Cowboy Casserole

Another one from Pinterest!!! These are recipes I have tries and the family has liked!!! This one they loved!! This comes from The Cutting Edge of Ordinary along with the pictures!! She has tons of great things I want to try!!! Like the Dill Pickle Dip found here..................

 http://www.thecuttingedgeofordinary.blogspot.com/2012/03/dill-pickle-dip.html

 Anyway back to the casserole which she says "looks like dog food - tastes delicious"!!!

1 1/2 pounds ground beef

1 medium onion, chopped
3 cloves garlic, chopped

{I used minced in the jar}
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Let the Crispy Crowns sit on the counter to defrost for an hour or so.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Serve with some jello or green salad and some rolls and it's a yummy dinner!! The leftovers are even better!!

Swiss Chicken

This was SO good! It's my new favorite! It was so easy too! I have recipe that is kinds the same thing that you do in the crock pot but thos was s simple to throw in a casserole dish and bake! I am making it again soon! It came from a recipe blog called "Ok, Maybe Just a Sliver" and I didn't get a picture cause I was too busy eating it and scrapping the dish afterwards!

8 chicken breasts
slices of swiss cheese
2 cans Cream of Chicken soup
2/3 cup water
box of seasoned stuffing
1/3 cup melted butter

In a 9x13 casserole dish place chicken, lay a slice of swiss cheese over each piece of chicken. Mix soup with the 2/3 cup of water and pour over cheese. Top withe package of stuffing. Drizzle melted butter over casserole. Bake at 350 for 1 hour. SOOOO good!

Chicken Pot Pie

This was very good!! I remember as a kid though picking off the top of my chicken pot pie and that's exactly what my kids did...all of them!! But it was easy to throw together and the taste was so yummy on a cold fall day! John really liked it! I got the recipe from Everyone's Gotta Eat! She has a lot of things I want to try!!

Filling:

2 cups chopped, cooked chicken

1/2 cup onion

2 cups mixed frozen vegetables

2 cans cream of chicken soup

1 can cream of celery soup {just realized I left this out on accident and it still tasted great!}

1/2 - 3/4 cup chicken broth

Combine and place in lightly greased 13x9 baking dish.

Crust:

1 1/2 cups milk

1 1/2 cups mayonnaise

1 1/2 cups self-rising flour (recipe below)

Combine and pour evenly over filling.Bake at 350° for about 1 hour or until crust is golden and filling is bubbly.

Self-rising flour ~

2 cups flour

1 Tbsp baking powder

1 tsp salt

Combine. Makes about 2 cups

Again I doubled the filling of soup and veggies, except the onions, and added about four potatoes, cubed ~ I always remember pot pie having potatoes! Then I made the crust as directed and poured over the top! I also did use a little bit bigger casserole dish that I have since I doubled it to hold everything and not have it bubble over everywhere! It was a filling meal in itself so I just served it along with root beer floats...a drink and dessert in one!!

Tater-Tot Beef Casserole

This recipe comes from CopyKat Recipes. They have a bunch of copycat recipes they post from different restaurants and such. This one I think is just a family favorite budget stretcher! It was very easy to throw together and the family loved it! The following recipe is exactly as it comes from their site. I added a few notes at the end!

1 lb. Ground Beef
3 T. Minced Onion
2 T. Italian Seasoning
1 t. Garlic Powder
1 t. Onion Powder
2 C. Shredded Hash Browns, thawed
1 can Cream of Chicken Soup
½ C. Milk
1½ C. shredded cheese (Velveeta tastes best)
Frozen Tater Tots
Brown the ground beef with the onion, Italian seasoning, garlic powder, and onion powder; drain fat. In a large mixing bowl, combine hash browns, soup, milk, and cheese, stirring well. Add ground beef. Place in a greased 2 QT casserole dish. Place tater tots in a single layer over entire casserole. Bake at 350 degrees for 30-45 minutes, or until thoroughly heated and tater tots are crispy.
I served this with a dollop of sour cream on top and Cookie Salad {go to salads on the side bar for recipe}. As always I doubled it and used a 9x13 casserole dish. I also didn't get what they meant by "Velveeta works best" so I used 1½ C. shredded cheddar and 16 oz. of Velveeta processed cheese, cubed it, and added it to the mixture of hamburger and everything else!! It melted and was very cheesy! It was a very filling meal and will make great leftovers for lunch tomorrow! Hal enjoyed every bite!!

Pork Chop Potato Casserole

Jace had to "read a recipe" and prepare it all by himself for Teen Living!! I found this recipe on a blog and then couldn't find it again so I googled the name and found it at Taste Of Home recipes! It's basically Heavenly Potato's with pork chops on top!! Still it was a good recipe for him to follow and he did great!! I "hovered" just a little {I really try not to but it's an OBM ~ over bearing mother ~ thing} but he browned the chops, mixed and put everything together, and even cleaned up!! It was a good meal and you could see pride in his face as he ate!

8 pork loin chops
1 teaspoon seasoned salt
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (26 ounces) frozen shredded hash brown potatoes
1 cup shredded cheddar cheese, divided
1 can french-fried onions, divided ~ I only added onions to half the casserole

Directions: Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. baking dish. Arrange pork chops on top. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until meat juices run clear. Yield: 8 servings.

