3 cups chopped cooked chicken
1 onion, chopped
1 green or red bell pepper, diced (remove seeds/stems)
1 can (10.75 oz) condensed cream of chicken soup
1 can (10.75 oz) condensed cream of mushroom soup
1 cup chicken broth
1 can (10 oz) Ro-Tel diced tomatoes with green chiles, drained
1 teaspoon chili powder
1/2 teaspoon garlic salt
12 soft corn tortillas (6 inch), torn into 1-inch pieces
3 cups shredded Cheddar Jack cheese
Heat oven to 350F.
Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir together chicken, veggies, soups, tomatoes, chili powder and garlic salt.
Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice, ending with the cheese.
Bake uncovered 32 to 35 minutes or until bubbly.
1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
10 oz. frozen spinach, thawed (can also use fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded
Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings.
Cook for 6-7 hours on low.
Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high.
Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well.
Add the last 1/2 cup of mozzarella to melt on the top.
1 lb. ground meat
1 16 oz. box bow tie pasta
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
2 ounces sliced pepperoni
1 (26 ounce) jar pasta sauce
1 10 oz. can diced Italian style tomatoes
1/4 cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like black olives, sausage, onions, green peppers, etc…
Boil water and salt for pasta. Once it starts boiling, add pasta. Brown meat in a separate frying pan. When pasta is cooked, drain.
In a lightly greased 9×13×3 inch pan, pour a small amount of sauce to lightly coat bottom. Add a layer of pasta and add 1/2 of sauce, can of tomatoes, garlic powder, and oregano.
On top of pasta, layer the ground meat, then add a layer of pepperonis. Sprinkle parmesan cheese, and Italian cheese. And layer more pepperoni. Top with bacon bits and anything else you like just like a pizza!
Bake in the oven at 350 degrees for 30 minutes
1 lb of ground beef
Minced onions – 4 tbsp
Worcestershire sauce – generous sprinkling
Parsley – roughly 3 tbsp, divided
One can of tomato soup – 10 3/4 ozs
One can of corn – 15.25 ozs
Dried ground mustard – 3 tbsp
One package of tater tots – 32 ozs
Salt and Pepper to taste
Mozzarella cheese – roughly 4 cups
Brown ground beef with spices – drain. Add can of soup and can of corn, simmer for about 10 minutes.
In a greased 9×13 baking dish, arrange tater tots in single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
Place in a 350F oven for 30 minutes. Let stand for 5 minutes before serving.
5 cups broccoli florets
3 T. Lemon Juice
1/4 cup Butter
1/2 of a medium sized onion (finely chopped)
2 cloves garlic (minced)
2 stalk celery (chopped )
1 cup mushrooms (coarsely chopped)
2 cans evaporated milk (fat free works great)
2 T. Flour
salt and pepper (to taste)
3 1/2 cups shredded cheese (such as cheddar/jack blend)
1 rotisserie chicken
2 1/2 cups cooked rice
Steam broccoli until slightly tender (don’t overcook!) Can use a microwavable steamer bowl for about 4 min. Drain broccoli and mix with lemon juice.
In a large skillet saute onion, garlic, celery and mushrooms in butter until softened.
Whisk flour and milk together in a small bowl. Pour milk mixture slowly over onion mixture. Cook until thickened (about 4 minutes) stirring constantly. Add salt, pepper, and cheese and continue to cook over medium heat.
Remove chicken from the bones and shred or chop. Combine broccoli, cheese sauce, chicken and rice in a 9×13 in. casserole dish. If too thick, add milk 1 T. at a time until you reach desired consistency. Top with additional cheese (optional).
Bake at 350F degrees for approx. 25 minutes or until heated through.
2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
1/2 cup butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup grated parmesan cheese
12oz shredded mozzarella cheese
Preheat oven to 350F
Brown meat and drain fat. Then put the meat back in the skillet.
Add spaghetti sauce to meat; simmer for 20 minutes.
Cook noodles as directed on the package (cook to al dente); then drain and toss the noodles with butter, seasonings and parmesan cheese. Spray two 9×13 pans with non-stick spray.
In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.
* You can also add some sauteed green bell peppers, onions and mushrooms to the sauce.
4 cups shredded cooked boneless, skinless chicken breast
2 cans Condensed Cream of Chicken Soup
1 cup light sour cream
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (about 15 ounces) black beans, rinsed and drained
1 envelope (about 1 ounce) taco seasoning mix
15 ounces tortilla chips, crushed (about 5 cups crushed)
2 cups shredded Cheddar cheese(about 8 ounces)
1 small tomato, chopped
1 green onion, sliced (about 2 tablespoons)
1 tablespoon chopped cilantro(optional)
Set the oven to 350°F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted.
Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.