3 cups uncooked wide egg noodles
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
1-1/2 pounds lean ground beef
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon garlic powder
1 cup cottage cheese
1/2 cup sour cream
2 (10.5 ounces each) cans cream of mushroom soup
1 (4 ounce) can diced green chilies, undrained
1 (6.5 ounce) can mushroom stems and pieces, drained
1-1/2 cups shredded cheddar cheese
2 tablespoons butter, melted
1/2 cup plain dry bread crumbs

1. Cook the noodles according to the package directions; drain. Transfer to a 13 x 9-inch baking dish sprayed with cooking spray. In a medium size skillet, sauté the onion and celery in butter until crisp tender, about 4 minutes; stir into the cooked noodles.

2. Cook the ground beef, salt, pepper and garlic powder in the same skillet until the meat is no longer pink; drain and add to the noodle mixture.

3. In a large bowl, combine the cottage cheese, sour cream, soup, chilies, mushrooms and cheddar cheese; stir into the ground beef mixture. In a small bowl, combine the melted butter and bread crumbs; sprinkle over the top.

4. Bake, uncovered, at 350 degrees F. for 20 minutes or until hot and bubbly. Makes 8 servings.

Emily

1-1/2 cups water
1/2 cup butter or margarine
1 tablespoon dry minced onion flakes
2 cups uncooked instant rice
1 (16 oz) package frozen chopped broccoli, thawed
1 (10.5 oz) can condensed cream of mushroom soup
1 (10-3/4 oz) can cheddar cheese soup
1 cup French-fried onions, (optional)

1. In a large saucepan, bring water, butter and onion to a boil. Stir in the rice; remove from the heat and let stand 5 minutes or until the water is absorbed.

2. Add the broccoli, cream of mushroom soup and cheddar cheese soup ; stir to blend.

3. Transfer mixture to a greased 11×7-inch baking dish. Bake, uncovered for 30 to 35 minutes or until hot and bubbly. Sprinkle with French-fried onions, (if using); bake an additional 5 minutes. Makes 8 servings.

Emily

2 cups uncooked rotini pasta
1 (14 oz) package frozen broccoli florets
2 cups cooked chicken, cubed or cut into bite-size chunks
1 (10-3/4 oz) can condensed cream of chicken soup
1 (10-3/4 oz) can condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
1 cup shredded cheddar cheese

1. Cook the pasta according to package directions; drain. Cook the broccoli florets just until tender-crisp; drain.

2. Transfer cooked pasta to a 2 quart casserole sprayed with cooking spray; top pasta with cooked broccoli. Sprinkle cooked chicken chunks over the broccoli.

3. In a medium bowl, combine the soups, milk, pepper and Parmesan cheese; pour over the pasta mixture.

4. Bake, uncovered at 400 degrees F for 25 minutes or until hot and bubbly; stir. Top with the cheddar cheese; let stand until the cheese melts. Makes 6 servings.

Emily

4 boneless, skinless chicken breast halves
1 medium onion, sliced and separated into rings
1 (10-3/4 oz) can condensed cream of chicken soup
1/2 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme leaves
3/4 cup shredded cheddar cheese

1. Arrange chicken in bottom of a 13×9-inch baking dish; top with the onions.

2. In a small bowl, whisk the soup, milk, Worcestershire sauce and thyme; pour over the chicken.

3. Cover with foil; bake at 400 degrees F for 40 minutes or until chicken is no longer pink. Top with the cheddar cheese; let stand 10 minutes before serving. Makes 4 servings.

Emily

6 ounces dried spaghetti, broken into thirds
1-1/2 pounds lean ground beef
3/4 cup chopped onion
1 cup water
1 (1.25 oz) envelope taco seasoning mix
2 (2-1/4 oz) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
3/4 cup salsa (your choice)
1 (4.5 oz) can chopped green chilies, undrained
shredded lettuce
chopped tomato
Tortilla chips
Sour cream

1. Preheat oven to 350 degrees F. Cook spaghetti according to package directions; drain and set aside.

2. In a large skillet over medium heat, cook the ground beef and onion until the meat is brown and the onion is tender; drain. Add the water and taco seasoning. Bring to a boil; reduce the heat and simmer, uncovered, for 2 minutes, stirring occasionally. Stir in the cooked spaghetti, olives, 3/4 cup of the cheddar cheese, salsa and green chilies.

3. Transfer mixture to an 11×7-inch (2-quart) baking dish sprayed with cooking spray or lightly greased. Cover with foil and bake 15 to 20 minutes or until hot. Sprinkle with remaining 3/4 cup cheddar cheese. Serve with the shredded lettuce, chopped tomato, tortilla chips and sour cream. Makes 6 to 8 servings.

