A simple one-bowl recipe that may be fully assembled the night before and refrigerated to pop in the oven when you get home from work

Servings 6-8

Ingredients:

2-3 tablespoons melted butter

5 large red potatoes, thinly sliced

1-1/2 cups heavy cream (33-35%)

1/2 cup light cream (can use milk)

1 teaspoon onion powder

1 teaspoon garlic powder (garlic lovers increased to 1-1/2 teaspoons)

2 tablespoons all-purpose flour

1-1/2 teaspoons seasoned salt or white salt (seasoned salt is better to use)

1 teaspoon fresh ground black pepper, or to taste

1/2 cup freshly grated Parmesan cheese (can use a little more)

1 cup shredded cheddar cheese

Instructions:————————————-

Preheat oven to 350 degrees F.

Set oven rack to bottom position)

Grease a 13 x 9-inch baking dish.

Spray the sides of the baking dish with cooking spray then coat the bottom of the pan with melted butter.

Spread the sliced potatoes into the baking dish (does not have to be in one layer they may be placed on top of each other)

In a bowl whisk heavy cream with light cream, onion powder, garlic powder, flour, seasoned salt and black pepper until smooth and well combined.

Pour/drizzle the cream mixture over the potatoes (does not have to cover the potatoes completely).

Using a spatula or clean hands lift up some of the potatoes slices to allow the cream to flow underneath.

Sprinkle Parmesan cheese over.

Bake uncovered for about 1 hour or until potatoes are just fork-tender (baking time will vary depending on how thick you sliced the potatoes)

Immediately sprinkle shredded cheddar cheese on top and allow to melt.

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These may be fully assembled the night before and refrigerated until ready to bake just remove from the refrigerator 1 hour before baking which  makes this the perfect brunch food to serve to guests and I have served these many times with rave reviews!

If you are serving more than 5 people I suggest to make a double recipe in two pans these are so good everyone will want two enchiladas! if you like some heat then use spicy pork sausage, Jimmy Dean has a great bulk spicy pork sausage meat

Yield 10 enchiladas

Ingredients:—————————————

1 pound bulk pork sausage meat

1 medium onion, chopped

10 (8-inch) flour tortillas

1-1/4 cups shredded cheddar , divided (about 2 tablespoons per enchilada,  I really don’t even bother to measure the cheese amount if you like lots of cheese then you can use more)

6 large or extra large eggs

1 tablespoons flour

2 cups light cream (10% or 18%)

1 small  green bell pepper, seeded and chopped

1/2 teaspoon salt (I use seasoned salt)

1 teaspoon fresh ground black pepper, or to taste

1-1/2 cups shredded cheddar cheese

sour cream

salsa

Instructions:————————

Grease a 13 x 9-inch baking dish.

In a skillet over medium-high heat cook/brown the sausage meat with onion crumbling the meat while cooking; drain fat, set aside and cool completely (for the the best flavor the meat should be lightly browned this may take about 10-12 minutes or more).

Place about 1/3 cup of the cooked sausage meat down the center of each tortilla, then sprinkle 2 tablespoons or more shredded cheese over the sausage.

Roll up each tortilla and place seam side down in the baking dish.

In a bowl whisk eggs with flour, light cream, salt and black pepper, then mix in the green bell pepper; pour over the top of the rolled tortillas in the dish.

Cover with plastic wrap and refrigerate for 1 hour or overnight.

When ready to bake remove from the refrigerator 1 hour before baking.

Preheat oven to 350 degrees F.

Remove plastic wrap and cover with foil.

Bake for 25 minutes; uncover and continue baking for another 10 minutes.

Remove from oven then sprinkle 1-1/2 cups shredded cheddar cheese on top and return to oven for another 5 minutes or until the cheese melts.

Allow to sit for at least 15 minutes before serving.

Serve with sour cream and salsa on the side.

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One of my favorite corn recipes!… no cayenne you say??? okay go ahead add some in or add in a chopped jalapeno pepper

Servings 8

Ingredients:

1/2 cup melted butter

2 eggs, beaten

1 cup sour cream

1 (8.5 ounce) package dry cornbread mix

1 (12 ounce) bag frozen corn kernels, semi-thawed (can use drained canned corn kernels)

1 cup shredded cheddar cheese

2 tablespoons sugar

1 teaspoon garlic powder

2 green onions, chopped, optional

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 9 x 9-inch baking dish.

In a medium or large bowl combine all ingredients until well blended; transfer to baking pan.

Bake for 45 minutes to 1 hour

You will also find this recipe on Recipezazz.com

This may be completely prepared a day in advance remove from the refrigerator 1 hour before baking and increase baking time slightly, bulk Italian sausage may be replaced for the ground beef or use half each, for more flavor add in chili powder or use two packages taco seasoning mix, for extra heat add in some crushed chili flakes, drained black beans are a great addition to this casserole

Servings 8

INGREDIENTS:

6-8 slices bacon, finely chopped

1 pound ground beef

1 medium onion, chopped

4-6 garlic cloves, minced

1 small green bell pepper, seeded and chopped

1 (1-ounce) package taco seasoning mix

1 (8-ounce) can tomato sauce

2 (10-ounce) cans condensed tomato soup

1-2 tablespoons brown sugar, optional

salt and fresh ground black pepper

2-3 cups cooked macaroni pasta (do not cook the macaroni until very soft)

3 cups shredded cheddar cheese, divided

INSTRUCTIONS:——————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a large skillet cook the chopped bacon until crisp; remove to a plate, you may drain fat if desired I leave it in for extra flavor and drain with the beef fat).

To the same skillet add in the ground beef with onion, garlic and bell pepper until meat is no longer pink; drain all fat.

Continue cook the meat until browned (this may take about 10-12 minutes).

