You could also top with cheese and bake for a few minutes.

Preheat oven to 375-400 degrees.

Cover the bottom of a roasting pan with uncooked hamburger meat.

Add all vegetables and seasonings.

Bake 30 minutes and stir well. Bake an additional 15-30 minutes until hamburger is done throughout and potatoes are done.

**Mom's note: This could easily be adapted to make in a slow cooker.

1 stick (1/2 cup) butter or margarine
8 oz. block cream cheese
3 eggs
1 can whole kernel corn, drained
1 can cream style corn
1 large can chopped green chilies
1 box Jiffy mix cornbread/muffin mix

Preheat oven to 350*.

In a microwave safe mixing bowl, heat butter and cream cheese till very soft. Beat in the eggs. Mix in the corn and green chilies, then add the cornbread mix and mix well.

Spray a 9x13 baking pan or dish with cooking spray and add the mixture. Bake for 40 minutes for a softer texture pudding, or 50 minutes for more cornbread-like texture.

Serve piping hot, and refrigerate any leftovers.

1 lb. ground beef or beef patties
5-6 medium potatoes
1 large onion
4-5 carrots
1 tablespoon beef bouillon granules
seasoning salt to taste
ground black pepper to taste

Preheat oven to 400*F.

Method 1, casserole style:

You may peel the potatoes if you like, but I often don't, just scrub and slice into 1-inch thick rounds. Same for the carrots, and peel and slice the onion into 1/2-inch thick rounds.

Scatter potatoes, carrots and onion into a 9x13 baking pan or dish. Crumble uncooked hamburger over vegetables, then sprinkle with beef bouillon granules, seasoning salt and black pepper to taste. Cover tightly with foil and bake at 400* F for 1 hour or until vegetables are tender when pierced with a fork. Stir before serving.

Method 2, hamburger patties:

Place hamburger patties in pan. Prepare veggies and scatter over burger patties; season with bouillon, seasoning salt and pepper. Cover tightly with foil and bake at 400*F for 1 hour or until veggies are tender when pierced with a fork. Stir before serving.

Recipe can be doubled, and use more or less meat and vegetables if desired. Ground chicken, turkey, deer/venison or crumbled breakfast sausage may be used instead of hamburger in Method 1. For Method 1,you may also use cubed beef steaks, deer/venison steaks,  pork chops or pork steaks. If using cube steaks, pork chops/steaks or deer/venison steaks, place in bottom of pan before adding veggies to help keep them moist as they cook. Cooking time may need to be extended if more veggies or pork chops/steaks or deer/venison steaks are used.

4 boneless, skinless chicken breasts
1 can cream of mushroom soup, undiluted
½ cup butter or stick margarine
1 cup sour cream
1 box top of stove stuffing mix
16 oz. pkg. frozen broccoli florets

Boil chicken till tender. Reserve 3 cups broth. Melt butter and mix with stuffing mix, sour cream and soup.

Place half of stuffing mixture in a greased baking dish and lay chicken on top. Distribute broccoli over all, then spoon remaining stuffing mixture over chicken. Pour 3 cups broth over all. Bake in a preheated 350° oven for 1 hour.

*Notes: You may use cream of chicken soup instead of cream of mushroom. I sometimes chop the chicken breasts and add to the stuffing mixture instead of leaving them whole. Any flavor of stuffing mix may be used.

5-6 medium potatoes**
3/4 cup chopped onion
4 tablespoons oil
4 oz. can diced green chilies
1/2 lb. Velveeta cheese, cubed
8 eggs
3/4 cup whole milk
salt and black pepper to taste
salsa, optional

Preheat oven to 350*

Prepare a 13x9 baking dish or pan by coating with butter or cooking spray. Set aside.

Peel and dice potatoes. Place prepared potatoes and diced onion in a skillet with the oil and fry on medium heat until browned and done, stirring often. Add green chilies and stir to combine. Remove from heat.

