Hagemann Family Cookbook

Main Dishes

BBQ Meatloaf

This is Mema's recipe and is the very best smelling and tasting meatloaf ever made!


1 1/2 lb. ground beef

2 cans tomato sauce

1 egg

1-cup bread crumbs

1 1/2 tsp. salt

1/4 tsp. pepper

1/2 cup water

1 tbl. chopped onions

3 tbl. brown sugar

2 tbl. mustard

3 tbl. vinegar


Mix beef, onion, breadcrumbs, salt, pepper, 1 can tomato sauce and egg together in loaf pan.


Mix remaining ingredients and pour over loaf.


Bake at 350 for 1 hour and 15 minutes.

Chicken Loaf

Aunt Pat

“This is an easy substitute for chicken and dressing.  A family favorite!”


8 oz. pkg. or 3 ½ cups herb seasoned stuffing

3 cups cubed cooked chicken

½ cup butter

½ cup flour

¼ tsp. salt

¼ tsp. pepper

4 cups chicken broth

6 slightly beaten eggs

10 ¾ oz. can Cream of Mushroom soup

¼ cup chopped pimentos

1 cup sour cream


Prepare stuffing according to package directions. Spread in 9x13 baking dish.  Top with a layer of chicken.  In a large saucepan, melt butter, blend with flour and seasonings, add broth, and cook, stirring, until mixture thickens.  Stir small amount of hot mixture into beaten eggs, return to hot mixture and pour over chicken.  Bake 40-45 minutes at 325 degrees, until knife comes out clean.  Let stand 5 minutes to set, then cut into squares and serve with sauce made by heating soup, pimentos, and sour cram together. Serves 12.  Can be frozen and reheated in foil.

Everyday Meatloaf



2/3 cup dry brad crumbs

1 cup milk

1 ½ lbs. ground beef

2 beaten eggs

¼ cup grated onion

1 tsp. salt

½ tsp. sage

1 dash pepper


Soak bread crumbs in milk.  Add meat, eggs, onion, seasonings in bowl.  Smush with hands.  Add milk and bread crumbs.  Put in bread pan.  Pour 1 small can tomato sauce over top.  Poke with knife.  Add 1 can whole tomatoes (with juice).  Bake at 350 for 1 hr. & 15 minutes.

Chicken Casserole

PaPa Jim

This is a Hagemann family stand-by!


1 can cheddar cheese soup

1/2 can milk

1 cup diced cooked chicken (5 oz. can Swanson Boned chicken)

2 cups cooked noodles

2 tsp. diced pimento

1 tsp. finely chopped parsley


Mix ingredients.  Bake at 350 for 30 minutes.

Roast Pheasant



Cover bottom of baking pan with celery, onions and apples cut into small pieces. Put pheasant breasts on top of this and completely cover each one with strips of bacon.  Bake in uncovered pan for approximately 2 hours at 375 degrees.


Sauce: 1 can whole cranberries

              1 cup ketchup

              2 TBL. Worsteshire Sauce

              1/2 cup sweet Vermouth or any sweet white wine

              Bring to a boil - cover and keep warm.


Crock-Pot Chicken Tacos

Kelly – my friend, Deb Turner, gave me this recipe.  I’ve passed it along to all my friends and we all love it!


Put 4 frozen chicken breasts in a crock-pot. Add 1 1/2 c. salsa and 1 packet taco seasoning. Cook on high for 6 hours.


It's great for tacos, salad, nachos, quesadillas etc.

Chicken Enchiladas


2 cans Cream of Chicken soup

1/2 cup sour cream

Green chilies


Flour tortillas


Filling:  Velveeta

              Chopped onions

              1 can chicken


Bake at 350 for 20-30 minutes.

