Bow Ties with Quick Tomato Sauce
recipe by Rosie
1 lb. bow-tie pasta
1/4 cup extra-virgin olive oil
1 garlic clove, finely chopped
3 lb. ripe tomatoes, peeled, seeded, cut into 1-in chunks
2 Tbsp. tomato sauce
3/4 tsp. salt
1/2 tsp. pepper
I added a tsp. of sugar and about 1/8 cup red wine
1 cup fresh basil leaves, torn
freshly ground parmesan cheese
Cook and drain pasta In a large skillet, heat oil. Add garlic; cook over medium-low heat, 30 seconds, until fragrant. Add tomatoes, paste, salt and pepper; cook 5 to 8 minutes, stirring occasionally, until tomatoes begin to break down. Puree in food processor until smooth. In large serving bowl, toss pasta, sauce and basil leaves until coated. Top with parmesan cheese.
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Bow Ties with Sausage, Tomatoes & Cream
2 Tbsp. olive oil
1 lb. sweet Italian sausage, casing removed, crumbled
1/2 tsp. dried red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
28-oz. can Italian plum tomatoes, drained and coarsely chopped
1-1/2 cups whipping cream
1/2 tsp. salt
12 oz. bow-tie pasta, cooked
3 Tbsp. minced fresh parsley
grated Parmesan cheese
Heat oil in large heavy skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 5 minutes. Add onion and garlic to skillet. Cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Add parsley. Toss with hot pasta and top with Parmesan cheese. Serves 4.
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Bow Ties with Tomatoes & Lemon
from "The All New Good Housekeeping Cookbook"
2 lbs. ripe tomatoes (6 medium), chopped
1/4 cup loosely packed fresh mint leaves, chopped
1/4 cup loosely packed fresh basil leaves, chopped
1 clove garlic, crush with garlic press
1 tsp. finely grated lemon peel
2 Tbsp. olive oil
1 tsp. salt
1/4 tsp. ground black pepper
16 oz. bow ties or ziti
In serving bowl, combine tomatoes, mint, basil, garlic, lemon peel, oil, salt and pepper. Let stand at least 15 minutes or up to 1 hour at room temperature to blend flavors. Meanwhile, in large saucepot, cook pasta as label directs; drain. Add pasta to tomato mixture and toss well. Serves 4.
Each serving: 536 calories, 17g protein, 97g carbohydrate, 9g total fat (1g saturated), 0mg cholesterol, 711mg sodium
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Broccoli & Beef Pasta
from "Best-Loved Slow Cooker Recipes"
2 cups broccoli florets
1 medium onion, thinly sliced
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1-14.5 oz. can Italian-style diced tomatoes, undrained
3/4 cup beef broth
1 pound lean ground beef
2 cloves garlic, minced
2 Tbsp. tomato paste
2 cups cooked rotini pasta
3 oz. shredded Cheddar cheese
Layer broccoli, onion, basil, oregano, thyme, tomatoes and beef broth in slow cooker. Cover and cook on low for 2-1/2 hours. Combine beef and garlic in a large nonstick skillet; cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with spoon. Pour off drippings. Add beef mixture to slow cooker. Cover and cook 2 hours. Stir in tomato paste. Add pasta and cheese. Cover and cook 30 minutes or until cheese melts and mixture is heated through.
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Broccoli-Chicken-Rice Casserole
2-1/2 cups converted rice, uncooked
1 large bunch broccoli or 2 packages (10 ounces each)frozen broccoli spears, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10-3/4 ounces) condensed cheddar cheese soup
1 cup mayonnaise
1 soup can milk
3 cups cooked, cubed chicken
1-1/2 cups Mozzarella cheese
salt
pepper
Cook rice according to package directions. Arrange broccoli on bottom of a greased 9x13-inch baking dish. Spoon rice over broccoli. In a mixing bowl, combine soups and mayonnaise. Stir in enough milk to make it saucy, about 1 soup can. Add chicken and1/2 cup cheese; pour over rice. Sprinkle remaining cheese on top. Bake at 375ºF for 35 minutes, or until golden brown. Yield: 6 servings.
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Bubble Pizza
recipe by Ashley
2 cans refrigerated biscuits, (buttermilk)
16 oz. jar pizza sauce
1 pound ground beef
2 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded
Brown meat. Quarter the biscuits and mix in large bowl with browned meat and pizza sauce. Place in greased 9x13” pan. Bake for 20 minutes at 400ºF. Top with cheeses and bake 10 minutes more. Let stand 10 minutes before serving.
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Buffalo Chicken Lasagna
from the National Pasta Association
12 pieces lasagna, uncooked
vegetable oil cooking spray
1 pound skinless, boneless chicken breasts, diced
4 cups low-sodium spaghetti sauce
1-1/2 cups water
2 Tbsp. hot sauce (2 to 3 tablespoons)
2 Tbsp. vinegar
1 tsp. garlic salt
15-ounce container part-skim ricotta cheese
1/2 cup egg substitute
3/4 cup crumbled blue cheese
Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; sauté 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt. In a small bowl, combine Ricotta cheese and egg substitute. Set aside. Spray a 9 × 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagna over Ricotta, and top with another 1 1/2 cups of sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagna over Ricotta mixture and cover with remaining sauce. Preheat oven to 350ºF. Cover lasagna with foil and bake for 1 hour 10 minutes. Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.
