Step 1:Preheat oven to 350. Cook onions and garlic in oil until soft. Turn

Step 2:Remove tops from bell peppers, then slice in half lengthwise, remove seeds and membranes, and arrange around edge of casserole. Addcheese to chicken mixture and move immediately to casserole. Bake 45 minutes.

Step 1:Preheat oven to 350. Spray 13×9 inch baking dish with nonstick cooking spray. Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to seperate beef. Drain fat from skillet; set aside beef.

Step 2:Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.

Step 3:Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desiered. Garnish with radish and parsley sprigs, if desired.

Step 1:Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside.

Step 2:Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.

Step 3:Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.

Step 4:Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated.