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.

6 frozen biscuits
1 (12-ounce) package ground sausage
2 cups shredded cheddar cheese, divided use
6 large eggs, lightly beaten
2 cups milk
1 package country gravy mix
3 tablespoons butter, melted

Bake frozen biscuits according to instructions on package. Cool slightly.

Cut across center to create top and bottom. Set aside.

Brown crumbled sausage in skillet over medium heat. Drain.

Layer biscuit bottom halves in 11-by-8-inch baking dish that has been lightly coated with nonstick cooking spray.

28 oz pkg frozen potatoes with pepper and onions, thawed
10.75 oz can cream of mushroom soup
1/2 milk
2 tsp melted butter
1 cup Muenster cheese, shredded
1 cup sharp cheddar cheese, shredded
2 tbs dry breadcrumbs
1 cup Swiss cheese, shredded
1/2 cup sour cream

Heat oven to 350 degrees.
Spray a 2 quart casserole dish with cooking spray.
In a bowl, combine all ingredients except breadcrumbs and butter until mixed.

Spoon the mixture into the casserole dish. Mix the breadcrumbs and butter, sprinkle over the potatoes.

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 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.

1 pound hamburger
2 cans cream of mushroom soup
1 1/2 soup cans milk
1 small package frozen tater tots
1/2 cup sour cream
1 cup grated cheddar cheese

Preheat oven to 425 degrees.

Brown ground beef in a skillet; drain fat. In medium-sized bowl mix soup, milk, and sour cream.
Add soup mixture to hamburger and stir.
Pour hamburger mixture into a 13x9x2-inch baking pan.

Spread tater tots in a single layer on hamburger mixture.

Bake for 15 minutes.

Remove from oven and sprinkle cheese over top.

Return to oven for 10 minutes.

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 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.

Grease a 13X9" baking dish.

Preheat oven to 350 degrees F.

Combine in a large bowl:

1 package (32 oz.) frozen hash browns or O'Brien potatoes
1 can (10 3/4 oz.) cream of chicken soup
1 cup sour cream
1 1/2 cups shredded cheddar cheese (8 oz.)
1/2 cup butter or margarine, melted
1 1/2 teaspoon of salt
1 medium onion, diced

Spoon all into dish.

Sprinkle on top over potatoes:

2 1/2 cups of corn flakes, crushed,
1/4 cup melted butter or margarine, melted.

Bake 55 minutes until bubbly.

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.

4 chicken breasts, boiled, shredded
2 cans crescent rolls
2 cans cream of mushroom or chicken soup
2 cups cheddar cheese, shredded

Roll pieces of chicken in crescent rolls, place in dish. Heat soup and cheese until cheese is melted.
Pour over chicken.
Bake 30 minutes at 350. Last 5 minutes, sprinkle with remaining cup of cheese.

Bake until cheese is melted.

-Bread of Life - Rockport Full Gospel Worship Center (A community cookbook)

4 chicken breasts, boneless
1 pkg. egg noodles
1 can corn
2 cans green beans
1 family size can (26 oz.) cream of mushroom soup
16 oz. sour cream
Italian seasoning, to taste
1 can French fried onions

Sprinkle chicken breasts with Italian seasoning., bake at 375 for about 30 minutes.
While baking, cook noodles and drain.
Mix together sour cream, noodles, soup, corn and green beans (drain corn and
beans). When chicken is done, add to top of mixture in casserole dish.

Top with fried onions and cover. Bake for 15-20 minutes at 350.

1 pork chop for each person
6 to 8 Irish potatoes, sliced
3 medium onions, sliced
1 can cream of mushroom soup
1 teaspoon salt (sprinkle over potatoes)

Directions
Preheat oven to 325 degrees.
Brown chops well on both sides. Place in bottom of casserole dish. Arrange layer of potatoes on top, alternately, with slices of onion.
There should be at least 2 complete layers.
Add 1 can of water to cream of mushroom soup, blend and pour over contents of casserole.
Cover.
Bake 60 minutes.

Uncover and bake until lightly browned on top.

1/2 medium cabbage chopped (or bagged, shredded cabbage)
2 tablespoons olive oil or less
1 can condensed tomato soup don't add water
1/2 pound extra lean ground beef browned and drained
2 cups cooked brown rice

Saute cabbage in skillet with oil. When tender combine with remaining ingredients and pour into casserole dish.
Bake uncovered at 350 for 30 minutes.

1 tablespoon olive oil
1 medium onion, chopped
1 pound ground beef
1 (10-3/4-ounce) can condensed tomato soup
1 (16-ounce) package wide egg noodles
1 (10-3/4-ounce) can condensed cream of mushroom soup
1/2 teaspoon paprika

Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with nonstick cooking spray.

