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BIG 676-PAGE, must-have cookbook youll reach for every time you cook! 1,200+ CLASSIC RECIPESall made with everyday ingredients, tasted, tested and approved by Taste of Home. 1,300+ FULL-COLOR PHOTOS of finished recipes, common ingredients and how-tos. 300+ PRACTICAL KITCHEN TIPS, basics, plus how-tos, reference charts and more! COMPLETE NUTRITION FACTS to take the guesswork out of healthy eating. DURABLE 5-RING BINDER with handy tabs, wipe-clean cover and splash guards. QUICK 5-WAY RECIPE LOOKUP including handy by ingredient index.
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beef & ground beef poultry pork, ham & sausage fish & seafood meatless breakfast & brunch side dishes index
3 23 43 55 59 65 71 79
2006 Reiman Media Group, Inc., 5400 S. 60th Street, Greendale WI 53129. bookeditors@reimanpub.com All rights reserved. Printed in Canada. Published by Readers Digest Association, Inc.
Pictured on front cover: Savory Baked Spaghetti (p. 11).
For Satisfying Suppers With One-Dish Convenience, Casseroles Cant Be Beat!

COZY CASSEROLES are perfect when it comes to delicious meal-in-one family suppers as well as for entertaining a crowd or sharing dishes at potluck dinners. If youd like to serve some family-tested-and-approved casseroles, the 76 recipes in this handy book are for you. All are shared by the readers of Taste of Home, Americas #1 cooking magazine. These entree casseroles assemble in a snap, then you just pop them in the oven and let them go. There are even 53 nofuss recipes here that come together in just 20 minutes or less! Its hard to resist the classic combination of ingredients in main dishes like Beef and Corn Casserole (p. 5), savory Alfredo Chicken n Biscuits (p. 23), comforting Au Gratin Ham Potpie (p. 45) and creamy Cheesy Noodle Casserole (p. 61). Weve also included handy side dish casseroles and tempting recipes for breakfast and brunch. With a few common ingredients and this little book, you can fix a tempting, convenient casserole tonight. Enjoy the compliments on your cooking and the smiling faces around your table!
baked beef stew

We get plenty of cold winter days here in the Midwest. Nothing warms us up like this chunky, oven-baked stew.
Joanne Wright Niles, Michigan
20-MINUTE PREP OR LESS
baked spaghetti
This satisfying pasta bake is quick to make and pleases young and old alike. Add a salad and breadsticks, and youre ready for company.
Betty Rabe Mahtomedi, Minnesota
www.tasteofhome.com best loved casseroles
beef & ground beef
20-MINUTE PREP OR LESS 20-MINUTE PREP OR LESS
baked beef stew

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, cut into 1-inch cubes 4 medium carrots, cut into 1-inch chunks 5 small red potatoes, quartered 2 celery ribs, cut into 3/4-inch chunks 1 medium onion, cut into chunks 1/2 cup soft bread crumbs 1 cup frozen peas, thawed In a large bowl, combine the tomatoes, water, wine, tapioca, sugar, seasoned salt, browning sauce if desired, marjoram and pepper. Let stand for 15 minutes. Add the meat, carrots, potatoes, celery, onion and bread crumbs. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 375 for 1-1/4 hours. Uncover; stir in peas. Bake 15-20 minutes longer or until meat and vegetables are tender. Yield: 6-8 servings.
beef n eggplant pie

Everyone likes eggplant in this savory pie. If you have eggplant in the garden or can get it at the market, Id recommend this recipe. If the vegetable is large and the skin seems tough, peel it first.
Audrey Nemeth Chesterville, Maine
baked spaghetti
8 1 1/2 1/2 1/2 1/2 1 1/4 1 ounces uncooked spaghetti egg cup milk teaspoon salt pound ground beef pound bulk Italian sausage small onion, chopped cup chopped green pepper jar (14 ounces) meatless spaghetti sauce 1 can (8 ounces) tomato sauce 1 to 2 cups (4 to 8 ounces) shredded part-skim mozzarella cheese Break spaghetti into thirds; cook according to package directions. Drain. In a bowl, beat egg, milk and salt. Add spaghetti; toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add spaghetti sauce and tomato sauce; mix well. Spoon over the spaghetti mixture. Bake, uncovered, at 350 for 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
beef and corn casserole

This recipe was passed down from my mother. Its now a standby for me as well as our three grown daughters. Its a great dish to pass at potlucks.
Ruth Jost Clear Lake, Iowa
beef & ground beef
beef n eggplant pie

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-skim mozzarella cheese In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat. Prick pastry shell with a fork. Add beef mixture. Bake at 375 for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 4-6 servings.
beef and potato moussaka

My sonwho is now grownbrought home this recipe for moussaka (a classic Greek entree) when he had a sixth-grade assignment about Greece.
Jean Puffer Chilliwack, British Columbia
beef and corn casserole

1 package (10 ounces) fine egg noodles 1 pound ground beef 1 medium onion, chopped 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1 cup water 1 cup diced process cheese (Velvetta) 1/2 medium green pepper, chopped 1 medium carrot, thinly sliced 1 teaspoon salt 1/2 teaspoon pepper Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 325 for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly. Yield: 8-10 servings.
beef spinach hot dish

My family, which includes my parents and six brothers and sisters, all love this recipe. Sometimes I use ground turkey in place of the ground beef.
Rachel Jones Roland, Arkansas
beef & ground beef
beef and potato moussaka

1 pound ground beef 1 medium onion, chopped 1 garlic clove, minced 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 thinly sliced In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside. For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add the Parmesan cheese and salt. Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half the meat mixture. Arrange the remaining potatoes over meat; top with the remaining sauce. Bake, uncovered, at 350 for 1 hour or until potatoes are tender. Let stand for 10 minutes before serving. Yield: 8-10 servings.
beefy corn bread casserole

To stretch our grocery budget, we eat a lot of soups and pots of beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook.
Patty Boling Seymour, Tennessee
beef spinach hot dish

1 1 2 1 1 1 1/4 2 pound ground beef medium onion, chopped garlic cloves, minced can (4 ounces) mushroom stems and pieces, drained teaspoon salt teaspoon dried oregano teaspoon pepper packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry can (10-3/4 ounces) condensed cream of celery soup, undiluted cup (8 ounces) sour cream 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 6-8 servings.
biscuittopped italian casserole

A saucy beef and vegetable mixture is topped with herb biscuits to create a mouth-watering one-dish dinner.
Kathy Ravis Vermilion, Ohio
beef & ground beef
beefy corn bread casserole

1 pound ground beef 1 small onion, chopped 2 to 3 jalapeno peppers, seeded and chopped 2 packages (8-1/2 ounces each) corn bread/muffin mix 3/4 teaspoon salt 1/2 teaspoon baking soda 1 can (14-3/4 ounces) creamstyle corn 1 cup milk 1/2 cup vegetable oil 2 eggs, beaten 3 cups (12 ounces) shredded cheddar cheese, divided
In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs. Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. Bake, uncovered, at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Yield: 8-12 servings. Editors Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
savory baked spaghetti

This yummy spaghetti casserole will be requested again and again for potlucks and family gatherings. Its especially popular with my grandchildren, who just love all the cheese.
Louise Miller Westminster, Maryland
biscuit-topped italian casserole

1 1 3/4 1/4 1 2 1 1 1/2 pound ground beef can (8 ounces) tomato sauce cup water teaspoon pepper package (10 ounces) frozen mixed vegetables cups (8 ounces) shredded cheddar cheese, divided tube (12 ounces) refrigerated buttermilk biscuits tablespoon butter, melted teaspoon dried oregano In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375 for 25-30 minutes or until the biscuits are golden brown. Yield: 6-8 servings.
cabbage roll casserole

I layer cabbage and a ground beef filling lasagna-style in this hearty casserole that cabbage-roll lovers will savor.
Doreen Martin Kitimat, British Columbia
10
beef & ground beef
11
savory baked spaghetti

1 package (16 ounces) 1 medium onion, chopped 1 jar (26 ounces) meatless spaghetti sauce 1/2 teaspoon seasoned salt 2 eggs 1/3 cup grated Parmesan cheese 5 tablespoons butter, melted 2 cups (16 ounces) small-curd cottage cheese 4 cups (16 ounces) shredded part-skim mozzarella cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 8-10 servings.
cheesetopped beef bake

Looking for something quick but different for dinner one night, I was browsing through a Taste of Home cookbook. I found two easy recipes and combined them.
Debbie Pirlot Green Bay, Wisconsin
cabbage roll casserole

2 pounds ground beef 1 large onion, chopped 3 garlic cloves, minced 2 cans (15 ounces each) tomato sauce, 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-skim mozzarella cheese In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat. Layer a third of the cabbage in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. Cover and bake at 375 for 45 minutes. Uncover and sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 12 servings.
cheesy beef spirals

