Enchilada Casserole

2 lbs hamburger, seasoned for tacos

1 onion, chopped

25 oz jar garlic/tomato pasta sauce (or tomato sauce)

1 cup water

1 can olives, sliced

4 cups grated cheddar cheese

12-14 corn tortillas

Cook together hamburger, seasoning, and onion, then add pasta sauce, water, and olives and simmer. Spread some of the meat mixture in the bottom of a large casserole dish, then layer torn tortillas, meat mixture, and cheese. Repeat until ingredients are used up, ending with a layer of cheese. Cover and bake at 325˚ for 30-40 minutes, then remove lid and broil for 5 minutes or so until cheese is crispy and browning.

Sweet Potato Bake

4 sweet potatoes, peeled and cubed
4 apples, peeled and cubed
2 boxes turkey breakfast sausage, cooked and sliced up
1/2 cup milk, water, or broth
2 TBSP honey
salt and pepper, to taste

Layer 1/2 of the sweet potatoes in the bottom of a casserole dish, then the sausages, then the apples. Add salt and pepper to taste, then add the rest of the sweet potatoes. Pour the liquid over everything, then drizzle with honey. Cover and bake at 350 for 1 hour, or until potatoes are soft.

(Weird, but yummy!)

Mushroom Spinach Manicotti

1 TBSP olive oil or butter
1 onion, diced
2 (or more) garlic cloves, minced
8oz (or more) sliced mushrooms
4 cups torn up spinach leaves
1 (16-24 oz) container cottage cheese
1 egg
1 package manicotti noodles
1 26 oz jar tomato basil pasta sauce
1/2 - 1 cup Parmesan cheese

Cook manicotti noodles according to package instructions.

Saute onion, garlic, and mushrooms in oil or butter until soft, then add spinach and cook until spinach is wilted. Mix cottage cheese and egg together, then add mushroom mixture. Using your fingers, fill the manicotti noodles and place in a greased 9x13 pan. Cover the noodles with any leftover filling, then cover with the pasta sauce. Top with cheese. Cover and bake at 350 for 40 minutes. Uncover and bake or broil for 5 minutes.

Southwestern Black Bean Casserole

1 TBSP olive oil or butter
1 onion, chopped
1 green bell pepper, chopped
2 cups corn, thawed and drained
1 cup chopped green olives
1 can refried beans
1 can black beans, drained
crushed tortilla chips, enough to cover bottom of 9x13 pan
1 (15 oz) jar salsa
2 cups grated Cheddar cheese

Saute the onion and pepper in the oil/butter until onions are translucent. Add corn, then remove from heat and stir in the olives.

Mix together the refried beans and the black beans.

Cover the bottom of a greased 9x13 pan with crushed tortilla chips. Spread the bean mixture carefully over the chips, then add the onion, pepper, corn, and olive mixture. Pour the salsa over everything, then top with cheese.

Bake, covered, at 375 for 30-35 minutes, until the cheese is bubbly. Uncover and bake for 5-10 more minutes until the edges begin to brown. (I like to broil it on high for a few more minutes until the cheese is golden and crispy.) Serve with sour cream.

(Feeds 5 of us...just. Double for 6 or for leftovers.)

Betsey's Burrito Casserole

1 lb ground beef or shredded chicken, cooked

4-6 flour tortillas

1 can (or 1 1/2 cups homemade) refried beans

1 cup salsa, divided

1 1/2 cups cheese, divided

1/2 recipe (or 1 can) Cream of Mushroom Soup

In a 9x13 pan, place a layer of tortillas, followed by the refried beans, meat, 1/2 cup salsa, and half of the cheese. Then place another layer of tortillas, followed by the Cream of Mushroom Soup, the rest of the salsa, and the rest of the cheese. Cook at 350˚ for 25-35 minutes, until heated through and bubbly.

Hamburger Green Bean Casserole

1 1/2 lbs ground beef

1/2 onion, chopped

1 tsp sea salt

1/8 tsp pepper

1/8 tsp thyme

2-3 cups cooked green beans

1/2 recipe Cream of Mushroom Soup (or 1 can)

1/2 cup sour cream

Optional additions:
cooked rotini noodles - 1 box
sliced mushrooms
top with grated cheddar cheese

Brown ground beef and onions together. Drain and combine with all other ingredients in a 2 quart casserole dish. Bake at 350˚ for 25-30 minutes, or until heated through and bubbly.

