- 1 can refried beans
- 1 15 oz can black or pinto beans, undrained (I used pinto beans)
- 1 15 oz can corn, undrained
- 15 oz salsa
- 1 15 oz can broth (I used a chicken broth and the hubby thought there was chicken in it he was sad when there wasn't)
- 1/2 c shredded cheddar cheese
Manicotti
- 12 LG manicotti shells
- 4cups shredded mozzarella cheese (divided)
- 2 cups ricotta (or one container)
- 1 jar spaghetti sauce (26oz) (I buy the kind with the meat in it for this...I think it's by Ragu)
- 1/2 c grated Parmesan or Romano cheese
Mix 3 cups mozzerella with the ricotta. Use a teaspoon (or I make small balls) and stuff the shells.
Bake 15 mins. Add parmesan and bake additional 10 mins. Serve immediately.
**The hubby loved the manicotti and it makes a lot so I freezed half for a later date.**
Classic Baked Macaroni and Cheese
Ingredients:
- 1 8-oz package elbow macaroni
- 2 Tbsp butter
- 2 Tbsp flour
- 2 cups milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground red pepper
- 1 8-oz block sharp Cheddar cheese, shredded
**This is one of the best mac and cheese recipes we've found so far! You must try this!**
Yummy Dogs
- 1 package crescent rolls
- 1 package hot dogs
- Potatoes boiled & mashed (instant if you prefer)
- Velveeta cheese
Take the crescent rolls, unroll one, place hot dog on top, top with mashed potatoes, a slice of Velveeta, roll it up an place on cookie sheet. After they are all done, bake around 350 (I think, whatever it says on the crescent roll can) and bake until everything is golden brown.
**Not really a fan of these put people with kiddos who love hot dogs may enjoy them :)**
Spaghetti Pie
- 1 box spaghetti noodles boiled and drained
- 1 pound browned ground beef or turkey
- 1 jar spaghetti sauce
- garlic powder, minced onion, pepper
- 1/3 cup Parmesan cheese
- 1/2 cup mozzarella cheese
**I don't follow the recipe really. I just make our normal spaghettie and meat sauce and thought this was a neat idea for our left overs since there are always so many. I also froze this for a later date and just thawed it and popped it in the oven. We sliced it like a pie and enjoyed!**
Mexican Beef and Bean Casserole
- 1 lb ground beef
- 2 cans pinto beans, drained ( or cooked dried beans)
- 1 (8 ounce) can tomato sauce
- ½ cup salsa
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
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