Funeral Potatoes Recipe

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funeral potatoes

This Funeral Potatoes Recipe makes a great side dish, or can be used as a standalone supper recipe. As the name implies this recipe was used as a side dish at funeral proceedings. The original recipe recipe serves 8 – 10 which makes it great for a get together of any kind.

Because of the number it serves I cut the recipe in half. If you want the original recipe that serves 8 – 10 just double the ingredients.

Funeral Potatoes Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1½ tablespoons unsalted butter
  • 1 medium onion (finely chopped)
  • 2 tablespoons all-purpose flour
  • ¾ cup chicken broth
  • ½ cup half and half
  • 1 teaspoon salt
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • 4 cups frozen shredded hash browns
  • 2 cups sour cream and onion potato chips (roughly crushed)
Instructions
  1. Preheat oven to 350F, and lightly spray a 1½ quart casserole dish with cooking spray.
  2. In a large skillet over medium heat cook the onions in the butter until soft and lightly browned.
  3. Whisk in the flour and continue cooking until flour is lightly browned. Mix in the chicken broth, half and half, salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to low, and continue cooking until mixture is thickened. Remove from heat, add cheese, and stir constantly until melted.
  4. Mix the hash browns into the cheese mixture and cook over low heat, stirring occasionally until hash browns are thawed, and then mix in the sour cream.
  5. Spoon the mixture into the casserole dish, top with the chips, and bake for 35 to 50 minutes or until hash brown are done, and the top is nicely browned.
  6. Enjoy

Adapted from Cook’s Country

 

One Dish Stove top Italian Macaroni Recipe

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simple stovetop italian macaroni recipe

This is another simple, quick and good recipe. In less than an hour you can have this Simple Stove top Italian Macaroni dinner on the table. This recipe does not call for a lot of ingredients so there is a good chance you may have everything you need on hand, and because this is a one dish recipe clean-up is a snap.
This recipe would be great for after work, or school, or if you just need to put something quick together because you have had a really busy day.

One Dish Stove top Italian Macaroni Recipe
 
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Author:
Recipe type: One Dish
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 can diced tomatoes (28 ounces)
  • 2 cups water
  • 1 envelope onion soup mix
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper or to taste
  • 2 cups uncooked macaroni
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded Mozzarella cheese
Instructions
  1. In a large kettle or Dutch oven break up and cook ground beef until no longer pink inside. Drain if needed.
  2. Add the tomatoes to the meat and stir in the water, elbow macaroni, Italian seasoning, onion soup mix, and red pepper flakes. Bring mixture to a boil and reduce heat to a high simmer. Cook covered, stirring occasionally, until macaroni is tender. Off heat; Stir in the shredded Parmesan and top with the Mozzarella cheese. Cover and let rest until cheese is melted. (I sprinkled the Mozzarella cheese on each dish as I served it.)

Adapted from Taste of Home

Creamy Penne Primavera with Ham

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Creamy penne primavera with ham recipe

If you looking for a really good dish for a graduation party or pot luck supper give this Creamy Penne Primavera with Ham a recipe a try. It has a really good combination of cheeses, is quick to prepare, and the dish is large enough to serve to a crowd. This recipe uses fresh broccoli and carrots, but I am sure you could substitute with frozen if you need to. This is a mildly seasoned recipe so you might want to salt and pepper the sauce to taste before mixing it into the penne.
Give this one a try – enjoy

Creamy Penne Primavera with Ham
 
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Author:
Recipe type: Main
Serves: 14 - 1 cup
Ingredients
  • 1 pound penne pasta
  • 3 cups broccoli florets
  • 3 carrots (peeled and diced)
  • ¼ cup unsalted butter
  • 4 cloves garlic (crushed and minced)
  • ¼ cup all-purpose flour
  • 2 cans chicken broth (14.5 ounces each)
  • 1 ½ cups Italian cheese blend
  • 4 ounces cream cheese (cut into cubes)
  • ¾ cup shredded Parmesan cheese
  • 1 package deli ham (7 – 8 ounces chopped)
Instructions
  1. Preheat oven to 375F.
  2. Cook pasta according to package direction for AL dente. 2 minutes before the pasta is done add the broccoli and carrots. Drain and set aside.
  3. In a large skillet or saute pan melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Whisk in the flour and mix until smooth. Gradually add the broth stirring constantly, bring the mixture to a boil, and cook until thickened. Add the cream cheese, shredded Italian, and ¼ cup Parmesan. Stir and cook until cheese is melted. Stir the cheese sauce and ham into the penne and vegetable mixture.
  4. Pour the penne mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Sprinkle the remaining Parmesan cheese on top and bake for 20 minutes or until bubbly.
  5. Serve hot.

