Now that we’ve switched from our summer mode to back-to-school schedules, not to mention weeknight soccer and football turnouts, weekend games, and gymnastic and dancing lessons, would some casserole recipes come in handy?

If so, Carol Cole of Camano Island has a pair to share.

About the meat-za pie, she says, “This recipe is as old as the hills. If I remember correctly, it was a classic right out of our 1950s home ec class at South Junior High School in Everett.

“It still remains one of my favorite hamburger recipes, and nothing could be easier to make.”

Got tuna? Carol gives us the how-to for her personal favorite casserole, mentioning, “I never get tired of serving good noodle dishes any time of the year. There are many versions of this old-fashioned dish.”

You’ll notice her recipe includes cheese, hard-cooked eggs and peas!

Meat-za pie

1pound hamburger

1/2-1teaspoon garlic powder

1/2cup powdered milk

1/2cup bread crumbs

1can (6 ounces) tomato paste, divided

1can (4 ounces) mushrooms, drained

1cup grated cheddar cheese

1/2teaspoon oregano

Mix the hamburger, garlic powder, powdered milk, bread crumbs and half of the tomato paste together and press into bottom of 9-inch pie plate. Top with remaining half of the tomato paste, mushrooms and cheese. Sprinkle the oregano on top. Bake at 350 degrees for 30 to 45 minutes, until the hamburger is browned and pulls away from the sides of the pie plate.

Tuna noodle casserole

1onion, chopped

1cup chopped celery

4tablespoons butter

1can cream of mushroom soup

1/2-1cup milk

Canned tuna (6 ounces to 12 ounces, as desired, drained and flaked)

1jar pimientos, drained

Salt and pepper to taste

1/8teaspoon cayenne pepper

3/4cup grated cheddar cheese

2hard-cooked eggs, peeled and chopped

1/2cup cooked green peas

8ounces medium egg noodles, cooked and drained

Cook onion and celery in butter until tender; turn into large bowl and add soup, milk, tuna, pimientos, salt, pepper and cayenne pepper. Mix well, then stir in cheese, eggs, peas and noodles, mixing lightly but thoroughly. Turn into buttered casserole dish, cover and bake at 350 degrees 25 minutes. Uncover and bake another 10 minutes.

How about it, Forum cooks? Anybody else want to ante up with quick-fix fall casserole recipes? If so, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests. However, please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

Meanwhile, Everett reader Dolores Cole says, “In a recent issue of The Herald, there was a recipe for a peach sorbet that called for 1/2 cup of lemon liqueur (limoncello). I checked at my nearest liquor store, and a bottle of this liqueur was $22! Could I substitute lemon juice for this liqueur and not give up too much of the unique flavor, or alter the freezing ability of the sorbet mixture?”

If you have an answer to this question, you know from the above who and where to write.

The next Forum will appear in Wednesday’s Food section.