Add half the potato mixture to the prepared baking pan. Distribute cheese over potatoes, then add remainder of the potato mixture to the pan, spreading evenly. Beat eggs with milk and pour over potato mixture, adding salt and pepper to taste. Cover with foil and bake at 350* for 30 minutes. Remove foil and bake until browned on top and just set in the center, 20-30 minutes longer. Serve piping hot, topped with salsa if desired.

**Notes:

You may use thawed frozen hash browns or O'Brien potatoes or thawed tater tots, but they will need to be cooked as described above.

You may add diced ham, cooked and crumbled breakfast sausage, sausage links, or sliced polish sausage.

You may add 1/2 cup diced bell pepper or jalapeno peppers to the raw potatoes before frying.

You may add a package of frozen spinach, thawed and squeezed dry before adding to the potato mixture at the same time the green chilies are added.

You may use shredded cheese instead of Velveeta. Pepper jack is especially good in this, but any variety of cheddar, Gruyere, Swiss, Provolone, Parmesan or even mozzarella are also great in this.

This freezes well. Remove from oven when still a little jiggly in the center and cool completely. I prepare it in disposable aluminum pans, and wrap tightly in 2 layers of aluminum foil. Thaw in the fridge and leave the foil on, then reheat in a 350* oven until heated through, about 20-25 minutes.

There are infinite variations for this dish to make it your own and discover new favorites.

2 - 15 oz. cans whole kernel corn
1- 8 oz. pkg. cream cheese
4 tablespoons butter
4 oz. can green chilies*
1/2 teaspoon garlic salt
ground black pepper to taste
1 teaspoon sugar, optional

Preheat oven to 350*.

Drain corn thoroughly.

In a glass baking dish, place cream cheese and butter. Microwave on high until melted and just bubbling. Stir well to combine.

Add remaining ingredients and stir well. Place in oven and bake for 30-35 mins or until hot and bubbly.

*Note: you may use mild, regular or hot green chilies, your choice.

26 oz. pkg. frozen hash-browns*
2 cups sour cream
½ cup butter or margarine, melted
1 tsp. salt
black pepper to taste
1 can cream of chicken soup
1 cup chopped onion
1-2 cups grated American cheese
½ cup butter or margarine, melted
2 cups corn flakes, coarsely crushed
1/2 cup butter or margarine, melted

*You may thaw the hash browns or leave frozen. If frozen they may need another 10-15 minutes baking time.

Mix together all ingredients except corn flakes and second half cup of butter. Pour into a greased casserole and cover with corn flakes and drizzle second half cup of melted butter over top. Bake in a preheated 350° oven for about 1 hour or until hot and cheese is melted.

We first had this at a wedding reception, and it was delicious.

3-4 chicken breast halves
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes and green chiles
1 lb. loaf Velveeta cheese
1 can whole kernel corn, drained
1 lb. spaghetti
shredded cheese for topping, if desired

Place chicken breasts in a medium sauce pan and add water just to cover the chicken. Cover with a lid and bring to a boil. Reduce heat to low and cook for 1 hour or until chicken is tender. Remove chicken from pan and let cool. Retain broth for another use, or discard.

Skin and debone chicken and cut or tear into bite size pieces. Set aside.

Cook spaghetti as directed on package. While spaghetti cooks, prepare sauce mixture by combining soups, Ro-Tel tomatoes and corn in a medium sauce pan. Dice cheese into 1-inch pieces and add to pan. Heat over low heat until cheese is melted, stirring often as it WILL scorch easily. Remove from heat and set aside.

When spaghetti is done, drain thoroughly, then combine chicken and soup mixture with spaghetti. You may serve as is, or pour into a 13x9 baking dish or pan and sprinkle with shredded cheese and bake in a 350* oven until cheese is melted and bubbly.

I like to serve this with a green salad and hot garlic bread.

9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice


Spray an 9x13 pan with non-stick spray and pour
½ cup alfredo sauce, or just enough to cover the
bottom of the pan. Boil 8-10 cups water in a large
pan, cook lasagna noodles until al dente.

