Pastor Byron's Taco Bake

 


Pastor Byron's Taco Bake

Ingredients

• 1 - lb ground beef
• 1 - lb sausage
• 1 - 15 oz Jar Salsa
• 2 - cups pinto beans
• 1 - pkg Taco Bell Taco Powder Mix
• 1 - cup rice
• 2 - tbs Habanero sauce
• 1 - Pkg of Old El Paso Bold Nacho Cheese Taco Shells (broken in pieces)
• 3 - cups shredded Mozzarella/Monterrey/Cheddar cheese
• 15-20 - Tortilla chips

Directions

Brown ground beef and sausage in large non-stick skillet (do not drain unless there is an excessive amount of grease). Sprinkle the taco seasoning mix on top of meat mixture and stir in thoroughly. Add the salsa, beans, rice, and habanero sauce to mixture and cook in skillet until all is mixed well and heated throughout.

Evenly layer the broken taco shell pieces into the bottom of a large casserole or baking dish. Add the contents from the skillet to the dish spreading it evenly. Spread the shredded cheeses over the top of entire dish. Wedge the tortilla chips into the sides of the pan all the way around pan.

Bake in a 350 degree oven for 20 minutes then turn on broil and brown the top of the cheese slightly. Let sit 5-10 minutes before serving. Top with choice of toppings such as sour cream or salsa.

Pastor Byron's Crab Casserole

Pastor Byron's Crab Casserole

Ingredients

• 4 - 5 cups imitation crab meat
• 1 cup Mayonnaise
• 1 cup Sour Crème
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 small can evaporated milk
• 1/2 pan of crumbled cornbread
• 1 tbs Old Bay Seasoning
• 1 tsp Cayenne Powder
• 1/2 cup grated parmesan cheese
• 1/2 cup grated mozzarella cheese

Topping

• 1/2 cup grated parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1 stick of melted butter
• 1 sleeve Ritz crackers crushed

Directions
Combine all ingredients except topping ingredients into a large mixing bowl and mix thoroughly.
Pour mixture into a 9x13 casserole dish and spread out evenly. Spread the parmesan and mozzarella cheese across top. Mix the crushed Ritz crackers and melted butter together in a bowl and pour over top of mixture, spreading evenly. Place in a pre-heated 350 degree oven and bake for 30-minutes. After 30-minutes turn oven to broil and brown top of casserole. Remove from oven and serve.

Shepherds Pie

Shepherds Pie

By: Mary Chesney

2 pounds ground beef

salt and pepper to taste

4 cups hot mashed potatoes*

8 oz cream cheese, cubed

2 cups shredded cheddar cheese, divided

4 cloves minced garlic or 2 heaping teaspoons minced garlic

4 cups vegetables of your choice**

2 cups beef gravy***

Preheat oven to 375 degrees. Season ground beef with salt and pepper while browning it in a large skillet; drain. Mix potatoes, cream cheese, 1 cup of the shredded cheddar, and garlic until well blended. Stir vegetables and gravy into meat. Spoon into a 9 x 13 baking dish. Cover with potato mixture. Sprinkle remaining cheddar cheese. Bake for 20 minutes or until heated through. This can be put together the night before, just add extra baking time,

*The mashed potatoes need to be warm enough to melt the cream cheese and cheddar cheese. You can warm them up in the microwave.

**I get out my measuring dish and just start adding ingredients until I reach 4 cups. The pie in the above pic had onion, green pepper, leftover green beans, leftover peas, and leftover broccoli. Although it would be good with any combination, I would recommend adding chopped onions for sure. It really adds to the flavor. My favorite combination is 2 cups cooked green beans, 1 1/2 cups chopped onions, and 1/2 cup green pepper.

***I use Pioneer Brand Brown Gravy Mix. It is one of the few mixes that makes 2 cups of gravy. You just mix 1/2 cup cold water with the mix while you are bringing 1 1/2 cups of water to a boil. Reduce heat, add the mix, and stir until slightly thickened. Set aside until ready to mix with the vegetables and meat.

