MAM'S MEALS

Ingredients 1/4 cup plus 1 tablespoon butter 1 cup chopped onions 2 medium carrots, cut into 1/4-inch slices (1 cup) 2 medium stalks celery, cut into 1/4-inch slices (1 cup) 1 package (15 oz) refrigerated, fully cooked beef pot roast (about 1 1/2 cups) 4 cups boiling water 1 cup milk 2 boxes (4.7 oz each) Betty Crocker™ au gratin potatoes Steps 1 Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2 In 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onions, carrots and celery; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Add pot roast; cook and stir until hot. 3 In large bowl, mix boiling water and remaining 1/4 cup butter; stir until butter is melted. Stir in milk, 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in pot roast mixture. Pour into baking dish. 4 Bake 35 to 40 minutes or until potatoes are te...

meat if desired scramble 4 eggs 1/2 cup milk 1 cup shredded cheese 1 1/2  cup frozen shredded hashbrowns salt and pepper pour into casserole dish bake 350 for 30 or until knife comes clean

"A one-dish casserole with all of your Sunday morning favorites: sausage, gravy, eggs, cheese, and toast." Ingredients 1 (16 ounce) package breakfast sausage 1 chopped green onion (opt) 2 cups shredded Cheddar cheese 6 eggs, lightly beaten 1 cup water   1/2 cup milk 1 (2.64 ounce) package country gravy mix 6 slices bread, cut into 1 inch cubes 2 tablespoons melted butter (optional) paprika to taste (optional) Directions Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish. Brown sausage in a large skillet; drain fat. Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese.  Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish.  Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika. Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. S...

Ingredients 1 (16 ounce) package bulk breakfast sausage 1 green onion, chopped 1 (16 ounce) package hash brown potatoes 2 cups shredded Cheddar cheese 6 eggs, lightly beaten 1 cup milk 1 (2.64 ounce) package country gravy mix paprika, or to taste (optional) Directions Preheat oven to 325 degrees F (165 degrees C). Grease an 8x11-inch baking dish. Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix green onion into sausage and spread mixture over bottom of the prepared baking dish. Spread hash brown potatoes in a layer over sausage; top with Cheddar cheese. Whisk eggs, milk, and gravy mix together in a bowl until smooth; pour over casserole. Season with paprika. Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.

Ingredients Cooking spray or butter 8 slices bacon, chopped into 1″ pieces 2 tubes Pillsbury Crescent Rolls 5 large eggs, lightly beaten 1 c. milk 1 c. heavy cream 1 tsp. kosher salt 6 green onions, thinly sliced 2 c. Kraft shredded Cheddar Freshly ground black pepper Instructions Preheat oven to 375 degrees F. Grease a 9″-x-13″ baking dish with cooking spray or butter. Cook bacon in a nonstick skillet over medium heat until crispy, about 8 minutes. Drain bacon and set aside. Roll crescent rolls according to package instructions and place side-by-side in the baking dish. Whisk together eggs, milk, cream, scallions, salt, and pepper to taste. Fold in bacon and cheese. Pour over crescent rolls. Bake until the crescent rolls are golden and the egg mixture is set, 20 to 25 minutes. Serve warm.

Ingredients 3 boneless skinless chicken breasts cooked and shredded (could also use leftover Thanksgiving turkey or Rotisserie chicken from the store) 8 potatoes cooked and made in to mashed potatoes (using a small amount of butter, milk, and salt and pepper to taste…Could also substitute instant mashed but it's not quite as tasty) 2 cans cream of mushroom soup or chicken 1 box of stove top chicken or cornbread stuffing prepared to box directions Instructions Combine cooked chicken breasts into mashed potato mixture and spread on to bottom of casserole dish. Next, spread the two cans of cream of mushroom soup on top of that layer… Finally, put the prepared stuffing mix as the top layer… Cook in a 400 degree oven until the stuffing mixture is browned slightly.

Ingredients 2 lb  chicken breasts, boneless and skinless   2 c  chicken broth (enough to cover breasts) 1/2 tsp  salt 1/4 tsp  ground black pepper 1 1/2 c  half and half 3 Tbsp  butter (yes, 3 tablespoons!) 1 medium  onion, chopped 1 c  celery, chopped 1/3 c  all purpose flour 1 1/2 c  frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas) 2 medium  potatoes, cooked and cubed (or 1 can small white potatoes, cubed) 1 Tbsp  parsley, freshly chopped 1/2 tsp  thyme, dried 2  pie pastry (for double crust pie) 1  egg, lightly beaten    Instructions: Preheat oven to 400 degrees. Prepare a deep pie dish by lining it with one of the pie pastries. Combine the chicken breasts, chicken broth, salt and pepper in a large saucepan, over medium-high heat. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes, or until chicken is n...

9 x 12 Cake pan Pam it 1 can frig biscuits cooked sausage sprinkle on top 1 cup cheese pour on top beat 6 eggs pour on top 1 can Libby's cream gravy bake 350 for 45 minutes

Ingredients 12 eggs, beaten 1 1/2 pounds ground breakfast sausage 16 ounces shredded Cheddar cheese, divided 7 slices white bread, torn into pieces Directions Preheat oven to 350 degrees F (175 degrees C). Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish. In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil. Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

Biscuit Breakfast Bake  10 eggs 1/2 cup milk 16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST*** 4 scallions (green onions, spring onions, whatever you prefer to call them) 2 cups shredded extra sharp cheddar cheese If you’re into the meats – cooked center cut bacon or cooked sausage 11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer) 1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. 2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. 3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny YUMMY!! Serve with Fresh Fruit Salad and lotsa co...

