Squash Cassarole (Or Mixed Veggies)

1 can cream of chicken soup
8 oz sour cream
squash, cubed
Onions, chopped
carrots diced
celery, diced
any other vegetables you think might go together (green beans, corn, etc)

Topping
1-1/2 c crushed cheese crackers
4 T melted margarine.

• In a large skillet, saute the summer squash, zucchini, onion and  in oil until tender; drain.
• In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11-in. x 7-in. baking dish.
• Combine cracker crumbs and butter. Sprinkle over vegetable mixture
• Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

If you don't wish to pre-cook the veggies, just bake an extra 30 minutes.

Crunchy Onion Potato Casserole

2 1/2	cups milk
1 1/2	cups water
1/4	cup butter
1	recipe Garlic Mashed Potatoes
1	can (15.25 oz) whole kernel corn, drained
1	cup shredded Cheddar cheese (4 oz)
1	can (2.8 oz) French-fried onions

1.   Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
2.   Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
3.   Bake 10 to 15 minutes or until cheese is melted and onions are golden.

Swiss Vegetable Casserole

1 can (10 3/4 ounces) Cream of Mushroom Soup or make your own

1/2 cup sour cream
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

1 can (2.8 ounces) French fried onions (1 1/3 cups)

1/2 cup shredded Swiss cheese (Or I would suggest cheddar)

Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.

Bake at 350°F. for 40 minutes or until the vegetables are tender.  Stir the vegetable mixture.  Top with the remaining onions and cheese.

Bake for 5 minutes or until the cheese is melted.

For Cheddar cheese lovers: Use Cheddar cheese instead of Swiss cheese.

Scalloped Corn

 

1 box Jiffy cornmeal mix

1/2 stick marg

1 can cream corn

1 can regular corn, drained

2 eggs

1 small carton sour cream (8 oz)

up to 2 c Cheddar (Optional, sometimes I use it, sometimes I don't...Not pictured above)

Mix all ingredient (except cheese) together and pour into greased 9x13 pan.  Top with cheese.  Bake at 350 for 1 hour.

Scalloped Potatoes

6 med potatoes
1 medium onion, diced.
6 T margarine
6 T flour
2 C milk
1 t salt (or more to taste)
Add diced ham to make it a meal

In a sauce pan, melt margarine.  Add flour and stir together.  Once combined, add milk and salt and whisk.  Keep on low-med heat, stirring constantly to keep from scorching. Once mixture has thickened, add to potatoes.  If cooking in the crock pot, boil potatoes and onions together before combining with the sauce and putting into the crock pot.  Sprinkle with pepper and cook on low for 2-4 hours. If baking in the oven, you don't need to pre-cook potatoes.  Place raw potatoes, onion, sauce and optional ham into baking dish, sprinkle with pepper, and bake at 350 for 1-1/2 hours.

I made an extra half recipe of the white sauce for mine last time.  I like it extra creamy.

Cooler Corn

Making Sweet Corn for a large group?

Cooler corn ~ cook corn on the cob for large groups. 2 kettles of boiling water. close lid. wait 30 minutes. enjoy!

Ramen Noodle Salad

2 pkgs Ramen Noodles (Chicken or Beef)  Crunched up

1 bag or bowl of cabbage chopped

Green Onions (Optional)

Nuts- I usually use sunflower seeds, or you can use sliced almonds, or you don't have to use any!

Sauce:

1/3 c Vinegar

1/2 c sugar

1/2 c oil

2 pkgs of seasoning from Ramen noodles

Mix sauce together and pour over salad.  For crunchier noodles, add dressing up to 15 minutes before serving.  For softer noodles, add dressing an hour ahead of time or more.

Enjoy! This is one of my favorites!

Lawrey's Potatoes

5-6 medium sized potatoes, thinly sliced
1/2 sweet onion, thinly sliced
1/2 cube of butter, sliced

Add potatoes with skin still on, onions and seasonings of your choice (I used Lawry's Season Salt, garlic powder, black pepper and dried parsley flakes) to 9 x 13 pan. Sprinkle liberally with seasonings and hand toss to make sure the seasonings coat all the potatoes. Add slices of butter in between potatoes. Cover with foil and bake at 400 degrees for 1 hour, stirring halfway through.

*sometimes the potatoes may take longer to bake, just keep checking!*

Recipe found HERE

Twice Baked Potato Cassarole

 Ingredients:
2 cups mashed potatoes (seasoned as you like)
1/2 cup sour cream
1 T Garlic Powder

1 t salt

1/2 t Pepper
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 1/2 cups grated Cheddar
4 medium potatoes, cooked
6 slices bacon, cooked crisp
Directions
Preheat oven to 350 degrees F.
Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle seasonings, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle seasonings. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

Fancy Beans

• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 1 1/2 pounds fresh green beans
• 2 slices bacon
• 1/2 cup red bell pepper strips
• 1/2 cup thin onion wedges
• 1/2 cup whole cashews

Directions

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

Classic Layered Salad

8 cups chopped iceberg lettuce

1 small  red onion, sliced, separated into rings

1 pkg. (10 oz.) frozen peas, thawed

1 pkg.  (6 oz.) OSCAR MAYER Smoked Ham, chopped

3/4 cup KRAFT Real Mayo Mayonnaise

1/4 cup  KRAFT Grated Parmesan Cheese

1 Tbsp. sugar

1 cup  KRAFT 2% Milk Shredded Cheddar Cheese

2 small tomatoes, chopped

LAYER lettuce, onions, peas and ham in large straight-sided clear glass bowl.
MIX mayo, Parmesan and sugar; spread over salad to seal. Refrigerate several hours or up to 24 hours.
TOP with Cheddar and tomatoes just before serving; toss gently.  

