4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350˚ F.
Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain.
In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish.
Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Sweet Potato Casserole
3 cups mashed sweet potatoes
2 eggs
½ cup butter, melted
1 cup sugar
½ cup whole milk
1 ½ cups brown sugar
1 ½ cups chopped pecans
1/3 cup flour
½ cup butter, cut into little pieces
Marshmallows
Preheat oven to 350˚ F. Peel and cut up sweet potatoes and cook in a large pot until tender. Drain and mash in a large bowl. Measure out 3 cups of potatoes and combine with eggs, melted butter, milk, and sugar. Blend with mixer until well blended. Pour into a medium – large casserole dish and set aside. In separate bowl, mix brown sugar, pecans, flour, and pieces of butter. Sprinkle mixture on top of the casserole mixture and bake for 25 minutes. Add marshmallows on top of casserole and continue to bake for 5 minutes.
2 eggs
½ cup butter, melted
1 cup sugar
½ cup whole milk
1 ½ cups brown sugar
1 ½ cups chopped pecans
1/3 cup flour
½ cup butter, cut into little pieces
Marshmallows
Preheat oven to 350˚ F. Peel and cut up sweet potatoes and cook in a large pot until tender. Drain and mash in a large bowl. Measure out 3 cups of potatoes and combine with eggs, melted butter, milk, and sugar. Blend with mixer until well blended. Pour into a medium – large casserole dish and set aside. In separate bowl, mix brown sugar, pecans, flour, and pieces of butter. Sprinkle mixture on top of the casserole mixture and bake for 25 minutes. Add marshmallows on top of casserole and continue to bake for 5 minutes.
Mexican Lasagna
10 flour tortillas
2 lbs ground beef
1 can chopped mild green chili peppers
1 can black beans
1 can white shoe peg corn
1 16 oz sour cream
2 large onions
2 jalapenos
¼ cup cilantro
3 tomatoes (I prefer to use salsa or canned diced tomatoes)
16 oz grated “Mexican” cheese
salt and pepper to taste
Cook the beef, half the onion, and half of the diced jalapenos. In a large pot, add black beans, corn, green chilies, sour cream, cilantro, and rest of onion and jalapenos. Add the beef mixture. Spray 9x13 baking dish with non-stick coating. Layer the bottom of the dish with tortillas; add half the beef mixture, then half of the cheese, and half of the tomatoes. Place another layer of tortillas, beef mixture, cheese, and tomatoes. Bake at 350° until bubbly and brown on top. Serve with chips and hot sauce.
2 lbs ground beef
1 can chopped mild green chili peppers
1 can black beans
1 can white shoe peg corn
1 16 oz sour cream
2 large onions
2 jalapenos
¼ cup cilantro
3 tomatoes (I prefer to use salsa or canned diced tomatoes)
16 oz grated “Mexican” cheese
salt and pepper to taste
Cook the beef, half the onion, and half of the diced jalapenos. In a large pot, add black beans, corn, green chilies, sour cream, cilantro, and rest of onion and jalapenos. Add the beef mixture. Spray 9x13 baking dish with non-stick coating. Layer the bottom of the dish with tortillas; add half the beef mixture, then half of the cheese, and half of the tomatoes. Place another layer of tortillas, beef mixture, cheese, and tomatoes. Bake at 350° until bubbly and brown on top. Serve with chips and hot sauce.
Chicken Noodle Casserole
1 lb. of boneless, skinless chickem
1 onion, chopped
1 lb. sharp cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 package of egg noodles
Ritz cracker crumbs
Boil chicken. Reserve broth from boiling chicken. Shred or cut chicken into small pieces. Boil chopped onions and noodles in reserved broth. Cook until noodles are done. Drain noodles and onions, and add cheese, soup, and chicken. Stir until cheese is melted. Pour into casserole dish. Top with crushed cracker crumbs. Bake at 350 degrees F. approximately 25 to 30 minutes or until bubbly.
1 onion, chopped
1 lb. sharp cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 package of egg noodles
Ritz cracker crumbs
Boil chicken. Reserve broth from boiling chicken. Shred or cut chicken into small pieces. Boil chopped onions and noodles in reserved broth. Cook until noodles are done. Drain noodles and onions, and add cheese, soup, and chicken. Stir until cheese is melted. Pour into casserole dish. Top with crushed cracker crumbs. Bake at 350 degrees F. approximately 25 to 30 minutes or until bubbly.
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