Per serving (excluding unknown items): 333 Calories; 13 g Fat (35.5% calories from fat); 23 g Protein; 31 g Carbohydrate; 4 g Dietary Fiber; 47 mg Cholesterol; 1024 mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 2 Fat; 0 Other Carbohydrates.
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Buffalo Chicken Pasta
from Ann
1 pound mostaccioli, penne or other medium pasta shape, uncooked
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 tsp. vegetable oil, divided
1-2 tsp. hot sauce
1 cup sliced celery
1/2 cup chopped red onion
1 cup low-fat mayonnaise
1/2 cup low-fat blue cheese salad dressing
3/4 cup skim milk
2 tbsp. blue cheese, crumbled
Prepare pasta according to package directions. While pasta is cooking, combine paprika, salt, garlic powder and pepper; sprinkle over chicken, stirring to coat. Add 1 tsp. oil to a large skillet and heat over medium-high heat. Add chicken to skillet and sauté over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Add hot sauce; cook 1 minute. Remove chicken from skillet. Add remaining tsp. of oil to skillet; add celery and onion and sauté 2 minutes. Combine mayonnaise, dressing and milk in a small bowl. Add to vegetables in skillet. Add chicken. Stir constantly and cook over medium-low heat until thoroughly heated. When pasta is done, drain and return to pot. Add contents of skillet to pot and mix well. Transfer to serving dish and sprinkle with cheese. Serve immediately.
NOTE: Serve with additional hot sauce if desired.
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Busy Day Casserole
from Carrie
3 lb. lean beef, cubed
2 cans golden mushroom soup
1 envelope dry onion soup mix
Oven Version: Place all ingredients in a Dutch oven in order given. Bake at 325ºF for 2-3 hours. Serve over rice or noodles. For company, stir in a small carton of sour cream just before serving over rice or noodles
Crockpot Version: Place all ingredients in crockpot. Cook on LOW all day (6-9 hours) or HIGH for 4-6 hours. Stir in sour cream just before serving. Serve over rice or noodles.
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Busy Mom Lasagna
from Carrie
1 lb. ground beef
1/2 cup onion, diced
16 oz. spaghetti sauce
4 oz. cream cheese, softened
4 oz. sour cream
12 oz. pkg. wide egg noodles, uncooked
1-1/2 cups shredded mozzarella cheese
1-1/2 cups shredded cheddar cheese
Brown beef and onion; drain. Add spaghetti sauce, cream cheese, and sour cream; mix well. Spray a 5 quart Crock Pot with PAM. Layer in the Crock Pot the noodles and beef mixture and cheeses. Repeat layers as necessary until cooker is full. Cover and cook on high for 2 hrs. Reduce heat to low for an additional 4 hours.
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Buttered Noodles with Fresh Tomato
3/4 pound thin noodles
2 Tbsp. olive oil
2 Tbsp. butter
2 Tbsp. finely chopped shallots
1/4 cup diced fresh tomatoes
salt and pepper, to taste
Drop the noodles into a large pot of salted boiling water. Cook about 2-3 minutes, until tender. Do not overcook. Drain. In the same kettle, add the olive oil, butter and shallots. Cook until wilted over medium heat. Add the tomatoes, cook for about 30 seconds then salt and pepper the mixture. Add the drained noodles, blend well. Season to taste and serve immediately.
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Buttons & Bows Tuna Casserole
3 oz. (1 cup) uncooked wagon wheel pasta
1-1/2 oz. (3/4 cup) uncooked bow tie pasta (farfalle)
1 cup frozen sweet peas
1/2 cup milk
103/4-oz. can condensed cream of mushroom soup
6-oz. can water-packed tuna, drained
Cook pasta to desired doneness as stated on package. Drain; return to saucepan. Add peas, milk, soup and tuna; mix gently until well combined. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring occasionally. If desired, top with crushed potato chips. Serves 3.
