In a 10-inch skillet, cook beef until brown; drain. Stir in beans, tomato sauce, taco sauce, chili powder and garlic salt; boil. Place chips in ungreased 2-quart casserole dish or 12x7½ baking dish. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered at 350° until hot and bubbly, about 20 to 30 minutes. Arrange additional tortilla chips around the edge of casserole. Serve with shredded lettuce, chili peppers and taco sauce. Yields 6 servings. Mary Gingerich, Clark, Mo.
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Seven Layer Casserole
1 cup rice, uncooked
1 cup canned, whole-kernel corn, drained
Salt and pepper
2 (8 oz.) cans tomato sauce
¾ cup water
½ cup onion, chopped
½ cup green pepper, chopped
¾ lb. ground beef
4 slices bacon
Preheat oven to 350°. In a 2-quart baking dish with a tight fitting lid, layer rice and corn; sprinkle with salt and pepper. Add one can tomato sauce, ½ cup water, onion, green pepper and ground beef. Sprinkle with salt and pepper again. Top with second can of tomato sauce and remaining water. Cut bacon slices in half and lay across top. Cover dish and bake about 1 hour at 350¼. Uncover and bake additional 30 minutes, until bacon is crisp. Yields 4 to 6 servings. Mary Miller, Clark, Mo.
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Eli's Hearty Casserole
1 (8 oz.) can sauerkraut, drained
1 small tomato, sliced
2 tbls. Thousand Island dressing
1 (3 oz.) pkg. sliced corned beef, cut up
&frac18 tsp. caraway seed
½ cup (1 slice) soft rye bread crumbs
1 tbls. butter or margarine, melted
½ cup (2 oz.) processed Swiss cheese, shredded
Spread sauerkraut in 3-cup baking dish. Top with tomato slices, dressing, corned beef and caraway. Cook, uncovered, in microwave on high for 2½ minutes, turning once. Toss crumbs with butter. Sprinkle cheese on casserole; top with crumbs. Cook, uncovered, on high for 2½ minutes. Yields 2 servings. Mattie Borntrager, Clark, Mo.
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Wild Rice and Ham Casserole
1 (6¼ oz.) pkg. long-grain, wild rice
1 (20 oz.) pkg. frozen, chopped broccoli, thawed and drained
2 cups fully cooked ham, cubed
1 cup cheddar cheese, shredded
1 (10¾ oz.) can condensed cream of celery soup, undiluted
1 cup mayonnaise
2 tsp. prepared mustard
½ cup grated Parmesan cheese

Cook rice according to directions on package; spread over bottom of greased 13x9x2-inch baking dish. Layer broccoli over rice. Sprinkle ham over broccoli; cover with cheddar cheese. Combine soup, mayonnaise and mustard; spread over casserole. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes. Yields 6 to 8 servings. Elmina Gingerich, Clark, Mo.
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Spread rice in a greased 7x11-inch baking dish. Add the chicken broth and mushrooms; dot with 2 tablespoons butter. Place chicken breasts in the center of the dish and sprinkle with onion soup mix. Spoon mushroom soup over all. Bake, uncovered, at 350¼ for 1 hour. Remove from oven. Arrange asparagus around outer edge of baking dish, brush with melted butter and sprinkle with paprika. Bake 15 to 20 minutes longer. Yields 6 servings. Lydia Gingerich, Clark, Mo.
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Cover squash in a small amount of water in a saucepan, add onions and cook until squash is tender but not soft. Drain well. Combine with rice, cheese and seasonings. Blend eggs and mayonnaise; stir into vegetable mixture. Turn into a buttered, shallow 2-quart casserole dish. Top with crumbs and almonds. Bake at 350° for 30 minutes. Yields 6 to 8 servings. Ida Troyer, Clark, Mo.
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Place zucchini in strainer; sprinkle with salt. Squeeze out moisture, letting zucchini drain for 10 minutes. Combine zucchini with eggs, Parmesan cheese and half of cheddar and mozzarella. Press into a greased 13x9x2-inch baking pan. Bake at 400° for 20 minutes. Brown ground beef with onion; drain. Add tomato sauce; spoon over baked zucchini mixture. Top with remaining cheeses and sprinkle with green pepper. Bake additional 20 minutes. Yields 6 to 8 servings. Fannie Miller, Clark, Mo.
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Spray 9x13-inch pan with non-stick spray. Layer crumbled beef (uncooked), vegetables, mushrooms and hash browns. Thin soup with milk and pour over top. Bake 1 hour at 350° or until meat is done. Sprinkle with grated cheese and return to oven to melt. Yields 6 to 8 servings. Rose Petersheim, Clark, Mo.
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Saute onions in butter; blend in flour. Add milk and seasoning; cook until thickened. Add cheese and stir until melted. Cook vegetables in small amount of water until hot, about 5 minutes; drain. In a greased 2-quart casserole dish, combine tuna, vegetables and sauce. Top with biscuit quarters. Bake at 400° about 15 minutes until biscuits are brown and casserole is bubbly. Yields 6 to 8 servings. Marie Wheeler, Mound City, Mo.
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