Freezer Casseroles by Sis Marita X

Table of Contents Introduction………………………………………………………………………………………6 Main Dish Casseroles Corn Dog and Bean Casserole………………………………………………………………..8 Salsa Chicken and Rice Bake…………………………………………………………………9 Wagon Wheel Chili Mac Casserole………………………………………………………….10 Scalloped Fish Sticks………………………………………………………………………….11 Zucchini Drumstick Bake ............................................................................................... 12 Baked Cranberry Turkey ............................................................................................... 13 Ground Round Mashed Potato Bake............................................................................. 14 Baked Ham and Potatoes with Cheese ......................................................................... 15 Smoked Sausage and Vegetable Casserole ................................................................. 16 Pepperoni and More Lasagna ....................................................................................... 17 Baked Sugar Snap Peas and Salmon ........................................................................... 18 Tropical Ham Bake ........................................................................................................ 19 Baked Chili Cheese Dogs ............................................................................................. 20 Mushroom Tuna Macaroni Bake ................................................................................... 21 Creamy Wild Rice Shrimp ............................................................................................. 22 Turkey and Squash Bake .............................................................................................. 23 Baked Broccoli Tomato Shells ...................................................................................... 24 Italian Ziti Oven Style .................................................................................................... 25 Baked Italian Venison Steaks ........................................................................................ 26 Cabbage Style Lasagna ................................................................................................ 27 Home Baked Italian Spaghetti ....................................................................................... 28 Cheesy Mac and Beef Casserole .................................................................................. 29 Tater Tot Oven Meal ..................................................................................................... 30 Meatball Ravioli Oven Style .......................................................................................... 31 Beef and Spinach Layers .............................................................................................. 32 Kidney Bean and Vegetable Pie .................................................................................... 33 Sirloin and Vegetable Casserole……………………………………………………………..34 Swiss Roast Beef Casserole…………………………………………………………………35

Swiss Cheese and Asparagus Salmon Bake……………………………………………….36 Mock Ham Casserole………………………………………………………………………….37 Baked Barbecued Ham and Lima Beans……………………………………………………38 Baked Spanish Rice with Sausage…………………………………………………………..39 Parmesan Turkey and Broccoli Bake………………………………………………………..40 Almond Chicken with Chicken Sauce……………………………………………………….41 Custard Chicken Bake………………………………………………………………………...42 Romanoff Salmon Bake………………………………………………………………………43 Cashew Tuna Chow Mein Casserole………………………………………………………..44 Baked Shrimp and Crab Medley……………………………………………………………..45 Sausage Patty and Rice Casserole………………………………………………………….46 Baked Orange Pecan Rice Chicken…………………………………………………………47 Chicken Vegetable Cheese Casserole……………………………………………………...48 Throw Together Turkey Casserole…………………………………………………………..49 Salsa Tortilla Beef Bake………………………………………………………………………50 Oven Baked Beefy Cabbage…………………………………………………………………51 From the Oven Tuna Broccoli………………………………………………………………..52 Spicy Vermicelli Beef Casserole……………………………………………………………..53 Oven Baked Italian Rigatoni………………………………………………………………….54 Pork and Gouda Bake…………………………………………………………………………55 Vegetable and Swiss Lasagna……………………………………………………………….56 Creamy Shrimp and Shells…………………………………………………………………...57 Baked Sausage and Hominy…………………………………………………………………58 Burgundy Beef Biscuit Bake………………………………………………………………….59 Mexicorn Sausage Bake………………………………………………………………………60

From the Oven Turkey Chili…………………………………………………………………..61 Rectangle Seafood Pie………………………………………………………………………..62 Potato Crusted Vegetable Ham Bake……………………………………………………….63 Cashew Topped Asparagus Crab Bake…………………………………………………….64 Beef and Salsa Lasagna……………………………………………………………………...65 Oven Baked Cheddar Omelet………………………………………………………………..66 Italian Sausage and Red Pepper Ziti………………………………………………………..67 South of the Border Tortilla Bake…………………………………………………………….68 Baked Fillo Topped Chicken………………………………………………………………….69 Beef and Noodles Oven Style………………………………………………………………..70 Side Dish Casseroles All Mushroom Biscuit Bake…………………………………………………………………...72 Scalloped Potato Spinach Bake .................................................................................... 73 Crunchy Mushroom Bake .............................................................................................. 74 Cornmeal Bean Bake .................................................................................................... 75 Ranch Cheesy Eggplant Bake ...................................................................................... 76 Mixed Vegetable and Walnut Bake ............................................................................... 77 Ranch Style Mexicorn Casserole .................................................................................. 78 Butter Crumb Topped Broccoli Casserole ..................................................................... 79 Baked Mushroom Spinach with Artichoke Hearts ......................................................... 80 Ranch Style Oven Potatoes .......................................................................................... 81 Cheese Topped Butternut Squash Casserole ............................................................... 82 Cheesy Mashed Potatoes Oven Style ........................................................................... 83 Mozzarella Topped Baked Tomatoes ............................................................................ 84 Simple Oven Baked Creamy Asparagus ....................................................................... 85 Southern Black Eyed Pea Bake .................................................................................... 86 Rice Casserole with Raisins and Pecans ...................................................................... 87 Simple Mac 'N' Cheese………………………………………………………………………..88

Chili Sauce Bean Casserole…………………………………………………………………89 Pineapple Juice Carrot Casserole…………………………………………………………..90 Baked Parsnips in Juice……………………………………………………………………...91 Cheesy Sweet Vidalia Onions……………………………………………………………….92 Rainbow Pasta and Cheese Bake………………………………………………………….93 Mozzarella Hash Brown Casserole…………………………………………………………94 Oven Baked Italian Zucchini………………………………………………………………….95 Wild Rice and Vegetable Bake……………………………………………………………….96 Cheesy Broccoli Oven Bake………………………………………………………………….97 Baked Lemon Cauliflower…………………………………………………………………….98

Fruit Casseroles Spiced Mixed Fruit Casserole ....................................................................................... 99 Apple Berry Casserole ................................................................................................ 100 Baked Apricot Delight .................................................................................................. 101 Almond Mixed Fruit Compote ...................................................................................... 102 Cream Peach Bake ..................................................................................................... 103 From the Oven Yams and Fruit ................................................................................... 104 Orange Spiced Baked Rhubarb .................................................................................. 105 Cinnamon Spiced Yam Casserole .............................................................................. 106 Apple Topped Squash Casserole…………………………………………………………..107 Caramel Apple Casserole…………………………………………………………………...108 Printable Labels .......................................................................................................... 109

Introduction When it comes to freezer food, it’s hard to beat a good casserole. Almost any casserole will freeze well and most can go from the freezer straight to the oven. A little while later, you have a complete, hot dinner ready to serve.

My wonderful assistant LeaAnn and I put together this collection of some of our favorite freezer recipes. We divided them by Main Dishes, Side Dishes and Fruit Casseroles. I hope you and your family will enjoy them as much as we have.

Toward the end of this recipe collection you’ll find printable labels for each of the dishes. Print them… cut them out and tape them to your freezer dishes. They include the name of the dish, a space for you to note the date that you cooked the meal and some reheating instructions.

Having the reheating instructions right on your freezer meal makes it easy for someone else to prepare the meal in case you’re running late or are out sick. It’s just one of the many perks of freezer cooking. Let’s dive right in and of course you are welcome to email me at susanne@hillbillyhousewife.com with any questions or comments. If you have a great freezer recipe I would love to know about it as well. Let’s get cooking.

Susanne Myers – The Hillbilly Housewife www.Hillbillyhousewife.com

For more recipe collections like this including chicken recipes, soup and stew recipes and more visit: http://www.hillbillyhousewife.com/ebooks/freezercollections.html

Main Dish Casseroles Corn Dog and Bean Casserole Ingredients: • • • • • • • •

1 (28 oz) can pork and beans, do not drain 1/2 C barbecue sauce 1/4 C brown sugar, packed 1/4 C onion, chopped fine 1 (16 oz.) pkg. mini hot dogs 1 (8 oz.) pkg. corn muffin mix 1 medium egg 1/4 C milk

Directions: Set the oven temperature to 375 degrees and allow it to heat while preparing the casserole. Place the beans with the juice into an ungreased 2 qt. casserole dish. Pour the barbecue sauce into the beans. Dump the brown sugar into the casserole. Add the onions then stir the mixture until all the ingredients are incorporated together well. Fold in the hot dogs. Place the corn muffin mix into a small mixing bowl. Add the egg and milk and blend until the muffin mix is just moistened. Use a rubber spatula to spread the mixture over the top of the beans. Bake 22 minutes or until the topping is a golden brown.

Makes 6 servings

To freeze this casserole, bake the beans and hot dogs without the topping for 15 minutes. Once cool, place it in an airtight container to freeze. To reheat, remove the beans from the container and place in an ungreased casserole. Make the topping and drop by spoonfuls over the top of the bean mixture. Bake as directed above.

Salsa Chicken and Rice Bake Ingredients: • • • • • •

1 (8 oz.) pkg. taco cheese blend, shredded 3/4 C long grain rice, uncooked 1/4 C fresh cilantro, chopped 1 C salsa 1 C water 4 chicken breasts, boneless and skinless

Directions: Spray a 2 qt. casserole dish with a non stick cooking spray. Place the oven temperature to 350 degrees and allow it to heat while preparing the casserole. Measure out 1/2 C of the cheese and set aside. Place the remaining cheese into a mixing bowl. Add the rice and toss to combine. Stir in the cilantro and salsa until well combined. Pour the water into the mixture and blend well. Spread the mixture evenly into the prepared casserole dish. Place the chicken breasts over the top of the rice. Cover the casserole tightly with a piece of heavy duty aluminum foil. Bake 50 minutes or until the chicken juices run clear when poked with a fork. Uncover and sprinkle with the reserved cheese being sure to cover the casserole completely. Return to the oven, uncovered for 5 minutes or until the cheese and melted.

Makes 4 servings

To reheat remove the casserole and place covered in a 350 degree preheated oven. Bake 20 minutes or until heated through if thawed. If the casserole is still frozen, bake 40 minutes or until heated through.

Wagon Wheel Chili Mac Casserole Ingredients: • • • • •

1 lb. lean ground chuck 2 C wagon wheel pasta, uncooked 2 C water 1 (15 oz.) can chili beans, with sauce 1 (8 oz.) jar pasteurized process cheese sauce

Directions: Place the oven temperature on 350 degrees and allow it to preheat. Spray a 2 qt. casserole dish with a non stick cooking spray. Brown the ground meat in a large skillet over medium heat for about 10 minutes or until no longer pink. Drain the meat well and pat off any excess grease with a paper towel. Place the cooked meat into a large saucepan over medium heat. Add the pasta and water and stir to combine. Pour in the beans with the sauce. Fold in the cheese and continue mixing until all the ingredients are incorporated together well. Cook the mixture 15 minutes or until all the ingredients are heated through. Transfer the mixture to the prepared casserole dish and cover with aluminum foil. Bake 45 minutes or until bubbly.

Makes 5 servings

Be sure to bake this casserole before freezing. Many casseroles can be made and then frozen before they are cooked but because of the pasta this one should be baked before being frozen. To reheat cover the casserole and place in a 350 degree oven for about 25 minutes or until completely heated through.

Scalloped Fish Sticks Ingredients: • • • • • •

1 (7.5 oz.) pkg. scalloped potatoes 3 C water 1 C milk 2 tbsp margarine 1 C frozen sweet peas 1 (10 oz.) pkg. frozen fish sticks

Directions: Set the oven temperature to 400 degrees and allow the oven to heat while preparing the casserole. Spray a 2 qt. glass casserole dish with a non stick cooking spray. Place the potatoes in the dish and sprinkle with cheese mix. Pour the water and milk into the casserole and stir to combine. Dot the top of the potatoes with the margarine. Sprinkle the peas over the top of the entire casserole. Bake for 15 minutes. Layer the fish sticks over the top of the casserole in a single layer. Continue baking 22 minutes or until the potatoes are fork tender.

Makes 4 servings

To reheat, cook the casserole as directed above before adding the fish sticks. Cover and freeze. To finish cooking, remove and allow the casserole to thaw in the refrigerator. Lay the fish sticks over the top and finish baking at 400 degrees for about 28 minutes or until the potatoes are tender.

Zucchini Drumstick Bake Ingredients: • • • • • • •

1 C long grain white rice, uncooked 1 zucchini, sliced thin 1 (14.5 oz.) can chicken broth 1 (14.5 oz.) can diced tomatoes with herbs including juice 1 (4.5 oz.) jar sliced mushrooms, drained well 8 chicken drumsticks with skin removed 1 t paprika

Directions: Spray a 12 X 8 glass baking dish with a cooking spray. Set the oven to 375 and allow it to heat while preparing the casserole. Place the rice into the prepared dish. Add the zucchini slices. Pour the broth over the top and stir until all the ingredients are incorporated together well. Add the tomatoes and mushrooms and stir gently to combine. Place the drumsticks in a single layer over the top of the rice mixture. Sprinkle the paprika over the top of the casserole. Cover tightly with a piece of heavy duty aluminum foil. Bake 30 minutes. Remove the foil and continue baking 15 minutes or until the juices run clear when the chicken is poked with a fork.

Makes 4 servings

To reheat place the frozen casserole in a 350 degree oven for 30 minutes or until heated through.

Baked Cranberry Turkey Ingredients: • • • • • • • • •

1 C frozen cut green beans 1/2 C instant brown rice, uncooked 1 3/4 C water 3 tbsp butter or margarine 3 1/2 C herb stuffing mix 2 C turkey, cooked and chopped 1/2 C sweet dried cranberries 1 small onion, diced 1 (10 3/4 oz.) can cream of celery soup

Directions: Preheat the oven to 375 degrees. Spray an 8 inch square pan with a cooking spray. Place the green beans into a saucepan. Add the rice to the beans. Pour the water over the top and stir to combine well. Add in the butter and stir again. Place the pan over high heat and bring the water to a brisk boil. Once boiling well add the stuffing mix and stir to coat well. Fold in the turkey and cranberries. Add the onions and blend them in well. Stir in the soup and mix the ingredients together well. Spread the mixture into the prepared baking pan. Spray a piece of aluminum foil with the cooking spray. Cover the casserole with the prepared foil spray side down. Bake 30 minutes. Uncover and continue baking 13 minutes or until the top is a light golden brown.

Makes 4 servings

To reheat cover and place the frozen casserole in a preheated 350 degree oven for about 30 minutes or until completely heated through.

Ground Round Mashed Potato Bake Ingredients: • • • • • • • • • •

1 1/2 lb. ground round 1/2 C onion, chopped 2 C leftover mashed potatoes 1 (4.5 oz.) can green chilies, chopped 1 (4 oz.) pkg. Mexican cheese, shredded, divided 1 (10 oz.) can enchilada sauce 1/2 t cumin 1/2 t dried oregano 1 (11 oz.) can Mexican corn and peppers, drained 1/8 t paprika

Directions: Set the oven temperature to 400 degrees and allow the oven to heat. Place the ground round and onion in a large skillet. Place the skillet over medium and brown the meat and onion for 10 minutes, stirring often. Drain the meat well and pat with a paper towel to remove any excess grease. Place the leftover mashed potatoes into a microwave safe bowl. Microwave on high for 2 minutes or until heated through. Fold the chilies and half a package of cheese into the heated potatoes. Return the cooked meat and onion to the skillet and place over medium heat. Stir in the enchilada sauce until well combined. Sprinkle in the cumin and oregano and stir to incorporate. Bring the mixture to a soft boil. When the mixture begins to boil remove it from the heat. Spread the mixture into an ungreased 2 qt. casserole dish. Spread the corn and pepper mixture over the top evenly. Carefully spread the prepared potatoes over the top of the entire casserole. Sprinkle the potatoes with the paprika. Sprinkle the remaining pkg. of cheese over the top. Bake 15 minutes or until the cheese has melted and the casserole is bubbling along the edges. Allow the casserole to stand 5 minutes before serving.

Makes 6 servings

Freeze the casserole without baking or adding the potatoes. To cook follow the directions above for preparing the potatoes and adding the potatoes, paprika and cheese just before baking.

Baked Ham and Potatoes with Cheese Ingredients: • • • • • •

3 C frozen potatoes O’Brien with onions and peppers 1 1/2 C frozen sweet peas 1 1/2 C ham, cooked and diced 3/4 C milk 1/2 C Swiss cheese, shredded 1 (10 ¾) oz. can cream of celery soup

Directions: Set the oven to 375 degrees and allow it to heat up. Spray an 8 inch square glass pan well with a cooking spray. Place the frozen potatoes into a large mixing bowl. Add the peas and ham and fold the ingredients together well. Pour the milk into the bowl. Sprinkle in the cheese and blend to combine. Fold in the soup until all the ingredients are incorporated together well. Spread the mixture evenly into the prepared dish. Bake 55 minutes or until bubbly. Allow to stand 5 minutes before serving.

Makes 4 servings

To reheat it is not necessary to thaw the casserole. Cover with foil and bake in a preheated 375 degree oven 18 minutes or until heated through.

Smoked Sausage and Vegetable Casserole Ingredients: • • • • • • •

1 (16 oz.) pkg. frozen broccoli, carrots and cauliflower 2 tbsp butter or margarine 2 tbsp all purpose flour 1/4 t pepper 1 1/2 C milk 1 1/4 C Gouda cheese, diced 12 oz. smoked sausage, sliced

Directions: Set the oven temperature to 350 degrees and allow the oven to heat. Coat a 2 qt. casserole dish with a non stick cooking spray. Place the vegetables into a large saucepan. Cover the vegetables with water. Place on high heat and bring to a rapid boil. Once boiling, reduce the heat to low and cover the pan. Cook the vegetables 2 minutes then drain well. Place the butter into a small saucepan over medium heat and allow the butter to melt completely. Stir in the flour and pepper until the mixture is smooth and beginning to bubble. Stirring continuously, pour the milk into the mixture and cook until the mixture begins to boil and thicken. Remove the pan from the heat and stir in the cheese until melted and smooth. Add the vegetables and the sausage to the mixture and stir until coated well with the sauce. Place the mixture into the prepared baking dish. Bake 32 minutes.

Makes 6 servings

To reheat cover the frozen casserole with foil and place in a preheated 350 degrees oven for 30 minutes or until heated through.

Pepperoni and More Lasagna Ingredients: • • • • • • • • •

9 lasagna noodles, uncooked 1 (15 oz.) can pizza sauce 1 (14.5 oz.) can diced tomatoes with green peppers and onions, drained 1 (15 oz.) carton ricotta cheese 1 t Italian seasoning, dried 1 (8 oz.) pkg. mozzarella cheese, shredded 2 (3 1/2 oz.) pkgs. sliced pepperoni 1 (4.5 oz.) can sliced mushrooms, drained 2 tbsp Parmesan cheese

Directions: Cook the lasagna noodles according to the directions on the package and drain well. Heat the oven temperature to 350 degrees. Coat an oblong casserole dish on the bottom only with a non stick cooking spray. Place the pizza sauce and tomatoes into a saucepan over medium heat. Cook 5 minutes or until heat through. Mix the ricotta cheese and Italian seasoning together well in a mixing bowl. Spread 1/4 of the pizza sauce over the bottom of the prepared baking dish. Lay 3 of the noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles. Top that with 1/2 C of the mozzarella cheese, 1 C sauce and 1/3 each of the pepperoni and mushrooms. Repeat the layers one more time. Sprinkle the top with the Parmesan cheese. Bake 35 minutes or until bubbly around the edges.

Makes 8 servings

To reheat do not thaw. Place in a preheated 350 degree oven for 35 minutes or until heat through.

Baked Sugar Snap Peas and Salmon Ingredients: • • • • • • • •

4 oz. medium size egg noodles, uncooked 2 C frozen sugar snap peas 1 (10 oz.) jar Alfredo sauce 1/4 C milk 1 t dried dill weed 1 (14 oz.) can salmon, drained, skin and bones removed and flaked 1 t margarine or butter, melted 2 tbsp plain bread crumbs

Directions: Place the oven temperature at 350 and allow the oven to heat. Cook the egg noodles as directed on the package. Add the sugar snap peas to the noodles 1 minute before they are ready to remove from the stove. Cook with the peas 1 minute then drain well. Place the noodles and peas back into the saucepan. Pour the Alfredo sauce into the pan. Add the milk and stir until all the ingredients are incorporated together well. Sprinkle in the dill weed and stir to mix in well. Fold the salmon into the mixture. Spread the mixture into a 1 1/2 qt. ungreased baking dish. Place the melted butter into a mixing bowl. Add the bread crumbs and toss to coat well the butter. Sprinkle the moistened bread crumbs over the top of the casserole. Bake 23 minutes or until the topping has turned a golden brown.

Makes 4 servings

If you plan to freeze this casserole bake it without the crumb topping at 350 degrees for 20 minutes. When you are ready to reheat do not thaw the casserole. Cover and place the casserole in a 350 degree oven for 20 minutes. Uncover, place the bread crumb topping over the casserole and bake for an additional 20 minutes or until the casserole is bubbly.

Tropical Ham Bake Ingredients: • • • • • • • •

1 1/2 C cooked ham, cubed 1 (8 oz.) can crush pineapple, drained 1/2 C green onions, sliced 1 C baking mix 1 C milk 2 eggs 2 t mustard 1 (4 oz.) pkg. Colby-Monterey Jack cheese, shredded

Directions: Allow the oven to heat to 400 degrees. Spray a pie plate with a non stick cooking spray. Layer the ham into the prepared pie plate. Spoon the pineapple over the top of the ham. Sprinkle the green onions over the pineapple. Place the baking mix into a large mixing bowl. Pour the milk into the baking mix and whisk just until moistened. Add the eggs and whisk again until combined well. Add in the mustard and blend all the ingredients together well. Bake 23 minutes or until a knife inserted in the center comes out clean. Sprinkle the cheese over the top of the casserole and bake an additional 3 minutes or until the cheese has completely melted.

Makes 6 servings

When freezing follow directions above but do not add the cheese to the top. When ready to reheat place the frozen casserole in a 400 degree oven and bake 20 minutes or until heated through. Sprinkle with the cheese and return to the oven for about 3 minutes or until the cheese has melted over the top.

Baked Chili Cheese Dogs Ingredients: • • • • •

10 (6 inch) flour tortillas 10 hot dogs 1 (15 oz.) can chili 2 C salsa 1 C Cheddar cheese, shredded

Directions: Place the oven temperature at 350 degrees and allow the oven to heat while making the casserole. Generously grease a 9X13 oblong casserole dish. Spread each tortilla with 3 tbsp of the chili. Lay a hot dog just past the edge of each tortilla. Wrap the tortilla around the hot dog and place in the prepared dish seam side down. Spoon the salsa over the top of the tortilla wraps. Cover the casserole dish with a piece of aluminum foil. Bake 18 minutes. Remove the aluminum foil and sprinkle the cheese over the top of the tortillas. Return to the oven for 5 minutes or until the cheese has completely melted.

Makes 10 servings

To reheat do not add the cheese until ready to reheat. Cover the casserole and place in a 350 degree oven for approximately 20 minutes or until heated through. Remove the foil and add the cheese. Return to the oven for 5 minutes or until the cheese has melted.

Mushroom Tuna Macaroni Bake Ingredients: • • • • • •

1 (7 oz.) pkg. elbow macaroni 2 C Cheddar cheese, grated 1 onion, chopped fine 1 (6 oz.) can tuna in water, drained 1 (10 ¾ oz.) can cream of mushroom soup 1 soup can of milk

Directions: Cook and drain the macaroni as directed on the package. Set the oven temperature to 350 and allow it to heat. Grease the bottom and sides of a 2 qt. casserole pan. When the macaroni has drained, place it in the casserole pan. Add the cheese and onion and stir to combine. Flake the tuna and fold it into the casserole. Spoon the soup over the mixture. Pour the milk over the top and mix the ingredients together until completely combined and the soup is no longer lumpy. Bake 35 minutes or until bubbly around the edges.

Makes 6 servings

To reheat do not thaw. Place covered in a 350 degree oven for approximately 30 minutes or until heated through completely

Creamy Wild Rice Shrimp Ingredients: • • • • • • • •

1 (5 oz.) pkg. mushroom and wild rice mix 1 (3 oz.) pkg. cream cheese, room temperature 2 celery stalks, sliced to equal 1 C 1 red bell pepper, chopped to equal 1/2 C 3 green onions, chopped to equal 1/3 C 1 1/4 C hot water 1 1/2 t lemon juice 1 lb. shrimp, uncooked, thawed, peeled and deveined

Directions: Set the oven temperature to 425 degrees and allow the oven to heat up. In an ungreased 1 1/2 qt casserole, mix together the rice and the seasoning packet. Fold in the cream cheese until just blended in. Add the celery, pepper and onions. Pour the hot water over the mixture and blend until all the ingredients are incorporated together well. Add the lemon juice and stir until the mixture is smooth and creamy. Cover the casserole and bake for 30 minutes. Remove the cover and stir in the shrimp. Recover and continue baking 15 minutes or until the shrimp is firm.

Makes 4 servings

To reheat do not thaw. Cover and place in a 425 degree oven for approximately 30 minutes or until completely heated through.

Turkey and Squash Bake Ingredients: • • • • • • • • • • • • •

2 Acorn squash, halved and seeds removed 2 C water 1 tbsp olive oil 1 onion, diced 1 garlic clove, pressed 3/4 C white rice, uncooked 1 (14.5 oz.) can chicken broth 1 C cooked turkey, diced 1/4 C raisins 1 t thyme 1/2 t sage 1/4 t pepper 1/2 C pecans, coarsely chopped

Directions: Set the oven temperature to 400 degrees. Lay the squash, cut side down, into a 9X13 pan. Pour the water over the top of the squash. Place in the oven for 55 minutes or until the squash is fork tender. Pour the olive oil into a saucepan. Add the onion and place the pan over medium heat. Sauté the onion, stirring often, for 4 minutes or until translucent. Add the garlic and rice and continue cooking 1 minute. Pour the broth into the pan. Stir the turkey and raisins into the mixture well. Sprinkle in the thyme, sage and pepper and mix to combine. Bring the mixture to a full steady boil. Cover the pan and reduce the heat to low. Simmer the mixture for 15 minutes or until the rice has become tender. Remove the pan from the stove and stir in the pecans. Turn the squash over in the pan. Fill each piece of squash with the rice mixture and continue baking 5 minutes longer.

Makes 6 servings

When freezing this casserole place a piece of aluminum foil into the pan extending over the edges before placing the squash into the pan to bake. Once you have filled the squash do not return to the oven. Wrap the squash in the aluminum foil tightly. When ready to reheat place the frozen squash, wrapped in the foil into a preheated 400 degree oven and allow to bake approximately 20 minutes or until completely heated through.

Baked Broccoli Tomato Shells Ingredients: • • • • • • • • • •

1 tbsp butter 1/4 C onion, chopped 1 C ricotta cheese 1 egg 2 C broccoli, cooked 1 C Monterey Jack cheese, shredded 20 jumbo pasta shells 1 (28 oz.) can crushed tomatoes with puree 1 (1 oz.) pkg. ranch salad dressing mix 1/4 C Parmesan cheese, grated

Directions: Place the oven temperature at 350 degrees. Place the butter in a skillet over medium heat and allow the butter to completely melt. Add the onion to the melted butter and sauté for 5 minutes or until tender but not brown. Remove the skillet from the heat and allow the onion to cool slightly. Place the ricotta cheese and the egg in a mixing bowl and blend until well combined. Add in the cooked broccoli. Sprinkle in the cheese and mix until all the ingredients are incorporated together well. Cook the pasta shells as directed on the package and drain them well. Rinse the shells under cool water and drain upside down on paper towel. Stuff each shell with about 2 tbsp of the broccoli mixture. Place the tomatoes into a mixing bowl. Add the onion and the salad dressing mix and blend the ingredients together well. Spread 1/3 of the tomato mixture into the bottom of a rectangular baking dish. Arrange the shells side by side into the dish. Pour the remaining tomato mixture over the top of the shells. Sprinkle the top with the Parmesan cheese. Cover with aluminum foil and bake 30 minutes or until bubbly.

Makes 4 servings

To reheat do not thaw and do not sprinkle with the Parmesan cheese until ready to reheat. Place in a 350 degree oven, covered, for approximately 30 minutes or until heated through.

Italian Ziti Oven Style Ingredients: • • • • • • • • • • •

2 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 1 (28 oz.) can diced tomatoes with juice 1 t oregano 1 t basil 1/2 t salt 1/4 t pepper 1 (8 oz.) box ziti, cooked and drained 1 (8 oz.) pkg. Mozzarella cheese, shredded 2 tbsp Parmesan cheese, grated

Directions: Place the olive oil into a skillet over medium heat. Add the onion and garlic and sauté for 4 minutes or until just tender. Add the tomatoes to the skillet and stir to combine. Sprinkle in the oregano, basil, salt and pepper and stir. Reduce the heat to low, cover and cook 20 minutes. Set the oven temperature to 350 and allow the oven to heat up. Place the ziti into an ungreased 9X13 baking dish. Pour the sauce over the top of the ziti. Bake 22 minutes or until the edges begin to bubble. Remove and sprinkle both types of cheese over the top of the entire casserole. Return to the oven for 10 minutes or until the cheese has melted.

Makes 6 servings

To reheat do not add the cheese to the casserole before freezing. Place the frozen dish in a preheated 350 degree oven for approximately 30 minutes or until heated through. Sprinkle with the cheese and continue cooking 10 minutes longer.

Baked Italian Venison Steaks Ingredients: • • • • • • • • • • • • • •

2 lbs. boneless venison steaks 1 egg 1 tbsp milk 2/3 C seasoned bread crumbs 1/3 C Parmesan cheese, grated 5 tbsp olive oil 1 onion, chopped fine 2 C hot water 1 (6 oz.) can tomato paste 1 t pepper 1/2 t salt 1/2 t sugar 1/2 t marjoram 1 (8 oz.) pkg. mozzarella cheese, shredded

Directions: Pound the steaks to a 1/4 inch thickness. Place the egg into a shallow bowl. Add the milk and beat until well combined. Place the bread crumbs in a separate shallow bowl. Add the Parmesan cheese and toss together well. Dip the steaks into the egg mixture being sure to coat them well but allowing any excess to drip off. Roll the steaks into the bread crumb mixture covering them well. Place the oil in a large skillet over medium heat. Add the prepared steaks to the hot oil and cook 8 minutes. Turn and continue cooking an additional 5 minutes or until evenly browned. Bring the oven temperature up to 350 degrees. Grease a 9X13 baking pan well on the bottom. Place the browned steaks into the prepared pan. Place the onion into the drippings left from the steaks in the skillet. Cook 3 minutes, stirring often, or until the onion is beginning to tender. Add the water to the skillet. Whisk in the tomato paste. Sprinkle the pepper, salt, sugar and marjoram into the mixture and stir to combine. Bring the mixture to a brisk boil. Reduce the heat to low and cook for 5 minutes. Pour the mixture over the steaks. Cover tightly with aluminum foil and bake 50 minutes or until the meat is fork tender. Remove the foil and sprinkle the cheese over the top of the casserole. Return to the oven for 10 minutes or until the cheese has completely melted. Makes 6 servings To reheat do not add the cheese. Place the covered casserole in a preheated 350 degree oven for approximately 30 minutes if frozen or 20 minutes if thawed until heated through. Uncover and add the cheese. Continue baking an additional 10 minutes or until the cheese has melted.

Cabbage Style Lasagna Ingredients: • • • • • • • • • • • • • •

2 lb. ground beef 1 onion, chopped 2 cloves of garlic, minced 2 (15 oz.) cans tomato sauce, divided 1 t thyme 1/2 t dill weed 1/2 t sage 1/4 t salt 1/4 t pepper 1/4 t cayenne pepper 2 C white rice, cooked 4 pieces of bacon, cooked crisp and crumbled 1 head of cabbage, shredded 1 C mozzarella cheese, shredded

Directions: Place the beef in a large skillet over medium heat. Add the onion and garlic and cook 12 minutes or until the meat is browned through. Drain the meat well and pat with paper towel to remove any excess grease. Place the meat back into the skillet. Stir in one can of tomato sauce until well blended. Sprinkle in the thyme, dill weed, sage, salt and both peppers until well combined. Bring the mixture to a slow boil. Cover the skillet, set the heat to low and cook 5 minutes. Add the rice and bacon and cook an additional 3 minutes. Set the oven temperature to 375 and allow the oven to preheat. Spray a large rectangular baking dish with a non stick cooking spray. Layer one third of the shredded cabbage into the bottom of the prepared pan. Spread half of the meat mixture over the top of the cabbage and repeat layers again. Place the remaining cabbage on top and pour the remaining can of tomato sauce over the entire casserole. Cover and bake for 45 minutes. Uncover and sprinkle the cheese over the top. Return to the oven uncovered and bake for 10 minutes so the cheese can melt. Let stand 10 minutes before serving. Makes 12 servings To reheat do not add the cheese before freezing. Place the frozen casserole into a preheated 375 degree oven. Bake approximately 30 minutes or until heated through. Top with the cheese and continue baking 10 minutes.

Home Baked Italian Spaghetti Ingredients: • • • • • • • • • • • • • • • •

1 (16 oz.) pkg. spaghetti 1 1/2 lbs. lean ground beef 1 onion, chopped 1/2 C green pepper, chopped 1 (10 3/4 oz.) can cream of mushroom soup 1 (10 3/4 oz.) can cream of tomato soup 1 (8 oz.) can tomato sauce 1 C water 2 tbsp brown sugar 1 t salt 1 t basil 1 t oregano 1/2 t marjoram 1/2 t rosemary 1/8 t garlic powder 1 C mozzarella cheese, shredded and divided

Directions: Cook the spaghetti according to the package directions and drain well. Place the beef, onion and green pepper into a Dutch oven placed over medium heat. Cook the mixture for 10 minutes or until the meat is browned through then drain well. Place the meat back into the Dutch oven and add both cans of soup. Pour the tomato sauce and water into the pan and stir well to combine. Sprinkle in the brown sugar, salt, basil, oregano, marjoram, rosemary and garlic powder stirring after each addition to incorporate into the mixture. Allow the mixture to simmer on low heat for about 5 minutes. Remove from the heat and stir in the spaghetti. Add one half of the cheese and stir to incorporate. Place the oven temperature at 350 degrees and allow the oven to heat. Grease a large rectangular baking dish well on the bottom and sides. Spread the mixture into the prepared baking dish. Cover tightly with foil and bake 30 minutes. Remove the foil and sprinkle with the remaining cheese. Continue baking 10 minutes or until the cheese has completely melted. Makes 12 servings To reheat do not add the cheese before freezing. Heat the frozen casserole covered in a 350 degree oven for approximately 30 minutes or until heated through. Sprinkle with the cheese and continue baking 10 minutes or until the cheese has melted.

Cheesy Mac and Beef Casserole Ingredients: • • • • •

1 (7 oz.) pkg. macaroni and cheese dinner 1 lb. lean ground beef 1 (14.5 oz.) can stewed tomatoes 1/2 t oregano 1/2 C Cheddar cheese, shredded

Directions: Place the oven on 400 degrees and allow it to preheat. Prepare the macaroni and cheese as directed on the package but leaving out the butter. Brown the meat in a skillet over medium high heat for about 10 minutes or until no longer pink. Drain the meat well then return to the skillet. Add the tomatoes along with the juice. Sprinkle in the oregano and mix well. Bring the mixture to a brisk boil and cook for 2 minutes or until heated through. Stir the meat mixture into the macaroni and cheese. Spoon the mixture into a 9 inch square baking dish. Sprinkle the cheese over the top to cover. Bake 10 minutes being sure the cheese is melted completely.

Makes 4 servings

To freeze do not add the cheese topping but bake as directed above. To reheat place in a preheated 400 degree oven for approximately 15 minutes or until heated through. Sprinkle the cheese over the top and return to the oven for 10 minutes or until the cheese has melted.

