Tuna Noodle Casserole

2 cups macaroni

1 can tuna

1 can cream of mushroom soup

1 can of milk

1 cup shredded cheddar cheese

1 cup crushed croutons

Preheat oven to 350 degrees.  Cook noodles.  Mix macaroni, tuna, soup and milk.  Spread in casserole dish.  Bake for 20 minutes at 350 degrees.  Top with cheese and croutons.  

Easy Crock Pot Potato Soup

1 30 oz. bag frozen hash browns

1 32 oz. box chicken broth

1 can cream of chicken soup

8 oz cream cheese

3 oz. bacon bits

1 c. shredded cheddar cheese

salt and pepper to taste

Put the potatoes in the crock pot.  Add the chicken broth, cream of chicken soup and half the bacon bits.  Add a pinch of salt and pepper.  Cook on low for 8 hours or until potatoes are tender.  An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times during the hour before serving.  Once the cream cheese is completely mixed in, it's ready to serve.  Top with bacon bits and cheese.  

Nancy's Chicken Noodle Soup

3 chicken breasts

parsley flakes

garlic powder

onion

celery

carrots

chicken boullion cubes

Mrs. Grass chicken noodle soup mix (2 packets)

Egg noodles

Cook 3 chicken breasts with bone in 5-6 quarts of water.  Add parsley flakes and hint of garlic powder.  Strain chicken.  Add onion, celery, and carrots and 4 chicken bouillon cubes.  Cook for 1 hour while shredding chicken.  Add Mrs. Grass chicken noodle soup mix (2 packs).  Add noodles and pepper.  

Taco Bean Soup

3-4 chicken breasts

1 can of chili beans

1 can of kidney beans

1 can black beans

1 can corn

1 can chopped tomatoes 

1 pkg. taco seasoning

Put all ingredients in the crock pot.  Chicken may be frozen or thawed.  Cook 6-8 hours.  Shred chicken, then put back in crock pot and stir.  

Bill's Chili

1 lb. ground beef

(1) 16 oz can tomato sauce

(1) 15 oz chunky tomatoes in chili sauce

(1) 22 oz Brooks Hot Chili Beans in Chili Sauce

(1) pkg. chili seasoning

(1) onion

6 oz. water

Brown beef, pour off grease.  Add ingredients.  Bring to a boil then turn on low and cover.  Simmer 20-30 minutes stirring occasionally. 

Turkey Casserole

6 ounces uncooked, wide egg noodles (2 to 3 cups cooked)
1 can (10 3/4 ounces) cream of mushroom with roasted garlic soup, or cream of roasted chicken with savory herbs soup
2 cups cubed cooked turkey
1 1/2 cups (6 ounces) frozen peas and baby carrots
4 ounces (1 cup) shredded cheddar cheese (divided)
Salt and pepper to taste
1/4 cup dry bread crumbs
1 tablespoon butter, cut into pieces

Cook noodles following package directions; drain. In greased shallow 9-inch square baking dish, stir together soup and 1/2 soup can water. Add noodles, turkey, peas and carrots, and 1/2 cup of the cheese. Season with salt and pepper; toss to combine. Top with bread crumbs and remaining 1/2 cup cheese. Dot with butter. Cover and bake in 350°F. oven for 20 minutes; uncover and bake 10 to 15 minutes longer or until hot and bubbly.

Baked Spaghetti Pie

3 large eggs, lightly beaten
4 ounces (1 cup) shredded six-cheese Italian blend (divided)
5 tablespoons grated parmesan cheese (divided)
2 tablespoons butter, melted
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces thin spaghetti, cooked according to package directions
1 1/2 cups prepared spaghetti sauce

In large bowl, stir together eggs, 1/2 cup of the six-cheese blend, 4 tablespoon of the parmesan, butter, garlic, basil, and oregano. Stir in cooked spaghetti. Place in 9-inch pie plate that has been lightly coated with no-stick cooking spray. Top with the remaining 1/2 cup six-cheese blend. Spread spaghetti sauce over top, spreading almost to edges. Bake in 350ºF. oven for 30 minutes. Let stand 5 minutes. Sprinkle remaining 1 tablespoon parmesan over top. Cut into wedges