Casserole Recipes

Creamy Squash Casserole

2 pounds acorn or butternut squash
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/3 cup butter, melted
2 medium carrots, shredded
1/2 cup finely chopped onion
2-1/4 cups herb-seasoned stuffing mix, divided

Cut squash in half; remove and discard peel and seeds. Cut squash into 1/2-in. cubes. Cook squash in a small amount of water for 3 minutes; drain and set aside.

In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 25 minutes or until squash is tender. Makes 12 servings.

Pork Chop Potato Casserole

8 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
1 teaspoon seasoned salt
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (26 ounces) frozen shredded hash brown potatoes
1 cup (4 ounces) shredded cheddar cheese, divided
1 can (2.8 ounces) french-fried onions, divided

Sprinkle pork chops with seasoned salt. In a large 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 greased 13-in. x 9-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 meat juices run clear. Makes 8 servings.

Stuffed Cabbage Casserole

1 pound ground beef
1/3 cup chopped onion
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked instant rice
1 cup water
1 can (6 ounces) tomato paste
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup ketchup
2 tablespoons cider vinegar
1 to 2 tablespoons sugar, optional
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; add cabbage, green pepper and rice.

In a large bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender. Makes 6 servings.

Taco Casserole

1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup (4 ounces) shredded cheddar cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside.

Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese.

Bake, uncovered, at 375° for 15-20 minutes or until heated through. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Makes 4 servings.

Streuseled Sweet Potato Casserole

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 375°. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. Makes 18 servings

Cheesy Sausage Penne

1 pound bulk Italian sausage
1 garlic clove, minced
1 jar (26 ounces) spaghetti sauce
1 package (16 ounces) uncooked penne pasta
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
4 green onions, sliced
2 cups (8 ounces) shredded cheddar cheese

In a large skillet, cook the sausage and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cook pasta according to package directions; drain. Meanwhile, in a small mixing bowl, combine the cream cheese, sour cream and onions.

In a greased shallow 3-qt. baking dish, layer half of the pasta and sausage mixture. Dollop with half of the cream cheese mixture; sprinkle with half of the cheddar cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Makes 12 servings.

Baked Macaroni and Cheese

1 (8-oz.) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8-oz.) block sharp Cheddar cheese, shredded and divided

Prepare pasta according to package directions. Keep warm. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened.

Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. Makes 4 to 6 servings

Turkey Potpie

1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
Pastry for double-crust pie (9 inches)
1 tablespoon milk

In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust.

Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350° for 55-65 minutes or until golden brown. Serve warm. Makes 6 servings.

Double Crust Pastry

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.

Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions. Makes pastry for double-crust pie (9 or 10 inches).

Turkey Noodle Casserole

2-1/2 cups uncooked noodles
2 cups cubed cooked turkey breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/8 teaspoon garlic salt
1/8 teaspoon dried rosemary, crushed
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (8 ounces) cottage cheese
3/4 cup shredded part-skim mozzarella cheese, divided
1/8 teaspoon paprika

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In a small bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese.

Drain noodles. Place half of the noodles in a 2-qt. baking dish coated with cooking spray; layer with half of the turkey and cottage cheese mixtures. Repeat layers.

Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer until edges are lightly browned. Sprinkle with paprika. Let stand for 5 minutes before serving. Makes 4 servings.

Broccoli Chicken Casserole

1-1/2 cups water
1 package (6 ounces) chicken stuffing mix
2 cups cubed cooked chicken
1 cup frozen broccoli florets, thawed
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup (4 ounces) shredded cheddar cheese

In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish.

Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Makes 6 servings.

Hamburger Noodle Casserole

5 cups uncooked egg noodles
1-1/4 pounds lean ground beef
2 garlic cloves, minced
3 cans (8 ounces each) tomato sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) cream cheese
1 cup ricotta cheese
1/4 cup sour cream
3 green onions, thinly sliced, divided
2/3 cup shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture.

In a small mixing bowl, beat the cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions. Spoon half of the noodle mixture into a 13-in. x 9-in. baking dish coated with cooking spray.

Top with cheese mixture and remaining noodle mixture. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with remaining onions. Makes 10 servings.

Baked Ziti Casserole

1 package (16 ounces) ziti or small tube pasta
1 egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 jar (28 ounces) meatless spaghetti sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Drain pasta; set aside. In a small bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with a third of the pasta, half of the ricotta mixture, 2/3 cup mozzarella cheese, 1 tablespoon Parmesan cheese and 1 cup sauce.

Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Top with remaining pasta, sauce mozzarella cheese and Parmesan cheese. Cover and bake at 375° for 45-50 minutes or until heated through. Makes 12 servings.

Shepherd's Bean Pie

1-1/4 pounds fresh green beans, cut into 2-inch pieces
1-1/4 pounds fresh wax beans, cut into 2-inch pieces
3 medium carrots, cut into 2-inch julienned strips
1/2 small onion, chopped
1 teaspoon butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup heavy whipping cream
1/2 cup chicken broth
3-1/4 teaspoons dill weed, divided
6 ounces cubed fully cooked ham
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1/4 cup slivered almonds
7 cups hot mashed potatoes (with added milk and butter)

Place beans and carrots in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside. In a small skillet, saute onion in butter for 3-4 minutes or until tender.

In a large bowl, whisk the soup, cream, broth and 3 teaspoons of dill. Add the beans, carrots and onion; gently stir to coat. Transfer to a greased shallow 3-qt. baking dish. Top with the ham, 1 cup cheese and almonds. Spread mashed potatoes over the top.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese and dill. Bake 5-10 minutes longer or until heated through and the cheese is melted. Makes 12-15 servings.

Cheesy Ham Macaroni

1 package (8 ounces) elbow macaroni
6 tablespoons butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
2 cups cubed fully cooked ham
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1/2 cup crushed butter-flavored crackers (about 11 crackers)
Minced fresh parsley, optional

Cook the macaroni according to package directions. Meanwhile in large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth; gradually whisk in milk.

Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheese; cook and stir until melted. Stir in the ham, mushrooms and pimientos. Drain macaroni; stir into ham mixture.

Transfer to a greased shallow 2-1/2-qt. baking dish. Sprinkle with cracker crumbs; dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly. Sprinkle with parsley if desired. Makes 8 servings.

Pepperoni Bake

8 ounces uncooked penne pasta
1 jar (28 ounces) spaghetti sauce, divided
1 package (8 ounces) sliced pepperoni
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (8 ounces) tomato sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, combine 2-1/3 cups spaghetti sauce, pepperoni, mushrooms, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta; add to sauce mixture and mix well.

Transfer to a greased 3-qt. baking dish. Combine the tomato sauce and remaining spaghetti sauce; pour over top. Cover and bake at 350° for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 longer or until cheese is melted. Let stand 5 minutes before serving. Makes 8 servings.

Ham Cheese Bow Ties

1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1/2 teaspoon prepared mustard
2-1/2 cups (10 ounces) shredded Colby cheese
2 cups uncooked bow tie pasta, cooked and drained
6 to 8 ounces fully cooked ham, julienned
1/4 cup grated Parmesan cheese

In a large saucepan, saute garlic in butter. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the mustard and Colby cheese; cook and stir until cheese is melted. Add pasta and ham; stir until coated.

Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Makes 4-6 servings.

Mini Seafood Casseroles

1/3 cup chopped onion
1/3 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup milk
1 cup heavy whipping cream
3 tablespoons each finely chopped sweet red and green pepper
2 teaspoons curry powder
1 teaspoon ground mustard
1/4 teaspoon dried thyme
1/4 teaspoon each ground ginger and turmeric
1/2 teaspoon lemon juice
3 to 5 drops hot pepper sauce
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (6 ounces) tuna, drained and flaked
1/4 pound cooked medium shrimp, peeled and deveined
2 hard-cooked eggs, chopped

Topping:
1/2 cup shredded cheddar cheese
1/4 cup dry bread crumbs
1/4 teaspoon garlic powder
1 tablespoon each chopped sweet red and green pepper

In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the peppers, seasonings, lemon juice and pepper sauce until blended.

Remove from the heat; add the crab, tuna, shrimp and eggs. Transfer to six greased ovenproof 10-oz. dishes. In a small bowl, combine the cheese, bread crumbs and garlic powder.

Sprinkle over seafood mixture. Bake, uncovered, at 350° for 15 minutes. Sprinkle with peppers. Bake 5-8 minutes longer or until heated through and edges are bubbly. Makes 6 servings.

Beefy Eggplant Parmigiana

1/3 cup chopped onion
1/4 cup finely chopped celery
1 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
2 tablespoons canola oil
1 can (14-1/2 ounces) Italian stewed tomatoes
1/4 cup tomato paste
1/2 teaspoon dried oregano
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 bay leaf
3/4 cup all-purpose flour
1 cup buttermilk
1 medium eggplant, peeled and cut into 3/8-inch slices
Additional canola oil
1/2 cup grated Parmesan cheese
1 pound ground beef, cooked and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 teaspoons minced fresh parsley

In a large saucepan, saute onion, celery, parsley and garlic powder in oil until tender. Stir in the tomatoes, tomato paste, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf.

