Kerry's Delicious Pretzel Burgers

A good hamburger is sought after when we go to restaurants and is talked about in our home as to where to find one. One of the best hamburgers in our opinion is the Pretzel Burger. My husband, Kerry, designed this burger after eating one at a German Restaurant. He absolutely loved the burger so came up with his own recipe. When he made it the first time it was a hit with our family and is often requested. This recipe makes 6 Pretzel Burgers.

By Kerry Miles

6 Pretzel Buns
6 Slices Munster Cheese, for topping 
Inglehoffer Original Stone Ground Mustard, for topping 

Heinz Worcestershire Sauce

2 Red Onions, thin sliced 

1/4 c. butter 

2 pounds of lean ground beef
2 tsp. Weber Gourmet Burger Seasoning 

1/4 c, Red Wine Vinegar 

3 Tbs. Brown Sugar  

3 Tbs. Balsamic Vinegar 

In a bowl add Red Wine Vinegar and Weber Burger Seasoning to ground beef. Mix and let sit while you prepare the onions. Slice the red onions thin. Melt butter in a large fry pan over medium heat. Add onions, brown sugar and Balsamic Vinegar. Cook and stir until the onions are soft. 

Prepare ground beef mixture by dividing into 1/3 pound patties. Put a dimple in the middle of the burgers before cooking. In a large fry pan on medium heat add Worcestershire Sauce and cook the patties for 5 minutes on one side. Turn the burgers and add more Worcestershire Sauce to taste. Cook 5 more minutes until the patties are cooked through. Add cheese to the top of the burgers and put the lid on the pan until the cheese melts. Immediately take out of the pan and dress the burger.  

Toast the buns, then put a thick layer of mustard on the bottom inside of the bun. Add the burger and top with the cooked red onions. Serve.

Zucchini and Ricotta Galette

From the Smitten Kitchen blog This Galette is so sweet it is like eating a dessert. 

Serves 6 

 For the pastry: 

1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes 

1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again 

1/4 cup sour cream

2 teaspoons fresh lemon juice 

1/4 cup ice water 

 Filling: 

1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds 

1 tablespoon plus 1 teaspoon olive oil 

1 medium garlic clove, minced (about 1 teaspoon) 

1/2 cup ricotta cheese 

1/2 cup (about 1 ounce) grated Parmesan cheese 

1/4 cup (1 ounce) shredded mozzarella 1 tablespoon slivered basil leaves 

 Glaze: 

1 egg yolk beaten with 1 teaspoon water 

 Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. 

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. 

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. 

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Cha Shu Baos

Learning Chinese cooking was fun and I had a friend who was part Chinese that gave me this recipe that had been passed to her by her grandmother. My children love it when I make this and have begged for the recipe. If you have leftovers put them in the refrigerator or the freezer and warm them up in the microwave. The ideal way to cook these is to use a steamer but an oven works fine also. You can glaze these with egg white and sprinkle with brown sugar or toasted sesame seeds. 

Ingredients:

1 pound of ground pork 

4 green onions, chopped 

1 can of water chestnuts, chopped fine 

3 Tbs. Hoisin Sauce 

3 Tbs. Soy Sauce 

1 recipe for Basic Bread 

Fry the pork with the green onions and water chestnuts until the onions are soft and the put 2 Tablespoons in the center of a flattened round piece of dough. Form the dough around the meat mixture and pinch closed. Bake in a 350 degree oven for 20 to 25 minutes or until browned or steam in a steamer.. Serve hot and refrigerate any leftovers.

Spaghetti al la Carbonara

We have been unpacking, reading, and generally catching up on all the things that needed to be done...like a huge stack of mail...this week. I have been remembering our trip and all the wonderful things we did in Italy. Kerry got his pictures out today and we looked at them together. I am so glad that he took pictures of things that I didn't. For example, our first day in Rome we went to the Trevi fountain. It was one of the most crowded fountains that I saw in Rome. Jenessa said that she threw a coin into the fountain because the legend is that when you throw a coin in you will come back to Rome. There were so many people and police were there too watching the crowd and making sure that people didn't climb in for a swim. Some people got too close and she blew the whistle on them.

