CASSEROLE RECIPES

BACON AND EGG CASSEROLE
1/4 cup butter, melted
4 cups onion/garlic croutons
2 cups milk
1 Tbsp. mustard
2 cups grated cheese
6 eggs
10 slices bacon
Cook bacon until crisp and crumble. Coat a 9 X 12 baking dish with vegetable spray. Place croutons in casserole and pour butter over them. Sprinkle grated cheese over the casserole. Mix milk, eggs, and mustard and pour over cheese. Sprinkle bacon over top and bake at 350 degrees for 45 minutes.

BAKED SEAFOOD DIVAN
4 large fish filets
2 Tbsp. lemon juice
1/2 tsp. papriika
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1 tsp. salt and pepper
1/2 cup pulverized pecans
1 tsp. dried parsley
2 cups brocolli florets
Old Bay Seasoning
Lay the fish filets in a baking dish. Sprinkle Old Bay Seasoning over each piece of fish. Pour 1/2 Tbsp. lemon juice over each filet. In a saucepan make a roux of the flour and butter, then add the milk and seasonings and stir until thickened.
Place the brocolli florets around the fish filets in the baking dish. Pour the sauce all over the entire casserole evenly. Sprinkle pulverized pecans over the top of dish and bake covered at 350 degrees for 20 minutes.
You can call this recipe whatever fish you are baking and Divan, like Trout Divan, Catfish Divan, Orange Roughy Divan, Tuna Divan, Salmon Divan, Crabmeat Divan, Shrimp Divan, etc. You could also use chicken breasts or turkey to make Chicken Divan and Turkey Divan.
This is very good with rice.
You can add 2 cups Minute Rice in the bottom of the casserole. Add 1 cup water to the rice, then proceed with the recipe.

BEEF AND TATER CASSEROLE
1 lb. ground beef fried with 1 chopped onion
1 can Cream of Mushroom Soup
1/2 envelope dry onion soup mix
1 bag Tater Tots
Mix soups together. Put cooked meat and onions in bottom of baking dish. Pour soups over this. Add Tater Tots to the top. Bake at 350 degrees for 30 minutes.

FAUX LASAGNA CASSEROLE
1 pound any ground meat, poultry, or seafood, cooked, (omit if vegetarian)
1 pound any cooked macaroni
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1 large can spaghetti sauce
1 jar sliced mushrooms, drained
1 can mixed vegetables, drained (or use oven roasted eggplant, zuchini, and carrots)
2 eggs
1 pound Ricotta cheese
3/4 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese
salt and pepper to suit your tastes
Pre-heat oven to 350 degrees. Butter spray a 13 X 9 baking dish. Mix the eggs, Ricotta cheese, salt, pepper, garlic powder, onion powder, cayenne pepper, and 1/4 cup of the Parmesan cheese in a large bowl. Add the cooked meat, cooked macaroni, mixed vegetables, sliced mushrooms, and spaghetti sauce. Pour half of this mixture into your baking pan. Top this layer with 1 cup of shredded Mozzarella cheese, and 1/4 cup grated Parmesan cheese. Add remaining half of mixture and top with remaining cup of shredded Mozzarella cheese and remaining 1/4 cup of grated Parmesan cheese. Cover baking pan with foil, and bake for 20 minutes. Remove foil and bake an additional 10 minutes. Serve warm with a tossed green salad and sliced, toasted garlic bread.

BEEFARONI CASSEROLE
Fry 1 lb. lean ground beef with 1 chopped onion, 1 tsp. each minced garlic, basil, and oregano. When done mix in 1 can spaghetti sauce and 1-1/2 cups cooked macaroni. Fold in 1 cup shredded mozzarella cheese. Pour into baking dish and bake at 350 degrees for 15 minutes.

BREAKFAST CASSEROLE
1 bag Tater Tots
6 eggs, beaten
1 lb. diced cooked ham
1 chopped onion
2 cups shredded cheese
salt and pepper to taste
Spray the inside of a foil cooking bag with butter spray. Pour all the ingredients into the baking bag and seal it. Bake at 400 degrees for 20 minutes. Serve.

BREAKFAST CASSEROLE
1-1/2 lbs. cooked sausage, bacon, or ham
1 diced bell pepper
2 cans Crescent Dinner Rolls dough
1 large brick cream cheese, softened
6 eggs, scrambled and cooked
1 cup grated cheese
Mix cooked and crumbled meat with the finely diced bell pepper. Add the softened cream cheese and blend well. Place one can of the dough into the bottom of a butter sprayed 13 x 9 inch baking dish. Top with the mixture. Add the scrambled eggs over this. Top eggs with the grated cheese. Place the second can of dough over the top. Bake at 350 degrees for about 30 minutes until golden brown. Serve.

BREAKFAST CASSEROLE
1 lb. cooked sausage, bacon, or ham
6 eggs, beaten
1 cup grated cheese
2 cups milk
6 slices bread, cubed
1 tsp. dry mustard
Butter spray a 13 x 9 inch baking dish. Layer the bread cubes, cooked and crumbled meat, and cheese. Beat the eggs with the milk and dry mustard, then pour mixture over the layers. Cover and refrigerate overnight. Remove cover and bake at 350 degrees for 45 minutes. Serves 6 people.

HAM AND EGG CASSEROLE
6 eggs, beaten
2 cups milk
2 Tbsp. butter
1 tsp. baking powder
1/2 tsp. salt
1 tsp. dry mustard
6 slices bread, cubed
1 lb. cooked ham, diced
2 cups grated cheese
Combine all ingredients, mixing well. Pour into a buttered baking dish, bake 45 minutes at 350 degrees. Cut in squares and serve hot.

CABBAGE CASSEROLE
1 head cabbage, shredded
4 cups uncooked rice
3 onions, chopped
2 lbs. ground turkey, cooked
2 tsp. each salt and pepper
1 tsp. garlic powder
1/4 cup brown sugar
2 qts. tomato juice
4 cups water
Layer half the cabbage in bottom of a large casserole dish, then layer the rice, onions, and cooked turkey. Repeat. Sprinkle seasonings and brown sugar over the top. Pour tomato juice and water over the casserole. Bake at 350 degrees for one hour.

VEGETABLES COUSCOUS ALFREDO CASSEROLE
2 cups cooked couscous
1 can mixed vegetables, drained
2 cups shredded cheese
1/2 cup heavy cream
salt and pepper to taste
Mix everything together and pour into a butter sprayed casserole dish. Bake for 20 minutes in a 350 degree oven. Serve warm.

CASHEW CHICKEN CASSEROLE
Combine 1 lb. boneless, skinless chicken breast strips, 1/4 cup orange juice, 4 tsp. cornstarch, and let chill. Saute 1/4 cup cashew in 2 Tbsp. butter. Remove and set aside.
Add chicken mixture to the skillet and fry the chicken strips for 8 minutes. Add 1 can drained sliced water chestnuts, 1 cup bell pepper strips, 1/2 cup green onions, and 1 Tbsp. minced gingerroot. Cook 5 minutes. Add 2 Tbsp. soy sauce and 1 cup chicken broth. Bring to a boil. Stir in 1 peeled orange cut in sections. Add cashews. Serve over cooked brown rice.

CHICKEN CASSEROLE
Prepare 1 pkg. cheese and macaroni according to box directions. Add 1 can Cream of whatever you like soup, 1/2 can milk, and 1/2 cup frozen English peas. Stir well. Keep it hot and serve. Mix 1 can Cream of Chicken soup, 1/2 can milk, 1 cup grated cheese with 1 pkg. cooked eggnoodles and 1 cup English peas. Pour into a buttered casserole dish and top with more grated cheese. Heat in microwave until cheese melts.
You could make this same recipe with tuna or salmon.

