I have divided this recipe in half from the original since I’m cooking for two. If making this for a larger group, just double everything except for the topping ingredients.

This recipe is from the newspaper in the early 2000’s.

A quick fajita recipe adapted from Taste of Home

A quick and easy casserole that’s great paired with a salad. This is a “go to” dinner for me which I compiled from a couple different recipes.

This is very much like a chicken stroganoff. I sometimes add a little Worcestershire to the sauce.

I have changed a couple things from the original recipe…added onions and fresh mushrooms rather than canned. This is very good!
You can also divide the casserole into two smaller dishes and freeze one to bake later.

This was from an old St. Paul restaurant that went out of business years ago.

Great for Thanksgiving leftovers. Make anytime with store-bought rotisserie turkey breast or use chicken breast.
Because I’m usually cooking for two, I divide the casserole between 2-3 small baking dishes, bake one and freeze the extra. With a smaller baking dish, reduce cooking time slightly.
(Thaw and bake frozen casseroles per instructions, but for less time.)