Loaded Baked Potato Soup

Ingredients:

1/2 pound bacon, roughly chopped
1 medium yellow onion, diced
2 large carrots, peeled and diced
3/4 cup diced celery
10 large russet potatoes, peeled and diced
1/4 cup flour
4 cups chicken broth
Coarse salt and freshly ground pepper, to taste
4 cups half and half or milk, I used fat free

Directions:

In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp.

Remove bacon and drain on paper towels. In the bacon fat, saute onions, carrots, and celery until the onions are translucent. Add the potatoes and cook for another 4-5 minutes, stirring occasionally.

Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until well distributed over vegetables. Add broth and half of the bacon, reserve the other half for garnish.  Season with salt and pepper, to taste

Bring the soup to a simmer and cook over medium-high heat for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add half and half and.or milk and simmer for 5 more minutes. If the soup is too thick you can add more broth or water.  The soup should be creamy. Season to taste, and garnish with chopped green onions, bacon bits, sour cream, and Colby Jack cheese, if desired

Tater Topped Casserole

What You Need:
1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

HEAT oven to 375ºF. Brown meat with onions in large skillet, stirring occasionally; drain. Spoon into 2-qt. casserole dish.
MIX soup and milk; pour over meat mixture. Top with layers of vegetables, cheese and potatoes.
BAKE 45 min. or until potatoes are golden brown and casserole is heated through.

Kraft Kitchens Tips
Healthy Living
Save 50 calories and 7 grams of fat per serving, by preparing with lean ground beef, reduced-fat condensed cream of mushroom soup and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
Substitute
Substitute frozen peas or frozen corn for frozen mixed vegetables.

Prep Time: 15 min Total Time: 1 hr Makes: 6 servings, 1 cup each.

Recipe Bio: One night the missionaries called and asked what time we wanted them over for dinner. I was perplexed because we hadn't signed up and I hadn't planned on feeding them that night. I knew they needed to be fed so I was talking to a friend about what food I had in the house and we decided that this recipe would be what I made for them. It was a hit and now we make it often.

Becky’s Enchilada’s

Preheat oven to 350 degrees
Mix in a large bowl:
3-4 Chicken breasts, seasoned with Lawry’s, broiled and cut into bite size pieces
2 cans Cream of Chicken soup
2 cans chopped green chilies
1 16 oz container of sour cream
½ packet of taco seasoning mix
1 large can of enchilada sauce
½ lb Colby jack cheese (Save ¼ to ½ of the cheese to sprinkle on top)

You will also need about 1 package of corn tortillas

Directions:
Spread a layer of the mixture on the bottom of a 9x13 pan, layer with corn tortillas, then mixture and then more tortillas. Repeat about 3 times and make sure you end with the mixture on top. Sprinkle with remaining cheese. Cover with foil and bake for 30-40 minutes at 350 degrees.