Elizabeth’s Spaghetti Sauce

Elizabeth's Spaghetti Sauce
 
Author:
Ingredients
  • 1 roll of Bob Evans Italian Sausage
  • 1 can of crushed tomatoes in puree
  • 1 can of Hunt’s Traditional spaghetti sauce
  • 1 can of petite diced tomatoes flavored with green pepper, celery and onion
Instructions
  1. Crumble a roll of Bob Evans Italian Sausage into a large saucepan and brown.
  2. Add in crushed tomatoes, spaghetti sauce, and diced tomatoes.
  3. Stir to combine, raise the heat until it bubbles (careful of the splattering, hold the saucepan lid over the pan), then turn it down to low and let it simmer very gently until it is heated through. The longer it sits, the better.
  4. Add over your noodles and you have dinner!

 

Hash Brown Casserole

This is one of those recipes that you can really add in whatever you want. Next time, Bill wants me to add some crumbled bacon. However, my original recipe for this calls for chopped green pepper, chopped green onions, and chopped pimiento. I didn’t have any of those ingredients, so I made it with what I had, and it was excellent!

Hash Brown Casserole
 
Author:
Ingredients
  • 1 package frozen hash browns (28 oz)
  • 8 oz cubed ham
  • 2 cups shredded cheddar cheese
  • 1 can of condensed cream of celery soup
  • ½ cup sour cream
Instructions
  1. Preheat your oven to 400 degrees. Coat a 13x9 baking dish with cooking spray.
  2. In a large bowl, combine hash browns, ham, 1½ cups of cheddar cheese, soup, and sour cream. Spoon this mixture into your dish, and sprinkle with remaining cheese.
  3. Bake 60-75 minutes or until it bubbles around the edges.