Here are two recipes to use up all that Zucchini you have in your garden and the zucchini your neighbors may have left on your doorstep.

Zucchini Casserole I

Another way to use Zucchini.Tastes like a quiche,

Ingredients

Servings 8

• 1 cup Bisquick
• ¹⁄₂ cup chopped onion
• ¹⁄₂ cup grated cheese
• ¹⁄₂ teaspoon salt
• ¹⁄₂ cup vegetable oil
• 4 eggs
• 3 cups thinly sliced zucchini

Directions

1. Mix all ingredients and pour into greased 9X13 pan.
2. Bake at 350 degrees for 30 minutes

Zucchini Casserole II

A Recipe that I have been making for a long time and still going strong.

Ingredients

Servings 6

• 4 cups zucchini (peeled and cut into 1//2 inch pieces)
• ³⁄₄ cup shredded carrot
• ¹⁄₂ cup chopped onion
• 2 ¹⁄₄ cups Pepperidge farm seasoned stuffing mix or your favorite brand
• ¹⁄₂ cup sour cream
• 1 (14 ounce) can soup (cream of chicken or cream of celery) undiluted

Directions

1. Boil zucchini until tender (drain) or Roast it or Steam it.
2. melt 4 table butter in sauce pan cook the carrots and onions till tender.
3. Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream.
4. Gently stir in zucchini
5. Place in 1 1/2 quart baking dish.
6. Sprinkle remaining stuffing over top.
7. Bake at 350 F for 45 minute.

Mom's Shell Macaroni and Cheese

This is the ultimate comfort food to me .Mom's extra cheesy recipe for Macaroni Shells and Cheese!

• 3 cups Velveeta cheese, cut into 1/2 inch cubes
• 1 cup milk
• 3 tablespoons butter, melted
• ¹⁄₄ teaspoon black pepper
• 3 cups medium pasta shells
• 8 ounces sharp cheddar cheese

Directions

1. Cook macaroni 10 minutes in boiling salted water.
2. Coat microwave safe casserole dish with melted butter.
3. Put cheese cubes, milk, and pepper in butter-coated, 2-quart casserole dish and microwave six minutes on medium power or until cheese is melted. Stir until it creates cheese sauce.
4. Add cooked macaroni to the cheese sauce. Stir until all macaroni shells are coated with cheese sauce.
5. Slice cheddar cheese into approximately 3/8" slices and insert slices into macaroni and cheese sauce mixture.
6. Bake at 350 degrees for 35 minutes or until browned.

Enjoy.
The Old Guy

Marshmallow Whipped Cheesecake

 

Marshmallow Whipped Cheesecake

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)

Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese
12-oz. Container of fat-free Cool Whip

Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

Enjoy
The Old Guy

Chicken Vegetable Bake

"

This was SO good!!" 4-6 raw chicken breasts, new potatoes, green beans (fresh or canned-really any green veggie would work. Broccoli is good, too). Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix* and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 houror until potatoes are done and chicken juices run clear.
* I was out of Italian dressing mix, so I used Caesar dressing mix.It worked just fine and tasted really good. I added a little chicken broth too.

Enjoy.
The Old Guy

Beef and Rice Casserole

This quick and easy casserole is a family meal pleaser.  Add a salad and some brown 'n serve rolls for a complete lunch or dinner.

1 pound Ground Beef

1 small onion, diced

1-1/2 cups cooked rice

1 can Campbells condensed Chicken Noodle soup, undiluted

1 can Campbells condensed Cream of Mushroom soup, undiluted

1 cup water

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon curry powder

In a large skillet, brown the ground beef; drain, reserving 1 tablespoon of fat.  Cook onions in reserved fat cooking until onions are transparent.

Add all remaining ingredients and mix well.  Pour into a 9-inch x 13-inch x 2-inch baking dish that has been sprayed with Pam.

Bake in a preheated 350 degree oven for about 30 minutes, or until heated through and bubbly.

