Casserole Recipes

Beef and Vegetable Bake

1/4 cup all-purpose flour
1/2 tsp each salt and pepper
2 lbs beef stew meat, cut into 1-inch pieces
2 tbsp olive oil
5 carrots, cut into 1/2-inch slices
3 celery stalks, coarsely chopped
1 medium onion, diced
3 garlic cloves,minced
6 oz white button mushrooms, sliced 3/8 inch thick
1 cup dry red wine
1 cup low-sodium beef broth
1/4 cup steak sauce (such as A1)
1-1/2 tsp dried Italian seasoning
2-1/4 cups packaged biscuit mix
2/3 cup milk

Heat oven to 325 degrees. In a bowl, combine flour, salt and pepper; toss with beef until coated well. In a 6-quart Dutch oven, heat 1 tbsp oil over medium-high heat.

In two batches, cook beef (adding 1 tbsp oil to second batch), turning, until browned, about 4 min. Transfer to a plate. Add carrots, celery, onion and garlic to pot. Cook, stirring, until wilted, 8 min. Stir in beef, mushrooms, wine, broth, steak sauce and Italian seasoning. Cover; bake 50 min. Remove from oven.

About 20 min before serving, stir together biscuit mix and milk until just combined. Increase oven to 400 degrees F. (To make individual servings, transfer beef mixture to pint-size casserole pans.) Drop biscuit batter in mounds over beef mixture. Bake, uncovered, until biscuits are lightly browned, 15 to 20 min. Serves 6.

Potato Salmon Bake

2 tbsp unsalted butter, melted, plus more for dish
3/4 cup panko (bread crumbs)
1 lemon, zest and juice
3 tbsp coarsely chopped fresh dill
2 lbs assorted potatoes (sweet potatoes, small Yukon Golds and small red potatoes), sliced 3/8 inch thick
3/4 tsp kosher salt
1/2 tsp ground pepper
1-1/4 cups (6 oz) crumbled feta
3/4 cup low-sodium chicken broth
1-1/4 lbs skinless salmon filet

Heat oven to 375 degrees. Stir together 1 tbsp melted butter, panko, zest from lemon and dill; set aside. Butter the bottom of a 2-quart casserole dish. Cover the bottom of the pan with half the potatoes.

Season with some of the salt and pepper; sprinkle with half the feta. Repeat, topping with remaining potatoes, feta and some salt and pepper. Combine 1 tbsp butter and the broth; pour over potatoes. Cover and bake until potatoes are just softened, about 45 min.

Meanwhile, cut salmon into 2- to 3-inch pieces and toss with lemon juice; sprinkle with 1/4 tsp salt. Remove potatoes from oven. Increase oven temperature to 425 degrees.

Place salmon over potatoes and sprinkle with bread crumb mixture. Bake, uncovered, until salmon is cooked through and bread crumbs are golden brown, 12 to 15 min. Garnish with dill springs. Serves 6.

Mini Meaty Mac and Cheese Casseroles

1 pound lean ground beef
1/2 cup chopped onion
1 can (28 oz.) crushed tomatoes in thick puree
2 tablespoons Worcestershire sauce
3 tablespoons unsalted butter, plus additional for ramekins
1 cup fresh whole-wheat bread crumbs (about 2 slices bread, pulsed in blender)
3-1/2 tablespoons all-purpose flour
3 cups hot skim milk
1 tablespoon Dijon mustard
2 cups grated 2 percent sharp cheddar cheese
2 cups grated Gruyere cheese
1 pound cellentani or corkscrew pasta

Cook beef in a nonstick skillet over moderately high heat, breaking up meat with a spoon, until no longer pink. Transfer beef with a slotted spoon to a bowl, leaving fat in skillet. Add onion to skillet and cook, stirring, until softened, about 3 minutes. Stir in beef, tomatoes with puree, and Worcestershire sauce; simmer, stirring occasionally, 10 minutes. Salt and pepper to taste.

Melt butter in a large saucepan over moderate heat. Remove pan from heat and transfer 1 tablespoon of the butter to a medium bowl, leaving remaining butter in pan. Add bread crumbs to bowl with butter and stir to combine. Whisk flour into saucepan and cook over moderate heat, whisking, until mixture is pale brown, about 3 minutes.

