Breakfast Casserole

INGREDIENTS:
1 Package shredded hash browns
1 1/2 lbs ground sausage
1/2 lb grated cheese
6 eggs
1 tsp salt
1/2 tsp dry mustard
1 cup milk 1 can cream of chicken soup

INSTRUCTIONS:
Cook meat. Grease 9x13 pan. First layer hash browns, then cheese and sausage. Mix everything else together and pour over layers. Cover and let sit overnight (or at last several hours). Bake uncovered at 350* for 1 hour.

Chicken Tetrazzini

INGREDIENTS:
-1 package of 7 oz spaghetti broken into thirds
-1/4 c butter
 -1/4 c all purpose flour
-1/2 t of salt
-1/4 t of pepper
-1 c chicken broth
-1 c of whipping (heavy) cream
-2 T of water
-2 c of cubed chicken or turkey
-1 jar (4.5oz) of mushrooms drained
-1/2 c of grated parmesan cheese

INSTRUCTIONS:
1.heat oven to 350*
2.cook and drain spaghetti as directed on package
3.meanwhile, in 2 quart sauce pan, melt butter over low heat.Stir in flour, salt, and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir spaghetti, chicken, mushrooms, and water into sauce. pour mixture into uncreased 2-quart casserole. sprinkle with cheese. bake for 30 minutes or until bubbly in the center.

Lady Elaine's Carmel Dumplings

INSTRUCTIONS:
Bring to a boil in a wide bottom pan:
1 1/2 C. Brown Sugar
1 1/2 C. Water
2 TB. Butter

Mix:
1 1/2 C. Sifted Flour
1 1/2 tsp. Baking Powder
1/8 tsp. salt
1/3 c. sugar
 rub (or cut) 2TB. Butter

Stir in 1/2 cup Milk (or more) Enough to make a drop batter. Drop into sauce and cover with lid. Cook over low heat 20 min. Serve hot or cold, plain or with Ice Cream or whipped cream.

Creamy Wild Rice Soup

Ingredients:
4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice (I usually add 1.5 boxes)
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half
2 cups diced carrots
2 cups diced celery

Directions:
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Pork Chops and Rice Casserole

4-5 Pork chops* (not too thick)
1 Cup uncooked rice (NOT minute)
1 Can Cream of Chicken Soup
1 Can Chicken and Stars (Or other condensed soup)
1 Cup Water

Season and brown pork chops on both sides (optional). Place them in greased (I used Pam spray) 9x13 pan. Spread rice in-between pork chops. Top rice and chops with cans of soup (I mix the soups together in a separate bowl and then spread it over the top). Pour water over top. Use a fork to get air bubbles out from between the layers. Bake at 350 degrees for one hour.

*You can also use chicken with this same recipe, or a combination of both pork chops and chicken.