Salsa Nacho Cheese

Servings: 15
1 pound ground beef, browned and drained
1 jar (16 ounces) chunky salsa
1 can tomato soup
2 pounds Velveeta cheese, cubed

Combine all ingredients in a greased slow cooker. Cook on high heat, stirring occasionally for 1 hour until cheese melts. Reduce heat until ready to serve. Serve with tortilla chips.

Sour Cream Meatballs

Servings: 20
5 pounds fully cooked frozen Italian meatballs, thawed
1 can cream of onion soup
1 can cream of mushroom soup
2 teaspoons minced garlic
3/4 cup water
16 ounce container sour cream

Place meatballs in a greased 5 -7 quart slow cooker. In a bowl, combine soups, garlic and water. Pour soup mixture evenly over meatballs. Cover and cook on low heat for 3-4 hours until heated. Stir in sour cream during the last 30 minutes of cooking. Serve with toothpicks.

Crunchy Banana Boats

Start to finish: 15 minutes
Servings: 1 or 2
1 medium banana
fruit flavored tub cream cheese or peanut butter
granola

Cut banana in half lengthwise. Spread one cut side of banana with some of the cream cheese. Press some granola into the cheese. Top with the other banana half. Cut filled banana in half crosswise.

Cheesy Potatoes

Servings: 8

1 bag (20 ounces) frozen seasoned hash brown potatoes
1 can cream of chicken soup
2/3 cup sour cream
1 cup grated cheddar cheese


Preheat oven to 375 degrees. In a bowl, combine all ingredients. Transfer to a greased 9x13 inch pan. Bake about 1 hour or until bubbly and golden on top.

Cheesy Baked Corn Pudding

Servings: 4-6

1 can cream of celery soup
1/2 cup milk
1/2 sour cream
3 large eggs
2 cups fresh or thawed frozen corn
1/2 cup cornmeal
1 cup grated white cheese*
1/4 grated parmesan cheese
2 tablespoons thinly sliced green onion(optional)

Preheat oven to 350 degrees. In a blender, blend soup, milk, sour cream, and eggs until smooth. Pour into an 8x8 inch baking pan that has been sprayed with nonstick cooking spray. Stir in corn, cornmeal, cheese and onion. Bake 40-45 minutes or until firm in center and lightly brown on top.

* Any mild firm white cheese such as mozzarella, monterey jack, provolone or baby swiss will work.

French Onion Mushroom Rice

Servings: 4

1 cup uncooked long grain rice
1/4 butter, melted
1 can French onion soup
1 can beef broth
1 teaspoon minced garlic
1 can sliced mushrooms, drained


Preheat oven to 350 degrees. In a bowl, combine rice and butter. Stir in soup, broth, garlic, and mushrooms. Spread rice mixture into a greased 8x8 inch pan. Cover with foil and then bake 60 minutes.
Makes 4 servings.

Baked Pepperoni Dip

Servings: 6-8

1/2 pound pepperoni, cubed
1 can cream of celery soup*
1 package(8 ounces) cream cheese, softened

Preheat oven to 350 degrees. In a greased 8x8 inch baking pan, combine pepperoni, soup and cream cheese. Bake 25 minutes, or until light brown and bubbly. Serve with breadsticks or mini bagel halves.

*Cream of chicken or cream of mushroom soup can be substituted