Foods We "Love"
At the home of: Angela Rivers
Potato Casserole
From the kitchen of: Becky Maher
In a large bowl stir together:
2 lb package southern style hash browns - thawed partially
6 Tbsp butter, melted
1 can cream of chicken soup
1 cup sour cream
1/2 tsp salt
1 medium onion, chopped
2 cups grated cheddar cheese
Add this to 13x9 pan. Bake at 350 degrees covered for 20 minutes, uncovered for 15-20 minutes.
Baked Macaroni & Cheese
From the kitchen of: Tiffany Pringle
3 cups dried elbow macaroni (12 oz)
1/2 cup sour cream
12 oz can evaporated milk
2 cups shredded cheese
1 Tbsp Dijon mustard
salt/pepper to taste
1/8 tsp ground nutmeg
2 Tbsp plain dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350 degrees. Spray 4 quart baking dish or 13x9 pan with Pam. Cook macaroni as directed on the package. Drain & transfer to a large bowl. Stir in the sour cream. Heat milk in medium saucepan on medium heat until bubbling - don't boil. Reduce heat to low and whisk in cheese until melted (2 minutes). Remove from heat and add mustard, salt, pepper, nutmeg. Stir both mixtures together until blended. Add to baking dish. Mix Parmesan cheese and bread crumbs and sprinkle on top. Bake until golden & bubbly - about 30 minutes.
Tater Tot Casserole
From the kitchen of: Becky McKenna
1 lb ground beef - cooked with salt, pepper, and garlic powder to taste)
1 small can french fried onion rings
1 can french style green beans, drained
1 can cream of chicken soup
Enough tater tots to cover top
Layer all ingredients. Bake at 350 degrees for 1 hour uncovered. Serve with ketchup.
Chicken Enchiladas
From the kitchen of: Angela Rivers
2 chicken breasts, cooked & chopped
1 cup cooked rice
1 1/2 cups salsa
2 cups grated cheddar cheese
2 cans condensed cream of chicken soup
1 1/2 cups sour cream
12 flour tortillas
In bowl mix chicken, rice, salsa, and 1 1/2 cups cheese. In separate bowl combine soup and sour cream. Reserve 1 1/2 cups of soup mixture to use as topping. Combine both mixes. Place mixture on tortillas and roll up. Place seam-side down in 13x9 pan. Cover with reserved soup mix and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes uncovered. Serve with salsa and sour cream.
Shana Pie
From the kitchen of: Shana Hart
Potato Casserole
From the kitchen of: Becky Maher
In a large bowl stir together:
2 lb package southern style hash browns - thawed partially
6 Tbsp butter, melted
1 can cream of chicken soup
1 cup sour cream
1/2 tsp salt
1 medium onion, chopped
2 cups grated cheddar cheese
Add this to 13x9 pan. Bake at 350 degrees covered for 20 minutes, uncovered for 15-20 minutes.
Baked Macaroni & Cheese
From the kitchen of: Tiffany Pringle
3 cups dried elbow macaroni (12 oz)
1/2 cup sour cream
12 oz can evaporated milk
2 cups shredded cheese
1 Tbsp Dijon mustard
salt/pepper to taste
1/8 tsp ground nutmeg
2 Tbsp plain dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350 degrees. Spray 4 quart baking dish or 13x9 pan with Pam. Cook macaroni as directed on the package. Drain & transfer to a large bowl. Stir in the sour cream. Heat milk in medium saucepan on medium heat until bubbling - don't boil. Reduce heat to low and whisk in cheese until melted (2 minutes). Remove from heat and add mustard, salt, pepper, nutmeg. Stir both mixtures together until blended. Add to baking dish. Mix Parmesan cheese and bread crumbs and sprinkle on top. Bake until golden & bubbly - about 30 minutes.
Tater Tot Casserole
From the kitchen of: Becky McKenna
1 lb ground beef - cooked with salt, pepper, and garlic powder to taste)
1 small can french fried onion rings
1 can french style green beans, drained
1 can cream of chicken soup
Enough tater tots to cover top
Layer all ingredients. Bake at 350 degrees for 1 hour uncovered. Serve with ketchup.
Chicken Enchiladas
From the kitchen of: Angela Rivers
2 chicken breasts, cooked & chopped
1 cup cooked rice
1 1/2 cups salsa
2 cups grated cheddar cheese
2 cans condensed cream of chicken soup
1 1/2 cups sour cream
12 flour tortillas
In bowl mix chicken, rice, salsa, and 1 1/2 cups cheese. In separate bowl combine soup and sour cream. Reserve 1 1/2 cups of soup mixture to use as topping. Combine both mixes. Place mixture on tortillas and roll up. Place seam-side down in 13x9 pan. Cover with reserved soup mix and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes uncovered. Serve with salsa and sour cream.
Shana Pie
From the kitchen of: Shana Hart
For 1 person:
2 chicken strips
2 small russet potatoes
1/2 cup corn
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp season-all
2 Tbsp Italian dressing
2 Tbsp onion, minced
1 chicken bouillon
Bacon to taste
Butter to taste
In medium pot fill with water to 3/4 full. Add corn and bouillon cube and bring to boil. Chop potatoes and add to boiling water 8-10 minutes. Chop raw chicken and fry with bacon. Add onion to chicken. When almost done add dressing. Reserve 1/4 cup potato water. Drain and add back to pot. Add reserved water and all ingredients but chicken. Mash and add butter to taste. Add chicken once mashed and stir.
Bean Dip
From the kitchen of: Karisa Stahle
1 can refried beans
1/2 package taco seasoning
Guacamole
sour cream
olives
tomatoes
cheese
Mix beans and seasoning. Layer all ingredients. Refrigerate for better flavor.
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