Mexican Manicotti

This recipe comes from Taste of Home.  I have made it several times and it is a hit with the family.

INGREDIENTS:

1/2 pound uncooked ground beef
1 cup refried beans
1 teaspoon dried oregano
1/2 teaspoon ground cumin
8 uncooked manicotti shells
1 1/4 cups water
1 cup picante sauce
1 cup sour cream
1/4 cup chopped green onions
1/4 cup sliced olives
1/2 cup shredded Monterey Jack Cheese

DIRECTIONS:

1. In a large bowl combine beef, beans, oregano, and cumin.  Stuff into manicotti shells; place in an ungreased 11x7 microwave safe dish.

2. In a small bowl, combine water and picante sauce; pour over shells.  Loosely cover dish, microwave on high for 3-4 minutes.  Turn shells with tongs.  Microwave 3-4 minutes longer; turn shells again.

3. Cover and cook at 50% power for 12-15 minutes or until pasta is tender and meat is no longer pink, turning dish one half turn once.

4. Spoon sour cream lengthwise down center; sprinkle with onions, olives and cheese.  Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

Chicken & Black Bean Casserole

This recipe comes from the web site of gardenmatter.com/

Ingredients

• 1 lg onion chopped
• 1 lg green pepper chopped
• 2 cloves of garlic chopped
• 1 (15 oz) bottle of chunky salsa
• 1 lg can (28 oz.) can of diced tomatoes
• 1 T. cumin
• 1 t salt
• 1 t black pepper
• 1 t red pepper flakes (optional)
• 1 lb boneless skinless chicken breasts chopped into bite sized pieces
• 2 cans of black beans drained and rinsed
• 1 package 8-10 count flour tortillas
• 4 cups shredded Mexican cheese

Instructions

1. Saute onion, green pepper and garlic in olive oil for about 5 minutes. Add cumin, salt, pepper, red pepper flakes, beans, salsa, tomatoes and chicken. Simmer on medium to low heat for 10 minutes.
2. Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.
3. Cut the tortillas in half.
4. Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.
5. Sprinkle about 1/3 of the cheese on top of the tortilla layer.
6. Spoon half of the chicken and bean mixture on top.
7. Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.
8. Finish with the remaining cheese.
9. Cover with foil and cook for 35 minutes in a 350 degree oven.
10. Serve with chopped lettuce, tomatoes and sour cream.

Loaded Potato & Buffalo Chicken Casserole

This recipe comes from  Lisa at Cook Lisa Cook.  Blog address: http://cooklisacook.blogspot.ca  These were very good.  I made them for a get together we had with friends a couple of weeks ago and they were devoured.  I did not use all the hot sauce called for.  In fact I only used 2 Tablespoons.

Ingredients
 
2 lbs Boneless, Skinless Chicken Breasts, cut into 1/2 inch cubes
8-10 Medium Potatoes, cut into 1/2 inch cubes (I left the skin on)
1/3 cup Olive Oil
1 1/2 tsp Salt
1 Tbs Ground Black Pepper
1 Tbs Paprika
2 Tbs Garlic Powder

Topping

2 cups Fiesta Cheese
1 cup Crumbled Bacon
1 cup Diced Green Onion

Instructions

Preheat oven to 500 degrees(this is not a typo, 500 is correct)  In a large mixing bowl, combine oil, salt, pepper, paprika, garlic powder and hot sauce.  Add cubed potatoes and stir to coat.  carefully scoop the potatoes into a spray coated 9x13 baking dish, leaving behind as much oil/sauce mixture as possible.  Bake potatoes for 45-50 minutes, stirring every 15 minutes, until cooked through and crispy and brown on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl of left over oil/sauce mix.  Stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temp to 400 degrees.  Top the cooked potatoes with the raw marinated chicken.  In a separate bowl mix cheese, bacon and onions and top the chicken with the cheese mix.  Return to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly and delicious.  Serve with extra hot sauce and ranch dressing.

Southwest Chicken Chili Mac

Pasta is a favorite around here.  It cooks up quickly and my grandson eats it.  This good recipe came from a Pinterest  post.  It originated with a blog called Picky Palate. http://picky-palate.com/2011/08/25/southwest-chicken-chili-mac-skillet-style/  This another keeper in the family.

Ingredients

8 ounces wagon wheel pasta noodles

2 Tablespoons extra virgin olive oil

1 cup finely chopped white onion
1/2 cup finely chopped sweet peppers (or bell peppers)
1 tablespoon minced garlic
2 cups cooked shredded chicken breast
1o ounce can Rotel diced tomatoes, mild
1 1/2 cups reduced sodium chicken broth
1/2 cup corn, fresh or canned
1/2 cup white beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon dry Ranch seasoning from packet
1/4 cup finely chopped fresh cilantro

Directions
Cook pasta according to package directions. Drain and run under cool water to stop cooking. Heat oil in 9 inch deep cast iron skillet. Add onions and peppers, cook stirring until softened about 5 minutes. Add garlic and cook stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, 1 cup wagon wheel pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve

Taco Pasta

This recipe comes from a blog called The Girl Who Ate Everything.  http://www.the-girl-who-ate-everything.com/2011/07/taco-pasta.html Great recipes.  Another keeper as my wife would say.

