Source: Community Cookbook

Ingredients:

• 1 (10 1/2 ounce) can cream of chicken soup
• 1 cup sour cream
• 3 cups diced cooked chicken
• 1 (4 ounce) can mushrooms, drained and chopped
• 1/2 onions, chopped
• 1 (4 ounce) can green chilies, drained
• 1/4 teaspoon oregano
• salt and pepper
• 10-12 flour tortillas
• Topping
• 1 (10 1/2 ounce) can cream of chicken soup
• 1/4 cup milk
• 1 lb shredded monterey jack cheese or monterey jack pepper cheese

Directions:

1. Mix together first 7 ingredients.

2. Add salt and pepper to taste.

3. Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.

4. With seam side down, place each rolled tortilla side by side in a 13×9 inch casserole dish

5. Mix together first 2 topping ingredients.

6. Pour evenly over enchiladas in casserole dish.

7. Sprinkle with shredded cheese.

8. Bake at 350 degrees for 30-40 minutes.

Source:

Ingredients:

• 1 small chopped onion
• 1/2 cup chopped celery
• 1 package (10 oz) frozen chopped broccoli, thawed
• 1 T butter
• 1 jar (8 oz) process cheese spread
• 1 can (10 oz) cream of mushroom soup
• 1 can (5 oz) evaporated mile
• 3 cups cooked rice

Directions:

1. In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes

2. Stir in cheese, soup, milk until smooth.

3. Place rice in a greased 8-inch square baking dish

4. Pour cheese mixture over; do not stir

5. Bake, uncovered, at 325° for 25-30 minutes or until hot and bubbly

Source: M’dA

Ingredients:

• * 2 to 3 tablespoons extra-virgin olive oil
• * 1 small eggplant, sliced 1/4-inch thick
• * Kosher salt
• * 2 small onions, sliced into 1/4-inch thick rounds
• * 1 clove garlic
• * 2 small tomatoes, sliced into 1/4-inch thick rounds
• * 1/4 cup shredded Parmesan

Directions:

1. Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.

2. In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.

3. Rub a small baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.

Source: Olympic Park Ward Cookbook (from RecipeThing user mhuff)

Ingredients:

• 1 1/2 lb. builk sausage
• 9 slices bread, cubed
• 2 c. cheddar cheese, grated
• 6 eggs
• 1 tsp. dry mustard
• 3 c. milk
• 1 1/2 tsp. salt
• green peppers, diced
• mushrooms, sliced
• onions, chopped

Directions:

1. Brown and drain sausage.

2. Layer bread and sausage in a 9×13 pan; top with cheese and other vegetables.

3. Mix eggs, mustard, milk, and salt. Pour over casserole.

4. Refrigerate overnight.

5. Bake, uncovered, at 350 for 1 hour.

Source: Aunt Anne

Ingredients:

• 1 1/2 lbs lean ground beef
• 1/2 lb Italian sausage
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt (or to taste)
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 (29 ounce) can whole tomatoes, undrained and chopped
• 1 (12 ounce) can tomato paste
• 1 (24 ounce) cottage cheese or ricotta cheese
• 2 eggs, beaten
• 1/2 teaspoon pepper
• 2 tablespoons parsley
• 1/2 cup grated parmesan cheese
• 1 lb mozzarella cheese, divided
• 12-15 lasagna noodles

Directions:

1. Brown ground beef, Italian sausage, onion and garlic.

2. Add salt and next 5 ingredients; stirring until well mixed.

3. Simmer 1 hour.

4. Cook lasagna noodles according to package directions; drain and set aside.

5. Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese.

6. In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.

7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.

8. Bake at 375 degrees for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

Source: Southern Living

Ingredients:

• 1 medium onion, chopped
• 1 tablespoon butter or margarine
• 3 cups chopped cooked chicken
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (8 ounce) carton sour cream
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1 (4 ounce) can chopped green chilies, drained
• 1/2 teaspoon oregano
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 flour tortillas (medium size)
• Topping
• 1 (10 1/2 ounce) cream of chicken soup
• 1 cup shredded sharp cheddar cheese
• 1/2 cup milk

Directions:

1. In a large saucepan, cook onion in butter until tender.

2. Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper.

3. Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13×9x2 inch baking dish.

4. Combine topping ingredients.

5. Spoon over tortillas. 6 Bake, uncovered at 350°F for 35 minutes.

Source:

Ingredients:

• 2 cups corn
• 1/2 cup green bell peppers
• 1/2 cup chopped onions
• 2 cups chopped ham
• 1 cup cream of celery soup
• 1 teaspoon mustard
• 1 cup crushed crackers
• 1/4 cup Parmesan cheese

Directions:

1. Mix together corn, green bell peppers, onion, ham, soup, and mustard.

2. Put the mixture in a casserole dish.

3. Mix the crackers and cheese and put on top of the mixture in the casserole.

4. Bake at 350°F for 30 to 35 minutes.

family staple and memory food

Source: Grandma Ogzewalla

Ingredients:

• 1 lb hamburger
• 1 onion diced
• 1 can tomato soup
• 1 can cream of mushroom soup
• 1 can creamed corn
• 1 cup grated cheddar cheese
• 1 (12oz) pkg. egg dumplings

Directions:

1. Brown hamburger and onions.

2. Drain mixture.

3. Mix meat, soups corn and cheese.

4. Cook dumplings; drain.

5. Stir dumplings into meat mixture.

6. ke 1 hour at 350.

Great tasting, and very filling

Source: Campbell’s Soup Recipe

Ingredients:

• 1 Can (10 3/4 oz) Campbell's Cream of Mushroom Soup
• 1/2 Cup Milk
• 1 Cup Frozen Mixed Vegetables
• 2 Cups Cubed Cooked Chicken
• 2 Cups Medium Egg Noodles, Cooked and Drained
• 1/4 Cup Grated Parmesan Cheese
• 1/4 tsp Ground Black Pepper
• 1/2 Cup Shredded Cheddar Cheese

Directions:

1. Stir soup, milk, vegetables, chicken noodles, Parmesan cheese, and black pepper in 1 1/2 qt casserole.

2. Bake at 400 for 25 min or until hot. Stir

Source: RecipeThing user Christiner

Ingredients:

• 3 Tablespoons Butter
• 1/2 Cup Finely Chopped Onion
• 2 Garlic Cloves, Minced
• 1/3 Cup All-purpose Flour
• 3 Cups Milk
• 8 Ounces Melting Cheese (See Note Above) Cut Into Small Dice
• Salt & Pepper
• 1/2 Teaspoon Dried Oregano
• 1 1/2 Cups Diced Ham Or Pork Loin
• 1/2 Head Of Cauliflower, Florets Cut Into Small Pieces
• 1/4 Cup Chopped Fresh Parsley
• 1/2 Pound Dried Pasta (Short Pasta Like Penne Or Fusilli Work Best)
• Topping:
• 1 1/2 Cup Homemade Bread Crumbs
• 1/2 Cup Grated Parmesan Cheese
• Salt & Pepper
• 2 Tablespoons Olive Oil

Directions:

1. Heat the butter in a large saucepan. Once melted add the onion and cook until translucent. Add the garlic and the flour and stir well until mixed. Cook an additional minute. Slowly add the milk, whisking it into the flour mixture until smooth. Add the cheese and cook over medium heat, stirring frequently. Season with salt, pepper, and oregano. Continue to cook until the sauce is smooth and thickened.

2. Cook the pasta in a large pot of boiling water for 6 minutes. Add the cauliflower to the pot and cook an additional 3 to 4 minutes. Drain. Return the pasta and cauliflower to the pot, and add the sauce, parsley, and ham. Stir well to combine.

3. Preheat the oven to 375 degrees F. Lightly greases a casserole dish with butter or oil and spoon the pasta into the prepared dish.

4. In a frying pan, add the oil and breadcrumbs and cook until lightly brown and crisp. Season with salt and pepper, and stir in the cheese. Sprinkle the topping over the pasta and cover the casserole dish. Bake the pasta until bubbly, about 25 to 30 minutes. Remove the cover and cook an additional 10 minutes or until golden brown. Serve warm.

