Spicy Tomato Sauce
from Southern Living Summertime
2 garlic cloves, minced
4 green onions, diced, white parts only
3 Tbsp. olive oil
3 large tomatoes, peeled, seeded, diced
1/2 cup whipping cream
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. ground red pepper
Sauté garlic and green onion in hot oil in a skillet over medium heat for 5 minutes. Add tomato, reduce heat, and simmer, stirring constantly, 2 to 3 minutes. Stir in cream and remaining ingredients; simmer, stirring constantly, until slightly thickened.
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Spinach Alfredo Lasagna
from "2000 Quick Cooking Annual Recipes"
12 oz. lasagna noodles
1 lb. pork sausage (I used shredded chicken)
10 oz. pkg. frozen chopped spinach, thawed and well drained
17 oz. jar Alfredo sauce
1/2 tsp. salt
1/4 tsp. pepper
1 egg
2 cups shredded cheddar cheese
15 oz. ricotta cheese
1/2 cup grated Parmesan cheese
1 cup (4 oz.) shredded mozzarella cheese
Soak the noodles in hot water for 15 minutes. Meanwhile, in a skillet, brown the sausage. Drain noodles; set aside. Drain sausage; add spinach, Alfredo sauce, salt and pepper. In a bowl, combine the egg and cheddar, ricotta and parmesan cheeses; mix well. In an ungreased 13x9” baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle mozzarella cheese. Cover and bake at 350ºF for 45 minutes. Let stand for 15 minutes before cutting. Serves 8-10.
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Spinach & Clam Linguine
2 tsp. extra virgin olive oil
6 garlic cloves, minced
two 6-oz. cans minced clams, drained (reserve liquid)
8 cups cleaned spinach leaves
1/4 tsp. pepper
6 oz. linguine
2 Tbsp. grated Parmesan cheese
In large nonstick skillet, heat oil. Add garlic and cook, stirring constantly, until browned, about 1 minute. Add clam liquid, spinach and pepper. Toss lightly. Bring to a boil; reduce heat and simmer, covered, until spinach is wilted, 3-4 minutes. Add clams and cook until heated through, about 2 minutes. Meanwhile, cook linguine according to package directions. Drain and place in large serving bowl. Immediately add clam mixture and toss to combine. Sprinkle with cheese and serve. Serves 4.
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Spinach & Three-Cheese Stuffed Manicotti
1/2 pound manicotti, dry
15 oz. ricotta
5 oz. spinach, frozen, chopped
4 Tbsp. Parmesan
3 cups marinara or your favorite Italian-style tomato sauce
2 cups provolone, grated
Add the manicotti to boiling water and cook for 5 minutes. Drain and rinse. Preheat the oven to 350ºF. Squeeze the spinach until dry. Add the ricotta and Parmesan to the spinach. Place 1/2 of the sauce in the bottom of a medium casserole dish. Stuff each manicotti with the cheese mixture. Place in the dish. Top with the remaining sauce. Sprinkle on the provolone. Cover. Bake for 40 minutes. Uncover and bake for 15 minutes longer. Serve warm.
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Spinach, Ham & Potato Bake
from “Casseroles,” by Christie Katona and Thomas Katona
4 large potatoes, peeled and thinly sliced
1/2 lb. Swiss or low-fat Alpine lace cheese, shredded
2 eggs, beaten
1 cup cream or evaporated skim milk
1 tsp. seasoned salt
1/2 tsp. pepper
1 pkg. frozen chopped spinach, thawed and squeezed dry*
1 medium onion, chopped
1 Tbsp. Dijon mustard
1 lb. baked ham, cut into strips
1 large red bell pepper, cut into strips
Heat oven to 325ºF. Spray 3-quart casserole with nonstick cooking spray. Place 1/3 of the potatoes in the casserole and sprinkle with 1/3 of the cheese. Combine eggs, cream, seasoned salt and pepper. In small bowl, combine spinach, onion and mustard. Spoon 1/3 of the egg mixture over cheese and potato layer. Top with ham strips. Add second layer of potatoes and cheese and spoon another 1/3 of the egg mixture over. Top with spinach and onion mixture. Add remaining 1/3 of the potatoes and cheese, drizzle with remaining egg mixture and top with red pepper strips. Bake 2 hours; do not cover. Top should be well browned. Cut into squares to serve. Serves 12.
NOTE: *To make spinach as dry as possible, thaw frozen. Spinach. Place in clean dishtowel and wring tightly over the sink to remove moisture. *** This casserole can be made a day ahead, and it is excellent for a potluck or brunch.
