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I’m thinking it’s time to do some casserole recipes as I had a good response to the recipes in a previous column.

The pasta family, with its many shapes of macaroni, spaghetti and noodles, along with rice, beans and potatoes provide the main ingredient for many casseroles. Most often they are combined with meat, fish, seafood, poultry, eggs or cheese and sometimes just an assortment of veggies for a meatless dish. Convenient packaged casserole mixes, from the grocer’s shelves, offer short cuts and help you to make your own special dish with the addition of one of the above ingredients mentioned. For color, flavor and texture add mushrooms, canned or fresh, diced green or red pepper, onion, celery, water chestnuts, almonds or other nuts and the many variety of cheeses. Top with buttered crumbs, grated cheese, crisp bacon, dry cereal crumbs, chopped nuts, or biscuits. Biscuit toppings should be placed on a piping hot mixture to help speed their baking and prevent sogginess.

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So, let’s do some easy casserole recipes starting with . . .

MOSTACCIOLI BEEF BAKE

1-1/2 lbs. lean ground beef

1 c. coarsely chopped onion

2 t. butter or margarine

1-1/2 t. paprika

1 to 1-1/2 t. chili powder

1 t. salt

1/4 t. pepper

1-15 oz. can diced tomatoes

3 medium carrots, peeled, sliced 1/4-inch thick and precooked just until tender

1 c. sliced celery, sliced 1/4-inch thick

2 c. water

1-1/2 c. uncooked mostaccioli pasta

In large skillet brown beef with onion in butter. Add rest of ingredients, bring to a boil and transfer to a 3 qt. casserole. Cover, bake at 350 degrees for about 25 minutes or until pasta is done. Serves 6-8.

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Sliced hot dogs are dressed up in a rich egg noodle mixture, ready from start to finish in 35-40 minutes.

NOODLE AND HOT DOG BAKE

1 c. medium egg noodles, cooked according to package directions and drained

1/2 c. diced onions

1 T. butter or margarine

1 lb. (4-5) hot dogs, thinly sliced crosswise

3 slightly beaten eggs

1 c. dairy sour cream

1/2 c. creamed cottage cheese

1/2 t. salt

dash of pepper

1/2 c. cornflake crumbs

1 T. butter or margarine, melted

In a small skillet, saute onion in butter until just tender.

In a large bowl, combine noodles, onions and rest of ingredients except cornflake crumbs and melted butter.

Mix well and turn into a greased 9-inch pie plate.

Mix cornflake crumbs with melted butter; sprinkle over top.

Bake at 375 degrees 25 minutes. Let stand for 5-6 minutes. Cut in wedges. Makes 4-6 servings.

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This hearty, flavorful dish is unlike the popular overnight egg bake. Great for brunch or lunch.

SAUSAGE EGG CASSEROLE

3 hard cooked eggs, peeled and sliced, about 1/4-inch thick

1/4 c. butter or margarine, melted

1/4 c. flour

1/2 t. salt

dash of pepper

2 c. milk

1 lb. bulk pork sausage, cooked and drained

1-1 lb. can (2 c.) whole kernel corn, drained

1 c. soft bread crumbs (1-1/2 slices of bread)

Put sliced eggs into a 1-1/2 qt. buttered casserole.

In a saucepan, combine melted butter with flour, salt and pepper. Add milk slowly, stirring. Cook, stirring constantly, until mixture thickens and bubbles. Stir in sausage and corn. Pour over eggs. Sprinkle with bread crumbs.

Bake at 375 degrees for 20-25 minutes. Serves 6.

NOTE: If crumbs become golden in color before end of baking time, cover lightly with foil so they don’t get too browned.

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This combination of wild rice, white rice and chicken is delicious and easy to make.

CREAMY CHICKEN AND RICE

1-1/2 c. cooked wild rice (1/2 c. uncooked)

1-1/2 c. cooked white rice (1/2 c. uncooked)

1/2 c. diced onion

1/2 c. butter or margarine

1/4 c. flour

1-4 oz. can mushrooms, drained

1-1/2 c. chicken broth (can be made from bouillon)

1-1/2 c. half and half cream or milk

3 c. cooked diced chicken

1/4 c. canned diced pimiento, drained

1/4 c. snipped parsley or 1-1/2 T. dried flakes

1 t. salt

dash pepper

1/4 c. toasted almonds

Saute onion in butter until tender. Remove from heat; stir in flour. Slowly stir chicken broth into flour mixture. Return to heat; stirring constantly. Add cream, stirring constantly, until smooth and thickened. Add rice, mushrooms, chicken and next four ingredients.

Turn into buttered 2 qt. casserole. Top with nuts. Bake at 350 degrees for 25-30 minutes or until bubbly. Serves 6-7.

To toast almonds: Spread nuts in an ungreased baking pan (like a small pie tin). Bake at 350 degrees 5-10 minutes, stirring once or twice until lightly browned. Remove immediately from pan to a dish to cool.

NOTE: When I toast almonds, I do about a cup of them, put them in a plastic baggie or small covered container. Store in fridge and they’ll be ready for another use when you need them.

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Thought for the day: You will never find time for anything unless you make it yourself.

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