Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

• 10 oz. can condensed reduced fat and sodium cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 2 cups cubed cooked chicken
• 1-1/4 cups shredded Cheddar cheese
• 3-1/2 cups frozen hash brown potatoes, thawed
• 1-1/2 cups frozen peppers and onions, thawed
• 1-1/4 cups shredded Cheddar cheese
• 1-1/2 cups crushed potato chips

Preparation:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

The nice thing about chicken enchiladas is that just about everyone likes them. Plus, you can make this chicken enchiladas recipe in advance and store it, cooked and tightly wrapped, in the fridge or freezer.

Once you learn how to make these sour cream chicken enchiladas, you can vary the ingredients to suit your taste. Try this recipe with tomato salsa or gruyere cheese for a change of pace.

Ingredients:

• 1/4 cup canola oil
• 15 corn tortillas
• 3 cups shredded cooked chicken
• 1 cup sour cream
• 2-1/2 cups green tomatillo salsa from a jar (such as Trader Joe's or Frontera)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese

Preparation:

1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.


2. Heat canola oil in a medium skillet over medium heat. Line a plate with paper towels.


3. Once oil is hot, use tongs to dip each tortilla in the oil, holding for about 5 seconds, then flipping on the other side and holding for about 3 seconds to soften. Remove tortillas to paper-towel-lined plate to drain.


4. Mix shredded chicken and sour cream together in a bowl. Set aside.


5. Place about 1/2 cup of the salsa in the bottom of the prepared pan. Top with 3-4 tortillas, overlapping if necessary.


6. Top with shredded chicken mixture. Top with about 1 cup of the salsa, and 1/2-cup of each cheese.


7. Repeat layers, ending with the cheese.


8. Cover with aluminum foil, and bake 25 minutes. Remove foil, and bake another 5-10 minutes until the cheese is melted and the casserole is bubbly.


9. Let the enchiladas rest 10 minutes before serving.

Simply Lasagna

(Dinner Is Ready page 164)

12 lasagna noodles
2 cups cottage cheese
1 egg, slightly beaten
1 T dried chopped parsley
2 T Parmesan cheese
1 cup Mozzarella cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
3 - 4 cups Spaghetti sauce

Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan(s). Cover bottom with thin layer of sauce. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Label and freeze. Makes 1 9x13 or 2 8x8 pans.

To serve: Thaw. Bake covered for 45 to 60 minutes at 375°. Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese is melted.

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Ground Beef Baked Beans

Quick Cooking
Try a FREE ISSUE of Simple & Delicious!

"I serve this hearty ground beef and bean bake with a tossed salad and some crusty bread for a balanced one-pot meal," relates Louann Sherbach of Wantagh, New York. "It's nice to have this casserole in the freezer for those nights when there's no time to cook."

Ingredients:

• 3 pounds ground beef
• 4 cans (15-3/4 ounces each) pork and beans
• 2 cups ketchup
• 1 cup water
• 2 envelopes onion soup mix
• 1/4 cup packed brown sugar
• 1/4 cup ground mustard
• 1/4 cup molasses
• 1 tablespoon white vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cloves

Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; heat through. Transfer to two greased 2-qt. baking dishes. Cover and freeze one dish for up to 3 months.
Cover and bake the second dish at 400° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400° for 40 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (10-12 servings each). To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400* for 40 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

In greased large casserole, pour 2 cups white rice, add thawed and lightly browned in butter, chicken breasts. Cover with Family Size can of Cream of Chicken or Cream of Mushroom soup, plus 1 four cup box of Chicken Broth. Cover and Bake in 350 degree oven for 1 hour. Love it with Green Beans and Rhodes Rolls.

Ali’s Crockpot Burritos

1. Put in crockpot:
4 Chicken breasts
Sprinkle chicken w/ salt & pepper, garlic powder, any other spices
1 can stewed tomatoes

2. Let chicken cook for an hour or so, then add:
1½ cup rice (regular rice, not minute rice)
1 cup salsa
1 can black beans, drained
1 can kidney beans, drained
1 tsp sugar

3. Cook on low for 5-6 hrs.

4. Shred chicken; fill tortillas & add grated cheese, sour cream, lettuce.

** Note: If you like things on the spicy side, add cumin & some chile powder.
** Also: This makes TONS of leftovers for lunches or to freeze for later!

