Yummy Potatoes

2 lbs frozen hash browns* OR 6 cups diced potatoes

1 can Cream of Chicken soup

1/2 soup can milk

1 cup sour cream

1 cup cheddar cheese, grated

1/4 cup grated onion (optional)**

Salt and pepper to taste

3 tablespoons butter, melted

3/4 cup corn flake, crushed

DIRECTIONS:

Cook fresh potatoes or thaw frozen potatoes (see *note below).

In a large bowl, combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste.  If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Add potatoes and mix until coated.  Spray bottom of a 2-3 quart casserole dish or a 9x13 cake pan with cooking spray. Place potatoes dish.  

Crush cornflakes in a zip-locked baggie with a rolling pin.  Melt butter and pour it in with corn flake crumbs. Shake cornflakes in bag until coated with butter.  Sprinkle crumbs over casserole.  Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

NOTES:

* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded).

** Use 1 tablespoon dried onion OR sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

"Also called "Ward Party Potatoes," "Christmas Potatoes," "Potato Casserole”,  probably many other names - but the most famous is “Funeral Potatoes” because it is often served at funerals and Church parties in Utah."

Chicken Spaghetti

Another yummy recipe from The Pioneer Woman

(Her blog has step-by-step directions and pictures - Love it!!)

Our family is nuts over this recipe!  I first learned about Chicken Spaghetti from Nate while he was serving a LDS Mission to the Texas Houston East Mission.  I had no idea what it was so I begin to search for a recipe and found this one.  This recipe has so much flavor.  It is a crowd pleaser and a favorite of Nate!

Serves 8

2 cups cooked chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken & Mushroom soup
2 cups grated cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated cheddar cheese

DIRECTIONS:

Cook 1 cut up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar.  Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes until bubbly. 

(If the cheese on top starts to get too cooked, cover with foil.)

Baked Spaghetti

This recipe come from my friend, Debbie Stevenson.  
Cutting the recipe in half is plenty for our family.  
Make half and freeze half for later.

Serves 12

INGREDIENTS:
12 ounces spaghetti

1 cup chopped onions

1 cup chopped green bell peppers

1 pound lean ground beef (1/2 ground beef, 1/2 sausage)

1 (16 ounce) can diced tomatoes

1 (4.5 ounce) can mushrooms, drained

1 teaspoon dried oregano

2 cups shredded mild Cheddar cheese

1 (10.75 ounce) can condensed cream of mushroom soup

1/4 cup water

1/4 cup grated Parmesan cheese

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.

In a large skillet over medium-high heat, sauté the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.

Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Nutritional Information:

1 serving (1 cup) equals 239 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 500 mg sodium, 30 g carbohydrate, 3 g fiber, 10 g protein.

Recipe from Debbie Stevenson, Sand Springs Ward

Originally published as Baked Spaghetti in Taste of Home April/May 1994, p39

Beefaroni

This is an easy, fast and tasty dish. 

Preheat oven to 350 degrees

Prep time: 15 min; Cook time: 30 min.

http://allrecipes.com/recipe/beefaroni/

1 pound ground beef

2 cups shredded Cheddar cheese

4 (8 oz) cans tomato sauce

2 Tablespoons butter

16 ounces uncooked elbow macaroni

salt and pepper to taste

DIRECTIONS:

Crumble ground beef into a large skillet over medium-high heat.  Cook, stirring frequently, until evenly browned.  Drain.

While ground beef is cooking, bring a large pot of lightly salted water to a boil.  Add macaroni, and cook until tender, about 8 minutes.  Drain and stir in butter.  Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and cheese.  Sprinkle a little salt and pepper over the top. Sprinkle a little cheese on top to make it look nice.  Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.

Speedy Shepherd’s Pie

This is Katie’s favorite dish.  She loves to have this for her birthday dinner!

325 degrees - 20 to 30 minutes

1 pound ground beef

1/2 cup Onions, chopped (or 1/4 cup dried onions)

1 can Cream of Mushroom Soup

1 can of green beans (I like French cut)

Whipped Potatoes (instant works great)

1 cup Cheddar cheese, grated

DIRECTIONS:

In a skillet, cook beef and onion over medium heat until meat is cooked through.  Stir in soup.  Simmer, uncovered, for 5 minutes.

In a casserole dish, layer the pie in the following order.  Put meat mixture on the bottom, then can of green beans, then whipped potatoes, and top with cheddar cheese.  Bake in a 325 degree oven for about 20-30 minutes.

Chicken Broccoli Rice Casserole

INGREDIENTS:
1-1/2 cups rice, cooked

broccoli, steamed

2 cans Cream of Chicken Soup

1 teaspoon curry powder

1/2 cup mayonnaise

lemon juice

3/4 - 1 cup cheese, grated

chicken, cooked & cut into pieces

1 can of dried onion rings

DIRECTIONS:

Heat oven to 350 F degrees. 

Mix soup, mayonnaise, cheese, chicken, lemon juice, and curry powder together.  In a casserole dish layer the casserole as follows: broccoli, rice, meat mixture.  Put onion rings on top.  

Heat in oven for approximately 30 minutes.

Recipe from Lori Smith (Country View Ward 2001)