Before covering a casserole with foil, spray the foil with cooking spray to prevent any toppings from sticking.

1 can of Pillsbury refrigerated buttermilk biscuits
1 can pizza sauce
2 cups shredded mozzarella cheese (I didn’t have mozzarella cheese when I made this so I used what shredded cheese I had available)

Preheat oven to 375 degrees. Spray a 8 inch glass baking dish with cooking spray. Separate the dough into biscuits and cut each biscuit into quarters and place into a medium sized bowl. Stir in the pizza sauce. Spoon biscuit mixture evenly into dish.

Bake 15 - 20 minutes or until light golden brown and center biscuits are no longer doughy. Sprinkle with cheese and bake about 5 minutes longer or until cheese is melted. Cut into squares and serve with warm pizza sauce for dipping.

This is an easy to make recipe for families on the go. It is made with ingredients you will easily find around your house. I have made this several times for my family. However, this last time I made this with low fat mozzarella cheese. Do NOT use low fat cheese. It never melts. I learned that the hard way. However, the casserole was still really good.

1 lb. ground beef
1 jar spaghetti sauce
1 (16 oz) package of rotini pasta
2 cups of shredded mozzarella cheese

Preheat your over to 350 degrees F. While the oven is preheating, make your rotini noodles as directed on the box. Drain. Brown the ground beef. Drain.

Add the spaghetti sauce and rotini pasta to the browned beef in a 3 qt casserole baking dish. Sprinkle the mozzarella cheese over the top and bake in oven for 25 minutes.

This is a very easy to make recipe!

2 Macaroni & cheese boxes
1 can pizza sauce (14 oz)
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
6 oz pepperoni

Preheat over to 400 degrees F. Cook noodles. Drain and put noodles in a 9×13 baking dish. Stir in pizza sauce, powdered cheese packets from the macaroni and cheese mix, 1/2 the mozzarella cheese, 1/2 the Parmesan cheese, pepperoni and any other pizza topping that you like.   Top with the remaining cheese.

Bake for 45 minutes or until the cheese is bubbly.

This is an easy to make slow cooker recipe. My slow cooker tends to cook warm, so once I added the rice, I had add more water than what the recipe calls for. Next time, I think I would add another can of condensed cream of chicken soup.

1 lb. boneless skinless chicken breasts cut into 1 inch slices
1 can condensed cream of chicken soup
1 jar (4.5 oz) sliced mushrooms
1/2 cup water
1 1/2 cups frozen vegetables, thawed
1 1/2 cups uncooked instant white rice

In a slow cooker place chicken. Top with soup, mushrooms, and water. Stir to mix and spread evenly over chicken. Cover and cook on low for 4 - 5 hours.

About 15 minutes before serving, stir thawed vegetables and rice into the chicken mixture. Cover and cook on low for another 10-15 minutes or until the rice is done. Salt and pepper to taste.