Scalloped Vegetables

1 1/2 cups cooked sliced carrots
  1 1/2 cups cooked celery slices
  1 (10-ounce) package cooked frozen peas, 1 1/2 to 2 cups
  8 ounces sliced mushrooms, sauteed in butter
  2 cups prepared medium white sauce, recipe link below
  Buttered crumbs
  Grated Parmesan or other cheese, if desired

 

Preparation:
.
Combine vegetables and medium white sauce. Place in a greased 1 1/2-quart casserole or baking dish. Top vegetable mixture with with buttered crumbs and sprinkle with grated cheese, if desired. Cook at 350° for 25 to 30 minutes, until heated through.

Secret Skillet Potatoes

1/2 cup Kraft Fat Free Italian Dressing
1/2 cup chopped onion
4 1/2 cups (15 ounces) frozen loose packed hash browns
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar Cheese

In a large skillet, combine Italian dressing and onion. Stir in hash browns. Cook over medium heat for 10 minutes, stirring often. Add Cheddar cheese. Mix well to combine. Lower heat, cover, and simmer for 5 minutes, stirring occasionally.

Beef Salsa Rollups

8 uncooked lasagna noodles
3 cups salsa
1 pound ground beef
1 packet taco seasoning mix
1 cup shredded Monterey Jack Cheese
1 8 ounce container sour cream
1 2 1/4 ounce can sliced black olives, drained

Heat oven to 350 degrees F. Cook lasagna noodles al dente to package directions. Drain and set aside.

Coat a 9x13x2 inch baking dish with cooking spray. Spread 1 cup of salsa in the bottom and set aside.

In medium skillet, brown ground beef over medium/high heat; drain, Stir in taco seasoning mix and 1 cup salsa. Cut each noodle in half vertically. (On short side, you will still have long noodles with the ripple on each side.) Spread each half with 2 tbsp. of the beef mixture and roll up. Place rollups in the baking dish. Pour remaining 1 cup salsa over the rollups and sprinkle with cheese. Cover the dish loosely with aluminum foil.

Bake 20-25 minutes or until cheese is melted and rollups
are heated through. Spoon 1 tbsp of sour cream on each roll up and sprinkle with black olives to serve.

TOMATO DUMPLING DINNER

1 can Pillsbury Refrigerated Biscuits
1 tablespoon chopped green pepper
2 tablespoons chopped onion
2 tablespoons shortening
1 tablespoon flour
1  can tomatoes (use one 28 oz. can)
2 tablespoons chopped celery leaves
1 teaspoon sugar
1/2 to 1 teaspoon salt
1/8 teaspoon pepper
1 cup grated cheese, if desired

Saute green pepper sod onion in shortening in large covered skillet.

Blend in flour. Add tomatoes, celery leaves, sugar, salt and pepper. Simmer 5
minutes, stirring constantly.

Cut Biscuits into halves. Place on top of tomato sauce; sprinkle with cheese.
Cover tightly and steam for 25 minutes without removing cover. Serve hot.