Make Ahead

SOUR CREAM ENCHILADAS
1 bunch chopped green onions (we use only about half)
1 can cream of chicken soup
1 4-oz can mild green chilies
2 chicken breasts cooked and cubed
½ lb. grated Monterey Jack cheese
1 pint sour cream

Combine onions, soup, chilies, chicken, 2/3 of the cheese, and sour cream.
Spoon into an then roll up the mixture inside the tortillas and place in a greased
9 x 12 baking dish. Leave a small amount of filling to put on top of enchiladas
along with a few green onions. Sprinkle reminaing cheese on top also. Bake at
350 until bubbly, about 20 minutes. Makes 8 large enchiladas.

If using as a frozen dish, take out of the freezer a day ahead, and put in fridge.
Thaw in fridge. Bake at 325 for 45min to 1 hour.



BAKED ZITI
1 (12 oz.) package ziti or rigatoni pasta (3 12 oz. boxes ziti)
1 lb. hamburger (3 lbs. hamburger)
8 oz. ricotta cheese (3 cups ricotta cheese)
16 oz. cottage cheese (6 cups cottage cheese)
1 pound shredded mozzarella cheese (3lbs. mozzarella cheese)
1 egg, beaten (3 eggs)
1 (32 oz.) jar spaghetti sauce (3 – 32 oz jar spaghetti sauce) 12 cups)
¼ cup grated Parmesan Cheese (3/4 cup grated Parmesan Cheese)

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse.

In a medium bowl, mix ziti, hamburger, ricotta cheese, cottage cheese, mozzarella, egg and 1 ½ cups spaghetti sauce.

Lightly grease a 9 x 13 baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese. Bake at 375 for 30 minutes; let stand for 15 minutes before serving.

If using as a frozen dish, take out of freezer a day ahead and put in fridge.
Thaw in fridge. Bake at 350 for about 1 hour.