Chicken and Spinach Lasagna

Chicken and Spinach Lasagna

by: Mary Chesney

1 can cream of mushroom soup*
1 can cream of celery soup*
1 (10 oz) package frozen spinach, thawed and drained
2-2 1/2 cups cooked chicken, diced
8 oz sour cream (or 1 cup)
1 cup milk
1/2 cup parmesan cheese
1/2 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon pepper
9 Lasagna noodles, uncooked
3 cups shredded mozzarella cheese

Place soup, chicken, spinach and sour cream in a large mixing bowl. Stir to combine. Pour in the milk and continue stirring until mixed well. Add onion and stir. Add the parmesan, salt, and pepper. Stir until well combined.

Place 3 lasagna noodles in the bottom of the crockpot. Break the noodles if they don't quite fit. Spread 1/3 of the spinach mixture on top of the noodles. Add 1 cup of the mozzarella. Continue with 2 more identical layers, topping off with the mozzarella cheese. Cover and cook on high for 1 hour. Reduce heat to low and continue cooking for 1 1/2 -2 hours.

I usually serve this with french toast but it is good with salad also.

*The original recipe called for 2 cans cream of chicken soup. I am NOT a fan of cream of chicken soup although I did fix it that way the first time. We prefer the combination of the cream of mushroom and the cream of celery.

Potato Delight (Casserole)

Potato Delight

by: Hazel Bridges

1-large onion, chopped

1-can cream of chicken soup

1/2-soup can of water

1/2-stick of melted margarine

1-8oz carton of sour creme'

1-8oz grated cheddar cheese

1-2lb package of frozen shredded hash brown potatoes

Combine all ingredients except potatoes, mix well.

Add potatoes and blend thoroughly.

Place in greased 9x13" casserole dish.

Bake at 350 degrees for 1 1/2 hours.

Serves 8-10 people.

Chicken Pot Pie

Chicken Pot Pie

by: Mary Chesney

1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup chopped carrots
2 garlic cloves minced (I use 1 heaping teaspoon minced garlic)
1 tablespoon canola oil
3 cups cooked, cubed chicken
2 cups cubed potatoes, uncooked
2 cans cream of mushroom soup
1 (20 oz) roll of McKenzies frozen corn or 1 can peas, drained
3 tablespoons butter
1 can mushrooms, drained
2 cups chicken broth or 2 cups of water with 3 chicken bouillon cubes

salt and pepper to taste
2 (10-inch) pie crust recipes (below)

Heat oil in a large skillet or pot. Saute garlic, onions, green peppers, and carrots until tender. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Prepare 2 recipes of a double 10-inch pie crust. (I usually do this first. You will be rolling out 4 separate pie crusts.) Place two rolled pie crusts into two separate pie plates or souffle bowls. Prick dough with a fork. Pour chicken mixture equally into both pie crusts and cover with the top pie crust. Fold top crust edge under bottom pie crust edge and press down with a fork. Cut slits in the top pie crust.

Cook at 400 degrees for 30 minutes or until golden.

Yield: 2 (10-inch) pies

Pastry for 10-inch Double Pie Crust

2 2/3 cup plain flour
1 teaspoon salt
1 cup shortening
7 tablespoons cold water

Combine flour and salt. Cut in shortening with fork until all flour is blended into pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Mix with fork until dough forms a ball. Divide dough in half and roll each half separately. Press first dough ball between hands to form a 5 or 6 inch "pancake". Sprinkle flour on surface and roll dough into a circle. Fold in half twice to form quarters. Place in pie plate and unfold. Prick bottom and sides with fork to prevent shrinkage.

Spinach Maria

Spinach Maria
From Sue Chesney

2 packages frozen chopped spinach
¾ cup chopped onion
1 tablespoon margarine
1 (8 oz) cream cheese
¾ - 1 cup powdered parmesan cheese (save ¼ cup for topping)
½ - ¾ teaspoon cayenne pepper or red pepper flakes

Cook spinach as directed on box. Drain on paper towels. Saute onions with margarine on stove. Add cream cheese, spinach, Parmesan cheese, and pepper while on stove. Cook for several minutes until everything is mixed well and cream cheese is melted. Place in small greased casserole dish. Sprinkle the remaining cheese on top. Bake at 350 degrees for 25-30 minutes.

