With school back in full swing and families running in a zillion different directions for track meets, band practice and the like, it's perfect casserole season. These three easy dishes are hearty enough to make a meal. Just add a salad or veggie and dinner is done. Buffalo Chicken Casserole is a great twist on those favorite football season appetizers. Beefy Burrito Casserole is an awesome south of the border treat (add Tabasco for a little kick). And, Ham and Noodle Casserole is pure comfort food at its finest.

Happy eating!

Buffalo Chicken Casserole

1/2 cup uncooked regular longgrain white rice 1 cup water 1 tablespoon olive or vegetable oil 1 lb boneless skinless chicken breasts, cut into thin strips 2 medium stalks celery, thinly sliced (1 cup) 1 can (14.5 oz) stewed tomatoes, undrained 1/2 cup buffalo wing sauce 1/4 cup blue cheese dressing

Preheat oven to 350°F. Cook rice according to package instructions; about 20 minutes. Warm oil in a 12- inch skillet over medium-high heat. Add chicken and celery to the oil and cook for about 7 minutes, stirring frequently, and remove from heat when the chicken has no more pink. Cut up tomatoes in the can, and stir into the chicken mixture along with the wing sauce. Spoon cooked rice into an 8-inch square baking dish. Spread chicken mixture over the rice without stirring. Bake for 25 minutes or until hot in center. Add dressing to the top before serving.

Beefy Burrito Casserole

1 1/2 lb ground beef 1 can refried beans 1 cup Bisquick 1/4 cup water 1 jar (16 oz.) medium salsa 1 1/2 cup shredded cheese 2/3 cup sliced green or black olives 1 tsp salt

Brown the hamburger and drain. Mix refried beans, Bisquick, and water together and put in a greased 9 x 13 casserole. Layer beef, salt, cheese, and olives. Bake at 375 degrees for 30 minutes. Serve with iceburg lettuce, sour cream and tortilla chips.

Ham and Noodle Casserole

1 can cream of mushroom soup 2 T. butter 1/2 cup green onion 1/2 cup green pepper, chopped 1 cup sour cream 1 pkg. medium (8 oz.) noodles, cooked 2 cups Swiss cheese, shredded 2 cups cubed ham, cooked (3/4 lb.)

Melt butter in a large saucepan, saute onion and green pepper. Remove from heat, stir in soup and sour cream. Butter two quart casserole. Make layers using 1/3 noodles, 1/3 Swiss cheese, 1/3 ham, Pour sour cream and soup over ham layer. Bake at 350°F for 35 minutes.