Spinach Fandango

Provided by Carol Myers (1995)

2 pounds of ground beef, browned
2 small cans of mushroom pieces
2 packages of frozen spinach, thawed and drained
1 can of cream of celery soup
1 pint of sour cream
1 pound of shredded mozzarella

Add according to taste:  oregano, garlic, onion, salt, and pepper

Sautee meat and mushrooms, and add thawed, drained, spinach.  Mix sour cream and soup, and add to the meat and spinach mixture.  Spread into a greased casserole dish.  Cover with mozzarella cheese.  Bake at 350 degrees or until cheese is melted and brown.

Cheesy Spaghetti Bake

Provided by Judy Heiney

1/2 pound ground chuck
1/2 cup chopped onion
1 2/3 cups of prepared spaghetti sauce with mushrooms
6 ounces of spaghetti
2 tablespoons of margarine
4 tsp flour
1/4 tsp salt
3/4 cup of undiluted evaporated milk
1/3 cup of water
1 cup of shredded american cheese
2 tbs grated parmesan cheese

Brown ground chuck and onion in a frying pan, drain, and add spaghetti sauce.  Break spaghetti into thirds, cook, drain, and add to spaghetti sauce mix.

Melt butter in a small saucepan, add flour and salt.  Slowly add evaporated milk and water.  Cook over medium heat until thickened.  Add 1/2 cup of american cheese and parmesan cheese.  Stir until the cheese is melted.

Spread half of the spaghetti sauce mix in a 10x6x2 inch baking dish.  Spoon all of cheese sauce over the spaghetti mix.  Top with remaining spaghetti mix, and top with remaining 1/2 cup of american cheese.

Bake at 350 degrees for 15-20 minutes.

Italiano Casserole

Provided by Linda George (my aunt)

1 pound of ground beef
1/3 cup of chopped onion
1 tsp oregano
1/2 tsp salt
1 can of tomato soup
1 can of cheddar cheese soup
1/3 cup of water
2 cups of cooked noodles or macaroni

Brown beef in skillet with oregano and onion.  Separate meat.  Combine in 1 and 1/2 quart greased casserole with soups and noodles.  Bake 30 minutes at 350 degrees.