Whisk in milk in a slow, steady stream and simmer, whisking occasionally, until slightly thickened, about 6 minutes. Remove pan from heat and whisk until melted and mixture is almost smooth. Salt and pepper to taste. Keep sauce warm, covered, off heat.

Preheat oven to 400 degree and lightly butter 6 ovenproof ramekins (about 2-cup capacity) or glass dishes. Cook pasta in a 6-quart pot of boiling salted water, stirring occasionally, until al dente; drain in colander. Return pasta to pot and pour in cheese sauce. Gently stir pasta and sauce together until combined well.

Spoon about 1/2 cup meat mixture in bottom of each prepared ramekin and top evenly with macaroni and cheese. Sprinkle with bread crumb mixture and bake casseroles on a sheet pan in middle of oven until bubbling and golden brown, about 20 minutes. Makes 6 servings.

Golden Chicken and Chickpea Couscous Bake

1/2 cup whole-milk yogurt
2 tablespoons fresh lime juice, plus wedges
1-1/2 tablespoons minced garlic
1 teaspoon curry
1 teaspoon ground cumin
1/4 teaspoon ground ginger
2 pounds boneless, skinless chicken breasts, each cut diagonally crosswise into 4 pieces
1 tablespoon olive oil, plus additional for pan
2 cups chopped onion
1-3/4 cups chicken broth
1 cinnamon stick
2 cups couscous
1 cup golden raisins
1 cup chopped fresh cilantro
1 can (15.5 oz.) chickpeas, rinsed and drained
3/4 pound zucchini, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
Salted peanuts, chopped

Whisk yogurt, juice, 1/2 tablespoon garlic, the curry, 1/2 teaspoon cumin, and the ginger together in a bowl. Place in a large resealable plastic bag with chicken and seal, turning until chicken is coated. Marinate chicken, chilled, at least 1 hour or up to 2 hours.

Preheat oven to 425 degree and lightly oil a shallow ovenproof 4-quart pan with lid. Heat oil in a 4-quart saucepan over moderate heat; add onion and cook until softened, about 2 minutes.

Add remaining 1 tablespoon garlic and 1/2 teaspoon cumin; cook, stirring, 1 minute. Stir in broth, 1/2 cup water, and the cinnamon stick; bring to boil. Stir in couscous, then immediately remove pan from heat and cover. Let stand for 5 minutes; uncover and stir in raisins and cilantro.

Toss couscous mixture with chickpeas and zucchini in prepared pan. Pour 1/2 cup water over top. Remove chicken from marinade (discard marinade) and place in a single layer over couscous.

Season chicken with salt and pepper; bake, covered, in middle of oven until chicken is cooked through, 30 to 35 minutes. Sprinkle with nuts and serve with lime wedges on the side. Makes 6 to 8 servings.

Mushroom Goat Cheese and Spinach Orzo Casserole

4 to 6 tablespoons olive oil, plus additional for dish
10 ounces white mushrooms, trimmed and quartered
3/4 pound shiitake mushrooms, stems discarded and caps cut into quarters
3/4 pound cremini mushrooms, trimmed and sliced
3 cups chopped onion
1-1/2 tablespoons chopped fresh thyme
2 cups fresh bread crumbs (about 4 slices bread, pulsed in blender)
1 pound orzo
6 ounces soft mild goat cheese, crumbled
2-1/2 cups packed fresh baby spinach

Heat 2 tablespoons oil in a large nonstick skillet over moderately high heat. Add mushrooms and cook in 3 batches, stirring occasionally, until liquid evaporates, about 5 minutes per batch (add more oil between batches if needed). Transfer mushrooms with a slotted spoon, as cooked, to a large bowl.

Heat 1 tablespoon oil in skillet over moderately high heat. Add onion and thyme; cook, stirring occasionally, until golden, about 15 minutes. Transfer to bowl with mushrooms. Wipe skillet clean and heat 1 tablespoon oil over moderately high heat; add bread crumbs and cook, stirring, until golden, about 2 minutes.

Preheat oven to 400 degree and lightly oil a 3-1/2-quart casserole dish. Cook orzo in a 6-quart pot of boiling salted water until al dente. Transfer 2 cups pasta water to a medium bowl. Drain pasta in a fine-mesh colander and transfer to bowl with mushrooms; combine.

