1/2 lb. thinly sliced roast beef
1/2 cup light cream cheese with roasted garlic, softened
1/2 cup purchased oil-packed sun dried tomato spread

Spread each slice of beef with cream cheese. Carefully spread each with sundried tomato spread. Roll up each slice tightly; place on a cookie sheet. Cover; refrigerate for at least 1 hour or until firm. To serve, cut each roll into 4 pieces. Secure each with cocktail toothpick.

The ingredients in this may not sound like much, but they really do taste good:)

1 lb. hamburger
1 medium onion, chopped
garlic salt/powder
Lasagna noodles
2 cans tomato soup
2 cans cheddar cheese soup
1 large can tomato paste
12 ozs. mozzarella/cheddar cheese

Fry hamburger with onion and garlic salt/powder (a few shakes to taste). Boil noodles. Mix together the soups and tomato paste. Butter a 13×9 pan. Layer noodles, hamburger, then sauce. Repeat layers ending with sauce. Top with cheese. Bake at 350 degrees for 45 minutes. Uncover and bake an additional 10 minutes.

NOTE: I sprinkle cheese between the layers. I also usually double this and DO NOT cook the noodles. I get the flat lasagna noodles, make two pans and freeze one. It always turns out well.