Ingredients
- Servings: 8
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 8 ounces sour cream
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 8 ounces frozen mixed vegetables
- 1/2 cup chopped onion
- 1 (32 ounce) package frozen bite-size potato nuggets (such as tater tots®)
- 1 1/2 pounds leftover meatloaf, sliced
- 1 1/2 cups shredded sharp cheddar cheese (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
- combine the cream of mushroom soup, cream of chicken soup, sour cream, seasoned salt, and pepper. stir in the mixed vegetables and onion. add the tater tots and stir until they are coated with the mixture. pour into the prepared baking dish. press the meatloaf slices into the top of the tater tot mixture.
- bake in preheated oven 15 minutes; sprinkle the cheddar cheese over the top, and bake 35 minutes until the cheese browns. remove from the oven and let stand 10 minutes before serving.
Ingredients
- Servings: 4
- 2 (7 ounce) packages chunk light tuna in water, drained and flaked
- 1/3 cup ranch dressing
- 1/2 teaspoon dijon mustard
- 1 tablespoon grated parmesan cheese
- 4 chipotle peppers in adobo sauce, chopped
- 1/4 cup green onions, chopped
- salt to taste (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- mix tuna, ranch dressing, dijon mustard, and parmesan cheese in a bowl. add chipotle peppers and green onions; fold through the tuna mixture. season with salt.
Ingredients
- Servings: 8
- 1 (16 ounce) package lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 (16 ounce) package frozen chopped spinach, thawed
- 7 ounces basil pesto
- 30 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups mozzarella cheese, shredded
- 9 ounces alfredo-style pasta sauce
- 1/4 cup grated parmesan cheese
Recipe
Preparation Time: 35 mins
Cook Time: 45 mins
Ready Time: 1 hr 30 mins
- preheat oven to 350 degrees f (175 degrees c).
- bring a large pot of lightly salted water to a boil. add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- in large skillet over medium heat, saute onion in the olive oil until tender. add spinach and stir. remove from heat and stir in the pesto. in a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
- in a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. sprinkle with mozzarella. repeat the layers ending with noodles on top. spread the alfredo sauce over the top and sprinkle with parmesan.
- cover with foil and bake in a preheated oven for 45 to 55 minutes.
Ingredients
- Servings: 3
- 4 eggs
- 1 1/2 pounds unsliced bologna
- 6 medium sweet pickles
- 1/4 cup mayonnaise
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- place eggs in a medium saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from water, cool and peel.
- in a food processor, place eggs, bologna and sweet pickles. blend to a spreadable consistency.
- transfer mixture to a medium bowl. mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. cover and chill in the refrigerator until serving.
Ingredients
- Servings: 8
- 1 unbaked pizza crust
- 3/4 cup spaghetti sauce
- 1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
- 1 medium tomato, cut in half and sliced
- 2 cloves garlic, minced
- 1 pound shredded colby-monterey jack cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- preheat the oven to 450 degrees f (230 degrees c). prepare pizza crust according to recipe or package instructions. place on a pizza pan.
- pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. cook for 1 minute, or until the liquid is almost gone. add garlic, and cook, stirring, for less than a minute. add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
- spread spaghetti sauce over the prepared pizza crust. sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. arrange tomato slices evenly over the top.
- bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.
Ingredients
- Servings: 12
- 8 slices oscar mayer bacon, cut into 1-inch pieces
- 2 cups frozen shredded hash browns, thawed
- 1/2 pound fresh mushrooms, coarsley chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 12 eggs
- 1/3 cup breakstone's or knudsen sour cream
- 3/4 pound velveeta®, cut into 1/2-inch cubes
Recipe
Preparation Time: 30 mins
Ready Time: 1 hr 10 mins
- heat oven to 350 degrees f.
- cook and stir bacon in large skillet on medium heat 10 min. or until crisp. remove bacon from skillet with slotted spoon; drain on paper towels. discard all but 2 tbsp. drippings from skillet.
- add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. stir in velveeta. spoon into 13x9-inch baking dish sprayed with cooking spray.
- whisk eggs and sour cream in medium bowl until blended; stir in bacon. pour over vegetable mixture.
- bake 40 min. or until center is set and casserole is heated through.
Ingredients
- Servings: 3
- 1 cup shredded cheddar cheese
- 1 (16 ounce) container sour cream
- 1 (4 ounce) can chopped green chile peppers
- 1 (1 ounce) package taco seasoning mix
Recipe
Preparation Time: 10 mins
Ready Time: 2 hrs 10 mins
- in a medium bowl, mix the cheddar cheese, sour cream, green chile peppers and taco seasoning mix. chill at least 2 hours in the refrigerator before serving.
