Marsala Lasagna

Sauce:
3 T olive oil
1/4 cup onion, diced
1 T garlic, chopped
1/2 pound mushrooms, sliced
3 T flour
1 cup Marsala wine
1 cup beef stock
salt and pepper to taste

Directions:
Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

Ingredients:
Sauce
2-15 oz containers Ricotta Cheese
2 cups shredded Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese, divided
2 eggs, slightly beaten
1 t dried basil
1 lb ground Italian Sausage, cooked and drained
12 oz package Oven Ready Lasagna

Directions:
1. Preheat oven to 375.
2. In a medium bowl, combine Ricotta cheese, 1 cup Mozzarella cheese, 1/4 cup Parmesan cheese, eggs, and basil; mix well.
3. In a 9 x 13 x 3 pan, spread some sauce to coat the bottom of the pan. Line bottom of the pan with lasagna noodles (DO NOT BOIL). Spread cheese mixture, then meat and then spoon sauce over. Repeat layers: noodles, cheese, meat then sauce. Last layer should be noodles and then sauce and sprinkle with remaining cheese.
4. Wrap the lasagna tightly with a double layer of foil. Bake for 55-60 minutes or until the Lasagna is fork tender.

1. 5. Let stand for 10 minutes sealed in foil before cutting and serving.

Chicken Enchilada Casserole

I made the tortillas from scratch using Masa or Maseca and followed the directions for about 12 tortillas, then I split the dough in half and rolled them both out (one in the casserole dish I wanted to use) and one on a cookie sheet to about the same size.  Then I baked them for about 5-10 minutes at 350.  If you want to use pre-made tortillas, then skip this step.

Ingredients:
Masa or corn tortillas (enough to cover the bottom of the pan twice). 
One large can of enchilada sauce
One can of tomatoes with green chiles in it
About 1/2 lb block of cheddar cheese (shredded)
Chicken (breasts or thighs, or whatever you like)- I do 6-10 pieces depending on how many people I'm feeding and how filling I want it to be.
Cumin
Cilantro (I've used dried and a frozen cube of cilantro before, but whatever you have)

Directions:
1. Clean chicken and cut into pieces.  Throw in a saucepan and start to cook on med-low.
2. Add cilantro and cumin- sprinkle over the whole pan.  Then add tomatoes to saucepan. and about half the cheese and stir.
3. Lay half the tortillas in the bottom of the casserole dish you want to use (9x13?).  Then pour in the chicken, tomato and cheese mixture. (NOTE: chicken should not be completely cooked, that was just to give it a head start to ensure that it is fully cooked when the cheese melts in the oven.)  And then pour in most of the enchilada sauce.
4. Layer the remaining tortillas on top and pour remaining enchilada sauce on and remaining cheese on top.
5. Bake at 350 for 20-35 minutes (til the cheese is melted and a little brown)

Carrot Casserole

6 lbs carrots (3 2 lb bags) sliced lengthwise
2 c mayonnaise
1/2 c chopped onion
1/2 c horseradish
1 t salt
1/2 t pepper
1 c crushed saltines (approx. 30 crackers)
1/4 c butter, melted (1/2 cube)

In saucepan, cook carrots, covered 10 min. or til tender.  Drain.  Place in 9x13 casserole.  Combine mayonnaise, onion, horseradish, salt and pepper.  Spoon over carrots.  Mix crumbs and butter; sprinkle atop.  Bake, uncovered, in a 350 degree oven for 30 minutes or until hot.  Serves 15.

Green Chili-egg Casserole

1/2 c butter
10 eggs
1/2 c flour
1 tsp baking powder
7-8 oz diced green olives
1 pt cottage cheese
1 lb jack cheese (shredded)

Melt butter, lightly beat eggs, add flour and baking powder.  Mix.
Add ingredients. Mix.

9x13 casserole
400 degrees for 15 minutes
350 degrees for 40 minutes

cut small squares

Serve warm or cold.