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California Casserole
from Pillsbury Best of the Bake-Off Cookbook
Margaret Hatheway, Santa Barbara, CA, 1956 Grand Prize Winner
Casserole:
1/3 cup flour
1 tsp. paprika
2 lb. boneless veal or pork, cut into 1” pieces
1/4 cup oil
1/2 tsp. salt
1/8 tsp. pepper
1 cup water
10-3/4 oz. can condensed cream of chicken soup
1-1/2 cups water
16-oz. jar (1-1/2 cups) small onions, drained
Dumplings:
2 cups flour
4 tsp. baking powder
1 Tbsp. poppy seed, if desired
1 tsp. instant minced onion
1 tsp. celery seed
1 tsp. poultry seasoning
1/4 tsp. salt
1/4 cup oil
3/4-1 cup milk
2 Tbsp. butter or margarine, melted
1/2 cup dry bread crumbs
Sauce:
10-3/4 oz. can condensed cream of chicken soup
1 cup dairy sour cream
1/4 cup milk
In small bowl or plastic bag, combine 1/3 cup flour and paprika; shake well. Add veal; coat well with flour mixture. In large skillet, heat 1/4 cup oil over medium-high heat. Add veal; cook until browned. Add 1/2 tsp. salt, pepper and 1 cup water. Bring to a boil. Reduce heat; simmer uncovered 30 minutes or until veal is tender. Transfer to ungreased 13x9” (3-quart) baking dish or casserole. In same skillet, combine 1 can cream of chicken soup and 1-1/2 cups water; bring to a boil, stirring constantly. Pour over veal mixture in baking dish. Add onions; mix well. Heat oven to 425ºF. In large bowl, combine 2 cups flour, baking powder, poppy seed, minced onion, celery seed, poultry seasoning and 1/4 tsp. salt; mix well. Add 1/4 cup oil and enough milk so that, when stirred, dry ingredients are just moistened. In small bowl, combine butter and bread crumbs. Drop rounded tablespoons of dough into crumb mixture; roll to coat well. Arrange dumplings over warm veal mixture. Bake 20-25 minutes or until dumplings are deep golden brown. Meanwhile, in medium saucepan, combine all sauce ingredients. Bring just to a boil. Reduce heat, simmer 2-3 minutes or until thoroughly heated, stirring frequently. Serve sauce with casserole and dumplings. Serves 10.
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Canyon Casserole
1 lb. ground beef
14.5-oz. can diced tomatoes, undrained
7-oz. can vacuum-packed whole kernel corn, drained
1/2 cup water
1-1/4-oz. pkg. taco seasoning mix
1 cup self-rising corn meal mix
1/2 cup milk
2 Tbsp. oil
1 egg, beaten
4 oz. (1 cup) shredded cheddar cheese
Heat oven to 400ºF. Grease 8" square baking dish or shallow 2-quart casserole. In large skillet, brown ground beef over medium-high heat until thoroughly cooked. Drain; add tomatoes, corn, water and seasoning mix. Bring to a boil, stirring occasionally. Pour into greased baking dish. In small bowl, combine corn meal mix, milk, oil and egg. Blend well. Stir in cheese. Pour batter over ground beef mixture in dish. Bake 30-35 minutes or until golden brown. Serves 6.
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Cheddar Beef & Noodle Casserole
from Ann
8 oz. noodles, cooked and drained
1-1/2 pounds ground beef, lean
1 medium onion, chopped
15 oz. jar spaghetti sauce
10-3/4 oz. Cheddar cheese soup
8 oz. tomato sauce
4 oz. can or jar sliced mushrooms
1/4 tsp. garlic powder
pepper, to taste
2 cups shredded Cheddar cheese
In a large skillet, brown ground beef with chopped onion; drain well. Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and pepper. Simmer for 3 to 4 minutes. Combine beef mixture with cooked noodles; pour into a 3-quart baking dish (may use 13- by 9-inch baking pan). Cover and bake at 350ºF. for 35 to 40 minutes, or until bubbly. Uncover; sprinkle with cheese, and bake just until cheese is melted. Serves 8.
Cheddar Turkey Bake
1 cup rice, uncooked
3 Tbsp. diced onion
1 cup frozen peas, thawed
2 cups cooked turkey breast, diced
11-oz. can condensed cheese soup
1 cup milk
1 cup crushed Ritz or Townhouse crackers
3 Tbsp. butter, melted
Heat oven to 350ºF. Grease 8” square baking dish with non-sticking cooking spray. Cook rice according to package directions, adding onion to boiling water. Fluff cooked rice; spread into prepared baking dish. Sprinkle with peas; top with turkey. Mix soup and milk in a bowl. Pour evenly over turkey. Combine cracker crumbs and butter in small bowl; sprinkle over top. Bake 35 minutes or until heated through.
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Cheeseburger Macaroni
1 lb. ground beef
1 cup chopped onion
14-1/2 oz can stewed tomatoes
1 cup uncooked elbow macaroni
1-1/2 cups shredded cheddar cheese
sour cream
Brown the ground beef and onion and drain. Season with salt and pepper. Add tomatoes and 1 cup of water, bring to a boil. Stir in macaroni. Cover and simmer 10 minutes or until macaroni is cooked. Stir in cheese. Serve with sour cream if desired.
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Cheeseburger Pasta
from Campbell's "Quick and Easy" recipe book
1 lb. ground beef
1 can cheddar cheese soup
1 can tomato soup
1-1/2 cups water
2 cups uncooked medium shell pasta
Cook beef in skillet till browned. Pour off fat. Add soups, water, and pasta. Heat to boil. Cover and cook over medium heat 10 minutes or until done, stirring often. Serves 4.
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Cheeseburger Pizza
two 7 1/2 oz. pkg. refrigerated biscuits
3/4 lb. ground beef
1/2 cup chopped onion
11 oz. condensed cheddar cheese soup/sauce
2 tsp. prepared mustard
1/8 tsp. hot pepper sauce
8 oz. can tomatoes, drained and chopped
2 Tbsp. sliced scallions
1/2 cup shredded mozzarella cheese
sliced pitted ripe olives and dill pickle chips for garnish, if desired
Pat biscuits into a 12" round greased baking sheet or pizza pan. Bake at 400ºF. for 10 minutes. Meanwhile, cook and stir beef and onion in a skillet until beef is browned and onion is tender. Drain off fat. Stir in soup, mustard and hot pepper sauce. Heat through. Spread beef mixture over biscuits to within 1/2" of the edge. Top with remaining ingredients. Bake 5 minutes more or until biscuits are golden brown. Garnish with sliced pitted ripe olives and dill pickle chips, if desired. Cut into wedges and serve. Makes 6 servings.
