Farmer's Supper
1-1/2 Tbsp. olive oil
5 medium potatoes, peeled and thinly sliced
salt and pepper to taste
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups ham, cut in julienne strips
6 eggs
1/2 cup cheddar cheese, grated
Heat oil in large skillet. Spread half of the potatoes in skillet and sprinkle with salt and pepper to taste. Top with half the onion and green pepper; sprinkle with seasonings again. Arrange half the meat on top; repeat layers. Cover and cook on low heat 20 minutes or until potatoes are tender. Break eggs on top; cover and cook until eggs are desired doneness, about 5 minutes. Remove from heat. To with cheese and cover a minute or two until cheese starts to melt. Serves 6.
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Favorite Beef Stroganoff
1-1/2 pounds flank steak
6 Tbsp. butter
1 clove garlic, halved
1 cup chopped onion
2 cans (6-oz. size) button mushrooms, drained
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
3 tsp. instant beef bouillon
1/4 cup dry white wine (or water)
10-1/2 oz. can condensed beef broth
1 cup sour cream
12-oz. pkg. wide egg noodles, cooked according to package directions
Place steak in freezer for 15 minutes to make it easier to slice. Trim off excess fat. Slice steak, 1/4 inch thick, across the grain. Cut long strips into 2-1/2 inch pieces. In large skillet, heat 2 Tbsp. butter until very hot. Add sliced steak (just enough to cover bottom of pan); brown quickly on both sides. Remove from pan as it browns; continue browning the rest of the beef. Add remaining butter to skillet. Sauté garlic, onion and mushrooms 5 minutes. Remove from heat. Discard garlic. Stir in flour, salt and pepper until smooth; add bouillon. Gradually stir in broth. Bring to boiling, stirring until thickened. Reduce heat; simmer 5 minutes. Over low heat, stir in wine and sour cream. Add browned beef; heat slowly until thoroughly hot. Serve over hot cooked noodles. Serves 6-8.
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Fettuccine Alfredo
3 ounces cream cheese, cut in bits
1 cup grated Parmesan cheese
1/2 cup butter
1 cup half and half
1/4 tsp. pepper
8 ounces fettuccine noodles, cooked and drained
In a large saucepan, combine cream cheese, Parmesan cheese, butter, half and half, and pepper. Cook and stir over medium heat until smooth. Toss pasta lightly with sauce, coating well. Serve immediately. Yield: 3-4 servings.
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Fettuccine Alfredo with Chicken & Broccoli
12 oz. pkg. fettuccine
1 lb. chicken tenders
1 1/2 cups chopped onion
2 1/2 cups sliced mushrooms
13 1/2-oz. can chicken broth
8 oz. cream cheese, softened
20-oz. pkg. frozen broccoli florets
1 tsp. white pepper
Prepare fettuccine according to package directions; drain and keep warm. Lightly spray large nonstick skillet with Pam. Heat over medium-high heat. Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove from skillet and set aside. Lightly respray skillet. Sauté onions until soft and transparent, about 5 minutes. Add mushrooms and continue cooking until mushrooms are tender. Stir in chicken broth and cream cheese; heat over medium-high heat until mixture thickens and almost comes to a boil. Add chicken, broccoli and pepper. Cook over medium heat until heated through. Toss with noodles and serve immediately. Serves 8.
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Fettucine with Chicken & Lobster Sauce
1 garlic clove, minced
1 cup chopped onion
1 Tbsp. butter
10-1/2-oz. can condensed lobster bisque
1 cup milk
1/4 cup grated Parmesan cheese
1-1/2 cups cooked skinless, boneless chicken breasts, cut into strips (about 1-1/2 chicken breasts)
3 cups hot cooked fettuccine (8 oz. pkg.)
pepper, optional
In large skillet over medium heat, sauté the garlic and onion in the butter for 3-5 minutes, stirring constantly. Stir in bisque, milk and Parmesan cheese. Bring to a boil; add chicken. Reduce heat to low and cook 5 minutes, stirring often. Add fettuccine. Sprinkle with additional Parmesan and pepper, if desired. Serve immediately. Serves 4.
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Fettuccine with Crab & Tomatoes
1/2 cup chicken broth
1 onion, chopped
3 garlic cloves, minced
8 small plum tomatoes, quartered
1/4 cup tomato paste
1/4 cup dry white wine
1 tsp. dried basil
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
3/4 lb. cooked crabmeat, picked over and flaked
1/4 cup minced parsley
6 oz. fettuccine
4 scallions, sliced
2 Tbsp. grated Parmesan cheese
In large nonstick skillet, bring broth, onion and garlic to a boil. Reduce heat and simmer, uncovered, until onion is softened, and most of the liquid has evaporated, about 5 minutes. Add tomatoes, tomato paste, wine, basil and peppers. Cook until tomatoes are softened, 5-6 minutes. Add crab and parsley; cook until heat through, 2-3 minutes. Meanwhile, cook fettuccine according to package directions. Drain, reserving1/2 cup of the cooking liquid. Place fettuccine in serving bowl. Immediately add crab mixture and cooking liquid; toss to coat. Sprinkle with scallions and Parmesan cheese before serving. Serves 4.
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Fettuccine with Creamy Spinach Sauce
from Weight Watchers
6 oz. fettuccine
2 tsp. olive oil
1/2 onion, chopped
1 garlic clove, minced
2 cups chopped cleaned spinach
1 cup canned crushed tomatoes (no salt added)
1/4 tsp. salt
1/2 cup part-skim ricotta cheese, pureed
1/4 tsp. freshly ground black pepper
1 Pinch grated nutmeg
Cook the fettuccine according to package directions. Drain, reserving 1/2 cup of the cooking liquid, and keep warm. In a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the garlic; cook, stirring, about 1 minute. Stir in the spinach, tomatoes and salt; cook, stirring, until the spinach is wilted, 4-5 minutes. Add the fettuccine, 1/4 cup of the cooking liquid and the ricotta; cook, tossing, until just heated through; add more cooking liquid as necessary to make the sauce creamy. Sprinkle with the pepper and nutmeg.
Per serving (excluding unknown items): 69 Calories; 5g Fat (60.8% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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Fettuccine with Light Alfredo Sauce
1 cup evaporated skim milk
1/2 cup grated Parmesan cheese
1/2 cup finely chopped fresh parsley
1 lb. fettuccine, cooked
1/4 tsp. white pepper
pinch red pepper flakes, optional
Heat milk in deep saucepan over medium heat. Simmer, but do not boil. Add Parmesan cheese and parsley. As soon as the cheese has melted and the sauce is thick and creamy, remove from heat and toss with pasta. Season to taste with peppers. Serves immediately. Serves 6.
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Fettuccine with Shrimp, Scallops, Tomatoes and Basil
from Kim
1/4 cup olive oil
1 lb. raw medium shrimp, peeled and deveined
1 lb. scallops cleaned
1 can diced tomatoes
1/2 cup chopped fresh basil
3 large garlic cloves, minced
salt and fresh ground pepper
1 lb. fettuccine, freshly cooked
grated Parmesan cheese
Heat oil in large, heavy skillet over medium-high heat. Add scallops, tomatoes, basil, garlic. Cook until scallops are opaque. Add shrimp and cook until shrimp turn pink, stirring frequently, about 3 minutes. Season with salt and pepper. Place pasta in serving bowl. Pour sauce over and toss. Sprinkle with Parmesan and serve immediately.
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Fettuccine with Tomato & Basil
3/4 pound fettuccine, dried egg
5 medium ripe tomatoes, peeled and chopped
1 1/2 cups fresh basil leaves, packed, coarsely chopped
1/4 cup extra-virgin olive oil
1 cup onion, finely chopped
2 cloves garlic, minced
Fill a large kettle with water and bring it to a boil for the pasta. In a saucepan, heat the oil over moderate heat, then add the onions. Stir and fry until golden, about 8 minutes, then add the garlic and stir for another minute. Stir in the tomatoes and salt and pepper to taste. Simmer for about 20 minutes. Meanwhile, cook the pasta until done and drain in a colander. Stir the chopped basil into the sauce. In a large pasta bowl, toss the fettuccine with the sauce and lots of Parmesan cheese.
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Five-Cheese Stuffed Shells
from Taste of Home's Light and Tasty magazine
Wendy Lee Guerin, Fridley, MN
20 whole uncooked jumbo pasta shells
2 cups cooked spinach, chopped
1 cup fat-free cottage cheese
1 cup part-skim ricotta cheese
4 slices reduced-fat provolone cheese, finely chopped
1/2 cup parmesan cheese, shredded
1/2 cup Romano cheese, shredded
1 whole egg, lightly beaten
2 cloves garlic, minced
1 tsp. Italian seasoning
1/2 tsp. salt
dash pepper
26 oz. meatless spaghetti sauce
Cook pasta shells according to package directions; drain. In a large bowl, combine the next 11 ingredients; spoon into shells. Arrange in a 13x 9" baking dish coated with nonstick cooking spray. Pour spaghetti sauce over all. Cover and bake at 350ºF. for 40-45 minutes or until heated through. 5 WW points per serving.