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Stroganoff Beefburgers
from Pieri
1 to 1-1/2 lb. ground beef
3 slices bacon, diced
1/2 cup chopped onion
1-1/2 tbsp enriched flour
3/4 tsp paprika
dash of pepper
1 can condensed cream of mushroom soup
1 cup sour cream
8-10 hamburger buns, split and toasted
Brown beef and bacon. Add onion, cook till tender. Drain off excess fat. Blend flour and seasonings into meat mixture. stir in soup. Cook slowly uncover for about 20minutes stirring frequently. Stir in sour cream and heat through. Serve on toasted buns.
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Stuffed Crust Pizza
3 cups Bisquick
2/3 cup very hot water
2 Tbsp. vegetable oil
4 string cheese pieces, cut lengthwise in half
8-oz. can pizza sauce
3 oz. sliced Canadian-style bacon
1/2 cup sliced mushrooms
1/3 cup chopped bell pepper
1/4 cup sliced ripe olives
1-1/2 cups (6 oz.) shredded mozzarella cheese
Stir Bisquick, hot water and oil until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes. Heat oven to 450ºF. Grease 12” pizza pan. Press dough in bottom and 1” over side of pizza pan, using fingers dusted with Bisquick. Place string cheese along edge of dough. Fold 1” edge of dough over and around cheese; press to seal. Bake 7 minutes. Spread pizza sauce over crust. Top with bacon, mushrooms, bell pepper and olives. Sprinkle with mozzarella cheese. Bake 8-10 minutes or until crust is golden brown and cheese is melted. Serves 8.
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Stuffed Shells
from Janet
1/2 package jumbo shells (approx 20)
1 jar Classico Spicy Red Pepper Sauce
15 oz. container ricotta cheese (I use the part skim)
1 egg, beaten
1/2 cup crumbled feta (loosely filled, not packed)
2 cups grated Italian cheese blend, divided
1 Tbsp. parsley
ground pepper to taste
Preheat oven to 350ºF. Cook shells according to package directions (I cook a minute less so the shells don't get overcooked in baking). Rinse shells in cold water and drain on paper towels. Spray a 13x9 pan with Pam and pour the entire jar of sauce into the bottom. To make the shell filling combine ricotta and the beaten egg and add the feta, parsley, black pepper and 1-1/2 cups of the grated cheese and combine well. Fill the shells with this mixture and place in pan. Top with remaining grated cheese. Cover and bake for 45 minutes. Uncover, increase temp to 375ºF. and bake 5 minutes more. Remove from oven and let sit 5-10 minutes before serving (this is important).
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Swiss Chicken Casserole
from Julie
4 cups chopped, cooked chicken
2 cups sliced celery
2 cups croutons (any style)
1 cup Miracle Whip or mayonnaise
1/2 cup milk
1/4 cup chopped onion
1 tsp. salt
dash of pepper
1 (8 oz. pkg.) Swiss cheese
1/4 cup toasted almonds
Combine all ingredients except the almonds. Pour into a greased 2 quart casserole dish. (Toast the almonds on a plate in the microwave for about 1 minute) Bake in 350ºF. oven for 30-40 minutes and add toasted almonds the last 10 minutes of cooking. This can be microwaved on High for about 6-7 minutes or until heated through.
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Taco Bake
1 lb. ground beef
1/2 cup chopped onion
1 pkg. taco seasoning mix
1-3/4 to 2 cups flour, divided
1 pkg. active dry yeast
1 Tbsp. sugar
2 tsp. finely chopped onion
3/4 tsp. salt
2/3 cup warm water
2 Tbsp. oil
1/2 cup crushed corn chips
1 cup shredded cheddar cheese
1 cup shredded lettuce
1-1/2 cups chopped tomatoes
Brown ground beef with onion; drain. Add taco seasoning, and follow directions on seasoning package. Preheat oven to 375ºF. In medium bowl, combine 1 cup flour, yeast, sugar, onion and salt; mix well. Add warm water (120-130ºF) and oil to flour mixture. Mix by hand until almost smooth. Stir in corn chips and enough remaining flour to make a stiff batter. Spread in well-greased 10" pie pan, forming a rim around edge. Cover; let rise in warm place about 20 minutes (10 minutes if using rapid rise yeast). Spread meat filling over dough. Bake 30-35 minutes until edge is crisp and light golden brown. Sprinkle cheese, lettuce and tomatoes on top. Serve immediately. Serves 4-6.
