Shepherds Pie

This is Rachael Ray's recipe. I changed the instructions a tiny bit because I like my vegetables to be soft. The first part of the ingredients are for the mashed potato topping. You could just make your favorite mashed potatoes if you wanted or you could even use instant.

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat with olive oil. Cook carrots and onions together until soft. Then remove from pan and brown and meat. Spoon away the fat. Add chopped carrot and onion to the meat. Remove meat carrots and onions from skillet. Cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and place under the broiler about 6 to 8 inches from the heat. Broil until slightly golden. Top casserole dish with chopped parsley and serve.

** I ended up sticking mine in the oven at 350 to make sure it was heated through. Then I broiled the top a little.**

Angela's Awesome Enchiladas

2 lb. boneless, skinless chicken breast meat
1 10.75 oz. can cream of chicken soup
1 1/4 c. sour cream
1/4 t. chili powder
1 T. butter
1 small onion
1 4 oz. can green chilies, drained
1 1.25 oz. package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 t. lime juice
1/2 t. onion powder
1/2 t. garlic powder
5 (12 in.) flour tortillas (I used 10 8 in. tortillas.)
3 c. shredded cheddar cheese, divided
1 10 oz. can enchilada sauce (I used green sauce.)
olives (optional)

1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken is no longer pink. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

These are the best chicken enchiladas I have ever made. Jon isn't usually a big fan of chicken enchiladas, but he loved these. I didn't use as much onion as it called for and I didn't put in onion powder (because we didn't have any.) Other than that, I followed the recipe.

Sausage Breakfast Casserole

This is the same as (or similar to) the Lion House Breakfast Casserole recipe. We use it all of the time, but I don't have it written down. I thought I better add it to this site so I don't have to ask anyone for it again. Our family loves this one.

8 slices white bread – cut the crusts off and cube in 1 inch pieces in a 9x13 pan.
2 lbs sausage (cooked).
Put sausage over bread
Beat together:4 eggs 2 c. milk 1 tsp dry mustard
Pour over bread and sausage.
Add 2 c. grated cheddar cheese on top.

Refrigerate overnight.Next morning:1 can cream of mushroom soup ½ c. milk. Pour mixture over 9x13. Bake at 300 for 1 ½ hours (Covered with tin foil) The last 30-40 minutes, remove the foil).

This recipe is much better if it browns around the edges. It makes the bread less soggy. I would let it go longer than the 1 1/2 hours.

Twice Baked Potato Casserole

This is really a yummy side dish. It is an Emeril Lagasse recipe that I found on the food network website. It's not hard to make, but it does take a while because of all of the prep work. (I would do the prep work the day before next time.) It's definitely worth it though! I changed some of the ingredients because I didn't have them on hand and it was still delicious.

10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream (I used milk and had to add more than it called for to make it a good consistancy.)
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes (I just used regular sharp cheddar because I had it on hand.)
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions (I used dried chives and it was really yummy.)
3 eggs, lightly beaten

Directions

Preheat the oven to 400 degrees F.
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

Green Bean Casserole

I changed the recipe a bit  when I made this for Thanksgiving.  Here is the original recipe and then below I will write how I changed it.  That way you can decide what sounds best for your family's taste.

2 T. butter or margarine

2 T. flour

1 t. salt

1 t. white sugar

1 c. sour cream

1/4 c. onion, chopped

3 (14.5 oz) cans French style green beans, drained

2 c. shredded Cheddar cheese

1/2 c. crumbled buttery round crackers (Ritz)

1 T. butter, melted

Preheat oven to 350 degrees.  Melt the 2 T. butter in a large skillet over medium heat.  Stir in flour until smooth, and cook for 1 minute.  Stir in the salt, sugar, onion, and sour cream.  Add green beans, and stir to coat.  Transfer the mixture to a 13 x 9 dish.  Spread shredded cheese over the top.  In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over cheese. Bake for 30 minutes in preheated oven, or until the top is golden and cheese is bubbly.

**I used fresh green beans instead of canned.  I bought about 2 and 2/3 pounds.  I washed them, cut off the ends, and steamed them until tender-crisp. Before I made the rue, I sauteed the onions in a small amount of butter because I don't like crunchy onions.  With the onions, I also added 1 clove pressed garlic.  I sauteed that until the onions were tender.  Then I used the same pan to make the rue.  I only used half the amount of salt and sugar the recipe called for.  I used fat free sour cream, so if you want you can substitute - or you could use low fat too.  I added about 1/3 pound of fresh cooked, crumbled bacon to the whole mixture before pouring it in the pan.  And I added half of the cheese to the bean mixture before pouring in the pan.  That way you get the cheese flavor throughout.  I sprinkled the other half of the cheese on top before putting the crumbs on.  I thought the fresh beans were the perfect texture for this recipe.  I don't know if I'll make it with canned.**

Macaroni and Cheese

Marcie, here is the recipe.  I love to make it because all of my kids will eat it.  Sometimes I don't bake it.  It just depends on how saucy you want it.  Baking it makes it a little less saucy.   I usually make a little extra cheese sauce to serve over broccoli and/or cauliflower.  I hope you enjoy!