Ingredients 1 2/3 cups Green Giant™ frozen mixed vegetables, thawed 1 cup cut-up cooked chicken 1 can (10 3/4 oz) condensed cream of chicken soup 1 cup Original Bisquick™ mix 1/2 cup milk 1 egg Directions 1 Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup. 2 In medium bowl, stir remaining ingredients until blended. Pour into pie plate. 3 Bake uncovered about 30 minutes or until crust golden brown.

1 lb bacon, cut into 1-inch pieces 1 medium onion, chopped (1/2 cup) 1 medium red bell pepper, chopped (3/4 cup) 1 package (8 oz) sliced fresh mushrooms 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup milk 12 eggs 1 package (2 lb) frozen hash browns, thawed 2 cups shredded Cheddar cheese (16 oz) In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; r...

8 frozen hashbrown patties 4 cups shredded cheddar cheese 1 lb cubed ham 7 eggs 1 cup milk 1/2 tsp. salt 1/2 tsp dry mustard Lay hashbrowns in 9x12 baking dish Sprinkle cheese and ham on top Mix rest of ingredients and pour over top Bake 350 for 1 hour Uncover and bake 15 minutes.... until knife comes clean!

Cracker Barrel's Hashbrown Casserole 2 lbs. frozen hashbrowns 1/2 cup melted butter 1 can cream of chicken soup 1 pt. sour cream 1/2 cup chopped onion 2 cups grated cheddar 1 tsp. salt 1/4 tsp. pepper 2 cups crushed cornflakes 1/4 cup melted butter DEFROST hashbrowns. COMBINE next 7 ingr. and mix with hashbrowns. PUT all in a 3 qt. casserole. SAUTE cornflakes in butter and sprinkle on top. COVER and BAKE at 350 for about 40 min.

Yield: 4-5 servings 5 slices bread, torn in small pieces 1/2 pound bacon, cooked and crumbled 2 cups grated cheese, cheddar or swiss 4 eggs, beaten 2 cups milk 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce Butter or spray 9x13 pan. Layer bread, bacon and cheese. Mix together egg, mustard and seasonings. Pour over mixture; cover and refrigerate overnight. Bake uncovered at 350 degrees for 30 minutes.

PREHEAT OVEN TO 350 COMBINE IN BAKING DISH WITH WIRE WHISK UNTIL SMOOTH: 1 can (12 OUNCE) Evaporated Milk 1 package (3 ounces) cream cheese, softened ADD & MIX WELL: 1 can (10 3/4 ounces) cream of chicken soup 1/2 cup water 1/2 tsp garlic powder 1/8 tsp pepper ADD: 1 bag (16 oz) frozen broccoli, cauliflower and carrot mix, thawed 2 cups cubed, precooked chicken 1 1/2 cups uncooked instant white rice COVER TIGHTLY WITH FOIL AND BAKE 35 MINUTES. REMOVE FOIL AND TOP WITH: 1/2 cup (2 ounces) shredded mild cheddar cheese CONTINUE BAKING UNCOVERED FOR 10-15 MINUTES OR UNTIL CHEES IS MELTED AND MIXTURE IS BUBBLY. LET STAND 5 MINUTES BEFORE SERVING!

STOVE TOP CHICKEN BAKE 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces 1 can (10-3/4 oz.) condensed cream of chicken soup 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 bag (16 oz.) frozen mixed vegetables, thawed, drained PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside. MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing. BAKE 30 min. or until chicken is cooked through.

CROCKPOT TURKEY DISH Slow Cooked Turkey Roast w/Vegetables 1 cup chopped onion 3 cups diced red potatoes 1 pkg (16 oz) baby carrots 1 can (10 3/4 oz) condensed cream of celery soup (I use Healthy Request from Campbells) 1/2 cup water 1 tsp poultry seasoning 3 lbs Butterball Boneless Breast of Turkey Roast, thawed if frozen 1 tbls Johnny's seasoning salt 1/4 cup instant mashed potato flakes 1/8 cup dehydrated parsley Directions: 1. Coat a 5 qt slow cooker with no-stick cooking spray. 2. Place onion, red potato and carrots in slow cooker. Stir together soup, water, poultry seasoning; pour over vegetables. 3. Remove turkey breast roast from package and dry with paper towels. Lift string netting and shift position on roast for easier removal after cooking. Sprinkle seasoning salt blend over roast and place roast on vegetables. 4. Cover; cook on low setting for 6 to 8 hrs. Turkey roast internal temperature should be 170F or above. 5. Remove roast from slow co...

AUNT LORRAINE'S HOTDISH Brown 1 and 1/2 lbs. hamburger Add diced onion to the hamburger while cooking Meanwhile boil a package of noodles When the burger is done... drain grease. Place burger in a 9 x 12 cake pan Mix in: 2 cans chicken gumbo soup 2 cans cream of chicken soup 1 can cream of mushroom soup Add noodles Bake 350 40 minutes One of papa's favorite dishes....in fact I am making it tonight!