Mushroom Spinach Lasagna

8 oz uncooked whole wheat lasagna noodles (about 9)

1/4 cup whole wheat flour (or spelt flour)

3 cups whole milk

1 cup Parmesan cheese, grated and divided

1 cup 4% cottage cheese

3/4 tsp salt

1/4 tsp black pepper

1/8 tsp nutmeg

10 oz spinach (fresh; wilted in olive oil - or frozen chopped spinach; thawed, drained, and squeezed dry)

1 pound cooked ground turkey sausage (optional)

1 TBSP butter

2 (or more) large leeks, thinly sliced

16 oz thinly sliced mushrooms

1/2 tsp dried oregano

2 garlic cloves, minced

1/2 cup whole milk mozzarella cheese, shredded

Cook pasta according to package directions, omitting salt and fat. Place flour or oatmeal in a saucepan and add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick, stirring constantly. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, salt, pepper, nutmeg and spinach. Melt butter in a skillet over medium heat. Add leeks and mushrooms and saute until tender. Stir in oregano and garlic (and sausage). Grease a 4 qt. (11x15-ish) baking dish, and spread 1 cup spinach mixture in the bottom. Layer noodles over that, then about 1 1/2 cups of the mushroom mixture, then repeat all three layers, ending with spinach mixture on top. Cover and bake at 400˚ for 25 minutes. Uncover and sprinkle with 1/2 cup Parmesan and the mozzarella. Bake for an additional 15 minutes or until golden brown. Let stand for 10 minutes before serving.

Used to be recognizable as being adapted from Cooking Light, April 2003

Lasagna

16 oz. whole wheat lasagna noodles

2 TBSP butter

1 onion, chopped

2 cloves garlic, minced

1 lb. turkey sausage

1 1/2 cups (or 2 6 oz. cans) tomato paste

5 cups crushed tomatoes

2 tsp salt

1/4 tsp pepper

1/2 tsp basil

1/2 tsp oregano

16 oz. cottage cheese

1 lb. Swiss cheese, sliced

1/2 cup grated Parmesan cheese

Cook lasagna noodles according to package directions.  While lasagna is cooking, melt butter in large skillet and add onion and garlic.  Cook gently for 5 minutes, then add sausage.  Stir frequently until sausage is cooked through.  Stir in tomato paste, tomatoes, and spices.  Cook, stirring occasionally, for about 30 minutes.  Grease a large baking dish and using about 1/3 of each, layer meat sauce, noodles, cottage cheese, Swiss cheese and Parmesan.  Repeat 2 more times, topping with the last of the Parmesan.  Bake at 350˚ for about 35-40 minutes, until mixture is bubbly and cheese is lightly browned.

Adapted from Melissa B's Italian Lasagna recipe

Tuna Noodle Casserole

1 TBSP butter

1 small onion, chopped

1 cup milk

1/2 recipe Cream of Mushroom Soup (or one can)

3 cups cooked pasta (rotini)

1 1/4 cup frozen peas, thawed

1/4 tsp. salt

1/4 tsp. pepper

12 oz. can albacore tuna

1/3 cup bread crumbs (optional)

2 TBSP Parmesan cheese

Saute onion in butter for 3 minutes. Add milk and soup, cook for 3 minutes, stirring constantly. Combine all ingredients except crumbs and cheese; sprinkle on top. Bake at 450˚ for 15 minutes or until bubbly.

Adapted from Cooking Light Magazine

Turkey Tetrazzini

2/3 cup skim milk

1/2 recipe Cream of Mushroom soup (or one can)

1 16 oz. jar Alfredo sauce

3 1/2 - 4 cups chopped cooked turkey, or chicken

12 - 16 oz. thin spaghetti

1 pkg frozen petite peas, thawed

1 8 oz. pkg sliced fresh mushrooms

1 1/2 cups shredded baby Swiss cheese

1 cup shredded Parmesan cheese, divided

1/4 tsp. paprika

Cook spaghetti noodles.  Whisk together soup and milk, then whisk in Alfredo sauce.  Stir in chopped meat, cooked spaghetti noodles, peas, mushrooms, Swiss cheese and 1/2 cup Parmesan cheese.  Pour into a lightly greased 10x15 baking dish.  Sprinkle remaining Parmesan and paprika over the top.  Bake, covered, at 375˚ for 30 minutes.  Uncover and bake 15 more minutes or until golden brown and bubbly.  Let stand 10 minutes before serving.

Adapted from Emily Lu's recipe