Sister Simpson’s Welcome Casserole

1/2 c. Macaroni, uncooked
1 tbsp. Oil
Salt and pepper
1 c. Minced onion
1/4 c. Diced green pepper
1/4 c. Minced celery
1-2 teas. Garlic
1 lb. lean ground beef
1 teas. Oregano
2 tbsp parsley
1 can crushed tomatoes
2 tbsp. Butter
2 tbsp. Flour
2 c. Milk
2 c. Grated cheddar cheese
1/4 teas nutmeg
Cayenne pepper
2 tbsp. Parm. Cheese
Cook Mac. Brown meat and sauté vegetables in oil. Add spices and tomatoes. Cook 5 minutes. Add Mac.
In separate pan, melt butter and add flour.. add milk and cook.
Stir in cheese, nutmeg and cayenne.
Combine and spoon into baking dish.. sprinkle with parm. Cheese
4-5 minutes under broiler.

Favorite Amish Beef Pasta Casserole

• 1 1/2 lbs ground beef
•  1 lbs Italian sausage 
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 2 Tbs olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 32 oz jar spaghetti sauce
• 16 oz box elbow macaroni, cooked and drained 
• 1/2 cup butter
• 8 oz cream cheese, room temperature
• 1/2 cup sour cream
• 1 1/4 cups cottage cheese
•  2 tbsp parsley
• 4 cups mozzarella cheese, grated
• Sauté onion and garlic in oil until translucent. Add meats and cook until brown and crumbly. Add spaghetti sauce. 
• In bowl combine cream cheese, sour cream, parsley and cottage cheese. 
• In 13 x 9 pan put 1/2 butter sliced along the bottom. Add 1/2 pasta. Top with 1/2 cheese mixture. Top with rest of pasta. Put remaining butter pars over pasta. Top with rest of cheese mixture. Pour meat sauce.
• Bake 350 degrees covered 30-40 minutes. 
• Top with mozzarella cheese. Return to oven and bake 10-15 more minutes 

Kaley's Baked Penne

2-3 cloves minced garlic
1 small onion, minced fine
1 lb. ground italian sausage
1 lb. lean ground beef
1 32 oz can stewed tomatoes
2 teas. italian seasoning
pinch cayenne
salt and pepper to taste
16 oz. pene or ziti, cooked and drained
1 tub ricotta
1 1/2 lbs mozzarella
1/2 c. parm, grated
1 egg
brown sugar to taste app. 2-4 teas.
Saute onions and garlic in small amount of olive oil. Add sausage and ground beef and cook until brown and crumbly. Drain fat. Add tomatoes, salt, pepper, seasoning. Simmer 30 min and turn off heat.
In separate bowl mix ricotta cheese, 2 c. mozz, parm., salt and pepper.
Layer small amount of sauce in bottom of pan, then noodles, then cheese mixture. Repeat.
Top with remaining mozzarella.
Bake 375 20-30 min.

Southern Chicken Casserole

1 16 oz pkg. uncooked rotini pasta
1 22 oz. jar Alfredo sauce
3 c. chicken broth
3 c. cooked, diced chicken or turkey or 2 c. chicken and 1 c. diced ham
2 teas. minced garlic
1 15 oz can mini diced tomatoes
1 c. cooked diced bacon
1  1/2 c shredded mozzarella cheese
1/4 c. parm cheese
In 13 x 9 baking dish combine all ingredients except cheese. Cover and bake 425 degrees for 35 minutes.
Uncover and stir. Make sure pasta is mostly done.
Sprinkle with cheeses and return to oven and bake another 15 minutes.

Hamburger Deluxe Casserole

1 lb. lean ground beef
1 teas. minced onion
salt and pepper to taste
1/2 package frozen mixed vegetables
1 small can tomato sauce
1 can black olives, pitted and sliced
1 c. grated sharp cheddar cheese
1/2 c. shopped almonds
1 pkg. fancy noodles
Cook and drain noodles. Brown ground beef and drain. Combine all ingredients in  casserole dish.
Bake 350 degrees until hot and golden brown

Roman Holiday

1 onion, minced
1 clove garlic, minced
2 lbs. lean ground beef
1 qt. tomatoes, or diced tomato equivalent
1 can tomato soup
salt and pepper to taste
1 lb. box elbow macaroni, cooked and drained
2 c. cheddar cheese
Brown and break up ground beef. Add diced onion and garlic and cook until translucent. Add remaining ingredients except cheese. Pour into casserole dish and top with cheese.
Bake 350 degrees for 30 minutes or until hot and bubbly

Chicken Codon Bleu

Layer in large greased casserole dish:
3 c. penne noodles, cooked
4 c. chicken, cooked nad diced
1/2 lb. thinly sliced deli ham, chopped
1/4 lb. thinly sliced baby Swiss cheese
Sauce:
In saucepan:
4 tbsp. butter
4 tbsp. flour
Mix until bubbly, slowly stir in 3 c. whole milk, stirring until thickens, may need a little more if it is too thick.
Add:
2 tbsp. lemon juice
1 tbsp dijon mustard, I like to add a little more
1/2 teas. salt
1/2 teas. smoked paprika
1/4 teas. white pepper
Pour over Mixture.
Topping:
1 1/2 c. ritz crackers
4 tbsp butter
1 1/2 teas. parsley
Bake 350 degrees 45 minutes or until hot and bubbly and topping is golden brown

