A friend shared the recipe with me, and I've prepared it monthly ever since. The crust is made from refrigerated crescent roll dough. While the ground beef is browning, I simply press the dough into a baking dish. Guest always comment on the tasty crust as well as the zesty filling and crunchy topping.—Patricia Eckard, Singers Glen, Virginia
Lean ground beef and reduced-fat and fat-free items make this casserole a winner on all fronts! Everyone in your home is sure to enjoy eating dinner when you serve this as a main dish! —Martha Henson, Winnsboro, Texas
You'll need just seven basic ingredients to make this effortless upside-down pizza casserole. Since I cook for two, I often divide it into two smaller casserole dishes - one for dinner and one to freeze. I take the frozen portion out of the freezer the night before to thaw in the fridge before baking as directed.
-Chris Stukel, Des Plaines, Illinois
Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty.
-Mina Dick, Boissevain, Manitoba
This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a green salad for a complete meal. —Marlene Wilson, Rolla, North Dakota
We live in southeastern Arizona, in a part of the state known as Cobre Valley. Cobre is Spanish for copper, which is mined here. People in this area have enjoyed variations of this recipe for many years. —Carolyn Deming, Miami, Arizona