CHICKEN AND DRESSING CASSEROLE
Mix 1 pkg. cornbread stuffing with 1 tsp. dried sage. Saute 1 chopped onion and 2 diced celery stalks in 1/3 cup butter. Add stuffing mix and 2 cups chicken broth, mixing well. Add 2 chopped boiled eggs. In a casserole dish, place 2 cans chicken breasts, drained. Heat 1 can Cream of Mushroom Soup and 1/2 can milk and pour over the chicken. Top with the dressing. Bake at 350 degrees for 30 minutes.

CHICKEN AND PEAS CASSEROLE
You can vary this recipe quite a bit cause you can use any meat, poultry, or seafood or any beans or peas and using different soups and toppings.
Combine 4-1/2 cups cooked rice with 1 Tbsp. dry parsley, and press it in the bottom and sides of an 8 X 12 baking dish. Combine 1-1/2 cups cooked chicken and 1 pkg. frozen English peas, 3/4 cup heavy cream, and 1 can Cream of Mushroom Soup. Pour this mixture over the rice in the baking dish. Top with 1 can French Fried Onions. Bake at 350 degrees for 35 minutes.

CHICKEN, RICE, AND BROCOLLI CASSEROLE
Mix and pour into a casserole dish:
1 chopped onion, 1 stalk diced celery, 1 jar sliced mushrooms, 1 pkg. brocolli florets, 1 jar Velveeta Cheese or 2 cups grated cheese, 1 can Cream of Brocolli Soup, 1 tsp. roasted garlic, 1 small box Minute Rice, 1 cup diced cooked chicken, and 1 can milk, salt, and pepper to taste. Bake at 350 degrees for 30 minutes.

CHICKEN AND RICE CASSEROLE
1 cup uncooked rice
3 cooked chicken breasts sliced in strips
1/2 chopped onion
1 tsp. roasted minced garlic
1 jar sliced mushrooms, drained
1/2 cup diced celery
2 cups chicken broth
1/2 tsp. salt and pepper
1/4 tsp. each oregano and rosemary
Place all ingredients mixed together in a casserole dish and bake covered at 375 degrees for 30 minutes.

CHICKEN AND RICE CASSEROLE
1 cup uncooked rice
1 pkg. onion soup mix
2 cans Cream of Mushroom Soup
1 can sliced mushrooms
1 cup milk
6 boneless, skinless chicken breasts
Preheat oven to 350 degrees.
Place chicken breasts in a 13 X 9 inch baking dish in a single layer over the uncooked rice. Mix all the other ingredients and pour over the casserole. Cover and bake for one hour.

BUTTERNUT SQUASH CASSEROLE
8 cups cubed butternut squash
butter spray
salt and pepper
Place the cubed butternut squash on a baking sheet and spray it with butter spray, then sprinkle it with salt and pepper. Roast in your oven at 400 degrees for 30 minutes.
In a skillet place 1 Tbsp. butter and 1 Tbsp. oil with 1 tsp. dried sage and 1 shallot finely diced. Saute this until shallot is tender. When the squash is done, add it to the skillet with 1 pound of any cooked and drained pasta, 1 can drained mixed vegetables, and 1 cup shredded cheese. Heat through. Pour onto a serving platter. Add 1/4 cup chopped walnuts (or any nuts) as a garnish and serve. This is a very versatile recipe.

MAPLE APPLE CHICKEN CASSEROLE
1 rotisserie cooked chicken
1/2 cup pure maple syrup
2 Tbsp. apple juice
1 Tbsp. butter
1 small shallot, finely diced
1/4 tsp. dried rosemary
2 whole apples
Preheat the oven to 350 degrees.

Spray a 13 X 9 baking dish with butter spray. Place the chicken in the baking dish. Stir the maple syrup, apple juice, butter, shallots, and rosemary together in a small saucepan and place over high heat. Bring to a boil, then lower the heat to maintain a gentle boil. Boil for 10 minutes, stirring frequently. The mixture will thicken.

Cut two large apples into eight wedges each. Place the wedges around the chicken in the pan. Brush everything with the glaze, then drizzle some over it all. Bake at 350 degrees for 20 minutes. Serve.

CHICKEN CACCIATORE
Cook 1 pkg. fettucine, adding 1 pkg. brocolli florets during last 4 minutes cooking time. Drain off liquid. Add 1 can chicken breast, drained, and 1 can diced Italian tomatoes. Heat and serve.

CHICKEN ENCHILADA CASSEROLE
4 cups chopped cooked chicken
2 cups cooked rice
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can diced tomatoes
1-1/2 cups chicken broth
1 tsp. chili powder
4 tsp. minced onions
1/2 tsp. garlic powder
1/4 tsp. black pepper
8 oz. grated cheese
6 cups crushed tortilla chips
Make a sauce by mixing the soups, tomatoes, rice, both, and seasonings.
Layer half the chips in a baking dish, half the chicken, half the sauce, and half the cheese. Repeat. Bake at 350 degrees for 30 minutes. Serve.

CHICKEN FRITOS CASSEROLE
Blend 1 can each Cream of Chicken and Cream of Mushroom Soups with 10 oz. can diced tomatoes with green chilies, and 1/2 can chicken broth until blended well. In a baking dish, layer 1 cup cooked diced chicken, 1/2 pkg. Fritos, 1/4 cup chopped onions, 1/4 cup black olives and 1 cup shredded cheese. Repeat with one more set of identical layers. Pour sauce over this and bake at 350 degrees for 30 minutes uncovered.

CHICKEN POT PIE
Place 2 lbs. diced cooked chicken in bottom of a 2 qt. casserole dish. Pour 2 cans drained mixed vegetables over this. Heat 1 stick butter and 1 can Cream of Chicken and 1 can Cream of Mushroom Soup, then pour this over the casserole. Mix 1 cup Bisquick Mix with 1 cup milk and pour this on top of the casserole. Bake at 425 degrees until top has turned golden brown.

WHOLE WHEAT PASTA WITH CHICKPEAS CASSEROLE
1 can chickpeas, drained
2 Tbsp. lemon juice
zest of one lemon
1/4 cup extra virgin olive oil
1 pound any whole wheat pasta, cooked and drained
1 cup grated cheese
2 tsp. garlic powder
1/4 cup fresh chopped parsley
salt and pepper to suit tastes
Toss the heated chickpeas and cooked pasta together. Add the cup of grated cheese. Toss again. In a small bowl, mix the lemon juice, lemon zest, garlic powder, and olive oil together. Pour over the pasta and chickpeas. Season with salt and pepper to suit your tastes. Garnish with the fresh parsley. Serve.

CHILI
Buy cans of chili beans, kidney beans, or black beans, canned tomato sauce, canned diced tomatoes, frozen niblet corn and a pound of ground beef, turkey, pork, or chicken. Add some Tabasco sauce for heat. Add a chopped onion. Simmer your chosen ingredients in a skillet until done. Serve with oyster crackers.

CHILI CASSEROLE
1- 4-3/4 oz. bag Fritos or 3 cups
1 can chili, with or without beans
1/2 large onion, diced
1 cup Kraft grated Mexican cheeses
Arrange 1-1/2 cups of Fritos in bottom of a baking dish. Sprinkle the diced onion and half the cheese over the Fritos. Spread chili over the onion and cheese. Top with remaining Fritos and cheese and bake in a 350 degree oven for about 20 minutes. Serve.

CHILLED SEAFOOD SALAD
For those hot days when you want something cool to eat for a meal.
1 lb. cooked fish or any cooked seafood, bite sized pieces
1 head lettuce, shredded
2 cups cooked rice
1 bunch green onions, sliced
2 sliced cucumbers
1 cup cherry tomatoes
2 sliced avocadoes
4 hard-boiled eggs
1/2 cup grated cheese
salt and pepper to taste
Mix all in a large bowl. Top with grated cheese. Serve with crackers.
Dressing:
Mix 4 Tbsp. soy sauce, 2 Tbsp. olive oil, 4 Tbsp. lemon juice, 1 tsp. minced ginger, 1/2 tsp. horseradish, 2 Tbsp. balsamic vinegar, and 1 tsp. mustard. Drizzle over the salad. Or just mix in 1/2 cup mayonnaise to the entire salad, then top it with grated cheese.

CHUCKWAGON PACKETS
Marinate 4 slices of round steak overnite in the refrigerator with the following:
1 cup ketchup
2 Tbsp. steak sauce
1 Tbsp. worcestershire
1 Tbsp. brown sugar
Spray a large piece of foil with butter spray. Place a layer of sliced potatoes, then one steak, then a layer of sliced onions. Beside the steak, put one ear of corn. Wrap the foil so the packet is enclosed. Bake at 350 degrees for one hour.
Serves 4.

CORN CASSEROLE
1 pkg. Jiffy corn bread mix
1 can cream style corn
1 can whole kernel corn (undrained)
8 oz. sour cream
1 stick butter
Melt butter in 9x12 inch pan.
Mix all ingredients together.
Pour half the melted butter in mixture and stir. Pour mixture into pan with remainder of butter and bake 1 hour at 350 degrees.

CANNELLINI POMODORO
1 can cannellini or white kidney beans, drained and rinsed
2 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
1 can diced tomatoes
1/2 cup sliced black olives
1 tsp. dried basil
1 pound any cooked and drained pasta
1/2 cup grated cheese
Mix everything together that has been heated. Top with the grated cheese and serve with a tossed green salad and garlic bread.

CROCKPOT CORNED BEEF AND CABBAGE
Put a 2 lb. beef brisket in your crockpot with its seasoning packet and cover with water. Cook it on high for 6 hours. Add 1 cut up cabbage and cook another 2 hours on high. Season with salt and pepper. Remove brisket and slice it. Serve slices of brisket with the cabbage over it.

CROCKPOT ROAST
Buy one cheap chuck roast sized to fit in your crockpot. Pour in 1 can Coca-Cola and 1 can Cream of Mushroom Soup. Turn it on low and cook overnite. This will taste yummy!

CROCKPOT STEW
1-1/2 lbs. beef cubes
1 onion, chopped
2 carrots, sliced
4 potatoes, sliced
1 can rutabagas, drained
1 cup green beans, drained
2 cups diced tomatoes
1 can tomato soup
1 cup frozen English peas
salt and pepper to taste
Place all in a crockpot. Cover with water. Cook on low overnite, or on high for 4 hours. Serve with a green salad, and warm buttered bread.

QUICK AND EASY CASSEROLE
Beat 8 oz. cream cheese with 1/2 cup milk. Add 1 pkg. frozen mixed vegetables, 10 oz. hash brown potatoes and 1 cup cooked cubed ham. Mix well. Pour into a casserole dish, cover, and bake at 350 degrees for 30 minutes. Top with 1 can French Fried Onions and 1 cup shredded cheese and bake for another 10 minutes. Serve hot.

EGG FOO YUNG
1 Tbsp. butter
1 tsp. beef bouillion granules
1 tsp. sugar
1 cup water
1 Tbsp. soy sauce
1/2 cup shredded cabbage
1/3 cup chopped onion
1/4 bell pepper chopped
3 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1 cup bean sprouts, rinsed and drained
Make a sauce of the first 5 ingredients. Fry the eggs in some butter, scrambling them. Add the vegetables. Pour the sauce over all this and mix well. Serves 2.

EGGPLANT CASSEROLE
1 small diced eggplant
1/2 lb. sausage, cooked
1 chopped onion
1 egg, beaten
1/2 cup breadcrumbs
1 tsp. butter
Boil diced eggplant for ten minutes in water. Drain. Combine eggplant and all ingredients, mixing well. Pour into a buttered casserole dish and top with 1 tsp. butter and 1/4 cup cracker crumbs. Bake at 350 degrees for 25 minutes.

CANNELLINI PASTA FLORENTINE
1 pound any pasta, cooked and drained
1 pound chopped spinach, cooked and squeezed dry
1 tsp. garlic powder
1 tsp. onion powder
1 can diced tomatoes
1/2 tsp. Italian seasoning
pinch cayenne pepper
1 can rinsed and drained Cannellini beans
salt and pepper to suit tastes
Mix everything together and serve warm. Chickpeas can be used instead of Cannellini beans.

ENCHILADA CASSEROLE
In a skillet cook 1 lb. hamburger with 1 chopped onion and 1-1/2 tsp. minced garlic. Mix in 1/4 cup flour, 1 can enchilada sauce, 6 oz. tomato paste, 1-1/2 tsp. salt and 1 cup hot water. Stir and cook until thickened. Remove from heat and stir in 1 cup sliced black olives, 1 pkg. Fritos, and 2 cups shredded cheese. Serve.

FIESTA CASSEROLE
In a skillet brown one pound lean sirloin, and drain off any fat when done. To the same skillet, add 2 Tbsp. minced onions, 1 tsp. minced garlic, 2 ears fresh corn cut off the cob, 1 cup cooked rice, and 1 can Luck's pinto beans. Mix well. Cook ten minutes. Just before serving, sprinkle some grated cheese over the top. Serve hot.

FISH STICKS CASSEROLE
Layer in a square buttered casserole dish 1 pkg fish sticks, then 1 can niblet corn, then 2 cups cooked rice, then 1 small pkg. frozen English peas, and cover this with 1 can Cream of Mushroom Soup. Bake at 350 degrees for 30 minutes.

GARLIC-LIME CHICKEN
4 chicken breasts
1/2 cup soy sauce
1/4 cup lime juice
1 Tbsp. worcestershire
2 minced garlic cloves
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. cayenne
1/2 cup olive oil
Mix all the sauce and cook the chicken in a skillet in the sauce until chicken is done, about 20 minutes. Turn chicken over after 10 minutes.
Serve sliced with the sauce over it.

TEMPURA CHICKEN WITH GINGER STIR FRIED VEGETABLES
2 whole boneless skinless chicken breasts, cut into strips
1/2 cup cornstarch
1 large egg, beaten
1 cup ice water
1 cup flour
1 Tbsp. Creole Seasoning
oil, for frying
Plum Sauce, recipe included
Ginger Stir-Fried Vegetables, recipe included
Lightly coat the chicken strips in the cornstarch, shaking to remove any excess. Set aside. In a large wok, preheat the oil to 360 degrees.

In a bowl, beat the egg with the ice water. Add the flour and Creole Seasoning and mix lightly until smooth. Dip the chicken strips into the batter, shaking to remove any excess. In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes. Remove and drain on paper towels.

Serve the chicken strips with the Plum Sauce for dipping, and Ginger Stir-Fried Vegetables.

Plum Sauce:
1 cup plum preserves
4 tsp. rice wine vinegar
1 Tbsp. minced shallots
1 Tbsp. light brown sugar
1 tsp. minced garlic
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon red pepper flakes
Pinch 5-spice powder
In a saucepan, combine plum preserves, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil. Stir, reduce the heat and simmer until thickened, about 5 minutes. Remove the plum sauce from the heat and adjust the seasoning, to suit your taste. Let cool to room temperature and use as a dipping sauce for the Tempura Chicken Strips.

