Sausage Cheese Biscuits
1-1/2 c. biscuit mix
8 oz. bulk Italian sausage
1 c. (4 oz.) shredded sharp cheddar cheese

Cook sausage. In a large bowl, combine the biscuit mix, drained sausage and cheese. Mix until completely blended. Shape into 1/2" balls. Place on baking sheet and bake at 400 degrees for 15 minutes or until lightly browned. Makes about 3 to 3 1/2 dozen.

Macaroni and Cheese Scalloped Casserole
4 tbsp. margarine
1/4 c. minced onion
3 tbsp. flour
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. pepper
3 c. milk
8 oz. ready-cut macaroni, cooked 6 min. and drained
1-1/2 c. diced cooked ham
1/2 c. shredded Cheddar cheese

In 3 quart saucepan melt 2 tablespoons margarine on low heat. Stir in next 6 ingredients until well blended. Remove from heat. Gradually stir in milk until smooth, stirring constantly. Cook over medium heat about 10 minutes or until thickened. In 2 quart casserole arrange alternate layers of macaroni, ham and sauce. Top with cheese. Dot with remaining margarine. Bake in 375 F. oven 20 to 25 minutes or until bubbly.

Lasagna and Cheese Casserole
1-1/2 lb. ground beef
1 c. chopped onion
1 lg. jar spaghetti sauce
1/2 tsp. oregano
2/3 (12 oz.) pkg. lasagne
1 can mushrooms (if desired)
3 oz. sharp Cheddar cheese, grated
1 c. grated Parmesan cheese
12 oz. mozzarella cheese

Brown beef and onion; drain. Add spaghetti sauce and oregano. Simmer, stirring occasionally about 30 minutes. Cook lasagna as directed; drain. In 13 x 9 x 2 inch pan spread 1 cup sauce, then alternate layers of lasagna, sauce, Cheddar cheese, mozzarella cheese and Parmesan cheese, ending with sauce, mozzarella cheese and Parmesan cheese. Bake at 350 degrees for 40-50 minutes. Allow to stand about 15 minutes before cutting.

Sour Cream and Cheese Noodle Casserole
1 (8 oz.) pkg. med. noodles
1 lb. ground beef
1 tbsp. butter
1 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 c. tomato sauce
1 c. sm. curd Cottage cheese
1 c. sour cream
1 c. chopped green onions
1 c. shredded sharp Cheddar cheese

Cook noodles in boiling salted water. Rinse and drain. Brown meat in butter, then add salts, pepper and tomato sauce. Simmer for 5 minutes. Combine Cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2 quart casserole dish, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is melted and browned. Serves 8.

Pork Chops and Potato Casserole
6 pork chops
Seasoned salt to taste
1 can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. pepper
1 (24 oz.) pkg. frozen hash browns,
thawed
Vegetable oil
1 c. (4 oz.) cheddar cheese, shredded
1 (2.8 oz.) can Durkee French fried onions

Brown chops; sprinkle with salt. Combine soup, milk, sour cream, pepper, 1/2 teaspoon salt. Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions. Put in 9x13 pan. Arrange pork chops over this. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onion. Bake uncovered 5 minutes longer.

Chili Cheese Pie
1 lb. ground beef
1 med. onion, chopped
1 can peeled tomatoes
1 pkg. chili seasoning
1 sm. bag seasoned Doritos or Tostitos
1 can Ranch Style beans (opt.)
2 c. grated cheddar cheese

Brown and drain beef with onion. Add chili seasoning, tomatoes, and beans with their juices. Let simmer 10 to 15 minutes. Layer in casserole chips, cheese and meat. Repeat as necessary finishing with a layer of meat on top. Bake at 350 degrees for 20 minutes. Before serving, top with chips and cheese; return to warm oven until cheese melts.

Spinach Enchilada Cheese Casserole
2 lbs. ground meat
1 lg. onion, chopped
1 pkg. (10 oz.) frozen chopped spinach
1 can (16 oz.) tomatoes
1 can (10 oz.) Ro-tel tomatoes & chilies
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 can cream of mushroom soup
1 can golden mushroom soup
8 oz. sour cream
1/4 c. milk
16 corn tortillas
1 can (4 oz.) chopped green chilies
1/2 lb. grated cheddar cheese

Cook and drain meat. In separate skillet, cook onion until transparent and add to meat. Cook and drain spinach. Mix with tomatoes, Ro-tel, salt and pepper. Combine with meat and simmer until thickened. Mix soups, sour cream, milk and garlic powder. Place tortillas on the bottom and sides of 3 quart casserole. Spoon meat mixture over tortillas. Scatter green chilies on top. Next, layer some grated cheese. Place a layer of tortillas on the cheese and cover with the soup mixture. Sprinkle with more cheese. Bake at 350 degrees for 35 to 40 minutes.
Serves 8 to 10.

Green Chile Chicken and Cheese Casserole
1 lg. pkg. chicken breasts, cooked
1-1/2 to 2 lbs. cheddar cheese, grated
2 (2 oz.) cans green chilies, chopped
2 cans cream of mushroom soup
1 pt. sour cream
1 med. onion, diced
1 sm. pkg. corn tortillas

Cook chicken. Tear tortillas in strips onto bottom of long ungreased pan. Layer with soup, then chicken strips, chilies, onion, sour cream and cheese. Repeat layering with tortillas, etc. Top with cheese. Bake at 350 degrees for 40 minutes or until bubbling.

