ENCHILADA CASSEROLE
1 lb. hamburger
1 sm. onion, chopped
1 (10 oz.) can mild enchilada sauce
1 tsp. chili powder
Garlic salt
12 flour tortillas
1/4 c. milk
2 c. grated cheese
1 can cream of chicken soup
Brown meat and onion; add spices; add sauce. Simmer. Line a casserole (greased) with 6 tortillas. Cover with meat mixture. Place 6 tortillas on top of meat mixture. Mix soup and milk together. Pour on top of tortillas. Top with cheese. Bake, covered 30 to 35 minutes at 350 degrees.
1 sm. onion, chopped
1 (10 oz.) can mild enchilada sauce
1 tsp. chili powder
Garlic salt
12 flour tortillas
1/4 c. milk
2 c. grated cheese
1 can cream of chicken soup
Brown meat and onion; add spices; add sauce. Simmer. Line a casserole (greased) with 6 tortillas. Cover with meat mixture. Place 6 tortillas on top of meat mixture. Mix soup and milk together. Pour on top of tortillas. Top with cheese. Bake, covered 30 to 35 minutes at 350 degrees.
DORITOS CASSEROLE
2 lb. hamburger
1 c. onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes, mashed
1 c. evaporated milk
1 med. pkg. cheese Doritos, crushed
2 c. Cheddar cheese
Brown and season hamburger, onions, drain. Mix all ingredients, slightly grease casserole. Bake 30 minutes at 350 degrees. Sprinkle with grated cheese. Put back in oven 2 minutes to melt cheese.
1 c. onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes, mashed
1 c. evaporated milk
1 med. pkg. cheese Doritos, crushed
2 c. Cheddar cheese
Brown and season hamburger, onions, drain. Mix all ingredients, slightly grease casserole. Bake 30 minutes at 350 degrees. Sprinkle with grated cheese. Put back in oven 2 minutes to melt cheese.
Loaded Potato Soup
1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal™ all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2 In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3 Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4 Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
1 1/2 cups chopped onion
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal™ all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2 In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3 Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4 Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.