Does anyone have any good casserole recipes that they would like to share?


Sherri - posted on 12/12/2009




Wow there are some yummy sounding recipes on here! You can also sign up for Food Network ( and they have lots of good recipes. Paula Deen and Rachael Ray have pretty good casserole recipes. The recipes are ranked from easy to difficult (or hard or whatever), and you can save any recipes you like in your recipe box on their website.

Rebecca - posted on 12/11/2009




i made a Venison casserole last night for dinner
heres the recipe:

this is a crock pot recipe so can be made in the morning and left all day and will be ready for dinner

500grams venison
1 large carrott
1 cup mushrooms
1med sweet potato (kumera)
3 rashers streaky bacon
1 smll/med onion
1 cup water
1 pacted of you fav beef casserole sachet (liquid)

cut venison into 1inch cubes and brown in a little EVOO onced brown put into casserole dish
chop carrot, sweet potato, onion and bacon and cook in the dripping from the venison untill tender then put in the casserole dish ontop of the venison
next add the water and flavour sachet and stir
then cut the mushrooms into quarters and put on top.
cook on high for 4 hours or low for 8


View replies by

Deirdre - posted on 12/28/2009




Here is one that I learned to make from my boyfriend's mom:

Hashbrown Casserole

1 bag of frozen potatos
1 can cream of chicken or cream of celery (your choice)
1 bag of croutons
1 bag of shredded cheese

place the hashbrowns in a baking dish
prepare the soup on the stove with a can of milk mixed in
pour mixture over the hashbrowns
sprinkle cheese on top
place croutons on top
place in a 350 degree oven for about 45 minutes

the soup soaks into the hashbrowns, cheese melts and croutons soften and brown. this is such a quick and easy dinner and it is filling. hope anyone who tries it enjoys!

[deleted account]

Potato and Broccoli casserole


1 head fresh broccoli, cut into florets
6 large potatoes, cubed
2 (10.75 ounce) cans condensed cream of broccoli soup
2 1/2 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon Dijon-style prepared mustard
1 cup crushed saltine crackers

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 3 quart casserole dish.
In a large bowl, mix together cream soups, cheddar cheese, sour cream, and mustard. Stir in potatoes and broccoli. Spoon into prepared casserole dish. Top with crushed crackers.
Bake for 45 minutes to 1 hour, or until potatoes are tender.

I have added carrots or leftover ham to this too and it is sooooo good.

[deleted account]

Tuna Casserole (casserole for $8 feeds between 6-8 ppl)
easy recipe

1 box Elbow Macaroni
2 cans of 10 3/4 oz Campbells Cream of Celery Soup
2 cans of tuna (your choice but tuna in water works best)

Cook Macaroni until tender. In a separate pot combine 2 cans of Cream of Celery Soup and 2 cans of milk (reuse soup cans to measure milk) until hot. Make sure Soup is fully combined. Strain tuna and break apart until flaky. Slowly mix cream of celery and tuna into pot of drained macaroni, combining everything as you go. Let Casserole sit for 5-10 minutes on the stove to thicken (make sure burner is off) and serve. Cheap meal and feeds alot :)

Lisa - posted on 12/25/2009




hi! this is for a breakfast casserole. I made this up on my own so it doesn't come with specifics. lol It bakes up firm and can be cut and eaten on the go.

in a 9x13 dish place butter slices of bread (butter side down) enough to cover bottom
in skillet cook your filling (meat and veggies of your choice)
place filling on top of bread.
sprinkle with cheese
top with another layer of bread (butter side up)
beat 12 eggs (add 1/4 cup of milk)
pour this over your casserole
bake in 375 degree oven until eggs are done.

Becca - posted on 12/23/2009




Easy Chicken Pot Pie
Chicken cooked and diced or shredded
1 can cream of chicken soup,
half a can of corn drained
1 potatoe peeled, cubed and cooked
half a can of peas drained
Mix and pour into a deep pie pan or baking dish

Make your favorite biscuit mix only make it kind of thin. Pour over top of mixture in the pie pan and spread out. Sprinkle your favorite kind of shredded cheese on top. I use taco blend. Bake in a preheated 425 oven for 30 minutes or until biscuit dough is done and golden brown on top.

You can use bisquick biscuit mix for the top.