Tater Tot Oven Meal Ingredients: • • • • • • • • •

1 lb. lean ground beef 3/4 C onion, chopped 1/2 C celery, chopped 1 (10 3/4 oz.) can cream of mushroom soup 1 (10 ¾ oz.) can cream of chicken soup 1/8 t garlic powder 1/8 t pepper 1 C frozen cut green beans, thawed 1 (16 oz.) pkg. frozen tater tots

Directions: Allow the oven to heat to 375 degrees. Place the beef into a skillet over medium heat. Add the onion and celery and stir to combine. Cook 15 minutes or until the meat is no longer pink. Drain on paper towel well patting off any excess grease. Return the mixture to the skillet. Stir in both types of soup until well combined. Add the garlic powder and pepper and stir to incorporate into the mixture. Fold in the green beans until well covered with the mixture. Spread the mixture into a 2 qt. ungreased casserole dish. Layer the tater tots over the top of the entire casserole. Bake 45 minutes or until the tater tots are a nice golden brown.

Makes 6 servings

When freezing this casserole is should be wrapped in foil before it is baked and frozen. To heat place the frozen casserole into a preheated 375 degree oven for approximately 1 hour. Uncover and continue baking 10 minutes or until the casserole is heated through.

Meatball Ravioli Oven Style Ingredients: • • • •

1 (25 oz.) pkg. cheese filled frozen ravioli 1 (20 oz.) pkg. frozen meatballs, thawed 1 (28 oz.) jar spaghetti sauce 1 1/2 C mozzarella cheese, shredded

Directions: Set the oven to 375 and allow it to heat while preparing the casserole. Spray a 9X13 glass baking dish with a non stick cooking spray. Cook the ravioli according to the package directions and then drain well. Spread the ravioli evenly in the prepared baking dish. Add the meatballs into the dish. Pour the spaghetti sauce over the top of the entire casserole. Sprinkle with the shredded cheese. Bake 35 minutes or until completely heated through.

Makes 6 servings

To reheat place in a preheated 375 degree oven and bake approximately 35 minutes or until completely heated through.

Beef and Spinach Layers Ingredients: • • • • • • • • • • •

8 oz. medium size egg noodles 1 lb. ground beef 1 C onion, chopped 1 clove of garlic, minced 1 (10 ¾ oz.) can cream of celery soup 1 (4 oz.) can mushroom stems and pieces, drained 1 (1 lb.) pkg. frozen cut leaf spinach, thawed and squeezed 1 (24 oz.) container of cottage cheese, divided 3 eggs 1 (8 oz.) container of cream cheese with chives, softened 1 (2.8 oz) can French fried onions

Directions: Set the oven temperature to 350 degrees and allow it to heat while preparing the casserole. Spray a 9X13 pan generously with a non stick cooking spray. Cook the noodles according to the package directions and drain them well. Place the beef in a skillet over medium high heat. Add the onion and garlic and cook 10 minutes or until the meat is cooked through and brown. Drain well on paper towel and then return to the skillet. Stir in the soup and the mushrooms until completely combined. Place the spinach into a large mixing bowl. Add 2 C cottage cheese and 2 eggs to the bowl. Mix until well blended. Place the cooked noodles in a separate bowl. Add the remaining cottage cheese, the cream cheese and the remaining egg and mix until well blended. In layers place the egg noodle mixture, then the spinach mixture and top with the meat mixture. Cover tightly with a piece of heavy duty aluminum foil. Bake 40 minutes then remove the foil and cover with the onions. Continue baking 3 minutes. Allow the casserole to stand 10 minutes before serving.

Makes 8 servings

To reheat prepare the recipe omitting the French fried onions. Do not bake. When ready to use do not thaw. Bake in a preheated 350 degree oven covered for 1 hour. Uncover and continue to bake 30 minutes or until heated through. Sprinkle with the onions and bake 3 minutes or until the onions are a gold brown.

Kidney Bean and Vegetable Pie Ingredients: • • • • • • • • • • • • •

1 1/2 C yellow cornmeal 2 1/2 C chicken broth 2 tbsp margarine 1 egg, lightly beaten 1/4 C Parmesan cheese, grated 1 tbsp olive oil 1 C onions, chopped coarsely 1 C green peppers, chopped coarsely 1 small zucchini, cut into cubes 1 (15 oz.) can dark red kidney beans, drained 1 (14.5 oz.) can diced tomatoes with garlic, oregano and basil, drained 1 (6 oz.) can tomato paste 1 C mozzarella cheese, shredded

Directions: Set the oven temperature to 375. Grease a 9 inch deep glass pie pan. Combine the cornmeal and broth together in a saucepan. Place the pan over medium and stirring constantly allow the mixture to come to a brisk boil. Continue boiling the mixture 2 minutes or until the mixture thickens. Remove the pan from the heat and stir in the margarine. Add the egg to the mixture and stir until well combined. Stir in the Parmesan cheese. Place the olive oil in a skillet. Place the skillet over medium high heat. Add the onions and peppers to the hot oil and stir. Continue stirring and cook 5 minutes or until tender. Add in the kidney beans, tomatoes and the tomato paste and stir to combine. Bring the mixture to a boil then reduce the heat to medium low and cook 5 minutes. Spread the cornmeal mixture in the bottom and up the sides of the prepared pie plate. Spoon the vegetable bean mixture into the pie plate. Sprinkle the top with the mozzarella cheese. Bake 35 minutes or until set. Let the pie stand 5 minutes before cutting.

Makes 6 servings

To freeze prepare the pie as directed above leaving off the cheese. Do not bake, cover with foil and freeze. To heat do not thaw the pie. Cover and place in a preheated 350 degree oven for 1 hour. Uncover, top with cheese and bake an additional 30 minutes.

Sirloin and Vegetable Casserole Ingredients: • • • • • • • • • • • • •

1 lb. beef sirloin steak 1 1/4 C baking mix, divided 1/4 t pepper 2 tbsp vegetable oil 1 (16 oz.) bag frozen green beans, potatoes, onions and red pepper, thawed 1 (14 1/2 oz.) can tomatoes with juice, diced 1/4 C of water 1 1/2 tbsp soy sauce 1 1/2 tbsp molasses 1/4 t ground mustard 1 egg 1/3 C of milk 1 tbsp sesame seeds

Directions: Adjust the oven temperature to 400 degrees and allow the oven to preheat. Cut the steak into 1 inch pieces and place the pieces into a mixing bowl. Add 1/4 C of the baking mix to the bowl. Sprinkle in the pepper and toss until the meat is coated well. Place the oil in a skillet over medium heat. When the oil is hot but not smoking add the coated beef. Cook, stirring occasionally, for 10 minutes or until the beef is browned through. Remove the beef from the skillet with a slotted spoon and place in an ungreased 13X9 casserole dish. Stir in the vegetables and tomatoes. Add the water, soy sauce and molasses and stir until all the ingredients are blended together well. Bake the casserole uncovered for 15 minutes. Remove the casserole and stir. Place the remaining baking mix into a mixing bowl. Sprinkle the ground mustard over the baking mix. Break the egg into the middle of the mixture. Pour the milk into the bowl and stir until all the ingredients are blended together well. Drop the mixture by 6 spoonfuls over the top of the beef mixture. Sprinkle the sesame seeds over the entire casserole. Return to the over and bake uncovered 22 minutes or until the top is golden brown. Makes 6 servings When freezing this casserole for later follow the directions above through the first baking time. When ready to finish baking allow the casserole to thaw in the refrigerator. Prepare the topping and continue baking as directed above.

Swiss Roast Beef Casserole

Ingredients:

• • • • • • •

2 C baking mix 1 C of milk 2 tbsp yellow mustard 1 egg 1 (6 oz.) pkg. cooked roast beef, sliced thin and chopped, divided 1 C Swiss cheese, shredded and divided 1/2 t pepper

Directions:

Allow the oven to preheat to 350 degrees. Spray a square baking dish lightly with a non stick cooking spray. Pour the baking mix into a large mixing bowl. Add the milk, mustard and egg and stir until well combined. Transfer half of the mixture to the prepared baking dish. Layer half of the roast beef pieces over the top of the batter in the baking dish. Sprinkle with 1/2 C of the Swiss cheese. Top the cheese with the remaining roast beef. Carefully spread the remaining batter over the top. Bake the casserole, uncovered for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle the top of the casserole with the remaining cheese and the pepper. Let the casserole stand for 5 minutes before serving.

Makes 6 servings

Bake this casserole before freezing but do not add the remaining cheese and pepper. Do not thaw or the topping will become soggy. Cover the casserole tightly with foil and place in a preheated 350 degree oven for approximately 30 minutes. Uncover the casserole and continue to bake 10 minutes or until the top is hot. Remove and add the cheese and pepper allowing the casserole to stand 5 minutes before serving.

Swiss Cheese and Asparagus Salmon Bake

Ingredients:

• • • • • • • • •

1 lb. asparagus, cut into 1 inch pieces 4 green onions, sliced 1 1/2 C Swiss cheese, shredded and divided 1 (6 oz.) can pink salmon, drained and flaked 1/2 C baking mix 1 C of milk 1/2 t dried basil leaves 1/8 t pepper 2 eggs

Directions:

Set the oven temperature to 400 degrees and allow the oven to preheat. Spray a square baking dish liberally with a non stick cooking spray. Place the asparagus and green onions together in a mixing bowl. Add in 3/4 C of Swiss cheese and salmon and stir to combine. Transfer the asparagus mixture to the prepared baking dish. Dump the baking mix into a separate mixing bowl. Pour the milk over the baking mix. Add in the basil and pepper. Break the eggs into the mixture and stir until well combined. Pour the mixture over the top of the asparagus mixture. Bake 30 minutes or until a knife inserted in the center comes out clean. Sprinkle the remaining cheese evenly over the top of the casserole. Return to the oven for 2 minutes or until the cheese is melted. Allow the casserole to stand 10 minutes before serving.

Makes 8 servings

Frozen leftovers do not need to be thawed before reheating. Cover the pan with foil and place in a preheated 350 degree oven for approximately 30 minutes or until completely heated through. If you’re making this casserole to freeze immediately do not add the topping or cheese until you are ready to bake the casserole.

Mock Ham Casserole

Ingredients:

• • • • •

1 C sharp Cheddar cheese, shredded 1/2 C of light cream 2 C cooked potatoes, diced 1 1/2 C pork luncheon meat, cubed 2 tbsp pimiento, chopped

Directions:

Set the oven to 350 degrees allowing it to heat while making the casserole. Place the cheese and cream together in a saucepan. Place the pan over low heat and stirring constantly cook for 3 minutes or until the cheese has completely melted and the sauce is creamy. Remove the pan from the heat and stir in the potatoes and ham. Add the pimiento and stir until well combined. Pour the mixture into an ungreased 1 1/2 quart casserole dish. Cover the dish with foil and bake 45 minutes or until bubbly.

Makes 4 servings

This casserole can be baked and then frozen or frozen before it is baked. If you choose to freeze it first allow it to partially thaw in the refrigerator before baking as directed above. If you bake it and then freeze it, then do not thaw. Cover with foil and place in a preheated 350 degree oven for approximately 30 minutes or until completely heated through.

Baked Barbecue Ham and Lima Beans

Ingredients:

• • • • • • • • •

1 1/2 C dried large lima beans 1 t salt 5 C of water 1 C cooked ham, cubed 1 onion, sliced 1/2 C of ketchup 1 tbsp Worcestershire sauce 1 t salt 1/4 t chili powder

Directions:

Place the beans into a large saucepan over medium heat. Sprinkle the beans with the salt. Pour the water into the saucepan and bring it to a rapid boil. Reduce the heat to low, cover the pan and simmer the beans for 1 hour. Reserve 1/2 C of the liquid then drain the beans well. Place the oven temperature at 350 and allow the oven to preheat. Transfer the beans to an ungreased 2 quart baking dish. Place the ham over the beans. Layer the onion over the top of the ham. Place the reserved liquid into a mixing bowl. Add the ketchup and Worcestershire sauce. Sprinkle in the salt and chili powder and whisk until all the ingredients are blended together well. Pour the mixture over the bean mixture in the dish. Cover the dish tightly with foil. Bake 1 hour or until the beans are tender,

Makes 6 servings

There is no need to thaw this casserole before reheating. Cover the casserole with foil and place in a 350 degree oven. If the casserole has not been previously baked follow the directions above. If prebaked, reheat for approximately 35 minutes or until heated completely through

Baked Spanish Rice with Sausage

Ingredients:

• • • • • • • •

2 tbsp canola oil 8 pork sausage links, cut into 3/4 inch pieces 1/4 C onion, chopped 1/4 C green pepper, chopped 3 C of white rice, cooked 1 (16 oz.) can tomatoes, chopped and drained 1 1/2 t salt 1/2 t pepper

Directions:

Set the oven temperature to 400 degrees and allow the oven to preheat. Spray a 1 1/2 quart casserole dish well with a non stick cooking spray. Place the canola oil into a skillet placed over medium heat. Add the sausage and cook 5 minutes or until browned, turning occasionally. Remove the sausage and place on paper towel to drain. Remove all but 2 tbsp of the drippings from the skillet. Stir the onion and green pepper into the remaining drippings. Cook, stirring often, for 5 minutes or until the onion is tender. Stir the sausage back into the mixture. Stir the rice and tomatoes into the mixture. Add the salt and pepper blending them in well. Spoon the rice mixture to the prepared casserole dish. Bake, uncovered for 25 minutes or until completely heated through.

Makes 6 servings

To reheat this casserole there is no need to thaw. Cover the casserole with foil and place in a preheated 350 degree oven. Heat the casserole for approximately 40 minutes or until completely heated through.

Parmesan Turkey and Broccoli Bake

Ingredients:

• • • • • • • • •

1/4 C of margarine 1/4 C of flour 1 1/2 C chicken broth 2 tbsp cooking sherry 1/8 t nutmeg 1/2 C of whipping cream, whipped 1 C Parmesan cheese, grated and divided 2 (10 oz.) pkgs. frozen broccoli spears, cooked and drained 1 lb. cooked turkey slices

Directions:

Set the oven temperature to 550 degrees. Place the butter into a saucepan over low heat and allow the butter to completely melt. Whisk in the flour and continue cooking over low heat, stirring constantly until smooth and bubbly. Stir in the chicken broth and bring the mixture to a boil, stirring constantly. Boil and stir for 1 minute then remove the pan from the heat. Stir in the sherry and nutmeg. Carefully fold in the whipping cream and 1/2 C of the Parmesan cheese. Place the cooked broccoli into an ungreased baking dish. Lay the turkey slices over the top of the broccoli. Pour the sauce over the entire casserole. Sprinkle the top of the casserole with the remaining cheese. Place the casserole into the oven and bake 5 minutes or until hot and the cheese is a golden brown.

Makes 6 servings

To reheat this casserole there is no need to thaw. Cover the casserole and place in a preheated 350 degree oven for approximately 45 minutes or until heated through.

Almond Chicken with Chicken Sauce

Ingredients:

• • • • • • • • • • • •

4 C of cooked chicken, cubed 1 (4 oz.) can of mushrooms, drained 1 (5 oz.) can water chestnuts, drained and cut into slivers 2/3 C of blanched whole almonds 1 onion, minced 1/4 C of butter 1/4 C of flour 1/2 t of salt 1/4 t of pepper 1 C of chicken broth 1/4 C of milk 2 tbsp cooking sherry

Directions:

Preheat the oven temperature to 350 degrees. Spread half of the chicken over the bottom of a 2 qt. casserole dish. Layer the mushrooms, water chestnuts, almonds and onions over the top of the chicken. Spread the remaining chicken over the top. Place the butter into a saucepan over low heat. Melt the butter completely then whisk in the flour, salt and pepper. Cook, stirring continuously, until the mixture is bubbly but smooth. Remove the pan from the heat. Quickly stir in the chicken broth and the milk. Place the pan back on the heat and bring it to a boil, stirring continuously. When the mixture is boiling continue cooking for 1 minute. Remove the pan from the heat and stir in the cooking sherry. Pour the mixture over the top of the casserole. Bake 45 minutes or until bubbly.

Makes 8 servings

This casserole can be baked before hand or frozen without baking first. If baked there is no need to thaw. Cover the casserole with foil and place in a preheated 350 degree oven for approximately 35 minutes or until heated through. If frozen before baking follow the directions as stated above.

Custard Chicken Bake

Ingredients:

• • • • • • • • • •

3 C of soft bread crumbs 3 C of cooked chicken, cut up 1 C chicken broth 1 C of milk 1 (4 oz.) can mushroom stems and pieces, drained 2 eggs, lightly beaten 1/4 C pimiento, chopped 2 tbsp onion, chopped 1 t salt 1 t pepper

Directions:

Set the oven temperature to 350 degrees and allow the oven to heat while preparing the casserole. Place the bread crumbs into a mixing bowl. Add the chicken and toss to combine. Pour in the chicken broth and milk blending until the bread crumbs are just moistened. Stir in the mushroom pieces. Add the eggs and stir until well combined. Fold in the pimiento and onions well. Sprinkle with the salt and pepper and blend all the ingredients together well. Transfer the mixture into an ungreased baking dish. Fill a larger baking dish with 1 inch of hot water. Place the casserole into the water. Bake 1 hour or until a knife inserted 1 inch from the edge comes out clean.

Makes 6 servings

This casserole is best frozen before it is baked. Allow the mixture to thaw in the refrigerator, place in a casserole dish and proceed as directed above. If you do have leftovers and want to freeze them to reheat place the leftovers in the refrigerator to partially thaw. Transfer the leftovers to a casserole dish, place in hot water and bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.

Romanoff Salmon Bake

Ingredients:

• • • • •

1 (5.5 oz.) pkg. Romanoff noodles 2/3 C of milk 1 (7 3/4 oz.) can salmon, drained and flaked 1/2 C of cottage cheese 1 t chives

Directions:

Preset the oven to 350 degrees. Prepare the noodles as directed on the package except use the 2/3 C of milk. Stir the salmon into the noodles blending well. Add the cottage cheese and chives and stir until all the ingredients are blended together well. Transfer the salmon noodle mixture to an ungreased 1 qt. casserole dish. Bake 18 minutes or until heated through.

