Enchilada Casserole

8 to 10 servings

2 pounds ground chuck

1 medium onion, chopped

⅔ cup water

1 (1.25 ounce) package taco seasoning

1 (15 ounce) can pinto beans, drained

1 (15 ounce) can corn, drained

1 (4 ounce) can chopped green chilies

1 (14.5 ounce) can diced tomatoes, undrained

1 (19 ounce) can enchilada sauce

20 corn tortillas

16 ounces shredded Colby and Monterey Jack cheese blend

Preheat oven to 350ºF. Lightly grease a 13X9X2 inch baking dish. In a large skillet, cook ground chuck and onion over medium heat until meat is browned; drain. Add water and taco seasoning; cook over medium heat for 10 minutes, stirring occasionally. Stir in beans, corn, chilies, tomatoes, and enchilada sauce. Remove from heat. Tear corn tortillas into bite-sized pieces. Place half of tortillas into bottom of prepared baking dish. Spoon half of meat mixture evenly over tortillas. Sprinkle with half the cheese. Repeat layers. Bake for 30 to 40 minutes, or until hot and bubbly.

Baked Beef Stroganoff Casserole

8 servings

2 pounds ground chuck

1 medium onion, chopped

2 cloves garlic, minced

2 Tablespoons Worcestershire sauce

2 cups sliced fresh mushrooms

1 (14.5 ounce) can beef broth

1 (10¾ ounce) can cream of mushroom soup

1 (16 ounce) container sour cream

¾ teaspoon salt

1 teaspoon pepper

8 ounces wide egg noodles, cooked and kept warm

2 Tablespoons butter

1 (3 ounce) can French fried onion rings

Preheat oven to 350ºF. Lightly grease a 13X9X2 inch baking dish. In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned. Drain. Return meat to skillet and stir in Worcestershire sauce, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in soup, sour cream, salt, and pepper. Remove from heat. Combine hot cooked noodles and butter, stirring until butter melts. Combine noodles with meat sauce. Spoon into prepared baking dish. Bake for 30 minutes. Top evenly with fried onions and bake for 10 more minutes.

Baked Spaghetti

10 servings

2 cups canned diced tomatoes

2 cups tomato sauce

1 cup water

½ cup diced onions

½ cup diced green peppers

2 cloves garlic, chopped

¼ cup chopped fresh parsley

1½ teaspoons Italian seasoning

3 teaspoons seasoned salt

1½ teaspoons sugar

2 small bay leaves

1½ pounds ground beef

8 ounces uncooked angel hair pasta

1 cup grated Cheddar cheese

1 cup grated Monterey Jack cheese

In a large pot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasonings, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Brown the ground beef in a skillet and drain off the fat. Add to the sauce. Simmer for another 20 minutes. Cook the pasta according to the package directions. Cover the bottom of a 13X9X2 baking dish with sauce. Add a layer of pasta, then half of the cheese. Repeat the layers of pasta and sauce, ending with the sauce. Bake at 350ºF for 30 minutes. Top with the remaining cheese, return to the oven, and continue to bake until the cheese is melted and bubbly. Cut into squares before serving.

Beef Macaroni and Cheese

8 to 10 servings

1 (16 ounce) bag elbow macaroni, cooked and drained

2 Tablespoons canola oil

2 cups chopped green peppers

2 cups chopped onion

1 Tablespoon minced garlic

2 pounds lean ground beef

3 cups canned crushed tomatoes

Salt and pepper to taste

1 teaspoon each dried basil, cumin and oregano

2 to 3 cups grated Cheddar cheese

Heat oil in a skillet; add the peppers, onion and garlic; saute until soft. Add the ground beef and brown. Add the tomatoes and seasonings. In a large bowl, combine the cooked macaroni with the beef mixture. Spread the mixture in a 9X13X2 inch baking dish. Top with cheese and bake at 350ºF for 25 minutes, or until the cheese is lightly browned and bubbly.

Chicken and Rice Casserole

6 to 8 servings

3 cups diced cooked chicken

1 medium onion, diced and sauteed

1 (8 ounce) can water chestnuts, drained and chopped

2 (14½ ounce) cans French green beans, rinsed and drained

1 (4 ounce) can pimentos, rinsed and drained

1 (10¾ ounce) can cream of celery soup

1 cup mayonnaise

1 (6 ounce) box long grain and wild rice, cooked

according to package directions

1 cup grated sharp Cheddar cheese

Preheat oven to 300ºF. Mix all ingredients together and pour into a 3 quart casserole. Bake for 25 minutes.

Chicken Salad Casserole

8 to 10 servings

2 (10¾ ounce) cans cream of chicken soup

1½ cups mayonnaise

1 Tablespoon prepared mustard

1 Tablespoon Worcestershire sauce

1 (10 ounce) bag potato chips, crushed

½ cup slivered almonds

4 cups diced, cooked chicken

2 cups diced celery

¼ cup finely chopped onion

4 hard-boiled eggs, sliced

Lightly butter a 13X9X2 inch baking dish. Stir together the soup, mayonnaise, mustard and Worcestershire sauce. In a medium bowl, reserve 1 cup of the potato chips and 3 Tablespoons of the almonds for the topping. Place half of the remaining chips in the casserole dish, spreading them evenly. Place half of the chicken, celery, onion, eggs and remaining almonds in the casserole; then spread half of the soup mixture on top. Repeat the layers, ending with the reserved potato chips and almonds. Bake at 350ºF for 30 to 40 minutes, or until heated through.

Mexican Chicken

8 servings

1 (10¾ ounce) can cream of chicken soup

1 (10¾ ounce) can cream of Cheddar cheese soup

1 (10¾ ounce) can cream of mushroom soup

1 (10 ounce) can tomatoes and chilies

4 cups diced, cooked chicken

1 (11½ ounce) package flour tortillas

2 cups shredded Cheddar cheese

In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken. In a greased 13X9X2 inch baking dish, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake at 350ºF for 30 minutes.

Almond Chicken Casserole

8 to 10 servings

4 cups diced, cooked chicken

1 (2¼ ounce) package sliced almonds, toasted

1 (10¾ ounce) can cream of celery soup

1 (10¾ ounce) can cream of chicken soup

1 (10¾ ounce) can cream of mushroom soup

1 cup sour cream

½ cup chopped celery

3 tubes Ritz Crackers, crushed

¾ cup (1½ sticks) melted butter

In a large bowl, combine the chicken, soups, sour cream, and the celery. Mix well. Spread the chicken mixture in a greased 13X9X2 inch baking dish. Mix the crackers and butter, and cover the casserole with the crumbs. Top with the toasted almonds. Bake at 350ºF for 30 minutes, or until bubbly.