Au Gratin

So here I am craving funeral potatoes late at night. So here's what I plan to make.


INGREDIENTS:

1 bag frozen hash browns
2 cups Cheddar cheese
1 small minced onion (or you can use green onion)
1 can cream of celery
1 can cream of potato
1 container sour cream
1 minced green bell pepper
crushed cornflakes
butter
parsley




DIRECTIONS:
Mix hash browns, onion, cream of celery, cream of potato, sour cream, bell pepper, and parsley. Put mixture into dish. Put shredded cheese on top of mixture. Then top with dabs of butter and sprinkle the crushed cornflakes on top. Cook for 1 hour at 350.


Well I'll see how it turns out!


UPDATE:
It was so good, I LOVED it! Mason even liked it even though he said that he didn't like funeral potatoes. I asked Mason to grab a sour cream container that was 8 ounces. Well Mason quickly grabbed one and I thought it was too big. Sure enough it turned out to be 1 pound AND 8 ounces. Well as I was mixing the sour cream in, it really needed almost that much to be creamy, so I recommend using more than 8 ounces. I love sour cream so it was perfect.

Chicken Tortilla Chip Casserole

Ingredients:

1 c sour cream 1 can condensed cream of chicken soup 1 (10 ounce) can diced tomatoes with green chilis (or salsa) 1 (14.5 ounce) package tortilla chips 4 skinless, boneless chicken breast halves 1 cup milk 3/4 cup shredded cheddar cheese

Directions:

1.	In a large bowl, combine the chicken, soup, sour cream, tomatoes and green chilis and milk. Mix well until smooth. Layer a 9x13 inch baking dish with the part of the tortilla chips, then pour the soup mixture over.
2.	Sprinkle the remaining chips on top.
3.	Bake at 375 degrees for 20 minutes.
4.	Remove from oven, top with the cheese and bake for 10 more minutes, or until cheese is bubbly.

Pineapple Casserole

Ingredients:

1/2 cup butter, softened 1 cup sugar 4 eggs

1 (20 ounce) can unsweetened crushed pineapple 5 slices white bread, cubed

Directions:

1.	In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in pineapple and juice. Gently fold in bread cubes.
2.	Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 35-40 minutes or until top is lightly golden. Serve warm.

Creamy Chicken Noodle Casserole

This is a recipe that I created the other day. Whenever I experiment I make Mason try the food first. Surprisingly this recipe turned out. Since this was experimental, the measurements are suggestions and based on rough guesses. Feel free to make changes :)

2 pieces of chicken (I used Tyson's frozen chicken that was already preseasoned with garlic and other seasonings)
1/2 cup of chicken broth
1/4 cup olive oil
1 garlic clove
1/4 cup chopped onions
9 oz of bowtie noodles
1 & 1/2 cup sour cream
3/4 cup plain cream cheese
2 Tablespoons of basil
1 cup shredded mozzarella
1/4 cup parmesan
1/4 cup frozen chopped spinach (or I think that broccoli would be a good substitute if you don't like spinach)
1/2 cup peas

Defrost chicken. In a large saucepan combine chicken broth, olive oil, garlic, and onions. When chicken is no longer frozen, put in saucepan (containing the chicken broth, etc.) and cook on medium.

In a pot, cook noodles. When noodles are cooked, drain and set to the side to cool.

In a 9x13 glass pan, combine sour cream, cream cheese, basil, mozzarella, parmesan, spinach (unthawed and squeezed dry), and peas. Mix thoroughly. Add noodles and continue to mix. When the chicken is cooked all the way, cut up and add to noodles and cream mixture in the 9x13. I also like to add the cooked onions and garlic, but not the juice.

Mix all together and the put in the oven on 350 for 20 minutes. Halfway through stir everything. After the 20 minutes, let cool and Enjoy!