Southwest Chicken Casserole

This is a casserole that is easily assembled, and can be either baked immediately, or put in the freezer to be served another day.

Southwest Chicken Casserole

1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cheddar cheese soup
1 1/4 cups milk
1 (14 oz.) can diced tomatoes and green chilies
about 12 corn tortillas (more or less)
2 cups chicken, cooked and cubed
1 onion, chopped
2 1/2 cups shredded cheddar cheese, divided

Spray the bottom and sides of an 11x7-inch 'or' 13x9-inch baking dish. Set aside. Whisk together the first four ingredients. Pour about 1 cup into the bottom of the baking dish and tilt to coat the bottom evenly. Take 1/3 of the tortillas, and tearing to fit, place them on the bottom of the baking dish. Mix the onions and chicken together. Spread half of the chicken mixture over top of the tortillas. Sprinkle about 1 cup of shredded cheddar cheese. over top. Tearing into pieces to fit, place another 1/3 of the tortillas over top. Layer the remaining half of the chicken mixture over top. sprinkle 1 cup of cheese over that. Top with the last 1/3 of the tortillas, tearing to fit. Pour all of the sauce over top and sprinkle the remaining cheese over top. Bake @ 350* F, covered, for 35-45 minutes. Remove the foil the last 10 minutes of baking. Let stand about 120 minutes before serving.
To freeze: Assemble as directed. Cover the pan tightly with plastic wrap, then write the baking directions on a piece of foil, and cover the plastic wrap with the foil. Freeze. Thaw overnight in the fridge. Remove the foil and plastic wrap, then re-cover with foil and bake as directed.
Makes about 6-8 servings.

Ravioli Casserole

This is perfect for a busy night, either to throw together for a quick meal, or to make ahead and freeze for another night. This can also be assembled ahead of time and chilled in the fridge for up to 24 hours and then baked as directed if you want to be able to make it the day before. Like I said, easy and fast.

Ravioli Casserole

1 (25 oz.) pkg. frozen cheese ravioli
4 cups spaghetti sauce (more or less to reach desired sauciness)
2 cups Italian blend shredded cheese

In a 7x11-inch 'or' 13x9-inch baking dish, spray with non-stick cooking spray. Spread about 3/4 cup spaghetti sauce on the bottom of the pan. Lay out half of the frozen cheese ravioli over the sauce. Pour about half of the sauce left over top of the ravioli. Sprinkle with half of the shredded cheese. Layer the remaining half of the frozen ravioli on top. Pour the rest of the sauce over that and sprinkle the remaining cheese over top. Bake @ 350* F, covered, for 40 minutes. Uncover and bake for 15-20 minutes longer until hot and bubbly throughout. Let stand about 10 minutes before cutting. This can be assembled, covered and chilled in the fridge up to 24 hours before baking.
To freeze: Assemble as directed. Cover baking dish tightly with plastic wrap. Write the directions on a piece of foil to fit, and cover the plastic wrap with the foil. Freeze. To use: Thaw overnight in the fridge, then bake as directed.
*note* you can also add 1 lb. browned and drained ground beef to the spaghetti sauce if you prefer a meaty version of this.
Makes about: 6-8 servings

Baked Penne

This is a casserole that I threw together on a night that I just wanted to get dinner in the oven, and I only wanted to use what I had on hand. This was the end result, and it was quite delicious.

Baked Penne

2 lbs. penne pasta, cooked al dente and drained
2 (26.5 oz.) cans Hunts Spaghetti sauce
1 cup alfredo sauce (or evaporated milk or cream)
1 lb. ground turkey, browned and drained
1/2 tsp. onion powder
1/2 tsp. garlic salt
1 (24 oz.) container fat-free cottage cheese
1 (8 oz.) bag Italian shredded cheese blend, divided
1 cup shredded cheddar cheese

Preheat oven 350* F. Mix together the cooked pasta, spaghetti sauce and alfredo sauce. Layer half of the pasta mixture in the bottom of a greased 15x10-inch baking dish. Mix the cooked ground turkey, onion powder and garlic salt together. Spread evenly over top of the pasta in the baking dish. Spread the cottage cheese evenly over top of the turkey. Sprinkle with half of the Italian cheese and all of the cheddar cheese. Spread the remaining pasta mixture over top. Sprinkle the remaining Italian cheese over the top of the casserole. Bake @ 350* F, covered, for 45-50 minutes, until heated through.
Makes about 12-14 servings.

