Vegetable Lasagna
Ingredients:
Sauce Mixture
˝ - cup + 1 Tbsp. Margarine
3/8 - cup Flour
ž - tsp. Red Pepper
˝ - tsp. Salt
1 ˝ - Quart milk
1 ˝ - cup Parmesan Cheese
Filling
3 - cups Chopped Broccoli
1 - cup Shredded Carrots
1 - Red Pepper, Chopped
˝ - cup Chopped Onion
3 - Cloves Garlic, Minced
2 - Tbsp. Olive Oil
2 - cups Ricotta Cheese
1/3 - Cup Chopped Fresh Basil Leaves
9 - Lasagna Noodles
3 - Cups Shredded 4 Cheese Blend
ź - Cup Parmesan Cheese (Optional)
Instructions:
Melt butter in saucepan on low heat. Stir in flour and seasonings, cook 2 minutes. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until thickens. Reduce to low heat, simmer 3 to 5 minutes. Stir in parmesan cheese. Cook vegetables (including garlic) in oil in large skillet on med-high heat until tender-crisp. Mix ricotta cheese and basil. Spoon ź cup of parmesan cream sauce into 12x8 inch baking dish. Top with noodles, ˝ of ricotta mixture, 1/3 of vegetable mixture, 1 cup of shredded cheese blend and 1/3 of cream sauce. Repeat layers. Top with remaining cream sauce, vegetable mixture and 1 cup cheese. Sprinkle with parmesan cheese if desired. Cover. Bake at 375 degrees F for 55 minutes. Uncover and bake 5 minutes or until bubbly. Note - This is delicious! I have made it several times since eating it in Perry, IA for the RAGBRAI.

Hoppin John
Ingredients:
3 cans black-eyed peas
2-1/2 cups water
1/2 lb. bacon, diced
1 medium onion, chopped
1 green bell pepper, diced
2 stalks celery, diced
1 clove garlic, minced
3 dashes Tabasco sauce
Cajun seasoning to taste
1/2 c. raw rice
Instructions:
Bring peas to boil in saucepan. Fry bacon until crisp, remove and reserve. In bacon drippings, saute onion, pepper and celery until tender. Add bacon and garlic to peas, heat through. Add vegetables and simmer, covered, for an additional 10 minutes. Add rice and remaining seasonings, cover and simmer for an additional 20 to 25 minutes. Serve and enjoy.

Corn-Oyster Casserole
Ingredients:
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) cream style corn
1 can (8 oz.) oysters, whole or pieces, drained
1/2 cup evaporated milk
1 beaten egg
1/4 tsp. pepper
Lowfat milk (optional)
2 Tbs. butter or margarine, divided
8 saltine crackers, crumbled
1-1/2 cups crushed potato or corn chips
Instructions:
Preheat oven to 350 degrees F. Grease 9x13x2-inch baking dish with 1 tablespoon butter. In large bowl, pour whole kernel corn and creamed corn. Chop oysters and pour over corn. Add egg, evaporated milk, crackers and pepper. Mix well, adding lowfat milk if too dry to pour. Pour mixture into prepared baking dish, spreading evenly. Mix chips with 1 tablespoon butter. Sprinkle evenly over corn-oyster mixture. Bake uncovered 35 minutes or until done.

Cheesy Green Beans
Ingredients:
10 slices bacon, diced
2 cans green beans, drained (16 oz. each)
2 small cans mushrooms, drained
3/4 cup onion, diced
3/4 tea. pepper
1 jar Cheese Whiz, (16 oz.)
Salt and garlic powder to taste
Instructions:
Cook bacon until crisp, drain and reserve 1/4 cup of drippings. Reserve about two tablespoons diced bacon for topping. Cook beans as directed, drain well. Add mushrooms and onion to skillet, cook until onion is tender. Drain. Add bacon, cooked green beans and seasonings. Mix lightly. Spoon into serving bowl. Microwave cheese as directed, pour over bean mixture. Sprinkle with remaining bacon and serve. We usually make a double batch for Thanksgiving, and it is all gone in short order. Enjoy...

Corn Casserole
Ingredients:
1.can cream corn
1.can whole kernel corn (drained)
1.stick butter
1.cup sour cream
1.pkg. jiffy corn bread mix
2.eggs
Instructions:
mix together all ingredrents in baking dish (bake 1. hour at 350 degrees)

Potato Chip Potatoes
Ingredients:
6 med. potatoes..peeled and cut into 1/2 inch cubes
1 t. salt
1/2 t. pepper
2 T. butter..melted
1/4 c. onion..chopped
3/4 c. crushed potato chips
Instructions:
Combine potatoes, 1/2 c. chips, onion, butter, salt and pepper, toss to mix. Put into greased 2 qt. baking dish. Sprinkle with remaining chips. Bake uncovered 350* for 50 mins. Serves 6 to 8

Cheese Peas
Ingredients:
1 Can of Peas
1/4 Large Velvetta
Instructions:
Open peas and drain liquid. Place in casserole dish, slice velvetta cheese, and layer on top of peas, place in oven for 30 min, or microwave for 5 min. Can also be heated on top of stove.

Cornbread Casserole
Ingredients:
1 can creamed corn
1/3 cup creamed cheese
1 tblsp butter
Instructions:
Warm corn, butter, cream cheese in a pan or microwave. Mix cornbread up, instructions on box. then add corn mixture. Bake according to box. This is awesome, i made it this way on accident one day.

Creamy Corn Dish
Ingredients:
16 ounces cream cheese
1 stick margarine
1 can chopped green chilies
4 cans corn drained
Instructions:
Melt cream cheese and butter in microwave until soft. Add chilies and corn. Bake at 300 for 30 to 45 minutes.

Mexican Zucchini
Ingredients:
2 zucchinis, sliced thin
1 tbsp. olive oil
1/2 medium onion, chopped
1/2 green pepper, chopped (optional)
3 sticks of celery (optional)
1/2 cup salsa
1/2 cup grated or shredded pepperjack cheese (cheddar works well, too)
Salt and pepper to taste
Instructions:
Put 1 tbsp. olive oil in skillet on medium-high heat, add chopped onions and (optionally) green peppers and/or celery. Let cook for 1 minute. Add zucchini slices and cook for three minutes, stirring frequently. Add cheese and salsa, and continue cooking until the cheese has melted and the onion and squash are sauteed, add salt and pepper to taste, and serve! NOTE: Don't leave it in the skillet too long after putting in the cheese--it will stick to the pan! (a non-stick pan is best.)