Makes 4 servings

When freezing this casserole you need to bake it for 10 minutes then quickly cool and freeze. To reheat, place the frozen casserole into a preheated 350 degree oven. Heat the casserole for approximately 25 minutes or until the center is bubbly. Milk may be added to this casserole while reheating if it becomes to dry.

Cashew Tuna Chow Mein Bake

Ingredients:

• • • • • • • • • • •

1 tbsp butter 1 C of celery, cut up 1/4 C onion, chopped 2 tbsp green pepper, chopped 1/2 (5.5 oz.) can chow mein noodles, drained 3/4 C salted cashews 1 (6.5 oz.) can tuna, drained 1 (10 1/2 oz.) can cream of mushroom soup 1/4 C of milk 1/4 C of water 1/8 t pepper

Directions:

Preset the oven temperature to 350 degrees. Place the butter into a skillet over medium heat. When the butter has completely melted stir in the celery, onion and green pepper. Cook, stirring occasionally for 5 minutes or until the onion is fork tender. Stir 1/4 C of the chow mein noodles and the cashews into the mixture. Add the tuna, soup, milk and water and stir until blended in well. Sprinkle the pepper into the mixture and stir. Place the mixture into an ungreased 1 1/2 qt. casserole dish. Top with the remaining noodles. Bake the casserole uncovered for 30 minutes.

Makes 6 servings

When freezing this casserole do not add the noodles to the top. When ready to bake allow the casserole to partially thaw in the refrigerator. Place the casserole into a preheated 350 degree oven for approximately 20 minutes or until completely thawed. Add the noodles to the top and continue baking 30 minutes or until heated through.

Baked Shrimp and Crab Medley

Ingredients:

• • • • • • • • • • •

1 green pepper, chopped 1 onion, chopped 1 C celery, chopped 1 (6 1/2 oz.) can crabmeat, drained and cartilage removed 1 (4 1/2 oz.) can shrimp, rinsed and drained well 1 C of mayonnaise 1 t Worcestershire sauce 1/2 t salt 1/4 t pepper 1 C dry bread crumbs 2 t butter, melted

Directions:

Place the oven setting at 350 degrees and allow the oven to preheat. Place the green pepper, onion and celery into a mixing bowl. Fold in the crabmeat and shrimp. Add the mayonnaise, Worcestershire sauce, salt and pepper stirring until all the ingredients are well blended. Spoon the mixture into an ungreased 1 qt. casserole dish. Toss the bread crumbs in the melted butter. Sprinkle evenly over the top of the casserole. Bake the casserole, uncovered for 30 minutes or until heated through and the topping is a nice golden brown.

Makes 6 servings

When freezing this casserole do not add the bread crumb topping. This may be added when you are ready to bake. To bake this frozen casserole, place it in the refrigerator to thaw. Add the bread crumb topping and proceed with baking as directed above.

Sausage Patty and Rice Casserole

Ingredients:

• • • • • • • • •

1 1/2 lbs. pork sausage 1 C celery, chopped 1 onion, chopped 1/2 C green pepper, chopped 1 1/2 C of white rice, uncooked 2 (6 oz.) pkgs. dry chicken noodle soup mix 1/3 C of almonds, slivered 3 drops yellow food coloring 3 C boiling water

Directions:

Preset the oven temperature to 350 degrees. Shape the sausage into 6 patties. Place the sausage in a large skillet over medium and cook 4 minutes. Turn and continue cooking the sausage patties for 4 minutes or until browned. Remove and drain on paper towel. Leave just enough of the grease from the sausage in the skillet to cover the bottom. Add the celery, onion and green pepper. Cook, stirring occasionally, for 5 minutes or until the onion is tender. Place the uncooked rice into a mixing bowl. Add the soup mix, the almonds and the onion mixture stirring until blended together well. Transfer the mixture to an ungreased 13X9 baking dish. Place the food coloring into the boiling water. Pour the colored water into the baking dish and stir to combine well. Place the sausage patties over the top of the rice mixture. Cover the pan tightly with foil and bake 45 minutes or until the liquid is absorbed and the rice is tender.

Makes 6 servings

This casserole must be baked before freezing. To reheat it is not necessary to thaw. Place the covered casserole into a preheated 350 degree oven and bake approximately 30 minutes or until completely heated through.

Baked Orange Pecan Rice Chicken

Ingredients:

• • • • •

1 (6.25 oz.) pkg. fast cooking long grain wild rice 2 C of orange juice 1/4 C pecans, chopped 1 (2 oz.) jar diced pimientos, drained well 4 boneless, skinless chicken breasts, chopped

Directions:

Preset the oven temperature to 350 degrees. Generously spray an 8X8 baking dish with a non stick cooking spray. Place the rice and the seasoning packet in a mixing bowl. Add the orange juice and stir until blended into the rice well. Stir in the pecans, pimientos and chicken. Transfer the mixture to the prepared baking dish. Cover with foil and bake 40 minutes or until all the liquid is absorbed.

Makes 4 servings

This casserole must be baked as directed above before freezing. To reheat this frozen casserole, cover it tightly with foil. Place it in a preheated 350 degree oven for approximately 45 minutes or until completely heated through.

Chicken Vegetable Cheese Casserole

Ingredients:

• • • • •

2 C of cooked chicken, cubed 1 C frozen onion, celery, bell pepper and parsley mix 1 (10 3/4 oz.) can of cream of chicken soup 1 C chicken broth 1/2 C Cheddar cheese, shredded

Directions:

Set the oven temperature to 350 degrees and preheat while preparing the casserole. Spray an 8X8 baking dish lightly with a non stick cooking spray. Place the chicken into a bowl. Add the vegetables and toss to combine and breakup any clumps of vegetables. Stir in the chicken soup and broth. Spoon the mixture evenly into the prepared baking dish. Bake uncovered for 35 minutes or until bubbly around the edges. Sprinkle the top of the casserole with the cheese. Return to the oven and heat for 3 additional minutes or until the cheese has melted.

Makes 6 servings

You can freeze this casserole without baking it first. Do not add the cheese before freezing. Thaw the casserole in the refrigerator and bake as directed above. If baking the casserole before freezing follow the directions to adding the cheese. When ready to reheat remove the casserole and allow it to partially thaw in the refrigerator. Cover and bake in a preheated 350 degree oven for approximately 40 minutes. Remove the cover, sprinkle with the cheese and return to the oven, uncovered for 3 minutes or until the cheese has melted.

Throw Together Turkey Casserole

Ingredients:

• • • • • • •

1 lb. ground turkey 2 C frozen mixed vegetables 11/2 C of cooked macaroni 1 (15 oz.) can tomato sauce 3/4 t garlic salt 1/4 t pepper 1/4 C Parmesan cheese, grated

Directions:

Preset the oven temperature to 400 degrees. Crumble the ground turkey into a skillet positioned over medium heat. Brown the turkey for 10 minutes, stirring often, or until the turkey is no longer pink. Drain the turkey well then place in an ungreased 2 qt. casserole dish. Place the vegetables and macaroni into the casserole dish. Stir in the tomato sauce until well combined. Sprinkle with the garlic salt and pepper stirring to blend in well. Cover the casserole with foil and bake 30 minutes or until the vegetables are tender. Sprinkle with the Parmesan cheese just before serving.

Makes 4 servings

This casserole needs to be baked before freezing. To reheat, do not thaw. Cover the casserole and place in a preheated 350 degree oven. Heat the casserole approximately 1 hour or until completely heated through. More tomato sauce may be added it the casserole become too dry.

Salsa Tortilla Beef Bake

Ingredients:

• • • • • • • •

1 lb. ground beef 1 onion, chopped 1 (8 oz.) jar salsa, divided 6 corn tortillas, cut into 1 inch strips, divided 1/2 C of sour cream 1 (10 3/4 oz.) can cream of chicken soup 1 (2 oz.) jar pimientos, drained well 2 C Cheddar cheese, shredded, divided

Directions:

Heat the oven to 350 degrees and allow the oven to preheat. Place the beef and onion into a large skillet placed over medium heat. Stirring occasionally, cook for 8 minutes or until the beef is browned through. Drain the beef mixture well. Spread 1/2 C of salsa over the bottom of an ungreased square baking dish. Layer half of the tortilla strips over the salsa. Top with half of the beef mixture. Place the remaining salsa in a small mixing bowl. Add the sour cream and soup and whisk until well blended. Fold the pimientos into the mixture. Spread half of the mixture over the beef mixture. Sprinkle half of the cheese over the top. Repeat the layers as directed above. Leave the casserole uncovered and bake 35 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Makes 6 servings

This casserole should be baked before frozen. To reheat allow the casserole to partially thaw in the refrigerator. Cover the casserole and place in a preheated 350 degree oven for approximately 30 minutes or until heated through. Add more cheese to the top and return to the oven, uncovered, for 10 minutes or until the cheese has melted.

Oven Baked Beefy Cabbage

Ingredients:

• • • • • • • •

1 lb. lean ground beef 1 onion, chopped 1/2 C uncooked instant rice 1/2 t salt 1/2 t pepper 1 (10 3/4 oz.) can of tomato soup 1/4 C of water 4 C of coleslaw mix

Directions:

Set the oven temperature at 400 degrees allowing the oven to preheat. Place the beef and onion into a skillet over medium heat. Cook the mixture, stirring often, for 8 minutes or until the beef is browned through then drain well. Place the beef mixture into a mixing bowl. Add the rice and stir until well combined. Blend the salt and pepper into the mixture. Add the tomato soup and water stirring until thoroughly mixed into the mixture. Fold the coleslaw mix in well. Spoon the mixture into an ungreased casserole dish. Cover the dish and bake 45 minutes or until bubbly hot.

Makes 6 servings

No need to thaw this casserole when reheating. Cover the casserole and place into a preheated 375 degree oven. Heat the casserole for approximately 30 minutes or until completely thawed. Uncover and continue to heat for 20 minutes or until completely heated through.

From the Oven Tuna Broccoli

Ingredients:

• • • • •

1 (10 oz.) pkg. frozen broccoli cuts, thawed 1 (6 oz.) can tuna, drained well 1 (10 3/4 oz.) can Cheddar cheese sup 1 soup can of milk 1 C potato chips, crushed

Directions:

Preset the oven temperature to 350 degrees. Place the broccoli and tuna in a casserole dish. Add the soup and milk and stir until all the ingredients are blended together well. Sprinkle the top evenly with the potato chips. Bake 20 minutes or until bubbly around the edges.

Makes 4 servings

When freezing this casserole do not add the potato chips. The casserole can be prebaked or frozen before baking. If prebaked remove the casserole from the freezer, cover and place in a preheated 350 degree oven for approximately 20 minutes. Remove the cover and sprinkle with the chips. Return to the oven uncovered and bake 20 minutes or until bubbly. If frozen before baking remove and allow the casserole to thaw in the refrigerator. Cover with the chips then continue baking as directed above.

Spicy Vermicelli Beef Casserole

Ingredients:

• • • • • • • •

1 lb. lean ground beef 2 C of water 1 C frozen corn 1 (14.5 oz.) can stewed tomatoes with juice 1 (6.8 oz.) box of rice and vermicelli mix with Spanish seasoning 2 1/8 t chili powder, divided 1/8 t oregano 1 C of Cheddar cheese, shredded

Directions:

Set the oven to 375 degrees and allow it to preheat. Generously spray a 2 qt. casserole dish with cooking spray. Crumble the beef into a skillet positioned over medium heat. Brown the meat for 8 minutes, stirring occasionally or until no longer pink. Drain the meat well and return to the skillet. Pour the water into the skillet and stir. Add the corn and the stewed tomatoes including their juice. Stir in the rice mixture, the seasoning packet and the 2 t of the chili powder until well combined. Transfer the mixture to the prepared casserole dish. Cover the casserole with foil. Bake 45 minutes or until the rice is tender. Place the cheese into a mixing bowl. Toss in the remaining chili powder and oregano. Sprinkle the hot casserole with the cheese mixture. Allow the casserole to stand for 10 minutes so the cheese will begin to melt.

Makes 4 servings

If you are freezing this casserole do not add the cheese before freezing. Partially thaw the casserole in the refrigerator. Cover the casserole and place in a preheated 350 degree oven for approximately 1 hour or until heated through. Remove and add the cheese topping allowing the casserole to stand 10 minutes before serving.

Oven Baked Italian Rigatoni

Ingredients:

• • • • • • • •

2 C of rigatoni, uncooked 1 lb. Italian sausage 1 onion, chopped 1 green bell pepper, chopped 2 cloves of garlic, minced 1 (28 oz.) can crushed tomatoes with juice 1/2 t dill weed 1/2 C mozzarella cheese, shredded

Directions:

Preset the oven temperature to 375 degrees allowing it to preheat. Spray a 2 qt casserole with a cooking spray. Cook the rigatoni as directed on the package and drain well. Return the drained rigatoni to the saucepan. Place the sausage, onion, pepper and garlic into a skillet over medium heat. Cook, stirring often, for 10 minutes or until the sausage is browned through and the onion is tender. Drain the mixture well and add to the rigatoni. Stir in the tomatoes with the juice and the dill weed until well combined. Spoon the mixture into the prepared casserole dish. Cover and bake the casserole for 30 minutes. Uncover and sprinkle the cheese evenly over the top of the casserole. Return uncovered to the oven and bake 5 minutes or until the cheese has melted.

Makes 6 servings

Bake this casserole before freezing but do not add the cheese topping. To reheat do not thaw. Cover the casserole and place in a preheated 350 degree oven for approximately 45 minutes or until heated through. Uncover, sprinkle with the cheese and return to the oven for 5 minutes or until the cheese has melted.

Pork and Gouda Bake

Ingredients:

• • • • • • • • • • •

3 1/2 oz. mini lasagna noodles, uncooked 1 (9 oz.) pkg. frozen asparagus cuts 2 tbsp of margarine 1/4 C green onions, sliced 1 garlic clove, minced 1/4 C of all purpose flour 2 C of milk 4 oz. Gouda cheese, grated 1 1/2 C of pork, cooked and diced 1/4 C of garlic herb bread crumbs 1 tbsp margarine, melted

Directions:

Cook the lasagna noodles according the package directions, drain and set aside. Place the asparagus into a sauce and just cover with water. Bring the water to a rapid boil and cook the asparagus 1 minute, drain well and return to the saucepan. Preset the oven temperature to 350 degrees. Spray a 2 qt. casserole dish light with a non stick cooking spray. Melt the margarine in a skillet over medium heat. Stir in the onions and garlic and cook 1 minute. Stir the flour into the mixture until smooth and bubbly. Pour the milk in slowly, stirring as you pour. Stirring continuously cook the mixture until it boils and becomes thick. Stir in the cheese until melted. Place the cooked lasagna noodles into the saucepan with the asparagus. Gently fold in the diced pork. Pour the cheese sauce over the mixture and blend in well. Transfer the pork noodle mixture to the prepared casserole dish. Toss together the bread crumbs and melted margarine in a small bowl. Crumble over the entire top of the casserole. Bake 25 minutes or until the topping is browned and the casserole is bubbly.

Makes 4 servings

When freezing this casserole do not add the bread crumb topping. To reheat place the frozen casserole into a preheated 350 degree oven for approximately 20 minutes or until thawed. Remove the casserole and stir. Add the bread crumb topping and return to the oven for 20 minutes or until hot and bubbly and the topping is golden brown. Additional milk may be added to the casserole if necessary.

Vegetable and Swiss Lasagna Ingredients: • • • • • • • • • • • • • • • • •

1 tbsp olive oil 1/4 C green onions, sliced 3 C zucchini, shredded 1 C carrots, shredded 1 C sweet potatoes, peeled and shredded 1 (8 oz.) pkg. sliced mushrooms 2 garlic cloves, minced 1 egg 1 (15 oz.) container of light ricotta cheese 1 C Swiss cheese, shredded 1/4 C Parmesan cheese, grated 1 t dried basil leaves 1 (16 oz.) jar Alfredo pasta sauce 1 1/2 C of water 9 lasagna noodles, uncooked 1 C mozzarella cheese, shredded 1 tsp parsley flakes

Directions: Preset the oven temperature to 350 degrees. Spay a 13X9 glass baking dish lightly with cooking spray. Place the oil in a skillet positioned over medium high heat. When the oil is hot add the onions, zucchini, carrots, sweet potatoes, mushrooms and garlic. Stirring often cook the vegetables for 8 minutes or until the mushrooms are tender. Drain the oil off of the vegetables and return to the skillet. Beat the egg slightly in a mixing bowl. Add the ricotta cheese, Swiss cheese and Parmesan cheese to the bowl. Stir in the basil blending all the ingredients together well. Whisk the Alfredo sauce and water together well in a separate bowl. Place 3 uncooked lasagna noodles into the bottom of the prepared dish. Top the noodles with 1/3 of the Alfredo sauce mixture. Layer half of the ricotta mixture over the sauce. Spread half of the vegetable mixture over the top. Repeat the layers in the same order again. Top the casserole with the remaining 3 uncooked noodles. Spread the remaining Alfredo sauce over the noodles and sprinkle the mozzarella cheese over the sauce. Spray a sheet of foil with the cooking spray and place it sprayed side down over the casserole. Bake 65 minutes or until the casserole is bubbly around the edges. Sprinkle with the parsley and allow the casserole to stand for 10 minutes before serving. Makes 8 servings

To reheat this frozen casserole, cover with foil and place in a preheated 375 degree oven. Heat the lasagna approximately 50 minutes or until heated completely through.

