Ingredients

• 2 pounds ground meat
• 3 cloves garlic
• 1 can Rotel
• 1 can corn
• 2 cans cream of chicken soup
• 1 box Jiffy Corn Bread Mix
• 1 (10-ounce) bag Mexican shredded cheese

Directions

Brown ground meat and drain the fat. Chop garlic and add to ground meat. Drain liquid from Rotel and corn and add to ground meat. Add 2 cans cream of chicken soup. Cook on medium until bubbly. Empty into a greased baking dish. Cover with shredded cheese. Make cornbread according to instructions on box and pour on top of meat and cheese mixture. Bake according to instruction on cornbread-mix box. (You may have to cook a little longer so be sure to check the center of cornbread with a toothpick.)

Frances says, “This will definitely have you saying, This is some good stuff, bro!!!

Source: Frances Hicks as printed in Acadiana Moms

Ingredients

• 1 cup of milk
• 1 package frozen broccoli spears ( or 1 head of fresh broccoli)
• 1 and a half cups cubed ham
• 2 cups rotini or elbow macaroni, cooked and drained
• 1 can cream of celery soup
• 1/4 tsp garlic powder
• 1/4 tsp. black pepper

Directions

Bake in preheated 350 degree oven.
In a 8×12 inch baking dish combine hot macaroni and ham.
Arrange broccoli on top.
In a small bowl combine milk, soup, 1/2 cup cheese and seasonings. Pour over casserole.
Bake,uncovered at 350 for 30 min or until heated through.
Top with remaing cheddar cheese. Bake uncovered until golden brown.

Add about a tbsp of horseradish to the soup mixture. This will add even more flavor

Ingredients

• 2 pound bag frozen hash brown potatoes
• 1 pound turkey ham, cut into chunks
• 1 can cream of chicken soup
• 1/2 cup chopped onions
• 1 pint sour cream
• 1 (12 ounce) package. grated Cheddar cheese

Directions

Mix all ingredients together and spread into a greased 9×13 pan. Bake for 1 hour at 350 degrees.

Ingredients

• 1 pound uncooked ground beef
• 1 Tbsp. instant or fresh grated onion
• 1 cup cooked macaroni
• 1/2 cup celery, diced (I often use 1/4 cup dried celery leaves)
• 1 can tomato soup
• 1 can cheddar cheese soup
• 2 tsp. sugar
• salt and pepper to taste
• 1/4 tsp. basil
• 1/4-1/2 tsp butter flavoring

Directions

Combine all ingredients. Spoon into greased casserole dish.
Refrigerate for several hours or overnight.
Bake 350 for one hour.

Freeze if you want and then thaw to bake unless you have a freezer to oven casserole dish.

Ingredients

• 2 cooked potatoes, diced
• 1 cup cottage chesse
• 1/4 cup plain yogurt
• 1/4 cup sour cream
• 1 cup chopped onion
• 2 tablespoons olive oil
• 2 cups chopped cabbage
• 1/2 teaspoon caraway seed
• 1/2 teaspoon dillweed
• 1 teaspoon salt, pepper to taste
• 1 tablespoon cider vinegar
• 1/4 cup + 2 tablespoons sunflower seeds, divided
• paprika for garnish

Directions

We have been enjoying this recipe for 10 years, it was written by Dr. Audrey Shields.

Mash potatoes with cottage cheese, yogurt and sour cream. Set aside

In large skillet, saute onion in olive oil, add cabbage and cook until slightly softened.

Season cabbage with caraway seed, dillweed, salt, pepper and vinegar.

Combine cabbage and potatoe mixture until well blended. Adding 1/4 cup sunflower seeds.

Spray casserole dish with cooking spray. Place potatoe and cabbage mixture in baking dish. Garnish with paprika and remaining 2 tablespoons of sunflower seeds. Microwave on high for 4 minutes, then bake in 350-degree oven for 10 minutes to brown.