Ranchero Macaroni Bake

Serves: 4

1 can (14.5 oz.) cream of mushroom soup
1/2 c. milk
1 1/2 c. (6 oz.) shredded Cheddar cheese
1/2 c. salsa
1 1/2 c. elbow macaroni, uncooked
1/2 c. tortilla chips, coarsely crushed

Cook macaroni according to package directions; drain. Combine soup and milk in a large bowl. Stir in cheese, salsa and cooked macaroni. Spoon into a lightly greased 2-quart baking dish. Bake at 400 degrees for 20 minutes. Stir; sprinkle with crushed chips. Bake for an additional 5 minutes, or until hot and bubbly.

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Tips: I love simple casseroles like this that (as I always say) use ingredients that you can probably find in your pantry. The kids love it because of the macaroni and cheese flavors but for us grown-ups we get the salsa twist too! I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Pasta Recipes Cookbook (Gooseberry Patch)

Tortilla Casserole

Serves: 6-8

1 c. long grain rice, uncooked
1 can (14.5 oz.) diced tomatoes & green chilies
1 can refried beans
1/2 c. sour cream
1/2 c. taco sauce
6 (12-inch) flour tortillas
2 c. shredded Cheddar cheese
Sour cream, if desired

Cook rice according to package directions. Stir in tomatoes and green chilies. In a small bowl, combine sour cream and taco sauce. Mix well. Pour a very small amount of sour cream/taco sauce mixture on the bottom of a 13 x 9 baking dish. Move dish around to coat bottom. Place 2 tortillas on bottom of dish. Spread 1/2 can of refried beans on top of tortillas. Top with 1/2 rice/tomato mixture, then 1 cup of cheese. Repeat layers ending with tortillas on top. Pour remaining sour cream/taco sauce mixture on top. Bake at 350 degrees for 35 minutes or until heated through. Top with sour cream.

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Tips: I came up with this casserole for a church potluck by using ingredients I already had on hand. You can experiment with the flavor by using different flavors of refried beans and red or green taco sauce. I used mild Rotel diced tomatoes and green chilies to keep it from being to spicy for my kiddos. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe from Stacy

Beef & Rice Casserole

Serves: 4

3/4 lb. ground beef
1/2 c. onion, chopped
1 c. white rice
3 c. water
1 tsp. olive oil
1 can (15 oz.) diced tomatoes, undrained
1 tsp. Italian seasoning
1 tsp. garlic powder
Salt and pepper
1 c. shredded Mozzarella cheese

In a skillet, brown the ground beef with onion. Drain the excess fat. Set aside. In a 8-inch square baking dish, combine rice, water, oil, tomatoes, Italian seasoning, garlic powder, salt and pepper. Stir in cooked beef and onions and cover with foil. Bake at 350 degrees for 1 hour. Remove from oven, uncover and fluff with fork. Top with shredded cheese and return to oven. Bake for another 10 minutes or until cheese has melted. (See tips for high altitude)

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Tips: This was a simple, tasty casserole that was good for the whole family. I found that my casserole needed about 10 extra minutes with the foil off before I put the cheese on and back in the oven. I think this was probably just a high altitude thing since rice takes longer to cook up here.

Recipe from The $5 Dinner Mom Cookbook

Pork Potato Casserole

Serves: 4-6

4-6 pork chops
4-5 potatoes, peeled & cut in 1/2-inch slices
1 can cheddar cheese soup
1/2 soup can milk

Place two layers of potatoes on the bottom of a greased casserole dish. Place pork chops on top. Combine soup and milk. Pour over pork chops. Bake, covered, at 350 degrees for 1 hour. Uncover, increase temperature to 375 degrees and bake for an additional 30 minutes.

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Tips: Cheesy potatoes with pork chops - simple, comfort meal in my book. This is perfect with a can of green beans or a fresh green salad.

Recipe from The Four Ingredient Cookbook

Cheesy Penne with Broccoli

Serves: 4

12 oz. penne pasta
1 large head broccoli, cut into small florets
1/4 c. grated Parmesan or Romano cheese
1 garlic clove, minced
1 T. olive oil
Salt and pepper
3 T. butter
2 T. flour
1 1/4 c. 2% milk
1/4 t. Italian seasoning
3/4 c. Mozzarella cheese, shredded
1 T. breadcrumbs

Cook penne pasta according to package directions. During last 5 minutes of cooking, add cut-up broccoli; drain. Toss the pasta and broccoli with Parmesan, garlic and oil. Season lightly with salt and pepper. Pour into greased 2-quart baking dish; sprinkle with Mozzarella. In a small saucepan, melt butter over medium-high heat. Add the flour and stir until smooth. Cook for 2-3 minutes, stirring constantly. Reduce heat to medium and slowly add milk. Cook for 5-7 minutes or until sauce has thickened. Stir in Italian seasoning. Pour white sauce into baking dish to cover cheese and pasta. Sprinkle breadcrumbs on top. Bake 20-25 minute or until heated through.


Tips: This pasta/broccoli combo was a nice pairing for a casserole and of course cheese goes with these two items wonderfully. The original recipe called for several "fancy" items that are not found in my pantry so I adapted it. It also called for whole milk and heavy cream which would really pack on the fat & calories. If you keep either one of these regularly, feel free to substitute. I used the Kraft Romano cheese (the one that comes in the canister) so if you keep this or the Parmesan on hand either one can be used. Be sure to watch your baking time so the pasta around the edges doesn't get over-baked. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday, Crazy Daisy's Tuesday Tastes & Breastfeeding Moms Unite's Vegetarian Foodie Friday.

Recipe adapted from Bake until Bubbly: The Ultimate Casserole Cookbook

Shepherd's Pie

Serves: 4

1 lb. ground beef
1/4 c. onion, diced
1/4 t. salt
1/2 t. pepper, divided
4 medium potatoes, peeled and sliced
1/2 c. chive & onion cream cheese
1 T. butter
1 T. milk
1 can (14.5 oz.) creamed corn

In a large skillet, brown the ground beef and onion; drain. Season with salt and 1/4 teaspoon of pepper. Place the meat mixture in a greased 9-inch square baking dish. Meanwhile, boil the potatoes for 20-25 minutes or until soft. Drain and place in a large mixing bowl. Add the cream cheese, butter, milk and 1/4 teaspoon of pepper. Mix on medium speed until smooth. Pour the creamed corn evenly over the beef mixture. Spread the mashed potatoes evenly over the corn. Bake at 350 degrees for 20-25 minutes or until the corn is bubbly around the sides.


Tips: This shepherd's pie was delicious and I loved the extra flavor the potatoes had from the chive & onion cream cheese. I usually mash potatoes by hand but to save myself time I used my Kitchen Aid Stand Mixer. I did not "make-ahead" this meal so I wrote the directions accordingly. However, to use this as a make-ahead meal let the meat and potatoes cool, assemble the dish then cover with foil and refrigerate. When ready to bake, remove the dish from the refrigerator 30 minutes before baking. Uncover and bake for 35-40 minutes at the same temperature.

Recipe from Make Ahead Meals for Busy Moms 

Somethin' Yummy

Serves: 10-12

2 cans (8 oz. each) crescent rolls
1 pkg. (8 oz.) cream cheese, softened
1 egg
1 t. vanilla
1 c. sugar
1/2 c. butter, melted

Topping
1/4 c. sugar
1/2 t. cinnamon
3/4 c. pecans, chopped

In a greased 13 x 9 pan, spread out one can of crescent rolls; do not press seams together. In a medium bowl, beat together cream cheese, egg, vanilla and 1 cup of sugar. Spread over crescent rolls. Cover cream cheese mixture with second can of crescent rolls. Pour melted butter on top. In a small bowl, combine 1/4 cup sugar, cinnamon and pecans. Sprinkle liberally over butter. Bake at 350 degrees for 30-40 minutes or until golden brown. Let cool slightly; cut into squares.

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Tips: I know this is one of those funny, non-descriptive names but it really does fit. Now no one is going to claim this recipe as healthy but the flavor is wonderful. There are almost always coupons available for Pillsbury crescent rolls so watch for them to go on sale and combine the two. We have nut allergies in our family so I left out the pecans and it is still great.

Recipe from my friend Mandi, who always brings this to MOPS meetings.

Green Chile Chicken Casserole

Serves: 8-10

1 1/3 c. chicken broth
1 can (4 oz.) diced green chiles
1 c. onion, chopped
1 c. sour cream
1/2 t. salt
1/2 t. cumin
1/2 t. pepper
2 cans (10.75 oz.) cream of chicken soup
1 garlic clove, minced
4 c. chicken, cooked and shredded
18 (6-inch) corn tortillas
2 c. (8 oz.) Cheddar cheese, shredded

Combine first 10 ingredients in a large saucepan. Stir well; bring to a boil, stirring constantly. Remove from heat. In a greased 13 x 9 pan, spread 3/4 c. soup mixture on the bottom. Arrange 6 tortillas over mixture and top with a generous amount of soup mixture then a large handful of cheese. Repeat layers two more times ending with cheese on top. Bake at 350 degrees for 30 minutes or until bubbly.

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Tips: Although this recipe doesn't quite fit in the typical Recipes for Moms criteria of quick and easy, I find that some recipes that require a little more work do end up being worth the extra effort. This is one of those recipes. It did take a bit of time to put together the soup mixture and mostly to get the chicken cooked and shredded. Once that was done it was pretty quick and easy to assemble the casserole and the taste made up for the extra time. If your kids enjoy spicy food or you are making this for adults, you might want to use 2 cans of green chiles. I only used one and my daughter never even mentioned the word "spicy". If you have leftovers it does reheat well in the microwave. If you're interested in another green chile dish that takes a bit of work, try the Green Chile Frittata. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Cooking Light Complete Cookbook

Taco Casserole

Serves: 3-4

1 lb. ground beef
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 envelope taco seasoning
1/2 c. water
1 1/2 c. crushed tortilla chips
1 can (16 oz.) refried beans
1 c. (4 oz.) shredded cheddar cheese
Your preference of toppings: Lettuce, tomato, black olives, cilantro, sour cream, salsa

In a skillet, brown beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8-inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through. Top with desired toppings.

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Tips: This was a wonderful taco casserole! There is now a Post-it on this page in my cookbook with a note from my husband "Make this again soon!". The tortilla chips are a great addition and I would recommended serving some on the side as well. I also shared this recipe at Blessed with Grace's Tempt My Tummy Tuesday.

Recipe adapted from Taste of Home's 2001 Quick Cooking Annual Recipes

Beef and Bean Macaroni

Serves: 6-8

1 lb. ground beef
1 c. elbow macaroni, uncooked
2 c. (8 oz.) cheddar cheese, shredded
1 can (16 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) stewed tomatoes, chopped
1 medium green pepper, diced
1 medium onion, finely chopped
1/4 t. garlic powder
1/8 t. pepper
Crushed red pepper flakes to taste
2 T. grated Parmesan cheese

Cook macaroni according to package directions; drain. Meanwhile in a skillet over medium heat, cook the beef until no longer pink; drain. In a bowl, combine macaroni, 1 1/2 cups cheddar cheese, beans, tomatoes, green pepper and onion. Stir in beef, garlic powder, pepper flakes and pepper. Pour mixture into a greased 13 x 9 baking dish. Sprinkle with Parmesan cheese and remaining cheddar cheese. Cover and bake at 375 degrees for 30 minutes or until heated through.

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Tips: My whole family enjoyed this filling macaroni casserole. If you don't use red pepper flakes much consider picking up an extra packet the next time you order a pizza. (I am not encouraging you to take handfuls of red pepper packets from your local pizzeria, just one extra if you don't use red pepper flakes very often.) I think I used about 1/2 teaspoon for my family's casserole. We like things with a little kick but not so much that my 3-year old declares the meal "too picey" and refuses to eat it. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap & It's a Blog Party's Delicious Dishes.

Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes

Tamale Pie

Serves: 3-4

1 1/3 c. water
1/2 c. cornmeal
1/2 c. cold water
1/4 t. salt
1/2 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1 1/4 t. chili powder
3/4 c. canned diced tomatoes w/juice (about 1/2 of a 14.5 oz. can)
1 c. whole kernel corn, canned or frozen
2 T. black olives, chopped
1/2 c. (2 oz.) shredded cheddar cheese

Bring the 1 1/3 cups of water to a boil in a small sauce pan. In a small bowl, mix together the corn meal, 1/2 cup water and salt. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat. Cook over low heat for 10-15 minutes or until mixture is very thick, stirring occasionally. Pour 3/4 of the cornmeal mixture into a lightly greased 10 x 6 baking dish. Cover and chill about 30 minutes or until firm. Cover remain cornmeal mixture and set aside.
In a large skillet, cook beef, onion, pepper and garlic until meat is browned; drain. Stir in chili powder, cook 1 minute. Stir in tomatoes, corn and olives. Spoon meat mixture on top of chilled cornmeal mixture in the baking dish. Spoon remaining cornmeal mixture into 8 mounds over meat. Bake at 350 degrees for 30 minutes. Sprinkle with cheddar cheese during last 5 minutes.

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Tips: I often try to avoid recipes with a lot of prep work before the casserole even goes in the oven but this tamale pie looked like something different and tasty so I gave it a try. The whole family enjoyed it (even my 1-year old). Be sure you plan ahead because it will take at least an hour to hour and a half from beginning to end. If you don't have a 10 x 6 dish, you can use any 1 1/2 quart baking dish.

When the cornmeal mixture is finished cooking on the stove it will have the consistency of set pudding. Also, I didn't try this but a cup of cooked beans mixed in with the meat would probably be very good and add additional protein. If cornmeal is not something you usually keep on hand, try making Easy Cornbread while you have it in your pantry. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.

Recipe adapted from Better Homes and Gardens: Family Favorites Made Lighter

Chicken Tetrazzini

Serves: 3-4

6 oz. spaghetti
1/4 c. green bell pepper, chopped
1/4 c. red bell pepper, chopped
1/2 c. cold water
1/4 c. flour
1 (12 oz.) can fat-free evaporated milk
1 t. chicken bouillon granules
1/8 t. pepper
1 c. chopped cooked chicken
2 T. sherry
2 T. grated Parmesan cheese

Cook the spaghetti according to package directions (do not use oil or salt). Drain well. Meanwhile, in a large skillet or saucepan, cook the pepper in small amount of water. Bring to a boil and cook for 3 minutes or until the peppers are tender. Drain well. In a small mixing bowl, stir together the water and flour. Stir into pepper along with the milk, bouillon and pepper. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, chicken and sherry. Pour into a greased 8 x 8 baking dish and sprinkle with Parmesan cheese. Bake, uncovered, at 400 degrees for 10 minutes or until heated through.

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Tips: This was a delicious tetrazzini casserole that cooked up thick and creamy without the extra fat. The original recipe also calls for 1 1/2 cups of sliced fresh mushrooms that are cooked alongside the peppers. My husband won't touch mushrooms so I left those out however I think they would have been very tasty in this dish. You can also use just one type of bell pepper if you prefer. If you don't keep sherry on hand, just purchase a small bottle of cooking sherry which can be found in most grocery stores near the vinegars. Also, check out Marinated Pork Loin and Sherry Chicken for other uses for the sherry.

This recipe did take a bit of prep work but here's how I did it: 1. I poached a small boneless, skinless chicken breast in a small skillet while the spaghetti cooked in a large saucepan. 2. When the chicken was cooked I removed it from the pan, chopped it and cooked the peppers in the same skillet. 3. When the spaghetti was done, I drained it and rinsed it with cold water so it wouldn't stick and left it sitting in the colander. 4. Then I transferred the peppers into the large saucepan and made the sauce in there. I combined all the ingredients in the large saucepan before I poured it in the square pan. I also mixed the water and flour in the measuring cup I used to measure the water in. All of this was in an effort to dirty as few dishes as possible.

Recipe adapted from Better Homes and Gardens: Family Favorites Made Lighter

Cheesy Beef Tetrazzini

Serves: 5-6

1 lb. ground beef
1 small onion, chopped
1 can (15 oz.) tomato sauce
1/2 t. salt
1/4 t. pepper
1/2 package (4 oz.) Neufchatel cheese (i.e. lowfat cream cheese)
1 c. cottage cheese
3/4 c. sour cream
1/4 c. green pepper, chopped
1/4 c. green onion, thinly sliced
8 oz. thin spaghetti
1/4 c. grated Parmesan cheese

Cook spaghetti according to package directions; drain. In a large skillet, over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a mixing bowl, beat cream cheese, cottage cheese and sour cream until blended. Stir in green pepper, green onion and spaghetti. Transfer to a lightly greased 2-quart baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes.