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Cheeseburger Rice
from Chris
1 lb. ground beef
1-3/4 cups water
2/3 cup ketchup
1 tbsp. prepared mustard
2 cups Minute White Rice, uncooked
1 cup shredded cheddar cheese
Brown meat in large skillet on medium high heat; drain. Add water, ketchup and mustard. Bring to a boil. Stir in rice. Sprinkle with cheese; cover. Cook on low heat 5 minutes. Stir.
Chris’s Notes: I added the cheese after it was done cooking as my one son didn't want cheese on his. I just sprinkled the cheese on and put the lid back on for a few minutes until it was melted, then stirred.
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Cheeseburger Supper
from Carrie
1 to 1-1/2 lb. ground beef
1 medium onion, coarsely chopped
1 box Bacon and Cheddar Scalloped Potatoes
1 can whole kernel corn, undrained
1 can cream of celery soup (98% lower fat)
salt and pepper to taste
2 Tbsp. ketchup
1 Tbsp. mustard
4 thick slices American cheese (or 8 thin slices)
In a skillet, brown the ground beef with onions; drain. Place potatoes and seasoning mix in the slow cooker; top with undrained corn and cream of celery soup. Top potato mixture with ground beef and onions; salt and pepper to taste. Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 7 to 9 hours. Serves 4.
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Cheese Pizza
from "The All New Good Housekeeping Cookbook"
Basic or Quick Pizza Dough, below
Pizza Sauce, below
2 Tbsp. freshly grated Parmesan cheese
4 oz. (1 cup) shredded mozzarella cheese
Prepare pizza dough and sauce. Shape dough as directed. Sprinkle with Parmesan. Spread sauce over Parmesan and top with mozzarella. Preheat oven to 450ºF. Let Basic Pizza Dough pizza rest 20 minutes or Quick Pizza Dough pizza rest 15 minutes. Bake until crust is golden, 15-20 minutes. Serves 4.
Per serving: 391 calories, 14g protein, 55g carbohydrate, 12g total fat (5g saturated), 25mg cholesterol, 899mg sodium
Basic Pizza Dough:
1-1/4 cups warm water (105-115ºF)
1 pkg. active dry yeast
1 tsp. sugar
2 Tbsp. olive oil
2 tsp. salt
about 4 cups all-purpose or 3-1/2 cups bread flour
cornmeal for sprinkling
In large bowl, combine 1/4 cup warm water, yeast and sugar; stir to dissolve. Let stand until foamy, about 5 minutes. With wooden spoon, stir in remaining 1 cup warm water, oil, salt and 1-1/2 cups flour until smooth. Gradually add 2 cups all-purpose or 1-1/2 cups bread flour, stirring until dough comes away from side of bowl. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of the remaining 1/2 cup flour just to keep dough from sticking. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80-85ºF) until doubled in volume, about 1 hour. Punch dough down. Turn onto lightly floured surface and cut in half; cover and let rest 15 minutes. Or, if not using right away, place dough in greased large bowl, cover loosely with greased plastic wrap and refrigerate up to 24 hours. Sprinkle two large cookie sheets with cornmeal. Shape each dough half into a ball. On one prepared cookie sheet, with floured rolling pin, roll one ball into 14x10” rectangle. Fold edges in to form 1” rim. Repeat to make second pizza. Makes enough dough for two large pizzas, 4 servings each.
Quick Pizza Dough:
about 2 cups all-purpose flour
1 pkg. quick-rise yeast
3/4 tsp. salt
3/4 cup very warm water (120-130ºF)
cornmeal for sprinkling
In large bowl, combine 2 cups flour, yeast and salt. Stir in water until blended and dough comes away from side of bowl. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Shape dough into one ball for one rectangular pizza, two balls for two round 10” pizzas and four balls for four 6” round pizzas. Place on cookie sheet (for four balls, use two cookie sheets). Cover loosely with greased plastic wrap; let rest 10 minutes. Sprinkle large cookie sheet with cornmeal. Shape dough: To make one large pizza, on prepared cookie sheet, roll dough into 14x10” rectangle; fold edges in to form 1” rim. For two 10” pizzas, pat and stretch one ball into 10” round. For four 6” pizzas, pat and stretch one ball into 6” round Form 1/2” rim. Repeat to make three more pizzas. Serves 4.
Pizza Sauce:
1 Tbsp. olive oil
1 large garlic clove, finely chopped
28-oz. can tomatoes in thick puree, chopped
1/4 tsp. salt
In nonreactive 2-quart saucepan, heat oil over medium heat. Stir in garlic and cook, stirring frequently, until golden, about 30 seconds. Add tomatoes with their puree and salt; heat to boiling over high heat. Reduce heat and simmer 10 minutes. Makes 3 cups.