My mom shared this easy-to-assemble casserole years ago. Its very good with garlic toast. Large shell macaroni or ziti noodles can be used instead of spiral pasta.
Brenda Marschall Poplar Bluff, Missouri
12
beef & ground beef
13
cheese-topped beef bake

1 package (16 ounces) medium pasta shells 1 pound ground beef 1 jar (26 ounces) spaghetti sauce 1 envelope taco seasoning 1 carton (8 ounces) spreadable chive and onion cream cheese 1 cup (8 ounces) sour cream 1 cup (4 ounces) shredded cheddar cheese Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce and taco seasoning. In a small bowl, combine cream cheese and sour cream; set aside. Drain the pasta; stir into beef mixture. Transfer to a greased 13-in. x 9in. x 2-in. baking dish. Spread with cream cheese mixture; sprinkle with cheddar cheese. Bake, uncovered, at 350 for 25-30 minutes or until the cheese is melted. Yield: 8-10 servings.
hamburger stovetop casserole

I have good memories of eating this mealin-one often while growing up. We all loved the flavor and seldom had leftovers.
Andrea Brandt Newton, Kansas
cheesy beef spirals

2 cups uncooked spiral pasta 2 pounds ground beef 2 small onions, chopped 1 garlic clove, minced 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 and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with process cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 350 for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 8-10 servings.
herbed shepherds pie

This one-dish meal pleases the meatand-potato lovers in my family...and they get their veggies, too.
Margaret Wagner Allen Abingdon, Virginia
14
beef & ground beef
15
hamburger stovetop casserole

1 1-1/2 1/2 1/4 1 1 pound ground beef cups water teaspoon poultry seasoning teaspoon pepper envelope brown gravy mix medium onion, sliced and separated into rings 1 medium carrot, sliced 2 medium potatoes, sliced 1 cup (4 ounces) shredded cheddar cheese In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, poultry seasoning and pepper. Bring to a boil. Stir in gravy mix. Cook and stir for 2 minutes or until slightly thickened. Arrange the onion, carrot and potatoes over beef. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Sprinkle with cheese. Cover and cook 3-5 minutes longer or until cheese is melted. Yield: 4 servings.
italian hot dish

My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers make it a favorite in our house.
Theresa Smith Sheboygan, Wisconsin
herbed shepherds pie

1 pound ground beef 1 can (14-1/2 ounces) beef broth, divided 3 to 4 bay leaves 2 whole cloves 1/2 teaspoon pepper 1/8 teaspoon dried thyme 1 pound potatoes, peeled and cubed 1/4 to 1/2 cup milk 2 tablespoons butter 1 tablespoon minced chives 1 teaspoon salt, divided 1 cup (4 ounces) shredded part-skim mozzarella cheese 2 medium onions, sliced 2 celery ribs, diced 1 large carrot, sliced 1 cup frozen corn, thawed 2 tablespoons all-purpose flour
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; 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 potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm. Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk the flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves. Transfer beef mixture to a greased 11-in. x 7-in. x 2-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375 for 10 minutes or until heated through. Yield: 4-6 servings.
meat lovers pizza bake

Im pleased to share the recipe for this yummy casserole. With ground beef and pepperoni, its very hearty. Instead of a typical pizza crust, it features a crust-like topping thats a snap to make with biscuit mix.
Carol Oakes Sturgis, Michigan
16
beef & ground beef
17
italian hot dish

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 Parmesan cheese, divided Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, cook the beef, 1/2 cup mushrooms, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, oregano, garlic powder, onion powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Drain pasta; place in an 8-in. square baking dish coated with nonstick cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella and 2 teaspoons Parmesan. Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and the cheese is melted. Yield: 4 servings.
mexican manicotti
Serve this hearty entree with Spanish rice, homemade salsa and tortilla chips. Ive also made it without ground beef, and our friends who are vegetarians requested the recipe.
Lucy Shifton Wichita, Kansas
meat lovers pizza bake

1 1/2 1 1 1 2 3/4 2 3/4 pound ground beef cup chopped green pepper can (15 ounces) pizza sauce package (3-1/2 ounces) sliced pepperoni, chopped can (2-1/4 ounces) sliced ripe olives, drained cups (8 ounces ) shredded part-skim mozzarella cheese cup biscuit/baking mix eggs cup milk In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, pepperoni and olives. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with cheese. In a small bowl, combine the biscuit mix, eggs and milk until blended. Pour evenly over cheese. Bake, uncovered, at 400 for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving. Yield: 6 servings.
moms mostaccioli
This traditional dish has been a stand-by in my kitchen since the 1960s. My two kids have even added it to their own recipe collections. You can also sprinkle it with shredded Parmesan cheese.
Gayle Clark Neptune Beach, Florida
18
beef & ground beef
19
mexican manicotti
1 1 2-1/2 1-1/2 1 pound lean ground beef can (16 ounces) refried beans teaspoons chili powder teaspoons dried oregano package (8 ounces) manicotti shells 2-1/2 cups water 1 jar (16 ounces) picante sauce 2 cups (16 ounces) sour cream 1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend 1/4 cup sliced green onions Sliced 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. x 2-in. baking dish. Combine water and picante sauce; pour over the shells. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted. Yield: 8 servings.
mostaccioli casserole
This tasty casserole is very simple to make and has great old-fashioned goodness that draws compliments. Try it soon for a popular, satisfying supper.
Barbara Leeds Plymouth, Michigan
moms mostaccioli
1/2 1 1/2 1 1 1/2 1 1/2 1/4 8 8 pound ground beef medium onion, chopped cup chopped green pepper can (14-1/2 ounces) diced tomatoes, undrained can (6 ounces) tomato paste cup water bay leaf teaspoon salt teaspoon pepper ounces mostaccioli, cooked and drained ounces sliced process American cheese In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, water, bay leaf, salt and pepper. Cover and simmer for 10 minutes; discard bay leaf. In a greased 11-in. x 7-in. x 2-in. baking dish, layer half of the mostaccioli, meat sauce and cheese; repeat layers. Bake, uncovered, at 350 for 30 minutes or until heated through. Let stand for 10 minutes before serving. Yield: 4-6 servings.
oniontopped hot dish

With ground beef, vegetables, potatoes and onion rings, one hearty serving of this dish satisfies hunger in a hurry.
Marilisa Fagerlind Glidden, Iowa
20
beef & ground beef
21
mostaccioli casserole
2 1 2 1 cups uncooked mostaccioli pound ground beef tablespoons chopped onion can (10-3/4 ounces) condensed tomato soup, undiluted can (8 ounces) tomato sauce teaspoon dried oregano teaspoon salt cup shredded Colby cheese Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, tomato sauce, oregano and salt. Drain the pasta; stir into beef mixture. Transfer to a greased 1-1/2-qt. baking dish; top with cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Yield: 4 servings.
1 1 1/2 1/4
onion-topped hot dish

1-1/2 pounds ground beef 1 package (16 ounces) frozen California-blend vegetables, thawed 1 can (10-3/4 ounces) condensed cheddar 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) frozen hash 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 medium heat until no longer pink; drain. Stir in the vegetables, soup, mozzarella cheese, milk, salt and pepper. Transfer to a greased 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 minutes or until heated through. Uncover; sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted. Yield: 6-8 servings.
22
alfredo chicken n biscuits

Chock-full of veggies and topped off with golden-brown biscuits and Alfredo sauce, this casserole is fun to prepare and has excellent flavor.
Cheryl Miller Fort Collins, Colorado
apple turkey potpie

I like to take leftover holiday turkey and turn it into this delicious potpie. Apples and raisins add sweetness.
Georgia MacDonald Dover, New Hampshire
poultry
23
alfredo chicken n biscuits

2 1-1/2 1 2 2 1 cups chopped fresh broccoli cups sliced fresh carrots cup chopped onion tablespoons olive oil cups cubed cooked chicken carton (10 ounces) refrigerated Alfredo sauce 1 cup biscuit/baking mix 1/3 cup milk 1/4 teaspoon dill weed In a large skillet, saute the broccoli, carrots and onion in oil until crisptender. Stir in the chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish. In a small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 400 for 18-22 minutes or until bubbly and biscuits are golden brown. Yield: 4 servings.
apricot almond chicken

This tender chicken topped with apricot preserves and crunchy almonds is special enough for guests, yet requires no complicated cooking.
Betty Due Mendota, Illinois
apple turkey potpie

1/4 cup chopped onion 1 tablespoon butter 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 3 cups cubed cooked turkey 1 large unpeeled tart apple, cubed 1/3 cup golden raisins 1 teaspoon lemon juice 1/4 teaspoon ground nutmeg Pastry for a single-crust pie (9 inches) In a large saucepan, saute onion in butter until tender. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well. Spoon into an ungreased 11-in. x 7-in. x 2-in. baking dish. On a lightly floured surface, roll out pastry to fit top of dish. Place over filling; flute edges and cut slits in top. Bake at 425 for 25-30 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.
broccoli turkey supreme