Today I made Italian pizza with Jenessa. She told me that you have to let the dough sit for 24 hours. I did and then she cranked the oven up to 550 which gave the pizza that wonderful crispy crust with the soft bread in the middle. It was the best. I got the recipe from Cooking Light. Jenessa even made authentic pizza sauce out of fresh tomatoes.

Last Sunday Jenessa gave her homecoming talk. She was absolutely the main attraction. There was only one other speaker...a youth speaker. Albert came with his children, Regan came with Debra and Lizzy, John Miles, and Mike Cecacci was here too. It was quite a crowd. I taught gospel doctrine and Kerry taught his two lessons afterwards. We came home and Jenessa made Italian food for everyone...it was spaghetti al la carbonara. I remember the first time we had it was when Maurine made it for us. I remembered it because I thought it was the best spaghetti... Here is the recipe:

1 pkg. spaghetti
4 eggs
4 egg yolks
3/4 lb. of uncured bacon
1 cup parmesan cheese
salt and pepper to taste
onion
olive oil

Boil the spaghetti until tender.

Fry the onion in olive oil until it becomes transparent. Cut up the bacon and fry it until crisp with the onion.

In a separate bowl whisk the egg and egg yolk together and add in the parmesan, salt and pepper.

Put the strained noodles back in the pot and on low eat. Add the bacon and onions until mixed. Add the egg mixture and stir until it is cooked. Buon Appetito.

Chicken Cordon Bleu

Last night I made up this recipe for Chicken Cordon Bleu and it turned out great. Unfortunately I didn't take a picture of it so I can't show you but it is really simple and easy to do and since I fed only 2 people it can be doubled or tripled, etc.

2 cups crushed Corn Flakes
2 chicken breasts
2 slices swiss cheese
2 slices ham
Pam

Preheat oven to 400 degrees. Spray small 9x9 pan with cooking spray. Put chicken breasts in a quart size freezer bag and roll them flat, one at a time. Place a slice of ham and then swiss cheese on top of the chicken breast after you take it out of the bag. Roll it up and secure with toothpicks. Roll the chicken breast in the Corn Flakes crumbs and place them in the pan. Bake for 40 minutes. You can serve them with Cream of Chicken soup mixed with 1/2 cup sour cream which has been heated in a saucepan.

Lasagne

For Father's Day this year I asked Kerry what he would like to eat for his special dinner. I thought I would make something like Chicken and Dumplings and he said that he liked that recipe but that was not his favorite. He was a little disappointed that I didn't know him well after 31 years of marriage and what he likes to eat. "Of course" I thought, "Kerry loves my lasagne."

Not any Lasagne recipe but THE Lasagne recipe that I have always made him. It is the recipe that is found in the Better Homes and Gardens New Cook Book published in 1976.

Cover via Amazon

Lasagne was always a hit at my house. I made it first the day that Jonathan was blessed for all the company that came to our home. Then there were the other celebrations like birthdays. It is probably the most popular dish in our household.

1 pound of Italian sausage or ground beef
1 clove of garlic, minced
1 Tbs. whole basil
1 1/2 tsps. salt
1 1-lb. can tomatoes
2 6-ounce cans tomato paste
10 ounces lasagne noodles
2 eggs
3 cups fresh Ricotta or cream-style cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 Tbs. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 pound mozzarella cheese, sliced very thin

Brown the meat slowly; spoon off excess fat.

Add next 5 ingredients and 1 cup water. Simmer, covered, 15 minutes; stir often. Cook noodles in boiling salted water until tender; drain; rinse.

Beat eggs; add remaining ingredients, except mozzarella.

