Italian Hamburger Deep Dish

Sorce	zentrotemwarsltd
Caloric	:1 Serving: Calories 280 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 9 g); Cholesterol 60 mg; Sodium 460 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g); Protein 16 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 12 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:8 servings 1 pound lean ground beef 1 teaspoon salt 1/8 teaspoon pepper 1 garlic clove, finely chopped 2 2/3 cups water 2/3 cup milk 1/4 cup butter or margarine 1 teaspoon salt, if desired 2 tablespoons instant minced onion 1 teaspoon dried oregano leaves 2 2/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry) 3 to 4 medium medium tomatoes, sliced 4 ounces mozzarella cheese, shredded or sliced
Instructions	1. Heat oven to 350ºF. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef, 1 teaspoon salt, the pepper and garlic in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. 2. Heat water, milk, butter, 1 teaspoon salt, the onion and oregano to boiling in saucepan. Remove from heat. Stir in dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until as fluffy as you'd like. Spread half of the potato mixture on bottom of baking dish. Layer with beef and half of the tomatoes. Top with remaining potatoes and tomatoes; sprinkle with cheese. 3. Bake uncovered about 30 minutes or until hot and bubbly. High Altitude (3500-6500 ft) Bake about 35 minutes.

Hot Dog Casserole

Sorce	Joe Balrog
Caloric	:1 Serving: Calories 335 (Calories from Fat 225 ); Total Fat 25 g (Saturated Fat 7 g); Cholesterol 30 mg; Sodium 1120 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 7 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:4 servings 1 1/3 cups water 1/3 cup milk 2 tablespoons butter or margarine 1/2 teaspoon salt 1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry) 1/4 cup sweet pickle relish 2 tablespoons mayonnaise or salad dressing 1 tablespoon instant minced onion 2 teaspoons yellow mustard 4 to 6 hot dogs
Instructions	1. Heat oven to 350ºF. Heat water, milk, butter and salt to boiling in 2-quart saucepan. Remove from heat. Stir in dry potatoes just until moist. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until as fluffy as you'd like. Stir in relish, mayonnaise, onion and mustard. Spread in ungreased 1-quart casserole. 2. Cut each hot dog lengthwise in half, then crosswise in half. Arrange hot dog pieces around edge of mashed potatoes. 3. Bake uncovered 25 to 30 minutes or until center is hot. High Altitude (3500-6500 ft) No changes.

Chicken-Green Bean Casserole

Sorce	machetta
Caloric	:1 Serving: Calories 400 (Calories from Fat 180); Total Fat 20g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 35mg; Sodium 970mg; Total Carbohydrate 39g (Dietary Fiber 4g, Sugars 4g); Protein 18g Percent Daily Value*: Vitamin A 15%; Vitamin
Ingridients	Prep Time:10 min Start to Finish:50 min Makes:4 servings 3 cups Green Giant® frozen cut green beans 1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup 2 cans (5 oz each) chunk chicken, drained 1/2 cup milk 1 bag (6 oz) chow mein noodles Sliced almonds, if desired
Instructions	1. Heat oven to 350°F. Cook green beans as directed on bag; drain. 2. In 2-quart casserole or 8-inch square glass baking dish, mix soup, chicken and milk. Stir in beans. 3. Bake 30 to 40 minutes or until hot in center. Serve over noodles. Sprinkle with almonds.

Chex® Crunch Green Bean Casserole

Sorce	machettaOtaku Minto
Caloric	:1 Serving: Calories 160 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 460mg; Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 4g); Protein 5g Percent Daily Value*: Vitamin A 15%; Vitami
Ingridients	Prep Time:10 min Start to Finish:40 min Makes:8 servings 3 cups Rice Chex® cereal 1/3 cup grated Parmesan cheese 3 tablespoons butter or margarine, melted 3/4 cup milk 1 bag (1 lb) Green Giant® frozen cut green beans, thawed, or 2 cans (14.5 oz each) Green Giant® cut green beans, drained 1 can (10 3/4 oz) condensed cream of mushroom soup 1/8 teaspoon pepper, if desired
Instructions	1. Heat oven to 350°F. In large resealable food-storage plastic bag, place cereal, cheese and butter. Seal bag and shake gently to evenly coat cereal; set aside. 2. In ungreased 1 1/2-quart casserole, mix beans, soup and pepper. Top with cereal mixture. 3. Bake about 30 minutes or until beans are hot and topping is light golden brown. High Altitude (3500-6500 ft): Bake about 45 minutes.

Spicy Pepper Steak

Sorce	Imalatiana
Caloric	:1 Serving: Calories 205 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 300 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g); Protein 24 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 24 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:4 servings 1 tablespoon chili or vegetable oil 1 pound cut-up beef for stir-fry 1 medium bell pepper, cut into 3/4-inch squares 1 medium onion, sliced 1/4 cup hoisin sauce Hot cooked noodles or rice, if desired
Instructions	1. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. 2. Add beef to wok; stir-fry about 2 minutes or until brown. Add bell pepper and onion; stir-fry about 1 minute or until vegetables are crisp-tender. Stir in hoisin sauce; cook and stir about 30 seconds or until hot. Serve with noodles.

