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Ingredients:

2 lbs. ground beef
2 tubes of refrigerator crescent rolls
1 bag shredded cabbage, or about 4 cups
1/2 medium onion, chopped
1 – 101/2 ounce can cream of mushroom soup
8 slices Velveeta Cheese

Brown beef, onion and cabbage.Season as desired, then drain. Add soup and heat through. Unroll one tube of rolls and place on the bottom of a 9″x13″ casserole dish. Layer ground beef mixture and cheese twice. Unroll second tube of rolls and place on top of casserole mixture, seal and bake at 350 degrees for 25 minutes.Yield: 6 servings.

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This asparagus recipe fits the definition of real comfort food and will leave them asking for more.

Ingredients:
14 (1/2″ thick) slices Italian bread
1 cup shredded Italian blend cheese, divided
1 cup lean, cooked ham, chopped / divided
2 cups fresh asparagus spears, cut into 1″ pieces
6 eggs
1 cup milk
2 Tblsp lemon juice
1 clove garlic, minced

Layer half of the bread slices on the bottom of a greased 9″ square baking dish. Sprinkle with a half cup of cheese, half cup of ham and one cup of asparagus pieces. Place remaining bread slices on top of ham. Repeat layers with remaining cheese, ham and asparagus.

Combine remaining ingredients in a bowl and beat until well mixed. Pour evenly over bread layers, then cover with aluminum foil and bake in a preheated oven @ 350 degrees 45 minutes. ( Check for doneness by inserting a knife near the center; it should come out clean. If it doesn’t, let it bake a few more minutes , then check it again .)  Yield: 6 servings.

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Ingredients:
4 (1/4″ thick) slices cooked turkey breast, cut into strips
3 Tbls real butter
2/3 cup chopped celery
1 cup chicken broth
3 cups leftover stuffing (or use boxed stuffing mix)
1 1/2 Tbls olive oil
1 1/2 Tbls real butter
1 lg. clove garlic, minced
1 1/2 tsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 Tbls parsley, chopped
shredded cheese of your choice

Preheat oven to 400 degrees. Heat 3 Tbls butter in saucepan over medium heat. Add celery, cook and stir until tender, about 2 minutes. Add chicken broth and heat through. Remove from heat source, add stuffing and stir well. Set aside.

Heat oil and 1 1/2 Tbls butter over medium heat. Add garlic, cook and stir for about 1 minute – do not let the garlic burn. Stir in mustard,salt, pepper and oregano. Remove from heat source. Place turkey strips in 8″-9″ baking dish. Spoon garlic-mustard sauce over turkey, then spread stuffing over the top. Bake 10 minutes; remove from oven, sprinkle with parsley and shredded cheese of your choice.

Ingredients:
2 1/2 cups noodles, dry
1 tsp lemon pepper
1/2 cup finely chopped onion
1 clove garlic, minced
1 cup fresh, chopped mushrooms
1 can whole kernel corn with liquid
2 cups diced, cooked turkey
1 tsp poultry seasoning
1 can cream of mushroom soup
1 can cream of celery soup
1/2 can water

Put all of the ingredients in crock pot in the order listed above. Cover and cook on low for 6-8 hours. Stir ingredients before serving.

Do you have a recipe for turkey in the crock pot? I’d love to try it!

Ingredients:
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup milk
1 cup uncooked Minute Rice
3-4 cups cooked turkey pieces
1/2 pkg onion soup mix, dry

Preheat oven to 350 degrees. Empty 2 cans of soup into a casserole dish; add 1/2 cup milk, stir to combine, then heat through in microwave. Add uncooked Minute Rice, then turkey pieces. Sprinkle 1/2 pkg. of onion soup mix over all, then bake 45 minutes – 1 hour.

Note: Raw meat may be used; increase baking time to 1-1 1/2 hours.