September Meals
Tater Tot Casserole
Shepherd's Pie
Shepherd's Pie
Chicken Pot Pie
Pesto-Chicken Penne Casseroles (click for link to recipe)
Hearty Pizza Casserole (click for link to recipe)
Sour Cream Noodle Bake (click for link to recipe)
Chili
Pesto-Chicken Penne Casseroles (click for link to recipe)
Hearty Pizza Casserole (click for link to recipe)
Sour Cream Noodle Bake (click for link to recipe)
Chili
Chicken Crescent Roll Casserole
Tater Tot Casserole
Ingredients:
1 lb sausage
2 cups cheddar cheese (shredded)
12 eggs
1/2 cup milk
2 lbs tater tots
Directions:
Directions:
Brown sausage, drain and spread on bottom of
9x13 pan In a separate bowl, ix together 12 eggs and milk until well blended.
Pour over sausage. Add tater tots and cheddar cheese. Cook for 35 to 45 minutes
until golden brown on top. Cool for 5 minutes before serving.
Shepherd's Pie
Ingredients:
1 onion chopped
2 cups frozen mixed vegetables
10 oz can cream of mushroom soup with roasted garlic (Campbell's does make this)
Salt and pepper to taste
3 cups hot mashed potatoes
Directions:
Preheat oven to 375 degrees. In heavy skillet, cook ground beef and onion until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain well. Stir vegetables and soup and cook until hot, about 4 minutes, then add salt and pepper to taste. Place in casserole. Spoon mashed potatoes over hot meat mixture. Bake at 375 degrees for 35-45 minutes until potatoes are golden brown and pie is bubbling.
Directions:
Preheat oven to 375 degrees. In heavy skillet, cook ground beef and onion until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain well. Stir vegetables and soup and cook until hot, about 4 minutes, then add salt and pepper to taste. Place in casserole. Spoon mashed potatoes over hot meat mixture. Bake at 375 degrees for 35-45 minutes until potatoes are golden brown and pie is bubbling.
If Frozen: Thaw in refrigerator. Bake at 375 degrees for one hour until potatoes are golden brown and pie is bubbling.
Country Chicken Pot Pie (from 30 Day Gourmet Big Book of Freezer Cooking)
Makes 2 pies
Ingredients:
1 cup chopped onion
Country Chicken Pot Pie (from 30 Day Gourmet Big Book of Freezer Cooking)
Makes 2 pies
Ingredients:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1/3 cup butter or margarine
1 cup chopped carrot
1/3 cup butter or margarine
1/2 cup all purpose flour, sifted
2 cups chicken broth
1 cup half & half or evaporated milk
2 cups chicken, cooked, chopped
1 cup frozen peas, thawed
1 tsp. salt
1/2 tsp. pepper
4 unbaked pie crusts
Directions:
2 cups chicken broth
1 cup half & half or evaporated milk
2 cups chicken, cooked, chopped
1 cup frozen peas, thawed
1 tsp. salt
1/2 tsp. pepper
4 unbaked pie crusts
Directions:
Preheat oven to 375 degrees. Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Sauté the first 3 ingredients in butter in a big skillet over medium heat until tender Add four; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evaporated milk; cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt, and pepper. Cook before pouring into pie crusts. VERY IMPORTANT! Pour into bottom crusts and cover with top crusts. Fold edges under and crimp Poke slits in the top (you can make a nice pattern here too!).
***DO NOT BAKE PIE CRUSTS IF FREEZING IMMEDIATELY!!
Directions from Frozen Pie:
~Bake from frozen: Bake uncovered for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting.
~If you THAW the pie: Cover with foil; Bake at 350 degrees for 30 minutes. Let stand for 10 minutes.
Chili
Chili
Ingredients:
1 lb hamburger meat
1 can black beans
1 can kidney beans...
1 can chili ready tomatoes
1/4 cup chili powder
1 tbsp cumin
1/2 tbsp smoked paprika
1/3 tsp nutmeg
Sprinkle of garlic powder
1 small onion
1 can black beans
1 can kidney beans...
1 can chili ready tomatoes
1/4 cup chili powder
1 tbsp cumin
1/2 tbsp smoked paprika
1/3 tsp nutmeg
Sprinkle of garlic powder
1 small onion
Directions:
Brown ground beef and add onion until cooked well, add all other ingredients and simmer over low heat for 2-3hours. I do this in the crock pot often as well just be sure to cook beef before adding to crock pot and set on low for 4-6 hours. Enjoy!
Chicken Crescent Roll Casserole
Ingredients:
1 lb boneless skinless chicken breast
1 can low fat refrigerator crescents
1 can cream of chicken soup
1 cup cheddar cheese
1 large can mixed vegetables
Directions:
Boil chicken until done then shred. Spoon desired amount of chicken onto unrolled crescent then roll up. Drain mixed vegetables and spoon around crescents. Pour reconstituted cream of chicken soup over everything. Spread cheddar cheese on top. Bake at 375 degrees for about 30 minutes or until heated through and crescent rolls are done.
Ingredients:
1 lb boneless skinless chicken breast
1 can low fat refrigerator crescents
1 can cream of chicken soup
1 cup cheddar cheese
1 large can mixed vegetables
Directions:
Boil chicken until done then shred. Spoon desired amount of chicken onto unrolled crescent then roll up. Drain mixed vegetables and spoon around crescents. Pour reconstituted cream of chicken soup over everything. Spread cheddar cheese on top. Bake at 375 degrees for about 30 minutes or until heated through and crescent rolls are done.
