Lasagna Soup

2 tsp olive oil
1 1/2 lbs. Italian sausage or Hamburger
chopped onions
4 cloves of garlic
2 tsp. Oregano
1/2 tsp. dried crushed red pepper flakes
2 T. tomato paste
1 28 oz. diced tomatoes
2 bay leaves
6 cups chicken broth
1/2 cup chopped basil leaves, if fresh
salt and pepper

Cheesey YUM to top soup with:
8 oz. ricotta
1/2 cup parmesan cheese
1/4 tsp salt and pepper (each)
2 cups shredded mozzarella cheese

Brown meat, drain.  Add onions, garlic, oregano, red pepper flakes.  Cook a couple of minutes.  Add tomato paste, bay leaves and chicken broth.  Simmer 30 minutes.  Cook noodles separately and add.  If freezing don't cook noodles completely!  They will be too mushy!  Top with Cheesy Yum to serve.

Ham and Swiss Casserole

1 8 oz. Egg noodles, cooked and drained
2 cups Ham, cubed
2 cups swiss cheese, shredded
1 cup of Cream of Mushroom Soup
1 cup Sour Cream

Mix together.  Bake at 350 degrees for 45 minutes.  Don't completely cook the noodles if you are freezing the recipe.

Tammy Ellis