Reuben Casserole

Crumble 1 pound of cooked corned beef into a 8″x12″ baking pan coated with cooking spray.

Dot with 1/4 cup of thousand island salad dressing.

Spread 1 16-oz can of drained sauerkraut over top.

Toss 6 crumbled slices of rye bread with 1/4 cup of melted butter and sprinkle on top.

Top with 1/2 pound of shredded swiss cheese. Bake at 350 degrees for 30 minutes.


Mummy Dogs

Unroll 1 can-8 oz of crescent dinner rolls into 4 rectangles & cut each lengthwise into 10 pieces. Cut 2-1/2 slices of cheese into 4 pieces.

Wrap 4 pieces of dough and a strip of cheese around each hot dog to look like bandages. Make sure to leave room for the face.

Place Mummy Dogs on a baking sheet coated with cooking spray.

Bake at 375 degrees for about 16 minutes. Make eyes with Mustard.


Easy Stroganoff Stew

Brown 2 pounds of stew meat.

Combine 1-1 oz packet of onion soup mix, 2-10 oz cans of golden mushroom soup &

2 cans of water in a bowl. Pour over the stew meat in a roasting pan or slow cooker.

Cover & cook on low (or 275 degrees) for 8 hours. When ready to serve stir in 1-8 oz carton of sour cream. Serve over rice or noodles.


Crockpot Beef & Broccoli

Place 1 pd of boneless beef chuck roast, sliced into thin strips in your crockpot.

In a small bowl combine 1 cup beef broth, 1/2 cup of soy sauce, 1/3 cup of brown sugar, 1 tbsp sesame oil & 3 garlic cloves, minced.

Pour over the beef. Cover and cook on low for 7 hours.

In a cup, stir 2 tbsp of cornstarch & sauce from the crock pot until smooth. Add to the crock pot & stir well.

Add as many fresh broccoli florets as you want. Stir. Cover & cook for 30 minutes. Serve over rice.


Mexican Casserole

Brown 2 pds of ground beef & 1 chopped onion. Drain. Add 1-4oz can green chilies, 1-8 oz jar of salsa, 1 can of cream of mushroom soup, 1 can of cream of chicken soup & 1 can cheddar cheese soup.

In a 9 x 11 inch baking pan coated with cooking spray layer corn tortillas (cut in half) topped with 1/2 of the meat mixture. Repeat & sprinkle with shredded cheese.


Overnight Pot Roast

In your slow-cooker (coated with cooking spray) place a large onion that has been sliced. Add a 3 pound flank steak on top & sprinkle a packet of dry onion soup mix & 1-14.5 oz can of stewed tomatoes (undrained).

Cover & cook on low for 8 hours (overnight).

In the morning, stir together 3 stalks of celery (chopped) & 1 can of cream of celery soup.

Add to the slow cooker & cover. Cook for 8 hours more.