How to Make Easy Meals

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Ingredients:

2 cups carrots, sliced thick
1 cup onion, diced
1/2 cup celery, diced
1 tsp. salt
1 tsp. sugar
1 stick butter
3 Tbsp flour
2 cups milk
1/2 pound processed cheese, cubed
1 cup buttered bread crumbs

Instructions:

Place a scant amount of water in the bottom of a large saucepan.  Place the saucepan over high heat.  Add the carrots, onions, celery, salt and sugar and mix together well.  Bring water to a steady boil.  Continue boiling 6 minutes or just until the carrots begin to tender.  Drain well in a colander.  Place the stick of butter into a saucepan over medium heat and allow the butter to completely melt.  Stir in the flour and continue stirring until the flour and butter begin to bubble.  Pour in the milk and stir to combine.  Carefully fold in the cheese cubes.  Continue cooking over low heat, stirring continuously until the cheese has completely melted and the mixture is smooth.  Turn the oven temperatur to 375 degrees and allow the oven to heat.  Spray the sides and bottom of a large baking dish with a non stick cooking spray.  Place the vegetables into the prepared baking dish.  Pour the cheese sauce over the vegetables.  Sprinkle the entire top with the bread crumbs.  Bake 30 minutes or until the center begins to bubble.

Ingredients:

1 stick margarine, melted
1 can creamed corn
1 can whole kernel corn
1 box Jiffy cornbread mix
1 (8 oz.) carton sour cream

Directions:

Melt margarine in glass cooking dish. Mix cans of corn, cornbread mix, and sour cream together. Pour into casserole dish. Bake at 350 degrees F. for 45 minutes, or until done in center.

Ingredients:

1 lb. ground beef
1 small onion
1 (5.3 oz.) can evaporated milk
1 pkg. dry enchilada spice mix
1 (10 oz.) can cream of mushrooms soup
1 (4 oz.) can chopped green chilies
Tortillas chips
3 C. shredded cheddar cheese
Sour cream and guacamole (optional)

Directions:

Preheat oven to 350 degrees F. Brown ground beef and onion in a skillet, stirring until ground beef is crumbly. Drain. Stir in milk, enchilada spice mix, soup, and green chilies. In a 9 x 13 inch baking pan, make 2 layers of chips, ground beef mixture, and cheddar cheese. Bake for 30 minutes. Serve with sour cream and guacamole, if desired.

Ingredients:

1/2 pound pork sausage
1 medium onion, chopped
4 cups (16 ounces) frozen diced hash brown potatoes, thawed
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper

Instructions:

Preheat oven to 350 degrees.  Spray a square casserole dish with cooking spray on the bottom and up the sides. Cook sausage and onion in a large skillet over medium heat until sausage is no longer pick and onion is slightly tender.  Drain.  Place potatoes in the bottom of the casserole dish.  Sprinkle 1/2 of the cheese over the top of the potatoes.  Layer in all of the sausage mixture.  Cover the top with the rest of the cheese.  In large bowl mix together the eggs, milk and pepper.  Pour over the top of the casserole.  Bake 50 minutes or until knife comes out clean when inserted in the middle.  Let stand 10 minutes before serving.  This can be put together the night before and left in the refrigerator just let the casserole come to room temperature about 15 minutes before cooking.