6 ounces fettuccine, broken
1 (3 1/2 oz) package sliced pepperoni
1 (15 1/2 oz) jar pizza sauce
1 1/2 cups shredded mozzarella cheese
1 (4 oz) can sliced mushrooms, drained
1 (2 1/4 oz) can sliced pitted ripe olives, drained
1 tablespoon grated parmesan cheese

bring 8 cups hot water to boiling. add pasta. reduce heat. cook in gently boiling water for 8-10 minutes or until tender. drain. return to pan. halve pepperoni; add to pasta. stir in pizza sauce, 3/4 cup mozzarella, mushrooms ,olives and parmesan. transfer to 12″x7 1/2″x2″ baking dish. top with remaining mozzarella. bake in a 400° oven about 15 minutes or until hot.

serves 6

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter OR margarine
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems and pieces, drained
1 can (2 1/4 oz) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups (8 oz) shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated parmesan cheese

in a large skillet, saute onions and green pepper in butter until tender. add tomatoes, mushrooms, olives and oregano. add ground beef if desired. simmer, uncovered, for 10 minutes. place half of the spaghetti in a greased 13″x9″x2″ dish. top with half of the veggie mixture. sprinkle with 1 cup cheddar cheese. repeat layers. mix the soup and water until smooth. pour over the casserole. sprinkle with parmesan cheese. bake, uncovered, at 350° for 30-35 minutes or until heated through.

12 servings

THIS MAKES ALOT!

5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
4 cups (1 lb) cubed cheddar cheese
4 cups (1 lb) shredded sharp cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise ( do not substitute light or fat-free)
1 cup (8 oz) sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

in a large bowl, combine potatoes and bacon. and another bowl combine the remaining ingredients; add to the potato mixture and toss gently to coat. transfer to a greased 4 1/2 quart baking dish. bake, uncovered, at 325° for 50-60 minutes or until bubbly and lightly browned.

20-24 servings

1 package (12 oz) wide noodles, cooked and drained
2 cans (6 oz ea) tuna, drained
1 can (4 oz) mushroom stems and pieces, drained
1 can cream of mushroom soup
1 1/3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed saltines
3 tablespoons butter OR margarine, melted

in a large bowl, combine noodles, tuna and mushrooms. in another bowl, combine soup, milk, salt and pepper. pour over noodle mixture and mix well. pour into a greased 2 1/2 quart baking dish. combine saltines and butter; sprinkle over noodles. bake, uncovered, at 350° for 35-45 minutes or until heated through. if desired, sprinkle with paprika.

2 cups cooked rice
2 tablespoons melted butter
1 tablespoon chopped onion
1/4 teaspoon dried marjoram, crushed
1 egg, slightly beaten
1 (9 oz) can tuna, drained, flaked
3 eggs, beaten
1 cup milk
4 ounces swiss cheese, shredded
1 tablespoon chopped onion
1/4 teaspoon salt
dash pepper
1/4 teaspoon dried marjoram, crushed

for rice shell, combine first 5 ingredients. press into bottom and sides of 10″ pie plate or 10″x6″x1 1/2″ baking dish sprayed with pam. layer tuna evenly over rice shell. combine remaining ingredients together. pour over tuna. bake im 350 degree oven for 50-55 minutes or until a knife inserted just off center come out clean.

6 servings

1 1/4 cups boiling water

1/4 cup margarine OR butter, melted

1 (7 oz) package crumbly-style stuffing

1 (2.8 oz) can french-fried onions

2 cups chicken OR turkey, cubed

3/4 cup milk

10 oz frozen peas, thawed

1 can cream of mushroom soup

heat oven to 350 degrees. in large bowl, stir together water, margarine, stuffing and half of the french-fried onions. press into a 9″ or 10″ pie pan, forming a shell. in medium bowl, combine the chicken, milk, peas and soup. mix well. spoon into prepared shell. cover, bake for 30 minutes. uncover, sprinkle with remaining french-fried onions. continue baking for 15-20 minutes or until heated through.

1 can cream of chicken soup
1/2 cup milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cup diced cooked chicken
1 can (16 oz) whole kernel corn, drained
2 cups canned cut green beans
2 cups sliced cooked potatoes

in a large bowl, combine soup, milk, thyme, salt and pepper. stir in chicken, corn, beans and potatoes. pour into a greased 1 1/2 quart baking dish. bake, uncovered, at 400 degrees for 15 minutes or until heated through.

6 servings

1 broiler-fryer chicken (3-3 1/2 lbs), cut up
2 quarts water
2 teaspoons salt
3 garlic cloves, minced
1/4 teaspoon dried thyme
3 cups uncooked long-grain rice
1 can cream of chicken soup
1 can cream of mushroom soup
3 celery ribs, diced
2 medium onions, diced
1 medium carrot, grated

place chicken, water, salt, garlic and thyme in a large kettle
or dutch oven. cover and cook until chicken is tender, about 1 1/4 hours. remove chicken; cool. debone and cut into chunks. skim fat from broth. place 3 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. place in a greased 13″x9″x2″ baking dish. cover and bake at 350 degrees for 35-40 minutes for until rice is tender.

6-8 servings