Enjoy

The Old Guy

Ham & Chicken Casserole & Boston Cream Angel Cake

 

Halloween is over, and Thanksgiving will be here before we know it.  Here are two easy and quick recipes to get you through this busy time. These recipes come from Facebook.

Ham and Chicken Casserole

Ingredients

• 1 cup chopped onion
• 2 tablespoons butter
• 2 cups cubed fully cooked ham
• 2 cups diced cooked chicken
• 1 medium green pepper, chopped
• 1/2 cup chopped sweet red pepper
• 1 cup pimiento-stuffed olives
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 8 ounces noodles, cooked and drained
• 3 tablespoons shredded Parmesan cheese

Directions

• In a skillet, saute onion in butter until tender. In a large bowl, combine the ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles.
• Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 325° for 45 minutes or until bubbly. Yield: 8 servings.

• Prep: 25 min. Bake: 45 min.
• Yield: 8 Servings

Boston Cream Angel Cake

You can prepare this delectable dessert in no time. To change this cake to your family's liking, try different flavors of instant pudding or different ice cream toppings.

8 ServingsPrep: 10 min. + chilling

Ingredients

• 2 cups plus 1 tablespoon cold milk, divided
• 1 package (3.4 ounces) instant French vanilla pudding mix
• 1 prepared angel food cake (8 to 10 ounces)
• 1 cup hot fudge ice cream topping

Directions

• In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let
• stand for 2 minutes or until soft-set. Split cake into three
• horizontal layers; place bottom layer on a serving plate. Spread
• with half of the pudding. Repeat layers. Replace cake top. Cover and
• refrigerate until serving.
• 
  
• In a small microwave-safe bowl, heat hot fudge topping; stir in
• remaining milk. Drizzle over cake, allowing it to drip down the
• sides. Refrigerate leftovers. Yield: 8 servings.

Enjoy.
The Old Guy

One Pot Hamburger Casserole

Raw Ground beef (Photo credit: Wikipedia)A wonderful, fast and tasty casserole that all should enjoy.

1 package (7 ounce) small pasta shells
1-1/2 pounds ground beef
1 large onion, chopped
3 medium carrots, chopped
1 celery rib, chopped
3 garlic cloves, minced
3 cups cubed cooked potatoes
1 can (15-1/4 ounces) corn, drained
2 cans (8 ounces each) tomato sauce
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Cook pasta according to package directions.  Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add carrots and celery; cook and stir for 5 minutes or until vegetables are crisp tender.  Add garlic; cook 1 ninute longer.
Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through.  Drain pasta and add to skillet; toss to coat.  Sprinkle with cheese.  Cover and cook until cheese is melted.

Enjoy
The Old Guy

Chicken Crescent Roll Casserole

 What did we ever do without air conditioning?

What did we ever do without a microwave oven?

What did we ever do with Pillsbury Crescent Rolls?

The following recipe is simple, quick and tasty.

 

Chicken Crescent Roll Casserole

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 3/4 cup grated cheddar cheese or Swiss cheese (or any cheese of choice)
• 1/2 cup 18% table cream (or use whipping cream)
  
  
• FILLING
• 4 ounces cream cheese (very soft)
• 4 tablespoons butter (very soft but not melted)
  
• 1/2-1 teaspoon garlic powder (optional)
• 1/3 cup onion, finely chopped (can use green onions)
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
• 1/2-3/4 cup finely grated cheddar cheese
• 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 2-4 tablespoons mayonnaise or whipping cream
• 1-2 cup grated cheddar cheese (for topping)
  

1. Set oven to 350°F.

2. Butter a casserole dish (any size to hold crescent rolls).

3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).

4. Heat just until the cheese melts (do not boil).

5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).

6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).

8. Season with seasoned salt or white and black pepper to taste.

9. Unroll the crescent rolls.

10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

11. Drizzle a small amount of soup mixture on the bottom of the dish.

12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.

14. Bake for about 30 minutes.

Enjoy

The Old Guy

Creamy Chicken Casserole, and "Homemade" Breakfast Sausage

English: Egg noodles Source: Self Copyright: None (Photo credit: Wikipedia)I love cassseroles!!  This chicken casserole recipe is simple and tastes great.  The "Homemade" Breakfast Sausage recipe come the the blog of my friend Beth.  Her blog can be found at bethsfavoriterecipes.blogspot.com.  Check it out.  She has some really good stuff.
 
  Creamy Chicken Casserole


4 cups uncooked medium wide egg noodles
4 cups cubed cooked chicken (if you are short on time, you can use a store bought rotisserie chicken)
1 package (16 ounces) frozen peas and carrots
2 cups milk
2 cans (10-3/4 ounces each) condensed cream of celery soup
2 cans (10-3/4 ounces each) condensed cream of chicken soup
1 cup chopped onion
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder (optional)

Cook noodles according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Drain noodles; add to chicken mixture.
Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 degrees for 30 minutes. Uncover and bake 10-15 minutes longer or until bubbling and heated through.

To use frozen casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes or until heated through, stirring twice, or use conventional oven set at 350 degrees for about 30 minutes or until bubbly and heated through.
*Tip....Line one 8-inch square baking dish with foil or plastic wrap with the edge of the foil or wrap hanging over the sides, before adding chicken mixture. Freeze overnight. Then in the morning, lift the frozen casserole from the pan and wrap for freezing. It gives you use of the pan instead of leaving it in the freezer. When ready to reheat, place in a microwave safe dish or the same 8 inch square pan to cook in conventional oven.

"Homemade" Breakfast Sausage

1 pound roll Jimmy Dean breakfast sausage
2 cloves garlic, smashed and chopped to a paste
1 teaspoon onion powder
2 tablespoons finely chopped fresh sage or 1 tablespoon dried rubbed sage
1 tablespoon finely chopped fresh thyme, or 1-1/2 teaspoons dried thyme
2 tablespoons canola oil
Salt and pepper to taste

Combine pork sausage, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper./ Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Mixture can be prepared in advance and refrigerated.
Form the sausage mixture into 8 patties. Heat a large, nonstick pan over high heat and cook patties until golden brown on both sides and just cook through, about 5 minutes per side.


Enoy
The Old Guy


 

English: Two small cans of Spam. One is closed and the other open and sliced. (Photo credit: Wikipedia)Spam was introduced in 1937 and was called the "Miracle Meat". Sales skyrocketed during World War ll. Spam was great for the military, as it required no refrigeration and wasn't rationed as beef was. It soon became a staple in American meals and Spam recipes became very creative. It is manufactured in Austin, Minnesota by the Hormel Company. More Spam is consumed per person in Hawaii than in any other state in the United States. Almost seven million cans of Spam are eaten every year in Hawaii.
Here are a couple recipes to try:


Spam Vegetable Casserole


2 (10-3/4 ounce cans) Cream of Mushroom soup
1/2 cup milk
1/2 cup Cheez Wiz
1 (16 ounce package) frozen mixed vegetables, thawed
1 (12 ounce can) Spam, cubed
1-1/4 cups uncooked instant rice
1 cup (4 ounces) shredded Cheddar cheese
1 (2.8 ounce can) French-fried onions
2 cups crushed Ritz crackers
1/2 cup melted butter or margarine

Heat oven to 350 degrees. In medium bowl, combine soup, milk and Cheez Wiz. In large bowl, combine vegetables, Spam, rice, cheddar cheese and onions; stir in soup mixture. Pour into a 13-inch x 9-inch x 2-inch baking dish. Combine crackers and melted butter or margarine; sprinkle over casserole. Bake 50-55 minutes or until hot.

