Potato and Ham Chowder

1 package (5 oz) Better Crocker scalloped potatoes
1 cup diced, fully cooked ham
4 cups chicken broth
2 medium stalks celery, chopped (1 cup)
1 mdium onion, chopped (1/2 cup)
1/8 tsp pepper
2 cups half-and-half
1/3 cup flour

Mix potatoes, sauce mix, ham, broth, celery, onion, and pepper in crock-pot. Cover and cook on low for 7 hours. Mix half-and-half and flour. Gradually stir in half-and-half mixture into chowder until blended. Cover and cook on low for an additional hour, stirring occasionally, unt6il thickened and vegetables are tender.
**I've used au gratin potatoes instead of scalloped.
**I use regular milk if I don't have half-and-half.

Lasagna-Style Casserole

1 lb bulk Italian pork sausage
1 cup tomato pasta sauce

1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Bisquick mix
1/2 cup milk
1 egg
1 cup shredded mozzarella cheese (4 oz)

Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish. In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until mixed. Drop by heaping tablespoonfuls onto sausage mixture. In small bowl, stir Bisquick mix, milk and 1 egg with fork until blended. Pour over cheese and sausage mixtures. Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on dish; seal tightly.

Bake 23 to 28 minutes or until light golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.