Baked Macaroni and Cheese

1 1/2c - elbow macaroni
3 tbsp - butter
2 tbsp - flour
2 c - milk
2 c - SHARP cheddar cheese cubed

Cook macaroni in boiling, lightly salted water per package directions for al dente; drain and set aside.
In pasta pan, melt butter' blend in flour'; stir until golden brown. Then slowly whisk in milk, stirring constantly until thick and bubbly. Add cheddar cheese; stir in until melted. Toss in cooked macaroni and blend well.
Transfer to a lightly buttered 1 1/2 quart casserole dish. Bake at 350 degrees for 35-40 minutes."

Beef Enchilada Casserole

1 lb. ground beef

1 small onion, chopped

1 can chopped green chilies

1 can cheddar cheese soup

1 cup chunky salsa

1 cup each mozzarella and cheddar cheese, divided

Catelli Express Oven-Ready lasagna noodles

2/3 cup water

Brown meat and onion until no longer pink. Add chilies, soup, salsa and 1/2 cup of each cheese. Stir until well mixed.

Layer in a 9x13 pan in this order: 1/3 dry noodles, 1/3 sauce. Do this two more times.

Drizzle water over top and top with remaining cheese.

Cover with foil and bake in 350-degree oven for 50 minutes. Once cooked let stand for 5 minutes before serving.

Hearty Chicken and Noodle Casserole

1 can - condensed cream of mushroom soup

1/2c - milk

1/4 tsp - black pepper

1 c - frozen mixed vegetables

2c - cubed cooked chicken

1/4 of a 12 on package medium egg noodles (~2 cups) cooked and drained

1/4c - Parmesan cheese

1 - shredded cheddar cheese

Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese. Spoon into a casserole dish. Bake at 400 degrees for 30 minutes. Stir and top with Cheddar cheese.

Beef and Rice Taco Casserole

1 lb - ground beef

1 can - condensed tomato soup

1 cup - salsa or pic-ante sauce

1/2 cup - milk

1/2 cup - uncooked instant white rice

1/2 cup - crushed tortilla chips

1/2 cup - shredded cheddar cheese

Brown beef in skillet, drain fat. Stir in soup, salsa, milk and rice into skillet. Spoon mixture into a casserole dish and cover with foil. Bake at 400 degrees for 25 minutes. Sprinkle the chips around the edge of the casserole. Sprinkle middle with cheese.

Tuna Casserole

2c - cooked macaroni

1-2 cans of tuna, drained and chunked

1-2 cans of cream of mushroom soup

1 1/2c shredded cheddar cheese

(I also add chopped onions or dried chives, diced mushrooms or even peas. Sometimes all 3)

Mix together in a large bowl. Put into a casserole dish and cook for 20 min at 350 degrees.

Crockpot Chunky Chicken Chili

2 cans - mixed beans, rinsed

2 c - salsa

1 can - tomato sauce

2 tbsp - chili powder

1 1/2lb - bite size boneless, skinless chicken thighs

1 small onion - chopped

1 c - frozen corn, thawed and drained

1 c - Kraft Tex Mex shredded cheese

Combine first 4 ingredients in slow cooker; top with chicken, onions and corn. DO NOT STIR. Cover with lid. Cook on low for 8 hrs. Stir just before serving. Serve topped with cheese.

Chicken (or Turkey) Tetrazzini

• 1 pkg (7oz) thin spaghetti (or about 3 cups or so that you have leftover from a spaghetti dinner!)
• 2 cans (8oz each) mushrooms, drained (or about 250g - 8oz - 1 small package - fresh mushrooms, sliced)
• 1/2 cup butter or margarine
• 4 cooked chicken breasts (or about 2-3 cups leftover turkey, or chicken)
• 2 cans cream of chicken soup, undiluted (or cream of mushroom)
• 2 cups sour cream
• grated parmesan cheese

1. Cook and drain spaghetti.
2. Sautee mushrooms in butter.
3. Remove skin and bone from chicken breast (or peel apart leftover turkey) and cut into 1-inch pieces.
4. Mix with mushrooms and remaining ingredients, except cheese.
5. Put in buttered casserole dish and sprinkle with cheese (until the top is fairly covered with grated parmesan cheese).
6. Bake @ 400F for 40 minutes. (I covered mine until the last 10 minutes, then took the lid off to brown the cheese a bit.)

Chicken Broccoli Divan

Ingredients:

4 cups steamed broccoli flowerets

1 1/2 cup cubed cooked chicken

1 can Broccoli Soup

1/3 cup milk

1/2 cup shredded Cheddar cheese

1 box of Chicken stuffing or your own stuffing mix

Directions:

Place the broccoli and chicken into a 9-inch pie plate.

Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken.

Make the stuffing according to box directions for stuffing a bird.

Spread the stuffing over the top of the casserole.Sprinkle with the cheese.

Bake UNCOVERED at 450°F. for 20 minutes or until the chicken mixture is hot and bubbling.

Shepherds Pie

• 1 lb. (450 g) lean ground beef
• 2 cups hot mashed potatoes
• 60 g (1/4 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, cubed
• 1 cup KRAFT Mozza-Cheddar Shredded Cheese, divided
• 2 cloves garlic, minced
• 4 cups frozen mixed vegetables, thawed
• 1 cup beef gravy

Preheat oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.

Bake 20 min. or until heated through.