"I hope your day is purrfect."

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and God Bless, 
hugs, Chris 


more later... 

Chicken Casserole

2 cup chicken, cooked, chopped
3 eggs, hard boiled, chopped
1 cup celery, chopped
1/2 cup almonds, chopped
1 can cream of chicken soup
1/2 cup mayonnaise
2-3 Tbsp lemon juice
2-3 Tbsp onion, minced
salt & pepper (to taste)
2 cup potato chips, crushed


Mix ingredients all together. Top with potato chips. Bake in 400F/200C oven 20 minutes. Substitutions: bread crumbs can be used in place of potato chips.


***This recipe is a favorite casserole in the American South. Great when served with curried baked fruit or mango chutney.

Black-Eyed Pea & Cornbread Casserole

from the kitchen of a friend


1 pound ground beef
1 can black-eyed peas (15 oz) -- drained
1 cup yellow onion -- chopped
3/4 cup cream style corn
1 cup white cornmeal
1/2 cup all-purpose flour
1 cup buttermilk
1/4 cup cooked eggs -- slightly beaten
1 teaspoon salt
1/2 teaspoon baking soda
2 Jalapeno peppers (bottled or freshly chopped)
1 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Grease a 13 x 9 x 2 inch baking dish.
Place beef in large skillet over medium heat; cook until just beginning to
brown. Drain and crumble; set aside.
Add peas, onion, corn, cornmeal, flour, buttermilk, oil, eggs, salt, baking soda, peppers and cheese to a large bowl in the order given, Mix well.
Add beef, then pour into baking dish.

Bake 40 to 50 minutes or until firm and slightly browned.

Mexican Casserole

from the kitchen of a friend

2 pounds ground beef
1 medium onion -- chopped
1 can black beans (15-oz)-- rinsed, drained
chili powder (1 to 2 tablespoons)
ground cumin (2 to 3 teaspoons)
1/2 teaspoon salt
4 flour tortillas (7 inch)
1 condensed cream of mushroom soup (10-3/4 oz)--undiluted
1 tomatoes with green chilies (10-oz)--diced, undrained
1 cup shredded cheddar cheese (4-oz)

In a skillet, cook the beef and onion until the meat is no longer pink; drain. Add beans, chili powder, cumin and salt. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Arrange tortillas over the top.

Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Yield 8 servings.

Golden Casserole

from the kitchen of a friend


1 cup uncooked shell macaroni -- cooked
1 pound hamburger
1 can tomato sauce (8-oz)
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
5 drops or more hot pepper sauce
3 slices American cheese
1 can whole kernel corn (12-oz)
salt, pepper and garlic powder to taste

Cook macaroni according to package directions;drain and rinse. Brown hamburger in a large skillet . Reduce heat add seasonings to taste . Add tomato sauce and hot pepper sauce. Stir in macaroni, green peppers onion and drained corn. Turn into a 2 quart casserole. Arrange cheese on top.

Bake at 350 degrees 30 minutes. Makes 6 servings.

Ground Beef Casserole

from the kitchen of a friend


2 pounds ground beef
4 cups onions -- diced
2 garlic cloves -- minced
3 medium green peppers -- diced
4 cups celery -- diced
1 jar stuffed green olives (5.75 oz) -- undrained
1 can mushroom stems and pieces (4 oz) -- undrained
1 can condensed tomato soup (10.75 oz) -- undiluted
1 jar picante sauce (8 oz)
1 bottle barbecue sauce (8 oz)
2 tablespoons Worcestershire sauce
medium egg noodles (3 to 4 cups) -- cooked and drained
1 cup cheddar cheese (4 ounces) -- shredded

In a Dutch oven, brown ground beef with onions and garlic; drain. Add
remaining ingredients except cheese; mix well. Cover and bake at 350
degrees for 1 hour or until hot and bubbly. Sprinkle with the cheese
just before serving. Yield 16 to 20 servings.

Hash Brown Casserole

from the kitchen of a friend


2 cans condensed cream of potato soup (10-3/4 oz each)--undiluted
1 cup sour cream (8-oz )
1/2 teaspoon garlic salt
1 pkg frozen hash brown potatoes (2-lbs )
2 cups shredded cheddar cheese (8-oz )
1/2 cup grated Parmasean cheese

In a large bowl, combine the soup, sour cream and garlic salt. Add
potatoes and cheddar cheese; mix well. Pour into a greased 13-in. x
9-in. x 2-in. baking dish. Top with Parmesan cheese. Bake uncovered, at
350 degrees for 55-60 minutes or until potatoes are tender.

Corn Dog Bake

from the kitchen of a friend


2 cups celery -- thinly sliced
2 tablespoons butter or margarine
1 1/2 cups green onions -- sliced
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 pkgs corn bread muffin mix (8-1/2-oz each)
2 cups shredded sharp cheddar cheese (8-oz)


In skillet, saute celery in butter for 5 minutes. Add onions; saute for
5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise
into quarters, then cut into thirds. In the same skillet, saute the hot
dogs for 5 minutes or until lightly browned; add to vegetables. Set
aside 1 cup. In a large bowl. combine eggs,Milk, sage and pepper. Add
the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups
of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved
hot dog mixture and remaining cheese.

Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.

The one-dish meal

from the kitchen of a friend


2 pounds ground beef
1 medium onion -- chopped
2 cans diced tomatoes (14-1/2 oz each)- undrained
3 cups frozen peas
2/3 cup ketchup
1/4 cup fresh parsley -- chopped
2 tablespoons all-purpose flour
2 teaspoons beef bouillon granules
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
6 cups hot mashed potatoes (prepared with milk & butter)
2 eggs


In a sauce pan over medium heat, brown the beef and onion; drain. Add
the next nine ingredients; mix well. Bring to a boil; cook and stir for
2 minutes. Pour into an ungreased shallow 3 quart baking dish. Combine
potatoes and eggs; mix well. Drop by 1/2 cupfuls onto beef mixture.

Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and
potatoes are lightly browned.

Yield 12 servings.

Macaroni & cheese

From the kitchen of a friend

2 tbsp butter
2 tbsp salt
1 tsp dry mustard
2 1/2 cup milk (low fat or regular)
2 cup cheddar cheese (shredded, mild or sharp)
1 cup gouda cheese (shredded)
8 oz elbow macaroni (or shape of your choice)
1/4 cup breadcrumbs

Melt butter in saucepan. Remove from heat. Blend in flour, salt, and mustard.

Add milk and heat, stirring constantly until sauce is thickened and smooth. Add cheese slowly until melted.

Meanwhile, cook macaroni according to directions on package. Drain macaroni and place in a casserole dish.

Top with cheese sauce and sprinkle breadcrumbs across the top.

Bake in a 375°F oven for 20 minutes or until it is nicely browned on top.

Serve immediately.