Homemade Coleslaw

Cabbage (either bagged or a head of cabbage finely chopped)
1/2 to 1 c mayo
1-2 T sugar (or 1-2 packets of your favorite sweetner)
1/4-1/3 c white vinegar

Chop as much cabbage as you want.  For the dressing, you have to taste as you go.  I like mine less sweet with more of a vinegary taste, but most places make it pretty sweet.  Start by mixing the mayo and 1/4 c vinegar together.  Add 1 T of sugar and mix well.  Taste.  If you want it sweeter, add a little more sugar at a time. If you want it tangier, add vinegar a little at a time.  There's no exact science or recipe to this, I just eye-ball it each time.  But those measurements should give you something to start with. 

Green Beans

Looking for a nice side dish for company?  Here are my two favorite versions of Green beans.  One for canned beans and one for fresh.

Version 1-  Fresh green beans

Green beans - fresh and snapped
Olive oil
Fresh minced garlic
Almonds (optional)
Salt - to taste

In a skillet or wok, toast almonds.  Set aside.  Using same skillet or wok, add oil, garlic and green beans and stir fry until beans are very tender.  Salt to taste, add toasted almonds and serve immediately. 

Version 2- Canned green beans

1 can green beans per 2-3 people
onion soup mix  (1 and 1/2 T per can of beans)
butter (optional)

Mix together green beans and onion soup mix.  Microwave until warm.  Or you can heat beans in their juices on the stove, drain, and then add the soup mix.  Add butter if desired.  This is an easy and delicious way to give an everyday vegetable a little make-over. 

Garlic Mashed Potatoes-Updated

Garlic Mashed Potatoes

1. Cut potatoes into small cubes, peeling is optional.  (pictured at red potatoes, but I use whatever is on hand)

2. Boil potatoes for 10-15 minutes, in water, adding beef or chicken boulion and salt.  Sometimes I use Lawrey's salt too, but not too much.  Boil until potatoes are very very tender.  This will cut down on how lumpy they are.

3. Drain potatoes.

4. Mash potatoes with potato masher or mixer, and add 1 stick marg, 2 T minced garlic, 1 t onion powder, and salt and pepper to taste.  Some times I'll add a few tablespoons of sour cream, but not very much at all. 

5.  Add milk to potatoes to make right consistency. 

Cheesy Mashed Potato Casserole

2 lb. Yukon gold potatoes (about 6), peeled, quartered

2 Tbsp.  butter

1/2 cup Sour Cream

1 cup  Shredded Cheddar Cheese

6 slices Bacon, cooked, crumbled

COOK potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return to pan.
HEAT oven to 350ºF. Add butter and sour cream to potatoes; mash until smooth. Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon.
BAKE 30 to 35 min. or until heated through.

Green Bean Casserole

1 can cream of mushroom soup
2 cans green beans
1/2 envelope of onion soup mix
1 small can of french fried onions

Mix mushroom soup, green beans, and onion soup mix well.  Put into a casserole dish.  Top with french fried onions.  Bake at 350 for 30 minutes. 

Twice-Baked Mashed Potatoes

• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 tablespoon vegetable oil
• 4 cups mashed potatoes (prepared with milk and butter)
• 1 cup shredded Cheddar cheese, divided
• 1/4 cup crumbled cooked bacon
• 1 teaspoon salt
• 1/2 teaspoon pepper

In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until cheese is melted. 

Chinese Green Beans

1 pound frozen or fresh green beans

2 large garlic bulbs, minced

2 T sesame oil

Chopped Almonds (To taste)

Toast almonds in pan before frying green beans.  Once toasted, remove and set aside.  Fry beans and garlic in sesame oil until very tender (i usually cook mine until they're almost overdone). Add almonds.  Serve immediately.

Cheesy Potatoes

1 can (10-3/4 oz.) condensed cream of chicken soup  

2 cups BREAKSTONE'S or KNUDSEN Sour Cream

1/2 c chopped onion (Optional)

1 pkg. (32 oz.) frozen Southern-style hash browns, thawed

1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese

3 c crushed corn flakes

4 Tbsp. butter, melted

PREHEAT oven to 350°F. Mix soup and sour cream in large bowl. Add potatoes, onion, and cheese; stir until well blended.

SPOON mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.

BAKE 50 min. or until heated through.

Broccoli and Cauliflower Bacon Salad

1 head broccoli -bite size pieces

1/2 head of cauliflower -bite size pieces

1 red or while onion, chopped or sliced

1 c sunflower seeds

Bacon, browned and crumbled (to taste)

1/2 c Raisins (Optional...If making for me, please leave them out!)

Dressing:

1 c mayo

1/2 c sugar

2 T Vinegar

Combine first list of ingredients.  Mix dressing together and pour over salad just before serving.

P.S.  Dressing is also great on Cabbage for cole slaw!