2 lbs. ground beef
1/2 c. chopped onion
1 (28 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. oregano
1 tsp. chili powder
1/2 tsp. crushed, dried red pepper
1 (15 1/2 oz.) can red kidney beans (drained)
8 lasagna noodles, cooked, drained and halved crosswise
4 c. shredded Monterey Jack cheese (16 oz.)
Shredded lettuce, broken tortilla chips, tomatoes, chopped

Cook meat and onion until meat is browned and onion is tender. Drain off fat. Stir in undrained tomatoes, tomato sauce, 1 1/2 tsp. salt, oregano, chili powder and red pepper. Simmer uncovered, 25 minutes, stirring occasionally. Stir in beans.

In each of 2 (10x6x2) freezer-to-oven baking dishes, arrange 1/4 of the noodles crosswise and spread with 1/4 of the meat mixture. Sprinkle half of the cheese atop each one. Top with remaining meat mixture and noodles. Cover tightly. Seal, label and freeze.

To serve, bake frozen casserole, covered in a 400 F oven for 1 1/2 hours. Uncover and bake 10 minutes more.

To bake without freezing, heat casserole in 350 F oven for 15 minutes.

To serve, chop lettuce, tortilla chips and chop tomatoes to sprinkle atop.

Makes 2 casseroles, 4 to 6 servings each.

For a more spicy casserole use 8 oz. Monterey Jack cheese with jalapeno.