Creamy Rice Caserole!

Creamy Rice Caserole

1 lb. elk, turkey or beef hambruger
2 c. rice
*3 T. onion soup mix (recipe below)
4 c. water
1 15 oz. can cream of mushroom soup (you can make a cream sauce and add mushrooms)
*also can add broc., cheese, green beans

Fry up the hamburger and drain out the grease if there is any, i leave a little in for flavor. Add rice, onion soup mix, water and mushroom soup, then bring to a boil. Cover and simmer for about 20 minutes, till the rice is done.

Onion Soup Mix

4 t. beef bouillon
8 t. dried onion
1 t. onion pd.
1/4 t. pepper
1 t. parsley
mix all and store in labeled jar

EASY WHITE SAUCE

1 c. milk or Half and Half
2 T. butter, softened
2 T. all-purpose flour
1/4 t. salt
1/8 t. black pepper

Bring the milk to a simmer in a 2-quart saucepan or fry pan over medium heat. Meanwhile, in a small bowl, blend the butter and flour together with a spoon to form a smooth paste.
Using a wire whisk, vigorously beat the butter-flour mixture, 1 rounded teaspoonful at a time, into the hot milk. Cook, stirring constantly, over moderate heat for 2 to 3 minutes, or until the sauce is smooth and thick. Season with the salt and pepper. Makes 1 cup. You can also add mushrooms to this.

SLOPPY JOE STUFFED PEPPERS

SLOPPY JOE STUFFED PEPPERS

1 pound ground beef
1 ounce onion, chopped, about 2 tablespoons
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon granular Splenda
1 1/2 teaspoons white vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces cheddar cheese, shredded
3 green peppers, halved lengthwise

Brown the ground beef, onion, celery and garlic;drain fat.







Stir in all remaining ingredients except the cheese and green peppers. Simmer 10 minutes.







Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place peppers in a baking dish. Stir half the cheese into the hamburger mixture; fill peppers with meat. Top with remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and peppers are tender. Makes 6 servings Can be frozen

My Chicken Casserole!

The ingredients!!

My Chicken Casserole!

3 to 4 cups cooked chicken (chicken breasts or whole chicken)
salt and pepper
8 oz. fine noodles or spaghetti, cooked and drained
5 tablespoons butter
8 big mushrooms sliced
1/4 cup all-purpose flour
1 cup light cream or half-and-half or pd. milk
2 cups chicken broth (canned or pd.)
1/4 cup dry sherry (opt)
1/3 cup grated Parmesan cheese or jack cheese

Preheat oven to 350°.
Cook spaghetti or noodles according to package directions, when done mix a bit of butter over them and set aside. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté chicken take out and cut up into small pieces,

next saute sliced mushrooms in same pan until golden. Deglaze fry pan with sherry,add rest of butter, add mushrooms back in along with some pepper , mix up! add flour, mix up till smooth, next add broth, still mixing, add cream (might not need the whole cup) still mixing,

last add the chicken! Mix up for a bout 5 min. to get all the chicken juices mixed in with the sauce and sauces thickens!

I then toss the noodles in a big bowl, pour on the sauce and mix up real good add a bit of the chesse to mix, pour into buttered casserole dish, top with remaining cheese! Bake at 350° for 30 minutes, until hot and bubbly.

*depending on what kind of broth you use: add salt if you use your own canned broth, but if you use pd. chicken broth don’t add salt!!