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.

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.