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Ingredients
- 1-1½ lbs Ground turkey (or ground beef)
- 1 can Cream of chicken (or mushroom) soup
- 1 lb bag frozen green beans (or 2 cans)
- 1 lb bag frozen corn (optional)
- 4 cups Mashed potatoes
- 2 cups shredded cheese
Directions
- Cook the meat (basic seasonings)
- Mix meat and soup in a 9X13 pan
- Layer beans (and corn if using corn) over meat
- Cover with mashed potatoes
- Cover shredded cheese (you can use sliced cheese if needed)
- Bake at 375°F for 30-45 minutes (cheese should be melted and frozen vegetables will want to be on the 45 minute end)
Ingredients
- 12 potatoes, baked, cooled, peeled, and grated or (32 oz frozen hash browns)
- 2 cups sour cream
- 2 cans cream of chicken or cream of mushroom soup
- 1 ½ cups shredded cheddar cheese
- ½ cup melted butter
- ¾ cup milk
- ½ tsp salt
- ¼ tsp pepper
- ⅓ cup chopped green onion
- 2 cups corn flakes
Directions
- Mix all ingredients except the corn flakes and put in 9×13 pan.
- Cover with crushed corn flakes (butter not needed in flakes).
- Bake at 350° for 40 minutes. Do not cover.
Ingredients
- 2 medium potatoes peeled and cubed
- 3 eggs
- 2 tbsp Butter
- 1 tbsp Olive oil
- 2 tbsp milk
- ¼ cup shredded cheese
- To taste
- Salt
- Pepper
- Paprika
- Oregano
Directions
- Fry potatoes in butter and oil (potatoes should be in half inch cubes)
- Whisk eggs with milk, salt, pepper, paprika, and oregano
- When potatoes are lightly browned pour the egg mixture in potatoes
- Cover and allow eggs to cook through
- When are are cooked, flip the potato/egg patty and to with cheese
- Cover until cheese melts
Ingredients
- 2 lbs hash browns
- 3 eggs
- 4 tbsp flour
- 1½ tsp salt
- ¾ tsp pepper
- Lunch meat
- Shredded cheese
Directions
- Mix hash browns with eggs, flour, salt and pepper.
- If using frozen hash browns make sure they are thawed (10 minutes in the oven at 200° should do it)
- Fry a hash brown sandwich (hash browns topped with meat and covered with hash browns) for 3 minutes over medium heat on each side.
- Place the browned patties on a cookie sheet and top with a layer of cheese.
- If using uncooked meat such as chicken breast filets bake at 350° for 15 minutes before topping with cheese.
- Bake at 350° for 10-15 minutes.
Ingredients
- 3 potatoes
- 4 eggs
- ¾ cup grated parmesan cheese
- ¼ cup shredded cheese
- ½ cup vegetables (mix ‘n match)
- Black beans
- Green beans
- Corn
- Carrots
- Cabbage
- Broccoli
- Cauliflower
- 1½ cups breadcrumbs
Directions
- Start by boiling potatoes then place in a large bowl and mash with a fork or potato masher.
- As the potatoes cool, work on the rest of your vegetables. Make sure that whatever you are using is soft and cut into small pieces as needed. (Kernels of corn or black beans are a decent size.)
- If you are using harder vegetables like carrots, squashes, broccoli or cauliflower they should be steamed or sauteed until they are tender.
- If you are using anything canned you should drain then thoroughly, we want the mixture to be fairly dry.
- Go back to the bowl with the potatoes, and add grated Parmesan, 3 beaten eggs, and salt and pepper and 1 cup of breadcrumbs. Mix in the vegetables and shredded cheese.
- Work everything into a consistent mixture, then scoop out clumps and shape them into small balls (the size of a small egg). Roll them in flour then in the last beaten egg, then in the remaining breadcrumbs to coat.
- Bake for 25 minutes at 425°
Ingredients
- 4 Tbsp butter
- 3 cups beef broth
- 1 cup heavy whipping cream
- (¾ cup milk + ¼ cup melted butter)
- 3 Tbsp flour
- 1 tsp mustard
- 30 – 40 meatballs
- salt and pepper, to taste
Directions
- Melt the butter. Quickly whisk in the flour and cook until golden.
- Stir in the broth, heavy whipping cream, mustard and season with salt and pepper to taste. Bring the sauce to a simmer and cook until it thickens.
- Add the meatballs in the gravy sauce. Cook until meatballs are heated through.
- Serve with mashed potatoes, noodles, or rice.
Ingredients
- 4 lbs ground beef
- 1 large onion
- 2 cups bread cubes
- 1 cup milk
- 3 eggs
- ½ cup ketchup
- ½ cup grated cheese
- 2 tsp thyme
- 2 tsp marjoram
- 2 tsp salt
- 1 tsp oregano
- 1 tsp rosemary
- ¼ tsp ground ginger
- ⅛ tsp cumin
- ½ tsp black pepper
- 6-8 carrots
- 6 potatoes
- 10-20 asparagus spears
Directions
- Soak bread in milk.
- Cut potatoes into wedges lengthwise.
- Mix beef, onions, eggs, cheese, bread & milk and seasonings. Place in a ring around the outside of the 12″ Dutch oven.
- Line inside of meat ring with carrots then potatoes then asparagus.
- Cook for 90 minutes with heat on top and bottom.
Ingredients
- 3 large potatoes
- 2 tbsp oil
- ½ tsp Salt
Directions
- Cut potatoes into ¼” fries
- Mix salt and oil
- Toss fries in the salt-oil mixture
- Place fries in a single layer on a cookie sheet
- Bake at 450° until crispy (about 35 minutes)
Ingredients
- 4 C potatoes chopped
- 2 C water
- ¼ tsp pepper
- 4 tbsp butter
- 4 C milk
- 4 tbsp flour
- ½ tap salt
- 1 C cheese
Directions
- Combine potatoes, water, and pepper. Bring to a boil. Cover and simmer 10 minutes.
- In a separate pan melt butter.
- Add flour and salt to melted butter.
- Stir milk into butter mixture with wire whisk.
- Cook milk mixture on medium heat for 1½ minutes storing constantly.
- Add milk mixture to potato mixture.
- Add cheese and great to serving temperature.
Ingredients
- ½ cup Olive oil
- Set 1
- 1 tbsp oregano
- 1 tbsp cilantro
- 1 tsp garlic powder
- Set 2
- 1 tbsp oregano
- 1 tbsp basil
- 1 tsp salt (optional)
- shredded cheese (optional)
- 16 cups red potatoes
Directions
- Put oil, salt, and spices in a covered bowl large enough for the potatoes.
- Chop the potatoes (¾ inch cubes are about the right size) and place them in the bowl.
- Cover the bowl and shake thoroughly.
- Place potatoes on a cookie sheet. If using shredded cheese, sprinkle it over the potatoes now
- Bake at 400° for 30 minutes then broil for 3 minutes.