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mo~ccioli bake ~~-r,

This homey lasagnastyle casserole will appeal to the whole family. There's plenty of spaghetti sauce to keep the layers of tender pasta and spinach-cheese mixture moist. DOROTHY BATEMAN Carver, Massachusetts

Taste#Iome

8 ounces uncooked mostaccioli 1 egg 1 e~g white 2 cups (16 ounces) 1% cottage cheese 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided 2/3 cup shredded Parmesan cheese, divided 1/3 cup minced fresh parsley 1/4 teaspoon salt teaspoon pepper cups meatless spaghetti sauce, divided

• Cook pasta according to package directions. Meanwhile,in a large bowl, combine the egg, egg white, cottage cheese, spinach, 2/3 cup mozzarella cheese, 1/3 cup Parmesan cheese, parsley, salt and pepper; set aside. Drain pasta; stir in 2 cups spaghetti sauce. • Layer half of the pasta mixture in a greased 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with spinach mixture, remaining pasta mixture and remaining spaghetti sauce. • Cover and bake at 350 for 35-40 minutes or until bubbly. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted. 0

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mashed potato hot dish

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My cousin gave me this simple but savory recipe. Whenever I'm making homemade mashed potatoes, I throw in a few extra spuds so I can make this dish for supper the next night. _ TANYA ABERNATHY

Yacolt,washlngto~Dgt

Taste#fome

1 pound ground beef 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 2 cups frozen French-style green beans 2 cups hot mashed potatoes (prepared with milk and butter) 112 cup shredded cheddar cheese

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• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soup and beans. • Transfer to a greased 2-qt. baking dish. Top with mashed potatoes; sprinkle with the cheese. Bake, uncovered, at 350 for 20-25 minutes or until bubbly and cheese is melted. 0

Any time we have leftover mashed potatoes, I assemble these treats. I mix grated Parmesan cheese and chopped parsley into the mashed potatoes, then form them around a 2-inch-long strip of mozzarella cheese. I then coat them in dry bread crumbs and freeze. When I have a good supply, I fry them in butter until golden. My whole family looks forward to this snack. -Ginny P.,Waretown, New Jersey

© HMK.llC.

tater-topped casserole

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cheddar turkey

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casserole' .~ . This recipe maKes two creamy casseroles, so you can serve one for dinner and freeze the second for ~ night when you re racing the clock. CAROL DILCHER Emmaus,

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Pennsylvania

Tastet/JIome

2 cups chicken broth 2 cups water 4 teaspoons dried minced onion 2 cups uncooked long grain rice 2 cups frozen peas, thawed 4 cups cubed cooked turkey 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted 2 cups milk 1 teaspoon salt 2 cups finely crushed butterflavored crackers (about 60 crackers) 6 tablespoons butter. melted

• In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff with a fork. • Divide rice between two greased 9-in.

square baking pans. Sprinkle each with peas and turkey. In a bowl, combine the soup, milk and salt until smooth; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top. • Cover and freeze one casserOlefor up to 3 months. Bake the second casserole, uncovered, at 350 for 35 minutes or until golden brown. To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350 for 45-50 minutes or until heated through. 0

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chicken ~~~ biscuit potpie This hearty mealin-one takes just 10 minutes to assemble before popping it in the oven. Not only is it easy to prepare, it's easy on your budget. too. DOROTHY SMITH

EI Dorado.Arkansas

Taste fJ!IIome -

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chicken biscuit potpie YIELD: 6 SERVINGS

1-2/3 cups frozen mixed vegetables, thawed 1-1/2 cups cubed cooked chicken 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/4 teaspoon dried thyme 1 cup biscuit/baking mix 112 cup milk 1 egg

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• In a bowl, combine vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine biscuit mix, milk and egg; pour over chicken mixture. Bake at 400 for 25-30 minutes or until golden brown. 0

If you have leftover frozen mixed vegetables after making this dish, combine 1 cup of the veggies with a can of cream of chicken soup. Add milk and heat through for a delicious, thick soup. -Fran S., Tustin, California

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chiCken~ hot dish

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When my brother and his wife came over to visit after our third child was born, they brought this comforting, creamy dish for supper. It's become a favorite since then. AMBER DUDLEY New Prague, Minnesota

TastegffIome

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1 package (26 ounces) frozen shredded hash brown potatoes, thawed 1 package (24 ounces) frozen California-blend vegetables 3 cups cubed cooked chicken 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup chicken broth 3/4 cup french-fried onions

