Turkey/Ham/Chicken Tetrazzini

Ingredients

• 1 (10 3/4-ounce) can cream of mushroom soup
• 2/3 cup milk
• 1 (16-ounce) jar Alfredo sauce
• 3 1/2 cups chopped cooked turkey, chicken, or ham
• 12 ounces thin spaghetti, cooked
• 1 (10-ounce) package frozen petite peas, thawed
• 1 (8-ounce) package sliced fresh mushrooms
• 1 1/2 cups shredded baby Swiss cheese
• 1 cup shredded Parmesan cheese, divided
• 1/2 cup crushed garlic-and-onion seasoned croutons
• 1/4 teaspoon paprika

Preparation

Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Easy Taco Soup

1 1/2 lbs ground beef
1 onion, chopped.

Brown the beef/onions on stove & add to crockpot.

Add: 3 cans diced tomatoes, 1 can corn, 2 cans beans (whatever kind you like), 1 can green diced chiles (I use about 4x this amount fresh), 1 packet taco seasoning, 1 packet ranch dressing mix. I also added about 2 TBS cayenne pepper to spice it up a bit.

Cook on stove for about an hour on low-med heat or cook in slow cooker on low for 5-6 hours.