Cowboy Casserole

This is one of my oldest recipes and one I put together long ago.  Although, I've seen very similar recipes in cookbooks and online.  This recipe is the mother ship and I've added to it and taken away through the years, according to what I had in the pantry.

1 lb. ground beef
1 onion chopped
1 large can baked beans or two smaller cans pork & beans
2 teaspoons worchestershire sauce (more or less to taste)
2 teaspoons onion powder (more or less to taste)
1 teaspoon garlic powder (ditto)
salt and pepper (to taste)
3 or 4 tablespoons ketchup (to taste if necessary, mainly if you use pork & beans)

Note:  I have started using about a teaspoon of smoked paprika in this regularly, too.

Brown the ground beef, drain grease if necessary (mainly when using cheap ground beef), add onions and continue sauteing until onion is softened. Add baked beans or pork & beans, worcestershire sauce, and seasonings.  Saute another few minutes and add ketchup if you need it.  This is primarily to sweeten it if you haven't used a can of baked beans (which are already seasoned)

Then take a potato masher and mash the mixture a bit, which is only necessary if you have a son who hates beans like I do.  He likes mashed beans... go figure.

Sometimes I pop the skillet in the oven for about 15 min. at 350.  Sometimes I pour the mixture into a casserole dish and bake about 15 min. at 350.  Depends on if I want to dish it up from a casserole dish at the table or not.  You can even eat it as is without baking if you so desire.

Variations over the years:

• ground turkey instead of ground beef
• chopped green peppers added at the same time as the onions
• one can of pork & beans and one can of tomato bisque soup... when that was what the pantry offered
• one can of pork & beans and one can of cream of tomato soup... (ditto)
• one can of chilis added when I felt wild and crazy
• a sprinkling of Tony Chachere's creole seasoning (ditto)
• a couple handfuls of cheddar or co-jack cheese sprinkled on top of mixture
• I'm sure there were others I have forgotten along the way

We like it made with a large can of baked beans the very best.
This can easily be doubled and tripled... the amounts mention serves 3-4 with no leftovers whatsoever.

Picture added the next time I think of it...  ;)

Very easy and yummy lasagna

A family member needed this recipe so I thought I'd share it here at the same time.  I will add a picture the next time I make it.

This is the recipe I’ve used for over twenty years.  It is SO easy.  You do not boil the noodles ahead of time.

Besides time to assemble, it needs 1 hour for baking covered, 15-20 minutes to bake uncovered, and an additional 20 minutes to set before cutting.

I normally make sauce “from scratch” but in this recipe, you don’t notice the difference... so using store bought spaghetti sauce you have in your pantry makes it come together very fast.

In addition to the groceries listed, you will need aluminum foil.

Lasagna

• 1 large jar (at least 26 oz.) spaghetti sauce (or 2 smaller cans)*
• 15 oz. cottage cheese or ricotta
• 8 oz. plain yogurt
• ½ lb. lasagna noodles – uncooked
• ½ Cup grated Parmesan cheese
• 1 ½ lb. ground beef, browned
• 1 Cup water
• 16 oz. grated mozzarella or Italian Style cheese (2 cups) (More if you love a lot of cheese)

*While 26 oz. will give you three cups of sauce, you may want even more so you don't have to be so careful with measurements or if you like a "saucier" lasagna.

Okay, so you don’t forget it, put 1 cup of water in your line of sight.

Preheat oven to 350 degrees and grease 9 x 13 dish

Mix ricotta and yogurt.

Spread 1 cup spaghetti sauce in bottom of pan.

Layer 1/3^rd dry lasagna noodles on sauce, breaking to make them fit if necessary.

Layer 1 cup sauce, ½ the ground beef, 1/2 ricotta mixture, ¼ cup of mozz., sprinkle with Parm. cheese.

Layer 1/3^rd dry lasagna noodles on top of this mixture, breaking if necessary.

Layer 1 cup sauce, ½ the ground beef, ½ ricotta mixture, ¼ cup of mozz., sprinkle with Parm cheese.

Layer 1/3^rd dry lasagna noodles on top, breaking to make fit if necessary (you will not use entire box of noodles).

Pour  remaining sauce on top.

Pour water around the inside of pan.  Seal with alum. foil tightly.

Bake 350 for one hour.

 Remove foil, sprinkle with remaining mozz. cheese and bake 15-20 min. until noodles are tender.  (Check after 15 minutes, leaving in an additional five minutes if necessary.)

