Dawn Owens
Palatka, Florida
As a working mother with four children, I often prepare meal-in-one dishes. This recipe is different from the traditional lasagnas since it doesn’t have tomato sauce.
1/2 pound sliced fresh mushrooms
1 large onion, chopped
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (14-1/2 ounces) chicken broth
1-3/4 cups milk
2/3 cup grated Parmesan cheese
1 package (16 ounces) frozen broccoli cuts, thawed
9 lasagna noodles, cooked and drained
1-1/3 cups julienned fully cooked ham, divided
2 cups (8 ounces) shredded Monterey Jack cheese, divided
2 cups cubed cooked chicken
In a large skillet, saute mushrooms and onion in butter until tender. Stir in the flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat mixture through.
Spread 1/2 cup broccoli mixture in a greased 13-in. x 9-in. baking dish. Layer with three noodles, a third of the remaining broccoli mixture, 1 cup ham and 1 cup Monterey Jack cheese. Top with three noodles, half of the remaining broccoli mixture, all of the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham.
Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. yield: 12 servings.
When a recipe calls for something to be “julienned,” such as the cooked ham in Broccoli Chicken Lasagna, it means to slice the foods into long, thin matchstick-like shapes about 2 inches long and 1/8 inch thick.
Mary Jo O’Brien
Hastings, Minnesota
This satisfying supper idea puts Thanksgiving leftovers to terrific use. I sometimes make turkey just so I have the extras for the casserole.
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
5 ounces process cheese (Velveeta), cubed
1/3 cup mayonnaise
4 cups cubed cooked turkey
1 package (16 ounces) frozen broccoli cuts, thawed
1-1/2 cups cooked white rice
1-1/2 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4 ounces) sliced mushrooms, drained
1-1/2 to 2 cups salad croutons
In a large bowl, combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake 8-12 minutes longer or until bubbly. yield: 12 servings.
Karen Owen
Rising Sun, Indiana
You’ll need just 15 minutes to assemble this before popping it in the oven. The golden crust is topped with beef, tomatoes and a creamy cheese layer.
1 pound ground beef
2 cups biscuit/baking mix
1/2 cup cold water
3 medium tomatoes, thinly sliced
1 medium green pepper, chopped
2 large onions, chopped
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (8 ounces) sour cream
2/3 cup mayonnaise
In a skillet, cook beef over medium heat until no longer pink; drain.
Meanwhile, in a large bowl, combine the biscuit mix and water until a soft dough forms. Spread into a greased 13-in. x 9-in. baking dish. Layer with the beef, tomatoes and green pepper.
In a large bowl, combine the onions, 1/2 cup cheese, sour cream and mayonnaise; spread over top.
Bake, uncovered, at 375° for 30-35 minutes or until edges are browned. Sprinkle with remaining cheese. Bake 5 minutes longer or until the cheese is melted. yield: 12 servings.
Fran Huettner, Beaver Dam, Wisconsin
All five of our children and six grandchildren expect me to serve this hot bake when they visit. It makes just the right amount for a big group.
2 pounds ground beef
1 large onion, chopped
8 ounces wide egg noodles, cooked and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) peas, drained
1 can (8 ounces) mushroom stems and pieces, drained
4 cups (16 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 cups milk
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a greased roasting pan. Stir in the noodles, corn, peas and mushrooms.
In a large saucepan, combine 2-1/2 cups cheese with the remaining ingredients. Cook and stir over low heat until cheese is melted. Pour over noodle mixture and mix well. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 30 minutes or until casserole is heated through. yield: 12-14 servings.
Martha Henson
Winnsboro, Texas
People have a hard time believing this homey and hearty casserole uses lighter ingredients. The taste is so rich and creamy…a great entree for any occasion!
5 cups uncooked egg noodles
1-1/2 pounds lean ground beef (90% lean)
2 garlic cloves, minced
3 cans (8 ounces each) tomato sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese
1 cup reduced-fat ricotta cheese
1/4 cup reduced-fat sour cream
3 green onions, thinly sliced, divided
2/3 cup shredded reduced-fat cheddar cheese
Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture.