Layer half the noodles in a 13x9x2-inch baking dish; (Yes. I know that this is a 9x9 pan but when there are two people eating, I make two smaller pans of lasagne. We eat one and freeze the other which is what I did today. So if you have a bigger crowd go ahead and make the BIG pan of lasagne like I used to when my family was home.)spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat. Bake at 375 degrees about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Serves 8 to 10.

Porcupine Meatballs

My mother Joan Olsen used to make these and this is one of my favorite recipes of hers. These meatballs are delicious!

1/2 cup onion
1/2 cup soda cracker crumbs, (blend in blender)
1/4 cup uncooked rice
1/4 cup green pepper
1/2 cup celery
1/2 cup canned milk
3/4 lb. hamburger
parsley and garlic salt to taste
1 egg
salt and pepper to taste

Mix all ingredients together and form into meatballs. Brown and then add 2 cans of tomato soup diluted with 1 1/2 cans water. Cook slowly for 1 to 1 1/2 hours.

Chicken and Noodles

There is nothing like homemade chicken and noodles! Although this recipe is time consuming, it is worth the effort.

Cook 1 disjointed chicken (1 1/2 to 2 hours) in water with the following;
1 1/2 tsp salt
small onion
1 carrot, sliced
1 rib celery, sliced
few sprigs of parsley
1 or 2 cloves
1 or 2 allspice
2 or 3 peppercorns
tip of 1 bay leaf
1/4 tsp mace

After the chicken is tender, separate the chicken from the broth. Remove the skin and bones and discard. Cut the meat in bite size portions and return it to the stock to absorb the flavor as it chills in the refrigerator. As the fat hardens, remove and discard the excess. Make the noodles about 1 1/2 hours before serving time. Reheat the broth ahd chicken to boiling. Drop in noodles and cook. Serve over mashed potatoes.

Noodles

2 eggs
1 Tbs milk or cream
1/2 tsp salt
1 1/4 cup flour

Stir together all ingredients into a stiff dough and roll out quite thin using plenty of flour. Let the dough stand 1 hour or until dry. Roll as a jelly roll or leave flat and cut with a noodle cutter or in thin 1/4 inch strips 2 or 3 inches long. Shake out and add to the boiling broth. Cook about 10 - 15 minutes. (The noodles will puff up as they cook.)

Colonial Williamsburg Chicken and Dumplings

Aunt Dixie gave me this recipe that comes from Williamsburg Inn in Colonial Williamsburg Virginia. It is a simple colonial recipe that is not hard to make but delicious to eat. This hearty meal will fill you up fast.

1 stewing chicken (4 to 5 pounds)
1 small onion, sliced
1 carrot, sliced
2 ribs of celery with leaves, chopped
1 tsp salt
4 Tbs butter or chicken fat
6 Tbs flour
1/8 tsp paprika
1/2 cup light cream
white pepper to taste

Simmer the chicken, onion, carrot, celery, and salt in enough water to cover the chicken until the chicken is tender and the meat is separating from the bones (1 1/2 to 2 hours). Remove the chicken from the broth and cool. When it is cool enough to handle, remove the skin and bones and dice the chicken. Strain the stock and add enough water to make 1 quart if necessary.

Melt the butter or chicken fat in a heavy saucepan. Stir in the flour mixed with the paprika. Add the chicken stock gradually, stirring constantly; cook for 2 minutes. Add the chicken, cream, and pepper and adjust the seasoning to taste. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.

Dumplings

2 cups all purpose flour
1 tsp salt
1 Tbs shortening
3/4 cup milk

Sift the dry ingredients three times. Blend in the shortening with a pastry blender or fork. Add the milk and mix well. Dip a tsp into cold water and then into the cough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.

Meat Loaf

I love meatloaf with chunky vegetables in it, hot and hearty from the oven. I found this recipe a long time ago in a book called Back to Health. I loved the recipe and have used it whenever I make meatloaf.

