Frito Pie - Hawkins Style

I don't know about you but I have a house of boys and they love some MEAT!  (Me?, not so much!) But this recipe beats any Frito pie I have ever had.

Ingredients:

1 large can of chili with beans

1 large bag of Frito's chips

1 small white onion, chopped

8 oz block of cheddar cheese, shredded

1 pint sour cream

Cilantro to taste

Directions:

Preheat oven to 350 degrees.

This is very difficult, so follow closely...............Take a good handful of Frito's and place them at the bottom of a casserole dish.  Now open the chili can and spoon some over the Frito's (no need to spread). Then sprinkle with some of the chopped onions and shredded cheese.   Then repeat until all ingredients are gone and top with remaining cheese.  

Place in oven and cook until bubbly on top (see below).

Use sour cream and cilantro to garnish your plate and place out for the pack to devourer!!

So Incredible and easy!!  How about that for a weeknight meal for a working mom?? 

Tater Tot Casserole

Yum!! Ok, so I tried something new tonight. I know that this isn't a new recipe since I have met several people that make it regularly, but it was new for us and the boys LOVED IT!!

2 lb. ground turkey
1 can cream of mushroom soup
1 small onion, copped
1 bag tater tots
2 cups shredded cheddar cheese

Preheat oven to 375 degrees.

Brown meet and onions together and drain grease. Mix in can of cream of mushroom soup and cook till hot and ingredients are well integrated. Pour meat mixture into casserole dish. Cover meat mixture with frozen tater tots and cover with foil.

Cook for 45 minutes until tater tots are cooked. Take foil off and cover with shredded cheese. Put back into oven and cook until cheese is melted. Serve!!

This is a great easy recipe that can be easily altered. I put some garlic in with the meat to give it a little flavor but other than that it stayed is written. Enjoy!

Chicken Florentine Casserole

4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup crushed real bacon
2 cups shredded mozzarella cheese

Preheat oven to 350°.

Sauté Spinach and mushrooms in butter and white cooking wine and place at the bottom of the baking dish.

Boil and cut chicken into cubes.

Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Add chicken to this sauce.

Pour mixture from the saucepan over the spinach at the bottom of the pan. Sprinkle with bacon, and top with mozzarella cheese.

Bake 20 to 25 minutes, until bubbly and lightly browned.

(2008 Cookbook)

Brunch Casserole

8 slices stale bread
½ cup butter
2 cups grated sharp cheese
1 (4oz) can green chilies, chopped
½ cup sliced green onions
8 sliced Canadian bacon, quartered
8 eggs, beaten
2 ½ cup milk
½ cup half and half
½ tsp. salt
¼ tsp. cayenne pepper
¼ tsp. dry mustard

Preheat oven to 325°.

Layer bread, bacon and cheese in pan. Mix remaining ingredients and pour over layers. Cook for 25-30 minutes.

(2008 Cookbook)

Sweet Potato Casserole

2 lbs sweet potatoes, (about 4), peeled and cut into 1” cubes.
½ cup packed light brown sugar
½ stick butter
2 eggs, lightly beaten
1/3 cup milk
1 tsp. vanilla extract

Topping:
4 oz chopped pecans, (about 1 cup)
2/3 cup packed light brown sugar
½ cup all-purpose flour
1/3 cup butter, melted

For filling, in large pot combine potatoes with enough cold water to cover; over high heat bring to a boil. Reduce heat to medium; simmer until potatoes are tender, about 30 minutes.
Drain; mash until smooth. Let stand until cooled slightly, 15 minutes.

Preheat oven to 350°.
Butter 2qt. baking dish. In bowl combine potatoes with next 5 ingredients. Spread mixture in baking dish.
For topping, in large bowl combine pecans, sugar, flour; stir in butter until mixture is combined.

Spread pecan mixture over potato mixture. Bake until top is browned and mixture is set in center (40-45 minutes).

(2008 Cookbook)

Mushroom Potato Casserole

4 large baking potatoes, peeled, and thinly sliced
8 tbsp. butter or margarine, sliced into pats
1 onion, thinly sliced
1 (10 ¾ oz) can cream of mushroom soup.
1 (8 oz) box fresh sliced mushrooms
Salt and pepper to taste
½ cup milk.

Preheat oven to 350°. Lightly grease casserole dish. Arrange a layer of potatoes topped with butter or margarine pats, onion, dots of soup and mushrooms in casserole. Sprinkle with salt and pepper. Continue layering until all ingredients except milk are used.

Pour milk over layers.