• In a greased 13-in. x 9-in. x 2-in. baking dish, layer the potatoes, vegetables and chicken. In a bowl, combine soups and broth; pour over chicken (dish will be full) . • Cover and bake at 375 for 1 hour. Uncover; sprinkle with french.Jried onions. Bake 10 minutes lon~r or until heated through. 0

For an exciting change-of-pace, top this casserole with crumbled, ranch-flavored crackers in place of french-fried onions. -Taste of Home Test Kitchen

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chicken 'n' stuffing rtl

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This is comfort fOO~ at its best. Savory stuffing, chicken and gooey cheese bake in a succulent cream sauce. It's a great everyday dinner, but it's also special enough to make for company. AMBERDUDLEY New Prague.Minnesota

chicken 'n' stuffing YIELD:8 SERVINGS 1 package (6 ounces) seasoned stuffing mix 8 boneless skinless chicken breast halves (4 ounces each) 1 teaspoon canola oil 1/4 teaspoon salt . 1/4 teaspoon pepper 4 Swiss cheese slices (2 ounces). halved' 2 tablespoons butter 1 can (10-3/4 ounces) condensed cream of chicken soup. undiluted 1/4 cup water

• Prepare stuffing mix according to package directions. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese. Drizzle with butter. • Combine soup and water; spoon over stuffing. Cover and bake at 350 for 40 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear. 0

creamy chicken and rice When my mom asked me to prepare a speedy suppe.r to feed our faml~y, I used leftover. chicken to create this casserole. Cheese ke and sour cream n:'a the chicken and n~e so tasty and sooth mg. JENNIFER BIGGS CASSEL Mediapolis, Iowa

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creamy chicken and rice YIELD: 6-8 SERVINGS 4 cups cooked rice 1/2 cup butter, divided 1/4 cup all-purpose flour 2 cups milk 2 teaspoons chicken bouillon granules 1/2 to 1 teaspoon seasoned salt 1/2 teaspoon garlic POwder 1/4 teaspoon pepper 4 to 5 cups cubed cooked chicken 12 ounces process American cheese, cubed 2 cups (16 ounces) sour cream 1-1/4 cups crushed butter-flavored crackers (about 32)

• Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. x 2-in. baking dish; set aside. • In a saucepan. melt 1/4 cup butter; stir in flour until smooth. Gradually add milk. bouillon. seaSoned salt. garlic POwder and pepper. Bring to a boil; Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken. cheese and SOurcream; stir until the cheese is melted. Pour

over rice.

• Melt the remaining

butter; toss the cracker crumbs with the melted butter. Sprinkle over the caSserole. Bake. uncovered. at 425 for 10-15minutes or Until heated through. 0

enchilada casserole

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This hearty, satisfying casserole is loaded with southwestern . goodness. The garlic and chili powde~ give it a little s~,ce d the salsa gIVes f;some kick. It's a favorite at our house.:MARCIA SCHMIEDT Anchorage. Alaska

TasteqpHome

encnnaaa casseroie YIELD: 8 SERVINGS 1 pound ground

turkey

1-112 cups chopped onions 2 garlic doves,

minced

1 tablespoon plus 1/3 cup vegetable oil. divided 1/3 cup all-purpose 2 tablespoons

flour

chili powder

3/4 teaspoon

seasoned

1/8 teaspoon

pepper

salt

4 cups water 12 corn tortillas

(7 inches)

1-1/2 cups (6 ounces) shredded cheddar cheese 1-1/2 cups salsa • In a large skillet over medium heat. cook the turkey, onions and garlic in 1 tablespoon oil until no longer pink; drain. Sprinkle with the flour, chili powder,

BEST LOVED CASSEROLES www.tasteofhome.com

seasoned salt and pepper. Add water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until reduced. • In another skillet, fry tortillas in remaining oil for about 15 seconds, turning once. Drain well. Cut nine tortillas in half. Place cut edge of one tortilla against each short side of a greased Il-in. x 7-in. x 2-in. baking dish. Place cut edge of two tortillas against long sides of dish, overlapping to fit. Place awhole tortilla in center. • Spoon 2 cups of meat mixture over tortillas; sprinkle with 1/2 cup cheese. Repeat layers. Top with remaining tortillas and meat sauce. Bake, uncovered, at 375 for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with salsa. 0

spanish rice turkey s't~ casserole Everyone in my family loves this casserole, even my grandparents who aren't big fans of Mexican food. Tender turkey, tomatoes and lots of cheese make a mouth-watering filling. ANN HERREN Pulaski,

