CASSEROLES

1. Cut each tortilla into 6 pieces.
2. Saute' onion in oil. Add chilies, soup and HALF the grated cheeses (1 cup each). Cook slowly until cheese melts.
3. Line a buttered 1-1/2 quart casserole with half the tortilla pieces. Cover with 1/2 cup salsa. Layer with half the chicken, then half the cheese sauce. Repeat layers. 
4. Top with remaining cheeses (I don't use all of it).
5. Bake at 325 degrees for 50-60 minutes.
6. Let cool 10 minutes before serving.

Serves 6

1. Mix cream of chicken soup, cream of mushroom soup and Rotel tomatoes together in a large bowl. Thin sauce with chicken broth.
2. Spray a 9x13 pan with oil. Layer two of your corn tortillas on the bottom of your pan.
3. Layer 1/3 of your chicken, 1/3 of your onions, 1/3 of your sauce and 1/3 of your cheese.
4. Repeat two more times ending with the cheese on top.
5. Bake uncovered in a 375 degree oven for 30 to 40 minutes or until bubbly and lightly browned.

1. In a large pot of water, cook chicken breasts until done. Drain and trim any excess fat, then chop into small 1/2 inch cubed pieces.
2. In a bowl add chopped chicken and onion. Set aside.
3. Fry each tortilla in a little oil, just to softened them so they will be easy to roll.
4. Heat the two cans of Enchilada sauce, cream of chicken soup and tomato sauce on low. 
5. In a 9x13 pan (you probably will need another pan too), pour about 1 cup of the sauce on the bottom and spread it around.
6. With each tortilla, add 1 large spoon full of chicken and 1 large spoon full of cheese and roll. Place in pan seam side down. Continue process with the next tortilla. Once your pan is full pour 2-3 cups of sauce on top of the rolled enchiladas and spread around so all enchiladas are covered.
7. Sprinkle about 1 cup of cheese (or more!) on top.
8. Bake at 350 degrees for 30 minutes.
9. Let cool slightly before serving.

1. Wash and thinly slice eggplants. Lay out on a cookie sheet pan and lightly salt both sides. Let sit for 30 minutes. The eggplant will sweat so move to paper towels to dry for 10 minutes.
2. Lightly brush with olive oil and grill.
3. Put 1/4 cup of the marinara sauce on the bottom of a 2-quart pan. Layer eggplant, both cheeses and marinara. You should have 4 layers ending with cheese.
4. Garnish with fresh basil.

1. Preheat oven to 400 degrees.
2. Prepare mashed potatoes (handmade or by mix).
3. Place the oil into a 12-inch saute pan or cast iron pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef/lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken/beef broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
4. Add the corn and peas/carrots to the meat mixture and spread evenly into a 11 by 7-inch glass baking dish (I leave mine in the cast iron pan).
5. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up. Smooth with a rubber spatula. Place on parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

1. Brown the hamburger meat in a large skillet or Dutch oven; drain well.
2. Add the tomato sauce, water, pasta noddles, and chili powder.
3. Simmer until noddles are soft. Add water as needed.

MY ADDITIONS: 

• 1/2 cup onion, chopped and added with the hamburger meat.
• 1/2 tsp salt, added with the chili powder.
• 1/2 tsp fresh ground pepper, added with the chili powder.
• 1 cup of white cheddar cheese, added on the top, at the end. Put lid back on your skillet/Dutch oven and melt.

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the shredded chicken, 2/3 cup of green chili enchilada sauce, sour cream, onion and the 2 cups of shredded cheese.
3. Spread the remaining sauce of the green chili enchilada sauce onto the bottom of a 9x13 inch baking dish.
4. Fill each tortilla with the chicken/cheese mixture and roll up tightly.
5. Place each filled tortilla side by side in the baking dish.
6. Pour the remaining 10oz can of green chili enchilada sauce over the enchiladas, covering them completely.
7. Sprinkle with the 1 cup shredded cheese on top.
8. Cook uncovered in the oven for 20 minutes or until heated through.
9. Top with desired topping and enjoy!