*Cassaroles/One Dish Meals*

Macaroni Cheese
By: Anne Sykes Brooks

Ingredients
1 (16 ounce) package macaroni
1 pound Cheddar cheese, sliced
1 tablespoon butter
salt and pepper to taste
1 (12 fluid ounce) can evaporated milk

Directions
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
Bake, uncovered, for one hour, or until top is golden brown.

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Yellow Squash Casserole
By Anne Sykes Brooks

Ingredients
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt ground black pepper to taste
2 tablespoons butter

Directions
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.

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Tator Tot Cassarole
By Heather Poe

Bag of Frozen Tator Tots
1 Can of Campbells Chedder Cheese Soup
1 Cup of Milk
1 Bag of Grated Chedder
1 lbs of Ground Beef
Seasoning to taste.

Brown Ground Beef in pan, add whatever seasonings you like i normally add the same seasoning i would to make hamburgers. Drain. Preheat Oven to 375. In a bowl mix chedder soup mix, milk and half the bag of grated cheese stir til well mixed. In 13x9 pan put a layer of tator tots (half the bag), then a layer of ground beef (save some) and then pour the chedder cheese soup mix on top, do another layer of remaining tator tots, cover with remaining cheese and ground beef. cover with tin foil and bake for 45 minutes.



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Cheater Pot Pie
By: Anne Sykes Brooks

Ingredients
3 tablespoons butter, melted
1 (16 ounce) package frozen mixed vegetables
5 Ounces of chicken (I use more)
2 (10.75 ounce) cans condensed cream of chicken soup
1/2 cup milk (I use a little more milk to make it creamier)
salt and pepper to taste
1 (10 ounce) can refrigerated layered biscuits

Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter. In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil. Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers. Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

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Butternut mac and cheese
By: Jess Vanderoff

1 lb butternut squash, peeled and cubed
1 tablespoon olive oil
salt and pepper
3 tablespoons butter
1 onion, diced
3 garlic cloves, minced
1 teaspoon dried sage (you can use a bit more of fresh)
2 teaspoons flour
3 cups milk
nutmeg
cayenne pepper
1 cup cheese, shredded (sharp cheddar, fontina, mozzarella)
1/4 cup parmesan cheese, grated
1/2 cup ricotta cheese
1 lb pasta (rotini or elbows)
1/4 cup breadcrumbs

Directions:
1preheat oven to 425.2combine squash, olive oil and salt and pepper.3roast squash for about 40 minutes until it's tender and getting lightly browned.4reduce oven temp to 350.5meanwhile, heat butter in a large skillet and saute onion, garlic and sage about 5 minutes.6stir in flour 2 minutes.7add milk and bring to a boil, whisking until thick.8stir in cheeses, cayenne, nutmeg, salt and pepper to taste.9add squash, smashing with a whisk until desired consistency.10cook pasta al dente, combine with sauce and pour into a greased casserole. Top with bread crumbs and bake 30-40 minute

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Baked Mac & Cheese
By Jodi Asquith

Ingredients:
16 oz. Macaroni
4 c. 1/2&1/2
1 c. breadcrumbs, buttered
1 stick of butter (& some to melt w/ breadcrumbs)
1 tsp. salt
pepper to taste
1/2 c. flour
4 c. shredded mild cheddar cheese

Directions:
preheat oven to 400 degrees
cook & drain macaroni, set aside
in large saucepan melt butter
add flour mixed w/ salt & pepper, stir until blended
pour in 1/2&1/2 gradually, stirring constantly
bring to a boil & boil 2 mins., stirring constantly
reduce heat & cook 10 mins, stirring constantly
add shredded cheddar, little by little, simmer until melted
add macaroni to saucepan and coat w/ cheese
transfer macaroni to a buttered baking dish
sprinkle w/ buttered breadcrumbs
bake 20 mins., until the top is golden brown

Alot of work but soooooo worth it!!!!!! :)

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Chicken and Noodles.. A one pot comfort dish:
 by: Susan Celli

 2 cans of Cream of Chicken Soup
3 cans of Low Sodium/Fat Free Chicken Broth
2 cups diced chicken breast (I simmer mine in chicken broth)
2 tsp onion powder
1 tsp seasoning salt
1/2 tsp garlic powder
2 packages of frozen egg noodles (I like Reames)

add all ingredients in a pot and bring to boil, reduce heat and simmer for about an hour.