Makes approximately 1 dozen

Chicken Enchilada Casserole



1 package (10 oz.) frozen corn kernels, thawed slightly

12 corn tortillas (6-inch)

1 cup bottled hot salsa

1 can (14-16 Oz.) stewed tomatoes

1 container (8 oz.) low-fat plain yogurt

1/2 cup low-fat (1%) milk

3/4 tsp. salt

24 pitted black olives, sliced

1 can (16 oz.) black beans, rinsed and drained

8 oz. cooked chicken, torn into shreds (about 2 x 1/2 inches)

1/2 cup sliced green onions OR: chopped onion

1/4 cup chopped fresh cilantro

1/4 tsp. pepper

1 tsp. ground cumin

1 tsp. dried oregano

4 ounces shredded sharp Cheddar cheese (1 cup)


1.    Heat oven to 350.  Lightly oil 12x9x2-inch-baking dish.

2.    Sprinkle 1/2 cup corn kernels in prepared dish.  Tear 6 corn tortillas into 4 or 5 pieces; arrange, overlapping to cover bottom of dish.

3.    Mix salsa and tomatoes in bowl.  In another bowl, stir together yogurt, milk and 1/4 tsp. salt

4.    Spool 1-cup salsa mixture over tortillas in dish.  Drizzle with 1/2-cup yogurt mixture; sprinkle with olives.  Reserve 1/4 cup each corn and beans; sprinkle remaining corn and beans over casserole.  Top with chicken, green onion and cilantro.  Sprinkle with remaining 1/2-tsp. salt, the pepper, cumin and oregano.  Sprinkle with half the Cheddar; spoon 1/4-cup salsa mixture over top.

5.    Tear remaining tortillas into pieces.  Overlap on top to cover.  Sprinkle with reserved corn and beans.  Spoon on remaining salsa mixture.  Drizzle remaining yogurt mixture over top; sprinkle with remaining Cheddar.

6.    Bake, covered, in 350 oven 15 minutes.  Uncover; bake 10 minutes or until hot and lightly browned.  Serve with sour cream and radish slices if desired.


293 callers, 10 g fat, 35 g carbohydrate

Pork Chops Dijon



4 pork chops (thin)

1 onion, chopped

3 tablespoons Dijon mustard

2 tablespoons bottled Italian dressing

¼ teaspoons ground, black pepper


  1. Trim excess fat from pork chops
  2. Spray a large skillet with vegetable spay.  Brown chops on medium heat for 7 minutes on each side.  Remove from pan and set aside.
  3. In same skillet, sauté onions over medium heat for 3 minutes.  Push onions aside and return pork chops to pan.
  4. In small bowl, combine Dijon mustard, Italian dressing and pepper.  Pour over pork chops, cover and simmer on medium-low for 15 inutes or until meat is tender.


Makes 4 servings.


Chicken Spaghetti


I don’t think I’ve ever made this version of Dayna’s chicken Spaghetti.  She has a different recipe that we’ve all stolen and made our own over the years!


2 fryers - cooked, boned, diced

Chop and sauté in butter: 1 garlic clove; 1 bell pepper; 1 onion

Cook 1 package of 10 oz. long spaghetti

1 can (15 oz.) tomato sauce

1 can water chestnuts

1/2 jar pimento

Chopped black olives

Salt and pepper


1.    Mix above ingredients and bake 1 hr. 15 minutes

2.    Add:  1 small box Velveeta (in chunks), 1 carton whipping cream (un-whipped)

3.    Cook about 15 minutes more.


Serves 12

Casey’s Favorite Chicken Spaghetti



Whole chicken or chicken breasts or chicken thighs


Medium package Velveta Cheese

Green olives (diced, salad type)

Cream of Mushroom Soup


Boil chicken, along with about half an onion, garlic and a few celery sticks (if you have them), for about an hour.  Season water with salt, pepper, poultry seasoning.  Let chicken cool.  Tear or chop into bite-size pieces.


Cool spaghetti in chicken broth. Drain broth, but reserve about 2-3 cups to use later.


Return spaghetti to empty pan.  I put the stove on med-low so that the heat helps melt the mixture. Start by adding ½ the medium package of cheese (you may want to add more later).  Add Cream of Mushroom Soup and green olives.  It will probably be too thick so add 1-2 cups of broth to make it creamy, but not runny (start with 1 cup, add more as needed).. 


The success to this dish is in how well you season the chicken when cooking.  I usually add more salt and pepper to the completed mixture.  Use any seasonings you feel appropriate.

Chicken Tetrazini

Kelly – Forest Creek Elem. Cookbook


4-5 chicken breasts


Clove of garlic

1 cup half & half

1 cup Sharp cheddar cheese

2 cans Cream of Mushroom soup

2 cups grated cheddar cheese, milk

1 stick oleo

Spaghetti (6 servings)

Green olives, sliced



Boil chicken in water, salt & garlic until tender.  Save juice to boil spaghetti. Over low to medium heat, cook sop, half & half, 2 cups mild cheddar cheese and 1 stick oleo until melted and smooth sauce.  Layer in casserole dish:  cooked spaghetti, chicken in bite size pieces, sauce and olives. Repeat.  Top with sharp cheddar, dot with oleo and sprinkle with paprika. 

Bake 45 minutes at 350 until bubbles around edges.



“Every time I made chicken and dumplings, PaPa would make the remark that they didn’t taste like his mother’s dumplings (hers wer real greasy).  One day he made that remark and I said, “If you like your Mother’s dumplings so well, why don’t you go back and live with her”?  I didn’t hear it any more!


1 ½ cup four

Tbl. shortening

Dash salt

Add milk until stiff dough (between pie and biscuit stiffness

Cut dough ¼” thick


Cook chicken 20-30 minutes.  Remove chicken, then drop dumplings into boiling broth and cook 20 minutes.




Chicken N’ Dumplings

Blue Denim Gourmet Cookbook

This is the recipe Kelly used to learn how to cook Chicken and Dumplings for Haley.


2 c. flour                                                                     2-3 lb. chicken

½ c. shortening                                                        ¼ t. oregano

½ t. salt                                                                      ¼ t. salt

1 egg                                                                          ¼ t. pepper

¼ c. milk                                                                    1 clove chopped garlic

2 t. butter                                                                   2 hard boiled eggs, chopped

1 T. chicken stock or bouillon


Sift together flour and salt; cut in shortening.  Beat 1 egg and add to ¼ c. milk.  Pour egg mixture into flour mixture, slowly.  Roll thin and cut into strips.  Put chicken into enough water to cover in large pot.   Add oregano, salt, pepper, and garlic, boiling about 20 minutes or until tender.  Take chicken from water and debunk.  Bring water to boil again. Drop in alternating handfuls of dumplings and chicken. Add 2 t. butter and hard boiled eggs, chopped, and chicken stock.  Cover and cook 1-15 minutes or until thickened on low temperature.   Salt and pepper to taste.  Serves 8-10.






Hot Chicken Salad

Mema Birdie


2 cups diced chicken

2 cups diced celery

6 eggs, boiled and grated fine

2 cans cream of chicken soup

2 tbl. Lemon juice

2 tsp. salt

2 small onions, chopped fine

2 cups cooked rice

1 ½ cups mayonnaise (do not use salad dressing)


Mix together and top with cracker crumbs or potato chip crumbs.  Bake in a 325 oven 30-45 minutes.

Hot Chicken Salad

Mary Jo Hagemann


Large fryer, cooked, boned, and cut in chunks

2 heaping cups of chopped celery

3 hard boiled eggs, chopped

½ cup salad dressing

1 or 2 cans Cream of Chicken soup

2 or 3 tbl. lemon juice

1 package slivered almonds

Salt & pepper, to taste


Mix all together to moist consistency.  Place in oblong Pyrex casserole dish.

Cover with Ritz crackers. Dab lightly with butter.  Sprinkle with paprika.

Bake about 35 minutes at 350 until top is golden brown and crisp.

Don’t over cook as celery should be crisp.

Kathy's Chicken Casserole



3 cups chopped chicken

2 cups chopped celery

1/2 cup slivered almonds

1/2 tsp. salt

2 tbl. graded onion

1/2 cup chopped green pepper

1/2 cup mayonnaise

2 tbl. chopped pimentos

2 tbl. lemon juice

1 can Cream of Chicken Soup

1 1/2 cup graded American cheese

3 cups crushed potato chips


Combine all ingredients except cheese and potato chips… toss… put in oblong dish…. spread cheese and chips on top. 

Bake at 350 for 20-35 minutes or until hot.



6oz. package lasagna noodles

1 1/2 package spaghetti sauce mix

6 oz. can tomato paste

1 beaten egg

1 1/2 cup large curd cottage cheese

1 teaspoon salt

1/4 Parmesan cheese

1 1/2-2 lb. ground beef


Cook noodles as package directs.  Prepare sauce mix according to package using tomato paste and beef with egg (put raw egg in with raw beef and cook).  Alternate layers of noodles, sauce and cheeses ending with cheese.  Use 9x13 baking dish and bake at 375 for 30 minutes.  Freezes well.




Easy Lasagna

Cathy Jane


Lasagna Noodles

Ragu (large)

Mozarella Cheese

Ricotta Cheese

Parmesean Cheese

Hamburger Meat


Boil noodles til soft.  Brown hamburger meat and mix with Ragu sauce.  In 9x12 dish…thin layer of sauce to cover bottom of dish – layer the following - noodles (about 3)/sauce/Ricotta/Mozerella/Parmesean.  Repeat about 2 more times.  Top of lasagna should be sprinkled with mozzarella cheese.  Bake ½ hour at 350.

Mexican Corn Bread

Dayna/Cathy Jane.    This is one of Matt’s favorites!


1 medium onion, chopped

1 can green chilies

1 to 1 ½ lbs. Velveeta cheese

1 can cream corn (16 oz.)

1 lb. beef

3 packages corn bread mix (prepared as directed, but not cooked).


Pour ½ of prepared corn bread mix in 9x13.  Sprinkle with cooked hamburger meat, corn and cheese.  Top with remaining corn bread mix.


Mema’s Chicken & Spaghetti

Mema (Birdie)

When Nana Shirley was young and Mema and PaPa had their big group of friends over – it was either July 4th or New Year’s – Mema would fix this big recipe in her old electric portable oven that we had for so many years.  It would be full.  When everyone left, it would be empty.


Cook chicken – chop

Cook spaghetti – add to chicken stock


Sauté’ 2 onions and 1 green pepper in ½ lb. butter

Add chopped chicken to spaghetti

Add sautéed onions and pepper to chicken and spaghetti

Add 1 can mushrooms, 1 can tomatoes, and 2 hot peppers.

Cook and simmer for 45 minutes.


Add slat and pepper, to taste.

Add 1 lb. grated cheese slowly.


Molly's Brisket

Molly Anderson


1 can stewed tomatoes




Worchester sauce


Pour onto brisket and cook all night and day in crock-pot.

No Peek Casserole



1 lb. stew meat

1 can Cream of Mushroom soup

14 oz. can mushrooms, drained

1 envelope onion soup mix

½ cup red wine


Mix all ingredients in a crock pot.  Cook on high 2 ½  hours.  Serve over egg noodles or rice.





1 package dry yeast

1 cup water (hot)

1/2 tsp. sugar

1/2 tsp. salt

2 1/2 cup flour

2 tbl. Oil


Dissolve yeast, sugar and salt in hot water.  Let stand 5 minutes.  Mix in flour and pour oil over it.  Let dough rise in covered bowl in warm place 20-30 minutes.


Pat out into 12” greased pan (PAM).  Bake on bottom rack at 425 for 8 minutes.


Top with Prego, cheese and meat.



Mozzarella cheese

1 crust = 2 strombolli

Sprinkle with Parmesan cheese

1/2 hamburger and 1/2 sausage (more cheese and 8 pepperoni)


Bottom and top first then slides


Brush with melted butter. 


Bake at 425 for 20-25 minutes.

