6 potatoes, peeled and diced 
1 large onion, chopped 
3 tablespoons butter 
9 lasagna noodles 
2 packages of Mozzarella cheese, shredded 

Cook potatoes till tender, mash and add butter and milk.  Cook lasagna noodles till tender, drain.  Saute onions in butter over medium heat in sauce pan.  Place cooked noodles in first layer in a glass baking dish.  Add a layer of mashed potatoes and sauted onions and butter. Top with shredded cheese.  Place another layer of lasagna noodles.  Add another layer of mashed potatoes, sauted onions and top with shredded cheese.  Add last layer of lasagna noodles and top with cheese.  Bake in oven at 375F for about 45 minutes.  Cut into pieces and serve. 

Yields 9 to 12 servings 
 

Creamy Broccoli Casserole

2 packages of frozen chopped broccoli (10oz each) 
1 can (10 3/4oz) condensed cream of chicken soup low fat, undiluted 
2 teaspoons lemon juice 
1/2 cup crushed seasoned stuffing 
1 tablespoon reduced fat margarine, melted 
1/4 cup reduced fat shredded cheddar cheese 

Place broccoli in an 8 inch square baking dish coated with nonstick cooking spray.  Combine soup and lemon juice; pour over broccoli.  Toss stuffing and margarine; sprinkle over soup mixture.  Cover and bake at 350F for 25 to 30 minutes.  Uncover and sprinkle with cheese.  Bake another 5 minutes or until cheese is melted. 

Yields 7 servings 
 

Cheesy Tuna Noodle Casserole 

4 cups (6oz) egg noodles, uncooked 
1 1/2 cups frozen peas and carrots 
1 can (11oz) condensed cheddar cheese soup 
1 can (9oz) water packed tuna, drained and flaked 
1/2 cup finely chopped onions 
1 can (4oz) mushroom stems and pieces, drained 
1/2 teaspoon prepared mustard 
1/2 teaspoon salt 
1/8 teaspoon ground black pepper 
5 butter flavored crackers, crushed (1/4 cup) 

Preheat oven to 375F.  In 4 quart dutch oven, cook noodles according to directions on package.  Place peas and carrots in colander; drain noodles over vegetables.  Return noodles, peas and carrots to pan.  Stir in soup, tuna, onion, mushrooms, mustard, salt and pepper.  Pour mixture into greased 1 1/2 quart baking dish.  Sprinkle crushed crackers.  Bake 40 minutes or until crackers are lightly browned and mixture is heated through. 

Yields 4 servings