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From: TigMode
Enchilada Casserole

I make this with a black bean and chopped chiles mixture in place of ground beef and just add more cheese, but this is the standard carnivore recipe.  I toss a dollop of sour cream on each piece and add sliced black olives for garnish.

*  2 pounds lean ground beef
*  1 large onion, chopped
*  1/4 cup chili powder
*  1 jalapeño chili, chopped
*  12 5- to 6-inch-diameter corn tortillas
*  1 15-ounce can chili beans
*  1 1/2 cups (packed) grated sharp cheddar cheese
*   2 14 1/2-ounce cans Mexican-style stewed tomatoes ( I use the Rotel or DelMonte ones)

Preheat oven to 350 degrees.  Spray down a 13x9x2-inch glass baking dish with nonstick.  Sauté beef and onion in heavy large pan over high heat until brown, about 10 minutes.  Reduce heat to low.  Mix in chili powder and jalapeño and sauté 5 minutes.   Season mixture with salt and pepper.

Overlap 6 tortillas on bottom of prepared dish, covering completely.  Spoon beef mixture, then beans evenly over tortillas. Cover with remaining 6 tortillas.

Sprinkle cheese over tortillas.  Pour tomatoes with their juices over cheese.  Bake until casserole is heated through and bubbling at edges, about 1 hour.

A lot of my casserole recipes are meatless since we are vegetarians, but hopefully you will enjoy them too.

*   2 cups fresh bread crumbs
*   2 cups peeled and chopped tomatoes
*   2 cups whole kernel corn (thawed frozen or canned is okay)
*   1/4 cup butter
*   1 tsp. salt
*   1/2 tsp. freshly ground black pepper
*   1 cup grated cheddar cheese, divided

 Combine all ingredients, reserving 1/3 cup cheddar cheese.  Pour into greased shallow baking dish.  Sprinkle remaining 1/3 cup cheddar cheese on top.  Bake at 350F for 20 to 30 minutes, or  until slightly browned on top.

This dish always reminds me of the happy smiley faces because of all the yellow and round aspects of the ingredients.  =)~

*   5 cups sliced yellow squash
*   1 large onion, finely chopped
*   Boiling salted water
*   2 eggs, lightly beaten
*   1/2 cup milk
*   2 tablespoons butter or margarine
*   Salt and pepper, to taste
*   1/2 cup shredded Cheddar cheese

 Preheat the oven to 350 degrees.

 Place the squash and onion in a saucepan and add the water to a depth of 1/2-inch.  Cover and cook, stirring several times, until squash is just tender.  Drain well.

 Stir in the eggs, milk, butter, salt, and pepper and pour into a greased baking dish.  Sprinkle with the cheese.  Bake until set,
 about 25 minutes.

The Corn Tortilla crust makes this is a very tasty quiche and a snap to prepare! The cheesy wedges are perfect for break fast, lunch, or dinner.  Enjoy:-)

*  3/4 pund bulk pork sausage
*  5 corn tortilla chips (6 inches)
*  1 cup shredded Monterey Jack cheese
*  1 cup shredded cheddar cheese
*  1/4 cup chopped canned green chilies
*  6 eggs, beaten
*  1/2 cup whipping cream
*  1/2 cup small curd cottage cheese
*  1/2 teaspoon chili powder
*  1/4 cup minced fresh cilantro or parsley

Ina skillet, cook the sausage until no longer pink; drain. Place 4 tortillas in a greased 9 inch pie plate, over lapping and extending 1/2 inch beyond rim. Place remaining tortilla in the center.  Layer sausage, Monterey Jack and Cheddar cheeses and chilies. Combine eggs, cream, cottage cheese and chili powder; slowly pour over chilies.

Bake at 350 degrees for 45 minutes or until the center is set and puffed.  Sprinkle with cilantro. Cut into wedges.

Here is one for the Modes!!    Although Tig you probably have a million just like it, who knows mabe this one will have a different twist. :-)

*  1 can (15-1/2oz) great northern beans, rinsed and drained
*  2 cups hot cooked angel hair pasta
*  3 tablespoon butter or margarine
*  1/4 teaspoon garlic salt
*  1/4 cup shredded parmesan cheese or romano cheese
*  minced fresh parsley

Place beans in a microwave safe dish; cover and microwave on high for 2 minutes or until heated through.  Place pasta in a serving bowl.  Add butter and garlic salt; toss until butter is melted.  Add beans and cheese; toss to coat.  Sprinkle with parsley.  Serve immediately.

This is actually pretty easy to put together, even though when you serve it, it looks like you spent alot of time preparing it. It's also perfect for company or pot lucks. Either way, everyone will love this dish.

*  1 pound ground beef
*  1 can (4oz) mushroom stems and peices; drained
*  1 can (2.8oz) french-fried onions, crumbled, divided
*  2 cups frozen mixed vegetables
*  1 can (10-3/4oz) condensed Cream Of Celery soup, undiluted
*  1 cup sour cream, divided
*  1 tube (7-1/2oz) refrigerated buttermilk biscuits
*  1 egg, lightly beaten
*  1 teaspoon celery seed
*  1/2 teaspoon salt

In a skillet, cook the beef until no longer pink; drain.  Place half in an ungreased 2-qt. baking dish.  Layer with mushrooms, two-thirds of the onions and all of the vegetables.  Top with remaining beef. In a saucepan, combine soup and 1/2 cup of sour cream; cook over low heat until heated through.  Pour over beef.  Cut each biscuit in half; arrange cut side down around edge
of dish.  Sprinkle with remaining onions.  Combine egg, celery seed, salt and remaining sour cream; drizzle over biscuits.  Bake uncovered; at 375 for 25-30 minutes or until golden brown.