Creamy Shrimp and Shells Ingredients:

• • • • • • • • • • • • •

1 C of small shell pasta, uncooked 1 tbsp olive oil 2 tbsp green onions, sliced 3 garlic cloves, minced 2 tbsp flour 1/2 C of chicken broth 1/2 C of half and half 2 tbsp white wine 1 (12 oz.) pkg. frozen cooked shrimp, shelled, deveined and thawed 1/4 C fresh parsley, chopped 1/4 C Parmesan cheese, grated 1/4 C Parmesan bread crumbs 1 tbsp butter, melted

Directions: Allow the oven temperature to rise to 350 degrees. Spray a 1 1/2 qt. casserole dish generously with a non stick cooking spray. Cook the pasta as directed on the package, drain and set aside. Pour the oil into a large saucepan and place the pan over medium heat. When the oil is hot but not smoking add the onion and garlic. Cook the mixture for 45 seconds or until the garlic begins to turn a light brown. Stir in the flour and cook until the mixture is smooth but slightly bubbly. Add the broth and half and half stirring continuously as you add. Continue stirring and cooking until the mixture begins to boil and has thickened. Remove the pan from the heat and stir in the wine until well blended. Add the pasta and shrimp to the pan and stir gently to coat. Fold in the parsley and grated Parmesan cheese. Transfer the mixture to the prepared casserole dish. Toss the bread crumbs in the melted butter until well coated. Spread the bread crumb mixture over the casserole evenly. Bake 30 minutes or until bubbly around the outside edges.

Makes 4 servings

If you want to freeze this casserole do not add the bread crumb topping. When ready to bake allow the casserole to thaw in the refrigerator. Add the bread crumb topping as directed above and bake 30 minutes or until heated through.

Baked Sausage and Hominy Ingredients:

• • • • • • • • • • • •

1 t olive oil 1 lb. smoked sausage, cut into 1/4 inch slices 2 C cooked ham, cubed 2 (8 oz.) pkgs. red beans and rice mix 6 C of water 2 tbsp butter 1/4 t cayenne pepper 1 (29 oz.) can of hominy, rinsed and drained well 1 (12 oz.) jar pickled jalapeno peppers, drained well and chopped 1 (15 1/4 oz.) can whole kernel corn, drained 1 C cheddar cheese, shredded 1 C corn chips, crushed

Directions: Place the oil in a large saucepan over medium heat. Add the sausage to the oil and cook 8 minutes or until browned. Drain the sausage well and set aside. Add the ham to the same pan and cook 5 minutes or until browned. Stir in the red beans and rice mixture. Pour the water into the pan. Add the butter and cayenne pepper stir to combine. Bring the mixture to a brisk boil; reduce the heat to low and cover the pan. Simmer the mixture for 25 minutes or until the rice is tender, stirring often. Set the oven temperature to 350 degrees and allow the oven to preheat. Generously spray a 3 qt. casserole dish with a non stick cooking spray. Transfer the rice mixture to the prepared casserole dish. Spread the hominy evenly over the rice mixture. Add the peppers and corn over the hominy. Bake the casserole, uncovered, for 35 minutes. Sprinkle the top with cheese and return to the oven for 5 minutes or until the cheese has completely melted. Sprinkle with the corn chips and let stand 5 minutes before serving.

Makes 8 servings

When freezing this casserole do not add the cheese and corn chip topping. Bake as directed above to the point of adding the cheese then freeze. When reheating, allow the casserole to partially thaw in the refrigerator. Cover the casserole and place in a preheated 350 degree oven for approximately 35 minutes or until heated through. Remove the casserole and add the cheese and corn chips baking as directed above.

Burgundy Beef Biscuit Bake Ingredients:

• • • • • • • • • • • • •

1 tbsp vegetable oil 3/4 C onions, sliced thin 1 garlic clove, chopped fine 1 beef round steak, boneless and cut into 1 inch cubes 1 (6 oz.) can tomato paste 1 (14.5 oz.) can diced tomatoes with juice 1 (6 oz.) jar of whole mushrooms 1/3 C of red wine 1/4 t dried oregano 1/4 t dried basil 1 bay leaf 1/2 C green bell pepper, cut into strips 1 (10.2 oz.) can flaky layer refrigerated biscuits

Directions: Preset the oven temperature to 375 degrees. Place the oil in a large skillet over medium heat. Add the onions and garlic, stirring to coat. Cook the onions and garlic for 2 minutes, stirring occasionally. Remove the mixture with a slotted spoon and set aside to drain. Adjust the temperature under the skillet to medium high and add the beef cubes. Cook the beef for 5 minutes, stirring often, until browned. Return the onions and garlic back to the skillet. Add in the tomato paste, tomatoes and their juice, the mushrooms and their juice and the wine. Carefully stir in the basil and bay leaf. Reduce the heat to low, cover the pan and simmer 25 minutes or until the beef is tender. Stir the green pepper into the mixture and continue to simmer 2 more minutes. Remove the bay leaf and spoon the mixture into an ungreased 2 qt. casserole dish. Separate the biscuits and cut each biscuit into quarters. Arrange the biscuit quarters over the top of the beef mixture. Bake 22 minutes or until the biscuits are a golden brown.

Makes 6 servings

When freezing this casserole follow the directions above to the point of placing the beef mixture into the casserole dish. When ready to bake place the thawed beef mixture into a 2 qt. casserole dish. Add the biscuit topping and bake as directed above.

Mexicorn Sausage Bake

Ingredients:

• • • • • • • •

1 lb. pork sausage 1 (11 oz.) can Mexicorn 5 eggs 1/4 t salt 1/8 t pepper 1/4 C green onions, chopped 1 1/2 C Cheddar Jack with jalapeno peppers cheese blend, shredded 1 (8 oz.) can refrigerated crescent rolls

Directions:

Set the oven temperature to 375 degrees. Crumble the sausage into a skillet placed over medium high heat. Cook the sausage, stirring occasionally for 8 minutes or until no longer pink. Drain well and return to the skillet. Stir the corn in with the sausage well. Place the sausage mixture into an ungreased glass baking dish. Beat the eggs, salt and pepper together in a small mixing bowl. Fold in the green onions. Pour the mixture over the top of the casserole stir to blend in well. Sprinkle the cheese evenly over the top. Open the crescent rolls and press together the perforations to seal. Place the dough over the top of the casserole leaving a rim around the outside edge for steam to escape. Bake 25 minutes or until the dough topping is golden brown. Cool 5 minutes before cutting.

Makes 6 servings

When freezing this casserole do not add the cheese or crescent topping. When ready to bake allow the casserole to thaw completely in the refrigerator. Add the cheese and topping and bake as directed above.

From the Oven Turkey Chili

Ingredients:

• • • • • • • • • • •

1 lb. ground turkey breast 1 jalapeno pepper, seeded and chopped 2 garlic cloves, chopped fine 1 tbsp chili powder 1/2 t salt 1/4 t pepper 2 oz. semisweet baking chocolate 1 (28 oz.) crushed tomatoes 1 (15 oz.) can dark red kidney beans, drained 1 (8 oz.) can refrigerated crescent rolls 1 tbsp cornmeal

Directions:

Place the turkey, jalapeno pepper and garlic into a Dutch oven placed over medium heat. Cook, stirring often, until the turkey is cooked through and no longer pink. Sprinkle in the chili powder, salt and pepper stirring to combine. Stir the chocolate into the mixture. Add the tomatoes with their juice and the beans stirring to combine. Bring the mixture to a steady boil then reduce the heat to low. Simmer the mixture, uncovered for 15 minutes, being sure to stir often. Preset the oven temperature to 375 degrees. Spray a 2 qt. glass baking dish well with a non stick cooking spray. Pour the chili into the prepared baking dish. Unroll the crescent dough into 2 long rectangular pieces sealing the perforations. Sprinkle the corn meal on both sides of the dough and press into the dough lightly with your fingers. Top the chili with the crescent dough leaving a gap in the center for steam to escape. Bake 18 minutes or until the topping is a golden brown.

Makes 6 servings

When freezing this casserole do not add the dough topping. When ready to heat allow the frozen chili to thaw completely in the refrigerator. Place the chili into a prepared casserole dish and add the crescent topping as directed above. Bake in a preheated 375 degree oven for 18 minutes or until golden brown.

Rectangle Seafood Pie

Ingredients:

• • • • • • • • • •

2 t vegetable oil 1/3 C celery sliced 3 tbsp green onions, sliced 1 garlic clove, minced 1 C frozen baby sweet peas 12 oz. refrigerated imitation crabmeat flake style 1 (4.5 oz.) jar sliced mushrooms, drained 1 1/4 C Parmesan cheese, shredded and divided 1 (10 oz.) container refrigerated Alfredo sauce 1 (8 oz.) can refrigerated crescent rolls

Directions:

Preset the oven temperature to 375 degrees. Spray a 2 qt. baking dish with a non stick cooking spray. Place the oil into a skillet over medium heat. Add the celery, onions and garlic to the oil. Cook the mixture, stirring frequently, for 2 minutes or until the vegetables just begin to soften. Stir the peas, crabmeat and mushrooms into the mixture. Continue cooking for 5 minutes or until heated through. Stir all but 2 tbsp of the cheese and all of the Alfredo sauce into the mixture and continue cooking 2 minutes, stirring occasionally, until the cheese has completely melted. Transfer the mixture into the prepared baking dish. Unroll the dough into 2 rectangles and seal the perforations. Place the dough over the mixture and pinch the center edges to seal. Press the outside edges of the dough to the edge of the baking dish. Cut slits in the top of the dough for the steam to escape. Sprinkle the remaining cheese over the top. Bake 18 minutes or until the crust is gold brown.

Makes 6 servings

Bake this pie before freezing. To reheat allow the pie to partially thaw in the refrigerator. Place the covered casserole into a preheated 350 degree oven and heat for approximately 45 minutes or until completely heated through.

Potato Crusted Vegetable Ham Bake

Ingredients:

• • • • • • • • • • • • •

1 egg lightly beaten 3 C of frozen hash brown potatoes, thawed 1/4 C Parmesan cheese, grated 1 tbsp butter 1 1/2 C zucchini, sliced thin 1 sweet red pepper, chopped 1/2 C cooked ham, diced 1/4 t basil 1/4 t of salt 1/4 t pepper 2 eggs 1/4 C of milk 3/4 C Colby-Monterey Jack cheese, shredded

Directions:

Preset the oven temperature to 400 degrees. Liberally spray an 8X8 glass baking dish on the bottom and sides with a non stick cooking spray. Combine together the slightly beaten egg, the hash browns and the Parmesan cheese. Press the mixture into the bottom and up the sides of the prepared baking dish. Bake the crust for 15 minutes or until the edges begin to brown. Melt the butter in a skillet positioned over medium heat. Stir the zucchini slices and chopped red pepper into the butter. Cook the vegetables, stirring often, for 5 minutes. Stir in the ham, basil, salt and pepper until well combined. Remove the pan from the heat and allow the mixture to cool slightly. Beat the 2 eggs and milk together in a large mixing bowl. Add in the zucchini ham mixture and the cheese, stirring to blend together well. Pour the mixture into the baked potato crust. Bake 18 minutes or until set. Allow the casserole to stand 10 minutes before cutting.

Makes 4 servings

This casserole should be baked before being frozen. To reheat, allow the casserole to partially thaw. Cover the casserole and place in a preheated 350 degree oven for approximately 35 minutes or until heated through.

Cashew Topped Asparagus Crab Bake

Ingredients:

• • • • • • • • •

2 t vegetable oil 1 sweet red pepper, chopped 3 green onions, sliced 2 jalapeno peppers, seeded and chopped fine 1 (15 oz.) can asparagus spears, drained and chopped 2 (6 oz.) cans of crabmeat, drained, flaked and cartilage removed 1 C of mayonnaise 1/2 C Parmesan cheese, grated 1/2 C cashews, chopped

Directions:

Lightly grease a 1 qt. casserole dish. Set the oven temperature to 375 allowing the oven to preheat. Place the oil in a skillet placed over medium heat. Stir in the red pepper, onion and jalapeno peppers. Sauté the vegetables for 5 minutes or until tender. Stir in the asparagus and crab. Add the mayonnaise and Parmesan cheese blending the ingredients together well. Transfer the mixture to the prepared casserole dish. Sprinkle the top with the cashews. Bake 22 minutes or until bubbly.

Makes 6 servings

This casserole should be frozen before baked. Do not add the cashews until ready to bake. Thaw the casserole completely in the refrigerator. Add the cashews to the top and bake as directed above.

Beef and Salsa Lasagna

Ingredients:

• • • • • • •

12 lasagna noodles, uncooked 1 lb. lean ground beef 1 envelope of taco seasoning 2 egg whites 1 (15 oz.) carton of ricotta cheese 1 (24 oz.) jar chunky salsa 4 C cheddar cheese, shredded

Directions:

Preset the oven temperature to 350 degrees. Cook the noodles as directed on the package, drain and set aside. Crumble the beef into a skillet positioned over medium heat. Cook the meat for 10 minutes or until completely browned. Drain the meat well and return to the skillet. Stir in the taco seasoning until blend in the meat well. Place the egg whites into a mixing bowl. Stir in the ricotta cheese until well blended. Layer four noodles into the bottom of a 13X9 casserole dish. Place 1/3 of the ricotta mixture over the noodles. Spread 1/3 of the beef mixture over the top. Spoon one third of the salsa over the beef mixture. Sprinkle with 1/3 of the cheese. Repeat the layers two more times ending with the remaining cheese. Bake 35 minutes or until completely heated through.

Makes 8 servings

To use the frozen casserole do not bake before freezing. Thaw the casserole completely in the refrigerator. Bake as directed above.

Oven Baked Cheddar Omelet

Ingredients:

• • • • •

16 eggs 2 C of milk 2 C cheddar cheese, shredded 3/4 C cooked ham, cubed 6 green onions, chopped

Directions:

Preset the oven temperature to 350 degrees allowing the oven to preheat. Coat a 13X9 inch baking pan with a non stick cooking spray. Beat the eggs and milk together in a large mixing bowl. Stir the cheese, ham cubes and onion into the egg mixture well. Pour the mixture into the greased baking pan. Bake for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Makes 12 servings

This casserole must not be baked before it is frozen. When ready to bake allow the casserole to thaw in the refrigerator overnight. Bake the thawed casserole as directed above.

Italian Sausage and Red Pepper Ziti

Ingredients:

• • • • • • • • •

8 oz. ziti pasta, uncooked 2 t oil 1 red bell pepper, chopped 1 onion, chopped 4 links of sweet Italian sausage, cut into 1/4 inch slices 1 C ricotta cheese 1 1/2 C mozzarella cheese, shredded and divided 1/4 C Parmesan cheese, grated and divided 2 C of marinara sauce

Directions:

Preheat the oven temperature to 400 degrees. Cook the pasta as directed on the package, drain and set aside. Place the oil in a skillet positioned over medium heat. Add the peppers, onion and sausage to the skillet. Cook the mixture for 6 minutes or until the sausage is completely browned. Remove the pan from the heat and set aside to allow the mixture to cool slightly. Place the ricotta cheese into a mixing bowl. Add in 1 C of the mozzarella cheese and 3 tbsp of the Parmesan cheese. Gently fold the pasta into the cheese mixture. Stir the sausage mixture into the cheese mixture. Pour in 1 C of marinara sauce and blend until completely combined. Transfer the mixture to an ungreased 2 qt. shallow casserole dish. Spread the remaining marinara sauce of the entire casserole. Sprinkle with the remaining mozzarella and Parmesan cheese. Bake the casserole uncovered for 20 minutes or until bubbly.

Makes 6 servings

This tasty casserole needs to be baked before it is frozen due to the pasta. To reheat do not thaw again because it will ruin the texture of the pasta. Cover the casserole and place in a preheated 350 degree oven for approximately 45 minutes or until completely heated through.

South of the Border Tortilla Bake

Ingredients:

• • • • • • • • • •

2 t olive oil 1 1/2 C onion, chopped 1 lb. zucchini, diced 2 1/2 t ground cumin 1 (14.5 oz.) can tomatoes with chilies, diced 1 (15 oz.) can black beans, rinsed and drained 1 (11 oz.) can corn niblets, drained 1 (10 oz.) can mild enchilada sauce 5 (8 inch) flour tortillas 1 1/4 C of Mexican cheese blend, shredded

Directions:

Set the oven temperature to 400 degrees allowing the oven to heat while preparing the casserole. Spray a 3 qt. round casserole well with a non stick cooking spray. Heat the oil in a skillet over medium high heat until hot. Add the onion to the skillet and cook stirring often for 5 minutes. Stir the zucchini into the onion. Sprinkle the cumin over the vegetables and stir to combine. Cook the mixture 5 minutes or until the zucchinis crisp tender. Stir the tomatoes, beans and corn into the mixture well. Pour the enchilada sauce into the skillet stirring to blend in well. Bring the mixture to a simmer and simmer for 1 minute. Place one tortilla into the bottom of the casserole dish. Spoon 1 1/2 C of the zucchini mixture over the tortilla. Sprinkle the mixture with 1/4 C of cheese. Repeat the layers 4 more times. Cover the casserole with foil and bake 25 minutes or until bubbly and the cheese has completely melted.

Makes 6 servings

This casserole should be baked before being frozen to keep the tortilla from becoming too soggy. To reheat partially thaw in the refrigerator. Preheat the oven to 350 degrees, cover the casserole and heat approximately 45 minutes or until completely heated through

Baked Fillo Topped Chicken

Ingredients:

• • • • • • • • • • • •

1 C of slivered almonds 1/4 C confectioners’ sugar 1 1/2 t pumpkin pie spice, divided 3 tbsp butter, divided 2 C onion, chopped 1/2 t ground cumin 1/2 t salt 2 C carrots, shredded 1 1/2 C chicken broth, divided 5 C cooked chicken, shredded 1/2 C of raisins 6 fillo sheets, thawed

Directions:

Place the almonds in a mixing bowl. Sprinkle in the confectioners’ sugar and 1 t of the pumpkin pie spice. Toss toe combine well then set aside. Place 1 tbsp of butter in a skillet over medium heat and melt the butter completely. Stir in the onion and cook for 5 minutes or until tender. Stir in the remaining pumpkin spice, cumin and salt and cook an addition 1 minute. Add the carrots to the skillet stirring to combine. Stir in half of the chicken broth and cook for 1 minute or until the carrots are soft. Remove the pan from the heat and stir in the remaining broth, chicken and raisins blending them in well. Sprinkle a half C of the almond mixture over the bottom of the prepared casserole dish. Spread the chicken mixture evenly over the almond mixture. Top with the remaining almond mixture. Melt the remaining 2 tbsp of butter. Using one sheet of fillo at a time brush with the melted butter and cut into strips. Place the strips over the top of the casserole. Continue until all the fillo sheets have been used. Bake 25 minutes or until the topping is lightly browned and the chicken mixture is heated through. Sprinkle with additional confectioners' sugar before serving.

Makes 8 servings

When freezing this casserole do not bake first or add the fillo top. When ready to bake thaw completely in the refrigerator. Add the topping as directed above and bake per the recipe directions.

Beef and Noodles Oven Style

Ingredients:

• • • • • • • • • • •

1 lb. ground beef 1 (8 oz.) can tomato sauce 1 t salt 1/2 t garlic powder 1/2 t onion powder 1/4 t pepper 1 C small curd cottage cheese 1 (8 oz.) container sour cream 1/2 C chives, minced 8 oz. medium egg noodles, cooked and drained 3/4 C Cheddar cheese, shredded

Directions:

Preset the oven temperature to 350 degrees. Lightly spray a 3 qt. casserole dish with a non stick cooking spray. Crumble the beef into a skillet placed over medium heat. Stirring often, cook the beef for 8 minutes or until browned through. Drain the beef well and return to the skillet. Stir in the tomato sauce until well combined. Sprinkle the salt, garlic powder, onion powder and pepper into the mixture stirring to combine well. Bring the mixture to a steady boil then reduce the heat to low. Cover the skillet and simmer 5 minutes. Place the cottage cheese into a mixing bowl. Fold in the sour cream and chives until well combined. Add the noodles gently stirring to combine. Place half of the noodle mixture into the bottom of the prepared casserole dish. Spread half of the meat mixture over the top of the noodles. Repeat the layers once more. Cover with aluminum foil and bake 35 minutes. Remove the foil, sprinkle the casserole with the cheese and return to the oven for 5 minutes or until the cheese has completely melted.

Makes 6 servings This casserole should be baked before freezing because of the noodles and do not add the cheese before freezing. When ready to reheat, do not thaw or the noodles may become too mushy. Cover the casserole and place in a preheated 350 degree oven for approximately 50 minutes. Uncover, sprinkle with cheese and return to the oven for 5 minutes or until the cheese has completely melted.

Side Dish Casseroles All Mushroom Biscuit Bake Ingredients: • • • • • • • • • • • •

2 tbsp butter 1 lb. fresh mushrooms, sliced 3 tbsp flour 1 C chicken broth 1/2 C milk 1 tbsp lemon juice 1 t onion powder 1 t garlic powder 1/4 t salt 1/4 t pepper 1/4 t paprika 1 (12 oz.) can refrigerated biscuits

Directions: Place the butter in a skillet over medium heat and allow the butter to completely melt. Add the mushrooms and stirring often cook 5 minutes or until just beginning to tender. Stir in the flour until well blended. Pour the chicken broth into the skillet. Carefully add the milk whisking the ingredients as you add it. Bring the mixture to a boil then continue cooking 2 minutes or until thick. Remove the skillet from the heat and stir in the lemon juice. Add the onion and garlic powder, salt, pepper and paprika and stir to combine well. Heat the oven to 375 degrees. Grease a baking dish well and place the mixture into the prepared dish. Top evenly with the biscuits. Bake 18 minutes or until the biscuits are a golden brown.

Makes 5 servings

To reheat do not thaw. Place in a 375 degree oven for approximately 15 minutes or until heated through.

Scalloped Potato Spinach Bake Ingredients: • • • • • • •

2 tbsp butter 1 C onion, chopped 1 (10 oz) pkg. frozen chopped spinach, thawed and liquid squeezed out 2 (5 oz.) pkgs. scalloped potato mix 2/3 C milk 3 C boiling water 1 (8 oz) pkg. mozzarella cheese, shredded

Directions: Set the oven temperature to 400 degrees and allow the oven to heat up. Place the butter in a frying pan over medium heat. Allow the butter to melt completely then add the onion. Cook the onion 3 minutes or until beginning to tender. Add the spinach and cook an additional 5 minutes stirring often. Place the potatoes with the cheese mix into a large mixing bowl. Stir in the milk and hot water. Add the spinach mixture and stir until all the ingredients are incorporated together well. Line a baking dish with aluminum foil that extends out over the sides enough to wrap the finished casserole in to freeze. Pour the potato mixture into the prepared dish. Bake 50 minutes or until the potatoes are tender. Sprinkle the top with the cheese and continue to bake an additional 5 minutes or until the cheese has completely melted.

Makes 10 servings

To reheat place the foil packet into a 350 degree oven for 50 minutes if still frozen or 20 minutes if thawed or until completely heated through.

Crunchy Mushroom Bake Ingredients: • • • • • • • • •

1 (1 lb. 4 oz.) pkg. refrigerated hash browns, shredded 3 C mushrooms, sliced 1 (2.8 oz.) can French fried onions 6 eggs 1 C milk 2 tbsp green onions, sliced 1/2 t salt 1/4 t pepper 1 1/2 C Colby Monterey Jack cheese, shredded

Directions: Allow the oven to heat to 350 degrees. Generously spray a 2 qt. casserole dish with a non stick cooking spray. Place the potatoes into the prepared casserole dish. Lay the mushrooms over the top of the potatoes. Sprinkle in half of the can of onions being sure to cover the casserole completely. Break the eggs into a large mixing bowl. Pour the milk in with the eggs and whisk until combined. Fold in the green onions. Sprinkle in the salt and pepper and stir until well combined. Add the cheese and stir again until all the ingredients are incorporate together well. Pour the mixture over the top of the potato mixture in the prepared dish. Spray a piece of aluminum foil with the cooking spray. Place the foil spray side down over the top of the casserole. Bake 40 minutes or until a knife inserted in the center of the casserole comes out clean. Uncover and sprinkle the remaining fried onions over the top. Bake uncovered for 4 more minutes. Allow the casserole to stand 10 minutes before serving.

Makes 6 servings

If you plan to freeze the casserole do not add the onion topping until you reheat it. To reheat do not thaw. Place the casserole covered in a 350 degree oven and heat for 30 minutes or until a knife comes out clean. Uncover and add the onions to the top and continue baking 4 additional minutes.

Cornmeal Bean Bake Ingredients: • • • • • • • •

1/2 C barbecue sauce 1 t brown mustard 1 (15 oz.) can chickpeas, rinsed and drained 1 (15 oz.) can kidney beans, rinsed and drained 1 (28 oz.) can pork and beans with juice 1 (4 oz.) pkg. cheddar cheese, shredded 1 (10.8 oz.) can refrigerated buttermilk biscuits 2 tbsp cornmeal

Directions: Heat the oven temperature to 350 degrees. Spray a 12X8 baking pan with a non stick cooking spray. Pour the barbecue sauce into a saucepan. Stir in the mustard until well combined. Add the chickpeas and kidney beans. Dump the pork and beans along with the juice into the saucepan and stir to combine. Sprinkle in the cheese. Place the pan over medium heat and stirring occasionally bring the mixture to a brisk boil. Pour the boiling beans into the prepared baking pan and spread out evenly. Separate the biscuits from each other and cut each biscuit into fourths. Place the cornmeal into a shallow container. Roll each biscuit fourth through the cornmeal being sure to cover completely and evenly. Place the biscuits over the top of the casserole. Bake 30 minutes or until the biscuits have turned a golden brown.

Makes 5 servings

To reheat cover the casserole with aluminum foil and place in a 350 degree oven for 30 minutes or until heated through. This casserole can be baked without the topping then frozen. Thaw the casserole in the refrigerator. Add the biscuits to the top and bake as directed above.

Ranch Cheesy Eggplant Bake Ingredients: • • • • • • • • • •

2 eggplants cut into 1/2 inch slices 1/3 C olive oil 1 (15 oz.) container of ricotta cheese 2 (1 oz.) pkgs. ranch salad dressing mix 2 eggs 2 t dry bread crumbs 1 C tomato sauce 1/2 C mozzarella cheese, shredded 1 tbsp Parmesan cheese, grated 2 tbsp parsley, chopped

Directions: Set the oven temperature to 350 degrees and allow it to heat while preparing the eggplant. Brush the bottom of 2 baking sheets with the olive oil. Place the slices of eggplant in single layer on each of the prepared baking sheets. Brush the tops of each slice with olive oil. Bake 20 minutes or until the eggplant is fork tender. Place the ricotta cheese into a large mixing bowl. Sprinkle the ranch dressing mix into the cheese and blend until completely combined. Break the eggs into the cheese mixture and blend until the eggs are incorporated into the mixture well. Layer half of the eggplant slices into a lightly greased 9X13 rectangular pan. Sprinkle 1 t of the bread crumbs over the top of the slices. Spread the ricotta cheese mixture on top. Add the remaining eggplant slices over the top. Sprinkle the remaining bread crumbs over those slices. Spread the tomato sauce over the top of the entire casserole. Sprinkle the mozzarella cheese over the casserole. Sprinkle the Parmesan cheese over the mozzarella cheese. Bake 30 minutes or until the cheese just begins to brown. Sprinkle with the parsley just before serving. Makes 6 servings

To reheat do not thaw. Place in a 350 degree oven for approximately 25 minutes or until completely heated through.

Mixed Vegetable and Walnut Bake Ingredients: • • • • •

2 lbs. total of fresh broccoli, cauliflower, carrots and zucchini 1 1/2 C prepared ranch dressing 1 t flour 1/3 C butter style bread crumbs 1/3 C walnuts, coarsely chopped

Directions: Set the oven temperature to 400 degrees and allow it to heat while steaming the vegetables. Fill a large pot 2/3 full of water. Bring the water to a full boil over high heat. Add the vegetables carefully to the boiling water. Allow the vegetables to steam 12 minutes or until crisp tender. Drain the vegetables well. Layer the vegetables into the bottom of a large baking pan. Pour the salad dressing into a small mixing bowl. Whisk in the flour until smooth. Pour the mixture over the top of the vegetables. Place the bread crumbs in a bowl. Add the walnuts and toss until combined. Sprinkle the mixture over the top of the vegetables. Bake 15 minutes or until heated through.

Makes 4 servings

To reheat place in a 400 degree oven for approximately 15 minutes or until completely heated through.

Ranch Style Mexicorn Casserole Ingredients: • • • • • • • • •

1 (8.5 oz.) pkg. corn muffin mix 1 (1 oz.) pkg. ranch salad dressing mix 2 eggs, lightly beaten 1/3 C margarine, melted 1 C sour cream 1 (16.5 oz.) can cream style corn 1 (12 oz.) can Mexicorn with red and green peppers, drained 1 (4 oz.) can mushroom stems and pieces, drained 1 C sharp Cheddar cheese, shredded

Directions: Allow the oven to heat to 350 degrees. Place the muffin mix in a mixing bowl. Sprinkle the salad dressing mix into the muffin mix. Add the eggs and blend until completely combined. Pour the margarine into the mixture. Fold the sour cream in until all the ingredients are incorporated together well. Place both cans of corn and mushrooms into the bowl and stir until well combined. Generously spray a 9 inch square pan with a non stick cooking spray. Spread the mixture evenly into the prepared pan. Sprinkle the cheese over the top of the entire casserole. Bake 55 minutes or until a knife inserted in the center comes out clean.

Makes 8 servings

To reheat do not thaw. Place the frozen casserole into a preheated 350 degree oven for approximately 40 minutes or until heated through.

Butter Crumb Topped Broccoli Casserole Ingredients: • • • • • • •

1 (10 oz.) pkg. frozen chopped broccoli, thawed 1 C sour cream 1 C milk 1 (1 oz.) pkg. ranch salad dressing mix 1/2 C Monterey Jack cheese, shredded 1/4 C seasoned bread crumbs 1 tbsp margarine, melted

Directions: Set the oven to 350 degrees and allow the oven to heat. Generously grease a shallow baking pan. Place the broccoli into the prepared pan. Place the sour cream into a small mixing bowl. Pour the milk in with the sour cream. Sprinkle the dressing mix into the bowl and whisk to combine all the ingredients well. Pour the dressing mixture over the top of the broccoli to completely cover. Sprinkle the cheese over the entire casserole. Cover loosely with aluminum foil and bake 20 minutes. Place the bread crumbs into a mixing bowl. Add the melted margarine and toss to coat. Sprinkle the bread crumbs over the top of the casserole. Bake, uncovered, 5 more minutes.

Makes 4 servings

To reheat do not add the cheese or bread crumbs before freezing. Remove from the freezer and top with the cheese. Bake covered in preheated 350 degree oven approximately 20 minutes, add the bread crumb topping and bake uncovered an additional 5 minutes.

Baked Mushroom Spinach with Artichoke Hearts Ingredients: • • • • • •

2 (10 oz.) pkgs. frozen spinach, chopped 2 tbsp butter 1/4 lb. fresh mushrooms, sliced 2 C Ranch salad dressing 1/2 C Parmesan cheese, grated 1 (14 oz.) can quartered artichoke hearts, drained

Directions: Heat the oven to 350 degrees. Cook the spinach according to package directions, drain well and squeeze any excess water out. Place the butter in a skillet over medium heat and allow the butter to melt completely. Add the mushrooms to the melted butter. Sauté the mushrooms in the butter for 5 minutes or until tender stirring occasionally. Place the salad dressing in a mixing bowl. Whisk the Parmesan cheese into the dressing until well combined. Place the spinach into a mixing bowl. Add the mushrooms and artichoke hearts. Pour the salad dressing mixture into the bowl and blend the ingredients together well. Lightly butter a 2 qt. casserole dish. Spread the spinach mixture into the prepared dish. Cover tightly with foil and bake 25 minutes.

Makes 6 servings

To reheat place in a 350 degree oven for approximately 20 minutes or until heated through.

Ranch Style Oven Potatoes Ingredients: • • • •

1 (1 oz.) pkg. ranch style dressing mix 1/2 C Parmesan cheese, grated 1/3 C butter, melted 4 white potatoes, sliced

Directions: Allow the oven temperature to heat to 400 degrees. Brush 2 cookie sheets with most of the melted butter. Layer the potatoes in a single layer on the sheets. Brush the top of the potatoes slices with the remaining butter. Place the dressing mix into a small mixing bowl. Add the Parmesan cheese and toss to combine. Sprinkle the mixture over the top of the prepared potatoes. Bake 20 minutes or until the potatoes are fork tender.

Makes 6 servings

To reheat do not thaw. Place in a preheated 400 degree oven for approximately 25 minutes or until heated through.

Cheese Topped Butternut Squash Casserole Ingredients: • • • • • • • • • •

1 small butternut squash, peel, remove seeds and cube 1/2 C real mayonnaise 1/2 C onion, chopped very fine 1 egg, beaten 1 t sugar 1/4 t salt 1/2 t pepper 1/4 C saltines, crushed 2 tbsp Parmesan cheese, grated 1 tbsp butter, melted

Directions: Place the squash in a saucepan and just cover it with water. Place the saucepan over high heat and bring the water to a brisk boil. Once boiling reduce the heat to low, cover the pan and cook 20 minutes or until the squash is very tender. Drain the squash well and place it in a large mixing bowl. Use a potato masher to mash the squash well. In a separate bowl combine the mayonnaise and onion. Add the egg and stir well to incorporate. Sprinkle in the sugar, salt and pepper and blend them in to the mixture well. Add the mashed squash and mix until well combined. Set the oven temperature to 350 degrees. Spray a 1 qt. casserole dish with a non stick cooking spray. Spread the squash mixture into the prepared casserole. Place the crushed crackers into a mixing bowl. Sprinkle the cheese over the crackers. Pour the melted butter over the crackers and toss to coat well. Spread the cracker mixture over the top of the casserole. Bake 45 minutes or until the top is a nice golden brown.

Makes 6 servings

To reheat place the frozen casserole in a 350 degree oven for approximately 25 minutes or until completely heated through.

Cheesy Mashed Potatoes Oven Style Ingredients: • • • • • • • • •

3 lbs. white potatoes, peeled and quartered 2 eggs 1 C part skim mozzarella cheese, diced 1/4 C Parmesan cheese, grated 3 tbsp fresh parsley, minced and divided 3/4 t salt 1/4 t pepper 1/8 t garlic powder 1 tbsp butter

Directions: Place the potatoes into a Dutch oven and cover completely with water. Place the pan over medium high heat and bring the water to a brisk boil. Reduce the heat to medium low, cover the pan and cook 30 minutes or until the potatoes are extremely tender. Drain the potatoes, place in a bowl and mash completely. In a separate bowl break the eggs and beat slightly. Add in both types of cheese and 2 tbsp of the parsley. Sprinkle in the salt, pepper and garlic powder. Place the mixture into the bowl with the potatoes and stir until all the ingredients are incorporated together well. Heat the oven temperature to 350 degrees. Grease a shallow 2 qt. casserole dish well. Spread the potato mixture evenly into the casserole dish. Dot the top with the butter. Bake 30 minutes or until completely heated through. Sprinkle with the remaining parsley just before serving.

Makes 8 servings

To reheat do not thaw. Place in a preheated 350 degree oven for approximately 30 minutes or until completely heated through. Sprinkle with 1 tbsp of parsley before serving.

Mozzarella Topped Baked Tomatoes Ingredients: • • • • • • • •

3 fresh tomatoes 1 tbsp balsamic vinegar 1/4 C olives, pitted 1 t basil 1/2 t marjoram 1/4 t salt 4 oz. mozzarella cheese, sliced 1 t extra virgin olive oil

Directions: Thickly slice the tomatoes and place in a shallow baking dish. Set the oven temperature to 350 degrees and allow it to heat. Drizzle the tomato slices with the vinegar. Spread the olives over the top of the tomatoes. Sprinkle the basil, marjoram and salt over the top. Place the slices of cheese over the top of the entire casserole. Drizzle with the olive oil. Bake 12 minutes or until the cheese has melted completely.

Makes 6 servings

To reheat place the frozen casserole into a preheated 350 degree oven for approximately 15 minutes or until heated through.

