For Karen Bundy of Cabot, making meals that are fast and simple is a priority.

Bundy, who has five children ages 2 to 19, often finds herself trying to prepare a meal that is easy to make and eat between dance classes, scout meetings and family activities.

One way Bundy accommodates the needs of her busy lifestyle is to make casseroles, all-in-one meals that can be eaten together, or kept warm while family members come and go.

Taking many ideas from cooking magazines, Bundy adapts recipes to fit her family's needs and tastes.

"I vary (recipes) to what my family will eat," she said.

One recipe this stay-at-home mom has adapted was not only a hit with her children, it impressed publishers of Taste of Home's "Quick Cooking" magazine.The magazine, which often requests recipe submissions, published Bundy's recipe for Turkey Tetrazzini in their May/June 2004 issue.A long-time subscriber, Bundy submitted her recipe one night while exploring the publication's Web site.Within a few months, editors of the magazine contacted her to tell her that her recipe would be published.Though she is considering submitting more of her adapted recipes, she does not consider her recipes a special talent or hobby."I have five kids," she said with a laugh. "Its something you have to do every day."

1 jar (16 ounces) Alfredo sauce1 cup milk7 medium potatoes, peeled and sliced thin4 tablespoons grated parmesan cheese, divided1½ cups diced cooked turkey or chicken2 cups shredded Swiss cheese, divided1 package (10 ounces) frozen chopped broccoli, thawed

In a bowl, combine Alfredo sauce and milk. Spread ¼ cup of mixture into a greased 13 inch by 9 inch by 2 inch baking dish. Top with a third of the potatoes. Sprinkle with 1 tablespoon parmesan cheese.In a bowl, combine the turkey, 1½ cups Swiss cheese and broccoli. Spoon about 2 cups over potatoes.Top withcup sauce mixture. Repeat layers twice.Cover and bake at 400 degrees for 45 minutes. Top with remaining cheeses.Bake uncovered for 20 to 25 minutes or until potatoes are tender. Let stand for 5 minutes before serving.Makes 12 to 15 servings.Submitted by Karen Bundy.

1 (10 ¾-ounce) can cream of chicken soup (regular or 98 percent fat free)1 package (9 ounces) frozen mixed vegetables, thawed1 cup cubed cooked chicken or turkey½ cup milk1 egg1 cup all-purpose baking mixPreheat oven to 400 degrees.Mix soup, vegetables and chicken in a 9 inch pie plate.Mix milk, egg and baking mix; pour over chicken mixture. Bake 30 minutes or until golden.Makes 4 servingsTip: As a variation, substitute cream of chicken with herbs soup.