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.

Home Made Stuffing

Toast the Stuffing Bread

First preheat the oven to 300 degrees. Cut slices of bread into half inch cubes. You can use almost any kind of bread to make the stuffing mix.

Arrange the bread into a single layer on a baking sheet. Use your hands to separate any cubes that have stuck together. I use about 30 slices, but you can adjust it to make however much want. Remember that the bread will shrink down as it bakes.

Put the pans into the oven for about 45 minutes. Every 15 minutes, check on the cubes and mix them around, so that all sides get toasted. When they are done, take them out of the oven and let them slightly cool.

Prepare the Stuffing Seasoning

While the bread is cooking you can make the seasoning. Start by peeling a small onion. Mince half of the onion. Put 3 tablespoons into a bowl. Now add 2 teaspoons of garlic salt, a little pepper, 1/2 a cup of vegetable oil, 3 tablespoons of dried parsley flakes, and 3/4 of a teaspoon of ground sage.

Mix everything until the ingredients are well combined.

Season the Stuffing Bread

Take the cooled bread cubes and pour them into the bowl. Pour the mixture on top of the cubes. Toss the cubes so that they are evenly coated.

Store or Use the Stuffing

Place the stuffing mix in an airtight container and label it with the date. Store it in a cool, dry place and use it within 3 months.

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.

Three Cheese Baked Ziti with Spinach

1 box - tube shaped pasta (ziti)

1 bag - baby spinach leaves (4 cups washed)

1 jar Italian sauce

1 cup - ricotta cheese

1 cup - mozza cheese

3/4 cup - Parmesan cheese

1/2 tsp - garlic powder

1/4 tsp - black pepper

Prepare pasta according to package directions. Add the spinach during the last minute of the cooking time. Drain. Return to saucepan. Stir in sauce, ricotta, 1/2 c of mozza cheese, 1/2 c Parmesan cheese, garlic powder and black pepper. Spoon pasta mixture into casserole dish. Sprinkle with remaining cheeses. Bake at 350 degrees for 30 minutes.

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.

Hamburger Soup

ground beef

1 med onion chopped fine

2 cups water

3 can consomme

1 can tomato soup

4 carrots chopped

1 bay leaf (i use dried basil)

3 sticks celery

parsley

1/2 tsp thyme

pepper to taste

3 tbsp barley

brown meat, sprinkle with paprika, montreal steak spice & oregano

add 1 pack lipton onion soup in stead of consomme

add diced/crushed tomatos & 1 can tom paste

add in a couple sun dried tomato's

add chopped garlic clove