Chicken Enchilada Soup

1 can black beans, drained and rinsed

2 cans kidney beans, drained and rinsed 

2 cans diced tomatoes (fire roasted or with green chilies or lime/cilantro)

12-16 oz frozen corn

20 oz can red enchilada sauce

2 cans cream of chicken soup

2 cans milk (more or less to get desired consistency)

1/2 onion, diced small

1 green pepper or 4-5 banana peppers, diced

2-4 chicken breasts, cooked and shredded

Sub options:

*use a combination of canned tomatoes and diced fresh tomatoes

*use any combination of black, kidney or pinto beans

*use canned chicken or precooked roaster chicken

*use 2 cans of canned corn

Throw all ingredients into a crockpot and cook on high for 4 hours. Serve with cheese, chips, sour cream and/or avocados.

BREAKFAST CASSEROLE

Breakfast Casserole from Kathy Perrins January 25, 2020

This is Sandy Hansen's recipe in the 6th Ward cookbook:

8 slices of bread
1 lb ground sausage (Jimmy Dean) (or link sausage)
8 eggs
1 1/2 c milk
1 can mushroom soup
4 chopped green onions (I never have any)
1/4 tsp. dry mustard
1/2 lb grated cheese

place bread in 9x13 inch pan on the bottom.  Brown sausage (cut in Pieces). Sprinkle on top of bread.  Place milk, eggs, soup and mustard in blender, blend. Sprinkle chopped green onion n top of bread and sausage.  Pour milk mixture over all.  Top with cheese.  Let stand overnight in fridge.  Bake at 350 degrees for 40 minutes.