Simple Oven Baked Creamy Asparagus Ingredients: • • • •

1 lb. fresh asparagus spears, trimmed 1/4 C peppercorn ranch dressing 2 tbsp Parmesan cheese, shredded 1/2 C cheese crackers, coarsely crushed

Directions: Heat the oven temperature to 350 degrees. Fill a skillet 2/3 full of water and place over medium heat. Allow the water to come to a simmer then add the asparagus. Simmer for 3 minutes or until the asparagus turns a bright green in color yet still crisp. Drain the asparagus well on paper towel. Place the asparagus into a 2 qt. baking dish, Pour the dressing over the asparagus. Sprinkle the cheese over the top. Add the crushed crackers to completely cover the casserole. Bake 12 minutes or until the topping is a lightly browned.

Makes 4 servings

To reheat place in a preheated 350 degree oven for approximately 15 minutes or until heated through.

Southern Black Eyed Pea Bake Ingredients: • • • • • • • • • • • • • •

1 1/2 lbs. extra lean ground beef 1 tbsp canola oil 1 bell pepper, chopped 1 jalapeno pepper, chopped 1 small onion, chopped 2 (15 oz.) can black eyed peas, rinsed and drained 2 (14.5 oz.) cans roasted diced tomatoes with juice 1 t cumin 1 t garlic powder 1 t chili powder 1/2 t pepper 1 C baking mix 1 C yellow cornmeal 1 C milk

Directions: Allow the oven to heat to 375 degrees. In a large skillet placed over medium heat cook the beef for 10 minutes or until no longer pink. Drain the beef well patting any excess grease off with paper towel. Pour the oil into the same skillet and place over medium heat. Place the bell pepper into the skillet Add the jalapeno pepper and onion and stir to coat with the oil. Cook 3 minutes, stirring often, until the vegetables are crisp tender. Stir the drained beef into the vegetables. Add the black eyed peas and the tomatoes with the juice into the mixture and stir to combine. Sprinkle in the cumin, garlic and chili powder and the pepper being sure to stir well. Bring the mixture to a brisk boil. Reduce the heat to low and cook 5 minutes or until the sauce has begun to thicken. Spoon the mixture into an ungreased 13X9 glass casserole dish. Place the baking mix into a bowl. Add the cornmeal the baking mix and toss slightly to combine. Pour the milk over the top and stir until all the dry ingredients are completely moistened. Carefully spread the mixture over the top of the casserole being sure to cover to the edges of the casserole. Bake 32 minutes or until the top is a golden brown. Makes 12 servings To reheat do not thaw. Place covered in a preheated 375 degree oven for approximately 50 minutes. Uncover and continue to bake 10 minutes or until completely heated through.

Rice Casserole with Raisins and Pecans

Ingredients: • • • • • • • •

4 tbsp butter 1 C onion, chopped 1 C celery, chopped 1/2 C pecans, chopped 1/2 C golden raisins 1 C long grain white rice 2 C chicken broth 1 t marjoram

Directions: Heat the oven temperature to 350 degrees. Generously grease a 2 qt. casserole dish. Place the butter into a skillet over medium heat and allow the butter to melt completely. Add the onion and celery and stirring often sauté for 5 minutes or until just tender. Add the pecans and raisins and stir to combine. Continue to sauté for 3 minutes. Stir in the rice being sure it is coated well with the butter. Pour the chicken broth into the skillet. Sprinkle in the marjoram and stir to combine. Bring the mixture to a brisk boil. Reduce the heat to low, cover and cook an additional 10 minutes. Spoon the mixture into the prepared casserole dish. Bake 30 minutes or until all the liquid is evaporated.

Makes 6 servings

To reheat allow the casserole to thaw in the refrigerator. Cover the casserole and place in a preheated 350 degree oven for approximately 30 minutes or until completely heated through.

Simple Mac 'N' Cheese Pie

Ingredients:

• • • • • • • •

1 C of cooked elbow macaroni 2 C Cheddar cheese, shredded, divided 1/2 C of baking mix 1 1/2 C of milk 1/4 t of red pepper sauce 2 eggs 1/4 t of paprika 1/2 C seasoned croutons, crushed

Directions:

Set the oven temperature to 400 degrees allowing the oven to preheat. Spray a pie plate well with a non stick cooking spray. Place the macaroni into the pie plate. Sprinkle 1 3/4 C of the cheese over the macaroni. Dump the baking mix into a mixing bowl. Pour the milk over the baking mix. Add the red peppers sauce. Break the eggs into the bowl and stir until all the ingredients are well blended. Pour the mixture over the top of the macaroni. Sprinkle the top evenly with the paprika. Bake the pie for 25 minutes or until a knife inserted in the center comes out clean. Spread the crushed croutons over the top evenly. Sprinkle the remaining cheese over the croutons. Return to the oven for 2 minutes or until the cheese has melted.

Makes 6 servings

To reheat there is no need to thaw this casserole. Cover with foil and place in a preheated 350 degree oven for approximately 30 minutes or until heated through.

Chili Sauce Bean Casserole

Ingredients:

• • • • • •

6 slices of bacon, diced 1 onion, minced 1 green pepper, minced 3 (16 oz.) cans baked beans with pork 1/3 C chili sauce 1 1/2 t mustard

Directions:

Place the oven temperature at 350 degrees and allow the oven to heat. Place the bacon, onion and green pepper into a large skillet over medium heat. Stirring often, cook the mixture for 8 minutes or until the bacon is as crisp as you like. Remove the mixture with a slotted spoon and place in a mixing bowl. Dump the cans of beans into the bowl. Pour in the chili sauce and mustard. Stir the mixture blending all the ingredients together well. Transfer the bean mixture to an ungreased 2 quart casserole dish. Bake 45 minutes or until bubbly.

Makes 8 servings

To bake these beans after freezing cover the casserole tightly with aluminum foil. If prebaked place them in a preheated 350 degree oven for approximately 35 minutes or until heat through. If these beans have not been previously baked allow them to thaw. Stir and place uncovered in a preheated 350 degree oven for 45 minutes or until bubbly.

Pineapple Juice Carrot Casserole

Ingredients:

• • • • •

1 1/4 lb. fresh carrots 1/4 C of butter, melted 1/4 C of pineapple juice 1 t sugar 1 t salt

Directions:

Preset the oven temperature to 375 and allow the oven to heat. Scrape the carrots and remove the ends. Cut the carrots into 2 1/2 inch strips. Place the carrot strips into an ungreased 8X8 baking dish. Place the butter and pineapple juice into a mixing bowl. Whisk in the sugar and salt until the sugar is dissolved. Pour the mixture over the carrots. Cover tightly with foil and bake 40 minutes or until the carrots are tender.

Makes 4 servings

Freeze this casserole before baking for best results. To bake do not thaw. Place the covered casserole into a preheated 375 degree oven for approximately 1 hour or until the carrots are tender.

Baked Parsnips in Juice

Ingredients:

• • • • • •

1 1/2 lbs. fresh parsnips 1/2 C of orange juice 1 t sugar 1 t salt 1/2 t pepper 3 tbsp butter

Directions:

Allow the oven to preheat to 350 degrees. Scrape the parsnips and cut into 1/4 inch strips. Place the parsnip strips into an ungreased 11 1/2 x 7 1/2 baking dish. Pour the orange juice into a mixing bowl. Add the sugar, salt and pepper and whisk until well blended. Pour the mixture over the parsnips. Dot the top of the casserole with butter. Cover with foil and bake 1 hour or until the parsnips are tender.

Makes 4 servings

Do not bake this casserole before freezing or the parsnips with become mushy during the baking time. To bake the frozen casserole cover and place it unthawed in a preheated 350 degree oven. Bake 1 1/2 hours or until the parsnips are tender.

Cheesy Sweet Vidalia Casserole

Ingredients:

• • • • • •

6 Sweet Vidalia Onions, peeled and sliced 1/4 C of butter 1/4 C of flour 2 C of milk 2 C of Cheddar cheese, shredded 1/2 t salt

Directions:

Preset the oven temperature to 350 degrees. Lighty grease a square baking dish. Place the onions into the prepared baking dish. Place the butter in a saucepan over medium heat. When the butter has completely melted whisk in the flour until smooth. Pour the milk into the pan and stirring continuously, cook the mixture 5 minutes or until thickened. Fold in the cheese and continue stirring and cooking until the cheese has completely melted and the sauce is smooth. Stir the salt into the cheese sauce until well blended. Pour the mixture over the onions. Bake, uncovered, for 45 minutes or until the onions are tender.

Makes 6 servings

It is better to bake this casserole if freezing. Do not bake for the required 45 minutes. Bake 20 minutes then cool quickly and freeze. To reheat do not thaw. Place the casserole, covered into a preheated 350 degree oven and heat approximately 1 hour or until completely heated through.

Rainbow Pasta and Cheese Bake

Ingredients:

• • • • • • • • •

8 oz. rainbow rotini pasta, uncooked 3 tbsp butter 1 clove of garlic, minced 1/4 C flour 1/4 t of pepper 2 C of milk 1 C of American cheese, shredded 1 C of mozzarella cheese, shredded 1/4 C blue cheese crumbed

Directions:

Allow the oven to preheat to 350 degrees. Grease a 2 qt. casserole dish with a non stick cooking spray. Cook the pasta as directed on the package then drain well and set aside. Place the butter in a saucepan over medium heat and allow the butter to completely melt. Add the garlic and cook, stirring continuously, for 45 seconds or until fragrant. Stir in the flour and pepper until bubbly and smooth. Slowly stir in the milk and continue stirring until the mixture boils and becomes thick. Remove the pan from the heat. Place all but 1 tbsp of the American cheese, 1 tbsp of the mozzarella cheese and all the blue cheese into the pan, stirring until completely melted. Place the cooked pasta into the casserole dish. Pour the sauce over the pasta and stir to coat well. Sprinkle the top with the reserved cheeses. Bake 22 minutes or until bubbly.

Makes 4 servings

This casserole should be frozen before it is baked to help preserve the pasta. When freezing, do not sprinkle the top with the cheese. Do not thaw the casserole before baking. Place it covered in a preheated 350 degree oven for approximately 25 minutes or until thawed. Stir to mix together well. More milk may be added it necessary. Sprinkle the top with the cheese and bake as directed above.

Mozzarella Hash Brown Casserole

Ingredients:

• • • • •

1 (10 3/4 oz.) can of cream of mushroom soup 1 C of sour cream 1 C of mozzarella cheese, shredded 2 green onions, sliced 1 (16 oz.) pkg. Southern style hash brown potatoes, thawed

Directions:

Set the oven temperature to 350 degrees to preheat while preparing the casserole. Generously grease a 2 qt casserole dish on the bottom and up the sides. Place the soup and sour cream into a mixing bowl and whisk until well blended. Stir in the cheese and green onions until well combined. Add the hash browns and gently stir until coated well with the soup mixture. Spoon the mixture evenly into the prepared casserole dish. Bake 40 minutes or until the potatoes are tender.

Makes 6 servings

If freezing this casserole before baking allow it thaw in the refrigerator before baking. Place the thawed casserole in a preheated 350 degree and heat 40 minutes or until the potatoes are tender. If the casserole is prebaked then frozen do not thaw before heating. Cover and place in a preheated 350 degree oven for approximately 1 hour or until the casserole is completely heated through.

Oven Baked Italian Zucchini

Ingredients:

• • • • • • • • • • • •

4 C zucchini, sliced very thin 2 onions, chopped 2 tbsp parsley flakes 1/4 t salt 1/8 t garlic powder 1/8 t dried basil 1/8 t dried oregano 1/8 t pepper 1/2 C fat fee egg product 1 1/2 C fat free mozzarella cheese, shredded 1 (8 oz.) can fat free refrigerated crescent rolls 2 t yellow mustard

Directions: Set the oven temperature to 375 degrees allowing the oven to heat. Spray an 11X7 inch baking dish with a non stick cooking spray. Spray a large skillet well with the cooking spray and place over medium high heat. When the skillet is hot add the zucchini and onion. Stirring frequently cook the vegetables 10 minutes or until fork tender. Stir in the parsley, salt, garlic powder, basil, oregano and pepper until blended well. Remove the skillet from the heat and set aside. In a large bowl mix the egg product and cheese together well. Stir the mixture into zucchini mixture until well blended. Unroll the crescent dough into two rectangles. Press the dough into the bottom and up the sides of the prepared baking dish, sealing any perforations. Spread the mustard evenly over the dough. Transfer the zucchini mixture to the baking dish. Place the dough over the top of the casserole. Bake 28 minutes or until a knife inserted into the center comes out clean. Cover the edges of the crust with foil the last 15 minutes of baking if necessary to keep it from over browning. Let the casserole stand 10 minutes before cutting.

Makes 6 servings

When freezing this casserole do not bake first. When ready to bake allow the casserole to partially thaw in the refrigerator. When partially thawed, bake as directed above increasing your baking time to approximately 35 minutes or until heated through.

Wild Rice and Vegetable Bake

Ingredients:

• • • • • • • • • •

2 (14 1/2 oz.) cans chicken broth 3/4 C wild rice, uncooked 1 C long grain rice, uncooked 1/2 C butter, cubed 1/2 t of dried rosemary, crushed 1 onion, chopped 2 carrots, halved lengthwise and sliced 1 clove of garlic, minced 3 C of fresh broccoli florets 1/4 t of pepper

Directions:

Pour the chicken broth into a saucepan and place over medium high heat. Bring the broth to a rolling boil then stir in the wild rice. Reduce the heat to low, cover the pan and simmer the rice for 30 minutes. Stir in the long grain rice and simmer 25 more minutes or until the liquid is absorbed and the rice is tender. Preset the oven temperature to 350 degrees. Grease a shallow 2 qt. baking dish well with a non stick cooking spray. Place the butter into a skillet over medium heat and allow the butter to completely melt. Stir the rosemary into the butter well. Add the onion, carrots and garlic to the skillet stirring to coat with the rosemary butter. Cook the vegetables, stirring often, for 6 minutes or until tender. Stir the rice into the mixture. Add the broccoli and mix all the ingredients together well. Spoon the mixture into the prepared baking dish. Cover tightly with foil and bake 30 minutes or until the broccoli is crisp tender. Gently fluff the rice with a fork before serving.

Makes 10 servings

This casserole should be baked before being frozen. To reheat there is no need to thaw. Cover the casserole and place in a preheated 350 degree oven for approximately 50 minutes or until completely heated through.

Cheesy Broccoli Oven Bake

Ingredients:

• • • • • • • • •

1 (10 3/4 oz.) can cream of celery soup 2 eggs, lightly beaten 1/2 C of mayonnaise 2 tbsp butter, melted 1 onion, chopped 1 C cheddar cheese, shredded 1 C Swiss cheese, shredded 1 (16 oz.) pkg. frozen broccoli cuts, thawed 1 (10 oz.) pkg. frozen chopped broccoli, thawed

Directions:

Preset the oven temperature to 400 degrees allowing the oven to preheat. Spray a 1 1/2 qt. baking dish well with a non stick cooking spray. Place the celery soup, undiluted into a large mixing bowl. Whisk in the two eggs, mayonnaise and melted butter. Fold the onion and both shredded cheeses into the mixture well. Fold the broccoli into the mixture coating well. Carefully spoon the mixture evenly into the prepared baking dish. Cover and bake 35 minutes or until heated through.

Makes 8 servings

This casserole is better if baked before frozen. When ready to reheat it is not necessary to thaw. Cover the casserole and place in a preheated 350 degree oven. Heat approximately 30 minutes. Remove the casserole and stir to ensure it is thawed through. 1 to 2 tbsp of milk may be added it the casserole seems to dry. Recover and continue to heat approximately 20 minutes or until the casserole is heated through.

Baked Lemon Cauliflower Ingredients:

• • • • • • • • •

6 qt. of water 1 T lemon juice 2 t salt 1 head of cauliflower 1 C of mayonnaise 2 T of yellow mustard 1 t of dry mustard powder 4 oz. sharp cheddar cheese, shredded Paprika

Directions:

Place the oven temperature at 375 allowing the oven to preheat. Pour the water into a large sauce pan. Add the lemon juice and salt stirring to combine. Place the pan over high heat and bring the water mixture to a brisk boil. Add the cauliflower stem up and cook for 10 minutes. Turn the cauliflower over and cook an addition 12 minutes or until tender. Remove the cauliflower and allow it to cool enough to handle. When the cauliflower has cooled, break it apart and place in a glass baking dish. Whisk together the mayonnaise, mustard and dry mustard until blended well. Pour the sauce of the cauliflower. Spread the cheese evenly over the cauliflower. Sprinkle the paprika over the top of the entire casserole. Bake 15 minutes or until the cheese has completely melted.

Makes 4 servings

Do not bake this casserole before freezing. When ready to bake do not thaw. Cover and place in a preheated 350 degree oven for approximately 30 minutes. Uncover and stir. Return to the oven for approximately 10 minutes or until completely heated through.

Fruit Casseroles Spiced Mixed Fruit Casserole Ingredients: • • • • • • • • • •

1 (30 oz.) can whole plums, drained, pitted and halved 1 (29 oz.) can peach halves, drained 1 (16 oz.) can pear halves, drained 1 (16 oz.) can apricot halves, drained 1 (8 oz.) can pineapple slices 1/2 C pineapple juice from the pineapple slices 1/3 C brown sugar, packed 1 tbsp butter 1/2 t cinnamon 1/4 t cloves

Directions: Grease a 3 qt. baking dish on the bottom and up the sides. Set the oven temperature to 350 degrees. Place the fruit in layers beginning with plums and ending with the pineapple slices on top in the prepared baking dish. Pour the reserved pineapple juice into a small saucepan. Add the brown sugar to the juice and whisk until completely moistened. Place the butter into the mixture. Sprinkle in the cinnamon and cloves. Place the pan over medium heat. Stirring continuously, cook the mixture 4 minutes or until the butter is melted and the sugar is completely dissolved. Pour the sauce over the fruit in the baking dish. Bake 22 minutes or until heated through.

Makes 12 servings To reheat, thaw the casserole completely. Cover the dish and place in a preheated 350 degree oven for 15 minutes or until heated through.

