Hamburger Taco Pie

Ingredients:
1 lb hamburger or ground turkey
onions --diced (however many you want)
1 pkg taco seasoning
1 can diced or stewed tomatoes
1 can kidney beans, drained
1 can sliced black olives
1 can corn, drained
1 small can of green chiles
Grated cheese (your choice)
Cornmeal mix (make cornmeal bread recipe according to directions on box)

Directions
- In a large skillet, cook hamburger and onions then add taco seasoning and tomatoes and mix well.
- Simmer a few minutes and then stir in the rest of ingredients, one at a time.
- Put in a large casserole dish.
- Top with cornmeal mix. Bake at 400 for 30-40 minutes.

Submitted by Terry

Chicken, Ham & Rice Casserole

Ingredients
2 c. cooked white or brown* rice
1 c. cubed ham, cooked
2 c. cubed chicken, cooked
1 can cream of mushroom soup
1 cup sour cream
Worcestershire sauce
1/2 c. grated cheddar cheese
1 c. bread crumbs

Directions
- Combine all ingredients except bread crumbs and cheese.
- Top with bread crumbs then cheese and bake at 350° for 30 min. (closer to 45 min. for brown rice).

Submitted by Terry

Cheddar Chicken Spaghetti

Ingredients
1 package (8 oz) spaghetti, broken in half
2 cups cubed cooked chicken
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup, undiluted
1 cup milk
1 T diced pimentos (optional)
1 can green chiles (optional)
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
- Cook spaghetti according to package directions.
-  While pasta is cooking combine the chicken, 1 cup cheese, soup, milk, pimientos, green chiles, salt and pepper.
- Drain spaghetti, add to the chicken mixture and toss to coat.
- Transfer to a greased 13 x 9 x 2 baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered at 350°F for 20-25 minutes or until heated through.

Hints
- You can use an entire box of past.
- Try whole wheat pasta for a healthier, more flavorful dish.

Submitted by Terry

Spinach Pesto Pasta and Cheese

This was a thrown together, last minute attempt at a one-dish meal that came out much better than I expected. I will definitely be making this one again.

Ingredients
10 oz frozen spinach
2 1/2 cups assorted shredded cheese
1/2 cup milk
1 lb pasta
1/4 cup prepared pesto

Directions
- Boil pasta according to package directions.
- While the pasta is cooking defrost your spinach and blend it (blender, food processor or magic bullet) with the milk until it is as creamy as your blender is going to get it.
- In a small sauce pan combine the spinach-milk mixture, the pesto and the cheese. Cook over medium heat, stirring regularly, until the cheese is melted.
- Grease the bottom of whatever casserole dish you typically use.
- Drain the pasta and put it in the casserole dish.
- Pour the spinach cheese sauce over the pasta and lightly toss.
- Top with the remaining 1/2 cup of cheese.
- Bake at 350 for 20-30 minutes.

Submitted by Amy

Chicken Noodle Casserole

Ingredients:
1 can (10 3/4 oz) cream of mushroom soup
1/2 cup milk
1/4 tsp ground black pepper
1/4 cup parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked & drained
1/2 cup shredded cheddar cheese

Directions
-  Stir soup, milk, black pepper, parmesan cheese, vegetables, chicken and noodles in 1 1/2-qt. casserole.
-  Bake at 400 degrees for 25 mins. or until hot.
-  Stir.
-  Top with cheddar cheese and serve.

Submitted by Terry

Breakfast Egg Casserole

Ingredients

1 roll sausage (mild)

9 eggs

3 Cups milk

1 teaspoon salt

4 slices white bread cut into cubes

1 1/2 Cup sharp cheese grated

Directions

- Preheat oven to 350

- Use 9X13 baking dish

- Crumble and cook sausage. Drain well unto paper towels

- Beat eggs and milk together

- Add bread, cheese and sausage

- Pour mixture into baking dish

- Refrigerate overnight.

- Bake uncovered for 50 minutes. Bake10 more minutes uncovered

Serves 8 - 10

Submitted by Jan

Chicken Potato Bake

Ingredients
3 lbs boneless skinless chicken breast
1 pound red potatoes, cut into chunks
1/2 to 3/4 cup prepared Italian salad dressing
1 tablespoon Italian seasoning
1/2 to 3/4 cup grated Parmesan cheese

Directions
- Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish.
- Arrange potatoes around chicken.
- Drizzle with dressing.
- Sprinkle with Italian seasoning and Parmesan cheese.
- Cover and bake at 400° for 20 minutes.
- Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

Yield: 4 servings.

