Recipe: 14 Sides/Misc. - 5 Ingredients or Less

Debbie.D.,.AL (09:31:56 AM) :

CREAMY POTATO CASSEROLE

8 medium potatoes, peeled and thinly sliced
1 small onion, chopped
1 can (10 3/4 oz.) cheddar cheese soup, undiluted
1 cup (8 oz.) sour cream
1 tsp. salt

Combine all ingredients; mix well. Place in a greased 8" baking dish. Cover and bake at 350 degrees for 70-75 minutes or until the potatoes are tender. Uncover and bake 10-15 minutes longer or until lightly browned. Serves: 6-8.

Debbie.D.,.AL (09:39:13 AM) :

RANCH POTATOES

4 medium baking potatoes, peeled and cut into 1/4" slices
1 cup ranch salad dressing
1 tsp. salt
1/4 tsp. pepper
1/3 cup dry bread crumbs

Toss potatoes with dressing, salt, and pepper. Place in a greased 13"X9" baking dish. Sprinkle with bread crumbs. Cover and bake at 375 degrees for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender. Yield: 4-6 servings.

Debbie.D.,.AL (09:40:51 AM) :

PARMESAN NOODLES

1 pkg. (8 oz.) medium egg noodles
3 T. chopped green onions
2 T. butter
1/2 cup grated Parmesan cheese
Garlic salt and pepper to taste

Cook noodles according to package directions; drain. Toss with onions, butter, Parmesan chese, garlic salt, and pepper. Yield: 4 servings.

Debbie.D.,.AL (09:42:55 AM) :

GARLIC BROCCOLI SPEARS

1 pound fresh broccoli, cut into spears
2 T. olive or vegetable oil
1 T. lemon juice
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper

Place the broccoli in a saucepan with a small amount of water; cover and cook until crisp-tender. Meanwhile, combine remaining ingredients. Drain broccoli and place in a serving dish; add lemon mixture and toss to coat. Serve immediately. Yield: 4-6 servings.

Debbie.D.,.AL (09:50:41 AM) :

CHICKEN TORTILLA SOUP

1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
4 cups water
2 cups cubed cooked chicken
4 flour tortillas (8 inches), cut into 2 1/2 inch strips
Minced fresh parsley

In a 3 quart saucepan, bring the soup and water to a boil. Stir in the chicken and tortillas strips; reduce heat to medium-low. Cook, uncovered for 25-30 minutes, stirring occasionally. Sprinkle with parsley. Yield: 6 servings. Terrytx (10:36:01 AM) :

One-Pot Rice and Beans
Recipe By :Houston Chronicle-3/3/99
Serving Size : 8

1 (16oz)can Ro-Tel Black Bean and Corn Pico de Gallo
Salsa
2 1/4 cups water
1 cup converted rice
1 (15oz)can Ranch Style Beans -- undrained

Spray a 3-qt. saucepan with cooking spray. Over high heat, heat salsa and water to boiling; stir in rice. Reduce heat, cover and simmer 20 min. or until rice is tender. Stir in beans; heat through.

Terrytx (10:53:56 AM) :

Corn Casserole
Recipe By : 100 Anniversary Cookbook by SPJST

1 package Chicken Rice-A-Roni (5.9oz)
2 cans Mexi-corn (11oz each)
1 jar jalapeno Cheese Whiz -- heated (16.5oz)
1 can cream of chicken soup (10-3/4oz)

Cook Rice-A-Roni according to directions on package. Mix all ingredients together. Bake 350 degrees for 30 minutes. You can use whole kernel corn and add pimientos or red bell pepper.

Excellent...just excellent!!

NOTES : I also added a 4oz can of chopped green chilis

Becky,.LA (1:58:39 PM) :

VADALIA ONION CASSEROLE
Recipe By : BECKY
Serving Size : 4

4 cups(packed) Vidalia onions -- sliced
1 cup grated cheese -- (I like Parmesan)
1 cup seasoned bread crumbs
olive oil (butter)
salt and pepper -- to taste

Butter casserole dish.
Make 4 layers: each layer will consist of-1 cup onion, 1/4 cup cheese, 1/4 cup crumbs, drizzle olive oil, salt and pepper. Bake at 350 degrees for 30-45 minutes.

*This makes a small casserole after the onions are cooked.

Becky,.LA (2:09:04 PM) :

GREEN BEAN BUNDLES

2 16 oz cans green beans -- whole
1/2 cup brown sugar
bacon
garlic powder to taste
3/4 stick margarine
salt and pepper to taste

Cut bacon slices in half.
Wrap around bunch of green beans and secure with a toothpick.
Make a glaze from the margarine, brown sugar, garlic powder, salt, and pepper.
Pour over beans. Bake covered at 375 degrees for 45 minutes.
Serves six.

Becky,.LA (2:15:45 PM) :

MAMA DONALD'S ASPARAGUS CASSEROLE
Recipe By : BECKY

2 Cans asparagus spears
2 cans mushroom soup
1/2 can milk -- use soup can
4 large hard-boiled eggs -- sliced
2 cups potato chips -- crushed
2 cups cheese -- grated

Heat oven to 375.
Layer in casserole, making 2 complete layers as follows:
1 can asparagus spears
1 can soup
1/4 c. milk
1/2 eggs
cheese
chips
Bake for 1 hour. Serve hot.

Susan,IL (4:07:38 PM) :

Artichoke Dip
Recipe By : Susan Wilson

1 can artichoke hearts -- 8 ounce
1/2 cup mayonnaise
1 small onion -- chopped
1/2 cup Parmesan cheese

Mix all the ingredients together. Place in casserole dish and bake 30-45 minutes at 350 degrees.

Serving Ideas : Serve with crackers or Triscuit

Susan,IL (4:09:26 PM) :

Spinach Dip
Recipe By : Susan Wilson

1 package frozen spinach, chopped -- thawed and drained
1 package Knorr vegetable soup mix (Swiss)
1/4 cup chopped onion
1 1/3 cups mayonnaise
1 1/3 cups sour cream

Mix all ingredients together. Refrigerate several hours or overnight.

Christy,.AZ (4:39:49 PM) :

Yummy Mashed Potatoes

Ingredients: about 8 medium potatoes and an 8-oz container of "Philadelphia Flavors" (cream cheese) with chives or with garlic. I don't peel quite all the skin off, and just mash everything in a bowl. This is from the Kraft web site, btw.

Debbie.D.,.AL (10:14:16 PM) :

GARLIC CHEESE DROP BISCUITS

PAM Spray
2 cups Bisquick
3/4 cup shredded Cheddar cheese
2/3 cup milk
1 tsp. minced garlic

Preheat oven to 450. Spray a baking sheet with PAM. Combine the ingredients in a large bowl and stir to mix. The dough will be stiff. Drop the dough onto the prepared baking sheet by heaping tablespoons to make 12 biscuits. Bake until the biscuits are golden brown, 10-12 minutes. Serve warm