Pierogi Casserole

3/4 lb noodles, cooked and drained (lasagna noodles or wide egg noodles)

3/4 cup butter

3 cups instant mashed potatoes, prepared

16 slices American cheese

2 large onions, minced

Cook noodles, drain.

Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package.

Place half of the cooked noodles in the bottom of a 13x9 casserole dish.

Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese.

Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps through the holes.  Serve.

6  Servings

Philly Cheesesteak Casserole

12 ounces penne pasta, cooked al dente & drained

4-5 steak-umms steak, sliced into strips or 1/2 lb beef, cut for steak sandwiches (paper-thin)

3 onions, sliced thin

1/2 green pepper, sliced thin

6 mushrooms, sliced

2 slices American cheese

4 ounces extra-sharp cheddar cheese, shredded

1/3 cup beef broth (approx)

3-5 dashes oregano

1 pinch basil

steak sauce

ketchup

seasoned tomato sauce (your choice)

Saute steak, onions, peppers& mushrooms until steak is cooked and veggies are tender.  Stir in pasta, beef broth, oregano& basil; top with cheese.    Cover & continue cooking over low heat until cheese is melted.  Stir gently to completely melt cheese into mixture.  

Serve with steak sauce, ketchup or seasoned tomato sauce.  

 4  Servings

Nacho Turkey Casserole

1 10-ounce package frozen whole kernel corn

2 tablespoons all-purpose flour

4 cups cubed cooked turkey or chicken

1/2 cup dairy sour cream

1 cup (4 oz.) shredded Monterey Jack cheese with jalapeqo peppers or mozzarella cheese

2 16-ounce jars salsa

5 cups slightly crushed tortilla chips

Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.

Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.

To Tote: Cover tightly. Transport in an insulated carrier.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

Make Ahead Southwest Cattle Rancher's Pie

1/2 lb onion, chopped

4 cloves garlic, minced

1/4 lb shredded carrot

1/2 lb small mushroom, cleaned and sliced

1 lb ground sirloin

1 teaspoon dried oregano

1/2 teaspoon crushed dried thyme

1/2 teaspoon ground cumin

1/4 teaspoon fresh ground pepper

1 tablespoon all-purpose flour

8 fluid ounces low sodium beef broth

1/3 cup dry red wine

2 tablespoons no-salt added tomato paste

vegetable oil cooking spray

 Topping

1 lb russet potato, peeled and cut into chunks

3-4 tablespoons skim milk

1/2 teaspoon salt (optional)

1-2 tablespoon minced pickled jalapeno pepper, to taste

1 tablespoon minced fresh cilantro

1 1/2 tablespoons minced scallions

1/4 teaspoon paprika

3 tablespoons shredded monterey jack cheese

In a large nonstick skillet, sauté the onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until the vegetables are wilted and pan liquids are absorbed, about 6 minutes.

Crumble in the ground sirloin and continue to cook, stirring occasionally, until the beef is well browned, about 5 minutes.  Drain off any excess fat.  Add the oregano, thyme, cumin, and pepper.  Sprinkle the flour over the beef mixture and stir.  Add the beef broth, wine, and tomato paste.  Stir until well combine.

Line a 2-quart casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole.  Lightly spray the foil inside the casserole with cooking spray.  Transfer the meat mixture to the prepared casserole.  Set aside while you prepare the topping.  

Place the potatoes in a pot of boiling water to cover.   Reduce the heat and simmer until tender when pierced with a fork, about 15 to 20 minutes; drain.  Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy.  Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion.  Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon.  Sprinkle with paprika and cheese.

Cover the casserole and freeze until solid.  Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper.  Label with the casserole name and the date.  Use within 3 months.

When ready to bake, unwrap the casserole and place back in the casserole dish to bake.  Defrost completely.

Then bake at 375°F for 40 to 45 minutes, until golden and bubbly.   (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.

Serves 6

Macaroni & Cheese

1 (16 oz.) package elbow macaroni

1/2 pound sharp cheddar cheese, shredded

1/2 pound gouda, shredded

1/2 pound jack cheese, shredded

1/2 pound Colby cheese, shredded

1/2 stick butter or margarine

3 tablespoons flour 

2 cups milk, or 1 cup milk and 1 cup beer

1 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon fresh ground black pepper

Boil macaroni according to package directions, drain and keep warm.  Melt butter in large pan, add flour and spices, cook for a couple minutes stirring constantly.  Whisk in milk.  Stir until thickened, over low heat.  Mix in cheeses, reserving 1/2 cup of cheese.  Stir until melted and smooth.  Mix in cooked macaroni.

*To make baked macaroni & cheese:

Pour into baking dish, top with reserved cheese and 1/4 cup bread crumbs.  Bake for 30 minutes at 350. 

12  Servings

Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes (about 4 pounds uncooked)

1/2 cup milk

1 package  (8 ounces)  regular or low-fat cream cheese

1 cup regular or low-fat sour cream

2 teaspoons Parsley Flakes

1 teaspoon Garlic Salt

3/4 cup shredded Cheddar cheese

1/2 cup crispy cooked and crumbled bacon (about 12 slices)

Place all ingredients, except cheese and bacon, in a large bowl.  Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.  Spoon mixture into a lightly greased 13x9-inch baking dish.  Sprinkle with cheese and bacon.  If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.  Cover and bake in a 350°F oven 30 minutes or until heated through. 

Tip:  For faster preparation, start with instant or refrigerated prepared mashed potatoes.