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Taco Beef Pot Pie
from “The Best of Mr. Food Cookin’ Quickies”
Two 8-oz. cans crescent rolls
1-1/2 lb. ground chuck
1/2 small onion, minced
2 cups (8 oz.) shredded Cheddar cheese
1/2 cup water
1/2 cup chili sauce
2 Tbsp. taco seasoning
1 Tbsp. Worcestershire sauce
1/2 tsp. pepper
Preheat oven to 375ºF. Unroll one can crescent rolls and press into light greased 9x13” pan. Bake 10 minutes or until lightly browned. Cook meat and onion in large skillet, stirring until beef crumbles and is no longer pink; drain. Stir in cheese and remaining ingredients; spoon over crust. Unroll remaining can of rolls on lightly floured surface. Shape into rectangle, pressing perforations to seal. Cut into 1” strips. Arrange strips in lattice design over beef mixture. Bake 20 minutes or until golden. Let stand 10 minutes. Serve with sour cream and salsa, if desired. Serves 6.
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Taco Casserole
from Lisa
1-1/2 lbs. ground beef sirloin
1 small onion, chopped
1 clove garlic, minced
1-1/4 oz. pkg. taco seasoning mix
1 tsp salt
1/2 tsp pepper
nine 5-1/2" corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
10 oz. can Old El Paso enchilada sauce
6 oz. (1-1/2 cups) finely shredded cheddar cheese
two 15 oz. cans pinto, black or kidney beans, drained and rinsed
11 oz. can Mexicorn whole kernel corn with red and green peppers, drained
4.5 oz. can chopped green chilies
2-1/4 oz. can chopped ripe olives
sour cream
Brush inside of slow cooker with oil or spray. In large skillet brown ground beef with onion and garlic over medium heat until thoroughly cooked. Drain. Stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the shredded cheese. Layer 3 more tortillas. Top with beans, corn, green chilies, half of the olives and 1/2 cup cheese. Top with remaining tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2-1/2 to 3 hours or on low setting for 6-7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.
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Taco Cornbread Pizza
Jiffy cornbread mix
ground beef
3 cups shredded cheddar cheese
toppings: chopped tomatoes, lettuce, sour cream, salsa
Prepare corn bread according to package directions, but bake on round PC stone for about 8 minutes. Meanwhile season and brown ground beef. Remove cornbread from oven. Top with 1 cup cheese, then cooked ground beef, then remaining 2 cups cheese. Bake 5 more minutes. Serve with toppings of your choice.
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Taco Pie
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 lb. ground beef
1/2 cup chopped onion
1 envelope taco seasoning mix
1 envelop chili mix
1 can chopped green chilies
1-1/4 cups milk
3/4 cup Bisquick
3 eggs
2 tomatoes, sliced
1 cup shredded Monterey Jack cheese
Sauté ground beef. Add onion, taco mix, chili mix and green chilies. Sauté a few minutes longer. Pour into greased baking dish. Blend milk, Bisquick and eggs. Pour over ground beef mixture and bake at 400ºF. for 25 minutes. Place tomato slices on top and sprinkle with cheese. Return to oven for 10 more minutes.
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Taco Pizza
from Ann
1 pizza crust (I use Boboli)
1 can pizza sauce
2 cups taco meat (I brown a lb. of hamburger with taco seasoning and red pepper flakes)
1/4 cup chopped onions
1/2 can green chilies
Black olives, sliced
1 cup cheddar, grated
2 cups mozzarella, grated (I also use a little grated pepper jack cheese)
Tostitos, crushed
Place crust on pizza pan and spread with pizza sauce. Top with crumbled taco meat. Next, top with onions, chilies, sliced black olives and the mixed cheeses. Cover with crushed chips and bake at 400ºF. for 20 minutes. Remove from oven and top with chopped lettuce, diced tomatoes, chopped green onions, the other half can of green chilies, warm black beans and anything else you like. In the summer when I have fresh jalapeno and banana peppers from the garden we throw those on too. Serve with salsa and sour cream.
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Taco Puffs
from Ashley
1 lb. ground beef
1 package Taco seasonings
1 small onion, chopped
1/2 cup shredded cheddar cheese
2 cans Grands biscuits
Brown meat and onion; drain. Add seasonings according to package directions. Roll out each biscuit to about 4 inch diameter. Top a biscuit with about 1/4 cup of the meat mixture and then a little shredded cheese. Top with another flattened biscuit and press edges together. Repeat with the rest of the biscuits. Bake on cookie sheets at 400ºF for 15 minutes or until browned.
