Submitted by: Colleen and Jeff Prentiss (original recipe from Robert B. Prentiss)
2 cups cooked white rice 1 egg 1 can pinto beans, drained and rinsed 1 cup shredded Montery Jack cheese 1/2 teaspoon chili powder Mix These in Separate Bowl: 1/2 cup chopped onion 1/2 cup chopped green pepper 1 1/2 cup Pace picante sauce or salsa Preheat oven to 350 degrees. Spray an 8x8x2 in baking dish. Put rice, egg and half of cheese and half of separate bowl mixture in dish. Press down firmly. Mix beans into the bowl and spoon over dish. Sprinkle remainder of cheese and chili powder on top. Bake for 30 to 35 minutes.Category Archive:Casseroles and/or Hotdish
August 25th, 2009 / Tags:Recipes , Wieseler / Categories: Casseroles and/or Hotdish, Recipe /
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submitted by the Wieseler family
Vegetable Stroganoff
- 1 cup Onion, chopped
- 8 oz. sliced Mushrooms
- 2 tblsp Butter
- 2 cups Sour Cream
- 1 1/2 cups Plain Yogurt
- 2 tblsp Wine Vinegar
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Dill Weed
- 1 tsp Soy Sauce
- 1 cup Broccoli, chopped
- 1 cup Cauliflower, chopped
- 1 cup Carrots, sliced
- 1 cup Celery, chopped
- 1 8-oz. can sliced WaterChestnuts
- 4 cups Egg Noodles, cooked and drained
Saute onions and mushrooms in butter until tender. Combine with sour cream, yogurt, vinegar, spices and soy sauce in double boiler top. Heat gently about 20 minutes. While sauce simmers, steam the vegetables.
To serve: Place noodles on serving platter. Follow with vegetables and ladle sauce over top. Garnish with chopped fresh parsley.
August 25th, 2009 / Tags:Recipes , Wieseler / Categories: Casseroles and/or Hotdish, Recipe /
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submitted by the Wieseler family
Hash Brown Casserole
Thaw out one 2 lb pkg of frozen hashbrowns. Blend together the following:
- 2 cups Sharp Cheddar Cheese (shredded)
- 1 pint Sour Cream
- 1/2 cup Onions, finely chopped
- 1 can Creamof Celery Soup
- 1 stick Butter, melted
- 1 cup Corn Flakes, crushed
Pour blended ingredients over potatoes in large bowl. Add 1/2 cup of the butter; mix. Put in 9 x 13 baking pan; add the other 1/2 cup butter to the crushed corn flakes. Sprinkle on top of the potatoes. Bake, uncovered at 350 degrees for one hour.
August 25th, 2009 / Tags:Lofthus , Recipes / Categories: Casseroles and/or Hotdish, Recipe /
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submitted by the Eric Lofthus family
Cabbage Casserole
- 1 head of Cabbage
- 1 lb of Hamburger
- 2 cans of Tomato Soup (plus 2 cans water)
- 4 cups of Minute Rice
- 1 pkg Cheese Singles (24)
Take one head of cabbage and cut up. do not cook it. Brown up the pound of hamburger and drain off any excess grease. Take the two cans of tomoto soup with two cans of water and mix together. Add in the 4 cups of Minute Rice. Layer the meat mixture, cabbage and cheese slices in two even layers. Bake at 350 degrees for about an hour, or until light brown on top.
