1 can Cream of Chicken Soup
1 can corn , drained
2 cans of chicken
1 package of corn bread mix
Shredded cheese
Preheat the oven to 400 degrees.
In a 9 inch pie plate mix the soup, chicken, and corn together.
Make the cornbread mix as the directions on the package or box says to make it.
Pour it over the chicken mixture and bake about 30 minutes or until the top is golden brown.
Sprinkle the top with the shredded cheese.
Serve.
1 pound of ground beef
1 can of tomato soup
1 tablespoon Worcestershire sauce
1 bag (16 oz) frozen mixed vegetables
cooked rice
Shredded cheese
Cook the ground beef until browned and broke apart.
Drain the ground beef.
Add the soup,Worcestershire sauce, and vegetables.
Heat to a boil.
Cook until the vegetables are tender.
Serve over the cooked rice.
Top with the cheese.
Actually my favorite. A lot better , I think, than the store bought.
It is easy to make and I don't even measure anything.
Put some mayonnaise into a bowl. Just kind of eye it to how much you think that you will need.
Add a spoonful of relish and a squirt of mustard.
That is it. Stir it all up and add some black pepper.
NACHO BEEF SKILLET
1 lb. ground beef
1 can diced tomatoes with green chilies
1 can of Mexican corn
1 package of Spanish rice mix
2 cups of water
Shredded Mexican cheese blend
Brown the ground beef , breaking it up as it cooks, then drain.
Return to the skillet and stir in everything.
Bring to a boil , reduce the heat and let simmer.
Let sit with a lid on until the rice is tender.
Sprinkle the shredded cheese over the food and let sit until it melts.
Serve.