Per serving (2 stuffed shells): 226 cals; 8 g fat (4 g sat fat); 42 mg hcol; 849 mg sodium; 24 g carb; 1 g fiber; 16 g protein
Diabetic Exchanges: 2 lean meat; 1-1/2 vegetable; 1 starch
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Franklin Elementary Crockpot Special
3 lb. pot roast
10-oz. can condensed cheddar cheese soup
10-oz. can condensed golden mushroom soup
10-oz. can condensed french onion soup
cooked egg noodles or potatoes
Mix soups in crockpot; do NOT add water. (Juices from the roast will thin the soup.) Place pot roast in crockpot. Cook on low 8-9 hours; turn roast halfway through cooking. Serve over egg noodles or with potatoes. Serves 4.
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Fresh Pasta Bows with Tomato & Herb Sauce
from Lynda
1 lb. fresh 3 colors farfalle (bowties)
4 tbsp olive oil
2 clove garlic, crushed
Pinch of peperoncino (chili peppers)
2 tbsp fresh chopped basil
4 ripe tomatoes, peeled, seeded and cubed
Pinch of oregano
1 qt vegetable broth
1 tbsp fresh chopped parsley
2 tbsp butter
4 tbsp grated Parmigiano Reggiano
In a sauté pan heat olive oil. Add garlic, peperoncino, basil, parsley and oregano. Sauté on low heat, then add tomatoes and half the broth. Add fresh pasta and stir continuously adding remaining broth until the pasta achieves the desired doneness. Finish with butter and Parmigiano Reggiano.
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Fresh Tomato Pasta Salad
from Jacki
fresh basil - about 20 leaves cut up
1/2 cup olive oil
4 large cloves crushed garlic (I used 3)
1 yellow pepper cut thin (I used mixed colors)
12 plum tomatoes cut up (I used 10)
1/2 cup grated locatelli (pecorino romano) cheese
1 lb. Mozzarella, shredded
1 lb. Pasta, i.e. penne, rigatoni etc.
Mix everything together except the pasta, and the two cheeses. Leave out 2-3 hrs. at room temperature. Cook pasta. Immediately after draining, add the sauce mixture and the cheeses. Add SandP to taste. Serve immediately.
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Fresh Tomato Sauce
4 cups tomatoes, peeled, seeded and, finely chopped
1 medium red or white onion, minced
1-1/2 tsp. basil (fresh if possible)
1 tsp. sugar
6 oz. tomato paste
4 garlic cloves, crushed
1/4 tsp. oregano
1 dash red pepper
Combine all ingredients in lightly oiled Crock Pot (I use virgin oil). Cover and cook on low for 6 - 12 hrs., high about 4 hrs. We like our sauce thick, I found by removing the cover and cooking on high until the sauce is reduced, works nicely.
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Fresh Tomato Toss
from Joyce
1 lb. spaghetti
6 Tbsp. softened butter
3 medium tomatoes, peeled and chopped
1/4 cut sliced green onions
2 tsp. fresh basil
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup grated Parmesan cheese
Prepare spaghetti. Drain. Toss hot spaghetti with remaining ingredients. Serve immediately.
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Garden Fresh Tomato Sauce
from "The Best Slowcooker Cookbook Ever"
4 pounds ripe tomatoes, peeled and chopped
6 oz. can tomato paste
1/2 cup dry white wine
1 large red onion, chopped
1 Tbsp. extra virgin olive oil
4 large garlic cloves, minced
2 tsp. dried basil
1/4 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. sugar, or to taste
1 Tbsp. balsamic vinegar
1/4 cup chopped fresh basil
In a 3-1/2 or 4 quart slow cooker, mix together the tomatoes, tomato paste, wine, red onion, olive oil, garlic, dried basil, oregano, salt and pepper. Cover and cook on low heat for 4 to 4.5 hours. Stir in the sugar, vinegar and fresh basil. Increase the heat setting to high, and cook uncovered for 30 minutes to thicken the sauce.
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Garden Pizza
from Susan Branch's "Summer" book
Boboli pizza crust
Olive oil
Minced garlic
Fresh basil, minced or chopped
Red pepper flakes
Grated mozzarella cheese
Thinly sliced tomatoes
Parmesan cheese
Brush a Boboli pizza crust with a little olive oil. Sprinkle over minced garlic, fresh basil, red pepper flakes and mozzarella cheese. Arrange tomato slices over pizza, then a sprinkling of Parmesan cheese. Bake in a preheated 475ºF. oven for about 12 minutes. Cut into squares or wedges.
