CASSEROLE RECIPES

PASTA PRIMAVERA
2 pouches Barilla 60 Seconds Penne Pasta
1 package frozen Pictsweet onions, and three colors bell peppers
8 oz. cleaned sliced white mushrooms
1 Tbsp. butter
1 tsp. True Lemon Pepper Seasoning
2 cups heavy whipping cream
1 pkg. Aldi Gouda shredded cheese
Microwave the pasta. In a large buttersprayed skillet, cook the mushrooms, bell peppers, and onions until tender over medium heat while stirring constantly.
In a saucepan put the 2 cups heavy cream and heat it, then add the package of shredded Gouda cheese, stirring until melted. Add everything together in a large bowl. Serve hot.

THANKSGIVING CASSEROLE
1 large pouch cooked chicken breast chunks
1 undiluted can Cream of Chicken Soup
1 box prepared Stovetop Sage Cornbread Dressing
1 can GV drained Mixed Vegetables
Mix everything together to combine well. Put in a buttersprayed casserole dish. Microwave 4 minuutes on high or until center is set and sides begin to pull away from dish. Serve hot.
Serve a chilled can of sliced Jellied Cranberry Sauce as an accompaniment.

BAKED SEAFOOD DIVAN
4 large fish filets
2 Tbsp. lemon juice
1/2 tsp. paprika
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 broccoli 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 broccoli 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 could use chicken breasts or turkey to make Chicken Divan and Turkey Divan.
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 TOTS CASSEROLE
1 lb. ground beef fried with 1 chopped onion and 1 minced clove garlic
1 can Cream of Mushroom Soup
1/2 envelope dried onion soup mix
1 bag GV frozen Tater Tots
Mix soups together. Put cooked meat, onions, and garlic 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 cooked ground meat, poultry, or seafood,(omit if vegetarian)
1 pound any cooked macaroni
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1 large jar spaghetti sauce
1 jar sliced mushrooms, drained
1 can mixed vegetables, drained (or use oven-roasted eggplant, zucchini, and carrots)
2 beaten eggs
16 oz. Ricotta cheese
3/4 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese
salt and pepper to suit your tastes
Preheat 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 the remaining half of the mixture. Top with the remaining cup of shredded Mozzarella cheese and the remaining 1/4 cup of grated Parmesan cheese. Cover baking pan with foil, and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Serve warm with a tossed green salad and sliced toasted garlic bread. For a beverage, serve chilled red grape juice.

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 frozen Tater Tots
6 eggs, beaten
6 splashes heavy cream
1 chopped onion
2 cups shredded cheese
salt and pepper to taste
Spray the inside of a foil cooking bag with butterspray. Pour all the ingredients into the baking bag, and seal it. Bake at 400 degrees for 20 minutes. Serve.

BREAKFAST CASSEROLE
1 package cooked turkey bacon
1 diced bell pepper
2 cans Crescent Dinner Rolls dough
1 large brick cream cheese, softened
6 eggs, scrambled and cooked
1 cup shredded 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 buttersprayed 13x9-inch baking dish. Top with the mixture. Add the cooked scrambled eggs over this. Top eggs with the shredded 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 turkey bacon, crumbled
6 eggs, beaten
1 cup shredded cheese
2 cups milk
6 slices bread, cubed
1 tsp. yellow mustard
Butterspray a 13x9-inch baking dish. Layer the bread cubes, cooked and crumbled meat, and cheese. Beat the eggs with the milk and mustard, then pour mixture over the layers. Cover and refrigerate overnight. Remove cover and bake at 350 degrees for 45 minutes. Serves 6 people.

TURKEY SAM AND EGG CASSEROLE
6 eggs, beaten
2 cups milk
2 Tbsp. butter
1 tsp. baking powder
1/2 tsp. salt
1 tsp. yellow mustard
6 slices bread, cubed
1 can cooked turkey Spam, diced 2 cups shredded 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 cored head cabbage, shredded
4 cups uncooked Minute 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 buttersprayed casserole dish. Bake for 20 minutes in a 350 degree oven. Serve warm.