Gingered Stir-Fried Vegetables:
1/4 cup soy sauce
1 Tbsp. sesame oil
1 tsp. sugar
3 Tbsp. vegetable oil
3 Tbsp. gingerroot, minced
1/2 cup sliced carrots
1-1/2 cups snow pea pods
1 cup sliced mushrooms
1/4 cup sliced green onions
In a bowl, combine the soy sauce, sesame oil and sugar, and set aside. In a large wok, heat the vegetable oil over high heat. Add the gingerroot and cook, while stirring, about 30 seconds. Add the carrots and stir-fry until beginning to soften, 2 minutes. Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1-1/2 minutes. Add the green onions and soy sauce mixture and stir to coat everything. Cook for another 45 seconds, stirring. Serves four.

CORN AND SPINACH ENCHILADAS
Filling:
2 Tbsp. vegetable oil
1 large onion, diced
2-1/2 cups shredded cooked rotisserie chicken
4-oz. can diced green chilies
2 tsp. chili powder
14-3/4-oz.can cream-style corn
10-oz. pkg. frozen creamed spinach, thawed
1/2 cup light sour cream
1 cup shredded Monterey Jack cheese
1/2 tsp. salt
12 large size corn tortillas

Sauce:
3/4 cup green taco sauce
1/2 cup light sour cream
shredded Monterey Jack cheese, to taste
1/2 cup finely chopped cilantro leaves

Position a rack in the bottom third of the oven and preheat the oven to 350 degrees. Lightly coat a 13X9 baking dish and a piece of foil large enough to cover the dish with nonstick cooking spray.

To make the filling, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, about 4 minutes. Add the chicken, chilies and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.

Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a damp cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes. To make the sauce, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes. Makes 6.

HAMBURGER BAKED BEANS
In a skillet cook 1 lb. ground beef with 1 tsp. each onion and garlic powder. Drain off any fat. Add 1 large can baked beans, 1 can tomato soup, and 1 Tbsp. worcestershire. Season with salt and pepper to suit taste. Cook until thick. Serve with rice.

HAMBURGER CASSEROLE
Layer in this order in a baking dish:
2 potatoes, sliced
3 carrots, sliced
1 pkg. frozen English peas
3 sliced onions
2 stalks celery, diced
1 lb. cooked hamburger meat
1 can tomato soup mixed with 1 can water poured over all of it.
Bake at 350 degrees for 45 minutes.

HAMBURGER SKILLET CASSEROLE
In a large skillet brown 1 lb. hamburger meat with 1 chopped onion. Add 1 cup water, 1 pkg. Taco seasoning, 1 can drained mixed vegetables, and 1 can diced tomatoes. Prepare 1 pkg. macaroni and cheese and add to skillet. Stir well and serve hot.

HAMBURGER STROGANOFF
Brown 1 lb. ground beef with 1 chopped onion. In a saucepan heat 1 can Cream of Mushroom Soup with 8 oz. cream cheese until smooth. Cook and drain one package noodles. Mix all together and add 1 small can niblet corn, drained.

HAMBURGER SURPRISE
In a square baking dish, place one frozen macaroni and cheese. Over this put 1 lb. hamburger meat that has been fried with 1 chopped onion and 1 tsp. garlic. Use another frozen macaroni and cheese and place over the meat layer. Top with 4 Tbsp. sour cream. Add 1 can diced tomatoes, 1/2 cup shredded cheese and 1/3 cup crushed potato chips for the final layer. Bake at 400 degrees for 45 minutes. Serves 4.

HAM LOAF
Preheat oven to 375 degrees.
Mix 1 lb. ground pork or ham, 1 egg, 1 cup dry oats, 1 small can crushed pineapple with juice, 1 tsp. minced ginger and 2 Tbsp. light brown sugar.
Pour into buttered loaf pan.
Add this topping:
Mix together 1 cup light brown sugar, 1 tsp. dry mustard, and 1/3 cup pineapple juice. Spoon mixture over top. Bake for 1 hour and serve in slices.

HASH BROWN CASSEROLE
1 can Cream of Chicken soup
1-3/4 cups milk
1/2 cup sour cream
1 chopped onion
1/2 tsp. salt
1/8 tsp. pepper
5-1/2 oz. frozen hash brown potatoes, thawed
Mix soup, milk, sour cream, onion, salt, and pepper; stir in potatoes. Pour into an ungreased 8x8x2-inch baking dish. Bake, uncovered, at 350 degrees for 50 to 60 minutes.

HOT DOG CASSEROLE
1 can crescent dinner rolls
12 oz. shredded cheese
3 eggs, beaten
1 pkg. Oscar Meyer beef weiners, cut into thirds
1 tsp. dry mustard
2 Tbsp. ketchup
1/2 tsp. each salt and pepper
Place the crescent dinner rolls crust in the bottom of a rectangular baking dish. Mix everything else and place on top of the crust. Add half the cheese for the topping. Bake at 350 degrees for 45 minutes or until set.

IRISH STEW
In a crockpot place 2 lbs. boneless stew beef cut into bite-sized pieces. Cover with 2 cups water. Add 1 can tomato sauce, 8 potatoes peeled and cut up in chunks, 1 pkg. fingerling carrots, and 5 onions quartered. Add salt and pepper to taste. Stir well. Cover and cook overnight or 12 hours on low or 6 hours on high. Serve with bread and butter.

TURKEY TACO AND CORN CASSEROLE
1 pound ground turkey
2 Tbsp. dried onions
1 package taco seasoning
1 cup water
1 package macaroni and cheese sea shells, cooked
1 can Fiesta corn niblets, drained
8 oz. package shredded Mexican cheeses
Pre-heat oven to 350 degrees.
Prepare the macaroni and cheese according to package directions. In a skillet brown the ground turkey over medium-high heat until done. Add the taco seasoning, the dried onions, the water, and the corn. Cook until the water has evaporated. Stir in the macaroni and cheese. Pour mixture in a butter sprayed casserole dish. Top with the shredded cheese. Bake for 15 minutes until the cheese has melted. Serve.

ITALIAN CASSEROLE
2 lbs. ground turkey, cooked
1/4 cup chopped onions
1/4 cup Italian seasoning
2 cups tomato sauce
1-1/2 cups shredded mozzarella cheese
1/2 cup sour cream
1 can crescent dinner rolls
2 Tbsp. butter
1/3 cup Parmesan cheese
Mix first six ingredients together and pour into a 13 X 9 baking dish. Place the dinner rolls on top of the casserole as a rectangular crust. Melt the butter and brush it all over the top of the crust. Sprinkle the Parmesan cheese over the top of the crust. Bake at 350 degrees until crust is golden brown, about 20 minutes.

JAMBALAYA
1 Tbsp. olive oil
2 Tbsp. butter
8 oz. kielbasa, sliced
1 cup minced onions
1 cup diced bell pepper
1 cup rice
1/2 tsp. salt
1/4 tsp. dried thyme
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
2 cans chicken broth
2 cans diced tomatoes, drained
1 lb. large shrimp, peeled and deveined
1/2 tsp. tabasco sauce
4 Tbsp. chopped parsley
Heat oil and butter in a large skillet over medium heat. Add kielbasa, onion and bell pepper and saute 5 minutes or until vegetables are tender. Add rice, stir until well-coated. Mix in salt, thyme, black pepper and cayenne pepper and cook for 1 more minute until fragrant. Add broth tomatoes, tabasco sauce, and parsley and cook 15 min. covered. During the last 4 minutes of cooking time add the shrimp.