*  2 cups cubed fully cooked ham
*  2 cups diced cooked potatos
*  1 can (15-1/4 ounces) whole kernal corn, drained
*  1/4 cup minced fresh parsley
*  1 tablespoon chopped onion
*  1/4 cup butter or margarine
*  1/3 cup all-purpose flour
*  1-3/4 cups milk
*  1/8 teaspoon pepper
*  1 cup (4oz) shredded cheddar cheese

In a large bowl, combine the first four ingredients; set aside.  In a sauce pan, saute onion in butter for 2 minutes; stir in flour until well blended.   Gradually add milk and pepper.  Bring to aboil; cook and stir for 2 minutes.   Remove from heat; pour over ham mixture and stir until combined.  Transfer to a greased 11x7 baking dish. cover and bake at 350 degrees for 25 minutes.
Uncover and sprinkle with cheese.  Bake 5-10 minutes longer or until cheese is melted.

If you like pierogi, this is a great way to capture that flavor.  Sometimes I add layers of saurkraut, depends on my mood!  Either way, serve it up with sour cream for dolloping and you have a tasty but different dish.

*   10 boiled & mashed potatoes
*   3/4 lb grated cheddar
*   8 oz cream cheese
*   2 1/2 sticks margarine
*   4 medium finely chopped onions
*   1 lb cooked & drained lasagna noodles

 Mix mashed potatoes with the cheeses with a mixer.  Saute the onions in the margarine until soft.  Add 1/3 of the onions to the potato mixture.  Add salt to taste.  Generously grease a 13"x9"x2" baking dish.  Place a layer of lasagna noodles in dish, then a layer of potato mixture.  Repeat  layers, ending with noodles.  Pour remaining cooked onions over all.  Cover with foil and bake at 350 degrees until heated through.

This is a fabulous dish!   It's soooo good and really easy to make.

*  1 onion, finely chopped
*  1 green bell pepper, diced
*  1 clove garlic, minced
*  1 cup finely chopped celery
*  3 tablespoons butter or margarine
*  6 zucchini, thinly sliced
*  salt
*  pepper
*  1/2 teaspoon oregano
*  cayenne pepper
*  2 cups canned tomatoes, undrained and cut up
*  1 cup shredded Cheddar cheese

 Preheat the oven to 400 degrees.

 In a saucepan or skillet, cook the onion, garlic, green bell pepper, and celery in the butter until crisp-tender. Add the zucchini,
 salt, pepper, oregano, and cayenne pepper.  Simmer until most of the liquid evaporates.  Pour into casserole dish.  Cover and bake for 10 minutes.

 Uncover, add the tomatoes; stir, mixing well.  Bake 15 minutes longer.  Sprinkle with the cheese and bake, uncovered, until cheese melts.

*   3 cups shredded carrots
*   2 cups cooked rice
*   1 1/2 cups shredded cheese
*   1 1/2 cups milk
*   2 beaten eggs
*   2 Tbs. minced onions
*   1 teasp salt
*   1/4 teasp pepper
*   1/2 cup shredded processed cheese

 Combine carrots, rice, 1 1/2 cups cheese, milk, and eggs:  Stir in onion, salt and pepper.  Pour mixture into a greased ( just srpay mine down with butter flavored Pam) 1 1/2 quart casserole dish.  Sprinkle remaining 1/2 cup cheese on top.  Bake at 350 degrees for 50-60 min.

Here is a great breakfast casserole..

*  1 package (24oz) frozen hash brown Potatoes
*  2 cups cubed fully cooked ham
*  3/4 cup shredded cheddar cheese, divided
*  1 small onion, chopped
*  2 cups (16oz) sour cream
*  1 can (10-3/4oz) condensed cheddar cheese soup, undiluted
*  1 can (10-3/4oz) condensed cream of potato soup, undiluted
*  1/4 teaspoon pepper

In a large bowl, combine potatoes, ham, 1/2 cup sour cheese, and onion.  In another bowl, combine sour cream, soups, and pepper; add to potato mixture and mix well.  Transfer to a greased 3qt. baking dish.  Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 60-65 minutes or until bubbly and potatoes are tender. Let stand 10 minutes begore serving.

Super easy and super quick!

*  1 pound ground beef
*  1 can (19oz) ready to serve chunky vegetable soup
*  1 package (6oz) instant stuffing
*  1/2 cup shredded cheddar cheese

Ina skillet, cook beef until no longer pink; drain. Stir in soup and set aside.

Prepare stuffing mix according to package directions; spoon half into a greased 2 qt. baking dish.  Top with beef mixture, cheese and remaining stuffing. Bake, uncovered, at 350 degrees for 30-35 minutes or untill heated through.

*  1/3 cup chopped grenn onions
*  1/4 cup seasoned bread crumbs
*  3 tablespoons grated parmesan cheese
*  1 pound ground beef
*  1 loaf (1lb) Italian bread, cut into 1" slices
*  1 package (8oz) cream cheese, softened
*  1/2 cup mayonnaise
*  1 teaspoon italian seasoning
*  2 cups (8oz) shredded mozzarella cheese, divided
*  1 jar (28oz) spaghettie sauce
*  1 cup water
*  2 garlic cloves, minced

In a bowl combine onions, crumbs, and parmesan cheese.  Add beef and mix well. Shape into 1 inch balls; place on rack in a shallow baking pan.  Bake at 400 degrees for 15-20 minutes or until no longer pink. Meanwhile, arrange bread ina single layer in an ungreased 13x9 baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, italian seasoning, and pepper; spread over bread.  Sprinkle with 1/2 cup mozzarella.  Combine sauce, water, and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through.

