**Found at various online sources** Enjoy!! 
College Student Stew for Slow Cooker
1/2 pound stew meat
1 can carrots, drained
2 small potatoes, quartered
4 cubes beef bouillon
1 tablespoon Italian herbs
2 cups water
Put all ingredients in the slow cooker/crock pot. Add water and turn it on low for 8 to 9 hours. Thicken with a mixture of flour and a little cold water, if desired. Taste and adjust seasonings. Serve with biscuits.
Pizza Hotdish
Two boxes of any brand macaroni and cheese
1 pound hamburger
2 jars pizza sauce
3 cups mozzarella cheese
1 package of pepperoni
Preheat oven to 350. Make the macaroni and cheese in a large pot, as you normally would. Brown the hamburger. Mix in hamburger, pizza sauce, pepperoni (save some for garnish), and 2 cups of cheese. Mix well. Put in a cake pan and garnish the top with the rest of the pepperoni and cheese. Bake for 30 minutes.
Cheddar Potato Slices
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 soup can of milk
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)
Mix soup, milk, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10 minutes more or until potatoes are tender. Serves 6. Can also be made using cheddar cheese soup instead of the mushroom soup and omitting the cheddar cheese to lower costs.
Cheesy Spaghetti and Beef Casserole
1 clove garlic, minced
1 medium onion, chopped
2 tablespoons olive oil
1 pound ground chuck
1 can (14 to 16 ounces) tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon dried parsley flakes
1/4 teaspoon to 1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces thin spaghetti
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
In a large skillet over medium low heat, sauté onion and garlic in olive oil until onion is tender. Add ground beef, stirring to break up. Cook meat and drain off the fat. Stir in tomatoes, tomato sauce, parsley and seasonings. Simmer for 30 minutes, stirring occasionally. Cook spaghetti as directed on package; drain well then stir into meat mixture. Place half of the spaghetti and meat mixture in a 2-quart casserole; sprinkle with half of the mozzarella cheese and half of the Parmesan cheese. Repeat with remaining spaghetti mixture and cheeses. Bake at 350° for 25 to 35 minutes. Serves 4 to 6.
Shephard’s Pie
mashed potatoes
½ lb hamburger
1 chopped onion
frozen vegetables (1-2 cups)
creamed corn (optional)
cream of mushroom soup (optional)
1 cup beef stock
1/4 lb cheese (3-4 slices)
garlic, minced
1 cup milk
2 tbsp flour
Make mashed potatoes. Fry burger and drain grease. Add onion, garlic, vegetables, and ½ cup stock. Simmer five minutes. Stir in two tablespoons of flour. Mix ½ cup stock, 1 cup milk, stir into meat/flour mixture. Add soup, cheese, and creamed corn. Place in a casserole dish (you can also use a cast
iron skillet). Put mashed potatoes on top, covering the entire pan. Bake in 350 degree oven for about 20 minutes. Variation: mix one cup cooked rice with mashed potatoes.
Poor Mans Banana Bread or Muffins
3 over ripe bananas mashed in a bowl. Add 1 cup of sugar and 1/4 cup oil and mix well. Let sit 5 minutes. In a separate bowl blend 2 cups flour, 1 teaspoon soda and 1 teaspoon salt. Gradually add to banana mixture and stir until flour is all well blended. Do not beat. (Optional: stir in chopped nuts, raisins, oats, etc if desired) Pour into well greased bread pan or use well greased muffin tins. Bake in 350 degree oven for 15 to 18 minutes or until done. Makes 1 loaf of bread or approximately 16 small muffins.
