Taste of Home Cookbook

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beef & ground beef 3

poultry 23

pork, ham & sausage 43

fish & seafood 55

meatless 59

breakfast & brunch 65

side dishes 71

index 79

beef & ground beef

baked beef stewWe get plenty of coldwinter days here inthe Midwest. Nothingwarms us up like thischunky, oven-bakedstew. Joanne WrightNiles, Michigan

3

bakedspaghettiThis satisfying pastabake is quick to makeand pleases youngand old alike. Add asalad and breadsticks,and you’re ready forcompany.Betty RabeMahtomedi, Minnesota

www.tasteofhome.com • best loved casseroles2

For Satisfying SuppersWith One-Dish Convenience,

Casseroles Can’t Be Beat!

COZY CASSEROLES are perfect when it comes to deliciousmeal-in-one family suppers as well as for entertaining acrowd or sharing dishes at potluck dinners.

If you’d like to serve some family-tested-and-approvedcasseroles, the 76 recipes in this handy book are for you.All are shared by the readers of Taste of Home, America’s #1cooking magazine.

These entree casseroles assemble in a snap, then you justpop them in the oven and let them go. There are even 53 no-fuss recipes here that come together in just 20 minutes or less!

It’s hard to resist the classic combination of ingredients inmain dishes like Beef and Corn Casserole (p. 5), savoryAlfredo Chicken ’n’ Biscuits (p. 23), comforting Au Gratin HamPotpie (p. 45) and creamy Cheesy Noodle Casserole (p. 61).We’ve also included handy side dish casseroles and temptingrecipes for breakfast and brunch.

With a few common ingredients and this little book, youcan fix a tempting, convenient casserole tonight. Enjoy thecompliments on your cooking and the smiling faces aroundyour table!

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beef and corncasseroleThis recipe waspassed down frommy mother. It’s now astandby for me aswell as our threegrown daughters. It’sa great dish to passat potlucks.Ruth JostClear Lake, Iowa

www.tasteofhome.com • best loved casseroles

1 can (14-1/2 ounces) diced tomatoes,undrained

3/4 cup water

1/4 cup red wine

3 tablespoons quick-cooking tapioca

2 teaspoons sugar

1-1/2 teaspoons seasoned salt

1 teaspoon browning sauce, optional

1/2 teaspoon dried marjoram

1/2 teaspoon pepper

2 pounds lean beef stew meat, cutinto 1-inch cubes

4 medium carrots, cut into 1-inchchunks

5 small red potatoes, quartered

2 celery ribs, cut into 3/4-inchchunks

1 medium onion, cut into chunks

1/2 cup soft bread crumbs

1 cup frozen peas, thawed

In a large bowl, combine the tomatoes, wa-ter, wine, tapioca, sugar, seasoned salt,browning sauce if desired, marjoram andpepper. Let stand for 15 minutes. Add themeat, carrots, potatoes, celery, onion andbread crumbs.

Pour into a greased 13-in. x 9-in. x 2-in.baking dish. Cover and bake at 375° for 1-1/4hours. Uncover; stir in peas. Bake 15-20 min-utes longer or until meat and vegetables aretender. Yield: 6-8 servings.

baked beef stew

8 ounces uncooked spaghetti1 egg

1/2 cup milk1/2 teaspoon salt1/2 pound ground beef1/2 pound bulk Italian sausage

1 small onion, chopped1/4 cup chopped green pepper

1 jar (14 ounces) meatlessspaghetti sauce

1 can (8 ounces) tomato sauce1 to 2 cups (4 to 8 ounces)

shredded part-skim mozzarella cheese

Break spaghetti into thirds; cook ac-cording to package directions. Drain. Ina bowl, beat egg, milk and salt. Addspaghetti; toss to coat. Transfer to agreased 13-in. x 9-in. x 2-in. baking dish.

In a large skillet, cook the beef,sausage, onion and green pepperover medium heat until meat is nolonger pink; drain. Add spaghettisauce and tomato sauce; mix well.Spoon over the spaghetti mixture.

Bake, uncovered, at 350° for 20 min-utes. Sprinkle with the cheese. Bake10 minutes longer or until cheese ismelted. Let stand for 10 minutes be-fore cutting. Yield: 6-8 servings.

baked spaghetti

4

beef ‘n’ eggplant pieEveryone likes eggplant in this savory pie. If youhave eggplant in thegarden or can get it atthe market, I’d recommend thisrecipe. If the vegetableis large and the skinseems tough, peel itfirst. Audrey NemethChesterville, Maine

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beefspinach hot dishMy family, which includes my parentsand six brothers andsisters, all love thisrecipe. Sometimes Iuse ground turkey inplace of the groundbeef.Rachel JonesRoland, Arkansas


2 cups cubed eggplant

1/4 cup butter

3/4 pound ground beef

1/2 cup finely chopped onion

1 celery rib with leaves, chopped

1 garlic clove, minced

1 can (8 ounces) tomato sauce

1 tablespoon minced fresh parsley

1 tablespoon dried oregano

1 teaspoon salt

1/8 teaspoon pepper

1 unbaked pastry shell (9 inches)

1/2 to 1 cup shredded part-skimmozzarella cheese

In a small skillet, saute eggplant in but-ter until tender, about 5 minutes. In alarge skillet, cook the beef, onion, celeryand garlic over medium heat until meatis no longer pink; drain. Add the egg-plant, tomato sauce, parsley, oregano,salt and pepper; bring to a boil. Removefrom the heat.

Prick pastry shell with a fork. Add beefmixture. Bake at 375° for 20-25 minutes.Sprinkle with cheese. Bake 5-10 minuteslonger or until cheese is melted. Let standfor 10 minutes before cutting. Yield: 4-6servings.

beef ’n’ eggplant pie

1 package (10 ounces) fineegg noodles

1 pound ground beef1 medium onion, chopped1 can (15-1/4 ounces) whole

kernel corn, drained1 can (10-3/4 ounces)

condensed tomato soup,undiluted

1 cup water1 cup diced process cheese

(Velvetta)1/2 medium green pepper,

chopped1 medium carrot, thinly sliced

1 teaspoon salt1/2 teaspoon pepper

Cook noodles according to packagedirections; drain. In a large skillet,cook beef and onion over mediumheat until meat is no longer pink;drain. Add the noodles and remain-ing ingredients.

Transfer to a greased 13-in. x 9-in.x 2-in. baking dish. Cover and bakeat 325° for 30 minutes. Uncover; bake30-35 minutes longer or until bub-bly. Yield: 8-10 servings.

beef and corn casserole

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beef andpotatomoussakaMy son—who is nowgrown—broughthome this recipe formoussaka (a classicGreek entree) whenhe had a sixth-gradeassignment aboutGreece.Jean Puffer Chilliwack,British Columbia

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beef & ground beef

beefycorn breadcasseroleTo stretch our grocerybudget, we eat a lotof soups and pots ofbeans. This satisfyingMexican corn breadalways livens up themeal. Like many ofmy recipes, this onecame from a churchcookbook.Patty BolingSeymour, Tennessee

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biscuit-toppeditaliancasseroleA saucy beef andvegetable mixture istopped with herb biscuits to create amouth-watering one-dish dinner.Kathy RavisVermilion, Ohio


1 pound ground beef

1 medium onion, chopped


3/4 cup water

1 can (6 ounces) tomato paste

3 tablespoons minced fresh parsley

1 teaspoon salt

1/2 teaspoon dried mint, optional

1/4 teaspoon ground cinnamon

1/4 teaspoon pepper

PARMESAN SAUCE:

1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

4 eggs, beaten

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

5 medium potatoes, peeled and thinlysliced

In a large skillet, cook the beef, onion and garlicover medium heat until meat is no longer pink;drain. Stir in water, tomato paste, parsley, salt, mintif desired, cinnamon and pepper. Set aside.

For sauce, melt butter in a saucepan over medi-um heat. Stir in flour until smooth; gradually addmilk. Bring to a boil; cook and stir for 2 minutes oruntil thickened. Remove from the heat. Stir a smallamount of hot mixture into eggs; return all to thepan, stirring constantly. Add the Parmesan cheeseand salt.

Place half of the potato slices in a greased shal-low 3-qt. baking dish. Top with half the meat mix-ture. Arrange the remaining potatoes over meat;top with the remaining sauce. Bake, uncovered, at350° for 1 hour or until potatoes are tender. Let standfor 10 minutes before serving. Yield: 8-10 servings.

beef and potato moussaka

1 pound ground beef1 medium onion, chopped2 garlic cloves, minced1 can (4 ounces) mushroom

stems and pieces, drained1 teaspoon salt1 teaspoon dried oregano

1/4 teaspoon pepper2 packages (10 ounces each)

frozen chopped spinach,thawed and squeezed dry

1 can (10-3/4 ounces) condensed cream of celerysoup, undiluted

1 cup (8 ounces) sour cream

2 cups (8 ounces) shreddedpart-skim mozzarellacheese, divided

In a large skillet, cook beef, onionand garlic over medium heat untilthe meat is no longer pink; drain. Stirin the mushrooms, salt, oregano andpepper. Add the spinach, soup andsour cream. Stir in half of the moz-zarella cheese.

Transfer to a greased 2-qt. bakingdish. Bake, uncovered, at 350° for 15minutes. Sprinkle with the remain-ing cheese; bake 5 minutes longer oruntil cheese is melted. Yield: 6-8servings.

beef spinach hot dish

8

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beef & ground beef

savorybakedspaghettiThis yummy spaghetticasserole will berequested again andagain for potlucksand family gatherings.It’s especially popu-lar with my grand-children, who justlove all the cheese.Louise MillerWestminster, Maryland

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cabbageroll casseroleI layer cabbage and aground beef fillinglasagna-style in thishearty casserole thatcabbage-roll loverswill savor.Doreen MartinKitimat, British Columbia


1 pound ground beef1 small onion, chopped2 to 3 jalapeno peppers,

seeded and chopped2 packages (8-1/2 ounces each)

corn bread/muffin mix3/4 teaspoon salt1/2 teaspoon baking soda

1 can (14-3/4 ounces) cream-style corn

1 cup milk1/2 cup vegetable oil

2 eggs, beaten3 cups (12 ounces) shredded

cheddar cheese, divided

In a large skillet, cook the beef, onion andpeppers over medium heat until meat isno longer pink; drain and set aside. In asmall bowl, combine the corn bread mix,salt, baking soda, corn, milk, oil and eggs.

Pour half in a greased 13-in. x 9-in. x2-in. baking dish. Layer with half of thecheese and all of the beef mixture. Topwith remaining cheese. Carefully spreadremaining batter over top. Bake, uncov-ered, at 350° for 40-45 minutes or until atoothpick inserted near the center comesout clean. Yield: 8-12 servings.

Editor’s Note: When cutting or seedinghot peppers, use rubber or plastic glovesto protect your hands. Avoid touchingyour face.

beefy corn bread casserole

1 pound ground beef1 can (8 ounces) tomato sauce

3/4 cup water1/4 teaspoon pepper

1 package (10 ounces) frozenmixed vegetables

2 cups (8 ounces) shreddedcheddar cheese, divided

1 tube (12 ounces) refrigeratedbuttermilk biscuits

1 tablespoon butter, melted1/2 teaspoon dried oregano

In a large skillet, cook beef overmedium heat until no longer pink;drain. Stir in the tomato sauce, waterand pepper. Bring to a boil. Reduceheat; cover and simmer for 15 min-utes. Remove from the heat. Stir invegetables and 1-1/2 cups cheese.Transfer to a greased 13-in. x 9-in. x2-in. baking dish.

