Virginia White
1 box deluxe Kraft Mac & Cheese
1 lb. Hamburger
1 can Italian Style tomatoes
1 teaspoon Italian seasoning.
1 Cup cheddar cheese
Prepare the mac and cheese according to box directions. Meanwhile brown hamburger, add undrained tomatoes and Italian seasoning. Simmer for five minutes. Mix the mac and cheese and hamburger. Put in a 9×9 pan that’s been sprayed with pan spray. Sprinkle with the cheese and bake at 350 degrees for 20 minutes.
Barbara Walock
3/4 to 1 pound ground beef (or turkey or chicken), browned
1 small jar of salsa (mild or hot, brand of your choosing - we like Chi Chi’s but any one will do)
Cooked elbow macaroni noodles (the amount is up to you, some like alot of noodles other only some)
Combine all ingredients, simmer over low heat for about five minutes and serve. With a salad and some rolls or bakery bread you will have a quick, nutritious dinner with very little work.
Submitted by Carol Jimenez
2 cans corn, drained
Butter squares throughout
Crushed crackers
Salt and Pepper
Milk to cover
Put all ingredients in a buttered dish bake for approximately 30 to 45 minutes at 350 degrees F.
I serve with salmon patties and a salad.
Submitted by Shirley Kirkland
1 large bag tortilla chips
1 onion
1 pkg shredded cheddar cheese
1 can enchilada sauce
1 jar of taco sauce
1 can of chicken-mushroom soup
1-1/2 lbs ground chuck
Brown meat, add soup(with 1/2 can of water added) enchilado sauce and taco sauce. Place 3/4 bag of chips in 9X13 pan, mash down a little, pour meat sauce evenly over chips, layer with chopped onion, then put bag of cheddar on top. Put in 400 degree oven till cheese is golden brown. Let cool and cut and serve.
Submitted by Cindy Sullivan
6 medium unpeeled potatoes, baked
1/4 tsp salt
1/4 tsp pepper
1 lb sliced bacon, cooked and crumbled
3 cups (24 ozs) sour cream
2 cups (8 ozs) shredded mozzarella cheese
2 cups (8 ozs) shredded cheddar cheese
2 green onions
Cut potatoes into cubes, Place half into greased casserole. Sprinkle with half salt, pepper and bacon. Top with half sour cream and cheeses. Repeat layers. Bake uncovered in 350* oven for 20 minutes or until cheese is melted. Sprinkle with onions and serve. Yields 6-8 servings.
This is a great pot luck dish and goes together in a snap after the potatoes are baked.
Submitted by Pat Sears
2 eggs well beaten
1 stick butter or margarine, melted
3/4 cup mayo
1 can cream mushroom soup
8 oz. cheddar cheese, grated
2 T. chopped onion
2 pkgs. (or 20 oz.) frozen chopped broccoli–thaw until it breaks apart.
Mix all ingredients together. Top with crushed Ritz Crackers. You can make this ahead, but don’t top with the crackers until just before baking. Bake at 350 degrees for 1 hour. Easy!
I served this multiple times over the holidays and everybody loved it–even those who confessed to not liking broccoli very well.
Submitted by Sue
3-1/2 cups cooked spaghetti
2 eggs
2 tablespooons butter or margarine
1/3 cup parmesan cheese
1 cup cottage cheese
mozzarella cheese, grated
Drain spaghetti noodles and place in large bowl. While noodles are still hot, add eggs, butter, and cheese. Put mixture into a 10-inch pie plate and use hands to form mixture into a crust, going up sides of pie plate. Spread 1 cup of cottage cheese over crust mixture. Add your favorite spaghetti sauce over cheese. Cover with foil and let sit in refrigerator for at least 2 hours. This is a great recipe to make one day and bake and serve the next.
Cover and bake in 350-degree-F. oven for 1 hour. Remove foil, sprinkle with mozzarella cheese and return to oven until cheese is melted. Let sit 5 minutes before cutting into wedges and serving.
This is delicious! Serve with French bread and a salad.
Submitted by cork@netins.ne
3 cans cream style corn
6 eggs
3 cups rice krispies
Beat eggs slightly and add to corn. Fold in rice krispies. Place in a buttered 9×13 pan and dot with 1 stick margarine. Bake at 350 for 1 hour or until set.
Batch can be made smaller. This is a good one for potlucks. It comes out tasting sweeter and with a wonderful crisp top!
Submitted by Marjean Krech, Mifflinburg, PA
3 Tbs. canola oil
all-purpose flour seasoned with salt, black pepper, and cayenne pepper
1 1/2 lbs lean pork, cut into small cubes
1 medium onion, diced
2 cups chicken broth
2 lb. fresh green beans, trimmed and cut into 2″ pieces (or 2 cups frozen green beans)
6 potatoes, peeled and cubed
1 tsp. gravy darkener (optional)
Dredge cubed pork in seasoned flour and brown well in oil. When pork is browned to your satisfaction, add onion and saute until softened, about 3 to 5 minutes. Add chicken broth.
Cover pot; bake at 325-degrees for about 40 minutes. Add green beans and potatoes and bake for another hour or more, until everything is nice and tender. If frozen green beans are used, add them when potatoes are about half cooked. (I think you could also put everything into a crock pot and let it cook all day.)
Darken gravy if you wish. If the dish is a bit dry, add more broth. Season with salt and pepper to taste. Serve warm with crusty bread for an easy dinner.
Submitted by Cheryl-Becker George
1-1 1/2 pounds ground beef, browned
1 (17 oz.) can corn
1 (27 oz.) can crushed tomatoes
1 cup uncooked rice
dried onions to taste
Mix together in a large casserole. Bake at 350 degrees for 1 hour. Top with grated cheese.
Variations-For Mexican Glop, add taco seasoning or chili seasoning to taste. For Italian Glop, use spaghetti sauce in place of tomatoes.