Emily

1/2 pound (8 ounces) bulk pork sausage
1 pound pork tenderloin, cubed
1 large onion, chopped
2 celery ribs, chopped
2 (15-1/2 oz each) cans Great Northern beans, rinsed & drained
1 (15-1/2 oz) can chili hot beans, undrained
2 (14 oz each) cans chicken broth
1 (6 oz) can tomato paste
1 garlic clove, minced
2 teaspoons chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon dried parsley flakes
1 cup shredded cheddar cheese

1. In a large skillet over medium-high heat, cook the sausage and cubed pork tenderloin until the meat is no longer pink; transfer to a 5 quart slow cooker.

2. Stir all the remaining ingredients, except the cheese, into the meat mixture in slow cooker.

3. Cover and cook on high 5 to 5-1/2 hours or on low 8 hours, or until pork is tender.

4. Sprinkle individual servings with the cheese. Makes 8 servings.

Emily

1-1/3 cups sugar, divided
1/4 cup water
2 tablespoons corn starch
1/2 teaspoon apple pie spice
6 cups peeled thinly sliced tart apples
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter or margarine, melted
1/4 milk
1-1/2 cups shredded mild cheddar cheese
1/2 cup chopped walnuts

1.In a large saucepan, combine 1 cup sugar, water, corn starch and cinnamon. Bring to a boil, stirring occasionally. Remove from heat; stir in apple slices until well coated. Pour into a greased 8-inch baking dish; set aside.

2.In a small bowl, combine the flour, baking powder, salt and remaining sugar. Stir in melted butter and milk just until moistened. Fold in cheese and walnuts. Spread over apple mixture.

3.Bake at 375 degrees F for 30 to 35 minutes or until filling is bubbly.

Emily

1 (10-3/4 oz) can condensed cream of mushroom soup
1 (8 oz) container sour cream
1/2 cup butter or margarine, melted
1 (32 oz) package frozen Southern-style hash brown potatoes
1/2 cup chopped onion
2 cups shredded cheddar cheese
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup French fried onions

1. In a very large mixing bowl, combine all the ingredients except the French fried onions; blend well.

2. Transfer mixture to an ungreased 13×9-inch shallow baking dish.

3. Bake at 350 degrees F for 30 minutes; sprinkle with the French fried onions and bake an additional 15 minutes or until hot and onions are golden brown. Makes 8 servings.

Emily

It was late in the afternoon yesterday and I needed to come up with something tasty for dinner. I literally made this up as I went, using whatever I found that I thought would go good together. I am still amazed at how good this turned out! I think it is one of my best quick-fix meals! My family said it is a definite “keeper” and they want to have it again soon!

6 slices bacon
1 pound bulk pork sausage (I used hot)
1/2 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup roasted red bell pepper, drained (from jar)
1/2 teaspoon ground black pepper
3 cups water
2 envelopes (0.87 oz) brown gravy mix
1 cup elbow macaroni
1 cup ricotta cheese
1 cup shredded cheddar cheese

In a large skillet over medium-high heat, cook bacon until crisp; drain & crumble. Set aside. Discard drippings.

In same skillet, cook sausage, ground beef, onion and garlic till meat is no longer pink and onions are tender, about 15 minutes; drain & return to skillet.

Stir in roasted red bell pepper, black pepper, water, brown gravy mix and elbow macaroni. Bring to a boil; reduce heat to medium; cover and cook 10 to 12 minutes or until elbow macaroni is tender.

Stir in the ricotta cheese until well blended; cook until heated through. Sprinkle with cheddar cheese and crumbled bacon. Let stand, uncovered, for 10 minutes or until cheese is melted. Makes 6 servings.

Emily

1 (14 oz) package frozen broccoli florets, thawed
2 cups cooked chicken, cubed
1 (10.5 oz) can cream of chicken soup
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1 cup shredded cheddar cheese
1 sleeve (from 15 oz box) whole wheat crackers, crushed ( I use Ritz)
2 tablespoons butter or margarine, melted

1. Preheat oven to 350 degrees F.

2. Spread the thawed broccoli in bottom of a greased 11×7-inch (2-qt) baking dish. Sprinkle the chicken over the broccoli.

3. In a large mixing bowl, combine the soup, mayonnaise, lemon juice, curry powder and black pepper. Pour over the chicken. Sprinkle cheddar cheese on top.

4. In a small bowl, combine the crushed Ritz crackers and melted butter or margarine. Sprinkle evenly over the cheese.

5. Bake, uncovered, for 30 minutes or until bubbly around the edges. Makes 6 servings.

Emily