Yellow Squash Casserole

Tender squash, gooey cheese, and crunchy crackers make this a memorable side dish or a hearty main course.
from Allrecipes

• 4 cups sliced yellow summer squash
• 1/2 cup chopped onion
• 35 buttery round crackers, crushed
• 1 cup shredded cheddar cheese
• 2 eggs beaten
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 tsp salt
• ground pepper to taste
• 2 tablespoons butter

Preheat oven to 400
Place squash and onion in large skillet. Pour in just enough water to cover bottom of skillet. Cover and cook over low heat until squash is tender, about 5 minutes. Drain well.
In a medium bowl, mix together cracker crumbs and cheese. Stir in half of cracker mixture into squash mixture. In a small bowl, mix together beaten eggs and milk. Stir egg mixture into squash mixture, followed by 1/4 cup melted butter, salt, and pepper. Mix well, then spread into a 9x13 inch baking pan. Cover top with remaining cheese and cracker mixture. Dot with 2 Tbs butter.
Bake in preheated oven for 25 minutes, until heated through and browned on top.

Layered Enchilada Bake

From Taste of Home

Prep Time: 15 min
Total Time: 1 hr 10 min
Makes: 8 servings

• 1 lb. lean ground beef
• 1 large onion, chopped
• 2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 can (15 oz.) black beans, drained, rinsed
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
• 6 flour tortillas (8 inch)
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese

PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.