NOTE: I have also, at times, added thinly sliced purple onion and sliced black olives. Ingredient amounts should be to your taste.
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Garden Ranch Pizza
from Nancy
2 packages refrigerated pizza crust (or enough pizza dough for one large pizza)
1/2 cup mayo
1/2 package of ranch seasoning and salad dressing mix (2 Tbsp.)
1 garlic clove, pressed
2 cup shredded mozzarella cheese, divided in half
1 cup chopped broccoli
1/2 cup diced red bell pepper
1 medium carrot, crinkle sliced
1/2 cup ripe olives, sliced
1/4 cup grated parmesan cheese
Preheat oven to 425ºF. Sprinkle a pizza stone (or pizza sheet) w/ flour. Roll dough out to edge of pan, pressing seams to seal if using canned dough. In a bowl combine mayo and ranch dressing mix (I'm using Gail's homemade Ranch dressing in place of this combination) and mix in the pressed garlic. Spread over crust. Top w/ half the mozzarella cheese. Top with the fresh veggies and then sprinkle remaining mozzarella cheese over these. Top with grated parmesan cheese. Bake 18-22 minutes. Cool 10 minutes. and cut and serve.
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Garlic-Butter Angel Hair Pasta
1 head garlic
4 oz. butter
olive oil
grated Parmesan or Romano cheese
8 oz. angel hair pasta (or any pasta of your choice, penne is nice too or thin spaghetti)
Preheat oven to 300ºF. Cut the top and root off the garlic head Rub the unpeeled head of garlic with a little olive oil. Wrap in foil and place in shallow baking dish. Roast about 45-60 minutes, until garlic gets soft. Remove from oven; cool. Squeeze roasted garlic out into large bowl. Meanwhile, prepare pasta according to package directions. In small saucepan, over medium heat, melt butter. Add to roasted garlic in bowl. Mix well to combine. Add hot, cooked pasta to bowl and toss with grated Parmesan or Romano cheese, to taste. Serves 4-6.
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Garlic Mashed Potatoes & Beef Bake
from Carol
1 lb. ground beef
1 can cream of mushroom with roasted garlic soup
1 tbsp. Worcestershire sauce
16 oz. bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed
3 cups hot mashed potatoes
Cook beef in skillet until browned. Pour off fat. Mix beef, 1/2 can soup, Worcestershire and vegetables in 2-qt. shallow baking dish. Stir remaining soup into potatoes and spoon over beef mixture. Bake at 400ºF. for 20 min. or until hot. Serves 4.
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Good Housekeeping's Baked Ziti
from "The All New Good Housekeeping Cookbook"
marinara sauce
16 oz. ziti
15 oz. part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
1/4 tsp. salt
8 oz. (2 cups) part-skim mozzarella cheese
Prepare Marinara Sauce. Meanwhile, in large saucepot, cook pasta as label directs; drain. Preheat oven to 350ºF. In large bowl, combine pasta and marinara sauce, stirring to coat. In medium bowl, combine ricotta, Parmesan and salt. Spoon half of pasta into 13x9” baking dish. Spread evenly with ricotta mixture and top with remaining pasta. Cover ziti with foil and bake 20 minutes. Remove foil and sprinkle with mozzarella. Bake until cheese has melted, about 10 minutes longer. Serves 8.
Each serving: 429 calories, 23g protein, 52g carbohydrate, 14g total fat (7g saturated), 35mg cholesterol, 719mg sodium
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Gorgonzola & Fresh Thyme Sauce for Pasta
1-1/2 cups heavy cream
6 oz. aged gorgonzola cheese, crumbled
1 tsp. fresh thyme or 1/2 tsp. dried thyme
1/8 tsp. ground nutmeg
salt, white pepper
1 lb. hot cooked pasta
Stir together cream, cheese, thyme and nutmeg in large skillet. Cook gently over medium heat until mixture reduces by one-fourth. Add salt and pepper to taste. Toss with pasta to coat well. Serve with extra nutmeg, if desired. Serves 4.
