Roasted Butternut Squash Bacon Pasta

I had three butternut squashed that needed used and didn't really know what to do with them. So I turned to google and this is what I found....Roasted Butternut Squash Bacon Pasta. It turned out really yummy and I made it twice because I only used one squash per time.

Tater-topped Casserole

I got this recipe out of a Kraft foods magazine. It isn't really anything special, but I like it because everyone in the family will eat it.

tater-topped casserole
6 servings

1 lb ground beef
1 small onion, chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 lb (1/2 of 32-oz pkg) frozen bite-size seasoned potato nuggets

Heat oven to 375 degrees F. Brown meat with onions in skillet, stirring occasionally, drain. Spoon into 8-inch square baking dish.
Mix soup and milk; pour over meat mixture. Top with layers of mixed vegetables, cheese and potatoes.
Bake 45 min. or until potatoes are golden brown and caserole is heated through.


This picture was taken before baking while potatoes are still frozen. I forgot to take a picture after baking and before eating. :o)