Funeral Potatoes

Chances are, if you have ever lived in Utah, you will have heard of Funeral Potatoes. They're a delicious side dish that is a tasty change of pace, and is fabulous when served with baked ham or meatloaf. And yes, they're name comes from the fact that they are a frequent dish brought to funerals to serve to the family members after a service. And yet even with their depressing association, they're still delicious. There are a gazillion different recipes out there, but this is one we have enjoyed many times.

Funeral Potatoes

1 (32 oz.) pkg. frozen hash browns
1 cup reduced or fat-free sour cream 'or' plain yogurt
1 (10 3/4 oz.) can reduced fat cream of chicken soup
2 TBSP. melted butter
1 tsp. salt
2 cups shredded cheddar cheese
2-3 cups cornflakes, crushed
3 -4 TBSP. butter, melted

Preheat oven 350* F. Grease a 9x13-inch pan. In a large bowl, mix together the hash browns, sour cream, soup, 2 TBSP. butter, salt and cheese. Stir until well mixed. Spread evenly into greased pan. Mix together the crushed cornflakes and the melted butter and spread evenly over top of the potatoes. Bake, uncovered @ 350* F for 35-40 minutes, until done.
*this can also be assembled ahead of time, covered with plastic wrap and then frozen, and when ready to use, thawed overnight in the fridge and baked as usual.
Makes about 6-8 servings.

Meatloaf Topping/Sauce

There are several different toppings you can make to bake on your meatloaf, but this one is by far my favorite. My Granny always made it for her meatloaf, and now so do I. It's just so good.

Meatloaf Topping/Sauce

1/4 cup ketchup
1/4 cup brown sugar
2 tsp Worcestershire sauce

In a bowl, whisk all of the ingredients together. Pour over top of the unbaked meatloaf. Bake your meatloaf according to directions.
Makes enough to top 1 meatloaf.

Breakfast Burritos

This freezes and reheats very well, and makes an easy meal any time of the day. Also, I use plain fat free yogurt for a healthier alternative to sour cream, and my kids love it and can't tell the difference.

Breakfast Burritos

1 (1 lb.) roll of turkey breakfast sausage
1 (32 oz.) frozen hash browns
1 dozen eggs
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt & pepper to taste
flour tortillas, warmed
toppings: sour cream, salsa, shredded cheese etc.

In a large frying pan, cook the turkey sausage until done. Drain and set aside. In the same frying pan, cook the hash browns as directed on the package until done. Remove from pan and set aside. In the same frying pan, scramble the eggs, seasoning with some salt and pepper to taste. Mix everything together in the pan, adding the garlic powder, onion powder, salt and pepper to taste. Mix well and make sure it's evenly heated throughout. Place about 1/2 cup onto each flour tortilla and add your choice of toppings. Roll up and serve. This filling freeze and re-heats really well.
Makes enough filling for about 14 breakfast burritos

Beef & Corn Noodle Casserole

On one of my first nights home from the hospital after the birth of my 7th baby, a ward member from church made this casserole and brought it to us for dinner. It was so tasty and yet so simple, the very next day I called her to beg shamelessly for the recipe, and she so very kindly shared it with me.

