12 oz. multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 C. flat-leaf parsley, chopped
3 T. olive oil
Kosher salt and black pepper
1 onion, finely chopped
1 1/2 C. grated extra-sharp Cheddar (6 oz)
1 1/2 C. reduced-fat sour cream
1/2 C. percent milk
1 T. Dijon mustard

1. Heat oven to 400º F.
2. Cook the pasta according to the package directions, adding cauliflower during the last 3 minutes of cooking time; drain.
3. Meanwhile, pulse the bread in a food processor until coarse crumbs form.  Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
4. Return the pasta pot to medium heat and add the remaining tablespoon of oil.  Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft,  5 to 7 minutes.  Mix in pasta, cauliflower, cheese, sour cream, milk and mustard.
5. Transfer to a shallow 3-quart baking dish, sprinkle with bread crumbs, and bake until golden brown, 12 to 15 minutes.

Hands-on time: 15 minutes
Total Time: 45 minutes
Serves: 6

8 slices bread
1/2 C. mayonnaise
1 green pepper, chopped
3 C. milk
1 can cream of mushroom soup
2 cans tuna
1 onion, chopped
1 C. celery, chopped
4 eggs
American cheese, grated
Salt and pepper, to taste
Paprika

Dice 1/2 of bread in bottom of pan. Mix tuna, mayonnaise, onion, pepper and celery in a bowl and spread over diced bread. Trim the crust from the remaining bread (more may be needed) and place over tuna mixture. Mix eggs and milk. Add salt, pepper and pour over mixture. Place in refrigerator overnight. Bake at 325º for 15 minutes. Take out of the oven and spoon soup over the top. Sprinkle with cheese and paprika. Bake for 1+ hours.

10 oz. frozen chopped broccoli, thawed
16 oz. cottage cheese
3 eggs
1 stick margarine
1/4 lb. Velveeta cheese, cubed
3 T. flour
Salt and pepper, to taste

Thaw broccoli. Beat eggs. Add flour, cheeses, salt, pepper, broccoli and finally margarine. Pour into a greased 1 1/2-quart casserole. Bake at 375°, uncovered, for 1 hour. Serves 4 to 6.

NOTE: To double, increase the amount of vegetable only.

Cook broccoli according to package directions (I just run hot water over to thaw and drain). Arrange in a 9×13″ pan in layers: rice, broccoli, meat and cheese. Combine soup and milk; pour over casserole. Bake at 350º for 35 to 40 minutes. Cover with onion or bread crumbs and bake 5 minutes more. This recipe can be made the day ahead and refrigerated.

4 C. cooked chicken
1/2 C. green or red sweet peppers (red give nice color)
1/2 c. celery, chopped
1/2 C. onion, chopped, or 2 tsp. minced onion
4 eggs, beaten
1 C. mayonnaise (not salad dressing)
1 C. milk
1/2 C. chicken broth
1 can cream of mushroom soup
1 C. Cheddar cheese, grated
6 to 8 thin slices of white bread

Remove crust from bread. Spread the crusts on a cookie sheet and dry in a very low oven. Butter one side of the bread and place buttered-side down in a buttered 9×13″ pan. Cover with chicken and vegetables. Combine mayonnaise, eggs, soup and milk and pour over the ingredients in the pan. Cover with the bread crusts, which have been crumbled. Sprinkle on the cheese. Cover with plastic wrap and refrigerate overnight. Bake at 350º for 1 hour.

2 – 10 oz. pkgs. frozen broccoli spears
2 cans cream of chicken soup
6 halved chicken breasts, cooked and sliced
1/2 C. milk
1/2 tsp. lemon juice
1/2 C. mayonnaise (not Miracle Whip)
1/4 tsp. curry powder
1 C. sharp cheese, grated
1 C. soft bread crumbs
2 T. margarine, melted

Cook broccoli according to package: drain. Arrange in a greased 7×11″ baking pan. Turn broccoli heads toward outer parts of dish. Place chicken on top of broccoli. Combine soup, milk, lemon juice, mayonnaise and curry powder. Pour over chicken and broccoli. Sprinkle with cheese. Combine bread crumbs and butter and sprinkle on top. Bake at 350º for 40 minutes.

Makes 8 to 10 servings.

8 slices white bread, crusts trimmed, buttered on both sides
5 eggs
2 C. milk
2 C. ham, finely chopped
1 C. Cheddar cheese, grated

Place slices of bread in a shallow baking dish without overlapping. Sprinkle ham and grated cheese over bread. Beat eggs and milk and pour over the bread. Cover and refrigerate overnight. Uncover and bake at 325º for 1 hour.

In a large skillet, saute green pepper, celery and onion in butter until tender. Add broth, peas, corn, salt, if desired, and pepper; heat through. Stir in chicken and noodles. Divide between 2 greased 8″ square baking pans. Top with mushrooms and cheese. Cover and freeze 1 casserole for up to 3 months. Cover and bake the second casserole at 350º for 20 minutes; uncover and bake
10 minutes longer. To use frozen casserole, cover and bake at 350º for 35 minutes; uncover and bake 15 minutes longer.

Combine the hamburger and taco seasoning as directed on back of seasoning packet. Salt veggies lightly. Place half of meat mixture in casserole; layer half of vegetables, all sour cream, and all mozzarella. Repeat with meat, veggies and Cheddar cheese. Pour taco sauce over top. Bake at 350º for 35 to 40 minutes.

4 hard-boiled eggs, diced
2 C. macaroni, uncooked
1/4 lb. dried beef, cut up
1/2 lb. Velveeta cheese, diced
2 cans mushroom soup
2 C. milk
1 medium onion, diced

Mix ingredients together and put in refrigerator overnight. Grease casserole and bake for 1 hour at 350º. Add 1 cup potato chips on top 10 minutes before done.