Printable Recipe

4-5 chicken breasts, cooked and cut into bite-size chunks
1-2 pkgs frozen broccoli/cauliflower blend, parboil for 1 minute and drain
3 cans cream of chicken soup
3/4 cup mayonnaise
3/4 t. curry

Mix vegetables with soup, mayonnaise, and curry. Add chicken pieces, mix well. Dump into a 9 x 13 pan.

Top with the following:
1/2 c. melted butter
1/2 c. grated Parmesan cheese
2 c. bread crumbs

Mix together and spread over the top of the casserole. Bake at 350 for about 35-40 minutes or until bubbly.

Printable Recipe

2-3 chicken breasts, cooked and shredded
2 cups of frozen veggies (whatever you like, broccoli, corn, peas, carrots, mix them all together), parboiled for one minute
1 cup of cooked noodles
1 can cream of mushroom soup
1 cup of mayonnaise
2 t. Worcestershire sauce
1 can mushrooms, drained
1 cup grated cheddar cheese
1 t. season salt
2 eggs, beaten
4 t. minced onion

Mix it all together and put in a 9 x 13 pan. Top with crumbled crackers (any kind will do, we like Ritz). Bake at 350° for 30 minutes or until bubbly.

Holly’s Note:
This is one recipe that a dear friend brought to us when I was on bed rest during one of my pregnancies. It’s good, easy and freezes well.

Printable Recipe

Cook one package of mini penne pasta as directed. Drain.
Add one jar of your favorite pasta sauce or about two cups-ish of Pasta Sauce.
I add extra dried basil and a minced garlic clove.
Mix it all together with some grated mozzarella (or Italian blend) cheese: about one cup or to your tastes.

Put it in a round casserole dish and bake for about 25 minutes.
Serve with salad and garlic bread (or the Herbed Bread Rolls).

Holly's Note:
This is one of our favorite, quick and easy meals. If you like a good, meaty pasta sauce, then use this delicious pasta sauce recipe that includes both ground beef and ground sausage.

Printable Recipe
Serves 4-6

1 lb. ground beef
1 can refried beans
1/2 cup diced onion
1 small can tomato sauce
1/4 t. Mrs. Dash Southwestern Chipoltle seasoning
1 can/jar red enchilada sauce
10 flour tortillas
cheddar cheese

Brown the ground beef, drain and add onions, beans, tomato sauce and seasoning. Stir together until well mixed. Place about 2-3 Tablespoons of beef mixture onto a tortilla, top with a spoonful of enchilada sauce and some cheese. Roll and place in greased 9 x 13 pan. Mix remaining enchilada sauce with the remaining meat mixture and pour over the top of the enchiladas. Sprinkle with cheese. Bake at 350 for about 30 minutes.

Serve with Spanish Rice, corn and salad.

Holly's Note:
This was another one of those recipes I just put together. I found several somewhat similar recipes online and then just concocted my own. These were yummy. Even my picky 8 year old said they rocked!

Printable Recipe

1 lb ground beef
1 small onion, chopped
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 1/2 cup warm water
1/4 cup soy sauce
1/2 t. pepper
1/2 cup rice, uncooked
1 can chow mein noodles

Brown the ground beef. Drain. Add everything else except noodles. Stir it together and dump it into a 9 x 13 pan. Cover and bake at 350 for 30 minutes. Uncover and bake 30 minutes more. Sprinkle 1 can of chow mein noodles over the top. Cook 10 more minutes.

Printable Recipe

¼ cup butter
1 8oz. package of fresh mushrooms, sliced
1 block cream cheese
1 can chicken broth
1 pkg. Italian salad dressing mix. (Parmesan Italian is best.)
Grilled chicken, cut into bite-sized pieces
Roasted red pepper, sliced (about ½ cup or ½ the jar)
8 oz. shredded mozzarella cheese
Parmesan cheese
1 lb. cooked penne pasta (or farfalle)

Saute the mushrooms in butter until golden and tender. Add the cream cheese, chicken broth, and Italian dressing mix. Simmer until smooth, stirring frequently (about 8 minutes). Add the chicken and red pepper and simmer for about 5 minutes more. Toss sauce with pasta and mozzarella cheese and place in casserole dish. Top with grated Parmesan cheese and bake at 450 for about 10 minutes, or until heated through and cheese is brown and bubbly.

