Cooking With Margaret

This is a a family favorite of ours and hope it is for yours as well! It’s great for a make ahead meal, for potlucks, as well as for a freezer meal.  Snerks Serves 8-10 Ingredients 1 pound spaghetti 1/3 pound of bacon 1 pound of ground beef 2 (6 oz) cans tomato purée 1 (23 oz) can of tomato soup, condensed 1/2lb sharp cheddar cheese, grated 1 (16 oz) package Velveeta cheese, cubed 2 (4 oz) can sliced mushrooms, drained 1 (6 oz) pitted, black olives, halved, drained 1 large green bell pepper, chopped 1 large onion, chopped 2 tablespoons Worcestershire sauce Salt and pepper Tomato/Vegetable juice (if needed)  Directions Preheat oven to 350  Bring a large pot of salted water to boil.  Lightly butter 13x9 casserole dish, set aside (*see tip) Fry bacon with the onion and green pepper Add the ground beef, cook until brown, then drain off the fat Cook spaghetti for about 8-10 minutes, (about 1 minute short of being done) and drain.  ** NEVER RINSE SPAGHETTI FOR ANYTHIN...

This is a great recipe to use your leftovers!!! It’s such a popular way to use up the extra meat when we’ve bought a rotisserie chicken, we love to make this or the Cream of Chicken Soup. Both wonderful ways to reuse leftovers!  Chicken Rice Casserole  Ingredients  4-6c cooked rice 22.6 oz can of cream of mushroom soup  2-3 cups cooked shredded/diced chicken (or turkey)! (Often use a rotisserie chicken or shredded chicken breasts)   3/4 c of each diced onion and diced celery 1 cup green olives with pimentos, diced (optional) 1 c of mayonnaise  1 c of panko breadcrumbs 2-3 tablespoons of melted butter  Salt and pepper to taste  ----> *This is very important because the saltiness and other flavors can vary from everyone's different ingredients, so you MUST taste and season as you go along in preparing the dish* *a vegetarian option can be made by adding 1 pound of mushrooms, sautéed instead of the chicken* Preheat oven to 375 Combine Panko with m...