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.