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Impossible Cheeseburger Pie
By: Anne Sykes Brooks

1 LB of ground beef
1 cup of chopped onion
1 teaspoon of salt
1 cup of shredded cheddar cheese
1 cup of milk
1/2 cup of bisquick
2 eggs

Heat oven to 350. Grease 9 inch pie plate. Cook hamburger and onion until onion is tender. Put the hamburger and onion mixture into pie pan. Stir in salt. Top with cheese. In a bowl, mix together milk, bisqick, eggs. Pour the mixture over the hamburger, cheese. Bake 25 minutes or until knofe comes out clean.

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Chicken Poppy Seed Casserole
By: Anne Sykes Brooks

4 chicken breast
2 cans of cream of chicken soup
8 ounces of sour cream
2 tablespoons of poppy seeds
2 tubes of ritz crackers
1 stick of melted butter

cook and chop chicken. combine chicken with soupm sour cream and poppy seeds. Crush crackers and put into a bowl and add melted butter. Put chicken mixture into a pan (I think a 9X13) and then add the cracker/butter mixture on top. Bake at 350 degrees for 30 minutes.

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Shepards Pie
By Anne Brooks

Ingredients
4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.
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Chicken and Cheese Enchiladas
by Jess Vanderhoff

‎1 can Campbell's Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
Directions
1.Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4.Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
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Broccoli Rice Casserole
by Jess Vanderhoff

‎1/2 cup butter
1 large onion, chopped
1 (16 ounce) package frozen chopped broccoli
1/3 cup milk
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (8 fl oz) jar pasteurized process cheese sauce (like Cheez Whiz®)
1 1/2 cups cooked regular long-grain white rice
Directions
1.Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
2.Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish.
3.Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.
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Plum Tomato Goat Cheese Pie
by Jess Vanderhoff
1 1/2 Cup/375 ml flour or whole wheat pastry flour
7 tablespoons butter (chilled)

Cut together until crumbly.

1/3 cup/75 ml extra sharp cheddar cheese (shredded)
3-4 tablespoons water
1/2 teaspoon salt

Add and mix until dough just comes together, adding more water if necessary. Turn onto floured surface and quickly bring together into a ball. Cover with plastic wrap and refrigerate 30 minutes. Roll out pastry on lightly floured surface into a circle about 15 inches/38 cm in diameter. Wrap pastry around rolling pin and carefully lift onto a greased baking sheet.

1 egg yolk (lightly beaten)
3 tablespoons dried bread crumbs
2 poundsI1 kg fresh plum tomatoes (sliced)

Brush most of the yolk lightly over pastry. Sprinkle bread crumbs on top, then arrange tomato slices so they overlap in a circle, leaving a wide border.

4 ounces /125 g goat cheese or feta cheese (crumbled)

Scatter over top of tomatoes. Turn edge of pastry in over tomato filling and brush with remaining egg yolk (mix with a little milk if there's not enough egg left). Bake in preheated oven at 350F/180C until pastry is golden, 30 minutes.

2·4 tablespoons olive oil
handful of fresh basil leaves (chopped)

Remove pie from oven and drizzle with olive oil. Season well with salt and pepper. Scatter basil leaves on top of pie and serve. Serves 2-4.
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Cornbread Casserole
by Jess Vanderhoff

Casserole:
One medium onion, chopped and sautéed in butter until translucent
One box Jiffy corn muffin mix
One (sixteen ounce) can cream style corn
Half cup shredded cheddar cheese
Two eggs, slightly beaten
Half cup milk

Topping:
One cup sour cream
Two cups shredded cheddar cheese, divided

Mix all casserole ingredients and pour into a greased 9x9 square pan. Mix sour cream and one cup of shredded cheddar cheese. Place spoonfuls of the sour cream mixture on top of unbaked casserole. Top with one cup of shredded cheddar cheese. Bake at 425 degree's for 30 minutes.
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Pineapple Casserole
by Jess Vanderhoff

Cream together:
2 cups sugar
1 cup butter
3 eggs

Add & stir:
20 oz. can crushed pineapple (drained)
4 cups fresh white bread crumbs (10 slices)
1/4 cup milk

Pour into greased casserole dish & bake in 350 degree oven for 1 hour. (I cover it for the first 45 mins, then uncover to brown the top.)