*  4 cups cooked rice
*  1/2 cup margarine or butter, divided
*  1/4 cup all-purpose flour
*  2 cups milk
*  2 teaspoons chicken bouillon granules
*  1/2 to 1 teaspoon season salt
*  1/2 teaspoon garlic powder
*  4-5 cups cubed cooked chicken
*  12 ounces american cheese, cubed
*  2 cups (16oz) sour cream
*  1-1/4 cups crushed butter-flavored crackers (about 32)

Spread rice into a greased shallow 3qt. or 13x9 baking dish; set aside. In a saucepan, melt 1/4 cup butter; stir in flour until smooth.  Gradually add milk, bouillon, season salt, garlic powder and pepper.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted.  Pour over rice.  Melt the remaining butter with cracker crumbs.  Sprinkle over casserole.  Bake, uncovered, at 425 degrees for 10-15 minutes or until heated through.

I love Pot pies.... This is an easy recipe for an all in one dish pot pie with beef.  Originally this recipe called for prepared gravy. I replaced it with canned soups and I think it has a much better flavor.  It's perfect if you are feeding 10-12 people.  This recipe makes 2 pies:  cut recipe in half if you only want to make 1 pie

*  1 pound ground beef
*  1 small onion, chopped
*  1 can (11oz) condensed beef with vegetables and barley soup; undiluted
*  1 can (10-3/4oz) condensed mushroom soup, undiluted
*  3 medium uncooked potatoes, cut into 1/2 inch cubes
*  4 medium carrots, sliced 1/8 inch thick
*  1/4 teaspoon salt
*  1/8 teaspoon pepper
*  pastry for double-crust pie (9 inches)

In a skillet, cook beef and onion until meat is no longer pink; drain.  Add the soups, potatoes, carrots, salt and pepper; mix well.  Divide between two ungreased 9 inch pie plates.  On a floured surface, roll pastry to fit the top of each pie; place over filling.   Seal and flute edges; cut slits into top.  Bake at 350 degrees for 40-45 minutes or until golden brown.  Let stand for
15 minutes before serving.

Another mexican casserole...yum yum!  If you want to make this meal more hearty, feel free to add 1 pound, browned taco flavored ground beef.  It's sure to be a hit, no matter who you serve it to.

Picante Bisquit Bake

*  2 tubes (12oz) refrigerated buttermilk bisquits
*  1 jar (16oz) picante or salsa sauce
*  1 medium green pepper, chopped
*  1 medium onion, chopped
*  1 can (2-1/4 oz) sliced ripe olives, drained
*  2 cups (8oz) sgredded Monterey Jack cheese

Quarter the bisquits; place in a greased 13x9 baking dish. Top with picante sauce, green pepper, onion and olives. Bake uncovered, at 350 degrees for 20 minutes. Sprinkle with cheese. Bake 10 minutes longer or until cheese is melted.

If your looking for a different treatment for cabbage... try this one!

*  1 pound gound beef
*  1 medium green pepper, chopped
*  1 medium onion, chopped
*  2 cloves garlic, minced
*  10 can (10oz) diced tomatoes and green chilies
*  1 can (8oz) tomato sauce
*  1/2 cup uncooked long grain rice
*  1 teaspoon salt
*  1/2 teaspoon dried basil
*  1/2 teaspoon dried oregano
*  1/4 to 1/2 teaspoon each: white, black, and cayenne pepper
*  4-6 drops hot pepper sauce
*  1 small head cabbage, chopped
*  1cup (4oz) shredded colby cheese

In a skillet, cook beef, green pepper, onion and garlic unitl meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice and seasonings.  Spread into an ungreased 13x9 baking dish. Top with cabbage and cheese.  Cover and bake at 350 degrees for 65-75 minutes or until rice is tender.

This is a quick-to-fix version of the traditional French Cassoulet.  The heavy aroma of this dish baking in your oven, is sure to get the mouth watering.

*  1 pound fully cooked Kielbasa or polish sausage, halved and cut into 1/4 inch slices
*  1 can (16oz) kidney beans rinsed and drained
*  1 can (15-1/2oz)great northern beans, rinsed and drained
*  1 can black beans, rinsed and drained
*  1 can (15oz) tomato sauce
*  3 medium carrots, thinly sliced
*  2 small onions, sliced into rings
*  1/2 cup red wine or beef broth
*  2 tablespoons brown sugar
*  2 garlic cloves, minced
*  1-1/2 teaspoons dried thyme

Combine all ingredients in a bowl; transfer to an ungreased 3qt baking dish.   Cover and bake at 375 degrees for 60-70 minutes or until the carrots are tender.

This is a Mexican based caserole that we love......

*   1 tbsp olive oil
*   1 cup chopped onions
*   3/4 cup plus 2 tbsp yellow cornmeal (4 1/2 oz)
*   2 tsp chili powder
*   1 1/4 cup skim milk
*   1 pound can black beans, rinsed and drained
*   1 pound can whole kernel corn, drained
*   1 pound can stewed tomatoes
*   4-ounce can chopped green chilies, drained (you could use jalapenos in stead for more bite)
*   1/4 cup shredded Cheddar cheese

 Preheat oven to 350 degrees.  Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray.  In a large bowl, combine all ingredients, except Cheddar cheese.  Mix well.  Place in prepared  pan.  Sprinkle with Cheddar cheese.  Bake uncovered for 45 minutes.

*  1 cup wild rice, raw
*  1/4 lb. butter or margarine
*   minced onion or onion salt
*   4 oz can mushroom pieces, drained
*   3 cups chicken broth

 Wash rice, melt butter in casserole. Add onions. Remove from heat. Add mushrooms and broth and rice.  Cover with foil. Bake 1 to 1 1/2  hours at 325 degrees.

**Note:  I use veggie stock or, in a pinch, an envelope of dry onion soup mix with 3 cups water, in place of chicken stock.  I have also been known to toss in chopped celery, shredded carrots and almonds**

This is so unbelievably tasty, with a great tang from the dressing packet.  I slice the potatoes with the skins on, and on occasion add sliced rings of onion too.

