Spinach Lasagna Roll-Ups (Taste of Homes)

* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1 cup (8 ounces) 2% cottage cheese
* 3/4 cup grated Parmesan cheese, divided
* 1 egg, lightly beaten
* 6 lasagna noodles, cooked and drained
* 2 cans (15 ounces each) seasoned tomato sauce for lasagna


* In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up and secure with toothpicks.
* Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
* Remove from the refrigerator 30 minutes before baking. Pour tomato sauce over roll-ups.
* Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese. Discard toothpicks. (6 servings)

**I subbed chopped broccoli for the spinach and ricotta for the cottage cheese**
**If you want meat, you can add crumbled sausage to the sauce**

Pierogi casserole

1 stick melted butter
1 pkg. bow tie macaroni, cooked
Hungry Jack Instant (6 servings), follow the instructions on the box
1 lb. Velveeta cheese
3 med. onions

Cook macaroni and put aside. Make the instant taters according to box and set aside. (When making the instant potatoes, melt 3/4 pound of the Velveeta cheese in the boiling water.) Melt butter and saute on onions.
Layer the potatoes, onions, macaroni, then repeat. Cover the top of the casserole with the remaining 1/4 pound cheese, grated. Bake at 350 degrees for 1/2 hour uncovered.

Garden Vegetable Black Bean Soup

(Originally posted by Renee)
3 (15 oz) can Black beans, rinsed and drained
2 (about 2-3 cups) green peppers, chopped
2 cups celery chopped
2-3 cups onions, chopped
1 T olive oil
3 cubes vegetarian boullion cubes (can substitute chicken cubes)
3/4 tsp oregano or Italian seasoning
2 1/2 cups water (can use vegetable broth or chicken broth, omit boullion)
2 cups carrots, chopped
2 cups frozen corn
2 cloves garlic, minced
3 cups fresh tomotoes, chopped (or 2 cans)
3/4 tsp ground cumin
salt and pepper to taste

1. In a large pot (5 qt or more), cook pepper, carrots, celery, corn, onion, and garlic in oil until tender. (You may substitute frozen versions of all veggies. It is equally delicious and quite time saving.)

2. Puree 2 cans rinsed beans, one at a time with 1/2 cup water each. If using broth, use broth in place of water. Swish blender with remaining liquid and add all to sauteed veggies.

3. Add any remaining liquid, 1 can rinsed and drained whole beans, tomatoes, and spices. Bring to a boil.

4. Reduce heat. Cover and simmer 20 minutes.

**Great served with sour cream, your favorite fresh bread, or tortilla strips**

Easy Mac 'n Cheese Pie

1 cup elbow macaroni
2 cups shredded cheddar cheese
1/2 cup original Bisquick mix
1 1/2 cups milk
2 eggs

1. Preheat oven to 400 degrees
2. Cook macaroni according to package directions, then put cooked noodles in the bottom of a pie pan.
3. Sprinkle 1 3/4 cups of cheese on top of macaroni.
4. In medium bowl, stir remaining ingredients together until well blended. Pour on top of cheese and macaroni.
5. Spray a sheet of tin foil with non stick cooking spray, and cover pie plate. Bake 20 minutes. Uncover and bake additional 5-10 minutes or until the top starts to brown.

Bubble Up Pizza Casserole

This is one of those recipes that is totally customizable.

So I'll give you the general idea, and you take it and run!

Onion Powder
Garlic
Basil
Pepperoni
2 cups Italian Blend Shredded Cheese
15 oz Refridgerated Biscuits (the kind in the tube), quartered
16 oz(+or -) Tomato Sauce (Pizza Sauce, Spaghetti Sauce,etc)

• Mix together sauce, spices, "toppings", 1 cup cheese.
• Add the quartered biscuits and stir to coat.
• Pour into a greased 9x13 pan and top with remaining cheese.
• Cook at 350 for about 30-45 minutes. (If the cheese starts to brown, cover with foil, or just add it at the end for the last 10 minutes)

We tend to use pepperoni as our "topping", but you could do mushrooms, olives, ground sausage/beef, green peppers, whatever your family likes!

Mac & Cheese Soup

• 1 Big Can of Chicken Broth (about 49 oz)
• 8 oz. Small Shell Pasta
• 1 Bag Frozen Broccoli, Cauliflower, Carrot Mix (16 oz)
• 1 1/2 cups Milk
• 2 Tbsp. Flour
• 2 cups Shredded Cheddar Cheese

1. In a pot, bring broth to a boil. Add pasta. Return to a boil and then reduce heat. Let simmer for about 5 minutes.

2. Add vegetables and cook until pasta and vegetables are tender.

3. Combine milk and flour, stir well. Add to pot and stir until thickened and bubbly.

4. Gradually add the cheese, stirring until cheese melts.