MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Pasta Bake
Categories: Beef, Vegetables, Mushrooms, Herbs, Cheese
Yield: 8 servings

2 lb Ground beef
1 lg Onion; chopped
2 Garlic cloves, minced
24 oz Jug spaghetti sauce
14 1/2 oz Can diced tomatoes,
Undrained
4 oz Can mushroom stems & pieces;
- drained
1 ts Italian seasoning
3 c Uncooked medium pasta
- shells
3 Plum tomatoes; sliced
3/4 c Shredded provolone cheese
3/4 c Shredded mozzarella cheese

In a large skillet, cook beef and onion over medium heat
until no longer pink. Add garlic; cook 1 minute longer.
Drain. Stir in spaghetti sauce, diced tomatoes,
mushrooms and Italian seasoning. Bring to a boil. Reduce
heat; simmer, uncovered, 20 minutes.

Meanwhile, set oven @ 350ºF/175ºC.

Cook pasta according to package directions; drain. Add
to beef mixture and gently stir in sliced plum tomatoes.

Transfer to an ungreased 13x9-in. baking dish. Sprinkle
with cheeses. Bake 25-30 minutes or until bubbly and
heated through.

Karla Johnson, East Helena, Montana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Casserole
Categories: Poultry, Vegetables, Mushrooms, Pasta, Cheese
Yield: 6 servings

1/2 c Chopped celery
1/4 c Chopped onion
2 tb Chopped green pepper
2 tb Butter
2 c Diced cooked chicken
4 1/2 oz Jar sliced mushrooms;
- drained
6 Pimiento-stuffed olives;
- sliced
10 3/4 oz Can cream of chicken soup;
- undiluted
1 c Milk
5 c Cooked wide egg noodles

MMMMM--------------------------TOPPING-------------------------------
1/2 c Cornflake crumbs
1/4 c Shredded cheddar cheese
2 tb Butter; melted

In a large skillet, saute the celery, onion and green
pepper in butter. Remove from the heat; stir in the
chicken, mushrooms, olives, soup, milk and noodles.

Transfer to a 2-qt. baking dish. Cover and bake at
325ºF/165ºC for 25 minutes.

Meanwhile, combine topping ingredients. Sprinkle around
edge of casserole; bake 5 minutes longer or until cheese
is melted.

Ruth Van Dyke, Traverse City, Michigan

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... "But Netflix doesn't even have any stores!" - Blockbuster.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sausage & Crescent Roll Breakfast Casserole
Categories: Pork, Breads, Cheese, Dairy
Yield: 12 Servings

1 lb Pork breakfast sausage
8 oz Tube refrigerated crescent
- rolls
2 c Shredded mozzarella cheese
8 lg Eggs
2 c Milk
1/2 ts Salt
1/4 ts Pepper

Set oven @ 375ºF/190ºC.

In a large skillet, cook sausage over medium heat 6-8
minutes or until no longer pink, breaking it into
crumbles; drain. Unroll crescent roll dough into a
greased 13" & 9" baking dish. Seal seams and
perforations. Sprinkle with sausage and cheese.

In a large bowl, whisk eggs, milk, salt and pepper. Pour
over sausage and cheese.

Bake, uncovered, 35-40 minutes or until a knife inserted
in the center comes out clean. Let stand 5-10 minutes
before serving.

TO MAKE AHEAD: Refrigerate unbaked casserole, covered,
several hours or overnight. To use, set oven to
375ºF/190ºC. Remove casserole from refrigerator while
oven heats. Bake as directed, increasing time as
necessary until a knife inserted in the center comes
out clean.

Let stand 5-10 minutes before serving.

Melody Craft, Conroe, Texas

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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... "Reason has always existed, but not always in a reasonable form" - Karl Marx
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