Layered Enchilada Casserole

 

Ingredients

1 lb. ground beef
1 onion, chopped
1 chopped hot pepper (Optional)
1 chopped sweet pepper (Optional)
1 Tbs. taco seasoning
salt and pepper to taste
1 (15 oz.) can pinto beans (You can drain them if desired)
1 (10 oz.) can ROTEL hot or mild diced tomatoes or salsa
2 c. whole kernel corn
2 c. enchilada sauce
2 1/2 c. shredded cheddar cheese
2 tomatoes, diced
10 corn tortillas, cut in half, or you can leave whole

 Directions

Preheat oven to 350°. Grease a 2 quart casserole dish.

In a heavy cast iron skillet, brown the ground beef, onions, hot pepper and sweet pepper. Drain off excess grease.

Stir in taco seasoning, salt and pepper. Add the beans, and ROTEL, stirring to combine.  Heat through.

Pour 1/4 cup enchilada sauce over the bottom of the casserole dish. Layer one third of the tortillas over the sauce.

Add half of the meat mixture. Top with 1 cup corn and 3/4 cup shredded cheese. Pour 1/2 cup of the enchilada sauce over the cheese.  Layer another third of the tortillas, and the remaining meat mixture. Next add the rest of the corn and then 3/4 cup shredded cheese. Pour 1/2 cup enchilada sauce over the cheese. Layer the last of the tortillas over the top.  

Pour the remaining enchilada sauce over the tortillas. Top with the remaining cheese. 

Cover with a lid or foil. Bake for 30 minutes. 

Remove the lid or foil and bake another 5 minutes or until the cheese is melted and browned. Serve with diced tomatoes, sour cream, black olives, cheese, and/or extra salsa.

Smothered Chicken Fried Pork Chops

Ingredients

6 to 8 lean pork chops, 1-inch thick
1 egg
2 Tbs. water
1/2 c. flour
1 Tbs. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 to 1/2 tsp. pepper
2 Tbs. oil
1 can cream of mushroom soup or chicken-rice soup
1 c. milk
3 to 4 potatoes washed and quartered
1 onion, sliced thinly into half rings

Directions

In a pan, or shallow bowl, beat the egg and water together.

In a low sided pan or bowl, mix the flour, salt, mustard, and garlic powder together. 

Dip the pork chops in the egg mixture. Let the excess egg drip off. Dredge the pork chops in the flour mixture. Set aside on a pan or rack for a few minutes. This helps the coating to stay on the meat and not fall off during frying. 

Heat the oil in a skillet.  Brown both sides of the pork chops. You don't need to cook the pork chops all the way through, you just want them to be nicely browned.  

Combine chicken-rice soup and milk together.  Hint: You can fill the empty soup can almost full of milk instead of using a measuring cup.

Place the pork chops in a Crock Pot or in a casserole dish that has a lid. Place the potatoes over the pork chops and add the onions.  Pour the soup and milk mixture over the top. Cook on low 6 to 8 hours; high for 4 hours.  Or bake in the oven at 200° for 6 to 8 hours.

Mexicali Casserole

If you like Mexican food, you are sure to like this casserole dish. It is an easy dish to make, combining all the flavors that you enjoy eating.

Ingredients

1 lb. ground beef
1 large onion, chopped
1 sweet pepper, chopped
1 or 2 jalapeños (Optional)
2 cloves garlic, minced
1 tsp. chili powder
salt and pepper to taste
1 (16 oz.) can diced tomatoes
1 (8 oz.) can whole kernel corn
1 (16 oz. can kidney beans
1 c. water
2/3 c. uncooked rice
1/3 c. sliced ripe olives
1/2 c. shredded cheddar cheese

Directions

Preheat oven to 375°. 

Over medium heat, cook ground beef, onions, pepper and garlic in a cast iron skillet.  Cook until the beef is no longer pink and the vegetables are tender. Drain.

Stir in chili powder, tomatoes, corn, kidney beans, water, rice, and olives. Add salt and pepper to taste.