*  6 potatoes (red or white), scrubbed
*  1/2 cup  margerine (1 stick, melted)
*  1 packet Original Hidden Valley salad dressing mix

Wash potatoes; do not peel.  Slice crosswise.  Layer in a casserole dish.  Pour melted butter over potatoes and sprinkle with
dressing mix. Cover and bake at 350 degrees for 1 hour.

We eat this as a main course but it would make a terrific side dish with beef.

*  5 cups Vidalia onions, peeled
*  1/4 cup melted butter
*  1/2 teaspoon salt
*  1 1/2 cups sliced fresh mushrooms
*  3 ounces cream cheese
*  3 teaspoons flour
*  1 1/2 cups milk
*  1/4 cup shredded cheddar cheese
*  1/4 cup cracker crumbs (I usually use Ritz/Townhouse type crackers)

Combine onions with butter, mushrooms and salt; simmer for 5 minutes in a medium size sauce pan.  Add cream cheese.  When melted, add flour and milk. Reheat.  Turn into a 2 qt. greased casserole dish.  Sprinkle with mixture of cheese and crumbs.  Bake in a hot 400 degree oven for 30 minutes.

This has the most interesting flavor.....it's like triply corny!  LOL

 *  17 oz can whole corn
 *  17 oz can creamed corn
 *  1 cup sour cream
 *  1 can chopped chiles
 *  1/2 cup melted margarine
 *  8 1/2 oz package Jiffy corn muffin mix

 Combine ingredients, mix thoroughly and pour into a 2 quart casserole dish.  Bake in a 300F oven for 1 hour 40 minutes.

This is a seemingly odd assortment of vegetables to throw together in a casserole but it's really good.  It has a Italian kind of groove working.  =)

*   1 large bunch broccoli, cut into small florets
*   3 medium-large potatoes, peeled and, cut into 1" chunks
*   28 oz can tomatoes, well drained, finely chopped
*   15 oz can cannellini beans, rinsed and drained
*   1/2 cup pitted black olives, halved
*   2 1/2 tablespoons olive oil
*   4 cloves garlic, minced
*   1/8 teaspoon crushed red pepper flakes
*   3/4 cup Parmesan cheese, grated

 Preheat oven to 400 degrees.   Blanch broccoli 2 minutes, remove with slotted spoon and plunge into cold water.  Drain and pat dry;  place in large bowl.  Cook potatoes in same water about 7 minutes.   Drain well and add to broccoli.  Stir in tomatoes, white beans,  and olives.  In a small bowl, combine olive oil, garlic, and red pepper flakes.  Pour over vegetables and toss gently to coat.

 Season with salt to taste.  Spread half of vegetable mixture in a shallow 12x7" baking dish coated with cooking spray.  Sprinkle with half the cheese.  Spoon on remaining vegetables and top with remaining Parmesan.  Cover with foil, and bake about 30 minutes or until hot and bubbly.  Remove foil and bake 5 more minutes.

I am not a huge fan of cooked cabbage unless it's IN something as opposed to by itself.  This distgressed my Irish father greatly, let me tell you!  LOL  This is an acceptable way for me to eat cooked cabbage!

*   2 cups raw rice
*   olive oil
*   1/2 large onion, chopped
*   1/3 head cabbage, chopped
*   5 cloves garlic, sliced
*   4-5 mushrooms, sliced
*   nutmeg
*   cayenne
*   freshly ground pepper
*   fresh marjoram (optional)
*   2 eggs
*   1 cup milk
*   1 cup grated cheese

 Cook the rice.  Put into a large, greased casserole dish (I use nonstick spray).   Saute onion, cabbage, mushrooms and garlic in oil till soft.   Season  to taste with marjoram, nutmeg, cayenne and black pepper.

 Beat together eggs and milk.  Pour over rice and stir in. Stir the cheese into rice. Carefully stir the cabbage mixture into  rice.

 Bake at 375 degrees until hot, which is about 1/2 hour.

Someone once gave me the little book "A Southern Belle's Primer".  Bless their hearts, I don't need such a thing but I did find one chapter particularly amusing: Funeral food.  The author points out that there is a set list of casseroles expected at a
southern funeral " or it just isn't southern".  I agree. Actually any family gathering isn't a real southern event without the holy trinity of southern cooking: Velveeta cheese, cream of mushroom soup and Ritz crackers.  This one has all three. I like it because it is very savory, makes a great leftover lunch and is a full meal with a nice salad.  Enjoy, ya'll.

1 bag frozen broccoli cuts
1 8oz block Velveeta - cubed
1 can cream of mushroom soup (I also like cream of onion in this but don't tell my Nana - it's a break with tradition.)
1 c. cheddar cheese divided into 3/4 c and 1/4 c portions
2c. cooked white rice (also works with brown rice)
1/2 c milk
1/2 tsp tarragon
2 cloves garlic - minced
salt and pepper to taste
2 tbsp butter - melted
1/2 stack Ritz crackers - well crumbled. (Italian seasoned bread crumbs will work, too)

Prepare rice, transfer to large mixing bowl and set aside. IN microwave, defrost broccoli for 4 min or until thawed.   As broccoli defrosts, mix soup, milk, 3/4c cheddar, velveeta, salt, pepper, garlic and tarragon. Add broccoli and taste for additional salt and pepper (I find that I dont need as much salt if I salt the rice before it cooks - starches tend to be difficult to salt after they are cooked).  Turn into a well greased (or Pamed) casserole dish. MIx crackers, rest of cheddar and butter until all crackers are moist then top casserole with mixture. Bake at 350 for 30 min.

I do love grits. Try them if you havent had them - just make sure you put something on them. I think that's why most people say they hate grits - they've eaten them straight. Grits need butter. They also need salt pepper and cheese in my estimation although I do know some people that like them with butter and sugar. The humble  garlic grit is at it's most sublime with a big mess of BBQ shrimp perched atop them but that is another recipe for another day.  Try this one -  also very good with BBQ chicken.

