Main Dishes Meats Casseroles

Mom's Delicious Homemade Chicken Pot Pie

one whole chicken, cooked and deboned, broth reserved

1 package frozen mixed vegetables

1 medium sweet onion, sauted

2 - 3 potatoes, thinly sliced

1 can cream of celery or cream of chicken soup

1 can cream of mushroom soup

1 cup self rising flour

1 cup whole milk

1/2 cup mayonnaise

1 stick butter

Cook and diced chicken. Place in large bowl and add mixed vegetables, onions, soups and enough chicken broth to mix and make creamy, not too thin but about as creamy as bisque. Spray the bottom of large baking dish with non stick spray or a small amount of olive oil. Place sliced potatoes in bottom and pour chicken and vegetable mixture over potatoes. In medium sized bowl mix flour, milk and mayonnaise, stirring until flour is well mixed. Spread over top of chicken and vegetables. Top with one stick butter that has been diced very small. Bake at 350 degrees for about one hour.

Ham and Potato Casserole

about 1 lb. of leftover ham, sliced thin or diced, however you like it.

4 meduim sized potatoes, sliced thin or diced

1 onion, diced

3/4 cup grated cheddar cheese (I prefer sharp)

1 recipe white sauce (below)

In large thick, ovenproof dish, butter bottom well and place layer of potatoes. Top with layer of onion. Then a layer of ham. Repeat layers. Place remaining ham around edges of dish. Pour white sauce over mixture, gently shaking dish so that sauce mixes thoroughly through

Fabulous Lasagna

This recipe is time consuming but well worth it when you take it out of the oven!!

1 package of lasagna noodles (about 12 - 14), cooked altente, drain, sprinkle with just a bit of olive oil, set aside

1 package hot italian sausage

3/4 lb ground lean beef

1/2 cup chopped onion

3 - 4 cloves fresh garlic

Saute sausage and beef, add onion and garlic, saute until meat is done, drain and set aside.

Add:

1 can (35 oz) diced tomatoes, I prefer fire roasted

2 (6 oz) cans tomato paste

2 (8 oz) cans herb seasoned tomato sauce

2 tbsp parsley, fresh if you have it

1 1/2 tsp fresh basil

1 tsp italian seasoning

1 tbsp salt

1/4 tsp pepper

1 1/2 tbsp sugar

1/2 cup water

Simmer on low heat, stirring occasionally for about 1 hour.

Combine:

16 oz. ricotta cheese

1 egg, beaten well

2 tbsp parsley, fresh if you have it

1/2 tsp salt

You also need:

3/4 lb mozzarella cheese

1/2 cup fresh grated parmesan cheese

or if you want you can use an Italian blend of cheeses in combination

In a large casserole dish, sprayed with nonstick spray, put 1/2 meat sauce, layer with half of noodles. Spread with half of ricotta cheese mixture. Sprinkle with 1/3 mozzarella cheese and about 1/4 of parmesan cheese or if you are using blend of cheeses about the same amount. Repeat layers with remaining ingredients. Ending with remaining meat sauce. Top with remaining cheeses. Cover with foil (tented) and bake at 350 degrees for about 25 minutes. Uncover and continue to bake 25 minutes more. Let stand about 15 minutes before serving.

Mama's Meatloaf

1 1/2 lbs ground lean beef

1/4 cup finely chopped onion

1 cup whole milk

2/3 cup dry bread crumbs

2 beaten eggs

1 tsp salt

1/4 tsp pepper

1/4 tsp sage

Soak bread crumbs in milk. Add beef, onions, eggs and spices, mixing together well. Place in greased loaf pan.

Topping:

3 tbsp brown sugar

1/4 tsp grated nutmeg

6 tbsp ketchup

1 tsp dry mustard

Mix together well and pour over top of meatloaf. Bake at 350 degrees for about 45 minutes. Let stand 10 minutes before slicing.

Chicken Enchilada Casserole

2 1/2 cups cooked diced chicken

1 1/2 cups reserved chicken broth

1 can cream of chicken soup

1 4 oz can green chilis, undrained, chopped

2 tbsp dry sherry

6 cups slightly crushed toasted corn tortilla chips(Doritos brand best)

1 lb grated cheddar cheese

1 4 oz jar pimento, drained, chopped

Mix all ingredients together except the chips and cheese. Cover bottom of greased baking dish with 1/3 of chips. Then layer 1/2 chicken mixture with about 1/3 of chips. Then layer 1/2 chicken mixture, 1/3 of cheese, repeat ending with chips. Top with remaining cheese. Refrigerate at least one hour or overnight or may be frozen and baked later. Bake at 350 degrees for 45 minutes. Serve hot. May top with your favorite salsa for added flavor.

Beef Pot Roast

1 chuck roast

potatoes, peeled and cut in large wedges

carrots, peeled and cut

2 onions, peeled and wedged

1 can cream of mushroom soup

1 can cream of celery soup

1 package Lipton onion soup mix

1 cooking bag

Salt and pepper roast, lightly flour and brown both sides in skillet with a small amount of olive oil. Remove meat. Braise pan drippings with 3 - 4 tbsp red wine. Put 2 tbsp flour in cooking bag and shake. Add roast and drippings, soup and vegetables. Bake at 300 degrees for 3 hours. Be sure to punch a few holes in top of browning bag before baking.

Crab Quiche

1 - 9 inch unbaked pie shell

4 oz shredded Swiss Cheese

1/2 lb frozen Alaskan king crab meat, thawed or 1 - 7 1/2 oz. can white crab meat, drained

2 - 3 scallions with tops, minced

3 eggs, beaten

1 cup half & half

1/2 tsp salt

1/8 tsp grated nutmeg

Sprinkle cheese over bottom of unbaked pie shell. Top with crab meat and then minced scallions. In a separate bowl, mix half and half cream, eggs and salt. Pour over crabmeat. Bake at 350 degrees for about 40 minutes or until custard sets. Let quiche stand about 15 minutes before slicing.

Egg-Cheese Dish

6 oz. grated cheddar cheese

1/2 lb cooked crumbled bacon

7 eggs

2 cups whole milk

6 - 8 slices white bread

Butter a 9 x13 baking dish. Trim crusts from bread, then butter bread. Lay in bottom of baking dish. Sprinkle bacon over bread. Combine eggs and milk, add cheese. Salt and pepper to taste. Pour over bread and let sit for one hour or overnight. Bake at 350 degrees for 30 minutes until puffy and brown.

layers. Cover with grated cheese. Cover with aluminum foil making a tent so that cheese doesn't stick to foil. Bake at 350 degrees for 30 minutes. Remove foil and continue baking another 20 minutes.

White Sauce:

3 tbsp flour

3 tbsp butter

1 1/2 cups milk

salt and papper

Melt butter in saucepan, blend in flour. Stir constantly as you slowly add milk to mixture. Cook until mix begins to thicken. Add salt and pepper to taste. Add as directed to recipe.