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Gorgonzola Linguine with Toasted Walnuts
8 oz. uncooked linguine
1 Tbsp. butter or margarine
1 clove garlic, finely chopped
1-1/2 cups whipping (heavy) cream
1/4 cup dry white wine or chicken broth
1/4 tsp. salt
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cook linguine as directed on package. While linguine is cooking, melt butter in 10” skillet over low heat. Cook garlic in butter, stirring occasionally, until garlic is golden. Stir in whipping cream, wine and salt. Simmer about 6 minutes, stirring constantly, until slightly thickened; remove from heat. Stir in cheese until melted. Drain linguine. Toss linguine and sauce. Sprinkle with walnuts.
NOTE: How much is 8 oz. of linguine? Bundled up, 8 oz. of uncooked linguine is about 1-1/2” in diameter.
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Green Beans with Kielbasa
from Janice
2 pkg. frozen green beans ( but ill use fresh)
1 Tbsp. margarine melted
1 Tbsp. Dijon mustard
2 tsp. cider vinegar
1 tsp. Worcestershire sauce
1/4 tsp. sugar
1/4 tsp. salt
1 lb. kielbasi diced
Cook beans as directed. Mix next 6 ingredients in a bowl. Fry kielbasi in pan until lightly browned. Add mixture and green beans to pan and cook until most of liquid is absorbed.
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Grilled Chicken Alfredo Salad
two 9-oz. pkgs. refrigerated cheese-filled tortellini
1/2 cup alfredo sauce
1 cup basil pesto
1 medium red onion, thinly sliced
1 small yellow summer squash, cut lengthwise in half
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
lettuce leaves
1 large tomato, chopped (1 cup)
Heat coals or gas grill. Cook and drain tortellini as directed on package. Mix 1/4 cup of the alfredo sauce and the pesto; toss with tortellini and onion. Brush cut sides of squash with 1 Tbsp. of the remaining alfredo sauce; set aside. Cover and grill chicken 4-6” from medium heat 15-20 minutes, brushing with remaining alfredo sauce and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is grilling, cover and grill squash, cut sides down, about 10 minutes or until crisp-tender. Cut chicken diagonally into 1” strips. Cut squash crosswise into 1/4” slices. Arrange tortellini mixture on lettuce. Top with chicken, squash and tomato. Serves 6.
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Grilled Pizza
Thaw a 1-lb. package of frozen pizza or bread dough; divide into two pieces. Use dinner plates to form each piece into a circle. Put foil on gas grill, poke holes in it, spread a little oil on it with a pastry brush and turn the flame on low. Oil the dough rounds and put them oiled side down on the foil for about 5 minutes, until they stard to brown. Then oil the other side and flip over with a large spatula. You can pre-grill tomatoes and other vegetables, and put them on the pizza rounds, sprinke grated cheese and let it melt, but your imagination is the limit: sauce and mozzarella, herbs and garlic, shrimp, whatever. Just watch the dough carefully so it browns and not burns. Makes two 10" pizzas.
from Diane
>How do you par-grill and for how long?>
For the par-grilling, I grilled the first side only until I started to see some puffing here and there on the top side and the bottom feels firm enough to get a spatula under. Flip it over and grill it for several minutes on the second side. They definitely weren't done... they needed more time but I was going to heat them/finish them off at my friends' house where I heated/brown them a bit, then topped them and put them on the upper rack of the grill, closed the lid and let the heat trapped up-top melt all the cheese... Mmmmmm....
I let the par-grilled dough discs cool on baking racks and when nice and cool, I stacked them on a disposable plate and covered them, brought along all the 'necessities' and off we went.
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Ground Beef and Sausage with Pasta in Tomato Cream Sauce
from "The Best Little Slow Cooker Cookbook Ever"
1 pound lean ground beef
3/4 pound mild or hot Italian sausage, casings removed
2 medium onion, chopped
2 large garlic cloves, minced
26 oz. jar tomato and basil spaghetti sauce
14.5 oz. can diced peeled tomatoes
1-1/2 Tbsp. dried basil
1/4 cup chopped fresh basil
1/2 cup heavy cream
3/4 pound fettuccine noodles, cooked, drained
Crumble the beef and sausages into a large heavy skillet on top of the stove. Add the onions and cook over medium-high heat, stirring occasionally, until the meat is well browned, about 8 minutes. Drain off excess fat. Transfer the meat mixture to a 3.5 qt crockpot. Stir in the garlic, pasta sauce, tomatoes with the liquid, and dried basil. Cover and cook on low for 4-5 hours. Stir in fresh basil and cream. Spoon sauce over noodles and serve.
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Ground Meat & Noodle Casserole
from “Casseroles,” by Sebastian Dickhaut
1 lb. egg noodles
salt
1 onion
2 Tbsp. oil
1 lb. mixed ground meat (any combination of beef, pork, lamb and veal)
pepper
1 cup meat stock (instant)
1 leek (approximately 1 lb.)