2 8oz tubes garlic velveeta
2 eggs
5 cups cooked grits ( you can use instant *cook according to package directions to yield 5 cups* but don't tell me if you do)
2 tbsp butter.
salt and pepper to taste

MIx all ingredients (will be pretty soupy) and turn into well greased casserole. Bake at 350 for 35 minutes or until set. Cool slightly and cut into generous squares.

This is quick and easy and kids love it too!

*  1 can (10-3/4oz) condensed cream of chicken soup, undiluted
*  1 cup (8oz) sour cream
*  2 tablespoons taco sauce
*  1/4 cup chopped green chilies
*  3 cups cubed cooked chicken
*  12 slices process American cheese
*  4 cups broken tortilla chips

In a bowl, combine the soup, sour cream, taco sauce and chilies.  In a ungreased shallow 2qt baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly.

The original recipe called for cubed chicken. But this is one rare dish where I actually prefer it without meat. Plus without the meat, this version is spicier. The refrigerated corn bread twists add a special touch when placed in a lattice formation over the top.

*  3 medium carrots, sliced
*  2 celery ribs, chopped
*  1 small onion, chopped
*  2 to 3 teaspoons chili powder
*  1 teaspoon ground cumin
*  1/4 teaspoon cayenne pepper
*  2 tablespoons butter or margarine
*  3 tablespoons all-purpose flour
*  1/2 cup milk
*  1 can (16oz) kidney beans, rinsed and drained
*  1 can (15oz) black beans, rinsed and drained
*  1 can (15-1/4oz) whole kernal corn, drained
*  1 can (14-1/2oz) diced tomatoes, undrained
*  1 can (4oz) chopped green chilies
*  1 tube (11-1/2oz) refrigerated corn bread twists

In a skillet, saute the carrots, celery, onion and seasonings in butter until vegetables are crisp-tender. Stir in flour until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or untiul thickened and bubbly. Remove from heat, add beans, corn, tomatoes and chilies. Spoon into an ungreased 13x9 baking dish. Seperate corn bread twists; weave a lattice
crust over over filling.  Bake, uncovered, at 350 degrees for 20-25 minutes or until corn bread is bread is done.

Here is a no meat casserole. Tastes pretty good.

*  1 package (9oz) tortilla chips
*  2 cans (30oz each) pinto beans, rinsed and drained
*  1 can (15oz) whole kernal corn
*  1 can (14-1/4 oz) tomato sauce
*  1 envelope taco seasoning
*  2 cups (8oz) shredded cheddar cheese
*  *shredded lettuce, sour cream and salsa (optional)

Crush tortilla chips and sprinkle into a greased 13x9 baking dish. In a large bowl, combine beans, corn, tomato sauce and taco seasoning; mix well. Pour over chips. Sprinkle with cheese. Bake uncovered at 350 degrees for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.

*  1 pound ground beef
*  2 cans (4oz each) mushroom stems and peices, drained
*  2 packages (5-1/4 oz each) Au gratin potatoes
*  4 cups boiling water
*  1-1/3 cups milk
*  2 teaspoons butter or margarine
*  1 teaspoon salt
*  1/2 teaspoon seasoned salt
*  1/2 teaspoon pepper
*  1 cup (4oz) shredded cheddar cheese

In a skillet over medium heat, cook beef until no longer pink; drain. Place ina greased 9x13 baking pan. Top with mushrooms. Combine potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake for 30 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, for 5 minutes or
until cheese is melted. Let stand 10 minutes before serving.

This is supremely easy but extremely flavorful.  It's a fave in our house!

*   5 or 6 large leeks
*   2 lbs firm tomatoes
*   grated cheese
*   bread crumbs
*   red wine vinegar
*   marjoram
*   thyme
*   sage
*   pepper
*   rosemary

 Slice the leeks and tomatoes.   Layer in casserole dish (leeks on thebottom so the juice from the tomatoes helps cook them :).  Sprinkle with red wine vinegar.   Add cheese.   Add layer of bread crumbs.   Spice according to taste. (Repeat layer if desired).  Cook at 375 degrees until bread crumbs are golden.

Another variation of a carrot casserole, but this one has more of a souffle texture to it.   It also bakes into a gorgeous color, such that you may want to consider it as the dish to pass if you are bringing something to a Thanksgiving dinner.

*   1 pound peeled carrots
*   1 small to medium onion
*   1 cup (2 sticks) butter
*   1 tablespoon all-purpose flour
*   1 cup milk
*   1 tube Ritz crackers
*   salt ad pepper

 Cut the carrots into 1-inch pieces and boil till tender.  Drain and mash.  (I suggest you process in blender or food processor for a few seconds.)

 Chop onion and saute in half the butter till softened.  Do not brown.  Whisk in flour, then milk, and continue cooking till the
 sauce is thickened.   Add mashed carrots and stir to combine.   Transfer to a buttered [I spray with Pam] 9x13 baking dish.

 Make topping: crush crackers and mix with remaining butter, melted. Sprinkle topping on carrots.  (Though the topping adds flavor, the carrot portion is very tasty on its own, so topping may be eliminated altogether.  I have made it both ways but I prefer it with the topping)

 Bake in preheated 350F oven for 20-30 minutes.

I got this out of a magazine years ago, so please don't ask me about the name becaue I don't know!

*   1/4 cup butter or margarine
*   1 cup onion, chopped
*   4 cups white rice, freshly cooked
*   2 cups sour cream
*   1 cup creamed cottage cheese
*   1 bay leaf, crumbled
*   1/2 teaspoon salt
*   1/8 teaspoon pepper
*   3 cans (4 oz each) green chilies drained and cut in half lengthwise
*   2 c sharp cheddar cheese, grated (the sharper the better)
*    parsley, chopped

 Preheat oven to 375 degrees.  Lightly grease a 12 x 8 x 2-inch  baking dish (2-quart).   (I use Pam)   In hot butter in large skillet, saute onion until golden,  about 5 minutes. Remove from heat, stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper, and toss lightly to mix well.

 Layer half the rice mixture in bottom of baking dish, then half of chilies, sprinkle with half of Cheddar cheese, repeat.

 Bake, uncovered, 25 minutes, or until bubbly and hot.   Sprinkle with chopped parsley just before serving..

Another one of my mexican favorites!

*  1 pound ground beef
*  1/4 cup chopped onion
*  1/4 cup chopped green pepper
*  1 envelope taco seasoning
*  1/2 cup water
*  1 cup crushed tortilla chips
*  1 can (16oz) refried beans
*  1 cup (4oz) shredded cheddar cheese

Optional toppings
* chopped lettuce
* tomatoes
* sliced ripe olives
* sour cream
* picante sauce

In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake uncovered, at 375 degrees for 15-20 minutes or until heated through. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

This is an awesome tasting breakfast dish.  Nothing like waking up to the aroma of french toast. The hubby loves when I make this for a sunday morning big breakfast.  Plan ahead and assemble this the night before.  It saves time in the morning, because all you have to do is pop it in the oven. Enjoy!

*  1/2 loaf of french bread, cut into 1 inch cubes, about 4 cups
*  4 eggs
*  1-1/2 cup milk
*  2 teaspoons sugar
*  1/2 teaspoon vanilla extract
*  1/4 teaspoon salt (optional)
Topping:
*  1 tablespoon butter or margarine
*  1-1/2 tablespoons sugar
*  1 tablespoon ground cinnamon
*  maple syrup

Place bread cubes in a greased 13x9 baking dish.  In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread.  Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Dot with butter. Combine suagr and cinnamon; sprinkle over top. Cover and bake at 350 degrees for 40-45 minutes or until a knife
inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup.

Start making the rice right away... cause the rest of this meal is a snap to put together.

*  1 can (15oz) black beans, rinsed and drained
*  1 can (10oz) diced tomatoes and green chilies, undrained
*  1 can (8oz) tomato sauce
*  1 jar (8oz) picante sauce
*  2 cups cooked rice
*  1 cup (8oz) sour cream
*  2 cups (8oz) shredded cheddar cheese, divided
*  corn or tortilla chips

In a bowl combine the first 4 ingredients. Stir in rice, sour cream and 1 cup of cheese. Transfer toa greased 13x9 baking dish, Sprinkle with the remaining cheese. Bake uncovered at 350 degrees for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips.

*  1 pound ground beef
*  1 small onion
*  1 package (10oz) beef or pork flavored stuffing mix
*  1 can (10-3/4 oz) condensed cream of celery soup, undiluted
*  1 can (10-3/4oz) condensed cream of mushroom soup, undiluted
*  1 jar (4-1/2 oz) sliced mushrooms, drained
*  1 cup water
*  1 cup frozen mixed vegetables

Ina skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to an ungreased 13x9 baking dish. In a bowl, combine contents of stuffing seasoning packet, soups, mushrooms, water, and vegetables. Sprinkle stuffing over beef mixture; top with soup mixture. Bake uncovered, at 350 for 30 minutes or until heated through.

The Dijon mustard in this gives a really unique flavor and lots of zip to this colorful egg bake..

*  1 cup broccoli
*  3/4 cup sliced fresh mushrooms
*  2 green onions, finely chopped
*  1 tablespoon butter
*  1 cup cubed fully cooked ham
*  8 eggs
*  1/4 cup water
*  1/4 cup Dijon mustard
*  1/2 teaspoon Italian seasoning
*  1/4 teaspoon garlic salt
*  1-1/2 cups shredded cheddar cheese
*  1/2 chopped tomatoes

In a skillet, saute the broccoli, mushrooms and onions in butter until tender. Add ham; heat through. Remove from the heat and keep warm. In a mixing bowl, beat eggs, water, mustard, italian seasoning and garlic salt until foamy. Stir in cheese, tomatoes and broccoli mixture. Pour into a greased shallow 1-1/2 quart baking dish. Bake 375 degrees for 22-27 minutes or until a knife inserted in the center comes out clean.

This is a dish that is always served for almost every family get together we have in my family. This side dish of sorts, goes over big time when ever we have it.

*  1 can (10-3/4oz) condensed cream of onion soup, undiluted
*  1 can (10-3/4oz) condensed cheddar cheese soup, undiluted
*  1 package (30oz) frozen shredded hash browns
*  2 cups (8oz) shredded cheddar cheese
*  1 cup crushed cornflakes

In a large bowl, combine the soupd. Stir in hash browns. Pour mixture into a greased 2-1/2qt baking dish. Sprinkle with cheese and cornflake crumbs.  Cover and bake at 350 degrees for 50 minutes. Uncover; bake 10 minutes longer or until golden.

Okay, okay, I realize that everybody probably already has a recipe for this, but on the odd chance that you don't, here it is.....one of myhusband's and dad's favorite things.  I jazz mine up a little bit.

*  1 can condensed cream of mushroom soup
*  1 cup milk
*   2 tsp soy sauce
*   1/2 tsp. black pepper
*   2 pkgs. (16 oz.) each frozen cut green beans, thawed and drained
*   1 cup chopped fresh mushrooms
*   1/4 cup parmesan cheese
*   1 can (6 oz.)  Durkee French fried onions

In a treated (I use Pam) 13 x 9 inch baking dish combine soup, milk, soy sauce and pepper. Stir in green beans, mushrooms, cheese and half of the onions.

Bake in a preheated 350 degree oven for 25 minutes or until hot. Stir. Top with remaining onion. Bake 5 minutes more.

