SAUSAGE BRUNCH CASSEROLE

1 pound bulk pork sausage, cooked and drained
½ cup chopped green onions
1 can (4 oz.) mushroom stem and pieces, drained
2 medium tomatoes, chopped
2 cups (8 oz.) shredded mozzarella cheese
1 cup pancake mix
12 eggs
1 cup milk
½ tsp. dried oregano
½ tsp. salt
¼ tsp. pepper

In a greased 9 x 13 inch baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese. In a large mixing bowl, whisk the pancake mix, eggs, milk, oregano, salt, and pepper; pour over cheese.

Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned. Let stand for 10 minutes before serving.

(Can be assembled the night before and kept in the fridge.)

BEAN BURRITOS

1 can (16 oz.) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups shredded cheddar cheese, divided
12 flour tortillas (6 to 7 inches)

In a bowl, combine the beans, salsa, rice and 1 cup cheese. Spoon about ⅓ cup off-center on each tortilla. Fold the sides and ends over filling and roll up.

Arrange burritos in a greased 9 x 13 baking dish. Sprinkle with the remaining cheese. Cover and bake at 375° for 20-25 minutes or until heated through.

POPPY SEED CHICKEN CASSEROLE

1 cups (16 oz.) sour cream
2 cans (10.75 oz.) cream of chicken soup
2 tsp. poppy seeds
2½ cups chicken, cooked & cubed
1¾ cups butter flavored crackers
½ cup melted butter

In a bowl, combine sour cream, soup and poppy seeds. Stir in chicken and pour into a greased 9 x 13 inch baking dish. Combine crackers and butter and sprinkle over chicken mix.

Bake uncovered at 350º for 25-30 minutes or until heated through.

MEXICAN CHICKEN CASSEROLE

1 can cream of chicken
1 can cream of mushroom
1 can cheddar cheese soup
1 can Italian diced tomatoes
1 can black beans, drained and rinsed (optional)
2-4 chicken breasts, cooked and cubed
cheddar cheese
tortillas

Grease 9 x 13 baking dish. Mix together all ingredients except cheddar cheese and tortillas. Place a layer of tortillas on bottom followed by a layer of the sauce.

Repeat layers until dish is full, ending with a layer of tortillas. Top with shredded cheddar cheese.

Cover and bake at 350° for 30 minutes or until heated through.

TASTY TUNA CASSEROLE

1 pkg. (7¼ oz.) Macaroni & Cheese Dinner
1 can (10¾ oz.) condensed cream of celery soup
½ cup milk
1 can (6 oz.) tuna, drained
½ of a red pepper, chopped
1 green onion, sliced
1 cup crushed potato chips

Prepare Macaroni & Cheese Dinner as directed on package. Stir in soup, milk, tuna, red pepper, and onion.

Spoon into 2-qt. casserole dish; top with crushed chips.

Bake at 350º for 30 minutes or until heated through.

SPAGHETTI PIE

6 oz. cooked spaghetti
2 Tbsp. butter
2 large eggs, beaten
¾ cup parmesan cheese, divided
1 cup ricotta or cottage cheese
1 cup spaghetti sauce
½ cup mozzarella cheese

Toss hot noodles with butter. Add eggs and ½ cup parmesan to noodles. Pour noodles into greased pie pan and form into crust.

Spread ricotta or cottage cheese over noodles. Top with sauce.

Bake uncovered at 350º for 25 minutes.

Top with mozzarella and remaining parmesan and cook 5 minutes more.

CHILI DOG CASSEROLE

8 flour tortillas
2 (10 oz.) cans chili without beans
1 Tbsp. minced onion
6 to 9 drops of Tabasco
1 pkg. hot dogs
1 (8 oz.) can tomato sauce
1 can diced green chilies
1 cup shredded Cheddar cheese

Combine chili, onion, and Tabasco. Place hot dogs into tortillas, top with 2 tablespoons of chili mixture, and roll up. Arrange in a 9x13 inch dish, seam side down. Add tomato sauce to remaining chili mixture and green chilies. Pour over tortillas and top with shredded cheese. Bake at 350º for 30 minutes.

CHEDDAR MACARONI BEEF CASSEROLE

1 pkg. (7¼ oz.) Macaroni & Cheese Dinner
1 lb. lean ground beef
1 can Italian-style stewed tomatoes, undrained
½ tsp. dried oregano leaves or dried basil leaves
1 cup shredded cheddar cheese

Prepare Dinner as directed on package, omitting butter. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Add tomatoes and oregano; mix well. Bring to boil.

Add meat mixture to Dinner; spoon into 2-qt. casserole dish. Sprinkle with cheese.

Bake at 400° for 10 minutes or until cheese is melted and casserole is heated through.

ARLENE’S SPAGHETTI LASAGNE

8 oz. uncooked spaghetti or other thin pasta
1 clove garlic, finely chopped
1 Tbsp. butter
2 lbs. lean ground beef
1 tsp. sugar
salt and pepper
2 cans (8 oz. each) tomato sauce
1 can (6 oz.) tomato paste
1 (3 oz.) pkg. cream cheese, softened
1 cup sour cream
6 green onions, chopped
¼ cup grated Parmesan cheese

Boil spaghetti in large saucepan of salted boiling water until almost tender. Drain and reserve.

Heat butter in large skillet over medium heat. Add garlic; cook and stir 1 minute. Add ground beef and sugar; season with salt and pepper. Cook and stir until beef is no longer pink; drain fat. Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.

Meanwhile, blend cream cheese and sour cream in medium bowl until smooth. Add green onions and mix well.

Spread a little meat sauce in 2-quart casserole dish to prevent noodles from sticking. Layer ½ of spaghetti, ½ of sour cream mixture and ½ of meat mixture. Repeat layers. Sprinkle on Parmesan cheese. Bake at 350° for 35 minutes or until heated through.

*** This casserole can be frozen and baked later, however, thaw it in the refrigerator overnight and let it come to room temperature before baking.

BAKED CORN CASSEROLE

½ cup butter, melted
2 eggs, beaten
¼ cup sugar
1 cup sour cream
1 can whole kernel corn, undrained
1 can cream style corn
1 box Jiffy corn muffin mix

Mix above ingredients. Put in greased 9 x 13 baking dish. Bake at 350º for 50-60 minutes or until set and golden brown on top.

TUNA CHIP CASSEROLE

1 can tuna, drained
1 can cream of mushroom soup
¾ cup milk
1 cup crushed potato chips

Break chunks of tuna into a bowl. Stir in soup and milk. Add ¾ cup crushed potato chips. Mix well. Pour into greased baking dish. Sprinkle remaining chips over top. Bake at 375º for 30 minutes.

CRUNCHY TUNA CASSEROLE

1 can cream of chicken soup, undiluted
6 oz. medium noodles or macaroni, cooked & drained
1 can tuna, drained & flaked
1 cup shredded sharp cheddar cheese
½ cup sliced celery
½ cup milk
¼ cup mayonnaise
1 can sliced water chestnuts, drained
1 jar (2 oz.) chopped pimientos, drained
½ tsp. salt
dash pepper
pinch celery seeds

Combine all ingredients in greased 2 qt. casserole dish. Bake at 425º for 25 minutes or until hot and bubbly.

TUNA TOMATO CASSEROLE

2 cans (6 oz.) tuna, drained
1 cup mayonnaise
1 small onion, finely chopped
¼ tsp. salt
¼ tsp. black pepper
1 - 12 oz. bag wide egg noodles, cooked
8-10 plum tomatoes, ¼” slices
1 cup shredded Cheddar or Mozzarella

Combine tuna, mayonnaise, onion, salt, and pepper in medium bowl. Mix well and set aside. Prepare noodles according to package directions, cooking just until tender. Drain noodles and return to pot. Add tuna mixture to noodles; stir until well combined.

Layer ½ noodle mixture, ½ tomatoes and ½ cheese in 9 x 13 baking dish. Press down slightly. Repeat layers with remaining ingredients. Bake at 375º for 20 minutes or until cheese is melted and casserole is heated through.

WESTERN MAC CASSEROLE

1 pkg. macaroni & cheese dinner, prepared as directed.

Brown & cook until tender:
1 lb. hamburger
½ cup sliced celery
¼ cup chopped pepper
¼ cup chopped onion

Stir in:
1 can corn, drained
¼ cup water
1 can tomato sauce
1 tsp. salt

Add macaroni dinner. Mix well. Put into 2 qt. casserole dish. Bake at 350º for 15-20 minutes.

MACARONI & CORN CASSEROLE

1 cup uncooked macaroni
1 can whole kernel corn, undrained
1 can cream style corn
1 cup Velveeta cheese
1 stick butter

Grease casserole dish. Mix all ingredients together and place in dish. Cover and bake at 350º for 1 hour. Uncover and bake for 5 minutes more or until top is light golden brown.