KIDNEY BEAN CASSEROLE
1/4 cup olive oil
1 cup diced cooked ham
1 lb. cooked and crumbled sausage
3 potatoes, diced
3 tomatoes, diced
3 cloves garlic, minced
2 medium carrots, celery stalks, and onions diced
2 cans kidney beans, drained
1/2 head green cabbage, chopped
1 cup chicken broth
1/4 cup tomato paste
4 tsp. parsley
salt and pepper to taste
Put all in a large casserole dish and bake at 350 degrees for one hour.
To turn this into a soup, just cook it on top of the stove in a large pot and add 3 quarts more of chicken broth and a bay leaf. Remove bay leaf before serving. Simmer on medium-low heat for 30 minutes.

LASAGNA CASSEROLE
Brown 1 lb. hamburger meat with 1 chopped onion and 1 clove garlic minced. Add 1 can tomato sauce, salt, and pepper to taste. In a bowl mix 1 carton cottage cheese, 8 oz. cream cheese, 1 Tbsp. Italian seasoning, until smooth.
Cook 1 pkg. wide lasagna noodles and drain them. Layer the casserole as follows:
Layer half the hamburger mixture, 4 of the noodles, half of the cheese mixture, then repeat.
Top with 2 cups shredded cheese. Bake at 350 degrees for 30 minutes. Serve with garlic bread and a tossed green salad.

PIZZA CASSEROLE
Brown 1 lb. sausage in a skillet with one diced onion, 1 tsp. minced garlic, and 1 tsp. Italian seasoning until sausage is done. Then add 1 Tbsp. flour, 1 can diced Italian tomatoes with liquid, 1 small jar sliced drained mushrooms, and 1 small can drained sliced black olives. Add 1 cup grated mozzarella cheese. Serve with warmed tortillas.

MAPLE GLAZED PORK ROAST WITH MASHED SWEET POTATOES
Preheat oven to 350 degrees. Brush a 4 lb. pork roast with maple syrup and bake until it is done. Baste every ten minutes with more maple syrup.
Using equal parts flour and butter and pan drippings, make a gravy. Mash one large can drained sweet potatoes with 4 Tbsp. butter and 2 Tbsp. lime juice. Serve all hot.

MEATBALL CASSEROLE
Combine in a skillet, 1 pkg frozen meatballs, 1 bag stir-fry peppers and onions, and 2 cups spaghetti sauce. Heat until all are heated through. Add 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese. Serve with hoagie rolls.

MEXICAN CASSEROLE
1 can tamales, unwrapped
1 can chili
2 cups crushed tortilla chips
1 chopped onion
1 can sliced black olives
12 oz. grated cheese
1 cup sour cream
Break tamales into bite sized pieces and place in a baking dish. Layer chips, onions, olives, sour cream and last the cheese. Bake at 350 degrees for 30 minutes.

MEXICAN FIESTA CASSEROLE
(Diabetic Recipe)
1/4 cup chopped green chilies
1/2 lb. lean ground round
1/4 cup kidney beans
1 small chopped onion
1/2 tsp. garlic
1 tsp. chili powder
16 oz. tomato sauce
1 cup low-fat yogurt
1 cup low-fat cottage cheese
6 oz. crushed baked tortilla chips
1-1/2 cups shredded low-fat mozzarella cheese
Brown meat, onions, and garlic. Add tomato sauce, kidney beans, and chili powder. Stir well.
Mix yogurt, cottage cheese, 1/2 cup mozzarella, and chilies together.
In a 2 qt. casserole dish layer half the chips, half the meat, half the cheese mixture. Repeat layers with remaining half. Top with 1 cup shredded mozzarella cheese. Bake at 350 degrees for 30 minutes.

NACHO CASSEROLE
3 lbs. ground beef
1-1/4 cups chopped onions
2 cloves garlic, minced
1 cup sour cream
8 oz. tomato sauce
7 oz. can green chilies
6 oz. tomato paste
4 oz. sliced black olives
8 oz. crushed tortilla chips
12 oz. shredded cheese
In a skillet brown the ground beef, onion, and garlic, then drain off any fat. Add the sour cream, tomato sauce, green chilies, tomato paste, and black olives and mix to blend. In a 3 quart baking dish layer half the tortilla chips, then all the meat mixture, then remaining half of the chips. Top with all the cheese. Bake at 350 degrees for 30 minutes.

ORANGE CHICKEN
Sauce:
2 cups orange juice
1 cup light brown sugar
1/3 cup rice vinegar
2-1/2 Tbsp. soy sauce
1 tsp. lemon juice
1 Tbsp. minced waterchestnuts
1/2 tsp. minced gingerroot
1/4 tsp. minced garlic
1 tsp. onion powder
1/4 tsp. red pepper flakes
2 Tbsp. cornstarch dissolved in 1/4 cup water
In a skillet mix all together and stir until smooth and thickened. Add cooked chicken to it and stir to coat the chicken well. Heat through, Serve hot with cooked rice.
Chicken:
Cut 4 chicken breasts into bite-sized pieces. Dip each piece in 1 beaten egg then bread them in a mixture of 1-1/2 cups flour, 1/4 tsp. salt, and 2 tsp. baking powder. Fry in hot oil, then drain on paper towels. Add to above cooked sauce.

ORANGE GLAZED CHICKEN CASSEROLE
2 Tbsp. butter
4 boneless skinless chicken breasts
2 tsp. cornstarch
1 tsp. dry mustard
1 cup orange juice
4 Tbsp. orange marmalade
2 Tbsp. soy sauce
2 Tbsp. corn syrup
1 pkg, frozen mixed vegetables
salt and pepper to taste
Fry chicken until done, about 20 minutes. Remove the chicken and add the remaining ingredients and mix well. Cook over medium heat until sauce is thick. Add chicken breasts and serve with rice.

PENNE CASSEROLE
8 oz. penne pasta, cooked
1/2 lb. ground beef fried with 1 chopped onion and 1 tsp. minced garlic
1 can spaghetti sauce
2 cups mozzarella cheese, shredded
1 tsp. dried parsley
salt and pepper to taste
Pour mixture in a baking dish. Top with half the cheese. Bake at 350 degrees until cheese has melted, about 15 minutes. Serve with a tossed salad and warm French bread.

PEPPERED CRAB AND RICE
1-1/2 lbs. imitation crabmeat, cut in bite sized pieces
2 Tbsp. butter
1-1/2 cups breadcrumbs
3/4 cup heavy cream
2 eggs
1/4 tsp. salt and pepper
1-1/2 tsp. Dijon mustard
1-1/2 tsp. pepper jelly
1/4 tsp. cayenne
Minute Rice and water
Make a sauce with butter, cream, eggs, mustard, pepper jelly and seasonings. Add breadcrumbs when bubbly. In individual ramikens place 1/4 cup Minute Rice, and cover just barely, with water. Top rice with 1/2 cup crabmeat. Fill each ramiken with the sauce. Add some pepper jelly smoothed over the entire top. Sprinkle on a bit of paprika and bake at 350 degrees for 15 minutes. Serve.
If you want to put this into one large casserole dish it is okay to do it that way too. You could also add 2 cups brocolli florets, cover and bake same amount of time.

PICADILLO
3 cloves garlic, chopped
3 onions, chopped
1 bell pepper, chopped
3 Tbsp. oil
1-1/2 lbs. ground beef
2 cans diced tomatoes
1 cup beef broth
1 tsp. chili powder
1/2 tsp. each, pepper, salt, and cumin
1/2 cup raisins
1/3 cup black olives
3 large diced potatoes ( or use rice or noodles)
Saute meat, garlic, onions, and peppers in the oil. Drain off fat. Add remaining ingredients except raisins and olives. Cover and simmer for 20 minutes. Stir in raisins and olives and simmer for 20 minutes. Garnish with chopped hard-boiled eggs and parsley.

