Posted by Grandma Jeanne on July 23, 2010
This is a recipe from one of my daughter’s best friends. She says it is wonderful!
1 (9″) unbaked pie shell
8 ounces Jimmy Dean breakfast sausage
1/2 cup sliced fresh mushrooms
2 beaten eggs
1 (10-3/4 ounce) can condensed cream of broccoli soup
2 tablespoons dried minced onion
1/8 teaspoon pepper
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese (4 ounces)
Line unbaked pie shell with a double thickness of foil. Bake in a 450 degree oven for 8 minutes; remove foil.
Bake for 4-6 minutes more or until golden. Remove from oven; set aside.
Reduce oven temperature to 375 degrees.
Meanwhile, in a large skillet cook sausage and mushrooms about 5 minutes or until sausage is brown; drain.
In a medium bowl, combine the eggs, soup, onion, and pepper.
Stir in the sausage mixture, broccoli, and 3/4 cup of the cheese.
Pour mixture into the baked shell.
Bake in a 375 degree oven for 40-45 minutes or until knife inserted near the center comes out clean.
Sprinkle with remaining cheese.
Let stand about 10 minutes.
Makes 6 main dish servings.
Posted by Grandma Jeanne on July 12, 2010
3 to 4 boneless, skinless chicken breasts, cooked and diced or shredded
1 green pepper, chopped (or you can buy the prechopped mixed bell peppers)
1 small onion, chopped
1 can chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cut up tomatoes
1 can chopped green chilis
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin seed
Salt and pepper
1 pound Sharp cheddar cheese (grated)
1 bag tortilla chips (the saltier the better)
Lightly saute chopped green peppers and onions in 2 to 3 tablespoons of butter, in large skillet.
Cut chicken into small pieces while above is sauteing. Put in with onions and peppers.
Also add chili powder, oregano, cumin seeds, salt, and pepper.
Cook until chicken is done.
Add the rest of the ingredients (except for the cheese and chips) and warm over stovetop.
Arrange in 2 layers the chips, then mixture, then cheese.
Bake at 350 for about 30 minutes. (do not cover)
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.
