Stroganoff

• 2 cans Cream of Mushroom Soup
• Milk
• Sour Cream
• Dehydrated Onion
• 1 lb Ground Beef
• Salt/Pepper
• Baby Portobello Mushrooms (optional)
• Rice or Noodles

Begin cooking rice or noodles.
Brown and drain the ground beef.
         (If including mushrooms, cook those now, till softened to preference.)
Combine Cream of Mushroom soup, sour cream to taste, and enough milk to thin mixture out.
Season with 1-2 Tbls of dehydrated onion, salt/pepper.
Serve over rice or noodles.

Chicken Pesto

• 1 lb. Chicken (we prefer thighs)
• Angel Hair Pasta
• 1 Jar Classico Pesto
• Crumbled Feta Cheese
• 1 can Cream of Chicken Soup (optional)

1. Cut the chicken into bit size pieces, removing as much fat as possible.  Brown, and season with Slap Ya Mama.
2.  While the chicken is browning, bring water to boil and cook noodles.  Drain.
3. Combine ingredients and enjoy.

For "creamy" pesto, mix Cream of chicken soup with the pesto sauce, adding a little bit of milk to thin it out some.

Katie's Baked Ziti

• 1lb ground beef
• 2 jars spaghetti sauce
• 1lb ziti noodles
• Sliced provolone cheese
• Sour cream
• Shredded Mozzarella cheese
• Shredded Parmesan cheese

1. Cook ground beef, drain grease, mix with spaghetti sauce in pot and let simmer together.
2. Cook ziti noodles by package directions.
3. Layer in a 13x9 pan or larger

Layer this way:

• Ziti noodles
• Provolone cheese slices (I usually tear them in half)
• Spread sour cream the best you can (I never measure this so just however much you want)
• Sauce mixture
  Ziti noodles
• Mozzarella cheese or mixed Italian cheeses (use almost the whole 2 cup package)
• Sauce mixture
• Sprinkle remaining Italian cheese mix or Parmesan cheese (not much just some to cover the top lightly)

Bake at 350 for 45 minutes.