Monterey Chicken Tortilla Casserole

Prep 10 minutes; Cook 40 minutes; Serves approx. 4

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR cooked turkey
1 can (15 oz) cream-style whole kernal corn
3/4 cup Pace picante sauce
1/2 cup sliced pitted ripe olives
1/2 cup shredded cheddar cheese
Chopped green pepper OR red pepper
Tortilla Chips

Layer crumbled chips, chicken, corn, and picante sauce in 1 quart casserole dish.
Top with olives and cheese.

Bake at 350 degrees for 40 minutes or until hot. Top with peppers. Serve with chips.

Tator Tot Casserole by Amanda Mahoney

Ingredients:1 pkg Tator tots (you will have left-overs)
1 lb ground beef (or turkey)
1 can (10 3/4 oz.) Cream of Mushroom soup
1 Small onion finely chopped
1 cup shredded cheddar cheese (sharp)
1 can green beans (optional)
Directions
(Preheat oven 350F)1) Sautee onion & brown ground beef; drain.2) Mix ground beef & onions with soup (and optional green beans), then place in casserole dish (I use a 9X9 inch brownie pan).3) Sprinkle cheese over mixture.4) Place tator tots in single layer over mixture.5) Bake for approx. 60 minutes at 350F

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.

Zesty Cheeseburger Mac Casserole

1 pkg. (16 oz.) frozen vegetable blend with broccoli, carrots, cauliflower (3 cups)
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
3/4 cup fat-free milk
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing (I used fat free)
1 lb. extra lean ground beef, cooked, drained
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
PREHEAT oven to 375°F. Place frozen vegetables in colander in sink. Cook Macaroni as directed on package. Pour cooked macaroni over vegetables in colander to drain and quickly thaw vegetables.
RETURN macaroni and vegetables to same saucepan. Add Cheese Sauce, milk and dressing; mix well. Add cooked meat and 1/2 cup of the Cheddar cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil.
BAKE 35 min. or until heated through. Uncover; top with remaining 1/2 cup Cheddar cheese. Bake an additional 3 to 4 min. or until cheese is melted.

Mac & Cheese Dog Casserole

Courtesy of Rachael Ray!

1 pound elbow macaroni
Salt
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)

Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
Preheat broiler and set rack 12 inches from heat.
While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.