Hot Turkey/Chicken Sandwiches

Works really well in a slow cooker

Ingredients

6 cups turkey, cut up	3 cups American cheese (or any yellow cheese)
1/2 cup Miracle Whip Salad Dressing	1 can cream of mushroom soup
1 1/2 cup celery, diced

Directions
Mix and bake 30 minutes covered at 350º F. Watch closely, as cheese will get hard.
Serve hot on Buns.

Source: Aunt Tammy

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Creamy Baked Chicken

This is one of my favorite go-to chicken recipes. Always a hit when guest come over.

Ingredients

6 chicken breast	1/3 cup white cooking wine or milk
Swiss or Marble Jack Cheese, sliced or shredded	2 cups Pepperidge Farm Seasoned stuffing (the blue bag - not cubbed)
1 can cream of chicken soup	1 stick butter, melted

Directions
place chicken in ungreased 9x13 glass pan. Top with cheese. In a bowl mix soup and wine/milk. Spoon over chicken evenly. Top with stuffing mix. Drizzle with butter. Bake at 350º F for 1 hour 15 minutes.

Source: My Mom (Recipe Roundup III - aka the Red Central Minnesota Christian School cookbook)

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Pizza Hot Dish

Pizza Hot Dish aka Pizza Casserole (for those who do not reside in Minnesota)

This is a recipe that is easily changeable to your favorite pizza topping. It freezes well too! I generally freeze after covering the meat sauce with cheese.

Ingredients

1 pkg (7 oz) noodles (spaghetti or elbow)	Italian Seasonings (oregano, basil, thyme, rosemary)
1/2 cup milk	1 jar (32 oz ) spaghetti sauce
1 egg, beaten	1 lb mozzarella cheese, shredded
1 lb hamberger	Pizza toppings (pepperoni, canadian bacon)
onion, pepper, garlic, etc - chopped

Directions
Cook noodles, drain and rinse. Place in a 9x13 pan. Mix milk and egg together then pour over noodles.

Brown hamburger in a large pan. When meat is just about done add onions, pepper, garlic and italian seasons to taste. Once fully cooked, drain and place back in to pan. Mix in spaghetti sauce. Add more Italian seasonings, if desired. Spoon over noodle mixture,

Cover meat mixture with mozzarella cheese. Top with desired pizza toppings.

Refrigerate over night or freeze. Take out to room temperature. Bake with foil on except last 15 minutes for 1 to 1 1/2 hour at 350º F.

Source: My Mom (Recipe Roundup III - aka the Red Central Minnesota Christian School cookbook)

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Lasagna Soup

Leftover are thicker the next day much like a casserole.  Add what vegetables you like and add more broth if desired.  Just remember to add more seasonings to taste.

Omit cheese or use Dairy-free alternative to make Dairy-free. 

Ingredients

1 lb hamberger	1 quart diced tomatoes (2 cans 15 oz)
1 onion, chopped	1 can (15 oz) tomato sauce
1 bell pepper, chopped	2 tsp oregano
3 cloves garlic, minced	2 tsp Basil and 1 tsp thyme or 1 T italian seasoning
1 T brown sugar, packed	1/2 tsp salt
1 quart (32 oz) chicken broth	1 box (12 ox) mafalda noodles (mini lasagna noodles)
Parmesan Cheese & Mozzarella Cheese

Directions
In a large pan, combine hamburger, onion, bell pepper, and garlic. Cook over medium-high heat until meat is browned and cumulus. Drain well. Stir in brown sugar, chicken broth, diced tomatoes, tomato sauce, seasonings and salt. Bring to a boil. Add noodles and simmer until noodles are tender. Stir cheese in to soup or save it to top each bowl.

Source: Adapted from my sister-in-law & The Food Network - Paula Deen

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Mexican Lasagna

A great make-ahead meal to place in the freezer.

Ingredients

2 lbs ground hamburger	1 cup medium heat taco sauce or 1 can (14 oz) fire roasted tomatoes
2T chili powder	1 can corn, drained (or frozen)
2 tsp ground cumin	tortillas
1/2 an onion, chopped	2 1/2 cup shredded cheese (cheddar, marble jack, pepper jack all work well)
1 can (15 oz) black beans, drained

Directions
Preheat oven to 425º F.

Preheat a large sauce pan/skillet over medium high heat. Add hamburger, chili powder, cumin, onion and oil if necessary. Brown the meat, 5 minutes. Add taco sauce or fire roasted tomatoes, black beans, and corn. Heat the mixture through and salt to taste.

In 2 casserole dish (i normally do 1 big and 1 small) place a small layer of meat mixture on the bottom, just enough from keeping the tortillas from sticking. Build your layers with meat mixture, tortillas then cheese. Repeat: meat, tortilla, cheese again.

Place one of the dishes in the freezer for later use. Bake other pan for 12 - 15 mintues or until cheese is brown and bubbly. Serve with sour cream.

Source: Adapted from The Food Network - Rachael Ray

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