Design-Your-Own Pizza

Sorce	Anirpg
Caloric	:1 Serving: Calories 215 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 25 mg; Sodium 280 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 13 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 1
Ingridients	Prep Time:30 min Start to Finish:55 min Makes:2 pizzas; 16 servings Whole Wheat Pizza Crust 1 package regular or quick active dry yeast 1 cup warm water (105°F to 115°F) 1 1/2 cups Gold Medal® all-purpose flour 1 cup Gold Medal® whole wheat flour 2 tablespoons olive or vegetable oil 1/2 teaspoon salt Olive or vegetable oil Cornmeal Filling 1 lb lean (at least 80%) ground beef, or ground pork, lamb or turkey 1 large onion or 1 medium green bell pepper, chopped (1 cup) 1 teaspoon Italian seasoning 2 cloves garlic, finely chopped 1 can (8 oz) pizza sauce 1 can (4 oz) Green Giant® sliced mushrooms, drained, or 1 can (4.5 oz) Old El Paso® chopped green chiles, drained 2 cups shredded mozzarella, Cheddar, Monterey Jack or brick cheese (8 oz) 1/4 cup grated Parmesan or Romano cheese
Instructions	1. In medium bowl, dissolve yeast in warm water. Stir in all-purpose and whole wheat flour, 2 tablespoons oil and the salt. Beat vigorously 20 strokes. Let rest 20 minutes. Follow directions below for thin or thick crusts. 2. For thin crusts: Move oven rack to lowest position. Heat oven to 425°F. Grease 2 cookie sheets or 12-inch pizza pans with oil. Sprinkle with cornmeal. Divide dough in half. With floured fingers, pat each half into 11-inch round on cookie sheet. Bake uncovered about 10 minutes or until crust just begins to brown. 3. For thick crusts: Move oven rack to lowest position. Heat oven to 375°F. Grease 2 8-inch square pans with oil. Sprinkle with cornmeal. Divide dough in half. With floured fingers, pat each half in bottom of pan. Cover and let rise in warm place 30 to 45 minutes or until almost double. Bake uncovered 20 to 22 minutes or until crust just begins to brown. 4. While crusts are baking, in 10-inch skillet, cook beef, onion, Italian seasoning and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Spread pizza sauce over crusts. Sprinkle with beef mixture, mushrooms and cheeses. 5. Bake thin-crust pizzas at 425°F about 10 minutes, thick-crust pizzas at 375°F about 20 minutes, or until cheese is melted and pizzas are bubbly.

Potato-Spinach Swirl Casserole

Sorce	ertan
Caloric	:1 Serving: Calories 190 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 1/2g); Cholesterol 15 mg; Sodium 750 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 25 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:6 servings 1 cup hot water 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup 2 tablespoons margarine or butter 1/2 package (7.2-oz size) Betty Crocker® homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning) 1/2 cup sour cream 1 box (9 oz) Green Giant® frozen spinach, made as directed on package and very well drained 1 1/3 cups Cheddar or original French fried onions
Instructions	1. Heat oven to 350°F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. 2. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly. 3. Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.

Reuben Casserole

Sorce	tankzor
Caloric	:1 Serving: Calories 240 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 5 g); Cholesterol 40 mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 13 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:9 servings 3 cups hot water 1 cup milk 1/4 cup margarine or butter 1 tablespoon yellow mustard 1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes 1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces 1 can (14 1/2 ounces) sauerkraut , rinsed well and drained 2 cups shredded Swiss cheese (8 ounces) 1 tablespoon caraway seed, if desired
Instructions	1. Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches. 2. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. 3. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed. 4. Bake uncovered about 20 minutes or until cheese is golden brown. High Altitude (3500-6500 ft) Increase bake time to about 25 minutes.

Garlic Shepherd's Pie

Sorce	Xider
Caloric	:1 Serving: Calories 350 (Calories from Fat 140); Total Fat 16g (Saturated Fat 5g, Trans Fat 2g); Cholesterol 55mg; Sodium 820mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 7g); Protein 22g Percent Daily Value*: Vitamin A 80%; Vitamin
Ingridients	Prep Time:20 min Start to Finish:50 min Makes:6 servings 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 2 cups frozen baby beans and carrots (from 1-pound bag) 1 cup sliced mushrooms (3 ounces) 2 cups Progresso® diced tomatoes (from 28-oz can), undrained 1 jar (12 ounces) beef gravy 2 tablespoons chili sauce 1/2 teaspoon dried basil leaves 1/8 teaspoon pepper 1/2 package (7.2-ounce size) Betty Crocker® roasted garlic mashed potatoes, (1 pouch) Water, milk and margarine or butter called for on potato mix package 2 teaspoons shredded Parmesan cheese
Instructions	1. Heat oven to 350ºF. Cook beef and onion in 12-inch nonstick skillet over medium heat, stirring occasionally, until beef is brown; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. 2. While beef mixture is simmering, make potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk and margarine. Let stand 5 minutes. 3. Spoon beef mixture into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese. Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

Barbecue Beef and Potato Bake

Sorce	Danny_gateforum
Caloric	:1 Serving: Calories 590 (Calories from Fat 280 ); Total Fat 31 g (Saturated Fat 16 g); Cholesterol 80 mg; Sodium 680 mg; Total Carbohydrate 58 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 12 %; Calci
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:6 servings 1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes 2 cups hot water 1 1/3 cups milk 1/4 cup butter or margarine 1 container (18 or 20 ounces) refrigerated original barbecue sauce with shredded beef 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 cup (from 2.8-ounce can) French-fried onions
Instructions	1. Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. 2. Make potatoes as directed on package for 8 servings, using 2 pouches Potatoes and Seasoning, hot water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes. 3. Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown. High Altitude (3500-6500 ft) Make potatoes following high altitude directions on package.