Soups, Casseroles, Sauces, Etc.

Suzanne’s Taco Bake

• 2 cups cooked rice – brown or white
• 2 cups shredded turkey or chicken or
• 1 lb ground beef or grown turkey
• 1 Envelope taco seasoning
• 1 – 8 ounce can of tomato sauce
• 1 can of refried beans
• 1 cup grated cheese

Use a 9x13 pan or 2 8x8 pans. Layer the cooked rice in pan. I sprinkle some seasoning on it and mix it up before I do use it. A little ground cumin, chili powder and garlice salt. Otherwise it's very tasteless to me. If using 8x8 pans, divide ingredients evenly into each pan. In a bowl, mix taco seasoning and tomato sauce. Add your meat and make sure it is coated well with the tomato sauce mixture. Next spread meat evenly on top of rice. Spread refried beans on top of the meat mixture like frosting. Use more if you want a thicker layer. I also add some seasoning to the beans. Add the cheese to the top.

Preheat oven to 350 degrees. Bake uncovered 30-45 minutes or until heated through and cheese is melted and bubbly. You can also wrap and freeze before baking. Just thaw out and heat at same temperature. It takes overnight to defrost.

I use 8x8 pans and I make one batch of chicken and one with ground turkey. I end up with four pans and I freeze them to have some extra meals in the freezer. Serve with lettuce, tomato, sour cream, taco sauce or salsa. We eat tortilla chips along with it. YUMMY!! Even the kids love this meal!

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Suzanne's Turkey Soup

• 2 - 3 cups of cooked turkey or chicken chopped up
• 2 cups of uncooked rice or you can use noodles
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1/3 cup chopped onions
• 2 quarts of chicken broth - canned or make it with bouillon yourself.
• 1/2 tsp of salt
• 1 can of Cream Of Mushroom Soup - you can use two if you want it a little more on the creamy side
• Your choice of seasonings - I use some garlic salt, pepper and mural of flavor by Penzeys.

Put the chicken broth into the pot. Bring to a slow boil, then add the vegetables and rice. Reduce heat and simmer until vegetables and rice are tender. You can also begin to add your seasonings at this time. Next, add your meat and the cream of mushroom soup. Heat through and serve! So yummy! Serve with salad and some rolls or italian bread.

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• Butter
• 1/2 cup chopped onion
• 2 - 15 0z cans of tomato sauce
• 1 can of water
• 1 - 15 oz can of diced tomatoes - unless you don't want a chunky sauce
• 1 - 2 cans of mushroom pieces
• 1 small can of tomato paste
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp garlic salt
• 1/8 - 1/4 tsp cayenne pepper
• 1/8 tsp pepper

In a large sauce pan, brown onions in butter. Add remaining ingredients. Mix well. Simmer 20 minutes, stirring occasionally.

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