Tennessee

Taste gf;fIome

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spanish rice turkey casserole YIELD: 8 SERVINGS

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2 packages (6.8 ounces each) Spanish rice and vermicelli mix 114 cup butter, cubed 4 cups water 1 can (14-112 ounces) diced tomatoes, undrained 1 can (10 ounces) diced tomatoes and green chilies, undrained 3 cups cubed cooked turkey or chicken 1 can (11 ounces) whole kernel corn, drained 112 cup sour cream 1 cup (4 ounces) shredded Mexican cheese blend, divided

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• In a large skillet, saute the rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. • Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 112 cup cheese. Stir in rice mixture. • Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes or until heated through. 0

It's easier to slice boneless chicken or turkey pieces for a stir-fry or casserole if they are slightly frozen. -Brenda H•• Somerset. Colorado

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turkey ~J1J1 macaroni bake

A co-worker gave me this recipe w.hen we were discussing quick-and-easy ways to use leftover turkey. The mild, chees.y . casserole is a hit w,'th my family. You don t even have to cook the macaroni first! CHERRY WILLI~ St. Albert, Albe~~.

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Taste fJf)fIome

--.--~---~ -~- ~-----'-"r " 2 cups cubed cooked turkey

1-112 cups unCOoked elbow macaroni

2 cups (8 ounces) shredded cheddar cheese, divided 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup milk

• In a large bowl. combine the turkey, macaroni, 1-1/2 cups cheese, soup, milk, mushrooms and pepper. Pour into a greased 2-qt. baking dish. • Cover and bake at 350 for 60-65 minutes or until macaroni is tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. 0

1 can (8 ounces) mushroom stems and pieces, drained 114 teaspoon pepper

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Another great way to use up turkey leftovers is to combine the turkey, gravy and dressing. Put it in a greased baking pan and bake at 350 until golden. -Millie K., Elyria, Ohio 0

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wild rice \J turkey dish My aunt brought this casserole to my house when I returned to work after maternity leave. It was'a delicio~s and appreciated gift. JANE PLEIMAN . Fort Loramie, OhIo{JQ,J

TasteQffIome

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1 package (6 ounces) long grain and wild rice mix 3 cups cubed cooked turkey 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (8 ounces) sliced water chestnuts, drained and halved 3/4 cup water 114 cup chopped onion 3 tablespoons soy sauce

1 cup soft bread crumbs 1 tablespoon butter, melted • Prepare,rise according to package directions. Stir in the turkey, soup, water chestnuts, water, onion and soy sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 for 30 minutes. • Uncover. Toss bread crumbs and butter; sprinkle over the top. Bake 15-20 minutes longer or until bubbly and golden brown. Let stand 15 minutes before serving. 0

Soft bread crumbs are made from fresh or slightly stale bread. Tear the bread apart with a fork or use a blender or food processor to break it into fluffy crumbs. -Taste of Home Test Kitchen

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chicken~

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ham casserole I am retired and always looking for fast-to-fix foods to serve when my children or grandchildren stop by. Leftover chicken. ham and a wi Id rice mix make this comforting dish quick to assemble. LOVETTA BRESHEARS

Nixa, Missouri

Taste fJ!IIo.me .

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ham 1 package (6 ounces) long grain and wild rice mix 2 cups cubed cooked chicken 1 cup cubed fully cooked ham 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (12 ounces) evaporated milk 1 cup (4 ounces) shredded Colby cheese 1/8 teaspoon pepper 1/4 cup grated Parmesan cheese

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• Cook rice mix according to package directions. • Transfer to a greased 2-qt. baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, Colby cheese and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350 for 25-30 minutes or until bubbly. 0

Leftover chicken breasts can be cut into strips or cubes and frozenready for future use in casseroles. soups or salads. -Taste of Home Test Kitchen

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easy ~\J ham hash \\fl('.\ As the oldest of six children, I learned to cook early in life. Now my files are bulging with a variety of recipes. This delightful casserole remains a tasty old standby. ESTHER JOHNSON DANIELSON

Greenville.Texas

Taste QfjfIome

1 pound finely ground fll"Y (

cooked ham C)C' ~ee 1 large onion, finely chopped 3 medium potatoes, peeled andco~~~.1.~ 2 tablespoons butter, melted 2 tablespoons grated Parmesan cheese 1tablespoon prepared mustard 2 teaspoons Worcestershire sauce 1teaspoon prepared horseradish 114 teaspoon pepper

