Enchilada Bake

This is my sister Katie's recipe.  This recipe is a PETA favorite. It is easy to make and extremely flavorful—a guaranteed crowd-pleaser!

12 oz. vegetarian burger crumbles (try Morningstar Farms brand—www.kelloggs.com)

1 packet taco seasoning

2 15.5-oz. cans enchilada sauce

18 corn tortillas

2 15.5-oz. cans pinto beans, drained

2 green onions, chopped

2 cups vegan cheddar cheese, shredded (try Follow Your Heart brand—www.followyourheart.com)

1 4.5-oz. can diced green chilies

2 cups Fritos corn chips, finely crushed

• Preheat the oven to 375°F. 
• In a small bowl, combine the burger crumbles and taco seasoning and set aside.
• Spray a 9-inch by 13-inch pan with oil.
• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
• Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.

Makes 6 servings

Slow Cooker Lasagne

This is an easy recipe I found in one of my books and great for a make-ahead dinner.

1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 29-oz can tomato sauce
1 cup water
1 6-oz. can tomato paste
1 tsp. salt
1 tsp. dried oregano
1 8-oz package no-cook lasagne noodles
4 cups shredded mozzarella cheese
1 1/2 cups small-curd cottage cheese
1/2 cup grated parmesan cheese

In a skillet, cook beef, onion, and garlic over medium-high heat until meat is no longer pink; drain.  Add the tomato sauce, water, tomato paste, salt and oregano.  Mix well.

Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker.  Arrange a third of the noodles over sauce (break the noodles if necessary.)  Combine the cheeses; spoon a third of the mixture over noodles.  Repeat layers twice.  Top with remaining meat sauce.

Cover and cook on low for 4-5 hours or until noodles are tender.  Yield 6-8 servings.

Cheese Enchilada Casserole

Another one from "Cooking Light." Really good, and vegetarian.

1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 tsp. chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
1. Preheat oven to 375.
2. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with 3 tortillas.
3. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375 for 20 minutes or until cheese melts. Yield: 4 servings.

CALORIES 299 (18% from fat); FAT 6g (sat 2.8g, mono 1.7 g, poly 0.9 g); PROTEIN 19.1 g; CARB 42.3 g; FIBER 4.3 g; CHOL 15mg; IRON 1.4 mg; SODIUM 1029 mg; CALC 332mg

La Bamba Casserole

This is from my best of "Cooking Light" recipe book and is really good if you're looking for Mexican-with-a-twist.

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
2 cups frozen whole-kernal corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions
1. Preheat oven to 375 degrees.
2. Cut chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey and next 5 ingredients; saute 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
4. Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375 for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions. Yield: 6 servings (serving size: 1 1/3 cups.)

CALORIES 344 (28% from fat); FAT 10.7 g (sat 6.3 g, mono 2.9 g, poly 0.8 g); PROTEIN 32.2 g; CARB 30.7 g; FIBER 7.4 g; CHOL 77 mg; IRON 3.2 mg; SODIUM 902mg; CALC 269mg

Chinese Casserole

1 lb ground beef cooked with celery and onion, then drained
put in 1 can cream of chicken soup, 1 and 1/2 cups warm water,
1/2 c. uncooked rice, 1/4 c. soy sauce and 1/4 teaspoon black pepper.

Bake in a covered casserole dish @ 350 for 30 minutes, remove cover and bake for 30 more minutes, put chow mein noodles on top for the last ten minutes of baking.

Baked Spaghetti

1 normal size package of spaghetti
8 -12 oz Italian Sausage (I like the Hot flavor, you can skip sausage if you don't like)
1 jar of your favorite spaghetti sauce
1 carton of cottage cheese - I think
16 oz.8 oz shredded mozzarella
1/2 - 1 c parmesan cheese
1 egg

Cook sausage, crumble it, drain fat. Add sauce and heat. Mix the cheeses and egg well. Cook the spaghetti until almost done, still a little chewy, drain pasta.Spray 9"x13" pan with Pam.Put half the pasta on bottom of pan.Spread cheese mixture over the pasta as best you can, its lumpy.Put the rest of the pasta on top of that.Pour the sausage/sauce over the top.Sprinkle more mozzarella or parmesan on topBake at 350 for 25-30 minutes.