Maranda's Shepherds Pie

 I am more than thankful for these quick and easy meals! 

Thank you to my daughter for sharing this!

GOD BLESS AMERICA!

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Marandas Chicken Spaghetti

Marandas Chicken spaghetti

2-3 chicken breasts cooked and shredded

Half a box of angel hair spaghetti noodles cooked

1 can cream of mushroom

1 can rotel

1 cup of chicken broth

Mix all together

Then add probably half a block of the big velveeta cheese blocks in cubes on top

Cook 375 for about 20 minutes until cheese is melted.  Stir in cheese to pasta and cook 5 more minutes.

Serve hot!

Oh my!

Delicious!

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Company Cauliflower

Company Cauliflower
I didn't do this full recipe. I used only what I had but it was delicious. This recipe is out of an old church cookbook and Nellie Goff is home with the Lord. I treasure this cookbook & I love this recipe. The cauliflower is out of my garden. You can use other veges too.

1 Medium head cauliflower
1/2 lb. sliced mushrooms...
1/4 cup diced green pepper
1/3 cup of margarine
1/4 cup flour
2 Cups milk
1 tsp. Salt
6 slices cheese. (I used cheddar that I shredded.)
Dash of paprika

Separate cauliflower in to pcs. Cook covered for 10-15 minutes. Drain. Meanwhile brown mushrooms & pepper in butter. Blend in flour. Gradually stir in milk and stir constantly until thick. Add salt. Place cauliflower in Casserole dish. Cover with cheese. Add sauce. Repeat layers.

Sprinkle with paprika. Bake 350* 15 minutes.

There is something special about these hand written recipes.

I treasure them. 

Enjoy!

Maranda's Hashbrown Casserole

Ingredients


• 1 (big bag) package frozen hash brown potatoes, thawed


• 1/2 cup melted butter


• 1 can cream of chicken soup


• 1 can of cream of mushroom soup


• ¾ of a big container of sour cream


• 2 cups shredded Cheddar cheese


• 1 teaspoon salt


• 1/4 teaspoon ground black pepper


• 2 cups crushed plain potato chips or crushed cornflakes cereal


• 1/4 cup melted butter


Directions


1. Preheat oven to 350 degrees F (175 degrees C).


2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, cream of mushroom soup, sour cream, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.


3. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.


4. Bake covered in preheated oven for 40 minutes
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We have a small town restaurant here in town and Maranda (Big Sis), our daughter was determined to try to figure out this recipe.  I think she did it!  This is delicious.
 Thank you Maranda!

Shannon's Easy Lasagna

1 lb. ground beef (I use ground turkey)

32 oz. thick spaghetti sauce

1 1/2 c. water

2 c. (15 oz. container) Ricotta or sm. curd cottage cheese

3 c. (12 oz.) shredded Mozzarella or Monterey Jack cheese

1/2 c. grated Parmesan cheese

2 eggs

1/4 c. chopped parsley (optional)

1 tsp. salt

1/4 tsp. pepper

8 oz. lasagna, uncooked
Brown meat in 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients in a separate bowl, except lasagna noodles, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce. I put shredding chees on top. Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. 8 to 10 servings.
Lasagna will expand to fill empty spaces.

Note: Make sure to cover with foil. If you don't, your lasagna will be extra dry.

Mom's Spaghetti Casserole

This is a recipe that my Mom used to fix a lot. As I was growing up it was a tradition when we went camping that on Friday night we would have this. Of course my Mom & dads camping was in a very nice camper with all the luxuries of home. Mom would always have this prepared ahead of time. On Sat. night we always cooked out steaks. We had the best times as a family. Mom also had homemade yeast rolls with this. It was so good. Anyway, anyone that knows me has eaten this casserole. It is easy to make and great for a crowd.
Ingredients:
1 lb. Ground Beef
1 Med. Onion, chopped
1 Cup Canned tomatoes
1 Cup Catsup
1/4 Cup Water
1/4 Cup Steak Sauce
1/4 Chopped Green Pepper
5 oz. Spaghetti Noodles
1 Can Cream of Mushroom Soup
1 Cup Grated Cheddar Cheese
Salt & Pepper
Directions:
Brown beef in skillet. Drain. Add onions, tomatoes, catsup, steak sauce, green pepper. Simmer 30 minutes. Add Mushroom soup. Cook spaghetti and drain and add to mixture. Pour into baking dish and sprinkle with Cheese. Bake 350 degrees for 30 minutes.

Vicki's Cabbage Casserole

1 Small head of cabbage

1 Med. onion

1/4 c. butter

salt & pepper to taste

1/ cup Mayo

1 Can Cream of Mushroom or Cream of Chicken soup

Topping:

1/4 Cup Butter

1 Cup grated, sharp cheddar cheese

1/2-1 Stack Ritz crackers, finely crushed

Place Cabbage into a casserole dish, sprinkle the onions over top of the cabbage.

Melt 1/2 stick butter and pour 1/4 cup over cabbage. Sprinkle salt and pepper. In a small bowl, mix soup and mayo and spread over the cabbage mixture. Mix the other melted butter with crushed crackers, and grated cheese. Spread over the top of casserole and bake 350 for about 45 minutes or until brown and inside is bubbly.

This is great!

Thanks Vicki!

Maranda's Squash Casserole

1 Pound Squash
1 Med. onion
1 Tsp. Salt
1 1/2 tbs. margarine
1 1/2 tbs. flour
1 egg
1/2 cup milk
1 cup cheddar cheese grated
1/2 sleeve Town House Crackers crushed
2 tbsp. margarine melted
4 fresh tomatoes (Maranda added this little touch)

Cook squash with onions and salt.
Add fresh tomatoes to cooked hot squash.
Add 1 tbs. margarine and 1 tbs. flour.
Stir and add eggs and milk
Cover with grated cheese and cracker crumbs mixed with 2 tbsp. butter.

This is so delicious. I will be having the leftovers tomorrow for lunch.

Bake 350 degrees for 1 hour. (3 recipes make a 9" x 13" pan)