Spaghetti Sauce

I've been using this spaghetti sauce recipe for years. I think the original recipe goes back to my childhood when my mom made it regularly for our family. This recipe was very kid-friendly in our family. I've changed it a little, but not much. It was always good, especially since my mom is one of the best cooks ever. I also use this sauce for lasagna, recipe posted on 8/15/2012 and the Italian Casserole recipe posted on 5/29/2012. This is a good, basic sauce for most Italian recipes calling for a tomato-based pasta sauce.  Blessings...

Recipe:

1 lb. lean ground beef (I use 4% fat)
1 cup chopped onion
1 clove garlic, minced
1 can (28 oz.) crushed tomatoes, undrained
1 can (8 oz.) tomato sauce
1 can (7 oz.) mushroom stems and pieces, undrained
1 large, or two small, bay leaves
1 tsp. salt
a few grinds black pepper
1 tsp. basil, crushed
1/2 tsp. Italian herbs, crushed
1/4 tsp. marjoram, crushed
a splash of red wine (about 1/4 cup)
1/4 tsp. brown sugar, optional, depending on how acidic the tomatoes are.

1. In a large kettle or Dutch oven over medium-low heat, cook ground beef, onion and garlic, stirring and breaking up meat until meat is crumbled and no longer pink. Be careful that the onion and garlic do not brown or they will get bitter. Sprinkle with salt and pepper.
2. Add remaining ingredients and 1 cup of water, stir to combine. Bring to a boil; lower heat to simmer and cook uncovered for 2 - 3 hours or longer.
3. As the sauce simmers, it cooks down developing the flavors and thickening. You will need to watch and add water in 1/4 cup increments to keep the process going so the sauce doesn't burn.

Yield: about 6 cups
1/2 cup = 121 calories

Note: When using the sauce for spaghetti, you want a thick sauce. When using the sauce for lasagna or the Italian casserole, you want the sauce thinner because you will be baking the pasta in the sauce and pasta absorbs moisture.
Note: Crushing dried herbs in the palm of your hands releases the flavor.

Double Chocolate Scones

Oh, this recipe is yummy! These chocolate scones are simple to make, but do take a little time to prepare, so preparing them in advance is a good idea. They also freeze very well. The original recipe comes from the "Better Homes and Gardens" website. This is a site I really like and from where I have gotten several good  recipes. The site address is www.bhg.com.  Blessings...

Recipe:

2 cups unbleached flour
1/3 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
2 tsps. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
1/2 cup cold butter or margarine cut into 16 pieces
1 egg yolk
1 cup plain fat-free yogurt
1/2 cup miniature semisweet chocolate chips
2 tsp. sugar crystals, if desired, for decoration

1. In a large bowl stir together the dry ingredients.
2. Using a pastry blender, cut in the butter or margarine till mixture resembles fine crumbs. Stir in chocolate chips.
3. Combine the egg yolk and yogurt with a fork; add to the dry ingredients and stir mixture till moistened.
4. On a lightly floured surface, gently knead dough 10 to 12 strokes or till dough is nearly smooth. Roll or pat dough into a 9" circle and sprinkle with sugar crystals if you are using them; cut into 10 wedges. Place wedges 1" apart on an ungreased or parchment lined baking sheet.
5. Bake in a 375 degree oven for 18 minutes or until bottoms are lightly browned.
( I slice one open to check the interior)
6. Remove from baking sheet and cool on a wire rack, or serve warm.

I sprinkled the tops of the unbaked scones with sugar crystals, but the original recipe called for powdered sugar glaze. We spread raspberry jam on our scones, yummy. If you would like to use the glaze, be sure to cool the scones for about 5 minutes before drizzling the glaze on.

Glaze: In a small mixing bowl stir together 1/2 cup sifted powdered sugar, 1 tbsp. melted butter or margarine, 1 tsp. milk, and 1 tsp. vanilla. Add more milk, 1/4 tsp. at a time, till glaze is of a drizzling consistency.

Yield: 10 scones
274 calories each using the sugar sprinkles
2 gms. fiber

Chocolate Mousse

Years ago, when we lived in Santa Cruz, I received this recipe from a lady in the church we attended. Chris was one of the best cooks I had ever met, next to my mom. Thankfully, she was generous in sharing her recipes and her cooking skills with me. This delicious mousse was served the first time we were invited into her home for dinner. Chris and her husband had the gift of hospitality, and made our years in Santa Cruz feel much more like home than they otherwise would have felt. Blessings...

Recipe:

1 cup well-chilled heavy cream
1/2 cup sugar
1/4 cup water
2 eggs
1 cup semisweet chocolate chips (6 oz.)
1/2 tsp. instant coffee
pinch salt
2 tbsp. Grand Marnier (or 1 tsp. orange extract and 1 tbsp. brandy)

1. Whip heavy cream stiffly and set aside.
2. Put eggs, chocolate chips, coffee and salt in a food processor or blender.
3. In a small saucepan, heat sugar and water until sugar dissolves and mixture comes to a boil.
4. While processing, pour syrup in through feed tube and process until smooth. Stop processor and add Grand Marnier; process a little longer. Scrape down sides of bowl.
5. Add whipped cream and process until thoroughly combined.
6. Pour into dishes and chill until set.

Yield: 4 to 6 servings
4 servings = 618 calories each
6 servings = 412 calories each

Sun Gold Waldorf Salad

This is a fun, kid-friendly salad, at least my son thought so when he was a kid, that is chock-full of good things like chunks of apple, pineapple and chopped peanuts. The dressing is lightly spiced with mild curry powder giving the salad a slightly eastern flavor. The combination is delicious. Blessings...

Recipe:

4 cups torn lettuce
1 diced, unpeeled apple
2/3 cup sliced celery
1/2 cup canned, drained pineapple chunks or tidbits
1/2 cup grated carrot
1/4 cup chopped peanuts
1/4 cup mayonnaise, light it fine
1/4 cup sour cream, low-fat is fine
1 tbsp. sugar
1/4 tsp. salt
1/2 tsp. mild curry powder, or to taste

1. In a salad bowl, combine first 6 ingredients.
2. In a small bowl, whisk together the dressing ingredients until smooth.
3. Add dressing to salad and toss until all ingredients are coated.

Yield: 5-1/2 cups
Serves: 5 to 6

This wonderful recipe comes from a church cookbook.

Lemon Squares

There are many versions of this recipe available and I've tried a few, but I always go back to my mom's recipe. This is another recipe that goes back years and is a favorite of mine and, I might add, of my niece. Every time she and her family come for a visit, Mom makes sure she has a pan of these cookies sitting in the kitchen to greet her, even if it's Christmas and Mom has a zillion other kinds of cookies and candies prepared. These cookies are rich and buttery with just the right amount of tart lemon flavor in the filling; yummy is the best description of them. Blessings...

Recipe:

3/4 cup butter, softened
1/3 cup powdered sugar
1-1/2 cups flour

Mix until well combined and press onto bottom of a greased 9" x 9" pan. Bake in a 350 degree oven for 15 - 20 minutes or until golden brown and set.

3 eggs
1-1/2 cups sugar
3 tbsps. flour
1/3 cup fresh lemon juice
grated zest of one lemon, about 1 tsp.

Beat eggs with electric mixer. Add remaining ingredients and mix until well combined.
Pour over hot crust and bake for another 20 minutes or until set.
Cool completely on a wire rack. Dust with powdered sugar and cut into bars.

Yield: 24 cookies
139 calories each

Cheesy Chicken Chowder

Oh, goodness, this is such a yummy soup! This kid-friendly soup is full of mild vegetables and chunks of tender chicken in a creamy cheddar cheese broth. I've also used turkey in this recipe with very good results. "Quick Beer-Wheat Bread", posted on 1/26/2015, was a wonderful accompaniment to this cheesy soup. This is a simple, yet hearty, meal for the family. Blessings...

Recipe:

3 cups chicken broth
2 cups diced peeled potatoes (I like the firm texture of Yukon Golds or red potatoes in this recipe)
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1/2 tsp. salt, or more, to taste
1/4 tsp. pepper
1/4 cup butter
1/3 cup unbleached flour
2 cups milk (the calorie count was figured using 1% milk)
2 cups (8 oz.) shredded medium cheddar cheese
2 cups diced cooked chicken or turkey

1. Prep vegetables. In a 4-qt. saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender.
2. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook and stir over medium-low heat until slightly thickened. Stir in cheese and cook until melted.
3. Add chicken and cheese sauce to broth; cook and stir over low heat until heated through.

Yield: 9 cups
298 calories per cup
1 gm. fiber

This is another yummy recipe from a "Taste of Home" cookbook.

Healthy Snack Bars

This kid-friendly snack is made with healthy ingredients like peanuts, raisins, applesauce, bran and oatmeal. These bars remind me of a breakfast cookie; nutrition on the run. I love them for a snack or quick pick-me-up when I get hungry. I adapted this recipe from one that I clipped out of "Woman's Day Magazine" years ago when my son was a child. Blessings...

Recipe:

1 cup quick-cooking oatmeal
1/2 cup unbleached flour
1/3 cup unprocessed bran
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt, optional
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup unsweetened, natural applesauce
1 egg
1 tsp. vanilla
1 cup chopped peanuts
1/2 cup raisins (other dried fruit could also be used)

1. Combine oats, flour, bran, soda, cinnamon and salt; set aside
2. In a large bowl cream butter and sugar. Beat in egg, applesauce and vanilla until combined.
3. Stir in oat mixture; mix well. Stir in peanuts and raisins using a spoon.
4. Pat evenly in a greased 9 x 9-inch pan. Bake in a 350 degree oven for 17 to 20 minutes or until toothpick inserted in center comes out clean.
5. Cool on wire rack. Cut into bars.

Yield: 20 bars
118 calories each
1.7 gms. fiber

Greek Chip or Vegetable Dip

When I was growing up, my mom regularly made a chip and vegetable dip with mayonnaise, sour cream and a few herbs, that I loved. I've been pondering that recipe for months wondering how I could bring it back to life, or something very similar to the recipe of those childhood memories. I think I've come close, and kept it kid-friendly, with this creation using Greek seasoning as the main flavor ingredient. Blessings...

Recipe:

2/3 cup low-fat sour cream
2/3 cup low-fat mayonnaise
1 tbsp. chopped, fresh parsley or 1 tsp. dried
1 tbsp. finely chopped green onion
1 tsp. Greek seasoning

1. Combine all of the ingredients in a bowl. Cover and refrigerate for at least 3 hours to blend flavors, longer if possible. Taste and adjust seasoning, if needed.
2. Serve with potato chips or raw veggie dippers.

Yield: 1-1/3 cups
57 calories per 2 tbsp. serving without potato chips or veggies

Salsa Guacamole

Chips, dips, and salsa are big when it comes to family celebrations or big sports celebrations like the upcoming Super Bowl, so I thought I would share a lower calorie version of guacamole that tastes very good without the addition of mayonnaise or sour cream. When I came across this recipe I was a little skeptical about how good it could possibly taste without sour cream, but it is a very good and healthy alternative to high fat dips. Of course, the tortilla chips can still be a bit of a challenge, but goodness, the Super Bowl only comes once a year; enjoy! Blessings...

Recipe:

6 small ripe avocados, halved, pitted and peeled
1/4 cup fresh lemon or lime juice, approximately, add to your taste and the consistency you like.
1 cup salsa
2 green onions, finely chopped
1/4 tsp. salt or to taste
1/4 tsp. garlic powder
Tortilla chips

1. In a bowl, mash avocados with lemon or lime juice.
2. Stir in salsa, onions, salt and garlic powder. Taste and adjust seasoning
if needed. Serve immediately with chips.

Yield: 4 cups
2 tbsps. = 10 calories

This recipe is from a "Taste of Home" cookbook.

Fast Chicken Rice Soup

This recipe for chicken or turkey soup is wonderful, and takes very little time to prepare because everything goes into the pot without the need for sauteing. Omitting this step gets dinner on the table much quicker, and with far fewer calories. An added blessing at the end of a busy day when the family is tired and hungry. Blessings...

