Haystacks casserole

ngredients:

3/4 – 1 c. crushed saltines, about 20 crackers

1 c. cooked rice

1 1/2 lb ground beef

1/2 large onion, chopped

3/4 c. tomato juice

1/4-1/2 c. water

1 1/2 tbsp Taco seasoning mix

Seasoned salt, salt and pepper to taste

2 c. shredded lettuce

1 1/2 c. medium tomatoes, diced

1/4 c. butter

1/4 c. all-purpose flour

2 c. milk

1/2 lb processed American cheese, cubed

1 1/2 c. (6 oz) shredded sharp cheddar cheese

1/2 jar stuffed olives, drained, diced

Tortilla chips

Instructions:

Put crackers on the bottom of a 9×13 in baking dish. Top with rice.

In a skillet, cook beef and onion until meat is no longer pink; drain.

Add tomato juice, water, seasonings, simmer for 15-20 minutes. Spoon over rice

Sprinkle with lettuce and tomatoes.

In a saucepan melt butter. Stir in flour until smooth. Gradually add milk stirring as you add it. Bring to a boil; cook and stir for 2 minutes, reduce heat; sir in American cheese until melted. Pour over tomatoes.

Top with cheddar cheese and olives.

Serve with tortilla chips

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Yummy Chili Casserole

Ingredients:

1 1/2 lbs ground beef

1/2 cup chopped onion

3 stalks celery, chopped

1 (15 ounce) can chili

1 (14 1/2 ounce) can peeled and diced tomatoes with juice

1/4 cup taco sauce

1 (15 ounce) can corn

1 (8 ounce) package egg noodles

1/4 cup shredded cheddar cheese

Directions:

1-Preheat oven to 350 degrees.

2-In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat.

3-Add the celery, chili, tomatoes, taco sauce and corn.

4-Heat thoroughly, reduce heat to low and allow to simmer.

5-Meanwhile, prepare the noodles according to package directions.

6-When cooked, place them in a 9x13 inch baking dish.

7-Pour the meat mixture over the noodles, stirring well.

8-Top with the cheese.

9-Bake at 350 degrees F for 25 minutes, or until cheese is completely melted and bubbly.

<< Servings:6 >>

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Slow Cooker Tortellini With Soup

Slow Cooker Tortellini and Sausage Soup

Author: Adapted from Little Fellows

Recipe type: Soup Cuisine: Slow Cooker

Prep time:  5 mins Cook time:  5 hours Total time:  5 hours 5 mins

Serves: 4

Ingredients :

1 (19 oz.) bag frozen cheese tortellini

1 lb. Italian turkey sausage

¾ – 1 bag fresh spinach

2 cans Italian style diced tomatoes

2 cans low-fat chicken broth

1 (8 oz.) block low-fat cream cheese, cut into cubes

Instructions :

Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain.

Add the sausage and remaining ingredients to a 6-quart slow cooker.

Stir to combine.

Cook, on LOW for 5 hours, stirring twice during cooking.

ENJOY!

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30 Minute Shepherd's Pie !!!

Ingredients:

6 -7 potatoes

1 -1 1/2 lb ground beef

3 (10 1/2 ounce) cans campbells vegetarian vegetable soup

1 (15 ounce) can corn

1 (15 ounce) can peas (optional)

1/2 cup salted butter

1/3 cup whole milk

salt

paprika

Directions:

1-Peel and cube potatoes and set into a pot of water and bring to a boil. Cook them until a fork slides in the potatoes easily.

2-In a large non-stick pan brown the meat and salt to taste. Drain the meat of excess fat.

3-Add the 3 cans of soup and drained can of corn to the meat(drained can of peas optional). Set over med to med/high heat and stir occasionally until the juices thicken extra thick.

4-Remove and drain the potatoes when they are ready. Add the butter and milk. Mash to remove any potato chunks and use your hand mixer to mix well while salting to your taste.

5-Remove the meat/soup mix and place into a dish. Top the mix with the prepared potatoes. Sprinkle w/paprika as a decoration.

some kitchen's tricks:

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Oven-Roasted Cauliflower

Ingredients:

1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets

3 large cloves garlic, thinly sliced

1/4 cup olive oil

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons grated Parmesan cheese

Directions: 

Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes,

stirring once. Sprinkle with cheese. Serve immediately Yield: 6 servings.

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Fried Rice

Ingredients :

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

Directions :

On medium high heat, heat the oil in a large skillet or wok.

Add the peas/carrots mix, onion and garlic.

Stir fry until tender.

Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.

Now add the rice and soy sauce and blend all together well.

Stir fry until thoroughly heated!

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TACO CASSEROLE !

Ingredients:

1lb ground beef

8 ounces macaroni

½ cup onion (chopped)

1 (10.75 ounce) can condense tomato soup

1 (14.5 ounce) can diced tomatoes

1 (1.25 ounce) package taco seasoning mix

2 ounces shredded Cheddar cheese

2 ounces shredded Monterey Jack  cheese

1 cup tortilla chips (crushed)

½ cup sour cream

¼ cup green onions

¼ cup sliced black olives

Instructions:

first : Pre-heat the oven to 350 degrees. Cook pasta in a large pot of boiling water until al dente. Drain and set aside.

second: In a large skillet, cook and stir ground beef and chopped onion over medium heat until browned. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.

third: Spoon the beef mixture into a greased 9×13 inch baking dish. Place into the oven and bake for 30-35   minutes. Within the last 10 minutes of cooking remove from the oven and top with crushed tortilla chips, cheese, green onions and black olives. Return to the oven and finish cooking. Serve with sour cream.

(Makes 6 Servings)
ENJOY YOUR MEAL ;)

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Smothered Chicken Casserole !

Ingredients:

1/2 C prepared caesar salad dressing

4 boneless, skinless chicken breasts

4 slices bacon

8 oz. sliced mushrooms

1 C onion, diced

3 tbsp all-purpose flour

3 tbsp butter

1 tsp kosher salt

1/4 tsp pepper

2 tbsp fresh lemon juice

3 C chicken broth

1 1/2 C heavy cream

1 C Gruyere cheese, grated

2 C fresh tomatoes, diced

1/4 C fresh parsley, minced

1 lb angel hair pasta

Directions:

1. Marinade chicken breasts in caesar dressing for at least 3 hours, up to overnight.

2. Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp of the fat. Heat pan to medium-high heat.

3. Remove chicken from marinade and cook in bacon fat until well browned. You don’t have to cook the chicken through, just get some color on it. Remove chicken from pan and place in casserole dish.

4. Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion and mushrooms.

5. Cook until soft and starting to caramelize- 5-7 minutes.

6. Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.

7. Stir broth and cream into the flour mixture, bring to boil -constantly stirring- for 2 minutes. Remove from heat.

8. Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish. Top with fresh tomatoes and bake, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.

9. While the chicken is baking, cook 1 lb angel hair pasta on the stove-top and drain.

10. Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.

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