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INDIAN FRYBREAD

By Recipes Yumy - March 26, 2020

INGREDIENTS

4 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons powdered milk

1 1/2 cups warm water

1 cup shortening

Extra flour to flour your hands

INSTRUCTIONS

Put flour in bowl, add baking powder, salt and powdered milk.

Mix in warm water to form dough.

Cover hands in flour

Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.

Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.

Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.

Can be topped with honey, powdered sugar, etc. You can also make it savory by topping with cooked sausage, or fried egg…. Enjoy!

Grandma's Lemon Meringue Pie

By Recipes Yumy - March 24, 2020

Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Instructions:

Preheat oven to 350 degrees

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

COOK BACON IN THE OVEN

By Recipes Yumy - March 24, 2020

I’m amazed how many people don’t know this.

The trick is to put the pan in a cold oven and then switch it on and begin your timer. Cover cookie sheet with tin foil first. Turn oven to 375 for about 20 min instead of 400 for ten because the lower and slower the more fat renders out. I hate getting SPLATTERED !! This works perfect

Homemade German Chocolate Cake

By Recipes Yumy - March 24, 2020

Ingredients:

For the cake:

1 pkg. (4 oz) Baker’s German Sweet Chocolate

½ cup water

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 teaspoon vanilla1 cup buttermilk

For the coconut-pecan frosting:

4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup (1-1/2 sticks) butter

1 pkg. (7 ounces) coconut

1-1/2 cups pecans, chopped

Directions

Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.

Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto top of cake.

Bundt Cake breakfast

By Recipes Yumy - March 24, 2020

1 cup diced Ham

2 c tater tots…still frozen

1 dozen whisked eggs

1 can (8) Pillsbury Grands biscuits..diced up (raw)

2 c. Cheese…your choice…I used Cheddar

1/4 c milk

All mixed together. Put in greased bundt pan. Bake at 400 degrees for 45 mins. When done flip onto platter and cut and serve

You can use any meat or any veggie you want!!!! The key is not to add too much bread and the tater tots add just the right amount of potatoes…they shred up and you would think they were hash browns without making it dense! I have made this SOOOOO many times and varied the ingredients almost every single time! but this morning these were the simple ingredients I used!!! So get creative!!!! you won’t find this recipe anywhere because, as usual, I MADE IT UP!

Pioneer Womans Apple Dumplings

By Recipes Yumy - March 24, 2020

Ingredients

1 large apple {I used a Fuji- any apple will do, tart is better}

1 can Pillsbury Crescent dough

1/2 cup butter

2/3 cups sugar

1/2 tsp cinnamon

1/2 tsp vanilla

3/4 cup or 6 oz. 7-Up or equivalent {half the can}

Directions

Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.

Cut each apple into 8-10 wedges.

Slice the apple skin off as well and set aside.

Separate the crescent roll dough into triangles.

Roll each apple wedge in crescent roll dough starting at the wide end.

Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}

Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine.

The mixture will slowly combine and thicken. When it’s thickened, remove from heat and add vanilla.

Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings. Bake for 40 to 45 minutes in the preheated oven, or until golden brown!!

Sweet Blueberry Biscuits

By Recipes Yumy - March 24, 2020

Ingredients :

Biscuits:

2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores)

1 Tb. baking powder

1 1/2 tsp salt

3 Tb. sugar

1 stick unsalted butter (VERY cold)

3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)

1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight)

1/2 stick melted salted butter

Sauce:

1 c. powdered sugar

3 Tb. milk (or more if not thin enough)

1/2 tsp. vanilla

How to make it :

Cut butter into small pats and lay out on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you’re good to go!

Preheat oven to 500 degrees.

Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved.

Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface.

Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.

Place biscuits in a cast-iron skillet and be sure biscuits are touching.

Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process.

NOTE: Some people have mentioned that they have to leave their biscuits in for longer than 10 or 12 minutes. I have never had to leave mine in for longer, but if you fear yours aren’t getting done and want to leave them in for longer, be sure to watch them like a hawk! I promise, they will go from done to burnt in just a few seconds!

When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.

Serve immediately!