Split each biscuit in half. Arrangebiscuits around edge of dish, over-lapping slightly; brush with butterand sprinkle with oregano. Sprinkleremaining cheese over the meatmixture. Bake, uncovered, at 375° for25-30 minutes or until the biscuits aregolden brown. Yield: 6-8 servings.

biscuit-topped italian casserole

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cheesy beef spiralsMy mom shared thiseasy-to-assemblecasserole years ago.It’s very good withgarlic toast. Largeshell macaroni or zitinoodles can be usedinstead of spiral pasta.Brenda MarschallPoplar Bluff, Missouri


1 package (16 ounces)1 medium onion, chopped1 jar (26 ounces) meatless

spaghetti sauce1/2 teaspoon seasoned salt

2 eggs1/3 cup grated Parmesan cheese

5 tablespoons butter, melted2 cups (16 ounces) small-curd

cottage cheese4 cups (16 ounces) shredded

part-skim mozzarellacheese

Cook spaghetti according to package di-rections. Meanwhile, in a large skillet, cookbeef and onion over medium heat untilmeat is no longer pink; drain. Stir in thespaghetti sauce and seasoned salt; setaside.

In a large bowl, whisk the eggs, Parme-san cheese and butter. Drain spaghetti;add to egg mixture and toss to coat.

Place half of the spaghetti mixture in agreased 13-in. x 9-in. x 2-in. baking dish.Top with half of the cottage cheese, meatsauce and mozzarella cheese. Repeat lay-ers. Cover and bake at 350˚ for 40 minutes.Uncover; bake 20-25 minutes longer oruntil cheese is melted. Yield: 8-10 servings.

savory baked spaghetti

2 pounds ground beef

1 large onion, chopped

3 garlic cloves, minced

2 cans (15 ounces each) tomatosauce, 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-skimmozzarella cheese

In a large skillet, cook the beef, onion and gar-lic over medium heat until meat is no longerpink; drain. Stir in one can of tomato sauceand seasonings. Bring to a boil. Reduce heat;cover and simmer for 5 minutes. Stir in riceand bacon; heat through. Remove from theheat.

Layer a third of the cabbage in a greased13-in. x 9-in. x 2-in. baking dish. Top with halfof the meat mixture. Repeat layers; top withremaining cabbage. Pour remaining tomatosauce over top.

Cover and bake at 375° for 45 minutes.Uncover and sprinkle with cheese. Bake 10minutes longer or until cheese is melted. Letstand for 5 minutes before serving. Yield: 12servings.

cabbage roll casserole

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cheese-topped beef bakeLooking for somethingquick but different fordinner one night, I wasbrowsing through aTaste of Homecookbook. I found twoeasy recipes andcombined them.Debbie PirlotGreen Bay, Wisconsin

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herbedshepherd’spieThis one-dish mealpleases the meat-and-potato lovers inmy family...and theyget their veggies, too. Margaret Wagner AllenAbingdon, Virginia


1 package (16 ounces) medium pasta shells

1 pound ground beef1 jar (26 ounces) spaghetti

sauce1 envelope taco seasoning1 carton (8 ounces)

spreadable chive and onion cream cheese

1 cup (8 ounces) sour cream1 cup (4 ounces) shredded

cheddar cheese

Cook pasta according to package di-rections. Meanwhile, in a large skil-let, cook beef over medium heat un-til no longer pink; drain. Stir in thespaghetti sauce and taco seasoning.In a small bowl, combine creamcheese and sour cream; set aside.

Drain the pasta; stir into beef mix-ture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Spread withcream cheese mixture; sprinkle withcheddar cheese. Bake, uncovered,at 350° for 25-30 minutes or until the cheese is melted. Yield: 8-10 servings.

cheese-topped beef bake

2 cups uncooked spiral pasta

2 pounds ground beef

2 small onions, chopped


1 jar (26 ounces) spaghetti sauce

1 jar (4-1/2 ounces) sliced mushrooms, drained

1/2 cup sour cream

1/2 pound process cheese (Velveeta), cubed

2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook the pasta according to package directions. Meanwhile, in a large

saucepan, cook the beef, onions andgarlic over medium heat until meat is nolonger pink; drain. Stir in spaghettisauce and mushrooms; bring to a boil.Reduce heat; cover and simmer for 20minutes.

Place 1/2 cup of meat sauce in agreased shallow 2-1/2-qt. baking dish.Drain pasta; place half over sauce. Topwith half of the remaining meat sauce;spread with sour cream. Top withprocess cheese and remaining pastaand meat sauce.

Sprinkle with mozzarella cheese.Cover and bake at 350° for 25-30 min-utes. Uncover; bake 5-10 minutes longeror until bubbly. Yield: 8-10 servings.

cheesy beef spirals

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hamburgerstovetopcasseroleI have good memoriesof eating this meal-in-one often whilegrowing up. We allloved the flavor andseldom had leftovers. Andrea BrandtNewton, Kansas

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beef & ground beef

italian hot dishMy husband had apoor perception ofhealthy food until hetried this beefycasserole. The combination of pasta,oregano, mushroomsand green peppersmake it a favorite inour house.Theresa SmithSheboygan, Wisconsin

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meat lover’spizza bakeI’m pleased to sharethe recipe for thisyummy casserole.With ground beef andpepperoni, it’s veryhearty. Instead of atypical pizza crust, itfeatures a crust-liketopping that’s a snapto make with biscuitmix.Carol Oakes Sturgis, Michigan


In a large skillet, cook beef overmedium heat until no longer pink;drain. Stir in the water, poultry sea-soning and pepper. Bring to a boil.Stir in gravy mix. Cook and stir for 2minutes or until slightly thickened.

Arrange the onion, carrot and po-tatoes over beef. Reduce heat; cov-er and simmer for 10-15 minutes oruntil vegetables are tender. Sprinklewith cheese. Cover and cook 3-5minutes longer or until cheese ismelted. Yield: 4 servings.

hamburger stovetop casserole

1 cup frozen corn, thawed2 tablespoons all-purpose flour

In a large skillet, cook beef over medium heat until nolonger pink; drain. Stir in 1 cup broth, bay leaves,cloves, pepper and thyme. Bring to a boil. Reduceheat; cover and simmer for 30 minutes.

Meanwhile, place potatoes in a large saucepan;cover with water. Bring to a boil. Reduce heat. Cover;cook 15-20 minutes or until tender. Drain. Mash pota-toes with milk, butter, chives and 1/2 teaspoon salt. Stirin cheese; keep warm.

Add vegetables and remaining salt to the beefmixture. Cover and simmer for 10 minutes. In a smallbowl, whisk the flour and remaining broth untilsmooth. Gradually stir into beef mixture. Bring to aboil; cook and stir for 1-2 minutes or until thickened.Remove from the heat. Discard bay leaves andcloves.

Transfer beef mixture to a greased 11-in. x 7-in. x2-in. baking dish. Top with mashed potatoes. Bake,uncovered, at 375° for 10 minutes or until heatedthrough. Yield: 4-6 servings.

herbed shepherd’s pie

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1 pound ground beef1-1/2 cups water

1/2 teaspoon poultry seasoning1/4 teaspoon pepper

1 envelope brown gravy mix1 medium onion, sliced and

separated into rings1 medium carrot, sliced2 medium potatoes, sliced1 cup (4 ounces) shredded

cheddar cheese

1 pound ground beef1 can (14-1/2 ounces) beef broth,

divided3 to 4 bay leaves2 whole cloves

1/2 teaspoon pepper1/8 teaspoon dried thyme

1 pound potatoes, peeled and cubed1/4 to 1/2 cup milk

2 tablespoons butter1 tablespoon minced chives1 teaspoon salt, divided1 cup (4 ounces) shredded part-skim

mozzarella cheese2 medium onions, sliced2 celery ribs, diced1 large carrot, sliced

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beef & ground beef

mexicanmanicottiServe this hearty entree with Spanishrice, homemade salsaand tortilla chips. I’vealso made it withoutground beef, and ourfriends who are vegetarians requestedthe recipe.Lucy Shifton Wichita, Kansas

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mom’smostaccioliThis traditional dishhas been a stand-byin my kitchen sincethe 1960s. My two kidshave even added it totheir own recipe collections. You canalso sprinkle it withshredded Parmesancheese.Gayle Clark Neptune Beach, Florida


1-1/2 cups uncooked small pasta shells

1 pound lean ground beef

1 cup sliced fresh mushrooms, divided

1/2 cup chopped onion

1/2 cup chopped green pepper

1 can (15 ounces) tomato sauce

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon pepper

1/2 cup shredded part-skim mozzarella cheese, divided

4 teaspoons grated Parmesancheese, divided

Cook pasta according to package directions.Meanwhile, in a large nonstick skillet coat-ed with nonstick cooking spray, cook thebeef, 1/2 cup mushrooms, onion and greenpepper until meat is no longer pink; drain.Stir in the tomato sauce, oregano, garlicpowder, onion powder and pepper. Bringto a boil. Reduce heat; cover and simmer for15 minutes.

Drain pasta; place in an 8-in. square bak-ing dish coated with nonstick cooking spray.Top with meat sauce and remaining mush-rooms. Sprinkle with 1/4 cup mozzarella and2 teaspoons Parmesan.

Cover and bake at 350° for 35 minutes.Uncover; sprinkle with remaining cheeses.Bake 5-10 minutes longer or until heatedthrough and the cheese is melted. Yield: 4servings.

italian hot dish

1 pound ground beef1/2 cup chopped green pepper

1 can (15 ounces) pizza sauce1 package (3-1/2 ounces)

sliced pepperoni, chopped1 can (2-1/4 ounces) sliced

ripe olives, drained2 cups (8 ounces ) shredded

part-skim mozzarella cheese3/4 cup biscuit/baking mix

2 eggs3/4 cup milk

In a large skillet, cook beef andgreen pepper over medium heat un-til meat is no longer pink; drain. Stirin the pizza sauce, pepperoni andolives. Transfer to a greased 11-in. x7-in. x 2-in. baking dish. Sprinklewith cheese.

In a small bowl, combine the bis-cuit mix, eggs and milk until blend-ed. Pour evenly over cheese. Bake,uncovered, at 400° for 25-30 minutesor until golden brown. Let stand for10 minutes before serving. Yield: 6servings.

meat lover’s pizza bake

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beef & ground beef

mostacciolicasseroleThis tasty casseroleis very simple tomake and has greatold-fashioned goodness that drawscompliments. Try itsoon for a popular,satisfying supper.Barbara LeedsPlymouth, Michigan

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onion-topped hot dishWith ground beef,vegetables, potatoesand onion rings, onehearty serving of thisdish satisfies hungerin a hurry.Marilisa FagerlindGlidden, Iowa


1 pound lean ground beef1 can (16 ounces) refried beans

2-1/2 teaspoons chili powder1-1/2 teaspoons dried oregano

1 package (8 ounces) manicottishells

2-1/2 cups water1 jar (16 ounces) picante sauce2 cups (16 ounces) sour cream1 cup (4 ounces) shredded

Monterey Jack or Mexicancheese blend

1/4 cup sliced green onionsSliced ripe olives, optional

In a bowl, combine the uncooked beef,beans, chili powder and oregano.Spoon into uncooked manicotti shells;arrange in a greased 13-in. x 9-in. x2-in. baking dish. Combine water andpicante sauce; pour over the shells.Cover and refrigerate overnight.

Remove from the refrigerator 30minutes before baking. Cover andbake at 350° for 1 hour. Uncover;spoon sour cream over the top. Sprin-kle with cheese, onions and olives ifdesired. Bake 5-10 minutes longer oruntil the cheese is melted. Yield: 8servings.

mexican manicotti

1/2 pound ground beef1 medium onion, chopped

1/2 cup chopped green pepper1 can (14-1/2 ounces) diced

tomatoes, undrained1 can (6 ounces) tomato paste

1/2 cup water1 bay leaf

1/2 teaspoon salt1/4 teaspoon pepper

8 ounces mostaccioli, cookedand drained

8 ounces sliced processAmerican cheese

In a skillet, cook beef, onion andgreen pepper over medium heat un-til meat is no longer pink; drain. Addthe tomatoes, tomato paste, water,bay leaf, salt and pepper. Cover andsimmer for 10 minutes; discard bayleaf.