Creamy Spam & Broccoli Casserole

Nonstick cooking spray
1 (7ounce package) elbow macaroni
2 cups frozen cut broccoli, thawed and drained
1 (12 ounce can) Spam, cubed
1/2 cup chopped red bell pepper
2 cups milk
2 tablespoons cornstarch
1/4 teaspoon black pepper
1 cup (4 ounces) shredded Cheddar cheese
3/4 cup soft bread crumbs
2 teaspoons margarine, melted

Heat oven to 350 degrees. Spray a 2 quart casserole dish with nonstick cooking spray. Cook macaroni according to package directions; drain. In prepared casserole, combine macaroni, broccoli, Spam and bell pepper. In small saucepan, stir together milk, cornstarch and pepper until cornstarch is dissolved. Bring to a boil, stirring constantly, until thickened. Reduce heat to low. Add cheese; stir until melted. Stir sauce into Spam mixture. Combine bread crumbs and margarine; sprinkle on to of casserole. Bake 40 minutes or until heated through. Serves 8.

Easy Spasagna

Parmigiano-Reggiano cheese, the true "parmesan" (Photo credit: Wikipedia)Easy Spasagna


What???? Spasagna???? What the heck is it? It's a spaghetti-lasagna hybrid the the family will love.

24 ounces spaghetti
2 (15 ounce jars) Garlic Alfredo Sauce
2 cups Mozzarella cheese, grated
1/2 cup milk
1 teaspoon Italian Seasoning (Oregano, Basil, Parley blend)
1/4 cup grated Parmesan cheese
1 (26 ounce jar) Spaghetti Sauce
1 pound Italian sausage or ground beef

Preheat oven to 350 degrees
Cook spaghetti according to package directions; Drain.

In a large bowl, stir together the Alfredo sauce, Mozzarella cheese, milk, and Italian seasonings. Add spaghetti and toss until well coated. Pour spaghetti mixture into a 9-inch x 13-inch x 2-inch baking dish that has been lightly sprayed with non-stick cooking spray. Top spaghetti with the Parmesan cheese. Cover with aluminum foil and bake for 30 minutes.

While pasta is baking, prepare the meat sauce. Brown the Italian sausage or ground beef (you could use half of each). Drain and return to skillet. Add spaghetti sauce, mix well, and simmer until hot and bubbly.

Enjoy
The Old Guy

Remove pasta from oven, cut into squares and top with meat sauce.

Lunch and Dinner Stratas

strata (Photo credit: triesquid)You probably have seen many recipes for breakfast strata's, but here are some lunch or dinner strata's that are simple and quick and very tasty.


Chicken Asparagus Strata

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup milk
1/4 cup sour cream
2 cups cooked sliced asparagus
1 cup diced cooked chicken
1/4 teaspoon dried rosemary, crushed
1/4 cup shredded cheddar cheese
Hot cooked noodles or rice

Combine the soup, milk and sour cream. Pour half into a greased 1-qt. baking dish; top with the asparagus, chicken and rosemary. Pour remaining soup over top. Sprinkle with cheese.
Bake, uncovered, at 350° for 30 minutes or until heated through. Serve with noodles or rice. Yield: 4 servings.

Chicken and Cheese Strata
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 tablespoons butter, divided
3 cups frozen broccoli florets, thawed
1/2 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
6 cups cubed French bread
2 eggs
3/4 cup 2% milk
2/3 cup condensed cream of onion soup, undiluted
1 cup (4 ounces) shredded Colby-Monterrey Jack cheese

In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add the broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm.
In the same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine the eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese.
Bake, uncovered, at 400° for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Wine 'n' Cheese Strata

11 cups cubed day-old French bread
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded Monterrey Jack cheese
1 cup diced fully cooked ham
3 green onions, sliced
6 eggs
2 cups milk
1/4 cup white wine or chicken broth
1-1/2 teaspoons Dijon mustard
1/8 teaspoon pepper
1 cup (8 ounces) sour cream
1/4 cup shredded Parmesan cheese

Place bread cubes in a greased 13-in. x 9-in. baking dish; top with Swiss and Monterrey Jack cheeses, ham and onions. In a large bowl, whisk the eggs, milk, wine or broth, mustard and pepper. Pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 40-45 minutes or until a knife inserted near the center comes out clean and a thermometer reads 160°. Let stand for 10 minutes before cutting.
Meanwhile, in a small saucepan, combine sour cream and Parmesan cheese; cook and stir over low heat until warm. Serve with strata. Yield: 12 servings.