Transfer to an 11 x 7-inch baking dish, or you can leave it in the oven safe skillet you fried the meat and vegetables in.  Cover and bake for 50 to 55 minutes. 

Remove the lid or cover and sprinkle cheese over the top of the casserole. Bake another 5 minutes, or until cheese is melted. 

Pizza Hamburger Casserole 

All the fantastic flavors of pizza in one dish.  This recipe is quick and easy.  Although the directions call for cooking the pasta and then add it to the dish, you can also add the dry pasta in the dish.  Add either 1 cup of water, beef bouillon or beef stock to help cook the macaroni.  Just check the pasta occasionally to see if more liquid is needed and add accordingly.  

If you have pizza sauce on hand, you can use that instead of the crushed tomatoes, Italian seasoning and garlic powder.

Ingredients

3 c. macaroni, uncooked
2 lbs. hamburger
1 onion, chopped
2 sweet peppers, chopped
2 garlic cloves, minced
1 (4 oz.) can of mushrooms
1 1 (32 oz.) jar spaghetti sauce
1 (14 oz.) can crushed tomatoes
1 or 2 (2 1/4-ounce) cans sliced ripe olives
1/2 tsp. basil
1/2 tsp. red pepper
1/2 tsp. oregano
2 tsp. garlic powder
1 Tbs. Italian seasoning
4 to 8 oz. sliced pepperoni
16 oz. mozzarella cheese, shredded

Directions

Preheat oven to 350°.

Fill a pot with water and bring to a boil. Add the macaroni and about 1 teaspoon salt to the water. Cook according to package directions. Drain

In a cast iron skillet, brown the hamburger, onion, pepper and garlic. Drain off any excess grease. 

Add the macaroni, mushrooms, spaghetti sauce, crushed tomatoes, basil, red pepper, oregano, garlic powder and Italian seasoning.

Place in a 9 x 13-inch pan. Top with pepperoni.

Bake for 40 minutes. Remove from oven and sprinkle the cheese over the top. Return to oven and bake until cheese is melted and bubbly.

Sausage Cream Corn

This side dish combines two great flavors, corn and sausage. It is a great tasting casserole dish that is easy to prepare. 

Ingredients

1/2 lb. sweet Italian sausage meat, or sausage meat of your choice
1 large onion, chopped
1 small shallot, chopped
1 large clove garlic, minced
1 sweet pepper, chopped
2 (14-3/4 oz.) cans cream style corn, or you can use whole kernel corn, drained
1 tsp. parsley
1 1/4 c. herb-seasoned stuffing mix
1/4 c. heavy whipping cream
1/2 c. shaved Parmagiano Reggiano cheese
1 Tbs. butter

Directions

Preheat oven to 375°.

In a large cast-iron skillet, cook sausage, onion, shallot, garlic clove and sweet pepper until browned. Remove the meat with a slotted spoon and put in a small bowl. Drain off grease.

Add the corn, parsley and stuffing mix to the skillet. Stir to combine.

Pour in the heavy whipping cream and butter. You can leave this in the cast iron skillet, or transfer the mixture into a greased 1 quart baking dish.

Sprinkle the Parmagiano Reggiano over the top.

Bake for 30 to 35 minutes, or until golden brown. 

Spanish Delight

A quick and easy meal to prepare that does not take a lot of work. It is very economical and will feed a family on a budget.

Ingredients

6 oz. pkg. narrow noodles
1 1/2 lbs. ground beef
1 to 2 onions, chopped
1 to 2 sweet peppers, chopped
1 can tomato paste
1 can cream style corn
2 Tbs. chili sauce
1 large can mushrooms
1/2 lb. cheddar cheese, shredded or sliced
salt and pepper

Directions

Preheat oven to 300°.

Fill a large pot with water.  Add about a 1/2  to 1 teaspoon of salt to the water. Bring the water to a boil and cook the noodles according to package directions.

In a heavy cast iron skillet, cook the hamburger, onions and pepper until the hamburger is no longer pink and the vegetables are tender.  Drain off excess grease or fat.

