CHILI BEEF CASSEROLE SUPREME

1 lb lean ground beef
1 medium sized onion (chopped)
2 tsp. seasoned salt
½ tsp. pepper
1 can corn (drained)
1 can kidney beans (drained)
1 (8oz.) can tomato sauce
1 cup crushed corn chips
½ cup chopped celery
1 ½ tsp. chili powder

Brown ground beef, with onion and celery until tender. Drain. Pour ground
beef, onions and celery into casserole dish. Add the remaining ingredients
except the corn chips and mix well. Bake at 350 degrees for ½ hour. During
the last 15 minutes of cooking, top with the crushed corn chips.

Beans and Rice Casserole

3 tablespoons cold pressed olive oil
1 large onion or 3 cloves garlic, chopped
4 cloves of garlic, chopped
1-1/2 cups brown rice
3-1/2 cups water
15 oz. tomato puree
15 oz. can garbanzo beans, drained
15 oz. can red kidney beans, drained
1/2 green pepper, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon basil
Dash of cayenne pepper to taste
1 teaspoon parsley

In a 6-quart pot, sauté onions or garlic for 10 minutes
or until light brown. Add green pepper, and continue
cooking for another 5 minutes. Add rice and sauté for
another minute. Add all other ingredients. Bring to a boil.
Lower heat and simmer for 45 minutes.

Texas Breakfast Casserole

Ingredients:

*1 cup Crescent rolls
*1 pound Sausage -- cooked and drained
*Fresh mushrooms -- sliced
*3/4 pound Monterey jack cheese grated
*6 Eggs -- beaten
*cup Cream of onion soup

Directions:
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with
sausage, mushrooms and half the cheese. Mix eggs with soup and pour over
casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350
for 1 hour. Note: For variation, you can use cooked, crumbled bacon or
bite-sized pieces of ham instead of sausage.

Servings: 6

Cracker Barrel Old Country Store Hash Brown Casserole

Ingredients:
*2 pounds frozen hash brown shredded potatoes, thawed
*16 oz light sour cream
*1 can cream of chicken soup, undiluted, either regular or fat free
*3 tablespoons margarine (optional)
*2/3 to 1 cup chopped onion
*2-1/2 to 3 cups shredded cheddar, regular or light
* Salt and pepper to taste
* A couple handfuls of cheddar to sprinkle on top after baking (opt)

Directions:
Mix potatoes, sour cream, chicken soup, margarine and onion in a big bowl
until well blended. Add cheese and mix well. Pour into 9x13 greased pan.

Bake in preheated 350 degree oven about 45 minutes or until casserole is
heated through and cheese is melted. Remove from oven and sprinkle with more
cheese if you like.

Servings: 12