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Taco Twist Casserole
1 pound ground beef
1 package taco seasoning mix
15 oz. tomato sauce
1 medium green pepper, chopped
8 oz. rotini, cooked and drained
1 cup Mexican cheese, shredded
1/2 cup sour cream
Brown beef; drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heat. Combine cooked macaroni, 1/2 cup cheese and sour cream and place on bottom of 8x10 baking dish. Top with meat mixture and remaining cheese. Bake at 350ºF. for 30 minutes.
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Tater Beef Casserole
from Pieri
2 lbs ground beef
1 can cream of mushroom soup
6 slices American cheese
1/2 bag (1lb) tater tots
Brown the ground beef in skillet and drain fat. Spray 9x13 in pan with non stick pan spray . Put ground beef in pan and spoon undiluted soup evenly over the meat. Place cheese slices over the soup and arrange the tater tots over the cheese. Bake at 350ºF for 30 minutes or until bubbly.
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Tater Nugget Hot Dish
1 lb. ground beef
3/4 cup chopped onions
1/2 cup chopped celery
10-3/4-oz. can condensed cream of mushroom soup
10-3/4-oz. can condensed cream of chicken soup
1/8 tsp. garlic powder
1 cup frozen cut green beans, thawed
16-oz. pkg. frozen potato nuggets
Heat oven to 375ºF. In large saucepan, brown ground beef, onions and celery until beef is thoroughly cooked; drain well. Stir in soups, garlic powder, pepper and green beans. Spoon into ungreased 2-quart casserole; top with potato nuggets. Bake 40-50 minutes or until casserole is bubbly and potato nuggets are golden brown. Serves 6.
NOTE: To thaw green beans quickly, place in colander or strainer; rinse with warm water until thawed. Drain well.
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Tater Tot Casserole
Pat ground beef in the bottom of a cooking pan. Spread cream of mushroom soup on top (undiluted), then top with tator tots and bake at 350ºF. for 30-45 minutes, depending on thickness of meat.
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Tater Tot Hot Dish
from Jen
1 lb. ground beef
1 onion, chopped
salt and pepper to taste
half of a 32 oz. package tater tots
10-3/4 oz. can condensed cream of mushroom soup
1/2 cup milk
1-1/2 cups shredded Cheddar cheese
Preheat oven to 350ºF. In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste. Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top. Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.
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Thin-Crust Pizza Dough
from Lynda
1 Pizza Dough, Thin Crust (see recipe below)
1 large white onion, minced
3 cloves garlic, minced
2 Tbsp. olive oil
1 can S&W (or other) No Salt Added, (14.5 ounce) peeled or stewed tomatoes
1 cup Del Monte natural No Salt Added tomato (8 oz. can) sauce
1 zucchini, thinly sliced
1 oz. Low Sodium Alpine Lace Swiss cheese, grated
8 large mushrooms, thinly sliced
1/4 sweet red pepper, thinly sliced
1 medium onion, thinly sliced
1 Tbsp. fresh basil, finely chopped or 1 tsp. dry basil
1/8 tsp. sugar
1 pinch pepper
Juice of 1 small lime or lemon
Sauce:
Using a large sauté pan, set over medium heat, sauté the onion and garlic in the oil for 5 minutes, stirring occasionally. Drain the liquid from the tomatoes. Combine the tomatoes, tomato sauce, sugar, basil, and pepper and simmer for 45 minutes uncovered, stirring occasionally. Makes about 2 cups of sauce when finished (if needed, sauce can be made and stored in the refrigerator or freezer in an airtight bag).
Pizza Dough:
Mix in bread machine:
2-1/4 cups flour - use flour best for bread machines
2 tsp. extra virgin olive oil
3/4 cup plus 1 Tbsp. water
1-1/2 tsp. dry yeast
Mix using basic dough setting. When done, remove and roll dough out on lightly-floured board to the size of large pizza pan or two medium sized pans. Place dough on pan and cover with light cloth. Place in warm area for 20 to 30 minutes in a warm place. When dough has slightly risen, spread out a bit more and either roll the edges or flute them, whichever is preferred. Prick the surface slightly with a fork. Dough is ready to bake with sauce.