Recipe: 

8 cups chicken broth
1-1/4 cups thinly sliced celery
1/2 cup finely chopped onion
1/2 tsp. poultry seasoning
dash of black pepper
2 cups cubed, cooked chicken or turkey
1 cup uncooked instant brown rice

1. In a large saucepan, combine broth, celery, onion, pepper and poultry seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until celery is tender.
2. Add chicken or turkey, and rice; cover and set aside for 5 minutes. Stir and taste to make sure the meat is heated through and the rice is tender. Yummy!

Yield: 8-3/4 cups
116 calories per cup

Mulled Cider

When the weather is chilly this gently-spiced, hot cider is a welcome and comforting treat. The aroma of the cider fills the air and welcomes guests into the kitchen for a visit before dinner, or I serve it for lunch with a friend. We also love this kid-friendly cider with popcorn and a movie for a relaxing Sunday afternoon. Blessings...

Recipe:

12 cups apple juice
6 cups cranberry juice
1/2 cup packed light brown sugar
2 tbsps. butter
2 tsps. vanilla extract
1-2 tbsps. mulling spices, tied in cheesecloth (I use 2 tbsps.)

Combine all ingredients in large kettle and simmer for 30-45 minutes.

Yield: 17 cups
157 calories per cup

Orange-Kiwi-Grape Salad

This wonderful fruit salad has been one of our family's favorites for years. The cinnamon adds just the right touch of spice to the slightly sweet honey dressing. This combination of fruit is perfect served in the winter months when oranges are the sweetest and lowest in price. This kid-friendly salad is good for breakfast or dinner. Blessings...

Recipe:

4 oranges, pared and sliced
2 kiwi, pared and sliced
1 cup fresh seedless red or green grapes, halved
1 Fuji or Cameo apple, cored and cubed, optional addition

Combine the fruit in a serving bowl and add dressing to taste.

Honey-Spice Dressing:

¼ cup fresh lemon juice
¼ cup honey
½ teaspoon ground cinnamon.

Whisk dressing ingredients together and spoon desired amount over fruit.

Yield: 6 to 8 servings
This wonderful recipe comes from Betty Crocker's "Christmas Cookbook".

Hearty Bean and Barley Soup

This easy, hearty soup is perfect for lunch or dinner on a cold winter day. The soup is mild in flavor making it kid-friendly if your kids like beans and vegetables. I sometimes add a cup of leftover, cooked beef to make the soup even heartier and more filling. I've served it here with some crusty Italian bread and a salad to complete our meal. Blessings...

Recipe:

1 tbsp. olive oil
1-1/2 cups coarsely chopped carrots
1 cup sliced celery
1 cup chopped onion
3 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
3 cans (14.5 oz.) beef broth
1 can (15 oz.) red kidney beans, rinsed and drained
1/4 cup pearl barley
2 cups thinly sliced, chopped cabbage
1 tsp. Italian-Style Seasoning Blend
1 cup chopped, cooked roast beef, opt.
1-1/2 tbsp. Balsamic vinegar

1. Heat oil in saucepan. Add carrots, celery, onion and garlic and cook until the onion and garlic are  fragrant and golden brown.
2. Add the tomatoes, broth, beans, barley, cabbage and Italian seasoning. Heat to a boil. Cover and cook 30 minutes or until the barley, carrot and celery are tender.
3. Add the beef, if using, and Balsamic vinegar; heat until the beef is warmed through.

Yield: 10 cups
100 calories per cup
4.5 gms. fiber
With beef, the calorie count is approx. 215 calories per cup

Warm Black Bean Dip

Super Bowl Sunday is coming, and with it the culmination of one of America's favorite sports seasons. With this favored tradition comes the gathering of friends and family for good food and lots of fun. This recipe is a good one to prepare because it is low-fat and low-calorie for those who are being careful with calories, but, it is full of flavor and very satisfying. The only real challenge is controlling the number of tortilla or corn chips! Blessings...

Recipe:

1/4 cup onion, chopped
2 garlic cloves, minced
1 tsp. oil
1 can (15 oz.) black beans, rinsed and drained
1/2 cup diced fresh tomato
1/3 cup picante sauce or salsa
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
1/4 cup minced fresh cilantro
1 tbsp. fresh lime juice or more, to taste
tortilla or corn chips

1. In a medium nonstick skillet, saute onion and garlic in oil until tender.
2. Add the beans; mash gently. Stir in the tomato, picante sauce or salsa, cumin and chili powder. Cook and stir just until heated through.
3. Remove from the heat; stir in cheese, cilantro and lime juice. Taste and add salt, if needed.
4. Serve warm with tortilla chips or corn chips

Yield: 2 cups
1/4 cup serving is 73 calories
3 gms. fiber

This recipe comes from a Taste of Home Cookbook.

Cranberry Waldorf Salad

Sweetened, dried cranberries added to a Waldorf salad, in place of raisins, adds a whole new and wonderful change of flavor. This easy, kid-friendly recipe has no strong flavors, is dressed in a slightly sweet, low-fat dressing for all to enjoy, and the recipe can easily be doubled, or tripled, for larger families. Blessings...

Recipe:

1 medium apple, cored and chopped (1-2/3 cups)
1/2 cup chopped celery
1/4 cup dried cranberries
2 tbsp. light mayonnaise
2 tbsp. plain low-fat yogurt or mayonnaise (increase the calorie count if mayo is used)
1/2 tsp. sugar
1 tsp. fresh lemon or lime juice (I love the addition of lime juice to this salad)
2 tbsp. broken pecan pieces

1. In a serving bowl, combine the apple, celery and cranberries.
2. In a small bowl, whisk together the mayonnaise, yogurt, sugar and juice.
3. Stir the dressing and pecans into the salad until the ingredients are well combined.

Yield: 2-1/3 cups
3 servings = 2/3 cup each
144 calories
4 gms. fiber
2 servings = just over 1 cup each
216 calories
6 gms. fiber

Tuscan Sausage and Bean Dip

This wonderful, hearty dip is loaded with lots of Italian-flavored ingredients. The combination of Italian sausage, cheeses, beans, chopped spinach and tomatoes, all heated and melted together for 25 minutes in the oven, is like a casserole on toast. Absolutely yummy, and perfect for the upcoming football playoff games and Super Bowl. Blessings...

1 lb. bulk hot Italian sausage
1 medium onion, finely chopped (1/2 cup)
4 garlic cloves, minced
1/2 cup dry white wine or chicken broth ( I used chicken broth)
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. dried thyme
1 pkg. (8 oz.) cream cheese, softened (I used low-fat)
1 pkg. (6 oz.) fresh baby spinach, coarsely chopped
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup (4 oz.) shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Assorted crackers or toasted French bread baguette slices

1. Preheat oven to 375 degrees. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain.
2. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated.
3. Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-inch-square or 1-1/2-quart baking dish. Sprinkle with cheeses.
4. Bake 20 to 25 minutes or until bubbly. Serve with crackers or toasted baguette slices.

Yield: 16 servings
200 calories per 1/4 cup serving (made with wine and regular cream cheese)
2 gms. fiber

Note: To toast baguette, slice bread into 1/4 to 1/2-inch slices and lay on baking sheet. Toast under broiler for a few minutes; watch carefully as they will burn quickly.

This wonderful recipe was contributed to Taste of Home Magazine by a reader.

Chili Dip

When the days are crazy busy, as they are this time of year, it is wonderful to have a snack that is as easy to throw together as this Chili Dip. A fondue pot or slow cooker is a great way of keeping the dip warm for a party, otherwise, warm this kid-friendly dip on the stove top, serve, and watch it disappear. Blessings...

Recipe:

1 can (15-oz.) chili with beans
1 pkg. (8-oz.) low-fat cream cheese
1/3 cup salsa
1 tbsp. fresh chopped cilantro (or more, to taste)
Frito's "Scoops" corn chips for dipping

1. In a medium saucepan, heat together chili, cheese, and salsa until cheese is melted and mixture is warm. Add chopped cilantro to taste.
2. Serve in a fondue pot or slow cooker to keep warm, if desired.

Yield: 1-3/4 cups
149 calories per 1/4 cup
2 gms. fiber

Sweet Potato Casserole with Praline Topping

From my kitchen to yours, one of the best sweet potato casseroles I've ever eaten, bar none. There have been many variations of this recipe over the years, but none of them any better than this one contributed to Woman's Day Magazine years ago by a woman named Bette Haney. This wonderful casserole is a favorite on our holiday table year after year. In the picture, the sweet potatoes are on the bottom right of the plate. Tomorrow I will post my favorite recipe for stuffing, pictured between the turkey and mashed potatoes. Blessings...

Recipe:

3 large eggs

5 lbs. fresh sweet potatoes, boiled, drained and mashed (6 cups)

2/3 cup sugar

2/3 cup butter, melted

1/3 cup heavy cream (fat-free 1/2 and 1/2 works just fine)

1 tsp. vanilla extract

1/2 tsp. nutmeg

1/2 tsp. allspice

1. Heat oven to 350 degrees. Grease a 9 x 13-inch pan.

2. Beat eggs. Add to mashed sweet potatoes with the other ingredients; mix well. Spread in prepared pan.

Topping:

1 cup packed brown sugar

1/3 cup flour

1/3 cup butter

1 cup chopped pecans

1. Mix sugar, flour and nuts. Cut in butter until crumbly. Sprinkle over potatoes.

2. Bake 1 hour or until mixture is hot and bubbly.

Yield: Serves 12

Note: recipe can easily be cut in half and baked in a 8 x 8-inch pan.

Pumpkin Dip

The day after Thanksgiving we enjoyed this festive pumpkin dip for our lunch with slices of pear and apple, and sweet potato chips. The dip is mildly flavored with cinnamon and nutmeg, keeping it kid-friendly, and deliciously creamy-sweet with the addition of a jar of marshmallow cream. Yummy for a snack, lunch, or light dessert after dinner. Blessings...

Recipe:

1 pkg. (8 oz.) light cream cheese, softened
1 container (7 oz.) marshmallow cream
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
chopped pecans for garnish is desired

1. Using an electric mixer, beat together all of the ingredients until smooth.
2. Cover and chill for several hours to blend flavors.
3. Serve with slices of pear and apple, sweet potato chips, vanilla wafers or gingersnaps.

Yield: about 2-1/2 cups
1/4 cup serving = 127 calories
.5 gm. fiber

This recipe comes from a flyer sent out by Fred Meyer Grocery Store.

Turkey Taco Bake

This very easy kid-friendly casserole makes good use of some of the leftover turkey from the grand feast of last week. Of course, when there is no leftover turkey, chicken can also be used very successfully. We served the casserole with a simple salad of greens and fruit that was topped with a poppy seed dressing. Yummy, and so easy! Blessings...

Recipe:

2 cups coarsely crushed corn chips
1 can (16 oz.) refried beans
1 cup shredded Mexican four cheese blend
1 cup shredded medium Cheddar cheese
1 cup salsa
2 cups shredded cooked turkey or chicken (I use chopped meat, it's faster)
1 tsp. Mexican or taco seasoning
1 green onion, sliced (opt.)
1 medium tomato, chopped (opt.)

1. Place corn chips in a 9 x 9-inch baking dish.
2. Heat the refried beans in a small saucepan over medium-low heat, stirring often. Remove from heat; stir in 1 cup of cheese and salsa. Spread over chips.
3. Toss the turkey or chicken with the Mexican seasoning; sprinkle over bean mixture.
4. Top with the remaining cheese; sprinkle with the green onion, if desired.
5. Bake, uncovered, in a 400 degree oven for 20-25 minutes, or until heated through.
6. Sprinkle with chopped tomato, if desired.

Yield: 4-6 servings
Tip: Casserole can be made in advance and refrigerated. Heat covered casserole in a 350 degree oven for about 1 hour. Check the center of casserole to make sure that it is heated through.