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Tips: This was a tasty casserole that was a little different that other tetrazzini recipes I've had. I think it tasted best when the meat layer and the spaghetti layer were mixed together after being served. To figure out how much 8 ounces of pasta is I look at how big the box is (12 oz, 16 oz, etc) then take whatever fraction of the box I need. These days the size of the package is continually changing so its hard to say half or three-quarters of a package. I used my KitchenAid Stand Mixer to mix the cheeses.

Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes

Italian Bowtie Bake

Serves: 4

8 oz. bow tie pasta, uncooked
2 c. spaghetti sauce
1 envelope (minus 2 teaspoons) Italian salad dressing mix
2 c. (8 oz.) Mozzarella cheese, shredded

Cook pasta according to package directions; drain. In a bowl, combine the spaghetti sauce and salad dressing mix; add pasta and toss to coat. Transfer to a greased shallow 2-quart baking dish. Sprinkle with cheese. Cover and bake at 400 degrees for 15 minutes. Remove cover and bake for 5 minutes more or until heated through.

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Tips: This bowtie casserole is quick and easy to put together and uses ingredients you probably have already. I do suggest using less than the whole envelope of Italian dressing mix. The whole package was a bit overwhelming the first time I made it. If this isn't quite what you're looking for check out the Cheesy Bowtie Bake instead.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Three Cheese Chicken Penne Bake

Serves: 4

1 1/2 c. penne pasta, uncooked
2 c. fresh spinach
1 lb. boneless, skinless chicken breast, cubed
1 t. basil
1 jar (26 oz.) spaghetti sauce
2 oz (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
1 c. shredded Mozzarella cheese, divided
2 T. grated Parmesan cheese

Cook pasta according to package directions; adding spinach to boiling water for last 1 minute. In a skillet, cook chicken with basil on medium-high heat for 3 minutes. Add sauce; bring to a boil. Simmer 3 minutes or until chicken is done. Stir in Neufchatel cheese. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup Mozzarella cheese. Pour into greased 2-quart baking dish. Bake at 375 degrees for 20 minutes. Sprinkle with remaining cheese and bake 3 minutes longer.

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Tips: The fresh spinach in this pasta casserole gave it a nice flavor. It is a great way to use home-grown spinach. Neufchatel Cheese is just low-fat cream cheese. You can find it at any grocery store with the cream cheese. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Kraft Food & Family (Holiday '08/Winter '09)

Green Chile Frittata

Serves: 8-10

3 c. tortilla chips, coarsely crushed
1 1/2 c. green salsa
Juice from 1/2 lime
1/4 c. fresh cilantro, chopped
12 eggs
3/4 c. milk
1 c. (4 oz.) Colby Jack cheese, shredded
1 small onion, chopped
1 poblano pepper, seeded & diced
1 clove garlic, minced
Sour cream

In a bowl, combine crushed chips and salsa; stir in lime juice. In a separate bowl, whisk together cilantro, eggs, milk and 3/4 c. cheese. Add tortilla chip mixture to egg mixture; mix well. In a skillet, spray with non-stick spray and cook onion, pepper and garlic for 2-3 minutes or until crisp-tender. In a greased 13 x 9 pan, place onion mixture on the bottom. Pour egg mixture on top. (Do not stir.) Bake at 350 degrees for 25-28 minutes or until egg mixture is set in the center. Remove from oven and sprinkle with remaining cheese. Top with sour cream.

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Tips: I had never made a frittata before so I checked my dictionary for the official definition. I came to the conclusion that it is basically a fancy name for an egg casserole and this one was very tasty. I made it for dinner but it could easily be a breakfast dish as well. One cup of cooked, diced chicken can be added to the egg mixture if you prefer meat in your dish. We were even able to get my daughter to eat some by calling it a cheese and tortilla casserole (she turns her nose up at eggs). I also shared this recipe at Breastfeeding Moms Unite's Vegetarian Foodie Friday.