Cover loosely with foil (like a tent) and let set 20 min. before serving.

Chicken and Dressing Casserole

I made this for a family get together and everyone asked for the recipe. It's SO easy and good for pot lucks. I make it most of the year with chicken but you can also use leftover turkey on Thanksgiving.

Chicken (or Turkey) and Dressing Casserole

5 Cups Chicken or Turkey, cooked and cubed or shredded
(three deboned chicken breast work fine)
6 Slices bread, torn or cubed (either white or a light wheat bread)
1 Can Cream of Mushroom soup (no water added)
1 Can Chicken Noodle soup (no water added)
1 Stick butter, melted
1 Egg, beaten
Poultry seasoning to taste

Combine all ingredients. Pour into 9 x 13 dish. Bake at 350 degrees for 40 minutes.

Can be baked and reheated later.

Baked Chicken & Stuffing

As soon as I saw this recipe in a small recipe booklet (purchased for $2.99 at a restaurant from Lancaster County, I think it was in Bird-In-Hand), I knew I'd love it. It has all the flavors I like... almost like Thanksgiving without turkey and sage. :)

I made it almost as the recipe directed but "tweaked" it as I didn't need quite as much meat. Christopher and I both loved it but hubby doesn't care for dressing, even at Thanksgiving so he tolerated it. I might try different herbs & spices some day.

Plain & Fancy Restaurant's
Baked Chicken & Stuffing

Ingredients:

4 cups diced, cooked chicken
(I used three rather large, cooked chicken breasts, which was two cups)

1 cup margarine (butter here)
(I used one stick of butter to begin with and then melted 1/2 a stick and poured it over everything after one hour of baking)

1 Cup onion, diced
1 cup celery, diced
4 eggs, beaten
1 1/2 cups milk

20 slices white bread, cubed (I just tore it into pieces)
2 tsp. salt
1/2 tsp. pepper (always more pepper here)

1 cup chicken broth (a little more reserved if needed)

Melt butter in sauce pan with onion and celery, saute. Do not brown.

Combine milk, eggs, onions, celery and bread cubes in large bowl and mix until moistened. (I knew I was going to make this so I purchased a bag of white bread at the surplus bread store.)

In greased roasting pan (I used a 9 x 13 dish), place half of filling, then the chicken, and then the rest of the filling. When finished layering, pour broth on top.

Place in a preheated 325 degrees oven and bake for 1 1/2 hours. Add a little more broth if needed while baking. I checked it after one hour, added a little melted butter for additional flavoring (but you could probably get by without that, cutting your butter consumption in half). I baked it another twenty minutes or so. Baking it in a 9 x 13 dish shortens the baking time a bit.

When finished, remove from oven and serve hot with chicken gravy (obviously only if you have made chicken gravy).

The booklet said the Amish call this "Roast" and it is often served at weddings and other large gatherings.

Joan's Chicken Tetrazzini

It may sound strange but when my sister, Joan (pronounced Jo-Anne), was on her death bed, I looked up suddenly at my other two sisters and panicked. Did anyone get her tetrazzini recipe? Sigh...really.

However, my sisters understood exactly why I would panic for Joan was famous for this particular recipe. (She had been ill for many, many years so her passing was a blessing for her, as hard as it was for the rest of us.)

Yes...my oldest sister had made certain Joan gave it to her. This is the way it was given so I hope you can figure it out. It is fattening, rich, decadent...and delicious.

Joan's Chicken Tetrazzini

Remove giblets and "boil" 2 whole fryers. Add salt, cool and debone. Save stock.

Cut and saute the following in stick of oleo (butter or margarine for those with no Southern relatives):

2 sticks celery, 1 large onion, and 1 green bell pepper.

Boil 8 ounce pkg. thin spaghetti in chicken broth.

Make white sauce: 1 pint milk, 1 stick oleo, 1/2 cup flour.

Add to white sauce: 1 lb. Velveeta cheese, 1 can Cream of Chicken soup.

Mix all ingredients and divide into lightly greased baking dish. (Joan put it at least three smallish casserole dishes.)

Crumble one box Keebler's Ched's* crackers. Mix with one stick melted oleo. Spread over top of casserole.

Bake at 350 degrees until bubbly for 35-45 minutes. Can be frozen and baked later.

This makes a lot!

*I use Ritz Crackers instead but it does make it taste slightly different.

