Enchilada Casserole

Enchilada Casserole {Recipe From} Your Homebased Mom

2 lbs ground beef
1 large onion, chopped
1 clove garlic, chopped
1 tsp. chili powder
2 medium cans of enchilada sauce
1 large can stewed tomatoes (I used the petit diced tomatoes)
2 small cans sliced olives
2 dozen corn tortillas
1 lbs. grated cheddar cheese

Fry meat, onion and garlic. Drain off fat. Season with salt and pepper. Add everything but the olives, cheese and tortillas. Cook for 20 minutes and add olives. Put in a 9 x 3 baking dish in layers. First layer half the tortillas, cover with sauce, layer of cheese. Repeat ending with cheese on top.
Bake at 350 for 30-35 minutes.

better-than-ever-cheesy Meat Lasagna

{recipe from} Kraftrecipes.com

What You Need!

3/4 lb. extra-lean ground beef

3 cloves garlic, minced

1-1/2 tsp. dried oregano leaves

1 jar (26 oz.) spaghetti sauce

1 large tomato, chopped

1 egg

1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1/4 cup KRAFT Grated Parmesan Cheese

9 lasagna noodles, cooked, drained

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Make It!

HEAT oven to 375°F.

BROWN meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.

MIX egg, cottage cheese and Parmesan. Spread 1/2 cup spaghetti sauce mixture onto bottom of 13x9-inch baking dish. Top with layers of 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup remaining sauce. Repeat layers. Top with remaining noodles and sauce; cover.

BAKE 30 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 5 min. before serving.

Mexican Lasagna

I saw this on a blog and I want to try it ASAP...it looks delicious! {Recipe & pic from}Whatcha got cookin

1 1/2 lbs. ground beef

1 1/2 tsp. cumin

1 T chili powder

1/4 tsp. garlic powder

1/4 tsp. red pepper

1 tsp. salt or to taste

1 tsp. black pepper or to taste

1 16 oz. can diced tomatoes

10 to 12 corn tortillas

2 cups small cottage cheese, drained

1 cup Monterrey Jack cheese with peppers

1 egg

1/2 cup grated cheddar cheese

2 cups shredded lettuce

1/2 cup chopped tomatoes

3 green onions, chopped

1/4 cup sliced black olives

Avocado

Cilantro

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes; heat through. Pour half the beef mixture in bottom of a 13x9 inch baking dish. Then mix the cottage cheese, Monterey Jack cheese and egg together, put half of the mixture over the meat; then layer with tortillas and cover as completely as possible. Repeat layers. Cover and bake at 350º for 30 minutes. After taking out of oven, spread top of casserole with sour cream. Then make rows of cheddar cheese, lettuce, tomatoes, olives, and green onions across the casserole in a diagonal pattern. Yield: 6-8 servings.

chicken noodle casserole

CHICKEN NOODLE CASSEROLE

{thanks for the recipe and pic from}becky higgins

~THIS LOOKS SO YUMMY

You need:

4 pieces of chicken breasts, cooked & cubed

1/2 c. chopped onion

1/4 c. chopped green pepper

Butter or margarine

3 Tbsp. flour

1 1/4 c. milk

1 can cream of chicken soup

1 sm. jar of pimentos

2 cans (8 oz. total) sliced mushroom pieces (juice drained)

stuffing mix (I prefer Peppridge Farm brand)

egg noodles (about 6 oz. dry)

Cook chicken first (boil) and allow to cool. Cut into pieces and set aside. Cook egg noodles according to directions on package. In a saucepan, saute onion and green pepper in margarine. Make a white sauce of 3 Tbsp. margarine, flour and milk. Combine sauce with onion and green pepper mixture and bring to a boil. Add cream of chicken, pimentos, mushrooms and chicken. Combine this with the noodles. Place in casserole and sprinkle with stuffing mix. Dot with butter (my preference) or margarine. Bake (covered with tin foil) for 30 minutes at 350, until bubbly and lightly brown on top.

Broccoli Chicken Lasagna

This is an awesome recipe I got out of a Taste of Homes Casserole Cookbook. I have made it several times and it's great!

Ingredients:
1/2 pound sliced fresh mushrooms (i leave those out)
1 large onion, chopped
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (14-1/2 ounces) chicken broth
1-3/4 cups milk
2/3 cup grated Parmesan cheese
1 package (16 ounces) frozen broccoli cuts, thawed
9 lasagna noodles, cooked and drained
1-1/3 cups julienned fully cooked ham, divided
2 cups (8 ounces) shredded Monterey Jack cheese, divided
2 cups cubed cooked chicken
Directions: In a large skillet, saute mushrooms and onion in butter until tender. Stir in the flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through. Spread 1/2 cup broccoli mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, a third of the remaining broccoli mixture, 1 cup ham and 1 cup Monterey Jack cheese. Top with three noodles, half of the remaining broccoli mixture, all of the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham. Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Yield: 12 servings.

Summer Squash Casserole

Hopefully I'll have lots of squash to make lots of these casseroles soon! I got this recipe off of Crazy Crafty Cousins blog and it sounds great....I think Morgan has made something similar and it was yummy too!

Summer Squash Casserole

Cook until tender, then drain:

3 or 4 cups squash

(any kind, but different colored ones look better)

2 medium carrots sliced

1 medium onion

Mix together, then add to squash mixture:

1 can Cream of Chicken soup

1 cup sour cream

Place 1/2 of package (7 oz. pkg) Seasoned Croutons in bottom of pan. (I used a 9x9 pan) Then add the mixture. Top with other half of croutons. Bake at 350 degrees for about 20-25 minutes. *** I usually add salt and garlic powder to my casserole.