Swiss & Chicken Casserole
4 cups chopped cooked chicken
2 cups croutons
1 ½ cups shredded swiss cheese
2/3 cup miracle whip
½ cup milk
4 stalks celery, sliced
¼ cup chopped onions
Preheat oven to 350. Combine all ingredients and spoon into sprayed 2 qt. Casserole. Bake 40 minutes or until heated through
Bacon Cheeseburger Casserole
Bacon Cheeseburger Casserole
1 pound ground beef
1 onion, chopped
1/3 cup ketchup
2 tablespoons yellow mustard
1 cup shredded sharp cheddar cheese
8 slices bacon, cooked & crumbled
4 cups frozen bite-size seasoned potato nuggets
Heat oven to 400. Brown meat with onions in skillet; drain. Stir in ketchup and mustard. Spoon into 9” square backing dish sprayed with cooking spray. Top with remaining ingredients. Bake 30-35 minutes.
1 pound ground beef
1 onion, chopped
1/3 cup ketchup
2 tablespoons yellow mustard
1 cup shredded sharp cheddar cheese
8 slices bacon, cooked & crumbled
4 cups frozen bite-size seasoned potato nuggets
Heat oven to 400. Brown meat with onions in skillet; drain. Stir in ketchup and mustard. Spoon into 9” square backing dish sprayed with cooking spray. Top with remaining ingredients. Bake 30-35 minutes.
Ritz Parmesan Chicken
Ritz Parmesan Chicken
1/4 cup mayonnaise
1 tablespoon lemon juice
25 ritz crackers, finelly crushed
¼ cup grated parmesan cheese
2 teaspoons dried basil
4 small boneless skinless chicken breast halves
Heat oven to 400. Mix mayonnaise and lemon juice; set aside. Combine crushed crackers, parmesan, and basil. Dip chicken in mayonnaise mixture, then roll in cracker mixture. Place on baking sheet and bake for 20 minutes
1/4 cup mayonnaise
1 tablespoon lemon juice
25 ritz crackers, finelly crushed
¼ cup grated parmesan cheese
2 teaspoons dried basil
4 small boneless skinless chicken breast halves
Heat oven to 400. Mix mayonnaise and lemon juice; set aside. Combine crushed crackers, parmesan, and basil. Dip chicken in mayonnaise mixture, then roll in cracker mixture. Place on baking sheet and bake for 20 minutes
Pumpkin Spice Cake With Brown Sugar Frosting
Pumpkin Spice Cake With Brown Sugar Frosting
1 pkg (2-layer size) spice cake mix
1 cup water
1 cup canned pumpkin
1/3 cup oil
3 eggs
¾ cup chopped walnuts
8 oz. Neufchatel cheese, softened
1/3 cup packed dark brown sugar
1 cup thawed whipped topping
Preheat oven to 350. Beat first 5 ingredients in large with mixer 2 minutes or until well blended. Stir in nuts. Pour into prepared 9x13 pan. Bake 30-32 minutes. Cool completely. Beat neufchatel and sugar in small bowl with mixer until well blended. Add whipped topping and mix well. Spread over cake.
1 pkg (2-layer size) spice cake mix
1 cup water
1 cup canned pumpkin
1/3 cup oil
3 eggs
¾ cup chopped walnuts
8 oz. Neufchatel cheese, softened
1/3 cup packed dark brown sugar
1 cup thawed whipped topping
Preheat oven to 350. Beat first 5 ingredients in large with mixer 2 minutes or until well blended. Stir in nuts. Pour into prepared 9x13 pan. Bake 30-32 minutes. Cool completely. Beat neufchatel and sugar in small bowl with mixer until well blended. Add whipped topping and mix well. Spread over cake.
Butternut Squash au Gratin
Butternut Squash au Gratin
1 butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly sliced
2 tablespoons flour
¼ teaspoon pepper
1 cup chicken broth
1 ½ cups shredded cheddar cheese, divided
Heat oven to 350. Cut squash lengthwise in half; discard seeds and remove peel. Cut each half crosswise into thin slices. Place in a large saucepan; add enough water to cover squash and bring to a boil on high heat. Simmer on medium-low heat 8-10 minutes, until squash is tender. Meanwhile cook bacon in skillet until crisp; remove from skillet and reserve 1 tablespoon of the drippings. Add onion to the reserved drippings, cook and stir five minutes. Stir in flour and pepper; cook and stir 1 minute. Add broth; cook and stir 3 minutes or until sauce is thickened. Remove from heat and stir in 1 cup shredded cheddar cheese. Drain the squash. Arrange half in an 8” square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese. Bake 25-30 minutes.
1 butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly sliced
2 tablespoons flour
¼ teaspoon pepper
1 cup chicken broth
1 ½ cups shredded cheddar cheese, divided
Heat oven to 350. Cut squash lengthwise in half; discard seeds and remove peel. Cut each half crosswise into thin slices. Place in a large saucepan; add enough water to cover squash and bring to a boil on high heat. Simmer on medium-low heat 8-10 minutes, until squash is tender. Meanwhile cook bacon in skillet until crisp; remove from skillet and reserve 1 tablespoon of the drippings. Add onion to the reserved drippings, cook and stir five minutes. Stir in flour and pepper; cook and stir 1 minute. Add broth; cook and stir 3 minutes or until sauce is thickened. Remove from heat and stir in 1 cup shredded cheddar cheese. Drain the squash. Arrange half in an 8” square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese. Bake 25-30 minutes.
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