Cream Cheese Chicken by Kristin

2 lbs boneless skinless chicken breasts

1 can 10.75 oz. cream of chicken soup

8 oz cream cheese

1 packet dry Italian dressing mix

Place chicken, soup, cream cheese, and seasoning mix in slow cooker. Cook on high 4-5 hours or low 8-9 hours, or until chicken is cooked through. Serve over hot cooked rice or mashed potatoes, or noodles, if desired.

Freezing Directions:

Mix soup, cream cheese, and dressing mix. Place raw chicken in freezer bags. Pour sauce over chicken, seal, label, and freeze. To serve: Place bag contents in slow cooker. No need to thaw. Cook on high 4-6 hours or low 8-10 hours, or until chicken is cooked through.

Servings: 6

Egg Sausage Strata by Krista

• 10-12 slices bread, cubed



• 1 lb pork sausage, browned



• 12 oz cheddar cheese, shredded



• 2 C. milk



• 4 eggs, beaten



• 1 tsp. dry mustard



• 1/4 tsp garlic powder



• salt & pepper

Layer bread, cheese, sausage and then bread, cheese, sausage again. Mix milk, eggs, soup & spices together and pour evenly over the pan.

Bake at 350 degrees for 60-70 minutes.

If frozen, thaw completely and bake as directed above.

Red and White Cheese Tortellini by Colette

2 (10 oz) packages frozen cheese tortellini, uncooked

1 (28 oz) jar spaghetti sauce

1 cup water

12 oz jar Alfredo four cheese sauce

1 1/2 c. shredded mozzarella cheese

In a 3-quart baking dish, mix tortellini, spaghetti sauce and water. Make sure all tortellini is coated with sauce. Drop Alfredo cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender. 

* If you want to have meat with this, meatballs are a good option with this dish!  Otherwise, bread and salad are delicious, too!  

Tex-Mex beef and potatoes by Suzanne

1 lb. ground beef

1 pepper, chopped

1 onion, chopped (left out for meal swap)

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

1/2 cup water

4 cups frozen Southern-style hash browns (cubed not shredded variety)

1 pkg. (10 oz.) frozen corn

1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

HEAT oven to 350°F.

BROWN meat with peppers and onions in large skillet; drain. Return to skillet.

STIR in taco mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover.

BAKE 20 min.; stir. Bake, uncovered, 15 min. or until heated through.

From frozen: Thaw overnight, place in casserole dish, cover and bake 20 minutes at 350°F. Stir. Uncover and bake 15 more minute or until heated through.

Spaghetti Pie by Shawna

cook 6 oz

2 tablespoons butter

2 beaten eggs

1/3 cup parmesan cheese

1 cup cottage cheese

1 1/2 lbs ground beef cooked and drained

one 28 oz jar Ragu Chunky Garden Combination spaghetti sauce

1-2 cups shredded cheese of your choice

Cook and drain spaghetti add butter, eggs and parmesan. Put in greased 9x13 pan and press down. Put cottage cheese over noodles. Mix jar of spaghetti sauce with hamburger and put over cottage cheese. Bake at 350 degrees for 20-30 minutes. Spread shredded cheese on top and bake 5-10 minutes longer