This is good enough to be a dessert, but is a great side dish with ham or turkey dinners. (I can see Stephanie & Lula really loving this dish!)
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Hash Brown Casserole
by Anne Brooks

Ingredients
2 pounds of hot or mild sausage
2 cups of shredded cheese
1 can (10 3/4 oz.) Cream of Chicken Soup
1 cup of sour cream
1 (8 ounce) countainer of French Onion dip
1 cup of chopped onion
1/4 cup green onion
1/4 cup red pepper
salt and pepper to taste
1 (30 ounce) package of frozen hash brown shredded potatoes, thawed

Directions:
In a skillet cook sausage until brown. Drain well. In a large bowl combine the cheese , chicken soup, sour cream, french onion dip, chopped onion, bell peppers, salt and pepper. Fold in the thawed potatoes. Mix well. Spread 1/2 of the hash brown mixture on the bottom of a 9 X 13 greased baking pan. Spread 1/2 of the browned sausage on the top of the hash brown mixture. Put the second half of hash brown mixture on top of that and finish up with the rest of the sausage. Bake at 350 for 1 hour or until casserole is golden brown.
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Turkey Casserole
by Jess Vanderhoff

‎1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (7 ounce) can diced green chile peppers, drained
1 cup sour cream
16 (6 inch) corn tortillas, cut into strips
10 ounces cooked turkey, diced
8 ounces shredded Cheddar cheese
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
3.Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.
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Chili Cheese Dog Cassarole
by Heather Poe

Package of hotdogs
Package of tortilla shells
Packsage of shredded chedder
Either two cans of chili or homemade chili - I make my own for it

Roll the hotdogs in tortillas lag with seam down in 13x9 pan cover with chili and cheese and bake at 375 for 30 minutes.
Jennifer Lynn

3/4 lb. elbow macaroni (or other noodle product)
1 1/2 sticks of butter
2 lg. diced onions
3 c. instant mashed potatoes
1 lb. sliced American cheese

Boil noodles. Meanwhile, saute butter (DO NOT BROWN). Add onions, saute until onions are light and soft. Prepare potatoes according to directions.
To prepare casserole put down one layer of noodles, one of cheese, all the mashed potatoes, another layer of cheese and noodles concluding with cheese.

Poke holes through the top cheese layer. Pour butter and onions over top, making sure the butter reaches the bottom of the pan. Bake at 350 degrees for 35 minutes.

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Baked Buffalo Chicken Pasta
by Heather Poe

serves 4-6
1 pound pasta (I used whole wheat orecchiette)
3 boneless, skinless chicken breasts, cooked and cut into chunks
1 tablespoon butter
1 tablespoon flour
1 1/2 cups milk
4 ounces freshly grated monterey jack cheese (I used half a brick) + more for topping
1/3 cup freshly grated sharp cheddar cheese + more for topping
1/3 cup buffalo wing sauce
1/3 cup panko bread crumbs
salt and pepper to taste
for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce
Preheat oven to 375 degrees F.
Prepare water for pasta and cook according to directions.
While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.
Spray a baking dish (9 x 13 is fine, I used a round 4-inch deep dish) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.
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Spinach pie (this is not the Greek version)

By: Lisa Dunlap

 1lb container feta cheese
2 large red potatoes diced and boiled
1 pack spinach (if frozen then drain it)
... 1 3 oz bag cooked crumbled bacon
half stick butter melted with some crushed garlic (microwave the garlic to cook and soften it)
1 pie crust premade
Spread out bottom crust, add spinach then potatoes and bacon. Put crumbled feta atop and salt and pepper it.Top with second crust then bake for 35 to 45 minutes. Serve hot.

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Pierogi American Pie
by Jennifer Lynn

3/4 lb. elbow macaroni (or other noodle product)
1 1/2 sticks of butter
... 2 lg. diced onions
3 c. instant mashed potatoes
1 lb. sliced American cheese

Boil noodles. Meanwhile, saute butter (DO NOT BROWN). Add onions, saute until onions are light and soft. Prepare potatoes according to directions.
To prepare casserole put down one layer of noodles, one of cheese, all the mashed potatoes, another layer of cheese and noodles concluding with cheese.

Poke holes through the top cheese layer. Pour butter and onions over top, making sure the butter reaches the bottom of the pan. Bake at 350 degrees for 35 minutes.
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Campbells Cheesy Chicken and Rice Casserole

by Sarah Nicole Gross

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables
1 1/4 pounds skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese (about 2 ounces)

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 7 x 2-inch baking dish.
Top the rice mixture with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

RECIPE TIPS
Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.

Alfredo: Substitute broccoli florets for the vegetables and substitute 1/4 cup grated Parmesan for the

Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.

Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.

Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Pizza Casserole

by Anne Brooks

Ingredients:
1 bag of Egg Noodles
1 extra large can of Ragu sauce {or any tamato sauce you prefer}
3 cups shredded mozzarella cheese {or more depending on how much you ♥ cheese!}
1 1/2 lbs hamburger meat
1 package pepperonis

Brown the meat, & drain
Boil the noodles until soft. Drain.
**Don't forget to preheat the oven @ 350!

Now the layering starts!
Spread a thin layer of tomato sauce on the bottom
Second layer, half of the noodles
3} half of the meat
4} half of the sauce
5} rest of the noodles
6} half the cheese
7} rest of the meat
8} rest of the sauce
9} rest of the cheese
10} pepperonis {I only used half the package. saved the rest for next time}

Now cover with foil, and bake for 30 minutes
After 30 minutes, remove the foil & bake for another 15 minutes
Once it's done baking, take it out & let it sit for 10 or 15 minutes. {This is to cool it off AND to let everything settle together. If you don't let it sit, it will just fall apart on your fork}.

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Chicken & Dumpling Casserole

by Anne Brooks

3-4 cups of cooked chicken (I use a rotisserie chicken)

2 cups chicken broth

1/4 cup unsalted butter

1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 can Campbell's cream of chicken soup

Preheat oven to 400.
Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

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Sloppy Joe Casserole

by Jess Vanerhoff

‎1 pound ground beef
3 cups cooked rice
1 (15 ounce) can sloppy joe sauce
1 (15.25 ounce) can whole kernel corn, drained
1 (4 ounce) can mushroom stems and pieces, drained

1 teaspoon seasoned salt
1/2 cup shredded mozzarella cheese

Directions
1.In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the rice, sloppy joe sauce, corn, mushrooms and seasoned salt.
2.Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
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Sloppy Joe Mac and Cheese
by Jess Vanerhoff

‎1 (16 ounce) package elbow macaroni
1 pound lean ground beef
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1 (1.3 ounce) envelope Sloppy Joe seasoning mix
1 small onion, finely chopped
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
3 cups half-and-half cream
1 tablespoon Worcestershire sauce
4 cups shredded Cheddar cheese, divided

Directions
1.Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, tomato paste and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
2.Drain macaroni; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until smooth. Gradually add cream and Worcestershire sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 3 cups cheese until melted. Add macaroni; mix well.
3.Spread two-thirds of the macaroni mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Spread beef mixture to within 2 in. of edges. Spoon remaining macaroni mixture around edges. Cover and bake at 375 degrees F for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-6 minutes longer or until cheese is melted.
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Simple Macaroni and Beef with Cheese

by Anne Brooks

1 large onion, diced
1 tablespoon canola oil
salt to taste

optional seasonings: black pepper, oregano, chopped garlic, hot smoked paprika, chilli powder—whatever you’re in the mood for (I just used black pepper, garlic)

one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender

2 pounds lean ground beef

1 box macaroni

1 cup each grated cheddar and mozzarella cheeses

Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. (Because my beef was very fatty, I cooked it separately and added it to the pot along with the tomatoes. Also an option, but uses an extra pan.) Add another three-fingered pinch of salt or two, along with any dry seasonings you want. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.
Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.

Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.

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Pork, Fennel & Leek Casserole

by Rhyl Rager

1 cup chicken stock, 1 cup water, 8 Constant Comment Tea Bags, ¾ cup boiling water, ¾ cup apple juice,
1 Tbsp. butter, 1 small fennel bulb
3 leeks cleaned trimmed and thinly sliced,
1 lb. pork tenderloin medallions
¼ cup flour, 1 Tbsp. olive oil,
1 (10 oz.) pkg. frozen peas

12 mini potatoes unpeeled and cut into chunks
2 Tbsp. cornstarch, ½ cup mint leaves chopped
Preheat oven to 350ºF. Make Constant Comment tea with ¾ cup boiling water, discard the tea bags, squeezing to extract as much liquid as possible. Add chicken stock and set aside. Melt butter in large skillet and add fennel and leeks and saute’ gently for 4-5 minutes or until soft, don't brown. Transfer to a bowl and set aside. Add pork to large plastic bag; add flour, season with salt and pepper, and toss until pork is well coated. Add olive oil to large skillet and brown the pork in batches over medium heat. Remove pork and add apple juice, increase heat and stir up the brown bits from the bottom. Add the tea mixture and boil, add pork, fennel, leeks and potatoes. Cover and place in oven. Cook for 45 minutes. Remove from the oven and add peas, mix cornstarch with a little cold water to make a paste and add slowly to hot liquid. Return to oven and continue cooking until sauce thickens. Season with salt and pepper if needed and garnish with chopped mint leaves. Makes 6 servings.

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My Baked Macaroni and Cheese with Butter Beans

by Rhyl Rager

The butter beans/limas add a great source of fiber an this is a great way to hide this vegetable from picky eaters!!!

2 cups cooked elbow macaroni,

2 cans butter beans drained rinsed pureed,

2 cans evaporated 2% milk,
1/2 cup egg whites,

1 lb. extra sharp cheddar,

pinch of cayenne pepper,

fine seasoned bread crumbs

**OPTIONAL ADDITIONS**
Ham, diced chilies, onion

Put in blender: beans, egg whites, milk, cayenne
Blend until it's completely mixed, beans must be smooth. Pour half the noodles into pan or casserole; next pour 1/2 liquid bean mixture add any extras now. Take 1/2 of cheese an lay across surface. Repeat with remaining ingredients an sprinkle bread crumbs on top. Bake 350F degrees for 35-40 minutes or till heated through and golden. Makes 6-8 servings.

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Prosciutto Collard Jarlsberg Quiche

by Rhyl Rager

(makes 2 quiches)- can be frozen an reheated

**** Greens are Vitamin & Nutrient rich superfoods reserve broth for using in cooking: rice, potatoes and pasta the broth can also be frozen.****
...
With this in mind lets cook collards first. Bring chicken broth and water to boil in a medium pot. Cook collards 20 minutes. Drain well and use the reserved broth for cooking our brown rice.

For Crusts: 4 cups cooked brown rice, 2 eggs, 2 Tbsp. parmesan or romano

Filling: 1 lb. fresh washed Collards or Kale, water, chicken broth, 2 cup nonfat milk, eggwhites =to 6 eggs
1 pkg. Prosciutto divide in half, 2 cups Jarlsberg small cubes, 1 tsp. nutmeg divided in half

Preheat oven to 425F degrees. In bowl combine rice, eggs and parmesan. Press firmly into 2 pie, or cake pans if you don't have quiche pans to form the crusts. Bake 3 minutes. Remove from oven, reduce temperature to 350F degrees.

Prepare filling: Remember to be sure all ingredients are divided to make for 2 quiches. Beat the whites, stir in milk, prosciutto, nutmeg, cheese, and collards. Pour mix into 2 prepared crusts. Bake at 350F degrees for 45 minutes or until a knife inserted in center comes out clean. Yield: 12-16

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Easy Mexican Casserole

by Anne Brooks 
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

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Beef Macaroni and Cheese

by Jess Vanderhoff

1 teaspoon each dried basil, cumin, and dried oregano
Salt and pepper
3 cup canned crushed tomatoes
2 lb lean ground beef
1 tablespoon chopped garlic
2 cup chopped onion
2 cup chopped green bell pepper
2 tablespoon vegetable oil
1 lb box elbow macaroni
2-3 cup grated cheddar cheese

Directions

Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 x 13-inch baking dish. Top with the cheese and bake at 350 degrees for 20 to 25 minutes, or until the cheese is lightly browned and bubbly

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Greek Moussaka Casserole - my version

by Rhyl Rager

2 Eggplant cut into rounds 1/2" thick
2 lbs. lean ground: beef or lamb (or do one lb. of each)
1 can tomato paste,
1 large onions diced small,

1 each red & green bell peppers diced small
mashed potatoes enough to cover entire surface of casserole about 1" thick (approximately 4-5),
1 egg,