1 pkg (16oz) spiral pasta
2 lbs ground beef
1 large onion, chopped
1 tsp salt
1/2 tsp pepper
2 cans (15oz. each) pizza sauce
1/2 tsp garlic salt
1/2 tsp Italian seasoning
2 eggs
2 cups milk
1/2 cup shredded Parmesan cheese
4 cups (16oz.) shredded mozzarella cheese
1 pkg (3-1/2 oz.) sliced pepperoni

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat in no longer pink; drain. Stir in the pizza sauce, garlic salt and Italian seasoning; remove from the heat and set aside.

In a small bowl, combine the eggs, milk and Parmesan cheese. Drain pasta; toss with egg mixture. Transfer to a greased 3-qt baking dish. Top with beef mixture, mozzarella cheese and pepperoni.

Cover and bake at 350 for 20 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Yield: 12 servings.

1/2 lb. ground beef, browned	1/2 tsp. garlic powder
6 cups macaroni, cooked	1/2 tsp. onion powder
2 cups American cheese	salt (to taste)
1 can (15 oz.) tomato sauce

In a casserole, mix warm browned ground beef with warm noodles and add cheese; stir until melted. Add tomato sauce, garlic powder, onion powder, and salt. Heat in oven at 350° for 20 minutes. Serves 4.

Here is an easy twist on your Hamburger Casserole recipe:

Brown 1 lb hamburger, drain grease
Prepare 1 box mac n' cheese
When mac n' cheese is done/prepared, add the browned hamburger, a can of drained corn, and a can of tomato sauce. Yummy, kids LOVE it, and so do husbands!! :)

Deep-Dish Pizza Casserole

Recipe By : Cooking Light

6 Points per serving

1 pound ground round

1 15-oz can chunky Italian-style tomato sauce

cooking spray

1 10-oz can refrigerated pizza crust dough

6 1-oz slices part-skim mozzarella cheese -- divided

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary and return to skillet. Add tomato sauce, and cook until heated. While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Line bottom of pizza crust with 3 slices mozzarella cheese. Top with meat mixture. Bake, uncovered at 425º for 12 minutes. Top with remaining 3 cheese slices, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Servings: 6

NOTES: I add spinach, red peppers, and mushrooms to this reciepe and everyone loves it and half of them do not even know it is a weight watchers recipe!-Shared by: Leigh Ann

Nutritional analysis per serving, per recipe: 277 calories; 7.7 g. fat; 1.6 g. fiber; 49 mg. cholesterol; 667 mg. sodium

Shared by Dina on 11/3/99.

This recipe comes from Cheri Logan , mother of 10. So for your family this may make 3- 4 freezer meals.

6 cups boneless chicken breast without skins
2 cups onion, chopped
4 tablespoons vinegar
4 tablespoons brown sugar
½ cup lemon juice
6 tablespoons Worcestershire sauce
2 cups catsup
1 tablespoon mustard
2 cups water
1 cup celery, chopped
cooked pasta

Combine all ingredients and pour into freezer bag. Freeze. Thaw, bake uncovered at 350 for 45 minutes. Serve over pasta.

EDITOR'S NOTE: I often boil chicken legs and debone them. This is cheaper than chicken breasts.

Cherie Logan

The Noble Child Experience

"For mothers raising noble children"

http://noblechild.com

2 lg. potatoes, sliced
2 to 3 med. carrots, sliced
1 can of peas, well drained
3 med. onions
1 1/2 lbs. ground beef, browned
2 stalks of celery, sliced
1 can of cream of tomato soup
1 soup can water
Place layers of the vegetables in the order given in crock pot. Season each layer with salt and pepper. Put
the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour over
the layers. Cover and set on low for 6 to 8 hours, stirring occasionally. Serves 4 to 5.

1 can chicken
1 can cream of chicken soup
1/2 tsp poultry seasoning
3-4 cups cooked instant rice
salt and pepper to taste

Mix all ingredients in a casserole dish and bake at 350 degrees for 20 minutes

Make the ravioli (frozen), then layer the sauce (spaghetti), 1/2 of the ravioli, cottage cheese and mozzarella. Use all the cottage cheese in the middle (I do to taste, but it calls for 2 cups for a 9x13 pan). Top with the rest of the ravioli and sauce and top with the mozzarella. Back at 350 for 30 minutes until bubbly. It also works great to freeze (I made if for my freezer meals group and it was awesome!).

Recipe from my mommy friend Sara Ann

1 can chicken

1 can cream of chicken soup
1/2 tsp poultry seasoning
3-4 cups cooked instant rice
salt and pepper to taste

Mix all ingredients in a casserole dish and bake at 350 degrees for 20 minutes

I got this recipe from one of my Ivillage groups