So many good casserole dishes

Is this a typical Minnesota, or what? Hmmm, when I was quit young, we had snow drifts 15 feet or higher. That was when I was shorter! I can’t remember snow plows plowing out country roads, at least not in the same day or two. I do know one thing: When we came home from school, we could tell by the aroma in the house that Mom was making soup or a hotdish (casseroles as we call them now) for supper. I still make these wonderful meals for us. What goes around comes around! I know I had recipes for casseroles last week, but I have so many good recipes that I’d like to share with you, it’s casseroles again.

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MOSTACCIOLI  BEEF CASSEROLE
8 oz. uncooked mostaccioli
1-1/2 lbs. ground beef
1 c. diced green pepper
3/4 c. diced onion
2-8 oz. cans tomato sauce
1-4-1/2 oz. jar mushrooms, drained
1 T. chili powder
2 t. sugar
1/2 t. salt
1/4 t. each, garlic powder and pepper
2 T. butter or margarine, melted
2 c. (8 oz.) shredded cheddar cheese

Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook next three ingredients over medium heat until meat is no longer pink; drain. Stir in next seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for five minutes. Drain mostaccioli; drizzle with butter, toss to coat. Spread 1/2 c. meat sauce into a greased 2-1/2 quart baking dish. Top with half of the mostaciolli, meat sauce and cheese. Repeat layers. Bake, uncovered, at 350 degrees for 25-30 minutes, or until heated through. Makes six servings. Note: You can double this recipe and feeze one. Add cheese to the frozen one after it’s thawed in the fridge and ready to bake.

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SOUTHWEST TUNA NOODLE BAKE
1-16 oz. pkg. medium egg noodles
2-1/2 c. milk
2-6 oz. cans water-packed tuna
1 can each, cream of chicken and cream of mushroom soup, undiluted
1 c. (4 oz.) shredded cheddar cheese
1-4 oz. can chopped green chilies
2 c. crushed tortilla chips

Cook noodles according to package directions. Meanwhile, in a large bowl, combine remaining ingredient, except tortilla chips. Drain noodles; gently stir into tuna mixture. Transfer to an ungreased 9x13-inch baking dish. Sprinkle with tortilla chips. Bake, uncovered, at 350 degrees for 30-35 minutes. Makes six servings.

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GOLDEN CHICKEN WITH RICE
1-6 oz. pkg. long grain and wild rice mix
1 can each, cream of mushroom soup and cream of celery soup, undiluted
1-1/2 c. water
4 chicken leg quarters or 8 chicken thighs
1 envelope onion soup mix

In a large bowl, combine rice, seasoning packet, soups and water. Spread into a greased 9x13-inch baking dish. Top with chicken; sprinkle with onion soup mix. Cover and bake at 350 degrees for two hours or until a meat thermometer reads 180 degrees and rice is tender. Makes four servings.

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CHICKEN LASAGNA
2 c. 2% cottage cheese
1-3 oz. pkg. cream cheese, softened
4 c. cooked, cubed chicken
1 can each, cream of chicken and cream of celery soup, undiluted
2/3 c. milk
1/2 c. diced onion
6 lasagna noodles, cooked and drained
1-6 oz. pkg stuffing mix (chicken or turkey)
1/2 c. butter, melted

In a small bowl, combine cottage cheese and cream cheese; mix well. In a large bowl, combine next five ingredients, mix well. Spread half of the chicken mixture into a greased 9x13-inch baking dish. Top with three noodles. Spread with half of cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting. Makes eight servings. Note: Drop small blobs of cheese mixture over noodles and spread carefully. If you’re not sure your dish is the right size, remember that a dish that’s too big is better than a smaller one that might run over. Cooking time may be shorter with a shallow-filled dish, so check your casserole.

Not sure about the size of your dish or pan? Using a ruler, measure from one inside top edge to the opposite inside top edge to check the diameter, length or width. To measure the height, place a ruler on the outside of the dish and measure from bottom to top edge. For volume, fill the pan or dish to the rim with water, noting how much water you’ve added.

Thought for the Day: Sandwich every bit of criticism between two layers of praise.