1 lb. lean ground beef
3/4 cup rolled oats
1/4 cup grated carrots
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
2 eggs, slightly beaten
1 tsp. parsley flakes
1 tsp. salt
1/4 tsp. pepper
1 8-0z. can tomato sauce

Combine all ingredients. Put into a loaf pan and bake at 350 degrees for 1 hour or until done. 6 servings. Per serving: 252 calories.

Almond Chicken Rice Bake

Christmas presents are wonderful. Here is a recipe that Grandmother Eva Derrick gave me for Christmas.

1 cup raw Minute Rice, cooked as directed on the package
2-3 cups cooked chicken, cup up
2 cans cream of chicken soup
1 Tbs lemon juice
1 cup mayonnaise or salad dressing
1 cup chopped celery
1 Tbs minced onion
3 Tbs butter
1/2 cup slivered almonds
1/2 cup crushed cornflakes

Place cooked rice in greased 9 x 13 inch baking dish; cover with chicken. Blend soup, lemon juice, mayonnaise, celery, and onion and pour over chicken. Melt butter and stir in almonds and cornflakes. Sprinkle on top of casserole. (Can be covered and refrigerated at this point. Remove from refrigerator at least 2 hours before baking.) Bake uncovered at 300 F for 1 hour.

Crustless Quiche

This is a simple way to make quiche that forms it's own crust. All you have to do is add baking mix. I like to use Bisquick.

3/4 cup baking mix
3/4 cup milk
4 eggs
4 ounces grated swiss cheese
6 strips bacon, cooked and crumbled
1/4 cup chopped onion
1/2 green bell pepper, chopped

Combine all the ingredients and blend with a spoon. Pour into a 9-inch quiche pan or pie plate. Sprinkle nutmeg on top of quiche. Bake at 325 about 40 minutes.

Chimichangas

We had some friends when Kerry and I were in college who introduced us to this easy to make recipe. I like to make this after Thanksgiving when I have a lot of left over turkey. Sometimes I just bake some chicken breasts and shred them. The first time we had it we grabbed a can of tuna out of the pantry. This is one of my children's favorite recipes.

12 count package of large flour tortillas
1 large jar of salsa
1 to 2 pounds of cooked turkey or 4 chicken breasts, cooked
1 cup of guacamole
1 to 2 cups of cheddar cheese
1 pint of sour cream
oil for frying

Heat oil in a large frying pan about 1/4 to 1/2 inch deep.Warm the tortillas so that they are easy to work with. I put them in a warmer in the microwave. Cut up the meat into small chunks or shred the meat. Put about 6 Tbs. meat on a tortilla shell and sprinkle 3 Tbs. cheese on top. Spoon 2 Tbs salsa and 2 Tbs sour cream on top of cheese and meat in each Chimichanga. Fold the tortilla together first folding the sides towards the filling and then roll the tortilla. You may keep it together with a toothpick but I find that the sour cream holds it together well. Assemble about 8 to 10 chimichangas and then place them in the heated oil. Fry them until golden brown and drain on a plate with a paper towel. Serve with guacamole, cheese, sour cream, and salsa.

Teriyaki

This is a family favorite and a begged for dish at our home. Kerry's mother Theone Miles made this when he was growing up. Kerry loves to make this and he adds celery and mushrooms to the mix. It makes plenty of leftovers so be prepared.

1 large round steak

Cut off all the fat. Then cut into 1/2 inch thick slices, 3 inches long. It is easier to cut when the steak is partially frozen. Marinate 2 to 3 hours in:

1 tsp pepper
3 Tbs sugar
1/3 to 1/2 cup soy sauce
1 diced green pepper
2 cloves of garlic, diced
1/3 cup of oil
1/3 cup of water
1/2 bottle of sesame seeds

Put this mixture in an pan over medium low heat (200 degrees) and simmer for 3 hours. Serve with or mix with cooked long grain rice.

