Frankenstein Stew

1 onion, diced
1/4 cup butter or margarine
1 can creamed style corn
2 cans potatoes, drained and diced
1 can tuna fish, flaked
3 cups milk
1 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon pepper
Saute onion in butter or margarine in a large saucepan. Add remaining ingredients. Cover and simmer until well heated. Serve with bread or rolls for dunking. Reheats easily in the microwave.

Freddie Krueger’s Casserole

1 package flour tortillas, torn into wedges
1 pound ground beef, browned and drained
1 medium can Ranch-style beans (or plain pinto beans)
1 medium onion, chopped
2 cups shredded cheese (Longhorn, Colby or combined
    with Monterey jack)
1 can Ro*Tel tomatoes
1 can cream of mushroom soup

Spray 2-quart casserole dish with Pam. Line with torn-up tortillas. Then layer, in this order: half of meat, beans, onion, cheese. Repeat layers, beginning with tortillas.

In a separate bowl, mix tomatoes with peppers and mushroom soup. Pour over the layers in casserole. This will look repulsive, thus the name. You may want to add some grated cheese on top, just to make it look better. Do not stir. Bake covered for  45 minutes to 1 hour at 350 degrees F. Should be bubbly and hot through and through.

Serve with a green salad and garlic bread or cornbread.

Ghostbuster Delight

1 pound ground beef
1 (15 ounce) can tomato sauce, divided
1 envelope taco seasoning mix
2 1/2 cups corn chips
1 (15 ounce) can refried beans
1/2 cup shredded cheese
Brown meat in a skillet and drain. Stir in 1 1/2 cups of the tomato sauce and the taco seasoning.
Line the bottom of a baking dish with 2 cups of corn chips. Spoon the meat mixture over the chips. Stir the remaining tomato sauce into the refried beans. Spread over the meat.
Bake at 275 degrees F for 25 minutes.
Crush the remaining corn chips. Sprinkle the shredded cheese and corn chips over the top and return to the oven to bake for 5 more minutes.

Ghostly Shepherd's Pie

Treat your little ghosts and goblins to a tummy-warming stew that looks them right in the eye!

1 pound lean ground beef
1 medium onion, coarsely chopped
2 1/2 cups Green Giant frozen mixed vegetables
1 (14 1/2 ounce) can diced tomatoes with Italian herbs, undrained
1 (12 ounce) jar home-style beef gravy
1 3/4 cups water
2 tablespoons butter or margarine
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups instant mashed potatoes
1/4 cup grated Parmesan cheese
1 egg, slightly beaten

Heat oven to 375 degrees F.

Spray 12-inch skillet with cooking spray. Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.

Meanwhile, in medium saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.

Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.

Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.