Tamale Bake

Recipe from here.

Ingredients
1/4 c. shredded cheddar (or Medican Blend) cheese 
1/3 c. milk
1/4 c. egg substitute (I just use an egg)
1 (14 3/4 ounce) can cream style corn
1 (8 1/2 ounce) box corn muffin mix 
1 (4-oz.) can chopped green chilies, drained

1 (10-0z.) can red enchilada sauce
2 c. Meat (shredded beef, ground beef, shredded chicken breasts) 
3/4 c. more shredded cheese
Sour Cream
Chopped cilantro

Directions
Stir first 6 ingredients just until moist.  Pour into 9x13 baking dish sprayed with cooking spray.
Bake at 400 degrees for 15 minutes (or until firm). 
Take out of the oven and poke it liberally with a fork. Pour can of enchilada sauce over the top. Put cheese and meat over the enchilada sauce. Bake for another 15 minutes until cheese melts. Serve with sour cream and cilantro

Potato broccoli ham casserole

from the kitchen of Health.com

Ingredients
1 lb red potatoes
1 bag frozen broccoli
1 lb cubed ham
low fat milk
shredded chedder
bread crumbs

Preheat oven to 375°.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.

Steam 1 cup of broccoli, according to packaging instructions. Add broccoli and milk to pan; stir well. Spoon potato mixture into an 11x7 baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese and bread crumbs; bake an additional 5 minutes or until cheese melts.

Sweet Potato Enchilada Stack

I got this recipe from Taste of Homes.

Ingredients

• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 1 tablespoon water
• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) enchilada sauce
• 2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 3 flour tortillas (8 inches)
• 2 cups (8 ounces) shredded cheddar cheese
• I also added corn

Directions

• In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
• Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through.
• Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400° for 20-25 minutes or until bubbly. Yield: 6 servings.

Sweet Potato Turkey Shephards pie

I found this recipe on Skinny Taste.

Ingredients: 

For the potatoes:

• 1-1/2 lbs sweet potatoes, peeled, diced
• 3 cloves garlic
• 1/2 cup 1% milk
• 1/4 cup fat free chicken broth*
• 2 tbsp reduced fat sour cream
• salt and pepper to taste

For the filling: 

• 1 lb 93% lean ground turkey
• 1 tsp olive oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 1 parsnip, diced
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 10 oz frozen mixed vegetables 
• 2 tbsp flour (leave out to make gluten-free)
• 1 cup fat-free low-sodium chicken broth*
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary
• salt and pepper
• paprika

Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain andmash with chicken broth, sour cream, salt and pepper.  

Preheat oven to 400°F.

In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute.Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.  

In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

Denver Omelet Casserole

from the kitchen of Lindsey B.

6 Eggs
1/2 tsp salt
1 cup shredded cheese
1/2 cup chopped green peppers (or red, orange, yellow)
3 cups frozen shredded hash browns (or shred real potatoes)
1/2 tsp onion powder (or real onions)
1/8 tsp pepper
1/2 cup diced ham (or sausage)
1 tomato sliced

Beat eggs. Add seasonings, ham, potatoes, peppers and cheese. Pour in a greased 8x8 pirex dish. Bake at 350 degrees for 40 to 45 minutes or until knife inserted in the middle comes out clean. Garnish with the tomatoes.

Double the recipe for a 9x13 pan.

Mexican Casser-Ole

From the kitchen of Taste of Home
http://www.tasteofhome.com/recipes/Enchilada-Casser-Ole-

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Broccoli Chicken Casserole

1-1/2 cups water
1 package (6 ounces) chicken stuffing mix
2 cups cubed cooked chicken
1 cup frozen broccoli florets, thawed
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Cubed ham

In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Tuna (Chicken) Casserole

Can of tuna (or a can of chicken)
2 cans cream of mushroom soup
bag of egg noodles

cook the noodles, then add the other two ingredients to it.

Breakfast Casserole

1 1/4 bag of hash browns (shredded)
1 cube margarine or butter
bake in 9 x 13 greased 30-40
Diced Ham
Cheddar & Colby Cheese- sprinkle over potatoes
cover in fridge overnight (you don't have to leave it overnight, it can all be done the same day)
on the next day mix:
1 dozen eggs
1/2 cup milk
salt and pepper
Pour mixture over the potatoes and bake at 350 degrees for 45 minutes

Cowboy Macaroni

1 lb. cooked ground beef

1 box cooked tube noodles

2 cans tomato soup

1 can green chile's (or chile sauce)

Cheese on top

mix them together and then bake

Chicken and Stuffing Casserole

Cooked, shredded chicken breast

box of stuffing (add the amount of boiling water from box directions)

can of cream of chicken soup

Fill the bottom of a pan with the cooked, shredded chicken.  Add the box of stuffing (just add the boiling water to it) on top of the chicken. Then add the can of cream of chicken soup (add milk to it to make it more spreadable) on top of the stuffing.