This week, I wrap up my series on casseroles with a few of my favorites. Speedy Sausage Casserole uses link sausage and rice for a kid pleasing meal. Sloppy Joe Casserole takes this common dish to new heights. And, Macaroni and Cheese Casserole Bake is a kid's delight. Happy eating!

Casserole

1 pound sausage links, sliced 2/3 cup sliced celery 1/4 cup chopped green onion 1 can (4-oz) canned mushrooms, drained 1 1/2 cups water 1 package (1-oz) dry onion soup mix

1 1/2 teaspoons chili powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tomato, chopped 1 1/2 cups instant rice

Combine sliced link sausage, sliced celery, and chopped green onions in a large skillet. Cook over medium heat, stirring often, until the vegetables are tender. Drain. Add drained canned mushrooms, water, chili powder, salt, pepper, dry onion soup mix, and 1 chopped tomato. Bring to a boil; stir in instant rice. Remove from the heat, cover, and let stand for 10 minutes.

Sloppy Joe Casserole

1 lb. lean ground beef 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 (15.5-oz.) can sloppy Joe sandwich sauce 1 1/2 cups frozen corn 2 cups water 1/4 teaspoon garlic salt 2 cups mashed potato flakes 1/4 cup sour cream 1 egg, beaten 2 oz. (1/2 cup) shredded Cheddar cheese

Heat oven to 325°F. In large skillet, brown ground beef, onion and bell pepper over mediumhigh heat until beef is thoroughly cooked, stirring frequently. Drain. Add sandwich sauce and corn; mix well. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated and corn is crisp-tender,

stirring occasionally. Meanwhile, in medium saucepan, bring water and garlic salt to a boil. Remove saucepan from heat; stir in potato flakes until well blended. Add sour cream and egg; mix well. Spoon beef mixture into ungreased shallow 2-quart casserole. Spoon potato mixture in circle around edges of casserole. Sprinkle potatoes with cheese. Bake at 325°F. for 25 to 30 minutes or until potatoes are set. If desired, sprinkle potatoes with chopped fresh parsley.

Macaroni and Cheese

Casserole

2 C. elbow macaroni 2 C. grated cheddar cheese 2 T. butter 2 T. flour 2 C. milk Salt and pepper to taste

Cook macaroni in salted water until al dente. Combine butter and flour in a saucepan and cook slightly. Whisk in milk and blend well. Simmer for 15 minutes. Remove from heat and stir in 1 cup cheese, salt and pepper. Pour half of macaroni mixture in buttered dish and sprinkle with half cup of cheese. Add remaining macaroni and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes or until bubbly.