Tater nugget hot dish

Ingredients:

1 lb lean ground beef
3/4 cup chopped onions
1/2 cup chopped celery (we don't like celery so we didn't add this!)
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 cup frozen vegetable of choice (recipe calls for green beans but i used peas and it would be good with anything so i changed it!)
1/8 tsp garlic powder
1 bag (16 oz) frozen tater tots

Directions:

1.  Heat oven to 350 degrees.  In nonstick skillet, cook beef, onions and celery over meadium heat, stirring frequently, until beef is thoroughly cooked; drain.

2.  Stir in both soups, the vegetables, garlic powder (you can omit if you season your beef as normal); spoon into ungreased 2 quart casserole.  Top with tater tots.

3.  Bake uncovered 40-50 minutes or until mixture is bubbly and tater tots are golden brown!

Chicken/Turkey Cheesy artichoke casserole

Ingredients:
1/2 cup carrot
1/2 cup red sweet pepper
1/4 cup sliced green onion (i used regular onion)
1 tbl butter
1 can condensed cream of chicken soup
half can of artichoke hearts (diced)
1 1/2 cup chopped cooked chicken or turkey (i have used ground turkey as well)
1 cup cooked rice
1/2 cup shredded mozzarella cheese
2/3 cup milk
1/2 tsp dried thyme
2 slices bacon, crisp cooked and crumbled (we used turkey bacon)
3 tbl grated parmesan

directions:
1. in a large skillet cook carrot, pepper, and onion in hot butter over medium heat until carrot is crisp-tender.  Remove from heat.  Stir in soup, artichoke, turkey/chicken, rice, mozzarella cheese, milk, thyme, and bacon.  Transfer mixture to a 2-quart rectangular baking dish.  Sprinkle with parmesan cheese.

2. Bake, covered, in a 350 degree oven for 20 minutes.  Uncover and bake about 20 more minutes until bubbly.  Let stand 10 minutes before serving.  (i like to cook the bread item in the mean time!)  Makes 6 servings.