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Countdown Casserole (11/2/2007)

Countdown Casserole

1 (15 oz.) jar cheese whiz
¾ cup milk
2 cups cubed cooked roast beef
1 (16 oz.) bag frozen vegetable combination, thawed and drained.
4 cups frozen southern style hash brown potatoes, thawed
1 (2.8 oz) can Frenchs French fried onions
2 tablespoons butter
1 (8 oz.) container fresh sliced mushrooms
1 medium onion, sliced
½ tsp. Salt
¼ tsp. Freshly ground black pepper
1 cup shredded cheddar cheese

Preheat oven to 375-degrees.

In a large skillet, melt butter over medium heat, then add mushrooms and onions and sauté. Spoon cheese spread into a 9 x 13 inch baking dish, or large casserole dish; place in oven just until cheese melts, about 5 minutes. Using fork, stir milk into melted cheese until well blended. Stir in cooked beef, vegetables, including mushrooms and onions, potatoes, ½ can French fried onions and seasonings. Bake, covered, at 375-degrees 35-40 minutes or until heated through. Top with Cheddar cheese; sprinkle remaining onions down center. Bake, uncovered, 4-5 minutes or until onions are golden brown.

Makes 4-6 servings.

This week's recommended wine from Van's Liquor Store in East Dubuque is-Yulumba Unwooded Chardonnay

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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