1 jar (26 oz) tomato pasta sauce (any variety) or homemade sauce
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
1 container (15 oz) ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh basil leaves
8 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1/4 cup shredded Parmesan cheese (1 oz)

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
Salt to taste
Ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter

Directions
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes.
Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain.
Cut chicken into small pieces, and mix with noodles.

3 tablespoons olive oil
1/4 cup flour
1/2 can (15-ounces) olives, sliced
6 cloves garlic sliced
1 can (10-ounce) Las Palmas Red Chile sauce
1 can (29-ounces) tomato sauce
10 1/2 ounces regular Fritos
1 pound Monterey Jack cheese, grated
10 green onions, sliced
1 pound ground beef, fried slightly

Instructions

Preheat oven to 350 degrees F

Brown the meat, set aside.

Saute garlic in oil, add flour to make a paste. Add the tomato and Las Palmas sauce. Stir over medium high heat until slightly thickened.

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Ingredients:

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 Tbsp butter, cut into pieces
1/2 tsp salt
1 cup milk

Preparation:Preheat oven to 350° F.

Once you have the macaroni cooked and drained, place in a large bowl and, while still hot, add the Cheddar.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.

Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.

Top with additional cheese if desired.

Servings :6 to 8

4-5 medium zucchini, grated
1 c. Bisquick
1 c. cheddar cheese, grated
2 eggs, beaten
Salt and pepper
Oregano

Preheat oven to 375 degrees.
Combine all ingredients in a medium-sized bowl, stirring well.
Pour mixture into a greased casserole dish and bake to about 45 minutes.

4 C. zucchini, grated and drained
2 C. rice, cooked
1 1/2 C. mozzarella cheese, grated
1 1/2 C. Parmesan cheese, grated
2 eggs
1 pound hamburger
1 medium onion, chopped
2 cloves garlic, chopped
1 (15 1/2-oz.) jar spaghetti sauce or homemade sauce
-
Preheat oven to 400 degrees.
In a large bowl, combine zucchini, rice, 1/2 of the cheeses, and the eggs.

Press the zucchini mixture into the bottom of a greased 13x9x2-inch baking dish.
Bake until mixture is lightly browned (about 15 minutes). In a large skillet, brown hamburger.

1 pound lean ground beef (90% lean)
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat sour cream
1 tablespoon finely chopped onion
1 cup reduced-fat biscuit/baking mix
1/4 cup cold water
1 small tomato, sliced

Directions

In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the cheese, mayonnaise, sour cream and onion.

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold butter, cubed
6 to 8 tablespoons cold water

Filling:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup half-and-half cream
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups cubed cooked chicken
2 cups fresh or frozen peas
2 medium potatoes, cut into 1/2-inch cubes
3 medium carrots, thinly sliced
1/4 cup chopped onion
1 teaspoon milk

Directions

In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs.

4 cups (about 1/2 of 32-oz. pkg.) frozen Southern-style hash browns, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar & American
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup green onion slices

Preheat oven to 350°F. Mix all ingredients until well blended.
Spoon into 2-quart casserole dish.
Bake 50 minutes or until heated through.

servings 8 servings

Kraft Kitchens Tips This cheesy side dish is perfect for a special occasion.

4 to 5 medium sweet potatoes, boiled in their jackets
4 to 5 medium apples
1 cup maple syrup
2 to 3 tablespoons butter
Cool, peel and slice sweet potatoes.

Pare and slice apples.
Place the maple syrup in a saucepan and add butter and apples.
Cook gently until apples are tender.
Layer the sweet potatoes and apples in a buttered casserole.
Pour sauce-pan juices over them.
Just warm in oven or place in refrigerator to use later.

*Note:To make these extra delicious, run the hot casserole under the broiler long enough to brown the top.

Yield: 4 to 6 servings

1 lb ground beef
1 small onion, chopped
1 (15 oz) can pizza sauce
8 oz elbow macaroni, prepared according to pkg directions 1
(8 oz) pkg shredded mozzarella
1 (3.5 oz) pkg pepperoni

Brown ground beef and onion in a large skillet over medium-high heat.

Drain and return to pan. Stir in pizza sauce, macaroni, mozzarella and pepperoni.
Spoon into a greased 2-qt baking dish.
Bake at 350 degrees for 40 mins.

