Chicken & Green Bean Casserole

This is the basic green bean casserole - some added ingredients move it from a side dish to a main course.  You could use any vegetables you wanted to make a yummy casserole.

Chicken & Green Bean Casserole

Ingredients:

1 cup cooked chicken breast, cubed
1 can cut green beans (15 oz)
1 can french cut green beans 15 oz)
1 small can sliced mushrooms
1 can cream of mushroom soup
1/2 cup evaporated milk
1 teaspoon soy sauce
1 teaspoon black pepper
1 cup cheddar cheese
1 cup French's Onions
1/4 cup French's Onions (for topping)

Pre-heat oven to 350 degrees.  Pour milk, soup, soy sauce and pepper into medium casserole dish.  Mix well.  Add chicken, beans, mushrooms and onions.  Mix well and bake for 40-45 minutes at 350 degrees.  Top with remaining onions and bake another 5-10 minutes or until browned.

SAGE DRESSING

SAGE DRESSING

Ingredients:

4 cups crumbled cornbread
2 cups chicken broth
2 cups celery, diced
2 cups onion, diced
1 tablespoon butter
3 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
2 eggs

Pre-Heat oven to 350 degrees.  Cook onion and celery in melted butter until tender.  Add chicken broth and bring to a boil.  In large bowl, combine cornbread, sage, salt and pepper.  Pour broth mixture over ingredients and mix well.  Stir in eggs and add more broth if needed.  Pour into a 9x13 baking dish.  Bake 30-40 minutes at 350 until brown on top.

Apple Cake

This is a variation on a dump cake recipe.  I always loved the recipe, but wanted more apples...many more apples...

Apple Cake

Ingredients:

2 cans apple pie filling (21 oz)
1 package yellow cake mix
2 cups Granny Smith applies (peeled and chopped)
2 sticks butter
4 tablespoons sugar
2 teaspoons cinnamon
tablespoon lemon juice
1 teaspoon apple pie spice

Pre-heat oven to 350 degrees.
Mix cinnamon and sugar together.  Pour lemon juice over chopped apples.  Coat with about half the sugar mixture (save the remaining for the top of the cake).
Coat 9x13 pan with butter.
Pour one can of apple pie filling in pan and spread evenly.  Sprinkle with apple pie spice.
Pour chopped apples into pan and spread evenly.  Top with remaining can of apple pie filling.
Spread cake mix over apples.  Spread evenly and break up the lumps.
Sprinkle with remaining cinnamon/sugar mixture.
Melt 1/2 stick of butter.  Slice remaining butter into thin pats. 
Place pats of butter on top of cake mix.  Top with melted butter.
Bake at 350 degrees for approximately 45 minutes or until golden brown on top.
Serve warm with ice cream or whipped topping.  This is also delicious served cold.

Roasted Vegetables

This really isn't a recipe.  But, it's something I like to have for dinner.  I use whatever veggies I have on hand and roast them in the oven with polish sausage.  So, feel free to experiment with your fall favorites.

Roasted Vegetables

1 pound polish sausage, sliced/quartered
1 pound small potatoes, quartered
1 medium onion, sliced
Brussels sprouts - about 12 - frozen is fine
1 zucchini, sliced
olive oil
salt
pepper
garlic powder

Mix all ingredients together - making sure to coat the vegetables well.  Use the salt, pepper, and garlic powder based on your personal taste.  Place on large baking pan or cookie sheet.  Bake at 450 for 30-40 minutes or until potatoes are crisp.  Enjoy!