Paul and Penny

Denise usually makes this for family gatherings and it’s ALWAYS a hit. I absolutely LOVE it! -Penny

• 8 oz Cream Cheese [Reg or Lite or FF]
• 2 Tbls Margarine
• 1/4 c. Milk
• 1/2 tsp Garlic Powder
• 2 cans Corn, drained
• 2 cans Chili Peppers, diced, not drained
• 2 Tbls Chopped Onion, if desired

Preheat oven to 325 or put in 1 1/2 quart microwave safe dish and cook for 15-20 minutes.

Soften 8 oz cream cheese, add 2 Tbls margarine, 1/4 c. milk and 1/2 tsp garlic powder. Stir to mix well. Add 2 cans drained, whole kernel corn (canned or frozen) and 2 cans of Chili peppers (not drained) and some chopped onion, if desired. Mix well. Bake uncovered for 20-25 minutes. I’ve also cooked this in the microwave and it’s good too!

This is a recipe that Tiffani likes alot. Her mother used to make it for the family when she was growing up and now she makes it.  She made it for me once and I really liked it.  It’s a main dish rather than a side dish.

• 2 lb ground beef
• 3 cans french style green beans
• 1 can condensed cream of chicken soup
• 1 can condensed cream of celery soup
• 1 can condensed cream of mushroom soup
• 1 2lb bag of tater tots
• 1 big can of Durkee fried onions

Brown the ground beef and drain. Spread in the bottom of a cake pan (9 x 13?). Drain the green beans and layer on top of the ground beef. Mix the soups and pour over the beans and beef. Make one layer of tater tots on top of this mixture. Cover and bake for 45 minutes at 350. Uncover and spread Durkee onions on top. Bake for 10 more minutes or until the Durkee onions begin to brown.

Josh’s Mema Williams used to make this alot.

At our house it’s AKA: White Mexican Casserole

1/2 c chopped onion (I use a little less)
1 lb ground sirloin
Brown with garlic powder. Drain if needed.

Add:

1 small can of cream of chicken soup
1 small can of cream of mushroom soup
1 small can of enchilada sauce or salsa (I usually substitute 3/4 to 1 small can of Rotel in place of the enchilada sauce and chilis)
1 small can green chilis
1 can milnot
Mix and simmer 15 minutes.

Also needed:
1 bag of plain Doritos
1 lb shredded cheese

Layer as follows:
Crush up 1/2 bag of tortilla chips and place in a 9 x 13 pan sprayed with Pam. Cover with soup mixture and top with shredded mild cheddar cheese. ( I use Monterey Jack making it really white).

Bake 350 until cheese melts.

Serve with the rest of the chips and a salad if desired.

2 cups rice, 4 cups water
2 large bunches broccoli (use florettes only)

1 large can Campbell’s cream of chicken soup
Almost 3/4 of a large block of Velveeta (melt in microwave with a little milk)

salt and pepper as needed

1/8 cup parkay sticks

Cook rice and broccoli until til done seperately. Broccoli needs to be very soft, drain and add to hot just cooked rice, stir in soup, melted cheese, salt and pepper and mix until cheese is melted. Stir in Parkay slices at the very end, letting them melt all in and over the casserole.

I have made this on Christmas morning many times to accompany our traditional Christmas morning breakfast of sausage bread. It is really delicious.

1 lb shredded cheese (your choice)

12 oz fresh mushrooms or 1 small can (if you don’t like mushrooms, just omit)

1/2 lg onion, chopped

1/2 c butter or margarine (equal to one stick, but you could get by using less)

1 cup chopped cooked ham, OR 1 1/2 lbs bacon cooked and drained or sausage cooked and crumbled

7 eggs

1 3/4 c  milk

1/2 c flour

1 T parsley flakes

1 1/2 t seasoned salt or garlic salt or a mixture of both

In a 9 x 13 pan sprayed with Pam, place half the cheese, cook mushrooms and onions in butter and pour over cheese, Then layer on your meat choice, then the rest of the cheese. Beat eggs with milk and rest of ingredients and pour over meat.  Bake 45 minutes at 350.

Josh’s Mema used to make this all the time and it was a big hit.

