Chicken Tetrazzini

Jennifer made Chicken Tetrazzini this month.  The recipe comes from the cookbook Girlfriends on the Go.    Essentially it is spaghetti noodles, chicken, a homemade cream sauce, some cheese and mushrooms.  Let me know if you want the recipe or look online for something similar.

Cheesy Potatoes

Ambjour had the non-meat dish for this month.  She made Cheesy Hasbrown Casserole.  Here is her recipe:

1 can cream of celery or mushroom or chicken (your preference)
Start by adding about 1/2 to 2/3 soup can of milk.  Stir well.
Add:
1 cup sour cream
1 to 1 1/2 cups shredded cheddar cheese
Salt & Pepper to taste
Mix all well. 
Add 1 large bag of frozen hashbrowns.   Mix well until all covered.  Pour into baking dish.
Bake @ 350 for 35-45 minutes.

Cheeseburger Chowder

Melissa made Cheeseburger Chowder this month.  Here is her recipe:

Cheeseburger Chowder

 

2 lbs frozen hashbrowns

1 lb browned hamburger (with 1/2 cup diced onion)

1/2 cup chopped celery

1/2 brick of Velveeta

1/2 gallon (or 6 cups) of milk

1 cup of chicken broth

1 tsp basil

1 tsp parsley

 

Mix all together and put in crock-pot on low for several hours. Stir often to melt the Velveeta. OR simmer on stove top until Velveeta melts and it’s bubbly (stir often so it doesn’t stick to the bottom of the pan)!

ENJOY!

Breakfast Casserole

Abby made Breakfast Casserole for this month.  Here is her recipe:

Breakfast Casserole

8 frozen hash brown patties (or you can used frozen shredded hash browns and make as thick or thin of a layer of potatoes in the pan as you wish – I prefer this method so I can make a thinner layer of potatoes)

4 cups shredded cheddar cheese (I prefer to use cheddar jack)

1 lb cooked cubed ham (I change the meat based on what I want – I use cooked bacon, sausage, bacon and ham)

7 eggs

1 cup milk

½ t salt

½ t ground mustard

In a 9x13 pan, spray the pan generously with a non-stick cooking spray. Layer the hash browns, then cheese, and then meat.  In a bowl, mix the eggs, milk, salt, and ground mustard. Pour over the layers and cover with aluminum foil.  Bake at 350 degrees for 1 hour.  Uncover and bake another 15 minutes until golden brown or knife inserted comes out clean.

To save time in the morning, I layer the hash browns, cheese and meat in the pan, cover, and place in freezer the night before. Then in the morning while the oven is preheating, I mix the eggs, milk, and seasonings and pour over the potato/cheese/meat layers. 

Baking bacon in the oven: Place bacon slices side by side in a single layer on a large cookie sheet or cake pan and bake at 400 degrees for 12-18 minutes depending on the thickness of the bacon and desired crispiness.

Salisbury Steak

Mandy made Salisbury Steak for this month.  Here is her recipe:

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup

1 pound ground beef

1/3 cup dry bread crumbs

1 egg, beaten

1/4 cup minced onion

1 tablespoon vegetable oil

1 1/2 cups sliced mushrooms

Directions

Mix thoroughly 1/4 cup soup, beef, bread crumbs, onion and egg. Shape firmly into 4 patties, 1/2 inch thick.  Freeze.  To serve, thaw and cook patties in skillet until browned. Pour off fat. Add remaining soup and add mushrooms if desired. Heat to a boil. Cover and cook over low heat 10 minutes or until done.

Cavatini

Michelle made Cavatini this month.  Here is her recipe:

12 oz/5 cups Rotini uncooked
1 pound hamburger
28 oz spaghetti sauce
8oz taco sauce
pepperoni
shredded cheese

Brown hamburger, drain and add sauces.  Cook rotini and add hamburge mixture. Pour into 9x13 greased pan.  Cover with pepperoni and then cheese. Bake at 350 until cheese is melted (approx 30 min.)