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Cheese-Stuffed Shells
from JoAnn
1 package (12 oz) jumbo shells
Filling:
1 large container ricotta cheese
2/3 cup parmesan cheese
2 cups shredded mozzarella cheese
additional shredded mozzarella cheese
2 eggs
2 tsp. parsley
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
3-4 cups spaghetti sauce(homemade or store jarred)
Prepare shells according to package directions. Mix filling ingredients and fill shells. Take some sauce and lightly cover bottom of pan so shells do not stick. Line in 13x9” glass pan. Cover shells with sauce. Cover with foil. Bake at 350ºF. for 45 minutes. Uncover, and sprinkle additional mozzarella cheese on top, return to oven to melt cheese on top.
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Cheesy Barbecue Casserole
3 cups (8 oz.) uncooked ziti or penne pasta
1 lb. ground beef
1/2 cup chopped onion
1/4 cup chopped fresh parsley
1 cup milk
1 cup barbecue sauce
1 cup (4 oz.) shredded mozzarella cheese
1-1/2 cups (6 oz.) shredded cheddar cheese
Heat oven to 350ºF. Cook and drain pasta as directed on package. Grease 2-quart casserole. Cook beef and onion in 10" skillet over medium-high heat, stirring occasionally, until beef is brown; drain. Mix beef and remaining ingredients except 1/2 cup of the cheddar cheese. Spoon into casserole. Sprinkle with 1/2 cup cheddar cheese. Bake uncovered 30-40 minutes or until hot and bubbly. Serves 6.
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Cheesy Biscuit Pizzas
1 can refrigerated buttermilk biscuits
2/3 cup pizza sauce
5 oz. (1-1/4 cups) shredded mozzarella cheese
1-1/2 oz. (1/3 cup) thinly sliced pepperoni
Heat oven to 400ºF. Place biscuits on 2 greased cookie sheets. Press each biscuit into a 5" round. Spread 1 Tbsp. pizza sauce on each round. Top with shredded cheese and pepperoni. Bake 9-12 minutes or until crust is golden brown. Makes 10 pies.
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Cheesy Chicken & Broccoli Macaroni
4 boneless, skinless chicken breast halves, cut into small pieces
14-1/2 oz. can chicken broth
8 oz. (2 cups) elbow macaroni or small shells, uncooked
3/4 lb. (12 oz.) Velveeta cheese, cut up
10 oz. frozen chopped broccoli, thawed
Spray large skillet with Pam. Add chicken; cook and stir 2 minutes or until no longer pink. Stir in broth. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8-10 minutes or until macaroni is tender. Add cheese and broccoli; stir until cheese is melted. Serves 6.
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Cheesy Chicken Penne
from “The Best of Mr. Food Cookin’ Quickies”
8 oz. uncooked penne pasta
16-oz. loaf pasteurized prepared cheese product, cubed
8-oz. container sour cream
1/2 cup milk
2-1/2 cups chopped cooked chicken
Cook pasta in salted water according to package directions; drain. Cook cubed cheese, sour cream and milk over medium-low heat 5 minutes or until cheese melts, stirring constantly. Stir in pasta and chicken; cook until thoroughly heated. Serves 4-6.
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Cheesy Chicken Pasta & Vegetables
1 whole chicken
1 large yellow onion, chopped
3 stalks celery, chopped
5 cloves garlic, minced
1/2 tsp. cayenne pepper
salt and pepper to taste
1 head broccoli, chopped
2 green onions, chopped finely
1 large block Velveeta cheese
16 oz. egg noodles
Preheat oven to 350ºF. Boil chicken with yellow onion, celery, garlic, salt and pepper for about one hour, or until chicken begins to fall of the bone. Drain and cool, reserving stock. Boil noodles in remaining stock until tender (add water if necessary). Drain and set aside. Steam broccoli, but do not overcook! When chicken has cooled, debone and slice into bite size pieces. Cut Velveeta into 1/2 inch slices. In a large, deep baking dish, combine noodles, cheese and cooked broccoli; stir well to distribute all ingredients evenly. Bake 20-30 minutes or until all cheese has melted and begins to brown. Garnish with green onion.
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Cheesy Ham Casserole
1/2 cup Miracle Whip
2 cup fresh or frozen broccoli flowerets, thawed
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups chopped ham
1-1/2 cups corkscrew noodles, cooked and drained
1/2 cup chopped red or green pepper
1/4 cup milk
3/4 cup seasoned croutons
Preheat oven to 350ºF. Mix all ingredients except 1/2 cup of the cheese and the croutons. Spoon into 1-1/2-quart casserole. Sprinkle with remaining cheese and croutons. Bake 30 minutes (or microwave on high for 8-10 minutes) or until heated through. Serves 4-6.