[deleted account]

Read the directions and ingredients for the Shepard's mom made it the exact same way and everybody loves it..

Jessie - posted on 12/20/2009




Jessie's snowed-in casserole

chicken or beef @ 1 lb.
quarter cup diced red onion
salt and pepper to taste
1 box potatoes au' gratin
1 box potatoes julienne
garlic powder @ 1 tsp.
1 can cream of chicken
4 cups water
1 cup milk
2 tbsp margarine or butter/optional
1 tomato
1 bag frozen broccoli
Italian bread crumbs
shredded cheese any kind will work

preheat over to 450

cook meat until barely done drain
saute onions in different pan, add to meat
and garlic, salt and pepper to meat
set aside

boil water and milk and butter in large saucepan
pour in potatoes and cheese mix
stir well then add meat mixture
pour into casserole dish
steam the broccoli on the side or add into casserole before baking
bake for 25 minutes at 450

take out casserole add breadcrumbs on top then top with cheese and sliced tomato
bake an add. 5 to 7 minutes until cheese is melted and topping is light golden

let me know if you guys like this!

Fawn - posted on 12/18/2009




we like to take some biscuits and pour cream of chicken soup over them( you can add more chicken if you want to ) and thats it my hubby and kids love this quick and easy dinner

Kevlyn - posted on 12/18/2009




i know this is not a casserole, but my kids and everyone seems to love it...and again amounts depend on how much you want to cook and how many people you are feeding

tuna fish noodles and cheese

bag of egg noodles
3 or 4 cans of tuna fish in oil
i bag or one block cheese shredded

I use about 3/4 of a bag of whole egg noodles and it feeds about four people, two of which are children.

Put egg noodles and tuna fish in a boiler add salt and water, bring to a boil, make sure you don't cook to long because noodles will get mushy, cook long enough for noodles to get done, drain making sure to leave some of the juice in it, but not to much ( i always get about a cup of the juice out before i drain so i can add as much as i need to make sure i don't leave to much or not enough in the boiler), add shredded cheese and come of the juice back to the noodles and tuna, and stir until cheese is melted, if cheese is not melting properly sit back on burner with low fire stirring until cheese is completely melted.

I know this does not sound to good, but it really is. You can add as much cheese or as much tuna as you like. We like it really cheesy with a lot of tuna. I usually serve this with corn and cheesy garlic bread. Quick and easy and the kids eat it up!

Kevlyn - posted on 12/18/2009




-tamale cassarole-

amounts depend on how much you want to cook and how many people you are feeding...

can hormel tamales
can hormel chili (with or w/o beans)
shredded cheese (i like kraft sharp)
onions (if you like)
rice (i use minute rice)

Cook your rice until done. Layer ingredients in a casserole dish as follows, rice, tomales, onions, chili, and top with cheese. Pre heat oven to about 350 and put the dish in the oven until cheese is melted and bubbly.

We always eat this dish with tortilla chips, and some kind of vegetable. You can add or take away ingredients. I add cheese somewhere in the middle and always put onions on only half of it because me and the kids don't like the onions but everyone else seems to like them... you can also add things like peppers and stuff like that to it... It's quick and easy and everyone seems to love it.

Emily - posted on 12/15/2009




well, if you want to cheat like me, i find that recipe bases are GREAT! little miracle in a packet they are!LOL. some do need to be altered a bit, like the beef strog; i use a whole tub of sour cream instead of 2 tablespoons.. otherwise its like water and not nice..=( They are also great for when you time poor, or short on ingrediants.. most will only need 4 extra ingredients tops.. but wow! some of these recipes look great!

Sarah - posted on 12/14/2009




One easy one is

2-3 Chicken Breasts, cubed and fried up with onion powder, onion salt, little bit of butter/margarine, and small sliced up onions (1/3 of an onion). Cook until browned.

Slice up some carrots (2 or 3 at least) and put in a bowl with just enough water to reach the top, some butter and parsley and microwave for 2 minutes (little bit of a bite to it but not mushy)
Two boxes of KD extra creamy original. Took to your preference.

Combine all finished products in a casserole dish (mix well) and grated marble cheese and sprinkle over top. Bake in oven until cheese is fully melted or slighty browned (your choice). Serve with garlic bread.