We had green beans, Grands biscuits, and he also whipped up the Orange Fluff Salad! I am so proud of him!! Good job J!!

Chicken Cashew Casserole

This is a family favorite!!

1 c. chopped onion
1 c. chopped celery
2 c. chicken
¾ c. rice ~ uncooked
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
½ T soy sauce
1 can chicken broth
1 c. cashews
Chow mien noodles

Saute onion and celery in a little butter until tender. Mix together remaining ingredients in a large bowl and pour into a greased casserole dish. Cover with Chow mien noodles. Bake @ 350º for 25 minutes.

Pork Chop Hashbrown Bake

This comes from Jonna over at "Get Off Your Butt and Bake".

6 - 3/4 inch thick boneless pork chops
2 tbsp vegetable or olive oil
5 cups shredded hash brown potatoes
8 oz container sour cream
Salt and pepper to taste
14.5 oz can cream of chicken soup
10 oz bag frozen broccoli cuts
4 oz shredded cheddar cheese

Brown pork chops in oil in skillet. Spray a 9x13 casserole dish with non-stick spray. Cover the bottom of casserole dish with hash browns and salt and pepper to taste. Place browned chops on top. Combine sour cream and soup, cover chops. Layer the broccoli on top of soup ~ I only put broccoli on ½ of the casserole to "cater" to those who don't like broccoli. Cover with foil and bake in 350º oven for 30-45 minutes or until chops are done. Uncover, sprinkle cheese on top and put back in oven for approximately 10 minutes or until cheese is melted. We had rolls, jello, and corn!

Tin Foil Dinner Casserole

We love tin foil dinners but they're sometimes a pain to do...so I came up with this super easy casserole. This makes quite a bit, but we're a leftover lovin' family!! So just use your judgement depending on the size of your family.

You'll need...
1-2 lbs. hamburger
carrots ~ I just use the baby carrots and slice them thinly so they'll cook
onions ~ evenly and thinly sliced
potatoes ~ cubed into small chunks so they'll cook faster
couple of lg. cans Cream of Chicken Soup OR Cream of Mushroom Soup
seasonings

I do this a couple of different ways...
For John I...
1) brown hamburger
while the hamburger is browning...
2) I lightly grease a 9x13 glass casserole dish and layer with carrots, onions, potatoes, season with salt & pepper and some Cajun seasoning
3) spread 1 lg. can of Cream of Mushroom soup over veggies ~ I usually do two so its really creamy
4) drain hamburger and sprinkle over soup
5) cover with foil and bake @ 420º til veggies are fork tender ~ I usually leave it in for 30-40 minutes
6) stir and kinda mix everything together before serving.

For the kids...
I do the same as above except I leave out the carrots and onions and use Cream of Chicken Soup.
It taste just like tin foil dinner!! Serve with salad or jello and there ya go!!

Sweet~n~Sour Chicken

This is soooo yummy!!
I usually use 1 bag of chicken tenders or you can use 6-7 chicken breasts
Dip chicken in egg then cornstarch and brown in oil. Set aside on plate.
While chicken is browning...mix together:
1 - 20 oz crushed pineapple
¾ c. vinegar
2½ c. brown sugar
1/3 c. cornstarch
2½ c. beef stock
½ c. finely chopped green pepper
1 T. lemon juice (plus splash more)
½ bottle of teriyaki sauce
Boil till clear and thick.
Put some sauce in the bottom of 9x13 pan.
Add chicken, cover with more sauce {reserve some of the sauce for dipping}, cover with foil and bake @ 350º till chicken is done.
I cook it for about 30-45 minutes.
Serve over rice!!

Chicken Bruschetta Bake

1 can (14½ oz.) diced tomatoes - undrained
1 pkg. (6oz.) Stove Top stuffing mix for chicken
½ c. water
2 gloves of garlic minced
1 - 1½ lbs. chicken tenders
1 t. dried basil
1 c. mozzarella cheese

Heat oven to 400º. Stir tomatoes, stuffing mix, water, and garlic just until moistened.
Place chicken in a 9x13 glass dish. Sprinkle with dried basil. Top with cheese and stuffing mixture.
Bake 30 minutes or until chicken is cooked through.

Tips: I salt and peppered the chicken and used Italian Diced tomatoes just to kick it up a little. Served with corn, jello, and rolls. It was yummy!! Enjoy.

Chinese Hamburger Casserole

Brown..
1 lb. hamburger
1 c. celery
1 c. onion
Mix with...
1 c. rice
1 can cream of mushroom soup
1 can cream of chicken soup
¼ c . soy sauce
1½ cans of water
1 can sliced and drained water chestnuts

Put in a 9x13 casserole dish, cover with foil, and bake @ 350º for 50-60 minutes, until all bubbly. Last 10 minutes remove foil and cover top with chinese noodles.
Serve with green salad, rolls, and a veggie.

Poppy Seed Chicken

6 chicken breasts, (boiled or cooked) and cubed
2 cans cream of chicken soup
1½ c. sour cream
½ c. melted butter
Box of "Chicken in a Biscuit" crackers
2 t. poppy seeds

Put cubed chicken in a 9x13 pan. Mix soup and sour cream together, spread over chicken.
Crush crackers and sprinkle over top of chicken.
Sprinkle poppy seeds over top. Melt butter and drizzle over top.
Bake @ 350º for 30 minutes.
Serve over rice.