Lasagna

1 to 2 lbs. hamburger (I use 2)
1 onion
Brown hamburger and onion, drain off fat
1 8 oz. tomato sauce
2 12oz. cans V-8 juice
2 pkgs. McCormick dry spaghetti sauce mix
1 qt. tomatoes

Simmer 30 minutes.

8 oz lasagna noodles prepares as instructed by pkg
1/2 lb cheddar cheese, shredded
1/2 lb. mozzarella cheese, shredded

Layer meat sauce, noodles, 1 lg container cottage cheese, shredded cheese and repeat. Two complete layers will fill a 9x13 pan. Cover tightly with foil and bake 1 hour at 350 degrees.

Freezes well.

Stove-Top Chicken Casserole

1 pkg. Chicken Stove Top, prepared according to directions
2 boneless, skinless chicken breasts, cooked and cubed
1 c. broccoli, steamed.

Layer ingredients in 8x8 casserole dish in the direction they were given.
Then add:

1 can Cream of Chicken soup
1/4 c. milk

Mixed together. Top with corn flake crumbs.

*Quick and easy, my boys love it.

Baked Spaghetti Casserole

1 c. chopped onion
1 c. chopped green pepper
1 lb. ground beef
1 (28oz) can diced tomatoes
1 (4oz) can mushrooms
1 can sliced olives
1 can tomato sauce
2 tsp. dried oregano
12oz. cooked spaghetti
2 c. shredded cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. Parmesan cheese

Brown beef with onion and green pepper. Add tomatoes, mushrooms, olives, oregano and tomato sauce. Simmer for 10 minutes. Place half spaghetti in baking dish. Top with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. Mix the soup and water until smooth and pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered at 350 for 30-35 minutes or until heated through.