Super Cheesy Ham And Cornbread Bake

Crust
2 packages Jiffy corn muffin mix
½ cup flour
2 eggs
½ cup milk
1 teaspoon seasoning salt
1 teaspoon parsley

Filling
2 cans cheddar cheese soup
1 8 ounce package cream cheese
1 cup cottage cheese
1 cup chopped, cooked ham
1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Mix crust ingredients and blend well. Knead dough until soft and easy to handle. Press dough into bottom of greased 13x9 pan. Combine all filling ingredients except shredded cheese in mixing bowl and stir. Pour into pan and sprinkle cheese on top. Bake 15 to 20 minutes. Let stand 5 minutes before serving.

Au Gratin Potato Soup

2 boxes au gratin potatoes
2 boxes (8 cups) chicken broth or stock
3 tablespoons dried onions
1 tablespoon onion powder
2 cans cheddar cheese soup
2 cans cream of potato soup
1-2 cups milk (optional)
1 cup chopped, cooked ham
parsley
basil
black pepper

In large pot, heat potatoes, broth, onions and onion powder. Bring to a boil. Cover and reduce heat. Cook for 20-25 minutes, or until potatoes are soft. Add cheddar cheese soup and cream of potato soup. Soup will be very thick at this point. You can thin it by adding 1 or 2 cups of milk, or as much as needed. Heat through. Add seasoning mix from potatoes. Add parsley, basil and pepper. Stir in ham. Stir and cook an additional 10 minutes.

Lasagna Soup

1 pound ground beef, browned and drained
1 15 ounce can diced tomatoes
2 15 ounce cans tomato sauce
32 ounces chicken stock
1 cup water
1 17.5 ounce package lasagna dinner mix
             (I used Progresso Classic Lasagna)
1/4 cup minced onion
1 tablespoon onion powder
½ cup shredded Parmesan cheese

Break lasagna noodles into smaller pieces. Put all ingredients into slow cooker and cook on low for 6-8 hours. 8-10 servings.