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Cheesy Macaroni with Broccoli
8 oz. elbow macaroni
1 cup broccoli florets fresh or frozen
4 Tbsp. butter
2 Tbsp. flour
2 cups low-fat (1%) milk
2 cups shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 cup whole-wheat bread crumbs
In a medium saucepan, cook macaroni according to package directions, until al dente, or still slightly firm. Drain well. Fill another saucepan 3/4 full with water. Bring water to a boil, add broccoli, reduce heat to medium and cook until al dente; Drain and set aside. Preheat oven to 375ºF. Grease an 8 x 8 inch glass baking dish. In a medium saucepan, melt butter. Add flour, stirring 1 minute, until smooth. Gradually whisk in milk, stirring continually until thickened, about 3 minutes, remove from heat. Reserve 1/2 cup cheddar cheese. Stir remaining cheddar, Gruyere, Parmesan, salt, and cayenne into sauce until cheeses melt. Add macaroni and broccoli to sauce. Pour into prepared baking dish. Bake 15 minutes. Sprinkle top with reserved cheddar and bread crumbs. Bake 10 to 15 minutes, until bubbly. Serves 4.
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Cheesy Manicotti
from Ann
8 oz. manicotti shells
32 oz. jar extra thick spaghetti sauce
2 cups (8 oz.) shredded mozzarella cheese, divided
16 oz. carton ricotta cheese
twelve 2" saltine crackers, crushed
2 eggs, beaten
1/2 tsp. Italian seasoning
1/4 tsp. garlic salt
Cook manicotti shells according to directions, omitting salt; drain and set aside. Pour half of spaghetti sauce into a lightly greased 13x9 inch baking dish. Combine 1-1/2 cups mozzarella cheese and next 7 ingredients; mix well. Stuff manicotti shells with cheese mixture; arrange in sauce. Pour remaining sauce over manicotti; bake at 350ºF. for 25 minutes. Sprinkle with remaining 1/2 cup mozzarella cheese; bake 5 more minutes.
Ann's Note: I add 1/2 to 1 pound browned ground beef to the sauce.
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Cheesy Mostaccioli
from Abbie
1 lb. mostaccioli, cooked and drained
1 can cheddar cheese soup
1 jar spaghetti sauce
1 tsp. black pepper
3 cup mozzarella, shredded
1 tsp. Italian seasoning
Combine all ingredients except 1 cup of mozzarella. Place in bake ware and sprinkle with remaining cheese. Bake at 400ºF. for 25 minutes or until cheese melts and mixture is bubbly.
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Cheesy Noodles
1 pkg. wide egg noodles
1 can cream chicken soup
milk
3 or 4 slices of cheese or 1/3 cup shredded cheese
1 can French's fried onions
dash of salt and pepper
Boil the noodles. Drain. While the noodles are boiling I add the soup and milk together and heat it till bubbly. Mix the drained, cooked noodles and heated cream soup mixture together. Add the cheese. Serve with fried onions on top. Enjoy!
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Cheesy Noodles & Vegetables
12 oz. frozen egg noodles
16 oz. frozen mixed vegetables
1/4 cup butter
1 clove garlic, minced
1/4 cup flour
1/4 tsp. salt
2 cups milk
1/2 tsp. dijon mustard
2 cups shredded cheddar cheese
1/3 cup Parmesan cheese
1/2 cup crushed croutons
Cook noodles according to package directions for 20 minutes. Add frozen vegetables to pan with noodles. Continue cooking 3-5 minutes or until noodles and vegetables are tender; drain well. In large saucepan over low heat, melt butter. Cook garlic in melted butter for 30 seconds. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth. Gradually stir in milk and heat to boiling. Reduce heat and cook 2 minutes. Stir in mustard and cheddar cheese until smooth. Gently stir noodles and vegetables into cheese sauce. Pour into 2-quart casserole dish. Sprinkle top with parmesan cheese and crushed croutons. Bake uncovered at 350ºF for 20-25 minutes or until bubbly. Serves 4-6.
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Cheesy Pasta Bake
from Amanda
3/4 lb. ground beef
1/2 onion
Salt, pepper and garlic powder
16 oz. ziti or twisty pasta
28 oz. Jar spaghetti sauce
1/2 cup heavy cream
2 cups shredded cheese, divided (mix mozzarella, Parmesan and provolone)
Brown ground beef with onion and seasonings. Meanwhile, boil pasta according to package directions. Grease a 9x13 casserole and preheat oven to 350ºF. When beef is done, add pasta sauce and cream, heat through. Drain pasta well and mix with sauce mixture. Add 1 cup cheese and stir. Pour into greased casserole and top with remaining cheese. Bake 25 minutes or until bubbly. Serves 10.
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Cheesy Pasta Pie
from Stacy
12 oz. uncooked medium shell pasta
1/2 lb. fresh mushrooms, quartered
1/2 cup chopped green onions
1 garlic clove, minced
2 Tbsp. butter or margarine
3 Tbsp. all purpose flour
1 Tbsp. cornstarch
3 cups milk
1/2 cup chicken broth
1 cup frozen peas
1 tsp chopped seeded
jalapeno pepper
1/2 to 1 tsp salt
1/4 tsp pepper
dash hot pepper sauce
2 cup shredded cheddar cheese, divided
1-1/2 cup shredded Monterey Jack cheese
1/4 cup dry bread crumbs
Cook pasta according to package directions. In a skillet, sauté mushrooms, onions and garlic in butter for five minutes. Stir in flour and starch until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas, jalapeno, salt, pepper and hot pepper sauce; simmer for 1 minute. Stir in 1-1/2 cup cheddar cheese and Monterey Jack cheese until melted. Remove from the heat. Drain pasta and place in a greased 13x9” dish. Add cheese sauce and mix well. Sprinkle with bread crumbs and remaining cheddar cheese. Bake, uncovered, at 375ºF. for 35-40 minutes or until golden brown and bubbly. Yield: 12 servings.