I absolutely love zucchini.......

*   4 cups peeled zucchini, diced or chopped
*   1 cup. Bisquick
*   1/2 tsp oregano
*   1/2 cup oil
*   1/2 cup grated Parmesan cheese
*   1/2 cup chopped onion
*   1/2 tsp. garlic powder
*    Salt & pepper to taste
*    4 beaten eggs
*    2 tbsp. chopped parsley
*    2 tbsp. basil

Mix all together and bake in ungreased 2 quart casserole at 350 degrees for 40 minutes.  Remove cover for last 15 minutes.

This is great because you can use any leftover meat from a previous meal or start from scratch.  Either way, it's easy.

*  1 1/2 cups milk
*  1/2 cups Bisquick mix
*  3/4 stick butter
*  3 eggs
*  Pinch salt
*  1 cup diced bacon, ham, turkey, chicken, or shrimp (omit salt if using bacon or ham)
*  2 green onions, chopped
*  1 (4 oz.) can sliced mushrooms, drained
*  1 cup grated sharp Cheddar cheese

Combine the first 5 ingredients in the blender and mix well.  Turn into 9 or 10 inch pie plate.  Add the remaining ingredients. Bake at 350 degrees for 45 minutes.  Let stand for 10 minutes  before serving.

You can make this casserole ahead and refrigerate it for up to two days before serving.

*  1-1/2 pounds ground beef or pork  (I suggest as lean as possible)
*  1 large onion, chopped
*  2 cloves garlic, minced
*  1 15-ounce can tomato sauce
*  2 teaspoons dried basil, crushed
*  2 teaspoons dried oregano, crushed
*  3/4 teaspoon ground cinnamon
*  1/4 teaspoon ground nutmeg
*  4 cups frozen loose-pack hash brown potatoes
*  1 12-ounce jar roasted sweet red peppers, drained and cut into strips
*  4 ounces feta cheese, crumbled
*  1/3 cup grated Parmesan cheese
*  Fresh oregano sprigs (optional)

Cook ground beef or pork, onion, and garlic in a large skillet till meat is brown; drain off fat. Stir in tomato sauce, basil, oregano, cinnamon, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg; bring to boiling.  Reduce heat, cover, and simmer for 10 minutes, stirring occasionally.

Spread meat mixture in a 3-quart rectangular baking dish. Sprinkle with hash brown potatoes. Top with roasted peppers. Cover with foil and refrigerate for up to 2 days.

To serve, bake, covered, in a 350 degree F oven for 40 minutes. Uncover; sprinkle with feta and Parmesan cheeses. Bake, uncovered, about 10 minutes more or till potatoes are tender. If desired, garnish with oregano sprigs.

*   1 can refried beans
*   1 jar Pace Picante Sauce; small
*   1 cup buttermilk baking mix
*   1 tomato; chopped
*   1/4 cup water
*   1 avocado; sliced
*   1 pound ground beef
*   1 cup cheddar cheese, shredded; or more
*    Sour cream

 Combine refried beans, Bisquick and water and spread on a greased pie pan.  Brown meat and spread on bean mixture; layer picante, tomatoes, avocado and cheese on top of meat.  Bake 350 for 30 minutes.  Remove from oven  and spread sour cream on top.

I love scalloped anything!

*   1 can cream style corn
*   1 can whole grain corn, drained
*   1 medium onion, chopped
*   1/2 medium Bell pepper, chopped
*   2 oz jar pimento, drained and chopped
*   2/3 cup milk
*   1 egg, beaten
*   1 cup crushed saltine crackers
*   1 cup grated cheddar cheese
*   1/4 cup melted butter or margarine
*   2 Tbsp. sugar
*   salt
*   pepper

 Combine all ingredients.  Place in a buttered 2 quart casserole dish. Bake in a preheated 350: oven for 1 hour.

This cheesy casserole is a great way to dress up boring broccoli. Not only is it really quick to put together but it also has a fantastic flavor!

*  1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
*  1 can (5oz) evaporated milk
*  1/2 cup grated parmesan cheese
*  1/2 teaspoon salt
*  2 packages (10oz each) frozen chopped broccoli, thawed and drained

In a bowl combine all ingredients. Transfer to a greased 11x7 inch baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until broccoli is tender.

This is an easy all in one dish, that when when served with a simple green salad is complete. I have to chuckle as I start to type this recipe. All of my favorite recipes have cheese in them of some form or another. Even this simple broccoli bake has cheese. Do you see the pattern here? Heheee... I guess cheese really does rock!

*  4 cups diced cooked peeled potatoes
*  8 bacon strips, cooked and crumbled
*  4 hard-cooked eggs, sliced
*  1 can (10-3/4oz) condensed cream of mushroom soup, undiluted
*  1/2 cup milk
*  1 small onion chopped
*  1 tablespoon chopped green pepper
*  1 tablespoon chopped sweet red pepper
*  1 cup (4oz) shredded cheddar cheese

Place half of the potatoes in a greased 2-qt baking dish. Top with bacon, eggs, and remaining potatoes. Ina saucepan combine milk, onion, and peppers.  Cook over medium heat until heated through. Pour over potatoes. Cover and bake at 350degrees for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through.

I posted some variations that I have tried with success on this recipe at the bottom.....

*   3 cups well-scrubbed leeks, cut into 1/2-inch pieces
*   1/2 cup carrots, shredded
*   1/4 cup vegetable stock for sauteing ( you might use a little more if needed)
*   Salt and pepper to taste
*   1 teaspoon powdered dry rosemary
*   1 cup vegetable broth
*   2 pounds unpeeled red potatoes, sliced in thin rounds
*   1/4 cup parsley or chives (or mixed), finely chopped

 Preheat oven to 375 degrees.  In deep skillet, coat leeks and carrots with vegetable stock.  Cover and simmer over low heat until soft.

