Enchilada Casserole

from Becky Fuhriman
2 lbs ground beef
1 large onion, chopped
1 clove garlic, chopped
1 tsp. chili powder
2 medium cans of enchilada sauce
1 large can stewed tomatoes (I used the petit diced tomatoes)
2 small cans sliced olives
2 dozen corn tortillas
1 lbs. grated cheddar cheese
Fry meat, onion and garlic. Drain off fat. Season with salt and pepper. Add everything but the olives, cheese and tortillas. Cook for 20 minutes and add olives. Put in a 9 x 3 baking dish in layers. First layer half the tortillas, cover with sauce, layer of cheese. Repeat ending with cheese on top.
Bake at 350 for 30-35 minutes.

Tuna Noodle Casserole

Mix together:
1 can of tuna
1/2c milk
1/2c. mayo
1can cream of chicken soup

Pre cook Penne (six servings)
Frozen peas (W/Pearl onions)
Chop celery and dry onion- add to mixture

Put in 9x13 or 10x12 casserole dish grate cheddar cheese on top and sprinkle with bread crumbs
Bake at 350 for 20 min

Options sub Green peppers for peas