BAKED ZITI CASSEROLE

1 PKG (16 OZ) ZITI (I DON’T USE IT ALL BECAUSE IT TURNS OUT TOO DRY)
1 EGG, SLIGHTLY BEATEN
1 CARTON (15 OZ) RICOTTA CHEESE
½ C GRATED PARMESIAN CHEESE, DIVIDED
1 JAR MEATLESS SPEGHETTI SAUCE
2 CUPS (8 OZ) SHREDDED MOZZARELLA CHEESE
COOK PASTA. DRAIN. IN SMALL BOWL, COMBINE THE EGG, RICOTTA & ¼ C PARM CHEESE.
SPREAD 1 CUP SAUCE IN 9/13 BAKING DISH COATED WITH PAM. TOP WITH A HALF OF THE PASTA, HALF OF THE RICOTTA MIXTURE, 1 CUP SAUCE, 2/3 CUP MOTZ CHEESE, 1 TBLSP PARM CHEESE. REPEAT THE LAYERS. (BE AWARE THAT THE MORE NOODLES YOU USE THE DRYER IT WILL BE)
COVER & BAKE AT 375 DEGREES FOR 45-50 MIN
(I GOT THIS RECIPE ON LINE – BUT I CAN’T REMEMBER WHERE)

Recipe Donated By: Shirley Hester

NOODLE BAKE

IN LARGE BOWL, MIX TOGETHER:
4 CUPS WIDE EGG NOODLES, COOKED
1 ½ CUP COTTAGE CHEESE
1 ½ CUP SOUR CREAM
½ CUP MINCED GREEN ONION

BROWN IN SKILLET:
1 LB GROUND BEEF
½ TSP GARLIC SALT
1/8 TSP PEPPER
1 TSP SALT

WHEN MEAT IS COOKED, ADD 3 8OZ CANS TOM SAUCE.
PLACE NOODLE MIXTURE IN GREASED 9/13 CASSEROLE DISH
TOP W/MEAT MIXTURE & GRATED SHARP CHEDDAR CHEESE
SPRINKLE W/PARMESAN OR ROMANO CHEESE
BAKE, UNCOVERED @ 350 FOR 30 MIN – UNTIL BUBBLY
TASTES KIND OF LIKE LASAGNA – IT IS VERY GOOD
RECIPE FROM MY FRIEND DENISE WOOD

Recipe Donated By: Shirley Hester

Grandma Harvey's Zucchini Stuffing Casserole

4 med. zucchini, peeled and cut into 1 inch cubes
1 pound ground beef
1/2 c. chopped onion
4 tbsp. butter
2 1/4 c. herbed stuffing cubes
1 can cream of chicken or cream of mushroom soup
1 c. sour cream

Cook zucchini in a little boiling water until tender and it appears almost opaque. Drain. Remove from heat.

In a large fry pan brown your ground beef and chopped onion. Drain the ground beef and place it back in the pan over medium heat. Add one can of either mushroom or chicken soup and 1 cup sour cream. Stir until the soup becomes a liquid and it is well mixed in with the meat. Remove from the heat. Gently add one cup dressing mix and the cooked and drained zucchini. Mix well. Pour mixture into your 1 1/2 quart casserole.

Melt butter, add rest of stuffing. Toss gently to coat with butter and sprinkle over top of casserole. Bake at 350 degrees for 30 to 40 minutes. 6 to 8 servings.

Recipe Donated By: LaVeda Rhodes Harvey Demarest

Mexican Chicken Lasagna

Ingredients:
1 box of Lasagna Noodles
2 cups cubed cooked chicken (or chicken in a can)
2 cups 8oz shredded Monterey Jack Cheese
1½ cups 6oz shredded cheddar cheese
1 cup 8oz sour cream
1 small onion, diced
1 can (4oz) chopped green chilies
1 cup salsa
¾ cup Milk

Cook noodles. Meantime, in large bowl mix chicken, monterey & cheddar cheese, sour cream, onion, green chilies, salsa & milk.

Lay one row of noodles on bottom of pan. Spoon half of the mixture on top. Layout a second row of noodles on top of the mixture and then put the rest of the mixture on top of those noodles.

Cook in oven for 30 minutes or till its warm all the way through. (you can even mix everything together in a saucepan and heat it over the stove to warm it through faster)

Take it out of the oven and sprinkle monterey or cheddar (or mixture) on top and cook for another 10 minutes or until cheese is melted.

Recipe Donated By: Tycie Hurst Doyle
Recipe From: Dawn Stuart

Easy Chicken Pot Pie

3-3½ Cups Cooked Chicken
1 10oz can Cream of Celery Soup (Will work with Mushroom, Chicken, any Creamed Soup)
1½ Cups Chicken Broth
1 10oz Bag Frozen Medley (Peas, Carrots, Corn & Green Beans are best)
Salt
Pepper
1 Cup Self - rising Flour
½ Cup Butter or Margarine
¾ Cup Milk

**Preheat oven to 400º
Cook Chicken on low to medium heat for 45 minutes - 1 hour. (We just buy a rotisserie chicken or chicken in a can. We've also used left over pork roast - get creative)
Heat Soup, chicken (cooked), veggies, and Salt & Pepper to taste in large saucepan, slowly add broth, stirring until smooth.
Bring mixture to a boil, reduce heat, cover, and let simmer 10 minutes.
In the meantime, soften butter and add to flour. Pour in Milk. Mixture will be lumpy.
Pour chicken mixture into greased casserole dish.
Spoon batter evenly over top.
Bake uncovered for 35-40 minutes.

**This dish tastes even better if you make the chicken mixture the day before, refrigerate overnight. Prepare the flour mixture, bake and serve immediately.

Recipe Donated By: Tycie Hurst Doyle
Recipe From: Ben Lambert