SALMON NOODLE CASSEROLE

1 can cream of celery soup
1/2 cup miracle whip
1/4 cup milk
1 (7 3/4 oz) can salmon, flaked
1 (10 oz) pkg frozen peas, cooked & drained
1 (4 oz) pkg noodles, cooked & drained
1 tsp chopped onion
1/4 cup parmesan cheese

mix all ingredients together, as listed (except parmesan cheese). put in a 1 1/2 qt casserole. top with parmesan cheese. bake at 350 degrees for 25 minutes.

BEEF AND BEAN TACO CASSEROLE

1 lb lean ground beef
1 (16 oz) can refried beans
1(16 oz) jar thick & chunky salsa
1 (1 oz) pkg 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded cheddar OR monterey jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce

heat oven to 350°. in a 12" skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. stir in the refried beans, salsa & taco seasoning mix. reduce heat to medium. heat to boiling, stirring occasionally.

in an ungreased 2-qt casserole, place 2 cups of the broken tortilla chips. top evenly with beef mixture. sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese & olives.

bake, uncovered, 20-30 minutes or until hot & bubbly & cheese is melted. top baked casserole with lettuce, remaining 1/2 cup tomatoes & remaining 1/2 cup tortilla chips.

5 servings

AMISH BROCCOLI DISH

2 (10 oz) bags frozen chopped broccoli
4 oz velveeta cheese
1 can cream of chicken soup
1/2 tsp salt
2 cups crushed croutons
5 tbs melted butter

boil and drain broccoli. cream together cheese and cream of mushroom soup; mix in broccoli and salt. place in a greased 3-qt casserole dish. mix croutons and melted butter together and pour evenly on top of casserole. bake at 350° for 20 minutes.

WILD RICE CASSEROLE

16 oz mushrooms, sliced
1/4 cup margarine OR butter
2 (16 oz) pkgs long grain & wild rice
1/4 cup snipped parsley

cook mushrooms in margarine, stirring occasionally until tender. drain. cook rice as directed on pkg. stir in mushrooms. spoon into an ungreased 2-qt casserole. cover & bake in a 350° oven until hot, 20-25 minutes. sprinkle with parsley.

BEEF & POTATOES AU GRATIN

4 cups water
3 med potatoes, cut into 1/4" slices (about 3 cups)
1 lb lean ground beef
1 med stalk celery, thinly sliced (1/2 cup)
3 tbs butter OR margarine
3 tbs flour
1 tbs chopped fresh OR 1 tsp dried chervil leaves
1 tsp yellow mustard
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 1/4 cups shredded sharp cheese (5 oz)
3 tbs chopped fresh parsley
1/4 cup dry bread crumbs
1 tbs chopped fresh parsley
2 tsp butter OR margarine, melted

heat oven to 375°. heat water and potatoes to boiling in a 2 1/2 qt saucepan; reduce heat to medium. cook uncovered 8-10 minutes or just until potatoes are tender; drain. set aside.

while potatoes are cooking, cook ground beef and celery in a 10" skillet over medium heat 8-10 minutes, stirring frequently, until beef is brown; drain. remove beef mixture from skillet; set aside.

melt 3 tbs butter in the same skillet over medium heat. stir flour, chervil, mustard, salt and pepper into butter. cook, stirring constantly, until bubbly; remove from heat. stir in milk. heat to boiling, stirring constantly. boil & stir 1 minute. stir in cheese until melted. stir in 3 tbs parsley.

layer half of the potatoes in an ungreased 2-qt casserole. layer with beef mixture and remaining potatoes. pour cheese sauce over potatoes. bake uncovered 20-25 minutes or until bubbly.

mix bread crumbs, 1 tbs parsley & 2 tsp melted butter; sprinkle over potatoes. bake about 5 minutes longer or until crumbs are brown & crisp. let stand 5 minutes before serving.

