Friday, April 11, 2008

Company Menu Recipes

These are some of my favorite recipes that I turn to again and again.

Breakfast Casserole

1 lb ground sausage (I use low-fat turkey)
12 eggs
1 can cream of mushroom soup
1 can evaporated milk
1 can sliced mushrooms, drained
1 lb potato nuggets, thawed
1/2 cup shredded cheddar cheese

1. Brown sausage. Drain, crumble and set aside.
2. Preheat oven to 350 degrees. Lightly grease a 10x15" baking pan (the recipe calls for 9x13", but it's awfully full).
3. In a large bowl, beat together eggs, soup and milk. Stir in sausage and mushrooms; pour into prepared pan. Add potato nuggets evenly to pan.
4. Bake for 45-50 minutes. Remove from oven and sprinkle on cheese; bake 10 more minutes.

Yield: 12 servings

Roast Beef & Gravy

1 boneless beef chuck roast (3 lbs)
2 cans cream of mushroom soup
1/3 cup beef broth
1 envelope onion soup mix

Cut roast in half (if necessary); place in a slow cooker. In a bowl, combine the remaining ingredients; pour over roast. Cover and cook on Low for 8 hours or until meat is tender.

Yield: 8-10 servings

Cherry Swirl Cheesecake

2 pkgs (8 ozs each) cream cheese, softened
1/2 cup sugar
1/4 tsp vanilla
2 eggs
1 graham cracker crust (9")
1 can cherry pie filling, divided

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling.

Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool on a wire rack. Chill for 2 hours. Top with remaining pie filling.

Yield: 8 servings

Cheesy Crockpot Chicken

6 chicken breast halves
garlic powder
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soups and pour over chicken in a crockpot. Cook on Low all day (about 8 hours). Serve over rice or noodles.

Yield: 6 generous servings

Glazed Meatloaf

1/3 cup ketchup
1/3 cup packed brown sugar
1/4 cup lemon juice, divided
1 tsp powdered mustard
2 lbs ground beef (I use ground turkey)
1/4 cup chopped onion
3 slices bread, broken up into small pieces
1 egg, beaten
1 tsp beef bouillon granules

1. Preheat oven to 350 degrees.
2. In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard.
3. In a large bowl, combine the beef, onion, bread, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix well and place in a lightly greased 5x7" loaf pan.
4. Bake for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake 10 more minutes.

Yield: 6 servings


Mother said...

YUMMMMMMMM! Thanks for sharing. I'll be sure to keep these recipes in mind for Sundays.

Kim said...

What are potato nuggets? Tater tots?