The CCS Virtual Cookbook Main Dishes and Side Dishes


DIS Veteran
Feb 12, 2006
Super Supper
(my favorite childhood recipe, I would request it every birthday!)

5 1/4 oz. mashed potato flakes
1 1/2 C sour cream
1/2 C water
1# ground beef
2 (8 oz each) cans tomato sauce
12 oz can corn, drained
1/2 C water
1 T minced onion
1 tsp salt
1/4 tsp pepper
1/8 tsp oregano
1/2 C shredded cheddar cheese

Preheat oven to 350. In an ungreased 9x13 baking dish, blend dry potato flakes with sour cream and 1/2 C water (mixture will be crumbly). Pat firmly onto bottom of baking dish. In large skillet, brown ground beef. Stir in 1/2 C water and remaining ingredients except cheese. Spoon beef mixture over potato mixture. Sprinkle with cheese. Bake at 350 for 25-30 minutes until cheese is melted and bubbly.

We serve it with a nice Caesar salad on the side.


DIS Veteran
Feb 12, 2006
Buttermilk Chicken

1 1/2 C buttermilk, divided
3/4 C all-purpose flour
1 1/2 tsp salt
1/2 tsp pepper
2 1/2# boneless skinless chicken breast cubed
1/4 C margarine or butter, melted
10 3/4 oz can cream of chicken soup

Pour 1/4 C buttermilk in a bowl; set aside. Combine flour, salt and pepper in another bowl. Dip chicken into buttermilk, then coat with flour mixture. Set aside. Pour margarine into an ungreased 13x9 baking pan; arrange chicken in pan. Bake at 375 degrees for 30 minutes. Turn chicken over; bake an additional 15 minutes. Blend remaining buttermilk with soup; pour over chicken. Bake for 15 minutes, or until chicken is tender.

We like to pair this with baby carrots and canned corn.


Drink up me hearties, yo ho!
Mar 6, 2008
4 boneless skinless chicken breasts
container of sour cream
2 cans of cream of chicken soup
1 pack of ritz crackers
poppy seeds
casserole dish

Boil chicken breasts until fully done.
Mix sour cream and cream of chicken soup together into mixture. Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave.

Preheat oven to 350 degrees.

Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixuture over chicken, completely covering it. Sprinkle cracker pieces all over the top.

Pour melted butter evenly over crackers. Sprinkle poppy seeds all over.

Bake 30 minutes, until crackers are golden brown.
  • Pooh67_68

    <font color=teal>My head looked like a brillo pad<
    Aug 8, 2003
    Ultimate Potato Soup

    5 large potatoes, plus 1 small, diced
    2 stalks celery, diced
    2/3 cup chopped onion
    2(14.5 oz) can chicken broth
    2 3/4 cup half & half cream
    1/4 cup butter, melted
    1/4 cup all-purpose flour
    2 cubes chicken bouillon
    1/4 teaspoon ground black pepper

    In a large pot, bring potatoes, celery, and onion to a boil in the chicken broth. Cook until potatoes are tender. Drain & reserve liquid.

    Combine reserved broth and cream in pot. In a bowl, combine melted butter and flour, stir into cream over medium heat, stirring until thickened.
    Stir in reserved veggies, bouillon and pepper. Heat through and serve.
    Ham, Potato, and Green Bean Soup

    1 onion, peeled
    2 bags frozen green beans
    1 1/2 pounds ham, cut into pieces
    8 potatoes, peeled and cubed
    4 quarts water
    salt and pepper to taste
    1/2 cup cornstarch
    1/2 cup cold water

    Place water in a large pot, bring to a boil. Put in ham and onion, boil for 30 minutes. Add more water as needed.

    Remove onion and add the beans. Whisk the cornstarch and cold water together, add. Cook until thickened.
    Savory Shepherd's Pie

    1 pound ground beef
    1/4 cup onion, chopped
    1/4 cup pepper, chopped
    2 cans vegetable soup
    1/4 teaspoon salt
    mashed potatoes

    Brown beef, onion and pepper, until tender.
    Stir in soup and salt.
    Spoon into a 1-quart casserole dish.
    Place potatoes in mounds around edge of casserole.
    Bake in a 425º oven 15 minutes.
    Hearty Chicken & Noodle Casserole

    1 can cream of chicken soup
    1/2 cup milk
    1/4 teaspoon pepper
    1/4 cup grated Parmesan cheese
    1 cup frozen vegetables
    2 cups cubed cooked chicken
    2 cups medium egg noodles, cooked and drained
    1/2 cup shredded cheddar cheese

    1. Stir soup, milk, pepper, Parmesan cheese, vegetables, chicken, and noodles in 1 1/2 quart casserole.
    2. Bake at 400ºF. for 25 minutes for until hot. Stir.
    3. Top with cheddar cheese.


    Thanksgiving,a Birthday & our Anniversary 2017!
    Jun 22, 2001
    Michelle’s Spaghetti Pie..

    ½ box (7oz) cooked spaghetti
    2 TBL butter
    1/3 Cup parmesan cheese
    2 eggs beaten
    1 ¼ ricotta cheese
    1/3 pound sweet sausage
    1/3 pound ground beef
    Chopped onion (& green peppers) to taste
    Jar of spaghetti sauce
    Mozzarella cheese

    To make the crust combine cooked spaghetti, butter, parmesan cheese and eggs then press into a greased casserole dish

    Spread 1 ¼ Cup ricotta cheese over the “crust” in the casserole dish

    Brown meats with the onion (& GP if you choose) when meat is no longer pink – drain on paper towels and return to pan with ½ jar of your favorite spaghetti sauce (I used Prego) when heated thru spread onto of the ricotta cheese layer and top with a layer of mozzarella cheese.

    Bake 350 for 25 mins .. ENJOY


    Tigger Gurl
    Feb 10, 2010
    Ok. This recipe is neither low calorie or low fat but it is soooooooooo worth it.

    3 cans Shoepeg corn or really sweet white corn (Shoepeg preferably)
    1 8oz box of cream cheese (Light is fine if you really want to use it)
    1/2 cup butter
    As much green chile as you want

    Melt butter and cream cheese in a large pot on medium high heat. When it is fairly smooth (no big chunks of cream cheese or butter), add in the corn and green chile. Stir frequently to make sure the corn is completely coated this will also ensure that the mixture doesn't burn. When the mixture is heated through, serve in bowls and enjoy!

    This dish goes perfectly with chicken, pork, and beef.
  • DVCDan36

    Jul 12, 2010
    These are great grilled sides:

    Easy Italian Potatoes

    Dice Red potatoes
    Drizzle with Olive Oil
    Sprinkle Garlic Powder
    Sprinkle with Italian Herb Blend
    Toss until completely coated and place in Tin Foil Container. Cover with Tin Foil and bake on a low grill for 30 - 45 minutes until done.

    Grilled Sweet Corn

    Remove Husk and silk from corn
    Butter Cleaned Corn
    Sprinkle with pepper, parmasean cheese, and any desired herbs.
    Cover with Tin Foil and grill low for 20 - 30 minutes until done.


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