Lasagna Cheese Soup

This recipe is from the founder of eMeals.com, Jane DeLaney.

 

Lasagna Cheese Soup
 
Author:
Ingredients
  • 1 lb ground chuck
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 (32 oz) box chicken broth
  • 1 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • 2 cups broken lasagna noodles (1 inch pieces)
  • 1 (5 oz) package shredded parmesan cheese
Instructions
  1. In a large soup pot, combine ground chuck, onion and garlic; cook over med-high heat for 8-10 minutes or until beef is browned and crumbly. Drain well.
  2. Stir in broth, tomatoes, tomato sauce, brown sugar and seasonings. Bring to a boil; reduce heat and simmer for 15 minutes. Add noodles and simmer until noodles are tender. Stir in cheese.

Hash Brown Casserole

This is one of those recipes that you can really add in whatever you want. Next time, Bill wants me to add some crumbled bacon. However, my original recipe for this calls for chopped green pepper, chopped green onions, and chopped pimiento. I didn’t have any of those ingredients, so I made it with what I had, and it was excellent!

Hash Brown Casserole
 
Author:
Ingredients
  • 1 package frozen hash browns (28 oz)
  • 8 oz cubed ham
  • 2 cups shredded cheddar cheese
  • 1 can of condensed cream of celery soup
  • ½ cup sour cream
Instructions
  1. Preheat your oven to 400 degrees. Coat a 13x9 baking dish with cooking spray.
  2. In a large bowl, combine hash browns, ham, 1½ cups of cheddar cheese, soup, and sour cream. Spoon this mixture into your dish, and sprinkle with remaining cheese.
  3. Bake 60-75 minutes or until it bubbles around the edges.