Submitted by Kristy

EASY Lasagna Casserole

Ingredients
1 lb. ground beef
1 lb. cottage cheese
1 lb. mozzarella cheese
1 lb. dried pasta noodles (not lasagna noodles)
1 large jar spaghetti sauce


Directions
- Cook pasta to al dente
- Brown ground beef
- Combine all ingredients reserving about 1/3 of mozzarella
- Pour mixture into case role dish
- Top with remaining mozzarella
- Cook at 350 degrees for approximately 45 minutes or until bubbly

Hints:
- For a low-fat version use ground turkey, fat free cottage cheese and low-fat mozzarella (or omit mozzarella)
- If mixture seems crumbly or too dry before you put it in the casserole dish add more spaghetti sauce
- If you want to make this more complicated you can make your spaghetti sauce from scratch
- Any pasta noodles will work except for lasagna noodles

Submitted by Amy

Poppy Seed Chicken

Ingredients
2-3 lbs. shredded boneless, skinless chicken
1 can cream of mushroom soup
8 oz. sour cream
40 Ritz crackers (1 pkg), crumbled
2 Tbsp. poppy seeds
1 stick of margarine/butter

Directions
- Melt the margarine in frying pan over low heat
- Add crackers and poppy seeds - mix well
- In a bowl, mix soup and sour cream
- In a 2 1/2 qt. greased casserole dish, layer 1/2 the chicken, 1/2 the
soup mixture, and 1/2 the cracker mixture. Repeat layer - top with
cracker mixture
- Bake at 350 degrees for 30-35 minutes

Hints:
- You can double the soup/sour cream mixture for a creamer casserole
- You can substitute low fat soup, sour cream and crackers and use less margarine for a low fat/low calorie version of this recipe
- In a time crunch you can mix all the ingredients except for the cracker/poppy seed mixture, put it in a 9X13" baking dish and top with all the crackers. It tastes the same and is faster

Submitted by Julie

Corn Cake Casserole

Ingredients
1 can whole kernal corn, drained
1 can creamed corn
1 box Jiffy Corn Muffin Mix
1 stick butter, melted
2 eggs
1 cup sour cream
3 Tbs sugar (optional)

Directions
- Spray baking pan or bowl with non-stick cooking spray
- Melt buter
- Add whole kernal corn, creamed corn, sour cream, corn muffin mix and (optional) sugar
- Beat 2 eggs and add to corn mixture
- Mix thoroughly.
- Bake at 350 degrees for 1 hour or until set.

Optional:
You can use fiesta corn for color.

Submitted by Julie

Lazy Stuffed Green Peppers

Ingredients
1 pound ground beef or ground turkey
3 cloves garlic (pushed through garlic press)
1 Tbs Italian seasoning
3 large green bell peppers, cleaned and chopped
2 14 1/2-ounce cans of petite diced tomatoes (do not drain)
3 cups cooked rice
2 cup mozzarella cheese (divided) (omit cheese for a very low fat recipe)

Directions
- Brown the meat in a large skillet
- Add garlic and Italian seasoning
- Stir in tomatoes, green peppers and cooked rice
- Spoon half of the mixture into a 9x13 casserole dish and top with half the cheese. Spoon in remaining mixture and top with remaining cheese.
- Bake for 45 minutes at 350 degrees (or until casserole is bubbly and green peppers are tender).




Submitted by Amy

Mexican Lasagna

Ingredients
4 skinless boneless chicken breasts halves
1/4 tsp salt
1/4 tsp pepper
2 Tbs butter
1 green bell pepper chopped
1 medium onion chopped
2 (10-oz) cans diced tomatoes and green chilies
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) can cream of chicken soup
12 (6-inch) flour tortillas, cut into quarters
2 cups (8 oz) cheddar cheese, divided

Directions
- Sprinkle chicken breasts evenly with salt and pepper; place in a lightly greased 9x13 baking dish.
- Bake at 325 for 20 min or until done; cool.
- Coarsely chop chicken.
- Melt butter in large skillet over medium heat; add bell pepper and onion and saute 4 min or until crisp-tender.
- Remove from heat and stir in chicken, tomatoes and green chilies, and soups.
- Place one-third of tortilla quarters in bottom of a lightly greased 9x13 inch baking dish; top with one-third of chicken mixture and sprinkle evenly with 2/3 cup cheese.
- Repeat layers twice reserving last 2/3 cup cheese.
- Bake at 325 for 35 min; sprinkle with reserved cheese and bake 5 more minutes.
- Let stand 5 min before serving.

Submitted by Kelly and Amy