Potatoes Supreme

a.k.a. funeral potatoes, but really good ones.

6 medium red potates, boiled and peeled
1/4 cup butter
1 pint sour cream
1 can cream of chicken soup
1/4 cup chopped green onions
1 1/2 cups shredded cheddar cheese (in my opinion, the sharper the better)
corn flake crumbs

cook potatoes; cool, peel, and grate. Melt butter and mix with soup. Blend in sour cream, onion, and cheese. Fold in potatoes. Spread in a 9x13 pan, greased. Top with corn flake crumbs. Cook at 350 for 1 hour. Serves 10.

you could also add chopped ham if you like it.

Zucchini Casserole

So I've decided to start putting recipes on here that maybe you all might already have....but I'm tired of looking through all my papers to find them.

1/4 cup chopped onion
6 cups sliced zucchini (the recipe says to peel it, but I never have)
1 can cream of chicken soup
1 pint sour cream
2 cup shredded cheese (I like sharp cheddar)
8 oz stuffing mix
1 cube melted butter

Cook onion and zucchini for 5 minutes in boiling water. Drain. Combine soup, sour cream, and cheese. Add drained zucchini and onion. Combine stuffing and melted butter. Put 1/2 stuffing in bottom of 9X13 pan then put veggie mixture on and top with the other 1/2 of stuffing. Bake at 350 for 30 mins.

This is definitely an everyday kind of meal, but I really like it!

TORTILLA CASSEROLE

This is a great family meal that is easy and tasty. Next time I make it I am going to try an additional layer of cheese. Between step 9 and step 10. ENJOY!

• ¾ lb extra lean ground beef
• 1 chopped onion
• 1-2 minced garlic clove
• 1 can dark red kidney beans or black beans, drained and rinsed ( I use black beans)
• 1 can diced tomatoes, undrained (14 ½ ounce)
• 1 can green chilies, chopped (4 ½ ounce)
• 2 tsp. chili powder
• 1 Tbsp. brown sugar
• 6-8 corn tortillas’
• ¾ cup sour cream (Can use more)
• 8 ounces of mozzarella cheese or cheddar cheese ( I use mozzarella cheese)
• 2 Tbsp. fresh cilantro

1. Heat oven to 350 degree, spray large nonstick fry pan with veggie spray, heat over high heat until hot.
2. Add ground beef, onion, and garlic, brown 8-10 minutes, until thoroughly cooked, stirring constantly.
3. Drain well, return beef mixture to fry pan.
4. Add beans, tomatoes, chilies and chili powder, mix well.
5. Reduce heat, simmer 5 minutes.
6. Meanwhile, spray 12x8 (2quart) baking dish with veggie spray.
7. Cut each tortilla in half, place 6-8 halves in bottom of sprayed baking dish, overlapping slightly.
8. Spoon half of the beef mixture evenly over the tortillas.
9. Spoon sour cream over beef mixture, spread evenly.
10. Top with remaining 6-8 tortilla halves and remaining beef mixture.
11. Cover tightly with foil.
12. Bake at 350 degrees for 25 minutes.
13. Remove from oven, sprinkle with cheese.
14. Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro

Chicken Broccoli Casserole

This is another Datwyler Favorite!

Ingredients:

1 qt. Broccoli (I use one lg. head)
5-6 Chicken Breasts, cooked and shredded (I think I use 3-4 depending on size of chicken)
3 cans Cream of Chicken Soup
1 ½ cups Sour Cream (This actually calls for 1 1/2 cups Mayo but as you all know I hate Mayo but I've had it both ways and I honestly can't tell the difference.)
1 ½ tsp. Lemon Juice
¾-1 tsp. Curry Powder (I use 1 tsp. but we really like curry)
1 cup Sharp Cheddar Cheese, shredded
1 cup Fresh Bread Crumbs (I use dry and it works great)
2 Tbsp. Butter

Directions:

Step 1: Cook broccoli in boiling salt water until a little tender and drain. (You don't want to cook the broccoli too much because you will be cooking it again in the oven. )
Step 2: Butter a large baking dish and place broccoli in dish. Put chicken on top of broccoli and lightly salt and pepper.
Step 3: Combine soup, sour cream, lemon juice, and curry powder. Pour over chicken. Sprinkle cheese on top.
Step 4: Melt butter and toss with bread crumbs. Sprinkle on top of cheese. Bake at 350° uncovered for 30-35 minutes.

Tomato, Basil and Cheese Baked Pasta

This is a Rachael Ray Recipe......It's an everyday type meal, and I have to say the color ends up looking kind of unappetizing, but it tastes pretty good!

1 lb. small shell pasta
2 Tbsp. extra virgin olive oil, 2 turns of the pan in a slow stream
3 large cloves garlic
1 small onion
1 (28 oz) can crushed tomatoes
1/2 cup, 10 - 12 fresh basil leaves, torn into small pieces
salt and pepper
1 cup store bought pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmesan cheese, a couple of handfuls
1/2 pound mozzarella

Cook pasta according to package directions, do not overcook.

Chop garlic and onions and saute in oil until onions are translucent. Add tomatoes and stir. When the tomatoes come to a boil reduce heat to low. Stir in basil to wilt them. Season the sauce with salt and pepper, to your taste.

Preheat oven broiler to high.

Drain shells and add them to casserole dish. Add pesto sauce, 1 cup of the ricotta cheese and a handful of Parmesan. Stir carefully to coat pasta. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve and little at the table, to pass around. Shred up some Mozzarella cheese with and grater and scatter over the pasta. Add a sprinkle in of Parmesan as well. place the casserole under the broiler in the middle of the oven, 10 - 12 inches from the heat. Let the cheese melt and bubble on top, 3 - 5 minutes.