“It was growing late, and though one might stand on the brink of a deep chasm of disaster, one was still obliged to dress for dinner.” –Georgette Heyer
- 4 yams, cooked with skins on (or you can use canned yams)
- 4 apples, cored, peeled, and sliced
- 1 cup sugar
- 1 teaspoon salt
- 3 Tablespoons cornstarch
- 2 cups hot water
- 1/4 cup butter
Cook yams, peel and slice into 3/4-inch pieces. Layer yams and apples in greased casserole dish. Mix in saucepan remaining ingredients except butter. Stir until smooth and thick. Now add the butter and pour over yams. Bake at 325 degrees for 1 hour.
The oldest form of theater is the dinner table. It’s got five or six people, new show every night, same players. Good ensemble; the people have worked together a lot. Michael J. Fox
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Cream of Mushroom (Regular or 98% Fat Free)
1/2 cup milk
1 cup Birds Eye® Sweet Garden Peas
2 cans (about 6 ounces each) tuna, drained
2 cups medium egg noodles, cooked and drained (I prefer the spiral noodles)
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
- Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.
- Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
- Bake for 5 minutes or until the bread crumb mixture is golden brown.
“You must not rob your family of time that belongs to them.” — President Gordon B. Hinckley
This is an old-timer’s recipe from decades past. It’s a delicious classic.
- 1/2 pound fresh mushrooms sliced
- 2 T butter
- 1 14-oz. can chicken broth
- 4 chicken breasts (about 3 lbs.), boneless, skinless
- 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup half and half cream
- 1/2 cup Parmesan Cheese
- 1/2 teaspoon dried rosemary
- 1 can (14 oz.) artichoke hearts, drained
Saute mushrooms in butter, set aside. In broth, simmer chicken breasts for about 20 minutes or until tender. Strain broth, measure 3/4 cup and set aside.
Melt 1/4 cup butter in saucepan and stir in flour, salt and pepper.
Layer chicken in 8×12-inch casserole dish. Top with drained artichoke hearts. Arrange sauteed mushrooms over chicken. Pour sauce over mushrooms.
Bake at 325 for 30 minutes. Serve hot.
The price of greatness is responsibility. –Winston Churchill
I got this recipe as a newlywed and I love it. Yes, it has cream cheese in it and yes, it has sour cream in it, but sometimes you need a little comfort food and when you do, this is a great little recipe.
- 1 package (8 oz.) noodles
- 1 lb. ground beef
- 3 cans (8 oz. each) tomato sauce
- 1 cup cottage cheese
- 1 package (8 oz.) cream cheese
- 1/4 cup sour cream, thick
- 1/3 cup green onions, chopped
- 1 tablespoon green pepper, chopped
- 1 tablespoons butter, melted
Boil noodles in salted water for 10 minutes. Drain. Brown ground round beef in heavy skillet. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, green onions and green pepper. Spread half the noodles in buttered 2 quart casserole. Cover with cheese mixture; top with remaining noodles. Pour melted butter over noodles. Put beef mixture on top. Bake at 350 degrees for 25 minutes. Serves 6.
I got this recipe from a friend’s facebook page.
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8×8″ baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Life, with its rules, its obligations, and its freedoms, is like a sonnet: You’re given the form, but you have to write the sonnet yourself. – Mrs. Whatsit — Madeleine L’Engle, A Wrinkle in Time.
This recipe is very similar to my ‘Company Casserole’ recipe on here. This is super easy to make and a delicious comfort food dish. Recipe source: http://thepioneerwoman.com/cooking/sour-cream-noodle-bake/
About 8 servings
- 2 and 1/2 pounds ground beef
- 2 cans 15-ounce size tomato sauce
- Pinch of crushed red pepper flakes – just a little, little bit
- Freshly ground black pepper
- 16 ounces, weight Egg Noodles (I use bow-tie noodles)
- 1 cup sour cream
- 2 1/2 cup Small Curd Cottage Cheese
- 1/2 cup sliced green onions
- 1 to 1 1/2 cups grated Sharp Cheddar cheese
- Seasoned salt
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce, salt and black pepper. Add crushed red pepper for a little kick. Not too much. Stir, then simmer while you prepare the other ingredients
Drain 1 lb egg noodles and then dump drained noodles into a bowl. Add creamy stuff to noodles: First, 2 ½ cups regular cottage cheese. Then add one cup sour cream, salt and pepper and then add green onions. They add a nice flavor. Noodles will melt creamy mixture. I sprinkle seasoned salt over this mixture and stir it in.
Now to assemble: Add a quarter of the noodles. Smooth them out. Ladle ¼ of the sauce over the noodles. Top layer with grated sharp cheddar cheese. Then add another layer of noodles, meat sauce and top with cheese.
Bake at 350 degrees for 20 minutes or until cheese is melted.