Ingredients:

• 4 cups of stuffings
• 1 1/4 cups boiling water
• 4 tablespoons of butter
• 4 to 6 boneless chicken breast halves
• Paprika
• 1 can (10 3/4 oz) of Condensed Cream of Mushroom Soup/Chicken
• 1/3 cup of milk

Instructions:
1.  Mix water and butter bring to a boil.

2.  Place stuffing in a 3 quart caserole dish.

3.  Add boiling water and butter, mix lightly.

4.  Mix soup and milk in a bowl.

5.  Place chicken on top of stuffing.

6.  Spread soup mixture over chicken.

7.  Cover and bake at 400 for 30 minutes or until chikn is done.

• 1 box lasagna pasta
• 1 lb. ground beef
• 1 package of Shredded Mozzarella cheese
• 1 package of Shredded Cheddar cheese
• 1 (16 oz.) sm. curd cottage cheese
• 2 Jars of Hunts 3 Cheese Spaghetti Sauce
• 1 Tbs of Garlic Powder
• 1 Tbs of Italian Seasoning
• Pepper and Salt to taste
• Parmesan cheese

Brown ground beef and drain. Combine garlic powder, Italian seasoning, spaghetti sauce, and meat then simmer for 30 minutes. Remove from heat and cool. Cook pasta according to package directions and drain. Grease bottom and sides of a 9×13 pan. Layer ingredients in this order: pasta, dotted spoonfuls of cottage cheese, sprinkled shredded Mozzarella cheese and Cheddar cheese and meat sauce then sprinkle Parmesan. Until it is about 1 1/2 inches to 2 inches deep. After you add the last layer sprinkle Parmesan, Mozzarella, and Cheddar cheese generously over the top. Bake at 350 degrees for 40 minutes uncovered on middle rack of oven.

• 2 cups spaghetti, broken
• 1 can (7oz) tuna, drained and flaked
• 1 can (10 1/2 oz cream of mushroom or chicken soup
• 1/4 cup milk
• 4 oz. cheese, shredded (1 cup American or Cheddar)
• 1/2 cup crushed potato chips
• Paprika

Cook spaghetti according to package directions. Mix drained spaghetti with tuna and set aside. Combine soup, milk and cheese in a 1 1/2 qt. casserole dish. Bake in microwave about 4 minutes, until cheese is melted. Stirring every minute. Add tuna mixture and mix well. Sprinkle with crushed chips and paprika. Bake at 350 degrees till top is crusty and casserole is heated throughout. (Approximately 20 minutes) Yield: 4 servings.

4 boneless, skinless chicken breast halves, cubed
1 1/2 cups uncooked quick-cooking white rice
1 1/4 cups milk
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1/2 pound processed cheese, cubed
1/2 cup regular or reduced-fat salad dressing Preheat oven to 375 degrees.

In a large bowl, combine chicken breast, rice, milk, broccoli, cheese and salad dressing. Spoon into a 12 x 8-inch baking dish. Bake for 30 minutes or until chicken is done.   

• 1 10 3/4 can condensed cream of chicken or mushroom soup
• 1 envelope onion soup mix
• 1 3oz can chopped mushrooms (undrained)
• 1 cup milk
• 1 10oz package frozen peas and carrots, thawed
• 1 cup rice
• 3 pounds chicken (diced or whole pieces)
• Paprika

In bowl stir together soup, milk, soup mix and mushrooms (including liquid). Set aside 1/2 of this mixure. Stir uncooked rice and vegetables into remaing mixture.

Turn rice mixture into a 12×71/2×2 inch casserole dish, evenly spread chicken on top of mixture. Pour reserved soup mixture over chicken and sprinkle with paprika. Cover tightly with lid or foil. Bake at 375 degrees till rice is tender. Approximately 1 1/2 hours. Makes 5 servings.

• 4 pounds ground beef
• 3 large onions, chopped (3 cups)
• 1 cup chopped green pepper
• 16 ounces medium needles
• 3 10 3/4 ounce cans condensed tomato soup
• 4 cups shredded American cheese
• 1 12 ounce bottle chili sauce
• 1/4 cup chopped pimento
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1/2 teaspoon pepper
• 4 1/2 cups soft bread crumbs
• 1/4 cup butter, melted

In a large skillet cook beef, onion, and green pepper, half at a time, till meat is brown. Drain off fat.

Cook noodles according to package directions; drain well. Return drained noodles to kettle. Stir in meat mixture, tomato soup, cheese, chili sauce, pimiento, salt, chili powder, pepper and 2 cups water; mix well. Divide mixture between two 13x9x2 inch baking dishes.

Toss bread crumbs with melted butter; sprinkle atop casseroles. Bake, uncovered, at 350 degrees till heated through, about 45 minutes. Garnish with green pepper rings.

• 1 lb. ground meat
• 1 can cream of mushroom soup
• 1 can cheese soup
• 2 bags of frozen tater tots
• grated cheddar cheese

Preheat oven 350. Brown the hamburger meat. Lightly spray a 13×9 baking pan with cooking spray. Place a single layer of tater tots in the bottom of the baking pan. Pat hamburger ontop of the tater tots add salt and pepper to taste. Mix together the soups and then spoon and smooth over meat. Place tater tots in rows on top of meat and soup. Bake for 1 hr. and last few minutes sprinkle with cheddar cheese, leave in just until melted.

• 1 cup flour
• 1 cup cornmeal
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg – slightly beaten
• 1 16-ounce can chili beans
• 1 pound ground beef – browned
• 1 cup cheddar cheese – shredded

Preheat the oven to 425°F. Grease an 8 or 9-inch square pan or casserole dish. Combine the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl. Stir in the milk, oil, and egg just until moistened. Pour half of the batter into the prepared dish. Stir the browned hamburger into the chill beans. Pour this mixture over the layer of cornbread. Sprinkle with the shredded cheese to cover. Pour the remaining batter over the cheese layer and spread to cover. Bake for 25-30 minutes or until the sides are browned and a toothpick inserted in the center comes out mostly clean. Serve with remaining cheese and sour cream, if desired.