Casserole Recipes

Beef and Broccoli Casserole

1 pound ground beef
1/2 cup chopped onion
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 cup uncooked instant rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
2 pounds fresh broccoli, chopped or 6 cups frozen chopped broccoli, cooked and drained
6 ounces sliced part-skim mozzarella cheese
Chopped fresh parsley, optional

In a skillet, cook beef and onion in oil until beef is no longer pink and onion is tender; drain. Combine beef with Worcestershire sauce, garlic salt, Italian seasoning, rice, soup and water.

Place cooked broccoli in an 11-in. x 7-in. baking dish; spoon meat mixture over. Top with mozzarella cheese. Bake, uncovered, at 400° for 15 to 20 minutes. Garnish with parsley if desired. Makes 6 servings.

Baked Rice with Sausage

2 pounds bulk Italian sausage
4 celery ribs, thinly sliced
1 large onion, chopped
1 large green pepper, chopped
4-1/2 cups water
3/4 cup dry chicken noodle soup mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup uncooked long grain rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted

In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well.

Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving. Makes 12-14 servings.

Cajun Macaroni

1/2 pound ground beef
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped celery
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 teaspoons Cajun seasoning
1 package (7-1/4 ounces) macaroni and cheese dinner mix
2 tablespoons milk
1 tablespoon butter

In a large saucepan, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink; drain. Add the tomatoes and Cajun seasoning. Cook, uncovered, for 15-20 minutes, stirring occasionally.

Meanwhile, prepare macaroni and cheese, using 2 tablespoons milk and 1 tablespoon butter. Stir in beef mixture; cook for 2-3 minutes or until heated through. Makes 4 servings.

Asparagus Shepherd's Pie

6 medium potatoes, peeled and quartered
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup milk
1/4 cup butter, cubed
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
Paprika

In a saucepan, cover potatoes with water; cook until very tender. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper; pour into a greased 2-qt. baking dish.

Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture. Drain potatoes; mash with milk, butter, sage and salt. Spread over the asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 20 minutes. Makes 6-8 servings.

Wild Rice Harvest Casserole

4 to 5 cups diced cooked chicken
1 cup chopped celery
2 tablespoons butter
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups chicken broth
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 small onion, chopped
1 cup uncooked wild rice, rinsed and drained
1/4 teaspoon poultry seasoning
3/4 cup cashew pieces
Chopped fresh parsley

In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish.

Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley. Makes 10-12 servings.

Sweet-and-Sour Supper

1 pound ground beef
1-1/2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons salt
Pepper to taste
3 cups cooked long grain rice
1 can (7 ounces) mushroom stems and pieces, drained
1 medium green pepper, sliced

Sauce:
1 cup plus 2 tablespoons sugar
1/3 cup cornstarch
2-1/2 cups cold water
1/3 cup white vinegar
1/3 cup ketchup
1-1/2 teaspoons salt
Pepper to taste

In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the chili powder, oregano, salt and pepper. In a greased 3-qt. baking dish, layer the rice, beef mixture, mushrooms and green pepper; set aside.

In a large saucepan, combine sugar and cornstarch; stir in the remaining sauce ingredients until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over layered ingredients. Bake, uncovered, at 350° for 30 minutes or until heated through. Makes 4-6 servings.

Hash Brown Beef Pie

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups frozen mixed vegetables

Topping:
3 cups frozen shredded hash brown potatoes, thawed and drained
1 cup (8 ounces) shredded cheddar cheese
1 egg
1/8 teaspoon salt
1/8 teaspoon pepper

In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain. Stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the vegetables.

Pour into a greased 9-in. pie plate. Combine topping ingredients; spoon evenly over the meat mixture. Bake, uncovered, at 400° for 30 minutes. Makes 6-8 servings.

Swiss Steak Dinner

1/2 cup all-purpose flour
2 teaspoons salt, divided
1/2 teaspoon pepper
2 pounds boneless beef round steak , cut into 1/2-inch pieces
2 to 3 tablespoons canola oil
6 medium onions, thinly sliced
7 to 9 small red potatoes (about 1-1/4 pounds), halved
1 bay leaf
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 cups frozen cut green beans, thawed

In a large resealable plastic bag, combine the flour, 1-1/2 teaspoons salt and pepper. Add beef in batches and shake to coat. In a large skillet over medium heat, brown beef in oil on both sides. Transfer to a greased 3-qt. baking dish. Top with onions and potatoes. Sprinkle with remaining salt; gently toss to coat. Add the bay leaf. Spoon soup over top.

Cover and bake at 350° for 1-1/2 hours. Place beans around edge of dish. Bake 15-20 minutes longer or until meat and vegetables are tender. Discard bay leaf. Makes 6 servings.

Beef Stew Pie

6 tablespoons all-purpose flour, divided
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound boneless beef round steak, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
2-1/4 cups water, divided
1 tablespoon tomato paste
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1 bay leaf
2 cups cubed cooked potatoes
1-1/2 cups sliced cooked carrots
2 tablespoons minced fresh parsley
Pastry for single-crust pie (9 inches)

In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits.

Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.

Combine the remaining flour and water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt. baking dish.

On a floured surface, roll out pastry to fit dish. Place over filling; flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes. Makes 4-6 servings.

Zucchini Pizza Casserole

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.

Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Makes 6-8 servings.

Biscuit-Topped Italian Casserole

1 pound ground beef
1 can (8 ounces) tomato sauce
3/4 cup water
1/4 teaspoon pepper
1 package (10 ounces) frozen mixed vegetables
2 cups (8 ounces) shredded cheddar cheese, divided
1 tube (12 ounces) refrigerated buttermilk biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x 9-in. baking dish.

Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown. Makes 6-8 servings.

Steak and Onion Pie

1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground ginger
Dash ground allspice
1 pound boneless beef top round steak
2 tablespoons vegetable oil
1 cup sliced onion
2 cups diced peeled potatoes
2 cups water

Pastry:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
1 egg, lightly beaten

In a large resealable plastic bag, combine the flour, salt, pepper, paprika, ginger and allspice; set aside 2 tablespoons. Add meat to bag; seal and toss to coat.

In a large skillet, cook meat and onions in oil over medium-high heat until meat is no longer pink and onions are tender. Gradually stir in reserved flour mixture. Add potatoes and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are crisp-tender.

Meanwhile, for pastry, in a large bowl, combine flour and salt. Cut in shortening. Gradually add water, tossing with a fork until dough forms a ball.

Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate.

Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush top with egg. Bake at 450° for 20-25 minutes or until golden brown. Serve immediately. Makes 6 servings.

Layered Tortilla Pie

5 corn tortillas
1 pound ground beef
1 medium onion chopped
2 1/4 ounce can sliced olives drained
10 ounce can enchilada sauce
2 cups cheddar cheese grated
1/2 cup water
Sour Cream

Brown ground beef with onion. Drain and add enchilada sauce, water and olives. In a round 2 quart casserole, alternate layers of tortillas, meat sauce, and 1/2 cup cheese.

Sprinkle remaining cheese over top. Cover and bake at 400 degrees for 25 minutes. Remove and allow to stand 5 minutes. Cut into wedges Garnish with sour cream. Serves 4

Beef and Corn Casserole

Filling:
1 pound ground beef
1 can (11 ounces) Mexicorn, drained
1 can (8 ounces) tomato sauce
1 cup (4 ounces) shredded cheddar cheese
1/2 cup hickory-flavored sauce
1/2 teaspoon salt
1/2 teaspoon chili powder

Crust:
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup (4 ounces) shredded cheddar cheese, divided
1/4 cup cold butter
1/2 cup milk
1 egg, lightly beaten

In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside.

For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in the cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg.

Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Makes 6-8 servings.

Swiss Steak with Dumplings

2 pounds beef top round steak
1/3 cup all-purpose flour
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1-1/3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper

Dumplings:
1/2 cup dry bread crumbs
5 tablespoons butter, melted, divided
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
2/3 cup milk

Cut round steaks into six or eight pieces; dredge in flour. In a large skillet, brown meat in oil on both sides. Transfer to a greased 2-1/2-qt. baking dish.

In the same skillet, combine the soup, water, salt and pepper; bring to a boil, stirring occasionally. Pour over steak. Cover and bake at 350° for 50-60 minutes or until meat is tender.

For dumplings, combine bread crumbs and 2 tablespoons butter in a small bowl; set aside. In another bowl, combine the flour, baking powder, salt and poultry seasoning. Stir in milk and remaining butter just until moistened.

Drop by rounded tablespoonfuls into the crumb mixture; roll until coated. Place dumplings over steak. Bake, uncovered, at 425° for 20-30 minutes or until dumplings are lightly browned and a toothpick comes out clean. Makes 6-8 servings.

Meatball Pie

1 package (1/4 ounce) active dry yeast
1/4 cup warm water
3/4 cup warm milk
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour

Meatballs:
1 can (5 ounces) evaporated milk
2 eggs, beaten
1 cup quick-cooking oats
1 cup crushed saltines
1/2 cup chopped onion
1/2 cup chopped celery
2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds ground beef

Filling:
1 can (15 ounces) crushed tomatoes
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1 teaspoon minced fresh parsley
1-1/2 teaspoons dried basil

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.

In a large bowl, combine the milk, eggs, oats, saltines, onion, celery and seasonings. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet over medium heat, cook meatballs in batches until no longer pink.

Meanwhile, place tomatoes and onion in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the Parmesan cheese, herbs and salt.

Punch dough down. Divide into three portions. Roll two portions into 11-in. circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans. Roll third portion into a 12-in. x 10-in. rectangle; cut into twelve 10-in. x 1-in. strips.

Place meatballs in prepared crusts; top with tomato mixture and mozzarella cheese. Make a lattice crust with strips of dough; trim and seal edges. Cover and let rise for 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cut into wedges. Makes 2 pies.

Enchilada Casserole

Casserole
1 package Doritos (13-ounce), save 2 cups for casserole topping
2 tbsp. onion, grated
1 10-ounce can chili with beans
10 to 15 ounce enchilada sauce
1 can tomato sauce (8 ounce)
1 1/2 cups shredded sharp cheddar cheese

Topping
2 cups Doritos
1/2 cup shredded cheddar cheese
1 1/4 cups sour cream

Preheat oven to 375°. Crumble 6 cups Doritos with your hands into a large mixing bowl. Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8½ x 11-inch oven proof casserole dish. Bake for 20 minutes.

Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese. Bake for another five minutes and serve. Serves 8

Burrito Bake

1 pound ground beef
1 can (16 ounces) refried beans
1/4 cup chopped onion
1 envelope taco seasoning
1 tube (8 ounces) refrigerated crescent rolls
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
Toppings: chopped green pepper, shredded lettuce, chopped tomatoes, sliced ripe olives

In a large skillet, cook beef over medium heart until no longer pink; drain. Add the beans, onion and taco seasoning. Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish; seal seams and perforations.

Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, at 350° for 30 minutes or until golden brown. Sprinkle with toppings of your choice. Makes 6 servings.

Chicken Nugget Casserole

1 package (13-1/2 ounces) frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 can (26-1/2 ounces) spaghetti sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 teaspoon Italian seasoning

Place chicken nuggets in a greased 11-in. x 7-in. baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce, mozzarella cheese and Italian seasoning. Cover and bake at 350° for 30-35 minutes or until chicken is heated through and cheese is melted. Makes 4-6 servings.