Baking Pizza:
Preheat oven to 500ºF. Spread sauce on rolled pizza dough. Spread sliced zucchini, mushrooms and red pepper over sauce, spread grated cheese of choice, and top with thinly sliced onion. Lay the sliced onions on top. If desired, add about 8 oz. unsalted stir-fried lean ground beef or turkey (adds 18.7 mg sodium per ounce). Bake 10 to 13 minutes. When fluted edges turn golden brown, pizza should be done.
NOTES: You can freeze slices of this pizza successfully. Use a microwave to defrost and reheat. Spritz pizza slices with lime juice and serve piping hot.
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Three-Cheese Chicken Bake
1/2 cup chopped onion
1/2 cup chopped green pepper
3 Tbsp. butter
1 can condensed cream of chicken soup, undiluted
8 oz. sliced mushrooms, drained
2 oz. chopped pimiento, drained
1/2 tsp. dry basil
8 oz. noodles
3 cups diced chicken
2 cups Ricotta or cottage cheese
8 oz. shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup buttered bread crumbs
In a skillet, sauté onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9" baking dish. Bake, uncovered, at 350ºF for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer. Serves 12-15.
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Three-Cheese Lasagna with Italian Sausage
Sauce:
1 Tbsp. olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 Tbsp. minced garlic
8 oz. lean ground beef
6 oz. spicy Italian sausages, casings removed
1 28-oz. can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 Tbsp. golden brown sugar
1 Tbsp. dried oregano
1 bay leaf
1/2 tsp. dried crushed red pepper
Lasagna:
15 lasagna noodles (about 12 ounces)
two 15-oz. containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
10-oz. package frozen chopped spinach, thawed, drained, squeezed dry
2 eggs
4-3/4 cups grated mozzarella cheese (about 1-1/4 pounds)
For Sauce: Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; saute until tender, about 12 minutes. Add beef and sausages to pan; saute until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
For Lasagna: Preheat oven to 350ºF. Cook noodles in large pot of boiling salted water until almost tender but still firm to bite, about 7 minutes. Drain and cover with cold water. Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs. Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9" glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups grated mozzarella evenly over ricotta-spinach mixture. Spoon 1-1/2 cups sauce over mozzarella, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1-1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella and 1/4 cup Parmesan evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and continue baking until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving. 8 servings.
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Three-Cheese Pasta Bake
10-3/4 oz. can cream of mushroom soup
8 oz. shredded two-cheese blend (i.e., 1 cup mozzerella and 1 cup cheddar)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. pepper
4 cups cooked corkscrew pasta
6-oz. can tuna, drained
1 small can chopped green chilies
Mix soup, cheeses, milk, tuna, chilies and pepper in 1-1/2 quart casserole. Stir in pasta. Bake at 400ºF. for 20 minutes or until hot. Serves 4-6.
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Tomato Bacon Pomodoro
1 pkg. frozen ravioli or tortellini
1 Tbsp. oil
8 oz. bacon, finely diced
1/2 medium onion, diced
1 clove garlic, minced
14-1/2-oz. can diced tomatoes
1/4 tsp. basil
1/4 tsp. oregano
5 Tbsp. tomato paste
2/3 cup chicken broth
1/2 Tbsp. parsley
Prepare frozen pasta as directed. Meanwhile, place oil and bacon in pan. Heat and cook bacon until brown. Add onion and garlic; cook until soft. Stir in remaining ingredients and simmer 3 minutes. Salt and pepper to taste. Serve over cooked pasta. Serves 5.
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Tomato Sauce
from The Cremaldi Cookbook
1 head garlic, peeled
3/4 cup olive oil
2 large cans crushed, peeled tomatoes, with juice
8 cups water (2 tomato cans)
1 tsp. black pepper, finely ground
1/2 tsp. dried parsley
1 heaping tsp. dried basil
1 heaping Tbsp. plus 1 tsp. sugar
1 tsp. salt
Chop the garlic until fine, either in food processor fitted with the steal blade or by hand. Heat the oil on high heat in a Dutch oven or large saucepan with at least a 5-quart capacity. Add the garlic and cook until light brown. Stir in the tomatoes, juice, and tomato cans of water. Add the pepper, parsley, basil, sugar, and salt. Stir again. When the sauce begins to boil, reduce the heat. Simmer, stirring occasionally, about 45 minutes.
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Tomato Sauce for Pan Pizza
"Mom's Big Book of Baking"
2 Tbsp. olive oil
2 Tbsp. finely chopped onion
2 Tbsp. peeled and finely chopped carrot
2 Tbsp. finely chopped celery
2 medium garlic cloves, finely chopped
28-oz. can crushed tomatoes
salt and pepper to taste
Heat olive oil in large saucepan over medium heat. Add onion, carrot and celery and cook until softened, stirring occasionally, 7-10 minutes. Stir in garlic and cook an additional 2 minutes. Add tomatoes and season with salt and pepper. Bring sauce to a simmer and cook until very thick, 20-25 minutes. Season with salt and pepper again if necessary. Makes about 2 cups, enough to top two 10” round pan pizzas.
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Tortellini in Butter-Sage Sauce
1-2 oz. fresh sage leaves
oil
two 9-oz. pkgs. frozen tortellini
3-4 Tbsp. butter (NOT margarine!)
add-ins, if desired
Heat a small amount of oil to very hot. Quickly fry 6-8 fresh sage leaves until crisp; remove to paper towel to drain. Chop remaining sage leaves into relatively small pieces. Meanwhile, cook tortellini as directed on package; drain. Melt butter in same pot; add tortellini back to pot and stir well. Stir in chopped sage and add-ins, if desired. Crumble fried sage leaves and use as garnish. Serves 4-6 as a main course (with add-ins).
Possible add-ins: Cubed and cooked pork, ham, chicken, turkey or beef; cooked shrimp; mini meatballs.
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Tortellini Primavera with Pesto Sauce
from Beverly
9 oz. pkg. refrigerated cheese tortellini
1 pkg. frozen broccoli stir-fry vegetables
8 oz. fat-free sour cream
2 tbsp pesto
1/4 tsp salt
1/4 cup shredded Parmesan cheese
1/8 tsp ground pepper
Cook tortellini and vegetables in 3 quarts boiling water for 5-7 minutes or until vegetables and pasta are tender. Drain and return to pan. Combine sour cream, pesto, and salt, stirring well. Gently stir sour cream mixture into pasta mixture. Sprinkle with Parmesan cheese and pepper. Serve immediately. 4 servings
331 calories, 12.2g fat, 3g fiber
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Tuna & Spinach Casserole
10 oz. frozen chopped spinach, thawed and squeezed dry
6 slices bacon, cooked and crumbled
1/2 cup fine dry bread crumbs
1 cup sour cream
1 tsp. salt
1/2 tsp. pepper
juice of one small lemon
12 oz. tuna, drained and flaked
4 Tbsp. grated Parmesan cheese
Preheat oven to 350ºF. Butter 8” square baking dish. Combine all ingredients except 2 Tbsp. of the Parmesan cheese; mix well. Pour into prepared dish; sprinkle with remaining cheese. Bake until lightly browned and hot, about 20 minutes. Serves 6.
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Tuna & Tomato Pie
butter
12 oz. tuna, drained and flaked
1 tomato, seeded and chopped
1/3 cup shredded mozzarella cheese
1 cup milk
1 cup Bisquick
2 eggs
1 tsp. dried dill weed
salt and pepper to taste
Preheat oven to 400ºF. Butter a pie plate. Sprinkle tuna, tomato and cheese evenly in pie plate. Blend all remaining ingredients in blender on high speed 15 seconds or with hand beater or wire whisk 1 minute, until smooth. Pour into pie plate. Bake 30-35 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serves 6.
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Tuna-Broccoli Spaghetti Pie
6 oz. uncooked spaghetti
2 Tbsp. butter
1/2 cup grated Parmesan cheese
2 eggs, slightly beaten
3 cups frozen cut broccoli, thawed
2 Tbsp. flour
10-oz. container refrigerated Alfredo sauce
9-1/4-oz. can water-packed tuna, drained, flaked
1/4 cup seasoned dry bread crumbs
1 tsp. butter, melted
In large saucepan or Dutch oven, cook spaghetti to desired doneness as directed on package. Drain; return to saucepan. Meanwhile, heat oven to 350ºF. Grease 10- or 9" deep dish pie pan or quiche dish. To cookie spaghetti, add 2 Tbsp. butter, cheese and eggs; stir gently. Spread over bottom and up sides of greased pie pan. In large bowl, combine broccoli, flour, Alfredo sauce and tuna; mix well. Spoon into spaghetti crust. In small bowl, combine bread crumbs and 1 tsp. butter; mix well. Sprinkle over mixture in pan. Bake 40-45 minutes or until spaghetti is light golden brown. Let stand 5 minutes before serving. Serves 6.
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Tuna Fettuccini
from Cindy
2/3 cup flour
4 cup milk
6 Tbsp. olive oil
1 clove garlic, crushed
2/3 cup grated parmesan
1 Tbsp. parsley flakes
1/8 tsp. black pepper
2 cans tuna, drained
1 lb. fettuccine or spaghetti, cooked and drained
Combine flour and milk until smooth. Sauté garlic quickly in olive oil on medium-high heat. Reduce heat to medium. Stir milk and flour mixture again, then add to oil and stir until combined. Add parmesan and parsley. Cook over medium heat, stirring constantly, until thickened. Stir in black pepper and tuna. Serve over 1 lb. cooked pasta.
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Tuna-Macaroni-Cheese Bake
7 oz. elbow macaroni
1 cup celery, sliced diagonally
1/2 cup pimiento-stuffed olives, sliced
9-1/2-oz. can water-packed, solid white tuna, drained
2 Tbsp. onion, minced
1-1/2 tsp. salt
1/2 tsp. white pepper
12 oz. (3 cups) mild Cheddar cheese, shredded
3 Tbsp. sweet butter
1 Tbsp. flour
1 cup dairy sour cream
1 cup dry white wine or canned chicken broth
Preheat oven to 375ºF. Cook macaroni as directed on package; drain and rinse. Stir celery and olives into macaroni. Place half of the macaroni mixture in ungreased 13x9" baking dish. Flake tuna in a large bowl. Combine 1 tsp. salt, 1/4 tsp. pepper and cheese with the tuna. Sprinkle macaroni mixture with half of the tuna mixture. Repeat layers. Melt 2 Tbsp. butter in 2-quart saucepan over low heat; stir in flour and remaining salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in sour cream and wine. Return to heat, stirring constantly, until sauce boils. Pour sauce over tuna mixture and dot with 1 Tbsp. butter. Cover with foil and bake 30 minutes. Uncover and bake an additional 15 minutes, or until sauce turns golden brown. Serves 8-10.
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Tuna Noodle Bake
from Carrie
2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup skim milk
2 Tbsp. parsley flakes
10 oz. frozen peas
2 cans tuna, drained
10 oz. egg noodles, cooked (no yolk)
2 Tbsp. light margarine
1 dash curry powder, optional
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased crockpot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender. ) 4 servings at 8 pts
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Tuna Twist Casserole
8 oz. uncooked corkscrew pasta
2 Tbsp. butter
2 cups frozen mixed vegetables, thawed
1 large clove garlic, minced
1 can condensed cream of mushroom soup
1 cup milk
1-1/2 cups shredded mozzarella cheese (or cheddar)
1/8 tsp. pepper
12 oz. can tuna, drained
Cook pasta according to package directions; drain. In large saucepan or skillet, saute vegetables and garlic in melted butter until vegetables are crisp and tender. Stir in soup, milk, cheese and pepper. Cook over medium heat, stirring frequently, until cheese is melted. Stir in pasta and tuna. Cook until heated through. Serve 4-6.
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Turkey & Broccoli Alfredo
4 oz. uncooked linguine
1 cup fresh or frozen broccoli flowerets
10-3/4-oz. cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. pepper
2 cups cubed cooked turkey
Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain well. Mix soup, milk, cheese and pepper in skillet. Add turkey and linguine mixture; heat through. Serve with additional Parmesan cheese. Serves 4.
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Turkey & Cornbread Stuffing Casserole
10-3/4-oz. can condensed cream of chicken or celery soup
1-1/4 cups milk
1 cup frozen green peas
1/2 cup dried cranberries
4 medium green onions, sliced (1/4 cup)
2 cups cut-up cooked turkey or chicken
1-1/2 cups corn bread stuffing mix
1 cup Bisquick
1/4 cup milk
2 eggs
Heat oven to 400ºF. Grease 3-quart casserole. Heat soup and milk to boiling in 3-quart saucepan, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in turkey and stuffing mix. Spoon into casserole. Stir remaining ingredients until blended. Pour over stuffing mixture. Bake uncovered 35-40 minutes or until knife inserted in center comes out clean. Serves 6.
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Turkey & Noodles
about 2 cups of turkey
1 cup of frozen peas
enough noodles to feed 5
1 cup evaporated milk
salt and pepper to taste
2 Tbsp. cornstarch
1/2 cup cold water
Mix left over turkey and frozen peas in with cooked and drained egg noodles. Add evaporated milk and salt and pepper. Combine cornstarch and cold water until smooth. Add this to noodles and bring to boil; cook until thickened.