Add in the 1 or 2 packages taco seasoning mix; cook stirring for 2 minutes.

Add the cooked bacon back to the skillet along with tomato sauce, 2 cans condensed tomato soup and 1 tablespoon brown sugar (or to taste) bring to a simmer over medium heat.

Reduce heat to low and simmer for about 30-40 minutes stirring frequently and seasoning with salt and pepper halfway through cooking.

At end of cooking mix in 2 cups shredded cheddar cheese and cooked macaroni pasta.

Transfer to baking dish.

Bake uncovered for about 22-25 minutes or until hot and bubbly.

After baking sprinkle 1 cup or more shredded cheddar cheese on top and allow to melt.

In the summer when fresh corn is plentiful I scrape off the corn from one cob and add it into this dish along with all other ingredients or you could add in a can of drained corn kernels…

this is an easy delicious family favorite corn dish and one you are sure to enjoy!

Servings 4

Ingredients:

1 (14-3/4 ounce) can cream-style corn

2 eggs, lightly beaten

1 teaspoon garlic powder (can omit)

1/2 cup crushed saltine crackers (about 15 crackers)

1/4 cup melted butter or margarine

1/4 cup evaporated milk (can use light cream)

1/2 green bell pepper, seeded and chopped

1 celery rib, diced

1 small onion, chopped

3 teaspoons sugar

1/2 teaspoon salt, or to taste (I use seasoned salt)

1 teaspoon fresh ground black pepper, or to taste

2 cups shredded cheddar cheese, divided

Instructions:————————————-

Preheat oven to 350 degrees F.

Grease a 1-quart casserole dish.

In a large bowl combine all ingredients together (using only 1 cup shredded cheddar cheese) transfer to casserole dish.

Bake uncovered for 30-35 minutes.

Remove and sprinkle 1 cup shredded cheddar cheese on top then return to oven uncovered for 5 minutes.

You will also find this recipe on Recipezazz.com

Purchase the jumbo pasta shells for this, do not cook the shells until very soft leave slightly undercooked, this may be completely assembled and refrigerated up to 1 day ahead, the cheese mixture may be mixed and refrigerated also up to 1 day ahead

Yield 24 shells

Ingredients:

1 pound bulk Italian sausage meat (mild or spicy)

1 medium onion chopped

4 garlic cloves, minced (garlic lovers can use more)

1 (10-ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry)

1 (8-ounce) package cream cheese, cubed and softened

1 large egg

3 cups shredded mozzarella cheese, divided

1 cup full-fat creamed cottage cheese

1 cup grated Parmesan cheese

1/2 teaspoon salt, or to taste

1 teaspoon fresh ground black pepper, or to taste

24 jumbo pasta shells, cooked and drained then rinsed under cold water

3 cups prepared marinara sauce (if you like lots of sauce then use more)

Instructions:

Grease two 11 x 7-inch baking dishes (or use a baking dish large enough to hold all 24 stuffed shells).

In a skillet cook the sausge meat with onion and garlic until browned; drain fat then transfer to a large bowl.

Stir in spinach and cream chese until thoroughly combined; cool slightly then mix in egg.

Add in 1-1/2 cups shredded mozzarella cheese, cottage cheese, 1 cup Parmesan cheese, salt and black pepper; mix to combine.

Stuff the pasta shells with the mixture.

Arrange the shells into two greased baking dishes (12 shells in each baking dish).

At this point you may cover with plastic wrap and refrigerate for up to 24 hours.

Drizzle about 1-1/2 cups or more of marinara sauce over the shells (about 1-1/2 cups for each baking dish if you like lots of sauce then use more).

Cover with foil and bake in a preheated 350 degree F oven (bottom rack) for 45 minutes.

Uncover sprinkle the top with about 1-1/2 cups or more of shredded mozzarella cheese then return to oven and bake 8-10 minutes longer.

One of my favorite Mexi casseroles,  I find that Frito’s scoops works the best for this, crushed tacos take the place of lasagna noodles for this casserole,  increase the heat by adding another jalapeno and using medium to spicy salsa or add  in crushed red chili flakes to the ground beef, to save time the ground beef mixture may be cooked and refrigerated until ready to make the casserole just warm in the microwave before using

Servings 8

INGREDIENTS:

1 pound ground beef or bulk Italian sausage meat

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and chopped

6 garlic coves, minced

1 package taco seasoning mix (such as Old El Paso taco seasoning mix)

2 (15-ounce) can black beans, rinsed and drained

2 (8-ounce) can corn kernels, drained

1 (16-ounce) container sour cream

2  cups salsa (mild medium or spicy)

6 cups crushed Frito’s scoops tortilla chips, divided

3 cups shredded cheddar cheese, divided

2  plum tomatoes, chopped

4  green onions, chopped

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a skillet cook the ground beef with onion, green bell pepper, jalapeno pepper and garlic until meat is no longer pink; drain fat then continue cooking until the meat is lightly browned (this may take about 10-12 minutes) add in the taco seasoning mix the last few minutes of cooking time.

Transfer the beef mixture to a bowl, then add in black beans, corn kernels, sour cream and salsa; mix tho combine thoroughly.

To Assemble;

Spoon 1/3 of the ground beef mixture into the bottom of the dish (just use enough to cover bottom of the dish).

Arrange half (3 cups) crushed tortilla chips on top of the ground beef, then sprinkle 1 cup shredded cheddar over the top.

Spoon another 1/3 of the meat mixture over, then cover with remaining half (3 cups) of crushed tortilla chips, then sprinkle with 1 cup shredded cheese.

Spread the final layer of meat mixture on top, then sprinkle with remaining 1 cup of shredded cheese.

Top the casserole with green onions and chopped tomatoes.

Bake uncovered for 40 minutes.

Let sit for 15-20 minutes before slicing.