Farmer's Casserole

This is a new favorite in our house.  This is a great dish for a weekend lunch, brunch or dinner for the family.

Ingredients:

3 cups frozen shredded hash brown potatoes (24 ounce bag)

3/4 cup of shredded  Monterey Jack Cheese (3-4 ounces)

3/4 cup of shredded Cheddar Cheese (3-4 ounces)

1 cup ham or Canadian-style bacon (5 ounces)

1 can of mild green chilis (4.5 ounce can - optional)

1/4 cup green onions, sliced (2-3 medium)

4 beaten eggs

1 - 12 ounce can of evaporated milk (the full fat kind works best)

1/4 teaspoon of pepper

1/8 teaspoon of salt

Note:  You can use whatever kind of cheese you like.  It is yummy with a shredded cheese mix.

I make mine without the chilis and onions as my children don't like them, but I bet it is fabulous with them included!

Directions:

Grease a 2 quart square baking dish. 

Arrange potatoes evenly in bottom of dish.

Sprinkle with cheeses, ham, green chiles, and green onions. 

In medium mixing bowl, combine eggs, milk, pepper and salt.

Pour egg mixture of potato mixture in dish.

NOTE:  Chill for several hours over overnight in the fridge before baking or immediately cover and place in freezer for future meal.

Serving Instructions:

Thaw completely (if frozen). 

Bake uncovered at 350 degrees for 40-45 minutes or until center appears set.

Let stand 5 minutes before serving. 

If you prefer extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Submitted by:  Caroline G.

Three Cheese Spaghetti

Ingredients:

8 ounces spaghetti
2 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons dried parsley
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese*
2 ounces crumbled feta cheese, optional

Sauce Ingredients:

8 ounces ground beef
1 clove garlic, minced
1/2 onion, chopped
1/4 teaspoon ground black pepper
3 cups spaghetti sauce
1/2 tablespoon sugar
1 teaspoon Italian seasoning
2 ounces (1/2 cup) shredded mozzarella cheese, optional

Instructions:

1. Cook spaghetti according to package directions (al dente).
Drain and return to pan (remove from heat though!).
Add butter and stir until butter is melted.
Add remaining pasta ingredients, stirring to combine.
Spread pasta-cheese mixture in the bottom of a greased 8-inch square baking dish.


2. Brown ground beef with the garlic and onion.
Drain grease and return to pan.
Add pepper, spaghetti sauce, sugar, and Italian seasoning.
Stir well and then pour over the pasta, spreading evenly.
Sprinkle cheese on top if desired.


3. Bake uncovered at 350 degrees for 35 minutes or until top cheese is browned and spaghetti is bubbly.

Additional Notes:
*If desired, substitute part of the mozzarella cheese with shredded cheddar cheese.

Preparation Time:
30-40 minutes

Cooking Time:
35 minutes

Submitted by: Caroline G.

Source: www.tammysrecipes.com

EASY CHICKEN BAKE

Ingredients:

1 six ounce package of Stuffing Mix for Chicken
1 1/2 pounds of boneless skinless chicken breasts cut into bite-size pieces
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup of Sour Cream - can use reduced fat
1 package (16 ounces) frozen vegetables, thawed and drained

Instructions:

Heat oven to 400 degrees.
Prepare the stuffing mix as directed on the package.
Mix the chicken, soup, sour cream and veggies in a 13 x 9 inch baking dish .
Top with the stuffing.

Bake for 30 minutes or until the chicken is cooked through. Enjoy now or cover and put in fridge. To reheat, microwave each serving on high for 2 - 3 minutes.

This size serves 6.

Submitted by: Caroline G.

Source: Kraft Food and Family Magazine Fall 2008

FIESTA

FIESTA

Ingredients:

1 lb. of boneless chicken breasts
1 can cream of chicken soup
1 cup salsa
½ cup water
1 cup corn
¾ cup uncooked white rice

Instructions:

Pour into a 2 qt shallow baking pan.
Place 1 lb boneless chicken breasts on top (about four pieces).
Sprinkle paprika on top.
Cover and bake at 375 degrees for 45 minutes or until chicken is cooked.
Remove from oven and sprinkle with 1 cup shredded cheddar cheese.
Return to oven so cheese will melt.
Serves four.

* I think adding a can of drained black beans would also be good--maybe some crumbled cornchips sprinkled on top before the cheese is added. Use your imagination! Have a fiesta!