From Mark Bittman’s 101 Head Starts on the Day

Source: NYTimes Thanksgiving Recipes 2009

Ingredients:

• 1/2 lb egg noodles
• 1/4 cup melted butter + more to butter the pan
• 4 cups milk
• 4 eggs
• 1 cup pureed pumpkin
• Pinch of cinnamon
• Pinch of salt
• Bread crumbs

Directions:

Pumpkin-Noodle Kugel: Cook a half-pound of egg noodles in salted water until not quite done; drain and put them into a buttered baking dish. Whisk together 4 cups milk, 4 eggs, 1 cup puréed cooked pumpkin (canned is fine), 1/4 cup melted butter and a pinch each of cinnamon and salt. Pour over the noodles and sprinkle with bread crumbs (or, for added kitsch, corn flake crumbs). Bake 45 minutes to an hour, or until a knife inserted into the middle comes out clean.

This is the perfect dish to prepare with leftover refried beans and hot sauce or spicy chili. In fact, this dish is such a fine tasting casserole that you may want to make it from scratch, which will be time-consuming at first, but worth consuming in the end!

Source: Moosewood Restaurant (from RecipeThing user sono_io)

Ingredients:

• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 2 medium green peppers, chopped
• 8 corn tortillas, brushed with oil and baked until crisp, or 1 medium bag of tortilla chils
• 4 cups refried beans (or about 2 14-ounce cans of refritos)
• 1/3 cup chopped Spanish olives (optional)
• 2 cups hot sauce
• 1 cup grated sharp cheddar cheese (3 ounces)

Directions:

1. Sauté the onions in the oil until they are translucent. Add the peppers and continue to sauté until the peppers soften. Stir occasionally. To assemble the casserole, line the bottom of a well-oiled 12 X 12 -inch casserole dish with broken tortillas or tortilla chips. Then spread on a thick layer of refried beans. Cover the bean layer with the sautéed onions and peppers. Sprinkle on the chopped olives, if desired. Ladle on the hot sauce. Top with the grated cheddar.

2. Bake covered at 375º for 30 to 35 minutes, until the cheese is bubbly. Then uncover the casserole and allow it to bake 5 to 10 minutes more until the edges begin to brown.

3. Suggestion: serve with guacamole, Spanish rice, avocado slices or a tangy tomato and cucumber salad in vinaigrette dressing.

This casserole-like dish hits the spot when you’re in the mood for a hearty pasta recipe. Serve right away for the best flavor and texture. POINTS ® Value: 5 Level of Difficulty: Moderate

Source: weightwatchers.com (from RecipeThing user salonx)

Ingredients:

• 2 sprays cooking spray
• 12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
• 1/8 tsp table salt, for pasta cooking water
• 10 oz broccoli, small florets (about 2 1/2 cups)
• 1 tsp butter
• 1/3 cup fresh bread crumbs
• 3 Tbsp grated Parmesan cheese, divided
• 2 1/2 cup fat-free skim milk
• 1/3 cup all-purpose flour
• 1/2 cup onion(s), diced
• 1 cup low-fat shredded cheddar cheese, sharp-variety
• 1 tsp Dijon mustard
• 1 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground

Directions:

1. Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.

2. Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.

3. Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.

4. In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

5. Remove from heat and whisk in Cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

6. Transfer to a baking dish and sprinkle top evenly with bread crumb mixture. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

Serves 6-8

Source:

Ingredients:

• 2 cans cream of chicken
• 16 oz sour cream
• 1 lb chicken, cooked & cubed
• 2c favorite vegetable
• 1 c rice
• crushed Ritz crackers

Directions:

1. Preheat oven to 350

2. Combine soup, sour cream, chicken, vegetables and rice in 9×13 pan

3. Top with crushed crackers

4. Bake 20-30 minutes.

Source: creativecutiesrecipes@yahoogroups.com (from RecipeThing user tnhoneypot21)

Ingredients:

• 1 (16 oz) pkg. bowtie pasta
• 2 T. vegetable oil
• 2 onions chopped
• 1 1/2 lb. ground beef
• 1 (10 oz) can cream of mushroom soup
• 1 soup can milk
• 4 (4 oz) can mushroom
• 1/2 t. thyme
• 4 C. shredded Cheddar cheese divided
• salt and pepper to taste
• 1 C. bread crumbs
• 3 T. butter melted

Directions:

eheat oven to 375. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain and set aside. Heat vegetable oil in a skillet over medium heat. Saute’ onions until they begin to soften. Add ground beef and cook stirring until evenly browned. Drain off grease and pour into the bowl with the pasta. Stir in the soup, soup can of milk, mushrooms and thyme until well blended. Mix in 3 C. of the cheese, and season with salt and pepper. Pour the mixture into a greased 9×13 baking dish. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheese. Sprinkle the mixture evenly over the top of the baking dish. Bake 30-35 minutes or until top if golden and crispy.

