• 2 lb. lean ground beef
• salt and pepper, to taste
• 1 small can green chili peppers, diced
• 1/2-3/4 cup chopped onion
• 1 can white shoepeg corn, undrained
• 1 can tomato soup
• 1 small can tomato sauce
• 6 ounces medium-wide egg noodles
• 1 cup grated cheddar cheese
• 1/2 cup picante sauce

Ground Beef Casserole Recipe Directions

In skillet over medium-high heat, brown ground beef chili peppers, onion, salt and pepper.
In separate sauce pan, combine corn, tomato soup and tomato sauce. Heat over medium about 5 minutes.
Cook egg noodles according to package directions.
Combine all ingredients, except cheese, in a large bowl. Pour into a greased 9x13-inch ovenproof baking dish. Top with cheese.
Cook in preheated 350°F oven 30 minutes or until heated through. Serve and enjoy this ground beef casserole recipe!

• 3 tbsp olive oil
• 2 onions, sliced
• 8 skinless chicken thighs
• 1 tbsp plain flour, seasoned with a little salt and pepper
• 290ml/½ pint chicken stock
• grated zest of 1 orange
• juice of 2 oranges
• 150ml/¼pt sherry
• 1 tbsp Worcestershire sauce
• 300g/10oz button mushrooms, sliced
• 2 tbsp fresh parsley, chopped
• salt and pepper
• boiled rice

Chicken Casserole Recipe Directions

1. Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.2. Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned. Add the chicken stock, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender.3. Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice. Serve and enjoy this chicken casserole recipe!

This is a great easy casserole recipe that can be whipped up in about 1/2 an hour.

• 1 (8-oz.) package egg noodles
• 2 HORMEL® Premium Chunk Breast of Chicken (5-oz.) cans, drained and flaked
• 2 hard cooked eggs, chopped
• 1/2 cup finely chopped onion
• 1/2 cup frozen peas, thawed
• 1 (2-oz.) jar diced pimientos, drained
• 1 cup (4-oz.) shredded Colby and Monterey Jack cheese blend
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 cup milk
• Salt and pepper to taste
• 1 cup coarsely crushed potato chips

Easy Casserole Recipe Directions

Prepare egg noodles as package directs. Lightly grease a 3-quart casserole dish. In large bowl, combine first 7 ingredients; mix well. In separate bowl, whisk together soup, milk, salt and pepper. Pour soup mixture over noodles; stirring gently to combine. Spoon noodle mixture into prepared baking dish. Sprinkle casserole with chips. Bake, uncovered, at 350° for 25-30 minutes or until casserole is golden brown and bubbly. This easy casserole recipe will make around 8 servings.

• 1 cup chopped, peeled zucchini, pureed (1/2 cup after pureed)
• 1 (8 ounce) carton egg substitute
• 2 tablespoon margarine, melted
• 1/2 teaspoon dried parsley
• 1/2 cup parmesan cheese
• 3 cups diced, unpeeled zucchini
• 1 small onion, finely chopped
• 1 cup reduced fat buttermilk baking mix

Zucchini Casserole Recipe Directions

In medium bowl, combine pureed zucchini, egg substitute, margarine, parsley, salt and pepper to taste, and 1/2 of the Parmesan cheese. Mix well. Add diced zucchini and the onion and mix well. Add baking mix and mix. Pour into a 9 x 13-inch baking dish sprayed with nonstick spray. Sprinkle with remaining cheese and bake at 350 degrees for 35 to 45 minutes or until golden brown and an inserted toothpick comes out clean. This is a great healthy zucchini casserole recipe!