9 Loaf Pan Dinners for Two Seniors (No Big Casserole Dish)

My book, The Appalachian Kitchen: https://ritsyjean.com/ SUPPERS IN THIS VIDEO 1. CHEESY HASH BROWN CASSEROLE WITH HAM 3 cups frozen shredded hash browns, 1 cup diced ham, 1/2 can cream of chicken soup, 1/2 cup sour cream, 1 cup shredded sharp cheddar (divided), 2 Tbsp frozen chopped onion, 2 Tbsp melted butter, 1/4 tsp pepper. Stir everything except half the cheese in a lined pan. Top with the rest of the cheese. Bake uncovered at 375°F for 45-50 min. Do not pack it down. Save the other half can of soup for #7. 2. RAVIOLI LASAGNA 12 oz frozen cheese ravioli, 1 1/2 cups marinara, 1 cup mozzarella, 2 Tbsp parmesan, 1/4 cup water. In a greased pan, layer sauce, frozen ravioli and mozzarella, and repeat. Top with sauce and cheese, and pour the water around the edges. Bake covered at 375°F for 35 min, then uncovered for 10-15 min. Rest 10 min. Do not thaw the ravioli. 3. CHICKEN AND DUMPLINGS 1 1/2 cups cooked chicken, 1 can cream of chicken soup, 1 cup chicken broth, 1/2 cup frozen peas and carrots, 1/4 tsp pepper. Dumplings: 1 cup self-rising flour, 1/2 cup milk, 1 Tbsp melted butter. Bake the filling covered at 400°F for 20 min until bubbling hard. Drop 6 spoonfuls of dough on top. Bake with the foil tented for 15 min, then uncovered for 8-10 min. 4. SWISS STEAK 2 cube steaks, 1 Tbsp flour, 1/4 tsp each salt and pepper, 1 cup frozen pepper and onion strips, 1 can (14.5 oz) petite diced tomatoes, 1 tsp Worcestershire, 1/2 tsp sugar. Press the steaks in the seasoned flour and lay them in a greased pan. Top with the peppers, then the tomatoes stirred with the Worcestershire and sugar. Bake covered at 325°F for 1 hr 45 min. 5. BISCUITS AND SAUSAGE GRAVY BAKE 1/2 lb breakfast sausage, 2 Tbsp flour, 1 1/4 cups milk, 1/4 tsp salt, 1/2 tsp pepper, 4 small refrigerated biscuits. Bake the crumbled sausage uncovered at 400°F for 15 min. Stir in the flour, then the milk, salt and pepper. Bake 10 min more. Set the biscuits on top and bake 12-15 min, until golden underneath. 6. SOUP BEANS, NO SOAKING 1 cup dry pinto beans, 4 cups boiling water, 1 small smoked ham hock, 2 Tbsp frozen chopped onion, 1/4 tsp pepper, salt at the end. Put the pan on the oven rack before pouring in the boiling water. Cover tight and bake at 325°F for about 3 hrs. Check at 2 hrs and add hot water if needed. Do not use red kidney beans. 7. SOUTHERN CHICKEN SPAGHETTI 4 oz thin spaghetti broken in thirds, 1 can (10 oz) diced tomatoes with green chiles, 1/2 can cream of chicken soup, 1 cup chicken broth, 1 1/2 cups cooked chicken, 1 cup cheddar. Make sure the spaghetti is under the liquid. Bake covered at 375°F for 30 min, stir, then top with the cheese and bake uncovered for 10 min. 8. POT ROAST FOR TWO 1 lb chuck roast, 6 small red potatoes, 1 cup baby carrots, 1/2 packet dry onion soup mix, 3/4 cup water. Put the vegetables on the bottom and the roast on top. Rub the soup mix on the meat and pour the water around the edges. Bake covered at 325°F for 3 hrs. Buy chuck, not lean. 9. TATER TOT CASSEROLE 1/2 lb 90% lean ground beef, 1/4 tsp each salt and pepper, 1/2 can cream of mushroom soup, 1 cup frozen green beans, 1/2 cup cheddar, about 20 frozen tater tots. Bake the beef uncovered at 400°F for 15 min. Stir in the soup, beans and cheese. Top with the tots in one layer and bake 30 min. BONUS: PEACH COBBLER FOR TWO 4 Tbsp butter, 1/2 cup self-rising flour, 1/2 cup sugar, 1/2 cup milk, 1 can (15 oz) sliced peaches drained, a pinch of cinnamon. Melt the butter in the pan in the oven. Pour the batter over it and do not stir. Spoon the peaches on top. Bake at 350°F for 40-45 min.