Green Bean Casserole

Ingredients

• 2 cans (10.5 oz.) Campbell's Condensed Cream of Mushroom Soup
• 1 1/2 cups milk
• 1/4 tsp. black pepper
• 8 cups (4 cans) cooked cut green beans
• French's Crispy Fried Onions

Preheat oven to 350 degrees F. 

Mix soup, milk, pepper in a bowl. Stir in beans and 1 1/3 cup Crispy Fried Onions. 

Pour into a greased 9 x 13 baking pan. Bake for 30 minutes or until hot. 

Stir. Top with remaining Onions. Bake 5 minutes or until Onions are golden. 

Enjoy!

Cranberry Turkey Meatballs

Ingredients

• 1 2lb. bag frozen pre-cooked turkey meatballs
• 1 12 oz. bottle chili sauce
• 1 14 oz. can jellied cranberry sauce
• 2 Tablespoons orange juice
• 1 Tablespoon brown sugar
• Optional: 1 Tablespoon chopped parsley

Place the cranberry sauce in a bowl and microwave at 45 second intervals until just melted. 

Whisk in the chili sauce, orange juice and brown sugar; stir until mostly smooth. 

Place the meatballs in a slow cooker and pour the sauce over them. 

Cook for 4 hours on LOW then serve, topped with parsley if desired. 

Enjoy!

Pumpkin Rigatoni with Rosemary Walnut Crispies

Ingredients 

Pumpkin Rigatoni

• 2 Tablespoons butter
• 4 cloves garlic, thinly sliced or minced
• 1 cup pumpkin puree
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1-2 teaspoons salt
• 1 lb. rigatoni

Rosemary Walnut Crispies

• 1 cup walnuts, chopped 
• 1 Tablespoon finely chopped fresh rosemary leaves
• 1 Tablespoon melted butter
• 2 Tablespoons brown sugar
• 1/2 teaspoon salt
• Black pepper to taste

Rosemary Walnut Crispies: Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt and pepper. Set aside to cool. 

Pasta: Cook according to package directions. Drain. 

Pumpkin Alfredo Sauce: While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and sauce until fragrant. Add the pumpkin and broth, simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add the cooked pasta to the sauce. 

Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crisps on top.

Enjoy! 

Spinach and Mushroom Quiche

Ingredients 

• Pre-made pie crust
• 3 cups spinach, roughly chopped
• 1 1/2 cups cleaned and sliced mushrooms
• Drizzle olive oil
• 6 large eggs
• 1/3 cup milk 
• 1/2 teaspoon salt
• 1/4 teaspoon thyme 
• 5 ounces goat cheese, crumbled

Preheat oven according to pie crust instructions. Press the dough into prepared skillet/pan until it is evenly dispersed across the bottom and at least 1 1/4 inch up the sides. Bake until crust is lightly golden and firm to the touch, about 10-15 minutes. 

Preheat oven to 400 degrees F for quiche. 

In a large skillet over medium heat, warm enough olive oil to lightly coat the pan. Cook the mushrooms with a dash of salt, stirring often, until tender. Toss in the spinach and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool. 

In a mixing bowl, whisk together the eggs, milk, salt and thyme. Stir in the goat cheese and the slightly cooled mushroom and spinach mixture. 

Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing. 

Enjoy! 

Ham and Cheese Quiche

Ingredients 

• 1 premed pie dough 
• 1 1/2 cups chopped deli ham 
• 1/2 cup shredded cheddar 
• 1/2 cup shredded Monterey Jack 
• 2 green onions, thinly sliced
• 3/4 cup heavy cream 
• 6 large eggs
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Preheat the oven to 375 degrees F. Press dough into a 9 inch pie plate and crimp edges. Line crust with parchment paper and fill with dried beans or pie weights. Bake until lightly golden and set, about 15 minutes. Remove pie weights and bake 5 minutes more until bottom crust is golden. Let cool slightly. 

Scatter ham, cheddar, Monterrey Jack, and green onions in bottom of pie crust. In a large bowl, whisk together heavy cream, eggs, salt, and pepper. Pour egg mixture over filling in pie crust. 

Bake until just set in the center, about 40 minutes. Let cool 15 minutes before slicing. 

Enjoy! 

Mexican Potato Sausage Casserole

Ingredients 

• 1 package Simply Potatoes Southwest Style Hash Browns
• 12 oz ground Italian sausage
• 1/2 cup chopped green bell pepper
• 2 cups shredded Monterey Jack cheese
• 4 eggs
• 1 cup milk
• 1 medium tomato

Heat the oven to 350 degrees F. Spray an 8 by 9 inch baking dish with cooking spray. In a 10 inch skillet, cook sausage and green pepper over medium-high heat for 8-10 minutes or until sausage is browned and cooked through; drain. 