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Turkey Casserole
from Ann
1 cup bread crumbs
3-1/2 cups cooked egg noodles
1/4 cup butter
1 can cream of chicken soup
1/4 cup pimiento, diced
1 tsp. salt
1-1/2 cups shredded cheese
2 cups diced turkey
1 cup diced celery
1 cup slivered, blanched almonds, toasted
Melt butter and stir in bread crumbs. Cook noodles in boiling salted water and drain. Grease casserole. Mix soup and cheese; stir until melted. Add remaining ingredients (reserve 1/2 of almonds and crumbs). Mix well. Top with crumbs and remaining almonds. Bake, covered, for 20 minutes at 400ºF. Take off cover and bake for 1-2 minutes longer. Makes 6 servings.
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Turkey Club Squares
2 cups Bisquick
1/3 cup mayonnaise or salad dressing
1/3 cup milk
2 cups cubed cooked turkey
2 medium green onions, sliced (2 Tbsp.)
6 slices bacon, crisply cooked and crumbled
1/4 cup mayonnaise or salad dressing
1 large tomato, chopped (1 cup)
1 cup (4 oz.) shredded Co-Jack cheese
Heat oven to 450ºF. Grease cookie sheet. Mix Bisquick, 1/3 cup mayonnaise and the milk until soft dough forms. Roll or pat dough into 12x8” rectangle on cookie sheet. Bake 8-10 minutes or until golden brown. Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4” of edges. Sprinkle with tomato and cheese. Bake 5-6 minutes or until turkey mixture is hot and cheese is melted. Serves 6.
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Turkey Lasagna
2 tsp. olive oil
10 oz. ground turkey breast
1 onion, chopped
28-oz. can whole tomatoes, coarsely chopped
6 oz. tomato paste
1/4 cup grated Parmesan cheese
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. sugar
12 no-boil lasagna noodles
2 cups nonfat cottage cheese
1 cup shredded mozzarella cheese
Preheat oven to 350ºF. In large nonstick saucepan or Dutch oven, heat oil. Add turkey and onion. Cook until turkey is browned and onion is softened, about 5 minutes. Stir in tomatoes, tomato paste, Parmesan cheese, basil, oregano and sugar. Bring to a boil. Reduce heat and simmer, uncovered, until flavors are blended, about 5 minutes. Spoon one-third of sauce in bottom of 13x9" baking pan. Top with 3 of the noodles; spread with half of the cottage cheese and top with 3 more noodles. Repeat layering once more, ending with sauce. Sprinkle mozzarella cheese evenly on top. Bake, covered, 60 minutes. Uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving. Serves 8.
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Turkey Noodle Bake
8 oz. wide egg noodles, cooked according to package directions
2-1/2 cups skim milk
3 Tbsp. flour
1 Tbsp. chicken bouillon granules OR 3 cubes
1/2 cup nonfat plain yogurt
2 cups cubed cooked turkey
2 cups frozen broccoli cuts, thawed
1 cup shredded cheddar cheese
Preheat oven to 375ºF. In medium saucepan, combine milk, flour and bouillon; stir until flour is dissolved. Over medium heat, cook and stir until mixture thickens slightly. In large bowl, combine all ingredients except cheese. Spray 2-quart baking dish with Pam; spoon mixture into dish. Top with cheese. Cover; bake 25-30 minutes or until hot and bubbly. Serves 6-8.
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Turkey Spaghetti Bake
7 oz. spaghetti, broken into thirds
1 lb. ground turkey
1/2 cup chopped onion
1 garlic clove, minced
2 tsp. sugar
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
28 oz. can tomatoes, undrained, cut up
6 oz. tomato paste
4 oz. can mushroom pieces and stems, drained
4 oz. (1 cup) shredded mozzarella cheese
1/3 cup grated Parmesan cheese
Cook spaghetti to desired doneness as directed on package. Drain. Meanwhile, heat oven to 375ºF. In large saucepan or Dutch oven, brown turkey with onion and garlic; drain if necessary. Stir in sugar, oregano, basil, salt, pepper, tomatoes, tomato paste and mushrooms. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Remove from heat; stir in cooked spaghetti. Place half of spaghetti mixture in ungreased 9x13" baking dish; sprinkle with mozzarella cheese. Top with remaining spaghetti mixture; sprinkle with Parmesan cheese. At this point, casserole can be covered and refrigerated several hours; bake as directed. Bake 30-40 minutes or until bubbly. Serves 6.
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