NEEDED:

1 pound hamberguer browned and drainned
8 Oz of shredded cheddar cheese
2 cans of cream of chicken soup or cream of mushroom
1 can of peas drainned
1 can of corn drainned
2 cans of stewed tomatos drained
1 can of green beans drained
3-4 large potatos cooked and sliced into cubes

TO MAKE:

Pour all items into a large skillet. Bring to a boil. Cook 30 mins until all is heated and tomatos start to get a little wrinkled. It will look like someone threw up in your pan. The texture will be runny and look sort of like soup. Serve over noodles or rice.


NEEDED

1 1½ pounds ground beef
1 package taco seasonings
1½ cup water
1 can whole kernel corn (drain)
1 can tomato sauce
1 package of corn muffin mix (plus all ingredients to prepare mix)
1 1/3 cups French fried onions
1½ cup of Cheddar cheese

To make :

Preheat oven to 400. Brown burger. Drain. Add water, taco seasoning, corn, and tomato sauce. Pour into a casserole pan.

In a bowl mix your corn bread muffin mix according to package directions. Stir in 2/3 cups of the French fried onions. Spoon corn muffin mix over top of taco mixture. Bake uncovered for 20 mins. Top corn bread with cheese and remaining onions. Bake another 1 to 3 mins till onions turn brown Serves 6.



NEEDED:

2 pounds skinless chicken breasts, cut into chunks
Bread Crumbs or Cheese Nips
1 Egg mixed with 1/2 cup Milk
8 oz Swiss cheese, cubed
8 oz ham, diced
1 can (10oz) cream of chicken soup
1 cup milk

DIRECTIONS:

Dip chunks of chicken in egg and milk mixture, then into bread crumbs/cheese nips, coating well. Brown in a little oil until golden. Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350° F. or until tender and bubbly.



Needed:

One Large Onion, cut into chunks
One lb of hamberguer
One can of gumbo soup
one can of cream of chicken soup
one half can of milk
and 1 cup of chow mein noodles (the hard brown kind)

To Make:

Fry your hamberguer with the onion chunks till browned. Drain. In a LARGE pot.. mix the soups and half can of milk. Stir well and then add hamberguer/onions. Cook on med. heat until warm. Add in your chow mein noodles right before serving!



NEEDED:

1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter or margarine
1 can condensed cream of chicken soup, undiluted
1 (8 ounce) can sliced mushrooms, drained
1 (2 ounce) jar chopped pimientos, drained
1/2 teaspoon dried basil
1 (8 ounce) package noodles, cooked
3 cups diced cooked chicken
2 cups ricotta or cottage cheese
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup buttered bread crumbs

TO MAKE:

In a skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer.


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