This freezes well: ENCHILADA CASSEROLE (serves 6-8) 12 corn tortillas 2-4 TBL oil 3 TBL flour 1/2 tsp salt 1/4 tsp paprika 10 can enchilada sauce 1 1/2 cups milk 1 cup grated Cheddar (I use a combo of Monterey Jack & Cheddar) 1/2 cup sliced ripe olives 1 lb ground beef 10 oz can jalapeno bean dip Salt & pepper to taste 1 large tomato, chopped GARNISHES: Shredded lettuce, tomatoes, sliced avocado, sliced ripe olives In a small skillet, gently fry tortillas in 1 TBL of the oil, adding more as needed; drain on paper towels. In a medium skillet, combine flour, salt & paprika & slowly stir in enchilada sauce until smooth. Add milk & cook over medium heat until bubbly. Add cheese & olives & continue cooking until cheese melts. Remove from heat. In a large skillet, brown beef & onion, stir in bean dip & season w/salt & pepper to taste. Place 1/3 cup of the meat mixture & a small amt of the tomato in the center of each tortilla & roll. Place rolled tortillas, seam side down in a 9x13" baking dish. Pour cheese sauce over top & bake uncovered at 325° for 20-30 minutes until bubbly. When ready to serve, garnish.~~Bound to Please I haven't made this in eons but it's good, easy & can be frozen: SCRAPPY BEEF FOR SANDWICHES (makes 10-12 sandwiches) 3 lbs chuck roast 1 onion, chopped 3 cloves garlic, sliced 1 1/4 cups water, divided Salt & pepper to taste 1-2 TBL flour Buns or rye bread Horseradish mustard (optional) Heat oven to 400°. Trim excess fat from meat. Place in shallow baking pan & bake until browned. Drain fat. Add onion, garlic & 1 cup water. Cover tightly. Reduce oven to 350°. Bake about 2 hours or until very tender. Remove meat from pan & shred with a fork. Season w/salt & pepper to taste. Thicken juices from meat using flour mixed with remaining 1/4 cup water. Return shredded meat to pan. Bake until heated through. Serve on buns or rye bread with horseradish mustard, if desired.~~Fare to Remember

My parents enjoy tuna noodle casserole - if you need a recipe let me know. Don't forget rice - shredded chicken with some broccoli or spinach and a creamy sauce with or without cheese is nice. My parents like ground beef and its easy to eat - here are some that they like and I like too. Meat And Potato Loaf Easy meatloaf and potatoes in one dish Ingredients 4 cups thinly sliced peeled raw potatoes, 1/4 cup chopped onion, 1 lb. ground beef, 5 oz. can evaporated milk, 1/2 cup breadcrumbs, 1/4 cup chili sauce (or catsup), 1/4 cup chopped onion, 1 tsp. Worcestershire sauce, salt and pepper to taste Directions 1. Mix potato slices and 1/4 cup chopped onion together and place in greased 2 quart square baking dish. 2. Mix remaining ingredients together and spread over potatoes. 3. Decorate top with more chili sauce or catsup (if desired). 4. Bake 350* for 1 hour. MEATLOAF MUFFINS WITH BBQ SAUCE Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 6 servings 1 2/3 to 1 3/4 pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery from the heart of the stalk, cut into 2-inch pieces 1 green bell pepper 1 large egg plus a splash of milk, beaten 1 cup plain bread crumbs 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 cup smoky barbecue sauce 1/2 cup tomato salsa 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. Meatloaf Patties and Pan Gravy Recipe courtesy Rachael Ray Show: 30 Minute Meals Prep Time: 10 minutes Cook Time: 25 minutes Yield: 4 servings Cook's Notes: Buy tomato paste in the tube, rather than a can; it makes storage of leftover product easier. Tomato paste in the tube is often kept with Italian specialty foods, rather than with the canned tomato products. 1 1/3 pounds ground sirloin, 90 percent lean ground beef 1 slice white bread, spread with softened butter, then cut into small cubes 1/8 cup (a splash) milk 1 egg 2 teaspoons grill seasoning blend, or coarse salt and black pepper combined 1/2 teaspoon ground allspice 1 rounded tablespoon tomato paste 1 medium onion, finely chopped, reserve 1/4 amount 3-Condiment Pan Gravy: 2 tablespoons butter 1/4 medium onion, finely chopped, reserved from meatloaf mixture 2 tablespoons (a handful) all-purpose flour 1 to 1 1/2 cups beef stock 1 tablespoon ketchup 1 rounded teaspoon spicy brown mustard 1 tablespoon steak sauce Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl. Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan. Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat. Slice meatloaf patties and drizzle with gravy. Turkey Meatloaf with Cranberry Glaze Posted by: dishesdone (My Page) on Thu, Feb 24, 05 at 11:16 This is a favorite in our house! 1/4 cup brown sugar 1/2 cup mashed jellied cranberry sauce(canned) 2 pounds ground turkey 3/4 cup milk 3/4 cup bread crumbs 3 eggs -- lightly beaten 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/4 cup diced red onions 1/2 cup (approximate!) chicken broth -- (just enough to moisten) Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour. Serving Ideas : serve with a potato gratin and string beans almondine. From Cooking Live with Sara Moulton MARILYN'S Sausage Noodles Marzetti 5 oz. packaged noodles; cook & drain 1# bulk sausage (I use the kind with sage.) 1 medium onion chopped 2 stalks celery; chopped 1 (15 oz.) can crushed tomatoes (Italian seasoned are good.) cup dry white wine (optional) ¼ cup water 2 teaspoons Worcestershire Sauce 1 tablespoon brown sugar (donÂt leave this out!) salt & pepper to taste In a large skillet, combine sausage, onion and celery. Cook until sausage is no longer pink and vegetables are tender. Add tomatoes, wine, water, Worcestershire sauce, brown sugar, salt and pepper; stir well. Simmer 15 minutes. Add noodles; heat and serve Mar

