This is going to sound weird but it's a big crowd pleaser. Make your lasagna your favorite classic layered way but on the middle layer instead of ricotta use cheese slicer depth slices of velvetta (not too thick or thin). Don't use the "lite" or the pre-sliced velvetta packets. Use the original style block that melts down throughout the sauce and noodles (yum). The lite doesn't melt right. I use sauce recipes similar to some of the above but add a rounded teaspoon of fennel seeds and simmer for several hours to allow the seeds to become soft and unnoticeable This is more of a International Lasagna. If you have several men you might want to make a BIG lasagna because they go back for 2nds and 3rds.

For anyone who wants a pre-made Bernaise the envelope by Knorr-Swiss is very good. I have sauteed sliced mushrooms and wrapped leftover cooked chicken, the sauteed mushrooms and leftover Bearnaise in filo and baked. Yum. Lotsa butter!!!

This is my go-to. I switch out the onions and cheese...green chiles and jack cheese. Sundried tomatoes, a little pesto and parmesan, vegies, leftover ham or bacon...whatever. The dough is sturdy and easy to handle. * Exported from MasterCook * Caramelized Onion Mini Quiches Recipe By :Katie, 2003 Serving Size : 48 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 cups flour 8 ounces cream cheese -- softened 3/4 cup butter Filling: 2 large sweet onions -- chopped 1 tablespoon butter 1 tablespoon olive oil 2 eggs -- beaten 1 cup milk or cream 1 cup shredded Swiss cheese (4 oz) 1/4 teaspoon salt 1/4 teaspoon ground pepper For dough: Cream butter and cream cheese. Mix in flour until smooth. Press into mini muffin pan cups. For filling: Cook onions, 1 tbsp. butter and 1 tbsp. olive oil on low until brown and caramelized - 30-45 minutes. Cool. Mix cooled onions and Swiss cheese and divide between muffin cups. Mix eggs, milk, salt and pepper and pour over cheese mixture. Bake at 400F for 12-15 minutes, until puffed and golden. Serve warm, chilled, or at room temperature. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 5g Fat (67.4% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. NOTES : These freeze very well. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Chi, at some point I would like to talk to you about your recipes. Yours looks a bit intimidating to me, using dried beans etc. I am always looking for really good vegetarian casserole recipes. Back in the day, I worked in a camp in upstate NY. On days off I went to Woodstock where there was an amazing vegetarian shop/restaurant. They made a different casserole each week. Lots of grains. They always served up as a nice square piece. (not sloppy, dished out with a spoon) Sometimes they served a sauce on the side. If you have any recipes like these, can you share?