Makes 2 9×13 pans, one for the freezer!!

1.5 lb ground beef- brown
1 lb. ground sausage – brown w/beef
6 sm cans tomato sauce (or 3 lg, duh!)
4 sm cans tomato paste
1 tsp pepper
2 tsp garlic salt
1 tsp oregano
A little parsley
2 pk lasagna noodles
2 pk swiss cheese (need 16 slices per pan I think)
24 oz cottage cheese
1 lb. mozzarella

Layer noodles, cottage cheese, meat sauce then swiss cheese (usually
makes 2 layers) then noodles, meat sauce and mozzarella
Bake @ 350 for 30 min unless it’s made ahead of time then it takes a little longer:)
To Freeze: cover with plastic wrap then foil
Frozen: tent tin foil over pan and bake on 350 for 90 minutes then take foil off and bake another 10 minutes until cheese in lightly brown.

from Living Waters Ranch

12 slices white bread (I used wheat)
1 (10-oz.) pkg. frozen, chopped broccoli, thawed and drained
2 c. diced cooked ham
6 lg. eggs, lightly beaten
3-1/4 c. milk
1 T. dried minced onions
1/4 tsp. dry mustard
3 c. shredded sharp cheddar cheese
salt and pepper to taste

Cut bread into small cubes.  Layer bread cubes, broccoli, and ham in a buttered 9×13 baking dish.  Combine eggs and remaining ingredients; stir well.  Pour into dish; cover and chill at least 8 hours or overnight.  Remove from refrigerator and let stand 30 minutes.  Bake uncovered at 325 degrees for 55-60 minutes.  Makes 8 servings.

I found this recipe the other day and it was good.

Lg can chicken (drained)
small jar chopped pimiento (drained)
Lg can mushrooms stems & Pieces (drained)
1 can cream of mushroom soup (or whatever “cream of” you like)
1 can milk (use soup can)
1-1/2 c. macaroni noodles (uncooked)
2 c. sharp cheddar cheese
salt and pepper

mix all ingredients together in casserole dish, cover and bake 350* 1 hr.

 1 1b. hamburger
1 can Rotel tomatoes
1 box Shells & Cheese macaroni
1 packet taco seasoning
1 c. grated cheese

Boil macaroni according to package directions, at the same time brown the burger. Drain burger and macaroni. Mix cheese sauce into macaroni, set aside. Add taco seasoning and water according to package directions. Then add the macaroni and rotel tomatoes, mix together and heat through. Place in casserole dish, sprinkle with cheese and serve.

I’ve made this a couple times now and it is along the quick and easy route and very tasty to boot!  I like to put a little sour cream in mine and for the kids as it is a little spicy.  

3 lbs. boneless skinless chicken breast (I used 3 cans of Kirkland chicken breast)
1 cup onions
1 can mild diced green chiles
1 can sliced olives (chopped)
18 corn tortillas, medium
3 cups enchilada sauce (I used the recipe I previously posted here)
5 cups colby and monterey jack cheese, shredded

Preheat oven to 350 degrees.
Boil the chicken in water until done. Drain & chop into small pieces. (skip this step with the canned chicken breast!)
Chop onion and add to the chicken along with the diced green chiles and olives.
Spray a 13×9″ pan with cooking spray.
Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.
Layer covered tortillas in the bottom of the pan, it should take six.
Add a layer of chicken mixture then cheese. You don’t want the tortillas to be completely covered with any one of the ingredients but you should put about half of the chicken mixture & about 1/3 of the cheese.
Add a another layer of the tortillas dipped in sauce.
Press down gently all over the pan.
Add the remaining chicken mixture and cheese.
Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.
Add the remaining cheese on the top.
Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.

Number of Servings: 16

This was so great for our family and we were able to get three meals out of it. I poured more enchilada sauce over the leftovers prior to reheating and it was GOOD. Serve with corn or green salad and a big glass of milk!

I found this on the Food Network, compliments of Paula Deen.  My only cooking responsibility this year is the Green Bean Casserole so I thought I should make it the best Green Been Casserole ever.  If it turns out that this recipe isn’t it, I’ll always wish it was, lol.

