Pepperoni Pizza Pasta Bake

2 pounds ground beef 1 large onion, chopped 2 jars (28 oz each) spaghetti sauce 1 package (16 oz) spiral pasta cooked and drained 4 cups shredded mozzarella cheese 8 ounces sliced pepperoni IN a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain, Stir in spaghetti sauce and pasts. Transfer to two greased 13 in x 9 in baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Bake one at 350 degrees for 25 - 30 minutes and freeze one for later.

Loaded mashed potato casserole

Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
5 1/2 cups mashed potatoes
1/2 cup milk
1 (8 ounce) package cream cheese, softened
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Serves 12 people.

Green Bean Casserole

Taken from Campbell’s Best-Ever Recipes (Hmm... is there a reason this is Ms. Campbell’s favorite recipe?)
1 can (10.5 ounces) CAMPBELL’S condensed Cream of Mushroom Soup
½ cup milk
1 tsp soy sauce
Dash of pepper
2 packages (9 oz each) frozen green beans (cooked and drained or you can use 2 cans 16oz each green beans drained)
1 can (2.8 oz) French fried onions
18
In 1 ½ quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and ½ can onions.
Bake at 350 degrees for 25 minutes or until hot and bubbling; stir.
Top with remaining onions. Bake 5 minutes more.

Chicken Pot Pie Crockpot style

4 boneless skinless chicken breasts (or chicken tender strips)
5 cups cubed potatoes
2 cups diced carrots
1 chopped onion
1 teaspoon salt (or Johnny's seasoning salt)
1/2 teaspoon pepper
1 teaspoon garlic powder
2 cans cream of chicken soup
1/2 soup can water
1/2 pkg frozen petite peas
1 roll Grands biscuits (cooked to package directions)
shredded cheddar cheese

Place potatoes, carrots and onion in bottom of crock pot. Top with chicken breast. Pour soup over top of chicken. Add water. Cook on high for 3 - 4 hours or on low for up to 8 hours. Remove chicken and shred, then add back to the veggies. Add the frozen peas and stir well. Cook about 20 minutes longer while your biscuits are baking. To serve, slice biscuits in half and place on plate. Top with chicken mixture and then shredded cheese.

Chicken Cordon Bleu Pasta

2 packages penne pasta, cooked to package directions
1 pkg bacon, cooked and broken into bite-sized pieces
2 pounds boneless grilled chicken breast cut into bite-sized pieces
one bunch chopped green onion
1 package fresh sliced mushrooms
2 - 4 cloves garlic, minced

Sauce:
1 cube butter
2 8 oz packages cream cheese
2 - 3 cups milk
1 1/2 cups parmesan cheese
4 cups grated mozarella cheese

prepare chicken and bacon and set aside. While pasta is cooking, saute green onions, minced garlic and mushrooms. Set aside. For sauce, melt butter, add cream cheese and milk. Cook on medium heat until simmering. Add parmesan cheese. Mix well. Remove from heat. Add cooked pasta, mushroom mixture, and chicken and bacon. Place in 2 9 x 13 pans. Sprinkle with mozarella. Place under broiler until cheese is melted and bubbly.

Easy Italian Casserole

1 lb ground beef
1/2 cup chopped onion
1 clove garlic, crushed
15 oz can tomato sauce
1 small can mushrooms, drained
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon basil
salt and pepper
2 cups Bisquick
1/2 cup milk
1 egg
8 slices of cheddar cheese
1/4 cup grated Parmesan cheese

Brown and drain hamburger. Add onion, garlic, sauce, mushrooms and spices. Cook for 10 minutes. Mix Bisquick, milk and egg. Spread Bisquick mixture in a 9 x 9 baking dish. Top with 4 slices of cheese, meat mixture and more cheese. Top with parmesan cheese. Bake at 400 degrees for 20 minutes.

Stroganoff Casserole

1 pound ground beef
1/2 teaspoon garlic salt
2 Tablespoons flour
1 small carton sour cream
2 Tablespoons dried chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 package noodles
sliced mushrooms


Cook noodles. Drain well. Brown beef, onion and garlic well. Add flour and soups. Simmer 10 minutes. Add sour cream and stir well. Add noodles and mushrooms. Place in a casserole dish. Top with grated cheese if desired. Bake at 350 degrees for 15 to 20 minutes

Chicken Pot Pie Casserole

2 boneless, skinless chicken breasts, cubed
1 cup frozen mixed vegetables
1 can cream of chicken soup
1/2 soup can milk
1 package stove top stuffing
shredded Swiss Cheese

Place the chicken breasts in the bottom of a 9 x 13 pan. Layer the mixed vegetables over the top. Prepare stuffing mix according to package directions, then layer on top of vegetables. Sprinkle with the swiss cheese. Mix the soup with the milk and pour over top. Bake at 350 degrees for one hour or until bubbly and chicken is done.

Chicken Lasagna Casserole

2 small boxed lasagna noodles, broken
2 cans chicken broth
1 pint half and half
1 box frozen petite peas
1 10 oz can chicken ( or cooked cubed leftover chicken)
dried minced onion
1/3 cup margarine
1/3 cup flour
salt and pepper to tastes
dash of garlic powder
dash of onion powder
2 cups shredded mozarella
1/3 cup parmesan cheese.

