#44 :: Green Bean Casserole

I grew up on this stuff. So easy to make, but soooo good! I served it with some chicken (in sage butter, like we've made before).

Ingredients

• 2 cans french style green beans (drained)
• 1 can cream of mushroom soup
• 1 small can french fried onions
• 1/4 tsp coarse grind black pepper
  
  

Directions


Preheat the oven to 350.

Pour the drained green beans into a glass baking dish. I use a 9x or a meat loaf dish. Add in the cream of mushroom, 1/2 of the french fried onions and the black pepper and mix it all together. Sprinkle the last of the french fried onions over the top. Bake at 350 for 20-30 minutes or until bubbly around the edges.




Makes 4-6 servings

Recipe from: My Mom (or maybe the Campbells Soup can, lol)

Star Rating: 4.5 out of 5 stars

#38 :: Mexican Dish

This is one of my favorite things that my mom used to make when I was a growing up. She got the recipe from my Aunt Nancy, so this is a Kemp family favorite being passed along!

Ingredients

• 10 corn tortillas
  
• 1 lb. hamburger, cooked & drained
• 1 can Ranch Style beans
• 1/2 c water
  
• 1 can cream of chicken soup
• 1 can Rotel {I use Mild}
• Mexican blend shredded cheese
  

Directions

Preheat the oven to 350.

Layer 5 of the corn tortillas in the bottom of a glass 9x13 baking dish, covering the bottom. Add 1/2 of the cooked hamburger meat. Pour the can of Ranch Style beans over the hamburger. Lay out the last 5 tortillas and the other 1/2 of the hamburger meat.

In a blender, mix the Rotel, cream of chicken and water. Blend until the tomato chunks are broken down and everything is mixed well. Pour the mixture over the top of the layers. Then top with Mexican style shredded cheese {I use about half the bag, we like it cheesy!}.

Bake at 350 for 35-45 minutes, or until cheese on top is bubbly and beginning to brown. Let stand for 10 minutes to cool before serving.


Makes 6 servings.

Recipe from: Mom {& Aunt Nancy}

Star Rating: 5 out of 5 stars

#12 :: Mushroom Risotto

Since Jamie has his archery league on Tuesday nights, I decided to do a crock pot meal. That way, I can eat my dinner when I want and he can easily heat it back up when he gets home.

The photos don't do it justice. It was very good! But by the time Jamie got home to eat it, it had gotten a bit mushy, so I think this is something probably best when eaten immediately {and not as leftovers}.

Ingredients

2 cups arborio rice

1 cup white wine

4 cups vegetable broth

1 (10.75-ounce) can condensed golden mushroom soup

1 teaspoon minced garlic

6 ounces mushrooms, sliced

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon thyme

1/2 cup grated Parmesan

Directions

Stir together all ingredients, except Parmesan, in slow cooker.

Cook on high, stirring every 30 minutes for 2 hours.

Check consistency. Continue to cook, stirring every 10 to 15 minutes for 30 minutes to 1 hour. Be careful not to overcook risotto. (Rice should be al dente, not mushy.)

Stir in Parmesan before serving.

Makes 8 servings.

Receipe from Semi-Homemade with Sandra Lee from Food Network.

Star Rating: 4 out of 5 stars.