In a large skillet, heat oil over medium heat and saute onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned. Stir in tomato soup; set aside.

4 chicken breasts, boiled & deboned & broken into lg. pieces
1 lg. bunch broccoli, cooked
1 tbsp. lemon juice
1/4 tsp. curry
1 c. mayonnaise
1 can cream of celery soup
1 pkg. shredded Cheddar cheese

Layer chicken pieces on bottom of greased casserole dish. Then broccoli. Mix remaining ingredients and pour on top of chicken
and broccoli. Cover with shredded Cheddar cheese.

Bake at 350 degrees for approximately 20-30 minutes.

1 pound lean ground beef
1/2 cup chopped onion
1 bottle (8 ounces) Ortega Taco Sauce
3/4 cup water
1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
1 package (12-count) Ortega Whole Grain Corn Taco shells, broken, divided
2 cups (8 ounces) shredded cheddar cheese, divided
Chopped tomatoes, chopped green bell pepper, sour cream

Preheat oven to 375 degrees. Grease 11-by-7-inch baking dish.

1 pound hamburger
1 Tsp. oil
1 each onion, sliced thin
8 Tsp. pepper
1/2 cup rice, uncooked, converted,
1 can tomato soup, 10 oz
1 can water
3 cup cabbage, shredded
Preheat oven to 325F.
In large frying pan, brown meat in oil for few minutes. add onion, salt and pepper. Drain. Add rice, mix well. Add soup
and water. Put cabbage in baking dish, pour rest over it and do NOT stir.

Bake in 325F oven for 1 hour, uncovered.

Ingredients
2 cups cooked macaroni
2 cups coarsely chopped cooked  skinless, boneless chicken breasts
2 cups canned condensed cream of mushroom soup (undiluted)
2 cups fat-free milk
8 oz low-fat cheddar cheese, cut into small cubes

Procedure
Preheat oven to 350 degrees.
In large casserole, combine all ingredients, mixing well
Bake, covered, 35-45 minutes. Remove cover, bake 10-15 minutes longer. Serve immediately.

Variation: Substitute turkey for chicken.

***Prepare-Ahead Tip-
Combine all ingredients, cover and refrigerate over night, then bake as directed.

8 servings---

Ingredients
1 dozen beaten eggs
14 slices of bread
2 1/4 C milk (low fat or skim is OK)
2 1/2 C grated cheddar or Monterey Jack cheese
1 lb. sausage, cooked and drained
1 tsp. salt
1 tsp. pepper (more or less to taste)
2 tsp. mustard, optional

Procedure
Grease the sides of the crock with butter.
If desired, spread mustard on one side of the bread and cut bread into large squares.

Make layers in the Crock Pot of bread, followed by sausage, followed by cheese, ending with a cheese layer.

1 cup shredded Swiss cheese
1 med onion shredded
1 cup nonfat sour cream
1 cup uncooked converted white rice
1 (10¾ oz) can condensed cream of chicken soup with herbs
1½ cups milk
2 tsp olive oil
4 chicken legs skin removed visible fat cut off
12 oz white mushrooms sliced

Procedure
Heat oven to 350° coat a 13x9 baking dish with nonstick spray

Heat oil in a large skillet over med-high heat add mushrooms and saute" 5 min until limp and just beginning to brown. Whisk soup, milk, rice, sour cream and onion in a bowl to blend. Stir in mushrooms, pour into prepared baking dish.

Bring to boil: 4 1/2 cups water
2 envelopes Lipton Chicken Noodle soup

Stir in: 1 cup rice and simmer until almost dry (20-25 minutes).

Brown, crumble and fully cook: 1 pound Bob Evans bulk sausage---reserve 2 TBLSP drippings

Saute until crisp, tender in drippings:
1 1/2 cup thinly sliced celery
1 small onion chopped
1/2 cup red pepper

Toss all together and add 8 oz can sliced water chestnuts and bake at 350 degrees for 25 minutes.

1 (28 oz.) or 2 (16 oz.) cans of BUSH'S Baked Beans
1 pound ground beef
1 onion, diced
1 tablespoon vegetable oil
1 cup milk
1 tablespoon flour
1 1/2 teaspoons seasoned salt
1/4 teaspoon black pepper
1 package refrigerated biscuit dough

Preheat oven to 450.
Heat oil in a large skillet.  Saute' ground meat and onion until meat is browned.  Add BUSH'S Baked Beans, milk, flour and seasonings and simmer for 3 to 5 minutes until sauce is thickened.
Pour into an 8" x 8" baking dish.   Place uncooked biscuits on top of bean mixture.