Poppyseed Chicken Casserole

3 c. cook rice or bowtie noodles
5 c. chicken, cook and diced
2 cans cream of chicken soup
1 teas. onion powder
1 teas. garlic powder
1 tbsp lemon juice
1 teas. worch. sauce
1 teas. celery salt
1/4 teas. pepper
1 tbsp. poppy seeds
2 c. ritz crackers, crumbled
1/4 c. butter
1 1/2 c sour cream
In greased casserole dish layer rice or noodles. In separate large bowl combine remaining ingredients except crackers, seeds and butter. Gently fold together. Pour over noodles/rice. Combine crackers and melted butter, sprinkle on top. Sprinkle poppy seed over top as final layer.
Bake 30-40 minutes at 325 degrees or until top is bubbly and browned.

Stuffed Peppers

1 c. long grain white rice
2 c. water
Cook and cool
Sauce:
1 onion , minced fine, cooked and divided in 1/2
1 tbsp. olive oil
2 c. Marinara sauce
1 c. beef broth
1 tbsp. balsamic vinegar
1/8 teas. red pepper flakes
Peppers:
1 lb. lean ground beef
1/2 lb. mild-hot Italian pork sausage, casings removed
1 can diced tomatoes
1/4 c. parsley
2 cloves garlic, minced
2 teas. salt
1 teas. pepper
pinch cayenne pepper
4 large green or red peppers , halved lengthwise and seeded
1c. parm. cheese

Soak pepper in salt water for 1 hour, rinse and set aside.
Combine sauce ingredients and simmer until vegetables are tender and well integrated.
Combine meat mixture with 1/2 cook onion , stir in rice and cheese. Stuff peppers with meat mixture.
Place peppers in large baking dish, gently pour sauce over and around peppers.
Cover and bake 375 degrees 45 minutes
remove cover and bake until meat is no longer pink, 20-30 minutes

Chicken and Rice Bake

1 can cream of chicken soup
1 can cream of celery soup
1 can cream of chicken soup
2 cups milk
2 cups minute rice
1/4 c. melted butter
1/2 c. parm. cheese
1 teas. salt
1/2 teas. paprika
1/4 c. white pepper
4-5 c. cooked, diced chicken or turkey
Place mixture into greased large casserole dish.
Sprinkle with buttered ritz crackers and 1/2 c. parm. cheese
Cover with foil. Bake 275 for 2-3 hours. Uncovered the las 1/2 hour

Creamy Chicken Hot Dish

2 stalks celery, minced fine
1 teas. minced onion
1 tbsp. butter
1 1/2 c. sour cream
1 can cream of chicken soup
1 c. peas
1 tbsp. lemon juice
1 teas. salt
3 c. cooked and diced chicken or turkey
2 cups cooked rice
crushed potato chips
Saute onion and celery until tender. Combine all ingredients except chips into casserole dish. Sprinkle with chips.
Bake 350 degrees 30-45 minutes

Tuna Noodle Casserole Supreme

1 1/2 c. sour cream
1/2 c. mayo.
1/4 c. Parm. cheese
1 teas. dijon mustard
1/4 teas. onion powder
1/4 teas. pepper
4 c. cooked mini shell pasta
2 c. thawed frozen peas
2 cans drained and rinsed tuna
1/2 c. chopped red pepper

Crumb topping:
Crush sleeve of ritz crackers or 1 c. crushed wheat checks.
Coat with 2 Tbsp. melted butter.

Combine all ingredients in 13 x 9 baking dish. Sprinkle topping on top of mixture.

Bake covered 35 minutes. Bake uncovered 10 more minutes.

Freezer Burritos

Ingredients:
6 lbs. extra lean ground beef or turkey
2 small bottles favorite red taco sauce
3 cans minced green chilies
4 cans no fat refried beans
2 teas. cumin
2 packets taco bell seasoning packets
     Brown hamburger, drain and add remaining ingredients.
Assembly:
flour tortillas
finely grated Colby jack cheese
Spanish rice (already cooked) if desired

Spread a spoonful of meat mixture on tortilla, add rice (opt.), and top with desired amount of cheese. Roll and wrap individually in aluminum foil. freeze until ready to eat.

Serving Options:
-Heat individually 2-3 minutes and serve with favorite toppings!
-Put thawed, unwrapped Burritos in casserole dish and top with red or green enchilada sauce and cheese. Bake until bubbly and serve.
-Put thawed, unwrapped Burritos in casserole dish and top with a mixture of: 1 can cream of mushroom, 1 can cream of chicken, 1 8 oz. container sour cream, milk to thin. again top with cheese and bake until bubbly.