Recipe adapted from The Pampered Chef Season's Best Recipe Collection (Fall/Winter 2005)

Cheesy Bowtie Bake

Serves: 4-6

1/2 lb. ground beef
1 garlic clove, minced
1 jar (26 oz.) spaghetti sauce
8 ounces bow tie pasta, cooked
1 pkg. (8 oz.) shredded mozzarella cheese
1 c. cottage cheese
1 c. (4 oz.) shredded Italian cheese blend

Brown ground beef in a saucepan with garlic; drain. Stir sauce into meat; simmer for 5 minutes. Add bow ties, mozzarella and cottage cheese; stir together and place in a greased 2-quart casserole dish. Sprinkle with Italian cheese. Cover and bake at 350 degrees for 30 minutes; remove cover for last 5 minutes.

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Tips: This was an easy pasta casserole that was very simple to put together and my daughter loved it. If you happen to keep string cheese on hand, try stringing two sticks into small pieces in place of the 8 ounces of mozzarella cheese. It tasted great and allowed me to use something I already had on hand. I also shared this recipe at Harrigan Howdy's Recipe Share Party & Food on the Table's No Whine Wednesday.

Recipe adapted from Cheap & Easy Recipes Cookbook (Gooseberry Patch)

Chili Noodle Bake

Serves: 4-6

1 lb. ground turkey
1 can (15 oz.) turkey chili
1 c. Cheddar cheese, shredded
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) corn, drained
1 c. egg noodles

Cook noodles according to package directions until just tender. Meanwhile, brown turkey until no longer pink; drain. Mix turkey, chili, 3/4 cup of cheese, tomatoes, corn and noodles together in a large bowl. Transfer to a greased 13 x 9 baking dish. Cover and bake at 350 degrees for 20 minutes. Uncover, sprinkle with remaining cheese and bake 5-10 minutes more or until heated through.

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Tips: This was an easy chili casserole that everyone in my family enjoyed. I adapted it to use ground turkey and low-fat turkey chili to cut down on the fat. Feel free to use ground beef and any variety of chili your family enjoys. I also shared this recipe at Ann Kroeker's Food on Friday.

Recipe adapted from Cheap & Easy Recipes Cookbook (Gooseberry Patch)

Pineapple Ham Casserole

Serves: 4-6

1 can (20 oz.) pineapple tidbits
1/2 c. plain yogurt
1 t. salt
1 t. dijon or honey dijon mustard
1/4 t. pepper
1 c. long-grain rice
2 c. cubed ham
1 c. chopped green pepper
1 1/2 c. (6 oz.) shredded Monterey Jack cheese

Cook rice according to package directions. Meanwhile, drain the pineapple, reserving 1/2 c. juice; set pineapple aside. In a large bowl, combine the yogurt, salt, mustard, pepper and reserved pineapple juice; mix well. Fold in rice, ham, green pepper, 1 cup of cheese and pineapple. Transfer to a greased 2-quart baking dish. Cover and bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 10 minutes or until heated through and cheese is melted.

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Tips: This ham casserole was very creamy since I used yogurt. Fat-free plain yogurt worked fine so feel free to use it if you're tried to watch fat and calories. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Beef Broccoli Supper

Serves: 4-6

3/4 c. uncooked long grain rice
1 lb. ground beef
2 c. frozen broccoli florets, thawed
1 can (10.75 oz.) condensed broccoli cheese soup, undiluted
1/2 c. milk
1 t. garlic seasoning blend
1 t. salt
1/2 t. pepper
1/3 c. dry bread crumbs
1 1/2 T. butter, melted

Cook rice according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the rice, broccoli, soup, milk, seasoning, salt and pepper; stir until combined. Transfer to a greased 2-quart baking dish. Toss bread crumbs and butter; sprinkle over beef mixture. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

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Tips: This is a good basic casserole and possibly an extra way to get your kids to eat their broccoli. If you prefer to use fresh broccoli, use only 1 1/2 cups. I also shared this recipe at A Soft Place to Land's DIY Day.

Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes