good-old-reliable-19-year-old Better Homes and Gardens Cookbook. My kids love these! I adjust amounts to accommodate our crew and use whatever crackers I have on hand. There are never leftovers when these are on the menu. They turn out super tender and yummy every time!

3 Tbsp. margarine or butter, melted

2 tsp. Worcestershire sauce

2 whole large chicken breasts (about 2 pounds), skinned, boned, and cut into 1-inch pieces.

50 wheat wafers, finely crushed

½ cup grated parmesan cheese

Stir together butter and Worcestershire sauce. Add chicken and toss to coat, in a plastic bag stir together crushed wafers and parmesan cheese. Add chicken pieces, a few at a time, closing bag and shaking to coat pieces well. Place chicken pieces in a single layer on a baking sheet.

Bake in a 450º oven for 7 to 9 minutes or till no longer pink. Makes 4 servings.

Chicken and Noodles

I got this recipe years ago from my friend, Chris. Not much to it, but it sure hits the spot after a hectic day. Even better if it's cold and snowy and you need some good old comfort food!

3 or 4 lbs. boiler/fryer chicken

Put in crock pot with salt & pepper and water to cover. Leave on high about 5 hours. Drain from broth. Put broth back in crock pot, still on high. Add 1 package egg noodles and water, if necessary. Cut up, skin and debone chicken. Put chicken back in noodles and cook for another 30-40 minutes.