12 ounces uncooked wide egg noodles
1 (10-1/2 ounce) can cream of chicken soup
1 (10-1/2 ounce) can cream of mushroom soup
1 cup sour cream
1/3 cup milk
2 cups cubed cooked chicken
8 ounces Velveeta, cubed
1 medium onion, chopped
3/4 cup roasted red bell peppers (from jar)
1 (2.25 ounce) can sliced ripe olives
1 (6 ounce) package French fried onions

1. Cook the noodles according to the package directions; drain. In a very large bowl, combine the soups, sour cream and milk. Stir in the noodles, chicken, cheese, onion, red bell peppers and olives.

2. Pour into a greased 3-quart baking dish.* Sprinkle with the French fried onions. Bake at 350 degrees F. for 30 to 35 minutes or until hot and bubbly. Makes 8 servings.

* This recipe makes a lot so I divide it between two 8×8-inch baking dishes. I serve one and freeze the other for later use.

6 pork chops*
2 tablespoons cooking oil
6 medium potatoes, peeled & thinly sliced
1 large onion, sliced
Salt & Pepper (to taste)
1 cup milk
1 teaspoon Worcestershire sauce
1 (10.5 ounce) can cream of mushroom soup

1. In a large skillet over medium-high heat, brown the chops in the oil; set aside. In bottom of a buttered 13×9-inch casserole arrange the potato slices; top with the onion slices. Season with the salt and pepper.

2. In a small bowl, combine the milk, Worcestershire sauce and soup. Pour 1/2 the milk mixture over the potatoes and onions; top with the pork chops and pour remaining milk mixture over the chops. Cover casserole with aluminum foil; bake at 350 degrees F. for 1 hour or until the chops and potatoes are tender. Makes 6 servings.

* You may use either bone-in or boneless pork chops. I used bone-in chops but I cut out the bones and removed the excess fat before using.

Emily

1 pound lean ground turkey
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1 (28 ounce) can diced tomatoes, undrained
1 (26 ounce jar meatless spaghetti sauce
1 (15-1/2) ounce can hot chili beans
1-1/2 cups water
1/2 cup frozen corn
2 tablespoons chili powder
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce)can pinto beans, rinsed and drained
Sour cream (optional)

1. In a large nonstick skillet over medium heat, cook the turkey, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Transfer to a 5-quart slow cooker.

2. Stir in the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on High for 1 hour.

3. Reduce the heat to Low and cook for 5 to 6 hours. Add the kidney beans and pinto beans; cook for an additional 30 minutes. Garnish with the sour cream, if desired. Makes 12 servings.

Emily

1 (17 ounces) package refrigerated cooked beef tips with gravy
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
1 (10.75 ounces) can condensed golden mushroom soup
1/2 cup beef broth
1-1/2 cups sliced fresh mushrooms
1 cup peeled baby carrots, halved lengthwise
1 cup loose-pack frozen small whole onions
12 ounces dried wide egg noodles

1. In a large saucepan, combine beef tips with gravy, the basil and pepper. Stir in the soup and beef broth; bring to a boil. Add mushrooms, carrots and onions. Return to a boil; reduce heat to Low. Cover and simmer 20 to 25 minutes or until the vegetables are tender, stirring frequently.

2. Meanwhile, cook the noodles according to the package directions; drain. Spoon the meat mixture over the noodles to serve. Makes 6 servings.

Emily

1 (10-3/4 ounces) can condensed cheddar cheese soup
1/4 cup milk
1 tablespoon butter, melted
1/8 teaspoon ground red pepper
1 (16 ounces) package frozen whole kernel corn, thawed
1 (4 ounces) can diced green chilies
1-1/3 cups French fried onions

1. Stir together the soup, milk, butter, pepper, corn, chilies and 2/3 cup of the French fried onions in a 1-1/2 quart casserole.

2. Bake at 350 degrees F. for 25 minutes; stir.

3. Sprinkle the vegetable mixture with the remaining French fried onions; bake 5 minutes longer or until the onions are golden brown. Makes 6 servings.

Emily

1/2 cup butter
6 to 8 medium Vidalia (or other sweet) onions, sliced, separated into rings (about 12 cups)
2 cups butter flavor crackers (I used Ritz)
1 cup grated Parmesan cheese
2 cups shredded Colby Monterey Jack or cheddar cheese

1. Melt the butter in a large skillet over medium heat. Add the onion rings and sauté until tender.

2. Place 1/2 the onions in a 2-quart baking dish; sprinkle 1 cup of the crackers, 1/2 cup of the Parmesan cheese and 1 cup of the shredded cheese. Repeat the layers.

3. Bake, uncovered, at 325 degrees F. for 20 minutes or until golden brown. Makes 8 servings.

Emily

6 bone-in pork chops (1/2 inch thick)
1 tablespoon canola oil
1 (30 oz) package frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded cheddar cheese, divided
1 (10-3/4 oz) can condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 (2.8 oz) French-fried onions, divided

1. In a large skillet over medium-high heat, brown chops in oil on both sides; set aside and keep warm. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in 1/2 of the onions.

2. Transfer to a greased 5 quart slow cooker; top with the pork chops. Cover and cook on high for 2-1/2 to 3 hours or until meat juices run clear. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes or until cheese is melted. Yields 6 servings.