Mexican Lasagna by Sundy Mackorell

Mexician Lasagna


Ingredients:

ground beef (1lb.)
taco seasoning
taco sauce
crushed tomatoes (I use tomato sauce)
can of corn
can of black beans
can of chili beans
shredded mexican cheese
tortillas
sour cream


- pre-heat oven to 350*
- brown ground beef (and add taco seasoning as if you were making tacos)
- add corn, beans, tomotoes, & a couple of dashes of taco seasoning (this is like your meat mixture when making a regular lasagna)
- in a 9x13 dish put half of meat mixture in the bottom
- cut 2 tortillas in half & place 3 of the 4 halves on top of the meat mixture (these are like the noodles)
- cover previous layer with cheese
- put remaining meat mixture on top of cheese (don't be surprised if you have a lot of meat mixture left over- I always do)
- cut 1 more tortilla in half, using the left over one from the previous time will give you the 3 that you'll need for this layer
- cover the top with cheese
- bake in the over until the cheese is all melted.
- when you serve it top with sour cream

Chicken Mac Casserole by Jenny Lee

Chicken Mac Casserole


This one is a prepare the night before dish. :)


2 c. small shell or elbow macaroni
3 c. cubed COOKED chicken
2 cans condensed cream of mushroom soup
2 1/2 c. chicken broth (homemade or canned)
1 c. grated velveeta
1/2 c. chopped celery
1 c. chopped onion
1 sm. jar pimentos
Salt, pepper and potato chips


Put UNCOOKED macaroni in 9 x 13 inch greased pan. Add chicken evenly
over macaroni. In bowl combine broth, mushroom soup, celery, onions
and pimento (salt and pepper lightly)
Spread over chicken layer. Add grated Velveeta on top. Cover and
refrigerate overnight to allow macaroni to soak. Top with crushed
potato chips just before baking. Bake uncovered 1 hour at 350 degrees.


Happy cooking!


Jenny

Chicken Tetrazzini by Susannah Wood

1 rotisserie chicken, shredded
1/2 lb spaghetti
1 small bottle sliced green olives
1/2 lb sharp grated cheese
1 cup chopped pecans
1 pint chicken stock
1 can cream mushroom soup
6 ribs celery, chopped
1 small white onion, chopped
3 tablespoons butter
1 tablespoon worcestershire sauce
Salt and pepper to taste


Cook celery and onion in butter until tender. Add stock, worcestershire sauce, salt and pepper. Simmer 15 minutes. Add soup and cheese. Boil spaghetti and add to mixture. Let stand for one hour. Add chicken and olives. Put in 9x15 casserole. Sprinkle pecans over top. Bake 25-30 minutes at 350 until heated thoroughly.


Serve with salad and rolls

Pizza Casserole by Jackie Mewbourne

pI am kind of stealing this meal from Susannah because I had hers first and then
found one in my new Southern Living cookbook.
I lightened it up by using ground turkey meat, turkey pepperoni, and reduced fat
cheese. Serve with a side salad, fruit, or veggie of choice. I also puree a
little cooked spinach in the sauce to get some extra veggies in us.


You can also freeze unbaked casserole for up to one month.


Ingredigents:
* 12 ounces uncooked spaghetti or whatever noodle your family fancies
* 1/2 teaspoon salt
* 1 (1-lb.) package mild ground pork sausage - I use ground turkey meat here
* 2 ounces turkey pepperoni slices (about 30), cut in half
* 1 (26-oz.) jar tomato-and-basil pasta sauce or whatever your favorite sauce
is
* 1/4 cup grated Parmesan cheese
* 1 (8-oz.) package shredded Italian three-cheese blend


Preparation
* 1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain
well, and place in a lightly greased 13- x 9-inch baking dish.
* 2. Brown sausage in a large skillet over medium-high heat, stirring
occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and
set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat,
stirring occasionally, 4 minutes or until slightly crisp.
* 3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage.
Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with
cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover
with nonstick or lightly greased aluminum foil.
* 4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or
until cheese is melted and just begins to brown.


Enjoy!!

No Guilt Breakfast Casserole by Jennifer McMurry

I used to love when my mom made breakfast for dinner...I thought it was so much fun!


