Day Before Mashed Potatoes

Day Before Mashed Potatoes
recipe from Allrecipes.com

INGREDIENTS

* 9 potatoes, peeled and cubed
* 6 ounces cream cheese
* 1 cup sour cream
* 2 teaspoons onion powder
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 tablespoons butter

DIRECTIONS

1. Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
2. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
4. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

Enchilada Casserole

This isnt really a recipe but rather something I whip up now and again for my family, I brown about 1 1/2 lbs of ground beef with some chopped onions, I season with salt,pepper, and some garlic powder. set aside, then in another bowl grate a big ol bowl of cheese (i love cheese lol) Then I take a 29.2 oz can of Rosarita mild enchilada sauce and spread a little in the bottom of a 13x9 inch casserole dish, layer on top of that 6 corn tortillas one in each corner and 2 in the middle, spread a little sauce, some meat mixure, then cheese, then another layer of tortillas, meat, cheese and top with one last layer so you have 3 in all, the top will have sauce, meat then cheese. I like to add sauce here and there and on some of the cheese between layers just because I dont like dry spots lol, Bake at 350 for about 25-30 mins or til it is heated through, VERY tasty..it does tend to get a little soggy in there from all the sauce on the tortillas, but no one in my family minds it, if you dont like a little sogginess you may not want to try this one. My hubby gags at soggy things but can still eat this casserole. MUCH easier than rolling them or doing the stack method although I used to do the stacking style, maybe I should post that one too later :D

Beef Noodle Bake

Beef Noodle Bake
Serves: 6
Source: Country Extra

Ingredients:

1 -1/2 pounds ground beef
1 small onion chopped
2 cans (8 ounces each) tomato sauce
1 cup Sour cream (8 ounces)
1 package Cream cheese, cubed & softened (3 ounces)
1 teaspoon sugar
1/2 to 1 teaspoon garlic salt
7 cups uncooked wide egg noodles cooked and drained
1 cup Shredded cheddar cheese (4 ounces)

Instructions:

In a large skillet, cook beef and onion until meat is no longer pink;
drain. Remove from the heat; stir in the tomato sauce, sour cream,
cream cheese, sugar and garlic salt.

Place half of the noodles in a greased 13-in. x 9-in. x 2-in. baking
dish; top with half of the beef mixture. Repeat layers. Cover and bake
at 350° for 30-35 minutes or until heated through. Sprinkle with
cheese; bake 3-5 minutes longer or until cheese is melted.

Yield: 6 servings.

Easy Rigatoni

Brown your ground beef, drain and add spaghetti sauce. Put Aside. Boil your rigatoni according to package directions, drain. Add a little of the sauce in the bottom of your 9x13 in pan, then half your rigatoni noodles, on top add a layer of cottage cheese, grated cheddar cheese, them a 4 oz can of drained chopped mushrooms. More sauce, rigatoni, cottage cheese, More sauce then grated cheddar cheese on top. bake at 350 for 30 minutes or til heated through.

Chicken Tomato Spaghetti

Chicken Tomato Spaghetti

1 whole chicken (I use breasts)
1 bay leaf
8 ounces uncooked spaghetti
1 large onion, Chopped
1/2 green pepper, chopped
2 stalks celery, chopped
2 cloves garlic, pressed
3 T. olive oil
1 can cream of mushroom soup
1 (28 ounce) can tomatoes, drained and chopped
1 t. Worcestershire sauce (+)
4 drops hot sauce (+)
1/4 t. pepper
Salt to taste
1 cup cheddar cheese, grated

Simmer chicken with bay leaf until cooked. Remove chicken, discard bay leaf. Cut chicken into bite size pieces, set aside.

Reserve 1/4 cup broth (chicken was cooked in) and set aside. Bring remaining broth to a boil, break spaghetti into thirds and cook until tender (12 ? 15 minutes). Drain and set aside.

Saute onion, green pepper, celery and garlic in olive oil until tender, add to spaghetti. Combine cream of mushroom soup and the reserved 1/4 cup broth, stir into spaghetti mixture. Add tomatoes and chicken, stir well. Pour into a greased 9 X 13 baking dish and top with cheese. Bake at 350? for 20 to 30 minutes, until cheese melts.