Trolley Pasties

I remember my mother making these meat pies where she worked at The Trolley. The Trolley was an ice cream parlor restaurant on The Last Chance Gulch in Helena Montana. It closed many years ago but these meat pies will bring back memories for my brothers and sister. You may also use the No Fail Swedish Pie Crust for these meat pies.

Pastry:
1 1/2 cups flour
1/2 tsp salt
4 oz. shortening
cold water to mix

Filling:
1/2 pound round steak
1 medium potato
1 medium onion
1 tsp. salt

Mix flour, salt, and shortening together with a pastry cutter or fork until like coarse bread crumbs. Add about 3 Tbs water to form a firm dough. Roll out on a floured board and cut into 5 or 6 inch circles. Fill with filling.

Filling: Cube potatoes, meat, and onion. Fry meat until brown and add onion, then potatoes. Cook until slightly tender. Then add 2 Tbs. flour to 1 cup of water. Mix until smooth and there are no lumps. Add this to the meat and cook to thicken. When slightly cooled, fill pastries. Fold pastry dough in half and pinch together. Cook in a 400 degree F oven for 20 minutes. Pour brown gravy over the top and serve with vegetables.

Pizza

My mother used to make fresh pizza that we gobbled up as children. Kerry remembers the first time he had pizza with my brothers. It was a competition to see who could eat the fastest. I remember them competing with Jonathan to see how many pieces they could eat. Jonathan won of course. No doubt about it, our family loves pizza, especially covered with Canadian Bacon and Pineapple.

1 Tbs sugar
1 tsp salt
1 Tbs olive oil
1 cup luke warm water
1 Tbs yeast
3 cups flour
Pizza Sauce
Shredded Mozzarella Cheese
Your favorite Pizza toppings

Put sugar, salt, oil and water in a large bowl. Stir until sugar dissolves and add yeast. After yeast begins to bubble add the flour and beat until smooth. Knead and let rise for 25 minutes. Divide dough in half. Roll into 2 circles with a rolling pin and place on a greased pizza pans. Bake in a 425 degree oven 10 minutes or until dough has a light crust. Do not brown at this time. Take the dough out of the oven and spread pizza or spaghetti sauce on top (I like to use Prego regular sauce) just to a 1/2 inch from the edge of the circle. Sprinkle shredded Mozzarella Cheese on top. Add various toppings such as Canadian Bacon, Pepperoni, Browned Hamburger or Sausage, mushrooms, olives, onions, green peppers, etc. Bake at 425 degrees F. for 15 minutes.

Zelda's Fettucini

I mentioned to my friend Dawn Horner once that I would love to make a really great Fettucini Sauce and she gave me her aunt's recipe. It is the best I have ever tasted. Hope you like it too.

1 cup half and half
1 cup sour cream
2 cloves garlic
1 cube butter
1 tsp. oregano
1/2 tsp. marjoram
1/2 tsp basil
salt and pepper to taste
1 cup Parmesan Cheese
1 Tbs. flour
12 oz. Fettucini noodles

Cook Fettucini noodles in boiling water while preparing the sauce. Melt butter in saucepan. Add flour, garlic, herbs, and salt and pepper. Then add half and half and sour cream until sauce thickens. Add the Parmesan Cheese and simmer for 20 minutes. You may add cooked chicken and vegetables (broccoli, carrots, cauliflower) to this sauce to give it variety.

Chicken Divan

Aunt Dixie was a good cook and I always asked her for her best recipes. One day she brought this casserole to my house and it was a big hit. My family has loved this recipe since. I would recommend cooking the chicken thoroughly before putting it into the casserole or you can even use leftover chicken or turkey cut into chunks.