(I usually cook 1 or 2 extra just because lasagna
noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse
the noodles with cold water to prevent them from
sticking to each other. Then, lay out each noodle
individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle.
(if there is too much sauce you will have a big mess
on your hands!) Sprinkle oregano and garlic salt
on top of sauce. Take 1/9 of the shredded chicken
and spread it out evenly over each noodle. Add approx.
3 Tbs. cheese. To roll up, start at one end and roll
the noodle over the toppings. You will need to lift
the noodle a little to prevent squishing out the
inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side
down so they don't come undone. Once they are all
in the pan, pour the remaining alfredo sauce over
the top. Top with remaining cheese. Bake at 350 degrees
for about 30 minutes, or until the cheese is completely
melted on top. I sometimes broil mine the last 5
minutes to make the cheese toasty on top.

*Note: This was pretty good but I think next time I make it
I'll add some broccoli and more alfredo sauce.

1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded cheddar cheese
1 can cream of mushroom soup
1 cup sour cream

Directions

Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for
20-30 minutes.

4 boneless, skinless chicken breasts
1 can whole kernel or Mexicorn
1 can black beans
1 can Rotel tomatoes and green chiles
8 oz. cream cheese
1 pkg. fiesta ranch dip mix

prepared rice, Spanish rice or pasta, optional

Place chicken breasts in slow cooker. Drain corn and pour into slow cooker. Rinse and drain the black beans and add to slow cooker. Pour Rotel tomatoes over all in slow cooker. Cut up cream cheese in small pieces and add to slow cooker, then sprinkle the dry fiesta ranch dip mix over all.

Cover and cook on high for about 4 hours. Let set for about 30 minutes before serving to let the sauce thicken. Stir well then serve over prepared rice, Spanish rice or pasta if desired.

Alternate cooking method:

Preheat oven to 350*. Place ingredients as described above into a 13x9 baking pan or dish. Cover tightly with foil and bake for 2 1/2 - 3 hours or until chicken is tender. Remove from oven and uncover. Let set for 30 minutes before serving to let the sauce thicken. Stir well then serve over prepared rice, Spanish rice or pasta if desired.

Serves 4.

I prepared this following this recipe, but next time I make it I'll probably use 2 cans each of corn and black beans. Very good, hearty and filling.

1 bag frozen meatballs
1 jar marinara or spaghetti sauce
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf fresh Italian bread, sliced

Preheat oven to 400*.

Place meatballs in a medium saucepan and add the marinara or spaghetti sauce. Cook over medium heat until warmed completely through, about 10 minutes. Stir often to keep from sticking. Remove from heat and pour into a 9x13 pan or baking dish and prepare bread.

Butter the bread and sprinkle with garlic salt, or you may leave it plain. Or, you can use prepared frozen garlic bread but thaw before proceeding with the casserole. Stand the bread up around all sides of the pan or baking dish, pushing the bread into the sauce. Layer on the cheeses, ending with the Parmesan on top.

Place in oven and bake for about 25 minutes or until cheese is melted and tops of the bread are browned. Remove from oven and serve piping hot.

Makes about 4 generous servings. Add a salad to make a nice, quick meal.

20 oz package frozen shredded hashbrown potatoes, thawed
1 can cream of chicken soup
3/4 cup diced onion
1/2 cup butter, melted
2 cups sour cream
1 teaspoon salt
black pepper to taste

2 cups shredded cheese; American, cheddar or your choice
2 cups cornflakes, slightly crushed
1/2 cup butter, melted

Preheat oven to 350*. Prepare a 13x9 baking pan or casserole dish by greasing or spray with vegetable spray. Set aside.

In a large mixing bowl, combine potatoes, onion, 1/2 cup melted butter, undiluted soup, sour cream, shredded cheese, salt and pepper. Mix well and spoon into prepared pan. Top with slightly crushed corn flakes. (I just crush the cornflakes with my hand as I sprinkle them over the top). Drizzle the last half cup of melted butter over the cornflakes and bake in preheated 350* oven for 1 hour. Serve piping hot.