Servings 8

Ingredients:

1/2 pound sliced bacon, diced

1/2 pound ground beef

1 medium onion, chopped

5 garlic cloves, finely chopped (not minced)

1 teaspoon chili powder

1/2 teaspoon crushed chili flakes, or adjust to taste

1 (28 ounce) can pork and beans

1 (16 ounce) can kidney beans, rinsed and drained

1 (15-1/4 ounce) can lima beans

1/2 cup barbecue sauce

1/2 cup ketchup

1/2 cup sugar

1/2 cup packed brown sugar

2 tablespoons prepared mustard

2 tablespoons molasses

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 2-1/2-quart casserole dish.

In a large skillet cook bacon until crisp; remove to a plate (drain the bacon fat but leave a small amount in the skillet)

To the same skillet cook the ground beef and onion until meat is no longer pink; drain fat.

Add in chopped garlic, chili powder, crushed chili flakes and cooked bacon; continue cooking until the meat is browned (this may take about 10 minutes).

Transfer to a greased baking dish.

Add in all of the beans and mix well.

In a small bowl combine the remaining ingredients; stir into beef and bean mixture.

Cover and bake at preheated oven for 45 minutes.

Uncover and continue to bake 15 minutes longer.

Servings 5

Ingredients:

3-1/2 cups uncooked penne pasta

1 pound bulk Italian sausage (mild or spicy)

1 medium onion, chopped

3 large garlic cloves, minced

1 (14 ounce) can diced tomatoes, undrained

1 (10-ounce) package frozen Green Giant Creamed spinach, thawed

1 (8-ounce) package cream cheese, softened

salt and fresh ground black pepper, to taste

1/3 cup freshly grated Parmesan cheese

2 cups shredded mozzarella cheese, divided

Instructions:——————————————

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish.

Cook the pasta in boiling water until al dente (undercook slightly as it will cook more in the oven) drain then transfer to a bowl and mix in 2 tablespoon oil to prevent spicking; set aside.

In a skillet cook the sausage meat with onion and garlic until no longer pink; drain fat and continue cooking until the meat is lightly browned.

Stir in diced tomatoes with their juice, creamed spinach and cream cheese; cook stirring over low heat until well combined, then mix in 1 cup shredded mozzarella cheese.

Season with salt and black pepper to taste, then transfer to prepared baking dish.

Sprinkle top with Parmesan cheese.

Bake uncovered for about 30-40 minutes or until hot.

Sprinkle with remaining 1 cup shredded mozzarella cheese and allow to melt.

Easy and so delicious!

Notes from our test kitchen; for a creamier flavor increase the mayonnaise to 1-1/2 cups and lemon juice to 3 tablespoons, garlic lovers may increase the garlic to 1 teaspoon,  will also work well using cooked turkey

Servings 4

Ingredients:

2 cups cooked chicken, diced (can use more)

2 celery ribs, diced

1 (8-ounce) can water chestnuts, drained

1/3 to 1/2 cup chopped almonds

1/2 large green bell pepper, chopped

1 (2 ounce) jar diced pimientos, drained

1 small onion, chopped

1 cup shredded Swiss cheese, divided

1 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1/2 teaspoon garlic powder

2 tablespoon lemon juice

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

2 cups crushed salted potato chips

Instructions:————————————

Preheat oven to 350 degrees F.

Grease an 8 or 9-inch square baking dish.

In a large bowl combine the chicken with the next 6 ingredients and 1/2 cup shredded Swiss cheese.

In a small bowl combine the mayonnaise with garlic powder, lemon juice, salt and pepper; stir into the chicken mixture until well combined.

Transfer to baking dish.

Top with the crushed potato chips, then sprinkle the remaining 1/2 cup Swiss cheese over the top of the chips.

Bake uncovered for about 25 minutes or until hot.

This makes a great dish to take to a potluck and I have done so many times in the past using disposable foil pans

Notes from our test kitchen; this will also work well using turkey in place of chicken, make certain to pat the broccoli dry using paper towels to remove as much moisture as possible

Servings 8

Ingredients:

1 small broccoli head, cut into florets then steamed

4 cups cooked chopped chicken (can use more)

2 (10-3/4 ounce) cans condensed cream of mushroom soup, undiluted

1 cup mayonnaise (do not use salad dressing)

1 cup sour cream

1 tablespoon lemon juice

1/3 cup dry white wine

1 teaspoon garlic powder

1 teaspoon fresh ground black pepper

1/2 teaspoon salt (I use seasoned salt)

1/4 teaspoon cayenne pepper

1-1/2 cups shredded cheddar cheese

1/3 cup freshly grated Parmesan cheese (can use more)

30 saltine crackers, crushed

1/3 cup melted butter

Instructions:——————————–

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish (can use a 13 x 9-inch)

Using paper towels pat dry the broccoli to remove as much moisture as possible.

In a large bowl combine the 2 cans of condensed soup with the next 8  ingredients until smooth and well blended, then mix in the shredded cheddar cheese.

Mix in the chicken and broccoli.

Spread into prepared baking dish.

Sprinkle the top with parmesan cheese.

In a bowl combined the crushed saltines with melted butter, then sprinkle evenly over the top.

Bake uncovered for about 35-40 minutes or until hot and bubbly.

Taste Tester Notes; fresh sliced sauteed or canned drained mushrooms are a great addition to add into the stuffing mixture, the addition of salt is not recommended due to the already high sodium content in the stuffing mix and canned soup

Servings 6

Ingredients:

1/4 cup butter

1 medium onion, chopped

2 celery stalks, diced

3 large garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon fresh ground black pepper, or to taste

1-1/2 cups hot water (or can use half water and low-sodium chicken broth)

1 (6-ounce) package low-sodium chicken stuffing mix

2 cups cooked chopped chicken (can use more)

1 small broccoli head, cut into florets and steamed (can use 2 cups frozen thawed florets)

1 (10-3/4 ounce) can condensed broccoli cheese soup, undiluted

1-1/2 cups shredded cheddar cheese, divided

Instructions:————————————

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish.

In a skillet melt butter over medium heat.

Add in onion and celery; cook until softened (about 3-4 minutes).

Add in garlic and black pepper; cook for 1-2 minutes.

Add in the hot water; remove from heat, cover and let stand for about 6 minutes.

Meanwhile layer the chicken and broccoli in the baking dish, then top with the condensed soup.

Fluff the stuffing mix with a fork then spoon over the soup.

Top with half (3/4 cup) of the shredded cheddar cheese.

Bake uncovered for about 25-30 minutes or until heated through.

Sprinkle with remaining 3/4 cup shredded cheddar cheese and allow to melt.