Cook 2 cups macaroni in boiling water.  While cooking make cheese sauce (below).

Melt 4 T. butter or margarine and add 4 T. flour and a little salt and pepper.   Stir together and cook till thick and smooth.  Heat 2 cups milk and slowly add to the flour mixture.  Cook on medium heat (Do not boil) till sauce thickens.  Add about 1 cup of small chunks of cheddar cheese and stir until melted.  

Put cooked macaroni in 13/9 pan, pour cheese sauce over.  Stir together and put sliced cheddar on top.  Cover and bake at 350 for 25-30 min.  

Baked Pasta Shells

1 lb. small pasta shells cooked
1 jar spaghetti sauce
3 T. butter
3 T. flour
2 cups milk
1/2 t. salt
1/4 t. garlic powder
1/8 t. dry mustard
1/8 t. pepper
1/2 cup freshly grated parmasean cheese
1 cup mozzarella

Preheat oven to 350. Butter or spray a 9x13 pan and pour in cooked pasta shells. Melt butter in a medium sized sauce pan. Add flour and stir for 2 or three minutes. Add salt, garlic powder, dry mustard, pepper, and milk and continue to cook and stir until sauce thickens. Once the sauce thickens, remove it from the heat and add parmesean cheese. Pour parmesean sauce over cooked shells. Pour spaghetti sauce over shells and parmesean sauce. Sprinkle mozzarella on top and bake for 30 minutes or until cooked to your liking. (We like our cheese to brown a little.)

Tater Tot Casserole

1 lb. ground beef

1 onion, chopped

1 can of cream of mushroom

1 can of cream of chicken

1/2 can of milk

Cheddar Cheese, shredded

Tater Tots

Brown the onion and hamburger until done and then drain.  Place the hamburger mixture in a 9 X 13 pan.  Place Tater Tots on top of hamburger, cover the mixture well.  Combine the soups and milk, then pour over the Taters.  Cover and bake at 350 for 30 minutes.  Uncover and sprinkle cheese over the top and cook an additional 10 minutes.  

This is always a family favorite.  You can just do Cream of Chicken without the Mushroom soup and it is just as good!

Honey Lime Enchiladas and Cilantro Lime Rice

Honey Lime Chicken Enchiladas
6Tablespoons Honey
5 Tablespoons lime juice (1 large lime)
1/2 or 1/4 tablespoons chili powder (Depends on how spicy you like things)
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I use 3 small chicken breast0
flour tortillas
1 pound monterey jack cheese, shredded
16 oz green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I toss mine in a ziploc bag in the morning and let it sit in the refrigerator all day) Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 min. until brown and and crispy on top.

Great served with
Cilantro Lime Rice
2 Tablespoons butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin

In a skillet, melt butter and add rice. Let cook for 1-2 min. Add remeaining ingredients and bring to a boil. Reduce heat, cover and cook for 18-20 min. (I just throw all ingredients into the rice cooker)
Thanks Moose for letting me be part of your family food blog because I love new recipes!!!

Cheesy Chicken and Rice

Our kids love this recipe.

2 cans cream of chicken soup
1 cup evaporated milk
1 cup shredded Monterey Jack cheese (sometimes I use cheddar)
3 cups cooked rice
dash pepper
6 boneless skinless chicken pieces
rotisserie chicken seasoning

Mix soup, milk, cheese, rice and pepper. Place in greased 9x13 pan. Top with chicken pieces. Sprinkle with rotisserie chicken seasoning. Cover and bake for 40 min. at 350 degrees. Uncover and bake 20 minutes longer. Stir before serving.

Hash Brown Breakfast Casserole

1/2 lb. ground sausage, or 1 C. diced ham, 1 C. chopped bacon
32 oz. bag of frozen, shredded hash brown potatoes
1 C. shredded cheddar cheese
2 C. milk
6 eggs
Optional - sauteed onion and mushrooms

1. Brown ground beef or bacon
2. Grease 9x13 casserole dish (I spray with Pam)
3. Layer in pan: hash browns on bottom, then meat, then cheese
4. Whisk eggs and milk together in mixing bowl
5. Pour evenly over stacked layers: DO NOT STIRE

Cook at 350 for 1 hour and 15 min. Check after about 45-60 min and cover with foil if top is getting too brown.

Chicken Divan

This is my college roommate's recipe. I haven't made it in a long time, but I hope it's what you were looking for.
2 10 oz pkg. frozen broccoli or 2 bunches fresh
2 cups cooked chicken (about 3 breasts)
2 cans cream of chicken soup
1 cup mayonnaise (I usually put in a little less.)
1 T lemon juice
1/2 t curry powder
1/2 cup sharp cheese
1/2 cup soft bread crumbs
1 T melted margarine
Cook broccoli. Mix all ingredients except cheese, bread, and butter. Sprinkle top with cheese. Combine crumbs and butter and sprinkle over all. Bake at 350 degrees for 25-30 min.
(I remember making this without the bread crumbs and putting it over baked potatoes.)