Tator Tot Breakfast Casserole
This is a really good breakfast casserole that we enjoy as a weeknight dinner. Last month was the first time I prepped it for the freezer. It was better than the times I had made it the same day. Enjoy! :o)
Potluck
Chicken Patrick
2 LBS boneless, skinless , chicken breasts
1 can cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
Cheesy Chicken Potatoes
1 Bag frozen shredded hash brown potatoes
4 Medium boneless skinless chicken breasts , diced
1 Cup Sour Cream
2 12oz bags shredded Colby Jack Cheese
Sweet Potato Soufflé
* 40 oz Canned Sweet potatoes or Yams or 2 1⁄2 lb Fresh Sweet potatoes cooked
* 1⁄4 c Milk
* 1⁄2 c butter or margarine, melted and cooled
* 3⁄4 c sugar
* 2 eggs
* 1 T vanilla extract
* 1 c Brown Sugar
* 1 c Flour
* 1⁄3 c Butter/margarine chilled
* 1 c chopped walnuts or pecans
Instructions
Butternut Squash Lasagna with Shitake Mushrooms and Sage
INGREDIENTS
* 3 tablespoons extra virgin olive oil
* 2 medium onions, chopped
* 1 pound fresh shiitake mushrooms, sliced
* 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices
* 2 cups vegetable broth
* 4 tablespoons chopped fresh thyme, divided
* 4 tablespoons sliced fresh sage, divided
* 3 15-ounce containers whole-milk ricotta cheese
* 4 cups grated mozzarella cheese, divided
* 2 cups grated Parmesan cheese, divided
* 4 large eggs
* Olive oil
Best Pot Roast Ever
3 to 4 pound pot roast (CHUCK)
1 envelope dried onion soup mix
1 envelope dry Italian salad dressing mix
1 full can of beer
1/2 jar pepperoncini peppers
Southwestern Chicken
Ingredients:
2 cans (15-1/4 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) chunky salsa, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup (4 ounces) shredded cheddar cheese
Directions:
Sherri's Mexican Lasagna
Sherri’s Mexican Lasagna
9×13 pan (I like glass) in a 350 degree oven for 35-45 min.
1 # of ground turkey, beef or chicken
1/2 cup of chopped onions
1 15 oz can refried beans
1 8 oz can tomato sauce
1 package of taco seasoning
1 4 oz can of chopped, MILD chilies (those fire loving diners can add spicy sauce and such to their own)
3/4 cup to 1 cup of water
Cheesy Ham Hashbrown Casserole
1 (2 lb) package frozen hash brown potatoes, thawed
1 (8 ounce) package sliced ham, chopped
2 (10 3/4 ounce) cans cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp cheddar cheese
1 1/2 cups grated parmesan cheese
Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. Sprinkle with Parmesan cheese. Bake in preheated oven until sauce is browned and top is browned, about 60 minutes.
Farmers Casserole
1 pkg frosen hash browns
1 cup cooked diced ham
1 pkg Pepper Jack Cheese
12 eggs _
Milk
Preheat oven 350, spray a 9 x 13 casserole dish and set aside. In large bowl combine, hashbrowns, ham, and pepper jack cheese put into casserole dish. Wisk together 12 with some milk about 2 TBSP, pour over hashbrown mixture. Bake for about an hour or until eggs are set. I like to add salt and pepper and cayenne pepper to the egg mixture before pouring over the hashbrown mixture.
Bake 40-45 minutes until it is set