Add tomato paste, cream style corn, chili sauce, and mushrooms. Stir in the cooked noodles. Taste the meal and add salt and pepper.  I usually leave the meal right in the skillet, and bake it in the oven. But you can transfer the meal to a casserole dish.

Top with cheese.

Bake for 1 hour. 

This meal can also be made ahead of time and frozen.  If you freeze this dish to serve at a later date, you'll want to bake this for 2 1/2 hours. 

Ham Casserole

This is a great way to use up left over ham. Mix it with noodles and peas then add a white sauce to the mixture.  It makes a quick and easy meal that is delicious.

 Ingredients

1 lb. noodles, cooked
1-1 1/2 cups ham, cooked and cubed
1 tsp. salt
1 can peas, drained
2 c. milk
2 Tbs. flour
salt and pepper to taste
1 Tbs. butter or margarine
1 beef bouillon cube

Fill a large pot with water and add some salt. Bring the salt water to a boil. Cook noodles according to package directions. Drain and put into a casserole dish.

Mix in the ham and peas with the noodles. Set aside while you prepare the white sauce.

Melt the butter in a saucepan. Add the flour.  Whisk over medium heat, stirring constantly until the flour is browned. This takes about one to two minutes.

Pour in the milk, whisking constantly until all the flour lumps are gone and you are left with a smooth sauce. Cook and stir over low heat unti the mixture becomes thick and bubbly.  Add the beef bouillon cube, stiring until dissolved.  

Season the mixture with salt and pepper to taste. Pour the white sauce in with the ham, peas and noodles and stir to combine.

Bake at 300° for 20 to 30 minutes.   

You can also add some sliced or shredded cheese over the top. Just remove the dish about 10 minutes before the mixture is done. Put the cheese over the top and then return the dish to the oven and continue baking until the cheese is melted and everything is hot.

 

 4 Ingredient Salmon Casserole

When times were tough and we didn't have much money, getting salmon in a can was a treat. Sometimes my mother would make a Salmon Loaf and other times she would make a Salmon Casserole. Both were easy to make, and delicious. You can add a can of cream of mushroom soup with a two-thirds can of milk over the top. Or serve it with cheese over the top as well. 

Ingredients

1 lb. can salmon, drained and flaked
3 onions, sliced into thin rings
2 Tbs. butter
2 lbs. potatoes, sliced thin
salt and pepper to taste
parsley leaves (Optional)
buttered bread crumbs

Directions

Preheat oven to 350°. Butter a large casserole dish.

Drain and flake the salmon. 

Melt butter in a large skillet.  Add onions and fry until golden brown and caramelized.

Arrange in layers the fried onions, potatoes, and salmon in a buttered casserole dish. Season the potatoes with salt and pepper to taste.

Sprinkle some chopped parsley and buttered bread crumbs over the top of the salmon. 

Bake for 30 minutes, or until browned.

Chicken Squares with Mushroom Sauce

If you have leftover chicken and rice, this is a great way to use them up.  If you are short on time, you can skip making the sauce and use a can of cream of mushroom soup. 

Ingredients

3 c. diced cooked chicken
1 c. cooked rice
2 c. soft bread crumbs
1/3 c. celery, diced
1/4 c. pimentos, chopped
4 eggs, beaten
1 to 2 tsp. salt
1/4 tsp. poultry seasoning
2 c. chicken broth

Sauce

6 Tbs. butter
1 can mushrooms, sliced and drained
6 Tbs. flour
2 1/4 c. chicken broth
1 chicken bouillon cube
1/2 c. light cream
1 Tbs. parsley, chopped
salt and pepper to taste

Directions

Preheat oven to 350°. Lightly grease a 9 x 9 x 2-inch pan. 

Combine chicken, rice, breadcrumbs, celery, and pimento.  Add beaten eggs, salt, poultry seasoning and broth.  Mix thoroughly until well combined.

Bake for 55 minutes.

While the chicken is baking, it is time to make the sauce. 

Melt butter in a medium saucepan on low heat.  Add mushrooms and sauté for about 3 minutes.