 Adapted from Kraft

Chili Pasta Bake Recipe

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chili pasta bake recipe

My son was home for the weekend, and I had to work two 12 hour shifts, which did not leave me much time to cook. So he put together this Chili Pasta Bake Recipe which he later posted on his blog; blogchef.net. This recipe is simple and delicious and doesn’t take that long to prepare. It was so good I decided to put on last night’s super menu.
If you’re tight on time, and want a simple and good recipe that can be on the supper table in less than an hour, give this Chili Pasta Bake Recipe a try. Enjoy

Chili Pasta Bake Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • ½ tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • Salt and pepper
  • ½ pound medium shells
  • 15 ounces tomato sauce
  • 1 can diced tomatoes with green chilies (14.5 ounces)
  • 1 can black beans (15 ounce - drained and rinsed)
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 3 dashes cayenne pepper or to taste
  • ¼ cup water
  • 2 cups shredded Mexican cheese blend
  • ½ cups sour cream
  • 4 tablespoons green onions (sliced)
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to directions for al dente. Drain and rinse.
  3. While pasta is cooking place the chopped onion in a large skillet with the oil over medium high heat and cook until onion is translucent; about 3 minutes. Add the burger to the skillet, breaking it up with a spatula, and cook until burger is no longer pink inside; drain if needed.
  4. Add diced tomatoes with green chilies, beans, chili powder, cumin, cayenne, tomato sauce and water into the ground beef mixture, salt and pepper to taste; simmer for about 5 minutes. Add the mixture to the pasta and mix until well combined.
  5. Pour the mixture into a lightly greased 13 x 9 casserole dish. Spread the shredded cheese over the top and bake for about 30 minutes or until edges are bubbly and cheese is melted.
  6. Serve garnished with sour cream and chopped green onions.

 

Olive Oil Potato Gratin Recipe

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Olive Oil Potato Gratin

Here is another good side dish that’s easy to put together. It does take quite a bit of time, because of the time required to cook the potatoes.
I kind of look at this as being a little healthier version of scalped potatoes. Thyme is the dominant seasoning used, so if you don’t care for it, cut back on it a little bit, or don’t use it at all.

 

4.0 from 1 reviews
Olive Oil Potato Gratin Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 cup shredded Romano cheese
  • 2 cups extra-virgin olive oil
  • ¼ cup panko bread crumbs
  • Salt and pepper
  • 2 onions (halved and sliced thin)
  • 2 garlic cloves (minced)
  • ½ teaspoon thyme
  • 1 cup low-sodium chicken broth
  • 3 pounds potatoes (peeled and sliced ⅛ inch thick)
Instructions
  1. Preheat oven to 400F and lightly spray a 13x9 casserole dish with cooking spray.
  2. Place 2 tablespoons of olive oil in a large skillet over medium heat, add the onions and season with ½ teaspoon salt, and ¼ teaspoon pepper. Cook stirring frequently until onions are browned. Add the minced garlic and ¼ teaspoon thyme and continue to cook until fragrant. Stir in ¼ chicken broth and continue cooking until broth is evaporated. Remove from heat and set aside.
  3. In a large bowl while onions are cooking mix together the Romano cheese, 3 tablespoons olive oil, panko bread crumbs, and ½ teaspoon pepper. Set aside.
  4. Place the sliced potatoes in a large bowl and toss them with 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and remaining ¼ teaspoon thyme.
  5. Spread ½ of the sliced potatoes in the casserole dish and distribute the onion mixture evenly over the top followed by the other half of the potatoes. Pour the remaining broth over the potatoes, tightly cover with aluminum foil and bake for 1 hour.
  6. Remove the casserole from the oven, remove the aluminum foil, and sprinkle the Romano cheese mixture over the top. Bake uncovered for an additional 15 – 20 or until cheese mixture is browned.

 Adapted from Cooks Country Cook Book

Four Cheese Chicken Alfredo Casserole

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four cheese alfredo recipe

This Four Cheese Chicken Alfredo Casserole is real simple to put together. This would be a great after school, or after work recipe. This recipe calls for chicken breasts, store bought Alfredo sauce, Linguine, and some extra cheeses.
The end result is a rich and creamy Chicken Alfredo supper that your family is sure to love.

