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Ingredients

1/3 C. all-purpose flour
2 2/3 C. 1% low-fat milk
3/4 C. (3 oz.) shredded fontina cheese or Swiss cheese
1/2 C. (2 oz.) grated fresh Parmesan cheese
1/2 C. (2 oz.) shredded extra-sharp cheddar cheese
3 oz. light processed cheese (such as light Velveeta) 6 C. cooked elbow macaroni (about 3 C. uncooked)
1/4 tsp. salt
Cooking spray
1/3 C. crushed onion melba toasts (about 12 pieces)
1 tbs. reduced-calorie margarine, softened

Directions

Preheat oven to 375°. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.

Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 C. chopped bottled roasted red bell pepper, 1 tbs. chopped seeded pickled jalapeño pepper, and
1/2 tsp. ground red pepper at the same time the macaroni and salt are added.

Yield: 8 servings (serving size: 1 C.)

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Ingredients

1 can refrigerated biscuits
1 1/2 lb. ground beef
1 C. chopped onion
1 8 oz. pkg. light cream cheese
1 10 3/4 oz. can condensed cream of mushroom soup
1/4 C. milk
1 tsp. salt
1/4 C. ketchup

Directions

In a large skillet, brown ground beef and onions. Combine cream cheese, soup, and milk. Add salt, ketchup, and ground beef and onions. Transfer mixture to a 2-quart casserole. Bake at 375 degrees for 15 minutes. Place biscuits around edge of casserole; return to oven and bake 15-20 minutes longer, or until golden brown.

Yield: 4-6 servings

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Ingredients

1 lb. ground beef — browned, drained
1 C. chopped onions
28 oz. canned tomatoes — chopped
1 Tbs. Worcestershire sauce
1 tsp. salt
2 C. potatoes — diced
1/3 C. all-purpose flour
10 oz. frozen corn — thawed
10 oz. frozen lima beans — thawed
1 large bell pepper — cut in strips
1 1/2 C. cheddar cheese, shredded

Directions

In a bowl, combine browned and drained beef, onion, and tomatoes with liquid, Worcestershire sauce and salt. Spoon into a greased 3-quart casserole. Layer the potatoes, flour, corn, lima beans and green peppers on top. Cover and bake at 375°F for 45 minutes. Sprinkle with the cheese and continue baking, uncovered, for 30 minutes longer.

NOTES : Very good for preparing ahead of time. To reheat, place foil loosely over top and reheat in oven for about 20 minutes.

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Ingredients

1lb ground beef
1/2 C. chopped onions
1 1/2 C. uncooked quick cooking rice
1 C. mild picante sauce
1/2 C. water
16 oz. can whole tomatoes, cut up
12 oz. can green giant Mexi-corn [whole kernel golden sweet corn with red and green sweet peppers]
6 oz. can tomato paste

Directions

In a large skillet brown ground beef and onion, drain well. Stir in remaining ingredients. Cook until mixture comes to boil; boil 2 minutes, stirring occasionally. Remove from heat. Cover and let stand 5 minutes.

Makes 4 servings.

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Ingredients

1 lb. lean ground beef
1/2 C. chopped onion
1/2 C. chopped green pepper
1 (15-oz) can sloppy Joe sandwich sauce
1-1/2 C. frozen corn
2 C. water
1/4 tsp. garlic salt
2 C. mashed potato flakes
1/4 C. sour cream
1 egg, beaten
1/2 C. shredded Cheddar cheese

Directions

Heat oven to 325 F. In large skillet, brown ground beef, onion and bell peppers over medium-high heat until beef is thoroughly cooked. Drain. Add sandwich sauce and corn; mix well. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated and corn is crisp-tender, stirring occasionally. Meanwhile, in another saucepan, bring water and garlic salt to a boil. Remove saucepan from heat; stir in potato flakes until well-blended. Add sour cream and egg; mix well. Spoon beef mixture into ungreased shallow 2-quart casserole. Spoon potato mixture in circle around edges of casserole. Sprinkle potatoes with the shredded Cheddar cheese. Bake at 325 F for 25 to 30 minutes or until potatoes are set.

Serves 4

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Ingredients

1/4 lb. sliced bacon
8 oz. wide egg noodles, cooked and drained
1 1/2 C. sour cream, room temperature
1 C. cottage cheese
1/3 C. minced onion
Salt and pepper to taste

Directions

Cook bacon until crisp; drain, reserving 3 Tbs. of fat. Crumble bacon and set aside.
Mix reserved fat with cooked noodles, sour cream, cottage cheese and onion. Season with salt and pepper. Spoon into a buttered casserole. Sprinkle with crumbled bacon. Bake at 350 degrees for about 30 minutes.

Yield: 8 servings

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Ingredients

1 large can pineapple tidbits, drained
1 C. sugar
2 Tbs. cornstarch
2 beaten eggs
½ to 1 C. cheddar cheese, grated
cinnamon
butter

Directions

Grease a 9″ baking dish. Mix cornstarch and sugar. Add eggs, pineapple and cheese. Pour into baking dish. Sprinkle top with cinnamon and dot with butter. Bake at 350 degrees for 40 minutes.

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Ingredients

1 1/2 lb. chicken breasts, skinless and boneless, chopped
1 Tbs. oil
1 box taco dinner (tortillas, seasoning and taco sauce)
1/2 C. sour cream
1 package (8 oz size) shredded Mexican blend cheese, divided

Directions

Cook and stir chicken pieces in oil in large skillet until cooked through; drain. Add seasoning mix and 3/4 C. water. Bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally. Stir in sour cream. Spray 12×8 baking dish with nonstick cooking spray. Line baking dish with 5 of the tortillas; sprinkle with 1 C. of the cheese. Spoon chicken mixture over cheese; top with remaining tortillas. Drizzle with taco sauce. Bake at 350 for 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted.

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Ingredients

Vegetable cooking spray
24 oz. fresh spinach
1 clove minced garlic
4 lb. Yukon Gold potatoes, peeled and chopped
1/2 C. butter
1 1/4 C. milk, warmed
3 C. Swiss cheese
Salt and pepper, to taste

Directions

In a large skillet coated with cooking spray, cook spinach (in batches if necessary) and garlic over medium high heat until it wilts, but retains a fresh green color. Set aside.

Cook potatoes in a large pot of boiling water until tender, about 25 minutes. Drain well. Return to pot and mash well. Add butter and milk gradually. Stir until smooth. Add Swiss cheese and spinach, stirring until cheese melts. Season with salt and pepper.

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Ingredients

6 rashers smoky bacon
1 large onion finely chopped
1-2 tins of tomatoes
3 Tbs. dried parsley
8-12 oz. grated cheddar cheese
12 oz. macaroni (or any other shape)

Directions

Bring a large pan of water to the boil for the pasta. Cook as normal. Meanwhile sweat the onions in a little oil add the bacon and continue to cook until the bacon looks done. Then add the tomatoes and parsley and simmer while the pasta cooks.

Drain pasta, and place in a deep dish, which can go under the grill. When the sauce is ready (a medium thick consistency) pour over the pasta and add half the grated cheese. Stir the whole together and level the top and sprinkle the other half of the cheese over the top. Place under the preheated grill until nice and golden brown, 10 minutes.

Yield: 4 servings

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