Enjoy
The Old Guy

Veggie Noodle Bake & Green Bean Salad

 Eating well at today's prices isn't impossible.  Try these flavorful, yet fugal recipes.

Egg noodles Source: Self Copyright: None (Photo credit: Wikipedia)

Veggie Noodle Bake

1 can (14-1/2 ounce) whole tomatoes, drained and cut up
2/3 cup canned tomato puree
1/3 cup chopped onions
1/3 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2-1/2 cups uncooked medium egg noodles
1/2 cup small-curd cottage cheese
1 package 10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded American cheese

In a large saucepan, combine the tomatoes, tomato puree, onion, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes. Meanwhile, cook noodles according to package directions; drain.

Spread 1/3 cup tomato mixture in a greased shallow 2-quart baking dish. Top with half the noodles. Spread with cottage cheese; top with spinach. Drizzle with 1/2 cup tomatoe mixture; top with remaining noodles and tomatoe mixture. Sprinkle with American cheese. Cover and bake at 350 degrees for 20-25 minutes or until cheese is melted. Yield is 6 servings.

Green Bean Salad

1 medium potato, peeled
1/2 pound fresh green beans, cut into 2 inch pieces
1 medium tomato, cubed
1/2 small red onion, sliced thin and separated into rings
2 tablespoons red wine vinegar
2 tablespoons canola oil
2 tablespoons minced fresh oregano ( may sub. with 1 tablespoon dried)
2 tablespoons minced fresh parsley (may sub with 1 tablespoon dried)
1/8 teaspoon salt

Place potato in saucepan and cover with water. Bring to a boil; cook for 15 minutes or until tender.
Drain and cool; cut into cubes. Place green beans in a saucepan and cover with water. Bring to a boil; Cok, uncovered, for 6-8 minutes or until tender crisp. Drain and cool.

In a serving bowl, combine beans and potatoes, tomato and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over the bean mixture and toss to coat. Yield is 4 servings.

Enjoy.
The Old Guy

Runza Casserole

Image via WikipediaOne of the most economical ingredients to cook with is Ground Beef. I discovered Runzas many years ago.


According to WikiPedia, a runza (also called a bierock) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun.

My recipe uses a much easier and tasty version. I use Crescent Rolls to make a Runza Casserole.

Runza Casserole

2 packages Crescent rolls
1 pound ground beef
1 medium size onion, chopped
Salt and pepper to taste
1 medium head cabbage, chopped
1 can condensed Cream of Mushroom soup, undiluted
1 cup shredded cheddar cheese

Cook cabbage and onion in about 2 or 3 tablespoons oil cooking until onions are translucent and cabbage is tender crisp. Brown ground beef; Drain and combine with cabbage mixture. In the bottom of a 9-inch x 13-inch x 2-inch casserole dish, unroll and seal the seams of one can of crescent rolls. Cover dough with beef and cabbage mixture. Spread mushroom soup evenly on top if beef and cabbage and sprinkle with the shredded cheddar cheese. Unroll and place remaining package of crescent rolls on top. Bake for 30 minutes in a 350 degree oven.
( you can cheat to save time by using 2 packages of packaged shredded cabbage or Cole slaw mix)
Leftovers freeze well.