POTATO PUFFS

By Recipes Yumy - March 24, 2020

Ingredients:

3 cups of mashed potatoes

2 eggs

1/3 cup sour cream (optional extra for serving)

1 heaping cup shredded sharp cheddar cheese

2 tablespoons grated Parmesan

2 tablespoons chopped chives or parsley

Salt and black pepper, to taste

Directions:

1 – Preheat oven to 400 degrees F.

2 – Lightly grease with butter 8 – 9 of the wells of a nonstick muffin pan.

3 – In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well.

4 – Spoon them into the pan filling the cups to slightly below the top.

5 – Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired

Cherry Filled Crescent Rolls

By Recipes Yumy - March 24, 2020

Ingredients:

8 rolls

1 (8 count) can crescent rolls

1 1⁄2 cups cherry pie filling

1⁄2 cup confectioners’ sugar

On Sale Near You

See what’s on sale in recipes and in your Grocery List.

Directions

Unroll crescent rolls.Place 2 Tbsp cherry pie filling in center of each roll; roll up dough.Bake according to directions on can.Sprinkled with confectioners sugar.

A SLICE OF HEAVEN CAKE

By Recipes Yumy - March 24, 2020

Ingredients:

1 package devil’s food chocolate cake or german choc. cake mix

1 14oz can sweetened condensed milk

1 jar caramel topping

1 8oz tub cool whip

4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses

Directions:

Bake the cake according to directions in 9×13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.

Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel

Rich Banana Bread

By Recipes Yumy - March 24, 2020

Ingredients:

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

1 cup mashed banana (3 – 4)

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups flour

1/2 cup sour cream

1/4 cup milk

1 teaspoon vanilla

Directions:

1 Cream shortening and add sugar gradually, mix in eggs and banana.

2 In a separate bowl sift the dry ingredients together and add them to the creamed mixture.

3 Then add the milk, sour cream and vanilla& mix till combined.

4 Grease 1 bundt pan or 2 bread pans, pour in batter and bake for 1 hour (or until done) at 350°F

Chocolate Eclair Cake

By Recipes Yumy - March 24, 2020

Ingredients :

2 (3.4 oz) packages Vanilla Instant Pudding mix, dry

3½ cups whole milk

12 oz. cool whip

2 (14.4) oz packages graham crackers

– FROSTING –

3 Tbsp. butter

3 Tbsp. milk

3 Tbsp. cocoa

1 cup powdered sugar

directions :

Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.

In a 9×13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.

Pour half of pudding/cool whip mixture on top and level.

Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.

Put the second half of pudding/cool whip mixture on top and level.

Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.

FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)

Refrigerate overnight and Dig in!

The Famous Woolworth Ice Box Cheesecake

By Recipes Yumy - March 24, 2020

INGREDIENTS

1 (3 oz.) package lemon jello

1 cup boiling water

3 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 (8 oz.) package cream cheese

1 cup granulated sugar

4 tablespoons lemon juice

1 (12 oz.) can evaporated milk, chilled

PREPARATION

In a medium bowl, dissolve jello in boiling water. Let cool 5-10 minutes, or until slightly thick.

While jello cools, mix 3/4 graham cracker crumbs with melted butter in a medium bowl, then press into the bottom of 9×13-inch pan and set aside. Reserve remaining crumbs for topping.

In a medium bowl, beat evaporated milk until whipped and fluffy. 2-4 minutes.

In a separate, large bowl, beat cream cheese, sugar and lemon juice together until smooth. Add in thickened jello, then fold in whipped evaporated milk.

Spread filling evenly over crust and top with reserved graham cracker crumbs.

Cover and chill at least 2 hours, or overnight. Slice, serve, and enjoy!

FRIED POTATOES AND ONIONS RECIPE

By Recipes Yumy - March 24, 2020

INGREDIENTS

Enough peanut oil to wet the entire bottom of your pan

2 tbs unsalted sweet cream butter

1 lb Idaho Russet or Red potatoes (I like Reds – but that is just a personal preference)

Salted water

½ medium sized sweet onion like Vidalia

Salt and Pepper to taste

Garnish with paprika and fresh basil

INSTRUCTIONS

Place a heavy 9” cast iron skillet over medium heat (just a little more than medium on my electric stove).

