• Oil
  • 8 onions, chopped
  • 8 green peppers, chopped
  • 12-14 lbs. ground beef
  • 4 huge cans chili con carne
  • 120 oz. tomato sauce
  • taco seasoning or a cup or so of chili powder
  • 1 big box Minute Rice
  • 6-8 lbs. shredded cheddar cheese

Preheat ovens to 350° . Brown onions, peppers and beef in oil in two aluminum serving pans in the oven. Drain fat and divide cooked meat evenly into four serving pans. Add chili, tomato sauce and taco seasoning or ¼ cup chili powder per pan. Heat thoroughly. Store in refrigerator. Before reheating mix in uncooked Minute Rice and spread the cheese on top.



  • oil; salt & pepper
  • 1 small bunch celery, chopped
  • 8 onions, chopped
  • 2 green peppers, chopped
  • 1- 2 cups flour
  • 6-7 qts. chicken stock
  • 12-14 lbs. chicken
  • 8 lbs. spaghetti

Sauté chopped celery, onions and peppers in oil in a tall stock pot until tender. Stir in flour. Add stock; cook until thickened. Season with salt and pepper.

Cook spaghetti separately according to package directions and divide into four serving pans.

Cook chicken separately until done, then cube; fold into sauce. Add mixture to cooked spaghetti and place in four serving pans.



  • 8 onions
  • 12-14 lbs ground beef
  • 3 tsp. pepper
  • 4 Tbsp. salt
  • 3 #10 cans cut green beans, drained
  • 3 #10 cans small, whole potatoes, drained and diced
  • 160 oz. condensed tomato soup
  • 12 c. Bisquick™
  • 3 c. water

Sauté onions, beef, salt, and pepper in oven at 350° in one or two pans until meat is browned. Remove and divide into four pans. (Increase oven temp. to 420° .) Add green beans, diced potatoes, then tomato soup evenly to meat mixtures.

Mix Bisquick, three cups + 3/4 C. cold water at a time, using a fork. Form a ball and knead five times. Divide into four equal parts and roll into sheets. Three sheets should cover one pan; leave some space between the sheets and between the sheets and the side of the pan. Prick crust with fork to ventilate. Bake at 425° for 15 minutes or until crust is pghtly browned.



  • 12-14 lbs ground beef
  • oil
  • 6-7 green peppers, chopped
  • taco seasoning
  • 100 oz. tomato sauce
  • 200 oz. kidney beans, drained
  • 80 oz. tomato paste
  • 4 two-pound bags tortilla chips
  • 7-8 lb. shredded cheddar cheese

Brown ground beef at 350° in two serving pans in the oven; drain excess fat and add taco seasoning. Sauté peppers in oil in a tall soup pot until tender; add tomato products, kidney beans, 2 lbs. of the cheese, and seasoned beef. Layer the mixture in four serving pans with taco chips. Sprinkle remaining cheese on top. Bake at 350° until heated through.



  • 7 lbs. white rice
  • 2 gallons boiling water
  • 4 Tbsp. salt
  • 4 Tbsp. oil
  • 3-4 gallons tomatoes (combination whole tomatoes and tomato puree)
  • 8 green peppers, chopped
  • 3 lbs. Onions, chopped
  • 12-14 lbs. ground beef
  • 1 large bunch of celery chopped
  • 3 lbs. cheese, sliced
  • 6 Tbsp. chili powder (more or less to taste)
  • chopped parsley (~ 6 Tbsp.)
  • salt and pepper to taste

Cook rice in the boipng water. Add tomatoes and seasonings to rice. Sauté onions, green pepper and celery until pghtly softened and add to rice. Sauté beef until done, add to rice. Stir well and put into four large pans. Layer cheese spces over the tops.

To reheat: Start ovens at 3pm with pans covered the first hour, uncovered the last 2 hours. Serve with a large bottle of Louisiana Hot Sauce or Tabasco Sauce to add spiciness.