CASHEW CHICKEN CASSEROLE
Combine 1 lb. cooked boneless, skinless chicken breast strips, 1/4 cup orange juice, 4 tsp. cornstarch, and let chill. Saute 1/4 cup cashews in 2 Tbsp. butter. Remove and set aside.
Add chicken mixture to a skillet . Add 1 can drained sliced water chestnuts, 1 cup each red, green, orange, and yellow bell pepper strips, 1/2 cup diced 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 pouch cooked chicken breast chunks, 1 can Cream of Mushroom Soup, 1/2 can milk, and 1/2 cup frozen green peas. Stir well. Mix 1 can Cream of Chicken Soup, 1/2 can milk, 1 cup shredded cheese with 1 pkg. cooked and drained egg noodles and 1 cup green peas. Pour into a buttered casserole dish and top with more shredded cheese. Combine everything. 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 peeled, chopped hardboiled eggs. In a casserole dish, place 2 cans chicken breast chunks, 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 use any cooked meat, poultry, or seafood or any cannedbeans or peas and by 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 9 X 13 baking dish. Combine 1-1/2 cups cooked chicken and 1 pkg. frozen green 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 cup GV French Fried Onions. Bake at 350 degrees for 35 minutes.

CHICKEN, RICE, AND BROCCOLI CASSEROLE
Mix and pour into a casserole dish:
1 chopped onion, 1 stalk diced celery, 1 jar drained sliced mushrooms, 1 pkg. broccoli florets, 2 cups shredded cheese, 1 can Cream of Broccoli 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 Minute rice
3 cooked chicken breasts sliced into 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 Minute rice
1 pkg. onion soup mix
2 cans Cream of Mushroom Soup
1 can drained 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
canned butterspray
salt and pepper
Place the cubed butternut squash on a baking sheet, and spray it with butterspray, then sprinkle it with salt and pepper. Roast it 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 as a garnish and serve.

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 cored 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 cored 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. fettuccine noodles, adding 1 pkg. broccoli florets during last 4 minutes cooking time. Drain off liquid. Add 1 can cooked 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. shredded 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. 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, 1 can Cream of Chicken Soup, and 1 can Cream of Mushroom Soup, then pour over the casserole. Mix 1 cup Bisquick Mix with 1 cup milk, and pour evenly over the 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 shredded 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 shredded 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 fresh parsley. Serve.

CHILI WITH BEANS
Buy 3 cans of GV chili beans, 1 can GV canned tomato sauce, 1 can GV canned diced tomatoes, 1 Tbsp. GV chili powder, and a pound of cooked ground beef sirloin, turkey, or chicken. Add 1/4 tsp. GV cayenne pepper for heat. Add a chopped onion. Simmer ingredients in a lidded skillet until done. Serve in bowls with oyster crackers or Fritos.

CHILI CASSEROLE
3 cups Fritos
1 can chili, with or without beans
1/2 large onion, diced
1 cup Kraft shredded Mexican cheeses
Arrange 1-1/2 cups of Fritos in the 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. Bake in a 350 degree oven for about 20 minutes. Serve.

CHILLED SEAFOOD SALAD
For hot days when you want something cool to eat for a meal.
1 lb. cooked fish or any cooked seafood, in 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, deseeded and peeled
4 peeled chopped hard-boiled eggs
1/2 cup shredded cheese
salt and pepper to taste
Mix all in a large bowl. Top with shredded 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 classic mayonnaise to the entire salad, then top it with grated cheese.

CHUCKWAGON PACKETS
Marinate 4 slices of round steak overnight in the refrigerator with the following:
1 cup ketchup
2 Tbsp. Heinz 57 Steak Sauce
1 Tbsp. worcestershire sauce
1 Tbsp. brown sugar
Spray a large piece of foil with butterspray for each packet. 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.

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 shredded cheese
Mix everything together and heat though. Top with the shredded cheese. 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 overnight.

CROCKPOT BEEF STEW
1-1/2 lbs. beef cubes
1 onion, chopped
2 cans sliced drained carrots
2 can drained sliced potatoes
1 can green peas
1 can sliced green beans, drained
2 cups diced tomatoes to taste
1 tsp. True Lemon Pepper Seasoning Mix
Place all in a crockpot. Cover with beef broth. Cook on low overnight, 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 can cubed SPAM Turkey. Mix well. Pour into a casserole dish, cover, and bake at 350 degrees for 30 minutes. Top with 1 cup GV 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 bouillon 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 cooked and scrambled
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.

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 or any canned white beans 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 fat-free pinto beans. Mix well. Cook ten minutes. Just before serving, sprinkle some shredded cheese over the top. Serve hot.

