Marvelous Recipes

A delicious alternative to French-fried potatoes! All the flavor you need without all the fat you don’t need! This recipe is perfect for using up left-over boiled or baked potatoes!

1 teaspoon olive oil
2 small all-purpose potatoes, cooked and cubed
1 garlic clove, minced
1 teaspoon grated Parmesan cheese
pepper to taste

1.In a medium skillet, heat the oil. Add the potatoes and garlic; cook, stirring constantly 5 minutes or until the potatoes are lightly browned.

2.Remove from the heat and sprinkle with the cheese, and pepper. Makes 2 servings.

Per Serving: 123 calories, 3 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 21 mg Sodium, 23 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein, 23 mg Calcium.

Emily

A wonderfully yummy side dish that goes great with practically any meat entrée! If your family likes onions, they are sure to enjoy this delicious casserole.

1/2 cup butter
6 to 8 medium Vidalia (or other sweet) onions, sliced, separated into rings (about 12 cups)
2 cups butter flavor crackers (I used Ritz)
1 cup grated Parmesan cheese
2 cups shredded Colby Monterey Jack or cheddar cheese

Melt the butter in a large skillet over medium heat. Add the onion rings and sauté until tender.

Place 1/2 the onions in a 2-quart baking dish; sprinkle 1 cup of the crackers, 1/2 cup of the Parmesan cheese and 1 cup of the shredded cheese. Repeat the layers.

Bake, uncovered, at 325 degrees F. for 20 minutes or until golden brown. Makes 8 servings.

This post is linked to Dining with Debbie & Tempt My Tummy Tuesday. Be sure to check out all the great recipes!

Emily

This recipe has been one of my family’s favorites for many years. Even those who don’t normally like cabbage really go for this cheesy casserole!

1 large head cabbage
8 ounces process cheese spread (Velveeta), cubed
2 cups milk
1/4 cup butter, cubed
30 saltine crackers, crushed
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese

1. Cut the cabbage head into several large chunks; place in a large pot and cover with water. Bring to a boil and continue boiling until the cabbage is tender; drain well. Transfer to a 9-inch x 13-inch x 2-inch baking dish.

2. Stir all the remaining ingredients, except the Parmesan cheese, into the cabbage; blend well. Cover and bake at 350 degrees F. for 20 minutes or until hot and bubbly.

3. Remove cover and sprinkle with Parmesan cheese; bake, uncovered, for 5 to 10 minutes longer or until Parmesan cheese is lightly browned. Makes 8 servings.

Emily

My best friend Judi shared this recipe with me and it has become a family favorite.

1 (32 oz) package frozen hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 (10.5 oz) can condensed cream of celery soup
1 (16 oz) carton sour cream
1/2 cup chopped onion
1/2 cup melted butter or margarine
1-1/4 teaspoons salt
1/2 teaspoon pepper

1. Arrange the thawed hash brown potatoes in bottom of a 13×9-inch baking dish sprayed with cooking spray. Sprinkle the cheddar cheese over the potatoes.

2. In a medium bowl, combine the remaining ingredients; stir into the potato mixture.

3. Bake at 350 degrees F for 1 hour or until hot and bubbly. Makes 8 servings.

Emily

This delightful creamy corn casserole will truly “spice-up” your dinner entrée! And it’s so simple and easy to make!

Cooking Spray
1 (10-3/4 oz) can condensed cheddar cheese soup
1 (10-3/4 oz) can condensed cream of mushroom soup
1 (10 oz) can diced tomatoes and green chilies
1 (16 oz) bag frozen whole kernel corn, thawed
1 cup coarsely crushed tortilla chips or 1 cup French-fried onions

1. Spray an 11×7-inch (2 quart) casserole with cooking spray.

2. In a large bowl, combine the soup, diced tomatoes and green chilies and corn. Pour into prepared casserole. Sprinkle crushed tortilla chips over the corn mixture.

3. Bake at 350 degrees F for 30 minutes or until hot and bubbly. Makes 6 servings.

Emily

Potatoes are always a welcome addition to dinner. Here’s a delicious new way to serve them!

1-1/4 pounds potatoes (about 4 medium), sliced 1/4-inch thick
1 teaspoon dried thyme leaves
1/2 teaspoon (or to taste) ground black pepper
3 tablespoons canola oil
1 (10-1/2 oz) can cream of chicken soup
1/2 cup water
1-1/3 cups French fried onions

1. In a 13×9x2-inch baking dish, stir together the potatoes, thyme, pepper and oil; spread into a single layer.

2. Bake at 400 degrees F for 20 minutes; stir. Bake an additional 15 minutes or until the potatoes are fork tender.

3. Remove from the oven; reduce oven temperature to 350 degrees F. In a small bowl, combine the soup and water until smooth; pour over the potatoes. Sprinkle top with French fried onions. Bake 15 minutes more or until hot and bubbly. Serve while hot. Makes 4 servings.

Emily

Another one of those awesome chilly weather dishes! These creamy potatoes make the perfect side or an all-in-one dinner by simply layering 2 cups of cooked chopped ham with the other ingredients!

1 (10-3/4 oz) can condensed cream of celery soup
1 (10-1/2 oz) can chicken gravy
1 cup milk
1-1/2 pounds baking potatoes (about 5 medium), peeled and thinly sliced
1 medium onion, thinly sliced and separated into rings
1-1/2 cups shredded cheddar cheese

In a medium bowl, combine the soup, gravy and milk until smooth. In a 13×9-inch baking dish, layer 1/2 the potatoes, 1/2 the onion and 1/2 the soup mixture. Repeat the layers. Cover dish with aluminum foil.

Bake for 40 minutes at 375 degrees F. Uncover and bake an additional 25 minutes. Sprinkle with the cheese; bake 5 minutes more or until the cheese melts and the potatoes are tender. Let stand 10 minutes before serving. Makes 6 servings.

Emily

I have been making this recipe for so many years I don’t even have the recipe any more. I just make it from memory and haven’t measured anything I put in it for years! This is my best attempt at coming up with an accurate recipe!

1 (14 oz) bag frozen chopped broccoli (I use broccoli florets and chop them myself after cooking)
1 cup milk
8 ounces processed cheese spread (I use Velveeta)
1 tablespoon butter or margarine
1/2 teaspoon ground black pepper (or to taste)
1 sleeve (from 16 oz box) buttery crackers (I use Ritz), crumbled
1 tablespoon butter or margarine
15 buttery crackers, (Ritz), crumbled

In a large saucepan, cook the broccoli according to package directions; drain. Stir in the milk, cheese, butter and pepper. Cook over medium-low heat until cheese is melted, stirring often. Add the sleeve of crumbled crackers and stir to blend. Pour mixture into an 11×7-inch baking dish.

In a small bowl, melt butter in microwave; stir in the crumbled crackers. Sprinkle over top of broccoli mixture. Bake at 350 degrees F for 15 to 20 minutes or until bubbly. Makes 6 servings.

Emily