Crock Pot Potato Soup w/Ham

5 pounds peeled & sliced potatoes
1 small onion, chopped
2 tablespoons butter
2 chicken bouillon cubes
2 tablespoons dried parsley
water (enough to cover the potatoes)
2 cups milk
1/2 cup flour
1 cup diced ham

Put potatoes, onion, butter, bouillon, parsley & water in crock pot. Cook on low 6 hours. 30 minutes before serving, mix the milk & flour together and add to soup. Add 1 cup diced ham. Cook 30 minutes or until thickened.

Texas Spaghetti

1 pound spaghetti
1 pound lean ground beef
3 slices cooked, chopped bacon
salt & pepper
1 small onion, diced
3 tsp. minced garlic
2 tsp. hot sauce
2 tablespoons worcestershire sauce
1 cup water
1 14 oz. can roasted diced tomatoes
1 8 oz. can tomatoe sauce

Cook spaghetti as directed on package. In a large pot, brown beef, onion & garlic. Season with salt & pepper. Add pre-cooked chopped bacon, hot sauce, worcestershire sauce & water, cook 5 minutes. Add tomatoes & tomatoe sauce. Simmer for 10 minutes and add spaghetti and toss. Serve with garlic bread.

Pasta Casserole

12 oz. uncooked penne pasta
1 pound italian sausage (mild or hot)
1 small onion, diced
1 can diced tomatoes w/basil, garlic & oregano
1 can tomatoe paste
1/2 cup water
3 cups shredded mozzarella cheese

Cook pasta according to package directions. Brown sausage & onion, then stir in tomatoes, tomatoe paste & water. Combine sausage mixture with pasta. Add 2 cups mozzarella cheese and mix, then pour into a baking dish. Top with remaining 1 cup of mozzarella cheese. Bake uncovered 20-25 minutes on 350.
Serve with garlic bread and salad.

Chicken Pot Pie

2 cans mixed vegetables, drained
1 can cream of chicken soup
1 pkg. pre-cooked chicken chunks
1/4 tsp. sage
2 9" frozen ready to bake pie crusts
1 can chicken broth
salt & pepper to taste

In a bowl, combine vegetables, soup, chicken, sage, salt & pepper and just enough chicken broth to make a good sauce. Pour mixture into one of the frozen pie crusts. Use the other pie crust to make the top crust, and if you let it thaw out a little, you can work with it easier. Use a fork to make a few holes in the top of the pie. Bake at 350 until golden brown.

Open Face Sandwich (Italian Style)

1 pound italian sausage
spaghetti sauce (your choice)
mozzarella cheese
1 loaf of french bread
butter
garlic powder

Split the french bread open lengthwise and spread some butter and sprinkle a little garlic powder on each side. Put in the oven and brown for 5-10 minutes on 350 to 400. Brown the sausage and drain. Spread a little spaghetti sauce on each side of the bread, layer the sausage, then a little more sauce, then layer some shredded mozzarella cheese. Bake in the oven at 350 for 10 minutes. just to warm and melt the cheese. Remove from oven and let sit for 5 minutes before slicing and serving.

Open Face Sandwich

1 lb lean ground beef
1 cup sour cream
1 can cream of mushroom soup
salt & pepper to taste
1 loaf of french bread
shredded monterey jack cheese or cheddar
butter

Take the french bread and split open lengthwise and spread some butter on both sides. Put in the oven to brown for 5-10 minutes on 350 to 400. Brown the beef and drain, then add the sour cream and soup, then mix together until warm. Place some meat mixture on each side of the bread and add some salt & pepper and then top with cheese. Bake in the oven at 350 for about 10 minutes, just to warm everything and melt the cheese. Remove from the oven and let sit for 5 minutes before slicing and serving.

Squash Casserole

2-3 pounds of yellow squash, sliced
2 eggs, beaten
1/2 cup butter
1/4 cup sugar
2 tablespoons chopped onion
salt & pepper to taste
1 cup dry bread crumbs

Preheat oven to 350. In a large saucepan over medium heat, cover squash with water and cook until tender, about 10 minutes, drain and mash. To the squash, add eggs, butter, sugar, onion, salt & pepper. Mix well and transfer to a casserole dish. Sprinkle bread crumbs on top. Bake for 20-25 minutes.

Salsa Chicken

4 boneless skinless chicken breasts
1 pkg. taco seasoning mix
1 jar of salsa (your choice of mild, medium or hot)
2 cups shredded cheddar cheese

Preheat oven to 350. Rub the chicken breasts with the taco seasoning mix. Pour some of the salsa into a 8x8 glass baking dish. Place the chicken in the dish. Cover the chicken with the rest of the salsa. Sprinkle the cheese over the top of the salsa & chicken breasts. Cover dish loosely with foil. Bake for 40-45 minutes or until the chicken is cooked good and juices run clear.

Eazy Cheezy Broccoli & Rice (crock pot)

1 small onion, diced
1/4 cup butter
2 cups instant rice
2 cups water
1 can cream of mushroom soup
1/2 tsp. salt
1 large jar Cheez Whiz
2 pkgs. frozen chopped broccoli

Put all ingredients in crock pot on low for 6-7 hours, or on high for 2-3 hours.

Breakfast Tater Tot Casserole

1 pound breakfast sausage
1/2 chopped onion
1 can chopped green chilies
1 pkg. tater tots
1 dozen eggs, scrambled
shredded cheddar cheese
1 can cream of mushroom soup
1 can of water

Brown the sausage and onion and drain, then add green chilies and stir well.
Place mixture in a large casserole dish. Top sausage mixture with tater tots, then mix soup and water and pour on top of the tater tots. Bake at 350 for 30 minutes or until the tater tots are browned. Remove from oven and add scrambled eggs, spread evenly, then top with cheddar cheese. Put back in oven until cheese is melted.

Tater Tot Casserole

1-2 lbs. lean ground beef or turkey
1 pkg. tater tots (I buy seasoned and extra crispy)
1 chopped onion
1 small can chopped green chilies
1 can cream of mushroom soup
1 can of water or 1 cup milk
shredded cheddar cheese

Spray a casserole dish with cooking spray, then brown your beef or turkey with onion, drain, add the green chilies and mix in, then spread evenly into the casserole dish, Pour soup mixture over meat mixture and then layer your tater tots next. Bake at 350 for 30 minutes or until tater tots are browned. Remove from oven and add a layer of cheddar cheese. Put back in oven and bake until cheese is melted.

Chicken Salad

1 rotisserie chicken or 2-3 pkgs. of pre-cooked chicken chunks
red grapes (slice in half)
1/2 cup diced celery
1/2 cup chopped walnuts
mayo

In a large bowl, add your chicken, grapes, celery & walnuts and stir. Then add mayo., 1 tablespoon at a time until you get your desired amount in your salad. Add a little salt & pepper to taste.

**you can also add some diced cucumber, use pecans instead of walnuts, add some cheddar cheese.