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The first time I made it I used the hottest Ro-Tel and all the chili powder. It was HOT. OK for me but not the rest of the family. Next time I made it, I used the milder Ro-Tel and cut back on the chili powder. It was still very good and everybody enjoyued it.

fitzie

Alina, that twice-baked potato recipe is out-of-this world!! I made them this afternoon with every intention of freezing all 8, but after I took one little taste of the filling, three of them immediately went into the oven for dinner. And I wanted to lick the plate once mine was gone! They are definitely going to be in my potato rotation from here on out. Thanks so much!

Emilie

Here is one that we love but it does use canned cream soup and some other "Sandra Lee" ingredients. However, the taste is great, freezes well and sounds like it fits your criteria.

*Mexican-Style Pork and Bean Casserole

Serving Size: 6

Ingredients
1 1/2 pounds thin boneless pork chops (about 4)
1 tablespoon canola oil
1 15 oz can black beans -- drained and rinsed
1 can cream of chicken soup
2 4 oz cans diced green chili peppers -- drained
1 cup instant brown rice
3/4 cup salsa
4 teaspoons + cumin
1 package light mexican cheese* -- shredded

Preheat oven to 375.
Sprinkle cumin on pork and rub in (I didn't measure). Heat oil in a large skillet over medium-high heat and brown pork, 2 pieces at a time. THIS IS IMPORTANT OTHERWISE IT JUST STEAMS NO MATTER HOW BIG THE PAN APPEARS. Wipe out skillet. Cut pork into small bite-size pieces and return to skillet and add remaining ingredients, except cheese. Heat and stir until just bubbly; pour into a 2-quart casserole.
Bake, uncovered, for 25 minutes or until rice is tender. Stir half the cheese throughout the dish and sprinkle remaining half on top cheese; bake 5 minutes more or until cheese is melted.

Serve with salsa and sour cream and olives, scallions and guac if desired.

*Used Sargento Mexican Shredded Cheese

I should have noted that I changed the ingredients from the original in the book and the website. That particular combination was my own creation since I prefer Gouda to cheddar and love caramelized onions. I am so glad you enjoyed them.

I thought I had posted it, but I hadn't so here it is just in case. Let me know if you try the zucchini pizza casserole. It is a great way to use zucchini that are overgrown. I didn't have quite enough zucchini, so I added the Swiss chard to make up.
EXPORTED FROM LIVING COOKBOOK

ZUCCHINI AND GROUND BEEF PIZZA CASSEROLE***** Servings: 8

Great dish for extra zucchini and other veggies. Great reheated. If don't have enough zucchini, you can add other chopped greens such as Swiiss chard or Spinach. I used extra gound beef, so mine was more like a casserole than a pizza. Still no flour, just veggies, beef and cheese. Original called for tomato sauce instead of pizza sauce.

Oven Temperature: 400°F

4 cups shredded zucchini (unpeeled)
1 cup Swiss chard chopped finely
1 tsp. kosher salt
2 eggs
1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese divided
1 cup mozzarella cheese (divided
1 lb. ground beef
2 TBS. garlic (minced fresh)
1 tsp. kosher salt
pepper
1 onion (chopped)
15 oz. pizza sauce
1/4 tsp. oregano
1/4 tsp. basil
1 green pepper diced
1 cup olives optional

Chop onion. Add oregano and basil to tomato sauce. Dice bell pepper if using. Cut olives into quarter if using.

Preheat oven to 400°F. Grease a 13 X 9 pan.

Place zucchini in strainer; sprinkle with salt. Let drain for 10 minutes. Squeeze out moisture.

Combine zucchini with eggs, parmesan cheese, and half of the cheddar and mozzarella cheese. Press into greased 13 X 9 baking pan. Bake at 400°F for 20 minutes.

Meanwhile, brown ground beef with garlic and onions, season with salt and pepper. Drain any fat, and add tomato sauce and mix well. Spoon over baked zucchini and top with remaining cheeses and bell pepper or olives if using. Return to oven and bake for another 20 minutes more.

Preparation Time: 20 minutes Cooking Time: 1 hour Inactive Time: 10 minutes Total Time: 1 hour and 30 minutes

Web Page: http://www.tasteofhome.com/Recipes/Zucc ... -Casserole

Recipe Type: Beef, Casserole, Cheddar cheese, Ground Beef, Main Dish, Mozzarella Cheese, Parmesan Cheese

It's taken me a while to get back in the swing of things, but I just wanted to thank everyone again for the recipes. It was terrific having those delicious dishes in the freezer for after my surgery when we didn't have anything ready to eat. They were big hits with the family. In fact I need to get them into my meal planning (haphazard as that is) soon. Thanks again!

Emilie

Emilie, glad to hear you are all better!

Also glad to hear that you've been healing well.
Nancy