8 cups chopped onion
8 cups chopped green pepper
½ cup butter
16 pounds (about 9 quarts) canned, diced tomato with liquid
2 tablespoons Lawry's seasoning
¼ cup garlic powder
32 oz. mushrooms, canned drained
18 oz. black olives, sliced, canned drained
5 tablespoons dried oregano
6 pounds spaghetti, cooked & drained
4 pounds shredded cheddar cheese
86 oz. cream of mushroom soup, undiluted
2 cups water
1 1/4 pound (5 cups) grated parmesan cheese
OPTIONAL: 25 pounds beef or veggie hamburger or Italian sausage mixed with garlic and Italian seasoning to taste, cooked and drained. Makes about 40 cups cooked meat.

Heat oven to 350.
Saute onion & green pepper in butter until tender. Add tomatoes, mushrooms, olives , oregano, Lawry's & garlic powder. Stir in cooked meat if used. Simmer uncovered for 10 minutes. Spray bottom of 5 pans with cooking spray. Place ½ of the spaghetti in pans. Top with ½ of sauce mixture. Sprinkle with ½ of the cheddar cheese. Repeat for a second layer. You will use about 3 ½ cups of meatless sauce or 5 cups meat sauce per layer per pan. Heat soup & water together until smooth; pour over casserole. Sprinkle with parmesan cheese. Bake, uncovered for 30 / 35 minutes. Let stand 10 minutes before serving.
WARNING/ ALERT TRIPLE cooking time if dish has been refrigerated or chilled. Use oven thermometer or instant read thermometer to check that temperature in the middle is 160 degrees.

6 pounds No-Boil lasagna noodles
hot tap water to cover
1 cup olive or vegetable oil
10 quart jars Classico Spaghetti Sauce
6 Cups water
9 pounds (150 oz.) Ricotta cheese
10 pounds mozzarella, shredded (40 cups)
3 ½ cups grated parmesan, divided
3 tablespoons parsley flakes
3 tablespoons garlic powder
2 tablespoons Lawry's seasoning
OPTIONAL 20-30 cups cooked ground beef or shredded cooked chicken (about 15 pounds) OR veggies, see variation below

Fill several pans with hottest tap water and place no boil noodles in water for 5 minutes by the clock. Remove, drain, gently coat with oil and set aside.
In saucepan, heat sauce & water.
Combine ricotta, 20 cups mozzarella, 2 ½ cups parmesan, parsley, garlic & Lawry's. Spray bottom of 5 pans with cooking spray. Pour 1 ½ cup sauce in bottom of each pan. Arrange 7 pieces uncooked pasta over sauce. Sprinkle on the meat if used, then pour 1 cup sauce over pasta. Spread 1/10th of ricotta cheese mixture over this. Cover with 1 cup sauce.
Repeat layers.
Top with pasta & remaining sauce. Sprinkle with remaining parmesan. Cover with foil & bake 60 minutes. At 50 minutes, check at center of casserole that noodles are tender. Uncover pans if sauce is too wet or thin, if OK, leave covered. Remove from oven, sprinkle with remaining mozzarella (2 cups per pan). Let stand covered 10 minutes before serving to melt cheese.
Veggie alfredo variation: use Alfredo sauce. While soaking noodles, defrost vegetables: pour hot water over frozen mixed vegetables including chopped broccoli, peppers, shredded carrots, if available also chopped spinach, mushrooms and onions and drain. Chop or break any over-large broccoli pieces, and then layer in veggies on top of each ricotta cheese layer.
WARNING/ ALERT DOUBLE cooking time if dish has been refrigerated or chilled. Use oven thermometer or instant read thermometer to check that temperature in the middle is 160 degrees.

