Cheesy Green Bean Casserole

This is an adapted version of a recipe found on the Kraft Website. 3 cans french-style green beans 1 can Cream of Mushroom Soup 8 oz. Velvetta, cubed OR 1 pkg. shredded Mild Cheddar Cheese* 1-1/2 cups hot water 1/4 cup butter 1 pkg. Stove Top Stuffing Mix for Chicken Heat oven to 350 degrees. Combine beans and soup in 2-quart casserole; top with cheese. Add water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture. Bake 35-40 minutes or until heated through. *I prefer the shredded Cheddar cheese in this recipe. I prefer the flavor over the Velveeta.

Corn Pudding

Quick and easy side dish, that goes great with anything. 1 can cream-style corn 1 can whole kernel corn 2 eggs, beaten 1/2 cup melted butter 1 box Jiffy corn muffin mix 16 oz sour cream Mix all ingredients together. Pour into greased casserole dish. Bake at 350 degrees for 1 hour.

Corn Casserole

This is a great side dish that goes with anything. 1 small onion, diced 6 Tbs butter 4 Tbs flour 2 tsp salt 1/2 tsp mustard 2 cups milk 2 eggs, beaten 2 cups bread cubes 4 cups corn Bread crumbs Preheat oven to 375 degrees. Cook onion in 4 Tbs butter until golden. Remove from heat and add flour, salt and mustard. Mix well. Add milk and stir until blended. Cook until thick; remove from heat and add eggs, bread cubes, corn and remaining 2 Tbs butter. Pour mixture into greased casserole dish. Top with bread crumbs. Bake 45-50 minutes.

Mac-n-Cheddar Burger

Another "comfort food" recipe! 2 lb hamburger 5 cups water 2 pkg macaroni and cheese Salt and pepper to taste 1/2 stick butter 1/2 cup milk Brown hamburger in large Dutch Oven; drain off grease. Add water, salt, pepper, and macaroni (not the cheese sauce mix). Bring to a boil; lower heat and simmer for 10 minutes. Stir in cheese sauce mix, butter and milk.

Baked Chicken Breasts

Delicious! 3 full chicken breasts (or 6 smaller breast pieces) 1 can cream of chicken soup 1 can cream of mushroom soup 1 small carton sour cream 2 pkg. chipped beef, cut up Place chicken breasts in baking dish. Scatter chipped beef over chicken. Mix together soups and sour cream, spread over chicken and beef. Bake at 350 degrees for 1-1/2 hours. Serve over rice or noodles.

Tater Tot Casserole

Comfort food at its best! 2 lb hamburger 1 onion, chopped 2 cans cream of celery soup 1 can water Tater Tots Brown hamburger and onion together, drain well. Put in a 13x9 baking pan. Mix together soup and water, pour over meat mixture. Put solid layer of Tater Tots on top. NOTE: I spray the top of the Tater Tot layer with cooking spray to help the top get crisp. Bake at 350 degrees for 1 hour. Let set 10 minutes before serving.

Crockpot Pizza

Simple, easy, and oh so good! 1-1/2 lb. hamburger 12 oz. pkg. Kluski Noodles 16 oz. jar pizza sauce 8 oz. jar spaghetti sauce 8 oz. pkg. cheddar cheese 8 oz. pkg. mozzarella cheese Sliced pepperoni 1 medium onion Mushrooms and green pepper, optional Cook noodles until done. Brown hamburger, onions, and mushrooms and green pepper (if using), and drain excess grease. Add sauces and heat through. Add a layer of noodles to the crockpot, then a layer of meat sauce, a layer of pepperoni slices, and then a layer of cheeses. Repeat layers. Cook on high setting for 30 minutes, or on low setting until cheese is melted.

