Patti's Potato Pie

1 lb ground beef
1 can cream of mushroom soup
2 pouches of instant potatoes
1 cup shredded cheddar cheese

In one pan, brown ground beef. Mix in cream of mushroom soup with browned meat. In separate sauce pan, make 2 pouches of instant potatoes according to the package. I used Butter, Cheddar & Garlic and a combination of the two. In a 8x8 glass baking dish, put half of the done instant potatoes on the bottom. Next put all the beef/soup combination on top. Then put the remaining potatoes on top. Top with 1 cup shredded cheddar cheese. Bake at
250 degrees until cheese is melted.

Enjoy!

Monterey Chicken

Monterey Chicken

4 whole chicken breasts - boneless/skinless
1 cup Catalina Salad Dressing
Monterey Jack Shredded Cheese

Marinate chicken breasts in Catalina Salad Dressing overnight. Grill chicken breasts until tender. Top with Monterey Jack Cheese. Place on broiler until cheese is melted.

Enjoy!

Mac and Cheese Casserole

1 lb ground beef
1 box Macaroni and Cheese dinner (Kraft or similar brand)
1 can tomato soup

Brown ground beef in pan. Add any seasonings you want (I use Tastefully Simple's Garlic Garlic). In a separate pan, make macaroni and cheese according to box. When ground beef is brown and macaroni and cheese is done and assembled, pour macaroni and cheese in with ground beef and add tomato soup. Heat until warm throughout and serve.

Enjoy!

Baked Mostaciolli

Baked Mostaciolli
1 lb hamburger
1-15 oz can of diced or crushed tomatoes
1 26oz can of spaghetti sauce
1 large onion – diced (optional)
1 8 oz pkg shredded Mozzarella cheese
1 lb Penne noodles
1 cup (or more) Parmesan cheese
1 tsp Oregano (optional)
1 tbls sugar
Garlic powder to taste (I use Tastefully Simple's Garlic Garlic)

Brown onions and hamburger together and drain well. Cook Penne noodles to “al-dente” – drain well!! Cook down to thicken - spaghetti sauce and tomatoes with ½ cup of Parmesan cheese, Oregano, and sugar - add garlic powder to taste. Add cooked and drained hamburger and onions to sauce. In a large bowl mix noodles, sauce/hamburger mixture and shredded Mozzarella. Place in a well greased 9x13 pan – top with Parmesan and bake at 350 until hot. These can be made ahead and frozen – defrost and heat.

Wet Burrito Casserole

2 1/2 lbs ground beef
1 pkg taco seasoning
2 pkgs beef gravy mix
1 can (10oz) mild enchilada sauce
1 can (16oz) refried beans
1 can (8oz) tomato sauce
1 T sugar
1 pkg (8 count) large flour tortillas
2 pkgs (8oz) taco or cheddar shredded cheese
1 1/2 cup diced fresh tomatoes
1 cup shredded lettuce

Brown meat and drain. Stir in taco seasoning, beef gravy mix, enchilada sauce, beans, tomato sauce, and sugar. Spoot just enough mixture to cover bottom of 9 x 13 pan. Cut 2 tortillas and place on top of meat. Sprinkle with half of tomatoes and 1/3 of cheese. Repeat layers using tortillas, meat, tomatoes, and cheese. Top with lettuce and remaining cheese. Bake at 275 degrees for 25 minutes.

Enjoy!