Source: http://www.marilynnutter.com/

One of my University Professors - Caroline G.
This dish is delicious, easy and requires no prep time!

BROCCOLI CASSEROLE

BROCCOLI CASSEROLE

Ingredients:

1 package frozen broccoli, cooked and drained
2 cups shredded mild cheddar cheese
2 cups cooked rice
1/2 cup butter flavored cracker cumbs

Instructions:

Combine all ingredients except cracker crumbs, in a greased casserole dish.
Top with cracker crumbs, and bake on 350 F. until heated through.

Source: Friend

Submitted by: Adele K.
"This recipe was given by a friend, it's a great one for taking to a pot luck dinner."

SQUASH CASSEROLE

SQUASH CASSEROLE

Ingredients:

3 lb. yellow summer squash
2 carrots
2 onions (from freezer, thawed)
1 can cream of chicken soup
1 cup sour cream
1 small jar diced pimiento
1 stick butter
18 oz. Pepperidge Farm stuffing mix

Instructions:

Wash and slice all vegetables except onions. Put all in a large sauce pan or Dutch oven, salt to taste, and cover with water. Boil until tender. Add onions, drain, mash together, and cool.
Mix soup, sour cream, and pimiento. Add to vegetables and mix well.

In a skillet, melt the butter and mix in the stuffing mix. Spray two 9x9 pans with cooking spray. Spread bottom of each pan with 1/4 of the stuffing mixture. Spread 1/2 of the vegetable mixture in each pan, then cover each with half of the remaining stuffing mixture. Freeze one pan and bake the other at 375° for 45 minutes.

Source: Unknown

Submitted by: Susan M.

CORN CASSEROLE

CORN CASSEROLE

Ingredients:

2 cups cream style corn
1 box corn muffin mix (7 1/2 oz.)
3 eggs
1/2 cup oil
1/2 tsp. garlic powder
2 Tbsp. chopped pimentos
1/4 cup chopped green pepper
1 cup shredded Cheddar cheese

Instructions:

Mix all ingredients, except cheese. Pour into a greased deep casserole dish (I usually use a 3-quart dish). Top casserole with the shredded cheese. Bake at 350 degrees for 45 minutes.

Source: Amy J's mom

Submitted by: Amy J.

"This recipe came from my mom...no big surprise, seeing it is typical of a Minnesota potluck dish."

CORNBREAD CASSEROLE

CORNBREAD CASSEROLE

Pre-heat over to 350 degrees

Ingredients:

2 eggs
16 oz. can corn (drained)
16 oz. can creamed corn
1/2 C. margarine or butter, melted
1 C. sour cream
1 box (8 oz.) Jiffy corn muffin mix
1 C. shredded cheddar cheese

Instructions:

Beat eggs. Stir in butter, sour cream, & corn. Fold in dry muffin mix. Place in greased 9x13 casserole pan. Top with cheese. Bake 350 degrees uncovered for 35 minutes. Should be slightly browned. Serves 8.

Source: "This comes from my dear cousin in Saugus, California with whom we spend every Thanksgiving. It goes fabulous with Thanksgiving dinner".

Submitted by: Robyn S.

GREEN CHILE RICE

GREEN CHILE RICE

Ingredients:

6 cups prepared rice
16 oz. container sour cream
2- 4oz. cans green chili's
2 cups grated cheddar cheese

Instructions:

Combine rice, sour cream and green chili's. Top with cheese and bake at 350 until hot and bubbly.

Source: Sister-in-law

Submitted by: Lori S.

POTATO BREAKFAST CASSEROLE

POTATO BREAKFAST CASSEROLE

Pre-heat oven to 350 degrees

Ingredients:

3 cups frozen shredded hash browns (do not thaw)
1/3 cup chopped onion
1/4 chopped green pepper
8 slices bacon, crisply cooked and crumbled
1 can (8 oz) whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup milk
5 eggs, beaten
1/2 tsp salt
dash of ground red pepper
paprika

*You can opt to leave out the bacon is you would like it to be a vegetarian friendly dish.

Directions:

Spread hash browns on bottom of 12x7x2 inch pan (ungreased). Top with onion, bell pepper, bacon, corn, and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife comes out clean. (Mine took about 45 minutes).

Source:

This recipe was given to me by Theresa B. who is a special friend from church. Theresa credits the Betty Crocker Cookbook.