Ham and Broccoli Casserole

1-1/2 cups chopped fresh (or bagged) broccoli
1/2 cup finely chopped onion
1-1/2 cups cooked rice
1-1/2 cups diced fully-cooked ham
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1-1/2 cups (6 oz) shredded cheddar cheese
1/4 cup milk
2 slices bread, crusts removed
2 tablespoons butter

(can use bread crumbs instead of bread crusts and butter)

IN a saucepan, cook broccoli and onion in a small amount of water until crisp-tender; drain

IN a greased 1-1/2 qt. baking dish, layer rice, ham, and broccoli mixture.

COMBINE the soup, cheese, and milk; spoon over broccoli.

BAKE uncovered, at 350 degrees F for 20 minutes.

MEANWHILE, coarsely crumble bread. In a skillet, cook crumbs in butter over medium-high heat until lightly browned. Sprinkle over casserole.

BAKE 15 minutes longer or until heated through.

Smoky Potato Skillet Casserole

1 package (16 oz) smoked sausage links, cut into 1-inch pieces
2 celery ribs, chopped
1 medium onion, chopped
1 tbls. butter
2 cups water
2/3 cup milk
1 package (5-1/4 oz) au gratin potatoes

IN a large skillet, saute the sausage, celery and onion in butter until vegetables are tender. Stir in water, milk, and sauce mix from potato package; bring to a boil.

STIR in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once.

I sprinkle shredded cheese on top for extra cheesiness.

Spicy BBQ Chicken Pizza

Pizza crust for one pizza (can be store bought dough or precooked crusts)
1 1/2 cup cooked chicken, shredded
2/3 cups BBQ sauce, divided
2 cups pepper jack cheese (monterrey jack with jalepeno peppers)
(ingredients estimated)

Spread 1/2 cup BBQ sauce on crust or dough. Mix remaining sauce with cooked chicken. Top sauce on crust with cheese. Top with chicken.

Bake until cheese is bubbling at 400 degrees F.

Enjoy!

Tater Tot Bake

Just had this one tonight...it is SOOO good.

3/4 to 1 pound ground beef
1 small onion, chopped
salt and pepper to taste
1 package (16 oz) frozen Tater Tot potatoes
1 can (10-3/4 oz) condensed cream of mushroom soup
2/3 cup milk or water
1 cup (4 oz) shredded cheddar cheese

IN a large skillet, cook beef and onion over medium heat until no longer pink; drain. Season with salt and pepper to taste

TRANSFER to a 2-qt. baking dish. Top with single layer of potatoes. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 30-40 minutes or until heated through.

Enjoy!