In a small bowl, beat the cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions.
Spoon half of the noodle mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with remaining onions. yield: 10 servings.
Fresh garlic always perks up a dish, but the convenience of the jarred minced garlic is ideal for busy family cooks who are tight on time. When using jarred garlic, remember that 1/2 teaspoon of minced garlic equals 1 fresh garlic clove, minced.
Cheryl Watts
Natural Bridge, Virginia
This tasty dish gets even better after it’s been refrigerated a day or two, so the leftovers are always great. We like to eat it hot in the winter and cold in the summer.
1 package (16 ounces) egg noodles
1 medium sweet red pepper, chopped
1 large onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
2 garlic cloves, minced
1-1/2 cups sliced fresh mushrooms
3 tablespoons all-purpose flour
3 cups chicken broth
3 cups half-and-half cream
2 packages (8 ounces each) cream cheese, cubed
12 cups cubed cooked chicken
1 to 1-1/2 teaspoons salt
TOPPING:
1 cup finely crushed cornflakes
2 tablespoons butter, melted
1 tablespoon canola oil
3 tablespoons minced fresh parsley
1/2 teaspoon paprika
Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.
Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.
Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly. yield: 2 casseroles (8-10 servings each).
Joyce Wilson
Omaha, Nebraska
This crunchy, saucy hot dish is potluck-perfect! It’s so convenient because you can make the casserole the day before and bake it the day of the event. It’s good made with turkey, too.
5 cups cubed cooked chicken
2 cups chopped celery
5 hard-cooked eggs, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon pimientos, optional
1 teaspoon finely chopped onion
1 cup (4 ounces) shredded cheddar cheese
1 can (3 ounces) chow mein noodles
1/2 cup slivered almonds, toasted
In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly. yield: 12 servings.
Faythe Anderson
Racine, Wisconsin
Here’s a spin on pizza everyone is sure to enjoy.
2 eggs
1/2 cup milk
1 package (7 ounces) elbow macaroni, cooked and drained
1 pound ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
In a small bowl, beat eggs. Add milk and macaroni. Pour into a greased 13-in. x 9-in. baking dish; set aside.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup and seasonings.
Spoon over macaroni. Sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. yield: 12-16 servings.
Naomi Flood
Emporia, Kansas
This recipe is perfect for potlucks or church suppers since it produces a big batch and has flavors with broad appeal. Most folks can’t guess that the secret ingredient is chicken noodle soup mix.
2 pounds bulk Italian sausage
4 celery ribs, thinly sliced
1 large onion, chopped
1 large green pepper, chopped
4-1/2 cups water
3/4 cup dry chicken noodle soup mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup uncooked long grain rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted
In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving. yield: 12-14 servings.
Susan Davidson
Elm Grove, Wisconsin
Shrimp and pasta blend beautifully with the herb, salsa and three kinds of cheese in this layered casserole. The shrimp make this dish special enough at events, but your family is sure to enjoy it, too.
1 package (9 ounces) refrigerated angel hair pasta
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 jar (16 ounces) chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 eggs
1 cup half-and-half cream
1 cup (8 ounces) plain yogurt
In a greased 13-in. x 9-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. yield: 12 servings.
Nancy Foust, Stoneboro, Pennsylvania
Pepperoni tops these ooey-gooey casseroles. They’re truly like serving pizza in a dish!
8 ounces uncooked fettuccine
2 pounds ground beef
1 medium onion, chopped
2 cans (8 ounces each) mushroom stems and pieces, drained
1 can (15 ounces) tomato sauce
1 jar (14 ounces) pizza sauce
1 can (6 ounces) tomato paste
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
1 package (3-1/2 ounces) sliced pepperoni
1/2 cup grated Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.
Divide half of the mixture between two greased 2-qt. baking dishes; sprinkle each with 1 cup mozzarella cheese. Repeat layers. Top each with pepperoni and Parmesan cheese.
Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. yield: 2 casseroles (8 servings each).
Genise Krause
Sturgeon Bay, Wisconsin
I altered this recipe to include ham and spinach, and I think it created a well-rounded meal guaranteed to win you rave reviews at your next party!
1 package (16 ounces) medium pasta shells
3 large onions, halved and sliced
1 tablespoon olive oil
1 package (9 ounces) fresh spinach, torn
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon pepper
3-1/2 cups fat-free milk
1 cup part-skim ricotta cheese
1 cup crumbled goat cheese
2 cups cubed fully cooked ham
1/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook and stir onions in oil for 15-20 minutes or until golden brown. Add spinach and rosemary; cook 1-2 minutes longer or until spinach is wilted.
In a large saucepan, melt butter. Stir in flour and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in ricotta and goat cheeses until blended.
Drain pasta; place in a large bowl. Add the ham, onion mixture and sauce; toss to coat.
Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. yield: 12 servings (1 cup each).
If you enjoy the flavor of rosemary, try growing some in a pot on your kitchen windowsill…or freeze fresh rosemary from the supermarket. Simply wrap sprigs of fresh rosemary in foil and place in a freezer bag. Freeze for up to 3 months.
Dallas McCord
Reno, Nevada
This lasagna-like entree takes me back to my childhood. I got the recipe from a friend’s mother, who fixed it for us when we were kids. It’s still quick and delicious.
1 pound bulk Italian sausage
1 garlic clove, minced
1 jar (26 ounces) spaghetti sauce
1 package (16 ounces) uncooked penne pasta
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
4 green onions, sliced
2 cups (8 ounces) shredded cheddar cheese
In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cook pasta according to package directions; drain. Meanwhile, in a small bowl, combine the cream cheese, sour cream and onions.
In a greased shallow 3-qt. baking dish, layer half of the pasta and sausage mixture. Dollop with half the cream cheese mixture; sprinkle with half the cheddar cheese. Repeat layers.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly. yield: 12 servings.
Martha St. Clair
Salem, Illinois
I got this recipe from a ladies’ circle years ago, and I have had many requests for it. It’s a real crowd-pleaser, because my large family is a crowd!
3 cups cubed cooked chicken
2 cups uncooked elbow macaroni
2 cups (8 ounces) shredded cheddar cheese
2 cans (14-1/2 ounces each) chicken broth
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup finely chopped onion
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6 ounces) sliced mushrooms
1/4 cup chopped green pepper
1 jar (2 ounces) sliced pimientos, drained
1 tablespoon soy sauce
4 cups herb-flavored stuffing mix
1/2 cup butter, melted
In a large bowl, combine the first 11 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350° for 50-55 minutes or until heated through. yield: 10 servings.
Rose Enns, Abbotsford, British Columbia
I’ve been making this recipe since I discovered it a while ago. Over the years, I’ve tweaked it to better suit my family’s taste. You can substitute chopped salami, pepperoni or cooked ground beef for the ham. Or, add olives and red peppers.
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
3 tablespoons canola oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar
3-1/2 cups uncooked spiral pasta
6 cups (24 ounces) shredded part-skim mozzarella cheese, divided
1 can (20 ounces) pineapple chunks, drained
1 cup cubed fully cooked ham
In a large saucepan, saute the mushrooms, onion and pepper in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Add the tomato sauce, bay leaves, oregano, basil and sugar. Bring to a boil. Reduce the heat; simmer, uncovered, for 20-30 minutes or until thickened, stirring the mixture frequently.
Meanwhile, cook pasta according to package directions; drain. Discard bay leaves from sauce. Stir in the pasta, 5 cups of mozzarella cheese, pineapple and ham.
Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. yield: 12 servings.
Nancy Urbine
Lancaster, Ohio
This all-time favorite makes two casseroles, one for home and one for a potluck. My kids adore it!