Cheddar Cheese Beef and Rice Casserole
1 lb. ground beef
1 envelope Lipton onion soup mix
1-1/2 c. water
3/4 c. uncooked processed white rice
1 lb. canned stewed tomatoes
1 c. peas, cooked or frozen
1 c. shredded sharp Cheddar cheese

In medium skillet, brown meat, stirring frequently. Drain fat. Stir in soup mix, water, rice, tomatoes and peas. Simmer, uncovered 25 minutes or until rice is tender. Top with cheese, and serve.
Serves 4 to 6.

Chicken and Cheese Casserole
4 to 6 lg. breast of chicken
1 (10 oz.) pkg. frozen broccoli, cooked & drained
2 tbsp. melted butter
2 tbsp. flour
1/4 tsp. salt
1 c. milk
1 c. grated Cheddar or processed
American cheese
Herb seasoning

Rinse and pat dry chicken. Wrap chicken in aluminum foil and place on baking sheet. Bake at 350 degrees for 1 hour. Place broccoli in greased 1 1/2 quart casserole, and top with cheese. Mix butter, flour, salt and milk in saucepan and cook over medium heat until thick or smooth. After baking one hour, pour milk mixture over chicken and return to oven for 20 minutes or until bubbly hot. At this time also, bake broccoli/cheese mixture. Sprinkle with Herb seasoning.
Serves 4.

Chicken Cheese Noodle Casserole
6 oz. noodles (3 c. dry)
6 oz. sm. can chicken
1/2 c. mayonnaise
1/3 c. chopped onion
1/2 tsp. salt
10 1/2 oz. can cream of mushroom or chicken soup
1/2 c. milk
8 oz. grated Cheddar cheese

Cook noodles and drain. Combine chicken, mayonnaise, onion and salt with noodles; set aside. Blend soup and milk. Heat through; then add cheese until melted. Mix together with noodles. Butter glass, 9x13 inch oblong dish. Bake, uncovered, at 350 degrees for 30 minutes.
Makes 4 serving

Chicken Crescent Roll-Ups with Cheese
1 can crescent rolls (8)
2 c. cooked chicken cut in small pieces
2 tbsp. mayonnaise
3/4 c. milk
1 c. cheddar cheese, grated
1 tsp. lemon juice
1 can creamy mushroom chicken soup

Mix soup, milk, lemon juice and mayonnaise. Pour 1/2 of mixture into baking dish. Roll up chicken in crescent rolls and arrange in baking dish. Pour remaining mixture over chicken and cover with cheese. Bake at 350 degrees for 30 minutes.

Spaghetti and Cheese Casserole
2 slices bacon, diced
2 med. onions, chopped
1 clove garlic, minced
1/2 lb. ground beef
1 1/2 tsp. salt
Pepper to taste
1 tsp. chili powder
2 (8 oz.) cans Hunt's tomato sauce
2-1/2 c. water
1/2 c. sliced ripe olives
1/2 lb. spaghetti
1 c. grated Cheddar cheese

In a large pan or heavy skillet, fry bacon about 2 minutes. Add onions and garlic cook until soft. Add meat; cook and stir until meat loses red color. Stir in seasonings, Hunt's tomato sauce and water. Cover and simmer about 25 minutes. Stir in ripe olives. Break half the uncooked spaghetti into a greased 2 quart casserole. Cover with half the sauce, half the cheese. Repeat layers. Cover with lid or metal foil. Bake in a moderate oven (350 degrees) for 30 minutes. Uncover and bake 15 minutes longer or until browned and bubbly looking.

Cornbread Southwestern Cheese Casserole
1-1/2 lb. ground beef
1 pkg. taco seasoning
1/2 c. water
1 (12 oz.) can whole kernel corn, drained
1/2 c. chopped green pepper
1 (8 oz.) can tomato sauce
1 (8 1/2 oz.) pkg. corn muffin mix
1 (2.8 oz.) Durkee French fried onions
1/3 c. (1 oz.) shredded Cheddar cheese

In skillet, brown meat and drain. Stir in taco seasoning, water, corn, pepper and tomato sauce. Pour into a 2 quart casserole. In a separate bowl, prepare corn muffin mix according to directions except add 1/2 can of fried onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered at 400 degrees for 20 minutes. Top corn bread with cheese and remaining onions. Bake 2 to 3 minutes longer.
Makes 6 servings.

Chili Cheese Casserole
1 lb. ground beef
1/4 c. chopped onion
1 (16 oz.) can kidney beans, drained
1 (15 oz.) can tomato sauce
1 (1-1/4 oz.) envelope taco seasoning mix
1 c. (4 oz.) shredded Cheddar cheese
3-1/2 c. corn chips
1-1/4 c. Meadow Gold sour cream
1/4 c. green peppers (optional)

Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning mix and 3/4 c. cheese. Sprinkle 2 1/2 cups corn chips in bottom of 8 x 8 x 2 inch baking dish. Cover with chili. Bake at 350 degrees for 20 to 25 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 3 to 4 minutes longer.
Makes 6 to 8 servings.