1 can evaporated 2% milk,

2 tsp. nutmeg,

oregano, dash of cayenne, salt, 2 garlic cloves crushed, olive oil as needed

Begin boiling potatoes when cooked drain off water, mash in evaporated milk, crushed garlic, 2 Tbsp. olive oil. Keep warm. Start by laying eggplant on a nonstick sprayed cookie sheet. Now use a barbeque brush and brush eggplant slices with olive oil and sprinkle lightly with oregano and salt. Meanwhile, cook meat, onion, peppers until golden while the eggplant is baking. Bake eggplant until water has evaporated and the sliced eggplant looks grilled in a preheated oven on 425F degrees approx. 10-15 minutes and turn over to cook the other side if needed. Next nonstick spray one or two casseroles transfer grilled eggplant and lay slices into bottom of dishes. Go back to meat/veggie mixture add in tomato paste, cayenne and nutmeg simmer and heat through. Next spread out the meat mixture over top of the eggplant as evenly as possible add a dash of oregano to the surface. Now the mashed potatoes whip in a mixer the egg and dash of salt; spread over the top of casserole. Reduce oven temperature to 350F degrees place in casserole and cook about 45 minutes until potatoes are golden on top. Serves 8-10, makes excellent leftovers and can be frozen.

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Taco Bake

by Anne Brooks

If you like crescent rolls, sour cream, and DORITOS - then this is the recipe for you! It's simple and it's great! The kids love it because it's covered in chips!!!!

Ingredients:
1 lb. hamburger
1 pkg. taco seasoning
8 oz. sour cream
1 pkg. crescent rolls (8)
1 can tomato sauce
1 can diced tomatoes (optional)
1 c. shredded cheese
Dorito chips

1. Brown hamburger and drain.

2. Add taco seasoning, tomato sauce, tiny bit of water, and diced tomatoes. Simmer...

3. In 9x13 dish, press out crescent rolls and roll them to form crust.

4. Here comes the Dairy!!! Layer hamburger mixture, sour cream and then cheese.

5. Crush about 3/4 of a bag of Doritos and put them on top. Bake at 350 for 30 min.

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White Chicken Enchiladas

by Anne Brooks

Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

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Golden Macaroni and Cheese

by Anne Brooks

Ingredients

1 (8-ounce) package elbow macaroni
2 cups milk (I use whole milk)
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain)
1/4 cup butter or margarine, melted (I use butter)

COOK macaroni according to package directions; drain well. Set aside.
PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
STIR together flour mixture, 3 1/2 cups cheese, and macaroni.
POUR macaroni mixture into a lightly greased 13x9 baking dish or 2 (11 inch) oval baking dishes.
Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
BAKE at 350 degrees for 45 minutes or until golden brown.

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Little Packets of Yummy Chicken

By Heather Poe

Ingredients-

Cooked Chicken - (I baked 2 chicken breast and cut them up into about 1 inch cubes)

1 cup of cheddar cheese

1 can of crescent rolls (note to self- find a way to "make" crescent roll type dough)

1 can condensed cream of chicken soup.

1 cup of milk

Okay, so first make the soup. No really, actually make the Cream of Chicken soup according to the directions on the package (use the one cup of milk).  I tried the soup and it was quite delicious.  Who knew?  I typically have only used canned soup in recipes, but I kinda wanted to sit down and have a bowl.  Anyhow, next roll out each crescent roll and put a bit of chicken and cheese in each.  Now, here comes the tricky part.... you need to roll these into little "packets".  I lost a filling in the process, but that is okay.  Try to roll this "burrito" styles.  Then, pinch together the edges.  Next place all your little "packets" in a 9x 13 pan, as seen below. 

Next, just poor the soup over the chicken.  If you have any leftover chicken or cheese that did not make it into the "packets" just go ahead and toss it in too.

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Bubble Up pizza

by Anne Brooks

Ingredients:

•2 containers refrigerated biscuit dough, 6 biscuits each (I used Pillsbury)
•1 jar pizza sauce
•2 cups shredded mozzarella cheese, divided
•1 cup pepperoni (or other favorite toppings)
•5 fresh basil leaves
Preparation: Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1 1/2 cups cheese and toppings. Stir to combine.

Pour mixture into greased oven safe skillet or 9×13 baking pan. Chiffonade the basil and sprinkle on top along with remaining cheese. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling (I always bake mine for an additional 5 minutes. Let cool 5 minutes before serving.

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Doritos Cheesy Chicken Casserole

By Anne Sykes Brooks

3 cups cooked chicken, chopped (I used a rotisserie chicken)
8 oz sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups salsa or 1 can Rotel
1 can of corn, drained
2 cups Mexican cheese, shredded
1 bag of nacho cheese Doritos


Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Crush the entire bag of Doritos and cover the bottom of the dish. Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Bake for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted.

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