1-1/2 cups frozen broccoli florets, thawed, drained (from 12-oz bag)
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 cup cut-up cooked chicken breast
1 medium onion, chopped (1/2 cup)
1/2 cup Bisquick Heart Smart mix
1 cup fat-free (skim) milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup fat-free egg product

Heat oven to 400°F.

Spray 9-inch glass pie plate with cooking spray.

Layer broccoli, 1/2 cup of the cheese, the chicken and onion in pie plate.

In medium bowl, stir Bisquick mix, milk, salt, pepper and eggs with wire whisk or fork until blended. Pour into pie plate.

Bake 20 to 25 minutes or until knife inserted in center comes out clean.

Sprinkle with remaining 1/2 cup cheese.

Bake 3 to 4 minutes longer or just until cheese is melted.

Cool 5 minutes.

Serves 6
PointsPlus: 4

A friend of ours made this when we stayed with her and her husband. It is great even if you are not on a diet!

1 pound very lean ground beef
1 cup chopped onion
1-1/2 teaspoons garlic powder
1 teaspoon black pepper
1-1/2 teaspoons Worcestershire sauce
1 packet/envelope taco seasoning
10 flour tortillas cut in half
14-ounce can enchilada sauce
15-ounce can fat-free or vegetarian refried beans
12-ounce jar mild salsa
2-1/2 cups shredded, reduced-fat Jack cheese (or a combination of reduced-fat Jack and reduced-fat cheddar)

Preheat oven to 350 degrees.

Brown ground beef and onion in a large, nonstick frying pan over medium-high heat, breaking the beef into small pieces as it cooks.

Stir in the garlic powder, pepper, Worcestershire sauce, and taco seasoning.

Spread 1 cup of the enchilada sauce in the bottom of a 9×13-inch baking pan.

Top with about a third of the flour tortillas.

Add refried beans and 1/8 cup of the enchilada sauce to a medium, microwave-safe bowl and warm in microwave over HIGH heat to soften beans (30-60 seconds).

Spread beans over the layer of tortillas in pan.

Add half of the beef mixture, then half of the salsa, and a cup of the grated cheese.

Repeat the layers again, starting with another third of the tortillas, the rest of the beef, the rest of the salsa, and a cup of the grated cheese.

Top with the remaining tortillas and spread the remaining enchilada sauce over the top.

Sprinkle the remaining 1/2 cup of cheese over the top.

Bake, uncovered, for 35-45 minutes or until heated throughout and cheese is bubbly.

10 servings

Weight Watcher PointsPlus: 9

2 cups potatoes, cubed
2 cups cooked ham, cubed
1 (15.25 ounce) can whole kernel corn, drained
1/4 cup butter
1 tablespoon chopped onion
1/3 cup flour
1-3/4 cups milk
1/8 teaspoon black pepper
4 ounces processed cheese food, shredded

Preheat oven to 350 degrees.

Boil potatoes for about 15 minutes – they should be tender but firm. Drain and cool.

Combine potatoes, ham, and corn. Set aside.

In a saucepan, saute onion in butter for two minutes.

Stir in flour until well blended.

Gradually add milk and pepper.

Bring to a boil. Cook and stir for two minutes.

Remove from heat.

Pour over the ham mixture. Stir to mix well.

Pour into greased 11×7 baking dish.

Cover and bake for 25 minutes.

Uncover, sprinkle with cheese, and bake 5 to 10 minutes more until cheese melts.

One of my daughter’s friends posted this on FB. She just made it, and her whole family loved it!

1 large bag hashbrowns
8 tablespoons melted butter
1/2 cup chopped onion
1 8 ounce container sour cream
1 can cream of mushroom soup
2 cups chopped ham
1 12 ounce bag shredded cheddar cheese (or 6 slices of Velveeta cheese)

In a large bowl, mix all ingredients except cheese.

Spread in 9×13 inch casserole dish.

Top with cheese.

Bake at 350F for 45 minutes.

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This is a recipe from one of my daughter’s best friends. She says it is wonderful!

1 (9″) unbaked pie shell
8 ounces Jimmy Dean breakfast sausage
1/2 cup sliced fresh mushrooms
2 beaten eggs
1 (10-3/4 ounce) can condensed cream of broccoli soup
2 tablespoons dried minced onion
1/8 teaspoon pepper
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese (4 ounces)

Line unbaked pie shell with a double thickness of foil. Bake in a 450 degree oven for 8 minutes; remove foil.

Bake for 4-6 minutes more or until golden. Remove from oven; set aside.

Reduce oven temperature to 375 degrees.

Meanwhile, in a large skillet cook sausage and mushrooms about 5 minutes or until sausage is brown; drain.

In a medium bowl, combine the eggs, soup, onion, and pepper.

Stir in the sausage mixture, broccoli, and 3/4 cup of the cheese.

Pour mixture into the baked shell.

Bake in a 375 degree oven for 40-45 minutes or until knife inserted near the center comes out clean.

Sprinkle with remaining cheese.

Let stand about 10 minutes.

Makes 6 main dish servings.

3 to 4 boneless, skinless chicken breasts, cooked and diced or shredded
1 green pepper, chopped (or you can buy the prechopped mixed bell peppers)
1 small onion, chopped
1 can chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cut up tomatoes
1 can chopped green chilis
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin seed
Salt and pepper
1 pound Sharp cheddar cheese (grated)
1 bag tortilla chips (the saltier the better)

Lightly saute chopped green peppers and onions in 2 to 3 tablespoons of butter, in large skillet.

Cut chicken into small pieces while above is sauteing. Put in with onions and peppers.

Also add chili powder, oregano, cumin seeds, salt, and pepper.

Cook until chicken is done.

Add the rest of the ingredients (except for the cheese and chips) and warm over stovetop.

Arrange in 2 layers the chips, then mixture, then cheese.

Bake at 350 for about 30 minutes. (do not cover)

A delicious southwest flavor in a chicken casserole.

3 boneless skinless chicken breasts
4 to 6 green onions, chopped
1 4 oz. can chopped green chile peppers, drained
2 10-3/4 ounce cans condensed cream of chicken soup
1 16 ounce carton sour cream
12 corn tortillas, quartered
8 to 12 ounces shredded cheddar cheese

1. Cook chicken breast until white throughout.
2. Combine onions, peppers soup, and sour cream.
3. Cut chicken into bite-sized pieces and add to mixture
4. Line ungreased 9X13 inch baking dish with half of the tortillas
5. Spread half of the soup mixture over the tortillas.
6. Sprinkle with 1/2 of the cheese.
7. Cover with remaining tortillas.
8. Add remainder of soup mixture
9. Top with cheese.
10. Bake at 350 degrees for 35 to 40 minutes or until bubbly.
11. Let stand 5 minutes before serving.

Servings: 6 | Prep Time: 20 minutes

A potluck tradition since tater tots were invented.

1 lb hamburger
1 15 oz. can french cut green beans
1 can cream of mushroom soup
Tater Tots
Salt

1. Break up uncooked hamburger in 8X8 inch baking dish
2. Salt sparingly.
3. Pour beans, including liquid, over meat
4. Pour cream soup over beans.
5. Cover with tater tots.
6. Bake for 1 hour at 350 degrees

Servings: 6 | Prep Time: 15 minutes