In a greased 11-in. x 7-in. x 2-in.baking dish, layer half of the mostac-cioli, meat sauce and cheese; repeatlayers. Bake, uncovered, at 350° for 30minutes or until heated through. Letstand for 10 minutes before serving.Yield: 4-6 servings.

mom’s mostaccioli

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2 cups uncooked mostaccioli1 pound ground beef2 tablespoons chopped onion1 can (10-3/4 ounces)

condensed tomato soup,undiluted

1 can (8 ounces) tomato sauce1 teaspoon dried oregano

1/2 teaspoon salt1/4 cup shredded Colby cheese

Cook pasta according to package di-rections. Meanwhile, in a large skil-let, cook the beef and onion overmedium heat until meat is no longerpink; drain. Stir in the soup, tomatosauce, oregano and salt.

Drain the pasta; stir into beef mix-ture. Transfer to a greased 1-1/2-qt.baking dish; top with cheese. Bake,uncovered, at 350° for 30-35 minutesor until heated through. Yield: 4servings.

mostaccioli casserole

1-1/2 pounds ground beef

1 package (16 ounces) frozenCalifornia-blend vegetables,thawed

1 can (10-3/4 ounces) condensedcheddar cheese soup, undiluted

1 cup (4 ounces) shredded part-skim mozzarella cheese

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (32 ounces) frozenhash brown potatoes, thawed

1/4 cup butter, melted

1/2 teaspoon seasoned salt

20 frozen large onion rings

1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook beef over mediumheat until no longer pink; drain. Stir in thevegetables, soup, mozzarella cheese,milk, salt and pepper. Transfer to agreased 13-in. x 9-in. x 2-in. baking dish.Sprinkle with potatoes; drizzle with butter.Top with seasoned salt and onion rings.

Cover and bake at 350° for 45-50 min-utes or until heated through. Uncover;sprinkle with cheddar cheese. Bake 3-5minutes longer or until cheese is melted.Yield: 6-8 servings.

onion-topped hot dish

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alfredochicken ’n’biscuitsChock-full of veggiesand topped off withgolden-brown biscuitsand Alfredo sauce,this casserole is funto prepare and hasexcellent flavor. Cheryl MillerFort Collins, Colorado

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appleturkeypotpieI like to take leftoverholiday turkey andturn it into this delicious potpie. Apples and raisinsadd sweetness. Georgia MacDonaldDover, New Hampshire

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broccoliturkeysupremeI do a lot of catering,and this easy ricecasserole alwaysgets rave reviewsfrom clients as wellas friends and family.It is loaded withturkey, broccoli andwater chestnuts. Marcene ChristophersonMiller, South Dakota


2 cups chopped fresh broccoli1-1/2 cups sliced fresh carrots

1 cup chopped onion2 tablespoons olive oil2 cups cubed cooked chicken1 carton (10 ounces)

refrigerated Alfredo sauce1 cup biscuit/baking mix

1/3 cup milk1/4 teaspoon dill weed

In a large skillet, saute the broccoli,carrots and onion in oil until crisp-tender. Stir in the chicken and Alfre-do sauce; heat through. Transfer to alightly greased 8-in. square bakingdish.

In a small bowl, combine the bak-ing mix, milk and dill just until mois-tened. Drop by rounded tablespoon-fuls onto chicken mixture. Bake, un-covered, at 400° for 18-22 minutes oruntil bubbly and biscuits are gold-en brown. Yield: 4 servings.

alfredo chicken ’n’ biscuits

1/4 cup chopped onion1 tablespoon butter2 cans (10-3/4 ounces each)

condensed cream of chickensoup, undiluted

3 cups cubed cooked turkey1 large unpeeled tart apple,

cubed1/3 cup golden raisins

1 teaspoon lemon juice1/4 teaspoon ground nutmeg

Pastry for a single-crust pie (9 inches)

In a large saucepan, saute onion inbutter until tender. Add the soup,turkey, apple, raisins, lemon juiceand nutmeg; mix well. Spoon into anungreased 11-in. x 7-in. x 2-in. bak-ing dish.

On a lightly floured surface, rollout pastry to fit top of dish. Place overfilling; flute edges and cut slits in top.Bake at 425° for 25-30 minutes or un-til crust is golden brown and filling isbubbly. Yield: 6 servings.

apple turkey potpie

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apricotalmondchickenThis tender chickentopped with apricotpreserves and crunchyalmonds is specialenough for guests,yet requires no complicated cooking.Betty DueMendota, Illinois

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cashewchickenI love to cook andbake for my familyand friends. I seasonthis chicken and ricecasserole withground ginger, then Istir in crunchycashews. Bonnie DeVriesBrainerd, Minnesota

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chicken ’n’biscuitbakeMy mother used tomake this dish yearsago, and everyone inthe family enjoyed it. Shireen RancierKillam, Alberta


2-1/4 cups chicken broth1 cup uncooked long grain

brown rice1 small onion, chopped

1/4 cup chopped green pepper1/4 cup chopped sweet red

pepper1 teaspoon salt, optional

1/4 teaspoon dried thyme1/4 teaspoon dried marjoram

4 boneless skinless chickenbreast halves (1 pound)

4 tablespoons apricot preserves1/3 cup sliced almonds, toasted

Combine the first eight ingredientsin a greased 13-in. x 9-in. x 2-in. bak-ing dish; mix well. Top with chicken.Cover and bake at 350° for 55-60minutes or until rice is tender. Un-cover and stir the rice.

Place 1 tablespoonful of preserveson each chicken breast. Bake, un-covered, 5 minutes longer. Sprinklewith almonds. Bake 5 minutes moreor until meat juices run clear. Letstand for 5 minutes before serving.Yield: 4 servings.

apricot almond chicken

4 cups cubed cooked turkeybreast

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 package (10 ounces) frozenbroccoli florets, thawed anddrained

1 package (6.9 ounces)chicken-flavored rice mix

1-1/3 cups milk1 cup chicken broth1 cup chopped celery1 can (8 ounces) sliced water

chestnuts, drained

3/4 cup mayonnaise1/2 cup chopped onion

In a large bowl, combine all of the in-gredients. Transfer to a greased 3-qt.baking dish. Cover and bake at 325°for 1 hour. Uncover; bake 15-20 min-utes longer or until rice is tender.Yield: 8 servings.

broccoli turkey supreme

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chicken ’n’stuffingThis recipe providesall the fabulous flavorof a stuffed wholechicken with littlefuss. It’s a big hit withour son as well asother family andfriends. Pamela KeySandy Lake, Pennsylvania

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chickenmanicottiWhen a girlfriendcame home from thehospital with hernewborn, I sent overthis casserole. Sheand her family ravedover how good it was.Try substitutingolives for mushroomsor using veal insteadof chicken. Jamie ValocchiMesa, Arizona


1 pound boneless skinlesschicken breasts, cutinto 1-inch cubes

1 medium onion, chopped2 cups frozen broccoli cuts

1-3/4 cups boiling water1 cup uncooked long grain

rice1 jar (6 ounces) sliced

mushrooms, drained1 tablespoon chicken

bouillon granules1/2 to 1 teaspoon ground ginger

Pepper to taste 3/4 cup salted cashews, divided

In a large bowl, combine the firstnine ingredients and transfer to agreased shallow 1-1/2-qt. bakingdish. Cover and bake at 375° for 45-55 minutes or until rice is tender andchicken is no longer pink. Stir in 1/2cup of cashews. Sprinkle with re-maining cashews. Yield: 4 servings.

cashew chicken

2 cups chicken broth

1 pound meaty bone-in chicken pieces


1 celery rib, cut into 1/2-inch pieces

1 teaspoon salt

1 bay leaf

CREAM SAUCE:

3 tablespoons plus 1-1/2 teaspoons butter

3 tablespoons plus 1-1/2 teaspoons all-purpose flour

Salt and pepper to taste

Dash ground mace

1/3 cup milk

1/8 teaspoon Worcestershire sauce

BISCUITS:

2/3 cup plus 1 tablespoon all-purpose flour

1-1/4 teaspoons baking powder

1/8 teaspoon salt

2 tablespoons shortening

1/3 cup milk

In a large saucepan, combine the broth, chicken,onion, celery, salt and bay leaf. Bring to a boil. Reduceheat; cover and simmer for 20 minutes or until chick-en juices run clear. Remove chicken from broth; cool.When cool enough to handle, remove skin and meatfrom bones. Discard skin and bones. Cut up meat.Strain broth. Reserve vegetables and 1 cup broth; dis-card bay leaf. (Discard or save remaining broth foranother use.) Arrange chicken and vegetables in agreased 3-cup dish.

For sauce, melt butter in a saucepan. Stir in theflour, salt, pepper and mace until smooth. Graduallyadd the milk and Worcestershire sauce and reservedbroth. Bring to a boil; cook and stir for 2 minutes or un-til thickened. Pour over the chicken.

For biscuits, in a bowl, combine the flour, bakingpowder and salt; cut in shortening until the mixture re-sembles coarse crumbs. Stir in milk. On a flouredsurface, knead 8-10 times. Pat into a 1/2-in.-thicksquare and cut into quarters. Arrange biscuits oversauce. Bake, uncovered, at 450° for 17-20 minutes oruntil the biscuits are golden brown. Yield: 2 servings.

chicken ’n’ biscuit bake

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poultry 31

chickenveggiecasseroleThis comforting one-dish meal is easyon your food budget.To save time, you cansubstitute a packageof frozen vegetables. Bonnie SmithGoshen, Indiana


2 celery ribs, chopped1 large onion, chopped

1/2 cup butter1 package (14 ounces)

seasoned stuffing croutons2 tablespoons minced fresh

parsley1/4 teaspoon salt1/8 teaspoon pepper

2 eggs, beaten2 cans (14-1/2 ounces each)

chicken broth4 cups cubed cooked chicken

In a small skillet, saute celery andonion in butter until tender. In abowl, combine the croutons, parsley,salt, pepper and celery mixture.Combine eggs and broth; pour overbread mixture and toss to combine.Add chicken; toss gently.

Transfer to a greased 13-in. x 9-in.x 2-in. baking dish. Cover and bakeat 350° for 40-50 minutes or until ameat thermometer reads 160°. Yield:6-8 servings.

chicken ’n’ stuffing

1 tablespoon garlic powder

1-1/2 pounds boneless skinlesschicken breast

16 uncooked manicotti shells

2 jars (26 ounces each) spaghettisauce, divided

1 pound bulk Italian sausage,cooked and drained

1/2 pound fresh mushrooms,sliced

4 cups (16 ounces) shreddedpart-skim mozzarella cheese

2/3 cup water

Rub garlic powder over chicken; cut in-to 1-in. strips. Stuff chicken into manicotti

shells. Spread 1 cup spaghetti sauce ineach of two greased 13-in. x 9-in. x 2-in.baking dishes. Place eight stuffed man-icotti shells in each dish. Sprinkle withsausage and mushrooms. Pour remain-ing spaghetti sauce over the top. Sprin-kle with cheese.

Drizzle water around the edge ofeach dish. Cover and bake one casse-role at 375° for 65-70 minutes or untilchicken juices run clear and pasta istender. Cover and freeze remainingcasserole for up to 1 month. To usefrozen casserole: Thaw in the refriger-ator. Let stand at room temperature for30 minutes. Bake as directed. Yield: 2casseroles (4 servings each).

chicken manicotti

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chicken piein a panTasty and filling, thispotpie is a perfectway to use up leftoverchicken or turkey.This dish travels welland is ideal to take toa potluck or family reunion.Kristine ConwayAlliance, Ohio

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heartychickencasseroleI found this recipe ina cookbook we received as a weddinggift and altered it tofit my family’s tastes.My husband anddaughters rush to thetable when they knowit’s on the menu.Janet ApplinGladstone, Michigan


2 celery ribs, diced

2 medium carrots, diced

1 small onion, chopped

3 tablespoons butter


1/2 teaspoon salt

1 cup milk

1 cup chicken broth

1 can (10-3/4 ounces) condensedcream of mushroom soup, undiluted

4 cups cubed cooked chicken

CRUST:

1-1/2 cups all-purpose flour

3/4 teaspoon baking powder

1 teaspoon salt

3 tablespoons cold butter

1/2 cup milk

2 cups (8 ounces ) shredded cheddarcheese

In a large skillet, saute the celery, carrots andonion in butter until tender. Stir in flour and saltuntil blended; gradually add milk and broth.Bring to a boil; cook and stir for 2 minutes or un-til thickened. Stir in soup and chicken. Spooninto a greased 13-in. x 9-in. x 2-in. baking dish;set aside.