From the Lake Holm Ward Cookbook

Source: Rosilyn Kutob (from RecipeThing user holm)

Ingredients:

• 1 lb ground beef
• 1/2 c onion, chopped
• 1 15-oz can tomato sauce
• 1/4 t cinnamon
• 1/8 t ground nutmeg
• 1 pkg macaroni and cheese dinner
• 3/4 c parmesan cheese, grated
• 2 T butter or margarine
• 2 T flour
• 1 1/2 c milk
• 2 eggs, beaten

Directions:

1. Brown meant, drain. Add onion; cook until tender.

2. Stir in tomato sauce and seasonings; simmer 10 minutes.

3. Prepare macaroni and cheese dinner; spread half in greased 8” square baking dish.

4. Top with meat mixture, 1/2 c parmesan cheese and remaining macaroni and cheese.

5. Melt margarine in saucepan over low heat.

6. Blend in flour.

7. Gradually add milk; cook stirring constantly, over low heat until thick.

8. Stir small amount of hot mixture into eggs; return to hot mixture.

9. Pour over dinner; sprinkle with remaining chees.

10. Bake at 350 degrees for 45-50 minutes.

From the Lake Holm Ward Cookbook

Source: Roma Farnsworth (from RecipeThing user holm)

Ingredients:

• 1/2 lb sausage
• 1 lb hamburger
• 1 onion, chopped
• 2 c celery, diced
• 1/2 c green pepper, chopped
• 1/2 c uncooked rice
• 1/2 c macaroni
• 3 T soy sauce
• 1 pkg dry lipton noodle soup mix
• 2 c water

Directions:

large skillet, brown sausage, hamburger, onion, celery and green pepper. Add remaining ingredients and mix well. Put in a 9×13” casserole dish and bake for 30-35 minutes at 350.

Source: Kraftfoods.com (from RecipeThing user glacier206)

Ingredients:

• 1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
• 1 lb. ground beef
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 can (8 oz.) pizza sauce
• 1/2 cup shredded mozzarella cheese

Directions:

1. PREHEAT oven to 375°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat with green pepper and onion in large skillet; drain. Stir in pizza sauce.

2. SPOON prepared Dinner into 8-inch square baking dish; top with meat mixture. Sprinkle with cheese; cover.

3. BAKE 20 minutes or until heated through.

From K’s recipe cards

Source: RecipeThing user nick (from RecipeThing user sono_io)

Ingredients:

• 1 1/2 c (5 oz) uncooked macaroni
• 1 c shredded cheddar cheese
• 1 1/2 c cubed chicken or 1 can tuna
• 1 can cream of chicken soup
• 1 c milk
• 1/2 t salt

Directions:

Bake in a covered casserole dish at 350 degrees for 1 hour.

Good for getting rid of leftover baked chicken and/or the broken-up tortilla chips at the bottom of the bag.

Source: My DH, Patrick (from RecipeThing user JCav)

Ingredients:

• 2 cups cooked chicken, cut bite-sized
• 1 can cream of Mushroom soup
• 1 can cream of Chicken soup
• 10 oz can Rotel
• 1/2 c chicken broth
• 2 cups shredded cheddar cheese
• Tortilla chips (or corn tortillas, leftover taco shells)

Directions:

1. Mix soups, Rotel, chicken broth

2. Spray casserole dish with non-stick spray

3. Cover bottom of dish with tortilla chips

4. Layer half of the chicken, half of the sauce, and half of the cheese

5. Repeat chips, chicken, sauce, cheese

6. Bake at 350 for 40 minutes