Beef & Corn Noodle Casserole

12 oz. pkg. egg noodles
1 lb. ground beef
1 small onion, chopped
1 (1 lb.) pkg. frozen corn or 2 (15 oz.) cans corn, drained
2 (10 3/4 oz.) cans reduced fat cream of mushroom soup
1 (8 oz.) can sliced mushrooms, drained (opt.)
1 cup fat free plain yogurt 'or' sour cream
1 tsp. salt
1/4 tsp garlic powder
2 cups shredded cheddar cheese (opt.)
4 to 5 cups cubed day old bread (sourdough is my favorite)
1/4 cup melted butter

Cook the egg noodles according to package directions. Drain and set aside. In a large pot, brown the beef. Drain. Add the onions and cook until translucent. Reduce the heat to medium and add the corn, soups, mushrooms, yogurt, salt and garlic. Heat and stir to mix. Add the cooked egg noodles and the cheese if you are using it, and stir to mix well. Pour mixture into a greased 15x10-inch baking dish. In a large bowl, toss the bread cubes and melted butter together until evenly coated. (You can sprinkle a little garlic salt over the bread cubes if you want a little extra garlicky flavor). Spread the bread cubes over top of the casserole. Bake @ 350* F uncovered for 35-45 minutes, until heated through and the bread cubes are golden brown on top.
Makes about 10-12 servings.

Marky's Favorite Apple Pie

I love apple pie that actually tastes like apples and doesn't drown that flavor out in a ton of cinnamon and spices. This recipe does that perfectly, and, as the title suggests, is also a favorite of my brother Mark. I prefer using Jonagold apples, but this would also be good with Golden Delicious or even a mixture of the two. Possibly even MacIntosh.

Marky's Favorite Apple Pie

1/2 cup butter

3 TBSP. flour

1/2 cup sugar

1/2 cup packed brown sugar

1/4 cup water

8 Jonagold apples, peeled and sliced, and cut into chunky pieces
double pie crust for 9 to 10-inch pie plate

Preheat oven to 425* F. In a saucepan, melt the butter. Add the flour and stir to form a paste. Add the sugar, brown sugar and water and bring to a boil. Reduce heat and simmer the syrup for about 5 minutes. Meanwhile, place your bottom crust in your pie plate with the crust overlapping the edges of the pie plate. Fill with the apples, slightly mounding them in the center. Then take the hot syrup and pour it all over the apples. Cover the top of the pie with your top crust and seal the edges, then crimp with a fluted edge. Cut several large slits in the top of the crust to allow the pie to vent as it cooks. Bake @ 425* F for 15 minutes. Reduce temperature to 350* F and continue baking for 35-45 minutes more. Let cool completely. This is even better when made the day before and chilled in the fridge before serving. This recipe fits better in a 10-inch pie plate when I make it, but if your apples are smaller than a 9-inch will do.
Makes about 8 servings.

Heidi's Chickpea Veggie Burger

I copied this recipe directly from Heidi's blog because I love them, and she said I could. They are easily the best homemade veggie burger I have ever eaten, and Heidi said these are so easy, you can't mess them up and you can adjust the ingredients to your own liking.

CHICKPEA VEGGIE BURGER

2 eggs
1/2 cup dry bread crumbs (I also used cracker crumbs one time)
1/2 cup chopped walnuts
1 medium carrot, shredded
1/3 cup shredded cheddar cheese (or colby jack, swiss, pepper jack, etc…)
1/4 cup chopped onion ( I grate my onion on a cheese grater to “disguise” them)
1/4 cup green olives (I accidentally added 1/2 cup last time I made these and it did not affect the taste)
1 TBSP. dried parsley (I left this out the second time and it was fine)
1 TBSP. lemon juice
2 cloves garlic, minced (or a hefty spoonful of minced garlic from a jar… lazy)
1/4 tsp. salt
1/4 tsp. pepper
1 can (15 oz) chickpeas (garbanzo beans) rinsed and drained

In food processor, combine everything but the chick peas; cover and pulse four times. Add chickpeas; pulse until chopped. Do NOT puree. Refrigerate at least 45 minutes.

Shape mixture into patties and remember that they won’t shrink so they will be as big as you shape them. Cook over medium heat for 3-5 minutes on each side. To make this truly healthy, serve on a whole wheat hamburger bun.

Now it’s time to give you another awesome option. I shaped my patties and laid them out on a cookie sheet lined with my silpat mat and set them in the freezer for about four hours. Place the frozen patties in a freezer ziploc bag. Now you can have a veggie burger whenever you want. I cook mine on a George Foreman grill right from the freezer and it comes out perfectly.

Makes about 6 to 7 patties.