Blend in flour. Stirring or whisking constantly, cook one to 2 minutes to remove the flour taste. 

Gradually pour in the chicken broth, stirring constantly to remove the lumps of flour. Add the chicken bouillon cube, stirring until dissolved. 

Add the light cream and cook and stir until the mixture has thickened and is smooth.

Mix in the parsley and salt. Pour the mushroom sauce over the chicken as you serve the dish for supper.

Ground Beef Chili Bake

This is an old recipe that my mother made and her mother made it as well.  Like now, meat was expensive and they had to make satisfying meals with cheaper cuts of meat much of the time.  This meal is still one of our favorite recipes to make and serve for my family!

Ingredients

1 lb. ground beef
1 sweet bell pepper, diced
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste
2 (4 oz.) cans green chilies
1 1/2 c. grated sharp cheddar cheese, divided
1 1/2 c. milk
1/4 c. flour
1/2 tsp. salt
4 eggs
2 drops or more of hot pepper sauce (Optional)
green or red chili taco sauce (Optional)

Directions

Preheat oven to 350°.

In a large cast iron skillet, brown ground beef, sweet pepper, onion and garlic together. Break up the ground beef into little pieces and cook until it is no longer pink.  Drain off grease. Season hamburger with salt and pepper to taste

Spread one can of green chilies over the bottom of a 10 x 6-inch loaf pan.  Sprinkle half the cheese over the top of the green chilies. 

Add the ground beef mixture over the top of the cheese.  

Spread the remaining can of green chilies over the top of the meat. Sprinkle the rest of the grated cheese over the top of the green chilies. 

In a bowl, combine milk, flour, salt, eggs and hot pepper sauce. Beat with a whisk until the batter is smooth. Pour over the chili cheese meat mixture. 

Bake for 50 to 60 minutes or until a knife inserted 1/2-inch deep in the center comes out clean.  The top should be lightly browned. 

Cool for 5 minutes before serving.  If you have some red or green chili taco sauce, serve it with that if desired.

Southern Style Macaroni

Southern Style Macaroni may be a simple and easy dish to prepare, but it tastes so good. You can transfer the ingredients into a casserole dish, but we always leave ours in the skillet.  This way, we have one less dish to wash.  

Ingredients

1 (12 oz) pkg. macaroni, cooked
salt for the macaroni water
1 lb. ground beef
1/2 lb. bacon, diced
1 onion, chopped fine
1 green pepper, chopped fine
4 cloves garlic, minced
1 tsp. salt
black pepper to taste
1 to 2 tsp. Italian herb seasoning
1/2 to 1 tsp. Tony Chachere's Original Creole Seasoning
1 (16 oz.) can red beans
1 (16 oz.) can peas, drained ** see notes below.
1 (16 oz.) can tomatoes
1/2 lb. American cheese, cubed

Directions

Preheat oven to 350°.

Fill a large pot with water, add some salt, and bring to a boil. Cook macaroni according to package directions. Drain.

Brown ground beef, bacon, onion, green pepper and garlic in a heavy cast iron skillet. Drain off fat. 

Stir in the beans, peas, tomatoes and cooked macaroni.

Season with salt and pepper, Italian herb seasoning, Tony Chachere's Original Creole Seasoning. Taste the mixture and add more seasonings if desired.

Sprinkle cheese over the top.

Bake for 45 minutes, or until the surface is bubbly, and the cheese is melted.

**

Instead of throwing out the juice from the pea can, add it to the macaroni water.  It adds some flavor to the pasta.  

Scalloped Potatoes, Sausage and Cabbage

Comfort food. Growing up, we had potatoes with almost every meal. This recipe uses cabbage, but you can leave it out if you prefer. The Kielbasa sausage can be substituted for another kind of meat.  This recipe is very versatile, allowing you to use what you have on hand. this dish can even be made ahead of time and baked later on. 

Ingredients

4 medium potatoes, sliced very thin
1 onion
8 oz. Kielbasa sausage
1/4 c. butter or margarine
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
1 can evaporated milk
1/4 c. water
2 c. shredded cabbage
1/2 cheddar cheese, shredded 

Directions

Preheat oven to 350°. Lightly grease a 3-quart casserole dish.  You can also use a 13 x 9 baking dish if you don't have a casserole dish.  

Slice potatoes, onions and sausage thinly.  Set aside.

In a medium saucepan, melt butter or margarine.  Whisk in the flour, salt and pepper until smooth.  Gradually add milk and water, stirring constantly over medium heat until thickened.

Layer one third of the potatoes, half of the onions, half the cabbage, half of the sausage and one third of the sauce.  Repeat layers and top with the remaining potatoes and sauce.

Cover and bake for 35 minutes.  Uncover and bake 45-50 minutes more or until potatoes are tender. 

Chuckwagon Casserole

Chuckwagon Casserole is quick and easy to prepare.  Ground beef, onions and peppers with cheesy biscuits on the top.  Cook in one cast iron skillet and transfer right into the oven to finish baking.  

Ingredients

1 lb. hamburger
2 stalks celery, chopped
1 onion, chopped
1 sweet pepper, chopped
1 (6 oz.) can tomato paste
1/2 c. water
1 Tbs. chili powder
1 tsp. salt
1 tsp. paprika
1 (17 oz.) can lima beans, drained
1 (16 oz.) can pork and beans
10 cubes cheddar cheese cut into 1/2-inch cubes
8 oz. refrigerated biscuits (country Style)
2 Tbs. milk
1 c. corn chips, crushed

Directions

Preheat oven to 425°.

In a 10-inch cast iron skillet, brown the ground beef, celery, onion, and green pepper. Drain off excess grease.

Stir in tomato paste, water, chili powder, salt, paprika, lima beans and pork and beans.  Bring to a boil then turn heat down to a simmer.  Allow the mixture to simmer while you prepare the biscuits. 

Separate biscuit dough into 10 biscuits.  

Place a cube of cheese in the center of each biscuit.  Fold dough over the cheese, covering it completely.  Seal the edges well so the cheese does not leak out.

Dip biscuits in milk.  Then, coat the biscuits with the crushed corn chips.  

Arrange biscuits around edge of the hot meat mixture.

Bake 15 to 20 minutes or until the biscuits are golden brown.  Serve.

Scalloped Chicken

Scalloped Chicken is a great recipe that combines chicken, onions, cheese and rice together. A touch of pimentos to give it flavor.  This is one dish your family will love. 

Ingredients

1 c. rice, uncooked
2 chicken bouillon cubes
3 Tbs. butter
1 onion, chopped
2 c. milk
1 1/2 c. shredded cheddar cheese
2 to 4 Tbs. chopped pimento
3 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
2 c. cooked chicken
1/2 c. shredded cheddar cheese
3 slices white bread, cubed
2 Tbs. melted butter

Directions

Preheat oven to 375°.  Butter the inside of a casserole dish or baking dish.

Cook rice following package directions, adding the 2 chicken bouillon cubes in the water to dissolve before you add the rice to cook.

In a 3-quart saucepan, melt 3 tablespoons butter. Saute the onion until tender. 

Stir in the flour, salt, and pepper. .

Gradually pour in the milk, whisking constantly so it does not lump.   Continue to cook and stir over medium heat until the mixture thickens.  Cook an additional 2 minutes.

Add 1 1/2 cups cheese and pimento.  Stir until cheese melts. 

Mix in the chicken and rice.

Transfer the mixture into a casserole dish. Sprinkle remaining 1/2 cup cheese over the top.

In a medium bowl, toss the bread cubes and melted butter together to coat.  Arrange the buttery bread cubes around the edge of the casserole.  

Bake for 20 minutes.

Chicken Hot Dish

Chicken Hot Dish is assembled the night before, so all you have to do the next day is to bake it in the oven.  This is a great way to use up some of that left over chicken or turkey you have.

Ingredients

8 slices dry bread
2 c. diced cooked chicken or turkey
1 onion, chopped
1/2 c. pimento (optional)
1 ribs celery chopped
1/2 c. mayonnaise
salt and pepper to taste
2 eggs, slightly beaten
1 1/2 c. milk
1 can cream of mushroom soup
1 (4 oz.) pkg. cheddar cheese, shredded
1 can onion rings (optional)

Directions

Assemble the dish the night before. 

Break or cut the bread into cubes. Place half of the bread cubes on the bottom of the casserole dish.

In a medium bowl, combine chicken, onion, pimento, celery, mayonnaise, salt and pepper.  Spoon the mixture over the bread.  Put the rest of the bread cubes over the top.

In the bowl you just used to mix the chicken ingredients, combine the eggs and milk together.  Pour the mixture over the top of the bread cubes. Cover with a lid or a piece of plastic wrap. 

Place in the refrigerator and chill overnight. 

Preheat oven to 325°.

Spoon the cream of mushroom soup over the top of the bread cubes in the casserole dish. 

Bake for 60 minutes.  Twenty minutes before the hour is up, sprinkle the cheddar cheese over the top.  Continue baking until you have 10 minutes left.  At that time, place the onion rings over the top of the cheese.  Bake until done. 

Potato Pizza Hot Dish

This is not your traditional pizza dish, although it does have some of the same great flavors that pizza does. This is a quick and easy full flavored meal idea that goes together fast and is so good!  It is comfort food.  Even the pickiest of eaters will enjoy this meal and ask for seconds.  

Ingredients

1 lb.  ground beef
Salt and pepper to taste
1/4 to 1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 tsp. Italian seasoning
1 onion, chopped
1 sweet pepper
2 (14 oz. each ) jars or cans Pizza sauce
1 can cheddar cheese soup
1/2 c. milk
4 c. raw cut-up potatoes or frozen hash browns
sliced pepperoni, chopped (optional)
1 can mushrooms, drained

Topping

1 can tomato soup
1 small onion chopped
1/2 tsp. sugar
1/2 tsp. oregano
1/4 tsp. pepper
Shredded Mozzarella cheese

Directions

Preheat oven to 375°.

In a heavy cast iron skillet, brown hamburger, onion, and sweet pepper until the meat is no longer pink and the vegetables are tender. Drain away excess grease.

Stir in pizza sauce, cheddar cheese soup, milk, potatoes, pepperoni, and mushrooms.  You can transfer this into a casserole or baking dish, but I usually leave mine in the skillet.

In a small bowl, combine tomato soup, onion, sugar, oregano, and pepper.   

Pour over the top of the ground beef mixture.  Cover with a lid or with a sheet of foil.

Bake for 45 minutes.  Remove from oven and sprinkle the and Mozzarella cheese over the top.  Bake an additional 15 minutes.  

Gold Nugget Meat Pie

This is a quick and easy meal to prepare that your family is sure to love. You can also put some instant potatoes over the top to make it look more like a pie. It is a complete meal all by itself. You can use less onion if you want.  We like a lot of onion, and the onions we buy are not all that big.  If you have a huge onion, then cut it in half and use one half for the meat mixture and the other half for the filling.

Crust Ingredients

1 c. soft bread crumbs
1/2 c. milk
1 egg, beaten
1 Tsp. Worcestershire sauce
1 tsp. salt
3 Tbs. ketchup
3/4 lb ground beef
2 cloves garlic, minced
1 onion, chopped

Filling Ingredients

1 onion, chopped
2 Tbs. butter
1 (12 oz) can whole kernel corn, drained
1 (16 oz.) can diced tomatoes
1 tsp. salt
1/2 tsp. basil

Directions

In a large bowl, soften bread crumbs in milk for about 5 minutes. 

Mix in the egg, Worcestershire sauce, salt, ketchup, ground beef, garlic, and onion.

Press the meat mixture on the bottom and sides of a 10-inch pie pan or a casserole dish.  

Bake at 350° for 40 minutes. Drain grease if desired. 

As the crust is baking, begin making the filling.

Filling

Sauté onion in the butter.  

