This may be completely prepared and refrigerated up to 48 hours until ready to bake, use only russet potatoes and do not slice the potatoes leave them whole while cooking

Do not use the bottled dressing for this only dry mix and prepared with sour cream and mayonnaise, and for best flavor I recommend Hidden Valley dry mix, if desired omit the paprika and sprinkle 1 to 1-1/2 cups cheddar cheese on top after baking then return to oven for 5-8 minutes to melt the cheese

Servings

INGREDIENTS:

12 medium russet potatoes, peeled, leave potatoes whole do not slice (medium potatoes measuring about 4-inches in length and 2 inches wide, does not have to be exact)

1/3 cup butter, cubed

1 cup prepared Hidden Valley dry Ranch salad dressing mix (mix must be prepared with half mayonnaise and sour cream, then measured to 1 cup, save any remaining dressing for to use another time)

2 cups shredded sharp cheddar cheese

1/4 pound sliced bacon, cooked and crumbled (can use more bacon)

salt and fresh ground black pepper, to taste

paprika

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 13  x 9-inch baking dish (an 11 x 7-inch pan will work also but it will be very full)

Place whole potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and simmer until fork-tender tender (because the potatoes are cooked whole cooking time may take about 25 minutes).

Transfer potatoes to a large bowl, add in butter then mash.

Stir in prepared ranch salad dressing, cheddar cheese and bacon (the mixture will be slightly orange in color).

Season with salt and pepper to taste

Spread into baking dish.

Sprinkle lightly with paprika.

*** At this point you may cover and refrigerate until ready to bake (up to 24 hours).

Bake uncovered for 20 minutes or until heated through.

Make certain that the mashed potatoes are hot for easier spreading, a prepared pastry crust may be used in place of mashed potatoes omitting the parmesan cheese or cheddar cheese

Cooked turkey may be substituted for the chicken

Servings 4

INGREDIENTS:

1/3 cup butter

1 small onion, chopped

1 celery stalk, diced

3 garlic cloves, minced

1 tablespoon chicken bouillon granules

1/3 cup all-purpose flour

1-1/2 cups chicken broth

2/3 cup light cream

2 cups cubed cooked chicken (can use more)

1 cup frozen mixed vegetables

seasoned salt and fresh ground black pepper, to taste

3 cups hot mashed potatoes (can use more, the potatoes must be hot for easier spreading)

1/2 cup fresh grated Parmesan cheese (or can use 1 cup shredded cheddar cheese)

INSTRUCTIONS:———————————————-

Preheat oven to 350 degrees F.

Grease an 9-inch baking dish.

In a large saucepan melted the butter.

Add in onion and celery; saute until for (about 4 minutes).

Add in garlic and bouillon granules granules; cook for 2 minutes.

Add in flour; stir until blended.

Gradually stir in broth and light cream Bring to a boil stirring constantly for about 2 minutes or until thickened and bubbly.

Stir in chicken and frozen vegetables until combined, then heat through (about 15 minutes) .

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

Spoon the spread the hot mashed potatoes over the top then sprinkle with Parmesan cheese or shredded cheddar cheese.

Bake uncovered for 30-40 minutes or until hot.

You will also find this recipe on Recipezazz.com

Servings 6

INGREDIENTS:

2 heaping cups uncooked penne OR ziti pasta

1/2-3/4 pound bulk Italian sausage

1 medium onion, chopped

4 garlic cloves, minced

1 (4 ounce) can sliced mushrooms, drained

3 cups meatless pasta sauce

salt and fresh ground black pepper, to taste

1-1/2 cups Kraft shredded Italiano blend cheese OR mozzarella cheese

pizza pepperoni slices (use as much as you like)

Taken from my “Favorites” folder! I make this using my own pizza sauce you can use your own favorite

Servings 4-6

INGREDIENTS:

1-1/2 cups uncooked elbow macaroni

2 large eggs, lightly beaten

1/2 cup grated Parmesan cheese

1/3 cup sour cream

1/2 teaspoon each dry Italian seasoning – seasoned salt and fresh ground black pepper

1 teaspoon garlic powder

1-1/2 cups prepared pizza sauce

2 cups shredded mozzarella cheese, divided

pizza pepperoni slices (use as much as you like)

canned sliced black olives, drained (use as much as you like)

INSTRUCTIONS:——————————————-

Cook macaroni according to package directions; drain then rinse in cold water, drain again very well then transfer to a bowl.

Stir in the eggs, Parmesan cheese, sour cream and Italian seasoning, seasoned salt, black pepper and garlic powder.

Transfer to a greased 11 x 7-inch baking dish.

Bake in a preheated 375 degree F oven for 10 minutes.

Remove from oven then spread 1-1/2 cups pizza sauce.

Sprinkle 1-1/2 cups mozzarella cheese over the sauce then pepperoni slices and olives.

Top with remaining 1-1/2 cups cheese

Return to oven and bake 15 minutes longer or until cheese is melted.

Let stand for 10 minutes before serving.