For crust, combine the flour, baking pow-der and salt. Cut in butter until crumbly. Addmilk, tossing with a fork until mixture forms asoft dough; shape into a ball.

On a lightly floured surface, roll into a 12-in.x 10-in. rectangle. Sprinkle with cheese. Roll upjelly-roll style, starting from a long side. Cutinto 12 slices. Place cut side down over chickenmixture. Bake, uncovered, at 350° for 35-40 min-utes or until the crust is lightly browned. Yield:6-8 servings.

chicken pie in a pan

3 cups cubed cooked chicken4 medium carrots, cut into

chunks3 medium red potatoes, cut

into chunks3 celery ribs, sliced1 can (10-3/4 ounces)


2/3 cup water1/2 teaspoon salt1/4 teaspoon pepper

Place chicken in a greased shallow2-qt. baking dish. Top with the car-rots, potatoes and celery. Combinethe soup, water, salt and pepper;pour over vegetables. Cover andbake at 350° for 60-75 minutes or un-til vegetables are tender. Yield: 5servings.

chicken veggie casserole

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colorfulchicken and riceTopped with crushedcorn chips, shreddedlettuce and choppedtomatoes, this marvelous meal-in-one is as pretty as itis tasty. I serve it tocompany and it always gets compliments. Dana WiseQuinter, Kansas

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hot chickensaladI know you’ll enjoythis rich and creamychicken dish. Toppedwith crunchy potatochips and almonds,the comforting casserole could bemade with leftovercooked chicken. Doris HeathFranklin, North Carolina

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irish pieThe combination ofchicken, porksausage, potatoesand cheese makesthis a hearty as wellas a tasty meal. Roberta ResslerSandwich, Illinois


1 can (10-3/4 ounces) condensedcream of chicken soup, undiluted


1/2 cup small-curd cottage cheese

1 package (3 ounces) creamcheese, cubed


3 cups cooked rice

1-1/2 cups (6 ounces) shredded Monterey Jack or mozzarellacheese

1 can (4 ounces) chopped greenchilies

1 can (2-1/4 ounces) sliced ripeolives, drained

1/8 teaspoon garlic salt

1-1/2 cups crushed corn chips

2 cups shredded lettuce

2 medium tomatoes, chopped

In a blender or food processor, combinethe soup, sour cream, cottage cheese andcream cheese; cover and process untilsmooth. Transfer to a large bowl. Stir inthe chicken, rice, Monterey Jack cheese,chilies, olives and garlic salt.

Pour into a greased 2-qt. baking dish.Bake, uncovered, at 350° for 25-30 min-utes or until heated through. Just beforeserving, top with corn chips, lettuce andtomatoes. Yield: 6-8 servings.

colorful chicken and rice

2-1/2 cups frozen mixed vegetables


1/2 cup butter, divided


1/2 teaspoon dried sage leaves

1/2 teaspoon pepper

1/4 teaspoon salt

2 cups chicken broth

3/4 cup milk


1 can (14-1/2 ounces) sliced potatoes, drained and quartered

2 cups seasoned stuffing cubes

Cook vegetables according to packagedirections; drain. Meanwhile, in alarge saucepan, saute the onion in 1/4cup butter for 2-3 minutes or until ten-der. Stir in the flour, sage, pepper andsalt until blended. Gradually addbroth and milk. Bring to a boil; cookand stir until thickened. Stir in thechicken, potatoes and mixed vegeta-bles; heat through.

Transfer to a greased 13-in. x 9-in. x2-in. baking dish. Melt the remainingbutter; toss with stuffing cubes. Sprin-kle over chicken mixture. Bake, un-covered, at 450° for 10-12 minutes oruntil heated through. Yield: 6 servings.

hearty chicken casserole

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italianturkey andnoodlesA jar of meatlessspaghetti saucesmakes this easy disha perfect supper during the week...justadd a green salad,and dinner is set.Best of all, my wholefamily loves it. Cindi RoshiaRacine, Wisconsin

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old-fashioned chicken potpieI always have leftoverchicken broth on handand use it for manythings, including thiscomforting family favorite.

Liliane JahnkeCypress, Texas


2 cups diced cooked chicken1 can (10-3/4 ounces)


2 celery ribs, finely chopped1/2 cup mayonnaise

1 can (4 ounces) mushroomstems and pieces, drained

2 tablespoons finely choppedonion

1/2 cup crushed butter-flavoredcrackers (about 12 crackers)

1/2 cup crushed potato chips1/2 cup sliced almonds, toasted

In a large bowl, combine the chick-en, soup, celery, mayonnaise, mush-rooms and onion. Stir in crackercrumbs. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at375° for 15 minutes.

Sprinkle with potato chips and al-monds. Bake 15 minutes longer oruntil bubbly and lightly browned.Yield: 4 servings.

Editor’s Note: Reduced-fat or fat-free mayonnaise is not recommend-ed for this recipe.

hot chicken salad

3 cups cubed cooked chicken2 cups (8 ounces) shredded

Monterey Jack cheese1 teaspoon garlic salt2 cups seasoned stuffing

croutons1 pound bulk pork sausage,

cooked and drained2 cups peeled cooked diced

potatoes2 cups (8 ounces) shredded

cheddar cheese3 eggs

1-1/2 cups milk

In a greased 3-qt. baking dish, layerthe first seven ingredients in the or-der given. Beat the eggs and milk;pour over the cheese.

Cover and bake at 325° for 55 min-utes. Uncover and bake 10 minuteslonger. Let stand for 10 minutes be-fore serving. Yield: 6-8 servings.

irish pie

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orangechickensupperSince we’re a busyfamily, this casserolein a skillet really fitsour lifestyle. Becauseit uses a rice mix, orange juice and otheritems I keep on hand,it’s both satisfyingand swift. Lynda Muller, with U.S.Military in Germany

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pecanchickencasseroleThe unusual pecan-and-cheddar-cheesecrusts holds a zippyegg filling flavoredwith chicken, cheese,dill, onion and asplash of hot peppersauce. Jackie HeyerCushing, Iowa


1-1/4 pounds lean ground turkey1-1/2 cups sliced fresh mushrooms

1/2 cup chopped onion1/2 cup chopped green pepper

1 jar (26 ounces) meatlessspaghetti sauce

1/2 teaspoon onion salt3 cups cooked yolk-free wide

noodles1 cup (4 ounces) shredded

part-skim mozzarellacheese

In a large nonstick skillet, cook theturkey, mushrooms, onion and greenpepper over medium heat until turkeyis no longer pink. Add spaghetti sauceand onion salt; bring to a boil. Reduceheat; simmer, uncovered, for 15 minutes.

Place cooked noodles in the bot-tom of a 2-1/2-qt. baking dish coatedwith nonstick cooking spray. Pourmeat mixture over noodles. Sprin-kle with cheese. Cover and bake at350° for 20 minutes. Uncover; bake10-15 minutes longer or until heatedthrough. Yield: 6 servings.

italian turkey and noodles

1-1/2 cups sliced fresh mushrooms1 cup sliced fresh carrots

1/2 cup chopped onion1/3 cup butter1/3 cup all-purpose flour

1-1/2 cups chicken broth1-1/2 cups milk

4 cups cubed cooked chicken breast1 cup frozen peas1 jar (2 ounces) diced pimientos,

drained1 teaspoon salt

BISCUIT TOPPING: 2 cups all-purpose flour4 teaspoons baking powder2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon cream of tartar1/2 cup cold butter2/3 cup milk

In a large saucepan, saute the mushrooms, car-rots and onion in butter until tender; sprinkle withflour. Gradually stir in broth and milk until blend-ed. Bring to a boil; cook and stir for 2 minutes oruntil thickened. Add the chicken, peas, pimientosand salt ; heat through. Pour into a greased shal-low 2-1/2-qt. baking dish; set aside.

In a large bowl, combine the flour, baking pow-der, sugar, salt and cream of tartar. Cut in butteruntil mixture resembles coarse crumbs; stir in milkjust until moistened. Turn onto a lightly flouredsurface; knead 8-10 times. Pat or roll out to 1/2-in.thickness; cut with a floured 2-1/2-in. biscuit cutter.

Place biscuits over chicken mixture. Bake,uncovered, at 400° for 15-20 minutes or until bis-cuits are golden brown. Yield: 6-8 servings.

old-fashioned chicken potpie

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zestychickencasseroleBroccoli, chicken andrice get a little “zip”from Italian saladdressing in thisrecipe. Anyone whofavors food with lotsof flavor will enjoythis dish. Dianne SpurlockDayton, Ohio


1 package (6.9 ounces) chicken-flavored rice mix

2 tablespoons butter1-1/2 cups hot water

1 cup orange juice1/4 teaspoon garlic powder1/4 teaspoon ground ginger1/8 teaspoon cayenne pepper,

optional2 cups cubed cooked chicken

1-1/2 cups frozen sliced carrots,thawed

Set aside seasoning packet from ricemix. In a large skillet, cook rice mix inbutter over medium heat until gold-en brown. Stir in the water, orangejuice, garlic powder, ginger, cayenneif desired and contents of seasoningpacket; bring to a boil. Reduce heat;cover and simmer for 10 minutes.

Add chicken and carrots. Coverand simmer for 5-10 minutes or untilheated through and liquid is ab-sorbed. Yield: 4 servings.

orange chicken supper

1 cup all-purpose flour

1 cup (4 ounces) finely shreddedcheddar cheese

3/4 cup finely chopped pecans

1/2 teaspoon salt

1/4 teaspoon paprika

1/3 cup vegetable oil

FILLING:

4 eggs


1 cup chicken broth

4 cups diced cooked chicken

1/2 cup finely shredded cheddarcheese

1/4 cup finely chopped onion

1/4 cup mayonnaise

1/4 teaspoon dill seed

1/8 teaspoon hot pepper sauce

In a bowl, combine the first six ingredients.Set aside 1/2 cup of crumb mixture for top-ping. Press remaining crumb mixture ontothe bottom of a greased 13-in. x 9-in. x 2-in.baking dish. (Crust will be crumbly.) Bakeat 350° for 10 minutes or until lightlybrowned.

In a bowl, beat eggs. Add the remainingingredients. Pour over baked crust. Sprinklewith reserved crumb mixture. Bake at 350°for 25-30 minutes or until a knife insertednear the center comes out clean. Let stand10 minutes before cutting. Yield: 12 servings.

pecan chicken casserole

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veggieturkeycasseroleI rely on cannedgoods and frozenvegetables to hurryalong this creamymain dish. I like it somuch I usually makeit on my birthday. Michelle SummersChattanooga, Tennessee

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3 cups cubed cooked turkeyor chicken

2 cups frozen mixed vegetables

2 cups frozen broccoli florets1 can (10-3/4 ounces)


1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup chopped onion1/4 teaspoon garlic powder1/4 teaspoon celery seed

In a large bowl, combine all ingre-dients. Transfer to a greased 11-in. x7-in. x 2-in. baking dish. Bake, un-covered, at 350° for 30-35 minutes oruntil heated through. Stir beforeserving. Yield: 4 servings.

veggie turkey casserole

2 cups uncooked instant rice

1 package (16 ounces) frozenbroccoli cuts, thawed


1 celery rib, chopped


1 teaspoon salt

6 boneless skinless chickenbreast halves

1 can (10-3/4 ounces) condensedcream of celery soup, undiluted

1-1/4 cups water

3/4 cup process cheese sauce

1/2 cup Italian salad dressing

1/2 cup milk

Fresh red currants, optional

Place rice in a greased 13-in. x 9-in. x 2-in.baking dish. Top with broccoli, onion, cel-ery, parsley and salt. Arrange chickenover vegetables. In a saucepan, combinethe soup, water, cheese sauce, saladdressing and milk. Cook and stir untilcheese sauce is melted and mixture issmooth. Pour over chicken.