2 cans of Cream of Chicken Soup
1/2 Cup of Cheese--grated
2 10-ounce packages of broccoli
1 cup of mayonaise
1/2 tsp. of curry powder
1 tsp. of lemon juice
1/2 cup of bread crumbs
1 Tbs. of melted butter
3 skinless, boneless chicken breasts,cooked and cut into chunks

Layer the broccoli and chicken in a 9 x 13 inch pan. Mix the mayonaise, soup, curry and lemon juice together and pour over the top of the chicken and broccoli. Mix the cheese, bread crumbs and melted butter. Sprinkle this on top of the casserole. Bake at 325 degrees for 1 hour and 15 minutes.

Sausage Chili

This recipe was published in the Better Homes and Gardens New Cook Book in 1976 and has become a family favorite. If you don't have a slow cooker, cooking the Chili on the stove for 20 to 25 minutes works also.

1 pound of ground beef
1 pound of bulk pork sausage
1 cup of chopped green pepper
1 large onion, chopped (1 cup)
1 cup sliced celery
1 can tomatoes (I use the ones that I have canned from the garden because they are the most flavorful)
2 15 1/2 ounce cans red kidney beans
1 1-pound can tomato paste
2 cloves of garlic, minced
2 teaspoons of chili powder
2 teaspoons of salt

In a skillet, cook the ground beef and bulk pork sausage until browned; drain off excess fat. Transfer meat mixture to a slow electric crickery cooker. Add onion, green pepper, and celery. Stir in undrained kidney beans, undrained tomatoes, tomato paste, garlic, chili powder, and salt. Cover and cook on low-heat setting for 8 to 10 hours. Makes 10 to 12 servings.

Basic Casserole Recipe

Do you have leftovers that you don't know what to do with? I have used this method of creative casserole cooking for years and have come up with some delicious dishes. It works every time.

PROTEIN INGREDIENTS, SELECT 1:
2 cups chopped hard-cooked egg
2 cups diced cooked chicken or turkey
2 cups diced cooked ham
2 cups cooked ground beef
2 cups diced cooked beef or pork
1 lb. fish, cooked, flaked
1 lb. shrimp, cooked
2 (6-8 oz) cans fish or seafood, flaked

STARCH INGREDIENTS, SELECT 1:
2 cups uncooked fancy pasta, cooked
1 cup uncooked long-grain white or brown rice, cooked
3 cups uncooked macaroni shells, cooked
4 cups uncooked wide or narrow egg noodles, cooked

VEGETABLE INGREDIENTS, SELECT 1 OR MORE:
1 (10 oz.) pkg. thawed frozen spinach, broccoli, green beans, Italian beans, green peas
2 cups freshly cooked onion or mushrooms
2 cups diced or sliced fresh zucchini, salted, drained

SAUCE INGREDIENTS, SELECT 1:
2 cups basic white sauce
1 (10 ½ oz) can cream soup mixed with milk to make 2 cups
1 (16 oz) can whole or stewed tomatoes with juice

FLAVOR INGREDIENTS, SELECT 1 OR MORE:
¼ cup chopped celery
¼ cup chopped onion
¼ cup sliced black olives
1 – 2 tsp. Mixed dried leaf herbs, basil, thyme, marjoram, tarragon

TOPPING/GARNISHING INGREDIENTS, SELECT 1 OR MORE:
2 Tbs. grated parmesan cheese
¼ cup shredded Swiss, Cheddar, or Monterey Jack cheese (1 oz)
¼ cup buttered bread crumbs
¼-1/2 cup canned onion rings
1 – 2 cups frozen breaded potato balls

Preheat oven to 350 degrees. Lightly butter a 2-1/2 quart casserole dish. Select and prepare a protein ingredient. Select and prepare a starch ingredient, Select and prepare 1 or more vegetable ingredients. Select and prepare a sauce ingredient. Add salt and pepper to taste. Select and prepare 1 or more flavor ingredients.

Combine all ingredients in a large bowl or in a buttered casserole. Place mixture in casserole. Top with cheese, buttered bread crumbs, onion rings, potatoes or other crisp ingredient, if desired. Bake covered 45 minutes to 1 hour or until heated through. Makes 6 servings.