Servings 4-6

INGREDIENTS:

Make certain to drain the canned tomatoes very well before using, if your not a lover of tomatoes you may omit, adding in some cooked chopped chicken makes this a complete meal

1-2/3 cups uncooked elbow macaroni

1  (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 cup light cream OR milk

1/2 teaspoon ground mustard powder

1 teaspoon garlic powder

1 teaspoon hot pepper sauce, or to taste

6 ounces shredded cheddar cheese

1/4 cup finely chopped yellow onion

1 (14 ounce) can diced tomatoes, very well drained

6 tablespoons dry bread crumbs

2-1/2 tablespoons melted butter

To freeze casserole; prepare recipe as stated but do not bake,  cover with plastic wrap then freeze until frozen then wrap completely in foil, when ready to use thaw in refrigerator overnight, remove all wrapping then bake 350 degrees F for 25-35 minutes or until hot

Servings 8-10

INGREDIENTS:

(10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)

4 cups cooked and cooled white OR brown rice

1/3 cup melted butter

2-1/2 cups shredded cheddar cheese OR Swiss cheese

3/4 cup fresh grated Parmesan cheese, or to taste, more to sprinkle on top before baking)

1/3 cup finely chopped chopped yellow onion (or 1 small onion)

2 garlic cloves, minced OR 1 to 1-1/2 teaspoons garlic powder

4 large eggs, lightly beaten

1-1/4 cups milk (or can use light cream)

1/2 teaspoon cayenne pepper, optional or adjust to taste

salt and fresh ground black pepper, to taste

shredded mozzarella cheese, optional  and to add on the last 5 minutes of baking

INSTRUCTIONS:—————————————————-

Set oven to 350 degrees F.

Generously grease a 13 x 9-inch baking dish.

In a large bowl combine all ingredients with a wooden spoon, mixing very well to combine.

Season with salt, pepper and cayenne to taste.

Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.

Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).

If desired immediately top with mozzarella cheese and allow to melt.

You will also find this recipe on Recipezazz.com

Servings 6

INGREDIENTS:

1/4 cup butter, softened

1 (8-ounce) package cream cheese, very soft

2 large eggs (or can use 3 large egg whites)

1 teaspoon garlic powder

1 teaspoon cumin

1 (4 ounce) can green chilies, undrained

1/2 cup finely chopped yellow onion(or can use 2 green onions, chopped)

1/2 cup finely chopped red bell pepper

chopped pickled jalapenos (optional use as much as you like)

1 (15 1/4-ounce) can whole-kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)

1/2 teaspoon black pepper

INSTRUCTIONS:———————————————

Preheat oven to 375 degrees F.

Grease an 11 x 7-inch baking dish.

Combine first 5 ingredients in a large bowl until smooth.

Stir in next 6 ingredients; mix until well combined.

Add muffin mix and black pepper, stirring until well combined.

Pour into  baking dish.

Bake or 50 minutes or until a wooden pick inserted in center comes out clean.

You will also find this recipe on www.recipezazz.com

You can also add in a small chopped onion or a can of drained sliced mushrooms if desired and/or some cooked chopped chicken

Servings 6

INGREDIENTS:

1 pound uncooked elbow macaroni

1/3 cup butter

2-1/2 cups shredded sharp cheddar cheese, divided

3 large eggs

2 cups heavy (33%) whipping cream (can use light cream but it will be thinner)

1 teaspoon Louisiana hot sauce (can use more)

1 teaspoon garlic powder (garlic lovers can use more)

1/2 teaspoon seasoned salt

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

1 (10 ounce) can condensed cream of mushroom soup, undiluted

1/2 cup dry breadcrumbs

INSTRUCTIONS:———————————————–

Preheat oven to 375 degrees F.

Grease a 3-quart casserole dish.

Cook macaroni  just until tender to bite (4 minutes do not cook the macaroni until fully soft it will cook more in the oven) drain then return macaroni to pan and mix in 1/3 cup butter until melted, then remove from heat completely.

In a mixing bowl whisk the eggs with cream, hot sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, and pepper to blend; mix in macaroni with 1-1/2 cups shredded cheddar cheese .

Pour mixture into casserole dish.

Spread the cream of mushroom soup over the top, then sprinkle remaining 1 cup of shredded cheddar cheese and 1/2 cup bread crumbs evenly over top.

Bake about 25 minutes or until top feels slightly crusty.

You will also find this recipe on Recipezazz.com

Photo by me!

Stuff the manicotti shells uncooked, they will cook in the sauce

Yield 14 manicotti

INGREDIENTS:

3/4 pound Italian sausage links, casings removed, cooked and drained

3-1/2 cups shredded Kraft 4-Cheese Italiao blend cheese, divided (or can use mozzarella)

1 cup cottage cheese

1 cup ricotta cheese

1  large garlic clove, minced

1 large egg, lightly beaten

1/2 cup freshly grated Parmesan cheese

1 teaspoon dried Italian seasoning

1/2 teaspoon seasoned salt, or to taste

1 teaspoon fresh ground black pepper, or to taste

14 uncooked manicotti shells  (one 8-ounce package)

5 cups pasta sauce (can use more)

INSTRUCTIONS:————————————

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish.

Pour 2 cups of the pasta sauce into the baking dish; set aside.

In a bowl combine the cooked sausage meat with 1-1/2 cups 4-Cheese blend or mozzarella cheese, cottage cheese, ricotta cheese, garlic, egg and the next 4 ingredients.

Using clean hands stuff the sausage/cheese mixture between the uncooked manicotti shells.

Arrange stuffed shells in a single layer over sauce, then top with the remaining 3 cups of sauce (use a spoon to spread the sauce to cover the shells).

Sprinkle the remaining 2 cups shredded cheese evenly over sauce.

Cover tightly with foil.

Bake for 1 hour or until shells are tender.

Let stand 10 minutes before serving.

You will also find this recipe on Recipezazz.com

Cooked chicken or ground beef may be added, serve this with Mexican rice

Amounts may be doubled

Servings 4

INGREDIENTS:

1-1/2 cups crushed nacho tortilla chips, divided

1 (15 ounce) can spicy chili with beans

1 (4 ounce) can chopped green chilies

1 cup sliced ripe olives, drained, divided (can use more)

3/4 cup sour cream

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 (4-1/2 ounce) jar sliced mushrooms, well drained

4 green onions, chopped

shredded lettuce (use as much as you like)