Oven Chicken Salad

This dish is true comfort food. 1 - 8 oz can sliced water chestnuts 2 cups diced cooked chicken 3/4 cup diced celery 1 TBS chopped pimento 1 - 3-1/2 oz can french fried onions 2 TBS mayonnaise or Miracle Whip 1 pkg. chicken gravy mix 1 cup milk Drain water chestnuts. Combine chicken, celery, pimento, water chestnuts, half of the onions, and mayonnaise or Miracle Whip in large mixing bowl. Prepare chicken gravy according to package directions, using milk instead of water. Pour gravy over chicken mixture and blend thoroughly. Pour into 1 quart baking dish, top with remaining onions. Bake at 400 degrees for 10 minutes until heated through. Cover with foil if onions are browning too quickly to prevent burning. NOTE: I am not a big fan of celery, especially chunks of it in any dish! I substitute celery flakes, to get the flavor without the "chunks".

Best Mac-n-Cheese EVER

I found this recipe on the Sprizee blog (http://sprizee.typepad.com/) and decided to try it. I have made a few adaptations from her original recipe. 1/4 cup butter 1/4 cup flour 2 cups milk, warmed in the microwave for 1 minute 1 tsp. salt 2 cups shredded cheese 8 oz. pasta (Penne or Cavatappi works well) Cook and drain pasta. Melt butter over low heat, gradually add flower, whisking until smooth. Keep whisking and cook 1 minute. Increase heat to medium and gradually add milk. Cook until it's bubbly. Keep whisking. Add salt and cheese. Whisk until cheese melts. Put in 8x8 pan and cover with bread crumbs. (Panko works well for this) Bake at 350 degrees for 30 minutes. Note: This is also very good with crushed potato chips spread on top to give it a nice crunchy topping.

Chicken Tetrazzini

My friend and supervisor Kona made this, and I loved it and just had to have the recipe! 4-5 chicken breasts Zesty Italian Dressing Cook the chicken in a crockpot in dressing. Remove, shred chicken, and add a little bit of the broth to the meat. 3/4 box Angel Hair Pasta Cook per package directions. Sauce: 1 can cream of mushrom soup 1 can cream of chicken soup 16 oz. sour cream 1 stick butter Salt and pepper to taste Mix sauce ingredients together over medium heat; add shredded chicken and cook until mixture comes to a simmer. Add to cooked pasta. Pour all into a greased 9x13 casserole dish, sprinkle 2 cups shredded parmesan (or mixture of shredded parmesan and shredded mozzarella). Bake at 350 degrees for 1 hour until top is browned and bubbly.

Nola's Casserole Recipe

My friend Nola made this recipe at a party one evening. It's delicious! 1 small can chicken broth 1 bag bowtie pasta or egg noodles, cooked and drained 1 can cream of chicken soup 1 can cream of mushroom soup 4 cups (more or less) chopped cooked chicken meat* 3 cups grated cheese, any kind** 1 can drained mushrooms Salt and pepper to taste In a large bowl mix the broth, chicken, soups, 2 cups of the cheese, and mushrooms. Add salt and pepper to taste. Fold in the cooked pasta. Place in a greased 9x13 pan, sprinkle top with remaining 1 cup shredded cheese. Bake at 350 degrees until bubbling and hot (about 30-40 minutes). * Can use a deli rotisserie chicken, cooled and meat pulled off the carcass, or cook fresh chicken breasts and thighs seared in a pan until cooked, then pulled off the bone; can also use leftover Thanksgiving turkey. May also substitute 4 cans tuna, drained. **Can use any type or combination shredded cheese; Cheddar and Monterey Jack is good. Also good with grated Asiago sprinkled on top before serving. Additional add-ins: Fresh asparagus cooked until just tender and cut into 1" pieces; 1 bag of frozen peas (they will cook and not fall apart if added frozen before baking).

Beef Taco Skillet

This is a very easy, very tasty recipe I found from Campbell's: 1 lb. ground beef 1 can Campbell's Tomato Soup (Regular or 25% Less Sodium) 1/2 cup salsa* 1/2 cup water 6 flour tortillas (6"), cut into 1" pieces 1/2 cup shredded Cheddar cheese 1. Cook beef in 10" skillet until well browned, stirring to break up the meat. Pour off fat. 2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings. *I have used diced tomatoes instead of salsa; it makes for a milder taste that my family prefers.