1 lb. beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 lb. egg noodles
1 can cream of mushroom soup
1 tbsp. olive oil

Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted.
Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserole dish.
Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture.
Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles.

4 chicken breasts, boneless
1 pkg. egg noodles
1 can corn
2 cans green beans
1 family size can (26 oz.) cream of mushroom soup
16 oz. sour cream
Italian seasoning, to taste
1 can French fried onions

Sprinkle chicken breasts with Italian seasoning., bake at 375 for about 30 minutes.
While baking, cook noodles and drain.
Mix together sour cream, noodles, soup, corn and green beans (drain corn and
beans). When chicken is done, add to top of mixture in casserole dish.

Top with fried onions and cover. Bake for 15-20 minutes at 350.

1 pork chop for each person
6 to 8 Irish potatoes, sliced
3 medium onions, sliced
1 can cream of mushroom soup
1 teaspoon salt (sprinkle over potatoes)

Directions
Preheat oven to 325 degrees.
Brown chops well on both sides. Place in bottom of casserole dish. Arrange layer of potatoes on top, alternately, with slices of onion.
There should be at least 2 complete layers.
Add 1 can of water to cream of mushroom soup, blend and pour over contents of casserole.
Cover.
Bake 60 minutes.

Uncover and bake until lightly browned on top.

1/2 medium cabbage chopped (or bagged, shredded cabbage)
2 tablespoons olive oil or less
1 can condensed tomato soup don't add water
1/2 pound extra lean ground beef browned and drained
2 cups cooked brown rice

Saute cabbage in skillet with oil. When tender combine with remaining ingredients and pour into casserole dish.
Bake uncovered at 350 for 30 minutes.

1 tablespoon olive oil
1 medium onion, chopped
1 pound ground beef
1 (10-3/4-ounce) can condensed tomato soup
1 (16-ounce) package wide egg noodles
1 (10-3/4-ounce) can condensed cream of mushroom soup
1/2 teaspoon paprika

Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with nonstick cooking spray.

In a large skillet, heat oil over medium heat and saute onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned. Stir in tomato soup; set aside.

3 cans white meat chicken, drained
1 can Veg-All, drained
1 can cream of potato soup
1 can cream of mushroom soup
1/2 c. milk or 1/2 c. cooking sherry
Salt & pepper
2 Pillsbury pie crusts
1 egg, for egg wash

Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix chicken, Veg-All, soup, milk or sherry, salt and pepper.
Place in crust. Top with other crust; seal. Use egg wash and then make slits.
Bake at 350 degrees for 40 minutes.
Do not put on cookie sheet.

4 chicken breasts, boiled & deboned & broken into lg. pieces
1 lg. bunch broccoli, cooked
1 tbsp. lemon juice
1/4 tsp. curry
1 c. mayonnaise
1 can cream of celery soup
1 pkg. shredded Cheddar cheese

Layer chicken pieces on bottom of greased casserole dish. Then broccoli. Mix remaining ingredients and pour on top of chicken
and broccoli. Cover with shredded Cheddar cheese.

Bake at 350 degrees for approximately 20-30 minutes.

2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 1/3 cups sour cream
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 (32 ounce) package tater tots

In a large bowl, combine the soup, sour cream and onion. Add the bacon and Tater Tots; stir until combined.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 8-10 minutes longer or until golden brown.

1 pound lean ground beef
1/2 cup chopped onion
1 bottle (8 ounces) Ortega Taco Sauce
3/4 cup water
1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
1 package (12-count) Ortega Whole Grain Corn Taco shells, broken, divided
2 cups (8 ounces) shredded cheddar cheese, divided
Chopped tomatoes, chopped green bell pepper, sour cream

Preheat oven to 375 degrees. Grease 11-by-7-inch baking dish.

1 pound hamburger
1 Tsp. oil
1 each onion, sliced thin
8 Tsp. pepper
1/2 cup rice, uncooked, converted,
1 can tomato soup, 10 oz
1 can water
3 cup cabbage, shredded
Preheat oven to 325F.
In large frying pan, brown meat in oil for few minutes. add onion, salt and pepper. Drain. Add rice, mix well. Add soup
and water. Put cabbage in baking dish, pour rest over it and do NOT stir.

Bake in 325F oven for 1 hour, uncovered.

1 pound corned beef, chopped into small pieces
2 cups sauerkraut
1 1/2 cup rye bread crumbs (just toast four slices rye bread and chop 'em)
1/4 cup Thousand Island dressing
2 teaspoons melted butter or margarine
1/2 lb. shredded Swiss cheese

Combine all ingredients and cook on the stove top in a covered pan until thoroughly warm!

1 cup diced chicken breast, cooked
1 cup broccoli, cooked
2 cups rice, cooked
1 1/2 cups cream of chicken soup (or a healthier substitute)
1/4 cup mushrooms or black olives (purely optional)
pepper to taste
1/2 cup shredded cheddar cheese

Combine all ingredients except cheese. Cook over medium heat, stirring regularly, until hot.
Top with cheese and serve.