Here is a recipe for a "light" version of a breakfast casserole that you can enjoy without feeling guilty.
I found it in a Taste of Home Diet cookbook.


2 (4 oz) tubes of buttermilk biscuits
3 (8 oz) cartons of Egg Beater's
7 oz. of chopped Canadian bacon
1 cup of shredded red. fat mozzarella cheese
1 cup of shredded red. fat cheddar cheese
1/2 cup of chopped fresh mushrooms (optional)
1/2 cup finely chopped onion (optional)
1/4 tsp. of pepper
1/2 tsp. of salt


Arrange the biscuits in a 13 by 9 baking dish coated with Pam spray. In a bowl, combine remaining ingredients and pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.


Makes 12 servings. 1 biscuit section is 160 calories and 5 grams of fat...so go ahead and have 2! :)

No Guilt Breakfast Casserole by Jennifer McMurry

I used to love when my mom made breakfast for dinner...I thought it was so much fun!


Here is a recipe for a "light" version of a breakfast casserole that you can enjoy without feeling guilty.
I found it in a Taste of Home Diet cookbook.


2 (4 oz) tubes of buttermilk biscuits
3 (8 oz) cartons of Egg Beater's
7 oz. of chopped Canadian bacon
1 cup of shredded red. fat mozzarella cheese
1 cup of shredded red. fat cheddar cheese
1/2 cup of chopped fresh mushrooms (optional)
1/2 cup finely chopped onion (optional)
1/4 tsp. of pepper
1/2 tsp. of salt


Arrange the biscuits in a 13 by 9 baking dish coated with Pam spray. In a bowl, combine remaining ingredients and pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.


Makes 12 servings. 1 biscuit section is 160 calories and 5 grams of fat...so go ahead and have 2! :)

Mexican Chicken Casserole by Betsy Morris

My cousin sent me this recipe and it's my favorite weeknight casserole. I usually use the Campbell's Healthy Request version of the soups- don't use the fat free versions, they're way too salty in this. Also, the recipe calls for corn tortillas which are good and make it taste enchilada-ish. However, i prefer using flour tortillas, they soak up the sauce and are strangely satisfying. Oh, and I use the mild Rotel for the kids.


Mexican Chicken Casserole


1 Rotisserie Chicken


1 medium onion, chopped


3 or 4 garlic cloves, pressed


1 can cream of mushroom soup


1 can cream of chicken soup


1/2 cup chicken broth or stock


2 cans Rotel, DRAINED


1 tsp dried oregano


1 tsp ground cumin


1 tsp chili powder


3 cups grated sharp cheddar cheese or fiesta blend cheese


12 (6 inch) corn tortillas, cut into ½ inch strips


Sauté onion in olive oil until tender.


Reduce heat and add garlic, and cook for a couple minutes,
stirring constantly.


Stir in chicken broth, soups, Rotel, and spices. Let
simmer, stirring occasionally.


Preheat oven to 350.


Shred ½ the chicken into the bottom of a 13x9


Pour half the soup mixture over the top of shredded chicken


Top with 1 cup cheese


Top with ½ of the tortilla strips.


Repeat layers once.


Top with remaining 1 cup cheese.


Bake at 350 for about an 30 min until bubbly.

Johnny Marzetti by Sundy MacKorell

This is a dish that Big John and all of the other MacKorell kids swear by :)


Johnny Marzetti


- boil 3 cups of Creamette elbow macaroni & drain


- brown 1 lb. of ground beef and drain


- season beef with Italian seasoning and pepper


- stir 1 lb. 10 oz. jar of Sweet Tomato basil Ragu sauce &


14 oz. of Traditional Ragu sauce with ground beef and cooked macaroni noodles


- slice (thickly) 1 small box of velveeta cheese


- place 1/2 of above mixture in a large baking dish


- place 1/2 of sliced cheese on top


- put remainder of mixture on top of the cheese


- cover the top with the remainder of the cheese


- cover and bake at 350* until dish is warm and the cheese is melted


We eat this dish with salad. John's family always eats this dish with applesauce...so that is always an option ;) Enjoy!

Chicken Spaghetti by Jessi Prestage

I totally forgot to send this two weeks ago when it was my week! Whoops!


This is my family's version of Chicken Spaghetti. It is easy, makes a lot, and can be modified to include more or less veggies, type of pasta, or cheese amount. Hope you enjoy!


1 chicken or 4 chicken breasts
1 lb. velveeta cheese
1 can cream of mushroom soup
1 can Rotel tomatoes (don't drain)
Diced green bell pepper
Diced onion
Box of spaghetti


Boil chicken in large pot of salted water on medium-high (boiling on high will make the chicken tough) till cooked through. Remove chicken from water (reserve water for cooking pasta) - set aside to cool. In a saute pan, pour a bit of olive oil (or spray pam or butter), heat pan, saute the pepper and onion. Keep an eye on it to make sure it does not brown too much - you just want them softened.


Turn reserved water pot on high till the water is at a rapid boil. Pour in the pasta and cook till al dente. Drain pasta, reserving about a cup of the water.


Shred the chicken with your hands.


In the large pot, combine the pasta, cheese, soup, pepper/onion saute, reserved water, and chicken. Pour mixture into a large baking dish (or two 8x8 dishes) and bake at 350 degrees till bubbly.


I serve mine with green beans and Sister Schubert's rolls. This dish is great to reheat as leftovers or freeze half for a quick meal later in the month.

Hot Chicken Salad by Kimberly DeLaney

Hot Chicken Salad


A great southern favorite. I know it's another chicken recipe but this one
is oh, so good! I got it from a great friend of mine back in SC and she
made it for me once and I was hooked. Love the textures in this.


You need:


4 to 5 pounds of chicken (4 cups, cubed, cooked chicken) white meat tastes
best in this recipe
4 cups chopped celery
2 teaspoons of salt
1/2 teaspoon tarragon (optional)
1/4 cup grated Vidalia onion
1 tablespoon fresh lemon juice
2 cups of mayonnaise (lite mayo is fine)
1 cup sliced toasted almonds
1 cup crushed cornflakes
1/2 cup grated Parmesan cheese


Cut chicken into 3/4 inch cubes. Combine chicken with celery, salt,
tarragon, onion, lemon juice, mayonnaise and almonds. Allow to stand at
least one hour in refrig. Taste. Adjust salt. Spoon mixture into a
buttered shallow glass, 2 quart casserole dish. Place into oven for about
15 minutes until chill is gone. Top with cornflakes and cheese. Bake until
heated through and lightly browned.


Temperature: 350 degrees
Cooking time: 25-30 minutes


I usually serve with a green vegetable - usually green beans - and some type
of crusty bread.


Hope ya'll enjoy this one!


Kimberly

"No Peek" Beef Casserole by Melinda Patterson

"No Peek" Beef Casserole


2 lbs. stew meat
1 package dry onion soup mix
1 can cream of mushroom soup
a 3oz can of mushrooms, drained
1/2 cup red wine


Mix together and bake at 300 degrees for 3 hours. Serve over rice or noodles
(we like it over large egg noodles).

Chicken 'n' Spinach Pasta Bake by Kami Turner

This is one of my favorites from Southern Living:


Italian-inspired Chicken 'n' Spinach Pasta Bake is perfect for company. But it's also speedy enough for weeknight meals.


Prep: 15 min., Bake: 1 hr.


Yield: Makes 4 to 6 servings


Ingredients


• 8 ounces uncooked rigatoni
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 1 (10-oz.) package frozen chopped spinach, thawed
• 3 cups cubed cooked chicken breasts
• 1 (14.5-oz.) can Italian-style diced tomatoes (I use 2 cans instead)
• 1 (8-oz.) container chive-and-onion cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups (6 oz.) shredded mozzarella cheese


Preparation


1. Prepare rigatoni according to package directions.


2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.


3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.


4. Drain chopped spinach well, pressing between layers of paper towels.


5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.


6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.


I heat a jar of our favorite spaghetti sauce to top it off. Serve with salad and bread.


