Pam's Vegetable Lasagne

1 cup zucchini -- diced
1 cup yellow squash -- diced
1 cup fresh mushrooms -- sliced
1/2 Teaspoon garlic -- minced
6 tablespoons margarine
1 Teaspoon Italian seasoning
1 1/4 Teaspoons salt
1 cup carrots -- steamed and diced
1 cup broccoli florets -- steamed
6 Tablespoons flour
1/2 Teaspoon white pepper
3 cups 1% low-fat milk
1/2 cup Parmesan cheese -- freshly grated
1 Package lasagna noodles -- (16 oz.)
1 Pound Low-fat mozzarella cheese -- shredded 1
2 Cups Cottage Cheese
1 Package frozen spinach -- (10 oz.) thawed, chopped and drained
3 Tablespoons Parmesan cheese -- freshly grated
Fresh parsley -- chopped

Sauté zucchini, yellow squash, mushrooms and garlic until tender in 2 tbsp. margarine. Add Italian seasoning and 1/4 tsp salt. Stir in carrots and broccoli; set aside and cool. Melt remaining margarine in saucepan; add flour, pepper and remaining salt. Cook over medium heat 5 minutes. Stir in milk and cook until thickened. Remove from heat and stir in Parmesan cheese. Set aside. Cook pasta according to package directions. Rinse in cool water and drain. Grease lasagna pan. Spoon only enough white sauce into lasagna pan to barely cover the bottom. Line with 3 noodles; spoon 1/2 the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella cheese over the vegetable mixture. Cover with another layer of pasta; spread with 1/2 the spinach; cover with 1/2 the remaining white sauce. Repeat the layering; 3 noodles; remaining vegetables, 1/2 remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce. Cover with remaining mozzarella; sprinkle with Parmesan and parsley over top. Bake 45 minutes in a preheated 350 degree oven. Let stand 15 minutes before serving. Serve with crisp green salad and fresh bread.

Blue Ribbon Casserole

1 Pound Ground Beef
1 Package Sloppy Joe Mix
1 8 Ounce Can Tomato Sauce
1 Can Water
3 Cups Cut Cabbage
3 Cups Sliced Zucchini
1 Cup Sliced Onions
Cheese Slices

In a large skillet, brown hamburger. Stir in sloppy joe mix, tomato sauce and a can of water. Stir and simmer for 10 minutes. In a 9 X 12 baking dish, layer cabbage, zucchini and onions. Pour beef mixture over and bake 30-40 minutes at 350°, or until vegetables are done. Put cheese on top and return to oven until melted.

NOTES : This is a great casserole. I used Mexican style tomato sauce and it provided an extra zing. My husband said don't lose the recipe, it's a keeper.

Spicy Macaroni & Cheese

4 Cups Elbow Macaroni -- cooked until almost al dente
8 Ounces Cheddar Cheese -- 1/2 cubed, 1/2 grated
8 Ounces Colby Cheese -- cubed
8 Ounces Monterey Jack Cheese -- cubed
4 Teaspoons Flour
1 Teaspoon Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Cayenne Pepper
1 Teaspoon Dry Mustard
1/4 Teaspoon Ground Nutmeg
8 Tablespoons Sour Cream
2 Large Eggs -- beaten
2 Cups Heavy Cream
2 Cups Half-and-half
1/4 Cup Finely Grated Onions
Buttered Bread Crumbs

Preheat oven to 350°. Prepare a large 9 X 13" baking dish.

In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.

In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard and nutmeg. Add the sour cream, eggs, heavy cream, half-and-half and onions. Pour over macaroni and cover with shredded cheddar cheese. Bake uncovered until the top is just beginning to brown, about 35 minutes. Add a layer of buttered bread crumbs and bake an additional 10 minutes.