Cover and bake at 375° for 45 minutes.Uncover; bake 10-15 minutes longer oruntil chicken juices run clear and riceand vegetables are tender. Garnish withred currants if desired. Yield: 6 servings.

zesty chicken casserole

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pork, ham & sausage

asparagusham bundlesA neighbor who grewhis own asparagusgave me this recipe—along with much ofhis bounty—manyyears ago. The fun little bundles are perfect for lunch or a spring brunch.Barb KopfWauwatosa, Wisconsin

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bakedchops and friesConvenience itemslike frozen vegetablesand a jar of cheesesauce make it a snapto assemble this comforting pork chopsupper. It’s an easymeal-in-one. Gregg VossEmerson, Nebraska

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pork, ham & sausage 45www.tasteofhome.com • best loved casseroles

3 tablespoons butter3 tablespoons all-purpose

flour3/4 teaspoon salt

2 cups milk1 cup (4 ounces) shredded

Swiss cheese2 cups cooked rice8 slices fully cooked ham

(about 1/8 inch thick)24 fresh asparagus spears,

cooked and drained1/4 cup grated Parmesan

cheese

In a saucepan, melt butter; stir in flourand salt until smooth. Gradually addmilk; bring to a boil. Cook and stiruntil thickened and bubbly. Stir inSwiss cheese until melted.

Combine 1 cup of cheese mixturewith rice. Spread about 1/4 cup onthe bottom third of each ham slice.Top with three asparagus spears; rollup. Place with seam side down in agreased 11-in. x 7-in. x 2-in. bakingdish. Pour remaining cheese mixtureover the bundles. Sprinkle withParmesan cheese.

Bake, uncovered, at 350° for 25-30minutes or until heated through.Yield: 4 servings.

asparagus ham bundles

6 bone-in pork loin chops (1 inch thick)

1 tablespoon olive orvegetable oil

1/2 teaspoon seasoned salt1 jar (8 ounces) process

cheese sauce1/2 cup milk

4 cups frozen cottage fries1 can (2.8 ounces) french-fried

onions, divided1 package (10 ounces) frozen

broccoli florets

In a large skillet, brown pork chopsin oil; sprinkle with seasoned salt. Ina bowl, combine the cheese sauceand milk until blended; spread into agreased 13-in. x 9-in. x 2-in. bakingdish. Top with cottage fries and halfof the onions. Arrange broccoli andpork chops over the top.

Cover and bake at 350° for 45 min-utes. Sprinkle with the remainingonions. Bake 10 minutes longer oruntil meat is no longer pink andbroccoli is tender. Yield: 6 servings.

baked chops and fries

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au gratinsausageskilletUsing frozen veggiesand a package of augratin potatoes, I canget this satisfyingstovetop supper onthe table in no time.Even our oldestdaughter, who can bea picky eater, loves it. Penny GreeneLancaster, Ohio

au gratinham potpieWe first had Aunt Dolly’s potpie at afamily get-together.We loved it and wereso happy she sharedthe recipe. Now, wemake it almost everytime we bake a ham. Mary ZinsmeisterSlinger, Wisconsin

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brat ’n’ totbakeOur town is dubbedthe bratwurst capitalof America. I couldnot have someone inmy family who disliked bratwurst, so I developed thischeesy casserole forour son. It’s the onlyway he will eat them.Jodi GobrechtBucyrus, Ohio


1 pound fully cooked kielbasaor Polish sausage, halvedand sliced 1/2 inch thick

2 tablespoons vegetable oil1 package (5-1/4 ounces) au

gratin potatoes2-1/2 cups water

1 package (8 ounces) frozenCalifornia-blend vegetables

1 to 2 cups (4 to 8 ounces)shredded cheddar cheese

In a skillet, cook sausage in oil untillightly browned; drain. Add potatoeswith contents of sauce mix and water.Cover and cook over medium heat for18-20 minutes or until the potatoes arealmost tender, stirring occasionally.

Add vegetables; cover and cookfor 8-10 minutes or until potatoes andvegetables are tender. Sprinkle withcheese. Remove from the heat; coverand let stand for 2 minutes or untilcheese is melted. Yield: 4 servings.

au gratin sausage skillet

1 package (4.9 ounces) augratin potatoes

1-1/2 cups boiling water2 cups frozen peas and carrots

1-1/2 cups cubed fully cooked ham1 can (10-3/4 ounces)


1 can (4 ounces) mushroomstems and pieces, drained

1/2 cup milk1/2 cup sour cream

1 jar (2 ounces) diced pimientos, drained

1 sheet refrigerated pie pastry

In a large bowl, combine the pota-toes, contents of sauce mix, boilingwater, peas and carrots, ham, soup,mushrooms, milk, sour cream andpimientos. Pour into an ungreased 2-qt. round baking dish.

Roll out pastry to fit top of dish;place over potato mixture. Fluteedges; cut slits in pastry. Bake at 400°for 40-45 minutes or until goldenbrown. Let stand for 5 minutes beforeserving. Yield: 4-6 servings.

au gratin ham potpie

46

best-everbeans andsausageThis dish is extremelypopular with ourfriends and family.Whenever I ask,“What can I share?”the reply is always,“Bring your beansand sausage.”Robert SaulnierClarksburg,Massachusetts

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pork, ham & sausage

cauliflowerham casseroleCauliflower replacesthe potatoes in thiscomforting casserole,which I’ve been making for 30 years.Whenever we haveleftover ham, my husband asks me tomake this dish. Sue HerlundWhite Bear Lake, Minnesota

49

cheesy kielbasabakeThis hearty casseroletakes advantage ofgarden-fresh vegetables and handyconvenience items.My aunt originallymade this for familygatherings. Now I fixit any night of theweek. Kate BeckmanHemet, California


1-1/2 pounds bulk hot pork sausage

1 medium green pepper, chopped


1 can (31 ounces) pork and beans

1 can (16 ounces) kidney beans,rinsed and drained

1 can (15-1/2 ounces) great northernbeans, rinsed and drained

1 can (15-1/2 ounces) black-eyedpeas, rinsed and drained

1 can (15 ounces) pinto beans,rinsed and drained

1 can (15 ounces) garbanzo beansor chickpeas, rinsed and drained

1-1/2 cups ketchup

3/4 cup packed brown sugar

2 teaspoons ground mustard

In a skillet, cook sausage over medium heatuntil no longer pink; drain. Add the greenpepper and onion; saute until tender.

Drain. Add remaining ingredients; mixwell. Pour into a greased 13-in. x 9-in. x2-in. baking dish. Cover and bake at 325°for 1 hour. Uncover and bake 20-30 min-utes longer or until bubbly. Yield: 12-16servings.

best-ever beans and sausage

1 pound uncooked bratwurst,casings removed

1 medium onion, chopped1 can (10-3/4 ounces)

condensed cream of mushroom soup, undiluted

1 package (32 ounces) frozenTater Tots

2 cups (16 ounces) sour cream2 cups (8 ounces) shredded

cheddar cheese

Crumble bratwurst into a large skil-let; add onion. Cook over mediumheat until meat is no longer pink;drain. Stir in the soup. Transfer to agreased 13-in. x 9-in. x 2-in. bakingdish. Top with Tater Tots and sourcream. Sprinkle with cheese.

Bake, uncovered, at 350° for 35-40minutes or until heated through andcheese is melted. Let stand 5 minutesbefore serving. Yield: 6 servings.

brat ’n’ tot bake

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pork, ham & sausage

lasagnaroll-upsThis is far better tasting than anystore-bought lasagna.Ham and spinachcombine for fabulousflavor. Delia KennedyDeer Park, Washington

51

oven cassouletThis tasty casserolecan be put togetherquickly and is sowarm and satisfyingon a wintry night. Weenjoy it with a lettucesalad or cooked vegetables. Diane Molberg,Emerald Park,Saskatchewan


4 cups chopped fresh cauliflower

1/4 cup butter, cubed


2 cups milk

1 cup (4 ounces) shredded cheddarcheese

1/2 cup sour cream

2 cups cubed fully cooked ham


TOPPING:

1 cup soft bread crumbs

1 tablespoon butter, melted

Place cauliflower in a large saucepan;cover with water. Bring to a boil. Reduceheat; cover and simmer for 5-10 minutesor until tender.

Meanwhile, in another large saucepan,melt butter. Stir in flour until smooth; grad-ually add milk. Bring to a boil; cook andstir for 2 minutes or until thickened. Re-move from the heat. Stir in the cheeseand sour cream until melted.

Drain cauliflower. In a large bowl,combine the cauliflower, ham and mush-rooms. Add cheese sauce and toss tocoat. Transfer to a greased 2-qt. bakingdish. Combine topping ingredients;sprinkle over casserole. Bake, uncovered,at 350° for 40-45 minutes or until heatedthrough. Yield: 6 servings.

cauliflower ham casserole

12 ounces uncooked elbow macaroni

2 pounds kielbasa or Polish sausage,halved lengthwise and sliced

1 tablespoon olive oil

2 medium onions, chopped

2 medium zucchini, quartered and sliced

2 mediuim carrots, grated


1 jar (26 ounces) spaghetti sauce

1 can (14-1/2 ounces) stewed tomatoes

1 egg, lightly beaten

1 carton (15 ounces) ricotta cheese

2 cups (8 ounces) shredded cheddarcheese

2 cups (8 ounces) shredded part-skimmozzarella cheese

2 green onions, chopped

Cook macaroni according to package direc-tions; drain and set aside. In a large skillet, brownthe sausage in oil over medium heat. Add theonions, zucchini, carrots and garlic; cook andstir for 5-6 minutes or until crisp-tender. Stir inspaghetti sauce and tomatoes. Bring to a boil. Re-duce heat; simmer, uncovered, for 15 minutes.

In each of two greased 13-in. x 9-in. x 2-in. bak-ing dishes, layer a fourth of the macaroni andmeat sauce. Combine the egg and ricotta cheese;spoon a fourth over sauce. Sprinkle with a fourthof the cheddar and mozzarella cheeses.

Cover and bake at 350° for 15 minutes. Un-cover; bake 15 minutes longer or until cheese ismelted. Serve one casserole. Cool second casse-role; cover and freeze for up to 2 months. Yield: 2casseroles (8-10 servings each).

cheesy kielbasa bake

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pizza macaronibakeI found this recipe ina cookbook over 30years ago, when Iwas newly married.It’s tasty and simpleto prepare—just rightfor a busy couple. It’salso easy to doublefor a family of four. Barbara KemmerRohnert Park, California


1 package (10 ounces) frozenspinach, thawed andsqueezed dry

1 egg, beaten1-3/4 cups ricotta cheese

4 tablespoons grated Parmesan cheese, divided

1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg

8 thin slices deli ham, halvedlengthwise

8 lasagna noodles, cookedand drained

1 jar (14 ounces) spaghettisauce

In a bowl, combine the spinach, egg,ricotta cheese, 2 tablespoons Parme-san cheese, salt, pepper and nut-meg. Place two pieces of ham oneach noodle. Spread with 1/3 cupspinach mixture. Roll up and placeseam side down in a greased 13-in.x 9-in. x 2-in. baking dish. Top withspaghetti sauce.

Cover and bake at 350° for 40-45minutes or until heated through. Un-cover and sprinkle with remainingParmesan. Let stand for 15 minutesbefore cutting. Yield: 4 servings.

lasagna roll-ups

1/2 pound fully cooked kielbasa or Polishsausage, cut into 1/2-inch cubes

1 cup chopped onion

2 medium carrots, thinly sliced

2 celery ribs, chopped


1 can (14-1/2 ounces) diced tomatoes,drained

3/4 cup chicken broth

1 bay leaf

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1/8 teaspoon ground cloves

2 cans (15-1/2 ounces each) greatnorthern beans, rinsed and drained

1-1/2 cups soft bread crumbs

2 tablespoons butter, melted


In a nonstick saucepan coated with nonstickcooking spray, cook and stir the sausage, onion,carrots, celery and garlic for 4-5 minutes or untilonion is tender. Stir in the tomatoes, broth, bayleaf, thyme, pepper and cloves. Bring to a boil.Reduce heat; simmer, uncovered, for about 15minutes or until carrots are tender and liquid isslightly thickened. Discard bay leaf. Stir in beans.

Transfer to a 2-qt. baking dish coated withnonstick cooking spray. Combine the breadcrumbs, butter and parsley. Sprinkle oversausage mixture. Bake, uncovered, at 350° for30-35 minutes or until edges are bubbly and topis golden brown. Yield: 6 servings.

oven cassoulet

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penne salamibakeThis entree is so versatile that you canadd whatever veggiesyou have on hand.Just saute them rightalong with the onionand garlic. Tanya MurrayOlympia, Washington

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2 cups uncooked penne or mediumtube pasta

1 small onion, diced


3 tablespoons olive oil

2 cups canned diced tomatoes,drained

1 tablespoon tomato paste

1 medium green pepper, chopped

1 medium sweet red pepper,chopped

1/3 pound salami, cubed

10 pitted ripe olives, halved

Salt and pepper

1 cup (4 ounces) shredded part-skimmozzarella cheese


Cook pasta according to package direc-tions. Drain and set aside. In a large skillet,saute onion and garlic in oil until tender;stir in the tomatoes, tomato paste, greenand sweet red peppers, salami, olives,salt and pepper. Simmer, uncovered, for 5minutes. Remove from the heat; stir in pas-ta. Combine cheeses.

Spoon half of pasta mixture into agreased 2-qt. baking dish. Sprinkle with 1-1/3 cups cheese. Top with remaining pas-ta and cheese. Bake, uncovered, at 350° for15-20 minutes or until cheese is melted.Yield: 4-6 servings.

penne salami bake

1/2 pound bulk pork sausage1/4 cup chopped green pepper

2 tablespoons chopped onion1/2 cup elbow macaroni,

cooked and drained1 can (8 ounces) tomato sauce4 tablespoons grated

Parmesan cheese, divided2 tablespoons water

1/4 teaspoon dried oreganoDash pepper

In a skillet, cook sausage, green pep-per and onion over medium heat un-til meat is no longer pink; drain. Stirin the macaroni, tomato sauce, 2 ta-blespoons Parmesan cheese, water,oregano and pepper.

Transfer to a lightly greased 1-qt.baking dish; sprinkle with remainingcheese. Cover and bake at 350° for25-30 minutes or until liquid is ab-sorbed and the casserole is heatedthrough. Yield: 2 servings.

pizza macaroni bake

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fish & seafood 55

broccoli tuna bakeI remember the day Irushed home fromschool with this recipein hand from my homeeconomics class. Myparents loved it then,and my husband andson do now. Pamela TesorieroEtiwanda, California

angel hairshrimpbakeShrimp and pastablend beautifullywith the herbs, salsaand three kinds ofcheese in this hearty,layered casserole.The shrimp make thisdish special enoughfor guests.Susan DavidsonElm Grove, Wisconsin

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fish & seafood

padre islandshellsI’m asked to fix thisdish over and over, sothere’s no doubt it’sworth sharing.Dona GroverRockwall, Texas

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tunaspaghettipieWhen my grandkidsare over, I make thisdish in tart tins, soeach girl can haveher own pie. Thatworks for both pint-size and senior-sizeappetites.Mrs. Ruth LeeTroy, Ontario


1 package (9 ounces) refrigerated angel hair pasta

1-1/2 pounds uncooked mediumshrimp, peeled and deveined

3/4 cup crumbled feta cheese1/2 cup shredded Swiss cheese

1 jar (16 ounces) chunky salsa1/2 cup shredded Monterey

Jack cheese3/4 cup minced fresh parsley

1 teaspoon dried basil1 teaspoon dried oregano2 eggs1 cup half-and-half cream

1 cup (8 ounces) plain yogurt

In a greased 13-in. x 9-in. x 2-in. bak-ing dish, layer half of the pasta,shrimp, feta cheese, Swiss cheeseand salsa. Repeat layers. Sprinklewith Monterey Jack cheese, parsley,basil and oregano.

In a small bowl, whisk the eggs,cream and yogurt; pour over casse-role. Bake, uncovered, at 350° for 25-30 minutes or until shrimp turn pinkand pasta is tender. Let stand for 5minutes before serving. Yield: 12servings.

angel hair shrimp bake

1 can (10-3/4 ounces) condensed cream of chickensoup, undiluted

1/3 cup milk1 tablespoon lemon juice1 can (12 ounces) albacore

tuna, drained and flaked1-1/2 cups cooked rice

1/4 teaspoon pepper1 package (10 ounces) frozen

broccoli florets, cooked anddrained

1/2 cup shredded cheddarcheese

In a bowl, combine the soup, milkand lemon juice. Stir in tuna, riceand pepper. Transfer to a greased10-in. pie plate or quiche dish.

Bake, uncovered, at 375° for 25minutes. Top with broccoli; sprinklewith cheese. Bake 5-10 minuteslonger or until cheese is melted.Yield: 4-6 servings.

broccoli tuna bake

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2 tablespoons thinly sliced greenonion

4 tablespoons butter, divided

2 tablespoons all-purpose flour

1/2 teaspoon salt

2 cups milk

1 large tomato, peeled and chopped


1-1/4 cups shredded pepper Jack orMonterey Jack cheese, divided

3-1/2 cup medium shell pasta, cookedand drained

3 cans (6 ounces each) crabmeat,drained, flaked and cartilage removed or 1 pound imitation crabmeat, flaked

1/2 cup dry bread crumbs

In a large saucepan, saute green pepperand onion in 2 tablespoons butter until tender.Stir in flour and salt until blended. Graduallystir in milk. Bring to a boil; cook and stir for 2minutes or until thickened. Stir in tomato andparsley.

Remove from the heat; stir in 1 cup ofcheese until melted. Stir in pasta and crab.Transfer to a greased shallow 2-1/2-qt. bakingdish. Cover and bake at 350° for 20 minutes.

Melt the remaining butter; toss with breadcrumbs. Sprinkle over casserole. Top with re-maining cheese. Bake, uncovered, for 5-10 min-utes until golden brown. Yield: 6-8 servings.

padre island shells

4 ounces spaghetti, broken into 2-inchpieces


1 egg, lightly beaten



1/4 teaspoon salt

1/8 teaspoon pepper

FILLING:

1 tablespoon finely chopped onion

1 teaspoon butter

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon celery salt

1/4 teaspoon garlic and herb seasoning

1/8 teaspoon pepper

1/4 cup milk

1/4 cup sour cream

1 egg, beaten

1 can (6 ounces) tuna, drained and flaked

1/4 cup grated Parmesan cheese, divided

1 small tomato, thinly sliced

Minced fresh parsley

Cook spaghetti according to package directions; rinsein cold water and drain. In a bowl, combine thespaghetti, Parmesan cheese, egg, butter, garlic, salt andpepper; mix well. Press onto the bottom and up the sidesof a greased 9-in. pie plate; set aside.

In a skillet, saute onion in butter until tender. Removefrom the heat. Stir in the flour and seasonings untilblended. In a bowl, beat together the milk, sour creamand egg. Stir into the onion mixture until blended. Foldin the tuna; spoon into crust.

Sprinkle half of the Parmesan over pie. Arrangetomato slices over cheese; sprinkle with remainingParmesan. Bake at 350° for 35-40 minutes or until crustis golden and filling is puffy. Sprinkle with parsley. Letstand for 5-10 minutes before cutting. Yield: 6 servings.

tuna spaghetti pie

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meatless

bean ’n’cheese burritosThis is a recipe frommy mom that I adapted. She made it with tortillas, butwe both agree it’seasier and quickerusing frozen burritos.I make it about onceeach month.Karen MiddletonElyria, Ohio

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black beantortillacasseroleA cousin gave me this recipe becauseshe knows my familyloves Southwesternfare. This is a delicious meatlessmeal that we reallyenjoy!Sue BriskiAppleton, Wisconsin

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meatless

budgetmacaroniand cheeseYou can’t beat thiscomforting casseroleto please the familyand go easy on thebudget. It’s a classic,satisfying meatlessentree.Debbie CarlsonSan Diego, California

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cheesy noodlecasseroleThis rich, cheesy dishis such an excellentmeal extender that Ialways keep it inmind whenever I feelmy menu needs aboost. It’s a quick andeasy casserole tofix...and is always devoured in a hurry! Shirley McKeeVarna, Illinois


8 frozen bean and cheese burritos (about 5 ounceseach), thawed

1 can (10-3/4 ounces) condensed cream of chickensoup, undiluted

1 can (10 ounces) enchiladasauce

1/2 cup milk2 cups (8 ounces) shredded

Mexican cheese blend orcheddar cheese, divided

1 can (4 ounces) choppedgreen chilies

1 cup sliced ripe olives

1/2 cup sliced green onions6 cups shredded lettuce

Salsa and sour cream, optional

Arrange burritos in a greased 13-in.x 9-in. x 2-in. baking dish. In a bowl,whisk the soup, sauce and milk un-til blended; stir in 1 cup of cheeseand the chilies. Pour over burritos.Sprinkle with olives, onions and re-maining cheese.

Bake, uncovered, at 350° for 30-35minutes or until bubbly and lightlybrowned. Serve on a bed of lettucewith salsa and sour cream if desired.Yield: 6-8 servings.

bean ’n’ cheese burritos

2 large onions, chopped

1-1/2 cups chopped green peppers

1 can (14-1/2 ounces) diced tomatoes, drained

3/4 cup picante sauce


2 teaspoons ground cumin

2 cans (15 ounces each) blackbeans, rinsed and drained

8 corn tortillas (6 inches)

2 cups (8 ounces) shredded Mexican cheese blend

TOPPINGS:

1-1/2 cups shredded lettuce

1 cup chopped fresh tomatoes

1/2 cup thinly sliced green onions

1/2 cup sliced ripe olives

In a large saucepan, combine the onions,peppers, tomatoes, picante sauce, garlicand cumin. Bring to a boil. Reduce heat;simmer, uncovered, for 10 minutes. Stir inthe beans. Spread a third of the mixturein a 13-in. x 9-in. x 2-in. baking dish coat-ed with nonstick cooking spray. Layerwith four tortillas and 2/3 cup cheese.Repeat layers; top with remaining beans.

Cover and bake at 350° for 30-35 min-utes or until heated through. Sprinklewith remaining cheese. Let stand for 5minutes or until cheese is melted. Servewith toppings. Yield: 9 servings.

black bean tortilla casserole

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meatless 63

meatlesslasagnaThis saucy lasagna isone of my specialties.It’s packed with fresh-tasting vegetables,such as zucchini,mushrooms, carrotsand peppers. The colorful casserolemakes a great meal.Sharon AllenAllentown, Pennsylvania


1 package (7 ounces) elbowmacaroni

3 tablespoons butter3 tablespoons all-purpose

flour1/4 teaspoon salt

Dash pepper 1 cup milk1 cup (4 ounces) shredded

cheddar cheese

Cook the macaroni according topackage directions. Drain; set asideand keep warm. In a saucepan overmedium-low heat, melt butter. Addflour, salt and pepper; stir to make asmooth paste. Gradually add milk,stirring constantly.

Heat and stir until thickened. Re-move from the heat; stir in cheeseuntil melted. Pour over macaroniand mix well. Yield: 4 servings.

budget macaroni and cheese

2 packages (1 pound each)wide egg noodles

1/2 cup butter1/4 cup all-purpose flour

1 teaspoon garlic salt1 teaspoon onion salt5 to 6 cups milk2 pounds process cheese

(Velveeta), cubedTOPPING:

1/2 cup dry bread crumbs2 tablespoons butter, melted

Cook noodles according to packagedirections; drain. In a Dutch oven,melt butter. Stir in the flour, garlic saltand onion salt until smooth. Gradu-ally stir in milk. Bring to a boil; cookand stir for 2 minutes or until thick-ened and bubbly. Add the cheese;stir until melted. Stir in the noodles.

Transfer to two greased shallow2-qt. baking dishes. Toss breadcrumbs and butter; sprinkle overcasseroles. Bake, uncovered, at 350°for 25-30 minutes or until goldenbrown. Yield: 2 casseroles (12 serv-ings each).

cheesy noodle casserole

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cheesy zucchinibakeEver since a friendshared this classiccasserole with me, Iactually look forwardto our annual bountyof zucchini. Thischeesy veggie bakemakes a pretty entree.Sue StantonLinville, North Carolina

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4-1/2 cups sliced zucchini

2 to 3 tablespoons olive oil

Salt and pepper to taste

1 large onion, chopped

2 tablespoons minced garlic

1 can (10-3/4 ounces) tomato puree


3 tablespoons sugar

1 teaspoon Italian seasoning

1 teaspoon dried basil

2 cans (2-1/4 ounces each) sliced ripeolives, drained

3 cups (12 ounces) shredded part-skimmozzarella cheese

6 eggs, lightly beaten

1-1/2 cups grated Parmesan cheese

In a large skillet, saute zucchini in oil until ten-der. Sprinkle with salt and pepper; stir. Trans-fer to an ungreased 13-in. x 9-in. x 2-in. bakingdish.

In the same skillet, saute onion until crisp-tender. Add garlic; saute 3 minutes longer. Stirin tomato puree, tomato paste, sugar, Italianseasoning and basil. Bring to a boil. Reduceheat; simmer, uncovered, for 10-15 minutesor until slightly thickened. Stir in olives. Pourover zucchini. Sprinkle with mozzarella.

Combine the eggs and Parmesan cheese;pour over zucchini. Bake, uncovered, at 375°for 25-30 minutes or until a knife insertednear the center comes out clean. Let the dishstand for 15 minutes before serving. Yield:12-16 servings.

cheesy zucchini bake

9 uncooked lasagna noodles



2 cups diced zucchini

1-1/2 cups sliced fresh mushrooms

1 cup thinly sliced carrots

1/2 cup diced green pepper

1/2 cup diced sweet red pepper

1 can (28 ounces) crushed tomatoes

1-1/2 cups water


1 teaspoon sugar


1/2 teaspoon salt

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

1 carton (15 ounces) ricotta cheese

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

1/4 cup grated Romano cheese

Cook lasagna noodles according to package directions.Meanwhile, in a large saucepan coated with nonstickcooking spray, saute onion and garlic for 3 minutes. Addthe zucchini, mushrooms, carrots and peppers; cookand stir until tender, about 5 minutes. Stir in the toma-toes, water, tomato paste and seasonings. Bring to aboil. Reduce heat; cover and simmer for 20 minutes. Re-move 2 cups sauce and set aside.

Drain noodles; set aside. Combine the ricotta, 1 cupmozzarella and Romano cheese. In an ungreased 13-in.x 9-in. x 2-in. baking dish, layer a third of the remain-ing sauce, three noodles and half of the cheese mixture.Repeat layers. Top with remaining sauce and noodles.Spread reserved sauce over top.

Cover and bake at 350° for 45 minutes. Uncover;sprinkle with remaining mozzarella. Bake 5-10 minuteslonger or until cheese is melted. Let stand for 15 minutesbefore cutting. Yield: 8 servings.

meatless lasagna

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breakfast & brunch

breakfastcasseroleThis is a good breakfast dish whenyou’re short on time.It’s simple to prepareand can be made early or even frozenuntil needed.Sorrel PickleArcadia, Florida

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broccolisausagebreakfastbakeI’m very involved in4-H and raise hogs toshow at our countyfair. I like to sharetasty recipes thathelp promote thepork industry.Kara CashDumont, Texas

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brunch enchiladasWhen I’m expectingcompany for brunch,the menu often features this tried-and-true casserole.With ham, eggs andplenty of cheese, theenchiladas are flavorful, hearty and fun. Gail SykoraMenomonee Falls,Wisconsin


2 slices bread1/2 pound bulk pork sausage1/2 cup shredded cheddar

cheese3 eggs1 cup milk

1/2 teaspoon ground mustard1/4 teaspoon salt1/8 teaspoon pepper

Remove the crust from the breadand cut into 1-in. cubes. Place in agreased 8-in. square baking dish. Ina skillet, brown the sausage overmedium heat until no longer pink;drain. Sprinkle the sausage andcheese over bread cubes.

In a bowl, whisk the eggs, milk,mustard, salt and pepper. Pour overthe sausage and cheese. Bake at350° for 30 minutes or until puffedand golden. Yield: 2-4 servings.

breakfast casserole

1/2 pound bulk pork sausage1 cup chopped fresh broccoli2 cups (8 ounces) shredded

cheddar cheese3 eggs

1-1/4 cups milk1/2 cup biscuit/baking mix

In a skillet, cook sausage over medi-um heat until no longer pink; drainand set aside. Add 1 in. of water andbroccoli to a saucepan; bring to aboil. Reduce heat. Cover and sim-mer for 5-8 minutes or until crisp-ten-der; drain.

In a greased 9-in. pie plate, layerthe sausage, cheese and broccoli.In a bowl, combine the eggs, milkand biscuit mix. Pour over broccoli.Bake at 350° for 25-30 minutes or un-til a knife inserted near the centercomes out clean. Yield: 6-8 servings.

broccoli sausage breakfast bake

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brunch egg bakeHere’s an easy, tastydish to make for company that still allows you to spendplenty of time withyour guests. We thinkbrunch is the bestmeal of the day togather and enjoy.Gloria RohlfingYork, Pennsylvania

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christmasbreakfastcasseroleSpicy sausage, herbsand vegetables fillthis egg casserolewith hearty flavor. Ilike to make it for myfamily’s Christmasbreakfast...but it’s delicious any time of day!Debbie CarterO’Fallon, Illinois


3 cups (12 ounces) shreddedcheddar cheese

3 cups (12 ounces) shredded part-skim mozzarella cheese


1/3 cup sliced green onions

1/2 cup chopped sweet red pepper

2 tablespoons butter

2 cups diced fully cooked ham

8 eggs

1-3/4 cups milk



1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

Combine cheeses; place 3 cups in anungreased 13-in. x 9-in. x 2-in. bakingdish and set aside. In a medium skillet,saute mushrooms, onions and red pep-per in butter until tender; drain. Placeover cheese; top with ham. Sprinkle withremaining cheese.

In a bowl, beat eggs. Add milk, flour,parsley, basil, salt and pepper; mix well.Slowly pour over the cheese. Bake at 350°for 35-40 minutes or until a knife insertednear the center comes out clean. Letstand 10 minutes before cutting. Yield:12 servings.

brunch egg bake

2 cups cubed fully cookedham

1/2 cup chopped green onions10 flour tortillas (8 inches)2 cups (8 ounces) shredded

cheddar cheese, divided1 tablespoon all-purpose

flour2 cups half-and-half cream6 eggs, beaten

1/4 teaspoon salt, optional

Combine ham and onions; placeabout 1/3 cup down the center ofeach tortilla. Top with 2 tablespoons

cheese. Roll up and place seam sidedown in a greased 13-in. x 9-in. x 2-in. baking dish.

In a bowl, combine flour, cream,eggs and salt if desired until smooth.Pour over tortillas. Cover and re-frigerate for 8 hours or overnight.

Remove from the refrigerator 30minutes before baking. Cover andbake at 350° for 25 minutes. Uncover;bake for 10 minutes. Sprinkle with re-maining cheese; bake 3 minuteslonger or until the cheese is melted.Let stand for 10 minutes before serv-ing. Yield: 10 enchiladas.

brunch enchiladas

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brunchlasagnaEveryone can appreciate make-ahead dishes likethis one. Pop it intothe oven beforeguests arrive, addfresh fruit andmuffins, and youhave an instantbrunch.Judy MungerWarren, Minnesota

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8 uncooked lasagna noodles

8 eggs

1/2 cup milk

Butter-flavored nonstick cooking spray

2 jars (16 ounces each) Alfredosauce

3 cups diced fully cooked ham


1/4 cup chopped green onions



Cook noodles according to package di-rections. Meanwhile, in a large bowl, beateggs and milk. In a large nonstick skillet

coated with butter-flavored cooking spray,cook eggs over medium-low heat until setbut moist. Remove from the heat. Drainnoodles.

Spread 1/2 cup Alfredo sauce in agreased 10-in. square or 13-in. x 9-in. x 2-in.baking dish. Layer with four lasagna noo-dles (trim noodles if necessary to fit dish),ham, green pepper and onions.

Top with half of the remaining Alfredosauce and the remaining noodles. Layerwith scrambled eggs, cheddar cheese andremaining Alfredo sauce. Sprinkle withParmesan cheese.

Bake, uncovered, at 375° for 45-50 min-utes or until heated through and bubbly.Let stand for 10 minutes before cutting.Yield: 10-12 servings.

brunch lasagna

1 pound bulk Italian sausage

1 cup chopped onion

1 jar (7 ounces) roasted red peppers,drained and chopped, divided

1 package (10 ounces) frozenchopped spinach, thawed andwell drained

1 cup all-purpose flour



1/2 teaspoon salt

8 eggs

2 cups milk

1 cup (4 ounces) shredded provolone cheese

In a skillet, cook sausage and onion untilsausage is no longer pink; drain. Transferto a greased 3-qt. baking dish. Sprinklewith half of the red peppers and all of thespinach. In a mixing bowl, combine flour,Parmesan cheese, basil and salt. Combineeggs and milk; add to dry ingredients andmix well. Pour over spinach.

Bake at 425° for 20-25 minutes or until aknife inserted near the center comes outclean. Sprinkle with provolone cheese andremaining red peppers. Bake 2 minuteslonger or until cheese is melted. Let stand 5minutes before cutting. Yield: 10-12 servings.

christmas breakfast casserole

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side dishes

antipastopotato bakeThis hearty side dishhas a surprisingMediterranean flavor.It’s a casserole withlots of color from redpeppers and blackolives. Kelley Butler-LudingtonEast Haven, Connecticut

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asparaguspea medleyHurried hotesses willappreciate the make-ahead convenience ofthis casserole. A richand creamy saucebeautifully coats asparagus and peas. M. Joalyce GrahamStarke, Florida

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side dishes 73

broccolicasseroleSpecial enough forcompany, this colorfulside dish is one mymom fixes often forChristmas dinner.The broccoli is bakedwith a rich creamysauce, and cheese-flavored crackercrumbs are sprinkledover the top. Yum! Cindy KufeldtOrlando, Florida


2 cans (14-1/2 ounces each)sliced potatoes, drained

2 cans (14 ounces each) water-packed artichoke hearts,rinsed and drained

2 jars (7 ounces each) roastedsweet red peppers, drained

1 can (3.8 ounces) sliced ripeolives, drained

1/4 cup grated Parmesan cheese1-1/2 teaspoons minced garlic

1/3 cup olive oil1/2 cup seasoned bread crumbs


In a large bowl, combine the pota-toes, artichokes, peppers, olives,Parmesan cheese and garlic. Drizzlewith oil; toss gently to coat.

Transfer to a greased 3-qt. bakingdish. Toss bread crumbs and butter;sprinkle over the top. Bake, uncov-ered, at 375° for 20-25 minutes or un-til lightly browned. Yield: 10 servings.

antipasto potato bake

2 packages (10-1/2 ounces each)frozen cut asparagus

1 package (10 ounces) frozen peas,thawed

1 jar (8 ounces) sliced mushrooms,drained

1 jar (2 ounces) diced pimientos,drained

5 tablespoons butter, divided

3 tablespoons all-purpose flour

3/4 cup milk

1 jar (5 ounces) sharp Americancheese spread

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup dry bread crumbs

Cook asparagus according to package direc-tions, omitting the salt. Drain, reserving 3/4 cupcooking liquid. Place asparagus in a greased11-in. x 7-in. x 2-in. baking dish. Top with peas,mushrooms and pimientos; set aside.

In a small saucepan, melt 3 tablespoonsbutter. Stir in flour until smooth; gradually addmilk and reserved cooking liquid. Bring to aboil; cook and stir for 2 minutes or until thick-ened. Reduce heat; add the cheese spread,salt and pepper; stir until blended. Pour overvegetables. Melt remaining butter; toss withbread crumbs. Sprinkle over cheese sauce.

Cover and refrigerate for 8 hours orovernight. Or bake, uncovered, at 350° for 35-40 minutes or until bubbly. If refrigerated be-fore baking, remove from the refrigerator 30minutes beforehand. Yield: 8-10 servings.

asparagus pea medley

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au gratinparty potatoesWhen putting on aparty for their American Legion Post,my father and uncleprepared this yummypotato dish. I’ve usedthe recipe for smallergroups by making ahalf or quarter of it. It’s simple to divide.Crystal KoladyHenrietta, New York

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side dishes 75

cheddarcabbagecasseroleEven those who generally don’t carefor cooked cabbagelike it this way—in acreamy sauce toppedwith cheese andbread crumbs. Thisside dish alwaysgenerates requestsfor second helpings. Mildred FowlerThomaston, Georgia


20 pounds potatoes, peeled,cubed and cooked

4 cans (12 ounces each) evaporated milk

3 packages (16 ounces each)process cheese (Velveeta),cubed

1 cup butter, cubed2 tablespoons salt2 teaspoons pepper

Paprika, optional

In several large bowls, combine po-tatoes, milk, cheese, butter, salt andpepper. Transfer to four greased 13-in. x 9-in. x 2-in. baking dishes.

Bake, uncovered, at 350° for 45-50minutes or until bubbly. Sprinklewith paprika if desired. Yield: about60 (3/4-cup) servings.

au gratin party potatoes

2 pounds fresh broccoli, cutinto florets

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup mayonnaise1/2 cup shredded cheddar

cheese1 tablespoon lemon juice1 cup crushed cheese-flavored

snack crackers

Place 1 in. of water and broccoli ina saucepan; bring to a boil. Reduceheat; cover and simmer for 5-8 min-utes or just until crisp-tender. Drainand place in a greased 2-qt. bakingdish.

In a bowl, combine the soup, may-onnaise, cheese and lemon juice.Pour over broccoli. Sprinkle withcrushed crackers. Bake, uncovered,at 350° for 25-30 minutes or untilheated through. Yield: 6-8 servings.

Editor’s Note: Reduced-fat or fat-freemayonnaise is not recommended forthis recipe.

broccoli casserole

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butternutsquashbakeFor a side dish withharvesttime appeal,you can’t go wrongwith this savorysquash bake. It’screamy, comfortingand looks pretty, too. Bertha JohnsonIndianapolis, Indiana

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side dishes

cheesy corncasseroleI’ve had this recipefor years, and myfamily still asks for itall the time. Our son,who is not a bigvegetable eater, saysit’s one of his favorites.Joan HallfordNorth Richland Hills,Texas

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colorfulvegetablebakeMy sister gave me therecipe for this sidedish years ago, andit’s become a favoritein our household.Chock-full of colorfulveggies, it’s deliciousand feeds a crowd. Betty BrownBuckley, Washington


1 small butternut squash,peeled, seeded and cubed(about 2 cups)

1/2 cup mayonnaise1/2 cup finely chopped onion

1 egg, lightly beaten1 teaspoon sugar

Salt and pepper to taste 1/4 cup crushed saltines

(about 8 crackers)2 tablespoons grated

Parmesan cheese1 tablespoon butter, melted

Place the squash in a saucepan andcover with water; bring to a boil.

Reduce heat; cover and simmer for20-25 minutes or until very tender.Drain well and place in a largebowl; mash squash. In another bowl,combine the mayonnaise, onion,egg, sugar, salt and pepper; add tothe squash and mix well.

Transfer to a greased 1-qt. bakingdish. Combine the cracker crumbs,cheese and butter; sprinkle over top.Bake, uncovered, at 350° for 30-40minutes or until heated through andtop is golden brown. Yield: 6 servings.

Editor’s Note: Reduced-fat or fat-free mayonnaise is not recommend-ed for this recipe.

butternut squash bake

1 large head cabbage, shredded

10 tablespoons butter, softened,divided

1/4 cup all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper

4 cups milk2 cups (8 ounces) shredded

cheddar cheese1 cup soft bread crumbs

In a large kettle or Dutch oven, cookcabbage in boiling salted water for2-3 minutes or until crisp-tender;

drain well. Add 2 tablespoons butter;set aside.

In a small saucepan, melt 6 table-spoons butter; stir in flour, salt andpepper until smooth. Gradually addmilk. Bring to a boil; cook and stirfor 2 minutes or until thickened.

In a greased 3-qt. or 13-in. x 9-in.x 2-in. baking dish, place half of thecabbage. Pour half of the sauce overcabbage. Repeat layers. Sprinklewith cheese. Bake, uncovered, at350° for 18-22 minutes or until cheeseis melted. Yield: 12 servings.

cheddar cabbage casserole

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3 eggs, beaten1 cup (8 ounces) sour cream

1/2 cup cornmeal1/2 cup butter, melted

1 can (8-3/4 ounces) cream-style corn

1 can (7 ounces) whole kernelcorn, drained

1 can (4 ounces) choppedgreen chilies

1 cup cubed Monterey Jackcheese

1 cup cubed cheddar cheese1/2 teaspoon salt

1/4 teaspoon Worcestershiresauce

In a bowl, combine all ingredients;mix well. Transfer to a greased shal-low 2-qt. baking dish. Bake, uncov-ered, at 350° for 45-55 minutes or un-til a knife insert near the centercomes out clean. Let stand for 5-10minutes before serving. Yield: 6servings.

cheesy corn casserole

3 cups frozen cut greenbeans, thawed and drained

2 medium green peppers,chopped

6 plum tomatoes, choppedand seeded

2 to 3 cups (8 to 12 ounces)shredded cheddar cheese

3 cups chopped zucchini1 cup biscuit/baking mix

1/2 teaspoon salt1/2 teaspoon cayenne pepper

6 eggs1 cup milk

Place beans and peppers in agreased 13-in. x 9-in. x 2-in. bakingdish. Top with tomatoes, cheese andzucchini. In a bowl, combine the bis-cuit mix, salt, cayenne, eggs andmilk just until moistened. Pour overthe vegetables.

Bake, uncovered, at 350° for 55-60minutes or until puffed and a knifeinserted near the center comes outclean. Let stand for 10 minutes be-fore serving. Yield: 12 servings.

colorful vegetable bake

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index 79

Recipe Indexbeansbean ‘n’ cheese burritos, 59best-ever beans and

sausage, 47black bean tortilla

casserole, 59mexicanmanicotti, 19oven cassoulet, 51

beef & ground beefbaked beef stew, 3baked spaghetti, 3beef ‘n’ eggplant pie, 5beef and corn casserole, 5beef and potato

moussaka, 7beef spinach hot dish, 7beefy corn bread

casserole, 9biscuit-topped italian

casserole, 9cabbage roll casserole, 11cheese-topped beef

bake, 13cheesy beef spirals, 13hamburger stovetop

casserole, 15herbed shepherd’s pie, 15italian hot dish, 17meat lover’s pizza bake, 17mexican manicotti, 19mom’s mostaccioli, 19mostaccioli casserole, 21onion-topped hot dish, 21savory baked spaghetti, 11

breakfast & brunchasparagus ham

bundles, 43breakfast casserole, 65broccoli sausage

breakfast bake, 65brunch egg bake, 67brunch enchiladas, 67brunch lasagna, 69christmas breakfast

casserole, 69

cheeseangel hair shrimp bake, 55au gratin party potatoes, 73

baked spaghetti, 3bean ‘n’ cheese burritos, 59black bean tortilla

casserole, 59brunch egg bake, 67brunch enchiladas, 67budget macaroni and

cheese, 61cheddar cabbage

casserole, 75cheese-topped beef bake, 13cheesy beef spirals, 13cheesy corn casserole, 77cheesy kielbasa bake, 49cheesy noodle casserole, 61cheesy zucchini bake, 63chicken manicotti, 29colorful vegetable bake, 77irish pie, 35meatless lasagna, 63savory baked spaghetti, 11

chickenalfredo chicken ‘n’

biscuits, 23apricot almond chicken, 25cashew chicken, 27chicken ‘n’ biscuit bake, 27chicken ‘n’ stuffing, 29chicken manicotti, 29chicken pie in a pan, 31chicken veggie

casserole, 31colorful chicken and

rice, 33hearty chicken

casserole, 33hot chicken salad, 35irish pie, 35old-fashioned chicken

pot pie, 37orange chicken supper, 39pecan chicken

casserole, 39zesty chicken

casserole, 41

eggsbeef and potato

moussaka, 7breakfast casserole, 65

broccoli sausage breakfast bake, 65

brunch egg bake, 67christmas breakfast

casserole, 69

fishbroccoli tuna bake, 55tuna spaghetti pie, 57

fruitapple turkey potpie, 23apricot almond chicken, 25

ham & baconasparagus ham bundles, 43au gratin ham potpie, 43cauliflower ham

casserole, 49lasagna roll-ups, 51brunch egg bake, 67brunch enchiladas, 67brunch lasagna, 69

meatless entreesbean & cheese burritos, 59black bean tortilla

casserole, 59budget macaroni

and cheese, 61cheesy noodle casserole, 61cheesy zucchini bake, 63meatless lasagna, 63

pasta & noodlesangel hair shrimp bake, 55baked spaghetti, 3budget macaroni and

cheese, 61brunch lasagna, 69cheese-topped beef bake, 13cheesy beef spirals, 13cheesy kielbasa bake, 49cheesy noodle casserole, 61chicken manicotti, 29italian hot dish, 17italian turkey and

noodles, 37lasagna roll-ups, 51meatless lasagna, 63mexican manicotti, 19

www.tasteofhome.com • best loved casseroles80

pasta & noodles(continued)mom’s mostaccioli, 19padre island shells, 57penne salami bake, 53pizza macaroni bake, 53savory baked spaghetti, 11tuna spaghetti pie, 57

porkbaked chops and fries, 45

potatoesantipasto potato bake, 71au gratin ham potpie, 43au gratin party potatoes, 73au gratin sausage skillet, 45baked chops and fries, 45beef and potato

moussaka, 7brat ‘n’ tot bake, 47herbed shepherd’s pie, 15irish pie, 35

riceapricot almond chicken, 25asparagus ham

bundles, 43broccoli tuna bake, 55broccoli turkey supreme, 25cabbage roll casserole, 11cashew chicken, 27colorful chicken and

rice, 33orange chicken supper, 39zesty chicken casserole, 41

sausageau gratin sausage skillet, 45baked spaghetti, 3best-ever beans

and sausage, 47brat ‘n’ tot bake, 47breakfast casserole, 65broccoli sausage

breakfast bake, 65cheesy kielbasa bake, 49chicken manicotti, 29christmas breakfast

casserole, 69irish pie, 35oven cassoulet, 51penne salami bake, 53pizza macaroni bake, 53

seafoodangel hair shrimp bake, 55padre island shells, 57

side dishesantipasto potato bake, 71asparagus pea medley, 71au gratin party potatoes, 73broccoli casserole, 73butternut squash bake, 75cheddar cabbage

casserole, 75cheesy corn casserole, 77colorful vegetable bake, 77

stewbaked beef stew, 3

turkeyapple turkey potpie, 23broccoli turkey supreme, 25italian turkey and

noodles, 37veggie turkey casserole, 41

vegetables(also see specific kinds)antipasto potato bake, 71asparagus ham bundles, 43asparagus pea medley, 71au gratin ham potpie, 43au gratin party potatoes, 73au gratin sausage skillet, 45beef ‘n’ eggplant pie, 5beef and corn casserole, 5beef and potato

moussaka, 7beef spinach hot dish, 7brat ‘n’ tot take, 47broccoli casserole, 73broccoli sausage

breakfast bake, 65broccoli tuna bake, 55broccoli turkey supreme, 25butternut squash bake, 75cabbage roll casserole, 11cauliflower ham

casserole, 49cheddar cabbage

casserole, 75cheesy corn casserole, 77cheesy zucchini bake, 63chicken veggie casserole, 31colorful vegetable bake, 77meatless lasagna, 63veggie turkey casserole, 41

Best Loved Casseroles

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