Alternative:


Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

Crock Pot Taco Casserole by Kimberly DeLaney

Crock Pot Taco Casserole


1 1/2 lbs. ground beef (or chicken or turkey)
1 small onion, chopped
1 garlic clove, minced
1 (1.25 oz.) pkg. Old El Paso Taco Seasoning Mix
1 tsp. salt
1/2 tsp. pepper
9 (5 1/2") corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded cheddar cheese
2 (15 oz.) cans pinto, black or kidney beans, drained and rinsed
1 (11 oz.) can Green Giant Mexicorn, drained
1 (4.5 oz.) can Old El Paso Chopped Green Chilies
1 (2 1/4 oz.) can chopped ripe olives
Sour Cream
Green Onion (scallions)


Spray the inside of the crock pot with non-stick spray. IN a large skillet,
brown meat with onion and garlic until cooked. Drain. Stir in taco
seasoning, salt and pepper. Place 3 tortillas in bottom of greased crock
pot. Mix the meat mixture, broth, tomato sauce and enchilada sauce and
place on top of tortillas. Sprinkle with 1/2 cup of the cheese. Layer 3
more tortillas. Top with beans, corn, chilies, 1/2 of the olives and 1/2 of
the cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2
cup of cheese and olives.


Cook on HIGH for 2 - 3 hours or on LOW for 6 - 7 hours. Uncover crock pot
for the last 30 minutes of cooking time. Top individual servings with sour
cream and scallions.


We love to have tortilla chips on the side. and sometimes I serve with a
side of guacamole or avocado slices.


Enjoy!

Baked Ziti by Jennifer McMurry

• 1 pound ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce (I like Tomato and Basil)
• 6 oz. provolone cheese, sliced
• 1 1/2 cups light sour cream
• 1 cup of mozzarella cheese, shredded
• 2 to 3 tablespoons grated Parmesan cheese


Directions


1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Spray Pam in a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes or until cheeses are melted.


Serve with garlic bread and salad. Easy and one of my husband's favorites!

Baked Spaghetti by Melinda Patterson

This recipe has lots of different substitution options, so you can "make it
your own"


*Baked Spaghetti*


12 ounces pasta (we usually use spaghetti or penne)


1 cup chopped onions


1 cup chopped green bell peppers


1 pound lean ground beef


1 (16 ounce) can diced tomatoes


1 (4.5 ounce) can mushrooms, drained


1 teaspoon dried oregano


2 cups shredded mild cheddar cheese


1 (10.75 ounce) can condensed cream of mushroom soup


1/4 cup water


1/4 cup grated parmesan cheese


1/4 tsp chopped garlic or garlic powder to taste


Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes, or until al dente. Drain and set aside


In a large skillet over medium-high heat, saute the onions, green peppers
and ground beef. Once beef is brown and onions and peppers softened, add
the tomatoes, mushrooms oregano, and garlic. Simmer uncovered for 10
minutes.


Preheat oven to 350 degrees. Spray cooking spray in a 9x13 inch baking
dish. Place half of the cooked spaghetti into the prepared dish. Top with
half of the meat mixture. Sprinkle with 1 cup of the mild cheddar cheese.
Repeat. In a medium bowl, mix together cream of mushroom soup and water
until smooth; pour over casserole. Sprinkle with parmesan cheese.


Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before
serving.


*Healthier options (I've tried all of these and they are as good, if not
better, than the original)*


- *Substitute the ground beef with ground turkey (our favorite) or
shredded chicken*
- *Substitute the regular shredded cheese with shredded cheese made with
2% milk.*
- ***Substitute the regular cream of mushroom soup with fat free cream of
mushroom soup*
- *Substitute the regular pasta for whole wheat*


**Can be made made ahead of time and left in the fridge until ready to bake.
If pre-made, bake for 30 minutes covered and 30 minutes uncovered**

Chicken Cobbler Casserole by Bryan Miller

This is one of my all-time favorite casseroles from Southern Living.
I usually bake the chicken and then shred it. It tastes better than
boiled chicken. It also doubles or triples very easily. All you need
is something green and you have a great meal!

CHICKEN COBBLER CASSEROLE


Prep Time: 10 minutes
Cook Time: 25 minutes
Bake: 15 minutes
Yield: Makes 4 servings


Ingredients
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken
Preparation
Toss 4 tablespoons melted butter with next 3 ingredients; set aside.


