Sure-to-please casseroles. MAIN DISHES NOODLES Chili-Chicken Casserole From Genevieve Callahan and Lou Richardson, who say that its zippy seasonings are lap't.- : iof San Francisco fare, and its ease of preparation typical of the California way of life. ½ cup chopped onion 2 tbsp. butter 3 cans (10½ oz. each) condensed cream of mushroom soup 1 can (4 oz.) pimientos, chopped 2 tbsp. (1 oz.) finely chopped pickled hot green chili peppers (remove stems and seeds)* hot boiled noodles (16 oz. uncooked) (p. 281) 3 to 4 cups diced cooked or canned chicken or turkey seasoned cooking salt 2 to 3 cups grated sharp Cheddar cheese (½ to ¾ lb.) Heat oven to 350° (mod.). Sauté onion in butter until yellow; add to soup with pimientos and chili pepper. In buttered 4-qt. baking dish (or two 2-qt. baking dishes) layer half of ingredients in this order: noodles, chicken (sprinkle lightly with salt and pepper), soup mixture and cheese. Repeat layers, one more of each. Bake 45 min. 12 servings. *Amount of chili pepper may be changed according to family taste. Scalloped Salmon, Almonds and Noodles 1 cup Thin White Sauce (p. 387) 1 can (7 oz.) red sockeye salmon, flaked 1 to 2 tbsp. lemon juice (from ½ lemon) hot boiled noodles (4 oz. uncooked) (p. 281) ⅓ cup slivered almonds toasted crushed WHEATIES, buttered bread crumbs or buttered cracker crumbs Heat oven to 350° (mod.). Make thin white sauce, increasing salt to 1 tsp. Remove from heat. Sprinkle lemon juice over salmon. Add noodles, toasted almonds and white sauce. Toss lightly. Turn into 8 individual shells or buttered baking dishes. Top each with crushed WHEATIES. Bake 10 to 15 min. 8 servings. Lasagne It is said that on Christmas Eve the grandmother in an Italian household measures the width of the children's mouths to know how wide to make the lasagne noodles. Make Tomato Sauce (p. 286). Meanwhile, cook ½ lb. lasagne noodles according to directions on pkg. Drain. Prepare meat balls (p. 286). Brown in hot fat, add a small amount of water, cover and simmer 30 min. Heat oven to 350° (mod.). Place the following ingredients in layers in oblong pan, 13x9x2½" in order listed, beginning and ending with the sauce. Repeat until all ingredients are used up. sauce single layer of noodles mixture of: ¼ lb. Ricotta cheese or cottage cheese 1 tbsp. minced parsley 1 tsp. oregano ¾ cup grated Parmesan cheese ½ lb. Mozzarella cheese, grated Bake 30 min. Let stand 15 min., cut in squares and serve with meat balls. 6 to 8 servings. American Lasagne Donna Hosler (Mrs. James E. Hosler) brought us this easy version of the popular Italian lasagne. 1 lb. ground beef 2 cloves garlic, minced 1 tbsp. hot fat 1 can (6 oz.) tomato paste 1 can (1 lb. 4 oz.) tomatoes (2½ cups) and much juice 1 tsp. salt ½ tsp. pepper ½ tsp. oregano hot boiled wide noodles (8 oz. uncooked) (p. 281) 8 oz. Swiss cheese, cut up (1½ cups) 1 carton (12 oz.) cottage cheese Brown beef and garlic in hot fat. Add tomato paste, tomatoes, seasonings. Cover and simmer 20 min. Heat oven to 350° (mod.). In oblong baking dish, 11½"x7½"x1½" alternate layers of cooked noodles, Swiss cheese, cottage cheese and meat sauce. Bake 20 to 30 min. Serve with grated Parmesan cheese. 6 to 8 servings.