White Bean, Sausage, & Sweet Potato Cassoulet

This recipe came from a Prep Dish menu and I really enjoyed it. Every time I make it, I have to search back through my Prep Dish menus, so I'm finally putting it here for easy access. :)









Ingredients:
Approx 2 medium sweet potatoes
1-2 cans cannellini beans (rinsed & drained)
Beef or Chicken sausage (2-4 links) sliced
1/2 C Bread Crumbs (panko or GF, etc)
Diced onion
Minced garlic
Parmesan cheese
s&p
poultry seasoning

Directions:
1. Preheat oven to 375
2. Peel & microwave sweet potatoes to soften them a little. Allow to cool then dice into chunks.
3. Saute diced onions & garlic in a little oil until soft. Throw sliced sausage into skillet and heat through for approx 5 minutes.
4. In a medium casserole dish combine the diced sweet potatoes, onion/garlic & sausage mixture. Add in the cannellini beans (1-2 cans according to your liking). Season everything with s&p and a little poultry seasoning. Mix gently to combine.
5. In a small bowl combine bread crumbs, approx 2 TBS parmesan cheese, and 1/2 T olive oil. Sprinkle evenly over cassoulet. Cover & bake for 30-40 minutes until sweet potatoes are fork-tender.
6. Remove cover and add a little more parmesan cheese if needed, bake for an additional 10 minutes until the topping is browned.
7. Pairs well with sauteed spinach as a side and/or garlic toast. Enjoy!

Shrimp and Mushroom Casserole

Per Paula Deen recipe...
"This recipe can be served as a main dish with a green salad and French bread or as a side dish with steak."

8 T (1 stick) of butter
1/4 cup flour
1 1/2 cups half & half
1 can cream of mushroom soup
1 (13 1/4 oz) can of sliced mushrooms, drained
1/2 cup grated Parmesan cheese
1 pound cooked shrimp, peeled, deveined, and coarsely chopped
garlic powder to taste
buttered bread crumbs for topping (I used a sleeve of Ritz crackers tossed with a little butter)

Preheat oven to 350. In a saucepan over medium heat, melt butter and stir in flour, then slowly blend in half & half, stirring constantly. Sauce with be thick. Do not brown. Add mushroom soup, sliced mushrooms, and Parmesan. Fold in shrimp. Add garlic powder to taste. Pour mixture into buttered casserole dish and top with bread crumbs. Bake for 25-30 minutes.

Pleasing Cheesy Potatoes with Sausage

This is the Potatoe and Sausage breakfast dish I served at our first Supper Club (Sunday brunch). Everyone liked it a lot and it is mine and Casey's favorite breakfast.
INGREDIENTS
1 (32 ounce) package tater tots
3 eggs, lightly beaten
2 (10.75 ounce) cans condensed cream of potato soup, undiluted
1 cup sour cream
1 can chopped green chiles
1/4 cup chopped onion (or I use 2 Tbsp of dried minced onions)
4 cups shredded Cheddar cheese
DIRECTIONS
Arrange Tater Tots in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, soup, sour cream, green pepper and onion until blended. Stir in the cheese. Pour over Tater tots. Bake, uncovered, at 350 degrees F for 50-55 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.

Chicken Enchiladas

This is really easy and yummy.  It is a good casserole to take to friends!

8 Flour Tortillas

1 cup cooked chicken, cubed (to make this VERY easy you can use a can of shredded chicken breast)

8 oz sour cream

1 can cream of chicken soup

1 small can(4 oz) diced green chilies

2 cups shredded cheddar cheese (or colby/Monterey Jack cheese)

1/2 cup milk

Preheat oven to 350 degrees and spray or grease a 9x13 baking dish.  Mix cream soup, sour cream and chilies.  Set aside 3/4 cup of this mixture.  Add chicken and 1 cup cheese to the main mixture.  Scoop 1/2 cup of this mixture into each tortilla.  Roll the tortilla and place seam side down in baking dish.  Add milk to the 3/4 cup mixture set aside earlier and pour over enchiladas covering the top completely.  Bake 25-30 min.  Sprinkle with remaining 1 cup of cheese and bake until cheese melts.  Let cool for 5-10 min before serving.

