Cheesy Asparagus with Potatoes and Rice

Cheesy Asparagus Rice

1 cup frozen mixed peppers and onions

1 stick butter (or margarine)

12 oz frozen small hashbrown potatoes, microwaved until thawed

1 can cream of broccoli soup

1/2 can petite diced tomatoes, drained well

1 can or jar of asparagus, drained and chopped into small pieces

4 oz velveeta cheese

1 cup instant rice, cooked

 

Saute the peppers and onions in melted butter. Add thawed potatoes and simmer until thick and translucent. Add soup, tomatoes, asparagus, cheese and rice.

Mix well and pour into casserole dish.

Bake at 350 for 30 minutes.  Stir and serve.

This is another basic “everything but the kitchen sink” recipe. Black olives or water chestnuts would also be good to add.Cream of anything soup could be substituted. Different types of shredded cheese could be used.

I love recipes that can be added to or taken from, depending on your personal taste. This one is very similar to my other asparagus recipe. I just wanted to post it to show other possibilities.

And bonus points for using a glass jar of asparagus- it had a neat shape and I will be making some sort of candle holder with it!

 

Grilled Jalapeno Poppers

Grilled Jalepeno Peppers

8 oz cream cheese

1 cup grated cheese

2 tb brown sugar

jalapeno peppers, cut in half then seeded and washed

 

Mix first three ingredients completely. Spoon into pepper halves and put onto foil wrapped grill (not the big bbq grill, a small one like a cookie cooling rack). Grill for 1 hour away from direct fire on the bbq, checking to make sure cheese does not get too brown.

Cheesy Potatoes and Asparagus

Cheesy Potatoes and Asparagus

1/2 stick butter or margarine

6 oz frozen peppers and onions

24 oz frozen hashbrown potatoes (small chipped style)

1 can cream of asparagus soup

3/4 soup can of milk

1 tall can asparagus, drained and chopped

2  Roma tomatoes, chopped

8 oz shredded Velveeta cheese

Seasoning (I use McCormick Perfect Pinch Roasted Garlic & Bell Pepper).

 

Saute peppers and onions in melted butter until soft and translucent.

Microwave potatoes for 5 minutes, or until thawed and soft.

Blend soup with milk.

Mix all ingredients, add seasoning to taste and pour into baking dish. Bake at 350 for 50-60 minutes, stirring once midway through.

 

 

 

Hot Artichoke Spinach Dip

Artichoke Spinach Dip

12 oz frozen spinach, thawed

2 cup  frozen mixed peppers and onions, thawed

8 oz cream cheese, softened

1/2 cup mayo

1/2 cup sour cream

8 oz  shredded mozzarella cheese

1/2 tb minced garlic

24 oz  marinated artichokes, drained

 

Mix well and bake in a covered 1 1/2 quart baking dish at 350 for 40-45 minutes.  Remove cover and stir, then let rest for a few minutes uncovered. It will thicken up.

Crock Pot Roast Beef with Gravy

crock pot roast

 

2 1/2 lb roast

2 onions, chopped

1 lb pkg baby carrots

1 pkg  Lipton Recipe Secrets Golden Onion mix

1 pkg Brown Gravy mix

1 pkg Ranch Dressing mix

 

Rinse roast and add to crock pot with veggies on top.

Dump dry ingredients in quart jar, add hot water to top of jar and mix completely.

Pour over roast and veggies.

Cook 8 hours on low.

Remove roast and veggies from crock pot.

Dip out leftover gravy and add 1 cup of flour (mix well), then simmer on stove until thick.

Husband approved!