Sharon's Favorite Lasagna

2 pounds ground beef
4 tablespoons oilive oil
4 cloves garlic -- minced
2 medium onions -- minced
salt & pepper
12 ounces tomato paste
16 ounces tomato sauce
1 1/2 cups water
1/2 teaspoon Italian seasoning
12 ounces lasagna noodles
1 pound Mozzarella cheese
8 ounces Monterey jack cheese
1 pint cottage cheese
1 teaspoon salt
1 teaspoon pepper
1/4 cup parsley flakes
1/2 cup Parmesan cheese
2 large eggs -- beaten

Brown ground beef in olive oil along with the onion and garlic. Salt & pepper to taste. Add the tomato sauce, paste, water and Italian seasoning. Simmer for 45 minutes. Cook and drain noodles. Combine cottage cheesem Parmesan cheese, parsley, eggs, salt & pepper. Grate cheese. In a big 9 X 13 pan, layer ingredients: Sauce, noodles, sauce and cheeses. Repeat layers. Bake at 350° for 45 minutes (covered with foil), remove foil and bake an additional 15 minutes. Let set for 15 to 20 minutes before serving. Serves 10

Chicken Broccoli Hot Dish

20 Ounce Pkg Chopped Broccoli, Frozen -- cooked and drained
3 Medium Boneless Chicken Breast -- cooked and shredded
2 Cubes Butter or Margarine
4 Tablespoons Flour
2 Cups Milk
3 Tablespoons Chicken Soup Base
1 Package Stuffing Cubes
Reserved Chicken Broth

Boil chicken in water to cover. When chicken is tender, remove from broth to cool so you can shred or chop in bite-size pieces. In a 9 X 13 pan, place the broccoli in bottom and then layer the chicken on top. Mix the margarine and add 4 tablespoons flour, stirring until smooth.. Slowly add the milk and stir until thickened. Add the chicken soup base and stir well. Pour this mixture over the chicken and broccoli in the casserole dish.

Heat the broth (2 cups), add another stick of margarine to the hot broth. Put seasoned dressing cubes in a bowl and add the broth, making a dressing (or you can use stove top). Put the dressing over the other ingredients in the casserole. Bake for 30-45 minutes until hot and bubbly.

Note: I sometimes make a second batch of the sauce and serve it with the casserole, allowing your guests to pour on top of their serving. This gets rave reviews.

Helen's Chicken Supreme

3 Cups Chicken -- cooked and cut up
1 Package Rice-a-Roni Chicken Flavored
1 Can Cream of Chicken Soup
1 Can Chicken Broth
3/4 Cup Mayonnaise
1 Cup Celery -- finely chopped
1/2 Cup Onions -- finely chopped
1 Can Water Chestnuts -- sliced and drained
1/2 Medium Green Pepper -- diced

Mix all ingredients together and let set overnight in refrigerator. Bake at 350° for 1 hour.


NOTES : This is really good. You can add crushed potato chips on top during baking,

Pam's Perfect Baked Beans

1 pound hamburger
1 pound bacon -- diced
1 small onion -- chopped
2 28 ounce cans baked beans -- Bush's
2 15 ounce cans pork and beans
1 15 ounce can tomato sauce
1/4 cup mustard
1/4 cup brown sugar
salt to taste

Brown hamburger, onion and bacon. Drain off any fat remaining and add other ingredients. Put in a Casserole dish and bake at 325° for 40 minutes, uncovered


NOTES : These are really good baked beans, because of the hamburger and bacon, it could be served as a casserole too. Yummy!

Caroline's Ham & Potato Casserole

2 cups ham -- diced
3 cups cubed potatoes
1/3 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup mayonnaise
1 cup shredded sharp cheddar cheese
1 cup milk
1 tablespoon flour
2 tablespoons butter

Cover cubed potatoes with water and cook until just done. Meqnwhile, melt butter in deep skillet. Saute' green onions and peppers. Remove from stove and add flour. Add milk and stir. Add mayonnaise and cheese. Mix until smooth. Drain and add potatoes and ham. Put in casserole and bake until done at 350°, approximately 30 minutes.


NOTES : This is really good as a side dish or main casserole, but--don't forget the green peppers, They make the dish.

Sharon's Noodle Casserole

1 Pound Hamburger
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
15 Ounce Can Tomato Sauce
1 Cup Sour Cream
1/4 Cup Sliced Green Onions
4 Ounces Wide Egg Noodles -- cooked and drained
1 Cup Grated Cheese



Brown meat, add seasonings and tomato sauce. Simmer 15 minutes . Combine cooked noodles, onions and sour cream. Alternate layers in casserole. Begin and end with noodles. Sprinkle grated cheese on the top before baking. Bake at 350° for 30 minutes or until heated through.

Pizza Quiche

8 ounces cheddar cheese -- shredded
8 ounces mozzarella cheese -- shredded
6 ounces pepperoni sausage -- diced
1 medium tomato -- chopped
1/2 package spaghetti seasoning mix
1 pinch Italian seasoning
2 cups milk
4 large eggs
1 cup Bisquick baking mix -- heaping

Grease a 10" pie pan and place first 6 ingredients in pan. In blender, mix the milk, eggs, Bisquick and blend for 5 minutes or longer. Pour over cheese mixture in the pie pan. Bake at 350° for about 45 minutes or until golden brown. Leave in oven with heat off for another 15 minutes.



NOTES : This is great. If you want to double it, it will make a nice 9 X 13 dish. Really good.

Hamburger Stroganoff

1/4 cup butter
1 clove garlic -- minced
1 teaspoon salt
1/4 teaspoon paprika
1 cup sour cream
1 pound ground beef
2 tablespoons flour
1/2 teaspoon pepper
1 can cream of mushroom soup
2 tablespoons Worcestershire sauce

Melt butter in a large skillet and add onions and garlic. Cook until limp, about 3 minutes. Stir in ground beef and cook until browned. Drain if there is a lot of grease. Add mushrooms, salt, pepper, flour and paprika. Mix well and cook 1 minute. Stir in soup; heat to boiling. Reduce heat to low and simmer for 10 minutes. Stir in sour cream and Worcestershire sauce and heat thoroughly. Do not allow to boil. Serve mixture over rice, potatoes or noodles.



NOTES : I usually mix this with noodles. I like the Kolaski noodes, they are like dried home made noodles.

Chicken Divan Crescent Casserole

8 ounces refrigerated crescent dinner rolls
1 cup shredded cheddar cheese
9 ounces frozen cut broccoli -- cooked and well drained
4 large eggs -- beaten
1 can cream of chicken soup
1/4 cup mayonnaise
1 cup chopped cooked chicken or turkey
1/4 cup chopped onion
paprika

Preheat oven to 350°. Unroll dough into 2 long rectangles. Place in ungreased 9 X 13 pan and press firmly to form crust over bottom and 1/2 inch up sides. Sprinkle cheese over crust. Arrange broccoli over cheese. In small bowl combine eggs, soup, mayonnaise. Stir in chicken and onion. Pour over broccoli. Sprinkle with paprika. Bake at 350 degrees for 25-30 minutes or until filling is set. Cut into squares to serve 6 to 8



NOTES : This is a great, quick casserole using leftovers. For an extra bite, add some prepared mustard to the mayonnaise. This recipe is great reheated - just cover loosely with foil and heat for 15 - 20 minutes.

Tetrazzini Casserole

26 ounces cream of chicken soup -- (family size can)
1 1/2 cups milk
3/4 cup grated Parmesan cheese
2 tablespoons dry sherry
1 teaspoon onion powder
3 cups cubed cooked chicken or turkey
4 cups hot cooked spaghetti -- broken in 2" pieces
1/3 cup dry bread crumbs
2 tablespoons butter or margarine
1 small can sliced mushrooms -- drained (optional)

Mix soup, milk, cheese, sherry and onion. Add chicken, mushrooms and spaghetti and toss to coat. Spoon to a 3-quart shallow baking dish.
Mix bread crumbs and cutter and sprinkle on top.

Bake at 400°for 25 minutes or until hot.


NOTES : I didn't have the sherry on hand, so didn't add it. Also I don't like mushrooms, so didn't add them. This was really good and will serve a lot of people.

