Hash Brown Potato Casserole

1 (30. oz) package frozen shredded hash browns
1 stick butter
1/3 cup chopped onion
2 cans of cream of chicken soup
1 (16 oz.) sour cream
2 cups shredded sharp cheddar cheese
1 tube of Ritz crackers

Combine potatoes, 1/4 cup melted butter, onion, soup, sour cream, and cheese. Mix well. Spoon into a lightly greased casserole dish. Crush Ritz crackers and add to 3/4 stick melted butter. Sprinkle over casserole.
Bake at 350 degrees for 45 - 50 minutes.

Cheese Garlic Biscuits

(I have been making these for about 15 years. They are very much like the ones you get at Red Lobster. These are best eaten right off the pan, fresh and hot from the oven.)

Preheat oven to 450 degrees.

Combine:
2 cups Bisquick
2/3 cup milk
1 cup shredded sharp cheddar cheese

Drop by tablespoonfuls onto an ungreased cookie sheet (I use my Pampered Chef stone)

Bake for 8 - 10 minutes.

Combine 1/4 cup melted butter and 1/2 teaspoon garlic powder. Brush over warm biscuits before removing from cookie sheet/stone.

Make 10 - 12 biscuits.

Basil Chicken Lasagna

*Makes 6 to 8 serving.

2 (10 3/4 ounce) cans cream of mushroom soup
1 (16 ounce) container cottage cheese
1 (12 ounce) jar roasted red peppers, drained and cut into strips
4 cups chopped cooked chicken
3/4 cup refrigerated grated Parmesan cheese
1/2 cup chopped fresh basil (I used the dried basil in a spice container)
1/2 teaspoon ground black pepper
9 no-boil lasagna noodles
4 cups (16 ounces) shredded Italian 5-blend cheese, divided

Mix soup and next 6 ingredients in a large bowl. Layer 3 lasagna noodles on bottom of a lightly greased 13 x 9 inch baking dish; spoon and spread one-third of soup mixture on noodles. Sprinkle with 1 & 1/3 cups cheese. Repeat layers three times.
Bake covered, at 350 degrees for 40 minutes. Uncover and bake 15 minutes. Let stand 10 minutes.

(If making for someone, deliver lasagna uncooked, in an aluminum foil pan with instructions to bake as directed.)