FISH STICKS CASSEROLE
Layer in a square buttered casserole dish 1 pkg fish sticks, 1 can niblet corn, 2 cups cooked rice, 1 small pkg. frozen green 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 sauce
2 minced garlic cloves
1/2 tsp. yellow mustard
1/2 tsp. black pepper
1/2 tsp. cayenne
1/2 cup olive oil
Mix all the sauce ingredients, 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.

Tempura Batter = 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 seasonings 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.

HAMBURGER CASSEROLE
Layer in this order in a baking dish:
2 potatoes, sliced
3 carrots, sliced
1 pkg. frozen green 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 egg noodles. Mix all together. Serve.

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.

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 Tbsp.yellow 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 beef broth. Add 1 can tomato sauce, 1 can diced tomatoes, 8 potatoes peeled, washed, 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.

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. Hillshire Farms turkey sausage, sliced in coins
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
1/2 tsp. tabasco sauce
4 Tbsp. chopped parsley
Heat oil and butter in a large lidded skillet over medium heat. Add turkey sausage, 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. Serve.

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. turkey sausage in a skillet with one diced onion, 1 tsp. minced garlic, and 1 tsp. Italian seasoning until turkey 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 GV grated Provolone Mozzarella cheese. Serve with warmed tortillas.

MEATBALL CASSEROLE
Combine in a skillet, 1 pkg frozen beef meatballs, 1 bag Pictweet frozen 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 Hormel tamales, unwrapped
1 can chili
2 cups crushed tortilla chips
1 chopped onion
1 can sliced black olives
12 oz. shredded cheese
1 cup sour cream
Slice tamales into bite-sized pieces and place in a baking dish. Layer chips, onions, olives, sour cream and lastly 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 water chestnuts
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 white paper towels. Add to above-cooked sauce.

ORANGE GLAZED CHICKEN CASSEROLE
2 Tbsp. butter
4 boneless skinless chicken breasts
2 tsp. cornstarch
1 tsp. yellow 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 cooked rice.

PENNE CASSEROLE
8 oz. penne pasta, cooked
1/2 lb. ground beef fried with 1 chopped onion and 1 tsp. minced garlic
1 jar 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 into bite-sized pieces
2 Tbsp. butter
1-1/2 cups breadcrumbs
3/4 cup heavy cream
2 beaten eggs
1/4 tsp.each salt and pepper
1-1/2 tsp. yellow mustard
1-1/2 tsp. Braswell's 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 ramekins place 1/4 cup Minute Rice, and cover just barely, with water. Top rice with 1/2 cup chopped imitation crabmeat. Fill each ramekin 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 each red and 1 Green 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
1/3 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 for the olives. Cover and simmer for 20 minutes. Stir in olives and simmer for 20 minutes. Garnish with peeled chopped hard-boiled eggs and parsley.

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 BONELESS BEEF RIBS
12 country-style boneless beef ribs
Dr. Pepper to cover the meat
4 cloves garlic, minced
1 Tbsp. liquid hickory smoke
1 onion, diced
1 bottle Kraft honey barbeque sauce
Place boneless beef 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. top round steak cut into 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 Campbell's 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, red, orange bell peppers cut into 1-inch cubes
1 zucchini 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, 2 beaten eggs, 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 sliced tomatoes.

SALMON CASSEROLE
1 can salmon, drained
1 Tbsp. lemon juice
1 pkg. cooked egg noodles
1 can mixed vegetables
1/2 cup heavy cream
1 can Cream of Mushroom Soup
1 cup sour cream
2 tsp. worcestershire sauce
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 colorful 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 to create the shells. Mix all the vegetables, rice, nuts, and seasonings to create the stuffing. 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. yellow mustard
2 lbs. top round sirloin beef steak, cut into pieces
2 Tbsp. oil
salt and pepper to suit taste
1 can drained sliced mushrooms
1 sliced onion
1 can diced tomatoes
1 Tbsp. brown sugar
2 Tbsp. worcestershire sauce
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.

