ARLENE'S SPAGHETTI LASAGNE

8 oz. uncooked spaghetti or other thin pasta

1 clove garlic, finely chopped

1 Tbsp. butter

2 lbs. lean ground beef

1 tsp. sugar

salt and pepper

2 cans (8 oz. each) tomato sauce

1 can (6 oz.) tomato paste

1 (3 oz.) pkg. cream cheese, softened

1 cup sour cream

6 green onions, chopped

1/4 cup grated Parmesan cheese

Boil spaghetti in large saucepan of salted boiling water until almost tender.  Drain and reserve.

Heat butter in large skillet over medium heat.  Add garlic; cook and stir 1 minute.  Add ground beef and sugar; season with salt and pepper.  Cook and stir until beef is no longer pink; drain fat.  Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.

Meanwhile, blend cream cheese and sour cream in medium bowl until smooth.  Add green onions and mix well.

Spread a little meat sauce in 2-quart casserole dish to prevent noodles from sticking.  Layer 1/2 of spaghetti, 1/2 of sour cream mixture and 1/2 of meat mixture.  Repeat layers.  Sprinkle on Parmesan cheese.  Bake at 350° for 35 minutes or until heated through.

*** This casserole can be frozen and baked later, however, thaw it in the refrigerator overnight and let it come to room temperature before baking.

TASTY TUNA CASSEROLE

1 pkg. (7¼ oz.) Macaroni & Cheese Dinner

1 can (10¾ oz.) condensed cream of celery soup

1/2 cup milk

1 can (6 oz.) tuna, drained

1/2 of a red pepper, chopped

1 green onion, sliced

1 cup crushed potato chips

Prepare Macaroni & Cheese Dinner as directed on package.  Stir in soup, milk, tuna, red pepper, and onion.

Spoon into 2-qt. casserole dish; top with crushed chips.

Bake at 350E for 30 minutes or until heated through.

HAM & EGG ENCHILADAS

2 Tbsp. butter or margarine

1 small red bell pepper, chopped

3 green onions with tops, sliced

1/2 cup diced ham

8 eggs

8 (7- to 8-inch) flour tortillas

2 cups (8 oz.) shredded Colby-Jack or Pepper-Jack cheese, divided

1 can (10 oz.)  enchilada sauce

1/2 cup prepared salsa

sliced avocado, fresh cilantro and red pepper slices for garnish

Melt butter in large nonstick skillet over medium heat.  Add bell pepper and onions; cook and stir 2 minutes.  Add ham; cook and stir 1 minute.

Lightly beat eggs with wire whisk in medium bowl.  Add eggs to skillet; cook until eggs are set, but still soft, stirring occasionally.

Spoon about 1/3 cup egg mixture evenly down center of each tortilla; top with 1 tablespoon cheese.  Roll tortillas up and place seam side down in shallow  11 x 7-inch baking dish.

Combine enchilada sauce and salsa in small bowl; pour evenly over enchiladas.

Cover enchiladas with foil; bake at 350° for 20 minutes.  Uncover; sprinkle with remaining cheese.  Continue baking 10 minutes or until enchiladas are hot and cheese is melted.  Garnish, if desired.  Serve immediately.

SAUSAGE BRUNCH CASSEROLE

1 pound bulk pork sausage, cooked and drained

1/2 cup chopped green onions

1 can (4 oz.) mushroom stem and pieces, drained

2 medium tomatoes, chopped

2 cups (8 oz.) shredded mozzarella cheese

1 cup pancake mix

12 eggs

1 cup milk

1/2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. pepper

In a greased 9 x 13 inch baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese.  In a large mixing bowl, whisk the pancake mix, eggs, milk, oregano, salt, and pepper; pour over cheese.

Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned.  Let stand for 10 minutes before serving.  (Can be assembled the night before and kept in the fridge.)

SEVEN LAYER TACO DIP

1 (1 oz.) pkg. taco seasoning            

1 (16 oz.) can refried beans

1 (8 oz.) pkg. cream cheese, softened

1 (16 oz.) container sour cream

1 (16 oz.) jar salsa

1 small head lettuce, shredded

1 large tomato, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 (6 oz.) can sliced black olives

2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans.  Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl.  Spread over the refried beans.

Top the layers with salsa.  Place a layer of lettuce, tomato, green pepper and green onions over the salsa.  Top with cheddar cheese.  Garnish with black olives.

BASIC CHEESE BALL

2 (8 oz.) cream cheese, softened

1/2 cup Miracle Whip

1 lb. Cheddar cheese, shredded

1 lb. bacon, cooked & crumbled

1 bunch green onions, chopped finely

sliced almonds

Mix together all ingredients except almonds.  Divide in half.  Shape each half into a ball and roll in sliced almonds.  Cover and refrigerate until ready to serve.