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Phyllis' Fixin's

Awhile back (I think), I mentioned this handy little cookbook, "101 Things to do with a Casserole", and naturally, always looking for the easy way out, I had to have it. All the recipes look pretty darn good, if I'm any authority (which I definitely am not).

Baked Ravioli Alfredo

1 bag (25 oz.) frozen Italian sausage ravioli

1 bag (16 oz.) frozen broccoli florets

1 jar (16 oz.) Alfredo sauce

3/4 C. milk

1/4 C. seasoned breadcrumbs

Preheat oven to 350°. Place frozen ravioli on bottom of a greased 9x13 inch pan. Spread broccoli over ravioli. Pour Alfredo sauce over broccoli. Drizzle milk evenly over top. Cover and bake 50 minutes. Uncover and sprinkle breadcrumbs over top. Bake, uncovered, 10 minutes more, or until heated through. About 6 servings.

Swiss Chicken

4-6 boneless, skinless chicken breasts

4-6 slices Swiss cheese

1 can Cream of Mushroom soup (or Cream of Chicken)

1/4 C. milk

1 box seasoned stuffing mix

1/4 C. butter or margarine, melted

Preheat oven to 350°. Lay chicken in bottom of a greased 9x13 inch pan. Place cheese slices over chicken. In a bowl, mix together soup and milk. Spoon soup mixture over chicken. Sprinkle dry stuffing mix over soup layer and drizzle butter over top. Cover and bake 55-65 minutes, or until chicken is done. Makes 4-6 servings.

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Stuffed Pasta Shells

1 pkg. (12 oz.) large pasta shells

1 container (16 oz.) cottage cheese

1 egg, slightly beaten

2 C. grated mozzarella cheese

1 jar (26 oz.) spaghetti sauce

Preheat oven to 350°. Cook shells according to package directions; drain. In a bowl, combine cottage cheese, egg, and mozzarella. Stuffed cooked shells with cheese mixture. Place shells in a lightly greased 9x13 inch pan. Pour sauce over shells. Cover, and bake 45 minutes, or until sauce if bubbly. About 6 servings.

Meatball Casserole

1 can Cream of Chicken soup

1 C. sour cream

1 C. grated cheddar cheese

1 large onion, chopped

1 tsp. salt

1 tsp. pepper

1 pkg. (30 oz.) frozen shredded hash browns, thawed

20 Precooked frozen meatballs

Preheat oven to 350°. In a bowl, stir together soup, sour cream, cheese, onion, salt and pepper. With a paper towel, pat hash browns dry and then stir into soup mixture. Spread hash brown mixture into a greased 9x13 inch pan. Slightly press meatballs into hash brown mixture in even rows. Cover, and bake 35 minutes. Uncover, and bake 10-15 minutes more, or until hash browns are done. Makes 6-8 servings.

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Have a great week!