Whisk goat cheese into pasta water and stir into pasta mixture with spinach; season with salt and pepper. Spoon orzo mixture into prepared dish and sprinkle top with bread crumbs. Bake in middle of oven until heated through and crumbs are golden brown, about 20 minutes. Makes 6 to 8 servings.

Turkey Chili Corn Bread Casseroles

1 tablespoon vegetable oil, plus additional for ramekins
1-1/2 pounds ground turkey
2 cups coarsely chopped onion
2-1/2 tablespoons chili powder
1 tablespoon finely chopped garlic
1 can (28 oz.) crushed tomatoes in thick puree
1 box (10 oz.) frozen corn
1 can (15.5 oz.) black beans, rinsed and drained
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon baking soda
1 cup buttermilk
2 large eggs
6 tablespoons unsalted butter, melted
1/2 cup chopped scallion, green part only

Preheat oven to 375 degree and lightly oil 8 ovenproof ramekins (about 2-cup capacity) or glass dishes. Heat oil in a 5-quart pot over moderately high heat. Add turkey and cook, breaking up with a spoon, until no longer pink. Transfer turkey with a slotted spoon to a bowl, leaving fat in pot.

Add onion to pot and cook, stirring, until softened, about 2 minutes. Add chili powder and garlic; cook, stirring, 1 minute. Add tomatoes with puree, corn, and turkey; simmer, stirring occasionally, 10 minutes. Remove pan from heat and stir in beans; salt and pepper to taste.

Whisk cornmeal, flour, sugar, baking powder, salt, and baking soda together in a bowl. Whisk buttermilk, eggs, butter, and scallion together in another bowl. Add buttermilk mixture to cornmeal mixture, stirring until just combined.

Spoon about 1 cup chili into each prepared ramekin and evenly top with a spoonful of corn bread butter. Bake on a sheet pan in middle of oven until corn bread is golden brown and chili is bubbling, about 25 minutes. Makes 8 servings.

Roasted Pepper and Asparagus Strata Bake

4 large red bell peppers (1-3/4 lbs.), stemmed, seeded and cut into 1/4-inch-thick strips
1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
1 large red onion, cut into 3/4-inch cubes (about 2 cups)
1 tablespoon olive oil, plus additional for dish
6 large eggs
3 cups whole milk
1/2 cup coarsely chopped fresh cilantro
2 tablespoons whole-grain mustard
2 teaspoons coarse salt
12 slices firm-white sandwich bread, toasted and broken into rough quarters
2 cups (8 oz.) coarsely grated pepper Jack cheese

Preheat oven to 425 degree. Divide and toss bell peppers, asparagus, and onion with oil on 2 large sheet pans; spread into a single layer. Roast in upper and lower thirds of oven, stirring and switching position f pans halfway through baking, until golden brown, about 15 minutes. Transfer pans to racks; cool to room temperature.

Lightly oil a shallow ovenproof 2-1/2-quart ceramic or glass baking dish. Whisk eggs, milk, cilantro, mustard, and salt together in a bowl until combined well.

Arrange half of bread in prepared dish and sprinkle evenly with half of roasted vegetables, then half of cheese. Repeat, layering with remaining bread, vegetables, and cheese. Pour egg mixture evenly over strata, cover with plastic wrap, and chill 6 hours.

Preheat oven to 350 degree. Uncover strata; let stand at room temperature 20 minutes. Bake in middle of oven until puffed, golden brown and mixture is just set, 45 to 50 minutes. Let stand at least 10 minutes before serving. Strata will settle once removed from oven. Makes 6 to 8 servings.

Beef, Cheese, and Noodle Bake

1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) shredded sharp cheddar cheese, divided

Preheat oven to 350°. Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk.

Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving. Makes 8 servings

Tuna Mushroom Casserole

1/2 cup water
1 teaspoon chicken bouillon granules
1 package (9 ounces) frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
1-1/2 cups cold milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise
2-1/2 cups egg noodles, cooked and drained
1 can (12-1/4 ounces) tuna, drained and flaked
1/3 cup dry bread crumbs
1 tablespoon butter

In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.

In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; boil for 2 minutes or until thickened. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna.

Pour into a greased 2-1/2-qt. baking dish. Brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Makes 4-6 servings.

Beans and Sausage

1-1/2 pounds bulk hot pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard

In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients.

Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly. Makes 12-16 servings.