1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/4 cup water
4 eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta; place in a large bowl. Add eggs. Spoon into two greased 8-in. square baking dishes. Layer each with one can of tomato sauce, half the mozzarella cheese and half the white sauce. Sprinkle each with half the Parmesan cheese.
Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 160°.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 375° for 40 minutes. Uncover; bake 7-10 minutes longer or until a meat thermometer reads 160°. yield: 2 casseroles (6-8 servings each).
Before shredding soft cheeses such as mozzarella, it can help to put the cheese in the freezer for about 30 minutes. This makes it easier to shred, and the cheese doesn’t stick to the grater as easily.
Imogene Peterson
Ontario, Oregon
People are always asking me for this change-of-pace recipe. It’s easy to assemble, and it is great to take to covered-dish events, which we have a lot of in our farming community.
1 package (8 ounces) egg noodles
2 cans (14 ounces each) Bavarian sauerkraut, drained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1 medium onion, chopped
1 tablespoon prepared mustard
1-1/2 pounds Polish sausage or kielbasa, halved and cut into 1/2-inch slices
2 cups (8 ounces) shredded Swiss cheese
1/2 cup soft rye bread crumbs
2 tablespoons butter, melted
Cook noodles according to package directions; drain. Spread sauerkraut in a greased shallow 4-qt. baking dish. Top with noodles. In a large bowl, combine the soup, milk, onion and mustard; pour over the noodles. Top with sausage; sprinkle with cheese.
Combine bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 30-35 minutes or until golden brown and bubbly. yield: 12-14 servings.
Effie Gish
Fort Worth, Texas
With its spicy flavor, this entree is a crowd-pleaser…I make it often. It goes great with side servings of picante sauce, guacamole, corn chips, olives and fresh fruit.
1-1/2 pounds ground beef
1 teaspoon seasoned salt
1 package (1-1/4 ounces) taco seasoning mix
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
2 cups (16 ounces) 4% cottage cheese
2 eggs, lightly beaten
12 corn tortillas (6 inches), torn
3-1/2 to 4 cups shredded Monterey Jack cheese
In a skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat, simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.
In a greased 13-in. x 9-in. baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers.
Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. yield: 10-12 servings.
Shirley Unger, Bluffton, Ohio
Talk about a potluck pleaser! This comforting, creamy casserole is bursting with tender chunks of chicken. Even the pickiest eater will gobble up this tasty bake.
4 cups uncooked egg noodles
1/2 cup butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
3-1/2 cups milk
4 cups cubed cooked chicken
2 jars (12 ounces each) chicken gravy
1 jar (2 ounces) diced pimientos, drained
1/2 cup cubed process cheese (Velveeta)
1/2 cup dry bread crumbs
4 teaspoons butter, melted
Cook noodles according to package directions. Meanwhile, in a Dutch oven, melt 6 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, gravy and pimientos.
Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 30-35 minutes or until bubbly. Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, for 10 minutes longer or until golden brown. Let stand for 10 minutes before serving. yield: 12 servings (1 cup each).
Debra Martin, Belleville, Michigan
Every time I make this nice take on enchiladas for guests, I’m asked for my recipe!
1 pound lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 teaspoon each onion powder, garlic powder and ground cumin
12 corn tortillas (6 inches)
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with the remaining cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. yield: 10 servings.
Monika Rahn
Dillsburg, Pennsylvania
We got this recipe from a restaurant cook who lived in the duplex beside my mother-in-law. It was one of his favorites. It’s easy to make, tastes great and freezes well.
1 package (16 ounces) spiral pasta
2 pounds ground beef
2/3 cup chopped onion
1 teaspoon minced garlic
2 jars (28 ounces each) spaghetti sauce
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups (16 ounces) shredded part-skim mozzarella cheese
Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti sauce, tomato paste, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes.
Stir pasta into meat mixture. Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle each with 2 cups cheese. Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 350° for 35-40 minutes or until heated through. yield: 2 casseroles (8-10 servings each).