Four Cheese Chicken Alfredo Casserole
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • 1 ¼ pound boneless skinless chicken breasts (3-4 split breasts)
  • 1 ¼ cups milk
  • 2 tablespoons grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon garlic salt
  • 1 jar 4 cheese Alfredo Sauce (15 ounces – I used Bertolli Four Cheese Rosa)
  • 12 ounces of Linguine
  • olive oil
Instructions
  1. Preheat oven to 400F.
  2. In a large kettle cook Linguine to al dente according to package directions. (Do not overcook) drain and sprinkle lightly with olive oil, and toss to coat the pasta.
  3. cooking pasta
  4. In a medium size sauce pan mix together the milk and Alfredo sauce. Cook over medium heat until mixture comes to a boil. While mixture is heating, in a small bowl, whisk together the garlic salt, and Parmesan cheese.
  5. mixing alfredo
  6. Stir the heated sauce into the Linguine until thoroughly coated.
  7. Pour the Linguine mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Arrange the chicken breasts on top, sprinkle with the Parmesan cheese mixture, followed by the shredded mozzarella.
  8. alfredo casserol ready to bake
  9. Cover with aluminum foil and bake for 30 – 40 minutes until chicken is done. (Internal temperature of 165F with an instant read thermometer)

four cheese chicken alfredo casserol post

Inspired by Kraft

Cudighi Ravioli Lasagna Recipe

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Cudighi Ravioli Lasagna Recipe

I wanted to put a casserole dish together for supper and I thought this Cudighi Ravioli Lasagna Recipe looked really good.
I feel a little guilty because I did not make the raviolis from scratch; which is something I have been meaning to do. I have avoided them because of the time and work involved.
This is another simple recipe that doesn’t require a lot of ingredients. The original recipes calls for sweet Italian sausage, but I decided to use Cudighi instead. Cudighi is pretty much like Italian except it’s a little spicier.
During the first part of the baking process you have to cover the dish with aluminum foil so be sure to use a casserole dish deep enough so the cheese doesn’t stick to the foil.
If you’re looking for a simple and good one dish recipe, give this Cudighi Ravioli Lasagna Recipe a try; it’s really good. Enjoy

Cudighi Ravioli Lasagna Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 ½ pound bulk Cudighi sausage (Italian can be substituted)
  • 1 package cheese raviolis (25 ounces)
  • 15 ounces ricotta cheese
  • 1 egg (lightly beaten)
  • 1 teaspoon dried basil
  • ½ teaspoon Italian Seasoning
  • 40 ounces spaghetti sauce (just match jar or can sizes to come close)
  • 2 cups Italian Shredded Cheese Blend
Instructions
  1. Preheat oven to 350F.
  2. Cook raviolis according to package directions. Drain.
  3. cooking raviolis
  4. While the raviolis are cooking, in a medium size bowl, mix together the egg, ricotta cheese, dried basil, and Italian seasoning until well combined.
  5. ricotta cheese sauce
  6. In a large skillet cook and crumble the sausage until no longer pink inside. Drain if needed.
  7. browning sausage
  8. In a 13 x 9 casserole dish spread 1⅓ cups spaghetti sauce over the bottom. Layer with ½ of the sausage, and then ½ of the raviolis, and then spread the ricotta cheese over the top. Spoon another 1⅓ cup sauce over the ricotta cheese. Repeat the layers buy adding the rest of the sausage, and then the raviolis, topping with remaining spaghetti sauce.
  9. layering cheese raviolis
  10. layering cheese raviolis
  11. Sprinkle the cheese over the top of the casserole, cover with aluminum foil, and bake for 30 minutes. Remove the aluminum foil and continue baking until cheese is melted.
  12. Let rest for 10 minutes before serving

Adapted from Taste of Home Magazine

Ground Steak and Cheddar Potato Pie Recipe

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Ground Steak Cheddar Potato Pie Recipe

If you like A1 steak sauce you have to give this recipe a try. This is a simple and quick recipe so you can have it on the supper table in less than an hour.
This recipe was adapted from A1, so I used their steak sauce, but I am sure any good quality steak sauce would work out fine. The original recipe did not have salt and pepper in the ingredients so I added them; but you might want to add the salt and pepper to taste especially if you are using a different brand of steak sauce.
The next time you’re looking for a simple and quick recipe give this Ground Steak and Cheddar Potato Pie Recipe a try; it’s really good.

