Lets share some of our old stand by recipes that you may not think are so special but perhaps someone here hasnt heard of or tried them yet.
A couple of my go to recipes are:
Asparagus caserole: (1 can of asparagus drained, 1/2 can cream of mushroom smeared over top asparagus with grated sharp cheddar on top, baked in 6"*6" pyrex at 350 till bubbly and crispy on top) This is perfect for two peeps and the other half of cream of mushroom can be saved till the following week. recipe can easily be multiplied. Just use whole can of soup and two cans asparagus in a 9"*9" pyrex or so on and so on.
Brown rice: i can campbelles beef consume (not beef broth), i can campbelles french onion, one cup of jasmine rice, 1/2 stick butter cut into pats. dump all in a small round deep caseolrole dish. I bring to a quick boil on stove top then cover with tin foil and place in oven for 20-30 min at 375 or until rice is done.
“The best freeking potatoes in the world!” One sack of baking potatoes boiled al dente’, then peeled, then grated into a foil pan, mix in one grated onion, 1 large tub sour cream, one stick of butter cut into small peices, salt to taste, white pepper to taste (not black pepper), grate and half a large block of sharp cheddar, mix half into potato mixture and spread other half on top. Bake at 350-375 until bubbly and crispy on top. This can be made and frozen prior to baking for later use. I ussually taste the mixture to make sure salt, white pepper are the right amount. Try this one trust me! It sounds simple but it is oh so good.