Paula Zsiray
Logan, Utah
With its rich Italian flavor and generous combination of cheeses, my six-ingredient specialty hardly seems light. It’s perfect when you take something to an event but would like to bring something a bit lighter than the average potluck contribution.
1 package (16 ounces) ziti or small tube pasta
1 egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 jar (28 ounces) meatless spaghetti sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cook pasta according to package directions. Drain pasta; set aside. In a small bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese.
Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with a third of the pasta, half of the ricotta mixture, 2/3 cup mozzarella cheese, 1 tablespoon Parmesan cheese and 1 cup sauce. Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Top with remaining pasta, sauce, mozzarella cheese and Parmesan cheese. Cover and bake at 375° for 45-50 minutes or until heated through. yield: 12 servings.
Krista Davis-Keith
New Castle, Indiana
I’m usually in the kitchen most of the day making some kind of dish for my family, neighbors or the local fire department to pass around and sample. My husband is a firefighter in our town, and this casserole is a favorite with his coworkers.
12 ounces uncooked spaghetti, broken in half
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1/2 cup milk
1/4 cup butter, melted, divided
2 tablespoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
2 to 3 celery ribs, chopped
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
5 cups cubed cooked chicken
1-1/2 cups crushed cornflakes
Cook spaghetti according to package directions; drain. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti.
Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top.
Bake, uncovered, at 350° for 45-50 minutes or until bubbly. yield: 12-14 servings.
To properly measure sour cream, yogurt and other wet ingredients, first spoon the ingredient into a dry measuring cup. Then level the top by sweeping a metal spatula or flat side of a knife across the top of the cup.
Edna Coburn, Tucson, Arizona
Peas, pecans and pimientos complement the salmon in this potluck-perfect dish, which is topped with crushed potato chips to give it a little added crunch. It’s great for family dinners as well!
1 package (16 ounces) small shell pasta
2 medium onions, finely chopped
1/2 pound sliced fresh mushrooms
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2 cans (14-3/4 ounces each) salmon, drained, bones and skin removed
2 cups frozen peas
1 cup chopped pecans, toasted
1 jar (2 ounces) diced pimientos, drained
1/2 cup crushed potato chips
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onions and mushrooms in butter until tender. Stir in the soup, milk, Worcestershire sauce, salt and pepper until blended; bring to a boil. Remove from the heat.
Drain pasta. Add the pasta, salmon, peas, pecans and pimientos to the skillet. Transfer to a greased shallow 3-qt. baking dish.
Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with potato chips. yield: 12 servings.
Hope LaShier, Amarillo, Texas
This colorful casserole is named after the West Coast, but it always brings appreciative oohs and aahs when I serve it to fellow Texans. It’s compatible with a large variety of side dishes, so it’s great on a buffet.
2 pounds ground beef
1 medium green pepper, chopped
3/4 cup chopped onion
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10 ounces) tomatoes with green chilies, undrained
1 can (8 ounces) tomato sauce
1 jar (4-1/2 ounces) whole mushrooms, drained
1 jar (4 ounces) chopped pimientos, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 teaspoons celery salt
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/4 teaspoon pepper
8 ounces wide egg noodles, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles.
Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until the cheese is melted. yield: 12-16 servings.
Carol Mieske
Red Bluff, California
If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it’s a great company dish, as well.
1 package (16 ounces) penne pasta
2 pounds bulk Italian sausage
1 medium eggplant, peeled and cubed
1 large onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon paprika
1 carton (15 ounces) ricotta cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside.
In the same skillet, saute eggplant and onion in oil. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from heat. Drain pasta; stir into eggplant mixture. Add sausage.
Spread half of the sausage mixture in a greased 13-in. x 9-in. baking dish. Spread with ricotta. Top with half of the cheese and remaining sausage mixture.
Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. yield: 12 servings.
To cook pasta more evenly, prevent it from sticking together and avoid boil-overs, always cook pasta in a large kettle or Dutch oven. Unless you have a very large kettle, don’t prepare more than 2 pounds of pasta at a time.