Place half Simply Potatoes in prepared baking dish. Top with half the sausage and 3/4 cup of cheese; repeat. 

Combine eggs and milk in medium bowl; beat well with fork. Pour egg mixture over layered mixture in pan. Cover with foil; bake for 45 minutes. Add chopped tomato and remaining 1/2 cup cheese. Bake, uncovered for an additional 10-15 minutes or until knife inserted comes out clean. 

Let stand 10 minutes before serving. 

Enjoy! 

Mashed Potatoes

Ingredients

• Potatoes
• Butter
• Sour cream 
• Milk 
• Salt & Pepper

Peel potatoes and cut into quarter. 

Place potatoes into pot with water. Bring water to boil on stove. Cover and reduce heat to low. Set timer for 1 hour. 

After potatoes have cooked for 1 hour, drain. 

Add butter, sour cream, milk, salt & pepper. Mash. 

Enjoy!

One Pan Macaroni Lasagna

Ingredients 

• 1 pound ground beef
• 2 teaspoons garlic powder, divided
• 2 teaspoons Italian seasoning, divided
• 1 teaspoon onion powder 
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes, optional
• 1 28 oz. jar marinara sauce
• 1 1/2 cups low sodium beef broth 
• 2 cups elbow macaroni 
• 1 12 oz container ricotta cheese
• 8 oz. cream cheese, softened
• 1/2 cup shredded parmesan cheese
• 1 cup mozzarella cheese

In a large 12 inch skillet over medium-high heat, cook the beef along with 1 teaspoon of the garlic powder and 1 teaspoon of the Italian seasoning, the onion powder, salt, pepper, and red pepper flakes if using, Drain excess grease from beef if necessary and return to skillet. 

Add the marinara sauce, broth, and noodles to the skillet and bring to boil. Reduce heat to medium-low, cover and simmer for 15-18 minutes, until noodles are cooked through. 

Mix together the softened cream cheese, ricotta cheese, and parmesan together in a medium bowl along with the remaining teaspoon of garlic powder, and Italian seasoning. 

Spoon the cottage cheese mixture evenly over the cooked macaroni. Sprinkle with the mozzarella cheese. 

Cover and cook for 5-7 minutes until cheese is melted. 

Crockpot Steak and Gravy

Ingredients

• 2 to 3 lbs sirloin steak, sliced thin
• 2 packets brown gravy mix
• 1 packet Au Jus mix
• 2 1/2 cup water 

Place all ingredients in crockpot. 

Cook all day (8-10 hours) on low. 

Serve over rice, pasta, or mashed potatoes. 

Enjoy!

Cheesy Pizza Stuffed Chicken

Ingredients

• 3 chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 3 teaspoons minced garlic
• 1 package pepperoni slices
• 2 1/2 cups shredded mozzarella cheese, divided
• 2 1/2 cups marinara sauce
• Italian seasoning, to taste

Preheat oven to 400 degrees F. 

Butterfly the chicken breasts and season with salt and pepper, inside out. 

Open each chicken breast and add 1 teaspoon of minced garlic to each one. Spread it evenly. 

Add about 5-6 pepperoni slices to each butterflied chicken breasts on top of the garlic. 

Add about 1/4 cup of shredded mozzarella cheese to each chicken breast. 

Close the chicken over tightly, and transfer the chicken breasts to a lightly greased baking dish. 

Pour the marinara over top of the chicken and into the dish. 

Sprinkle the remaining mozzarella cheese, followed by Italian seasoning, over the chicken. 

Top the dish with the remaining pepperoni slices. 

Bake uncovered for 30-35 minutes or until chicken is tender and fully cooked. Broil the top layer for the last five minutes of baking, watching closely so it does not burn. 

Enjoy!

Baked Million Dollar Spaghetti

Ingredients

• 1 pound spaghetti, cooked two minutes shy of directions and drained
• 1 pound ground beef 
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• Salt and pepper to taste (~1/2 teaspoon)
• 2 cups Marinara sauce
• 8 oz. cream cheese, softened
• 3 cups shredded mozzarella cheese
• Parsley, chopped (optional as garnish)

Preheat the oven to 350 degrees. 

In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high. 

Once browned, turn off the heat, drain the liquid left in the pan and mix in one cup of the marinara sauce. 

Add the cooked spaghetti to the remain ion 5 cups of the marinara sauce and toss to combine. 

Mix the cream cheese and 2 cups of mozzarella cheese in a bowl. 

Add half the pasta/sauce to the bottom of a 9x13 pan. 

Add the cream cheese mixture and top with the remaining pasta/sauce mixture. 

Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese. 

Cover and bake for 30 minutes. 

Uncover and bake for an additional 10 minutes until cheese is melted and bubbly.