Back Of The Box - Casserole Recipes

Cheesy Noodle Casserole

4 cups uncooked wide egg noodles (8 oz)
3 cups Green Giant Select frozen broccoli florets
2 jars (5 oz each) sharp process cheese spread
3/4 cup milk
1/8 teaspoon pepper
1/2 cup coarsely crushed bite-size square cheese crackers

Heat oven to 375°. Spray 2-quart casserole with cooking spray. Cook noodles as directed on package, adding broccoli for last 2 minutes of cooking time. Drain noodles and broccoli in colander.

In same saucepan, stir cheese spread, milk and pepper until smooth. Stir in noodles and broccoli. Spoon into casserole. Sprinkle with crushed crackers. Bake uncovered 25 to 30 minutes or until bubbly and top is golden brown. Makes 4 servings (1 1/2 cups each)

Potatoes Under Creamy Chicken

1/2 cup milk
1 can (10 3/4 ounces) condensed cream of chicken or cream of mushroom soup
1 1/2 cups diced cooked chicken or turkey (1/2 pound)
1 package (10 ounces) frozen chopped broccoli
2 cups Progresso diced tomatoes (from 28-oz can), drained
1 1/2 cups hot water
1/2 cup milk
2 tablespoons butter or margarine
1/2 package (7.2-ounce size) Betty Crocker roasted garlic mashed potatoes (1 pouch)

Heat 1/2 cup milk and the soup to boiling in 2-quart saucepan, stirring frequently. Stir in chicken and broccoli. Reduce heat; cover and simmer about 5 minutes or until broccoli is tender. Stir in tomatoes.

Heat hot water, 1/2 cup milk and the butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Serve chicken mixture over potatoes. Makes 4 servings

Chipotle Red Beans and Rice Casserole

1 cup uncooked regular long-grain rice
1 cup Green Giant Valley Fresh Steamers Niblets frozen corn
1 can (15 oz) spicy chili beans in sauce, undrained
1 can (14 oz) vegetable broth
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1 cup chili cheese-flavored corn chips
1 cup shredded Monterey Jack cheese (4 oz)

Heat oven to 350°. Spray 2-quart casserole or 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, corn, beans, broth, tomatoes and chile.

Cover with lid or foil; bake 1 hour. Uncover; stir well. Sprinkle with chips and cheese. Bake uncovered 10 to 15 minutes longer or until bubbly and rice is tender. Makes 4 servings (1 1/2 cups each)

Corn Bread-Topped Black Bean Chili Casserole

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 oz) black beans with cumin and chili seasonings, undrained
1 1/2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables
1 1/2 cups Old El Paso Thick 'n Chunky salsa
1 pouch (6.5 oz) Betty Crocker cornbread & muffin mix
2 tablespoons milk
2 tablespoons butter or margarine, melted
1 egg

Heat oven to 375°. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.

In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture. Bake uncovered 20 to 25 minutes or until topping is golden brown. Makes 4 servings (1 1/2 cups each)

Chicken Fajita Casserole

1 can (16 oz) Old El Paso refried beans
1 can (15 oz) tomato sauce
1 package (1 oz) Old El Paso fajita seasoning mix
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
8 Old El Paso flour tortillas for soft tacos & fajitas (6 inch; from 10.5-oz package)
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Heat oven to 375°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.

Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.

Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting. Makes 6 servings

Layered Chile-Chicken Enchilada Casserole

2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
1 can (4.5 oz) Old El Paso chopped green chiles, undrained
3/4 cup sour cream
1 package (11.5 oz) Old El Paso flour tortillas for burritos (8 tortillas)
1 can (16 oz) Old El Paso refried beans
1 can (10 oz) Old El Paso enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)

Heat oven to 350°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.

Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish).

Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese. Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato. Makes 8 servings

Swiss Vegetable Casserole

1 bag (1 lb) frozen broccoli, carrots and cauliflower
2 tablespoons butter or margarine
6 medium green onions, cut into 1/2-inch pieces (1/2 cup)
2 tablespoons Gold Medal all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup shredded Swiss cheese (4 oz)
1/4 cup crushed round buttery crackers

Heat oven to 350°. Grease 1- to 1 1/2-quart casserole with shortening or cooking spray. Cook frozen vegetables as directed on bag; drain.

Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook, stirring constantly, until mixture is bubbly and thickened. Remove from heat.

Add 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese. Bake 25 to 30 minutes or until topping is golden brown and casserole is bubbly. Makes 4 servings

Layered Enchilada Bake

1 lb. lean ground beef
1 large onion, chopped
2 cups chunky salsa
1 can black beans, drained, rinsed
1/4 cup Kraft Zesty Italian Dressing
2 tbsp. chili powder
6 flour tortillas (9 inch)
1/2 cup sour cream
1 cup Kraft Tex Mex Shredded Cheese

Preheat oven to 400º. Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well.

Arrange 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

Bake, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. Makes 6 servings

Four-Cheese Mashed Potato Casserole

5 lb white potatoes, peeled, cut into 1-inch pieces (about 14 cups)
3 oz cream cheese (Neufchâtel), softened
1/4 cup crumbled blue cheese (1 oz)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup shredded Parmesan cheese
1 cup plain yogurt (from 2-lb container)
1 teaspoon garlic salt
1/4 teaspoon paprika
1 teaspoon chopped fresh chives, if desired

In 6-quart saucepan or Dutch oven, place potatoes. Add enough water to cover potatoes; heat to boiling over high heat. Reduce heat to medium; cook uncovered 15 to 18 minutes or until tender.

Meanwhile, in large bowl, beat cream cheese, blue cheese, Cheddar cheese and Parmesan cheese with electric mixer on low speed until smooth. Beat in yogurt and garlic salt.

Heat oven to 350°. Drain potatoes. Mash in saucepan with potato masher or electric mixer on low speed. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too stiff, stir in milk, 1 tablespoon at a time, until desired consistency.

Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives. Makes 12 servings

Beef Tortilla Casserole

1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)

Heat oven to 350°. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro. Makes: 6 servings

Italian-Style Shepherd's Pie

1 lb boneless beef sirloin, trimmed of fat, cut into 1-inch cubes
1 cup sliced onion (about 1 medium)
2 medium carrots, sliced (1 cup)
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 1/2 cups sliced fresh mushrooms
1 jar (14 oz) tomato pasta sauce (any variety) (1 1/2 cups)
1/2 box (7.2-oz size) roasted garlic mashed potatoes (1 pouch)
3/4 cup hot water
1 1/4 cups milk
2 tablespoons butter or margarine
2 tablespoons shredded fresh Parmesan cheese

Heat oven to 375°. Spray 2-quart casserole or 11x7-inch glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.

Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.

Make potatoes as directed on box for 4 servings, using 1 pouch Potatoes with Seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all. Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown. Makes 4 servings

Turkey Pot Pie with Potato Biscuit Crust

Filling
1 1/2 cups cubed cooked turkey or chicken
2 cups frozen peas and carrots
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) turkey gravy

Crust
2/3 cup mashed potatoes (dry)
2/3 cup hot water
1 1/2 cups Original Bisquick mix
1 tablespoon freeze-dried chives
2 to 3 tablespoons milk

Heat oven to 375°. In 3-quart saucepan, heat turkey, frozen vegetables, onion and gravy to boiling, stirring frequently; boil and stir 1 minute. Keep warm.

In medium bowl, mix potatoes and water; let stand until water is absorbed. Stir in remaining crust ingredients until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Pat into 11x7-inch rectangle.

Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Fold dough crosswise into thirds; unfold dough onto turkey mixture. Bake 30 to 35 minutes or until crust is golden brown. Makes 4 to 6 servings

Deep-Dish Chicken Pie

2 cups cut-up cooked chicken
1 1/4 cups frozen mixed vegetables, rinsed to separate
1/2 cup milk
1 1/2 teaspoons dried minced onion
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) mushroom pieces and stems, drained
4 cups Rice Chex cereal
3 tablespoons butter or margarine, melted
1/3 cup grated Parmesan cheese

Heat oven to 350°. In large bowl, mix chicken, vegetables, milk, onion, soup and mushrooms. Spread in ungreased 8-inch square (2-quart) glass baking dish.

In medium bowl, mix cereal and melted butter, stirring until evenly coated. Stir in cheese. Spoon evenly over chicken mixture. Bake uncovered 35 minutes. Makes 8 servings

Savory Sausage-Chicken Pie

1 lb bulk pork sausage
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 medium onion, chopped (1/2 cup)
2 cups cubed cooked chicken
1 can (10 3/4 oz) condensed cream of celery soup
1/2 cup milk
2 cups self-rising flour
1/4 cup butter or margarine
2/3 cup milk

Heat oven to 400°. Grease 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook sausage, carrots, celery and onion over medium heat, stirring occasionally, until sausage is browned and vegetables are tender; drain. Stir in chicken, soup and 1/2 cup milk.

Place flour in large bowl. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add 2/3 cup milk; stir until dough leaves side of bowl. Press half of dough into bottom of casserole. Pour sausage mixture over dough.

Drop remaining dough by tablespoonfuls over sausage mixture. Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown. Makes 8 servings

Beef Tortilla Casserole

1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)

Heat oven to 350°. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves.

Top with remaining sour cream, remaining beef mixture and remaining cheese. Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro. Makes 6 servings

Chicken Paprika Shepherd's Pie

1 pouch roasted garlic mashed potatoes (from 7.2-oz box)
1 cup hot water
1/2 cup milk
3 tablespoons butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 1/2 cups frozen mixed vegetables
1 jar (12 oz) home-style chicken gravy
2 1/4 teaspoons paprika
1/2 cup sour cream

Heat oven to 350°. Spray 2-quart shallow casserole or 8-inch square glass baking dish with cooking spray. Make mashed potatoes as directed on box for 4 servings--except use 1 cup hot water, 1/2 cup milk and 2 tablespoons of the butter.

Meanwhile, in 12-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.

Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.

Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining 1/4 teaspoon paprika. Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole. Makes 4 servings

Chicken and Three-Cheese Potato Casserole

1 box (5 oz) three-cheese potato mix
4 slices (1 oz each) American cheese, cut into 1-inch pieces
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 box (9 oz) frozen cut broccoli, thawed, drained
2 1/4 cups boiling water

Heat oven to 400°. Spray 2-quart casserole with cooking spray. Place uncooked potatoes, cheese, chicken and broccoli in casserole.

In medium bowl, mix boiling water and sauce mix (from potato mix); pour over mixture in casserole. Stir to mix. Bake uncovered 35 to 40 minutes or until potatoes are tender. Cover; let stand 5 minutes before serving. Makes 4 servings

Chipotle Red Beans and Rice Casserole

1 cup uncooked regular long-grain rice
1 cup frozen corn
1 can (15 oz) spicy chili beans in sauce, undrained
1 can (14 oz) vegetable broth
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1 cup chili cheese-flavored corn chips
1 cup shredded Monterey Jack cheese (4 oz)

Heat oven to 350°. Spray 2-quart casserole or 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, corn, beans, broth, tomatoes and chile.

Cover with lid or foil; bake 1 hour. Uncover; stir well. Sprinkle with chips and cheese. Bake uncovered 10 to 15 minutes longer or until bubbly and rice is tender. Makes 4 servings (1 1/2 cups each)

Mile-High Salsa Pie

1 lb lean (at least 80%) ground beef or chopped boneless skinless chicken breasts
1 box (8.7 oz) Old El Paso Soft Taco Bake dinner kit
1 cup water
1 can (15 oz) Progresso kidney beans, drained, rinsed
1 jar (16 oz) Old El Paso Thick 'n Chunky salsa
1 cup shredded Monterey Jack cheese (4 oz)

Heat oven to 400°. In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit), water and half of the cheese sauce (from dinner kit).

Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and remaining cheese sauce; heat until hot.

In ungreased 2-quart casserole, place 1 tortilla (from dinner kit). Layer with 1/4 of the salsa, beef mixture and cheese. Repeat layers, using up ingredients and ending with cheese on top. Cover; bake 17 to 22 minutes or until cheese is melted. Let stand 5 minutes. Makes 6 servings

Chicken Fajita Casserole

1 can (16 oz) Old El Paso refried beans
1 can (15 oz) tomato sauce
1 package (1 oz) Old El Paso fajita seasoning mix
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
8 Old El Paso flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Heat oven to 375°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.

Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.

Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting. Makes 6 servings

Chicken-Chile Enchilada Pie

1 package (9 oz) frozen diced cooked chicken breast, thawed
1 can (4.5 oz) Old El Paso chopped green chiles, undrained
1/2 cup Old El Paso enchilada sauce (from 10-oz can)
1/2 cup Original Bisquick mix
1/2 cup cornmeal
1/2 cup milk
1 egg
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 cup shredded Mexican cheese blend (4 oz)
1 medium tomato, chopped (3/4 cup)

Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400°. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly. Pour into ungreased 9-inch glass pie plate.

In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture. Place pie plate on rack above foil. Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving. Makes 6 servings

Layered Chile-Chicken Enchilada Casserole

2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
1 can (4.5 oz) Old El Paso chopped green chiles, undrained
3/4 cup sour cream
1 package (11 oz) Old El Paso flour tortillas for burritos (8 tortillas; 8 inch)
1 can (16 oz) Old El Paso refried beans
1 can (10 oz) Old El Paso enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)

Heat oven to 350°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.

Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce.

Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.

Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato. Makes 8 servings

Impossibly Easy Mac ’n Cheese Pie

1 cup uncooked elbow macaroni (3 1/2 oz)
2 cups shredded Cheddar cheese (8 oz)
1/2 cup Original Bisquick mix
1 1/2 cups milk
1/4 teaspoon red pepper sauce
2 eggs

Heat oven to 400°. Spray 9-inch glass pie plate with cooking spray. Place uncooked macaroni in pie plate. Sprinkle with 1 3/4 cups of the cheese. In medium bowl, stir remaining ingredients until blended. Pour into pie plate.

Spray sheet of foil with cooking spray; place sprayed side down over pie plate. Bake 20 minutes. Uncover and bake 5 to 10 minutes longer or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Makes 6 servings

Swiss Vegetable Casserole

1 bag (1 lb) frozen broccoli, carrots and cauliflower
2 tablespoons butter or margarine
6 medium green onions, cut into 1/2-inch pieces (1/2 cup)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup shredded Swiss cheese (4 oz)
1/4 cup crushed round buttery crackers

Heat oven to 350°. Grease 1- to 1 1/2-quart casserole with shortening or cooking spray. Cook frozen vegetables as directed on bag; drain. Meanwhile, in 2-quart saucepan, melt butter over medium heat.

Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook, stirring constantly, until mixture is bubbly and thickened. Remove from heat.

Add 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese. Bake 25 to 30 minutes or until topping is golden brown and casserole is bubbly. Makes 8 servings (1/2 cup each)

Fajita Pot Pie

1 teaspoon vegetable oil
1/2 medium bell pepper, cut into 1/2-inch strips
2 cups cut-up cooked chicken
1 3/4 cups Old El Paso Thick 'n Chunky salsa
1/4 cup water
1 cup Original Bisquick mix
1/3 cup shredded Monterey Jack cheese
1/2 cup milk

Heat oven to 400°. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.

In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole. Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired. Makes 4 servings