Burrito Casseole

so every recipe comes from somewhere. Lets just face it I don't come up with my own recipes but often times I find myself adapting them to fit the needs of our family. This one is one of those recipes. My brother-in-law loves this recipe so thanks to my mother-in-law for sharing it with us.

Prep time: 15-20 minutes
Cook time: 30 minutes
Total time: Less than an hour

1 1/2 Pounds ground beef
2 cups cheese, shredded
1 can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 16oz. can enchilada sauce (we use the mild so it is not to hot for our kids)
1 4oz. can diced green chilies
10 flour tortillas

Brown meat with salt, pepper, and garlic powder. Drain fat. Mix meat with remaining ingredients except 1 cup shredded cheese and tortillas. Spread some mixture on bottom of 9 X 13 dish. Next fill tortilla's with some of mixture roll an place in pan leaving a small amount to put on top of rolled Burrito's sprinkle with remaining cheese. cover with tin foil and bake at 350* for 30 minutes or until cheese is melted and bubbly. Serve with sour cream, salsa, and choice of toppings.

Chicken Broccoli Delight

Prep Time: About 45 minutes if chicken is uncooked
15-20 if you already have your chicken cooked
Cook Time: 35 to 40 minutes in oven ( I prefer cooking in the oven)
12 t0 14 minutes in the microwave

What you will need:
(2) 6-10oz packages of frozen broccoli
4 cups of chicken Cooked (I usually just boil mine for about 30 minutes) and cut into chunks
1 can cream of chicken soup
1/4 cup Sour cream
1 TBS Lemon Juice
1 tsp soy sauce
1/8 tsp garlic Powder
1/4 cup bread crumbs
1 TBS melted butter
1/4 cup grated Parmesan Cheese

How to make:
If broccoli is still frozen microwave on high for about 3 minutes. Layer Broccoli on the bottom of Casserole dish (9X13). In a separate bowl combine cream of chicken soup, sour cream, lemon juice, soy sauce, and garlic powder. Cut cooked chicken into chunks and combine with sauce mixture. Layer the chicken and sauce mixture on top of the broccoli. Next melt butter in a small bowl. Once butter is melted add the bread crumbs and Parmesan cheese to melted butter. Layer bread crumb mixture on top of Casserole. Cover and back in Oven for 35 to 40 minutes at 375* or until warmed through. You can also heat up the casserole for about 12 to 14 minutes in the microwave if preferred

I'm back!

So I know I have been so terrible about posting new recipes. I have totally thought about it but then I seem to get distracted and don't end up posting. I have even carried the recipes upstairs to the computer and still not posted. Believe it or not I have been pretty good about cooking lately. Here is a weeks menu for you and one of my favorite recipes. Hope you enjoy.

Sunday: Greek Chicken, lemon rice, Salad, & Pitas
Monday: Grilled Cheese and Soup
Tuesday: Tator-Tot casserole & Green Beans
Wednesday: Chicken Burrito's
Thursday: Mrs. Scadden (This weeks featured meal)
Friday: Chicken Fajitas & Asparagus
Saturday: French Dip

Zucchini??? Anyone???

Last night at a family dinner with my mom's family my aunt gave us all some vegetables out of her garden and that included some Zucchini. Here are the amazing zucchini recipes that I have collected.

This first recipe comes from B. Webb a wonderful women that serves with my mother-in-law in their ward relief society presidency. I have to say I wondered how it would be with no meat but it is totally to die for.

Zucchini Casserole

What you will need.

2-3 zucchini's or crock neck squash

1 cup of Sour cream

1 can Cream of Chicken soup. (We use cream of mushroom because my bother-in-law is allergic to Chicken it turns out just as good.)

1/2 Cup Diced celery

1/2 Chopped Onion

1 Cup Shredded carrots

1/2 Cup butter

1 Box Chicken Stove top Stuffing (We use Pork so my bother-in-law can eat it)

First melt 1/4 cup butter in the bottom of the sauté pan. Next add the Zucchini, Crock neck squash, celery, onion, and carrots. Cook until all vegetables become soft and zucchini because almost a see through color. Next Mix Sour cream and Cream soup together. You will also need to melt remaining amount of butter and mix it with your box of stove top stugging. In a 9 x 13 baking dish cover bottom of pan with cooked vegetables, top with sauce mixture, then sprinkle top with stove top stuffing. Cook in over at 350* for about 30 to 40 minutes.

Looking for a new cookie Recipe? How about trying these Zucchini cookies. This recipe comes from my old boss C. Bauman's wife. She use to make them all the time and send them to work with him. I think I could eat a whole bag of these and not share one!

What you will need:

1/2 Cup Shortening

1/2 Cup White Sugar

1 Cup Brown Sugar

2 eggs

1 tsp. Vanilla

This will all need to be creamed together.

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg (optional)

1/2 tsp. salt

3 1/2 Cups flour

2 Cups Rolled Oats (quick)

2 Cups Grated Zucchini

1 Cup chocolate Chips

Raisins and nuts (Optional)

Mix all together. Bake at 375* for 12-15 Minutes.

This recipe comes for an old boyfriends mom. Hey what can you do when the cake is good you keep making it. R. Gilbert was a great cook and I am glad she shared this recipe with me and my family.

Zucchini Bread

What you will need:

2 Cups raw grated zucchini

1 cup Oil

3 Cups Flour

2 cups Sugar

3 Eggs

3 tsp. Vanilla

1 tsp. Salt

1 tsp. Baking soda

3 tsp. Cinnamon

1/4 tsp. Nutmeg

1/4 tsp. baking powder

3/4 cups walnuts (Chopped)

Mix in order & pour into two floured loaf pans. Bake at 350* for 1 hour.