In a shallow dish, combine flour and remaining salt and pepper. Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then in flour mixture.

In a large skillet, cook eggplant in batches in 1 in. of hot oil until golden brown on each side; drain. Place half of eggplant in a greased 13-in. x 9-in. baking dish. Top with half of Parmesan cheese, beef and tomato mixture. Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture.

Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with parsley. Makes 8 servings.

Asparagus Onion Casserole

1 pound fresh asparagus, cut into 1-inch pieces or 2 packages (10 ounces each) asparagus cuts, thawed
2 medium onions, sliced
5 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 package (3 ounces) cream cheese, cubed
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1 cup soft bread crumbs

In a skillet, saute the asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes. Transfer to an ungreased 1-1/2-qt. baking dish.

In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Add cream cheese, salt and pepper; stir until cheese is melted. Pour over the vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle with casserole. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Makes 4-6 servings.

Cabbage Roll Casserole

2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat: cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.

Layer a third of the cabbage in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake at 375° for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Makes 12 servings.

Crispy Chicken-and-Rice Casserole

1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10 1/2-ounce) cans cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 (3 1/2-ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 cup sliced almonds
1 tablespoon lemon juice
1 teaspoon salt
1 cup crushed cornflakes cereal
Garnish: chopped fresh parsley

Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal. Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.

Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated. Makes 8 to 10 servings

Layered Macaroni Casserole

1 pound lean ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 teaspoons sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
8 ounces uncooked elbow macaroni
2 cups (16 ounces) cottage cheese
1-1/2 cups (6 ounces) shredded cheddar cheese

Topping:
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon butter, melted

In a nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.

In a 13-in. x 9-in. baking dish coated with cooking spray, layer 1 cup meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce.

Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325° for 40-45 minutes. Let stand for 10 minutes before serving. Makes 8 servings.

Acorn Squash Feta Casserole

2 large acorn squash (about 1-1/2 pounds each)
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 eggs
1 cup (8 ounces) plain yogurt
1 cup (4 ounces) crumbled feta cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
Dash cayenne pepper, optional
1/4 cup sunflower kernels

Cut squash in half; discard seeds. Place squash cut side down in a greased 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside.

In a large skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired.

Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°. Makes 6-8 servings.

Spaghetti Casserole

1-1/2 pounds ground beef
1 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
3 cans (14-3/4 ounces each) spaghetti in tomato sauce with cheese
1 jar (6 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded cheddar cheese
1 cup grated Parmesan cheese

In a large skillet, cook the beef, green pepper, onion, garlic, salt and pepper over medium-high heat for 10-12 minutes or until meat is no longer pink; drain. Stir in the spaghetti, mushrooms and olives.

Transfer to two greased 8-in. square baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown. Makes 2 casseroles

Jambalaya Casserole

2 tbsp olive oil
12 oz boneless, skinless chicken thighs, cut into 1-1/2-inch pieces
1/2 lb cooked ham, cubed
1/2 lb kielbasa, cut into 1-inch pieces
1 medium red onion, cut into thin wedges
2 celery stalks, finely diced
3 garlic cloves, minced
1 cup converted rice
1 can (28 oz) diced tomatoes
1 cup low-sodium chicken broth
1 green bell pepper, diced
2 to 3 tsp Cajun seasoning
2 bay leaves
1 lb large shrimp, peeled and deveined
1/2 cup chopped flat-leaf parsley
6 scallions, finely chopped

Heat oven to 350 degrees. In a 4- to 5-quart Dutch oven, heat 1 tbsp oil over medium-high heat. Add chicken and cook, turning, about 4 min; transfer to a plate. Add ham and sausage; cook until lightly browned, about 3 min.

Transfer to plate with chicken. Add remaining 1 tbsp oil to Dutch oven. Add onion, celery and garlic; cook until just softened, about 4 min. Stir in rice, tomatoes, broth, bell pepper, Cajun seasoning, bay leaves and meats and bring to boil.

Cover and bake until liquid is absorbed and rice is nearly tender, about 35 min. Add shrimp, pushing into the mixture, then cover and bake, stirring once, until shrimp is opaque, 5 to 10 min. Discard bay leaves. Sprinkle with parsley and scallions. Serves 6.