Italian Potato Cake

A delicious and filling meal! Serve with a green salad.

Ingredients:

10 tablespoons unsalted butter, plus extra unsalted butter, for greasing pan
10 tablespoons plain breadcrumbs
6 lbs russet potatoes, peeled and cut into 1 inch pieces
1 cup heavy cream
2 teaspoon salt
1/2 teaspoon pepper
6 large eggs
12 ounces italian Fontina cheese, sliced thin*
1/2 lb thinly sliced salami, cut into 1/2 inch pieces*
2/3 cup grated parmesan cheese or romano cheese

Directions:

Move oven rack to middle position and preheat the oven to 350 degrees. Butter two 9-inch springform pans and sprinkle each with 1/4 cup bread crumbs. Shake the pans to evenly spread out the crumbs. Put the potatoes in a large pot and add cold water to cover by 1 inch. Bring to a boil over high heat then lower heat to a simmer. Cook until tender, around 15 minutes. Drain the potatoes and return to the pot. Mash them with 8 tablespoons butter until smooth. Add the cream, salt and pepper and stir until well mixed. Let it cool for 5 minutes then stir in the eggs one at a time. Spoon half the potatoes into the prepared springform pans. Layer the slices of fontina cheese over the potatoes and then layer the salami pieces over the cheese. Cover with the rest of the potatoes. Melt the remaining 2 tablespoons of butter and mix with the rest of the bread crumbs (2 tablespoons). Mix in the Parmesan cheese and sprinkle this mixture over the top of the potatoes. Bake for 35-45 minutes, or until cakes are very hot and puffed and the top is golden brown. Remove from oven and run a paring knife around the cakes to loosen from the sides and let it stand for 10 minutes before removing the sides of the pans. Serve hot.

Serves: 12-14

*Note: Instead of using fontina cheese and salami (which can be rather expensive), try using mozzarella cheese and sliced ham or provolone cheese and pepperoni.

Granny's Delicious Chicken Casserole

~This super easy recipe is from my grandmother and is delicious! It's quite flexible. Feel free to add a little extra bread/chicken and mayo to s-t-r-e-t-c-h it! Be sure, though, to get a larger pan. Enjoy!~

About 8 c. cooked, deboned chicken, chopped
12 slices cubed white bread
2 c. milk
1 c. mayonaise
2 can cream of chicken soup
3 c. shredded cheddar cheese
Saute: 1 c. celery; 1 c. onion; 1 c. bell pepper

Mix all together. Put into 2 greased 9x13 pans. Bake at 350 degrees for 45 minutes.

Scalloped Potatoes with Ham

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• Salt and pepper
• 1 tablespoon butter
• 2 medium onions, thinly sliced
• 4 large russet potatoes, peeled and thinly sliced
• 12 ounces 1/4 inch sliced baked ham
• 2 cups grated cheddar cheese

Directions

Preheat oven to 350 degrees. Butter a 13x9 inch baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

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I got this recipe off the www.foodnetwork.com. I tried it, and it is so good! Dad said that it is definitely a do again! Although I think I did triple the recipe... but you know how that is. :)

Sausage Brunch Casserole

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1 package Jimmy Dean Sausage
4 ½ c. cubed bread
2 c. sharp cheddar cheese
10 eggs slightly beaten
4 c. milk
1 tsp dried mustard
1 tsp salt
1/4 tsp onion powder
dash pepper
Place bread in well buttered 9x13 baking dish. Sprinkle with cheese. Combine next 6 ingredients. Sprinkle sausage over top. Chill overnight. Preheat oven to 325. Bake uncovered for about 1 hour. Tent with foil if top begins to brown too quickly. Serves 6.

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This is a very good casserole! Luke's birthday is Monday, and he picked this for his meal! YUMM! Enjoy!

Cheesy Potatoes

2 cans Cream of potato soup
1 C. Sour cream
1/2 tsp. Garlic salt
2 C. Shredded Cheese (your choice)
1/2 C. Parmesan cheese
1-2 lb. bag diced (not shredded) hash browns


Mix together potato soup, sour cream, garlic, shredded cheese. Pour over hash browns.
Sprinkle Parmesan on top.
Bake at 350 degrees for 55-60 minutes.

Spicy Chicken Casserole with Corn Bread
Makes 4-6 servings
2 Tb. Olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pkg. Taco seasoning mix
1 can (about 15 oz.) Black beans, rinsed and drained
1 can (about 14 oz.) Diced tomatoes, drained
1 can (about 10 oz.) corn, drained
1 can (about 4 oz.) Diced mild green chiles, drained
½ cup salsa
1 box (about 8.5 oz.) Corn bread mix, plus ingredients to prepare mix
½ cup shredded cheddar cheese
1/4 cup chopped bell pepper, red or green
1. Preheat oven 350 degrees, spray 2 quart casserole dish with nonstick cooking spray; set aside.
2. Heat oil in large skillet over medium heat. Add chicken, cook and stir until no longer pink.
Sprinkle taco seasoning mix over chicken. Take off flame, then add beans, tomatoes, corn, chiles and salsa; stir until well blended. Transfer to prepared casserole dish.
3. Prepare corn bread mix according to package directions; stir in cheese and bell pepper. Spread batter over chicken mixture.
4. Bake 30 minutes or until corn bread is golden brown.
Side notes: We liked more cheese on this, so we used twice the amount, I believe.
Also, spread cornbread batter thinly and bake a bit longer for center to bake well.
Serve with sour cream for topping.
You can halve the green chiles if you want it a bit milder too.
DELICIOUS. Just the right blend of sweet and sassy.