 Add seasonings.  Mix well.  Layer a well-sprayed 2-1/2- to 3-quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables.  Repeat and finish with last 1/3 of potatoes.  Pour broth evenly into casserole.  Cover and bake for 50 minutes covered at 375 degrees.  Uncover and bake for another 10 minutes.  Garnish with parsley and chives.

Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.

This dish is a nice change of pace from the usual pasta or rice. It's also full of spicy sausage and a variety of vegetables including spianch, carrots, corn, and... Heh... guess what, Some Parmesan cheese!  Shocking!...lol

*  2 cups sliced fresh mushrooms
*  1 cup thinly sliced carrots
*  1/2 cup chopped onion
*  1 garlic clove, minced
*  1 teaspoons vegetable oil
*  12 ounces bulk pork sausage
*  1-1/2 cups cooked pearl barley
*  1 can (14-3/4oz) cream-style corn
*  1 package (10oz) frozen chopped spinach, thawed and drained
*  3 green onions, sliced
*  1 teaspoon dried savory
*  1 teaspoon dried thyme
*  1/2 teaspoon dried majoram
*  1/8 teaspoon pepper
*  1/2 cup shredded parmesan cheese

In a skillet, saute mushrooms, carrots, onion and garlic in oil until tender; remove to a large bowl. In the same skillet, cook sausage until no longer pink; drain. Add to mushroom mixture. Add barley, corn, spinach, onions, savory, thyme, majoram and pepper; mix well. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350 degrees for 40 minutes.   Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until the cheese is melted.

This isn't technically a casserole but I have no idea what to call it other than really good.  Add a big green salad and some warm rolls and you have the prefect light supper.

*   1 deep dish pie crust
*   2 big ripe tomatoes
*   salt, pepper
*   fresh basil
*   2 cups grated sharp cheese
*   1/2 c. mayonnaise

 Cook the crust for 5 minutes at 450.  Slice the tomatoes, put them in pie shell; sprinkle with salt, pepper and fresh (or dried) basil).   Mix the cheese and mayonnaise together and spread over top of pie.  Bake pie for 30-35 minutes at 400 degrees.

 *You could substitute any vegetable and any herbs for a personalized combination.  It has a very fresh flavor.  I added
 vidalia onion with my tomatoes, and that was great.  Might try garlic too.  I have also tossed in asparagus and it was to die for.  I see yellow squahs and zucchini being interesting too.*

Please note that while I posted the recipe using store bought crust mix, you can make your own from a recipe you have or do what I do most often, which is use the refreigerated Pillsbury pie crusts.  I bake this on a round cookie sheet because I think it's better as a large, flat dish as opposed to a deeper pie or tart style casserole.  This makes it drier and delish.

*  1 11-ounce package piecrust mix (for 2 crusts)
*  2 tablespoons snipped fresh herb or 2 teaspoons dried herb such as tarragon, thyme, basil, oregano, or marjoram
*  10 ounces torn fresh spinach
*  1 8-ounce package cream cheese, softened
*  1/4 cup dairy sour cream
*  2 large cloves garlic, minced
*  1/4 teaspoon salt
*  1/4 teaspoon pepper
*  1/2 cup chopped water chestnuts
*  1/2 cup crumbled feta cheese
*  1/4 cup chopped greek olives
*  1 beaten egg
*  1 tablespoon water

Prepare piecrust mix according to package directions, except add 1tablespoon fresh herb or 1 teaspoon dried herb to dry ingredients.Divide pastry in half. Form each half into a ball.  (If using refriderated dough, sprinkle it with seasonings)

For filling, add spinach to 1-inch of boiling water in a large saucepan; cover and steam for 2 to 4 minutes or just until limp. Drain thoroughly, squeezing out excess water.

In a medium mixing bowl stir together cream cheese, sour cream, garlic, salt, pepper, and remaining 1 tablespoon fresh herb or 1 teaspoon dried herb. Stir in the spinach and water chestnuts.

For a free-form shape: On a lightly floured surface, flatten each ball of dough with hands. Roll dough from center to edges, forming a circle about 10 inches in diameter. Trim each to a 9-1/2-inch circle, reserving trimmings for pastry cutouts. Transfer one pastry round to a baking sheet; spread spinach filling onto pastry to within 1/2-inch of edge. Sprinkle on feta and olives.  Moisten edge with water. Top with remaining pastry round; seal and flute edges. Use the back of a knife to make scallops around the edge. Cut slits in top to allow steam to escape. If desired, top with pastry cutouts. To attach, combine beaten
egg with water and brush atop crust. Place cutouts atop brushed surface.

Brush any remaining egg mixture onto pastry. Bake in a 425 degree oven for 20 to 25 minutes or until golden. Serve warm or cover and chill over night.  To serve, cut tart into narrow wedges.

I like this recipe because when I get home late and Dave is starving,  I don't have time to bake something for 30 or 40 minutes.  This can be done in the microwave too and be ready to eat in less than 10 minutes.  I usually cook up a couple cups of rice on Sunday night and toss it into the fridge......that way I have cooked rice on hand for this dish, stuffed peppers or to make fried rice on a night during the week when I am in a hurry.

*  1 tbsp. vegetable oil
*  1/2 c. chopped celery
*  1/4 c. chopped onion
*  1 can condensed cream of broccoli soup
*  1/4 c. milk
*  1 c. diced pasteurized process cheese spread
*  1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
*   2 c. cooked rice

In saucepan, in hot oil, cook celery and onion until tender-crisp.  Combine soup and milk; stir in celery-onion mixture, cheese, broccoli and rice.  Pour into 10x6 inch baking dish.  Sprinkle with paprika.

Conventional:  Bake at 350 degrees  for 30 minutes or until hot.  *OR*   Microwave on high 10 minutes or until hot, rotating dish halfway through cooking.