PORK CHOPS AND RICE CASSEROLE
Cook 1-1/2 cups MInute Rice. Mix it with 4 slices cooked crumbled bacon. Scramble 2 eggs in 1 Tbsp. butter, add 1/4 chopped green onion, and 3 Tbsp. soy sauce. Add the rice and stir all together. Pour into a casserole dish. To keep the pork chops from curling up when you fry them, cut two slits in the curves, and they will remain nice and flat when fried. Fry 4 pork chops until brown on both sides. Lay them over the rice mixture. Bake at 350 degrees for 40 min. covered.

REUBEN CASSEROLE
Spread 1/2 pkg. bought mashed potatoes in a square pan. Top with 1/2 cup grated cheese. Add 1 can corned beef that is cut into 1/2 inch cubes, 1 diced apple, and 1 pkg. drained sauerkraut. Top with remaining half mashed potatoes, and 1/2 cup cheese. Bake at 350 degrees for 20 minutes.

CROCKPOT RIBS
12 country style pork spare ribs or beef ribs
Dr. Pepper to cover the meat
4 cloves garlic, minced
1 Tbsp. liquid smoke
1 onion, diced
1 bottle honey barbeque sauce

Place ribs in crockpot. Pour Dr. Pepper over ribs to cover. Add garlic, liquid smoke, and onion. Cook for 12 hours on low or 6 hours on high. Serve.

ROUND STEAK CASSEROLE
2 lbs. round steak cut in pieces
1 sliced onion
1/2 cup vegetable oil
3 large potatoes, sliced
Dredge the steak in flour then fry in the oil until brown on both sides. In a casserole dish, place the steak. Top with sliced onions. Add a layer of sliced potatoes. Pour a can of Golden Mushroom Soup over the casserole. Bake at 350 degrees for 45 minutes, covered.

SALMON AND VEGGIE KABOBS
1/2 cup pepper jelly
4 Tbsp. olive oil
3 Tbsp. lemon juice
2 tsp. tarragon
1 lb. salmon cut into 1-inch cubes
1 yellow bell pepper cut into 1-inch cubes
1 zuchini cut into 1 inch cubes
whole mushrooms
cherry tomatoes
1/2 tsp. salt and pepper
Make a marinade of pepper jelly, olive oil, lemon juice, tarragon, salt and pepper. Pour over all the ingredients to marinate in a plastic bag and place in refrigerator for a couple hours. Soak wooden skewers in water for half an hour, then thread the salmon and vegetables on the skewers and broil or grill them until done. Use more pepper jelly to baste them while grilling.

SALMON LOAF
Mix 1 large can boneless, skinless salmon with 1/2 cup breadcrumbs, 1 egg, 1 Tbsp. lemon juice, 1 tsp. dillweed, and 1 tsp. Old Bay Seasoning. Pour into a loaf pan. Top with 1 can tomato sauce. Bake at 350 degrees for 30 minutes. Serve with mashed potatoes, green beans and corn niblets.

SEAFOOD CASSEROLE
1 can salmon, crabmeat, tuna, or shrimp
1 Tbsp. lemon juice
1 pkg, cooked noodles
1 can mixed vegetables
1/2 cup heavy cream
1 can Cream of Mushroom Soup
1 cup sour cream
2 tsp. worcestershire
1/2 tsp. onion powder
1 tsp. dillweed
Combine everything and mix to blend. Pour in a buttered casserole dish and bake at 350 degrees for 30 minutes.

SLOPPY JOES
Brown 1 lb. ground beef with 1 chopped onion. Drain off any fat. Add 1 can tomato soup, salt and pepper to taste, and 1/2 pkg. Sloppy Joe Seasoning Mix. Add some ketchup and mustard for flavor. Heat until bubbly. Spoon onto large buns and serve.

STUFFED VEGETABLES
8 large bell peppers, tomatoes, cucumbers, or onions
4 cups cooked rice
4 tsp. parsley
2 tsp. thyme
3 cups tomato sauce
1 cup sliced water chestnuts
2 stalks celery, diced
1 peeled sliced cucumber
4 green onions, diced
1 cup sliced mushrooms
1 cup sunflower seeds or any nuts
Hollow out the vegetables. Use insides to mix into all the other ingredients. Save 1/2 tomato sauce for topping. Stuff mixture into the vegetable shells. Place all of them in a baking dish and cover with the remaining tomato sauce. Cover the dish and bake at 350 degrees for one hour.

SWEET SAUERKRAUT CASSEROLE
In a large skillet put 28 oz. tomatoes, 14 oz. tomato sauce, 3/4 cup sugar, and 1 lb. browned ground beef. Simmer for half hour. Remove from heat and stir in 1 pkg. drained sauerkraut. Serve with mashed potatoes.

SWISS STEAK CASSEROLE
1/2 cup flour
1 tsp. dry mustard
2 lbs. round steak, cut in pieces
2 Tbsp. oil
salt and pepper
1 can sliced mushrooms
1 sliced onion
1 can diced tomatoes
1 Tbsp. brown sugar
2 Tbsp. worcestershire
Combine flour and mustard. Dredge meat. Fry steak in oil on both sides until brown. Season with salt and pepper. Place in a casserole dish. Mix remaining ingredients and pour over the steak. Cover. Bake at 350 degrees for one hour.

TAMALE CORN CASSEROLE
1-1/2 cups corn meal
4 cups boiling water
3 cups niblet corn
1 cup sliced black olives
1/2 cup chopped onions
1 cup tomato sauce
2 oz. green chilies
Boil corn meal in water until its mushy. Mix the other ingredients in a dish. Place half the corn meal mixture in bottom of a baking dish. Add the other ingredients over this, then top with remaining half of the corn meal mixture. Bake at 350 degrees for 1 hour.

TATER TOT CASSEROLE
Brown 1 lb. ground beef and 1 chopped onion. Drain off any fat. Add 2 cans Cheddar Cheese Soup. Pour 2 cans mixed vegetables in a casserole dish. Mix in 1 tsp. liquid smoke flavoring. Pour the beef and cheese mixture over the mixed vegetables. Top with tater tots. Bake at 350 degrees for 20 minutes.

TUNA CASSEROLE
1 bag egg noodles
2 cans tuna
1 can of cream of mushroom soup
1 can cheddar cheese soup
1 small pkg. frozen English peas
1 cup milk
1 Tbsp. butter
seasonings to suit taste
Cook egg noodles then drain off water. Stir in tuna, soup, milk, butter and seasonings (salt, pepper, garlic powder, onion powder, paprika). Cook over medium-low heat, stirring occasionally, until mixed well. Add peas. Cook another 2 minutes. Serve and enjoy. Serves 6 to 8.
You can make a variety of the same recipe using canned chicken, salmon, ham, or crabmeat. Or use a pound of cooked ground beef, pork, turkey, or chicken, changing peas to mixed vegetables. You could also vary the two soups to give different flavors. Ramen noodles, macaroni or rice could be used instead of egg noodles.

TUNA CASSEROLE
3 oz. Chinese noodles
1 can Cream of Mushroom Soup
1/4 cup milk
1 can tuna (or any seafood)
3/4 cup chopped nuts
1 cup diced celery
1/2 cup sliced water chestnuts
salt and pepper to taste
1 cup grated cheese
Mix all and pour in a casserole dish. Top with 1/2 cup grated cheese. Bake at 350 degrees for 30 minutes.

