Cauliflower Casserole

1 head cauliflower - separated
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed corn flakes
1/4 cup chopped green bell pepper
1 tsp. salt
1/4 cup grated parmesan cheese
Dash of paprika

Preheat oven 325 degrees. Grease 2 quart baking dish. Steam cauliflower until crisp-tender: about 5 minutes. Combine sour cream, cheddar cheese, corn flakes, bell pepper, and salt in medium bowl. stir in cauliflower, transfer to baking dish. sprinkle parmesan cheese and paprika over top. Bake uncovered until heated through, 30-35 minutes.

Company Chicken Casserole

4 boneless skinless chicken breasts
1 cup chicken broth
2 cloves garlic
2 wedges of onion
4 cups Pepperidge Farms Herb seasoned stuffing mix
1 cube butter (1/2 cup)
1 can Cream of Chicken soup
1 pint sour cream
8 oz frozen broccoli cuts – thawed (optional)

• Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min.
• Remove the chicken and shred with a fork and set aside. Reserve the broth (this should equal about 1 cup, but if it doesn’t add enough canned broth to equal a cup).
• Melt the butter and pour over stuffing mix in a bowl and whisk with a fork to blend.
• Spread half of the stuffing/butter mixture in a large casserole dish or glass 9 x 13” pan.
• Blend the soup, sour cream and reserved broth together with a wire whisk.
• Place shredded chicken over the layer of stuffing mix. If using broccoli, spread this over the chicken.
• Pour the soup mixture over the chicken, then top with the remaining stuffing mixture.
• Bake for 30 min at 350°. 

Courtesy of: Clever Housewife

Enchilada Pie

1 lb hamburger
1 big can enchilada sauce
1 small onion
1 package of Brown gravy
Corn tortillas
Cheese

Fry hamburger and onion until done. Make brown gravy and add to enchilada sauce. In a 9 x 13 pan spray with cooking spray and layer the tortillas (I like to tear the tortilla into 4ths), hamburger and cheese then pour enchilada sauce over each layer. Continue until you get to the top of the pan and then put a layer of cheese on top. Cover with foil and bake in the oven at 375 for about 45 min or until bubbling.

Company Potatoes

2 bags of hash browns (Frozen one.  I like to get the shredded ones, I also like to have them thawed out.  It makes the cook time faster.)

2 cans Cream of Chicken Soup

1 - 32 oz. of Sour Cream

Cheese- I usually put in 2 Cups of Cheese

1 Cube of Butter ( I save about a1/4 to mix with your crushed corn flakes)

1/2 Onion (If desired-my family does not like onions so I either put them in my processor and make them like soup or just season with onion salt.)

Add a pinch of salt

Stir all together.  Cook at 350 for about 45 mins. or until top of potatoes is bubbling.  I also add more cheese to them top.  Cover with tinfoil to cook, last 10 mins, take tinfoil off and cover top with cornflakes, add butter to cornflakes so that they are crunchy.

BAKED ZUCCHINI GRATIN

1 med. Onion, sliced
2 lb. zucchini, sliced
½ c. margarine, melted & divided
2 c. shredded Mozzarella cheese
½ c. plain bread crumbs, for a kick use Italian seasoned
¼ c. grated Parmesan cheese

In a lightly-greased 9x13 pan, layer onion and zucchini, sliced. Drizzle with ¼ cup melted margarine. Sprinkle with Mozzarella cheese. Combine remaining ¼ cup margarine, bread crumbs and Parmesan cheese. Sprinkle evenly over top. Bake at 350 degrees for 35 to 40 minutes, or until zucchini is fork tender.

CORN CASSEROLE

2 cans whole kernel corn & liquid
2 cans cream-style corn
2 pkg. Jiffy cornbread mix
16 oz. sour cream
2 sticks margarine
2 eggs beaten

Mix ingredients as listed above (except margarine). Melt the margarine and pour over mixture and mix thoroughly. Bake 40-50 minutes at 350 degrees or until done in center. (Mine actually took almost an hour. And note that it will STILL be moist throughout, due to the cream corn. It won’t be completely solid under the surface.)

BREAKFAST CASSEROLE

1 large bag of frozen hashbrowns, thawed
1/2 cube of butter, melted

Spray 9x13 pan, spread THAWED hashbrowns in pan. Pour butter over top of hashbrowns. Salt & Pepper to taste. Bake at 425 for 25 minutes. (This can be done the night before and you can refrigerate hashbrowns after cooking them and then continue with the recipe the next day.....or you can do it all at once.)

Mix 8 oz. shredded Cheddar Cheese & 8 oz. Pepper Jack Cheese

Spread cheeses over the top of hashbrowns.
Choose ham, bacon (cooked and crumbled) or sausage (cooked) - desired amount - spread over cheese layer.

Mix 5 eggs & 1 C. milk - pour over entire casserole. Salt & Pepper to taste. Bake at 375 degrees for 40 minutes.

TATOR TOT CASSEROLE

1 can Cream of Chicken Soup (or Cream of Mushroom)
1 soup can of Milk
1 lb. hamburger, cooked and drained
salt, pepper, minced onion
grated cheddar cheese
Frozen Tator Tots
Green Beans

Mix cooked and drained hamburger in a 9x13 pan with 1 can Cream of Chicken Soup and 1 soup can of milk. Add salt, pepper and minced onion to taste. Sprinkle with 1 cup grated cheddar cheese. Add frozen Tator Tots in rows, side by side, over the entire surface of the casserole. Bake at 350 for about 30 minutes or until tator tots are golden brown (you may want to sneak a tator tot off the top to test it before serving). Before the last 5 minutes of baking time, remove pan from oven and sprinkle 1 cup of grated cheddar cheese over the TOP of the Tator Tots and continue baking.

Chicken Divan

1 pkg. frozen broccoli pieces
3-4 chicken breasts (boiled for 15 min. & shredded)
1 cream of chicken soup
1/2 C. mayonnaise
1-2 T. lemon juice
1 1/2 C. bread crumbs (yummy with Italian flavored)
3 T. butter
1 1/2 C. grated mild cheddar cheese

Layer broccoli in a casserole dish and semi cook in the microwave. Layer cooked & shredded chicken on top of broccoli. Mix soup, mayo & lemon juice and spread over chicken. Sprinkle cheese on top. Melt butter and mix with breadcrumbs. Spread over all. Bake at 350 degrees for about 1 hour.