1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 container (8 ounces) sour cream
4 cups shredded cheese
1/2 cup milk
1/4 teaspoon pepper
1 bag (30 ounces) frozen hash brown potatoes, partially thawed I prefer the cubed ones but the shredded will work too
8 medium green onions, sliced (1/2 cup)
1 cup shredded Cheddar cheese (4 ounces)
2 cups crushed cornflakes (thats 4 cups before it is crushed)
1/4 cup Butter
Heat oven to 350ºF. Grease bottom and side of rectangular baking dish, 13x9x2 inches, with shortening.
In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon 1/2 into baking dish then sprinkle 1/2 of your cheese. then another layer and a the rest of the cheese. SAVE A LITTLE TO COVER ALL THE CHEESE WITH THE CREAMY POTATOES
Evenly spread over corn flakes
Drizzle with butter
Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.
This is really a pretty healthy dish, served with a side salad it is a meal, perfect for dieting on the go and weight watchers
1 medium spaghetti squash, cut in half lengthwise, seeds removed
1lb Ground Beef, or to continue to keep it light use 1/2 Turkey/ 1/2 beef
1 (14oz) can tomato sauce
3 egg whites, whisked
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried thyme
salt and pepper, to taste
shredded cheese Mozzarella, Provel or Parmesan
Preheat oven to 425 degrees.
Cut spaghetti squash in half lengthwise, use a spoon to remove the seeds and excess threads.
Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes. Make sure not to overcook!!
Add your ground beef/turkey to a large bowl and add ½ tablespoon of parsley, basil, and thyme and a bit of salt and pepper. Combine.
(See tip below on Fennel and Sage)
******TIP FENNEL can add a whole new flavor to your meat so try using just turkey meat with Fennel and Sage you will be AMAZED at how much flavor the meat has.
Make your ground beef into small bite-sized meatballs.
Now place a large skillet under medium heat, add a little olive oil then small meatballs.
Then add your can of tomato sauce, extra herbs, and salt and pepper.
After meatballs have cooked for about 3-4 minutes, flip them and let them simmer in the sauce.
While the meatballs are cooking through, remove your spaghetti squash from oven and use a fork to de-thread the squash. (Scrape it and it will shred and look like spaghetti)
Turn oven down to 350 degrees.
Spray your muffin pan then add your spaghetti squash threads pressing down in the middle of the cup for the meatball to sit.
Once the meatballs are done cooking, remove them from the sauce, and place each one in a muffin pan
Sprinkle a little Parmesan or provel or mozzarella cheese as your taste requires
Now pour just a little bit of beaten egg white on top of each muffin, spaghetti squash and the meatball.
Bake for 18-20 minutes or until egg is completely cooked through.
Extra Sauce can be served in a side dish or added to the top before baking
2lbs chicken breast
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion
Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9×13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked
1 lb. ground beef
1 onion, chopped
1 packet of taco seasoning
1 box of taco shells (broken into pieces)
2 cups shredded cheese (cheddar or Mexican)
1 can green chiles
2 cups of salsa or taco sauce
1/2 cup water
Preheat oven to 375 degrees.
Brown ground beef and onion. Drain.
Stir in salsa/taco sauce, water, taco seasoning and chilis. Cook for about 4 -5 minutes.
In the bottom of a 9 X 13 casserole dish, place a layer of broken taco shells.
Cover with meat mixture and sprinkle 1 cup of cheese.
On top of the cheese, put another layer of broken taco shells and repeat layering process with meat and cheese.
Bake for about 25 minutes. It is ready when the cheese has melted.
Before serving, add dallops of sour cream and/or jalapenos, black olives would be really good, too.