Shepard's Pie

1 can sweet corn, drained

1 can tomato soup

1 lb. ground beef cooked with some onion salt or onion and salt

about 2 cups uncooked pasta noodle (you can use any kind you prefer- I really like the spirals it adds to the variety of the meal), cook according the package directions

4-6 potatoes, peeled, cooked and mashed

1/2 to 1 c. cheddar cheese, shredded

 

Combine the drained corn, cooked pasta and cooked ground beef in a large bowl.  Stir in the canned tomato soup.  Pour this mixture into a 9x13 baking pan.  (I like to mix some cheese also with this mixture but you don't need to if you don't want to.)  Pour and spread the mashed potatoes on top of the pasta and beef mixture.  Then sprinkle the shredded cheese on top.  Cover with aluminum foil.  Bake at 350 degrees for 45 minutes to 1 hour.  Now with the freezing and baking you would increase the baking time to 1 1/2 hours or 1 hour 45 minutes.  Until heated through.  The time really depends upon your oven and how it heats.

Doritos Casserole

Ingredients:
Cooked Diced Chicken
1 bag Nacho Cheese Doritos
2 Cans Cream of Chicken Soup
1 C. Sour Cream
1 Can Chopped green chilies
1 Can Sliced olives
1 tsp. Garlic salt
Cheddar Cheese
Directions:
1. Crush Doritos and put ½ on bottom of 9x13 pan
2. Place chicken on top.
3. Mix soup, sour cream, chilies and olives and place mixture on top of
chicken
4. Top with cheese and remainder Doritos
5. Bake at 350° for 30 minutes

Frozen: If #2 and #3 are premixed and frozen. Thaw and spread atop Doritos.
Top with cheese and remainder Doritos. Bake 350 till hot and bubbly.

Simple Shepard’s Pie

2 pkgs. Instant Sour Cream Mashed Potatoes (I used the pre-made bistro kind in the refrigerator section of Costco.
1 lb ground beef (I used ground turkey)
¼ onion, chopped
1 can tomato soup
1 can French-style green beans, drained
1 ½ cups Cheddar Cheese, grated

Preheat oven to 350’. Prepare mashed potatoes. Cook hamburger with onions until well done. Add tomato soup and salt and pepper to taste. Place mixture in greased 9 x 13 baking dish. Layer with green beans, then mashed potatoes. Top with cheese. Bake for 45 minutes or until bubbly.

From Frozen: Thaw overnight in fridge, then bake at 350’ for 45 minutes or until heated through.

Chicken and Dressing

Ingredients:
2 cups chicken broth
1/2 cup melted butter
1 (8 oz) box chicken stuffing
1 cup sour cream
1 (10.75) can cream of mushroom soup
4 cups coked, chopped chicken

Directions:
Combine chicken broth and butter. Stir in stuffing and seasoning mix from stuffing. Combine sour cream and soup. Stir into stuffing. Add chicken. Place in freezer bag. 8servings.

To Serve: Thaw. Place in greased baking dish. Bake covered for 30 min @ 350. Uncover and bake 20 min longer.

Pork and Cheese Fiesta

Remove press n’ seal before baking!

Ingredients:
4 flour tortillas
1 T canola oil
1 large onion, chopped
1 jalapeno chile, minced. Remove seeds for less heat
2 garlic cloves, minced
1/2 t ground cumin
kosher salt
ground pepper
2 cans (15 oz) black beans, drained and rinsed
1 C your favorite salsa
12 oz beer or 1 1/2 C water
1 package (10 oz) frozen corn
4 green onion, thinly sliced
2 1/2 C shredded Chedder cheese

Directions:
1. Preheat oven to 400. Trim tortillas to fit your baking dish.
2.Heat oil in a skillet, add the onion, jalapeno, garlic and cumin. Salt and pepper to taste. Cook until onion is softened, about 6 minutes
3.Add beans and beer/water to the skillet and bring to boil. Reduce the heat to medium and simmer until the liquid is almost gone, about 9 minutes. Stir in green onions and corn, save some onions for garnish.
4.Put one trimmed tortilla in the bottom of the pan. layer 1/4 of the bean mix and 1/2 C cheese. Add another tortilla, then repeat 3 times. Spread the salsa on the top layer, sprinkle the remaining cheese on the top. Bake until the cheese on top is melted, about 22 minutes. Sprinkle remaining green onions on top. Slice into wedges and serve with sour cream and salsa.

Chili Pasta Bake

Ingredients:
10 oz. penne pasta
1 lb. ground beef
1 C chopped onion
2 T chili powder
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 C salsa
1 can (7 oz) diced green chilies, drained
2 C shredded Mexican cheese

Directions:
Cook pasta according to package instructions; drain. Cook meat and onion in large skillet; drain. Add chili powder, undrained tomatoes, tomato sauce, salsa, and chilies. Cook 5 minutes. Toss pasta and sauce. Spoon in 9x13 baking dish. Top with cheese. Bake at 350 degrees for 20 minutes.

Christmas Breakfast Casserole

Ingredients:
1 lb sausage, bacon, or ham, or mixture of all 3
1/2 t salt
6 slices white bread, toasted and cut into cubes
8 oz mild cheddar cheese, shredded
1 t mustard powder
6 eggs, beaten
2 C milk

Directions:
1. Place meat in medium skillet. Cook over medium heat until evenly brown; drain.
2. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the meat, bread cubes, and cheese; stir to coat evenly. Pour into a greased 9x13 baking dish. Cover and chill in refrigerator for 8 hours, or overnight.
3. Preheat oven to 350 degrees.
4. Cover and bake for 45-60 minutes. Uncover and reduce temperature to 325 degrees. Bake for an additional 30 minutes or until set.

Poppyseed Chicken

Ingredients:
5-6 chicken breasts, roasted, cut into bite size pieces
1 can cream of chicken soup
1 can of mushrooms, drained
1 C sour cream

1 cube butter
1 sleeve Ritz crackers, crushed
2 T poppy seeds

Directions:
1. Combine first 4 ingredients and put in 9x12 casserole dish.
2. Brown remaining ingredients and spread over chicken.
3. Cook @350 for 30 minutes.
4. Serve with rice.