Corinna’s Broccoli Casserole

2 heads fresh broccoli

Butter

Onion

Fresh mushrooms, sliced

½ of a large box of Velveeta

Large can of cream of mushroom soup

1 can sliced water chestnuts

Shredded cheese of your choice

Preheat oven to 325ºF. Cut up and steam broccoli.

Sauté onion and mushrooms in melted butter.

In a sauce pan, over low heat; mix Velveeta and soup.

Mix broccoli, sautéed onion and mushrooms, water chestnuts and cheese mixture in a glass dish.

Bake for 20 minutes. Add a layer of shredded cheese and bake for 5 minutes more.

Don’s Garlicky Potatoes and Sausage

1 Tablespoon olive oil

4 cups cubed red potatoes w/skins on (4 to 6 medium)

5 cloves garlic

1 (12oz) package “light” breakfast-style bulk sausage

1 teaspoon dried rosemary

1 can (14.5oz) diced tomatoes

Heat the oil over medium heat in an extra-deep 12-inch non-stick skillet that has a lid. Add the cubed potatoes. Raise the heat to high, cover and cook for 3 minutes to brown the cubes slightly. Stir occasionally. While the potatoes cook, begin to peel and chop the garlic.

Add the sausage to the skillet and stir constantly for 2 minutes with a fork or spatula to break up the chunks. Once the sausage is broken up, cook until the potatoes are golden brown and the sausage is brown, stirring occasionally. (About 7 to 9 minutes) If the sausage begins to burn, lower the heat for a minute or so.

Meanwhile, finish chopping the garlic and add it to the pan. Add the rosemary and sugar; stir well.

When the sausage is done, stir in the tomatoes with their juice and cook until about half of the juice evaporates. (About 2 to 3 minutes) Serve.

Sandy’s Swedish Potatoes

2 each 24oz packages frozen hash browns, thawed and shredded

    from squares

½ pound butter

1 cup half and half

1 Tablespoon salt

parsley or bacon bits

Combine all of the ingredients together into a large baking pan. Top with parsley or bacon bits. Bake at 375 degrees for 45 minutes. (If using a glass pan, bake at 350 degrees.) Do not substitute any of the ingredients.