candc-favorite-recipes

[candc-favorite-recipes]

John Wayne Casserole

Ingredients

2 pounds ground beef browned and drained

1 ounce packet taco seasoning plus water

16 ounce can large biscuits

1/2 cup sour cream

1/2 cup mayonnaise

8 ounces cheddar cheese shredded and divided

1 medium onion halved and sliced

2 medium tomatoes sliced

1 medium red bell pepper halved and sliced

4 ounces canned sliced Jalapeno peppers

Instructions

Preheat oven to 350 F and place your oven rack in the center. Spray a 13x9 glass baking dish.

Place biscuits in pan in a single layer and press into the pen, joining them together, pressing the dough halfway up the sides of the pan. Place pan on a baking sheet and bake dough in preheated oven for 15-25 minutes; checking every few minutes after 15. The dough should be very light brown where the edges are just starting to get color. Remove from oven and set aside, leave oven on.

While biscuits are baking, combine the browned ground beef with the taco seasoning and water, and cook according to packet instructions. Transfer cooked taco meat to a bowl and set aside. Wipe out pan.

In a separate bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of onions. Stir well and set aside.

Saute remaining onions and bell peppers on the taco meat pan until slightly tender.

On top of baked biscuit crust, layer ingredients in the following order: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture and sprinkle with remaining shredded cheese. Bake uncovered for 30-40 minutes or until edges of dough are lightly browned and cheese is melted.

[candc-favorite-recipes]

Creamy Sausage and Potato Soup

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 8

Ingredients

3 russet potatoes peeled and cut into 1inch cubes

4 cups sliced Andouille sausage sauté until slightly browned

3 cups vegetable broth

3 cups corn frozen or fresh

1 cup onions diced

4 tsp garlic minced

½ tsp garlic salt

½ tsp garlic pepper or black pepper

½ tsp onion powder

2 cups whole milk

2 tbsp cornstarch

2 cups grated cheddar cheese

1 cup sour cream

Fresh cut parsley to garnish

Instructions

In a 6qt slow cooker add ingredients through onion powder and cook on low for 6 hours. 30 minutes before soup is done, whisk together cornstarch and milk and pour into soup. Cover and finish cooking.

Once done add grated cheese and sour cream. Stir to combine and allow a few minutes for cheese to melt. Serve hot with freshly cut parsley.

Notes

If corn is fresh add in 1 hour before cooking time is done. If frozen add in with all the ingredients at the same time.

Nutrition

Calories: 661kcal | Carbohydrates: 21g | Protein: 28g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 133mg | Sodium: 1768mg | Potassium: 793mg | Fiber: 2g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 12.5mg | Calcium: 350mg | Iron: 4.6mg