Pattie Ishee
Stringer, Mississippi
This homey recipe is great at large get-togethers.
2 large onions, finely chopped
4 celery ribs, finely chopped
1 cup butter, cubed
2 garlic cloves, minced
8 green onions, thinly sliced
2/3 cup all-purpose flour
8 cups 2% milk
12 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup lemon juice
2 tablespoons grated lemon peel
2 teaspoons pepper
1 teaspoon salt
CHEDDAR BISCUITS:
5 cups self-rising flour
2 cups 2% milk
2 cups (8 ounces) shredded cheddar cheese
1/4 cup butter, melted
In a Dutch oven, saute onions and celery in butter. Add garlic; cook 1 minute longer. Add green onions. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the chicken, soup, lemon juice and peel, pepper and salt; heat through. Pour into two greased 13-in. x 9-in. baking dishes; set aside.
In a large bowl, combine the biscuit ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4-in. thickness. With a floured 2-1/2-in. biscuit cutter, cut out 30 biscuits.
Place over chicken mixture. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. yield: 15 servings (30 biscuits).
Doreen Martin, Kitimat, British Columbia
I layer cabbage and a ground beef filling lasagna-style in this hearty casserole that cabbage-roll lovers will savor.
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.
Layer a third of the cabbage in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
Cover and bake at 375° for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. yield: 12 servings.
Shannon Weddle, Berryville, Virginia
This casserole is so easy to make and works well with either leftover turkey or fresh turkey cutlets. You can also substitute flavored bread crumbs for the plain ones and a jarred, roasted red pepper for the fresh variety.
1 package (16 ounces) spaghetti
2 medium onions, chopped
9 tablespoons butter, divided
1 pound sliced fresh mushrooms
1 large sweet red pepper, chopped
1/2 cup all-purpose flour
1 teaspoon salt
6 cups 2% milk
1 tablespoon chicken bouillon granules
6 cups cubed cooked turkey breast
1 cup grated Parmesan cheese
1-1/2 cups dry bread crumbs
4 teaspoons minced fresh parsley
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer.
Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat.
Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13-in. x 9-in. baking dish and one greased 11-in. x 7-in. baking dish.
Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley. yield: 12 servings.
Jackie Heyer, Cushing, Iowa
I got this recipe from a radio show years ago, and it’s one of my favorites. The tasty pecan-and-cheddar-cheese crust holds a zippy filling that is flavored with chicken, cheddar cheese, dill, onion and even a splash of hot pepper sauce.
1 cup all-purpose flour
1 cup (4 ounces) finely shredded cheddar cheese
3/4 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon paprika
1/3 cup canola oil
FILLING:
4 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 cup chicken broth
4 cups diced cooked chicken
1/2 cup finely shredded cheddar cheese
1/4 cup finely chopped onion
1/4 cup mayonnaise
1/4 teaspoon dill seed
1/8 teaspoon hot pepper sauce
In a large bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13-in. x 9-in. baking dish. (Crust will be crumbly.) Bake at 350° for 10 minutes or until mixture is lightly browned.
In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture.
Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. yield: 12 servings.
When taking a casserole to a potluck, try setting the dish inside a clear plastic oven bag. The bag traps any spills, it doesn’t melt and organizers can see what’s inside. It’s so easy to slide the dish in and seal it with a simple twist tie.
Valerie Belley
St. Louis, Missouri
My delicious eggplant casserole is ideal for serving a large crowd of friends and family.
2 medium eggplant, peeled and cut into 1/2-inch slices
2 teaspoons salt
2 large onions, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 bay leaves
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 tablespoon honey
1-1/2 teaspoons lemon-pepper seasoning
4 garlic cloves, minced
2 eggs, lightly beaten
1/2 teaspoon pepper
1-1/2 cups dry bread crumbs
1/4 cup butter, divided
8 cups (32 ounces) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.
Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.
In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
In each of two greased 11-in. x 7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until bubbly. yield: 10-12 servings.