CHILI RELLENO CASSEROLE

8 EGGS, BEATEN
1 (12 OZ.) CAN EVAPORATED MILK
2 CUPS SHREDDED JACK CHEESE
1 CUP SHREDDED CHEDDAR CHEESE
3 TBSP. FLOUR
2 (7 OZ.) CANS WHOLE CHILI PEPPERS
½ TSP. SALT
¼ TSP. PEPPER
1 (8 OZ.) CAN TOMATO SAUCE

BEAT EGGS WITH EVAPORATED MILK, FLOUR, SALT AND PEPPER. ADD SHREDDED CHEESES. BUTTER A 9 * 13 PAN. OPEN CHILIES FLAT AND REMOVE SEEDS. COVER BOTTOM OF PAN WITH OPENED PEPPERS. POUR HALF EGG/CHEESE MIXTURE OVER CHILIES. LAY DOWN ANOTHER LAYER OF CHILIES. POUR BALANCE OF EGG MIX ON TOP. BAKE 40 MINUTES AT 350 DEGREES. POUR TOMATO SAUCE OVER TOP. BAKE 20 MORE MINUTES.

FUNERAL POTATOES

BOIL WITHOUT PEELING 6 MEDIUM POTATOES. COOL POTATOES. COOL, AND SHRED.
MELT IN SAUCEPAN ¼ CUP BUTTER.
ADD:
1 CUP CREAM OF CHICKEN SOUP
1 CUP SOUR CREAM
1/3 CUP CHOPPED GREEN ONION
1 CUP GRATED CHEESE
COMBINE SAUCE WITH POTATOES. PLACE IN CASSEROLE DISH. TOP WITH ½ CUP CRUSHED CORN FLAKES. BAKE AT 300 DEGREES FOR 30 TO 45 MINUTES.

CHICKEN SOUR CREAM ENCHILADAS

SAUCE: 2 CANS CREAM OF CHICKEN
2 CANS (SMALL) DICED GREEN CHILES
LARGE CARTON SOUR CREAM
1 BUNCH DICED GREEN ONION
1 ½ LBS. CHICKEN, BOILED
FLOUR TORTILLAS
GRATED CHEESE
SPOON IN SAUCE, AND HANDFUL OF CHEESE; ROLL AND STACK TIGHTLY. POUR REMAINING SAUCE OVER ENCHILADAS AND SPRINKLE WITH CHEESE. COOK AT 375 FOR 30 MINUTES.

LASAGNA

SAUCE: FILLING:
1 LB. SWEET ITALIAN SAUSAGE 8 OZ. RICOTTA
1 ONION 1 LB. MOZARELLA (1 CUP
32 OZ. CAN STEWED TOMATOES FOR TOP)
8 OZ. CAN OF TOMATO SAUCE 1 LB. COLBY JACK CHEESE
6 OZ. CAN OF TOMATO PASTE 8 OZ. CREAM CHEESE
3-4 CLOVES OF GARLIC
1 SMALL CAN SLICED OLIVES
1 TSP. SALT
1 TBSP. SUGAR 16 OZ. PKG. LASAGNA NOODLES
½ TSP. BLACK PEPPER
1 TBSP. ITALIAN SEASONING
½ - 1 TSP. CHILI POWDER

BROWN MEAT WITH ONION AND GARLIC, ADD REMAINING INGREDIENTS FOR THE SAUCE, SIMMER UNTIL WELL DONE. MIX CHEESES UNTIL WELL BLENDED. PUT A LAYER OF SAUCE FIRST THEN NOODLES THEN FILLING, REPEAT UNTIL PAN IS FULL.

BAKE AT 350 DEGREES FOR 30 TO 45 MINUTES. (IT MAY NEED A LITTLE MORE TIME).

SHEPARD’S PIE

½ LB. GROUND BEEF
1 LARGE ONION, CHOPPED OR 1 TBSP. INSTANT MINCED ONION
½ TSP. SALT
¼ TSP. PEPPER
1/8 TSP. OREGANO
2 CUPS COOKED GREEN BEANS, DRAINED
1 - 10 ¾ OZ. CAN CREAM OF TOMATO SOUP
½ CUP WATER
3 CUPS MASHED POTATOES
PAPRIKA

BROWN THE BEEF AND ONION UNTIL MEAT IS BROWN. DRAIN WELL. STIR IN SEASONINGS, GREEN BEANS, SOUP, AND WATER. HEAT THROUGH. POUR INTO 8 * 12 BAKING DISH. SPREAD MASHED POTATOES ON TOP, AND SPRINKLE WITH PAPRIKA. BAKE IN A 350 DEGREE OVEN FOR 25 MINUTES.

Tuna Noodle Casserole

1 sm. can tuna
1 can cr. of mushroom soup
1 cup milk
1 can mushrooms
1/2 c. sliced olives
1 c. cheese
1/2 pkg. egg noodles (6 oz.)
1/2 c. crushed potato chips
Peas (optional)
orange,red or green peppers (optional)

Combine 1st three ingredients and heat on stove. Add remaining ingredients except chips. Pour into casserole and top with chips. Bake: 375, 15 minutes