This is the first meatloaf I have ever made. I like the recipe because it is super simple to make.
3 slices white or wheat bread
1 lb ground beef
1 egg, beaten
1 cup ketchup, divided
1/3 cup milk
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp ground sage
brown sugar, for sprinkling on top
1. Preheat the oven to 350 degress.
2. Cut or break the bread into piecess and pulse in the blender or food processor to make crumbs (1 1/2 cups).
3. In a large bowl combine th meat, egg, and bread crumbs. Add 1/2 cup of the ketchup, the milk, salt, pepper, and sage. Mix well with a fork.
4. Place the meat mixture in a 9x5 loaf pan and shape it with a fork. Spread the remaining 1/2 cup of ketchup over the top. Sprinkle with brown sugar, if desired. Bake uncovered for one hour.
I serve this with mashed potatoes.
Showing posts with label Family Favorites. Show all posts
Showing posts with label Family Favorites. Show all posts
Sunday, February 13, 2011
Tuna Casserole
My mom used to always fix this when we were kids. The recipe was given to her by our dear Liberty Street neighborhood grandma Bertie Hupp.
Tuna Casserole
1/2 cup milk
1 can mushroom soup
2 cups cheddar cheese
onion powder to taste
1 can tuna
2 cups of cooked egg noodles
Combine mushroom soup, onion powder and cheese in a soup pan and heat until cheese melts.
Mix all ingredients in a casserole dish.
Bake 10 minutes in microwave or 20 minutes at 350 degrees.
Great served with green beans or baked beans.
Tuna Casserole
1/2 cup milk
1 can mushroom soup
2 cups cheddar cheese
onion powder to taste
1 can tuna
2 cups of cooked egg noodles
Combine mushroom soup, onion powder and cheese in a soup pan and heat until cheese melts.
Mix all ingredients in a casserole dish.
Bake 10 minutes in microwave or 20 minutes at 350 degrees.
Great served with green beans or baked beans.
Chicken Stuffing Casserole
A friend from MOMS club brought us this dish when I was on bed rest with my first child. We all love it. I have continued to use this recipe to pass along to sick friends, friends that just had a baby, etc.
I deliver this dish with green beans, and brownies! I always get it to the baking stage and then have directions written up for how to bake and stuck to the top.
Chicken Stuffing Casserole
4 large chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can evaporated milk
1/2 stick butter
2 boxes of stove top stuffing
Boil 4 large chicken breasts until done. Cut in bite size pieces. Spread on bottom of 9x13 pan.
Sauce:
Combine 1 can cream of celerey, 1 can cream of chicken, 1 can evaporated milk and 1/2 stick of butter. Heat until warm. Pour over chicken.
Prepare 2 boxes of stuffing according to package directions. Spread over chicken and sauce mixture. Cover with foil.
Bake at 350 for 40 mins. Remove foil and bake 10 minutes.
This recipe can also be freezed and reheated later.
I deliver this dish with green beans, and brownies! I always get it to the baking stage and then have directions written up for how to bake and stuck to the top.
Chicken Stuffing Casserole
4 large chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can evaporated milk
1/2 stick butter
2 boxes of stove top stuffing
Boil 4 large chicken breasts until done. Cut in bite size pieces. Spread on bottom of 9x13 pan.
Sauce:
Combine 1 can cream of celerey, 1 can cream of chicken, 1 can evaporated milk and 1/2 stick of butter. Heat until warm. Pour over chicken.
Prepare 2 boxes of stuffing according to package directions. Spread over chicken and sauce mixture. Cover with foil.
Bake at 350 for 40 mins. Remove foil and bake 10 minutes.
This recipe can also be freezed and reheated later.
Chicken & Noodles over Mashed Potatoes
This is a new family favorite from my Food Nanny cookbook.
I made this for my kids when they weren't feeling well. They gobbled it up! Love finding something that they will eat, even when they aren't feeling well.
Chicken & Noodles Over Mashed Potatoes
1 1/2 to 2 lbs boneless, skinless chicken breasts
4 cups chicken broth or 4 cups water and 4 chicken boullion cubes
6 medium russet potatoes, peeled and cut into two inch chunks
2 Tbs butter
1/3 milk, warmed
salt and black pepper
6 ounces uncooked wide egg noodles
1 can of peas or carrots
1. Put the chicken and broth in a large saucepan and bring to boil over medium heat. Decrease the heat, cover, and simmer 20 minutes, or until chicken is tender and no longer pink. Remove the chicken from the pot to cool, reserving the broth in the pan.
2. Meanwhile, put the potatoes in another pot and cover with water. Add a few shakes of salt and bring to boil. Cover, decrease the heat to simmer, and continue cooking until potatoes are tender, 15-20 minutes. Drain.
3. Remove the pot from the heat and, with mash potatoes with electric mixer. Add the butter, milk and salt and pepper to taste. Cover to keep warm.
4. When the chicken is cool enough to handle, tear the meat into pieces with two forks. Stir the chicken pieces into the broth and place over high heat.
5. When the broth boils, add the noodles. When it boils again, decrease the heat to medium and cook the noodles until tender- following package directions.
Note: for a thicker broth, make a paste by whisking 1/2 cup flower into 1/2 cup cold water in a small bowl until smooth. Pour a little of the paste into the pot after the noodles are cooked. Stir until well blended and boil for one minute, adding more thickening as desired.
6. Stir in the carrots or peas until heated through. Add salt and pepper to taste.
7. To serve, mound the mashed potatoes in the center of the plate and ladle the chicken and noodle mixture over it. Season generously with additional salt and pepper.
I made this for my kids when they weren't feeling well. They gobbled it up! Love finding something that they will eat, even when they aren't feeling well.
Chicken & Noodles Over Mashed Potatoes
1 1/2 to 2 lbs boneless, skinless chicken breasts
4 cups chicken broth or 4 cups water and 4 chicken boullion cubes
6 medium russet potatoes, peeled and cut into two inch chunks
2 Tbs butter
1/3 milk, warmed
salt and black pepper
6 ounces uncooked wide egg noodles
1 can of peas or carrots
1. Put the chicken and broth in a large saucepan and bring to boil over medium heat. Decrease the heat, cover, and simmer 20 minutes, or until chicken is tender and no longer pink. Remove the chicken from the pot to cool, reserving the broth in the pan.
2. Meanwhile, put the potatoes in another pot and cover with water. Add a few shakes of salt and bring to boil. Cover, decrease the heat to simmer, and continue cooking until potatoes are tender, 15-20 minutes. Drain.
3. Remove the pot from the heat and, with mash potatoes with electric mixer. Add the butter, milk and salt and pepper to taste. Cover to keep warm.
4. When the chicken is cool enough to handle, tear the meat into pieces with two forks. Stir the chicken pieces into the broth and place over high heat.
5. When the broth boils, add the noodles. When it boils again, decrease the heat to medium and cook the noodles until tender- following package directions.
Note: for a thicker broth, make a paste by whisking 1/2 cup flower into 1/2 cup cold water in a small bowl until smooth. Pour a little of the paste into the pot after the noodles are cooked. Stir until well blended and boil for one minute, adding more thickening as desired.
6. Stir in the carrots or peas until heated through. Add salt and pepper to taste.
7. To serve, mound the mashed potatoes in the center of the plate and ladle the chicken and noodle mixture over it. Season generously with additional salt and pepper.
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