Yellow Squash Casserole

8 cups sliced yellow squash (about 2 pounds)
1 tablespoon water
6 ounces hot Italian sausage (about 2 links)
1/2 cup chopped onion
2 garlic cloves, minced
2 (1-ounce) slices day-old white bread
1/2 cup sour cream
1/3 cup (1 1/2 ounces) diced provolone cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4-ounce) can condensedcream of mushroom soup, undiluted
Cooking spray

Preheat oven to 350°. Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at high 6 minutes or until tender. Drain well.

Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.

Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup.

Spoon squash mixture in a 2-quart casserole coated with cooking spray. Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes. Makes 8 servings

Creamy Carrot Casserole

1-1/2 pounds carrots or 1 package (20 ounces) frozen sliced carrots, thawed
1 cup mayonnaise
1 tablespoon grated onion
1 tablespoon prepared horseradish
1/4 cup shredded cheddar cheese
2 tablespoons buttered bread crumbs

In a saucepan, cook carrots just until crisp-tender; drain, reserving 1/4 cup cooking liquid. Place carrots in a 1-1/2-qt. baking dish.

Combine mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350° for 30 minutes. Makes 8-10 servings.

Cheesy Hash Brown Bake

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
1 cup grated Parmesan cheese

In a large bowl, combine the potatoes, soup, sour cream, 1-3/4 cups of cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.

Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Makes 10 servings.

Butternut Squash Lasagna

Cooking spray
3 cups chopped onion
10 cup fresh spinach
3/4 cup (3 ounces) shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 (15-ounce) carton part-skim ricotta cheese
1 (15-ounce) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups Smoky Marinara
12 oven-ready lasagna noodles (such as Barilla)
1 cup (4 ounces) grated fresh Parmesan cheese

Preheat oven to 375°. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.

Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.

Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.

Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes. Makes 2 lasagnas

Smoky Marinara
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes. Makes 6 cups

Spinach and Ham Pie

8 tablespoons (1 stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
1/2 teaspoon coarse salt
3 ten-ounce bags spinach, stemmed and well washed, but not dried
3 tablespoons olive oil
1 medium onion, finely chopped
3 large eggs
1 pound fresh ricotta cheese
1/2 cup freshly grated Parmesan or Pecorino Romano cheese
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
8 ounces boiled ham, cut into 1/4-inch cubes (optional)

Make the pastry: In the bowl of a food processor, combine the butter and cream cheese. Process until combined. Add cream, and pulse to combine. Add the flour and salt, and pulse just until a ball forms. Turn out onto a lightly floured surface, and knead a few times. Divide dough in half, pat each half into a disc, and wrap in plastic. Refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Make the filling: Place the spinach in a very large pot over medium-high heat. Cover, and cook, stirring once or twice, until spinach wilts, 5 to 7 minutes. Remove from pot, and set aside to cool. Squeeze dry, wringing out the cooked spinach in cheesecloth (there should be 2 cups), and coarsely chop.

Meanwhile, heat a medium skillet over medium heat. Add oil and onion, and cook, stirring occasionally, until translucent but not brown, 3 to 4 minutes. Remove from heat to cool briefly.

In a large bowl, lightly beat 2 eggs. Add ricotta, Parmesan, salt, and pepper; mix to combine. Stir in the spinach and onions. Add ham; stir to combine.

On a lightly floured surface, roll out one disc of dough to a 13-inch circle. Transfer the dough to a 9-inch glass pie plate, allowing the excess dough to hang over the edge of the plate. Trim edges to 1/2 inch. Spread spinach mixture evenly into pie plate. On a lightly floured surface, roll out second disc of dough to a 13-inch circle.

Transfer to top of the pie. Trim top crust to overlap the bottom by 1/4 inch. Fold top crust over bottom, and crimp edges together with your fingers. Cut a few small vents. Beat the remaining egg with a few drops of water, and brush over surface of pie. Bake until crust is golden brown, about 1 hour. Cool for 10 minutes before serving. Serves 8

Ham Casserole

2 cups cubed peeled potatoes
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups cubed fully cooked ham
2 tablespoons chopped green pepper
2 teaspoons finely chopped onion
7 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup soft bread crumbs

In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook about 15 minutes or until tender. Drain. In a large skillet, saute the ham, green pepper and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.

In a saucepan, melt the remaining butter; stir in flour until smooth. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over the ham mixture. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Makes 4-6 servings.