I do a lot of catering, and this easy rice casserole always gets rave reviews from clients as well as friends and family. It is loaded with turkey, broccoli and water chestnuts.
Marcene Christopherson Miller, South Dakota
24
poultry
25
apricot almond chicken

2-1/4 cups chicken broth 1 cup uncooked long grain brown rice 1 small onion, chopped 1/4 cup chopped green pepper 1/4 cup chopped sweet red pepper 1 teaspoon salt, optional 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 4 boneless skinless chicken breast halves (1 pound) 4 tablespoons apricot preserves 1/3 cup sliced almonds, toasted Combine the first eight ingredients in a greased 13-in. x 9-in. x 2-in. baking dish; mix well. Top with chicken. Cover and bake at 350 for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast. Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes more or until meat juices run clear. Let stand for 5 minutes before serving. Yield: 4 servings.
cashew chicken
I love to cook and bake for my family and friends. I season this chicken and rice casserole with ground ginger, then I stir in crunchy cashews.
Bonnie DeVries Brainerd, Minnesota
broccoli turkey supreme

4 cups cubed cooked turkey breast 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 package (10 ounces) frozen broccoli florets, thawed and drained 1 package (6.9 ounces) chicken-flavored rice mix 1-1/3 cups milk 1 cup chicken broth 1 cup chopped celery 1 can (8 ounces) sliced water chestnuts, drained 3/4 cup mayonnaise 1/2 cup chopped onion In a large bowl, combine all of the ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake at 325 for 1 hour. Uncover; bake 15-20 minutes longer or until rice is tender. Yield: 8 servings.
chicken n biscuit bake

My mother used to make this dish years ago, and everyone in the family enjoyed it.
Shireen Rancier Killam, Alberta
26
poultry
27
cashew chicken
1 pound boneless skinless chicken breasts, cut into 1-inch cubes 1 medium onion, chopped 2 cups frozen broccoli cuts 1-3/4 cups boiling water 1 cup uncooked long grain rice 1 jar (6 ounces) sliced mushrooms, drained 1 tablespoon chicken bouillon granules 1/2 to 1 teaspoon ground ginger Pepper to taste 3/4 cup salted cashews, divided In a large bowl, combine the first nine ingredients and transfer to a greased shallow 1-1/2-qt. baking dish. Cover and bake at 375 for 4555 minutes or until rice is tender and chicken is no longer pink. Stir in 1/2 cup of cashews. Sprinkle with remaining cashews. Yield: 4 servings.
chicken n stuffing
This recipe provides all the fabulous flavor of a stuffed whole chicken with little fuss. Its a big hit with our son as well as other family and friends.
Pamela Key Sandy Lake, Pennsylvania
chicken n biscuit bake

2 cups chicken broth 1 pound meaty bone-in chicken pieces 1 medium onion, chopped 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. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear. Remove chicken from broth; cool. When cool enough to handle, remove skin and meat from bones. Discard skin and bones. Cut up meat. Strain broth. Reserve vegetables and 1 cup broth; discard bay leaf. (Discard or save remaining broth for another use.) Arrange chicken and vegetables in a greased 3-cup dish. For sauce, melt butter in a saucepan. Stir in the flour, salt, pepper and mace until smooth. Gradually add the milk and Worcestershire sauce and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the chicken. For biscuits, in a bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in milk. On a floured surface, knead 8-10 times. Pat into a 1/2-in.-thick square and cut into quarters. Arrange biscuits over sauce. Bake, uncovered, at 450 for 17-20 minutes or until the biscuits are golden brown. Yield: 2 servings.
chicken manicotti
When a girlfriend came home from the hospital with her newborn, I sent over this casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken.
Jamie Valocchi Mesa, Arizona
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chicken n stuffing
2 1 1/2 1 2 1/4 1/8 2 2 4 celery ribs, chopped large onion, chopped cup butter package (14 ounces) seasoned stuffing croutons tablespoons minced fresh parsley teaspoon salt teaspoon pepper eggs, beaten cans (14-1/2 ounces each) chicken broth cups cubed cooked chicken In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread 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 bake at 350 for 40-50 minutes or until a meat thermometer reads 160. Yield: 6-8 servings.
chicken pie in a pan

Tasty and filling, this potpie is a perfect way to use up leftover chicken or turkey. This dish travels well and is ideal to take to a potluck or family reunion.
Kristine Conway Alliance, Ohio
chicken manicotti
1 tablespoon garlic powder 1-1/2 pounds boneless skinless chicken breast 16 uncooked manicotti shells 2 jars (26 ounces each) spaghetti sauce, divided 1 pound bulk Italian sausage, cooked and drained 1/2 pound fresh mushrooms, sliced 4 cups (16 ounces) shredded part-skim mozzarella cheese 2/3 cup water Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13-in. x 9-in. x 2-in. baking dishes. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese. Drizzle water around the edge of each dish. Cover and bake one casserole at 375 for 65-70 minutes or until chicken juices run clear and pasta is tender. Cover and freeze remaining casserole for up to 1 month. To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 2 casseroles (4 servings each).
chicken veggie casserole

This comforting one-dish meal is easy on your food budget. To save time, you can substitute a package of frozen vegetables.
Bonnie Smith Goshen, Indiana
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chicken pie in a pan

2 celery ribs, diced 2 medium carrots, diced 1 small onion, chopped 3 tablespoons butter 1/4 cup all-purpose flour 1/2 teaspoon salt 1 cup milk 1 cup chicken broth 1 can (10-3/4 ounces) condensed cream 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 cheddar cheese In a large skillet, saute the celery, carrots and onion in butter until tender. Stir in flour and salt until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup and chicken. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish; set aside. For crust, combine the flour, baking powder and salt. Cut in butter until crumbly. Add milk, tossing with a fork until mixture forms a soft dough; shape into a ball. On a lightly floured surface, roll into a 12-in. x 10-in. rectangle. Sprinkle with cheese. Roll up jelly-roll style, starting from a long side. Cut into 12 slices. Place cut side down over chicken mixture. Bake, uncovered, at 350 for 35-40 minutes or until the crust is lightly browned. Yield: 6-8 servings.
colorful chicken and rice

Topped with crushed corn chips, shredded lettuce and chopped tomatoes, this marvelous meal-inone is as pretty as it is tasty. I serve it to company and it always gets compliments.
Dana Wise Quinter, Kansas
chicken veggie casserole

3 cups cubed cooked chicken 4 medium carrots, cut into chunks 3 medium red potatoes, cut into chunks 3 celery ribs, sliced 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 2/3 cup water 1/2 teaspoon salt 1/4 teaspoon pepper Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. Cover and bake at 350 for 60-75 minutes or until vegetables are tender. Yield: 5 servings.
hearty chicken casserole

I found this recipe in a cookbook we received as a wedding gift and altered it to fit my familys tastes. My husband and daughters rush to the table when they know its on the menu.
Janet Applin Gladstone, Michigan
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colorful chicken and rice

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup (8 ounces) sour cream 1/2 cup small-curd cottage cheese 1 package (3 ounces) cream cheese, cubed 3 cups cubed cooked chicken 3 cups cooked rice 1-1/2 cups (6 ounces) shredded Monterey Jack or mozzarella cheese 1 can (4 ounces) chopped green chilies 1 can (2-1/4 ounces) sliced ripe olives, 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, combine the soup, sour cream, cottage cheese and cream cheese; cover and process until smooth. Transfer to a large bowl. Stir in the 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 minutes or until heated through. Just before serving, top with corn chips, lettuce and tomatoes. Yield: 6-8 servings.
hot chicken salad

I know youll enjoy this rich and creamy chicken dish. Topped with crunchy potato chips and almonds, the comforting casserole could be made with leftover cooked chicken.
Doris Heath Franklin, North Carolina
hearty chicken casserole

2-1/2 cups frozen mixed vegetables 1/2 cup chopped onion 1/2 cup butter, divided 1/3 cup all-purpose flour 1/2 teaspoon dried sage leaves 1/2 teaspoon pepper 1/4 teaspoon salt 2 cups chicken broth 3/4 cup milk 3 cups cubed cooked chicken 1 can (14-1/2 ounces) sliced potatoes, drained and quartered 2 cups seasoned stuffing cubes Cook vegetables according to package directions; drain. Meanwhile, in a large saucepan, saute the onion in 1/4 cup butter for 2-3 minutes or until tender. Stir in the flour, sage, pepper and salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir until thickened. Stir in the chicken, potatoes and mixed vegetables; heat through. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Melt the remaining butter; toss with stuffing cubes. Sprinkle over chicken mixture. Bake, uncovered, at 450 for 10-12 minutes or until heated through. Yield: 6 servings.
irish pie
The combination of chicken, pork sausage, potatoes and cheese makes this a hearty as well as a tasty meal.
Roberta Ressler Sandwich, Illinois
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hot chicken salad

2 cups diced cooked chicken 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 2 celery ribs, finely chopped 1/2 cup mayonnaise 1 can (4 ounces) mushroom stems and pieces, drained 2 tablespoons finely chopped onion 1/2 cup crushed butter-flavored crackers (about 12 crackers) 1/2 cup crushed potato chips 1/2 cup sliced almonds, toasted In a large bowl, combine the chicken, soup, celery, mayonnaise, mushrooms and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2qt. baking dish. Bake, uncovered, at 375 for 15 minutes. Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly browned. Yield: 4 servings.
italian turkey and noodles

A jar of meatless spaghetti sauces makes this easy dish a perfect supper during the week...just add a green salad, and dinner is set. Best of all, my whole family loves it.
Cindi Roshia Racine, Wisconsin
Editors Note: Reduced-fat or fatfree mayonnaise is not recommended for this recipe.
irish pie
3 cups cubed cooked chicken 2 cups (8 ounces) shredded Monterey Jack cheese 1 teaspoon garlic salt 2 cups seasoned stuffing croutons 1 pound bulk pork sausage, cooked and drained 2 cups peeled cooked diced potatoes 2 cups (8 ounces) shredded cheddar cheese 3 eggs 1-1/2 cups milk In a greased 3-qt. baking dish, layer the first seven ingredients in the order given. Beat the eggs and milk; pour over the cheese. Cover and bake at 325 for 55 minutes. Uncover and bake 10 minutes longer. Let stand for 10 minutes before serving. Yield: 6-8 servings.
oldfashioned chicken potpie

I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite.
Liliane Jahnke Cypress, Texas
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italian turkey and noodles

1-1/4 1-1/2 1/2 1/2 1 pounds lean ground turkey cups sliced fresh mushrooms cup chopped onion cup chopped green pepper jar (26 ounces) meatless spaghetti sauce 1/2 teaspoon onion salt 3 cups cooked yolk-free wide noodles 1 cup (4 ounces) shredded part-skim mozzarella cheese In a large nonstick skillet, cook the turkey, mushrooms, onion and green pepper over medium heat until turkey is no longer pink. Add spaghetti sauce and onion salt; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Place cooked noodles in the bottom of a 2-1/2-qt. baking dish coated with nonstick cooking spray. Pour meat mixture over noodles. Sprinkle with cheese. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 6 servings.
orange chicken supper

Since were a busy family, this casserole in a skillet really fits our lifestyle. Because it uses a rice mix, orange juice and other items I keep on hand, its both satisfying and swift.
Lynda Muller, with U.S. Military in Germany
old-fashioned chicken potpie

1-1/2 cups sliced fresh mushrooms 1 cup sliced fresh carrots 1/2 cup chopped onion 1/3 cup butter 1/3 cup all-purpose flour 1-1/2 cups chicken broth 1-1/2 cups milk 4 cups cubed cooked chicken breast 1 cup frozen peas 1 jar (2 ounces) diced pimientos, drained 1 teaspoon salt BISCUIT TOPPING: 2 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon cream of tartar 1/2 cup cold butter 2/3 cup milk
In a large saucepan, saute the mushrooms, carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, pimientos and salt ; heat through. Pour into a greased shallow 2-1/2-qt. baking dish; set aside. In a large bowl, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn onto a lightly floured surface; 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 biscuits are golden brown. Yield: 6-8 servings.
pecan chicken casserole

The unusual pecanand-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce.
Jackie Heyer Cushing, Iowa
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orange chicken supper

1 package (6.9 ounces) chicken-flavored rice mix 2 tablespoons butter 1-1/2 cups hot water 1 cup orange juice 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1/8 teaspoon cayenne pepper, optional 2 cups cubed cooked chicken 1-1/2 cups frozen sliced carrots, thawed Set aside seasoning packet from rice mix. In a large skillet, cook rice mix in butter over medium heat until golden brown. Stir in the water, orange juice, garlic powder, ginger, cayenne if desired and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken and carrots. Cover and simmer for 5-10 minutes or until heated through and liquid is absorbed. Yield: 4 servings.
veggie turkey casserole

I rely on canned goods and frozen vegetables to hurry along this creamy main dish. I like it so much I usually make it on my birthday.
Michelle Summers Chattanooga, Tennessee
pecan chicken casserole

1 cup all-purpose flour 1 cup (4 ounces) finely shredded cheddar 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 (8 ounces) sour cream 1 cup chicken broth 4 cups diced cooked chicken 1/2 cup finely shredded cheddar cheese 1/4 cup finely chopped onion In a bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. (Crust will be crumbly.) Bake at 350 for 10 minutes or until lightly browned. In a bowl, beat eggs. Add the remaining ingredients. Pour over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings. 1/4 cup mayonnaise 1/4 teaspoon dill seed 1/8 teaspoon hot pepper sauce
zesty chicken casserole

Broccoli, chicken and rice get a little zip from Italian salad dressing in this recipe. Anyone who favors food with lots of flavor will enjoy this dish.
Dianne Spurlock Dayton, Ohio
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veggie turkey casserole

3 cups cubed cooked turkey or chicken 2 cups frozen mixed vegetables 2 cups frozen broccoli florets 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1/2 cup chopped onion 1/4 teaspoon garlic powder 1/4 teaspoon celery seed In a large bowl, combine all ingredients. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Stir before serving. Yield: 4 servings.
zesty chicken casserole

2 cups uncooked instant rice 1 package (16 ounces) frozen broccoli cuts, thawed 1 medium onion, chopped 1 celery rib, chopped 2 tablespoons minced fresh parsley 1 teaspoon salt 6 boneless skinless chicken breast halves 1 can (10-3/4 ounces) condensed cream 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, celery, parsley and salt. Arrange chicken over vegetables. In a saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken. Cover and bake at 375 for 45 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear and rice and vegetables are tender. Garnish with red currants if desired. Yield: 6 servings.
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asparagus ham bundles

A neighbor who grew his own asparagus gave me this recipe along with much of his bountymany years ago. The fun little bundles are perfect for lunch or a spring brunch.
Barb Kopf Wauwatosa, Wisconsin
baked chops and fries

Convenience items like frozen vegetables and a jar of cheese sauce make it a snap to assemble this comforting pork chop supper. Its an easy meal-in-one.
Gregg Voss Emerson, Nebraska
pork, ham & sausage
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asparagus ham bundles

3 tablespoons butter 3 tablespoons all-purpose flour 3/4 teaspoon salt 2 cups milk 1 cup (4 ounces) shredded Swiss cheese 2 cups cooked rice 8 slices fully cooked ham (about 1/8 inch thick) 24 fresh asparagus spears, cooked and drained 1/4 cup grated Parmesan cheese In a saucepan, melt butter; stir in flour and salt until smooth. Gradually add milk; bring to a boil. Cook and stir until thickened and bubbly. Stir in Swiss cheese until melted. Combine 1 cup of cheese mixture with rice. Spread about 1/4 cup on the bottom third of each ham slice. Top with three asparagus spears; roll up. Place with seam side down in a greased 11-in. x 7-in. x 2-in. baking dish. Pour remaining cheese mixture over the bundles. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Yield: 4 servings.
au gratin sausage skillet

Using frozen veggies and a package of au gratin potatoes, I can get this satisfying stovetop supper on the table in no time. Even our oldest daughter, who can be a picky eater, loves it.
Penny Greene Lancaster, Ohio
baked chops and fries

6 bone-in pork loin chops (1 inch thick) 1 tablespoon olive or vegetable oil 1/2 teaspoon seasoned salt 1 jar (8 ounces) process cheese sauce 1/2 cup milk 4 cups frozen cottage fries 1 can (2.8 ounces) french-fried onions, divided 1 package (10 ounces) frozen broccoli florets In a large skillet, brown pork chops in oil; sprinkle with seasoned salt. In a bowl, combine the cheese sauce and milk until blended; spread into a greased 13-in. x 9-in. x 2-in. baking dish. Top with cottage fries and half of the onions. Arrange broccoli and pork chops over the top. Cover and bake at 350 for 45 minutes. Sprinkle with the remaining onions. Bake 10 minutes longer or until meat is no longer pink and broccoli is tender. Yield: 6 servings.
au gratin ham potpie

We first had Aunt Dollys potpie at a family get-together. We loved it and were so happy she shared the recipe. Now, we make it almost every time we bake a ham.
Mary Zinsmeister Slinger, Wisconsin
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au gratin sausage skillet

1 pound fully cooked kielbasa or Polish sausage, halved and sliced 1/2 inch thick 2 tablespoons vegetable oil 1 package (5-1/4 ounces) au gratin potatoes 2-1/2 cups water 1 package (8 ounces) frozen California-blend vegetables 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese In a skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally. Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until cheese is melted. Yield: 4 servings.
best-ever beans and sausage