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Cheesy Turkey Pot Pie
18 oz. jar (2 cups) turkey gravy
3-oz. pkg. cream cheese, softened
3 cups cut-up cooked turkey or chicken
2 cups frozen mixed vegetables
1/2 cup grated Parmesan cheese
1 tsp. instant minced onion
2 cups Bisquick
1 cup milk
2 eggs
1/2 cup (2 oz.) shredded cheddar cheese
Heat oven to 375ºF. Heat gravy and cream cheese in 3-quart saucepan, stirring frequently, until cream cheese melts. Stir in turkey, vegetables, 1/4 cup of the Parmesan cheese and the onion. Spread in ungreased 13x9" baking pan. Stir together Bisquick, milk, eggs, cheddar cheese and remaining Parmesan cheese until blended. Pour over turkey mixture. Bake 30-35 minutes or until golden brown. Serves 8-10.
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Cheesy Ziti Toss
from “The Best of Mr. Food Cookin’ Quickies”
8 oz. ziti pasta, uncooked
15-oz. can pasta-style tomatoes, undrained
1-1/2 cups shredded Cheddar-mozzarella cheese blend
1/2 cup oil-packed dried tomatoes, drained and chopped
1/3 cup chopped kalamata olives
1/2 cup chopped red bell pepper
1/3 cup chopped fresh basil
1/2 tsp. black pepper
Cook pasta according to package directions. While pasta cooks, stir together tomatoes and remaining ingredients in large bowl. Drain pasta and combine immediately with tomato mixture; toss gently. Serves 4.
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Chicago Deep-Dish Pizza
Deep-dish crust, below
4 cups shredded mozzarella cheese (16 oz.)
Meat/Vegetable Toppings, below
28-oz. can Italian plum tomatoes, chopped and well drained
1 Tbsp. snipped fresh or 1-2 tsp. dried oregano leaves or Italian herb seasoning
1/2-1/4 cup grated Parmesan cheese
Place oven rack in lowest position of oven. Heat oven to 425ºF. Prepare crust; sprinkle with mozzarella cheese. Top with one of the meat toppings, desired vegetable toppings and tomatoes. Sprinkle with oregano and Parmesan. Bake on lowest oven rack until crust is brown and cheese is melted and bubbly, 20-25 minutes.
Chicago Deep-Dish Crust: In large bowl, dissolve 1 pkg. active dry yeast in 3/4 cup warm (105-115ºF) water. Stir in 3 cups Bisquick and 2 Tbsp. olive oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick. Knead dough until smooth and no longer sticky, about 60 times. Let rest 5 minutes. Press in bottom and up sides of 10x15" jelly roll pan, greased with olive oil if desired. Or divide dough in halves and press in bottom and up sides of two 9" round pans, greased with olive oil if desired.
Meat Toppings:1/2-1 lb. bulk Italian sausage, cooked and drained OR 3-1/2-oz. pkg. sliced pepperoni
Vegetable Toppings: sliced mushrooms; chopped green or red pepper; chopped onion; sliced ripe olives; sliced pimiento-stuff olives; coarsely chopped sun-dried tomatoes in oil
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Chicken & Broccoli Alfredo
6 oz. uncooked fettuccine
1 cup fresh or frozen broccoli flowerets
2 Tbsp. butter
1 lb. skinless, boneless chicken breasts, cubed
10-3/4-oz. can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. freshly ground pepper
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time; drain. In skillet over medium-high heat, heat butter. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture. Cook through, stirring often. Serves 4.
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Chicken & Biscuits
From "Gooseberry Patch: A Pinch of This, A Dash of That"
Laura Fenneman, Lima, OH
16-oz. pkg. mixed vegetables
10-3/4 oz. cream of chicken soup
8-oz. can chopped chicken
1 cup tomatoes, chopped
1-1/2 cups Cheddar cheese, shredded
1-1/2 cups milk
1-1/2 cups biscuit mix
2.8-oz. can French fried onions
Cook vegetables according to package directions. Combine vegetables with soup, chicken, tomatoes, 1 cup of cheese and 3/4 cup milk. Put in greased 12x8” baking dish. Cover and bake at 375ºF. for 15 minutes. Combine biscuit mix, 3/4 cup milk and 1/2 can onions. Mix thoroughly. Drop by spoonfuls to form 6 biscuits around edge of casserole. Bake uncovered until biscuits are light brown. Top with remaining cheese and onions and bake until cheese is completely melted and onions are toasted.
