Dee's Bacon-Cheddar Potato Casserole

I got this recipe from my Aunt Elly. She is from German decent and she is an awesome cook! From what I can remember anyways! She lives in North Dakota and here is what she said about this recipe:

"Found some really nice bacon :) It turned out real good. I had to make myself stop eating......"

Dee's Bacon-Cheddar Potato Casserole

Ingredients:

1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
16 0z Dean's Bacon and Horseradish Dip (Bacon and Cheddar dip may be substituted if need be)
2 lbs chunk style frozen hash browns slightly thawed (Brand: Lyndon Farms Hash Brown Potatoes or Southern Style)
1 package of your favorite bacon, cooked and crumbled
2 cups shredded cheddar cheese
5 cups Special K Cereal
1 stick melted margarine

1. Mix soups, bacon and horseradish dip, potatoes, bacon and 1 cup shredded cheese together in a 9X13 pan.
2. Put remaining cheese on top.
3. Bake at 350 for 1 hour or 325 for 2 hours.
4. Take the Special K Cereal and mix with the stick of melted margarine for the topping.
5. Put topping on after it cooks and put back in the oven for 5-7 minutes.

I have not made this, yet! She also sent me two other recipes with no mean, since 90% of my family is vegetarian, LOL I will have to try them and soon so I can post them on here.

If you have any questions, please leave a comment or sent me an e-mail and I will direct the questions to Aunt Elly.

Enjoy!

Crowd Pleasing Vegetable Casserole

I got this yummy recipe from the Campbell's Soup website. I need to get better at paying attention to how many servings something makes...hahahah

Crowd Pleasing Vegetable Casserole

Ingredients

1 can Campbell's Condensed Cream of Mushroom Soup
1 1/2 cups shredded Swiss cheese (of you can change it up and use shredded cheddar)
1/4 teaspoon black pepper
2 bags (16 oz each) frozen vegetable combo (broccoli, carrots and cauliflower is what I used) cooked and drained
2 cans (8 oz each) French's French Fried Onions

1. Stir soup and 1 cup cheese, black pepper and veggies and 1 can of the onions in a baking dish.
2. Bake at 400 degrees for 20 minutes.
3. Stir and sprinkle with remaining cheese and the other can of onions.
4. Bake 5 more minutes.

This seemed like a lot to me, so I cut the 2 bags of veggies into 1 and I used only 1 can of the onions. You can also use fresh veggies, steamed or just frozen and thawed veggies, which is what I used. This is so yummy, especially if you like the French's French Fried Onions!