Sherri's Mexican Lasagna

Sherri’s Mexican Lasagna

9×13 pan (I like glass) in a 350 degree oven for 35-45 min.

1 # of ground turkey, beef or chicken

1/2 cup of chopped onions

1 15 oz can refried beans

1 8 oz can tomato sauce

1 package of taco seasoning

1 4 oz can of chopped, MILD chilies (those fire loving diners can add spicy sauce and such to their own)

3/4 cup to 1 cup of water

Cheesy Ham Hashbrown Casserole

1 (2 lb) package frozen hash brown potatoes, thawed

1 (8 ounce) package sliced ham, chopped

2 (10 3/4 ounce) cans cream of potato soup

1 (16 ounce) container sour cream

2 cups shredded sharp cheddar cheese

1 1/2 cups grated parmesan cheese

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. Sprinkle with Parmesan cheese. Bake in preheated oven until sauce is browned and top is browned, about 60 minutes.

Farmers Casserole

1 pkg frosen hash browns

1 cup cooked diced ham

1 pkg Pepper Jack Cheese

12 eggs _


Preheat oven 350, spray a 9 x 13 casserole dish and set aside. In large bowl combine, hashbrowns, ham, and pepper jack cheese put into casserole dish. Wisk together 12 with some milk about 2 TBSP, pour over hashbrown mixture. Bake for about an hour or until eggs are set. I like to add salt and pepper and cayenne pepper to the egg mixture before pouring over the hashbrown mixture.

Bake 40-45 minutes until it is set