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Chicken & Broccoli Fettuccini Alfredo
from Lynda
12 oz. fettuccini
1 lb. skinless boneless chicken beast, cut into tenders
1-1/4 cup onions, chopped
2-1/2 cups fresh mushrooms, sliced
13-1/2 oz. can fat-free chicken broth
1 cup fat-free cream cheese, softened
two 10 oz. pkg. frozen broccoli florets
2 cloves garlic, minced
1/4 tsp oregano
Prepare fettuccini according to package directions; drain and keep warm. Lightly spray a nonstick skillet with nonfat cooking spray and heat over medium-high heat. Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove chicken from skillet and set aside. Lightly re-spray skillet; sauté onions until soft and transparent, about 5 minutes (this is when to add minced garlic). Add mushrooms and continue cooking until mushrooms are tender. Stir in chicken broth and cream cheese; heat over medium-high heat until mixture almost comes to a boil and thickens. Add chicken, broccoli, and pepper (add oregano here) to skillet; cook over medium heat until heated through. Toss with fettuccini; serve immediately. Makes 8 servings
Per serving: Calories 197, Fat 2g, Saturated Fat 0g, Cholesterol 35mg, Sodium 297mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 13g
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Chicken & Pasta Bake with Basil
from Cooking Light magazine
3 cups broccoli florets
4 cups penne pasta, cooked and kept warm (about 8 oz. uncooked tube-shaped pasta)
3 cups chopped ready-to-eat roasted skinned, boned chicken breasts, (about 3 breasts)
1/4 cup chopped fresh basil
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2 garlic cloves, minced
vegetable cooking spray
Asiago Cheese Sauce:
1/4 cup all-purpose flour
2 cups 1% low-fat milk
1 cup Asiago Cheese, grated
Preheat oven to 350ºF. Steam the broccoli, covered, 4 minutes. Drain. Combine broccoli and next 7 ingredients (broccoli through garlic). Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350 degrees for 20 minutes or until bubbly. Yield: 6 servings.
Asiago Cheese Sauce: Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add Asiago cheese, stirring until melted. Makes 2 cups sauce.
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Chicken & Rice Casserole
from Amanda
frozen breaded chicken tenders to cover bottom of pan
1 onion, chopped
1 cup celery, chopped
1/4 cup butter
1 can cream of mushroom soup
3 cups water
2 cups Minute Rice
1 cup shredded cheddar cheese
Preheat oven to 350ºF. Spray 9x13” pan with Pam. Cover bottom of pan with frozen chicken tenders. Bake 15-20 minutes. Meanwhile, cook onion and celery in butter until tender. Remove from heat and add soup and water. Mix well. Pour uncooked rice over chicken and then cover with soup mixture. Cover with foil and bake 35 minutes. Uncover, top with cheese and bake 10 minutes. Serves 10.
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Chicken & Roasted Garlic Pizza
recipe by Linda W.
1 whole garlic bulb, roasted and squeezed
1 boned and skinned chicken breast halves, sliced into 1" x 1/2" thin pieces
1/4 tsp freshly ground black pepper
1/4 tsp salt
1/2 Tbsp olive oil
1 Tbsp lemon juice
1 pkg. Knorr's Alfredo Sauce, * See below
10 oz. pizza dough, canned
1/2 cup broccoli flowerets, steamed for 4 minutes
1/2 cup Fontina cheese, shredded
1/4 cup freshly grated Parmesan cheese
Earlier in the day, cut 1/4" off top of a large head of garlic, remove outside papery covering and drizzle 1/2 Tbsp. of olive oil over top of garlic head. Sprinkle with a bit of salt and pepper and wrap in heavy duty foil. Bake at 350ºF. for 45 minutes, or until garlic is tender. Let cool; squeeze soft garlic into a small dish. Mash with a fork and set aside. * Prepare Alfredo sauce as directed on package, except OMIT the 1/2 cup water (I used only the 1 cup milk and 2 Tbsp. butter/margarine). Let sauce cool. When cool, add the lemon liquid from the sautéed chicken (see below) and whisk in. The sauce should be extra-thick to spread on the pizza dough. (You'll only use about 1/2 to 3/4 of the sauce with Pillsbury refrigerated crust. Refrigerate the remainder and toss with some pasta for lunch the next day.) Sprinkle thinly sliced chicken with salt and pepper. Heat olive oil in nonstick skillet until hot; add chicken. Sauté for about 30 seconds over high heat; add lemon juice and stir until chicken slices are cooked through and no pink remains, about 2-3 minutes. With slotted spoon, remove chicken to a bowl, and mix with squeezed roasted garlic. Reserve lemon liquid/sauce to add to Alfredo sauce. Preheat oven to 425ºF. Remove pizza dough and spread onto a cookie sheet sprayed with cooking spray (I used Pillsbury's canned Pizza Crust, but you could use homemade dough if you prefer. If you do so, it makes more dough, so you would want to use 2 chicken breast halves and increase Fontina cheese to 1 to 1-1/2 cups). Prebake crust for 6 minutes, or until lightly browned. Remove from oven and turn heat down to 375ºF. Thinly spread about 1/2-3/4 of lemon Alfredo sauce on pizza to within 1/4" of crust's edge. Top with chicken/roasted garlic mixture. Place small broccoli flowerets throughout pizza, and sprinkle with shredded Fontina cheese and grated Parmesan cheese. Return pizza to oven and bake for an additional 6-10 minutes as directed on pizza dough package, or until crust is golden brown. Let sit for a few minutes, then cut into 4 pieces and serve.
Linda’s Notes: This recipe is patterned after the Silano pizzas served at Bertucci's in the Boston area. Serve with a wedge of lemon, if desired, for an added lemon kick.
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