Santa Fe Chicken

3 chicken breasts
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 can sliced black olives
1 cup taco sauce
1 cup sour cream
2 cups shredded Cojack cheese
PREPARATION:
On stovetop, heat olive oil in large skillet and cook chicken. (I add taco seasoning to mine) then add the garlic and onion until tender. Stir in black beans, taco sauce, sour cream, olives, and salsa. Heat until bubbly, sprinkle with cheese and melt.
Serve in tortillas or over corn chips. Garnish with sour cream, chopped tomato, lettuce, guacamole, etc.

Ham, Rice, & Broccoli Casserole

1 can Cream of Mushroom soup
1 cup uncooked rice
1 1/3 cup water
2 cups frozen broccoli
1/2 tspn. onion powder
2 cups cubed ham
1/2 cup shredded cheese

Mix soup, rice, water, broccoli, and onion powder together. Place ham in bottom of a casserole dish. Pour soup and rice mix over the ham. Top with cheese and bake, covered, at 375 for 35-45 minutes.

Tater Tot Casserole

2lbs. Ground beef
1 onion, chopped
1 large bag Tater Tots
2c shredded cheddar cheese
1 can cream of mushroom soup
1 can milk
Brown ground beef with onion. Layer alternatley ground beef, Tater Tots, and cheese until gone. Whip soup and milk together and pour over top. Top with cheese and bake at 375 for 1 hour.

Fresh Asparagus and Chicken Casserole

1 (8 ounce) package egg noodles
1 1/3 tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 1/2 cups sour cream
1/2 teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
Spread half of the chicken mixture into the prepared dish. Arrange asparagus over chicken, spread cooked noodles evenly over asparagus, and top with the remaining chicken mixture. Sprinkle with Parmesan cheese.
Bake 30 minutes in the preheated oven, until lightly brown.

Tuna Noodle Casserole

2 3oz cans tuna
1c peas & carrots
1/2 c milk
3/4c buttery crackers, crushed
4oz (about 2 1/2 c) dry egg noodles
1 can Cream of Mushroom soup
1/4tsp garlic powder
Heat oven to 375. Cook noodles according to package, adding peas and carrots during the last 2 minutes of cooking, drain. In a seperate bowl, mix soup, milk, garlic powder. Stir in noodles, peas, and tuna. Transfer to a baking dish. Bake at 350 15 minutes. Top with craker crumbs and grated cheese, continue baking 5-10 minutes or until heated through.

Frankfurter Casserole

2Tbsp. butter
3/4 c. chopped onion
1 lb. hot dogs
2 1/2 uncooked egg noodles
1 can tomato soup
1c milk
1 c grated cheese
chopped parsley

Use a large skillet that has a tight fitting lid. Melt butter, saute onion and hot dogs 5 minutes. Layer noodles over hot dogs in skillet. Combine soup and milk, pour over noodles. Sprinkle cheese over top. Cover and bring to a steam. Reduce heat and simmer. Cook 25-30 minutes. Sprinkle with parsley and serve.

Chicken and Stuffing Casserole

4-6 chicken breasts, cooked and cubed or shredded
2 cans Cream of Chicken soup

Mix together and place in bottom of casserole dish. Prepare a large box of suffing (following given directions) and spread over the soup and chicekn mixture. Bake at 350 for approx. 30 minutes.

This is a great use for Thanksgiving leftovers!

Beef Stroganoff

1 lb. hamburger
1 chopped onion
2 Tbsp. flour
1 tsp salt or garlic salt
1/4 tsp. pepper
1 can cream of chicken soup
1 c. sour cream
Hot cooked noodles

Mix hamburger, onion, and butter and cook through.

Add flour, salt, and pepper and cook for a few minutes. Stir in cream of chicken soup and simmer 10 minutes (Can add a little milk so it's not so thick). Stir in sour cream. Serve over hot noodles.

Holly's Baked Macaroni and Beef

This is a recipe that I just kind of came up with, so I don't have exact measurements.

Elbow macaroni, cooked in boiling salted water until soft, drain.
Browned Hamburger
Sliced olives
1 large can spaghetti sauce
Grated cheese
Basil, Parsley, salt and pepper to taste
I also add Parmesan cheese if I have it.


Mix all ingredients, saving some grated cheese for top. Put in lightly greased pan and bake at 350 for 30 minutes.

Tomale Pie

4 chicken breasts, cooked and shredded
1 pkg. tortilla shells, cut in fourths
3/4 lb. grated cheddar cheese

Sauce:
Combine but do not cook:
1 can cream of chicken soup
1 cup milk
1 small carton sour cream
1 small can green chilis

Layer:
Tortillas (in greased baking dish), sauce, and cheese. Repeat. Cover with foil, bake at 350 for one hour.

Baked Macaroni and Cheese

1 1/2 cup elbow macaroni
3 Tbspns. butter or margarine
1/4 cup onion, minced
3 Tbspns. flour
1 1/2 cup milk
1/2 tspn. salt
Dash of pepper
3cups grated chedar cheese
1/4 tspn. paprika

Cook macaroni in boiling salted water until tender. Drain. In a saucepan melt butter. Add onion, cook until soft. Blend in flour and milk. Cook and stir until thick. Add salt, pepper, paprika, and cheese. Heat and stir until cheese is melted. Mix sauce with macaroni. Pour into greased casserole dish and bake at 350 for 30 minutes or until bubbly and lightly browned.

Shepherds Pie

This is a great use of Thankgiving or Christmas
dinner leftovers!

1 can tomato soup
1 can corn
1 can green beans
chopped onion
Mashed potatoes
Grated cheese
Hamburger
Salt and pepper to taste

Brown hamburger. Add onion. Stir in corn, green beans, and soup. Add salt and pepper. Pour mixture into baking dish. Top with masked potatoes and cheese. bake at 350 for 30 minutes.