Add the whole kernel corn, tomatoes, salt and basil.  Bring to a boil, then reduce heat. Simmer for 10 minutes.  

Pour hot corn and tomato mixture into the baked meat crust. 

Return to the oven and bake 5 to 10 minutes longer, or until the meat is completely done.

 Seasoned Pork Chops over Scalloped Potatoes

This is a dish my mother made quite often.  She didn't always have a lot of time to cook as she was  busy with gardening and taking care of her family. I still make this dish for my family as well which stirs up fond memories of then I was growing up.. 

Ingredients

1 Tbs. flour
1/4 to 1/2  tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. pepper
1/2 tsp. paprika
4 pork chops
1 Tbs. oil
5 to 6 potatoes, peeled and thinly sliced
1 onion, thinly sliced int o half rings
1 c. chicken stock or broth
1 (10¾ oz.) can cream of mushroom soup
1¼ cups milk or use the empty can of cream of mushroom soup
Salt and pepper to taste

Directions

Preheat oven to 350°

In a small bowl, combine flour, garlic powder, onion powder, chili powder, pepper and paprika together.  Set the seasoning blend aside.

 Take the pork chops out of the refrigerator. Allow them to rest for 30 minutes at room temperature. 

 Pat the pork chops dry with a paper towel. Rub both sides of the pork chops with the seasoning blend.  

In a large cast iron skillet, heat the oil over medium heat. Sear the pork chops until golden brown.This should take 2 to 3 minutes. Turn the pork chops over and sear the other side. Remove the pork chops from the skillet and place on a plate.

In a small bowl combine the cream of mushroom soup and milk together until smooth.

Layer the potatoes and onions in a large casserole dish. Season the layers with salt and pepper as you go. Place the pork chops on top. Pour the cream of mushroom soup and milk mixture over the top.

Cover and bake for 30 minutes. Remove the lid and bake for another 30 to 40 minutes or until the potatoes are tender.

Company Beef Casserole

 

Ingredients

12 oz. pkg. noodles
1 1/2 lbs. ground beef
1/2 c. onion, chopped
1 (16 oz.) tomato sauce
1 tsp. sugar
2 eggs, beaten
1 ( 8 oz.) pkg. cream cheese
1/4 tsp. garlic powder
1/2 c. sour cream
1 c. cottage cheese
1 tsp. salt
1/4 tsp. pepper
1/2 c. Parmesan cheese

Directions

Preheat oven to 350°

Fill a large pot with water and bring to a boil. Cook the noodles according to package directions. Drain

In a large cast iron skillet, brown the hamburger and onion together.  Drain off grease.

In a bowl, combine eggs, cream cheese, garlic powder, sour cream, cottage cheese, salt and pepper. 

In a 9 x 13-inch pan, layer the noodles, cream mixture and meat mixture alternately. 

Sprinkle with Parmesan cheese. Cover with foil.

Bake for 30 minutes.  You can also make this the evening before and refrigerate until ready to bake. Increase baking time by 10 minutes.

Overnight Casserole

This is an easy casserole that you assemble the night before and bake the next day. The recipe calls for American cheese, but we often use extra sharp cheddar cheese, pepper Jack or cheddar cheese. You can use the cheese that you like best.

Ingredients

2 c. uncooked macaroni
4 hard boiled eggs, cut up
1 pkg. dried beef, cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. milk
1 onion, chopped
1 -2 jalapeno peppers, chopped (optional)
1/2 lb American cheese, cubed (or Cheddar cheese, pepper Jack or any kind you like best.)

Directions

The night before, lightly butter a 3-quart casserole dish or a 9 x 13-inch baking dish. 

Combine the macaroni, hard boiled eggs, dried beef, cream of mushroom soup, cream of chicken soup, milk, onion, jalapeno pepper, and cheese in a casserole dish.

Cover with a lid and place in the refrigerator. 

The next day, preheat oven to 350°. Place the covered casserole dish in the oven and bake for 45 minutes.

Remove cover and bake another 45 minutes or until done.