TUNA CASSEROLE WITH POTATO CHIPS
1-1/2 cups crushed potato chips
1 can tuna
8 oz. frozen English peas
1 can Cream of Mushroom Soup
1 cup milk
1 pkg. macaroni and cheese, cooked
Mix all but 1/2 cup crushed potato chips. Pour in a casserole dish. Top with 1/2 cup chips. Bake at 350 degrees for 30 minutes.

TUNA LOAF
Mix 1 can water packed tuna, 2 Tbsp. lemon juice, 2 cups rice, 1/4 cup diced celery, 1 Tbsp. chopped onion, 2 Tbsp. flour, 1/2 tsp. pepper, 1 Tbsp. Old Bay Seasoning, 1 diced apple, 1 tsp. salt, and 2 eggs until blended. Pour into a loaf pan and bake at 350 degrees for one hour. Top with ketchup.
You can also make the above into patties and fry them in a skillet and use as tuna burgers on buns with lettuce and tomato. Use cooked rice.

TUNA MACARONI AND CHEESE CASSEROLE
4 cups cooked macaroni shells
3 Tbsp. butter
2 tsp. minced onion
4 Tbsp. flour
3 cups milk
dash worcestershire sauce
1 large can tuna
2 cups grated cheddar cheese
4 pieces of bacon, cooked and crumbled
salt and pepper
In a saucepan on medium low heat, melt the butter and add the onion. Whisk in the flour and gradually add the milk. Cook until thick and smooth, occasionally stirring. Add the worcestershire sauce, salt and pepper. Mix the white sauce with the cooked macaroni and grated cheese. Add the tuna. Mix well. Sprinkle on crumbled bacon. Serve.

TURKEY CASSEROLE
1/2 lb. ground turkey cooked
15 oz. black beans, rinsed and drained
1 can Cream of Chicken Soup
1 can milk
1 can green chilies
1 chopped onion
2 cups grated cheese
10 tortillas, quartered
Preheat oven to 350 degrees.
Mix everything but the tortillas and cheese.
In a baking dish, place half the tortillas, half the mixture, half the cheese. Repeat layers.
Bake for 20 minutes. Serve hot.

TURKEY CHILI
Brown 3/4 lb. ground turkey with 1 chopped onion and 1 minced clove garlic. Drain off any fat. Add 2 cans kidney beans, 6 oz. tomato paste, 1/4 cup water, 1 tsp. each salt and pepper, 3 tsp. chili powder, 1/2 tsp. cumin, and 1/2 tsp. oregano. Simmer 30 min. and serve.
You could also use ground pork, ground chicken, ground beef or any ground up lean meat.

TURKEY LOAF
Mix 1 lb. ground turkey with a dozen crushed crackers, 2 eggs, 1 each tsp. salt and pepper, 1 tsp. onion powder, and 1 tsp. garlic powder. Pour into a loaf pan and bake at 350 degrees for one hour. Top with barbeque sauce or ketchup.

VEAL CHOPS WITH ROSEMARY RICE
In a skillet fry 4 veal chops that have been rubbed with salt, pepper, and rosemary to suit your tastes. When done add 4 Tbsp. red grape juice and 1 Tbsp. pepper jelly and simmer until bubbly.
In a saucepan put 2 cups Minute Rice, 1 tsp. rosemary, and 1 cup boiling water. Mix and bring to a boil. Turn off heat. Cover and let stand 5 minutes. Fluff rice with fork. Place rice on a platter and top with the veal chops and sauce. Serve.

VEGETABLE CASSEROLE
Mix 1 can each of the following:
corn, green beans, peas, carrots, diced tomatoes, and beef broth. Add salt and pepper to suit tastes. Add 1 Tbsp. cornstarch and stir well. Mix in 1 pkg. wide noodles. Pour all in a casserole dish and bake at 350 degrees for one hour.
You can turn this into soup by adding it to a large pot and covering with water and cooking on top of the stove until the noodles are done.

SMOKED VEGETABLES CASSEROLE
2 cans mixed vegetables
2 eggs, beaten
1/2 cup heavy cream
salt and pepper
1 tsp. smoke flavoring
Mix and pour in casserole dish. Bake at 350 degrees for 45 min. Top with 1 cup grated cheese for last 5 min. baking time.

WEINERS AND BEANS
In a saucepan put 1 large can of baked beans. Chop up a pkg. of beef weiners. Heat and serve with macaroni and cheese on the side.

WEINERS AND SAUERKRAUT
Slice one package Oscar Meyer Beef Weiners in halves. In a glass baking dish, place 1 pkg. drained sauerkraut. Top with the weiners. Microwave on high for 3 minutes and serve. Serve with macaroni and cheese or baked beans.

CHICKEN ROLLUPS
4 chicken breasts, boneless and skinless
1 tsp. salt
1 tsp. black pepper
1 tsp. Grill Seasoning
8 whole green beans
1 carrot, cut into 8 thin strips
1 red bell pepper, cut into 8 thin strips
1 yellow bell pepper, cut into 8 thin strips
1 avocado, pitted and peeled, and cut into 8 slices
1/2 cup shredded mozzarella cheese
1 jar marinara sauce
Pre-heat oven to 350 degrees.
Using a knife, carefully butterfly each chicken breast 3/4 of the way through. Place each chicken breast between 2 sheets of plastic wrap and using a meat mallet, pound each butterflied chicken breast to 1/4-inch thickness. Sprinkle each chicken breast with salt and pepper and Grill Seasoning. Place 2 thin strips of each colorful vegetable on one side of each chicken breast. Sprinkle each one with 2 Tablespoons grated cheese. Roll chicken breasts up and place them seam side down in a butter sprayed deep casserole dish. Pour the entire jar of marinara sauce over them. Bake for 40 minutes at 350 degrees. Serve.

PEANUT BUTTER CURRY CHICKEN CASSEROLE
1 lb. boneless chicken breasts
1 Tbsp. olive oil
1/2 cup peanut butter
14 oz. can coconut milk
1 tsp. coriander
1-1/2 tsp. garam masala
red pepper flakes to taste
chopped cilantro
chopped green onions
cooked rice

Cut chicken into bite sized pieces. Heat oil in a large skillet over medium high heat. Add chicken and cook, stirring occasionally, until done. Add peanut butter, coconut milk, coriander, garam masala, and red pepper flakes. Heat, stirring, 5-8 minutes. Serve over rice, and garnish generously with cilantro and green onions. Serves 4.

BASIC MEATBALLS
12-oz. tomato sauce
2 cups dry quick cooking oats
3 eggs, beaten
1 onion, finely chopped
1 green bell pepper, finely chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. cardamom
2 Tbsp. Italian seasoning
5 lbs. ground chuck

In a large mixing bowl, combine all ingredients and mix well. Shape into quarter-sized meatballs. Place on cookie sheets and bake uncovered in 350 degree oven for 30 minutes. Divide into meal-sized portions for your own family. Freeze meatballs individually on cookie sheets and then place in freezer bags so they wont lump together. Label and freeze. Use as needed for your favorite meatball recipes.

SWEET AND SOUR MEATBALLS
1 can pineapple chunks, undrained
1/4 cup brown sugar
2 Tbsp. cornstarch
1/2 cup water
1/4 cup vinegar
1 Tbsp. soy sauce
1 family portion meatballs
1 can sliced water chestnuts, drained
1 green bell pepper, cut in strips

In a saucepan, combine brown sugar and cornstarch. Blend in pineapple syrup, water, vinegar, and soy sauce. Cook and stir over low heat until thick and bubbly. Carefully stir in meatballs, water chestnuts, green pepper strips and pineapple. Heat to boiling. Serve over rice.

