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Judy Dyke

Food court 9-20

With schools starting and all the extra running to meetings and school affairs, what a great time to try some new and different casseroles.

Shepherd’s Pie

1 pound hamburger meat

1 teaspoon thyme

1 tablespoon Worcestershire sauce

1 bag frozen hash browns

1 14.5-ounce can corn, drained and juice reserved

1 14.5-ounce can green beans, drained and juice reserved

1 14.5-ounce can carrots, drained and juice reserved

1 to 2 packets brown gravy mix (prepare with reserved vegetable juice)

1/2 box instant mashed potatoes

2 cups water

Salt and pepper to taste

Place uncooked meat, seasonings and Worcestershire sauce in the slow cooker, pat down ingredients. Add hash browns, vegetables and gravy. In a bowl, mix instant potatoes with water, spread on top. Cook on high for 4 hours or on low for 7 to 8 hours.

Little Meats and Gravy

2 pounds stew meat, cut into 1/2-inch pieces

1 package onion soup mix

2 cans cream of chicken soup

2 soup cans water

Cooked noodles, rice or potatoes for serving

Combine all ingredients in the slow cooker. Stir. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours. Thicken if desired and serve over potatoes, or noodles or rice.

Reunion Casserole

1 pound beef

1/2 pound bulk spicy pork sausage

1 cup chopped onion

2 cups (8 ounces) shredded cheddar cheese, divided

1 medium green pepper, chopped

1 11-ounce can whole kernel corn, drained

1 10 3/4-ounce can tomato soup

1 8-ounce can tomato sauce

1/3 cup sliced pimento stuffed olives

1 garlic clove

1/2 teaspoon salt

8 ounces wide noodles, cooked and drained

In a large Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink, drain. Stir in 1 cup cheese, green pepper, corn, soup, tomato sauce, olives, garlic, salt and noodles. Transfer to a greased 13-by-9-inch baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 35 minutes longer.

Hash Brown Sausage Bake

1 20-ounce package refrigerated shredded hash brown potatoes

1/3 cup butter, melted

1 teaspoon beef bouillon granules

1 pound bulk pork sausage

1/3 cup chopped onion

1 cup small curd cottage cheese

3 eggs, lightly beaten

4 slices process American cheese, chopped

In a large bowl, combine the hash browns, butter and bouillon. Press into the bottom and up sides of a greased 10-inch pie plate. Bake at 350° for 25 to 30 minutes or until edges are lightly browned. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese. Pour into crust. Bake at 350° for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serves 6 to 8.

Frito Chili Dog Casserole

1 pound ground beef

4 hot dogs, cut in 1-inch pieces

1 onion, chopped, 1 cup

1 1.25-ounce envelope dry chili seasoning mix

1 14 1/2-ounce can diced tomatoes

1 8-ounce can tomato sauce

1 8.5-ounce package corn muffin mix

1/3 cup milk

1 egg

3/4 cup shredded cheddar cheese

1 1/2 cups corn chips (about 3 ounces) such as Fritos

Preheat oven to 400°. Heat nonstick skillet over medium high heat. Add beef and hot dogs, onion and seasoning mix. Cook, stirring, until beef is browned and onion is just tender, 4 to 5 minutes. Stir in diced tomatoes with their juices, tomato sauce and 1/2 cup water. Transfer to 2-quart baking dish. In a bowl, combine muffin mix, milk, egg and 1/4 cup of cheese. Spread over beef mixture leaving 2 inches around border. Sprinkle with chips and remaining cheese. Bake until bubbly and topping is cooked through, 20 to 25 minutes.

Dad’s Chicken

6 to 8 boneless, skinless, chicken breasts

2 cans cream of chicken soup

2 cans cream of potato soup

1 can milk (use empty soup can to measure)

1 to 2 tablespoons butter or oleo

Salt and pepper to taste

4 to 6 potatoes, peeled and cut in to chunks

Combine soups, milk, butter, salt and pepper in the slow cooker. Add potatoes and chicken. Cook on high for about 4 hours or until chicken and potatoes are done.

Cheeseburger Baked Potatoes

4 8-ounce potatoes

1 pound ground beef

1/3 cup chopped onion

1/2 cup ketchup

1/2 teaspoon salt

1/4 teaspoon pepper

4 slices cheese

Prick potatoes all over with fork, microwave according to manufacturer’s directions until tender. Split lengthwise, fluff with fork. Meanwhile heat nonstick skillet over medium heat. Crumble in beef and onion. Cook, stirring occasionally, until browned, for 5 to 6 minutes. Drain. Stir in ketchup, salt and pepper, cook, stirring occasionally, until heated. Top potatoes with beef mixture and cheese. Microwave on high until cheese is melted, about 1 minute. Can top with pickle slices and additional ketchup.

Chicken Egg Pie

1 8-ounce tube refrigerated crescent rolls

2 cups (8 ounces) shredded cheddar cheese, divided

1/2 pound bacon, cooked and crumbled

1 cup cubed fully cooked ham

4 eggs

1/3 cup milk

Salt and pepper to taste

Unroll crescent dough, separate into triangles. Arrange in a greased 9-inch pie plate, forming a crust. Seal seams and perforations. Sprinkle with 1 cup cheese, bacon and ham. In a bowl, beat eggs, milk, salt and pepper. Pour over the ham. Sprinkle with remaining cheese. Cover edges of crust loosely with foil. Bake at 350° for 20 to 25 minutes. Remove foil. Bake 20 minutes longer or until knife inserted near the center comes out clean. Serves 6 to 8.

Ground Beef Noodle Bake

5 cups uncooked egg noodles

1 1/2 pounds ground beef

1 8-ounce can tomato sauce

1 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

2 teaspoons butter

1 cup cream style cottage cheese

1 cup sour cream

4 green onion, chopped

1/2 cup minced fresh parsley

1 cup (4 ounces) shredded Swiss cheese

Cook noodles according to package. Meanwhile in a large skillet, cook beef over medium heat until no longer pink, drain. Stir in the tomato sauce, salt, garlic salt and pepper. Bring to a boil. Reduce heat simmer, uncovered, for 5 minutes. Drain noodles, toss with butter. Set aside. In a blender, process cottage cheese and sour cream until smooth. Transfer to a large bowl and stir in onions and parsley. Add noodles, toss to coat. Transfer to a greased 11-by-7-inch baking dish. Layer a third of the noodle mixture and half of the meat sauce. Repeat layers. Top with remaining noodle mixture. Sprinkle with Swiss cheese. Bake, uncovered, at 350° for 25 to 30 minutes or until bubbly and lightly browned. Serves 6.

Bob Evans Sausage Cups

1 pound Bob Evans Original roll sausage

1 16-ounce package won ton wrappers

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

1/2 cup ranch dressing

Preheat oven to 350°. Crumble sausage into a medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert won ton wrappers to form a small cup. Bake 5 minutes in oven. Allow wrappers to cool. Mix sausage, cheeses and ranch dressing together. Fill won ton wrappers. Bake 10 minutes until bubbly. Makes 30 cups.

Barbecue Beef Cups

1 pound ground beef, browned and drained

1/2 cup barbecue sauce

1 egg, beaten

1 cup cheddar cheese, grated

2 10-ounce tubes refrigerated buttermilk biscuits

Preheat oven to 350°. Stir together egg, barbecue sauce and ground beef. Separate biscuits and press them into the bottom and sides of muffin cups. Spoon beef mixture into each shell. Top with grated cheese. Bake for 8 to 12 minutes until golden brown.

This will give you a few new dishes to try. Serve with a salad or vegetable, and you have an easy meal. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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