Enjoy.
The Old Guy

Cabbage Casserole

cabbages (Photo credit: bgblogging)I remember my Mom making various cabbage dishes. I could tell when I entered the house by the smell. To some people it was a bad smell, but to me, the smell was well worth it because of the wonderful taste. (sometimes ya gotta take the bitter with the sweet. I have tried various methods of reducing the cabbage smell, but to no avail. The best method I have found so far, is to put some vinegar in the water while you are cooking the cabbage. Cover the pot and keep the water to a rolling boil and don't lift the cover anymore than you have to. If any of you have a sure fire method of cooking cabbage to reduce or eliminate the odor, please let me know. In the meantime, put up with the smell and just enjoy the wonderful flavor of the following dishes.



Cabbage Casserole

5 cups shredded cabbage
6 medium potatoes, sliced
4 medium carrots, sliced
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted


In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently to combine. Transfer to a greased 3 quart baking dish. Spread soups over the top.

Cover and bake at 350 degrees for 1-1/2 hours or until meat is no longer pink, and vegetables are tender.

This makes 10 servings.

Enjoy.
The Old Guy

Three of my favorite Casseroles

Image via WikipediaI don't like casseroles!!! I LOVE casseroles. They are quick, easy, economical, and there is usually enough left-over for lunch the next day. The recipes this week are once more..Food fast, not fast food.

Chicken Rice-A-Roni Casserole.
It doesn't get easier than this.

1 box chicken flavor Rice-A-Roni
1 can condensed Cream of Chicken Soup
1 cup sour cream
3-4 cups cooked, chopped chicken, or 1 whole Rotisserie chicken
1 (6ounce can) French Fried Onions

Prepare Rice-A-Roni according to package instructions. Add soup, sour cream and chicken.Stir to combine. Spread rice mixture in a lightly sprayed 9-inch x 13-inch x 2-inch baking dish. Top rice and chicken with the French Fried Onions. Bake, uncovered in a preheated 350 degree oven for 30 minutes or until casserole is bubbly and onions are browned.

Casseroles are not just for dinner. Try this......

Amish Style Breakfast Casserole

Image via Wikipedia

1 pound sliced bacon, diced (you could substitute breakfast sausage if you prefer)

1 medium sweet onion, chopped
6 large eggs, lightly beaten
2 cups (8 ounces) shredded cheddar cheese

1-1/2 cups (12 ounces) Cottage Cheese

1-1/4 cups shredded Swiss Cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13-inch x 9-inch x 2-inch baking dish. Bake, uncovered, in a preheated 350 degree oven for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

This recipe is a variation of the standard Tater Tot Casserole.

Image via WikipediaCheeseburger and Fries Casserole

2 pounds ground beef

1/4 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon minced garlic

1 can condensed Cream of Mushroom soup

1 can condensed Cheddar Cheese soup (may substitute Nacho Cheese soup for a little more zip)
1 package frozen french fries, any style
2 cups shredded Cheddar Cheese

Preheat oven to 350 degrees. Brown ground beef and drain excess grease. Add salt and pepper and garlic and mix well. Add both soups, undiluted, and stir until well blended. Heat on stove top until heated through, and then transfer to a 9-inch x 13-inch x 2-inch baking dish that has been coated with Pam. Top mixture with the French Fries and bake for 30 minutes, or until Fries are crispy. Sprinkle with shredded cheese and return to the oven until cheese is melted, about 5 minutes.

Pizza Roll-up and more kid favorite things

Image via Wikipedia

This week it's all about one of a kid's favorite things....Pizza. Here are some of my Grandson Wes' favorite pizza treats..

Crescent Pepperoni Roll-ups
1 can refrigerated Crescent rolls
40 slices pepperoni (turkey pepperoni healthier)
4 pieces of mozzarella string cheese, cut in half
Garlic powder
Pizza sauce

Preheat oven to 375 degrees.
Unroll Crescent rolls and separate into 8 triangles. Place 5 slices of pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle with garlic powder. Place rolls on ungreased baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.