1 pkg (8 1/2 oz) corn bread/muffin mix
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 tbsp olive oil
1 pkg (1 lb) hot dogs, halved lengthwise  and cut into bite-size pieces
1 can (15 oz) chili with beans
2 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp chili powder
1 cup (4 oz) shredded cheddar cheese, divided

Prepare the corn bread batter according to package directions.  Spread half of the batter into a greased 8 inch square baking dish.  Set aside.
In a large skillet, saute the green pepper, onion, and celery in the oil until crisp tender.
Stir in the hot dogs. 

INGREDIENTS
1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 ounce) package crushed tortilla chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
Meanwhile, brown the ground beef in a large skillet over medium high heat.

Ingredients
1 (8 oz) pkg egg noodles, cooked
½ lb ham chopped
1 can (10¾ oz) can cream of chicken soup
1 pkg any vegetable
1 cup cheddar cheese, grated

Procedure
Mix the 1st 4 ingredients together in a casserole dish and bake at 350° for 20 minutes until warmed.

Top with cheese and bake an additional 5 minutes or until cheese melts.

Ingredients
12 oz Rotini Pasta
1 Can (18 oz) Cream of Mushroom Soup
2 Large Eggs
3/4 Cup Light Mayonnaise
1 Tbs Dijon Mustard
1 2/3 Cups Shredded Cheddar Cheese
1 /4 lb Skinless, Boneless, Chicken Breast Thinly Sliced
1/2 tsp. Salt
1/2 tsp. Pepper
1 bag (16 oz) Cut Broccoli Thawed
1/2 cup fresh Bread Crumbs

Procedure
Heat oven to 350 have ready shallow baking dish.
Cook pasta in large pot of lightly salted boiling water until al dente.
Drain & return to pot.

Ingredients
1 lb ziti pasta (cooked & drained)
1 medium onion (chopped)
1 medium green pepper (chopped)
1 lb ground beef (or ground turkey) 15 1/2 ounces spaghetti sauce (your choice)
28 ounces whole tomatoes (canned)
6 ounces tomato paste
1 teaspoon salt (optional)
1/2 teaspoon pepper 1/2 teaspoon chili powder
8 ounces cheddar cheese (shredded)

Procedure
Preheat oven to 350°F.
In skillet, combine onion, green pepper and ground beef and cook until completely browned;Drain.
Add spaghetti sauce (meatless or your favorite combo, I like Hunt's Italian Sausage version), canned whole tomatoes,

Ingredients
1 lb. bulk Italian sausage
1 medium onion, chopped
1/4 c. chopped green pepper
2 T. plus 1c. all-purpose flour, divided
1/2 t. dried basil
1/2 t. fennel seed, crushed
1 can (15 oz.) tomato sauce
2 c. (8 oz.) shredded mozzarella cheese
2 eggs
1 c. milk
1 T. vegetable oil
1/2 t. salt
2 T. grated Parmesan cheese, (optional)

Procedure

In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in 2 tablespoons flour, basil and fennel; mix well. Add tomato sauce.

Ingredients
1 lb Hamburger
1/2 Cup Onion chopped
1 Can Cream of Mushroom Soup
1/2 Cup Milk
2 cups Shredded Cheese
1 T Season Salt
1/2 tsp Pepper
1 T Garlic (optional)
Package of Tater Tots

Procedure
Brown the hamburger & onion. Mix with mushroom soup, milk, season salt, pepper, garlic (optional). Put into a 9 X 13 baking dish.

Sprinkle 1cup of cheese over mixture and top with a single layer of tater tots.
Bake at 350 degrees for 45 minutes or until internal temp of 160 is reached.
Top with remaining cheese and bake until melted.

Serves 6 to 8

Ingredients
1 pound ground beef, browned, drained
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans cut green beans
6 slices American cheese
1 bag tater tots**

Procedure
Layer in a 9x13 pan in order above. Bake at 350ºF for about 30 minutes or until tater tots are browned.

*****Use only 1 layer of tater tots.
Can use cheddar cheese (shredded) in place of american cheese.
Tastes good both ways.

Ingredients
2 pounds hamburger
2 small onions, chopped
1 green pepper, chopped
10 ounces can undiluted tomato soup
10 ounces can undiluted cream of mushroom soup
12 ounces evaporated milk
14 ounces tomatoes, drained, cut up *
picante sauce to taste
chili powder to taste
14 ounces tortilla chips
8 ounces shredded cheddar cheese

Procedure
Preheat oven to 350° F.

In a large skillet or Dutch oven brown hamburger, onion, and green pepper. Salt and pepper to taste. Drain. Add rest of ingredients.

Ingredients
7 cups grated raw sweet poatoes
4 eggs
1 cup raisins
1/4 teaspoon orange juice
1 cup chopped pecans -- optional
1/2 cup brown sugar
2 cups water
1 dash cinnamon
crushed pineapple -- optional

Procedure
Mix all ingredients. Pour in to 1 1 1/2 quart greased casserole. cover and bake at 350 degrees for one hour.

