Meat-Stuffed French Bread

Meat-Stuffed French Bread
1 loaf French bread
1 lb ground beef
2 T finely diced onion
1/2 c chopped celery
1/2 c chopped carrots
1 t minced garlic
1 can cream of mushroom soup
2 T milk
2 t Worcestershire sauce
salt and pepper, to taste
1 1/2 c Cheddar cheese

1. Preheat oven to 350*. Slice French bread in half, lengthwise, and tear out as much of the middle of the bread as you can. Place the torn pieces in a large bowl, making sure that they are pretty small pieces. Set the bread crusts on a large baking sheet and set aside.
2. In a large pan, brown ground beef and onion together over medium-high heat. Drain grease and add celery, carrots, and garlic; cook a few minutes until vegetables are tender.
3. Add soup, milk, and Worcestershire sauce, season with salt and pepper, and cook, stirring occasionally, until heated through.
4. Toss beef mixture with bread pieces and spoon in to one bread crust, sprinkle with cheese, and top with other bread crust.
5. Bake for 10-15 minutes, or until cheese is melted; remove from oven and let sit for 5 minutes before slicing and serving.

King Ranch Chicken

King Ranch Chicken
1/4 c butter
1 bell pepper, diced
1 onion, diced
1- 10.75 oz can cream of chicken soup
1- 10.75 oz can cream of mushroom soup
1- 10 oz can Rotel tomatoes and chiles
2 c cubed cooked chicken (about 2 breasts)
12 corn tortillas
2 c shredded Cheddar cheese

1. Preheat oven to 325* and lightly grease a 9x13 pan.
2. In a large pan, melt butter and saute pepper and onion until tender.
3. Add soups, Rotel, and chicken and stir until well blended.
4. Alternately layer tortillas, chicken mixture, and cheese in the pan - two layers each.
5. Bake for 40 minutes.

Don't Peek Chicken

Don't Peek Chicken
4-6 chicken breasts
1 box Uncle Ben's Original Long Grain & Wild Rice
1- 1 oz pkt ranch dressing mix (not ranch dip mix)
1- 10.75 oz can cream of celery
1- 10.75 oz can cream of mushroom
1 1/2 c water

1. Preheat oven to 350* and grease a 9x13 pan; arrange chicken in the pan.
2. In a medium bowl, mix rice (and seasonings), dressing mix, soups, and water; pour over chicken.
3. Cover with foil and bake for 2 1/2 hours. Don't peek! (hence the name...)

Meat & Potatoes Casserole

Meat & Potatoes Casserole
1 lb lean ground beef
1 onion, finely chopped
1- 10.75 oz can cream of mushroom soup
1/4 c milk
3 c frozen mixed vegetables
1-1 1/2 c Cheddar cheese
16 oz bag frozen potatoes (hash browns, tater tots, new potatoes, etc)

1. Preheat oven to 400*; lightly grease a 9x13 pan.
2. In a large pan, sweat onions over medium-high heat; add beef and cook thoroughly.
3. In a small bowl, mix soup and milk; combine with onions and beef, and spread evenly on the bottom of the 9x13 pan.
4. Layer veggies, half of the cheese, the potatoes, and the rest of the cheese.
5. Bake for 45-50 minutes, until cooked through and cheese melted.

Hash Brown Casserole

Hash Brown Casserole
6 slices [turkey] bacon
1/2 onion, chopped
2 cloves garlic, minced
4 c hash browns, frozen
3/4 c [light] sour cream
1 can cream of mushroom soup
1 bunch green onions, chopped
1/2 t salt
1/4 t pepper
1 1/2 c Cheddar cheese, separated

1. Cook bacon in a large skillet, crumble on to a paper-towel-lined plate and set aside. Drain fat.
2. Place onions and garlic in pan and cook for 5 minutes over medium heat, stirring frequently.
3. Stir in potatoes; cover and cook for 15 minutes, stirring occasionally. Set aside.
4. In a large bowl, combine crumbled bacon, sour cream, soup, green onions, salt, pepper, and 1/2 c cheese. Add potato mixture and toss gently.
5. Spoon mixture into greased 9x13 pan and sprinkle with remaining cheese.
6. Cover with foil that has been greased; refrigerate at least 8 hours, or overnight.

7. Preheat oven to 350*.
8. Remove casserole from refrigerator; thaw for 15 minutes before putting in oven.
9. Bake, covered, for 30 minutes; uncover and bake an extra 20-25 minutes or until bubbly around edges and cheese begins to brown.

Green Bean Casserole

Green Bean Casserole
3 T butter
1/2 onion, diced
2 cans sliced green beans, drained
1- 10.75 oz can cream of mushroom soup
5-6 oz French fried onions, separated
garlic salt and pepper, to taste
1 c Cheddar cheese

1. Preheat oven to 350* and grease a 9x9 pan.
2. In a large skillet, saute onions in butter; add green beans, soup, 3 ounces French-fried onions, garlic salt, and pepper. Stir well.
3. Pour into pan and bake for 20 minutes; sprinkle cheese and remaining onions over casserole and bake for another 10 minutes, or until cheese is completely melted.

Slow Cooker Sour Cream & Onion Chicken

Slow Cooker Sour Cream & Onion Chicken
4 boneless, skinless chicken breasts
1 - 10.5 oz can [reduced fat] cream of mushroom soup
1/2 c [light] sour cream
1 1/4 c water
1 pouch onion soup mix
1/2 onion, chopped
salt & pepper, to taste
rice (opt)
cheddar cheese (opt)

1. Place chicken in slow cooker.
2. Mix remaining ingredients in medium bowl; pour over chicken.
3. Cook on low for 6-8 hours or on high for 4-6 hours; serve over rice, topped with cheese.

Slow Cooker Cream of Mushroom Stroganoff

Slow Cooker Cream of Mushroom Stroganoff
3 cans cream of mushroom soup
1 c water
2-3 t Worcestershire sauce
1 large onion, diced
3-4 cloves garlic, minced
2-2.5 lb beef tenderloin, cubed
8 oz cream cheese
3 T flour (opt to thicken)

1. Empty soup into slow cooker. Add water, W. sauce, onion, and garlic.
2. Mix well and then stir in meat.
3. Cook on low for 6 hours or on high for 2 hours; add cream cheese and flour about 20 minutes before serving.
4. Serve over egg noodles.

Nauvoo Potatoes

I never understood why people call them "funeral potatoes". Did people really serve this dish so much at funerals that it adopted that bleak name? We call them Nauvoo Potatoes, and this is my mom's recipe.

Nauvoo Potatoes
6-7 potatoes, par-baked and chilled
1/4 c chopped onion
1 c chopped celery (opt)
2 T butter
1- 10.75 oz can cream of mushroom soup
1 c [light] sour cream
1 c Cheddar cheese, grated
1 c crushed corn flakes mixed with 1/4 c melted butter

1. Preheat oven to 350*.
2. Grate potatoes and spread on bottom of greased 9x13 pan.
3. Saute onions (and celery if you want a little crunch in the casserole) in butter until soft; add soup, sour cream, and cheese.
4. Take off heat and stir well; pour over potatoes and mix lightly.
5. Top with crushed corn flakes and bake for 30 minutes.