Mexicali Casserole

2 (14.5 oz.) can tamales

1 (20 oz.) can yellow hominy, drained

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1 (4-5 oz.) can vienna sausages, cut in thirds

1 (10.5 oz.) can condensed cream of chicken soup

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1/4 c. (1 oz) shredded sharp cheddar cheese

Remove wrappers from the first can tamales; cut tamales in thirds. Combine the cut tamales, hominy, sausages and soup. Turn into a 1 -1/2 qt. casserole dish.

Bake uncovered in 350 degree oven for 35-40 mins.

Remove wrappers from second can of tamales; cut tamales diagonally in half. Garnish top of casserole with cut tamales. Sprinkle cheese on top of casserole. Return to oven to melt cheese and heat top tamales.

Makes 6 servings.

Debbie Staley • Fort Collins, Colo.

Pork Chop Casserole

1 (10.5 oz.) can of condensed cream of mushroom soup

1 packet of dry onion soup mix

10.5 fluid ounces water

1 c. mushrooms, diced

4 pork chops

2 Tbsp. vegetable oil

Preheat oven to 350 degrees.

In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.

In a large skillet, over medium-high heat, brown pork chops on each side. Transfer the pork chops to a 9-by-9 inch baking dish, and cover with the mushroom soup mixture.

Bake in oven for 1 -1/2 hours, or until internal pork temperature reaches 160 degrees.

Bridget Giltner • Pueblo, Colo.

Sausage and Rice Casserole

1 lb. hot sausage

1/4 c. chopped onion

1/4 c. chopped green pepper

1/4 c. chopped celery

1 c. rice

1 large can chicken broth

1 can cream of chicken or cream of mushroom soup

3/4 can water

Cook sausage, onion, pepper and celery. Drain it and add broth, soup and water.

Bring to a boil and add rice and pour into casserole dish.

Cook for 45 mins. at 400 degrees.

Note: If using minute rice, cook for only 30 mins.

Carrie Treichel • Johnson City, Tenn.

Shipwreck Casserole

1 medium can pork and beans

3 medium potatoes, sliced thin

2 medium onions, sliced

1/2 lb. hamburger

1/2 c. tomato sauce

1/2 c. cheese, chopped

salt

Saute onions and hamburger until the meat is almost done.

Cook potatoes in salted water until tender; drain. Mix in by layers the hamburger, onions, beans, potatoes and cheese until all is used up. Add tomato sauce.

Bake until mixture bubbles, 15-20 minutes in 400 degree oven.

Cozetta Gortney • Johnson City, Tenn.

Classic Chicken Casserole

2-3 c. cooked, cut chicken

1 can cream of chicken soup

3/4 c. evaporated milk

1 c. chicken broth

1 stick melted margarine or butter

1 8-oz. bag of Pepperidge Farm Herb Stuffing

Put chicken in bottom of a 2 qt. casserole dish. Mix the soup and milk together and pour over chicken.

Mix the chicken broth and the melted margarine together and add the stuffing. Stir with a fork. Spread the stuffing on top.

Bake at 425 degrees for 20-30 mins.

Bridget Giltner• Pueblo, Colo.

Hamburger Casserole

1 lb. ground beef

1 Tbsp. instant onion

1 c. macaroni

1/2 diced celery

1 can tomato soup

1 can cheddar cheese soup

2 Tbsp. sugar

salt

pepper

1/4 t. basil

Combine all ingredients. Put in a greased casserole dish.

Bake at 350 degrees for 1 hour.

Lois Dilky • Big Springs, Neb.