Michelle - posted on 12/13/2009




my tuna casserole is served over elbow noodles...can of cream of celery soup, can of tuna, can of peas (very small/early tender)...use only about 1/2 mile soup calls for...s&p to taste.

another my guys love i use left over taco meat...i always make so much..

mix beef mixture with elbows (or similar) can of cheddar cheese soup, lil bit of milk{mix soup before adding} stir it all up throw some shredded on top and bake

Carley - posted on 12/13/2009




My husband and girls love this, especially when its been on slow cook.
-600gms Lean Lamb or beef.(cubed)
-1 onion
-Tbs Gravy powder
-Lamb Spice or even just Roesmary
-Red wine.
-(add a cup of plum jam or tinned tomatoes)
This is your base, so seal your meat in some olive oil and onion, then add the rest of the above ingrediants. Simmer till the sauce is at a good consistancy, then add some of your favorite vegies, some suggestions:
- carrots, mushrooms and sugar snap peas(add these much later)
- patato, pumpkin and green beans
Whatever you feel like, I continue to change this recipe, and its still good! ;)

Kelly - posted on 12/13/2009




Here are two my hubby enjoys and i always adjust so that it has things we like in them so I guess some recipes are just more of base or set of guidelines LOL.

Speedy Layered Chicken Enchilada Pie


1 (11.5 ounce) package Old El Paso(R) Flour Tortillas for Burritos
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Progresso(R) Black Beans, drained, rinsed
1 (19 ounce) can Old El Paso(R) Red Enchilada Sauce
1 cup Green Giant(R) Frozen Shoepeg White Corn, thawed
1 cup Old El Paso(R) Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)


Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.

Picadillo Stuffed Pepper Casserole


1 lb. ground beef
1/8 tsp. garlic powder OR 1 clove garlic, minced (I used fresh garlic)
1 can (about 14 1/2 ounces) stewed tomatoes
1/2 cup Pace® Picante Sauce (I used a chunky salsa I had in my house)
1 tsp. ground cumin1/4 tsp. ground cinnamon (I did not use this)
1/3 cup raisins (I did not use this)
1/3 cup toasted slivered almond (I did not use this)
2 medium green peppers, seeded and cut into lengthwise quarters
1/2 cup shredded Cheddar cheese
Fresh basil leaves

I also added salt and pepper to taste and I had to cook it for 35 mins. for the peppers to be tender. It was really good even with the ingredients that I left out. Hope you enjoy!


Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat.
Stir tomatoes, picante sauce, cumin, cinnamon, raisins and almonds into the beef. Cook until the mixture is hot and bubbling.
Arrange the peppers in a 2-quart casserole.
Spoon the beef mixture over the peppers. Cover.
Bake at 400°F. for 25 minutes or until the peppers are tender.
Uncover. Top with the cheese. Bake for 5 minutes or until the cheese melts. Garnish with the basil.

Tip: To toast almonds, arrange almonds in single layer in shallow-sided baking pan. Bake at 350°F. for 10 minutes or until they're lightly browned.

Amanda - posted on 12/10/2009




Broccoli cheese & rice caserole
1 can cream of mushroom
1 can cream of chicken
1 small jar of cheez whiz
1 frozen package of broccoli
Cooked white rice
Cooked, boneless, skinless chicken breasts.
Now I'm getting hungry! ;)

Debbie - posted on 12/10/2009




i have another one i just thought of
get a package of frozen tamales put in a casserole dish to thaw in the microwave
put 2 cans of wolf brand chile over the top
bake until the chili is almost hot. put cheddar cheese (grated) over that and heat till hot.
top each serving with chopped onion, lettuce and tomato
its really good and easy

Amanda - posted on 12/09/2009




I made a casserole with leftover Spanish rice, pinto beans, grated cheese and beaten eggs to bind it together. Just bake long enough for eggs to cook. You could add boneless skinless chicken breasts or whatever leftover meat you may have to it.

Debbie - posted on 12/09/2009




sometimes we cook hamburger with onion and garlic, add a package of mixed veggies and some brown gravy...put in a dish and top with bisquits..bake til bisquits are done and you kinda have pot pie

Stacy - posted on 12/09/2009




My husband really likes my mexican chicken. Here it is:

1 (10 3/4-ounce) can cream of chicken soup

1 (10 3/4-ounce) can cheddar cheese soup

1 (10 3/4-ounce) can cream of mushroom soup

1 (10-ounce) can rotel

1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken

1 bag of nacho cheese Doritos

2 cups shredded Cheddar


Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.

