Category: Lunch/ Dinner

• 1-2 jars Alfredo sauce
• 2 C cooked chicken, shredded
• 2 C cooked broccoli, chopped
• 1 C shredded mozzarella or cheddar
• 1/4 C Parmesan
• 1 box cooked shells

Preheat oven to 350.

In a large bowl, mix Alfredo sauce (saving some for later), chicken, broccoli, and cheese.  Spoon into shells.  Grease 13X9 pan.  Pour some sauce in bottom of pan.  Arrange shells and top with more cheese and more sauce.

Cover and bake 30-45 minutes.

• 2 lbs ground beef
• 1 C chopped onion
• 1 C chopped green pepper
• 1 C chopped celery
• 2 cans kidney or chili beans, don’t drain
• 2 (16 oz) cans tomatoes
• 1 (6 oz) can tomato paste
• garlic powder to taste
• 2 tsp salt
• 1 Tbsp chili powder (optional)

Brown beef.  Add vegetables and cook until half done.  Add tomato past, garlic powder, salt, and chili powder.  Mix well, cover and simmer 1 1/2 hours.

from Carrie Thorne

• 1/4 C butter
• 1 medium onion, chopped
• 1/3 C flour
• 2 C milk
• 1 can (10.75 oz) chicken broth
• 1 pkg (8 oz) cheese spread, cubed
• 1 can (16 oz) veg all veggies, drained

Melt butter in large saucepan.  Add onion, cook until tender.  Add flour, whisking until smooth.  Cook 1 minute over low heat, stirring constantly.  Gradually add milk and chicken broth; cook over medium heat, stirring constantly until thickened and bubbly.  Add cheese, stirring until cheese is melted.  Add veg all.  Reduce heat and cook until thoroughly heated.  Do not boil.

• 1 lb ground beef
• 1 medium onion, chopped
• 8 oz penne pasta, cooked and drained
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 jar (24 oz) chunky vegetable pasta sauce
• 1 C ricotta cheese
• 1 egg
• 2 C shredded mozzarella or Italian cheese blend

Heat oven to 350.  In a 5 qt Dutch oven, cook beef and onion over medium-high heat; 5-7 minutes, stirring frequently until thoroughly cooked; drain.  Stir in cooked pasta, salt, pepper, and pasta sauce.

In medium bowl, mix ricotta cheese, egg, and 3/4 C of the shredded cheese.  Spray 13X9 baking dish with cooking spray.

Spoon half of pasta mixture (about 3 1/2 C) into bottom of baking dish.  Spoon ricotta mixture evenly over pasta mixture in baking dish.  Top with remaining pasta mixture; sprinkle with remaining shredded cheese.

Spray piece of foil large enough to cover baking dish with cooking spray.  Cover baking dish with foil, sprayed side down.  Bake 35-40 minutes or until heated through and cheese is melted.

To make ahead; wrap foil covered casserole in double layer of plastic wrap; label and freeze p to 3 months.  To thaw and bake: thaw overnight or until completely thawed in refrigerator.  Remove plastic.  Bake 50-60 minutes or until center is hot and cheese is melted.  To bake from freezer (no thawing): heat oven to 350. Remove plastic.  Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is hot and cheese is melted.

• 2 cans refrigerated pizza crust
• 3 oz small pepperoni slices
• 1 jar sliced mushrooms; drained
• 8 oz thinly sliced provolone cheese
• 1 Tbsp Parmesan cheese
• 1 jar pizza sauce, heated

Heat oven to 375.  Lightly grease 12 inch pizza pan.  Unroll 1 can of dough; placing on a greased pan.  Starting at center, press out dough with hands to edge of pan.  Layer pepperoni, mushrooms, and provolone  over dough.

Unroll remaining can of dough.  Press out dough on work surface to form 12 inch round.  Fold dough in half; lace over provolone cheese and unfold.  Press outside edges to seal.  Cut several slits in top crust for steam to escape.  Sprinkle with Parmesan cheese.

Bake 30-35 minutes or until crust is deep golden brown.  cut pizza into wedges; serve with warm pizza sauce.