Basic Tuna Noodle Casserole

1 package egg noodles -- (12 ounce)
1 can condensed cream of mushroom soup -- (10.75 ounce)
1/2 cup evaporated milk
1 can tuna fish -- (6 ounce) drained
3 cups shredded American cheese
1/3 cup chopped onion, sauteed until transparent
1/2 cup crushed potato chips
1 pinch paprika

In a large pot with boiling salted water, cook egg noodles until al dente. Drain.
In a large bowl, combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
Bake in a preheated 425° oven for 15 to 20 minutes, or until hot and bubbly.

NOTES : Some people like to add peas, but I like it just like this.

Comforting Chicken Casserole

1 broiler/fryer chicken -- (3 to 4 pounds)
3 quarts water
1 large onion -- chopped
2 ribs celery -- coarsely chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper

STUFFING:
6 cups unseasoned stuffing cubes
1 tablespoon dried parsley flakes
1/2 teaspoon rubbed sage
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter

SAUCE:
1/2 cup butter -- cubed
3/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
6 eggs -- beaten

In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender.

Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce.

In a large bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture and mix well; set aside.

In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Ham and Chicken Casserole

1 1/2 cups uncooked egg noodles -- I prefer dumpling style
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 1/2 cups cooked, cubed chicken breast meat
1 1/2 cups cooked, diced ham
3/4 cup chopped celery
3/4 teaspoon salt
3/4 teaspoon black pepper
8 ounces shredded cheddar cheese
1 teaspoon paprika

Preheat oven to 400 degrees. Lightly grease a large baking dish. Bring a large saucepan of lightly salted water to a boil, stir in egg noodles and cook for 6 to 8 minutes, or until al dente; drain.

In a separate large saucepan over low heat, combine butter and flour and stir together, heating until bubbly. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth (about 5 minutes).

Remove pan from heat and stir in noodles, chicken, ham, celery, salt and pepper. Spoon mixture into the prepared baking dish.

Bake for 15 minutes. Remove from oven and sprinkle with cheese and paprika and bake for another 10 minutes. Serve hot!


NOTES : This is wonderful. I add a little of the cheese to the sauce and I think it makes it a little better.

Barb's Lasagna

1 pound ground beef
3/4 pound bulk pork sausage
8 ounces tomato sauce -- (8 ounces each)
16 ounces tomato paste -- (6 ounces each)
2 garlic cloves -- minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese -- (24 ounces)
1 8 ounce carton ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles -- cooked and drained
6 slices provolone cheese
3 cups shredded part-skim mozzarella cheese -- (12 ounces) divided

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.

Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Sandy's Cheese Chicken Bake

1 Package Stove Top stuffing mix for chicken -- (6oz)
1 1/2 lb. boneless skinless chicken breast cut into 1 in. pieces
1 14 oz bag frozen broccoli florets -- thawed (or fresh)
1 can condensed cream of chicken soup
1/2 cup milk
1 1/2 cup shredded cheddar cheese

Mix chicken and broccoli in 13x9 inch baking dish. Stir in soup, milk and cheese, top with the PREPARED stuffing.
Bake 30 minutes at 400°.

Cindy's Mac & Cheese

1 16 oz package penne rigate pasta
3/4 pound sharp cheddar cheese -- grated
1/2 pound Gruyere cheese -- grated
1/2 cup shredded Asiago or Parmesan cheese
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Heat oven to 350°. Coat a 2-quart broiler-safe oval baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling. Once water boils, add penne. Cook 6 minutes, then drain. In a large bowl toss together the cheddar, Gruyere and Asiago. Set aside.

Meanwhile, melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. Bring to a boil , reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups cheese mixture.

In pasta pot, stir together the cooked penne and the cheese sauce. Pour half into prepared baking dish. Sprinkle with a generous cup of the cheese. Spoon remaining penne into dish and top with remaining cheese.

Bake at 350° for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving.


NOTES : This is rich and good. I think it best prepared as a side dish. I can see it pared with ham and a great vegetable.

Bubble Pizza

1 pound ground beef
1/4 pound sliced pepperoni sausage
1 14 ounce can pizza sauce
2 12 ounce packages refrigerated buttermilk biscuit dough
1/2 medium onion -- sliced & separated into rings
1 10 ounce can sliced black olives
1 4.5 ounce can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

Preheat oven to 400°. Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.

Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.

Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.