Spaghetti Meat Loaf

Spaghetti Meat Loaf



1 pkg. Kraft tangy Italian spaghetti dinner

1 pound ground beef

½ cup chopped green pepper

1 can mushrooms

1 beaten egg

2 tablespoons minced onion

½ teaspoon salt

¼ teaspoon pepper

1 pkg. Shredded mozzarella



Preheat oven to 350. Prepare spaghetti and sauce by package directions. Combine spaghetti, one cup sauce, and parmesan cheese; place in 8” square baking dish. Combine meat, green pepper, mushrooms, egg, onion, salt and pepper; spread over spaghetti. Top with remaining spaghetti sauce. Bake 45 minutes at 350. Top with mozzarella.

Catalina Cranberry Chicken

Catalina Cranberry Chicken



4 lbs. Bone-in chicken pieces (breast halves or thighs)

16 oz. Whole berry cranberry sauce

8 oz. Catalina dressing

1 envelope onion soup mix



Preheat oven to 350. Lay chicken pieces on bottom of two 9x13 baking dishes. Mix remaining ingredients and pour over chicken. Bake 50 minutes or until chicken is done.

Easy Cheesy Potato Chowder

Easy Cheesy Potato Chowder



1 pkg. Chicken Helper – Chicken & Potatoes Au Gratin

11 oz. Can Mexicorn, undrained

2 cups water

3 cups milk

2 cups cut up cooked chicken or turkey

4 oz. Shredded cheddar cheese



Heat uncooked potatoes, sauce mix, corn, water, milk, and chicken to boiling in dutch oven, stirring constantly. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in cheese, sprinkle with topping.

Creamy Bacon-Cheddar Dip

Creamy Bacon-Cheddar Dip

(from Kraft Food & Family)

1 cup light sour cream
1 cup Miracle Whip
1 cup 2% milk shredded cheddar cheese
4 slices bacon, cooked and crumbled
2 green onions, sliced

Mix all ingredients thoroughly; serve with crackers