Green Bean Casserole

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar

Preheat the oven to 350 degrees F.Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

from Taste of Home’s Simple & Delicious

5 cups uncooked egg noodles
2 lbs ground beef
1 cup chopped onion
1/2 c. chopped green pepper
2 cans (103/4 oz. each) condensed tomato soup, undiluted
2 c. (8 oz.) shredded cheddar cheese
1-1/2 c. water
1/2 c. chili sauce
1-1/2 c. soft bread crumbs
3 T butter, melted

Cook noodles according to package directions until almost tender; drain. In a large skillet, cook the beef, onion and green pepper over medium-high heat for 10-12 minutesor until meat is no longer pink; drain. Stir in the noodles, soup, cheese, water, and chili sauce. Transfer to two greased 8-in. square baking dishes.

Toss bread crumbs and butter; sprinkle over casseroles. Bake one casserole, uncovered, at 350* for 35-40 minutes or until bubbly and golden. Cover and freeze remaining casserole for up to 3 months.

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350* for 60 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Yield: 2 casseroles (4 servings each)

I made this dish tonight hoping that it was good enough to make the freezer dish too and it was! It sort of reminded me of a Hamburger Helper dish but so much better. I didn’t have the chili sauce so I just put a few dashes of Tabasco sauce. I also used a sharp white cheddar instead of the plain cheddar cheese. It was served with fried summer squash. I will make this again and I love being able to make it once and have one for later.

2 (10-oz.) pkgs frozen chopped broccoli
2 large whole chicken breasts cooked and cut into bite-size pieces
1 can cream of chicken soup
2/3 c. mayonnaise
1/2 c. evaporated milk
1 c. grated cheddar cheese
1 T lemon juice
3/4 tsp. curry powder
2 c. corn flakes
1/4 c. margarine or butter, melted

Cook broccoli according to package directions.  Drain well.  Place in a lightly greased 2 quart casserole dish.  Top broccoli with chicken.  Combine soup, mayonnaise, milk, cheese, lemon juice, and curry powder.  Mix well.  Spoon over chicken.  Toss corn flakes with butter and top casserole with mixture.  Bake at 350 degrees for 30 minutes or until bubbling hot.

This is a great dish with things that are usually in my pantry.  I have to remember to pick up broccoli, sometimes I use fresh, sometimes frozen, doesn’t matter.  Instead of corn flakes you can use any kind of flaky cereal, potato chips, or fresh bread crumbs.  I had leftover broccoli so I just served that as the side.

I needed a recipe for my leftover pork and found this one at: http://southernfood.about.com/od/porkrecipes/r/bl50816b.htm It was really good!

• 1/4 cup finely chopped onion
• 4 tablespoons butter
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 1 can (10 1/2 ounces) condensed chicken broth
• 1/4 cup water
• 1 1/2 cups diced roast pork
• 1 1/2 cups (10 ounce package) frozen peas and carrots, cooked and drained
• 2 cups prepared seasoned mashed potatoes
• 1/2 to 1 cup shredded cheese, optional

Heat butter in a skillet over medium-low heat; add onion and sauté until tender, about 2 minutes. Stir in flour until well blended; add salt, poultry seasoning, and pepper. Gradually add broth and water, stirring until thickened and bubbly.

Add the diced pork and vegetables; heat through. Pour into a lightly greased 1 1/2-quart casserole. Spoon prepared mashed potatoes evenly over the mixture. Bake at 350° for 25 to 35 minutes, topping with cheese the last 5 minutes, if desired.
Serves 4.

Macaroni Tuna Casserole
Taste of Home Quick Cooking Collector’s Edition

1 pkg mac & cheese
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1 can (6 oz.) tuna, drained and flaked
1/2 c. milk
1 c. (4 oz.) shredded cheddar cheese
Minced fresh parsley, optional

Prepare mac & cheese according to package directions. Stir in soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and parsley if desired. Bake uncovered, at 350 for 20 minutes or until cheese is melted. Yield: 4 servings.

This simple cheapy casserole was perfect for a quick lunch today. With my husband coming home for lunch most days a little variety is nice. I served it with canned peas and a big glass of milk and a brownie for dessert. Just as a side note, I used Healthy Request Cream of Celery which has low sodium and is 98% fat free. It didn’t affect the taste of the dish at all.