1 cup (4 ounces) shredded cheddar cheese 112 cup shredded Monterey Jack cheese • In a large bowl, combine ham and onion. Shred potatoes and add to ham mixture. Stir in the butter, Parmesan cheese, mustard, Worcestershire sauce, horseradish and pepper. • Spoon into a greased Il-in. x 7-in. x 2-in. baking dish, pressing down firmly. Combine cheeses; sprinkle over top. Bake, uncovered, at 350 for 35 minutes or until bubbly and cheese is melted. 0

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pork chop ~\;;;)potato 'rW"vl ~casserole \ -

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This rich-tasting casserole features tender pork chops, hearty hash browns and a golden topping of cheese and frenchfried onions. NORMA SHEPLER

lake Wales, Florida

TastefJ!fIome ----

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pork chop potato_casserole 8 pork chops (112 inch thick) 1 teaspoon seasoned salt 1 tablespoon vegetable oil 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 2/3 cup milk 112 cup sour cream 112 teaspoon salt 114 teaspoon pepper 1 package (26 ounces) frozen shredded hash brown potatoes 1 cup (4 ounces) shredded cheddar cheese, divided

1 can (2.8 ounces) frenchfried onions, divided • Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. • In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased13-in.x 9-in. x 2-in. baking dish. Arrange pork chops on top. • Cover and bake at 350 for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear. 0

sausagecorn bake Corn gives this dish a mildly sweet flavor that folks find appealing. When cooking for two, I divide the ingredients into smaller dishes for fast meals in the future. BERNICE

MORRIS

Marshfield, Missouri

Taste#fome

sausage-corn

bake

YIELD: 6-8 SERVINGS

1-112 pounds bulk pork sausage 1 medium green pepper, chopped 1 medium onion, chopped 4 tablespoons butter, divided 3 tablespoons all-purpose flour 112 teaspoon salt 112 teaspoon white pepper 1-112 cups milk 1 can (14-3/4 ounces) creamstyle corn 3-112 cups (10 ounces) egg noodles, cooked and drained 114 cup shredded cheddar cheese 112 cup dry bread crumbs

• In a large skillet, cook the sausage, green pepper and onion over medium heat until sausage is no longer pink; drain and set aside. • In a large saucepan,melt 3 tablespoons butter over medium heat. Stir in flour, salt and pepper. Gradually add milk. stirring until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in corn. Add corn mixture and noodles- to sausage mixture. Fold in the cheese. • Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Bake. uncovered, at 325 for 30-40 minutes or until heated through. 0

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sausage rice ~

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casserole

I fiddled arou .d with this dish, trying to adjust it to my family's tastes ..When my pickiest child cleaned her plate, I knew I'd found the right flavor combination. JENNIFER TROST West Linn, Oregon

Taste lJPlIome --~----

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sausage rice casserole YIELD: 2 CASSEROLES 2 packages rice pilaf

6-8 SERVINGS

(7.2 ounces each)

2 pounds bulk pork sausage 6 celery ribs, chopped 4 medium carrots, sliced 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 2 teaspoons

onion powder

112 teaspoon garlic powder 114 teaspoon pepper

EACH) • Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain. • In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased ll-in. x 7-in. x 2-in. baking dishes. • Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 3500 for 40-45 minutes or until vegetables are tender. • To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

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During 2008 my son-in-law, who is in the National Guard, was activated for a full year to serve in the Sinai Peninsula of Egypt. My daughter works full-time and is the mother of three boys, two of them pre-school age. I live and work 400 miles from them, but I felt a very strong need to help them survive the deployment. How could I do it? I thought and prayed and came up with the idea to spend one week a month at their home…..COOKING!! What follows is a compilation of the casserole and crock-pot recipes that I prepared for them and that THEY ALL LIKED!! (Many more recipes were made but will not be repeated.) I would make the recipes, freeze them, and put a list on the cupboard of what was in the freezer and how to prepare it. My daughter would remove the dish from the freezer in the morning, put it in the crock pot or on the stove to thaw, and bake it after work. This routine afforded her more time with her children and much less time eating out. This saved time, money, and effort. Are the recipes especially healthy? Probably not. Are they easy to make? Absolutely! Are they kid friendly? Ask my grandchildren!