SALMON OR TUNA CASSEROLE
1 bag egg noodles
2 cans salmon or tuna
1 can of cream of mushroom soup
1 can cheddar cheese soup 1 small pkg. frozen green peas
1 cup milk
1 Tbsp. butter
Lemon Pepper Seasonings Mix to suit taste
Cook egg noodles then drain off water. Stir in salmon or tuna, soup, milk, butter and seasonings (salt, pepper, garlic powder, onion powder, paprika). Cook over medium-low heat, stirring occasionally, until mixed well. Add green peas. Cook another 2 minutes. Serve and enjoy. Serves 6 to 8.
You can make a variety of the same recipe using canned chicken or imitation crabmeat. Or use a pound of cooked ground beef, turkey, or chicken, changing green 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.

SALMON CASSEROLE
3 oz. Chinese noodles
1 can Cream of Mushroom Soup
1/4 cup milk
1 pouch cooked salmon
3/4 cup chopped nuts
1 cup diced celery
1/2 cup sliced water chestnuts
salt and pepper to taste
1 cup shredded cheese
Mix all ingredients, and pour in a buttersprayed casserole dish. Top with 1/2 cup shredded cheese. Bake at 350 degrees for 30 minutes.

SALMON 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 salmon
2 cups shredded cheddar cheese
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 shredded cheese. Add the drained salmon. Mix well. Serve.

VEGETABLE CASSEROLE
Mix 1 can each of the following:
niblet 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. cooked wide egg noodles. Pour all in a casserole dish and bake at 350 degrees for 30 minutes.
You can turn this into soup by adding it to a large lidded 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 paprika
1 tsp. smoke flavoring
Mix and pour in casserole dish. Bake at 350 degrees for 45 min. Top with 1 cup shredded cheese for last 5 min. baking time.

BEEF WEINERS AND BEANS
In a saucepan put 1 large can of baked beans. Slice a pkg. of beef weiners into coins. Heat through. Serve with macaroni and cheese on the side.

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 quick-cooking oats
3 eggs, beaten
1 onion, finely chopped
1 green bell pepper, diced
1 tsp. salt
1 tsp. black pepper
1 tsp. cardamom
2 Tbsp. Italian seasoning
3 lbs. ground beef chuck
In a large mixing bowl, combine all ingredients and mix well. Shape into quarter-sized meatballs. Place on cookie sheets and bake uncovered at 350 degrees in your stove oven for 30 minutes. Divide into meal-sized portions for your own family. Freeze meatballs individually on cookie sheets, and then place in a single layer in freezer bags so they won't stick 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 apple cider vinegar
1 Tbsp. soy sauce
1 package meatballs
1 can diced water chestnuts, drained
1 green bell pepper, diced
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, and pineapple. Heat to boiling. Serve over cooked brown rice.

FAUX BURGUNDY MEATBALLS
12-oz jar chili sauce
11-oz. jar grape jelly
2 Tbsp. lemon juice
1 cube beef bouillon dissolved in 1/2 cup water
1 family-sized portion of meatballs
Whisk together chili sauce, grape jelly, lemon juice, and bouillon, breaking up all clumps. Simmer on low heat until the sauce starts to thicken. Add meatballs. Cook in the sauce until meatballs are heated through. Serve over cooked egg noodles or brown rice.

MEATBALL SANDWICHES
1 family-sized portion frozen meatballs
8 hot dog buns
8 slices GV provolone and mozzarella cheese
1 jar spaghetti sauce
Thaw frozen meatballs. Place meatballs and spaghetti sauce in a saucepan. Heat through. Place meatballs into warmed hot dog buns. Spoon heated spaghetti sauce onto each sandwich. Cut provolone-mozzarella slices into thirds and place over each sandwich. Serve.

MEATBALLS IN TOMATO SAUCE
1 can tomato soup
1/2 cup water
1 tsp. Worcestershire sauce
1 family-sized portion of frozen meatballs
Mix together soup, water, and Worcestershire sauce. Place meatballs in a medium-sized saucepan; pour the soup mixture over the meatballs. Simmer over medium-low heat until meatballs are heated through. Serve over cooked spaghetti or brown rice.

MEATBALL STROGANOFF
1 can Cream of Mushroom Soup
1/2 cup sour cream or plain yogurt
1 jar sliced mushrooms, drained
1 family-sized portion of frozen meatballs
In a saucepan, mix together soup and sour cream or yogurt. Gently stir in mushrooms and meatballs. Simmer over medium-low heat until meatballs are heated through. Serve hot over cooked brown rice or noodles.