FAUX BURGUNDY MEATBALLS
12-oz jar chili sauce
11-oz. jar grape jelly
2 Tbsp. lemon juice
1 cube beef bouillion dissolved in 1/2 cup water
1 family portion meatballs

Whisk together chili sauce, grape jelly, lemon juice, and bouillion, breaking up all clumps. Simmer on low heat until sauce starts to thicken. Add meatballs. Cook in sauce until meatballs are heated through. Serve over egg noodles or rice.

MEATBALL SANDWICHES
1 family portion meatballs
8 hot dog buns
8 slices mozzarella cheese
1 jar spaghetti sauce

Thaw meatballs and spaghetti sauce (if using frozen). Place meatballs and spaghetti sauce in a saucepan. Heat until hot. Place meatballs into warmed buns. Spoon spaghetti sauce onto each sandwich. Cut mozzarella slices into thirds and place on each sandwich. Serve.

MEATBALLS IN TOMATO SAUCE
1 can tomato soup
1/2 cup water
1 tsp. worcestershire sauce
1 family portion meatballs

Mix together soup, water and Worcestershire sauce. Place meatballs in a medium sized saucepan; pour soup mixture over meatballs. Simmer until meatballs are heated through. Serve over spaghetti or rice.

MEATBALL STROGANOFF
10-3/4-oz can Cream of Mushroom Soup
1/2 cup sour cream or plain yogurt
1 jar sliced mushrooms, drained
1 family portion meatballs

In a saucepan, mix together soup and sour cream or yogurt. Gently stir in mushrooms and meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice or noodles.

ITALIAN MEATBALLS
1 onion, sliced
1 bottle Italian salad dressing
1 family portion meatballs

Place frozen meatballs and sliced onions in a skillet. Pour dressing over them. Cover skillet and cook over medium heat until the meatballs are heated through. Serve over cooked rice or pasta.

You can use Catalina Dressing, French Dressing, or any kind you think would make a good sauce over meatballs.

APPLE BAKED PORK CHOPS
6 boneless pork chops
3 large apples - peeled, cored and sliced
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
salt and pepper
1/2 cup apple juice

To keep the pork chops from curling up when you fry them, cut two slits in the curves, and they will remain nice and flat when fried. In a large skillet, brown chops, about 2 minutes each side and set aside. Preheat oven to 350 degrees. Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter. Top with browned pork chops and season with salt and pepper to suit taste. Pour apple juice over all, cover, and bake in preheated oven for 1 hour or until done. Makes 6 Servings.

QUICK JAMBALAYA
Stir-fry shrimp, diced Italian sausage and chopped red and green bell peppers. Combine with a cooked Cajun-style package of rice mix until well blended and serve.

MACARONI AND CHEESE CASSEROLE
Add chopped broccoli and diced lean ham to a package of cooked macaroni and cheese for a quick stove-top casserole.

Make a vegetarian version with diced tomatoes and asparagus tips added to the package of prepared macaroni and cheese. Or how about a can of drained mixed vegetables added?

TURKEY CASSEROLE
Stir-fry any leftover cooked turkey, chopped broccoli and dried cranberries. Combine with a cooked package of wild-rice. Serve.

BEAN BURRITOS
Stir-fry 1 diced onion then combine them with canned black beans that you rinse and drain and a cooked rice mix. Layer mixture down the center of tortillas, top with salsa and shredded cheddar cheese, roll up, secure middle with a toothpick, then heat for one minute each in the microwave on high. Serve with guacomole.

Don't like black beans? Use your favorite beans substituted in the above recipe. Canned pinto beans are delicious in this recipe.

CHEESE GRITS CASSEROLE
1 cup instant cheese grits, cooked
1 can Mexicorn niblets
1 pkg. chopped spinach, cooked and squeezed dry
1 pkg. Taco Seasoning
2 Tbsp. dried chopped onions
2 Tbsp. butter, melted
1 cup grated cheddar cheese for topping

Mix cooked cheese grits, corn, squeezed dry cooked spinach, taco seasoning, onions, and melted butter. Pour into a 13X9-inch baking dish. Top with 1 cup grated cheddar cheese. Bake at 350 degrees for 15 minutes. Serve hot.

If you have any cooked leftover meat, you can dice it and add it to this recipe.

SHIRRED EGGS
1 Tablespoon olive oil
1 teaspoon Balsamic vinegar
1 can petite diced tomatoes, drained
2 Tablespoons chopped basil
6 slices of toasted crustless bread
6 slices of Prosciutto Italian ham
6 eggs
1/4 cup heavy cream

Preheat the oven to 375 degrees.
Combine the oil, vinegar, tomatoes, and 1 Tablespoon of the basil in a bowl. Rub each slice of toasted bread with a clove of garlic. Arrange one slice of bread in a single layer in the bottom of six oval ramekins that have been butter sprayed. Top with the thin slices of the Prosciutto and then the tomato mixture. Break one of the eggs on top of each one then drizzle everything evenly with the heavy cream. Bake approximately 20 minutes until the whites have set but the yolks are slightly runny. Garnish with the remaining basil. Serve immediately. Makes six servings.

POLENTA CASSEROLE
Cook some grits and pour them into a flat bottomed pan. As they cool, they will congeal. This is now polenta. Cut out any shapes you want with cookie or biscuit cutters. In a square glass pan place the polenta cut-outs and sprinkle cooked crumbled sausage, bacon, ground chuck, or diced cooked ham over them. Add 1 cup spaghetti sauce and 1 cup shredded Italian cheese. Heat in microwave on high until cheese has melted and serve.

ZIPLOC OMELETTE
(This works great anytime you have a lot of people to serve. Works great camping also. The best part is that no one has to wait for their custom-made omelette.)

Have everyone write their name on a quart-size Ziploc freezer bag with a permanent marker.

Crack 2 large eggs into each bag. Close the zipper and shake to combine them. Have a variety of chopped vegetables, bacon bits, sausage bits, grated cheeses, diced ham, salsa, guacamole dip, sour cream, diced onions, diced tomatoes, assorted diced bell peppers, hot peppers, or anything else you like in your omelettes, including salt and pepper.

Let each person add any of the prepared chopped ingredients to their bag, then shake to mix well. Be sure to get the air out of the bag and zip it closed.

Have an adult place the bags carefully into the pot of fully boiling water for exactly 15 minutes. You can usually cook six to eight omelettes in one large pot of boiling water. For more, just fill another pot with water and bring the water to a full boil.

Unzip the bag, and the cooked omelette will roll out easily onto each plate. Be prepared for everyone to be amazed. Excellent to serve with sliced fruit, assorted mini muffins, coffee, juice, and milk. Everyone gets involved in the process, and it makes a great conversation starter.

You could also use Egg Beaters. Because you're not using oil think about all the fat you are omitting.

Get these ready the night before, and store them in the refrigerator or cooler for camping or sleepovers. Put the bags in boiling water while you get ready. In just 15 minutes, you have a nice custom-made omelette for everyone for breakfast.

They make a great late night (or early) breakfast after a large get together as well, e.g. prom, dance, or special event.

Cooking Tip:
When learning to create casseroles, the first thing you need to learn is make sure the ingredients you combine in a casserole compliment each other. Begin with the basic ingredients, such as a pasta, vegetables, and/or meat of choice. Add herbs that will compliment your vegetables, pasta, and meat. Casseroles frequently contain grated cheeses as well. Just make sure the cheese you use tastes good with your other ingredients. Nothing limits you but your own creative imagination. Don't be afraid to create new recipes, just don't do it when you are wanting to impress anyone. Have about fifteen of your own favorite recipes that have a variety of adaptations with each recipe. As you get more proficient in your knowledge of cooking, you will be able to just automatically know what ingredients goes with others.

Bon Appetit!