Lasagna

In addition to having the best mom in the entire world, I also have the mom with the best lasagna recipe in the world.  Lasagna is a very popular food in Utah.  And everyone seems to thinks their mom’s lasagna is the best.  I, however, beg to differ because my mom’s truly is the best.  No offense to any of you who love your mom’s lasagna.  I’m sure it’s perfectly adequate.  I’ve yet to come across any lasagna that tastes better or even remotely as good as my mom’s. 

Robynne’s Lasagna

1 pkg pre-cooked lasagna noodles (it will save you a lot of time)

1 lb. Italian sausage

2 cans Hunts traditional tomato sauce

Three- 8oz packages of shredded mozzarella cheese

1 small container of sour cream

1 small container of cottage cheese.

Preheat oven to 350

Cook sausage thoroughly.  Don't drain the fat from the pan.  Add both cans of sauce and simmer on low for about 15 minutes.

Combine sour cream and cottage cheese together in a bowl.

In a glass baking dish, layer sauce on the bottom.  Then add a layer of noodles, sauce mixture, sour cream mixture and 1 of the packages of cheese.  Repeat this step for 2 more layers.

Bake covered in foil for about 20 minutes.  Then uncover foil and continue baking another 15 min.  

VERY IMPORTANT:  LET LASAGNE SIT FOR 10 MINUTES BEFORE SERVING.

Summer Squash Casserole

My auntie Paula is a fabulous cook.  She has her own cook book that has the most fantastic recipes ever.  I remember at one point in college I lived a couple blocks away from her with my cousin.  Many nights I'd come home to a fantastic meal with warm cookies or a warm dessert.  Or I'd have fresh, warm muffins waiting for me when I'd wake up.  It was unreal.  One night, she had made a beautiful salad and when I reached for a bottle of dressing my cousin said "There's homemade dressing is in the fridge".  I proceeded to tell my cousin that I hated her for getting homemade dressing, beautiful meals, and warm desserts every night for her whole life.  My mom is a great cook- she just hates cooking.  My mom is super crafty.  I think if she and my aunt combined they would be a million times more awesome than Martha Stewart.

Many of my favorite recipes come from my aunt's cook book.  This is one of them.  I made this for my family and they absolutely loved it.  It's a great way to sneak in veggies in a delicious way. 

Summer Squash Casserole

2 lbs yellow or zucchini squash

1 sm chopped onion

1 can cream of chicken soup

1 cup sour cream

1 cup shredded carrots

1 package (8 oz) herb stuffing mix

1/2 c. melted butter

Cook squash and onion in boiling salted water for 5 minutes.  Drain.  Mix soup, sour cream and carrots.  Fold into squash and onion.  Spread half of the stuffing mix on the bottom of the casserole dish. Spoon in the veggie mixture and top with remaining stuffing and butter. Cook @ 350 for 25 minutes.

Chicken Broccoli Bake

When I lived in Scotland one of my room mates made this chicken broccoli bake all the time.  It is so good! I made these cards back before I broke my computer and lost my adobe photoshop. Sigh.:(

Update 7/6: My mom just made this recipe and said this goes great with mashed potatoes.  I don't eat mashed potatoes so I'll take her word for it. :)

In case you can't read it... Here's the recipe. 

3 chicken breasts

1 can cream of chicken soup

3/4 can milk- (use empty soup can and fill it 3/4 way up with milk)

Juice from one lemon (don't skimp on the lemon!) 

2/3 cup salad cream or dressing (you can usually find this by the mayo) 

2/3 cup mayo

Salt and pepper

1 bag cheddar cheese

Broccoli **Note that if you use frozen broccoli- cook it before and drain well before placing it in the bake

Flavored Croutons

Cook chicken and cut into bite sized pieces.  Place broccoli into a glass baking dish and cover with cheddar cheese. In a bowl, mix soup, milk, lemon juice, mayo and dressing with the chicken.  Place mixture over broccoli. Place croutons on top.  Cover with foil.  Bake @ 350 for for 30 minutes. Remove foil for the last 10 minutes so croutons can brown.

Chicken and Wild Rice Casserole

This casserole is the ultimate comfort food.  I don't want to know how many calories are in it... But I love it.  If you're not a huge chicken fan- you can leave out the chicken.  I do all the time, but it is good with it in.

Chicken and wild rice comfort casserole

1 box of Uncle Ben's rice and wild rice cooked according to directions
1 chicken diced in small pieces (I like the roasted chickens you buy at grocery stores)
1 large onion-diced
3/4 cup celery-diced
1 lb. of sliced mushrooms
3 Tbsp. butter
1 cup sour cream
1 can of cream of mushroom soup
Salt and pepper to taste

Sauté onion, celery and mushrooms in butter until cooked and a little brown.

When done add salt and pepper.

In bowl mix together chicken bits, cooked rice and sautéed ingredients.

Mix well with 1 cup of sour cream and one can of soup and pour in 9X9 baking dish.

Bake uncovered in oven at 350 degrees for about 40 minutes...or until brown and bubbly!
Serve with a green salad.