Ingredients : 1 lb. ground beef 1 medium onion chopped 1 can of Ro-Tel tomatoes 1 can of white corn 1 can of navy beans 1 can of kidney beans 1 can of black beans 1 can of pinto beans 1 package of taco seasoning 1 package of dry ranch salad dressing and seasoning mix 2 cups of water Garnish with shredded cheese, sour cream, tortilla chips Directions : Brown ground beef. Mix in taco and ranch seasoning mixes. Add the 6 cans, undrained. Add water. Let it simmer. Jim Montiel - Teacher
Ingredients : 3-5 chicken breasts, cooked and then cubed 8 oz. of bowtie pasta, cooked 2 cans of cream of chicken soup 1 can of cream of celery soup 12 oz. of sour cream 1 1/2 boxes of stuffing mix 1 1/2 sticks of butter Directions : Mix together the soups, sour cream, cooked chicken, and cooked pasta. Pour into large baking dish. Sprinkle the top with the stuffing crumbs and seasoning mix from the box. Combine chicken broth and melted butter and pour over the stuffing mix. This dish may then be covered in foil, refrigerated until time to cook. To bake : Bake covered with fill at 350 degrees for about 45 minutes. Uncover then bake another 5-10 minutes to brown. H. Kat Soulis - Class of 1969
Ingredients : One 7-ounce pack of elbow macaroni 2 cups of small curd cottage cheese 1 cup pf sour cream 1 egg, slightly beaten 3/4 teaspoon of salt 8 ounces shredded American cheese Directions : Cook and drain the macaroni noodles. Combine cottage cheese, sour cream, egg, salt, and cheese. Stir in drained macaroni. Bake in grease 1.5 quart casserole dish in the oven at 350 degrees for 35 minutes or until firm. Samantha Simmons - Class of 2017
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