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Tamale Pie

  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 can tomatoes (or puree)
  • 1 can whole corn
  • 1 Tablespoon chili powder
  • 4 teaspoons salt
  • 3/4 cup cornmeal
  • 1 can olives
  • 1 cup grated cheddar cheese

Brown beef with onions until beef is done and onions tender and transparent. Add tomatoes, corn, chili powder, and salt. Heat to boiling. Slowly stir in cornmeal. Cook over low heat 10-15 minutes, stirring occasionally to prevent sticking. Cut olives into pieces. Stir into tamale mixture and put into 2 quart casserole or bake in skillet. Sprinkle with cheese.

Bake at 350 degrees for 30-40 minutes.

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Sweet Potato Casserole

  • 3 cups boiled then mashed sweet potatoes (yams)
  • 1/2 cup cream (or canned milk) we often just use regular milk which seems fine, but use less like 1/4 of a cup
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1/4 cup butter (we leave this out)
  • 1 teaspoon vanilla
  • 1 teaspoon nutmeg (of course dad always adds extra nutmeg)

Mix all ingredients together. Place in casserole dish or baking pan.

Topping

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup butter
  • 1 cup finely chopped nuts
  • Cut butter into sugar, flour, and nuts. Sprinkle on top of casserole.
  • Bake at 350 degrees 35-40 minutes.
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Chicken Enchiladas – White

  • 12-15 flour tortillas (homemade ones are the best, but you can buy them if you want)
  • 2 cans cream of chicken soup
  • 1 pint sour cream
  • 1 pound grated cheddar cheese or Monterey Jack
  • 3 cups cubed chicken, cooked
  • 1 small onion, chopped
  • 1 small can chopped green chilies

Combine soup, sour cream, and chillies. Heat until bubbly. Add all but 1 cup of cheese, chicken, and onion. Using a large greased pan (9X13 isn’t large enough so use larger or 9X13 and a smaller one also), put a little sauce on the bottom of the pan. Take tortilla and put sauce in middle in line from one side to other, roll and place seam side down in pan. Place side by side until all tortillas are filled. Pour remaining sauce over tortillas and top with rest of cheese. Cover with foil. Bake at 325 for 15-20 minutes.

*Can be made ahead and refrigerated, then cook covered for 1 hour.

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Quick Turkey or Chicken Casserole

  • 2 cups turkey or chicken, cubed
  • 1 can cream of chicken soup with 1 1/4 cup milk
  • 3 cups cooked rice
  • 1 Tablespoon finely chopped onion
  • 1/2 teaspoon poultry seasoning
  • 2 slices of bread
  • 1 teaspoon margarine

Mix chicken, rice, onion, soup, and poultry seasoning. Pour into 2 quart dish.

Combine bread and margarine in blender. Sprinkle over casserole.

Bake at 375 for 25-30 minutes or until hot and bubbly.

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Shepherd’s Pie – Corn Version

  • 1 pound ground beef
  • Ketchup
  • Corn, drained
  • Mashed potatoes
  • Cheese

Brown ground beef, drain. Add ketchup till all coated. Place in bottom of glass baking dish. Pour corn over ground beef. Spread mashed potatoes on top. Sprinkle with cheddar cheese.

Bake at 350 degrees for 25 minutes.

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Shepherd’s Pie – Green Beans Version

  • 1/2 pound lean ground beef
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon oregano (we don’t like the oregano in it)
  • 3 cups mashed potatoes
  • 2 cups cooked green beans, drained
  • 1 can cream of mushroom or cream of chicken soup
  • 1/2 cup shredded cheddar cheese

Brown ground beef and onion, drain. Stir in seasonings, green beans, soup. Heat through. Pour in 8X12 inch dish. Spread mashed potatoes on top. Sprinkle with cheese.

Bake at 350 degrees for 25 minutes

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Tater Tot Casserole

Mix:

  • 1 1/2 lbs hamburger
  • 1 onion, diced

Press into pie pan

Sprinkle with:

  • 1/2 pound grated cheddar cheese

Cover with Tater Tots (about 1/2 of a large package

Pour over with:

  • 1 can Cream of Mushroom (or Cream of Chicken) soup and 1 cup milk

Bake at 350 degrees for 45 minutes.

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Potatoes Supreme (Great Grandma Lily Ruth Vowels Morgenegg) (Cheesy Potatoes)

  • 6 medium potatoes
  • 2 cups shredded cheddar cheese
  • 1 pint sour cream
  • 1/3 cup chopped green onions
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt

Cook whole potatoes in salted water just until tender. Drain, refrigerate, covered overnight.

Next day, peel and grate potatoes coarsely.

Mix with cheese, sour cream, green onions, pepper, and 1/2 teaspoon salt. Put in 1 1/2 quart greased baking dish. (We never grease the pan and it works great.) Bake at 350 degrees for 35-45 minutes.

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Creamy Chicken Divan

  • 2 pkgs frozen chopped broccoli or fresh broccoli
  • 3 cups cooked diced chicken
  • 3 cans Cream of Chicken soup
  • 1 cup mayonnaise
  • 1 cup cheddar cheese, grated

Cook broccoli according to package directions, drain well.

Arrange broccoli on the bottom of a 9X13 pan. Arrange chicken pieces on top.

Combine soup and mayonnaise. Stir well to blend. Pour over chicken.

Bake at 350 degrees for 30 minutes.

Sprinkle with grated cheese and return to oven for 5 minutes or until cheese is melted.

Serve over rice.

Instead you can combine mayo, soup, chicken, and broccoli and bake or just heat on the stove and then serve over rice.

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Beef Taco Skillet

  • 1 lb. ground beef
  • 1 can tomato sauce
  • 1 cup salsa
  • 1/2 cup water
  • 8 corn tortillas cut into 1 inch pieces
  • 1 cup shredded cheddar cheese
  1. Brown ground beef and drain.
  2. Add tomato sauce, salsa, water, tortillas, and half the cheese.
  3. Heat to a boil. Cover and cool over low heat 5 mn. or until hot
  4. Top with remaining cheese. Serves 4