Ham Casserole

Ingredients:
2 cups peeled, cubed potatoes

1 large carrot, sliced

2 celery ribs, chopped

3 cups water

2 cups cubed fully cooked ham

2 TBS chopped green pepper

2 tsp. finely chopped onion

7 TBS butter divided
3 TBS flour
1 1/2 cups milk
3/4 tsp salt
1/8 tsp pepper
1 cup shredded cheddar cheese
1/2 cup soft bread crumbs

Directions:
1. In a saucepan, bring the potatoes, carrot, celery, and water to a boil. Reduce heat; cover and cook about 15 minutes or until tender. Drain

2. In a large skillet, saute' the ham, green pepper and onions in 3 TBS. butter until tender. Add to the potato mixture. Transfer to a greased 1 1/2 quart baking dish.

3. In a saucepan, melt the remaining butter; stir in flour until smooth. Gradually add milk, salt, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over the ham mixture. Sprinkle with bread crumbs.

4. Bake, uncovered @ 375 for 25-30 minutes, or until heated through.

Can use Italian bread crumbs. I usually use a lot more onions. I also usually add more flour to make paste. I like to fry the onions and ham so that the ham is browned well.

Salsa Chicken

Ingredients:
4 boneless, skinless chicken breasts
4 tsp. taco seasoning
1 cup salsa
1 cup shredded cheddar cheese
2 TBS sour cream

Directions:
1. Preheat oven to 375 degrees.
2. Place chicken breasts in a lightly greased 9 x 13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts and pour salsa over all.
3. Bake for 40-50 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes or until cheese is melted and bubbly. Top with sour cream if desired and serve.

Pizza Sticks

Ingredients:

• 8 slices white bread, crusts removed
  
• 1 cup shredded mozzarella cheese
  
• 16 leaves basil
  
• 2 tablespoons butter, melted (or Olive Oil)
• 2 cups prepared tomato or pizza sauce, warmed
• 
  
• Directions:
• 1. Lay out the slices of bread and smoosh them down lightly with a rolling pin.
• 2. Lay some cheese and two leaves of basil down onto each slice and roll them up, pressing them with the seam down so they stay closed.
• 3. Brush the outside of each sandwich lightly with melted butter and transfer to a baking sheet.
• 4. Bake until golden brown and the cheese has melted, 10-12 minutes. 5. Serve with warm tomato sauce as a dipper alongside

Shirley Temple

Ingredients:
1/2 cup orange juice
1/2 cup sprite
1 TBS grenadine syrup
1 maraschino cherry

Directions:
1. In a tall glass, combine orange juice and sprite. Pour grenadine in and let it sink to the bottom. Garnish with a maraschino cherry and a straw for stirring.

Chili Dog Casserole

Ingredients:

8 hot dog buns
8 hot dogs
1 (15 ounce) can chili
1/4 cup chopped onion
1 tablespoon prepared mustard
2 cups shredded Cheddar cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Lightly grease a 9x13 inch glass baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns.

3. Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Beef Taco Skillet

Ingredients:
1 pound ground beef 

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup salsa
1/2 cup water 

6 flour tortilla (6-inch) cut into 1-inch pieces

1/2 cup shredded Cheddar cheese

Directions:
1. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned
2. Stir often to separate meat. Pour off any fat.
3. Stir the soup, salsa, water, and tortillas in the skillet and heat to a boil.
4. Reduce the heat to low.
5. Cook for 5 minutes.
6. Stir the beef mixture.
7. Top with the cheese.

Campbell's Tuna Noodle Casserole

Ingredients:

2 cans (10 3/4 oz) Campbells Condensed Cream of Mushroom Soup

1 cup milk

2 cups frozen peas

2 cans (10 oz each) tuna, drained

4 cups hot cooked medium egg noodles

2 Tbsp. dry bread crumbs

1 Tbsp butter, melted

Directions:

1. Stir soup, milk, peas, tuna and noodles in 3-qt casserole

2. Bake at 400 F. 30 min. or until tuna mixture is hot and bubbling.

3. Stir tuna mixture.

4. Stir bread crumbs and butter in small bowl. Sprinkle over tuna mixture. Bake 5 min. or until bread crumbs are browned.