2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
2 cups (8 ounces) shredded Italian cheese blend
Cook ravioli according to package directions.
Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli.
Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese.
Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.Yield: 8 servings.
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup blue cheese salad dressing
1.Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.
I poured a layer of enchilada sauce on the bottom of the pan
Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
In a small bowl, mix soup, salad dressing and a small amt of enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.
Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Add toppings as desired.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6 servings.
2 enchiladas (calculated without optional toppings) equals 477 calories, 27 g fat (8 g saturated fat), 92 mg cholesterol, 1,195 mg sodium, 31 g carbohydrate, 5 g fiber, 31 g protein.