1 c. Butter or margarine

8 oz. Jar Cheez Whiz

10 ¾ Cream of Mushroom Soup

¼ Milk

8 oz. pkg of Frozen Broccoli, thawed

¼ c. chopped onion (optional)

1 c. uncooked Minute Rice

Heat oven to 350. In saucepan melt, butter, stir in Cheez Whiz, soup and milk.  Mix together over low heat to make sauce.  In a bowl combine broccoli, onions and uncooked rice; add sauce to broccoli mixture & mix well.  Pour in a greased 10x10x2 casserole dish and bake 35 minutes or until broccoli and rice are done.

6-8 servings

*This recipe comes from my very dear and lovely friend, Maria:) It’s sooooo good:) Sarah and I loveeeee it:)

1 pkg Barilla No-Boil Lasagna

1 pkg Cream Cheese (softened)

1 container Ricotta Cheese

1 container cottage cheese

1 large bag of shredded mozzarella

1 pound ground round (seasoned to your liking)

onion

1 jar spaghetti sauce

Brown your ground meat, seasonings and onions.  Add the spaghetti sauce.  In a deep pan (I use a 9×13), put your first layer of lasagna noodles down. Spread cream cheese on the noodles. I have to actually pick them up and spread it on there. Laddle on some spaghetti sauce and then top with mozzarella. Next layer of noodles spread with ricotta cheese and then cottage cheese. Laddle sauce and sprinkle with mozzarella.  Next layer, spread with cream cheese, cottage cheese, sauce and then more mozzarella.  This is where my pan usually ends. If your’s is deeper, just keep going.

Bake in 375 degree (F) oven til the top is bubbly.

This is a very rich lasagna but oh so good:) Back in the 80′s when I was working at Jack’s Grill in Baton Rouge, one of the guy servers was telling everyone about his lasagna and it included cream cheese. I tried it and yeah, it’s good stuff:) Hope you enjoy it!

Ingredients:

• 4 cups sliced raw potatoes
• 4 hard cooked eggs, sliced
• 2T. dried parsley flakes
• 1 pound can salmon, drained and flaked
• 1 can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp Worchestershire Sauce
• 1/16 tsp cayenne pepper
• 1 cup crushed potato chips

Directions:

Place half of potatoes in 2-qt casserole.  Top with half of the eggs, half of parsley and half of the salmon. Repeat.  Combine soup, milk, salt, Worchestershire sauce and cayenne pepper. Pour over casserole.  Cover and bake 1 hour at 350 degrees F.  Remove cover; sprinkle with chips. Bake uncovered for 30 minutes or until potato chips are tender.  Serves 5-6

Ingredients

• 1 lb ground beef
• 1 can (15 oz) spicy chili beans, undrained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (11 oz) whole kernel corn, undrained
• 1 can (4.5 oz) chopped green chilies
• shredded monterey jack cheese

Directions

Cook ground beef over medium-high heat until thoroughly cooked; drain well. Stir in remaining ingredients. Cook over medium heat 10 to 15 minutes. Serve topped with shredded cheese.

Ingredients

• 1 thick layer sliced raw potatoes
• 1/2 cup rice, uncooked
• 1 thick layer sliced onions
• 1 layer sliced carrots
• 1 lb. ground beef
• 1T. salt
• 1 qt canned tomato juice
• 1 T. brown sugar

Directions

Place all ingredients in order in a casserole dish. Bake at 350(F) for 2 1/2 hours.