Cracker Pizza

1 large flour tortilla
3 tablespoons pizza sauce
1/3 cup shredded mozzarella cheese
Toppings of your choice- pepperoni, mushrooms, sausage, peppers, etc.

Preheat oven to 425 degrees

Spread pizza sauce on the tortilla all the way to the edge. Top with cheese and toppings. Place on a cookie sheet or preheated pizza stone. Bake for 10 minutes, or until cheese is melted and bubbly.

Pizza Noodle Casserole
8 ounces medium wide egg noodles, cooked and drained, but not rinsed.
1 pound ground beef or Italian sausage
1 (4 ounce can) mushroom stems and pieces, drained
4 ounces pepperoni, chopped
1 (15 ounce can) pizza sauce
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese

Preheat oven to 374 degrees.

Brown ground beef or sausage (or a combination or both) until browned; drain excess fat. Mix in mushrooms, pepperoni, pizza sauce and cheddar cheese. Place cooked and drained noodles in a 9-inch x 13-inch x 2-inch baking dish that has been sprayed with Pam or other non-stick spray. Pour sauce over noodles and top with mozzarella cheese. Bake 30-35 minutes or until hot and bubbly.
Serves six.

Enjoy
The Old Guy





Serve a salad and some garlic toast with any of the above, and you have a quick and easy week night dinner. It's food fast, not fast food.

 

Hot Dog Casserole

Image via WikipediaMy grandson Wes loves Hot Dogs.  The following recipe is sure to be a kid pleaser for most kids and kids at heart too.
7-9 hot dogs, sliced bit size
1 (15 ounce) can diced tomatoes
1 can baked beans
3/4 cup cooked rice

Preheat oven to 375 degrees.  Mix all ingredients in a mixing bowl and place in a casserole dish.  Cover with foil and bake 45 minutes or until bubbly.

Enjoy
The Old Guy

Cheeseburger and Fries Casserole

Image via WikipediaI love Casseroles!  They are truley comfort food, and they last a couple- three days,  This one is a favorite.  It's quick, and inexpensive.

Cheeseburger & Fries Casserole

6 servings

50 minutes 15 mins prep

2 lbs lean ground beef

1/4 teaspoon salt

1/2 teaspoon pepper

1 teaspoon minced garlic

1 can cream of mushroom soup, undiluted
1 can cheddar cheese soup, undiluted

1 package frozen French fries, any style

2 cups cheddar cheese, shredded



Preheat oven to 375 degrees.

Scramble fry ground beef until cooked.

Drain off grease.

Then add salt, pepper and garlic.

Add both soups and stir until well blended.

Heat through on stove and then transfer to 9 X 13 glass pan.

Cover beef mixture with the french fries.

Bake for 30 minutes, until fries are crispy.

Sprinkle cheese over top of casserole and return to oven until cheese is melted, about 5 minutes.

Scalloped Carrots

Image via WikipediaEver since I discovered this recipe, it has become a holiday "must have" at our table.

Scalloped Carrots

1/4 cup butter
2 pounds carrots, peeled and sliced into rounds
1 medium-sized onion, chopped
1 (10-2/4 ounce) can Cream of Celery soup, undiluted
8 ounces Sharp Cheddar Cheese, grated
2/3 cup sour cream
1/3 cup milk
1 sleeve Ritz crackers, crushed
1 tablespoon butter, melted

Preheat oven to 350 degrees
Melt 1/4 cup butter in a large skillet over medium heat.  Add carrots and onion and cook, stirring constantly for approximately 15 minutes.  Stir in soup, cheddar cheese, sour cream and milk.  Spoon into a lightly greased 9-inch x 13-inch x 2-inch baking dish.
In a mixing bowl, combine the crushed crackers and melted butter, stirring well.  Sprinkle evenly over the carrot mixture.  Bake for 30-40 minutes, or until top is browned and carrots are bubbly.
Enjoy
The Oldguy