Wednesday, January 27, 2010

Nutty Noodle Casserole...a Hatch Batch Classic!

So...yesterday, I had the hankering for Nutty Noodle Casserole and I couldn't recall the 2nd variety of soup that it called for. I used to make it regularly years ago. Called mom and she said "Chicken and Rice." I said, "Oh, I haven't made this in so long there is no way I have that on my shelves." But...I did! And boy am I pleased to know that I AM PREPARED!! hehe.

Here it is...just in case anyone else needs a reminder. It's super easy and yummy!

In a casserole dish, mix together:
1 can of cream of chicken soup
1 can of chicken and rice soup
1 lb of browned ground beef
some chopped up celery
some chow mein noodles....sorry, you had to have grown up with this to know the amounts!

Put into the oven (probably 350 degrees) until bubbly, then add a few more noodles on top for crunchiness. Mom always served this with peas on the side. Enjoy!

Edited to say:  Thanks for the pix Granny. Mom always cooked this meal in this large red pot.  ooh...what a pot was that!  And it was always put on this mosaic tile trivet..which since my earliest memory...had a missing tile!

Thursday, January 21, 2010

Holly's Mac and Cheese with Kielbasa

16 oz macaroni, cooked according to directions and drained
1-1/2 pounds all sorts of cheese, cubed
12 ounces canned milk
1 cups bread crumbs, Panko
3 T butter
Mrs. Dash, onion powder, garlic powder, salt/pepper
1/4 cup grated parmesan cheese
smoked sausage or kabasi

Cook the macaroni and drain.
Fry the sausage in butter til browned.
Grease baking dish
Pour in the cooked macaroni and the sausage with its grease
Put in the cheese cubes, butter, seasonings, canned milk

Bake at 350 for 20-25 minutes.
Melt 1/2 stick of butter and add the Panko, stirring til it is thick and goopy.
Remove mac and cheese from oven
Stir on more time and top with bread cumb mixture
Sprinkle with Parmesan cheese.
Bake an additional 15-20 minutes.

Wednesday, January 6, 2010

BubbleUp Pizza

Tonight we had PamperedChef Bubble Up was quick and I hadn't thought about that for a long time. But when I made out my menu for the next 2 weeks, it popped into my heads. And as much as my grandbabbies like to help out in the kitchen, they can really assist. Add a toss salad and you are good to go.

1/3 cup green bell pepper, chopped
1/3 cup onion, chopped
1 cup fresh mushrooms sliced
1/3 cup pitted ripe olives, sliced
1 bunch of pepperoni slices quartered
1 14 oz jar of pizza or spaghetti sauce
1 garlic clove, pressed
3 or 4 packages (7.5 oz each) refrigerated buttermilk biscuits in a tube
2 cups shredded mozarella cheese

Prehheat oven to 375.

Blend the veggies and pepperoni with the sauce.

cut the biscuits into quarters. Place half the biscuits in the bottom of a 9x13 pan, covering the bottom. Spoon on half the sauce mixture. Top with half the cheese. Repeat layers.

Bake 23-28 minutes or until golden brown