Calico Squash Casserole

2 cups sliced yellow summer squash (1/4 inch thick)
1 cup sliced zucchini (1/4 inch thick)
1 medium onion, chopped
1/4 cup sliced green onions
1 cup water
1 teaspoon salt, divided
2 cups crushed butter-flavored crackers
1/2 cup butter, melted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup mayonnaise
1 jar (2 ounces) diced pimientos, drained
1 teaspoon rubbed sage
1/2 teaspoon white pepper
1 cup (4 ounces) shredded sharp cheddar cheese

In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside. Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish.

In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs. Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Makes 8 servings.

Tuna 'n' Pea Casserole

8 ounces uncooked egg noodles
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup milk
2 to 3 teaspoons prepared horseradish
1/2 teaspoon dill weed
1/8 teaspoon pepper
1 cup frozen peas, thawed
1 can (4 ounces) mushroom stems and pieces, drained
1 small onion, chopped
1 jar (2 ounces) diced pimientos, drained
2 cans (6 ounces each) tuna, drained and flaked
1/4 cup dry bread crumbs
1 tablespoon butter, melted

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Stir in the peas, mushrooms, onion, pimientos and tuna.

Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 375° for 40-45 minutes or until bubbly. Makes 6 servings.

Zucchini Tomato Casserole

6 medium zucchini, diced (about 6 cups)
4 tablespoons butter or margarine, melted
2 medium tomatoes, diced
1 cup (4 ounces) shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter.

Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 8 servings.

Cheesy Eggplant Bake

1 medium eggplant, peeled
2 teaspoons salt
3/4 cup dry bread crumbs
3 teaspoons garlic salt
1/2 teaspoon pepper
3 eggs
3 tablespoons olive oil, divided
1 large green pepper, chopped
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
2 cans (14-1/2 ounces each) stewed tomatoes
1 package (6 ounces) sliced part-skim mozzarella cheese

Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.

In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture.

In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.

Bake, uncovered, at 350° for 25 minutes. Uncover; place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned. Makes 6 servings.

Ground Beef Bake

2 pounds ground beef
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 cups frozen peas
2/3 cup ketchup
1/4 cup minced fresh parsley
2 tablespoons all-purpose flour
2 teaspoons beef bouillon granules
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
6 cups hot mashed potatoes (prepared with milk and butter)
2 eggs

In a large skillet, cook the beef and onion over medium heat until the beef is no longer pink; drain. Stir in the next nine ingredients. Bring to a boil; cook an stir for 2 minutes.

Pour into an ungreased shallow 3-qt. baking dish. Combine potatoes and eggs. Drop by 1/2 cupfuls onto beef mixture. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and potatoes are lightly browned. Makes 12 servings.

Cheesy Tuna Mac

1 package (7-1/2 ounces) macaroni and cheese mix
1/2 cup milk
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 can (6 ounces) tuna, drained and flaked
3/4 cup frozen peas
2 tablespoons finely chopped onion
1 tablespoon process cheese sauce

Cook the macaroni according to package directions; drain. Stir in the milk, butter and contents of cheese packet. Add the soup, tuna, peas, onion and cheese sauce.

Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until heated through. Makes 4 servings.

Butternut Turkey Bake

1 medium butternut squash (about 2-1/2 pounds)
3/4 cup finely chopped onion
2 tablespoons butter
2 cups seasoned salad croutons
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
2 cups cubed cooked turkey
1 cup chicken broth
1/2 cup shredded cheddar cheese

Cut squash in half; discard seeds. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes. Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out pulp; mash and set aside.

In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through.

Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Makes 4 servings.

Cheesy Pizza Macaroni

1-1/2 pounds ground beef
2 packages (7-1/4 ounces each) macaroni and cheese
2 cans (15 ounces each) pizza sauce
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook the beef until no longer pink; drain. Prepare macaroni and cheese according to package directions.

Spread one can of pizza sauce into a greased 13-in. x 9-in. baking dish; layer with half the beef, macaroni and cheese, and cheddar and mozzarella cheeses. Repeat layers (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Makes 10-12 servings.

Chicken and Dumpling Casserole

1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas
4 cups cubed cooked chicken

Dumplings:
2 cups biscuit/baking mix
2 teaspoons dried basil
2/3 cup milk

In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish.

For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture.

Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. Makes 6-8 servings.