6 oz. white mushrooms
1/4 freshly grated Swiss cheese
4 eggs
1/2 cup milk
butter for casserole dish
Cook and drain noodles according to package directions. Peel and dice onion and braise in oil until translucent. Add ground meat; brown and season with salt and pepper. Add stock and let boil down for 15 minutes. Clean leek; cut lengthwise, wash and cut into strips. Clean and slice mushrooms. Add both to meat mixture and cook 1 minute. Preheat oven to 400ºF. Layer noodles, meat mixture and cheese in buttered 2-quart casserole dish, ending with cheese. Whisk eggs and milk; season with salt and pepper. Pour over casserole and bake 30-40 minutes.
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Ham & Cheese Biscuit Casserole
from Pieri
1-1/2 cups diced cooked ham
3 Tbsp. chopped onion
4 Tbsp. chopped green pepper
4 Tbsp. margarine
6 Tbsp. flour
1 can condensed chicken soup
1-1/3 cups milk
1 Tbsp. lemon juice
Cheese Biscuit Topping:
1-1/2 cups Bisquick
1/2 cup grated cheese
6 Tbsp. milk
In a skillet on medium heat sauté the onion and green pepper in margarine until tender. Stir in flour until frothy. Add soup and milk; cook and stir until thickened. add ham and lemon juice. Pour into greased casserole and arrange cheese biscuits on top. Bake at 450ºF. for 15mins. Then reduce heat to 425ºF. and bake until biscuits are golden brown, about 10 minutes longer. For biscuits: Mix together biscuit mix and cheese. Add milk; stir into a med soft dough. Roll out on a floured board and cut with a biscuit or doughnut cutter.
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Ham & Cheese Bow Ties
2 cups (8 ounces) uncooked bow tie pasta
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1/2 tsp. prepared mustard
2-1/2 cups shredded Cheddar cheese
4 oz. sliced cooked ham, cut into strips
1/4 cup grated Parmesan cheese
Heat oven to 350ºF. Cook and drain pasta as directed on package. While pasta cooks, melt butter in a 3-quart saucepan over low heat. Whisk in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to a high simmer, stirring constantly. Simmer and stir for 1 minute. Stir in mustard and Cheddar cheese. Cook, stirring until cheese is melted. Stir pasta and ham into cheese sauce. Pour into an ungreased 2-quart baking dish. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly. Yield: 6 servings.
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Ham & Chicken Casserole
from allrecipes.com
1 cup uncooked egg noodles
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup cooked cubed chicken breast meat
1 cup cooked, diced ham
1/2 cup chopped celery
1/2 tsp. salt
1/2 tsp. ground pepper
6 oz. cheddar cheese, shredded
1 3/4 tsp. paprika
Cook noodles the usual way. Make a white sauce with the butter, flour and milk. Add chicken, ham, celery, salt and pepper and stir well. Spoon into greased casserole dish. Cook in 400ºF oven for 15 minutes. Sprinkle cheese and paprika on top and cook for an additional 5 minutes. Serves 4.
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Ham & Chicken Casserole with Swiss Cheese
from “Casseroles,” by Christie Katona and Thomas Katona
1/2 cup chopped onion
1/2 lb. fresh mushrooms
2 Tbsp. butter
3 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1 cup half-and-half
2 Tbsp. dry sherry
2 cups cubed booked chicken or turkey
1 cup cubed cooked ham
8 oz. can sliced water chestnuts, drained
1 cup shredded Swiss or low-fat Alpine lace cheese
1-1/2 cups soft breadcrumbs
3 Tbsp. butter, melted
Heat oven to 400ºF. Spray a 1-1/2 quart casserole with nonstick cooking spray. In large skillet over medium heat, cook onion and mushrooms in butter until soft. Sprinkle with flour, salt and pepper. Add half-and-half and sherry. Cook until thickened. Add chicken, ham and water chestnuts. Pour mixture into casserole. Top with cheese. Combine crumbs and melted butter; sprinkle over top. Bake 25 minutes or until bubbly and golden. Serves 6.
NOTE: This great luncheon dish freezes well.