This dish is extremely popular with our friends and family. Whenever I ask, What can I share? the reply is always, Bring your beans and sausage.
Robert Saulnier Clarksburg, Massachusetts
au gratin ham potpie

1 package (4.9 ounces) au gratin potatoes 1-1/2 cups boiling water 2 cups frozen peas and carrots 1-1/2 cups cubed fully cooked ham 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (4 ounces) mushroom stems and pieces, drained 1/2 cup milk 1/2 cup sour cream 1 jar (2 ounces) diced pimientos, drained 1 sheet refrigerated pie pastry In a large bowl, combine the potatoes, contents of sauce mix, boiling water, peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Pour into an ungreased 2-qt. round baking dish. Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400 for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 4-6 servings.
brat n tot bake

Our town is dubbed the bratwurst capital of America. I could not have someone in my family who disliked bratwurst, so I developed this cheesy casserole for our son. Its the only way he will eat them.
Jodi Gobrecht Bucyrus, Ohio
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best-ever beans and sausage

1-1/2 pounds bulk hot pork sausage 1 medium green pepper, chopped 1 medium onion, chopped 1 can (31 ounces) pork and beans 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15-1/2 ounces) great northern beans, rinsed and drained 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 1 can (15 ounces) garbanzo beans or 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 heat until no longer pink; drain. Add the green pepper and onion; saute until tender. Drain. Add remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 325 for 1 hour. Uncover and bake 20-30 minutes longer or until bubbly. Yield: 12-16 servings.
cauliflower ham casserole

Cauliflower replaces the potatoes in this comforting casserole, which Ive been making for 30 years. Whenever we have leftover ham, my husband asks me to make this dish.
Sue Herlund White Bear Lake, Minnesota
brat n tot bake

1 pound uncooked bratwurst, casings removed 1 medium onion, chopped 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 package (32 ounces) frozen Tater Tots 2 cups (16 ounces) sour cream 2 cups (8 ounces) shredded cheddar cheese Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese. Bake, uncovered, at 350 for 35-40 minutes or until heated through and cheese is melted. Let stand 5 minutes before serving. Yield: 6 servings.
cheesy kielbasa bake

This hearty casserole takes advantage of garden-fresh vegetables and handy convenience items. My aunt originally made this for family gatherings. Now I fix it any night of the week.
Kate Beckman Hemet, California
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cauliflower ham casserole

4 cups chopped fresh cauliflower 1/4 cup butter, cubed 1/3 cup all-purpose flour 2 cups milk 1 cup (4 ounces) shredded cheddar cheese 1/2 cup sour cream 2 cups cubed fully cooked ham 1 jar (4-1/2 ounces) sliced mushrooms, drained TOPPING: 1 cup soft bread crumbs 1 tablespoon butter, melted Place cauliflower in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender. Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted. Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350 for 40-45 minutes or until heated through. Yield: 6 servings.
lasagna roll-ups
This is far better tasting than any store-bought lasagna. Ham and spinach combine for fabulous flavor.
Delia Kennedy Deer Park, Washington
cheesy kielbasa bake

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 garlic clove, minced 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 cheddar cheese 2 cups (8 ounces) shredded part-skim mozzarella cheese 2 green onions, chopped Cook macaroni according to package directions; drain and set aside. In a large skillet, brown the sausage in oil over medium heat. Add the onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender. Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. In each of two greased 13-in. x 9-in. x 2-in. baking dishes, layer a fourth of the macaroni and meat sauce. Combine the egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella cheeses. Cover and bake at 350 for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Serve one casserole. Cool second casserole; cover and freeze for up to 2 months. Yield: 2 casseroles (8-10 servings each).
oven cassoulet
This tasty casserole can be put together quickly and is so warm and satisfying on a wintry night. We enjoy it with a lettuce salad or cooked vegetables.
Diane Molberg, Emerald Park, Saskatchewan
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lasagna roll-ups
1 package (10 ounces) frozen spinach, thawed and squeezed dry 1 egg, beaten 1-3/4 cups ricotta cheese 4 tablespoons grated Parmesan cheese, divided 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 8 thin slices deli ham, halved lengthwise 8 lasagna noodles, cooked and drained 1 jar (14 ounces) spaghetti sauce In a bowl, combine the spinach, egg, ricotta cheese, 2 tablespoons Parmesan cheese, salt, pepper and nutmeg. Place two pieces of ham on each noodle. Spread with 1/3 cup spinach mixture. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Top with spaghetti sauce. Cover and bake at 350 for 40-45 minutes or until heated through. Uncover and sprinkle with remaining Parmesan. Let stand for 15 minutes before cutting. Yield: 4 servings.
penne salami bake

This entree is so versatile that you can add whatever veggies you have on hand. Just saute them right along with the onion and garlic.
Tanya Murray Olympia, Washington
oven cassoulet
1/2 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch cubes 1 cup chopped onion 2 medium carrots, thinly sliced 2 celery ribs, chopped 1 garlic clove, minced 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) great northern beans, rinsed and drained 1-1/2 cups soft bread crumbs In a nonstick saucepan coated with nonstick cooking spray, cook and stir the sausage, onion, carrots, celery and garlic for 4-5 minutes or until onion is tender. Stir in the tomatoes, broth, bay leaf, thyme, pepper and cloves. Bring to a boil. Reduce heat; simmer, uncovered, for about 15 minutes or until carrots are tender and liquid is slightly thickened. Discard bay leaf. Stir in beans. Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Combine the bread crumbs, butter and parsley. Sprinkle over sausage mixture. Bake, uncovered, at 350 for 30-35 minutes or until edges are bubbly and top is golden brown. Yield: 6 servings. 2 tablespoons butter, melted 2 tablespoons minced fresh parsley
pizza macaroni bake

I found this recipe in a cookbook over 30 years ago, when I was newly married. Its tasty and simple to preparejust right for a busy couple. Its also easy to double for a family of four.
Barbara Kemmer Rohnert Park, California
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penne salami bake

2 cups uncooked penne or medium tube pasta 1 small onion, diced 1 garlic clove, minced 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-skim mozzarella cheese 1 cup (4 ounces) shredded cheddar cheese Cook pasta according to package directions. Drain and set aside. In a large skillet, saute onion and garlic in oil until tender; stir in the tomatoes, tomato paste, green and sweet red peppers, salami, olives, salt and pepper. Simmer, uncovered, for 5 minutes. Remove from the heat; stir in pasta. Combine cheeses. Spoon half of pasta mixture into a greased 2-qt. baking dish. Sprinkle with 11/3 cups cheese. Top with remaining pasta and cheese. Bake, uncovered, at 350 for 15-20 minutes or until cheese is melted. Yield: 4-6 servings.
pizza macaroni bake

pound bulk pork sausage cup chopped green pepper tablespoons chopped onion cup elbow macaroni, cooked and drained 1 can (8 ounces) tomato sauce 4 tablespoons grated Parmesan cheese, divided 2 tablespoons water 1/4 teaspoon dried oregano Dash pepper 1/2 1/4 2 1/2 In a skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the macaroni, tomato sauce, 2 tablespoons Parmesan cheese, water, oregano and pepper. Transfer to a lightly greased 1-qt. baking dish; sprinkle with remaining cheese. Cover and bake at 350 for 25-30 minutes or until liquid is absorbed and the casserole is heated through. Yield: 2 servings.
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angel hair shrimp bake

Shrimp and pasta blend beautifully with the herbs, salsa and three kinds of cheese in this hearty, layered casserole. The shrimp make this dish special enough for guests.
Susan Davidson Elm Grove, Wisconsin
broccoli tuna bake

I remember the day I rushed home from school with this recipe in hand from my home economics class. My parents loved it then, and my husband and son do now.
Pamela Tesoriero Etiwanda, California
fish & seafood
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angel hair shrimp bake

1 package (9 ounces) refrigerated angel hair pasta 1-1/2 pounds uncooked medium shrimp, peeled and deveined 3/4 cup crumbled feta cheese 1/2 cup shredded Swiss cheese 1 jar (16 ounces) chunky salsa 1/2 cup shredded Monterey Jack cheese 3/4 cup minced fresh parsley 1 teaspoon dried basil 1 teaspoon dried oregano 2 eggs 1 cup half-and-half cream 1 cup (8 ounces) plain yogurt In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano. In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350 for 2530 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving. Yield: 12 servings.
padre island shells

Im asked to fix this dish over and over, so theres no doubt its worth sharing.
Dona Grover Rockwall, Texas
broccoli tuna bake