10 pounds (24 small) onions, chopped
8 pounds (24 small) green peppers, chopped
1 ½ cups oil
1 cup chili powder
½ cup garlic powder
7 pounds (15 cups) dry pinto beans, cooked, slightly drained & mashed (makes about 42 cups)
6 pounds (4, 24 oz. cartons) cottage cheese
3 pounds (2, 1 pounds 7 oz. cans) tomato sauce
8 pounds grated cheddar/jack cheese (32 cups)
5 pounds sliced, black olives
15 dozen (5 pkgs. of 36 each) corn tortillas (180 total)
OPTIONAL garnish
3 quarts sour cream
6 quarts salsa

Sauté peppers & onions in oil. Add spices, saute until fragrant. Stir in cottage cheese, tomato sauce & beans. Cut tortillas in half.
Make 5 pans with 4 layers: tortillas, sauce, cheese. Use 4 cups of meatless sauce and 1 1/2 cups of shredded cheese per layer per pan, 16 cups sauce and 5-6 cups shredded cheese per pan total. Top each with black olives, cover with foil & bake 30 minutes.
Let stand covered 10 minutes before serving.
OPTIONAL garnish: 1 tablespoon sour cream and 2 tablespoons salsa (optional)
WARNING/ ALERT Double cooking time if dish has been refrigerated or chilled. Use oven thermometer or instant read thermometer to check that temperature in the middle is 160 degrees.

6 pounds pinto beans
1 pounds kidney beans (or red beans)
Soak overnight. Cook & season to taste.

In a large pot sauté the following:
1 1/2 to 2 cups (80 gloves) of garlic, chopped
8 onions, chopped
6 Anaheim peppers, seeded & chopped

Add and saute until fragrant:
6 tablespoons cumin
6 tablespoons oregano
3 tablespoons salt
1 cups tamari
½ cup molasses
2 tablespoons cayenne pepper

Stir in:
1 cups tamari
½ cup molasses
16 pounds (about 9 quarts) canned, diced tomato with liquid
1 ½ cups tomato paste

Add:
8 cups (2 pounds dried) textured vegetable protein, rehydrated to 24 cups
OR cooked shredded beef OR cooked hamburger, 12- 15 pounds.

Stir in the cooked beans with enough of the bean liquid to get the desired texture. Heat thoroughly, stirring to prevent sticking, or bake covered for 2 hours at 350.
OPTIONAL garnish
3 quarts sour cream
6 quarts shredded cheese (6 pounds), or salsa
OPTIONAL garnish: 1 tablespoon sour cream and 2 tablespoons shredded cheese (optional)

Mix all ingredients lightly but very well and form into meatballs.
Preheat oven to 350 degrees F. Place meatballs in a shallow stiff baking pan with sides and bake about 30 minutes, until meat is no longer pink and internal temp is 155 degrees or above.
Remove pan carefully to avoid spilling hot grease, or use a spatula to remove part of the meatballs if the pan is very full. The leftover meat juice/fat mixture can be frozen to use in flavoring plain cooked dried beans or greens or to enrich soup.
You can use part of these at this point and freeze the remainder after cooling for 30 minutes.
To freeze, cool 30 minutes. Place a dozen meatballs in a single layer on freezer wrap and fold over wrap neatly. Or freeze partially on a cookie sheet and place single layers in zippered plastic bags.
Store bags flat. Do not stack anything on top of the meatball packages in the freezer for at least 12 hours.
To serve, heat the frozen or refrigerated meatballs covered in a 350-degree oven for 45 minutes or until warmed through. USDA recommends reheating meats to 165 F to destroy any bacteria.
If frozen, they may be thawed overnight in the refrigerator. Add to recipe or heated sauce of choice, bring to a boil, cook at least 5 minutes.
You have a number of other options for reheating meatballs. I usually place the meatballs in a single layer when reheating.

• Reheat meatballs on the top of the stove in beef stock
• microwave (covered) on high until hot
• wrap your fully cooked meatballs in foil and refrigerate. Preheat oven to 350 F. Place container of meatballs in oven and bake 30-40 minutes or until hot.