Leftover Turkey Soup

1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. GOOD SEASONS Italian Dressing Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked

COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
STIR in chicken broth, water and dressing mix. Bring to boil.
ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.

Stove Top Easy Turkey Bake

Great for leftover turkey

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
4 cups chopped cooked turkey
1 bag (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

PREHEAT oven to 350°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
MIX turkey and broccoli in 13x9-inch baking dish. Combine soup, milk and cheese; pour over turkey mixture. Top with prepared stuffing.
BAKE 30 min. or until heated through.

Stove Top Easy Chicken Bake

found on the back of a stove top box, very very good


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

HEAT oven to 400°F. Prepare stuffing mix as directed on package.
MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.
BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.

Velveeta Down-Home Macaroni & Cheese

1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked, drained
1/2 cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed

HEAT oven to 350°F. Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
BAKE 20 min. or until heated through.

Pizza Macaroni by Heidi Kallemyn

2 boxes Macaroni & Cheese (make according to package)

add
1 can tomatoes
1/2 c pepperonis, cut up
1/3 c tomato sauce

Mix altogether in a baking dish, top with mozzarella cheese and bake until melted

Cheesecake

8 oz. cream cheese
1/2 cup sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash salt
2 eggs
1 un-baked graham cracker crust
1 cup dairy sour cream
2 tbsp sugar
1/2 tsp vanilla
Beat cheese till fluffy, gradually beat in sugar, lemon juice, 1/2 tsp vanilla & salt. Add eggs one at a time, beating well after each. Pour into crust. Bake that at 325 degrees for 25-30 minutes, until set. completely cool.
Combine remaining ingredients, pour over pie & bake 10 mins. longer. Can use strawberries for topping.