Ham & Potato Bake

This is another comfort food from long ago that I just love. It also came from an old cookbook given to me by my grandmother, Eunice. She was an amazing country cook & I wish I had more of her recipes. That is why I started this blog. So one day, my girls & their children will have all of our family favorites, and the memories that go along with them, in one place.

This recipe is great with leftover ham. I always double it & add lots of extra cheese.

Ingredients:

4 cups sliced & boiled potatoes
2 medium carrots, shredded
1 1/2 cups fully cooked ham, cubed
1 can cream of mushroom soup (or celery soup)
1 cup sharp American cheese, shredded (divided in half)
1/4 cup milk
1/8 teaspoon pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter (melted)

Directions:

Layer half the potatoes & half the carrots in a 2qt baking dish.
Stir together ham, mushroom soup, 1/2 cup of cheese, milk & pepper.
Pour half of the mixture over the potatoes & carrots.
Repeat layers.
Combine bread crumbs, 1/2 cup of cheese, & butter. Sprinkle over casserole.
Bake uncovered at 350 until heated through, about 45 minutes.
Makes 4-6 servings.

Biscuit Topped Stew

I found this recipe in an old cookbook my grandmother, Eunice, had given me & it quickly became a much loved family favorite. It's makes a delicious yet simple comfort food that is perfect for those chilly fall nights & can even be made ahead of time to toss in the oven after a long day.

Ingredients:

1 packaged biscuit mix
1/4 cups milk
1/4 cups chopped onion (optional)
1/4 cups green pepper
1 clove garlic
2 tablespoons cooking oil
2 tablespoons all-purpose flour
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon basil
1 16oz canned tomatoes (chopped)
2 cups cubed and cooked beef
2 cups cooked vegetables (mixed, stew veggies, or whatever floats your boat)
1 teaspoon beef bouillon granules
1 teaspoon Worcestershire sauce

Directions:

Mix biscuit mix as directed, roll out & cut into wedges. Set aside.
In saucepan cook onion & green peppers until tender, add garlic & cook until slightly browned.
Stir in flour, sugar, salt, pepper, & basil.
Blend in undrained tomatoes, meat, vegetables, bouillon, and Worcestershire sauce.
Cook & stir until think and bubbly.
Turn boiling mixture into a 1 1/2- quart casserole.
Immediately top with biscuit wedges.
Bake uncovered at 400 till biscuits are golden. (approx 18-2- minutes)
Makes 4-6 servings

Variations~
Add dry mustard, swiss or cheddar cheese to the biscuit mix.
Add chicken or turkey instead of beef with a little sage.

Chicken Alfredo

Ingredients~

3 or 4 chicken breast, cut into 1 inch chunks
2 jars Classico Creamy Alfredo Pasta Sauce
1 bell pepper (chopped)
1 container sliced baby bella mushrooms
1 (8oz) package shredded mozzarella cheese
Parmesan Cheese
1 pkg pasta (either angle hair or fettuccine)
Salt, pepper, garlic


Directions~

Heat oven to 350 & grease a 9x13 baking dish.

1. Bring a large pot of salted water to a boil. Add pasta & stir frequently until tender. Drain & toss with butter.

2. Season chicken & saute in a bit of olive oil until cooked thoroughly.

3. Season peppers & mushrooms & saute in a bit of olive oil until tender.

4. In a large pot mix, Alfredo sauce, chicken, peppers, mushrooms. Heat thoroughly over medium heat, stirring constantly. Don't burn it, it should just take a minute.

5. In the baking dish layer sauce, pasta, & cheeses, in that order. (pour some sauce in & spread it out, add a bunch of pasta & spread it out, sprinkle cheese on top, repeat.) Just get it all in there & all mixed basically. Top with cheese.

6. Bake until cheese melts & it's hot and bubbly. Cool for a few mins & enjoy.

Portobello Penne Pasta Casserole

This savory casserole is loaded with flavor. Absolutely delicious & my personal favorite. 

Ingredients~ 

1 (8 ounce) package uncooked penne pasta

2 tablespoons vegetable oil

1/2 pound portobello mushrooms, thinly sliced

1/2 cup margarine

1/4 cup all-purpose flour

1 large clove garlic, minced

1/2 teaspoon dried basil

2 cups milk

2 cups shredded mozzarella cheese

1 (10 ounce) package frozen chopped spinach, thawed

1/4 cup soy sauce

Directions~

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

2. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside.

3. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened.

4. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.

Bake 20 minutes in the preheated oven, until bubbly and lightly brown.