Green Bean Casserole

Topping:

4 slices white sandwich bread, torn into quarters

2 T. unsalted butter, softened

1/4 t. salt

1/8 t. pepper

3 c. canned fried onions (6 oz. can)

Beans and Sauce:

salt

2 pounds green beans, ends trimmed and halved

3 T. unsalted butter

1 pound white mushrooms, wiped clean and broken into pieces

3 medium garlic cloves, minced

pepper

3 T. flour

1-1/2 c. chicken broth

1-1/2 c. heavy cream

For the topping: Pulse all ingredients in a food processor or blender until coarse crumbs. Set aside.

For the beans and sauce: Adjust oven rack to middle position and heat to 425. Fill large bowl with ice water. Bring 4 quarts water to boil. Add 2 T. salt and beans. Cook beans about 6 minutes. Drain in colander and plunge into ice water. Spread on paper towel lined baking sheet.

Add butter to the bean pan and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 t. salt, and 1/8 t. pepper. Cook about 6 minutes, stirring occasionally. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to a simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced, about 12 minutes. Season with salt and pepper to taste.

Add beans to sauce and stir until evenly coated. Arrange in a 9x13 baking pan. Sprinkle with breadcrumb topping. Bake until top is golden and sauce is bubbly, about 15 minutes. 

Pot Pie

3 c. chopped meat of choice (chicken, beef, turkey)
veggies of choice (potatoes, carrots, broccoli, peas, onions, etc.)
1 T. worchestershire sauce
salt and pepper to taste

Combine all in a saucepan. Cover with water and cook until veggies are soft and meat is tender. Drain water. Pour all into a 9x13 pan. Combine with gravy flavor of choice (chicken, turkey, brown, mushroom).

Crust:
1 c. flour
1/4 t. salt
1 t. baking powder

Mix and cut in 1/2 c. shortening.

1 egg, beaten
3 T. milk

Mix with a fork and add to flour mixture. Stir gently until combined. Roll out like a pie crust. Top the chicken and veggie mixture. Bake at 375 degrees for 35-40 minutes.

Victorian French Toast

1/2 c. melted butter

3/4 c. brown sugar

1/2 c. light karo

2-3 green apples (peel and slice)

2 loaves cinnamon swirl bread

10 eggs

1 c. milk

Mix 1st three. Pour into greased, glass, 9x13 pan. Layer apples over caramel. Cut crusts off bread. Layer bread (in 2 layers) over top of apples. Whisk eggs with milk and pour over bread. Cover with foil and refrigerate over night. Bake at 350 degrees, covered, for 30 minutes. Uncover and bake 30 minutes more.

Cheese Strata

12 slices of bread

12 oz. cheese

2 c. diced ham, sausage or bacon

6 eggs

3-1/2 c. milk

1/2 t. salt

1/4 t. dry mustard

Put bread on bottom of greased pan. Add most of cheese but not all. Add meat. Beat eggs, milk, mustard and salt. Pour over bread. Let set in fridge overnight. Bake at 350 degrees for 40 minutes. Take out of oven. Sprinkle remaining cheese on top and bake for 15 more minutes.

Breakfast Casserole

24 oz. frozen hashbrowns

1/2 c. melted butter

1 c. shredded monterey jack cheese

1 c. shredded cheddar

1/2 t. Lawry's

6 eggs

1 c. ham or sausage

1 can evaporated milk

Spread potatoes in a 9x13 pan, covering evenly on bottom and sides. Pour butter over top. Bake at 425 degrees for 25 minutes. Layer cheese and ham over top of potatoes. Beat eggs, milk and salt. Pour over casserole. Bake 40 minutes at 350 degrees.

Hot Chicken Salad

5 chicken breasts, cooked and cubed
2 T. yellow onion, minced
1 1/2 c. real mayo
1/2 can water
2/3 c. celery, minced
2 T. lemon juice
1 can evaporated milk
3 cans cream of chicken soup
5 c. cooked rice

Topping: 1 1/2 c. crushed corn flakes, 1 c. slivered almonds, 6 T. melted butter

Mix all. Place in a large casserole dish coated with cooking spray. Chill overnight. Mix topping and sprinkle over top. Bake at 350 degrees for 1 hour.