Lazy Pierogi

1 one pound can sauerkraut
1 lb. spiral noodles
4 tbsp butter
2 medium onions, thinly sliced
1 small can of mushrooms, drained
2 cans cream of mushroom soup

Pre heat oven to 350

Drain and rinse sauerkraut.

Cook for 15 minutes

Boil noodles until soft.

Fry onions and mushrooms in the butter.

Mix sauerkraut, noodles, onions and mushrooms together and place in a large casserole dish.

Add cans of cream of mushroom soup and 1 can water. Mix well.

bake at 350 for 45 minutes

Tamale Ranch Beef Casserole

1 cup yellow cornmeal
1 cup water
1/4 teaspoon salt

Beef Mixture

4 slices bacon
1 pound lean ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon dried parsley flakes or about 1/4 cup fresh chopped parsley
1/2 cup chopped celery
1 cup chopped onion
1 clove garlic crushed
1 can (14.5 ounces) diced tomatoes
1 1/2 cups shredded Cheddar cheese

In a medium saucepan, mix together cornmeal, 1 cup water and 1/4 teaspoon salt.

Cook over medium heat, stirring frequently, for about 5 minutes, or until thickened.

Pour into a greased 13x9x2-inch baking pan.

Chill.

In a large skillet, fry bacon until crisp; drain on paper towels then crumble.

Set aside.

Pour off skillet drippings; return 1 tablespoon of drippings to the pan.

Brown ground beef with 1/2 teaspoon salt, 1/8 teaspoon pepper and the parsley in pan drippings; remove and set aside.

Drain off excess grease, leaving about 1 tablespoon. Sauté onion, celery and garlic in pan drippings until softened; add tomatoes, cheese and remaining 1/2 teaspoon salt.

Remove chilled cornmeal mixture from the refrigerator.

Turn pan upside down to remove cornmeal mixture in one piece. Cut into small squares, about 1 1/2 inches each.

Set aside 10 for topping, then place half of the remaining squares into the bottom of a greased casserole.

Top with half of the browned meat and half of the sauce and crumbled bacon.

Make another layer of cornmeal cubes, meat, another layer of sauce and bacon.

Arrange the 10 saved cornmeal cubes around the edge of baking dish.

Bake beef and cornmeal dish at 350° for 40 minutes.

Chicken Noodle Casserole

1 (3 pound) chicken - cooked, deboned and shredded
6 ounces spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup water
salt and pepper to taste
1 cup shredded mozzarella cheese

Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.

Preheat oven to 350º

In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper.

Mix all together.

Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown.

Let cool 10 minutes and serve!

Chicken and Sweet Onion Casserole

3 to 4 boneless chicken breast halves
2 tablespoons vegetable oil
3 to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced
3 to 4 medium Vidalia sweet onions, peeled and sliced
1 can (10 3/4 ounces each) cream of mushroom soup, undilutedsalt,
pepper, and paprika, to taste

Wash chicken and pat dry.

Brown chicken breasts in oil and drain on paper towel.

Grease a 2-quart casserole.

Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup.

Gently, place chicken breast over soup and sprinkle with salt, pepper, and paprika.

Cover tightly with lid or foil and bake at 350° for 1 hour.

Sweet Potato Apple Bake

3 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)
1 teaspoon lemon juice
4 small sweet potatoes, peeled and thinly sliced (about 2 pounds)
1/4 cup maple syrup
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 cup plain bread crumbs
2 teaspoons olive oil
1/4 teaspoon ground nutmeg

Preheat oven to 400°.

Combine apples and lemon juice in a large bowl.
Add the sweet potatoes and the next 4 ingredients (sweet potatoes through pepper). Place the sweet potato mixture in a 13 x 9-inch baking dish coated with cooking spray.
Bake at 400° for 40 minutes, stirring after 25 minutes.

Combine breadcrumbs, oil, and nutmeg; sprinkle over the sweet potato mixture.
Bake for an additional 15 minutes or until golden.
Let stand for 10 minutes before serving.

Potato Bacon Casserole

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon
1 cup shredded cheddar cheese
1 (12 fl. oz.) can evaporated milk
1 large egg
1 1/2 teaspoons seasoned salt

PREHEAT oven to 350° F.

Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving

Beef and Biscuits Casserole

1 1/4 pounds lean ground beef
1/2 cup chopped onion
1/4 cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup sour cream
1 egg, lightly beaten

Preheat oven to 375º

In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.