Tater Tot Casserole

1 lb. hamburger
1 tbl. minced onion flakes
salt, pepper and garlic powder to taste
2 tbl. Worcestershire or soy sauce
1 can cream of mushroom soup
1/2 bag frozen mixed vegetables
tater-tots
shredded cheese

Brown hamburger and onions with salt, pepper and garlic. Stir in Worcestershire sauce, soup and veggies. Pour into greased 11x7 baking dish. Top with tater-tots. Bake at 450ºF for 30 minutes. Top with shredded cheese and bake an additional 10 minutes, or until cheese is melted.

Taco Pizza

1 lb. ground beef
1 env. taco seasoning
1 can refried beans
3/4 c salsa
1 can sliced black olives, optional
Tortilla chips, optional
Shredded cheese
Pre-baked pizza crusts
Chopped lettuce
Chopped tomatoes
Sour cream

Brown ground beef in a skillet and drain. Add taco seasoning, refried beans, salsa and olives. Stir and simmer until heated through. Spread onto pizza crusts. Top with crunched tortilla chips, if desired. Sprinkle with cheese. Bake at 350ºF until cheese is melted and crust is browned. Remove from oven. Top with lettuce, tomatoes and sour cream if desired. Makes 2 pizzas.

Hash Brown Casserole

32 oz. frozen hash browns, thawed
1 stick melted butter
1 tsp. salt and pepper
1/2 cup chopped onions
8 oz sour cream
1 can cream of chicken soup
8 oz grated cheddar cheese
bread crumbs or crushed corn flakes for topping

Stir all ingredients, except topping, together. Transfer to a 13x9x2 baking dish coated with non-stick cooking spray. Sprinkle on topping. Bake at 350ºF for 30 minutes, or until done.

Mexican Cheeseburger Soup

1 lb. shredded cheese (half sharp cheddar/half mild cheddar)
1 lb. ground beef, cooked and drained
1 can (8 1/4 oz) whole kernel corn, undrained
1 can (15 oz) pinto beans, undrained
1 jalapeno pepper, seeded and diced (optional)
1 can (14 1/2 oz) diced tomatoes with green chilies, undrained
1 can (14 1/2 oz) petite diced tomatoes, undrained
1 envelope taco seasoning
1 can beef broth
1 can diced new potatoes, drained

Spray inside of crock with nonstick cooking spray. Combine all ingredients except potatoes in crock. Cover; cook on low 4-5 hours or high 3 hours. Stir in potatoes about 30 minutes to an hour before serving.

Macaroni and Cheese Lasagna

1 pkg. macaroni and cheese, prepared according to package directions
1 1/2 cups spaghetti sauce
1/2 lb. lean ground beef, cooked & drained
1 cup shredded mozzarella cheese
2 tbl. Parmesan cheese

Spoon half of macaroni into lightly greased 8" square baking dish. Top with half each meat, sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350ºF for 20 minutes, or until heated through.

Fireside Coffee

1 cup instant cocoa or instant chocolate drink mix
1 cup non-dairy creamer
2/3 cup instant coffee
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)

Combine all ingredients; mix well. Store in an airtight container. Yield: 3 cups mix (24-36 servings).

To make one serving: Add 4-6 teaspoons mix to 3/4 cup boiling water; stir until dissolved. Yield: 1 serving.

Enchi-Mamas

2 lb. ground beef
2 cans cream of mushroom soup
2 cans enchilada sauce
1 can sliced black olives
grated cheese
flour tortillas
1/4 cup water

Brown ground beef and drain. Add soup, enchilada sauce and olives. Simmer 10 minutes. Spoon mixture into tortillas, add cheese and roll. Place in lightly greased 13x9x2 baking dish. Pour leftover meat mixture over top. Sprinkle with grated cheese and water. Cover and bake at 350ºF for 20-30 minutes.

Adapted from: Golden Plate Cookbook published by Sherman Service League