Heat oven to 400°. Grease 10” quiche dish or pie plate.

Cook and stir beef and onion over medium heat until beef is brown; drain.

Stir in seasoning mix, spread in plate, sprinkle with chilies.

Beat milk, baking mix and eggs until smooth 15 seconds in blender. Pour into plate.

Bake 25 minutes.

Top with tomatoes and cheese.

Bake until knife inserted between edge comes out clean (maybe 8 – 10 minutes longer).

Serve with sour cream, chopped tomatoes and shredded lettuce if desired.

Heat oven to 400°. Grease pie plate, 10”x 1 ½”.

Mix crabmeat (or tuna), cheeses, onions and pimiento. Place in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high. Pour into plate.

Bake until knife inserted between center and edge comes out clean, 35-40 minutes.

Cool 5 minutes.

Heat oven to 425°, grease pie plate 10”x 1 ½ ”.

Sprinkle chilies and cheese in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high. Pour into plate.

Bake until knife inserted between center and edge comes out clean. 25-30 minutes.

Cool 10 minutes.

Serve with sour cream and guacamole.

Heat oven to 400°. Lightly grease a 10 inch pie pan.

Layer cottage cheese and parmesan cheese in pan.

Mix cooked beef, oregano, basil, tomato paste and ½ c. mozzarella cheese and spoon evenly over top.

In blender, beat milk, Bisquick, eggs, salt and pepper until smooth. Pour into pie plate.

Bake until golden brown, or until a knife inserted halfway between center and edge comes out clean. 30-35 minutes.

Sprinkle with remaining cheese.

Let stand 5 minutes before cutting.

Heat oven to 400°. Grease pie plate, 10”x 1 ½ “.

Heat beans in 1 inch salted water to boiling.

Cook uncovered 5 minutes.

Cover and cook until tender, 5 – 10 minutes, drain.

Mix beans, mushrooms, onion, garlic and cheese in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high.

Pour into plate.

Bake until knife inserted between center and edge comes out clean, 30 – 35 minutes.

Cool 5 minutes.

Heat oven to 400°. Grease pie plate, 10”x 1 ½ “.

Cook and stir beef and onion over medium heat until beef is brown; drain, spread in plate.

Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high. Pour into plate.

Bake 25 minutes.

Top with tomatoes; sprinkle with cheese. Continue baking until knife inserted in center comes out clean, 5 – 8 minutes.

Cool 4 minutes.

Heat oven to 350°. Grease pie plate, 10”x 1 ½”.

Spread broccoli (or other vegetables) in plate.

Beat sour cream, cottage cheese, baking mix, butter and eggs until smooth, 15 seconds in blender on high.

Pour into plate. Top with tomatoes, sprinkle with Parmesan cheese.

Bake until knife inserted between center and edge comes out clean, about 30 minutes.

Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.

Preheat oven to 350 degrees F (175 degrees C).

In microwave, melt 8 tablespoons butter; stir into the macaroni.

In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.

Add the half and half, 1 1/2 cups of cheese mixture, cubed velveeta, and eggs to macaroni; mix together and season with salt and pepper.

Transfer to a lightly greased deep 2 1/2 quart casserole dish.

Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.