Sunday, December 23, 2012

Beefy Cheesy Casserole....when you're tired of holiday food :) Enjoy!

Beefy Cheesy Casserole

1 small onion, chopped

½ stick butter

2 cloves garlic, chopped

1 lb. ground sirloin

3 T flour

1 (8-oz) can tomato sauce

1 (8-oz) container sour cream

Salt and pepper to taste

1 t each of garlic powder and onion powder

1 can beef consommé (this is by the soups)

1 (12-oz) package egg noodles, cooked and drained

1 lb. Velveeta cheese, grated

Brown the onion in butter then add the garlic and ground sirloin and brown.  Do not drain.  Add flour, tomato sauce and beef consommé.  Simmer 15 minutes then remove from heat and add the sour cream.  Place cooked egg noodles in a 13x9x2 pan and pour beef mixture over noodles.  Cover with cheese and bake at 350 for 30 minutes.

Tuesday, December 18, 2012

If you are looking for a delicious menu for this Christmas season..I really think you will enjoy this one :)

 Poulet (Chicken Casserole)
Sweet & Tangy Green Beans
Carrot Souffle’
Cranberry Jell-O Salad
This meal is elegant and wonderful for special occasions, as well as beautiful and colorful.  You can make most of it the day before you serve it, and it tastes fabulous!
 Poulet (Chicken Casserole)
1 Large Bag of Pepperidge Farm Herb-Seasoned Stuffing
2 Sticks Real butter melted in 2 cups hot water
½ cup chopped green onions
1 cup real mayo
¾ t. salt
4 boneless, skinless chicken breasts, cooked and cubed
2 eggs
1 ½ cup whole milk
2 (10-ounce) cans Cream of Mushroom Soup
8 ounces grated Sharp Cheddar
In a large bowl, mix stuffing and butter melted in water and set aside.  Combine with onions, mayo and salt; mix well with stuffing mixture.  In greased 13x9x2 pan, put half of stuffing mixture in the pan making sure to cover entire bottom of pan.  Add chicken on top of that and then put the remaining stuffing over the chicken. Beat eggs and milk well and pour evenly over stuffing.  Cover with foil and refrigerate overnight.  Take out 1 to 2 hours before cooking it.  Before placing it in the oven, spread Cream of Mushroom soup evenly all over the top.  Bake uncovered at 350 for 40 minutes or until cooked through.   Take out of the oven and sprinkle grated cheese evenly over the top and bake 10 minutes longer.  Remove from the oven and let it sit for at least 10 minutes before cutting.  This serves 9 to 12.
Wonderful Green Beans
1 package of country ham, chopped
1 large onion, sliced
1 large bag frozen Italian-style green beans or cut green beans
1 tablespoon each of salt, pepper and Cajun seasoning
Place ham and onion in a large pot and cook for about 10 minutes on medium high heat, stirring often.  You may need to add a little water if it starts to brown really fast.  Next add green beans and enough water to the pot to cover to green beans.  Add seasonings, cover and simmer on very low for about 30 minutes.  Serve with a slotted spoon.
Carrot Souffle’
1 pound bag frozen sliced carrots (please do not use canned)
3 large eggs
½ cup sugar
½ cup butter, melted
3 T. flour
1 t. baking powder
1 t. vanilla extract
Boil carrots until they are very tender, about 25 minutes.  Drain and mash with a potato masher.  Beat together carrots, eggs and remaining ingredients.  Pour into a lightly greased 1 quart baking dish.  Bake at 350 for 45 minutes.  Serves 8.
Cranberry Jell-O Salad
1 large box strawberry Jell-O
2 Red Delicious apples, peeled and grated
2 large cans cranberry sauce
2 cups hot water
½ cup sugar
Mix Jell-O and water.  Refrigerate for about half hour or until slightly gelled.  Add apples, cranberry sauce and sugar.  Pour into a greased mold or greased Bundt pan.  Refrigerate at least 6 hours or overnight.  Serves 15 small portions.
I like to serve yeast rolls from the frozen section with this meal.

Tuesday, December 4, 2012

This pasta dish still remains to be my kids' favorite! You won't believe how simple it is!


1 (20-oz) package cheese tortellini

2 (15-oz) jars of Alfredo sauce (I use Bertolli)

1 (12-ounce) package diced ham ( I use Hormel)

1 cup frozen English peas

Parmesan cheese

Cook tortellini according to package directions and set aside.  In a medium saucepan, add the ham and sauté until heated through.  Add the Alfredo sauce and peas and simmer on low for 10 minutes.  Place desired amount of tortellini in a bowl and ladle Alfredo sauce mixture over the tortellini and top with parmesan cheese.


I LOVE a good ole' egg-salad sandwhich for lunch :) Here is my recipe...hope you enjoy!

Fantastic Egg Salad

6 eggs, boiled, peeled and chopped

1 T sour cream

3 T mayo

1 t. sugar

1 t. vinegar

1 t. yellow mustard

1 t. Tony Chachere’s seasoning

½ t. paprika

¼ cup green onions, chopped (optional)

½ cup sweet pickles, chopped

Dash of hot sauce

Salt and pepper to taste.


Place eggs in a large saucepan and bring to a boil.  As soon as the water comes to a boil, place a tight-fitting lid on the pot and turn off the burner.  After 12 minutes run cold water over eggs, peel and chop.  Mix remaining ingredients with the eggs and refrigerate for at least an hour.