Sauté onions in remaining 2 tablespoons butter in a large skillet over
medium-high heat 15 minutes or until golden brown. Add mushrooms, and
sauté 5 minutes.


Stir in wine and next 3 ingredients; cook, stirring constantly, 5
minutes or until bubbly. Spoon mixture into a lightly greased 9-inch
square baking dish; top evenly with bread mixture.


Bake at 400° for 15 minutes or until golden brown.

Chicken Pot Pie by Janet Valentine

This is a super easy and super yummy chicken pot pie recipe that I got from my best friend in high school.  Hope y'all enjoy it as much as we do!!
2 cans cream of potato soup
1 can cream of celery
1 can Veg-All drained (16oz.)
2-3 chicken breasts cooked and shredded
1/2 cup milk1 egg slightly beaten
1/2 tsp. thyme (I use a little less, however this little spice is important)
1/2 tsp. black pepper
2- 9 in. Pillisbury Ready pie crusts
Combine all ingredients.  Pour into pie crust.  Cover with other pie crust and seal edges.  Cut small slits in top crust only.  Bake at 375 degrees for 40-50 minutes until crust is brown and filling is bubbling through slits in top.  Cool 10 minutes before serving.                                        

Lady and Sons Casserole by Jenny Lee

This is so easy and soooo yummy. It's an old Paula Deen recipe from  
her restaurant in South Carolina.
1 stick of butter melted. (lol, Oh Paula! Of course!)
1/2 a box of the savory herbs stovetop stuffing
1 pckg boneless, skinless chicken- the smaller cuts (usually 8 in a  
pckg.)
1 pckg baby swiss cheese slices (again 8 pieces)
1 can of cream of chicken soup
A bottle of your favorite white wine (you need 1/4th a cup for the  
casserole, the rest is for you. :)
Preheat oven to 375*
Throw butter in microwave or on stove top and while it's melting-
In a bowl mix cream of chicken soup and 1/4th cup white wine- sprinkle  
some salt, pepper and any chicken seasoning you like. Set aside.
Grease your casserole dish and place chicken side by side
Place a piece of swiss cheese over each piece of chicken (or two if  
you like it cheesy)
Dump the bowl of soup/wine and seasonings mix over the chicken and  
spread evenly.
Sprinkle the uncooked stovetop stuffing over the top evenly.
Grab your melted butter and pour on top.
Stick in the oven for 45 minutes and serve with your favorite green  
vegi and rolls.
p.s- I also make roasted sweet potatoes with this meal- again so easy  
and soooo yummy!
2 large sweet potatoes
wash, peel, and slice into rounds
lay flat in a glass casserole dish and drizzle olive oil over it-  
stick in the oven 375* for 35 minutes. healthy and delicious!
Best Dishes, lol,
Jenny Slate Lee

Italian Casserole by Jessi Prestage

My Mom used to make this for me, and I thought it was so fancy because it was "Italian"! It's easy, quick, and I love serving it to my family now that I am a Momma!


Italian Casserole


1.5 lbs. ground beef (or substitute ground turkey for a healthier version)
1 onion, diced
1 jar of your favorite spaghetti sauce
1 small container sour cream
2 cups shredded mozzarella cheese
1 tube crescent rolls
1/2 stick melted butter
Parmesan cheese


Brown the meat with the onion, drain. Stir in spaghetti sauce. Pour into casserole dish.


Stir together sour cream and mozzarella cheese. Spoon over meat mixture (do not mix with meat, but layer on top).


Roll out the crescent rolls onto a non-stick surface (seran wrap) and use your hands to make it a smooth sheet of dough. Top the casserole with the crescent roll dough. Then, sprinkle the melted butter and parmesan cheese on top.


Bake at 350 degrees till the dough is slightly browned and the casserole is bubbly.


I serve mine with a salad, green beans, and corn. No need for a side of bread, as it is included in the casserole.


Hope your family enjoys this as much as mine does! Oh, and a time saver tip...


I buy my meat in bulk, and go ahead and cook it all when I prepare this meal. I let the additional meat cool, and put it in the freezer for a meal next week. That way, you just have to re-heat it to make quick tacos or spaghetti. :)