There you have it, a family treasure. I don't hold myself responsible for any weight gain or other health issues. :)

Chicken Spaghetti

I made this especially for my son tonight since I had just enough Velveeta left over from the dip I made for he and his friends. It is not the healthiest dish in my recipe box but it is one of his favorites.

2 - 4 chicken breasts, boned, cooked, and cubed
(Can also use leftovers from a whole, cooked chicken)

1 medium onion, chopped
1 can Cream of Mushroom
1 can Cream of Celery
1 lb. Velveeta cheese, cubed
1 cup chicken broth

8 oz. Spaghetti or linguine, cooked*

In large saucepan or a deep skillet, saute onion. Add soups, cheese, and chicken broth, stirring until cheese is melted. Combine with chicken and spaghetti (or linguine).

Place in a greased 9 x 13 dish. Bake 30 minutes at 350 (or about 40 minutes at 325)
Let cool a little before serving.

*I've also made these with cooked noodles when they were all I had.

Slow cooked chicken sandwich

I made this today, trying to think of something I could slow cook while taking a Benedryl induced nap. It worked great and I will add this to my monthly menus.

1 package deboned chicken thighs
1 can Cream of Chicken soup (or similar homemade cream sauce)
1/2 soup can of water
Mrs. Dash to taste
Pinch or two of salt

If I were serving this over potatoes or noodles, I'd add sliced mushrooms.

Place deboned chicken thighs baking dish, with a cover (or 9 x 11 dish and cover with foil).

Pour soup and water on top of chicken and add seasonings. No need to stir before baking.

Cover and slow bake at 300 degrees for 1 1/2 to 2 hours.

Serve in sandwiches.

This would also be good with a little sour cream added at the end and served over biscuits, mashed potatoes or noodles.

Recipe easily doubled and I expect it would work perfectly in a slow cooker.

Chicken Special

This recipe was originally posted on my main blog. It is from Gladys Taber's book called Still Meadow Cookbook.

Chicken Special

4 split chicken breasts
(I’m sure this would work with deboned chicken breasts, reducing cooking time)
butter
1 pkg. cream of leek soup
1 1/2 cups of milk or half and half (may need more later)
1 can mushrooms (optional)

Brown chicken in butter just until golden. In a saucepan, combine soup and milk, just until boiling, stir constantly. Pour over chicken.

Simmer 30 minutes

Add the mushrooms, liquid and all. If not using mushrooms, you may need to add another 1/2 cup milk or half and half. Simmer another 15 minutes.

She said the chicken should be "butter tender".

Sunday Dinner -- Casseroles

Both of these casserole recipes are family favorites from my mother-in-law.  The Holiday Spaghetti gets its' name from the red (tomatoes) and green (green peppers) colors.

 The Holiday Spaghetti, just before popping in the oven to melt additional cheese

Holiday Spaghetti

Preheat oven to 350 degrees

1 medium onion, chopped
1 green pepper, chopped
1 C. mushroom slices (fresh or use 1 can sliced mushrooms)
1 lb. ground beef
1 t. salt
1 t. sugar
3 1/2 C. tomatoes (large can, I like diced or stewed Italian style)
8 oz. spaghetti -- boiled, drained (whole wheat holds up well here)
1 or 2 C. grated cheese

Brown the ground beef and drain. Add onions, green peppers and mushrooms. Add tomatoes, salt, sugar and spaghetti. I fold in one cup of grated cheddar cheese at this time and then sprinkle some more cheese on top of the hot casserole before serving. My mother-in-law only sprinkled one cup of cheese on top of the casserole before baking. Either way, it's good.

Bake at 350 degrees for 30 minutes. Serve hot.

Stella's Chicken Casserole

Preheat oven to 350 degrees

1 Pkg. Uncle Ben's original long grain & wild rice
Small amount of regular white rice (optional)
1 envelope onion soup
1 can each: Cream of Chicken, Cream of Celery, Cream of Mushroom soup
3/4 can water (soup can)
1/4 C. melted butter
Chicken pieces (either a cut up fryer or all chicken breasts on the bone)

Add enough white rice to Uncle Ben's mix to make one cup (if necessary). I have used only the Uncle Ben's if I didn't have extra rice. I have also used only two soups although I think it is better with the three soups.

Mix first six ingredients and pour into greased 9 x 13 dish. Place chicken on top. Sprinkle chicken with salt/pepper. Pour melted butter over chicken. Cover with foil. Bake one hour. Take foil off, bake until chicken is browned (15 - 30 min).

This is not a diet dish! However, it's a great dish to serve company or to serve on Sunday Dinner.