4 servings

TEXAS TATER CASSEROLE

1 lb lean ground beef
1 lg onion, chopped (1 cup)
1 med stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 (10 3/4 oz) cans condensed cheddar cheese soup
1 (11 oz) can mexicorn
1/2 cup picante sauce
2 tsp chili powder
1/4 tsp pepper
1 (16 oz) pkg tater tots
1/2 cup shredded taco-seasoned cheese (2 oz)

heat oven to 375°. cook beef, onion, celery & garlic in a 10" skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.

stir soup, corn, picante sauce, chili powder & pepper into the beef mixture. spoon into an ungreased 2 1/2 qt casserole. top with tater tots.

bake uncovered 40 minutes. sprinkle with cheese. bake 5-10 minutes longer or until bubbly & cheese is melted.

6 servings

MEXICAN CHICKEN

1 can cream of chicken soup
1 can cheddar cheese
1 can cream of mushroom soup
1 (10 oz) can tomatoes*
1 whole chicken, cooked, boned & chopped OR 4 cups leftover cooked chicken
1 (11 1/ oz) pkg flour tortillas
2 cups shredded cheddar*

preheat oven to 350°. spray a 13"x9" pan with pam.

in a lg bowl, stir together the three soups & the tomatoes. stir in the chicken.

layer the tortillas & the chicken mixture in the pan, beginning & ending with tortillas. sprinkle the cheese over the casserole & bake for 30 minutes.

8 servings

*FOR A LITTLE "KICK", TOMATOES WITH CHILIES CAN BE USED. YOU CAN ALSO SUBSTITUTE MEXICAN CHEESE FOR THE CHEDDAR.

ROOSTER'S PIE

1 1/2-2 lbs ground beef
4 golden potatoes
1 white onion
2 lg carrots
1 can whole kernel corn, drained
2 (8 oz) cans tomato sauce
1 can green beans, drained
1 cup of your favorite shredded cheese
salt, to taste
pepper, to taste
1 tbs olive oil

brown ground beef & drain. stir in tomato sauce. season with salt & pepper to taste. peel & dice carrots & onion into & saute in a separate pan with just a bit of olive oil. add to ground beef mixture. while this is simmering, cut & boil potatoes. next, make mashed potatoes as you normally would & set aside. lastly, add corn & green beans to ground beef mixture, stirring until all is evenly mixed & warmed. put into a large baking dish & top with the mashed potatoes. sprinkle cheese on top. bake at 400° for approximately 10-15 minutes.

16 servings

FRIENDSHIP CASSEROLE

2 lbs ground beef
1 (48 oz) jar spaghetti sauce
2 tbs sugar
1 (16 oz) pkg medium egg noodles
1/2 cup margarine OR butter
1/2 tsp onion salt (or onion powder)
1/2 tsp garlic salt (or garlic powder)
1/2 cup grated parmesan cheese
1 (12 oz) pkg shredded mozzarella cheese

preheat oven to 350°. brown meat & drain fat. add spaghetti sauce & sugar to meat; simmer 20 minutes. cook noodle as directed (al dente); drain & toss with margarine, onion salt, garlic salt & parmesan cheese. spray two 9"x13" pans with pam. in both pans, layer half the sauce, all of the noodles, rest of the sauce; top with mozzarella cheese. cover with foil; bake 45 minutes.

NOTE: SINCE THIS RECIPE MAKES ENOUGH FOR TWO CASSEROLES, PLAN ONE FOR YOUR FAMILY & ONE FOR A FRIEND. THINK OF SOMEONE WHO MIGHT NEED A REMINDER THAT THEY HAVE FRIENDS WHO CARE ABOUT THEM - A NEW MOM IN YOUR NEIGHBORHOOD, A FAMILY WHO IS MOVING, SOMEONE WITH AN ILLNESS...

CHICKEN & RICE CASSEROLE SAVANNAH STYLE

2 tbs butter OR vegetable oil
3 cups diced cooked chicken
1 medium onion, peeled & diced
1 (8 oz) can water chestnuts, drained & chopped
2 (14 1/2 oz) cans french green beans, rinsed & drained
1 (4 oz) can pimientos, rinsed & drained
1 can cream of celery soup
1 cup mayonnaise
1 (6 oz) box uncle ben's long grain & wild rice, cooked according to pkg directions
1 cup grated sharp cheddar cheese

preheat oven to 350°.

heat butter or oil in a small skillet over medium heat. add onion & saute until translucent, about 5 minutes. remove from heat & transfer to a lg bowl.

add all ingredients to bowl & mix together until thoroughly combined.

pour into a greased 3 qt casserole. bake for 20-25 minutes or until bubbly. let stand a few minutes before serving.

