Posts by Donna:

    Tuna Biscuit Casserole

    March 6th, 2011

    1/2 onion (chopped fine)

    1/3 cup green pepper (chopped fine)

    3 Tbsp. Canola oil or Crisco

    1 tsp. salt

    6 Tbsp. flour

    MIX AND BROWN THE ABOVE INGREDIENTS

    add: 1 can cream of Chicken soup

    1 cup milk

    2 cans tuna (drained)

    1 Tbsp. lemon juice

    3/4 cup of shredded cheddar

    1 can refrigerator biscuits

    Stir all ingredients together and pour into greased baking dish.  Cover with cheese bake 15 minutes at 450 degrees.  Then take out of oven and place biscuits over top and continue baking at 425 degreese for 15 minutes, add more cheddar cheese on top of biscuits and bake a couple more minutes to melt cheese.  Let sit 15 minutes on stove before serving.

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    Hashbrown Casserole

    March 6th, 2011

     

    1- 1 lb bag of Hashbrowns…the shredded Ore-Ida kind in the red bag….let this thaw out. (I find that the refrigerated kind work wonderfully…no thawing time needed)

    One small yellow onion..chopped fine

    16 oz. jar of sour cream

    10 3/4 can of cream of chicken soup

    3 cups of sharp cheddar cheese

    1 stick of butter

    pepper to taste

    Chop onion finely, melt butter.  Mix with onion, sour cream, cream of chicken soup and cheddar cheese.

    Slowly stir in the thawed hashbrowns and pour into a lightly buttered 9 x 13 pan.

    Bake for 45 minutes at 350 or until golden brown and bubbly.

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