4 cups apples, sliced & peeled
2 tbsp. flour
1/8 tsp. Nutmeg
1/2 tsp. Cinnamon
1 box “In Your Oven” for Pork
1/3 C. sugar
4 lean pork chops

Place apples in a well greased 9×9 dish. Mix sugar, flour, cinnamon and nutmeg. Sprinkle evenly on apples. Prepare pork chops as directed on package (shake with seasoning in bag). Arrange pork chops over apples and bake, uncovered for 45 mins at 375.

To freeze: Line baking dish with foil. Prepare as directed (but do not bake). Secure another sheet of foil and fold all sides. Freeze and then remove baking dish. Thaw for 24 hours in fridge. Bake uncovered for 45 minutes at 375.

Beef Noodle Casserole


Cooking instructions: Everything in the dish is fully cooked, so you just need to defrost and heat covered at 375 for about 1 hour (unitl bubbly). Uncover and turn the broiler on for the last few minutes to brown the topping.


1 lb egg noodles cooked and drained
1.25ish lbs ground beef browned and drained. (I use 85/15 so it’s still
1 lb once drained)
2 cans Campbell’s Cream of Mushroom soup
2 cans Campbell’s Cream of Chicken soup
1.5 – 2 cups Sour Cream (depending on your tastes)
1 can (15 oz?) corn drained, or frozen equivalent.

Combine all ingredients and spread in large casserole dish and sprinkle with topping:

1 stick melted butter
about 2 cups Progresso Italian bread crumbs (enough to make moist and crumbley)

Bake at 375 till bubbly, and broil to brown topping.

Enchilada Casserole


Burrito size tortillas
1 cn. of cr. of chicken soup
1 cn. of rotelle tomatoes
8 0z. of sour cream
Ground beef or shredded chicken
Pkg. of taco seasonings
2 cps of cheddar or Mexican cheese (i used a combo of both)

Mix soup, tomatoes, sour cream together in a large bowl.   Mix taco seasonings w/ cooked meat.  Layer a 9×13 pan w/ tortillas, sour cream mixture, meat and cheese (similar to a lasagna).  Bake @ 350 for about 30 minutes or until golden brown.
I serve it w/ shredded lettuce and sour cream. I also serve chips and salsa & Mexican rice.

1.5c uncooked ziti
1 pkg. (9oz.) spinach leaves
1 lb. chicken cut into pcs.
1tsp. basil leaves
1 jar (14.5oz.) spaghetti sauce
1 can (14.5oz.) diced tomatoes, drained
2 oz (1/4 of 8oz. pkg.) cream cheese
1c. mozarella cheese
2 TB. parmsesan cheese

Cook pasta – 1 min before it’s done, add spinach leaves. Drain.

Cook chicken and basil in skillet until done

Add pasta sauce and tomatoes – bring to boil

Simmer 3 mins.

Stir in cream cheese. Toss into pasta & spinach.

Toss in 1/2c. mozarella

Pack into baking dish

Bake 20 mins

Sprinkle in parmesan and remaining mozarella

Bake at 375 – covered lightly – for 15 minutes. Remove foil for last 5 minutes.

1 tablespoon olive oil
2 cups chopped onion (about 1 large)
2 tablespoons dried thyme
1 to 2 teaspoons black pepper
10 garlic cloves, minced  (I could cut this down if it is too much.)
6 cups (1/2-inch) cubed red potato (about 2 pounds)
2 cups (1-inch) cut green beans (about 1/2 pound)
1/4 cup water
2 tablespoons finely chopped olives
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
8 skinned, boned chicken thighs (about 1 pound)
1/2 cup (2 ounces) crumbled feta cheese

Preheat oven to 375°.

Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.

Easy Chicken Bake


1 (7.5oz) can Pillsbury buttermilk biscuits

1 (5oz) can valley fresh 98% fat free white chicken in water

1 can campbell’s healthy request 98% fat free cream of chicken soup

1 can no salt added Veg-All, drained

½ cup 2% milk kraft shredded cheddar cheese

1 tsp dried parsley flakes

½ tsp black pepper

Preheat oven to 400 degree. Spray a large bundt pan with cooking spray and place biscuits evenly along the bottom.

Combine all other ingredients in a medium mixing bowl and spoon over top of the biscuits.

Bake for 15 minutes, let stand 2-3 minutes before serving.

Pronto Pasta Bake


This casserole can be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.

12 ounces rotini pasta, uncooked

2 medium zucchini, coarsely chopped (about 2 cups)

2 garlic cloves, pressed

1 jar (48 ounces) spaghetti sauce

1 t. dried basil leaves

2 ounces (1/2 cup) fresh parmesan cheese, grated

2 cups (8 ounces) shredded mozzarella cheese

Preheat oven to 375.

Cook Pasta according to package directions, drain.

Chop zucchini, press garlic, and mix together with spaghetti sauce and basil.

Grate the parmesan cheese.

In a 9X13 pan, layer one third of the spaghetti sauce mixture, half of the pasta, one third of the spaghetti sauce mixture and half of each of the cheeses. Repeat layers with the remaining pasta, sauce and cheeses; cover with aluminum foil.

Bake 45 minutes, uncover and continue baking 5 minutes.

Enchilada Casserole


1 can bush’s chili magic-mild
2 tablespoons all-purpose flour
3 (10 ¾ oz) hunt’s tomato puree
1 1/2 teaspoons mild or hot chili powder
1lb ground beef
1/4 cup dehydrated onion flakes
Twelve 6″ old el paso flour tortillas
1 cup kraft 2% sharp cheddar cheese

To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the flour until flour is dissolved.

Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring constantly, 2 minutes, until slightly thickened.

Remove from heat; let cool.

Meanwhile, place large nonstick skillet over medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion flakes.

Remove from heat; set aside.

Preheat oven to 375.

Spray 13 x 9″ casserole with nonstick cooking spray.

Spread 1/2 cup of the cooled sauce over bottom of prepared casserole.

Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole.

Sprinkle evenly with one third of the beef mixture, one fourth of the cheese.

Top evenly with 1/2 cup of the sauce.

Repeat layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole.

Top evenly with remaining cheese and sauce.

Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.

Ravioli Lasagna


26 oz. jar of pasta sauce
26 oz. package of cheese ravioli
1 ½ – 2 cups shredded, part-skim mozzarella cheese

Spread ½ cup pasta sauce in bottom of baking pan
Spread ½ of ravioli in a single layer on sauce
Top with 1 cup of sauce and ½ cup of cheese
Layer the remaining ravioli on top
Top with 1 cup of sauce and remaining cheese
Cover with foil and bake at 400 degrees for 30 minutes
Then uncover and bake for 5-10 minutes

I got this recipe from the cookbook, Dude Food: Recipes for the Modern Guy. They’re very yummy and easy!

12 oz. spaghetti
1- 10 ¾ oz. can tomato soup
1- 8 oz. can tomato sauce
12 oz. Velveeta cheese cut into chunks
1 tsp. salt
½ tsp. ground black pepper

Preheat oven to 350 degrees
Bring large pot of salted water to boil
Break spaghetti into thirds and add to water; cook as normal
Mix remaining ingredients in bowl
Drain spaghetti and combine with mixture
Place in UNGREASED 2 ½ quart dish
Cover and bake for 45 minutes
Remove lid
Continue to bake until top looks crusty (about 15 minutes)