TUNA CASSEROLE

4 cup butter or margarine
1 small red or green bell pepper, chopped
1 small onion, chopped
1 cup sliced fresh mushrooms
1/4 cup all-purpose flour
2 1/2 cups milk
2 cups (8 ounces) shredded Cheddar cheese
2 (9-ounce) cans solid white tuna in spring water, drained and flaked
1 (12-ounce) package egg noodles, cooked
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup fine, dry breadcrumbs
2 tablespoons butter or margarine, melted

Melt 1/4 cup butter in a large skillet over medium heat; add bell pepper, onion, and mushrooms, and saute 5 minutes or until tender.

Whisk together flour and milk until smooth; stir into vegetable mixture, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.

Stir in tuna and next 4 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 350° for 25 minutes. Stir together breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole, and bake 5 more minutes

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Delish’ Mexican Casserole

4 corn tortillas
1 T. olive oil
1/2 cup finely chopped onion
2 cups jalapeno-flavor jack cheese, shredded (or your favorite cheese w/ a kick)
1 pkg. cheese sticks or cut your favorite cheese into strips.
2 – 7oz. cans whole green chilies, drained
1/2 cup finely chopped fresh cilantro
4 eggs, separated
2 T. flour

1. Stack tortillas and cut into about 1/2-inch squares.

2. In an 11- to 12-inch frying pan, combine 1 teaspoon oil and the onion. Stir often over medium-high heat until onion is cooked well and is soft. Add tortillas and remaining oil, turn heat up to high, and stir until it starts to brown, 8 to 10 minutes.

3. Spread tortilla mixture in an 8- by 12-inch oval or rectangular casserole dish (at least 2 in. deep).

4. Sprinkle 1 cup of cheese over the tortilla mixture. Cut cheese sticks in half lengthwise, about 1/4 inch thick.

5. Drain chilies and stuff equally with cheese sticks. Lay chilies in a single layer in casserole. Sprinkle with cilantro.

6. Whip egg whites with a mixer on high speed until they have soft peaks; set aside.

7. Mix egg yolks with flour, then beat on high speed until a light lemon yellow, about 2 minutes. Beat half of the whites into the yolks, then fold in remaining whites and pour mixture over chilies, scraping bowl. Top egg mixture with remaining cup of shredded cheese.

8. Bake in a 375° oven until topping is golden brown and feels firm when lightly touched, about 15 minutes. Cutting through chilies, scoop from casserole to serve. Garnish with your favorite Mexican toppings; sour cream, green onions, guacamole, black olives, whatever floats your boat.

You may want to serve with a side of tortilla chips too.

Quick and Easy Beef Casserole

1 lb. ground beef
1 pkg. (16 oz.) frozen hash browns, thawed (the cubed kind, not the shredded)
1 cup processed cheese spread, melted. (ex. Velveeta)
1 cup chunky salsa
grated cheddar cheese

Brown and drain ground beef. Place drained beef in a casserole dish. Add hash browns and mix well. Pour melted cheese spread and salsa over beef/potato mixture, and stir well, thoroughly combining all ingredients. Bake at 425 degrees for 25 minutes. Remove from oven, sprinkle with grated cheddar cheese, and return to oven. Switch to broil, and remove casserole from oven when cheese on top begins to brown

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