Easy Spaghetti and Cheese Casserole
1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 (4 oz.) can mushrooms, drained
1/2 c. Miracle Whip
2 (8 oz.) can tomato sauce
1/4 c. Parmesan cheese
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. garlic powder
7 oz. spaghetti, cooked and drained
1 c. shredded sharp Cheddar cheese

Heat oven to 350 degrees. Brown meat with green pepper and onion; drain. Stir in Miracle Whip, tomato sauce, Parmesan cheese, mushrooms, oregano, and black pepper. Cook 2 to 3 minutes over low heat or until thoroughly heated. Place 1/2 of the spaghetti in 2 quart casserole. Top with 1/2 of the meat mixture and 1/2 cup Cheddar cheese. Repeat layers. Bake 30 minutes.
Makes 6 servings.

Tamale and Cheese Casserole
1 lb. ground beef
1 (1.25) oz. chili seasoning
1 (8 oz.) can tomato sauce
1 (14 oz.) can kidney beans
1 (8 oz.) corn muffin mix
1/2 c. shredded Cheddar cheese

Brown ground beef; drain fat. Stir in seasoning, tomato sauce, and beans; pour into 2 quart casserole. Prepare muffin mix according to package directions. Spread muffin batter over chili mixture. Bake at 350 degrees for 35 to 40 minutes or until center is firm. Top with cheese; bake 5 minutes or until cheese melts.

Hominy and Cheese Dish
1 lb. ground beef
1/4 c. green pepper, chopped
1/4 c. water
1/2 env. chili seasoning
2 tbsp. onion soup mix
1 (16 oz.) yellow hominy, drained
1/2 c. shredded cheddar cheese

Brown the beef; drain. Stir in hominy, pepper, water, chili seasonings, and onion soup mix. Cook until heated through. Sprinkle cheese over it. Cover and cook until melted.

Crock Pot Spinach and Cheese
2 (10 oz.) pkg. frozen chopped spinach
2 c. cream style cottage cheese
1/4 c. butter
1-1/2 c. Cheddar cheese
3 eggs
1/4 c. flour
1 tsp. salt

Thaw and drain spinach. Squeeze as much water as possible. Cube cream cheese, butter and cheese. Add to drained spinach. Slightly beaten eggs. Add flour, salt and combine with spinach and cheeses. Grease crockpot. 1 hour at high; 4-5 hours on low.

Crock Pot Macaroni and Cheese
1 (18 oz.) pkg. macaroni, cooked & drained
1 tbsp. salad oil
1 (13 oz.) can evaporated milk
1-1/2 c. milk
1 tsp. salt
3 c. shredded sharp cheddar cheese
1/2 c. melted butter

Lightly grease crock pot. Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally.

Crock Pot Sloppy Joes with Cheese
2 lb. ground beef
1 c. each, chopped onion, green pepper, celery
1 can condensed tomato soup
1 tbsp. Worcestershire sauce
1 c. shredded cheddar cheese
1/4 c. pickle relish

Brown ground beef in large skillet. (Drain off fat.) Add onion, pepper and celery; stirring occasionally until soft. Blend in soup, pickle relish and Worcestershire. Simmer 15 minutes, stirring occasionally. Stir in shredded cheese. Spoon into warmed or toasted split buns.

Crock Pot Porcupine Meatballs
2 lbs. ground beef
1-1/2 c. minute rice
1/2 c. chopped onion
2 eggs
1/2 c. grated cheddar cheese
1 tsp. salt
Pepper to taste
1 c. (about) flour
1/2 c. (about) oil
1 can tomato soup

Combine the first 7 ingredients in large bowl; mix well. Shape into balls. Roll in flour. Brown in a small amount of oil in skillet. Place in crock pot. Mix soup with 1-1/2 cups water in bowl. Pour over meatballs. Cook on low for 4 hours.

Crock Pot Ham Potatoes and Cheese
6-8 slices ham
8-10 med. potatoes, peeled and thinly sliced
1 med. onion, peeled and thinly sliced
Salt and pepper
1 c. grated Cheddar cheese
2 cans cream of celery or mushroom soup
Paprika

Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4 hours.

Crock Pot Chicken and Cheese Enchiladas
2 small cans enchilada sauce
3-4 chicken breasts
2 cans cream of chicken soup
1 sm. can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg. sharp Cheddar cheese, grated

Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crock pot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low temperature all day in crock pot.

Crock Pot Dried Beef and Cheese Casserole
2 c. uncooked elbow macaroni
2 (10 oz.) cans cream of mushroom soup
1 (5 oz.) jar or 2 (3 oz.) pkgs. dried beef, shredded
1 1/2 c. cheddar cheese, cubed
1 tbsp. butter or margarine
4 hard cooked eggs, diced
1/2 med. onion, chopped
2 c. evaporated milk

Combine all ingredients and pour in crock pot, stirring thoroughly. Cover and cook on low 5 to 7 hours or high for 3 hours.

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