Pizza Spaghetti

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
8 oz. pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
26 oz. jar pasta sauce
8 ounce can tomato sauce
1 teaspoon dried Italian seasoning
1 lb. spaghetti pasta, broken into 2" pieces
3/4 cup whole milk
2 eggs, beaten
1 (5 ounce) package sliced pepperoni
1-1/2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese

1. Preheat oven to 350 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef. Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.
2. Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers. **
3. If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings
**To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
**To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.

Santa Fe Chicken Casserole

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Colby jack cheese

1. In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)
2. In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.
3. Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts. Serves 6
--You can bake now then cool and put in fridge and reheat for dinner. Or you can put in fridge now then bake at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.

Sicilian Casserole

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided

1. Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well. Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
2. Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
3. In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
--You can bake now then cool and put in fridge and reheat for dinner. Or you can put in fridge now then bake at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.

Pork Chop Oven Bake

4-6 servings


4-6 pork chops
1 carrot peeled and sliced
1 celery stalk sliced
1 sm. Onion sliced
1 tsp Mrs. Dash all seasoning
2 russet potatoes, peeled, sliced into cubes
1 c chicken broth

1. Coat pork chops with flour. Cook chops in a frying pan with a little bit of oil until done, about 10 minutes on each side.
2. While chops are cooking, prepare the carrot, celery, onion, and potatoes. Place in a 9x13 baking dish.
3. When chops are done place on top of the potato mix.
4. In the pan where you cooked the chops, add the chicken broth and seasoning. Stir then pour over chops.
5. Cover the baking dish with foil and bake at 350 for 1 hour.

Chicken Broccoli Casserole

Mashed potatoes or rice
1-2 packages of broccoli
Cooked chicken
1 can cream of chicken
Grated cheese

1. Mix all together.
2. Cook at 350 for 20-30 minutes or until cheese melts.

Taco Casserole

1 lb. gr beef
1 chopped onion
1 8 oz can tomato sauce
1 pkg of taco mix
1 c water
1 c ranch dressing
1 can cream of mushroom
1/2 c milk
Corn tortillas

1. Cook beef with onion.
2. Add tomato paste, taco mix, and water.
3. Tear up corn tortillas, cover with ½ meat, ½ sauce and 1 c cheese.

Cheesy Potato Casserole

2 pkgs hash browns
1/2 cup melted margarine
1 can cream of chicken
1/2 c chopped onion
1 cup sour cream
2 cups grated cheese
1. Mix together and sprinkle cheese on top.
2. Cook at 350 for 45 min. DO NOT COVER

(Courtesy of Saralyn)

Stromboli

• 1 lb pizza dough, thawed if frozen
• 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
• 3 oz thinly sliced salami (about 12 slices)
• 4 oz thinly sliced provolone (about 12 slices)
• 2/3 cup jarred roasted bell peppers, rinsed and chopped
• 1 large egg, lightly beaten

Preheat oven to 400F.
Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.
Makes 4 main-course servings.