Ingredients:
1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Instructions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Chili & Cheese Macaroni

This recipe comes from the following blog: http://joelens.blogspot.com/2011/04/chili-cheese-macaroni.html  Check out her blog.  Lots of good recipes.  Made this for the family and they lovedit.

Ingredients

table salt
1/2 pound elbow macaroni (about 2 cups uncooked pasta)
3 tablespoons vegetable oil
1 1/2 pounds ground beef (85% lean)
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
6 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
1 tablespoon light brown sugar
12 oz Colby Jack cheese, shredded (about 2 1/2 cups)

Directions

Preheat the oven to 400 degrees.

Bring 4 quarts water to a boil in a large pot over high heat. Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.

Using the same large pot, wipe dry and heat over medium heat. Add 1 tablespoon oil and heat until shimmering. Add ground beef and break it up in pieces to brown. Once browned, remove from pot and discard drippings. Set beef aside.

Add remaining oil to the same large pot and return to medium heat until shimmering. Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.

Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.

Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9x13 baking dish and smooth over with a spatula. Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.

Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.

Chicken Enchilada Pasta

This recipe and picture came from the recipe collection at the Better Homes and Gardens web site.  It is very good and again the family said this is a keeper.

Ingredients

1 12 ounce package dried jumbo shell macaroni
3 large green and/or red sweet peppers, chopped
1 1/2 cups chopped red onion
1 fresh jalapeno chile pepper, seeded and chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 16 ounce can refried beans
1/2 1 1/4 ounce package taco seasoning mix (3 Tbsp.)
2 10 ounce can enchilada sauce
1 8 ounce shredded Mexican-style four-cheese blend
1 cup sliced green onions
2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)
Avocado dip and/or sour cream

 
Directions
 
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2. In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.

4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.

Chili Dog Casserole

This recipe and picture come from a blog called Peace, Love & Understanding.  Check it out here:
http://thatchbo.blogspot.com/2010/06/chili-dog-casserole.html

I was in a hurry the other night and found this recipe on Pinterest, and thought why not.  I had everything on hand and that made it real easy.  The family seemed to enjoy it, especially my grandson since he loves hot dogs.  It is just a twist on a chili dog.  It is amazing what my wife, daughter and son-in-law will eat when someone else does the cooking.


Ingredients

2 (15 oz) cans chili with beans (I like Hormel Hot & Spicy)
1 (16 oz) package beef frankfurters (I prefer Ball Park)
10 (8 inch) flour tortillas (the fajita sized ones)
1 (8 oz) package Cheddar cheese, shredded


Directions

Preheat oven to 425 degrees

Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.

Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.

Cowboy Casserole

This recipe comes from: http://thecuttingedgeofordinary.blogspot.com  I made this a couple weeks ago for my daughter and her family shortly after she had her twins.  It was very good and my grandson loved it.  I will make this again.

Ingredients

1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Directions

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Chicken & Black Bean Enchilada Casserole

I made this for dinner recently and my wife said this is a keeper.  It comes from: http://www.sweettreatsmore.com  She has some great recipes on this blog.  There are several more I want to try.







Igedients:

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Directions:

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.

Skillet Creamy Macaroni and Cheese

I made this the other night thinking Isaac, who always wants macaroni, peas and cheese would love it.  After he ate about half of it, he asked "Grandpa, is there pepper in it?"  when I said yeas, his answer was I don't like pepper.  I sat with him a fed him and he ate it all.  The next day when his mom warmed up the leftovers he asked her if it and salt in it and when she said yea, he reponded he didn't like salt, but again he ate the whole luch.  My daughter and son-inlaw loved it because they said it tasted like it had Velveeta Cheese in it and my wife wasn't crazy about it because it tasted like it had Velveeta Cheese.  The recipe comes from: http://www.melskitchencafe.com/2009/03/skillet-creamy-macaroni-and-cheese.html
She has a lot of great recipes on this blog.  Check it out.

INGREDIENTS:

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste


DIRECTIONS:

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Skillet Tomato Beef Pasta

I made this last night for my daughter and her family.  She is expecting twins in a few short weeks and wasn't up to making dinner, so I put this together very quickly.  She said it was good.  It comes from the Del Monte site: http://www.delmonte.com/recipes/detail.aspx?id=561.  I did top it with cojack cheese instead of  Parmesan.

Ingredients

1 can (14.5 oz.) Del Monte^® French Style Green Beans-No Salt Added, drained

1 can (14.5 oz.) Del Monte^® Diced Tomatoes with Basil, Garlic and Oregano-No Salt Added

6 oz. dried pasta (such as penne, spirals or macaroni), uncooked

1 lb. lean ground beef or ground turkey

1 medium onion, chopped

(Optional) salt

(Optional) pepper

(Optional) parsley

(Optional) Parmesan cheese

Directions

1. Cook pasta according to package directions; drain well.
2. Brown beef and onion in large skillet while pasta is cooking; drain.
3. Add beans and undrained tomatoes; mix well. Add pasta and heat through. Season to taste with salt and pepper. Garnish with chopped parsley, and serve with Parmesan cheese, if desired.