Pour oil into the skillet and add the butter as well. Allow this to heat until the oil is shimmery on the surface – not smoking – if it starts to smoke, pull it off the heat and let it cool some until it is shimmery again.

Cut up the potatoes into pieces that are the same size – chips or cubes – your choice.

As you cut, place into 4 cups of water that has 2 Tbs of salt mixed in.

Cut up onion into bigger chunks than you cut the potato.

After 5 minutes, drain the potato VERY WELL and dry with paper towels

When the oil is ready (shimmery) put the potato and the onion into the oil. Do not crowd the potatoes. If there isn’t enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel and then cook the rest.

Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.

Drain on a paper towel. Salt and pepper as soon as you remove from the oil

Garnish and serve hot.

Pineapple Upside Down Cheesecake

By Recipes Yumy - March 24, 2020

Ingredients

1 1 /2 c. graham cracker crumbs

1 T sugar

6 T melted butter

Cheesecake:

Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature

1⅔ cups sugar

¼ cup cornstarch

1 tablespoon pure vanilla extract

2 extra-large eggs

¾ cup heavy whipping cream

Instructions

Combine all ingredients and press into a 9 inch springform pan.

Bake at 350 for 8 minutes. Let cool.

Cheesecake:

In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.

Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.

Blend in the eggs, one at a time, beating well after each.

Beat in the cream just until completely blended.

The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.

Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.

Cheesecake recipe adapted from Junior’s

Mouth-Watering Meatloaf

By Recipes Yumy - March 24, 2020

Ingredients:

1 lb lean ground beef

1 clove garlic, minced

3 Tbsp onion, diced

2 slices potato bread

1/4 cup McArthur milk

2 tsp Worcestershire sauce

1 tsp chopped fresh sage

1/4 tsp salt

1/4 tsp ground mustard

1/8 tsp pepper

1 large Eggland’s egg

1/3 cup Heinz ketchup

Instructions:

Preheat oven to 350°F. In a large bowl, mix together ground beef, garlic, and onion.

Tear the bread into small pieces and add to beef mixture.

Add the milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to the beef mixture. Mix until the ingredients are well integrated.

Place the beef mixture in an ungreased baking pan. Shape into an 8×4-inch loaf in the pan, then spread the ketchup over the top.

Bake uncovered 50 to 60 minutes until meat and juices are no longer pink or until a meat thermometer inserted in the center of the loaf reads 160°F and center of loaf is no longer pink. Let loaf sit for 5 minutes. Remove loaf from pan and cut into slices. Serve

Poor Man Husband Casserole

By Recipes Yumy - March 24, 2020

Ingredients:

1 pound ground beef

garlic to taste

1 teaspoon salt

1 teaspoon sugar

2 cans (8-ounces) tomato sauce

8 ounces egg noodles

8 ounces sour cream

8 ounces cream cheese

1 1/2 cup Cheddar cheese, shredded

Instructions:

1- Preheat oven to 350 degrees F.

2- Cook and drain ground beef.

3- Mix beef with garlic, salt, sugar and tomato sauce. Cover and simmer for 15 minutes.

4- Cook and drain egg noodles.

5- Mix sour cream and cream cheese together in a small bowl.

6- Layer, in order twice – noodles, sour cream mixture, meat. Sprinkle Cheddar cheese on top.

7- Bake at 350 degrees for 20 minutes.

Southern Fried Salmon Patties

By Recipes Yumy - March 24, 2020

Ingredients:

1 (14 3/4 ounce) canned salmon

1/4 cup onion, finely chopped

1/4 cup cornmeal

1/4 cup flour

1 egg

3 tablespoons mayonnaise

Directions:

Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork. Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.

Shape the mixture into patties about the size of an average burger or less.

Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.

Note:

The mayonnaise helps the patties hold their shape and keeps them from being too dry.

GREAT COCKTAIL MEATBALLS

By Recipes Yumy - March 24, 2020

Ingredients

1 pound lean ground beef

1 egg

2 tablespoons water

1/2 cup bread crumbs

3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce

3/4 cup chili sauce

1 tablespoon brown sugar

1 1/2 teaspoons lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.