6 servings

BROCCOLI CHEDDAR CASSEROLE

8 cups chopped fresh broccoli
1 cup finely chopped onion
3/4 cup butter OR margarine
12 eggs
2 cups whipping cream
2 cups (8 oz) shredded cheddar cheese, divided
2 tsp salt
1 tsp pepper

in a skillet over medium heat, saute broccoli & onion in butter until crisp-tender, about 5 minutes; set aside. in a bowl, beat eggs. add cream & 1 3/4 cup cheese; mix well. stir in the broccoli mixture, salt & pepper. pour into a greased 3 qt baking dish; set in a larger pan filled with 1" of hot water. bake, uncovered, at 350° for 45-50 minutes, or until a knife inserted in center comes out clean. sprinkle with remaining cheese. let stand 10 minutes before serving.

12-16 servings

POTLUCK CHICKEN CASSEROLE

8 cups cubed cooked chicken
2 cans cream of chicken soup
1 cup (8 oz) sour cream
1 cup butter-flavored cracker crumbs (about 25 crackers)
2 tbs butter OR margarine, melted
1 tsp celery seed
fresh parsley & sweet red pepper rings, optional

combine chicken, soup & sour cream; spread into a greased 13"x9"x2" baking dish. combine cracker crumbs, butter & celery seed; sprinkle over chicken mixture. bake, uncovered, at 350° for 30-35 minutes or until bubbly. garnish with parsley & red pepper rings if desired.

10-12 servings

QUINOA-BLACK BEAN CASSEROLE

1 cup dry quinoa
1 cup salsa
2 eggs
1 cup shredded low-fat cheddar cheese
2 cups shredded sweet potato
3 cups black beans (or 2 cans, drained & rinsed)
1 tbs ground cumin
2 tbs fresh cilantro, chopped, for garnish
salt & pepper to taste

preheat oven to 350°.

mix cooked quinoa, black beans, sweet potatoes, half the cheese and the cumin, salt & pepper in a large bowl. in a small bowl, mix the eggs and the salsa. pour over the vegetable-bean mixture. pour all ingredients into a 9"x9" casserole dish coated with pam. sprinkle remaining cheese on top and bake, uncovered, for 30 minutes. serve on a bed of spinach (optional) and garnish with cilantro.

8 servings

SCALLOPED CHICKEN CASSEROLE

1 cup chopped green onions
1 cup chopped celery
1 small green OR sweet red pepper, chopped
1/2 cup shredded carrots
2 cloves garlic, minced
2 tbs vegetable oil
2 cups cubed cooked chicken
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1/2 cup mayo
1 tbs minced fresh parsley OR 1 tsp dried parsley flakes
14 slices day-old whole wheat bread, cubed
4 eggs
2 cups milk
1 can cream of chicken soup
1 tbs worcestershire sauce
paprika

in a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. transfer to a large bowl; add chicken, cheeses, mayo and parsley. place half of the bread cubes in a greased 13"x9"x2" baking dish. top with chicken mixture and remaining bread cubes. in a bowl, beat eggs; add milk, soup and worcestershire sauce. pour over casserole. sprinkle with paprika. bake, uncovered, at 350° for 1 hour and 10 minutes, or until a knife inserted near the center comes out clean.

