Posted by Grandma Jeanne on October 5, 2009
A delicious southwest flavor in a chicken casserole.
3 boneless skinless chicken breasts
4 to 6 green onions, chopped
1 4 oz. can chopped green chile peppers, drained
2 10-3/4 ounce cans condensed cream of chicken soup
1 16 ounce carton sour cream
12 corn tortillas, quartered
8 to 12 ounces shredded cheddar cheese
1. Cook chicken breast until white throughout.
2. Combine onions, peppers soup, and sour cream.
3. Cut chicken into bite-sized pieces and add to mixture
4. Line ungreased 9X13 inch baking dish with half of the tortillas
5. Spread half of the soup mixture over the tortillas.
6. Sprinkle with 1/2 of the cheese.
7. Cover with remaining tortillas.
8. Add remainder of soup mixture
9. Top with cheese.
10. Bake at 350 degrees for 35 to 40 minutes or until bubbly.
11. Let stand 5 minutes before serving.
Servings: 6 | Prep Time: 20 minutes
Posted by Grandma Jeanne on September 28, 2009
A potluck tradition since tater tots were invented.
1 lb hamburger
1 15 oz. can french cut green beans
1 can cream of mushroom soup
Tater Tots
Salt
1. Break up uncooked hamburger in 8X8 inch baking dish
2. Salt sparingly.
3. Pour beans, including liquid, over meat
4. Pour cream soup over beans.
5. Cover with tater tots.
6. Bake for 1 hour at 350 degrees
Servings: 6 | Prep Time: 15 minutes
Posted by Grandma Jeanne on August 19, 2009
My daughter Dawn made this for dinner tonight, and everyone in her family loved it!
Oil for frying
Onion
Garlic
1 can green chilis
2 pounds pound cubed skinless, boneless chicken breast meat
1 package taco seasoning mix
2 (15 ounce) cans black beans
16 ounces can sweet corn
1 cup salsa
2 cup shredded Mexican-style cheese
1-1/2 cups crushed plain tortilla chips
1 cup minute rice
Preheat oven to 350 degrees.
In a large skillet over medium high heat, saute onion, garlic, and chicken in oil until cooked through and no longer pink inside.
Add taco seasoning, green chilis, beans, corn, salsa and water (if necessary) to prevent drying out.
Cover skillet and simmer over medium low heat for 10 minutes.
Mix in uncooked minute rice
Transfer chicken mixture to a 9×13 inch baking dish.
Top with 1 cup of the cheese and crushed tortilla chips.
Bake in the preheated oven for 15 minutes.
Add remaining cheese and bake until cheese is melted and bubbly.
Serve with cornbread.
Posted by Grandma Jeanne on March 29, 2009
12 ounce package breakfast sausage links
6 English muffins, cut into 1 inch cubes
1/4 cup butter, melted
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup chopped onions
12 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup bacon bits
Cook sausage according to package directions.
Cool slightly. Cut into 1/4 inch slices.
Place English muffin cubes in a greased 13″ x 9″ baking dish. Drizzle with butter.
Layer with sausage, cheese, and onion.
In a large bowl, combine the eggs, milk, salt, and pepper.
Pour over cheese.
Sprinkle with bacon bits.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Uncover and bake at 350 degrees for 45 to 50 minutes or until a knife inserted into the center comes out clean.
Let stand 5 minutes.
12 servings
Posted by Grandma Jeanne on March 16, 2009
This is a very easy recipe I cut out of a magazine. I made it tonight, and we really liked it. It certainly isn’t gourmet food, but it is a good-tasting easy meal!
1 pound ground beef
1 can tomato soup
1/2 cup sour cream
1/2 cup salsa
1/2 cup water
6 medium tortillas (6″), cut into 1 inch pieces
1/2 cup shredded cheddar cheese
Cook beef until well browned, stirring to break up meat.
Stir in soup, sour cream, salsa, water, and tortillas.
Heat to a boil. Reduce heat to low and cook for 5 minutes.
Stir.
Top with cheese.
Makes 4 servings or 2 if you are hungry…
