Vegetable ham casserole

Vegetable Ham Casserole
6 medium potatoes, sliced 1/4 inch thick
1 (16 ounce) can carrots, drained, reserve juice
1 (16 ounce) can peas, drained, reserve juice
1 onion, sliced
1 pound thinly sliced baked ham
1 (10 3/4 ounce) can tomato soup
In a casserole dish, layer potato slices, carrots, peas, onion and ham. In a bowl, combine reserved vegetable juices with tomato soup; pour over layers. Bake at 300 degrees for 1 hour, or until potatoes are done.

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Cheddar spinach pie

Cheddar Spinach Pie
4 eggs, beaten
1 cup milk
1/2 teaspoon salt
Dash of pepper
2 cups shredded sharp Cheddar cheese
2 tablespoons flour
1 (10 ounce) package frozen spinach, cooked and drained
Combine eggs, milk, salt and pepper; mix well. Toss cheese with flour; add to eggs. Stir in spinach. Pour into greased 9 inch pie pan. Bake at 350 degrees for 40 minutes.
Makes 8 servings.

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Hamburger noodle casserole

Hamburger Noodle Casserole
1 1/2 pounds ground beef
1 onion, chopped
2 (10 3/4 ounce) cans tomato soup
1 (16 ounce) can cream-style corn
1 (6 ounce) package noodles, cooked
Salt and pepper to taste
American cheese slices
Brown beef and onions together; drain well. Stir in soup, corn, noodles, salt and pepper. Spoon into 2 quart casserole dish. Bake at 350 degrees for 30 minutes, or until hot. Top with cheese slices and bake for an additional 5 minutes until cheese melts.

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Chicken and stuffing casserole

Chicken And Stuffing Casserole
1 1/2 pounds boneless chicken
1 (10 ounce) package frozen broccoli, thawed
8 (4 by 4 inch) slices pasteurize process cheese spread
1 (10 3/4 ounce) can cream of chicken soup
1 (6 ounce) package chicken flavored instant stuffing
Cook chicken until done; cut into bite-size pieces. Arrange chicken in greased 2 quart casserole dish; add broccoli and cheese. Spoon soup over all. Prepare stuffing according to directions on package. Spoon stuffing over top of casserole. Bake at 350 degrees for 30 to 35 minutes.
Makes 4 to 6 servings.

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Chicken tortilla casserole

Chicken Tortilla Casserole
2 cups cooked chicken, cut in bite-size pieces
1 (10.5 ounce) can cream of chicken soup
1/2 cup tomatoes and green chilies
1/2 cup chopped onion
6 to 8 corn tortillas, broken into pieces
1/2 cup sour cream
2 cups grated cheese
Heat oven to 350 degrees. Mix chicken, soup, tomatoes and onions. Place a layer of torn tortillas in bottom of a 2 quart casserole dish. Add one-third of chicken mixture. Sprinkle with one-third of cheese. Repeat layers. For final layer, mix sour cream with the remaining chicken soup mixture. Sprinkle with remaining cheese. Bake for 45 minutes until hot and bubbly.
Notes:
* This recipe can be heated in a slow cooker for 2 to 3 hours on high, being careful not to over-cook it.
* This recipe can also be doubled.

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Beef and spaghetti pie

Beef And Spaghetti Pie
3/4 pound lean ground beef
1/2 cup chopped onion
1/8 teaspoon garlic powder
1 (12 ounce) can Italian stewed tomatoes
2 tablespoons butter or margarine
2 eggs, slightly beaten
1/2 cup grated Parmesan cheese
1 cup cottage cheese
1/2 cup shredded Mozzarella cheese
6 ounces spaghetti, cooked according to package directions
Heat oven to 350 degrees. Brown ground beef with onion and garlic powder until meat is no longer pink; drain. Return beef to skillet. Stir in stewed tomatoes. Toss hot spaghetti noodles with butter, eggs and Parmesan cheese. Spread in a buttered deep-dish pie plate. Spread with cottage cheese. Cover with meat mixture. Bake for 20 to 25 minutes, or until hot and bubbly. Sprinkle with Mozzarella cheese and bake for 5 minutes more.

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Tamale pie

Tamale Pie
1 cup onion, chopped
1 cup green pepper, chopped
3/4 pound ground beef
2 (8 ounce) cans seasoned tomato sauce
1 can whole-kernel corn, drained
1 cup black olives, chopped
1 clove garlic, minced
1 tablespoon sugar
2 to 3 teaspoons chili powder
Dash of pepper
1 1/2 cups sharp American cheese, shredded
Cornmeal Topper (see below)
Brown ground beef, onion and green pepper in a large skillet; drain. Return beef to skillet. Add tomato sauce, corn, olives, garlic, sugar, chili powder and pepper. Simmer for 20 to 25 minutes, until thick. Add cheese; stir until melted. Pour into greased 10 by 6 by 1 1/2 inch baking dish.
Cornmeal Topper
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter
Stir cornmeal and salt into cold water. Cook and stir until thick. Add butter; mix well. Spoon over hot meat mixture in 3 lengthwise strips. Bake at 375 degrees for about 40 minutes.
Makes 6 servings.

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