Mashed Potato Casserole

Prepare ahead of time and bake when you need them.  Good for a buffet!

10 medium potatoes, peeled
1 cup sour cream
1 cup cottage cheese
1 Tbl grated onion
1/2 cup butter
1 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese

Boil potatoes in salted water until tender.
Mash or rice.  While still hot, add the sour cream, cottage cheesed, onion, butter, pepper and salt.
Mix well.

Place in a casserole.  Sprinkle Parmesan on top.  Bake in 325 degree oven for 30 minutes.

Potato Bacon Casserole

A good buffet dish to make in advance and pop it in the oven when its needed.

6 medium potatoes
1 tsp salt
1/4 tsp pepper
3 Tbl butter
About 1 cup hot milk, more or less to get desired consistency
1/3 cup chopped onion
4 strips bacon
2 eggs, whisked
1/2 cup sharp cheddar cheese, grated

Cook the potatoes in salted water.  While they are cooking, fry bacon until crisp and cut into small pieces.  Cook the onion in a little butter or olive oil until tender.

Place the potatoes, salt, pepper, butter and hot milk in the large bowl of and electric mixer.
Begin beating at low speed and move up gradually to high speed, beating until potatoes are fluffy.
Add the eggs, cheese, onion and bacon.  Beat until well mixed.

Bake in a buttered casserole at 350 for 30-35 minutes.

Ginger Green Beans & Mushroom Chicken Stir Fry

1 lb. chicken breast, sliced thin
16 oz mushrooms, sliced
1/4 medium onion, sliced
1 lb green beans, trimmed
1 cup chicken broth
3 cloves garlic; minced/grated
1 red pepper, diced (opt)
1/4 c. honey
1/4 c. soy sauce, low sodium
1 tsp ginger
2 Tbl. cornstarch
black pepper to taste.

1.  Whisk honey, soy sauce, and ginger together, set aside.

2.  Blanch green beans in salted boiling water for 5 minutes while the chicken is cooking.  Then drain beans and set aside.

3.  Toss chicken with cornstarch and add to a heated saute pan, coated with olive oil. On high heat,
cook for about 5 minutes on high heat until browned.  Remove from pan and set aside.

4.  Add onion and mushroom and red pepper to the still hot pan and cook for a few minutes until slightly browned.  Add blanched green beans, stir and cook for a few more minutes.

5.  Add chicken broth to green bean mixture and cook until hot and bubbly.
Then add, the honey/soysauce mixture and cook until hot and sticky.  The vegetables should still be tender-crisp.  Add cooked chicken.

6.  Season with black pepper.

Serve over rice, if desired.  It is also good with a side of baked potato.Nummy and pretty.

Vegetable and Rice Casserole

From Shirley Evans

Serves 6-8

This is great with any vegetables you like.
Spinach is great.  I also like it with broccoli florets and some thin slices of red peppers.
Use your imagination.

2 Tbl olive oil
2 medium onions, sliced
3 cups sliced mushrooms
3 cloves garlic, minced
2 cups spinach
4 cups cooked brown rice
2 cups skim milk
2 Tbl flour
1 tsp salt
1 tsp pepper
1/2 cup cheddar cheese, or any cheese you like.

Preheat to 375.
In skillet, saute onions, mushrooms, garlic in olive oil until cooked, but not browned.
Add spinach and cook until wilted.
Pour rice mixture into a greased 8x8 or 8x12 baking dish.
In the same skillet, combine milk and flour.  Cook and whisk until thick.
Stir in salt, pepper.
Pour the white sauce over rice mixture and stir together.
Top with cheese.
Bake about 20-30 minutes until hot and bubbly and cheese is melty and slightly browned.