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1 pkg (9 ozs) Stouffer's frozen Spinach Soufflé, prepared according to package directions
1 pkg (3 ozs) cream cheese, softened
1/2 cup plus 1 tbsp grated Parmesan cheese, divided
1/4 cup mayonnaise
2 tbsps chopped green onion
Tortilla chips
Toppings: diced tomatoes, chopped green onions and shredded Monterey Jack cheese , Stouffer's frozen Spinach Soufflé
Preheat oven to 350° F. Combine spinach soufflé, cream cheese, 1⁄2 cup Parmesan cheese, mayonnaise and 2 tablespoons green onion in a medium bowl. Transfer to a small baking dish; sprinkle with 1 tablespoon Parmesan cheese. Place baking dish in center of baking sheet or ovenproof platter.
Arrange tortilla chips around dip. Sprinkle chips with tomatoes, chopped green onions and Monterey Jack cheese.
Bake for 20 to 25 minutes or until dip is hot and Monterey Jack cheese is melted.
Chicken & Broccoli Casserole
1 stick margarine
1 onion - chopped
1 tsp salt
1 tsp Black pepper
1 can cream of mushroom soup
2 cups cooked rice
1 chicken, boiled & deboned
1 lb. Velveeta Cheese
10 ounces broccoli - cut, frozen 1/3 cup bell pepper - finely chopped
1/2 cup milk
Sauté onion & bell pepper in margarine. Combine cheese, milk, and soup in a pan. Cook over low heat until cheese is melted. Add onion & black pepper. Combine thawed broccoli, chicken, rice & salt with cheese mixture. Pour into buttered casserole dish. Bake at 350° F for 30 minutes. Casserole is done when mixture thickens & bubbles around the edges.
More Recipes from Smoky Mountains Cookbook
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Cracklin Cornbread
2 cups cornmeal
1/2 cup flour
1/2 tsp. baking powder
2 tbsp. sugar
1 tsp. salt
1 tsp. soda
2 c. buttermilk
1 egg, beaten
2 c. cracklins
Sift together meal, flour, baking powder, sugar, salt, & soda. Add buttermilk & egg. Mix well. Add cracklins. Pour mixture into greased hot iron skillet and bake at 400° to 425° for about 30 minutes or until browned.
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