Bake for 1½ hours. If top browns too much, cover with foil and continue baking

(2008 Cookbook)

Hashbrown Potato Casserole

1 (32 oz)bag frozen hash browns, Southern style (thawed)
1 stick melted butter
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 pt. sour cream
1/2 c. chopped onions
10 oz. pkg. shredded cheddar cheese

Preheat oven to 350 degrees. Mix all ingredients (Except cheese).

Arrange in baking dish, 9 x 13 inches. Bake for 1 to 1½ hours.

Cover top in cheese ¾ the way through baking. Remove when cheese browns.

(2008 Cookbook)

Easy Casserole Chicken

6-8 Chicken breasts
2 cans cream of mushroom soup
6-8 slices Swiss cheese
Bacon Bits

Preheat oven to 375°.

Place chicken breasts in a single layer in pan. Pour cream of mushroom soup over chicken. Place one slice of Swiss cheese over each piece of chicken and sprinkle with bacon bits.

Cover with foil and bake for 1 – 1 ½ hrs.

Crescent Roll Casserole

1 ½ lb very lean ground beef
1 medium onion, chopped
1 lb crushed tomatoes, fresh or canned
1 ½ tsp salt plus more as needed
Freshly ground black pepper
2 C (apx 6oz) shredded sharp cheddar cheese
2 C (apx 6 oz) shredded mozzarella cheese
4 Pillsbury refrigerated Crescent dinner rolls (unbaked)
¼ C sour cream

Preheat oven to 375°.

In a large flame-proof baking casserole, brown the beef with the onion over medium heat, stirring to break up the meat, until the beef turns color, about 12 minutes. Add the tomatoes and stir. Season with 1 ½ tsp. of salt and some pepper. Cook, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the casserole from the heat.

Mix together the cheddar and mozzarella cheeses and sprinkle over the meat in the casserole. Unroll the crescent rolls and spread one side of each roll with 1 tbsp of sour cream. Cover the cheese with the rolls and the sour creamed side up. Bake the casserole until bubbly and the top of the crescent rolls are golden brown, about 35 minutes.

Mexican Lasagna

1 ½ pounds extra-lean ground beef
salt and pepper to taste
1 1/4-ounce package taco seasoning mix
15 ounces low-fat ricotta cheese
1/4 cup low-fat sour cream
27 ounces canned whole green chilies (drain and reserve 2 tablespoons canned juice)
2 tablespoons Tabasco sauce
4 6-inch, low-carb tortillas


Preheat oven to 350 degrees. Season the meat with a little salt and pepper. In a skillet over medium heat, break up the meat with a wooden spoon and cook until browned. Drain off the grease. Stir in the taco seasoning mix and enough water to make a paste.

In a small mixing bowl, whisk the ricotta cheese, sour cream, reserved chili juice, Tabasco sauce, and 1⁄2 cup water. Spread a little of the mixture to cover the bottom of a 13-by-9-inch baking pan. Cover the sauce with a layer of tortillas, overlapping slightly. Sprinkle the meat mixture evenly over the entire base. Cover with a single layer of whole green chilies and pour the remaining sauce on top.

Bake 45 to 60 minutes. Remove from the oven and let stand 5 minutes before serving

(2008 Cookbook)

Hamburger Potato Casserole

2 lbs. hamburger
1 can cream of mushroom soup
1 small onion, chopped
10 good sized potatoes
1-1½ cups milk

Brown hamburger, slice potatoes and put half in the bottom of a Dutch oven, mix browned burger and soup and 1 tablespoon of water together, spread over potatoes, top with the rest of the potatoes, pour 1-1½ cups of milk over top, dot with butter, salt and pepper if desired. Cover and bake 350 degrees for 2 hours

(2008 Cookbook)

Cornbread Taco Bake

1 lb. lean ground beef
1 envelope taco seasoning
1 can chili without beans
1 pkg. shredded Colby Jack cheese
2 pkg. corn muffin mix
1 can corn, drained
1 chopped tomato
1 can sliced black olives
1 (16 oz) container sour cream.

Preheat oven to 375°.

Cook ground beef over medium heat, drain. Add taco-seasoning mix according to pkg. directions. Stir in chili and 1 cup cheese.

Prepare corn muffin mix according to pkg. directions. Stir in corn and remaining cup of cheese

Spoon ground beef mixture evenly onto bottom of pan. Top with cornbread mixture spreading to edges of pan.

Bake 15-20 min. or until golden brown. Cut into squares.

Top with chopped tomatoes, sliced olives and sour cream if desired.

(2008 Cookbook)