Printable Recipe

1 package frozen hash browns (I like the shredded style)
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 to 1/2 cups shredded cheddar cheese
1 small onion, chopped

Mix everything together. Dump into a 9 x 13 dish.

Top with the following:
2 cups bread crumbs
1 cup grated Parmesan cheese
1/2 cup butter, melted

Mix it together and spread over the top of the casserole. Bake at 350° for 45 minutes or until bubbly.

Holly’s Note:
Here in Idaho, these are called Funeral Potatoes. I refuse to call them that, but I do get asked quite often to bring them to funeral luncheons! The original recipe that I have came from my great-aunt. I realize that there are tons of recipes like this out there, but I like to think that it is a family recipe because I copied it from her a gazillion years ago. Her original recipe said to cook the potatoes and shred them. I buy frozen hash browns.

This also freezes well. It's the perfect accompaniment to ham or as a side dish for barbeque. We often have it alone as a meatless meal.

A couple of chicken breasts, cooked and shredded. (Or use leftover chicken)
2 cans cream of chicken soup
1 can green chiles
2 cups (16 oz.) sour cream
1 pkg. whole wheat tortillas (about 8-10)
Shredded Cheddar

Mix the soup, chiles and sour cream. Put a tablespoon of sauce on a tortilla. Add some chicken and roll it up. Put in pan. Repeat. Spread remaining sauce over tortillas. Sprinkle with cheese. Bake at 350 until done. 30 minutes?

Holly’s Note:
I received this from someone at a ward dinner. Alan loves it. He would eat it every day. It’s super easy and it’s easy to keep all the ingredients on hand. It's also a great way to use leftover roast chicken.

1/2 pound ground beef
1/2 pound bulk italian sausage
1 clove garlic, minced
1 T basil
1 can stewed tomatoes
2 small cans tomato paste
Small box of lasagna noodles (cooked)
Grated mozzarella cheese (couple of cups?)

Brown beef and sausage together. Drain. Add garlic and basil. Stir. Add tomatoes and tomato paste. Mix together and simmer for 15-20 minutes.

Mix together
2 cups cottage cheese
2 eggs, beaten
2 T. parsley
1/2 cup parmesan cheese

Layer everything in a 9 x 13 pan. (Noodles, sauce, cottage cheese mixture, mozzarella, etc.) Bake at 350° for about 30-40 minutes or until bubbly.

Holly’s Note:
My sister got this recipe from jr. high school home ec. I make the sauce alone, tripling the recipe, and then freeze it in bags with my foodsaver and use it as spaghetti sauce. My family prefers it over any canned or jar sauce. I make a 9x9 pan for our family and then freeze a 9x9 pan for later.

Brown 1 lb. of ground beef, drain fat and add:
some onion, either dried or chopped (about 1/2 a cup chopped or sprinkle on a bunch of dried!)
salt & pepper
1 t. cumin powder
¼ t. oregano
Sprinkle 2 T. flour over meat

Dissolve 3 T. chili powder in 1 cup hot water. Add to meat mixture. Simmer.

Add:
1 can kidney beans, drained.
1 can corn, drained
1 small can tomato sauce

Simmer til you’re ready to eat. Add some shredded cheddar cheese (about 1/2-1 cup), stir 'til melted. Serve with chili-cheese flavored corn chips.

Holly’s Note:
I have no idea why this is called Chili Kenos. It was in a church cookbook that my mom's ward did years ago and it came from an old family friend. The original recipe called for the corn chips to be added to the meat mixture. I serve the corn chips on the side. It’s better for re-heating that way. No soggy corn chips. This is one of those childhood meals that is very comforting.

In our house, this is called "Spice and Chips" courtesy of my son!

3 cups cooked, cubed chicken
½ cup chopped onion
1 capful of lemon juice
¾ cup salsa
1 T. Mrs. Dash Southwestern Chipoltle Seasoning
1 garlic clove, minced
1 ½ cups shredded cheddar cheese
1 package whole wheat tortillas (about 10)
1 can refried beans
1 can diced tomatoes, drained or about 2 cups fresh diced tomatoes

Mix chicken, onion, lemon juice, salsa, seasoning, garlic and about ½ cup of cheese together. Microwave for about 2 minutes. Add a dash of milk to the beans and stir them up to make them smooth.