Boil lasagna noodles. In a sauce pan, melt margarine, mix in flour. Add chicken broth and half and half. Bring to a boil, stirring until thickened. In a large bowl, add remaining ingredients. Add drained cooked noodles, and the thickened sauce. Mix well and pour into casserole dish. Bake at 350 degrees until heated through and bubbly.

Chicken Cordon Bleu Casserole

2 pounds skinless chicken breasts, cut into chunks
Bread crumbs
1 egg mixed with 1/2 cup milk
8 oz. swiss cheese, cubed
8 oz. ham, diced
1 can cream of chicken soup
1 cup milk

Dip chunks of chicken in egg and milk mixture then into bread crumbs, coating well. Brown in a hot skillet with a little oil until golden. Place chicken in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with milk and pour over all. Bake at 350 degrees for 30 minutes.

Country Casserole

1 box frozen mixed vegetables
1/2 cup chopped ham
1 large package cream cheese
1/2 cup milk
mashed potatoes
shredded cheese

Layer in casserole dish.
Vegetables, ham, Cream cheese and milk mixture, potatoes, cheese.
Bake at 350 degrees for 30 minutes or until bubbly.

Impossible Breakfast Casserole

1 lb. pork sausage
1 small onion, chopped
2 1/2 cups frozen hash browns
1 cup shredded cheddar cheese
1/4 cup chopped green onion
1 3/4 cups milk
1 cup Bisquick
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

Brown sausage and onion. Drain and mix with all other ingredients except the last listed cheese. Mix and place in a large casserole dish. Top with cheese. Bake for 40 minutes at 400 degrees

Ham Casserole

2 cups diced ham
2 cups cubed cheddar cheese
1/2 cup chopped onion
4 cups of boiled and cubed potatoes
white sauce made from butter, flour and milk

Place ham and cheese in the bottom of a casserole dish. Sprinkle with onion. Pour the boiled and cubed potatoes on top. Make a white sauce from butter, flour and milk. Pour over potatoes. Salt and pepper to taste. Bake at 350 degrees for 45 minutes or until hot and bubbly.

Taco Casserole

1 pound ground beef
1 can (15ounces) chili beans in sauce, undrained
1 can (8 ounces) tomato sauce
2 Tablespoons taco sauce, picante sauce or salsa
2 to 4 teaspoons chili powder
1 teaspoon garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
8 medium green onions, sliced
1 medium tomato, chopped
1 cup shredded cheddar cheese
shredded lettuce and additional taco sauce if desired.


Heat oven to 350 degrees. Brown beef over medium heat until done. Drain. Stir in beans, tomato sauce, taco suace, chili powder and garlic powder. Heat to boiling. Place tortilla chips in ungreased 2 quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and taco sauce.

Beef Enchiladas

1 ½ pounds ground beef
1 can refried beans
1 small can chopped mushrooms
½ cup chopped onion
1 large can Rosaritas Mild Enchilada sauce
2 cups shredded cheese
Sour cream
Sliced ripe olives
1 package thicker flour tortillas

Brown hamburger and onion. Add mushrooms and refried beans Heat through. Pour 1/4 cup of enchilada sauce in bottom of your sprayed baking dish. Coat each tortilla with sauce, then fill with the meat mixture. Add some cheese. Roll up and place in dish seam side down. Pour remaining enchilada sauce over the enchiladas. Bake at 350 for 25 - 30 minutes. Add more cheese on top the last five minutes of bake time. Remove from oven. Top with sour cream and olives before serving.
Note: To freeze, add cheese to the top of the sauce and freeze. Remove from oven and allow to thaw before baking. Top with sour cream and olives.

Sour Cream Chicken Enchiladas

2 tablespoons margarine
½ cup chopped onion
1 clove garlic, minced
½ cup ripe olives, sliced
4 oz can chopped green chilies
1 cup dairy sour cream
1 can cream of chicken soup
1 ½ cups chopped cooked chicken
2 cups shredded cheddar cheese
flour tortillas
1/4 cup milk

Heat oven to 350 degrees. In medium saucepan, melt margarine. Saute onion and garlic until tender. Stir in 1/4 cup ripe olives, green chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce and set it aside. To remaining sauce fold in chicken and ½ of the cheese. Warm tortillas as directed on package. Spoon about 1/3 cup hot chicken filling down center of each tortilla. Roll up. Place seam-side down in greased 9 x 13 pan. In a small bowl, combine reserved sauce and milk. Spoon over tortillas. Bake at 350 degrees for 30 - 35 minutes or until bubbly. To serve sprinkle with remaining cheese and 1/4 cup olives.

To make for freezer, freeze in individual servings, adding the remaining cheese to the top, and place in freezer before baking.

Freezer Funeral Spuds

2 lbs. Frozen hash browns
½ cup melted butter
½ tsp pepper
2 tsp salt
½ cup chopped onion
1 can cream of chicken soup
1 pint sour cream
2 cups grated cheese
½ cup corn flake crumbs

Mix altogether except for the corn flake crumbs. Place in pans and then sprinkle with crumbs. Bake one and freeze one.

Note: I like to double the recipe and then add another can of cream of mushroom soup. I think the frozen recipe needs just that much more sauce to be really good.