tancowgirl2000
Head Chef
So for some reason when it comes to cooking this I cook for an army!!! It NEVER looks like enough for the event. So now I am left with a ton of the **** stuff and I would hate to through it out. I was told to make a cassarole out of it but I dont want it to be boring like sketti and meat sauce(which of course I have a ton of too)......so what can I put in it to spruce it up????