Once A Month Cooking - Main Dish

To use frozen potpie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 degrees F for 30 minutes. Reduce heat to 350 degrees F; bake 70-80 minutes longer or until crust is golden brown.

Creamy Lasagna Casserole
Yield: 2 casseroles

Ingredients
2 pounds ground beef
1 can (29 ounces) tomato sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 packages (3 ounces each) cream cheese, softened*
2 cups (16 ounces) sour cream*
2 cups (8 ounces) shredded cheddar cheese, divided
4 green onions, chopped
12 to 14 lasagna noodles, cooked and drained

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. In a mixing bowl, beat cream cheese until smooth. Add sour cream, 1 cup cheddar cheese and onions; mix well.

Spread about 1/2 cup meat sauce into two greased 8-inch square baking dishes. Place two to three noodles in each dish, trimming to fit if necessary. Top each with about 1/2 cup cream cheese mixture and about 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each.

If you want to eat one immediately: Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting. Cover and freeze remaining casserole for up to one month.

To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove casserole from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-50 minutes or until heated through.

*Reduced-fat or fat-free cream cheese and sour cream are NOT recommended for this recipe.

Cheddar Turkey Bake
Yield: 2 casseroles (4-6 servings each)
If you prefer, you can use chicken for the turkey and corn instead of peas.

Ingredients
2 cups chicken broth
2 cups water
4 tsp dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas, thawed
4 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
2 cups milk
1 tsp salt
2 cups finely crushed butter flavored crackers (about 60 crackers)
6 TBSP butter or margarine, melted

In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff with a fork. Divide rice betweem two greased 9-inch square baking dishes. Sprinkle each with peas and turkey.

In a bowl, combine the soup, milk and salt

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