Country Ham and Potatoes

Country Ham and Potatoes by Crystal Edgley

8 potatoes
1 onion, chopped
1 lb fully-cooked ham, cut into 1-inch cubes
1 package (1 ounce) country style gravy mix
1 can (10 1/2 oz) cream of mushroom soup
2 cups water
2 cups shreadded cheese

Combine potatoes, onion and ham in lightly greased crockpot. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover: cook on low 7-9 hrs (high 3-4 hrs). Top with cheese during last 30 min.
Makes 10 servings
Note: To prevent darkening, toss sliced uncooked potatoes in mixture of 1 cup water and 1/2 teaspoon cream of tarter. Drain and proceed with recipe.

*I always buy the cubed ham at the grocery store already cubed, usually in the meat or lunch meat isle. Also, I've never done what the note says about soaking the potatoes in water and cream of tarter and it always turns out just fine.

Green Chile Enchiladas

Green Chile Enchiladas by Therese Culbertson

Fry 1 dozen tortillas until soft (1 or 2 seconds).
Mix cheddar cheese with some chopped onion.
Place a heaping spoonfuls on each tortilla and add a bit of sour cream (optional).
Roll and place in 9x13 pan (spread some sauce on bottom of pan first- just a small amount).
When pan is full, pour sauce over and sprinkle cheese on top. Cook for about 20-25 minutes in 350 oven. Pan should be covered with foil.

Chicken Thigh roast

Chicken Thigh Roast by Evelyn Hornbarger

Chicken Thighs
Potatoes
Peas
Baby carrots
Onions
Seasoning salt or salt/pepper

Put chicken thighs (or breasts) in a 9x13 dish surrounded by cubed potatoes, carrots, peas, onions, any other vegetable you would like to add. Sprinkle with seasoning salt or salt/pepper. Cook at 350 for 30-45 minutes.

Super easy to make and yummy!!

Tortilla Casserole

Tortilla Casserole from Therese Culbertson

12 Tortillas
1 lb ground beef, cooked
1 can cream of mushroom soup
1 4 oz can mushrooms
chopped green chile (8 oz)
Garlic salt to taste
1 lb cheddar cheese, grated

Mix all ingredients together, except cheese and tortillas. Layer in 9x13 pan (spread small amount on sauce in pan to prevent sticking). Tortillas, sauce, cheese. End with cheese. Bake at 350 for 20 minutes.

Chile Rellano Casserole

Chile Rellano Casserole from Ellie Collins

Take a 9x13 pan and spray with non stick

Take 2-2 1/2 package of Ritz crackers and grind up and put at bottom of 9x13
Take green chilis, either diced or cut in strips and lay all over crackers
Put sharp cheddar cheese over the chilis
Keep layering chilis with cheese until 1 to 1/2 lb of sharp cheddar is gone.

In separate bowl mix:
4 eggs
3/4 of 12 oz can of evaporated milk
1 tsp salt

Pour over pan of cheese/chilis

Bake at 350 for 50-60 minutes uncovered.
- I like to blot grease off after pulling out of oven
-Easier to cut if you let it cool for a min after getting out of the oven.

Yummy, yummy, yummy! A New Mexican tradition!

Bubble Up Pizza Casserole

Bubble Up Pizza Casserole - Fast and Easy!

1/3 c. black olives
1/3 c. green bell pepper, chopped
1/3 c. onion, chopped
1 c. mushrooms, sliced
¾ lb meat: hamburger, sausage, pepperoni, Canadian bacon
2 garlic cloves, pressed or chopped
3 c. mozzarella cheese, shredded (8 oz)
4 pkg. Refrigerated buttermilk biscuits, quartered

Sauce:
1 can tomato sauce
1 can diced tomatoes, drained
1 ½ TBS Italian Seasoning
1 tsp. Garlic
2 tsp. Oregano
2 tsp. Parsley

Preheat oven to 375 F. Combine all ingredients, except cheese, and pour into a casserole baking dish. Sprinkle with the cheese. Bake 23-28 minutes or until golden.

Dorito Casserole

Dorito Casserole by Jen Hopkin (Israel 1996)

Mix and Simmer:
1 lb. Hamburger
1 taco seasoning
1 jar salsa
1 can refried beans

Layer:
Doritos (the chips)
Meat Sauce (from above)
Cheese

Bake for cheese to melt (15 minutes at most). Top with olives, lettuce and/or sour cream.

Tator Tot Casserole

Tator Tot Casserole

1 pkg. Tator Tots (cubed potatoes)
1 lb. Hamburger (cooked and drained)
2 cups frozen peas
2 cups frozen corn
1 ½ cup grated cheese(or more if you like)

Mix together:
1 can Cr. of Mushroom Soup
1 can Cr. of Chicken Soup
1 can milk (add to soup)
2 tsp. garlic salt
1 TBS chopped onion
* In buttered casserole dish alternate potatoes, hamburger, soup mix, and peas & corn. Top with grated cheese and bake in 350 over for 45 minutes.

Chicken and Rice

Chicken and Rice Cera Edgley

1 cube butter
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 1/4 c rice
2-4 chicken breasts
Paprika

Put a melted cube of butter, can of cream of mushroom, can of cream of chicken, can of cream of celery and 1 1/4 c of rice into a bowl and mix. Put half of the mixture in a 9x 13" pan and then put 2-4 chicken breasts (I usually cut them in half and have skinnier pieces laying across) across the mixture. Then top it w/ the rest of the mixture. Sprinkle w/ paprika and cover w/ foil and bake at 300 degrees for two hours. Take the foil off the last 15 minutes.

Cheesy Potatoes

Cheesy Potatoes Courtney Seamons


7 Med. Pots, boiled with skins on (or frozen hashbrowns)
2 Cans Cream of Chicken Soup
2 Tbsp Butter
2 pt sour cream
1/2 cup chopped green onion
1 C. grated sharp cheese
1/2 tsp salt
1/2 tsp pepper
2 c crushed corn flakes
4 Tbsp melted butter

Cool pots, peel and shred. In a pan, mix soup, butter and sour cream, onion, and cheese, salt and pepper. Warm till butter melts. In a casserole pan layer potatoes, soup, top with crushed corn flakes mixed with melted butter. Bake at 350 for 1 hour.