Turkey Casserole

bite size pieces of leftover turkey
2 cans cream of chicken soup
2 cups sour cream
1 large bag mixed veggies (defrosted, cauliflower, broccoli, carrots, yellow squash)
1 package frozen corn
1 package Stovetop stuffing
1/4 cup butter

Place bite size pieces of leftover turkey to cover bottom on 9X13 pan. Mix together cream of chicken soup and sour cream. Pour over turkey. Place defrosted veggies over turkey mixture. Top veggies with frozen corn and then with Stovetop.

Spread butter on top. Bake at 350 degrees covered for about 20 minutes. Then remove cover, bake 20 minutes until top is crunchy.

Hamburger Soup

2lbs ground hamburger
1 cup chopped onion
1 quart of tomatoes
1 ½ quart water
1 bay leaf
½ teaspoon Thyme
¼ teaspoon basil
¼ teaspoon pepper
5 teaspoons salt
1 cup chopped potato
½ cup celery
½ cup carrot
1 cup cabbage
¼ cup rice

Brown meat and onion. Add other ingredients and simmer 1 hour. -Debbie Hagberg

Cream of Broccoli Soup

1 medium onion, chopped
1 medium carrot, sliced
1 stalk of celery, sliced
1 bunch of broccoli
¾ cup of margarine
¾ cup of flour
1 quart Half and Half


Put onion, carrot, celery in pot and boil for 10 minutes. Boil broccoli separately until tender. Puree first three items with stock; add flour and stir until smooth. Cook on low for 1 minute. Add Half and Half. Stir until gravy-like and add veggies. -Debbie Hagberg