Broccoli Casserole

INGREDIENTS:
1 cup mayonnaise
1 can cream of celery soup, undiluted
2 eggs, beaten
2 pkgs (10 oz each) frozen chopped broccoli, cooked and drained
2 tablespoons minced onion
1 cup grated sharp cheddar cheese
1 tsp salt
pepper to taste
1 stick butter melted
Crushed Ritz Crackers (one sleeve)

PREPARATION:
Grease a 2-quart casserole and set aside.
In a large bowl, combine the mayonnaise and soup, mixing well. Stir in the eggs and broccoli. Add the onion, Cheddar cheese, salt, and pepper. Pour into casserole dish. Now mix together the melted butter and Ritz crackers, and sprinkle on top.
Bake at 325 degrees for 45 minutes.
Serves 8 and it's oh so yummy!

Hamburger & Potato Casserole

A great "cheap" meal

I found this recipe someplace on the Internet, but couldn't find the link to it after looking for a very loooong time , so I apologize to the author in advance. My boybarians all love this one!

1 lb. ground beef
2 cans cream of mushroom soup
1 cup sour cream
2 lbs. of potatoes (sliced in full circles)
2 cups shredded cheese

Brown the ground beef and season as you wish. While beef is cooking, bring the potatoes to a boil in a separate pot. The goal here is to cook them until fork tender, but not completely done. Drain both potatoes and ground beef. Combine them with cream of mushroom soup and sour cream in a 9X13 baking dish.

Bake at 350 for 30 minutes, or until potatoes are done. Sprinkle with cheese and continue baking until cheese is melted. Enjoy!

The Grocery Cart Challenge Recipe Swap

This week Gayle over at the Grocery Cart Challenge is looking for our favorite potluck recipes. This is my contribution, and my all time favorite dish to bring along...

Hashbrown Potato Casserole

1 bag 32 oz. frozen shredded hash browns (completely thawed)
2 cups shredded sharp cheddar cheese
2 cups sour cream
1 can cream of mushroom soup
1 cup finely chopped onions
1/2 teaspoon salt
1/2 teaspoon pepper
1 stick butter
1-2 cups crushed corn flakes

Melt 1/2 stick of butter and pour into 9x13 casserole dish.
In a large bowl mix shredded cheese, soup, sour cream, onion, salt and pepper. Mix well. Fold in hash brown potatoes. Pour mixture into 9 x 13 dish.
Melt 1/2 stick butter, and mix with crushed cornflakes. Sprinkle over the top of casserole.
Bake at 350 degrees for 50 minutes or until golden brown.