Green beans are not on my list of favorites so I always have to dress them up for myself. Here are some of my favorite recipes but I don't have any casserole recipes! Haricots Verts With Goat Cheese And Warm Bacon Dressing 3 lb haricots verts (or regular green beans), trimmed 1/2 lb bacon slices, cut into thin strips 1/2 c chopped shallots (about 3) 2 garlic cloves,chopped 1/4 c Sherry wine vinegar 3 tablespoons Dijon mustard 1 teaspoon dry mustard 1/2 cup olive oil 1 c crumbled soft fresh goat-cheese (about 4 ounces) 1/2 c fresh pomegranate seeds (optional) Cook beans in water until tender crisp. Cook bacon until crisp. Saute shallots and garlic in drippings until soft. Add vinegar and mustard. Whisk in oil. Toss beans with dressing top with cheese and bacon. NOTE: I prefer this without the goat cheese and I also leave out the pomegranate seeds. Make-Ahead Garlic Green Beans Blanching the beans in salted boiling water and then shocking them in ice water (to stop the cooking process) proved to be the most consistent method of evenly cooking the beans. Cooked green beans can be held in the refrigerator for up to two days and then quickly reheated with a little water in a covered skillet when ready to use. We tossed the green beans with dry-roasted garlic and softened butter, with delicious results. Gardenlad's Green Beans with Poppy Seed Dressing 1 1/2 lbs green beans, tipped, tailed, and stringed if necessary. 2 tsp poppy seeds 1/4 cup olive oil 2 tbls white wine vinegar 2 tsp Dijon mustard 1 tsp honey 2 tbls minced shallot Salt & pepper to taste. Lightly steam beans until just tender. Set aside. Heat small skillet over medium low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a bowl and let cool. Add the oil, vinegar, mustard, honey, shallot, shat & pepper to the poppy seeds. Whisk until well blended. Warm dressing in a large skillet over medium heat. Add beans and toss to coat. Cook until beans are warmed through. from: Eating Well GREEN BEAN, PECAN, AND FETA SALAD (CindyMac) 2 pounds fresh green beans, trimmed 1 small purple onion, thinly sliced 2-3 ounces crumbled feta cheese 1 cup coarsely chopped pecans or walnuts, toasted 6 tablespoons extra virgin olive oil 2 tablespoons rice vinegar 1 tablespoon chopped fresh dill 1/2 teaspoon minced garlic coarse salt and fresh ground pepper to taste CUT green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 5-8 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry. TOSS together green beans, onion, cheese, and pecans in a large bowl. Cover and chill 1 hour. WHISK together olive oil and next 5 ingredients; cover and chill 1 hour. POUR vinaigrette over green bean mixture, and chill 1 hour; toss just before serving. ~adapted from Southern Living magazine

Here's another one - just omit the meat. It's very good and very easy. Egg Scramble 10 Tbsp of butter 1 ½ cup of chopped onion 3 cups of chopped ham (could use sausage or bacon) 6 Tbsp of chopped green pepper 12 eggs 2 cups shredded cheese ¾ cups of ½ and ½ ¼ tsp salt Pepper to taste 2  12 oz packages of frozen hash browns or 1 large (thawed) 2 Tbsp of melted butter to put on top Cook onion, pepper in butter until soft. Add ham. Beat eggs, cheese, salt, pepper and cream together by spoon. Add onions, green pepper, ham, and hashed browns into the egg mixture. Put into 9 x 13 pan. Stop  you can leave in the refrigerator overnight. When ready put in preheated 375-degree oven and bake 30-40 minutes. Stir a couple of times during baking period. DO NOT OVERCOOK. You want it creamy, not dry looking. Let sit 5 minutes before serving.