Place about a tablespoon-ish of beans on the tortilla and a spoonful of chicken mixture. Roll it up enchilada style and place in pan. Once the burritos are all done, spread the tomatoes on top and sprinkle with remainder of cheese. Bake at 350 for about 30 minutes. Serve with Spanish Rice.

Holly’s Note:
This was originally a Pampered Chef recipe called a Family-Size Baked Burrito and it was huge and messy. So, I modified it and decided to make it into individual ones instead. We love these. They are great cold as a snack too. I’ve made it without the beans but they’re really dry and not as good then.

½ cup chopped onion
2 cups cooked beef
1 cup frozen veggies
1 cup cooked potatoes, diced or mashed
1 cup beef gravy
1 ½ cups flour
1 cup grated cheddar cheese
2 t. sugar
2 t. baking powder
1 t. salt
1 ½ cups milk
whatever seasonings you like

In a sauce pan dump the onion, beef, veggies, potatoes and gravy. Stir together until heated through. Combine flour, cheese, sugar, baking powder, salt, seasonings and milk together. In a greased, round casserole dish, pour the batter. Pour the beef mixture on top of the batter. Do not stir. Bake at 350 for 55-60 minutes or until crust is golden and filling is bubbly.

Holly's Note:
This is a great, cobbler-type recipe. It's a great way to use up leftovers after you've made a beef roast. I always make extra potatoes and extra gravy so we can have this a day or so later.

1 box large pasta shells
1 lb ground beef
1 lb bulk sausage
4 eggs
1 cup flavored dry bread crumbs
1 cup shredded mozzarella cheese
3/4 cup finely chopped onion
3/4 t. oregano
1/2 t. salt
1/2 t. pepper
3 cups (about a 28 oz jar) Pasta sauce (or a double batch of homemade Marinara sauce)
grated Parmesan cheese

Cook pasta, drain. Cook sausage and beef together until no longer pink. Drain. Mix with eggs, bread crumbs, cheese, onion, and spices. Pour some sauce into the bottom of a 9 x 13 pan. Fill each shell with the meat mixture. Put the filled shells in the pan. Cover with the rest of the pasta sauce. Sprinkle with Parmesan and bake at 375 for about 35-40 minutes or until hot and bubbly.

Holly's Note:
These freeze well. (Thaw them and then add the sauce and bake as directed.)

1 package corn tortillas
1/2 to 1 lbs ground beef
1 can refried beans
1 can/jar red enchilada sauce
shredded cheddar cheese
dried onions

Brown ground beef and drain. Add onions and refried beans, stir together until mixed. Add a little sauce if you need to. In a round casserole dish, layer the tortillas, meat mixture, sauce and cheese, until you run out. Bake at 350° for about 20-30 minutes or until it's bubbly.

Holly’s Note:
This originated in college because I could never get my corn tortillas to roll without breaking. I gave up and layered it.

4-5 medium-sized potatoes, or about 2-3 cups of leftover mashed potatoes
1-1/2 lbs ground beef
1 small onion, diced
2 beef bouillon cubes
handful of bread crumbs
1 T. cornstarch, mixed in about a 1/4 cup of cold water until dissolved
some frozen mixed veggies or leftover veggies

Cook the potatoes and mash them with butter and cream, or reheat your leftover potatoes adding some liquid if necessary. Set aside.

Brown the ground beef and drain. Add the onion, water and bouillon. Bring it to a boil and simmer gently for about 2 minutes, stirring well. Add the cornstarch-water mixture, bread crumbs and any other seasonings you would like, as well as the vegetables. Let it simmer for a few minutes (you may want to let it simmer longer to cook off some liquid if there seems to be too much). Put it into a casserole dish. Top with the mashed potatoes.

We have a yummy bbq seasoning that I add to mine. Shepherd's Pie can be a bit bland, so add your own kinds of seasonings, even if it's just salt and pepper.

Run a fork across the top of the potatoes to make some ridges. These get crusty.

Cook at 350 for about 30-40 minutes or until the top is golden brown.

Holly's Note:
My sweet British Mother-in-Law showed me how to make Shepherd's Pie, and my Father-in-Law wrote out the original recipe for me. I've adapted it a bit for our tastes, and it's one of my favorite meals and my husband tells me that it tastes just as good as he remembers his mom's being. It's an easy recipe, but also a good use for leftovers.