Thursday, March 11, 2010
Posted by Grandma Jeanne on January 14, 2009
1 pound ground beef
1 cup canned corn
1 small package cream cheese
1 package refrigerated biscuits
1 can mushroom soup
Cook ground beef in skillet
Mix all ingredients but the biscuits.
Pour into a 2 quart casserole dish.
Top with biscuits.
Bake at 350 degrees for about 20 minutes.
Posted by Grandma Jeanne on December 11, 2008
2 pound package frozen hash brown potatoes, partially thawed
2 (10 ounce) cans cheddar cheese soup
1 (13 ounce) can evaporated milk
1 can french fried onion rings, divided
Salt and pepper to taste
Combine potatoes, soup, milk, and half the can of onion rings; pour into greased crockpot
Cover and cook on low for 8 to 9 hours or high for 4 hours.
Sprinkle the rest of the onion rings of top before serving.
Posted by Grandma Jeanne on July 2, 2008
I got this recipe from my niece Robin. It is so easy and so good…
8 ounces noodles
1-1/2 pounds ground beef
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1 cup tomato sauce
1 cup cottage cheese
1 cup sour cream
1/2 cup chopped onions
1/2 cup parsley flakes
1 cup grated cheese
Cook noodles and drain.
Brown ground beef.
Add salt, pepper, garlic salt, and tomato sauce to ground beef.
Beat cottage cheese, sour cream, onions, and parsley flakes until smooth.
Mix cottage cheese mixture with noodles.
Layer ground beef mixture and noodles starting and ending with noodles.
Cover with grated cheese.
Bake at 325 degrees for 30 minutes.
Posted by Grandma Jeanne on January 2, 2008
1 cup fat-free sour cream
1 tablespoon Canola oil
1 cup canned mushrooms, sliced
1 pound beef round
1 cup water
8 servings Beef Stew Seasoning Mix – McCormick
6 cups cooked egg noodles
Combine beef stew seasoning mix with water and set aside.
Cook noodles per package directions. Drain.
Heat oil in large skillet
Saute meat 8 to 10 minutes or until done.
Add seasoning mixture, mushrooms, and sour cream. Stir until smooth and creamy. Cover and simmer 10 minutes.
Divide equally over noodles.
Serve with 1 cup noodles per serving.
Weight Watcher Points: 9
Servings: 6
Level of Difficulty: Easy
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Posted by Grandma Jeanne on October 9, 2007
I had this at a friend’s house the other night, and it was so delicious that I just had to have the recipe. It sounds easy to make, and I loved the taste…
2 cans cream of chicken soups
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon curry powder
1/4 teaspoon white pepper
1 bunch fresh broccoli
4 chicken breasts (boneless)
1/2 cup slivered almonds
3/4 cup crushed corn flakes (not crumbs)
1 cup shredded cheddar cheese
Butter 9 x 13-inch pan.
Mix chicken soup with mayonnaise, lemon juice, curry powder, and white pepper. Blend well and set aside.
Cook broccoli until just tender and drain.
Cut in to flowerets and place on the bottom of pan.
Cut chicken into bite-size pieces and lay on top of the broccoli.
Spread soup mixture over the layers.
Sprinkle almonds next and then crushed corn flakes and the cheese on top.
Bake 30 to 45 minutes in 350 degree oven.
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