Quick and Easy Goulash


As usual, Dayna passed this recipe onto Kelly and now Kelly considers it hers!  It’s a quick dinner and a favorite for Mo, Matt and Casey when they were young.


1 pound hamburger meat, browned with onion

1 small can whole corn (don’t drain)

1 small can tomato sauce

Salt & pepper, to taste

½ tsp. garlic salt, to taste

¼ cup cooked macaroni noodles.


Brown meat and diced onion (together).  Drain meat and add all other ingredients. Simmer on stove for about 20-30 minutes.

Russian Chicken



Chicken breasts

8 oz. bottle Russian dressing

1 package Onion Soup mix

1 10oz. Apricot preserves

Bell pepper (sliced)



Marinate chicken if you have time.  Put chicken and marinate (covered with foil) in oven at 350 for one hour.  Put pineapple and bell pepper on top and cook uncovered for an additional 10-20minutes.


* I only cooked it for a total of about an hour and 10-15 minutes.  I would recommend using a thermometer at the hour mark or so, to check to see if the chicken is at the right temperature.  It has a tendency to get tough/chewy.



Campbell’s Deep-Dish Chicken Pot Pie


2 cans (10 3/4 oz. each) Campbell’s Condensed Cream of chicken soup

     or 98% Fat Free Cream of Chicken Soup

2 packages (about 9 oz. each) frozen mixed vegetables, thawed

2 cups cubed cooked chicken

1/2 cup milk

1 egg

1 cup Bisquick Baking Mix

     or Bisquick Reduced Fat Baking Mix


1.    Preheat oven to 400 degrees

2.    Mix soup, vegetables and chicken together in a casserole dish

3.    Mix milk, egg and baking mix.  Pour over chicken mixture

  1. Bake 35 minutes or until golden.  Serves 6


Taco Casserole


1 lb. ground beef

½ cup onion, chopped

1 pkg. taco seasoning mix

15 oz. kidney beans

6 oz. tomato paste

½ cup water

6 oz. black olives

½ cup sour cram

½ cup tortilla chips, crushed

1 cup Monterey jack cheese, grated


Brown beef and onion; drain.  Add taco seasonings, beans with liquid, tomato paste and water.  Simmer 10 minutes.  Pour into 9 inch square baking pan.  Top with olives.  Spread sour cream on top.  Add chips and cheese.  Bake 15-20 minutes at 350.


To make ahead, make up to sour cram part and refrigerate.  Bring to room temperature.  Add chips and cheese.  Bake until heated through and cheese is melted.


South of the Border Ranch Chicken

Molly Anderson


4 large chicken breasts (some dark meat thrown in too) or 1 large chicken

1 dozen corn tortillas

1 can cream of mushroom soup

1 can cream of chicken soup

Large can evaporated milk

1 onion chopped fine

2 four ounce cans of diced green chiles

10 oz. grated cheddar cheese


Simmer chicken in covered pot , bone chicken

Cut tortillas into one inch squares

Combine all other ingredients except cheese

In buttered casserole combine layers of chicken, tortillas and soup mixture until used up

Top with grated cheese

Bake 1 hour at 350*

Green Chili Poppy Seed Chicken

Kelly’s friend, Kelly Sheeran

This is a really good casserole.  Dayna and I made it for Nana’s surprise birthday lunch one year.  It’s yummy.


5-6 chicken breasts

2 cans Cram of Chicken soup

1 cup sour cram

¼ cup chicken broth

1 can green chilies

8 oz. grated Pepper Jack cheese

1 T. cumin

3 T. poppy seeds

2 rolls buttery crackers, crushed (Town House or Ritz)

1 stick butter

Salt and pepper, to taste


Cook chicken breasts, tear into small pieces and line bottom of a 9x13 dish.  Sprinkle chicken with salt and pepper.  Stir soups, water, sour cream, green chilies, cheese, cumin, and ½ the poppy seeds together and pour over chicken.  Mix butter with crushed crackers and remaining poppy seeds and sprinkle over mixture.  Bake at 350 degrees for 30 minutes.