Best Hash Brown Casserole

Ingredients

1 medium onion
1 stick butter
Salt and pepper to taste
2 lb bag frozen hashbrowns, thawed
2 cups shredded mild cheddar cheese
1 can cream of chicken

Instructions

Preheat own to 350 degrees.
Spray a 9 x 13 casserole dish with Pam butter spray.

In a large bowl combine the diced onion,  cream soup, salt, pepper, and shredded cheese.  Mix well.

Pour the thawed hashbrowns into mixture. Mix well.

Pour the combined mixture into the sprayed casserole dish.

Put in preheated oven and bake for 1 hour.

Serve,.

Note: This is good as leftovers.  Goes great with baked or grilled chicken or turkey sausage links.

Mom V's Meatloaf

Preheat oven to 350 degrees.


Ingredients


1 can tomato soup
1 1/2 lbs ground beef
1 cup Italian Bread crumbs ( or more if you want consistency different)
1 small onion, diced
2 egg whites
1 green pepper, diced


Mix thoroughly 1 cup soup and remaining ingredients.  Shape firmly into a loaf.
Place in a shallow baking pan.


Bake at 350 degress for 45 minutes.


Remove from oven.  Drain any extra grease off meatloaf. (Be careful and don't dump the whole meatloaf into garbage)


Ketshup Mixture
1 cup ketchup
1/2 cup brown sugar


Beat until smooth. Spread over meatloaf.
Place meatloaf back into oven for another 15 minutes.


Slice and Serve.

Fruit Salad

Ingredients

1 11 oz can Mandarin oranges,  drained
1 (2 oz) can pineapple chunks
1 16 oz can peach slices
3 bananas
2 red apples

Fruit Sauce

1 box instant vanilla pudding
1 cup milk
3/4 cup sour cream
1/3 cup undiluted Orange juice concentrate


Directions

Salad

Drain all the  canned fruit well.  Slice bananas, chop unpeeled apples and peaches into bite sized pieces.  Mix all together gently and put aside.

Sauce

To make sauce, combine dry ingredients of pudding with milk,  orange juice concentrate and sour cream. Beat with wire whisk until smooth.  Mixture will thicken.  Mix in fruit with wooden spoon.  Mix well.  Cover and chill.

Makes 10 servings.

Chocolate Chip Cookie Delight

Ingredients

1 tube (16 1/2 oz.) Refrigerated cookie dough
1 pkg. Cream cheese (8 oz)
1 cup confectioners sugar
1 12 oz tub frozen Cool Whip, thawed and divided
3 cups cold milk
1 pkg 3.9 oz instant chocolate pudding
1 pkg 3.3 oz instant vanilla pudding
Chopped nuts and chocolate curls

Directions

1. Let cookie dough stand at room temperature for 5-10 minutes to soften.  Press in an ungreased 13 in x 9 in baking pan.  Bake at 350 degrees for 14-16 minutes or until golden brown.  Cool on wire rack.

2. In a large bowl, beat cream cheese and confectioner's sugar until smooth.  Fold in  1 3/4 cups Cool Whip.  Spread over crust.

3. In a large bowl,  whisk milk and pudding mixes for 2 minutes.  Spread over cream cheese layer.  Top with remaining Cool Whip. Sprinkle with nuts and chocolate curls if desired.

4. Cover and refrigerate 8 hours or overnight until firm.

Yields: 15 servings

Mom V's Tater Tot Casserole

2 cans cream of chicken soup
1 1/2 cans skim milk (use 1 of the empty soup cans for skim milk)
2 cups mild shredded cheddar cheese
1 Steamfresh pkg frozen peas
3 shakes minced onions
3 cranks on grinder-sea salt
3 cranks on grinder-black pepper
1 lb ground turkey, browned and drained
1 pkg Oreida mini tater tots (or regular tater tots)

Instructions

Preheat oven to 350 degees.

Pour cream of chicken soup,  milk,  and cheddar cheese into a 3 quart pot. Stir and put on low to medium heat.  When cheese is  melted, add salt,  pepper,  and minced onions until blended. Set aside.

Brown ground turkey and drain.  Add browned ground turkey to the cheese mixture. Stir in the frozen peas. Mix well.

Pour in the frozen potato tots, mix well.

Pour the tater tot mixture into a Pam buttered sprayed 9 x 13 casserole dish. Spread evenly.

Bake @350 degrees for one hour or until the top is crispy golden brown.

Serve.

Great as leftovers as well,

Broccoli Cheese & Crackers Casserole

1- 16 oz frozen broccoli florets (cook as directed on package)
2 lbs Velveta, cut in chunks
1/2 cup milk
1/4 cup heavy cream
1/4 top Cayenne pepper
1 Tbs honey mustard
Salt & pepper to taste
3 whole sleeves Ritz crackers

Instructions

Preheat oven to 350 degrees. Place crackers in a large zip lot bag, crush slightly.  Set aside.

Cut Velveta into chunks. Throw into a large pot with milk,  cream, salt,  pepper,  and cayenne pepper, stirring occasionally until cheese is melted. Stir in mustard.

Add broccoli to cheese sauce,  then add half the crackers crumbs.  Stir to combine,  then pour mixture into a buttered 9 x 13 inch baking dish.  Top with remaining cracker crumbs,  then sprinkle with black pepper.

Bake for 15 to 20 minutes or until top is golden brown and casserole is bubbly.

Mom V's Crock Pot Beef Stew

10-15 small potatoes, peeled and diced
2 medium onions, diced
2 cans Rotel diced tomatoes with green chiles
1 can tomato soup
1 can cream of chicken soup
1 can beef broth
1 envelope onion soup mix
1 envelope beef stew mix
2 1/2-3 lbs beef stew

Put all ingredients into crock pot (use a crock pot liner in crock for quick clean up).
Mix well.

Cook on High for 5-6 hours (10-12 hours on low).