Remove cover and continue baking 15 minutes longer.
Serves 10 - 12

Can put marshmallows on top last few minutes of cooking if desired.

Source: recipetrove.

Ingredients
5 cups thinly sliced peeled potatoes
1 cup chopped onion
1 can (10-3/4 oz) condensed cream of mushroom soup
1/2 cup sour cream
6 pork chops (1 inch thick)
Salt and pepper to taste

Procedure
In a greased 13x9x2 baking dish, layer half of the potatoes and onions.

Sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture.
Cover and bake for 30 minutes at 375 degrees.

Meanwhile, brown pork chops on both sides in a hot skillet. Place pork chops on top of casserole.
Cover and back for 30 minutes.

Ingredients
4 ounces mushrooms (canned)
1 lb ground beef (or ground turkey)
1/3 cup onions (chopped)
2 tablespoons all-purpose flour
1 teaspoon salt (optional)
1 cup water (HOT but not boiling)
1/3 cup Heinz 57 steak sauce
1/2 cup sour cream
egg noodles (Hot, buttered)

Procedure
Drain the canned mushrooms and reserve the liquid (set liquid aside for later) --
In a large skillet, brown together the ground beef, mushrooms and onion (if using ground turkey, you might want to add 2 tablespoons of butter when browning) --
Stir in flour and salt, then add the reserved mushroom liquid, water and Hei

Ingredients
1 (32 oz.) bag sauerkraut, very well-drained
1 lb. deli-style corned beef, chipped
1/2 (8 oz.) bottle Thousand Island dressing
1 lb. Swiss cheese, sliced
12 slices buttered rye bread, cut in 1-inch pieces

Preheat oven to 350ºF.

Procedure
Preheat oven to 350ºF.

In the bottom of a 13 x 9 x 2-inch casserole, layer the sauerkraut , corned beef, dressing and cheese.

Top  with the buttered rye bread cubes. Bake, uncovered,for 45 minutes.

Let cool slightly to set before serving.

1 cup shredded Swiss cheese
1 med onion shredded
1 cup nonfat sour cream
1 cup uncooked converted white rice
1 (10¾ oz) can condensed cream of chicken soup with herbs
1½ cups milk
2 tsp olive oil
4 chicken legs skin removed visible fat cut off
12 oz white mushrooms sliced

Procedure
Heat oven to 350° coat a 13x9 baking dish with nonstick spray

Heat oil in a large skillet over med-high heat add mushrooms and saute" 5 min until limp and just beginning to brown. Whisk soup, milk, rice, sour cream and onion in a bowl to blend. Stir in mushrooms, pour into prepared baking dish.

Ingredients
1 pkg (26oz) frozen large cheese ravioli
1 TB oil, preferably olive
1 lb sweet Italian sausage, cur into 1" pieces
1 small onion, chopped
1/2 tsp dried Italian seasoning
1/8 tsp crushed red pepper flakes
1 jar (26oz) marinara pasta sauce
1 tlb balsamic or red-wine vinegar
2 cups shredded mozzarella cheese, 8oz.

Procedure
Cook ravioli according to pkg directions.
Meanwhile, preheat oven to 350 deg.
Coat 8 cup baking dish with cooking spray.  In large nonstick skillet heat oil over med-high heat.  Add sausage, onion, Italian seasoning & red pepper flakes; cook, stirring occasion

Ingredients
1 (1lb) pkg Green Giant Frozen Broccoli Cutes
2 cups cubed cooked chicken
1 can condensed cream of chicken soup
1/2 cup mayonnaise
1 tsp lemon juice
2 oz (1/2 cup) shredded cheddar cheese
3/4 cup plain bread crumbs
2 tlb margarine or butter, melted

Procedure
Heat oven to 350 deg.
Grease 2 qt baking dish.
Cook broccoli as directed on pkg; drain. Arrange broccoli in greased baking dish. Layer chicken over broccoli.
In small bowl, combine soup, mayonnaise & lemon juice; mix well.

3 cups croutons
1 cup reduced-sodium fat-free chicken broth
2 large carrots, coarsely chopped
1 rib celery, coarsely chopped
1 small onion, finely chopped
1 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1 can (10-1/2 ounces) cream of mushroom soup
1/2 cup fat-free milk
1 teaspoon dried parsley leaves
1/8 teaspoon black pepper
6 boneless, skinless chicken breast halves (4 ounces each)
Paprika, as garnish

Procedure
In a large bowl, combine croutons, broth, carrots, celery, onion, and herbs.

Ingredients
2 pounds baking potatoes,halved
1 cup chopped broccoli
1/2 cup diced onion
1/2 cup part-skim ricotta cheese
1 1/2 tsp. chopped fresh dill weed
1/2 tsp. salt
Ground red pepper
1 (8 oz.) container fat free sour cream
Cooking spray
3/4 cup shredded reduced-fat sharp Cheddar cheese

Procedure
Preheat oven to 375degrees F.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender.

Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid.