Fire House Casserole

1 pound ground beef
1 (8 ounce) container sour cream
1 package Doritos
1 envelope taco seasoning
1 small onion, chopped
1 can crescent rolls
1 (4 ounce) can chiles, chopped
1 package cheese, grated
1/2 cup water

Brown ground beef and onion. Drain.
Spread unbaked crescent rolls over the bottom and 1/2 way up the sides of a 9-inch square ungreased pan, pressing with fingers. Crush a layer of Doritos over the unbaked rolls.
Mix taco seasoning, 1/2 cup water, sour cream and chopped chilies with the browned ground beef and onion mixture. Spread the meat mixture over the crushed Doritos. Top with more crushed Doritos. Bake 15 minutes at 350 degrees F. Top with grated cheese and bake until cheese melts. Serve with chopped lettuce and salsa if desired.

KIELBASA CASSEROLE

1 pound kielbasa cut into rings about a 1/2 inch thick
4 med. red skinned potatoes sliced about 1/4 inch thick
1 large yellow or white onion sliced 1/4 inch thick
Basic white sauce - if desired add dill weed for flavoring



Make white sauce first and set aside (make it on the thick side).

Layer a 9 X 13 cake pan with the sliced potatoes. Cover with one third of the white sauce. Place onion slices on top of potatoes. Place sliced kielbasa on top of onions and add more sauce. Do this until all the potatoes, onions and kielbasa are used up. Bake uncovered at 350 degrees for about 45 minutes. When the potatoes are tender, it is done.

SAUERKRAUT AND PORK CHOP CASSEROLE


1/4 c. barley ; (optional)
1 lg. can sauerkraut
1 sm. onion 5-6 lean pork chops
1 can Golden mushroom soup ; (Campbell's)
Salt ; & pepper to taste


Simmer barley. Mix with sauerkraut, onion and soup. Add 1 can of water. Layer over top of the pork chops. Preheat oven to 350 degrees. Bake casserole for 45 minutes. Bring pork chops to the top of the casserole and bake for another 30 minutes until brown.

I love real Kielbasa. There's a place in Pennsylvania off of the 81 freeway an hour north of Harisburg at a place called Kovelenicks Keilbasa Shop. It's about 10 minutes from the freeway in this small coal mining town of Shenandoah, on the left as you enter the town. If anyone is near this area, I tell you, you must go and try their Keilbasa. It's a 100 year old recipe that's still made the same way. There is nothing like their sausage. When we go near there, we bring a cooler and buy 20 or more rings and freeze them. They'll even wrap the kilbo in freezer paper for you as part of the sale.

Here is a new one I tried a week or so ago and enjoyed. It's 8 WW points if you care to count.

Creamy Ham Casserole

4 1/2 cups uncooked medium egg noodles (I used 1 pkg instead)
2 cups fresh broccoli florets
1 cup fat-free milk
1 (10 3/4-oz) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
2 cups (8oz) shredded, reduced-fat Cheddar cheese
1 (6oz) tub light cream cheese with chives and onion, softened
2 cups chopped lean ham (I used turkey ham)
1 cup chopped carrot
Cooking spray
1 cup fat-free herb-flavored croutons, crushed

1. preheat oven to 350.
2. Cook noodles in 2 quarts boiling water for 2 minutes. Add broccoli; cook an additional 3 minutes. Drain.
3. Combine milk, soup, 1 cup Cheddar cheese, and cream cheese in a large bowl. Stir well with whisk. Add noodle mixture, ham, and carrot. Stir well. Divide into two (8") greased casserole dishes. (I only made one big one b/c I used less noodles.)
4. Combine remaining 1 cup cheddar cheese and crouton crumbs. Toss well. Sprinkle over casserole.
5. Bake at 350 for 30 minutes.