Serves 8 (1 cup each)

Amount Per Serving Cals 360 Cals from Fat 135
Total Fat 15g
23% Carbs 29g 9% Dietary Fiber 3g 12% Sat Fat 6g 30%
Chol 60mg

1 package (6 ounces) seasoned stuffing crumbs (a"stove top" type stuffing mix)
1 large potato, cut in small dice
1 bunch green onions, chopped
2 ribs celery, chopped
1/2 cup water
3 tablespoons butter, divided
1 teaspoon poultry seasoning, divided
1 to 1 1/2 pounds chicken tenderloins or boneless breasts
1 jar (12 ounces) chicken gravy

In a lightly buttered or sprayed crockpot, toss stuffing crumbs with diced potato, green onion, celery, 2 tablespoons melted butter and 1/2 cup water. Sprinkle with about 1/2 teaspoon of poultry seasoning.

1 pound ground beef
1 can Campbell's Condensed Tomato Soup
1 cup salsa
1/2 cup milk
6 flour or 8 corn tortillas, (6 to 8 inches), cut into 1-inch pieces
1 cup shredded Cheddar cheese

In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.

Bake at 400 degrees F for 30 minutes or until hot.

Sprinkle with remaining cheese.

Serves 4.

1/2 cup grated Parmesan cheese
10 3/4 oz can condensed cream of mushroom soup
2 tbs butter or margarine
1/2 of a 16 oz pkg linguine pasta
1/4 tsp black pepper
1/2 cup low fat milk
1 pound skinless boneless chicken breasts, cut into 1 1/2" pieces
1 cup fresh or frozen broccoli florets

Prepare linguine according to package directions in a saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli in colander.

Heat butter in a skillet. Add chicken and cook until browned, stirring often.

1 bunch of broccoli, washed and broken into sm. pieces
1/2 lb. bacon, cooked and crumbled
1 C. raisins
1 C. sliced almonds
1 jar Kraft cole slaw dressing

After breaking washed broccoli into small pieces in salad bowl, crumble in cooked bacon.

Add raisins and almonds and pour in dressing to desired moistness.

6 apples, cooked, peeled, and thinly sliced
2 C. cooked carrot slices
1/2 C. brown sugar
2 tbsp. flour
Salt to taste
3/4 C. orange juice

Place half the apples in greased 2 quart baking dish and cover with half the carrots. Mix brown sugar, flour and salt and sprinkle half the mixture over the carrots.
Repeat layers and pour orange juice over top.
Bake at 350 degrees for 45 minutes.

Serves 6.

1 (16 oz.) bag frozen hash brown potatoes
1 stick of butter/margarine, melted
1 can cream of mushroom soup
1 (16 oz.) container sour cream
1 lb. shredded cheddar cheese
1 C. corn flakes, crumpled
2 tbsp. butter, melted

Mix first 5 ingredients together.
Spread into 9 x 12 pan.
Mix corn flakes and 2 tablespoons butter, pour over potatoes.
Bake at 350 degrees for approximately 30-45 minutes.

2 pkgs. frozen chopped broccoli, thawed and drained
3 eggs, well beaten
1 sm. jar of Cheez Whiz
1/2 C. of water
1/4 C. chopped onion
6 tbsp. butter
2 tbsp. flour
1/2 C. crushed Ritz crackers

Saute onion in butter. Stir in flour and water and keep stirring until thickened. Stir in Cheez Whiz and take off heat.

Stir drained broccoli into sauce. Add eggs and stir in gently.

Put in greased baking dish and sprinkle with crackers.

Bake in 325 degree oven for 40 to 45 minutes.

Or you can refrigerate and bake later for 1 hour at 325 degrees.

1 pound lean ground beef
1/2 cup white onion, chopped
1 pound frozen tator tots
1 can low fat cream of mushroom soup
1 small can mild chiles

Brown onion and ground beef in nonstick skillet. Drain off excess fat.

Place hamburger and onion mixture in casserole dish. Place tator tots on top of mixture.
Add mushroom soup and chiles on top of tator tots.

Cover and bake in oven at 350 degrees for 30 mins.