Sausage Hash Brown Bake

2 pounds bulk pork sausage
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1 carton (8 ounces) French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed

In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next seven ingredients; fold in potatoes.

Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until heated through. Makes 10-12 servings.

Mediterranean Spaghetti

1/2 pound lean ground beef
2 cups chopped onion
1 1/2 teaspoons dried oregano
2 garlic cloves, minced
1/2 cup dry red wine
1/4 cup water
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 (14.5-ounce) can stewed tomatoes, undrained
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon ground nutmeg
1 cup (4 ounces) crumbled feta cheese
2 tablespoons grated Parmesan cheese, divided
1 large egg
2 tablespoons dry breadcrumbs, divided
Cooking spray
4 cups cooked spaghetti (about 8 ounces uncooked pasta)
Fresh oregano sprigs (optional)

Preheat oven to 375°. Heat a large nonstick skillet over medium-high heat. Add the first 4 ingredients, and sauté 5 minutes. Add the wine and next 6 ingredients (wine through tomatoes). Bring mixture to a boil; reduce heat, and simmer 10 minutes or until thick.

Combine the flour, milk, and 1/4 teaspoon nutmeg in a medium sauce-pan, and bring to a boil. Reduce heat, and cook for 7 minutes or until thick, stirring constantly. Remove milk mixture from heat. Stir in feta cheese, 1 tablespoon Parmesan cheese, and egg.

Sprinkle 1 tablespoon breadcrumbs in a 2-quart casserole coated with cooking spray. Place 2 cups spaghetti in casserole, and top with 2 cups beef mixture and 1 cup sauce. Repeat layers. Combine 1 tablespoon Parmesan cheese and 1 tablespoon breadcrumbs, and sprinkle over the casserole. Bake casserole at 375° for 30 minutes or until golden brown. Let stand for 5 minutes. Garnish with fresh oregano, if desired. Makes 6 servings

Sweet Onion Corn Bake

2 large sweet onions, thinly sliced
1/2 cup butter, cubed
1 cup (8 ounces) sour cream
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese, divided
1 egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) corn bread/muffin mix
4 drops hot pepper sauce

In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.

In a large bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13-in. x 9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.

Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting. Makes 12-15 servings.

Cheesy Pasta Pea Bake

12 ounces uncooked medium shell pasta
1/2 pound fresh mushrooms, quartered
1/2 cup chopped green onions
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon cornstarch
3 cups milk
1/2 cup chicken broth
1 cup frozen peas
1 teaspoon chopped seeded jalapeno pepper
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
Dash hot pepper sauce
2 cups (8 ounces) shredded cheddar cheese, divided
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1/4 cup dry bread crumbs

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in butter for 5 minutes or until tender. Stir in flour and cornstarch until blended. Gradually add milk and broth.

Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas, jalapeno, salt, pepper and hot pepper sauce; simmer for 1 minute. Stir in 1-1/2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat.

Drain pasta; transfer to a greased 13-in. x 9-in. baking dish. Stir in cheese sauce. Sprinkle with bread crumbs and remaining cheddar cheese. Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly. Makes 12 servings.

Roasted Red Pepper Lasagna

4 medium sweet red peppers
9 lasagna noodles
4 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
2 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2-1/2 cups fat-free milk
1 cup shredded Parmesan cheese

Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips.

Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting Makes 9 pieces.

Kohlrabi Carrot Bake

3 medium kohlrabies, peeled and sliced
4 medium carrots, sliced
1/4 cup chopped onion
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
1-1/2 cups milk
1/4 cup minced fresh parsley
1 tablespoon lemon juice
3/4 cup soft bread crumbs

Place kohlrabies and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well; set aside.

In a large skillet, saute onion in 2 tablespoons butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt. baking dish coated with cooking spray.

In a small skillet, melt remaining butter over medium heat. Add bread crumbs; cook and stir for 2-3 minutes or until lightly browned. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Makes 6 servings.