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Ham & Green Noodle Casserole
6 cups hot water
8 oz. spinach linguine or noodles
103/4-oz. can cheddar cheese soup
5 oz. evaporated milk
1 tsp. prepared mustard
1/4 tsp. pepper
1 cup diced cooked ham
4-oz. can mushroom pieces, drained
1/2 cup sliced ripe olives
1/2 cup peanuts
Place water in 4-quart round casserole. Cover and microwave on high 6 minutes or until water boils. Add linguine; stir. Cover and microwave on high 4 minutes; stir. Cover again and microwave on high 4 minutes or until pasta tests done; drain. Stir in soup, milk, mustard and pepper. Fold in ham, mushrooms, olives and peanuts. Cover again. Microwave on high 6-8 minutes or until steaming hot, stirring midway through cooking. Serves 6.
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Ham & Hash Browns
1 large pkg. frozen hash brown potatoes
1 can mushroom soup
2 cups sharp Cheddar cheese
1 can Cheddar cheese soup
10 oz. pkg. frozen peas
1 cup milk
12-16 oz. diced ham
Mix all ingredients in a slow cooker and season to taste. Cover and cook on HIGH 4 hours or LOW 8 hours.
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Ham & Noodle Casserole
from www.justcrockpotrecipes.com
1 cup uncooked noodles
vegetable oil(canola)
1 cup cubed ham
1 can condensed cream of chicken
8 oz. can whole kernel corn, drained
1 Tbsp. pimento, chopped
1/2 cup cheddar cheese, shredded
1/4 cup green pepper, chopped
Cook noodles according to package directions until barely tender. Drain and toss with just enough oil to coat. Add noodles and remaining ingredients to a greased crockpot and stir to mix. Cover and cook on LOW setting 7 to 9 hours. Makes 2 servings or 1 1/2 to 2 quarts.
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Ham & Scalloped Potatoes
6 medium boiling or baking potatoes (2 lbs.), peeled
3 Tbsp. butter
1 small onion, finely chopped (1/4 cup)
3 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2-1/2 cups milk
1-1/2 cups diced fully cooked ham
1 Tbsp. butter
Heat oven to 350ºF. Grease 2-quart casserole. Cut potatoes into enough thin slices to measure 4 cups. Melt 3 Tbsp. butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir milk into sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in ham. Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 Tbsp. butter. Cover and bake 30 minutes. Uncover and bake 60-70 minutes longer or until potatoes are tender. Let stand 5-10 minuets before serving. Serves 6.
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Ham & Swiss Casserole
from Lisa
8-oz. pkg. noodles, cooked
2 cups cubed ham
2 cups (8 oz.) shredded Swiss cheese
1/2 cup frozen peas
1 can cream of celery soup
1 cup (8 oz.) sour cream
1/2 cup chopped bell pepper
1/2 cup shopped onions
1/2 cup frozen diced carrots
Heat oven to 350ºF. In greased casserole dish, layer 1/3 of the noodles, ham and cheese. In small bowl, combine soup, sour cream, green pepper, onion, peas and carrots; spread half on top. Repeat layers. Bake uncovered for 40-45 minutes or until heated through. (BTW, I added in the peas and carrots so that I wouldn't have to make a veggie side dish. You can omit those if you like.) 6-8 servings
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Ham Casserole
from "Recipe Hall of Fame Quick and Easy Cookbook"
12-oz. pkg. noodles
1 cup whole kernel corn, drained
1/2 cup chopped green pepper
1/3 cup milk
1 cup chopped cooked ham
3/4 cup diced cheese
1 can cream of mushroom soup
Cook noodles according to package directions. Combine well with remaining ingredients. Turn into greased baking dish. Bake covered at 375ºF for 45 minutes. Serves 6-8.
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Ham, Egg & Potato Skillet Supper
2 Tbsp. butter
1 cup refrigerated diced potatoes with onions (from 1 lb. 4 oz. pkg.)
1 cup frozen cut broccoli, thawed
1/2 cup cooked ham strips (2x1/4x1/4")
4 eggs
1 Tbsp. milk
1/4 tsp. prepared seasoned salt
Melt butter in medium nonstick skillet over medium heat. Add potatoes; cook over medium heat 5-10 minutes or until lightly browned, stirring occasionally. Stir in broccoli and ham; cook and stir until broccoli is tender. In medium bowl, beat eggs slightly. Add milk and seasoned salt; beat well. Add to skillet all at once. Cook 2-5 minutes or until eggs are set but still moist, stirring occasionally. Serves 2.
NOTE: To thaw broccoli quickly, place in colander or strainer; rinse with warm water until thawed. Drain well.
