Hashbrown Casserole

So I know everyone has a recipe for Hashbrown Casserole, and this is probably not mcuh different than the ones you have either had or that you have made. I am putting this one here so that it can be a quick place for yout o come for recipes that you want to make and also recipes that are staples to make. I will also put in here the things that I have done to change this recipe up.

Hashbrown Casserole

2 lbs frozen hashbrowns
1 stick of butter (melted)
1 pint of sour cream
1 cup of diced onions or (few shakes of dried minced onions)
8 oz shredded cheddar cheese
1 can of cream of mushroom soup (I also add a can of Cheddar Cheese soup)
2 cups of crushed potato chips

Thaw hashbrowns for about 2 hours seperate. Combine all ingredients except potato chips. Mix well. Spread mixture in ungreased 9 x 13 pan. Top with crushed potato chips. Bake at 375 uncovered for 1 -1 1/2 hours.

Cajun Chicken Spaghetti

So my husband has new found taste for recipes with Cajun in them. One of my Dad's favorite recipes is Cajun Chicken Spaghetti. Last night I asked Matt what he wanted for dinner and he told me to make the Cajun Chicken Spaghetti that my mom makes, BUT he does not like half of the ingredients in it so I had to alter it for his taste which included no peas, and no mushrooms which I love... Then I brought some to my dad and he said that is absolutely way different without all of the fixens. All in all make this recipe the way it is meant to be made.

Cajun Chicken Spaghetti

1 8oz pkg. spaghetti noodles
1 or 2 Chicken Breast cut into little cubes
1 Tbs garlic salt
1 Tbs cajun seasoning
1 Chicken bouillon cube
1 cup of chopped celery
1 cup of chopped onion
Boil all of the ingredients above with the spaghetti noodles until the noodles are tender about 15-20 minutes. Drain then put into a 2 quart casserole dish.
1 can of cream of mushroom soup
1 16oz can of peas
1 can of mushroom pieces and stems
1 Tbs of butter
Saute the mushrooms in a seperate pan with butter about 10 minutes
Pour cream of mushroom soup over the spaghetting noodle mixture.then drain the peas and put over the soup. Then put the sauted mushrooms over peas. Sprinkle with cheddar cheese, and parmesan cheese.
Bake in oven on 350 uncovered for 20 minutes.

Teenagers Delight

By far one of my favorite recipes growing up. I would always ask my mom to make this for me.

Teenagers Delight

1 1/2 lbs of ground beef
1/2 tsp salt
1 can of cream of chicken soup
1 can of french fried onions
1/2 cup of diced onions
16 oz frozen tater tots
1/4 cup milk
1 cup grated cheese (Just use like kraft shredded cheese)

Brown meat and diced onions, season with salt, drain off fat. Put in casserole dish, layering it with tater tots and soup mixed with milk. Bake covered in the oven 350 for 1 hour. Remove cover and add grated cheese bake for 10 more minutes, remove casserole and add french fried onions and bake for 5 more minutes until brown.

Busy Day Casserole

This recipe speaks for it's self. If you are busy and in need of something that does not require to much preparation then this is your recipe.

Busy Day Casserole

1 lb hamburger (uncooked)
1 Small onion (chopped)
1 16oz can of green beans
3 medium potatoes (Sliced, and peeled) I use a mandolin slicer and it makes this process go much quicker.
1 Can of Cream of Chicken Soup

Spread raw hambuger and onion in the bottom of a casserole dish. I usally put a can of Cream of Chicken Soup on top of this too, it helps to add more flavor. Layer with green beans, and potatoes over the raw meat. Cover with Cream of Chicken Soup. Bake at 350 for 1 hour and 20 minutes.