  • butter or margarine
  • 6 onions
  • 1+ gal. milk
  • 1+ c. flour
  • 11/2 tsp pepper
  • 21/2 tsp ground mustard
  • 5 tsp salt.
  • 6-7 lbs. shredded cheddar cheese
  • 12-14 lbs. cooked ham
  • 8 lbs. elbow macaroni
  • bread crumbs

Sauté onions in butter until transparent. Add milk and heat thoroughly (do not boil). Add flour and spices and stir until mixture begins to thicken; then stir in cheese until a smooth sauce is obtained. Add diced ham and remove from heat.

Cook macaroni separately according to package directions. Mix with ham and sauce and pour into four pans. Cover with bread crumbs. Heat before serving.



  • 8 onions
  • 8-10 lbs. ground beef
  • 8 green peppers
  • garlic, salt, pepper
  • 8 boxes lasagna noodles, uncooked
  • 8 qts. spaghetti mixed with 6 c. water
  • 96 oz. Mozzarella cheese

Brown ground beef, onions, peppers, and spices in oven. In four pans, place a layer of noodles, then beef mixture, then about 2 C. spaghetti sauce/water mixture, then a layer of cheese. Repeat. Cover with noodles and spread 2 C. sauce/water on top. Cover tightly with foil. Bake at 325° for 60-75 minutes.



  • 12-14 pounds ground meat (can be part turkey, part beef)
  • 10 cups tomato sauce
  • 10 cups bread crumbs
  • 5-6 cups chopped green peppers
  • 1 cup dehydrated onions
  • 4 teaspoons oregano
  • 3 tsp pepper
  • 3 Tbsp salt
  • Combine these ingredients and pat into the bottom of four large aluminum serving pans.

Combine 26 cups Minute Rice (one BIG box plus)

  • 220-240 oz tomato sauce
  • 6-8 cups grated cheese (reserve some to sprinkle on top)
  • 20 cups water
  • 3 Tbsp salt

Mix these ingredients and spread one third over each meat mixture. Bake, covered with aluminum foil, in pre-heated 375° oven for 1½ hours.



  • 8 16-oz. pkgs. spaghetti twists or regular spaghetti, broken
  • oil
  • 12-14 lbs. ground beef chuck
  • 4 c. minced onions
  • 8 16-ounce cans tomato sauce (or whole tomatoes or crushed tomatoes)
  • 4 to 6 Tbsp. chili powder
  • 4 Tbsp. salt
  • 2 tsp. pepper
  • ( I added garlic powder and basil, too.)
  • 4 16-oz. loaf pasteurized process cheese spread, cut into cubes
  • 4 1½ -oz. container grated Parmesan cheese

Preheat oven to 350° . Cook spaghetti as label directs; drain. Mix meat and onions in two large aluminum serving pans; brown in oven. Spoon off excess fat. Put meat mixture into large bowl; stir in tomato sauce, chili powder, salt and pepper, and other spices. In four serving pans, divide cooked spaghetti and cubed cheese evenly; add meat mixture. Cover with foil and bake 30 to 45 minutes until hot. Just before serving, sprinkle with Parmesan cheese.

The day before serving: Make as above but do not bake; cover with foil and refrigerate. About 2-1/2 hours before serving, preheat oven to 350° . Bake, covered, until hot. Just before serving, sprinkle with Parmesan cheese.



  • 1 10 lb turkey roll roast, cooked (white and dark meat)
  • 2 5-6 lb turkey breasts, cooked
  • 10 lbs rice (white and wild rice combination worked well)
  • 4 2-lb bags of mixed vegetables, frozen
  • 6 cans cream of mushroom soup
  • 6 cans cream of chicken soup
  • 4 lbs sour cream
  • 1 large can chicken broth
  • 2 lbs onions, chopped fine
  • 1 bunch celery, chopped fine
  • green pepper chopped

Cook rice following directions.

In large pan sauté the onions, celery and green pepper in cooking oil. Add canned soups and broth. Add sour cream last – and do not let the mixture boil after adding the sour cream.

Divide the rice and the turkey into 4 large foil pans. Add 1 bag of frozen vegetables to each pan. Divide the sauce evenly among the pans.

Note: This is a very dense casserole and takes a LONG time to reheat.