Hash Brown Casserole

HASH BROWN CASSEROLE EVEN
PAULA DEEN WOULD LOVE




Paula Deen coming to brunch and you don’t know what to serve? Okay, maybe not! But she could be and she’d be thrilled with this cheesy hash brown casserole that’s so packed with cheesy goodness, even Paula wouldn’t miss the fat!
Seriously, this is reeeely good!

INGREDIENTS
3/4 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, diced
2 tablespoons butter, melted and divided
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell’s Healthy Request)
8 ounces light processed cheese, cubed (such as Velveeta Light)
1 (8-ounce) carton light sour cream (such as Daisy)
Cooking spray
2 cups cornflakes, coarsely crushed (the cornflakes are the secret key to this wonderful casserole)

PREPARATION
Preheat oven to 350°.
Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
Combine soup and cheese in a medium microwave-safe bowl.
Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream.
Pour cheese mixture over potato mixture, and stir well.
Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray
Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture.
Bake at 350° for 1 hour.
NUTRITIONAL INFORMATION
YIELD: 12 servings (1/2 cup)CALORIES 181 (30% from fat) / FAT 6g / CARB 25.5 g /FIBER 1.5 g

Chicken Mac and Cheese

Well I was looking for a good recipe for Mac n Cheese and this is what I found. I will attempt to make this tonight for my family!!!

1 pound skinless, boneless, chicken breast halves
1 to 2 teaspoon dried Italian seasoning, crushed
Salt and ground black pepper
1 tablespoon olive oil
8 ounces dried mostaccioli, ziti, or penne pasta
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3 cups milk
8 ounces smoked cheddar, Gruyere, or Swiss cheese, shredded (2 cups)
Salt and ground black pepper
2 cups soft sourdough or French bread crumbs
2 ounces finely shredded Parmesan or Romano cheese (1/2 cup)
3 tablespoons butter, melted

Directions
1. Preheat oven to 350 degree F. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.* Remove chicken from skillet; set aside.

2. In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.

3. Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.

4. Preheat oven to 350 degrees F. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving. Makes 6 servings.

Cooking Club Directions: Prepare casserole as above for each member, except divide the bread crumb mixture into small resealable plastic bags or moisture- and vapor-proof plastic freezer bags. Do not bake. Cover pans with foil to refrigerate, or wrap with moisture- and vapor-proof wrap to freeze. Refrigerate up to 24 hours or freeze casserole and bread crumb mixture up to 1 month.

Test Kitchen Tip: Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.

Reheating and Serving:
Nutrition Facts Servings Per Recipe 6 servings Calories 675, Total Fat (g) 34, Saturated Fat (g) 18, Monounsaturated Fat (g) 12, Polyunsaturated Fat (g) 2, Cholesterol (mg) 132, Sodium (mg) 771, Carbohydrate (g) 49, Total Sugar (g) 8, Fiber (g) 1, Protein (g) 42, Vitamin C (DV%) 4,
Calcium (DV%) 55, Iron (DV%) 16, Percent Daily Values are based on a 2,000 calorie diet

Semi-Homemade Hungry Jack Casserole

Preheat oven to 350 degrees

1 lb. hamburger, browned
1 Tbs. brown sugar
1 tsp. vinegar
1/2 medium onion, chopped
2 cans pork & beans (I've also used canned baked beans before and they work great)
1 pkg. Pillsbury refrigerator biscuits
Shredded cheese


Brown hamburger; add brown sugar, vinegar, and chopped onion. Mix in pork & beans and spread out into a casserole dish. Cut biscuits in halves and lay across the top. Cover with shredded cheese. Bake for 30 minutes.

Chicken Tetrazzini

I found this recipe in a magazine and ripped it out a long time ago. Well, I found it so I decided to try it....It turned out to be really yummy and my whole family ate it really good!!! It was really easy too....

-1/4 cup butter
-1/4 cup flour
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 cup chicken broth
-1 pkg spaghetti / cooked and drained
-2 cups cubed chicken or turkey (I just used a can of chicken. One of the larger sized ones)
-1 can sliced mushrooms / drained
-1/2 cup grated parmesan cheese
-1 cup whipping cream

Melt butter in large saucepan over low heat, add flour and stir until mixture is smooth and bubbly. Remove from heat, stir in salt, pepper, broth, and cream. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in spaghetti, chicken, and mushrooms. Pour into an ungreased 2 qt casserole dish. Sprinkle with cheese. Bake uncovered at 350 for 30 minutes or until bubbly!!!!