Cook beef in medium skillet over medium-high heat until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half of the cheese. Spoon into 2-quart shallow baking dish. Cover.
Bake at 400° for 30-minutes or until hot. Sprinkle with remaining cheese. (Makes 4 servings)

Butter a 2-quart, oven-proof casserole. Preheat oven to 350 degrees. Toss chilies with cheese; place in dish. Combine egg yolks, evaporated milk, flour, salt and cayenne; beat thoroughly. Whip egg whites until stiff; fold into yolk mixture. Pour over cheese mixture in dish and pierce with fork to allow to drip through. Bake 40 minutes.
Place tomato slices in a layer on top; bake an additional 10-minutes. (Makes 6 to 8 servings)

Prepare the stuffing mix according to package directions; set aside. In a large bowl, combine the mixed vegetables, soup, water chestnuts and water. Transfer to an ungreased 2-quart baking dish. Top with the chicken and prepared stuffing. Bake, uncovered, at 350° for 25 to-30-minutes or until heated through. (Makes 6 servings)

Preheat oven to 400°. Combine soup, milk and pepper in 8 x 8-inch baking dish; mix well. Stir in beans and 1/2 of onions. Bake 10-minutes, stir and Sprinkle with remaining onions. Bake 5-minutes or until hot and onions are golden. (Makes 6 servings)

Preheat oven to 350°. Mix all ingredients, including 2-cups of chips. Sprinkle remaining 1-cup of chips on top. Bake, uncovered for 30-minutes. (Makes 8 to 10 servings)

Cook noodles according to package directions; drain. Meanwhile, in a large skillet, cook pork and green pepper over medium heat until meat is no longer pink; drain.
In a large bowl, combine the noodles, corn, soup, pimentos, cheese and pork mixture; mix well. Transfer to a greased shallow 2 1/2-quart baking dish. Combine bread crumbs and butter; sprinkle over noodle mixture. Bake, uncovered, at 350° for 30 to 35-minutes or until bubbly and the top is golden brown. (Makes 6 to 8 servings)

In a large skillet, brown pork chops in oil; drain. Place the rice in an ungreased shallow 3-quart baking dish; pour orange juice over rice. Top with pork chops and soup. Cover and bake at 350° for 40 to 45-minutes, or until the pork juices run clear and the rice is tender.
Garnish with parsley and paprika, if desired. (Makes 4 servings)

Preheat oven to 350°. In a two-quart baking dish will make four people very with a tight-fitting lid, layer rice and corn. Sprinkle with salt and pepper, and then pour one can of tomato sauce and one half can of water over the layered mixture.
Continue layering with onions, green pepper and ground beef. Sprinkle with a bit more salt and pepper, then pour second can of tomato sauce and then half-can water over mixture. Finally, cover the meat with bacon strips. Cover and bake for 1-hour. Then, uncover and bake another 30-minutes or so until bacon is browned. (Makes 4 to 6 servings)

In a small saucepan, melt 2-tablespoons butter. Add peas, mushrooms and green onion. Cook 3-minutes and remove from heat. In a medium saucepan over medium heat, melt 6 tablespoons butter. Stir in flour, salt and pepper. Cook and stir constantly for 1-minute. Gradually add milk, stirring frequently, until thickened. Remove from heat. Add cheese and stir until smooth.
Cook the noodles according to package directions, about 4-minutes, and drain. In a large bowl, stir together the noodles, vegetables, cheese sauce, ham and tomatoes.
Spoon into a 3-quart baking dish. Cover and bake 25 to 30-minutes at 325° or until hot and bubbly. (Makes 8 to 10 servings)

Prepare rice mix according to package instructions. Cook sausage and drain. Cook onion and celery until lightly browned. Add remaining ingredients except pecans. Pour the mixture into 1 1/2-quart casserole dish. Sprinkle with pecans. Refrigerate until ready to cook. Preheat oven to 350°. Bake 30-minutes. (Makes 6 servings)