In a large bowl, stir together the 3 kinds of soup and the rotel. Stir in the chicken.

Layer the chips then the chicken mixture and then the cheese in the pan, beginning and ending with the chips. Sprinkle more cheese over the casserole and bake for 30 minutes.


Sam - posted on 12/07/2009




Sausage casserole with giant yorkshire pudding

For the casserole

Olive oil

4 Cumberland Sausages

1 banana Shallots, chopped

1 medium Carrot, peeled and diced

3 Tomatoes, peeled and de-seeded

50ml Cider vinegar

100g Puy Lentils, cooked

500ml hot brown stock

3 sprigs Thyme

For the giant Yorkshire pudding

175g plain flour

2 large Eggs

175ml Milk

110 ml water

2 tbsp fat beef dripping

1. For the casserole: heat a little olive oil a deep oven-proof casserole. Colour the sausages, making

sure they don't burst. Remove from the pan and set aside.

2. Add the shallot and carrot to the pan and cook until coloured. Add the chopped tomato and cider vinegar and cook over a low heat for 15-20 minutes until the sauce is reduced.

3. Preheat the oven to 140C/Gas 1.

4. Return the sausages to the pan and add the cooked lentils. Pour over the stock and add the thyme sprigs. Bring the liquid to the boil, then cover with a lid and cook in the oven for 40 minutes - 1 hour until the sausages are cooked through. Skim the fat off the top of the casserole.

5. For the giant Yorkshire pudding: sift the flour into a large bowl. Make a well in the centre of the flour and break the 2 eggs into it. Add a pinch of salt and pepper.

6. Whisk the eggs into the flour with an electric whisk. When the mixture becomes stiff, start adding the milk and water gradually, keeping the whisk running. Stop just before the end and scrape the sides of the bowl with a spatula pushing any lumps down into the batter, then add the remaining liquid and whisk again until the batter is smooth.

7. Preheat the oven to 220C/gas 7. Put the beef fat in a 25 x 30cm roasting tin and allow to heat in the oven.

8. When the oven is up to temperature, remove the tin and put it over the direct heat. When the fat begins to simmer and smoke a little, pour in the batter. Tip it evenly all round then put the tin on a high shelf in the oven and cook for 40 minutes or until golden brown and crisp.

9. Cut the Yorkshire pudding into four portions. Serve the casserole and serve with a slice of Yorkshire pudding on the side.

hope u like it

Molly - posted on 12/05/2009




Tuna casserole..Tuna..Milk..Egg noodles..cream of chicken soup..It makes..depends on how much you want..Easy an quick..My guys love it

Erin - posted on 12/04/2009




Chicken Pot Pie

6-8 Chicken Thighs (cooked and chopped)
6 carrots (diced)
1 teaspoon celery salt
2 cups green onions
1 small can mushrooms (stems and pieces)
1 can cream of chicken soup (do not dilute)
1 puff pastry

Preheat oven to 350 degrees. Sautee carrots, celery salt, green onions until carrots are tender. Mix all ingredients in casserole dish, top with puff pastry, bake until crust is brown!

Yum Yum!
(Try it with different ingredients)

Kirsta - posted on 12/04/2009




Baked potato casserole

1 16oz bag of southern style hash browns
2 16oz bags sharp cheddar cheese
1 16oz bag cheddar cheese
1 8oz bag of bacon bits divided in half
1 large tub of sour cream
baking dish sprayed with cooking spray
diced chives to taste

Mix sour cream, hash browns, 1 bag of sharp cheddar cheese and 1 bag of cheddar cheese, half of the bacon bits and chives together in a large bowl. Put mixture in baking dish and bake for 25 mins covered on 350. Take out after 25 mins, top with other bag of sharp cheddar, bacon bits (and more chives if you like) and bake again until cheese is melted. ENJOY!!!!

Victoria - posted on 12/04/2009




this one is my fav.! Creamy Chicken Enchiladas

10 Servings Prep: 30 min. Bake: 35 min.
1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 cup milk
2 cans (4 ounces each) chopped green chilies
2 cups (8 ounces) shredded cheddar cheese
In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.