Makes 8 Servings

Cals 270 fat 14g Fiber 2g Carb 21g Chol 87mg Sod 683mg

W.Watchers Points 6

1 red onion, sliced
1 green pepper, cut in thin strips
4 med. zucchini, sliced & unpeeled
1 (16 oz.) can diced tomatoes, undrained
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1 tbsp. oleo
1/4 C. grated Parmesan cheese

Combine all ingredients, except oleo and cheese, in a slow cooker.
Set temperature on low and heat for 3 hours.
Dot casserole with oleo and sprinkle with cheese.
Cook 1 1/2 hours more on low setting.

Makes 6 servings.

4 pounds new potatoes, skinned, cut into 1-inch cubes
1 pound processed cheese food, cubed
2 C. mayonnaise
1 onion, finely chopped
1 pound bacon, cooked crisp and chopped

Preheat oven to 350 degrees F (175 degrees C).

Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes.
Continue to stir, every minute or so, until cheese is melted.

1/2 C. oleo
1 can cream of mushroom soup
1 can cream of chicken soup
4 chicken breasts, cooked and boned
2 C. chicken broth
1 pkg. stuffing mix (6 oz. Pkg.)

Melt oleo and combine with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken broth.

Place half of the mixture in 9x13-inch baking dish. Layer chicken.

Pour chicken soup that has been diluted with other cup of chicken broth over top.

Bake at 350 for 1 hour.

5 servings

NOTE: An 8-oz. Pkg. Pepperidge Farm corn bread or Herb Seasoning stuffing can be used as stuffing mix.

.

2 cups diced peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter or margarine
1 cup all-purpose flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
1 pastry for a 9 inch double crust pie

1 (16 oz.) bag frozen hash brown potatoes
1 stick of butter/margarine, melted
1 can cream of mushroom soup
1 (16 oz.) container sour cream
1 lb. shredded cheddar cheese
1 C. corn flakes, crumpled
2 tbsp. butter, melted
Mix first 5 ingredients together.

Spread into 9 x 12 pan. Mix corn flakes and 2 tablespoons butter, pour over potatoes.

Bake at 350 degrees for approximately 30-45 minutes.

2 cups cubed potatoes
1 cup sliced carrots
1 cup chopped celery
2 cups cubed ham
2 TBSP chopped green pepper
2 tsp. chopped onion
1/4 cup plus
3 TBSP butter or margarine, divided
3 TBSP all-purpose flour
1-1/2 cups milk 1/2 cup (2 ounces)
shredded Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup soft breadcrumbs

Cook potatoes, carrots and celery in a small amount of boiling unsalted water until crisp-tender; drain and set aside.

1 box package Betty Crocker ranch potatoes
4 slices cheese
2 C. chopped cooked chicken
1 9oz. pkg. frozen cut broccoli, thawed and drained
2 1/4 C. boiling water
1 3oz. pkg. cream cheese, cut into cubes and softened

Heat oven to 400.

Grease a 2 quart casserole dish. Layer uncooked potatoes, cheese, chicken and broccoli in the casserole dish. Stir together the sauce mix from the potato package, boiling water and cream cheese together in a medium bowl. Pour over everything in the casserole dish. Bake, uncovered, for 35 - 40 minutes or until potatoes are tender.

1 lb. ground chuck (or regular ground beef, ground turkey or whatever's on sale)
1/4 medium onion, chopped
2 carrots, peeled and sliced diagonally
1 c. sliced mushrooms
6 medium potatoes, boiled and mashed (add milk, salt and butter as usual)
1 pkg. brown gravy mix
3/4 c. shredded sharp cheddar cheese

Brown ground chuck with chopped onions and drain, then set skillet aside while finishing the next steps. In three separate pots cook carrots, sauté mushrooms in a dab of butter and prepare mashed potatoes if not already done.

•1 1/2 lbs ground round beef
•1 onion chopped
•1-2 cups vegetables - chopped carrots, corn, peas
•1 1/2 - 2 lbs potatoes (3 big ones)
•8 tablespoons butter (1 stick)
•1/2 cup beef broth
•1 teaspoon Worcestershire sauce
•Salt, pepper, other seasonings of choice

Method
Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

1 loaf (10 ounces) french bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt, optional

For the Topping:
2 tablespoons butter or margarine, cubed
3 tablespoons sugar
2 teaspoons ground cinnamon
maple syrup, optional

Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired.Pour over bread. Cover and refrigerate for 8 hours or overnight.Remove from the refrigerator 30 minutes before baking. Dot with butter.