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Hamburger Casserole
from Carrie
2 large potatoes, pared and sliced
2 to 3 medium carrots, sliced
10 oz. package frozen peas, partially thawed
2 medium onions, sliced
Salt and pepper to taste
2 stalks of celery, sliced
1-1/2 lbs. lean ground beef, browned and drained
10-3/4 oz. can of tomato soup
1/2 cup water
Place layers of vegetables in the order given in crock pot. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour into crock pot. Cover and cook on Low 6 to 8 hours (high; 3 to 4 hours, stirring occasionally)
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Hamburger-Cheese Bake
1 lb. ground beef
1/2 cup onion, chopped
16 oz. tomato sauce
1 tsp. granulated sugar
3/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. black pepper
4 cups uncooked medium noodles or linguini
1 cup low-fat cottage cheese
8 oz. low-fat cream cheese, softened
1/4 cup low-fat sour cream
1/3 cup green onion, sliced
1/4 cup green bell pepper, chopped
1/4 cup parmesan cheese, freshly grated
In a large skillet, brown the hamburger with the onion over medium heat setting until the meat is lightly browned and the onion is tender. Drain off excess fat and return to the skillet. Stir in tomato sauce, sugar, salt, garlic salt, and pepper. Remove meat sauce from heat and reserve. Meanwhile, cook the noodles as directed on the package, drain, and reserve. In a small bowl combine cottage cheese, cream cheese, sour cream, green onions and green bell pepper. Spread about half of the noodles in a 13x9" oven-proof baking pan. Spread about half the meat sauce evenly over the top of the noodles. Cover with cheese mixture. Add the remaining noodles and top with the remaining meat sauce. Sprinkle with Parmesan cheese and bake at 350ºF for about 30 minutes. Serves 8.
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Hamburger 'n' Cheese Casserole
16 oz. medium noodles, uncooked
2 lbs. ground beef
two 15-oz. cans tomato sauce
1 Tbsp. sugar
2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
2 cups cream-style cottage cheese
16 oz. cream cheese, softened
1 cup dairy sour cream
2 bunches scallions, with tops, diced
1 medium green pepper, chopped
1/2 cup Parmesan cheese, shredded
Preheat oven to 375ºF. Sauté beef in large, heavy skillet, breaking into small chunks with fork, until brown. Stir in tomato sauce, sugar, salt, garlic powder and pepper. Remove from heat. In large bowl, combine cottage cheese, cream cheese, sour cream, scallions and green pepper. Divide half the noodle evenly between two 13x9" baking pans. Spread noodles in bottom of each pan. Moisten noodles with some of the meat sauce. Cover noodles with cheese mixture, dividing between the two pans. top with remaining noodles; cover with meat sauce. Sprinkle top of each pan with Parmesan cheese. Bake, covered, 45 minutes. Serves 18.
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Hamburger Noodle Casserole
from Beverly
1-1/2 pounds extra lean ground beef
1 cup chopped green bell pepper
1 cup chopped onions
2 cups sliced mushrooms
28 oz. diced tomatoes, undrained
10-3/4 oz. reduced-fat cream of tomato soup
10-3/4 oz. reduced fat cream of celery soup
1/2 cup milk
1-1/2 tsp dried oregano
1 tsp chili powder
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
8 oz. fusilli pasta, uncooked
Spray a large, nonstick skillet with non-stick spray. Add beef and cook over medium heat until no longer pink. Break up any large pieces with a wooden spoon. Add green peppers, onions and mushrooms. Continue to cook until vegetables begin to soften, about 3-4 minutes. Stir in diced tomatoes and their liquid, tomato soup and cream of celery soup. Cook and stir until mixture is well blended. Add all remaining ingredients. Bring to a boil. Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Makes 8 servings, 327 calories, 8 g fat
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Hamburger Pie
2 cup mashed potatoes
3/4 lb. ground beef
1/2 cup chopped onion
2 cups or one 9-oz package frozen mixed vegetables
1/4 water
14-1/2 oz. can Italian-styled stewed tomatoes
1/2 of a 6-oz can (1/3 cup) tomato paste
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1/2 cup shredded cheddar cheese
paprika, optional
Prepare mashed potatoes and set aside. Brown beef and onion; drain fat. Stir in water and mixed vegetables into meat mixture. Cook covered; for 5-10 minutes., or until vegetables are tender. Stir in undrained tomatoes, tomato paste, Worcestershire sauce, and pepper. Bring to boil. Transfer mixture to a 2-qt casserole. Drop mashed potatoes in mounds on the meat mixture. Sprinkle with cheese and paprika. Bake 20-25 minutes at 375ºF, until heated and cheese is melted. Serves 4.
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