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/3 cup milk 1 tablespoon lemon juice 1 can (12 ounces) albacore tuna, drained and flaked 1-1/2 cups cooked rice 1/4 teaspoon pepper 1 package (10 ounces) frozen broccoli florets, cooked and drained 1/2 cup shredded cheddar cheese In a bowl, combine the soup, milk and lemon juice. Stir in tuna, rice and pepper. Transfer to a greased 10-in. pie plate or quiche dish. Bake, uncovered, at 375 for 25 minutes. Top with broccoli; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4-6 servings.
tuna spaghetti pie

When my grandkids are over, I make this dish in tart tins, so each girl can have her own pie. That works for both pintsize and senior-size appetites.
Mrs. Ruth Lee Troy, Ontario
56
fish & seafood
57
padre island shells

1/2 cup chopped green pepper 2 tablespoons thinly sliced green onion 4 tablespoons butter, divided 2 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk 1 large tomato, peeled and chopped 2 tablespoons minced fresh parsley 1-1/4 cups shredded pepper Jack or Monterey Jack cheese, divided 3-1/2 cup medium shell pasta, cooked and 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 pepper and onion in 2 tablespoons butter until tender. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomato and parsley. Remove from the heat; stir in 1 cup of cheese until melted. Stir in pasta and crab. Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350 for 20 minutes. Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Top with remaining cheese. Bake, uncovered, for 5-10 minutes until golden brown. Yield: 6-8 servings.
tuna spaghetti pie

4 ounces spaghetti, broken into 2-inch pieces 1/4 cup grated Parmesan cheese 1 egg, lightly beaten 1 tablespoon butter, melted 1 garlic clove, minced 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
Cook spaghetti according to package directions; rinse in cold water and drain. In a bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper; mix well. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside. In a skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended. In a bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended. Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan. Bake at 350 for 35-40 minutes or until crust is golden and filling is puffy. Sprinkle with parsley. Let stand for 5-10 minutes before cutting. Yield: 6 servings.
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
58
bean n cheese burritos

This is a recipe from my mom that I adapted. She made it with tortillas, but we both agree its easier and quicker using frozen burritos. I make it about once each month.
Karen Middleton Elyria, Ohio
black bean tortilla casserole

A cousin gave me this recipe because she knows my family loves Southwestern fare. This is a delicious meatless meal that we really enjoy!
Sue Briski Appleton, Wisconsin
meatless
59
bean n cheese burritos

8 frozen bean and cheese burritos (about 5 ounces each), thawed 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (10 ounces) enchilada sauce 1/2 cup milk 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese, divided 1 can (4 ounces) chopped green chilies 1 cup sliced ripe olives 1/2 cup sliced green onions 6 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 until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with olives, onions and remaining cheese. Bake, uncovered, at 350 for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired. Yield: 6-8 servings.
budget macaroni and cheese

You cant beat this comforting casserole to please the family and go easy on the budget. Its a classic, satisfying meatless entree.
Debbie Carlson San Diego, California
black bean tortilla casserole

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 garlic cloves, minced 2 teaspoons ground cumin 2 cans (15 ounces each) black beans, 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, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans. Cover and bake at 350 for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings. Yield: 9 servings.
cheesy noodle casserole

This rich, cheesy dish is such an excellent meal extender that I always keep it in mind whenever I feel my menu needs a boost. Its a quick and easy casserole to fix...and is always devoured in a hurry!
Shirley McKee Varna, Illinois
60
meatless
61
budget macaroni and cheese

1 package (7 ounces) elbow macaroni 3 tablespoons butter 3 tablespoons all-purpose flour 1/4 teaspoon salt Dash pepper 1 cup milk 1 cup (4 ounces) shredded cheddar cheese Cook the macaroni according to package directions. Drain; set aside and keep warm. In a saucepan over medium-low heat, melt butter. Add flour, salt and pepper; stir to make a smooth paste. Gradually add milk, stirring constantly. Heat and stir until thickened. Remove from the heat; stir in cheese until melted. Pour over macaroni and mix well. Yield: 4 servings.
cheesy zucchini bake

Ever since a friend shared this classic casserole with me, I actually look forward to our annual bounty of zucchini. This cheesy veggie bake makes a pretty entree.
Sue Stanton Linville, North Carolina
cheesy noodle casserole

2 packages (1 pound each) wide egg noodles 1/2 cup butter 1/4 cup all-purpose flour 1 teaspoon garlic salt 1 teaspoon onion salt 5 to 6 cups milk 2 pounds process cheese (Velveeta), cubed TOPPING: 1/2 cup dry bread crumbs 2 tablespoons butter, melted Cook noodles according to package directions; drain. In a Dutch oven, melt butter. Stir in the flour, garlic salt and onion salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the cheese; stir until melted. Stir in the noodles. Transfer to two greased shallow 2-qt. baking dishes. Toss bread crumbs and butter; sprinkle over casseroles. Bake, uncovered, at 350 for 25-30 minutes or until golden brown. Yield: 2 casseroles (12 servings each).
meatless lasagna
This saucy lasagna is one of my specialties. Its packed with freshtasting vegetables, such as zucchini, mushrooms, carrots and peppers. The colorful casserole makes a great meal.
Sharon Allen Allentown, Pennsylvania
62
meatless
63
cheesy zucchini bake

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 1 can (6 ounces) tomato paste 3 tablespoons sugar 1 teaspoon Italian seasoning 1 teaspoon dried basil 2 cans (2-1/4 ounces each) sliced ripe olives, drained 3 cups (12 ounces) shredded part-skim mozzarella cheese 6 eggs, lightly beaten 1-1/2 cups grated Parmesan cheese In a large skillet, saute zucchini in oil until tender. Sprinkle with salt and pepper; stir. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. In the same skillet, saute onion until crisptender. Add garlic; saute 3 minutes longer. Stir in tomato puree, tomato paste, sugar, Italian seasoning and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives. Pour over 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 inserted near the center comes out clean. Let the dish stand for 15 minutes before serving. Yield: 12-16 servings.
meatless lasagna
9 uncooked lasagna noodles 1/2 cup chopped onion 2 garlic cloves, minced 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 can (6 ounces) tomato paste 1 teaspoon sugar 1 teaspoon dried basil 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 nonstick cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside. Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13-in. x 9-in. x 2-in. baking dish, layer a third of the remaining 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 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 8 servings.
64
breakfast casserole
This is a good breakfast dish when youre short on time. Its simple to prepare and can be made early or even frozen until needed.
Sorrel Pickle Arcadia, Florida
broccoli sausage breakfast bake

Im very involved in 4-H and raise hogs to show at our county fair. I like to share tasty recipes that help promote the pork industry.
Kara Cash Dumont, Texas
breakfast & brunch
65
breakfast casserole
2 slices bread 1/2 pound bulk pork sausage 1/2 cup shredded cheddar cheese 3 eggs 1 cup milk 1/2 teaspoon ground mustard 1/4 teaspoon salt 1/8 teaspoon pepper Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes. In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 for 30 minutes or until puffed and golden. Yield: 2-4 servings.
brunch egg bake

Heres an easy, tasty dish to make for company that still allows you to spend plenty of time with your guests. We think brunch is the best meal of the day to gather and enjoy.
Gloria Rohlfing York, Pennsylvania
broccoli sausage breakfast bake

1/2 pound bulk pork sausage 1 cup chopped fresh broccoli 2 cups (8 ounces) shredded cheddar cheese 3 eggs 1-1/4 cups milk 1/2 cup biscuit/baking mix In a skillet, cook sausage over medium heat until no longer pink; drain and set aside. Add 1 in. of water and broccoli to a saucepan; bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until crisp-tender; drain. In a greased 9-in. pie plate, layer the sausage, cheese and broccoli. In a bowl, combine the eggs, milk and biscuit mix. Pour over broccoli. Bake at 350 for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
brunch enchiladas
When Im expecting company for brunch, the menu often features this triedand-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun.
Gail Sykora Menomonee Falls, Wisconsin
66
breakfast & brunch
67
brunch egg bake

3 cups (12 ounces) shredded cheddar cheese 3 cups (12 ounces) shredded part-skim mozzarella cheese 1 jar (4-1/2 ounces) sliced mushrooms, drained 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 cup all-purpose flour 2 tablespoons minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon pepper Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining 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 inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.
brunch lasagna
Everyone can appreciate makeahead dishes like this one. Pop it into the oven before guests arrive, add fresh fruit and muffins, and you have an instant brunch.
Judy Munger Warren, Minnesota
brunch enchiladas
2 cups cubed fully cooked ham 1/2 cup chopped green onions 10 flour tortillas (8 inches) 2 cups (8 ounces) shredded cheddar cheese, divided 1 tablespoon all-purpose flour 2 cups half-and-half cream 6 eggs, beaten 1/4 teaspoon salt, optional Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2in. baking dish. In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving. Yield: 10 enchiladas.
christmas breakfast casserole

