Ham and Noodle Casserole

6 cups water                                                    4 cups uncooked egg noodles

1 onion, chopped                                            1/2 cup sour cream

1 can cream of chicken soup                          2 cups diced cooked ham

2 cups shredded Swiss cheese                         salt and pepper to taste

1/4 cup dry bread crumbs


Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.  Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.  Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.  Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.


Cheesey Smothered Pork Chops


4 thin cut boneless pork chops

1/2 small onion, sliced

1/4 cup Hellman’s mayonnaise (or more, if you really love mayo)

4 oz Kraft extra sharp cheddar cheese, shredded

sea salt, black pepper, to taste


Bring the oven to 350 degrees F. Using a meat hammer (or any other appropriate kitchen utensil) tenderize the meat on each side.

Place meat side by side on a baking sheet lined with Reynold’s aluminum foil.

Season the pork with salt and pepper and then spread sliced onions on top. Spread Hellman’s mayonnaise over meat and onion and then top with Kraft shredded cheese.

Bake 35-45 minutes until cheese is bubbly on top and meat is cooked through to about 165.

Ham And Cheese Croissant Lasagne

8 Croissants                                       

14 slices of Emmental (Swiss Cheese)

8 slices of cooked ham                                   

½ cup flour

½ cup butter                                       

2 ½ cups whole milk

Nutmeg, for grating                            

Salt and Pepper                                             

6 oz Gruyere cheese, grated              

Dijon Mustard

Slice your croissants in half. Swipe with mustard and top with a slice of ham and then swiss cheese. Top with the other half. Place 4 of these croissants down in a small baking dish- they want to fit snugly. Top with 6 slices of emmental and 3 slices of ham. Now another layer of croissants.  Make your cheesy béchamel:  Foam your butter, add your flour, then gradually add your milk while whisking. Once all the milk has been added, throw in your Gruyere cheese, a grating of nutmeg and a good pinch of salt and pepper. Remove from heat and pour all over your croissants.  Bake for 20 mins at 400ºF.

Mom Mom Casserole

2 pounds ground beef (I like lean but can use 80%)

1 pound elbow noodles

8 oz white cheddar cheese grated

1 jar prepared spaghetti sauce (Ragu)

2 cloves garlic minced (or garlic powder

½ tsp Italian seasoning

1 tsp salt

¼ tsp pepper

1 green bell pepper diced (optional)

1 egg beaten

Brown ground beef with salt, pepper, garlic and bell pepper and continue to sauté until peppers are slightly soft.  Drain any excess grease.  Add spaghetti sauce and Italian seasonings.  Hit:  you can use a jarred sauce with peppers and onions and skip the fresh bell pepper.  Simmer sauce on low.  While that is simmering prepare you elbow noodles as directed.  Drain noodles once cooked and return to pot and fold in beaten egg.  Spray a 2 quart casserole dish and spry with Pam. Layer some sauce on bottom then top with a layer of noodles, cheese then continue like you would build a lasagna.  Finish with a layer of cheese on top.  Bake in a 350 degree oven until cheese is melted on top and bubbly around the sides, generally 30-40 minutes.  You can make ahead and put in refrigerator but then cooking time would be about 60 minutes covered first 50 minutes with aluminum then take off for last 10 minutes.

Creamy Swiss Chicken Bake

4-6 Boneless Skinless Chicken Breast
6-8 Slices Swiss Cheese (Mozzarella works too)
½ cup mayonnaise
½ cup sour cream
¾ cup grated Parmesan Cheese (divided)
½ tsp. salt
½ tsp. pepper
1 tsp. garlic powder
Preheat oven to 375.
Pat chicken dry and place in a greased 9×13 pan.
Add sliced cheese on top of chicken breasts.
In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
Bake for 1 hour.

White Chicken Chili

2 large split chicken breast, bones removed and diced or a couple pounds of boneless chicken breast or thighs)
2 cans of northern white beans
3 cans of cream of chickens soup and equal cans of skim milk (or chicken broth)
3 cans of diced tomatoes w/ green chilis
2 pkgs of McCormicks White Chicken Chili seasoning
1 large onion diced
Add everything in 6 quart crockpot and cook on high 4 hours or low for 6 hours.  Serve with corn bread.
The spicier I added Pete’s Texas hot sauce and more Cayan peppe

Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs  

2 pints (about 20 to 24) large Brussels sprouts, trimmed and halved

1 pound butternut squash, cut into bite-sized pieces

6 shallots, quartered with root ends attached

lemon, thinly sliced

6 cloves garlic, crushed

2 tablespoons aged Balsamic vinegar – the thicker the better

5 to 6 tablespoons olive oil, divided

Salt and pepper

About 1/4 teaspoon freshly grated nutmeg

8 bone-in chicken thighs, skin on or off, as you prefer

1 1/2 teaspoons fennel seeds

1 1/2 teaspoons red chili flakes

1 1/2 teaspoons granulated onion

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons ground sage

1 1/2 teaspoons ground paprika or smoked paprika

Preheat oven to 450°F.  Combine the Brussels sproutssquash, shallots, lemon and garlic on baking sheet and dress with Balsamic, and about 3 to 4 tablespoons olive oil, salt, pepper and nutmeg. Arrange sprout with their cut sides down.  Toss chicken thighs with remaining 2 tablespoons olive oil, salt, pepper, fennel seeds, chili flakes, granulated onion and garlic, sage, paprika or smoked paprika and coat evenly. Arrange chicken on top of the Brussels sprouts and bake about 30 minutes.