**NOTE** double this recipe for the church fellowships.

Potato Casserole

POTATO CASSEROLE
From: Nancy Carlisle

8 to 10 potatoes
2-cups grated cheese
1-cup chopped green onions and tops
1/2-cup melted margarine
16-oz. sour cream
Salt and pepper to taste

Boil potatoes in jacket; cool and peel. Grate potatoes and mix with all other ingredients. Season to taste and mix well. Put in a greased 12x9-inch casserole dish. Cover and refrigerate overnight. Bake at 325 degrees for 30 minutes or until bubbly. Freezes well.

Vegetable Casserole

Vegetable Casserole
From: Barbara DeMarcus

2 cans French style green beans, drained
2 cans shoe peg corn, drained
½ cup chopped onion
¼ cup chopped celery
1 ½ cups sharp cheddar cheese, shredded
½ cup sour cream
1 can cream of celery soup

Mix all ingredients together. Pour into a large shallow casserole dish.

Topping:
½ cup margarine, melted
1 roll Ritz crackers, crushed
¼ cup chopped almonds
Mix and place on top of casserole. Bake at 350 degrees for 40-45 minutes.

Hot Pineapple Casserole

Hot Pineapple Casserole
From: Barbara DeMarcus

2 large cans pineapple chunks, including juice
6 tablespoons flour
1 cup sugar
2 cups cheddar cheese, grated
2 cups Ritz crackers, coarsely crushed
1 stick margarine, melted

Spray a large baking dish with cooking spray. Mix pineapple chunks, juice, flour, sugar, and cheddar cheese lightly; pour into casserole dish. Top with Ritz crackers and margarine. Place in preheated oven at 325 degrees for approximately 30 minutes. Top with cherries for a pretty finish.

Railroad Pie

RAILROAD PIE
From: Mary Chesney

Brown 1 lb. Ground beef with 1 large chopped onion in skillet. Pour off excess fat; add the following ingredients.

1 (12 oz) can whole kernel corn, drained
1 tsp salt
1 can tomato soup
1 Tbsp chili powder
1 soup can of water Dash of black pepper

Bring to a boil and simmer 15 minutes; turn into large, greased casserole.

Cornbread topping:
1 cup self-rising cornmeal
1/2 Tbsp sugar
1/2 slightly beaten egg
3/4 cup milk
1/2 cup cooking oil

Mix dry ingredients. Blend well: pour over meat mixture. Bake, uncovered, in 350 degree oven for 30-40 minutes or until topping is done and brown crusted.

**You can substitute 1 (15 oz) can of pinto beans (instead of corn) and increase the chili powder to 1 1/2 - 2 Tbsp for a chili con carne. You would also need to double the cornbread mixture except for the oil.

Broccoli Casserole

Broccoli Casserole
From: Mary Chesney

1 can cream of mushroom soup
1 cup mayonnaise
1 1/2 cup Velveeta cheese, grated
¼ heaping cup onions, chopped
2 eggs
2 square packages frozen chopped broccoli

First, follow directions on broccoli packages (make sure broccoli is drained after cooking or casserole will be watery). Combine all ingredients, mixing well. Add broccoli last. Allow the warm broccoli to melt the cheese for a few minutes. Pour into 2-quart casserole dish (use 10 x 14 if you are doubling the recipe).

Topping:
1 stick margarine, melted
1 ½ sleeves of Ritz crackers, crushed

Mix margarine and cracker crumbs and spread on broccoli mixture. Bake at 350 - 400 degrees for 20 to 30 minutes or until done.

**This recipe makes half of the amount I fix for the Church fellowships.

***Best if prepared the night before and left in the fridge until ready to cook.