Pizza Casserole

2 lbs. ground beef
1 lg. onion, chopped
2 jars (28 oz. each) spaghetti sauce
1 (16 oz.) pkg spiral pasta, cooked and drained
4 c. (16 oz) shredded mozzarella cheese
8 oz. sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13X9 in baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Bake, uncovered, at 350 for 25-30 minutes or until heated through.

Can be frozen (before baking) for up to 3 months.

Potato Casserole

This very yummy side dish was served at my hubby's 40th birthday party. It got many rave reviews! I'm posting this recipe for all the people who requested it. Thanks to Judy for sharing it with us.

1 pkg. frozen hash browns, thawed (cubed or shredded)

16 oz. sour cream

1 can cream of chicken soup

1/2 stick butter or margarine, melted

2 cups shredded Colby jack cheese

Preheat oven to 350 degrees. Stir together all ingredients until mixed well. Pour into greased 13x9x2 inch pan. Bake for 45 minutes to an hour until potatoes are tender.

Chicken Poppyseed Casserole

*This casserole is one my Mom cooked often while I was growing up. Eating it now brings back many great memories.

1 whole chicken
1 can cream mushroom, cream of chicken, OR cream of celery soup
1 (8 oz) sour cream
Ritz crackers
1/2 c. margarine
2 T poppy seed

Stew chicken and bone. Place chicken in a 2 quart casserole dish. Mix soup with sour cream and pour over chicken. Crush 45 Ritz crackers and mix with melted margarine. Sprinkle cracker mixture over casserole. Bake for 30 minutes or until bubbly and brown. Sprinkle poppy seed over casserole.