Ingredients

• 1 cup raw rice
• 1 lb. crawfish tails
• 1 (10.5-oz.) can French onion soup
• 1 (10-oz.) can Ro-tel Tomatoes
• 1 (10.5-oz.) can cream of mushroom soup, undiluted
• 1 stick butter
• 1 pint fresh mushrooms, sliced

Directions

1. Put raw rice in the bottom of a greased casserole. Mix remaining ingredients and pour over rice.

2. Bake, covered, at 325 degrees for 1-1/2 hours.

Ingredients

• 1-1/2 cups cubed cooked corned beef or 1 can (12 ounces) cooked corned beef
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 8 ounces cheddar cheese, cubed
• 1 package (7 ounces) small shell pasta, cooked and drained
• 1 cup milk
• 1/2 cup chopped onion
• 2 bread slices, cubed
• 2 tablespoons butter, melted

Directions

In a large bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top.
Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Let stand for 10 minutes before serving. Yield: 4 servings

Ingredients

• 1 package frozen (16 oz) broccoli, carrots and cauliflower
• 1 carton (8 oz) spreadable garden vegetable cream cheese
• 1 can cream of mushroom soup
• 1/2 cup to 1 cup croutons

Directions

Cook vegetables according to instructions and drain. Place in large casserole. Stir in soup and cream cheese. Sprinkle with croutons. Bake at 375 degrees for 25 minutes.

Ingredients

• 2 tbls. olive oil
• 2 lbs. ground round beef
• 1 (15-oz.) can tomato sauce
• 1 (12-oz.) can tomato paste
• 2 tsps. dried basil
• 2 tsps. crumbled oregano
• 1 (1-oz.) pkg. dry onion soup mix (Some come two to a box.)
• 1 cup water
• 1 or 2 cloves garlic, minced
• 1 1/2 tsps. salt
• 1/2 tsp. black pepper
• 1/4 tsp. red pepper
• 1/2 lb. thin noodles, spaghetti or macaroni
• 1 lb. mozzarella cheese, grated
• 1 (1-lb.) carton small-curd cottage cheese
• 1 cup freshly grated Parmesan cheese

Directions

1. Brown meat in olive oil; drain off excess fat.

2. Stir in tomato sauce, tomato paste, basil, oregano, dry soup mix, water, garlic, salt, black pepper and red pepper. Cover and simmer for 20 minutes. Taste for seasoning.

3. Boil pasta in salted water until tender; drain.

4. Layer in casserole: Pasta, mozzarella, meat, cottage cheese, Parmesan cheese.

5. Bake in 350-degree oven for about 30 minutes or until heated.

Serves 12. Recipe is from an “old” Gourmet Galley column. This freezes well. It can be frozen uncooked, or it can be cooked, cut into squares and then frozen in individual portions.

Ingredients

• 1 teaspoon vanilla
• 1 tablespoon all-purpose flour
• 1/3 cup sugar
• 2 8-ounce packages cream cheese, softened
• 1/2 of a 15-ounce package rolled refrigerated unbaked piecrust (1 crust)
• 1 teaspoon finely shredded lemon peel (set aside)
• 2 tablespoons lemon juice, amaretto, brandy or rum
• 2 eggs, slightly beaten
• 1/3 cup sliced almonds
• Apricot, peach, plum or cherry preserves
• Sweetened Whipped Cream (recipe follows) (optional)
• Fresh raspberries, peach slices, or nectarine slices (optional)

Directions

1. Let piecrust stand at room temperature 15 minutes before unrolling. Place piecrust circle in a 10-inch tart pan with a removable bottom or ease into a 9-inch pie plate. Press piecrust circle onto bottom and up sides of tart pan, if using; trim edges, if necessary. If using a pie plate, turn under edges and crimp as desired. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake 5 to 6 minutes more or until lightly browned. Reduce oven temperature to 350 degree F.
2. Meanwhile, for filling, in a large mixing bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer until combined. Beat in lemon juice till smooth. Stir in eggs and lemon peel.
3. Pour filling into pastry shell. Sprinkle with sliced almonds. Bake in a 350 degree F oven for 20 to 25 minutes or till center appears nearly set when gently shaken. Cool for 1 hour on a wire rack. If using the tart pan, carefully remove the sides. Cover and chill for 4 to 24 hours. Tote in an insulated cooler with ice packs. Serve within 2 hours.
4. To serve, cut into wedges. Spoon preserves over each serving. If you like, serve with Sweetened Whipped Cream and fresh fruit. Makes 8 to 10 servings.

Sweetened Whipped Cream:

Combine 1 cup whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in a chilled small mixing bowl. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form.

Source: Aug 2005 Midwest Living