Chicken Tortilla Casserole

Chicken Tortilla Casserole
By Maranda Carlile

1 can cream of mushroom soup
1 can cream of chicken soup
1 c cooked chopped onion
1 (4oz) can chopped green chili
1 ½ c sour cream
6 Corn tortillas (cut into fourths)
4 c cooked, chopped chicken
2 c shredded cheddar cheese

Combine soups, onion, green chili, and sour cream. Cut tortillas into fourths. In greased foil pan (makes 9x13 in or two 9x9 inch), make the following layers, using half for both layers: Tortillas, chicken, cheese, sauce. Repeat layers. Cover with heavy foil, Label and freeze.

To serve: Thaw and bake, covered, for 60 minutes at 350 F, uncover, top with more shredded cheddar cheese. Return to oven long enough for cheese to melt. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.

Shephard's Pie

Shepherd's Pie
By Aneisa Phelps

1 c. each of cooked carrots, corn and green beans (I used fresh and frozen, but I have also used canned vegi's when I'm in a hurry and they work just fine)
1 lb. ground beef (seasoned to you liking)
1/4 c. onion
1 can Tomato Soup
1 can tomato sauce
S&P to taste (you can also add oregano, basil, parsley flakes etc. if desired)

Saute onion in a little olive oil until translucent. Add ground beef and brown until cooked through.
Mix the vegi's with the meat and then add the tomato soup and sauce and mix. (I usually do all of this in the bowl I'm going to cook it in)

Spread 3 cups mashed potatoes (about 8 large) over the meat/vegi mixture and top generously with grated cheddar cheese.

Bake at 375 for about a half hour (if not frozen) or until heated through.