Enjoy!

Hearthstone Hall Hash Brown Casserole

"Cheesy and delicious, this hash brown casserole has a crunchy topping."


3 cups frozen shredded hash browns
½ cup margarine, melted
1/3 cup chopped onion
¾ can cream of chicken soup
6 oz sour cream
¾ shredded cheese (Kraft classics 4 blend)
1 ½ cup crushed corn flakes
Salt and pepper to taste

1. Saute onions in 1/3 cup margarine.

2. Combine with potatoes, soup, sour cream and cheese. Add salt and pepper to taste.

3. Spoon into a greased (or sprayed) casserole dish.

4. Cover and refrigerate overnight. May also freeze, just be sure to thaw before adding topping and baking.

5. Remove from refrigerator, microwave for 2-4 mins until warm.

6. Brown crushed corm flakes in remaining butter or margarine. Sprinkle over potato mixture.

7. Bake at 350 for 50 mins.

8. Allow to set for 10-15 mins before serving.

*Double ingredients for showers, welcome breakfasts, ect.

Mexican Lasagna

I have tripled this recipe and frozen it in 9x9 pans.

1 pound ground beef
1 can mushrooms
1/4 tsp salt
1/4 tsp pepper
1 pkg Taco Seasoning
8 oz can Tomato Sauce
2 Tbsp Picante Sauce
8-10 Lasagna Noodles
2 Tbsp Onion
Tortilla Chips crushed

Cook lasagna noodles until done. Set aside and cook meat. Drain and add taco seasoning, oniond, salt, pepper, mushrooms, tomato sauce and picante. Grease 9x9 dish and layer noodles, meat, cheese and repeat. (If you want to freeze it, freeze at this point) When ready to eat, thaw and top with broken chips. Heat at 350 for 10-20 minutes until hot though and cheese is melted.

Poppyseed Chicken

I am sure everyone has a Poppyseed Chicken recipe. There are may different ones out there, this one is very quick and easy. It is also easy to make lowfat and top with whole wheat Ritz. I try to keep the ingredients on hand.

3 or 4 Chicken Breast (cooked & chopped)
2 cans Cream of Chicken Soup
1 small Sour Cream

Mix all of the above and put in a baking dish

Top with a cylinder of crushed Ritz Crackers, slivered almonds and poppyseeds.

Bake 350 degrees 20-30 minutes

Serve over rice

Chicken & Rice...an old standby, but really good!

This recipe is from my best friend Cheryl; it was her grandmother's. It is one of the best recipes of this kind that I've ever tried.
I varied it up once by adding in a can of Libby's Mixed Vegetables.
When I'm in a hurry I skip the sauting in a pan part and just mix it all together in a casserole dish so I only get one dish dirty.

Ingredients:
3-4 boneless, skinless chicken breasts (I cut them into strips so they cook faster)
¼ C chopped onion
½ stick of margarine
1 can of Cream of Mushroom soup
1 scant cup of Evaporated milk (use just a little less than one full cup)
¾ -1 C of uncooked rice (not instant rice); I use closer to 1 C b/c I like more rice!
2 TBS melted butter

Seasonings: Thyme, Poultry Seasoning, Pepper, Lowry’s season salt (no real approximate amts on the seasonings, just season to your taste!)

Directions:
1. Sauté onion in ½ stick of butter in a pan
2. Stir in the soup, milk & rice and mix well
3. Add in the seasonings (except for the season salt, it comes in at the very end) heat the seasonings and soup mixture gently for about 5 min.
4. Pour mixture into a greased casserole dish
5. Layer the chicken on top
6. Pour the melted butter over it all and then sprinkle with the season salt
7. Cover with foil & bake at 350° for an hour and a half—check it at that point and remove the foil and bake longer if necessary (you can add in milk or water if rice is dry)

Enjoy!!