Bake in preheated oven for 20 to 25 minutes, turning once.

In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Mexican Street Corn

By Recipes Yumy - March 24, 2020

Ingredients

1/2 cup mayo

1/3 cup sour cream

Juice of a lime

1 teaspoon Ancho Chili powder

1/2 teaspoon Cumin

1/2 cup Cotija

Pinch of sea salt

Pinch of fresh cracked pepper

Directions

In a bowl combine mayo, sour cream, ancho chili powder, cumin, salt, pepper and lime juice

Once you cook your corn, brush on the sauce and sprinkle with cotija cheese, garnish with dried parsley and ancho chili powder

Blackened shrimp, chicken, broccoli Alfredo in butter garlic bread bowl

By Recipes Yumy - March 24, 2020

I season my chicken tenders with them bake until fully cooked(I'm not sure how long I just take them out when I see it’s cooked, sorry)

I use a bag of large shrimps from Wal-Mart season them with the only blackened season and garlic powder Saute them with butter

In a skillet saute some minced garlic and broccoli in butter until tender

Boil penne pasta until half cooked drain

Add shrimp cut up tenders broccoli along with. Garlic Alfredo sauce (i always add milk to mines that’s just me now) stir together and cook on med heat

Use more minced garlic and butter let it cook together until the garlic is tender

Meanwhile, hollow out a sourdough loaf use the butter and garlic mix brush the bowl inside and out bake until golden brown

After pasta is fully cooked add into the bowl sprinkle shredded cheese and parsley flakes place back into the oven bake until cheese is melted350 brown

Smothered Pork Chops

By Recipes Yumy - March 24, 2020

Ingredients:

1 cup flour

2 Tbsp onion powder

2 Tbsp garlic powder

1 tsp red pepper

1 tsp salt

1/2 tsp black pepper

4 thin pork chops

2 Tbsp bacon fat

2 Tbsp olive oil

2 cups buttermilk

Chopped fresh parsley or green onions, for garnish, optional

Directions:

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often.

Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through.

Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

POTATO SOUP

By Recipes Yumy - March 24, 2020

Ingredients:

2 1/2 pounds baby red potatoes,

sliced into small bite-sized pieces 1/2 lb.

uncooked bacon,

finely diced 1 medium onion,

diced 1/4 bunch celery,

diced 8 cups milk 3 cups water 4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)

1 teaspoon salt

1 teaspoon black pepper

3/4 cup salted butter

3/4 cup flour

1/4 bunch freshly chopped parsley

1 cup whipping cream For garnish Shredded cheese fried bacon bits chopped green onions.

Directions:

In a large pot, boil potatoes in water 10 minutes.

Drain and set aside. In sauté pan, cook bacon until crisp.

Drain bacon fat and place on a paper towel over the plate to drain more.

Add onion and celery to bacon pan over mediumhigh heat until celery is tender, about 5 minutes.

To the large potato pan, add milk, water, bullion, salt, and pepper.

Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.

Do not let the mixture boil. In small, heavy saucepan melt butter.

Add flour and mix well.

Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.

While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.

Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.Serve hot.

Chicken and Pasta Casserole with Mixed Vegetables

By Recipes Yumy - March 24, 2020

Ingredients :

1 cup dry fusilli pasta

3 tablespoons olive oil

6 chicken tenderloins, cut into chunks

1 tablespoon dried minced onion

salt and pepper to taste

garlic powder to taste

1 tablespoon dried basil

1 tablespoon dried parsley

1 (10.75 ounces) can condensed cream of chicken soup

1 (10.75 ounces) can condensed cream of mushroom soup

2 cups of frozen mixed vegetables

1 cup dry bread crumbs

2 tablespoons grated Parmesan cheese

2 tablespoons butter, melted

Directions :

Step 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.

Step 2 Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Step 3 Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.

Step 4 In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.

Step 5 Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Cook’s Note:

I had a loaf of 2 or 3 day old beer bread on hand, which is great for the bread crumbs in this recipe because it’s crumbly anyway, and its sweet flavor is even better when it’s buttery and crispy!

Nutrition Facts

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