Pizzawiches

1 lb ground round
1/2 - 1 lb Velveeta, cubed
1 can tomato soup (Campbells works best)
16 hamburger buns

Preheat oven to 325F. Using a frying pan or skillet...
Brown ground round and pour off any fat. Add can of soup, 
and cubed Velveeta (adjust amount according to your family's taste). 
Cook on low heat for about 3 minutes until all cheese is melted. 
Spread mixture on each half of 16 hamburger buns. Can also refrigerate
mixture for a couple of days or freeze. Thaw and spread and heat! 
Or bake and freeze and heat in microwave. Makes 32 servings.

Buffalo Chicken dip!

Blend: 2 large cans of white meat chicken (drained), 1 brick of cream cheese, 3/4 of a bottle of Frank's Red Hot, and 1 bottle of chunky blue cheese dressing. Pour into 8x11 pyrex. Cook uncovered for 45 min on 350. Upon removal, sprinkle on finely shredded cheese blend of some sort. Serve with chips!

David's Classic Lasagna

1 lb ground beef

1 (26 oz) jar Hy-Vee spaghetti sauce

1 (16 oz) package lasagna, uncooked

2 (15 oz each) containers ricotta cheese

2 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

2 large eggs

1 tbsp chopped fresh parsley

slalt and pepper

Preheat oven to 350 degrees.

In a large skillet, brown meat over medium heat; drain. Return meat to pan and add spaghetti sauce. Simmer 10 minutes.

Meanwhile, cook pasta according to package directions. Drain.

In a large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs and parsley; season with salt and pepper.

Spread about 1/2 cup of the meat mixture on the bottom of a 9-by-13-inch greased baking dish. Arrange 4 pasta pieces lengthwise over the sauce. Spread one-third of the cheese mixture over pasta. Top with about 1 cup of meat mixture. Repeat twice, beginning and ending with pasta. Top with remaining meat sauce and sprinkle with remaining mozzarella cheese.

Cover with foil and bake 45 minutes or until hot and bubbly. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before cutting.