ITALIAN MEATBALLS
1 bottle Italian salad dressing or any jelly you prefer
1 package frozen beef meatballs
Place frozen meatballs in a skillet. Pour dressing or jelly over them. Cover skillet and cook over medium-low heat until the meatballs are heated through. Serve over cooked brown rice or pasta. Or you can stick a long toothpick into each meatball and serve as hor d'oeuvres on a platter.
You can use Grape Jelly, Hot Pepper Jelly, Cranberry Sauce, Cherry Jelly, Catalina Dressing, French Dressing, Ranch Dressing, Yellow Mustard, Ketchup, Brown Sugar, or anything you know would make a good sauce over meatballs.

MACARONI AND CHEESE CASSEROLES
Add chopped broccoli and diced Turkey Spam to a package of cooked macaroni and cheese for a quick stove-top casserole.
Make a vegetarian version with drained diced tomatoes and asparagus tips added to the package of prepared macaroni and cheese. Or add a pouch of cooked seafood or cooked chicken and a can of drained green peas and diced carrots? Or how about adding a can of drained mixed vegetables?

TURKEY CASSEROLE
Stir-fry any leftover cooked turkey, chopped broccoli and dried cranberries. Combine with a cooked package of Minute 60 Seconds Brown and Wild Rice. Serve.

BEAN AND CHEESE BURRITOS
Stir-fry 1 diced onion with 1 Tbsp. GV minced garlic, then combine with canned black beans that you rinse and drain and 2 cups any cooked rice. Mix to combine. Layer mixture down the center of tortillas, top with salsa, and shredded cheddar cheese, roll up, secure middle with a toothpick, place on a plate, then heat for one minute each in the microwave on high. Serve with Wholly Classic Guacamole.
Don't like black beans? Use your favorite canned beans substituted in the above recipe. Canned pinto beans or refried beans are delicious in this recipe.

CHEESE GRITS CASSEROLE
1 cup instant cheese grits, cooked
1 can Mexicorn niblets
1 pkg. frozen chopped spinach, cooked and squeezed dry
1 tsp. Taco Seasoning
2 Tbsp. dried minced onions
1 Tbsp. minced garlic
2 Tbsp. melted butter
1 cup shredded cheddar cheese for topping
Mix cooked cheese grits, corn, squeezed-dry cooked spinach, taco seasoning, onions, garlic, 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 the 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 eggs, beaten
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 tomato mixture. Break one of the eggs on top of each one, then drizzle evenly with the heavy cream. Bake 20 minutes or 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 becoming 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 turkey sausage or diced cooked turkey ham over them. Add 1 cup spaghetti sauce and 1 cup shredded GV Italian Blend cheese. Heat in microwave on high until cheese has melted and serve.

ZIPLOC OR HEFTY FREEZER BAG OMELETS
This recipe is great anytime you have a lot of people to serve breakfast. Works great camping also. The best part is that no one has to wait for their custom-made omelet.
Have everyone write their name on the outside area of a quart-size Ziploc or Hefty Freezer bag with a permanent marker.
Crack 2 large eggs into each bag with two Tbsp. heavy cream. Close the zipper and shake or squeeze to combine well. Have a variety of diced vegetables, cooked turkey bacon bits, cooked turkey sausage bits, shredded cheeses, diced Spam turkey, salsa, Wholly Classic Guacamole, sour cream, plain yogurt, diced onions, minced garlic, diced tomatoes, assorted colorful diced bell peppers, diced hot or mild peppers, or anything else you like in your omelets, including salt and pepper and other seasonings.
Let each person add any of the prepared ingredients to their bag, close it, and then shake or squeeze to combine everything well. Be sure to release all the air out of the bag, then zip it closed before it is carefully added to the pot of boiling water.
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 omelets in one large pot of boiling water. For more, just fill another pot with water and bring the water to a full boil.
Carefully unzip the hot bag, and the cooked omelet will roll out easily onto each plate. Be prepared for everyone to be amazed. Excellent to serve with diced fruit cups, assorted mini muffins, warm butter croissants, jelly and jam, coffee, liquid coffee creamers, assorted juices, and milk. Everyone gets involved in the process, and it makes a great conversation starter.
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 omelet for everyone for a special breakfast together.
These make a great late-night or early breakfast after a large get-together as well, e.g. prom, dance, party, holiday, or any special event.