1 lb Hatfield pork sausage, removed from casing
1 can condensed cream of mushroom soup, undiluted
3/4 cup milk
1/4 cup chopped onion
salt and pepper to taste
3 cups thinly sliced peeled potatoes
1-1/2 cup shredded cheddar cheese
In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, salt and pepper. In an ungreased 11-in. x 7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers.
Cover and bake at 350°F for 1-1/2 hours or until the potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Save by using Cooking Onions and Serve with Simply Potatoes Mashed Potatoes.
1-1/2 lb ground beef
1 can spaghetti sauce
pinch of parsley
pinch of basil
pinch of oregano
pinch of pepper
1 large marble cheese block; shredded
1 box oven ready lasagna noodles
Cook ground beef until brown. Add can of spaghetti sauce and stir until well mixed. Add pinch of parsley, basil, oregano and pepper. Stir well until thoroughly mixed. Shred cheese.
Begin to prepare lasagna by placing noodles on the bottom of pan, then sauce, then cheese. Repeat until desired (or until ingredients run out).
Top layer should be the sauce with cheese on top. Place foil over baking dish. Bake in oven at 375°F for 40 minutes.
Save by using Barilla Oven Ready Lasagna and Serve with Fresh Baked Italian Bread.
4 Boneless Skinless Chicken Breasts
14 oz diced canned tomatoes, drained
3/4 cup Italian cheese blend
1/4 cup fresh basil
8 oz tomato sauce
1 tsp garlic, finely chopped
2 cups croutons, garlic or Italian-flavored, crushed slightly
Stir together drained tomatoes, cheese and basil in a medium bowl; set aside.
Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
Combine canned tomato sauce and garlic in large skillet and add prepared chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook for 15 minutes or until chicken is no longer pink in center (internal temperature of 165°F). Top with croutons just before serving.
Save by using Hunt's Tomatoes and Serve with Fresh Express Iceberg Garden Salad.
4 cups corn flakes
3 cups Parmesan cheese
pinch of salt
pinch of black pepper
4 tilapia fillets
2 cups ranch dressing
Preheat oven at 350°F.
Grind up corn flakes into crumbs. Mix Parmesan cheese, salt, pepper in with the corn flake crumbs. Baste the tilapia fillet (both sides) with Ranch dressing. Coat fish with the crumb mix evenly.
Bake for 17 minutes.
Save by using Kraft Salad Dressing and Serve with Hanover 10-12 oz Purple Line Vegetables.
Prices Valid September 27th to October 31st
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