Funeral Potatoes

1-2 lb. Sack frozen hash brown potatoes
2 cans Cream of Chicken soup
1 cup sour cream
¼ cup diced onion or 2 Tbsp. Dehydrated onion
1 ½ cup grated cheese
1 cup diced ham, or cut up lunch meat ham
1 stick margarine, melted
1 ½ cup crushed cornflakes
salt and pepper

Mix all ingredients together except cornflakes. Put crushed cornflakes on top. Bake at 375* F for about 40- 50 minutes.

Taco Casserole

2 lb. Lean Ground Beef
1 small chopped onion
2 packages taco seasoning
2 cans cream of chicken soup
1 cup sour cream
2 cups shredded cheese
1 small package of flour torillas
Shredded lettuce
Chopped tomatoes

Place meat and onion in frying pan, cook until done. Pour off grease. Add taco seasoning mix, prepare as directed on packages. Let simmer until water is evaporated. Spray bottom of 9x13 pan lightly with PAM. Tear tortillas in pieces enough to cover the bottom of the pan. Spoon in meat mixture. Cover with another layer of tortilla pieces. Mix cream of chicken soup and sour cream together thoroughly, pour over tortilla layer. Add layer of shredded cheese. Bake at 350* F for 30-40 min. until heated thoroughly, and cheese is melted. Serve over lettuce, top with tomatoes. Serves 10-12.

Chicken Enchiladas

2 cans of Cream of Chicken Soup (could substitute 1 can for Cream of Mushroom Soup)
1 pint sour cream (2 cups)
1 medium onion, chopped
2 1/4 oz. chopped olives (1/2 cup)
1- 4oz. can diced green chiles
4-6 boneless skinless chicken breasts
7-8 flour tortillas ripped into bite sized pieces
3/4 lb. grated cheese (Cheddar and Monterey Jack would be a good mix- just use what you have)

Preheat oven to 350* F. Grease the baking pan. Boil chicken until cooked all the way through. Cut into cubes. Mix the first 6 ingredients above in a bowl. Place half of the tortilla pieces in the bottom of the pan, then half of the chicken mixture, then half of the cheese, then repeat the layers. Bake for 45- 60 minutes uncovered (no foil or anything on top).
Serves 8-10 people.

Another Chicken Casserole

4 boneless, skinless chicken breasts
1- 8 oz. can water chestnuts (if desired)
1 chopped onion
1 can cream of chicken soup
1 c. Cornflake crumbs
1 c. mayonnaise

Boil chicken until tender; cut into small pieces. Combine in large bowl with remaining ingredients. Mix well. Pour mixture into a 9x13 baking pan; sprinkle some more Cornflake crumbs on top. Bake at 350* F for 1 hour.

Easy Chicken Casserole

1 can	can mushroom soup
1 can	can cream of chicken soup
1 package	package onion soup mix, or 2 tablespoons dried onions
1 cup	rice
1 1/2 cup	milk
2-3 cups	cooked chicken (or canned)

Combine all ingredients in a large casserole dish. Add 1 tsp. rosemary and 1/2 tsp. seasoned pepper if using plain onions. Bake covered for 45 minutes at 350 degrees.

Tex-Mex Dip

1 #	hamburger
1/2 cup	chopped onion
1/4 cup	ketchup
1 can	kidney beans, undrained
1 tbs.	chili powder

Brown the hambuger and onion. Add the ketchup, beans and chili powder. Heat until bubbly. Pour into serving dish. Top with grated cheese, sour cream, green pepper, tomato, green onion, and sliced olives. Serve with tortilla chips and salza.

Tater Tot Surprise

1 lb	frozen tater tots
1 can	cream of mushroom soup
1/3 can	milk
2 tbs.	dried onions
1 can	tuna fish, drained
1-2 cups	grated cheddar cheese

Spread frozen tater tots in a oblong cake pan or dripper. Mix Mix together soup, milk, onion, and tuna in a small bowl. Pour over tatertots. Top with grated cheese. Bake at 350 * for 25 min.