Spicy sausage, herbs and vegetables fill this egg casserole with hearty flavor. I like to make it for my familys Christmas breakfast...but its delicious any time of day!
Debbie Carter OFallon, Illinois
68
breakfast & brunch
69
brunch lasagna
8 uncooked lasagna noodles 8 eggs 1/2 cup milk Butter-flavored nonstick cooking spray 2 jars (16 ounces each) Alfredo sauce 3 cups diced fully cooked ham 1/2 cup chopped green pepper 1/4 cup chopped green onions 1 cup (4 ounces) shredded cheddar cheese 1/4 cup grated Parmesan cheese Cook noodles according to package directions. Meanwhile, in a large bowl, beat eggs and milk. In a large nonstick skillet coated with butter-flavored cooking spray, cook eggs over medium-low heat until set but moist. Remove from the heat. Drain noodles. Spread 1/2 cup Alfredo sauce in a greased 10-in. square or 13-in. x 9-in. x 2-in. baking dish. Layer with four lasagna noodles (trim noodles if necessary to fit dish), ham, green pepper and onions. Top with half of the remaining Alfredo sauce and the remaining noodles. Layer with scrambled eggs, cheddar cheese and remaining Alfredo sauce. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 for 45-50 minutes or until heated through and bubbly. Let stand for 10 minutes before cutting. Yield: 10-12 servings.
christmas breakfast casserole

1 pound bulk Italian sausage 1 cup chopped onion 1 jar (7 ounces) roasted red peppers, drained and chopped, divided 1 package (10 ounces) frozen chopped spinach, thawed and well drained 1 cup all-purpose flour 1/4 cup grated Parmesan cheese 1 teaspoon dried basil 1/2 teaspoon salt 8 eggs 2 cups milk 1 cup (4 ounces) shredded provolone cheese In a skillet, cook sausage and onion until sausage is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers and all of the spinach. In a mixing bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach. Bake at 425 for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Yield: 10-12 servings.
70
antipasto potato bake

This hearty side dish has a surprising Mediterranean flavor. Its a casserole with lots of color from red peppers and black olives.
Kelley Butler-Ludington East Haven, Connecticut
asparagus pea medley

Hurried hotesses will appreciate the makeahead convenience of this casserole. A rich and creamy sauce beautifully coats asparagus and peas.
M. Joalyce Graham Starke, Florida
side dishes
71
antipasto potato bake

2 cans (14-1/2 ounces each) sliced potatoes, drained 2 cans (14 ounces each) waterpacked artichoke hearts, rinsed and drained 2 jars (7 ounces each) roasted sweet red peppers, drained 1 can (3.8 ounces) sliced ripe olives, drained 1/4 cup grated Parmesan cheese 1-1/2 teaspoons minced garlic 1/3 cup olive oil 1/2 cup seasoned bread crumbs 1 tablespoon butter, melted In a large bowl, combine the potatoes, artichokes, peppers, olives, Parmesan cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 375 for 20-25 minutes or until lightly browned. Yield: 10 servings.
au gratin party potatoes

When putting on a party for their American Legion Post, my father and uncle prepared this yummy potato dish. Ive used the recipe for smaller groups by making a half or quarter of it. Its simple to divide.
Crystal Kolady Henrietta, New York
asparagus pea medley

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 American cheese spread 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup dry bread crumbs Cook asparagus according to package directions, omitting the salt. Drain, reserving 3/4 cup cooking liquid. Place asparagus in a greased 11-in. x 7-in. x 2-in. baking dish. Top with peas, mushrooms and pimientos; set aside. In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese spread, salt and pepper; stir until blended. Pour over vegetables. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese sauce. Cover and refrigerate for 8 hours or overnight. Or bake, uncovered, at 350 for 3540 minutes or until bubbly. If refrigerated before baking, remove from the refrigerator 30 minutes beforehand. Yield: 8-10 servings.
broccoli casserole
Special enough for company, this colorful side dish is one my mom fixes often for Christmas dinner. The broccoli is baked with a rich creamy sauce, and cheeseflavored cracker crumbs are sprinkled over the top. Yum!
Cindy Kufeldt Orlando, Florida
72
side dishes
73
au gratin party potatoes

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, cubed 2 tablespoons salt 2 teaspoons pepper Paprika, optional In several large bowls, combine potatoes, milk, cheese, butter, salt and pepper. Transfer to four greased 13in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 for 45-50 minutes or until bubbly. Sprinkle with paprika if desired. Yield: about 60 (3/4-cup) servings.
butternut squash bake

For a side dish with harvesttime appeal, you cant go wrong with this savory squash bake. Its creamy, comforting and looks pretty, too.
Bertha Johnson Indianapolis, Indiana
broccoli casserole
2 pounds fresh broccoli, cut into florets 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1/2 cup mayonnaise 1/2 cup shredded cheddar cheese 1 tablespoon lemon juice 1 cup crushed cheese-flavored snack crackers Place 1 in. of water and broccoli in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or just until crisp-tender. Drain and place in a greased 2-qt. baking dish. In a bowl, combine the soup, mayonnaise, cheese and lemon juice. Pour over broccoli. Sprinkle with crushed crackers. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Yield: 6-8 servings.
cheddar cabbage casserole

Even those who generally dont care for cooked cabbage like it this wayin a creamy sauce topped with cheese and bread crumbs. This side dish always generates requests for second helpings.
Mildred Fowler Thomaston, Georgia
Editors Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
74
side dishes
75
butternut squash bake

1 small butternut squash, peeled, seeded and cubed (about 2 cups) 1/2 cup mayonnaise 1/2 cup finely chopped onion 1 egg, lightly beaten 1 teaspoon sugar Salt and pepper to taste 1/4 cup crushed saltines (about 8 crackers) 2 tablespoons grated Parmesan cheese 1 tablespoon butter, melted Place the squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash. In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350 for 30-40 minutes or until heated through and top is golden brown. Yield: 6 servings.
cheesy corn casserole

Ive had this recipe for years, and my family still asks for it all the time. Our son, who is not a big vegetable eater, says its one of his favorites.
Joan Hallford North Richland Hills, Texas
Editors Note: Reduced-fat or fatfree mayonnaise is not recommended for this recipe.
cheddar cabbage casserole

1 large head cabbage, shredded 10 tablespoons butter, softened, divided 1/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 4 cups milk 2 cups (8 ounces) shredded cheddar cheese 1 cup soft bread crumbs In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes or until crisp-tender; drain well. Add 2 tablespoons butter; set aside. In a small saucepan, melt 6 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 3-qt. or 13-in. x 9-in. x 2-in. baking dish, place half of the cabbage. Pour half of the sauce over cabbage. Repeat layers. Sprinkle with cheese. Bake, uncovered, at 350 for 18-22 minutes or until cheese is melted. Yield: 12 servings.
colorful vegetable bake

My sister gave me the recipe for this side dish years ago, and its become a favorite in our household. Chock-full of colorful veggies, its delicious and feeds a crowd.
Betty Brown Buckley, Washington
76
side dishes
77
cheesy corn casserole

3 1 1/2 1/2 1 1 1 1 1 1/2 eggs, beaten cup (8 ounces) sour cream cup cornmeal cup butter, melted can (8-3/4 ounces) cream-style corn can (7 ounces) whole kernel corn, drained can (4 ounces) chopped green chilies cup cubed Monterey Jack cheese cup cubed cheddar cheese teaspoon salt 1/4 teaspoon Worcestershire sauce In a bowl, combine all ingredients; mix well. Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 350 for 45-55 minutes or until a knife insert near the center comes out clean. Let stand for 5-10 minutes before serving. Yield: 6 servings.
colorful vegetable bake

3 cups frozen cut green beans, thawed and drained 2 medium green peppers, chopped 6 plum tomatoes, chopped and seeded 2 to 3 cups (8 to 12 ounces) shredded cheddar cheese 3 cups chopped zucchini 1 cup biscuit/baking mix 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 6 eggs 1 cup milk Place beans and peppers in a greased 13-in. x 9-in. x 2-in. baking dish. Top with tomatoes, cheese and zucchini. In a bowl, combine the biscuit mix, salt, cayenne, eggs and milk just until moistened. Pour over the vegetables. Bake, uncovered, at 350 for 55-60 minutes or until puffed and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.
78
Recipe Index
beans bean n cheese burritos, 59 best-ever beans and sausage, 47 black bean tortilla casserole, 59mexican manicotti, 19 oven cassoulet, 51 beef & ground beef baked beef stew, 3 baked spaghetti, 3 beef n eggplant pie, 5 beef and corn casserole, 5 beef and potato moussaka, 7 beef spinach hot dish, 7 beefy corn bread casserole, 9 biscuit-topped italian casserole, 9 cabbage roll casserole, 11 cheese-topped beef bake, 13 cheesy beef spirals, 13 hamburger stovetop casserole, 15 herbed shepherds pie, 15 italian hot dish, 17 meat lovers pizza bake, 17 mexican manicotti, 19 moms mostaccioli, 19 mostaccioli casserole, 21 onion-topped hot dish, 21 savory baked spaghetti, 11 breakfast & brunch asparagus ham bundles, 43 breakfast casserole, 65 broccoli sausage breakfast bake, 65 brunch egg bake, 67 brunch enchiladas, 67 brunch lasagna, 69 christmas breakfast casserole, 69 baked spaghetti, 3 bean n cheese burritos, 59 black bean tortilla casserole, 59 brunch egg bake, 67 brunch enchiladas, 67 budget macaroni and cheese, 61 cheddar cabbage casserole, 75 cheese-topped beef bake, 13 cheesy beef spirals, 13 cheesy corn casserole, 77 cheesy kielbasa bake, 49 cheesy noodle casserole, 61 cheesy zucchini bake, 63 chicken manicotti, 29 colorful vegetable bake, 77 irish pie, 35 meatless lasagna, 63 savory baked spaghetti, 11 chicken alfredo chicken n biscuits, 23 apricot almond chicken, 25 cashew chicken, 27 chicken n biscuit bake, 27 chicken n stuffing, 29 chicken manicotti, 29 chicken pie in a pan, 31 chicken veggie casserole, 31 colorful chicken and rice, 33 hearty chicken casserole, 33 hot chicken salad, 35 irish pie, 35 old-fashioned chicken pot pie, 37 orange chicken supper, 39 pecan chicken casserole, 39 zesty chicken casserole, 41 broccoli sausage breakfast bake, 65 brunch egg bake, 67 christmas breakfast casserole, 69 fish broccoli tuna bake, 55 tuna spaghetti pie, 57 fruit apple turkey potpie, 23 apricot almond chicken, 25 ham & bacon asparagus ham bundles, 43 au gratin ham potpie, 43 cauliflower ham casserole, 49 lasagna roll-ups, 51 brunch egg bake, 67 brunch enchiladas, 67 brunch lasagna, 69 meatless entrees bean & cheese burritos, 59 black bean tortilla casserole, 59 budget macaroni and cheese, 61 cheesy noodle casserole, 61 cheesy zucchini bake, 63 meatless lasagna, 63 pasta & noodles angel hair shrimp bake, 55 baked spaghetti, 3 budget macaroni and cheese, 61 brunch lasagna, 69 cheese-topped beef bake, 13 cheesy beef spirals, 13 cheesy kielbasa bake, 49 cheesy noodle casserole, 61 chicken manicotti, 29 italian hot dish, 17 italian turkey and noodles, 37 lasagna roll-ups, 51 meatless lasagna, 63 mexican manicotti, 19
eggs beef and potato cheese moussaka, 7 angel hair shrimp bake, 55 au gratin party potatoes, 73 breakfast casserole, 65
index
79
pasta & noodles (continued) moms mostaccioli, 19 padre island shells, 57 penne salami bake, 53 pizza macaroni bake, 53 savory baked spaghetti, 11 tuna spaghetti pie, 57 pork baked chops and fries, 45 potatoes antipasto potato bake, 71 au gratin ham potpie, 43 au gratin party potatoes, 73 au gratin sausage skillet, 45 baked chops and fries, 45 beef and potato moussaka, 7 brat n tot bake, 47 herbed shepherds pie, 15 irish pie, 35 rice apricot almond chicken, 25 asparagus ham bundles, 43 broccoli tuna bake, 55 broccoli turkey supreme, 25 cabbage roll casserole, 11 cashew chicken, 27 colorful chicken and rice, 33 orange chicken supper, 39 zesty chicken casserole, 41
seafood angel hair shrimp bake, 55 padre island shells, 57 side dishes antipasto potato bake, 71 asparagus pea medley, 71 au gratin party potatoes, 73 broccoli casserole, 73 butternut squash bake, 75 cheddar cabbage casserole, 75 cheesy corn casserole, 77 colorful vegetable bake, 77 stew baked beef stew, 3 turkey apple turkey potpie, 23 broccoli turkey supreme, 25 italian turkey and noodles, 37 veggie turkey casserole, 41
Best Loved Casseroles Managing Editor/Newsstands Faithann Stoner Art Director Nicholas Mork Associate Editor Julie Blume Benedict Contributing Layout Designers Julie Stone, Kevin Kossow Executive Editor/Newsstands Heidi Reuter Lloyd Editorial Assistant Barb Czysz Readers Digest Specials General Manager David Algire Vice President/Development Frank Lalli Retail Sales Brian Theveny Production Patricia Nolan Finance Karyn Bridges Reiman Media Group, Inc. President Barbara Newton Senior Vice President, Editor in Chief Catherine Cassidy Creative Director Ardyth Cope Premedia Supervisor Scott Berger Test Kitchen Coleen Martin, Diane Werner, Karen Scales, Sue A. Jurack, Mary King, Christine Rukavena, Pat Schmeling, Wendy Stenman, Amy Thieding, Peggy Woodward, Tina Johnson, Ann Liebergen, Marie Parker, Annie Rose, Rita Krajcir, Kris Lehman, Sue Megonigle, Julie Meyers, Megan Taylor Photography Rob Hagen, Dan Roberts, Jim Wieland, Lori Foy, Sue Myers, Jennifer Bradley Vent, Joylyn Trickel, Sarah Thompson, Melissa Haberman, Suzanne Kern Founder Roy Reiman
vegetables (also see specific kinds) antipasto potato bake, 71 asparagus ham bundles, 43 asparagus pea medley, 71 au gratin ham potpie, 43 au gratin party potatoes, 73 au gratin sausage skillet, 45 beef n eggplant pie, 5 beef and corn casserole, 5 beef and potato moussaka, 7 beef spinach hot dish, 7 brat n tot take, 47 sausage au gratin sausage skillet, 45 broccoli casserole, 73 broccoli sausage baked spaghetti, 3 breakfast bake, 65 best-ever beans broccoli tuna bake, 55 and sausage, 47 broccoli turkey supreme, 25 brat n tot bake, 47 butternut squash bake, 75 breakfast casserole, 65 cabbage roll casserole, 11 broccoli sausage cauliflower ham breakfast bake, 65 casserole, 49 cheesy kielbasa bake, 49 cheddar cabbage chicken manicotti, 29 casserole, 75 christmas breakfast cheesy corn casserole, 77 casserole, 69 cheesy zucchini bake, 63 irish pie, 35 chicken veggie casserole, 31 oven cassoulet, 51 colorful vegetable bake, 77 penne salami bake, 53 meatless lasagna, 63 pizza macaroni bake, 53 veggie turkey casserole, 41
80

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Announcing...

For the First Time Ever!

76ON PULL-OUT CARDS

ALL WITH PHOTOS!

Catherine Cassidy, Editor in Chief

Available wherever books are sold nationwide!

$4.99 U.S. $5.99 CAN

Pictured on front cover: Savory Baked Spaghetti (p. 11).

For Satisfying Suppers With One-Dish Convenience, Casseroles Cant Be Beat!

baked beef stew

20-MINUTE PREP OR LESS

www.tasteofhome.com best loved casseroles

beef & ground beef

20-MINUTE PREP OR LESS 20-MINUTE PREP OR LESS

baked beef stew

beef n eggplant pie

20-MINUTE PREP OR LESS

beef and corn casserole

www.tasteofhome.com best loved casseroles

beef & ground beef

20-MINUTE PREP OR LESS

beef n eggplant pie

beef and potato moussaka

20-MINUTE PREP OR LESS

beef and corn casserole

beef spinach hot dish

www.tasteofhome.com best loved casseroles

beef & ground beef

20-MINUTE PREP OR LESS 20-MINUTE PREP OR LESS

beef and potato moussaka

beefy corn bread casserole

beef spinach hot dish

biscuittopped italian casserole

www.tasteofhome.com best loved casseroles

beef & ground beef

20-MINUTE PREP OR LESS

beefy corn bread casserole

savory baked spaghetti

20-MINUTE PREP OR LESS

20-MINUTE PREP OR LESS

biscuit-topped italian casserole

cabbage roll casserole

www.tasteofhome.com best loved casseroles

beef & ground beef

20-MINUTE PREP OR LESS

savory baked spaghetti

cheesetopped beef bake

20-MINUTE PREP OR LESS

cabbage roll casserole

cheesy beef spirals

www.tasteofhome.com best loved casseroles

beef & ground beef

20-MINUTE PREP OR LESS

20-MINUTE PREP OR LESS

cheese-topped beef bake

hamburger stovetop casserole

cheesy beef spirals

herbed shepherds pie

www.tasteofhome.com best loved casseroles

beef & ground beef

20-MINUTE PREP OR LESS

hamburger stovetop casserole

italian hot dish

20-MINUTE PREP OR LESS