Apple Berry Casserole Ingredients: • • • • • • •

4 yellow Delicious apples, peeled cored and sliced 2 C cranberries 1 1/4 C white sugar 1 C water 1 stick of butter, melted 1/2 C brown sugar 1/2 C flour

Directions: Heat the oven temperature to 300 degrees. Layer the apple slices into a 2 qt. casserole dish. Place the cranberries on top of the apple slices. Place the white sugar into a mixing bowl. Pour the water over the sugar and stir until well combined. Pour the sugar mixture over the fruit. Place the melted butter in a bowl. Add the brown sugar and flour. Whisk until mixed together well. Spread the topping over the fruit. Bake 1 hour 15 minutes or until bubbly.

Makes 6 servings

To reheat cover the casserole with foil and place in a 300 degree oven. Bake approximately 1 hour or until completely heated through.

100

Baked Apricot Delight Ingredients: • • • •

1 large can of apricots halves, drained 1/2 C sugar 1 C Ritz crackers, crushed 4 tbsp of butter

Directions: Set the oven temperature to 350 and allow the oven to heat while preparing the casserole. Spray a 2 qt. casserole dish with a non stick cooking spray. Lay the apricot halves into the prepared dish. Sprinkle the sugar over the apricots being sure to cover them all. Add the crushed crackers over the apricots. Place the butter in small pats over the top. Bake 30 minutes or until bubbly.

Makes 8 servings

To reheat omit the butter when freezing. Dot the top with the butter and bake in a preheated 350 degree oven for approximately 45 minutes or until heated through.

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Almond Mixed Fruit Compote Ingredients: • • • • • • • • • •

1 (28 oz.) can peach slices, drain 1 (15 1/4 oz.) can pineapple chunks, drain 1 (17 oz.) can apricot halves, drain 1 (28 oz.) can pear slices, drain 1 (17 oz.) can dark cherries, pitted and drain 1 C coconut 1/2 C brown sugar 4 tbsp butter 2 (2 oz.) pkgs. slivered almonds 2/3 C banana liqueur

Directions: Heat the oven temperature to 300 degrees. Layer the fruit in a rectangular baking dish beginning with the peach slices. Add the pineapple chunks and apricot halves. Place in the pear slices and the dark cherries. Layer the coconut over the top. Sprinkle the brown sugar over the entire casserole. Dot the top of the casserole with the butter. Spread the almond slivers over the top of the casserole. Pour the banana liqueur into the casserole dish. Bake 25 minutes or until bubbly.

Makes 8 servings

To reheat place the casserole covered in a preheated 300 degree oven. Bake approximately 30 minutes or until heated through.

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Cream Peach Bake Ingredients: • • • • • •

1/4 C sugar 1 1/2 C fresh peach, peeled and sliced thin 1 1/2 C rolled oats 2 egg whites 2 t almond extract 3 C skim milk

Directions: Heat the oven temperature to 350 degrees. Lightly spray an 8 inch square pan with a non stick cooking spray. Place the sugar into a large mixing bowl. Add the peach slices and the rolled oats. Toss to coat the peach slices well. Place egg whites in a separate bowl. Add the almond extract and the milk. Whisk the ingredients together until well combined. Pour the milk mixture into the peach mixture and stir well until completely combined. Spread the mixture evenly into the prepared pan. Bake 50 minutes or until bubbly around the edges.

Makes 6 servings

To reheat, cover with foil and place in a preheated 350 degree oven. Bake for approximately 50 minutes until the casserole is completely heated through.

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From the Oven Yams and Fruit Ingredients: • • • • • • •

2 lg. cans of yams 1 (28 oz.) can sliced pears, drained 1 (28 oz.) can sliced peaches, drained 1 (17 oz.) can pineapple chunks, drained 1 jar of maraschino cherries, drained 1 stick of butter 6 tbsp brown sugar

Directions: Set the oven temperature on 350 and allow the oven to heat up. Place the yams in the bottom of a 9X13 baking pan. Add in all the fruit over the yams. Place the butter into a saucepan over low heat and allow the butter to melt. Add the brown sugar to the melted butter and stirring continuously cook 4 minutes or until smooth. Pour the mixture over the top of the fruit being sure that all the fruit is covered. Bake 20 minutes or until completely heated through and nice and bubbly.

Makes 8 servings

To reheat place in a preheated 350 degree oven for approximately 20 minutes or until heated through.

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Orange Spiced Baked Rhubarb Ingredients: • • • • •

6 C rhubarb, cleaned and cut into 1/4 inch slices 1 C sugar Zest from one small orange 3 tbsp orange juice 1 (2 inch) cinnamon stick

Directions: Heat the oven to 400 degrees. Spay a 2 qt. casserole dish with a non stick cooking spray. Place the rhubarb slices into the prepared casserole dish. Sprinkle the sugar over the top of the slices. Spread the orange zest over the top. Pour the orange juice into the casserole. Lay the cinnamon stick on top. Bake 45 minutes or until the rhubarb is fork tender.

Makes 6 servings

To reheat do not thaw. Place covered in a 400 degree oven for approximately 45 minutes or until heated through.

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Cinnamon Spiced Yam Casserole Ingredients: • • • • • • • • • • •

1 (40 oz.) can sweet potatoes, drained 1/3 C sugar 1/2 t salt 1 egg 1/4 C milk 1/2 t vanilla 1/4 C brown sugar, packed 3 tbsp flour 1 t cinnamon 1 tbsp margarine, melted 1/3 C pecans, chopped

Directions: Heat the oven temperature to 350 degrees. Spray a 1 1/2 qt. casserole well with a cooking spray. Mash the potatoes in a large mixing bowl with a potato masher. Pour the sugar over the mashed potatoes. Sprinkle in the salt. Break the egg into the mixture. Pour the milk into the bowl then add the vanilla. Fold the ingredients together until completely incorporated together. Spoon the mixture into the prepared casserole dish. Place the brown sugar into a mixing bowl. Sprinkle the flour evenly over the sugar. Sprinkle in the cinnamon. Pour the melted margarine into the bowl and stir until all the ingredients are combined well. Fold in the chopped pecans. Sprinkle the mixture over the top of the casserole. Bake 35 minutes or until heated through.

Makes 8 servings

To reheat place the thawed casserole into a preheated 350 degree oven for approximately 30 minutes or until hot all the way through the casserole.

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Apple Topped Squash Casserole

Ingredients:

• • • • • • •

2 lbs. butternut squash 2 baking apples, cored and cut into 1/2 inch slices 1/2 C brown sugar, packed 1/4 C margarine, melted 1 tbsp flour 1 t salt 1/2 t mace

Directions:

Preheat the oven temperature to 350 degrees. Cut the squash in half and remove the seeds and fibers then cut into 1/2 inch slices. Place the squash into an ungreased baking dish. Arrange the apple slices over the top of the squash slices. Dump the brown sugar into a mixing bowl. Add the melted margarine, flour, salt and mace. Mix the ingredients until blended together well. Sprinkle the mixture over the top of the apples and squash. Cover with foil and bake 55 minutes or until the squash is tender.

Makes 6 servings

To reheat this frozen casserole, allow it to defrost in the refrigerator. Cover the casserole with foil and place in preheated 350 degree oven. Heat the casserole approximately 45 minutes or until completely heated through.

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Carmel Apple Casserole

Ingredients:

• • • • • • • •

3 C of old fashioned oats 2 C of flour 1 1/2 C brown sugar, packed 1 t cinnamon 1 C of cold butter 8 C of tart apples, peeled and sliced thin 1 (14 oz.) pkg. caramels cut in half 1 c of apple cider, divided

Directions:

Heat the oven temperature to 350 degrees. Butter a 13X9 casserole dish on the bottom and up the sides. Dump the oats, flour and brown sugar into a large mixing bowl. Sprinkle the mixture with the cinnamon and toss to combine. Cut the butter into the mixture until it becomes crumbly. Press 1/2 of the oat mixture into the bottom of the casserole dish. Layer half of the apples over the oats mixture. Top the apples with half of the caramels. Spread the remaining oat mixture carefully over the caramels. Finish with the remaining apple slices and caramels. Pour half of the apple cider over the top of the entire casserole. Bake the casserole uncovered for 30 minutes. Pour the remaining cider over the casserole and continue baking 18 additional minutes or until the apple slices are tender.

Makes 12 servings

When freezing this casserole do not bake first and do not add the last half of the apple cider. To bake the frozen casserole allow it thaw completely in the refrigerator. When thawed, bake the casserole as directed above.

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Printable Labels

Corn Dog and Bean Casserole Date _________ Salsa Chicken and Rice Bake Date _________

Quantity ____ To reheat, remove the beans from the container and place in an ungreased casserole. Make the topping and drop by spoonfuls over the top of the bean mixture. Bake as directed above.

Quantity ____ To reheat remove the casserole and place covered in a 350 degree preheated oven. Bake 20 minutes or until heated through if thawed. If the casserole is still frozen, bake 40 minutes or until heated through.

Wagon Wheel Chili Mac Casserole Date _________ Scalloped Fish Sticks Date _________ Quantity ____ Quantity ____ To reheat cover the casserole and place in a 350 degree oven for about 25 minutes or until completely heated through.

Allow the casserole to thaw in the refrigerator. Lay the fish sticks over the top and finish baking at 400 degrees for about 28 minutes or until the potatoes are tender.

Zucchini Drumstick Bake Date _________ Quantity ____

Baked Cranberry Turkey Date _________

To reheat place the frozen casserole in a 350 degree oven for 30 minutes or until heated through.

Quantity ____

To reheat cover and place the frozen casserole in a preheated 350 degree oven for about 30 minutes or until completely heated through.

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Ground Round Mashed Potato Bake

Baked Ham and Potatoes with Cheese

Date _________

Quantity ____

Freeze the casserole without baking or adding the potatoes. To cook follow the directions above for preparing the potatoes and adding the potatoes, paprika and cheese just before baking.

To reheat it is not necessary to thaw the casserole. Cover with foil and bake in a preheated 375 degree oven 18 minutes or until heated through.

Smoked Sausage and Vegetable Casserole Date _________

Pepperoni and More Lasagna Date _________

Quantity ____

To reheat cover the frozen casserole with foil and place in a preheated 350 degrees oven for 30 minutes or until heated through.

To reheat do not thaw. Place in a preheated 350 degree oven for 35 minutes or until heat through.

Baked Sugar Snap Peas and Salmon Date _________

Tropical Ham Bake

Quantity ____

Do not thaw the casserole. Cover and place the casserole in a 350 degree oven for 20 minutes. Uncover, place the bread crumb topping over the casserole and bake for an additional 20 minutes or until the casserole is bubbly.

Place the frozen casserole in a 400 degree oven and bake 20 minutes or until heated through. Sprinkle with the cheese and return to the oven for about 3 minutes or until the cheese has melted over the top.

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Date _________

Baked Italian Venison Steaks Date _________ Quantity ____ Baked Chili Cheese Dogs Date _________

To reheat do not add the cheese. Place the covered casserole in a preheated 350 degree oven for approximately 30 minutes if frozen or 20 minutes if thawed until heated through. Uncover and add the cheese. Continue baking an additional 10 minutes or until the cheese has melted.

Quantity ____ Cover the casserole and place in a 350 degree oven for approximately 20 minutes or until heated through. Remove the foil and add the cheese. Return to the oven for 5 minutes or until the cheese has melted.

Mushroom Tuna Macaroni Bake Date _________ Quantity ____

Creamy Wild Rice Shrimp Date _____ Quantity ____

To reheat do not thaw. Place covered in a 350 degree oven for approximately 30 minutes or until heated through completely.

To reheat do not thaw. Cover and place in a 425 degree oven for approximately 30 minutes or until completely heated through.

Turkey and Squash Bake Date _________ Baked Broccoli Tomato Shells Date ________

Quantity ____ When ready to reheat place the frozen squash, wrapped in the foil into a preheated 400 degree oven and allow to bake approximately 20 minutes or until completely heated through..

Quantity ____ To reheat do not thaw and do not sprinkle with the Parmesan cheese until ready to reheat. Place in a 350 degree oven, covered, for approximately 30 minutes or until heated through.

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Cabbage Style Lasagna Date ________ Italian Ziti Oven Style

Quantity ____

Date _____

To reheat do not add the cheese before freezing. Place the frozen casserole into a preheated 375 degree oven. Bake approximately 30 minutes or until heated through. Top with the cheese and continue baking 10 minutes.

Quantity ____ To reheat do not add the cheese to the casserole before freezing. Place the frozen dish in a preheated 350 degree oven for approximately 30 minutes or until heated through. Sprinkle with the cheese and continue cooking 10 minutes longer.

Cheesy Mac and Beef Casserole Date _________ Home Baked Italian Spaghetti Date _________

Quantity ____ To reheat place in a preheated 400 degree oven for approximately 15 minutes or until heated through. Sprinkle the cheese over the top and return to the oven for 10 minutes or until the cheese has melted.

Quantity ____ To reheat do not add the cheese before freezing. Heat the frozen casserole covered in a 350 degree oven for approximately 30 minutes or until heated through. Sprinkle with the cheese and continue baking 10 minutes or until the cheese has melted.

Meatball Ravioli Oven Style Date _________ Tater Tot Oven Meal Date _________

Quantity ____

To reheat place in a preheated 375 degree oven and bake approximately 35 minutes or until completely heated through.

To heat place the frozen casserole into a preheated 375 degree oven for approximately 1 hour. Uncover and continue baking 10 minutes or until the casserole is heated through.

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Beef and Spinach Layers Date _________ Kidney Bean and Vegetable Pie Date _________

Quantity ____ When ready to use do not thaw. Bake in a preheated 350 degree oven covered for 1 hour. Uncover and continue to bake 30 minutes or until heated through. Sprinkle with the onions and bake 3 minutes or until the onions are a gold brown.

Quantity ____

All Mushroom Biscuit Bake Date _________

Scalloped Potato Spinach Bake Date _________

Quantity ____

To reheat do not thaw. Place in a 375 degree oven for approximately 15 minutes or until heated through.

To reheat place the foil packet into a 350 degree oven for 50 minutes if still frozen or 20 minutes if thawed or until completely heated through.

To heat do not thaw the pie. Cover and place in a preheated 350 degree oven for 1 hour. Uncover, top with cheese and bake an additional 30 minutes.

Crunchy Mushroom Bake Date _________

Cornmeal Bean Bake Date _________

Quantity ____ Quantity ____ To reheat do not thaw. Place the casserole covered in a 350 degree oven and heat for 30 minutes or until a knife comes out clean. Uncover and add the onions to the top and continue baking 4 additional minutes.

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Ranch Cheesy Eggplant Bake Date _________

Mixed Vegetable and Walnut Bake Date _________

Quantity ____

To reheat do not thaw. Place in a 350 degree oven for approximately 25 minutes or until completely heated through.

To reheat place in a 400 degree oven for approximately 15 minutes or until completely heated through.

Ranch Style Mexicorn Casserole Date _________

Butter Crumb Topped Broccoli Casserole Date _________

Quantity ____ Quantity ____ To reheat do not thaw. Place the frozen casserole into a preheated 350 degree oven for approximately 40 minutes or until heated through.

Remove from the freezer and top with the cheese. Bake covered in preheated 350 degree oven approximately 20 minutes, add the bread crumb topping and bake uncovered an additional 5 minutes.

Ranch Style Oven Potatoes Date _________

Baked Mushroom Spinach with Artichoke Hearts Date _________

Quantity ____ Quantity ____ To reheat do not thaw. Place in a preheated 400 degree oven for approximately 25 minutes or until heated through.

To reheat place in a 350 degree oven for approximately 20 minutes or until heated through.

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Cheese Topped Butternut Squash Casserole Date _________

Cheesy Mashed Potatoes Oven Style Date _________ Quantity ____

Quantity ____ To reheat place the frozen casserole in a 350 degree oven for approximately 25 minutes or until completely heated through.

To reheat do not thaw. Place in a preheated 350 degree oven for approximately 30 minutes or until completely heated through. Sprinkle with 1 tbsp of parsley before serving.

Mozzarella Topped Baked Tomatoes Date _________

Simple Oven Baked Creamy Asparagus Date _________

Quantity ____

To reheat place the frozen casserole into a preheated 350 degree oven for approximately 15 minutes or until heated through.

To reheat place in a preheated 350 degree oven for approximately 15 minutes or until heated through.

Southern Black Eyed Pea Bake Date _________

Rice Casserole with Raisins & Pecans Date _________

Quantity ____

Quantity ____ To reheat allow the casserole to thaw in the refrigerator. Cover the casserole and place in a preheated 350 degree oven for approximately 30 minutes or until completely heated through.

To reheat do not thaw. Place covered in a preheated 375 degree oven for approximately 50 minutes. Uncover and continue to bake 10 minutes or until completely heated through.

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Spiced Mixed Fruit Casserole Date _________

Apple Berry Casserole Date _________

Quantity ____

To reheat, thaw the casserole completely. Cover the dish and place in a preheated 350 degree oven for 15 minutes or until heated through.

To reheat cover the casserole with foil and place in a 300 degree oven. Bake approximately 1 hour or until completely heated through.

Baked Apricot Delight Date _________

Almond Mixed Fruit Compote Date _________

Quantity ____ Quantity ____ Dot the top with the butter and bake in a preheated 350 degree oven for approximately 45 minutes or until heated through.

To reheat place the casserole covered in a preheated 300 degree oven. Bake approximately 30 minutes or until heated through.

Cream Peach Bake Date _________

From the Oven Yams and Fruit Date _________

Quantity ____ Quantity ____ To reheat, cover with foil and place in a preheated 350 degree oven. Bake for approximately 50 minutes until the casserole is completely heated through.

To reheat place in a preheated 350 degree oven for approximately 20 minutes or until heated through.

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Orange Spiced Baked Rhubarb Date _________ Quantity ____ To reheat do not thaw. Place covered in a 400 degree oven for approximately 45 minutes or until heated through.

Cinnamon Spiced Yam Casserole Date _________ Quantity ____ To reheat place the thawed casserole into a preheated 350 degree oven for approximately 30 minutes or until hot all the way through the casserole.

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