12-16 servings

CASSEROLE VERDE

1 lb ground beef
1 small onion, chopped
1/8 tsp garlic powder
oil, if needed
1 (8 oz) can tomato sauce
1/3 cup chopped black olives
1 (4 oz) can sliced mushrooms, drained
1 (8 oz) container sour cream
1 (8 oz) container cottage cheese
1 (4 1/4 oz) can chopped green chilies, drained
1 (12 oz) pkg tortilla chips, divided
8 oz monterey jack cheese, grated, divided

brown ground beef, onions, and garlic powder in a skillet (in oil, if needed). stir frequently to break up clumps. continue cooking until no pink remains in meat. drain off fat.

add tomato sauce, olives, and mushrooms to meat in skillet.

in a separate bowl, combine sour cream, cottage cheese, and green chilies.

in a slow cooker, layer in 1/3 of the chips, followed by 1/2 of the ground beef mixture.

follow with a layer of half the sour cream mixture and half the shredded cheese.

repeat all layers, except reserve the last third of the chips to add just before serving.

cover, cook on LOW 2-3 hours.

10 minutes before serving, scatter the reserved chips over top and continue cooking, uncovered.

CHICKEN IN EVERY POT PIE

4 cups cubed cooked chicken
1 1/2 cups chicken broth
1 1/2 cups frozen peas
3-4 medium carrots, cut into 1/4" slices
1 can cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups bisquick
1 1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
paprika

in a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. meanwhile, combine bisquick, milk, garlic powder and celery seed (mixture will be thin). pour hot chicken mixture into 8 greased ovenproof 10 oz custard cups or casseroles. immediately spoon 1/4 cup of biscuit mixture evenly on top of each. sprinkle with paprika. bake, uncovered, at 325° for 30-35 minutes or until topping is golden brown.

8 servings

GROUND BEEF AND BAKED BEANS CASSEROLE

2 tablespoons vegetable oil OR olive oil
2 large onions, finely chopped (2 cups)
1 pound ground beef
2 (15 oz) cans boston-style baked beans
2 medium tomatoes, finely chopped (1 cup)
1/4 cup packed light brown sugar
1 tablespoon dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 slices bacon

preheat oven to 350°. coat a 2-quart casserole dish with pam; set aside.

in a large skillet, heat the oil over medium heat. add the onion; cook about 5 minutes or until softened. add the beef; cook about 10 minutes or until brown, breaking meat up with a fork as it cooks.

in a large bowl, combine the beef mixture with the remaining ingredients except the bacon; mix well. pour beef mixture into the prepared casserole; arrange the bacon slices on top. cover with a lid or aluminum foil. bake about 45 minutes or until thick and bubbly. uncover dish and preheat broiler. broil for 1-2 minutes or until the bacon is crisp.

8-10 servings

CHICKEN CACCIATORE CASSEROLE

1 1/4 cups minute rice (uncooked)
2 tablespoons chopped fresh parsley
1 (14.5 oz) can chicken broth
1 (6 oz) can tomato paste
1 (4 oz) can sliced mushrooms, drained
1/2 cup water
1/2 cup dry white wine
1/2 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons basil
1 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/4 teaspoon pepper
6 chicken breast filets (skinless, if desired)
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

spread,rice in bottom of lightly greased 13"x9"x2" baking dish. in small bowl, stir together 1 tablespoon parsley and remaining ingredients except chicken and cheeses; pour over rice. arrange chicken on top of rice mixture. bake, covered, at 350° for 45-50 minutes. uncover casserole. sprinkle mozzarella then parmesan cheese over top and bake 5 minutes longer. sprinkle remaining parsley over top just before serving.

6 servings

SAUCY CHICKEN & ASPARAGUS

1 1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon curry powde
1 cup (4 oz) shredded cheddar cheese

if desired, partially cook the asparagus; drain. place the asparagus in a greased 9" square baking dish. in a skillet over medium heat, brown the chicken in oil on both sides. season with salt and pepper. arrange chicken over asparagus. in a bowl, mix soup, mayo, lemon juice and curry powder; pour over chicken. cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. sprinkle with cheese. let stand 5 minutes before serving.

4 servings

ZUCCHINI CASSEROLE

2 medium grated and seeded zucchinis
1 onion, chopped
1 1/2 cups grated sharp cheese
1 1/4 cups bisquick
1 teaspoon salt
1 teaspoon pepper
1/2 cup oil
3 eggs, beaten

mix all ingredients together, reserving some cheese to sprinkle on top. put into a 9"x13" baking dish. bake at 350°, uncovered, 45 minutes to 1 hour.