1/2 c chopped onion

1 lb ground beef

brown with garlic powder and drain if needed.

add small can of cream of chicken and small can of cream of mushroom and a small can of taco sauce , 1 can Milnot, and 1 small can of green chilis. (I usually just add 3/4 to 1 can of Rotel in place of the taco sauce and the chilis).

Mix and simmer for 15 minutes on low.

Crush 1/2 bag of plain tortilla chips in a 9 x 13 pan sprayed with Pam, cover with meat mixture and top with shredded mild cheddar.
Bake at 350 til cheese melts.

This is a dish I found one day when I was looking for something a little more complicated than my usual extravaganza of Sloppy Joe to make for the kids. -Paul

The way it’s written

1 lb ground beef
1 med onion chopped, 1/2 cup
1 jar 8oz green Mexican salsa
1/2 cup diary sour cream
1 can (10.75 oz) condensed cream of chicken soup
1 jar (2 oz) sliced pimentos drained
6 corn tortilla cut into 1 inch strips
2 cups shredded cheddar cheese (8 oz)

Cook and stir ground beef and onion until beef is brown, drain. Spread 1/2 cup of salsa in bottom of ungreased square baking dish, 8×8x2. Mix remaining salsa with sour cream, soup and pimentos. Layer half of the tortilla strips, beef mixture, soup mixture, and cheese on salsa and repeat. Bake uncovered in 350 degrees oven until casserole is hot and bubbly (30 mins), let stand 10 minutes, garnish with olives if desired.

The low-carb way that Penny and I do it

We use medium red salsa, a little more than called for. We skipped the pimentos and olives. We used egg crepes instead of corn tortillas. Of course, that means it’s not really a tortilla casserole anymore, but it still tastes great.

The way I used to do it

I use mild red salsa, no pimentos, and flour tortillas. I had a pretty big family so we usually go a bit heavy on all of the ingredients. I particularly enjoy it a bit soupy. The bottom line is that you can adjust this recipe to fit your tastes without ruining it.

Hannah loves this.

Serves 4

1/2 to 1 lb pork, cubed and browned in 1 T oil.

Add:

 1 diced onion

1 c rice

1 t salt

1/8 t pepper

3/4 c water

Mix well, cover, lower heat and cook slowly for 30 minutes.

Penny’s Simple Quiche (updated 05-2007)8 eggs
1 cup heavy cream
1 cup water
3+ cups shredded cheese (any hard cheese, I like to use a mixture of cheddar and Monterey jack) save some for placing on the top when it’s almost done. 
3 cups meat and/or veggies. (ham or bacon and or veggies or a combination of
your choice- I usually saute some ham, onions, zucchini, or  bacon, spinach and mushrooms, or broccoli, yellow squash, onions and mushrooms.. just any mixture of  about 3- 4 cups of meat and veggies that I saute in butter or a can of very well drained Spinach)
salt and pepper to taste

1/2 to 1 tsp. nutmegmix all cream, water and eggs, then add veggies or meat mixture, plus nutmeg and stir well, pour into a 9 x 13 pan sprayed well with Pam OR Two 9″ pie crusts and bake at 350* for about 1 hr. or until done (use knife to see if eggs are set).

About 5 minutes before it’s done, add extra cheese to top and cook for another 5 minutes. Let stand for about 10 minutes and serve.

*NOTE: You could also place this in 2- 9″ pie crusts and bake. might cook faster than 1 hour though so watch closely.

OR its easy to just half everything and make one.

BARLEY HOT DISH

1 lb Sausage

1 lb Hamburger

1 large onion, chopped

2 c. diced celery

¾ c. Barley

1 can Cream of Mushroom Soup

1 can Tomato Soup

1 large can diced tomatoes

1 can Corn, drained

1 can Peas with liquid

1 c. chopped fresh Carrots

1 can Mushrooms, sliced or chopped

2 Tbls Sugar

2 tsp each of Salt & Pepper

Preheat oven to 350°.

Brown the meats, drain off grease. Add Onion and Celery. Cook until Onions are clear. Add remaining ingredients. Bake at 350 ° for 2 hours. Cover for the 1^st hour, then stir and cook for another hour. 

[Note: this makes a large quantity, I use the “Turkey” Roaster pan!]

This recipe is easy to modify!