Skillet Tostadas with Beef

This recipe comes from Better Homes and Gardens recipe web site: http://www.bhg.com/recipe/beef/skillet-tostadas-with-beef/

Ingredients

8 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1 15-ounce can light red kidney beans, rinsed and drained
1 11-ounce can condensed nacho cheese soup
1/3 cup bottled salsa
8 tostada shells
1 cup shredded taco cheese (4 ounces)
Shredded lettuce
Chopped tomatoes
Dairy sour cream or guacamole (optional)

Directions

1. In a large skillet cook meatand onion until meat is brown and onion is tender. Drain off fat. Stir kidney beans, nacho cheese soup, and salsa into beef mixture. Heat through.


2. Divide mixture among tostada shells. Top with cheese. Top with lettuce and tomatoes. If desired, serve with sour cream or guacamole.

3. Makes 4 servings

Mexican Beef Skillet

I made this the other night for dinner.  We liked better as a left over, but either fresh or left over it is good.

Ingredients

1 1/2 lbs. Ground beef
1-2 cups Salsa
1 can Beef broth
1 Large green pepper, chopped
1 Med. onion, chopped
1 tbsp. Light olive oil
1 Packet taco seasoning
8 oz. Sour cream
8 oz. Noodles (egg noodles, rotini, maccaroni, whatever is on hand)
2 cups Cooked corn (optional)
Sliced black olives (optional)
1-2 cups Shredded Cheddar or Mexican Blend Cheese
1 Tomato, chopped (optional)

Preparation

1. In a large skillet, cook and stir ground beef until browned. While it is cooking, chop the green pepper and onion, and put the water on to boil for the noodles.

2. Add the noodles to the boiling water and cook according to the package instructions. Saute the green pepper and onion with olive oil in a small skillet.

3. Stir in salsa, taco seasoning, beef broth, green pepper, onion, corn, and black olives with the ground beef.

4. Stir in noodles and sour cream. Sprinkle liberally with cheese. Cover with a lid until the cheese has melted. Serve with chopped tomatoes on top.

La Bamba Casserole

This recipe comes from Cooking Light Magazine.  My family loves it.

Ingredients

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions

Directions

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

Becky's Tortilla Chip Casserole

This is another recipe from Vickie's friend Becky.  It is a great way to use up your stale tortilla chips.

Ingredients

1 can or package enchilada sauce
1 small can chopped olives
1 can kidney (or black) beans
grated cheese
hamburger

Directions
 
Brown hamburger. Prepare enchilada sauce, and add hamburger, olives, and beans. Fill 9x9 pan with the old tortilla chips. Cover with hamburger mixture.  Cover with grated cheese. Bake in real oven 350o for about 20-30 minutes. Top with sour cream

Pork and Bean Casserole

When Vickie and I were first married(over 35 years ago), we were in a college branch.  The Relief Society put together a cookbook of favorite, inexpensive recipes.  This recipe was submitted by one of the sisters and has become one of our favorites.

Ingedients

1 pound hamburger
1 can pork and beans
1 can cream corn
3 tablespoons brown sugar
1 tablespoon vinegar

Directions
 
Brown hamburger and drain. Combine all ingredients. Bake at 375 degrees for 15-20 minutes.

Lasagna

This recipe came from an old cookbook put out by Mt. Fuel Gas Company years ago.  Vickie got the recipe from her mother.  If we want to make sure Cathi and Shawn will come to dinner, we tell them we are making lasagna.

Ingredients

½ lb ground beef
1 ½ tsp basil
½ clove garlic, minced
1 tsp salt
1 ½ tsp parsley flakes
1 ¼ cup canned tomatoes
1/3 cup tomato paste

Directions

Simmer uncovered 1 hour stirring occasionally (or cook 20 minutes at 70% power in a microwave). Cook 10 lasagna noodles in boiling salted water until tender. Drain and wash in cold water.

Combine 12 ounces large curd cottage cheese, 1 beaten egg, ¼ tsp pepper, 1 Tbsp parsley flakes, ¼ cup parmesan cheese. Slice ½ pound mozzarella cheese. Place ½ noodles in baking dish, spread ½ cottage cheese mixture, ½ meat, repeat, ½ mozzarella cheese. Bake at 375 degrees for 30 minutes uncovered. You can double the recipe and freeze one before baking.

Chicken and Red Bean Enchiladas

This recipe came from the internet.  Very good.


Ingredients

2 cups shredded rotisserie chicken ( I used chredded chicken breasts)
1 (15.5 ounce) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
3 tablespoons sour cream
12 corn tortillas (about 5 1/2 inches in diameter)

Optional garnish:
chopped fresh cilantro
hot red pepper sauce

Directions

Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.

Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.

Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.

Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately

Funeral Potatoes

This is an old stand by at our house.  It is loved by all.

Ingredients

32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated cheddar cheese
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed corn flakes
2 Tbs butter or margarine melted

Directions

Grease 9x13 baking dish and preheat oven to 350.  In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.  Gently fold hash browns into mixture. Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.

Bake for 30 minutes.