Cheesy Potatoes
From Phyllis Greenwaldt

2 lbs frozen hash browns
1/4 c. onion
1 can cheddar soup
1 can cream of chicken soup
8 oz. sour cream
1/4 c. butter, softened
salt and pepper

Mix all and bake at 350 for 45 minutes.

ZESTY NOODLES AND ASPARAGUS
Barb

2 c. (4 oz) uncooked egg noodles
1 lb. Asparagus spears, cut into 3” pieces
3 T. butter
1 c. mushrooms
1/2 tsp. chopped fresh garlic, or 1 tsp
2-3 tsp. horseradish
1 tsp. chicken bullion granules
1 tsp. chopped fresh oregano, or 1/4 tsp. dried
In a 3 qt. saucepan, cook noodles according to package directions, adding asparagus the last 5 minutes. Rinse with hot water – drain. In the same pan, melt butter and add mushrooms and garlic. Cook 2 – 3 minutes (crispy tender). Add noodle mixture and remaining ingredients. Cook over medium heat, tossing to combine until heated through.
5 servings 170 calories

DILLED PEAS
North Country Cabin Cooking

1/4 c. water
2 beef bouillon cubes
3 T. butter
1 t. finely chopped onion
1/4 t. dill weed
Pepper
2 10-oz. packages frozen peas

Bring water to a boil. Blend in beef cubes, butter, onion, dill and pepper. Add peas. return to boil. Simmer until tender, about 5 minutes. Serves 6. Dill-icious!

Vegetable Casserole
Gina Cavanagh

1 bunch broccoli
1 head cauliflower
1-bag carrots
½ c. Velveeta cheese
½ c. butter
¾ stack Ritz crackers
¼ c. butter
Cook vegetables separately. Arrange in a 9x13” pan. Melt together cheese and ½ c. butter. Pour over vegetables. Crumble together crackers and ¼ c. butter. Spread over top. Bake at 350º for 30 minutes.

Jace’s Favorite Cheese Potatoes
Katie Hennagir

1-2# bag Mr. Dell’s frozen hash browns
¼ - 1/2 c. chopped onion
1 can cream of chicken soup
1-12 oz. carton sour cream
2 c. shredded cheddar cheese

Combine all ingredients and put in 9x 13” pan or 3 qt. oblong casserole.

Topping:
2 c. crushed corn flakes
¼ c. butter

Mix corn flakes and butter together and put on top of potatoes. Bake at 350º for 45 minutes to 1 hour.

Do Ahead Mashed Potatoes
Jan Nermoe

5 lbs potatoes, boiled & drained
6 oz cream cheese
1 c. sour cream
1 ½ t. onion salt
½ t. pepper

Beat all together til fluffy. Put inc asserole,. Dot with butter and paprika. Refrigerate overnight. Bake at 350º for 45 minutes.