Artichoke Turkey Casserole

INGREDIENTS

1/2 cup each chopped carrot and red bell pepper

1/4 cup green onions, sliced

3 tbsp. water

1 (9 oz.) package frozen artichoke hearts, thawed, rinsed

1 1/2 cups chopped cooked turkey

1 (10 3/4 oz.) can cream of chicken soup

1 cup cooked wild rice

2/3 cup milk

1/2 cup mozzarella cheese, shredded

2 tbsp. bacon bits

1/4 cup Parmesan cheese, grated

DIRECTIONS

Preheat oven to 350°F.

Combine carrot, bell pepper, green onions and water in large skillet. Cook over medium high heat, stirring continually, until crisp tender, about 3 minutes. Remove from heat.

Chop the artichokes. Add artichokes, turkey, soup, wild rice, milk, mozzarella and bacon bits to the carrot mixture and mix well.

Spoon mixture into a 2 quart baking dish. Sprinkle with the Parmesan.

Bake covered, for 20 minutes. Bake, uncovered, until bubbly, about 20 minutes.

6 Servings

Vegetable Casserole

INGREDIENTS

1 large pkg. frozen mixed vegetables
1 cup water chestnuts, sliced and drained
1/3 cup chopped onions
1 cup mayonnaise
1 cut grated American cheese
1 1/2 lb pork sausage, fried and drained
1 can Italian croutons

DIRECTIONS

Mix all together and put in greased casserole dish. Sprinkle with croutons. Drizzle with melted butter over top and bake at 350°F for 30 minutes.

Potato Casserole With Cheese

INGREDIENTS

1 lb Velveeta
2 cups mayonnaise
1 (2 lb) pkg frozen hash brown potatoes, thawed
1 onion, chopped
1 (3 oz) jar real bacon bits

DIRECTIONS

Preheat oven to 350°F. In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 13×9-inch baking dish and top with bacon bits. Bake in preheated oven for 1 hour or until hot and bubbly.