Marty's Special Mexican Casserole

2 c. cooked, shredded chicken

1 can drained corn

1 diced onions

1/2 c. chopped red pepper

1 can black beans, rinsed and drained

2 c. medium salsa

1 can green chilies

Salt and pepper

8 flour tortillas (or corn) if desired

2 c. shredded cheddar/jack cheese

4 large eggs

2 1/4 c. milk

Mix first 8 ingr. together. layer in a 10x13 casserole dish using 1/3 of mixture. Layer 1/3 cheese, 1/3 tortillas. Repeat. Beat eggs and milk and pour over mixture. Bake 350 degrees, 45 minutes. Before serving sprinkle with a little cheese, serve with sour cream.

Cherry Tomato Squash Bake

1 1/2 c. half moon sliced zucchini
1 1/2 c. half moon sliced yellow squash
3 c. half moon sliced cherry tomatoes
2/3 c. panko bread crumbs
1/4 c. fresh grated parmesan cheese
3 tbsp. chopped parsley
1 clove garlic, minced
1 teas. grated lemon zest
1/2 teas. salt
1/4 teas.pepper
1 tbsp. oil
400 degree oven. 9 in square glass pan greased.
Spread squash and tomatoes on bottom of dish.
In medium bowl mix remaining ingredients except oil until well blended. Sprinkle with oil.
Bake uncovered 30 minutes or until light brown and bubbly.

Swirled Potato Bake

2 1/2  lbs. sweet potatoes, peeled and cubed, cooked
2 1/2 lbs. Yukon Gold potatoes, peeled and cubed, cooked
1 1/2 c. milk, divided
1 pkg. (8 oz.) cream cheese, softened, divided
2 tbsp. butter, divided
1/2 teas. onion powder, divided
1 teas. salt divided
1/4 teas. pepper
1/2 teas. dried thyme
In separate bowls mash potatoes with 1/2 of remaining ingredients in each. Add thyme to sweet potatoes.
Spread yukon gold potatoes in greased 13 x 9 greased casserole dish. Drop spoonfuls of sweet potatoes on top of Yukon Gold potatoes. Cut through layers with a knife to swirl. Bake uncovered 350 degrees 30 minutes or until heated through.

Chicken Cannelloni

8 oz. pkg. manicotti shells, cooked to aldente, drain
15 oz. ricotta cheese
1 1/2 c. fresh parmesan cheese cheese, divided
1 c. grated mozz. cheese, divided
1 1/2 c. cooked, shredded, chicken breasts
2 eggs
1/2 teas. garlic salt
1/4 teas. pepper
14 oz. jar spaghetti sauce
14 oz. jar alfredo sauce
2 tbsp. parsley
2 tbsp. Italian seasoning
Preheat oven to 375 degr. Combine in bowl, ricotta cheese, 1 c. parm., chicken, 1/2 mozz. cheese, eggs, seasonings. Fill pasta shells and place in single layer in greased baking dish. Sprinkle with  half each of remaining cheese. Pour alfredo sauce crosswise over shells. Pour spaghetti sauce length wise over shells.Sprinkle with remaining cheeses. Bake 30 min. Garnish with parsley

Zucchini & Chili Corn Bake

1 tbsp. olive oil
1 lb. zucchini, grated
1/2 c. chopped onion
3 eggs
3 c. cooked rice
1 can corn, drained
8 oz. can green chiles
2 c. grated cheese
1 teas. salt
In large skillet, saute onion and zucchini until soft. Remove from heat and set aside. Beat eggs in large bowl; stir in rice, corn, chilies, cheese, zucchini mixture, salt. Pour into 13x9 greased baking dish.
Bake 375 for 45-50 min. or until knife inserted into the center comes out clean.

Vermicelli

1 1/2 lb. ground pork
1 lg. onion, diced
1-2 green and/or red pepper diced
1 c. celery
2 teas. garlic
2 cans diced tomatoes
Salt and Pepper to taste
8 oz. grated cheddar cheese
16 oz. box cooked vermicelli
Brown onion and pork, drain grease. Add pepper and celery, saute until veggies are tender. Add garlic, tomatoes and seasoning, simmer 1/2 hr.
In 13x9 pan, layer: sauce, noodles, cheese, sauce, noodles, cheese.
Bake 45 min. until bubbly
Garnish with Parmesan cheese

Marty's Special Mexican Casserole

2 C. cooked, shredded chicken (we like white meat)
1 can whole corn, drained
1 tbsp. minced onion
1/2 large red pepper, chopped
1 can black beans, drained and rinsed
2 c. med. salsa
1 sm. can green chiles
Salt & Pepper to taste
Combine and set aside.
8 flour or corn tortillas, cut in strips
2 c. shredded montery jack cheese
4 large eggs
2 1/4 c. milk
In 13x9 pan spread 1/3 meat mixture along to bottom. Next- 1/2 tortillas & 1/2 cheese. Repeat layers ending with meat sauce.
Beat 4 eggs with milk and pour over whole casserole.
Bake 350 for 45 min.
Can be converted to crockpot baking - decrease milk by 1/4 cup
Garnish with extra cheese, diced tomatoes, and sour cream if desired.