Chris - posted on 12/03/2009




Here's a great one from Pampered Chef that I love. . .

Beef Enchilada Casserole
1 lb 95% lean ground beef
1 Tbs Southwestern Seasoning Mix
¼ Tsp salt
1 can (10 oz) enchilada sauce
¾ cup water
½ cup medium thick and chunky salsa
12 (6-in) yellow corn tortillas
¼ cup snipped fresh cilantro
1 cup shredded Colby/Monterey Jack cheese blend, divided
Sour cream (optional)

Combine beef, seasoning mix and salt in 10-inch Skillet; cook over medium-high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix ‘N Chop. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.

As beef mixture cooks, place tortillas in a stack and cut into 1-in pieces using Pizza Cutter. Snip cilantro using Kitchen Shears.

Arrange half of the tortillas evenly over the bottom of the Deep Dish Baker (or any large microwavable vessel); top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over the cheese. Top with remaining tortillas, beef mixture and cheese. Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining cilantro. Serve with sour cream--if desired.

Kelly - posted on 12/03/2009




Cheesy Chicken and Broccoli

4-6 boneless skinless chicken breast
1 can cream of chicken soup
1 can cheddar soup
broccoli (as much or as little as you'd like)
shredded cheddar cheese

combine first three ingredients in a slow cooker and cook on low for 8hrs or high for 4hrs.stir about once every hour.
about an hour before it's done add broccoli. about 30 mins before it's done add some cheese. Then when it's done in the slow cooker I put it in a casserole dish and add cheese to the top and put it in the oven to melt the cheese.

You can eat it as is or over rice. I like to cut the chicken in the bite size pieces.

Alison - posted on 12/03/2009




I made this for supper last night and the girls really liked it!


What You Need
1 cup hot water
1 pkg. (120 g) STOVE TOP Lower Sodium Stuffing Mix for Chicken
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1 can (10 fl oz/284 mL) condensed cream of chicken soup
1/3 cup sour cream
3 cups frozen mixed vegetables, thawed, drained

Make It
HEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.

BAKE 30 min. or until chicken is cooked through.

Angela - posted on 12/03/2009




Tator tot hot dish!

1lb hamburger
1 can corn
3/4 can green beans
1 can cream of mushroom soup
3/4 bag of tater tots

Preheat oven at 450
brown and drain hamburger
mix soup, veggies, and cooked hambuger together
spread in a baking dish and add tater tots on top
bake about 45 min untell tater tots are brown and crispy

[deleted account]

Shepards Pie
Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes (*Three Mashed Potato Options:
1. Use four servings refrigerated mashed potatoes
2. Prepare 4 servings instant mashed potatoes according to package directions, except reserve the mil. Add egg and seaon to taste with salt and pepper. Add enough reserved milk so potatoes are stiff enough to hold their shape.
3. Make mashed potatoes using 5 medium potatoes)
1-1/4 pounds lean ground beef
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
Dash black pepper
2-1/2 cups frozen cut green beans, thawed or whatever veggies u like
1 10.75-ounce can condensed tomato soup
1/2 cup shredded process American cheese (2 ounces)
1. Prepare Mashed Potatoes*, if using; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt and pepper. Stir in thawed beans and soup; pour into a greased 2-quart rectangular baking dish or casserole.

2. Spoon Mashed Potatoes in mounds on bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip). Sprinkle cheese over the potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.


Cristina - posted on 12/02/2009




This is one of my favorites, not hard to do at all.

Chicken florentine casserole

* 4 skinless, boneless chicken breast halves

* 1/4 cup butter

* 3 teaspoons minced garlic

* 1 tablespoon lemon juice

* 1 (10.75 ounce) can condensed cream of mushroom soup

* 1 tablespoon Italian seasoning

* 1/2 cup half-and-half

* 1/2 cup grated Parmesan cheese

* 2 (13.5 ounce) cans spinach, drained

* 4 ounces fresh mushrooms, sliced

* 2/3 cup bacon bits

* 2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.

2. Increase the oven temperature to 400 degrees F (200 degrees C).

3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.

5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Join Circle of Moms

Sign up for Circle of Moms and be a part of this community! Membership is just one click away.

Join Circle of Moms