Ingredients

• 2 cups chopped, cooked ham
• 1 (10 oz) pkg. frozen broccoli
• 1 cup cooked rice
• 1 can cream of celery or mushroom soup
• 1 cup shredded cheddar cheese
• 1 small onion, chopped (optional)
• 1/2 cup sour cream
• 1/2 cup buttered bread crumbs
• salt and pepper to taste

Directions

* Combine all ingredients except croutons and place in a casserole dish. Spread bread crumbs. Bake 1 hour at 325 degrees or until browned and bubbly.

Ingredients

• 1 tablespoon oil
• 1 red onion (Thinly sliced)
• 4 rashers streaky bacon cut into small pieces
• 1 and a half lbs mashed potato
• 11oz cooked brussel sprouts, cut in half if large
• 1oz grated parmesan cheese
• butter for greasing and a little extra, melted

Directions

Heat oil in a large pan and cook onion for 4-5 mins until soft. Add bacon and cook for further 3-4 min until it
begins to brown. Remove pan from heat and transfer bacon and onions to a large bowl. Add mashed potato and brussel
sprouts. Season. Add parmesan cheese, mix well and devide mixture into 6 portions.
Using hands, shape each portion into a small round cake, put onto greased baking tray and brush with a little melted
butter. Bake at 200 degrees c, 400(F), gas mark 6 for 25 min until slightly golden.

Source: Good Housekeeping (UK)

Ingredients

• 1 small head of cabbage
• 1 pound lean ground beef
• 1/2 cup onion, chopped
• 1/2 cup cooked rice
• 1 can tomato soup
• 1-1/2 cup water
• Salt and pepper, to taste
• 1/4 cup grated cheese (I used parmesan)

Directions

In the bottom of casserole dish place a layer of cabbage. In a large skillet brown the meat and onion. Add rice, salt and pepper. Place a layer over the layer of cabbage. Repeat another layer of cabbage, then the meat mixture until both the cabbage and the meat mixture are gone. Combine the soup and water, mix well.
Pour soup over the top of all. Sprinkle the top of the casserole with cheese.
Bake at 350-degrees for about 3/4 to 1 hour.
Serves 6 (I think 3 good eaters)

* Don’t be skimpy with the cabbage next time, layer it a little heavier, maybe over lapping some. Parboiling the cabbage makes it easier to remove the leaves.

Ingredients

• 1-2/3 cups hot water
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
• 1 small each: red and green pepper, chopped
• 1 small onion, chopped
• 1 jar (14 oz.) spaghetti sauce

Directions

Makes: 6 servings

PREHEAT oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken, peppers and onions in 13×9-inch baking dish; mix lightly. Pour spaghetti sauce over chicken mixture; top with prepared stuffing.

BAKE 30 min. or until chicken is cooked through.

Jazz It Up
Sprinkle with KRAFT 100% Grated Parmesan Cheese, if desired.

Substitute
Substitute 2 cups of your favorite frozen mixed vegetable medley for the peppers.

Source: Kraft Foods (via email)

Ingredients

• 350g cooked chicken, cut into pieces
• 250g cooked ham or bacon, cubed
• 600ml packet chicken noodle soup mix
• 125g mushrooms, quartered
• 125g red pepper, cored, seeded and sliced
• 125g leek, thinly sliced
• white pepper
• 300ml boiling water
• 215g packet frozen puff pastry, thawed
• beaten egg to glaze
• parsley sprigs to garnish

Directions

1. Put the chicken, ham or bacon and soup mix in an oval 1.2 litre ovenproof pie dish and mix together well. Add the mushrooms, red pepper, leek, and pepper to taste. Pour in the water.

2. Roll out the pastry to a 25cm square and cut out 15 rounds with a 5cm fluted cutter. Arrange them overlapping around the edge of the dish and in a line down the centre. Brush with beaten egg.

3. Cook in a preheated hot oven, 230°C, 450°F, gas mark 8, for 15 minutes, then lower the heat to 190°C, 375°F, gas mark 5, and cook for a further 10 minutes.

4. Garnish with parsley and serve with a green salad.