Category: Kathy

Recipe From: Kathy Weston

Ingredients

• 6 Tbsp Butter
• 6 Tbsp Flour
• 3 Cups Milk
• 2-3 Cups Cooked Chicken Breasts or a Cut Up Rotisserie Chicken
• 1 Can LeSeur Baby Peas
• 1 Package Frozen Pastry Shells
• Salt
• Pepper
• Garlic to Taste

Directions

1. Cook pastry shells according to package directions.
2. Melt butter in a saucepan over medium heat.
3. Add flour and spices and stir until thickened. About 1 minute.
4. Gradually add the milk and bring to simmer. Stir and continue cooking for 2 minutes or until thickened.
5. Add chicken and peas and cook until heated.
6. Serve in pastry shells

Recipe From: Kathy Weston

Ingredients

• 1-1.5 lbs of Round Steak Cut Into Cubes (or use Stew Beef)
• 1 Stick of Butter
• 1 Cup of Flour
• 1 Can Campbell’s French Onion Soup
• 1 Can Campbell’s Cream of Mushroom Soup
• Salt
• Pepper
• Garlic Salt
• Optional: Rice or Egg Noodles

Directions

1. Melt stick of butter over medium heat in large pot. While butter is melting, mix flour and spices in a large bowl.
2. Separate the meat and add it to the flour, tossing it to cover the meat.
3. Once butter is melted, shake excess flour off the meat and add the meat to the pot. Brown the meat.
4. Reduce heat to low and add the French onion soup plus one can of water. Cover and continue to cook over low heat for one hour.
5. Add can of cream of mushroom soup. Heat thoroughly.
6. Serve over rice or egg noodles.

Recipe From: Kathy Weston

Prep time:20 minutes

Cook time:1 hour 40 minutes

Ingredients

Overnight Setup

• 1 lb Breakfast Sausage
• 8 Slices Bread, Cubed
• 4 Cups Shredded Cheddar Cheese
• 6 Eggs
• ½ Tsp Salt
• ¾ Tsp Dry Mustard Powder
• 2 Cups Milk
• Diced Onion

Next Day Bake

• ½ Cup Milk
• 10.75 oz Can of Cream of Mushroom Soup

Directions

Overnight Setup

1. Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Dice Onions, cook in medium skillet until softened.
3. Grease a 9×13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage, onions, and cheddar cheese over top.
4. Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes.  Cover the refrigerate overnight.

Next Day Bake

1. Preheat the oven to 300° Whisk together the cream of mushroom soup and ½ cup milk; pour over the casserole.
2. Bake in the preheated oven until firm and golden brown, about 1 ½ hours.