Potato Spinach Casserole
Carrie Keiser




6-8 Large Potatoes peeled, cooked & mashed
2 tsp. salt
1/2 Cup Butter or Margarine
or
6 - Servings of Instant Potatoes prepared according to directions on pkg.
1/4 tsp. Pepper
2 Tbls. Chives, chopped
1 - 10 oz. pkg. frozen chopped Spinach, thawed & well drained
1 Cup Cheese, shredded


Combine all ingredients except cheese in a large bowl. Spoon into large greased casserole or a 9 x 13 pan.
Oven: Bake uncovered @ 400 for 15 minutes. Top w/ cheese & bake another 5 minutes.
Microwave: Top w/ Cheese. Cook on high for 5 minutes or until heated thru.




**Carrie says this is really good & even the kids eat it. It is very easy; especially if you use the instant potatoes. She says she's used both frozen bags & square blocks of the spinach & both work great. It's a great way to get the kids to eat spinach. She also says that she takes it to pot lucks & brings home the empty pan every time!
**The chives aren't neccessary, Carrie hasn't used them herself.






Rice, Eggs, & Cheese!
Steph Mead



4 Cups Instant Rice
4 to 12 Eggs, ( Depending on your taste)
Grated Cheese to Taste


Cook instant rice as box indicates. Scramble eggs. Grate cheese. When eggs & rice are done, mix all ingredients together in a large bowl. Add salt & pepper to taste. Enjoy!




Maccaroni, Cheese, & Matoes
Steph Mead




2-3 Cups Noodles, cooked
1 Can Tomato Soup
1/2 Can (soup can) Milk
Grated Cheese to taste


Cook noodles according to package directions. Drain. Add tomato soup, milk, & grated cheese. Add salt & pepper to taste. Enjoy!



**Steph says she likes to use the small shell noodles. They sound nice & kid friendly!!