Funeral Potatoes

INGREDIENTS

• 6 c. diced potatoes
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1/2 stick butter, melted
• 1/2 c. milk
• 1 c. sour cream or plain Greek yogurt
• 2 c. grated cheddar cheese, or use a mix of cheddar and gruyere
• 1/4 c. grated onion (optional)
• Salt and pepper to taste
• 3/4 c. crushed cornflakes or panko bread crumbs (optional for crumb topping)
• Additional 2 T. butter (optional for crumb topping)

PREPARATION

1. Prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.
2. Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
4. Optional: Mix 2 T melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture.
5. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Pizza Pasta Bake

What You Need

3 cups penne pasta, uncooked
1 each small green and red pepper, chopped (I usually skip this=picky eaters!)
2 cups spaghetti sauce
1-1/2 cups Pepperoni slices
1/4 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese, divided
1/2 cup shredded Cheddar cheese, divided

Make It

Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 minutes; drain.  Return to pan.  Stir in spaghetti sauce, pepperoni, Parmesan and 1/4 cup of each shredded cheese.  Spoon into 8- or 9-inch square baking dish sprayed with cooking spray; top with remaining shredded cheese.

Heat oven to 375 degrees.  Cover pan with foil.  Bake 55 minutes or until heated through, uncovering after 45 minutes.

Make-Ahead Pizza-Pasta Bake

3 cups penne pasta, uncooked
1 each small green and red pepper, chopped
2 cups spaghetti sauce
1 1/2 cups pepperoni slices
1/4 cup Parmesan cheese
1/2 cup shredded mozzarella cheese, divided
1/2 cup shredded cheddar cheese, divided

* COOK pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 min.; drain.  Return to pan.  Stir in spaghetti sauce, pepperoni, Parmesan and 1/4 cup of each shredded cheese.
* SPOON into 8- or 9-inch square baking dish sprayed with cooking spray; top with remaining shredded cheese.  Cool.  Wrap tightly in plastic wrap.  Freeze up to 2 months.  Refrigerate overnight to thaw.

* HEAT oven to 375 degrees.  Remove plastic wrap from baking dish; cover with foil.  Bake 55 minutes or until heated through, uncovering after 45 minutes.

Sabrina's Soup Casserole

- 1/2 package uncooked Sea Shells
- 1 can (10 3/4 oz.) condensed Cream of Chicken soup
- 1 1/2 cups Milk
- 1 Chicken Breast

Preheat oven to 350 degrees.

Cook pasta according to directions and cook meat as desired. In 2-qt casserole dish, blend soup with milk, 2 tsp. lemon juice, 2 tsp. Worcestershire sauce, 1 Tbsp. parsley, and 1/2 tsp. black pepper.

Stir in cooked pasta and meat. Sprinkle bread crumbs and Parmesan cheese over top of casserole.

Bake 25 to 30 minutes or until lightly browned.

Yield: 4 servings