this is very easy and very good! Sausage casserole INGREDIENTS: 1 pound sage flavored breakfast sausage 3 cups shredded potatoes, drained and pressed 1/4 cup butter, melted 12 ounces mild Cheddar cheese, shredded 1/2 cup onion, shredded 1 (16 ounce) container small curd cottage cheese 6 jumbo eggs DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish. 2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. 3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. 4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

ok here goes.cooked chicken and broccoli mixed with a clasic white sauce,topped with breadcrumbs and parmesan and baked until golden.does it get much easier?perfect with green salad and garlic bread.even my kids love it

Chicken Rice Casserole 2 cups of cooked Chicken (cut into small pcs) 1 can of Campbell's Cream of Mushroom Soup 1 Box or pouch of Long Grain Wild Rice Cook rice according to directions, place in a greased casserole dish, stir in soup & chicken pieces. Bake at 350 degrees for 30 minutes. Easy and delicious!

Roasted Garlic and Butternut Squash Cassoulet Yield 8 servings (serving size: 1 3/4 cups) Ingredients • 1 whole garlic head • 4 ounces pancetta, chopped • 2 cups vertically sliced onion • 1 tablespoon olive oil • 1 tablespoon white wine vinegar • 4 1/2 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds) • 1/2 cup organic vegetable broth (such as Swanson Certified Organic) • 1/2 teaspoon dried thyme • 1/4 teaspoon salt • 1/8 teaspoon freshly ground black pepper • 4 (16-ounce) cans cannellini or other white beans, rinsed and drained • 1 bay leaf • 2 (1-ounce) slices white bread • 2 tablespoons grated fresh Parmesan cheese • 1/2 teaspoon olive oil • 1 tablespoon chopped fresh parsley Preparation Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set half of garlic pulp aside; reserve remaining garlic pulp for another use. Discard skins. Heat a large Dutch oven over medium-high heat. Add pancetta; sauté 5 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan. Add onion and 1 tablespoon oil to drippings in pan; sauté 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar. Preheat oven to 375°. Add garlic pulp, pancetta, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, Parmesan cheese, and 1/2 teaspoon olive oil; sprinkle evenly over squash mixture. Cover and bake at 375° for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley.