3 Simple casseroles

TIP These casseroles make great leftovers that can be reheated in the microwave.

PENNE, CHEESE AND BACON CASSEROLE

1 pound penne

6 slices center-cut bacon

1/3 cup flour

2 cups skim milk

3 cups light shredded Cheddar

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2 (14.5-ounce) cans diced tomatoes, drained

3 tablespoons butter, melted

1/2 cup bread crumbs

1/2 cup grated Parmesan cheese

1. Coat a 9-by-13-inch baking dish with cooking spray. Preheat the oven to 450 degrees.

2. Cook the penne in plenty of lightly salted boiling water until al dente. Drain and set aside.

3. Meanwhile, cook the bacon in a large saucepan or deep skillet. Remove from pan and drain on a plate lined with paper towels.

4. Stir together flour and 1/3 cup of the milk until smooth. Add to the pan and stir; immediately add remaining milk and cook, stirring, 8 to 10 minutes, until thickened to the consistency of heavy cream. Remove from the heat and stir in the Cheddar until smooth. Stir in the tomatoes and toss with the penne. Crumble or chop the bacon and stir it into the pasta before transferring to the baking dish.

5. Combine the melted butter, bread crumbs and Parmesan and sprinkle evenly over the top of the pasta.

6. Place in the oven until the topping is golden, about 8 minutes. Makes 8 servings.

Nutritional analysis for each serving: 513 calories, 25 g protein, 58 g carbohydrates, 2 g fiber, 19 g fat, 11 g saturated fat, 758 mg sodium

CREAMY CHICKEN, GRAIN AND VEGETABLE CASSEROLE

1/2 cup quick-cooking barley

3/4 cup quick-cooking brown rice

1 tablespoon oil

1 cup chopped onion

3 cloves garlic, minced

1 red pepper, diced into 1/3-inch pieces

12 ounces sliced mushrooms (cremini, white or shiitake)

1 (10-ounce) bag baby spinach

1/4 cup flour

3 cups skim milk

2 cups shredded Gruyère cheese

2 cups diced cooked chicken breast (about 10 ounces)

Salt and black pepper to taste

1. Preheat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. Cook the barley and rice according to package directions.

3. Heat the oil in a large saucepan over medium high. Add the onion and garlic, and cook, stirring, until just translucent, about 5 minutes. Add the red pepper and mushrooms, and cook until softened, 6 to 7 minutes. Add about half the spinach and cook, tossing, until wilted enough to make room in the pan for the remaining spinach. Cook until just wilted and remove from heat.

4. Stir together the flour and 1/4 cup of the milk until smooth. Add to the vegetables and slowly whisk in the remaining milk, stirring constantly. Cook until liquid is the consistency of heavy cream, about 8 minutes. Stir in the cheese. Combine with the chicken and grains, and transfer to the prepared baking dish. Taste sauce and add salt and black pepper as desired.

5. Bake 30 minutes, or until bubbly and heated through. (If the top browns too quickly, drape loosely with foil). Makes 6 servings.

Nutritional analysis for each serving: 474 calories, 36 g protein, 48 g carbohydrates, 6 g fiber, 16 g fat, 7 g saturated fat, 276 mg sodium

GROUND TURKEY, BEAN AND TORTILLA CASSEROLE

1 pound lean ground turkey

1 (15-ounce) can lower-sodium red kidney beans, drained and rinsed

1 (14-ounce) can creamed

corn

2 cups salsa, divided

1 cup shredded light Cheddar, divided

2 cups coarsely crumbled baked tortilla chips,

divided

1/2 cup sliced black olives

1. Preheat the oven to 400 degrees.

2. Coat a 9-by-13-inch baking dish with cooking spray.

3. Cook the turkey in a large saucepan or deep skillet, separating it with a spoon, over medium-high heat until no longer pink, about 7 minutes. Stir in the beans, corn, and 11/2 cups of the salsa and cook another 5 minutes, until flavors are well-blended. Transfer to the prepared baking dish and stir in 1/2 cup of the cheese and 1 cup of the chips.

4. Place remaining 1 cup of chips over top of the casserole: spoon the remaining 1/2 cup of salsa over the chips and sprinkle with the olives and cheese.

5. Bake for 30 minutes, until the cheese is golden and the casserole bubbly and hot. Makes 6 servings.

Nutritional analysis for each serving: 398 calories, 26 g protein, 42 g carbohydrates, 5 g fiber, 14 g fat, 4 g saturated fat, 1,071 mg sodium