Ground Steak and Cheddar Potato Pie Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 pound ground round or ground sirloin
  • 1 small onion (finely chopped)
  • 1 tablespoon of olive oil
  • ¼ cup steak sauce
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups mashed potatoes (hot – about 4 medium potatoes)
  • 1 cup shredded cheddar cheese
Instructions
  1. Cook and prepare the potatoes; and mash.
  2. mashed potatoes
  3. Preheat oven to 350F.
  4. While the potatoes are cooking in a large skillet over medium high heat brown the burger and onions in the olive oil until burger is no longer pink inside, salt and pepper to taste; and drain if needed. Add the steak sauce and continue cooking until mixture is bubbly and heated through. Place the meat mixture in the bottom of a 1 ½ quart casserole dish lightly sprayed with cooking spray.
  5. browning ground steak and onions
  6. Fold the shredded cheese into the mashed potatoes and spoon the mixture over the top of the meat.
  7. ready to bake Ground Steak Cheddar Potato Pie Recipe
  8. Bake 15-20 or until heated through. Serve hot.

 

Beef and Cheddar Casserole Recipe

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Beef and Cheddar Casserole recipe

This Beef and Cheddar Casserole Recipe is another simple recipe that tastes great. This recipe doesn’t require a lot of ingredients, is quick to put together, and doesn’t take long to cook. This would be a great recipe to put on the menu if you looking for something quick for after work or school.

Give this one a try; it’s really good. Enjoy

Beef and Cheddar Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt (divided)
  • 3 cups wide egg noodles
  • 2 cups sour cream
  • ½ cup grated Parmesan
  • 12 ounces ground chuck or lean ground beef
  • 1 red bell pepper (seeded and chopped)
  • 1 bunch scallions (white and green parts finely chopped)
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • One 14½-ounce can diced tomatoes
  • 2 cups shredded Cheddar
Instructions
  1. Preheat oven to 425F.
  2. Cook noodles to al dente according to package directions. Lightly spray a 2.5 quart casserole dish with cooking spray, drain the noodles and place them in the bottom of the casserole dish and mix the noodles, parmesan cheese, sour cream, and ¼ teaspoon salt together until well combined.
  3. While the noodle are cooking using a large skillet brown the ground beef over medium high heat until beef is no longer pink inside. Add the chopped pepper and scallions; continue cooking until the onion and pepper is crisp tender. Scrap out room in the bottom of the skillet for the tomato paste and cook the paste for about 1 minute. Add the diced tomatoes and then stir in the Italian seasoning and ¼ teaspoon of salt. Cook until mixture is slightly thickened.
  4. Pour the beef mixture over the noodles and top with the shredded cheddar; bake for 15 to 20 minutes, or until cheese is melted and edges are bubbling.
  5. Serve hot.

 

Adapted from foodnetwork.com

Simple Chicken Thighs and Roasted Red Potatoes Recipe

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Chicken Thighs and Roasted Red Potatoes recipe

Here is another simple and good recipe that requires very few ingredients. It does require a little bit of time to put it together, but is well worth the effort. The bacon adds a good flavor, and the onion and potatoes turn out tender and delicious.

The next time you’re in the mood for chicken, give this Simple Chicken Thighs and Roasted Red Potatoes Recipe a try; it’s really good.

Simple Chicken Thighs and Roasted Red Potatoes Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ¼ cup Ranch Dressing
  • 4 - 6 bone-in chicken thighs
  • 4 slices bacon
  • 1-1/2 pounds red potatoes (cut into 1-inch chunks)
  • 1 medium onion (sliced into ½-inch chunks)
  • Salt and pepper to taste
  • 1 cup shredded Triple Cheddar Cheese
Instructions
  1. Place chicken in a disposable food grade plastic bag. Pour the ranch dressing over the chicken and work the plastic bag with your hands to coat the chicken. Marinate in the refrigerator for about 30 minutes.
  2. Preheat oven to 400F.
  3. In a large skillet cook the bacon until crispy. Reserve one tablespoon of the bacon fat in the skillet and place the bacon on a plate with paper toweling to drain.
  4. Using the same skillet cook the potatoes and onion over medium high heat for 5 minutes. Crumble and fold the bacon into the potato mixture.
  5. Spray a 13 x 9 casserole dish lightly with cooking spray and spoon the patio mixture over the bottom of the dish; salt and pepper to taste.
  6. Arrange the chicken thighs on top of the potatoes and discard the left over marinade.
  7. Roast in the oven 45 min to 1 hour to an internal temperature of 175F. Sprinkle the shredded cheese over the top and let rest until cheese is melted. Serve hot.

 

Chicken Thighs and Roasted Red Potatoes