• Two 15- to 16-oz cans candied yams, drained
• 1/2 cup  sour cream
• 2/3 cup plain bread crumbs
• 3 Tbs butter, melted
• 1 Tbs canola oil
• 1 1/4 lbs ground beef
• 1 medium yellow onion, chopped (3/4 cup)
• 1 medium green bell pepper, seeded and chopped (3/4 cup)
• 1 clove garlic, finely chopped
• 2 Tbs mild chili powder
• 1 Tsp ground cumin
• 1 Tsp salt
• Pepper
• One 14-oz can diced tomatoes, undrained
• One 15-oz can kidney beans, rinsed and drained

Preheat oven to 400°F.

In a bowl, mash together yams and sour cream.
In a separate bowl, combine bread crumbs and butter.

Heat oil in large ovenproof skillet over high heat.  Add beef and cook, breaking beef up with fork, until browned (about 5 minutes).  Push meat to the side and add onion and green pepper.  Cook over medium-high heat until softened, about 4 minutes.  Add garlic, chili powder, cumin, salt, and pepper to taste.  Cook, stirring the entire mixture together, for about 1 minute.  Remove skillet from heat.  Stir in can of tomatoes and beans.

Carefully spread yam mixture over chili.  Scatter bread crumbs evenly over yams.  Transfer skillet to oven and bake until golden brown, about 25 minutes.  Serve hot.

Tip: Serve with crusty bread and a nice cold glass of iced tea.

“This casserole recipe is a favorite of mine. I was given it by a friend who said it’s for dieters, but her father-in-law said he couldn’t tell it because it is so good. I have another friend who told me she adds corn and celery for extra flavor.”

Ingredients
one (8 ounce) package corkscrew pasta.
1 pound lean ground beef or turkey.
1/4 cup chopped bell pepper
1/2 cup chopped onion
one (15 ounce) can chopped tomatoes
1/4 cup cheddar cheese

Preparation Instructions.
Preheat the oven to 300°. Cook the pasta as directed on the package and drain. Brown the meat pepper and onion in a skillet. Pour off the excess fat. Mix in the pasta and tomatoes. Pour into a casserole dish and top with the cheese. Cover and bake for 20 min. serve to hungry guests.

tips from our test kitchen: season this dish with sauté garlic, lots of black pepper, a teaspoon of the annise seed, crushed red pepper, basil, or oregano.

1. Stir the soup, cheeses, milk and black pepper in a 1 1/2 quart casserole. Stir in the pasta.

2. Bake at 400 degrees F for 20 minutes or until hot.

Easy Substitution Tip: Use 2 cups of your favorite shredded cheese for the 8-ounce package.

Makes: 4 servings
Prep: 15 minutes
Bake: 20 minutes

1. Coarsely crush 1/2 cup of the stuffing. Mix the stuffing and and 1 Tbsp of the butter in a small cup. Set aside.

2. Stir the water and remaining butter in an 11X8-inch (2-quart) shallow baking dish. Add the remaining stuffing and stir lightly to coat.

3. Arrange the broccoli and shrimp over the stuffing.

4. Stir the soup, milk, pimento, if desired, and cheese in a small bowl. Pour the soup mixture over the shrimp mixture. Sprinkle the reserved stuffing mixture.

5. Bake at 350 degrees for 30 minutes or until hot.

TIPS: You’ll need to purchase 1 pound of fresh medium shrimp to have enough for the 2 cups of cooked shrimp needed for the recipe. Heat 4 cups water in a 2-quart saucepan over high heat to a boil. Add the shrimp and cook for 1 to 3 minutes or until the shrimp turn pink. Drain in a colander and rinse under cold water. Remove the shells and devein the shrimp.

For 2 cups cooked broccoli flowerets, use 3 cups fresh broccoli flowerets.

To melt the butter, remove from the wrapper and place in a microwavable cup. Cover and microwave on HIGH for 45 seconds.

Makes: 6 servings
Prep: 15 minutes
Bake: 30 minutes

1. Stir the soup, water, milk, vegetables, chicken, cheeses and rice in a 13X9X2-inch (3-quart) shallow baking dish. Cover.

2. Bake at 400 degrees F for 35 minutes. Stir.

3. Bake for 10 minutes more or until hot and the rice is tender but still firm. Let the risotto stand for 5 minutes before serving.

Makes: 4 servings
Prep: 10 minutes
Bake: 45 minutes
Stand: 5 minutes

1. Heat the oven to 400 degrees F. let the pie crusts stand at room temperature for 15 minutes or until they are easy to handle.

2. Stir the salsa, soup, sour cream, cheese corn, chicken and beans in a large bowl. Spoon the soup mixture into a 13X9X2-inch (3-quart) shallow baking dish.

3. Place the crusts on a lightly floured surface, overlapping about 3 inches in the center. Press the seam to seal. Roll into a 14X10-inch rectangle. Trim excess crust. Place the crust over the chicken mixture. Crimp or roll the edges to seal the dish. Cut slits in the crust with a knife.

4. Bake for 40 minutes or until the crust is golden brown.

Makes: 6 servings
Prep: 20 minutes
Bake: 40 minutes

1. Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 13X9X2-inch (3-quart) shallow baking dish.

2. Heat the water and butter in a 2-quart saucepan over high heat to a boil. Add the stuffing and stir lightly to coat. Spoon the stuffing over the chicken mixture.

3. Bake at 400 degrees F for 25 minutes or until hot.

Makes: 5 servings
Prep: 10 minutes
Cook: 5 minutes
bake: 25 minutes

1. Stir the soup, milk, onion powder, black pepper, asparagus, chicken, pasta and 1/2 cup cheese in an 11X8-inch (2-quart) shallow baking dish.

2. Bake at 400 degrees F for 25 minutes or until hot. Stir.

3. Sprinkle with the remaining cheese. Bake for 5 minutes more or until cheese melts.

Makes: 4 servings
Prep: 20 minutes
Bake: 30 minutes

1. Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat.

2. Stir the soup, salsa, milk, tortillas and 1/2 cup of the cheese into the skillet. Spoon the soup mixture into an 11X8-inch (2-quart) shallow dish. Cover.

3. Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with the remaining cheese.

Makes: 4 servings
Prep: 5 minutes
Cook: 5 minutes
Bake: 30 minutes

1. Stir the soup and milk in a medium bowl.

2. Stir the egg and ricotta cheese in a small bowl.

3. Spread 1 cup of the soup mixture in a 13X9X2 inch (3-quart) shallow baking dish. Top with 3 noodles, the ricotta mixture, spinach, chicken, 1 cup of the Cheddar cheese and 1 cup of the soup mixture. Top with remaining 3 noodles and remaining soup mixture. Cover.

4. Bake at 375 degrees F for 1 hour. Uncover the dish and sprinkle with the remaining Cheddar cheese. Let the lasagna stand for 5 minutes before serving.

Makes: 6 servings
Prep: 10 minutes
Bake: 1 hour
Stand: 5 minutes