The goat cheese and pasta water create a creamy sauce for the mushrooms in this vegetarian casserole.
Ingredients

4-6 tablespoons olive oil, and others to the plate

10 oz white mushrooms, cleaned and quartered

4.3 pounds shiitake mushrooms, stems discarded and caps quartered

4.3 grams of cremini mushrooms, trimmed and sliced

3 cups chopped onion

tablespoons chopped fresh thyme 1-1/2

2 cups fresh breadcrumbs (about 4 slices of bread, pulse and kneading)

1 pound orzo

6 ounces soft fresh goat cheese, crumbled

2-1/2 cups packed fresh baby spinach

Directions

1. Heat 2 tablespoons tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and cook 3 batches, stirring occasionally, until liquid evaporates, about 5 minutes per batch (adding oil between batches if necessary). Transfer mushrooms with a slotted spoon, in the form of dishes in a large bowl. Heat oil in a skillet with 1 tablespoon medium-high heat. Add onions and thyme and cook, stirring occasionally, until golden, about 15 minutes. Transfer to bowl with mushrooms. Wipe skillet clean and heat 1 tablespoon oil over medium-high heat, add breadcrumbs and cook, stirring, until golden, about 2 minutes.

2. Preheat oven to 400 degrees F and lightly oil 3-1/2-quart pond. Cook barley six quarters and a pot of salted boiling water until al dente. Transfer 2 cups of cooking water in a medium bowl. Drain the pasta colander and transfer to a dense mushrooms into a bowl, combine. Beat the goat cheese into the pasta water and toss pasta with spinach mixture, season with salt and pepper. Spoon batter barley dish and sprinkle with breadcrumbs. Bake until heated through and crumbs are golden, about 20 minutes. Makes 6-8 servings.

Ingredients

1 container (16 ounces) ricotta cheese

2 eggs, beaten

1 / 4 cup grated Parmesan cheese

1 tsp. dried oregano leaves, crushed

1 pound ground beef

1 can (15 ounces) tomato sauce

1 cup Pace Picante Sauce ®

1 tsp soup. chili powder

1 cup corn kernels

12 corn tortillas (6 inches)

4 oz shredded cheddar cheese (about 1 cup)

Directions

1. Mix ricotta, eggs, Parmesan cheese and oregano in a medium bowl.

2. Cook beef for 10-inch skillet over medium-high until well browned, stirring often to break up the meat. Discard the fat. Stir in tomato sauce, hot sauce, chili powder and corn in a pan. Heat.

3. Arrange 6 tortillas on bottom and sides of 3 / 4 shallow ovenproof dish. Top with half the beef mixture. Spoon cottage cheese mixture of all. Top the remaining tortillas and mixture of beef.

4. Bake at 400 degrees F. for 30 minutes or until hot and bubbly. Sprinkle with cheddar cheese. Let stand for 10 minutes. Serve with hot sauce.

Ingredients

Vegetable cooking spray

1 conf. (12 ounces) refrigerated or frozen, thawed and cooked breaded chicken tenders, cut into bite-sized strips

2 large zucchini, halved lengthwise and thinly sliced (about 4 cups)

1 jar (7 ounces) roasted peppers, drained and chopped

Uncooked rice 1 cup quick-cooking brown

1 can (10 3 / 4 ounces) Campbell's ® Condensed Cream of Celery Soup (Regular or 98% fat free)

A soup of water

1 / 2 cup sour cream

Directions

1. Preheat oven to 375 degrees F. Spray a shallow 3-quart baking dish with cooking spray.

2. Stir in chicken, squash, peppers and rice in the dish.

3. Stir soup, water and sour cream in small bowl. Pour soup mixture over chicken. Cover the baking dish.

4. Bake for 35 minutes or until rice is tender. Let stand for 10 minutes. Stir rice before serving.

Tip:

Choose firm squash, dark green skin.

The kids are going to love this...favorite pizza toppings like sausage, pepperoni, sauce and cheese are mixed together and topped with pie crust to make a mouthwatering casserole. What fun! Ingredients

1 / 2 of a pie crust cold 15-ounce package (bark)

1 Tbsp. vegetable oil

1 pound bulk pork sausage

1 pkg. (8 ounces) sliced mushrooms

1 large onion, chopped (about 1 cup)

1 1 / 2 cups Prego ® Traditional Italian Sauce Prego ® or roasted garlic sauce and Italian herbs

4 oz sliced pepperoni, chopped

2 cups grated mozzarella cheese (about 8 ounces)

1 / 2 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 ° C. Let pie crust stand at room temperature for 15 minutes or until easy to handle.

2. Heat oil in a 10-inch skillet over medium-high heat. Add the sausages and cook until browned, stirring frequently to break up the meat. Pour the fat.

3. Add the mushrooms and onions and cook until tender. Stir the sauce and peppers, and cook until mixture is hot and bubbly. Remove the pan from heat and let cool slightly. Stir in mozzarella and Parmesan. Spoon mixture into 2-Quart saucepan.

4. Place dough over sausage mixture and fold the edges or flute. Cut several slits in the crust.

5. Bake 30 minutes or until crust is golden brown. Allow the pan for 10 minutes before serving.

Tip:

Stamping or fluting the edges of the crust using the crust stick to the edge of the pan, making it less likely to contract.

Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner. Ingredients

1 can (10 3 / 4 ounces) condensed Campbell's ® Cream of chicken soup (Regular or 98% fat)

1 / 2 cup milk

2 eggs

1 can (about 16 ounces) whole kernel corn, drained

1 conf. (About 8 ounces) corn muffin mix

1 / 4 cup grated Parmesan cheese

1 box (2.8 ounces) French fried onions (about 1 1 / 3 cups)

Directions

1. Whisk soup, milk and eggs in a medium bowl with fork or whisk. Stir in corn, corn muffin mix, cheese and 2 / 3 cup onions. Pour the soup mixture in 1 1/2-quart saucepan.

2. Bake at 350 degrees F. for 30 minutes or until mixture is hot.

3. Top remaining onions. Cook 5 minutes or until the onions are golden.