Hamburger Strata
1 lb. hamburger
1/2 cup chopped onion
1/2 cup chopped green pepper
2 oz. can chopped mushrooms, drained
1/4 tsp. salt
4 cups dry bread cubes
4 eggs, lightly beaten
1-1/4 cups milk
1/2 cup mayonnaise
10-3/4 oz. cream of mushroom soup
1/2 tsp. marjoram
dash hot pepper sauce
Brown hamburger, onion and green pepper; drain. Add mushrooms and salt. Place 2 cups of the bread cubes in butter shallow baking dish. Place meat mixture over bread. Add remaining bread cubes. Combine eggs, milk, mayonnaise, soup, marjoram and hot pepper sauce. Pour over dish. Refrigerate at least 1 hour. Bake at 325ºF for 50 minutes or until set. Serves 6.
Back to the top
![[IMAGE]](line03.gif)
Hamburger Stroganoff
from Jutta Doering, Kelowna, British Columbia
1-1/2 pounds lean ground beef
1/2 cup chopped onion
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1/2 tsp. salt
1 garlic clove, minced
1/4 tsp. pepper
4 oz. can mushroom pieces and stems, drained
10-3/4 oz. condensed cream of chicken soup, undiluted
8 oz. (1 cup) sour cream
In a skillet, cook ground beef and onion in butter until the beef is browned and the onion is tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Stir in soup; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in sour cream; heat through, but do not boil.
Dees Note: I'll be serving mine over noodles tonight. But it's good over rice too.
Back to the top
Hash Brown Casserole
recipe by Weight Watchers
1 cup green onions, sliced
4 oz. Cheddar cheese 50% less fat, shredded (1 cup)
2 Tbsp. stick margarine
1/4 tsp. pepper
32 oz. frozen Southern-style hash brown potatoes, thawed
16 oz. fat-free sour cream
1 can cream of mushroom soup, condensed, 98% fat free
cooking spray
1/2 tsp. paprika
Preheat oven to 350ºF. Combine first 7 ingredients in a large bowl and stir well. Spoon mixture into 13x9 baking dish coated with cooking spray. Sprinkle paprika evenly over casserole. Bake 1 hour or until bubbly. Yield 9 one cup servings, 3 WW points/serving.
Per serving: 192 Calories; 6g Fat (29% calories from fat); 9g Protein; 24g Carbohydrate; 10mg Cholesterol; 177mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates
Back to the top
Hawaiian Tortilla Pizzas
1/2 pound lean ham, cut into small cubes
21 oz. can pineapple chunks, drained (cut each chunk into a few small pieces)
1 pound shredded mozzarella cheese
olive oil
crushed garlic or garlic powder
12 small flour tortillas (about 6-inch each)
Preheat oven to 325ºF. Mix olive oil and garlic together, to taste. Place 4 tortillas on large baking sheet. Brush oil mixture lightly on top of each tortilla. Top each with desired amount of ham, pineapple and mozzarella cheese. Sprinkle with garlic powder and/or grated parmesan cheese, if desired. Bake 10-15 minutes. Repeat until all pizzas are done. If baking 2 sheets of pizzas at one time, increase cooking time to 20-25 minutes. Cheese should be bubbly and slightly golden brown, so should tortillas. Serves 4.
Back to the top
Hearty Chicken & Noodles
from Steph
3 large boneless, skinless chicken breasts
2 cups chicken broth
2 cups water
1/3 cup chopped celery leaves
1 medium onion, chopped
2 tbsp. snipped parsley (or 1 tbsp. dried)
1 bay leaf
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning
1/4 tsp. pepper
2 cups sliced, peeled carrots
1 cup sliced celery
3 cups packaged dried wide noodles
2 cups milk, divided
1 cup frozen peas
4 tbsp. flour
In a 4-1/2 quart Dutch oven, place chicken, broth, water, celery leaves, onion, parsley, bay leaf, salt, thyme, garlic powder, poultry seasoning and pepper. Bring to a boil; reduce heat. Cover and simmer for 25 minutes. Add carrots and sliced celery. Cover and simmer about 20 minutes more or until chicken and veggies are tender. Remove from heat. Remove chicken; cool slightly. Chop chicken and set aside. Discard bay leaf. Bring vegetables mixture to a boil. Add noodles; cook for 5 minutes. Stir in 1-1/2 cups of the milk and the peas. Whisk together remaining milk and flour. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in the chicken. Cook for 1 to 2 minutes more or until heated through. Yield: 6 servings.
Back to the top
Herbed Buttermilk Stroganoff
3/4 lb. boneless beef round steak, cut into 3x1/4" strips
1 cup sliced fresh mushrooms
1 cup sliced onions
1/2 cup water
1/3 cup dry white wine or beef broth
3 Tbsp. tomato juice
1 tsp. instant beef bouillon
1/2 tsp. salt
1/4 tsp. dried thyme leaves
1/4 tsp. dried rosemary leaves
1/8 tsp. pepper
10 oz. (6 cups) uncooked wide egg noodles
2 Tbsp. flour
3/4 cup buttermilk
2 Tbsp. chopped fresh parsley
Spray large nonstick skillet with Pam. Heat over medium-high heat until hot. Add beef, mushrooms and onions. Cook until beef is lightly browned; drain if necessary. Stir in water, wine, tomato juice, bouillon, salt, thyme, rosemary and pepper. Reduce heat to low; cover and simmer 45 minutes or until meat is tender, stirring occasionally. Cook noodles to desired doneness as directed on package. Drain; cover to keep warm. In small bowl, combine flour and1/4 cup of the buttermilk; beat with wire whisk until smooth. Stir in remaining1/2 cup buttermilk. Stir into beef mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Serve over noodles. Sprinkle with parsley. Serves 5.
Back to the top
Herbed Turkey & Wild Rice Casserole
from www.justcrockpotrecipes.com
6 slices bacon, cut 1/2" pieces
1 pound turkey tenderloin, cut into 3/4" pieces
1 medium onion, chopped, (1/2 cup)
1 medium carrot, sliced, (1/2 cup)
1 medium celery stalk, sliced, (1/2 cup)
two 14-1/2 oz. cans ready-to-serve reduced-sodium chicken broth
10-3/4 oz. can condensed reduced-sodium cream of chicken soup
1/4 tsp. dried marjoram
1/8 tsp. freshly-ground black pepper
1 1/4 cups uncooked wild rice, rinsed
Cook bacon in 10-inch skillet over medium heat till crisp. Remove bacon and set aside. Drain fat, reserving 1 Tbsp. in skillet. Add turkey, cook and stir 3 to 5 minutes or until brown. Add onion, carrot, and celery, cook and stir 2 minutes. Mix one can of the broth and soup with whisk until smooth in a 4- to 5-quart crockpot. Stir in remaining broth, marjoram and pepper. Stir in turkey mixture, bacon and rice. Cover and cook on HIGH for 30 minutes. Reduce heat to LOW. Cook 6 to 7 hours until rice is tender and liquid is absorbed. Serves 6.
Back to the top
Homemade Macaroni & Cheese
3 cups uncooked elbow macaroni
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
2 cups milk
2 cups grated cheddar cheese
crushed potato chips
Cook macaroni according to package directions. Meanwhile, prepare sauce: Melt butter in medium saucepan. Blend in flour and salt; cook and stir about 1 minute. Gradually whisk in milk, being careful to avoid lumps. Heat over medium heat, stirring frequently, until mixture thickens. Cool slightly, then stir in cheese until melted and smooth. Stir in cooked and drained macaroni. Spray 1-1/2 quart casserole dish with Pam; pour macaroni mixture into casserole. Sprinkle with crushed potato chips (as many or as few as you like). Bake uncovered at 350ºF for 20 minutes; let stand 5-10 minutes before serving. Serves 6-8.
Back to the top
Impossible Bacon Double Cheeseburger Pie
1 lb. ground beef
1-1/2 cups chopped onion
1/4 tsp. pepper
2 cups shredded cheddar cheese
1-1/2 cups milk
3 eggs
3/4 cup Bisquick
2 tomatoes, sliced
6 slices bacon, crisply cooked
Heat oven to 400ºF. Grease 10" pie plate. Cook ground beef and onion in 10" skillet, stirring occasionally, until beef is brown; drain. Stir in pepper; spread in pie plate. Sprinkle with 1 cup of the cheese. Beat together milk, eggs and Bisquick with wire whisk about 1 minute, until smooth. Pour into pie plate. bake 25 minutes. Top with tomatoes, cheese and bacon. Bake 5-8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes before serving. Refrigerate any leftovers. Serves 6-8.
Back to the top
Impossible Cheeseburger Pie
1 lb. ground beef
1-1/2 cups chopped onion
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded Cheddar cheese
3/4 cup Bisquick
1-1/2 cups milk
3 eggs
Heat oven to 400ºF. Grease 10" pie plate. Cook ground beef and onion till beef is brown. Drain well. Stir in salt and pepper. Spread in pie plate. Beat eggs, milk and Bisquick till smooth. Pour over beef in plate. Bake 25 minutes. Top with shredded cheese and bake 5 minutes more, or until cheese melts completely. Cool 5 minutes before cutting. Serves 6.
Back to the top
Impossible Chicken & Broccoli Pie
10-oz. pkg. frozen chopped broccoli, thawed and drained
2 cups (8 oz.) shredded cheddar cheese
1-1/2 cups cut-up cooked chicken
2/3 cup chopped onion
1-1/3 cups milk
3 eggs
3/4 cup Bisquick
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400ºF. Grease 10" glass pie plate. Mix broccoli, 1-1/3 cups of the cheese, the chicken and onion in pie plate. Stir together milk, eggs, Bisquick, salt and pepper with fork until well blended. Pour into pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Cool 5 minutes before serving. Serves 6-8.
NOTES: To thaw broccoli in microwave, remove outter wrapper from package; pierce package with knife. Microwave on high for 1-1/2 to 2-1/2 minutes or until partially thawed. Break up with fork; drain thoroughly.
VARIATION:
Impossible Broccoli 'n' Cheddar Pie: Use two 10-oz. pkgs. frozen chopped broccoli and omit chicken.
Back to the top
Impossible Pizza Pie
2/3 cup chopped onion
1/3 cup grated Parmesan cheese
1-1/2 cups milk
3 eggs
3/4 cup Bisquick
Sauce, below, or 1 cup prepared pizza sauce
1/4 cup grated Parmesan cheese
3 oz. sliced pepperoni
1/3 cup chopped onion
1/2 cup chopped green bell pepper
1 to 1-1/2 (4-6 oz.) cups shredded mozzarella cheese
Heat oven to 425ºF. Grease 10" glass pie plate. Sprinkle 2/3 cup onion and 1/3 cup Parmesan in pie plate. Stir together milk, eggs and Bisquick with fork until blended. Pour into pie plate. Bake 20 minutes. Spread sauce over top. Top with remaining ingredients. Bake 15-20 minutes or until cheese is light brown. Cool 5 minutes before serving. Serves 6-8.
Sauce: Mix together 6 oz. tomato paste, 1/4 cup water, 1 tsp. dried oregano leaves, 1/2 tsp. dried basil leaves, 1/2 tsp. garlic salt and 1/4 tsp. pepper until well combined.
NOTE: 1/2 lb. ground beef or bulk Italian sausage, cooked and drained, can be substituted for the pepperoni.
Back to the top
Impossibly Easy Chicken & Broccoli Pie
from Bisquick
10-oz. pkg. frozen chopped broccoli, thawed and drained
1-1/2 cups (6 oz.) shredded Cheddar cheese
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Bisquick
1 cup milk
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
Heat oven to 400ºF. Grease 9 pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving. Serves 6.
Back to the top
Impossibly Easy Ham & Swiss Pie
from Bisquick
1-1/2 cups cut-up fully cooked ham
1 cup (4 oz.) shredded Swiss cheese
4 medium green onions, sliced (1/4 cup)
1/2 cup Bisquick
1 cup milk
1/4 tsp. salt
1/8 tsp. pepper
2 eggs
Heat oven to 400ºF. Grease 9 pie plate. Sprinkle ham, cheese and onions in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serves 6.
Back to the top
Impossibly Easy Lasagna Pie
from Bisquick
1 lb. ground beef
1/2 cup thick-and-chunky tomato pasta sauce
1/3 cup ricotta cheese
3 Tbsp. grated Parmesan cheese
1 Tbsp. milk
1/2 tsp. salt
1 cup (4 oz.) shredded mozzarella cheese
1/2 cup Bisquick
1 cup milk
2 eggs
Heat oven to 400ºF. Grease 9 pie plate. Cook beef on 10 skillet over medium heat, stirring occasionally, until brown; drain. Stir in pasta sauce; heat until bubbly. Mix ricotta cheese, Parmesan cheese, 1 Tbsp. milk and the salt. Spread half of the beef mixture in pie plate. Drop cheese mixture by spoonfuls onto beef mixture. Sprinkle with 12 cup of the mozzarella cheese. Top with remaining beef mixture. Stir Bisquick, 1 cup milk and the eggs until blended. Pour into pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 2-3 minutes or until cheese is melted. Let stand 5 minutes before serving. Serves 6.
Back to the top
Impossibly Easy Salmon-Asparagus Pie
from Bisquick
1 lb. asparagus, cut into 1 pieces (2 cups)
4 medium green onions, sliced (1/4 cup)
1-1/2 cups (6 oz.) shredded Swiss cheese
6-oz. can skinless boneless pink salmon, drained and flaked
1/2 cup Bisquick
1 cup milk
1-1/2 tsp. chopped fresh or 1/2 tsp. dried basil leaves
1/8 tsp. pepper
2 eggs
Heat oven to 400ºF. Grease 9 pie plate. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Immediately sprinkle with remaining 3/4 cup cheese. Bake about 2 minutes or until cheese is melted. Let stand 10 minutes before serving. Serves 8.
Back to the top
Impossibly Easy Taco Pie
from Bisquick
1 lb. ground beef
1 medium onion, chopped (1/2 cup)
1-1/4-oz. envelope taco seasoning mix
4-oz. can chopped green chilies, drained
1/2 cup Bisquick
1 cup milk
2 eggs
3/4 cup (3 oz.) shredded Monterey Jack or Cheddar cheese
salsa, optional
sour cream, optional
Heat oven to 400ºF. Grease 9 pie plate. Cook beef and onion in 10 skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in dry taco seasoning mix. Spread in pie plate. Top with chilies. Stir Bisquick, milk and eggs until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 2-3 minutes or until cheese is melted. Let stand 5 minutes before serving. Serve with salsa and sour cream. Serves 6.
Back to the top
Individual Stromboli
from Roseanne
frozen dinner rolls (I use "Texas-sized" rolls)
sliced pepperoni
shredded mozzarella cheese
pizza sauce
Spray baking sheet with Pam. Place frozen rolls on pan; cover with tea towel, and let thaw about 1-1/2 to 2 hours. Flatten rolls to about a palm-sized circle. Put pepperoni slices and shredded cheese on one half of circle. Fold other half over and pinch edges well to seal. Return to greased baking sheet, leaving enough space between rolls for rising. Bake in preheated 350ºF. oven for 12-15 minutes or until lightly browned. Serve with pizza sauce for dipping.
NOTE: You can substitute other fillings for the pepperoni and mozzarella cheese. Some suggestions: browned ground beef with cheddar cheese, ham with Swiss cheese, cooked and crumbled sausage with provolone cheese.
Back to the top
Infallible Rice
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 medium onion, minced
2 Tbsp. butter
1 cup long grain raw white rice
2 cups hot chicken broth
Sautι onion in butter until transparent. Add rice and hot broth. Bring to a boil on top of range. Cover and place in 325ºF. oven for 20 minute. Serves 4-6.
Back to the top
Inside-Out Ravioli
from Ann
16 oz. pasta
10 oz. frozen chopped spinach
1/2 cup bread crumbs
2 eggs, beaten
1/4 cup olive oil
1 cup shredded mozzarella cheese
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
8 oz. tomato sauce
6 oz. tomato paste
16 oz. spaghetti sauce
In a medium pot cook pasta in boiling salted water until al dente. Drain well. Cook spinach according to package directions. Meanwhile, brown ground beef, chopped onion, and minced garlic in a large skillet over medium heat. Stir in tomato sauce, tomato paste, and pasta sauce. Simmer for 10 minutes. Combine cooked spinach, cooked pasta, bread crumbs, shredded cheese, beaten eggs, and olive oil. Spread spinach mixture evenly into the bottom of a 9x13 baking dish. Top with meat mixture. Bake in a preheated 350ºF. for 30 minutes. Makes 8 servings
NOTES: Use your favorite shaped pasta - bow ties, shells, penne, etc. Can be assembled ahead of time and refrigerated, but allow extra time for baking.
Back to the top
Italian Bow Tie Supper
from Quick Cooking magazine
1-1/2 lb. hamburger
1 med onion, chopped
1 minced garlic clove
2 - 8 oz. cans tomato sauce
1 14-1/2 oz. can stewed tomatoes, cut up
1 tsp dried oregano
1 tsp Italian seasoning
salt/pepper to taste
16 oz. bow tie pasta
10 oz. frozen chopped spinach
1-1/2 cups (6 oz) shredded mozzarella cheese
1/2 cup grated parmesan cheese
In a skillet, cook hamburger, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to crockpot. Stir in the tomato sauce, tomatoes (cut up first) and seasonings. Cover and cook on low for 7-8 hours or until bubbly. To get ready to serve, cook and drain pasta and thaw and drain well spinach. Increase heat to high; stir in pasta, spinach and cheeses. Cover and cook for 10 minutes or until heated through and cheese is melted. (when everything was in the crock it completely filled my 3-1/2 qt crock). Yield - generous 6 servings.
Back to the top
Italian Chicken & Pasta
1 large yellow onion, sliced
4 - 6 boneless, skinless chicken breasts
1 large bell pepper, sliced
15 oz. tomato sauce with garlic
salt and pepper to taste
1 pkg. shredded mozzarella cheese
hot cooked spaghetti
Cover bottom of large, shallow casserole dish with separated onion slices; place chicken breasts on top on onion. Layer remaining onion slices and all but 3 pepper slices on top of chicken. Pour tomato sauce over all: lightly salt and pepper to taste. Bake, covered, at 350ºF for 45 minutes. Remove from oven: uncover and sprinkle cheese liberally over chicken. Garnish with remaining pepper slices. Bake, uncovered for 10 minutes or until cheese is completely melted. Serve over spaghetti.
Back to the top
Italian Ham & Pasta Salad
5 cups cooked penne pasta
2 cups broccoli flowerets (5 oz.)
1/2 cup coarsely chopped bell pepper
2 Tbsp. finely chopped onion
1 lb. fully cooked ham, cut into julienne strips
1/2 cup Italian dressing
Mix all ingredients except dressing in large bowl. Pour dressing over mixture; toss. Cover and refrigerate at least one hour to blend flavors. Serves 6.
Back to the top
Italian Meatballs & Pasta
from Family Circle magazine
Sauce:
2 Tbsp. Olive Oil
3 large onions chopped
6 cloves garlic chopped, I used minced garlic in a jar, 4 tsp.
2 carrots, peeled and chopped, small
2 sweet red peppers, chopped
three 28 oz. cans crushed tomatoes
2 tsp. sugar
1/2 tsp. salt
Meatballs:
2-1/2 pounds ground beef chuck
1 cup packaged seasoned bread crumbs
1 small zucchini, finely shredded
3 eggs, lightly beaten
1-1/2 tsp. salt
1 tsp. Italian seasoning
1/2 tsp. black pepper
1/3 cup grated parmesan cheese
Sauce: Heat oil in large pot over medium heat, add onions, garlic, carrots and peppers, cook, stirring 10-12 minutes or until softened. Half the mixture for the meatballs, then add tomatoes, sugar, salt and pepper to vegetable mixture. Cover, bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
Meatballs: Place reserved vegetable mixture, ground chuck, crumbs, zucchini, eggs, salt, Italian seasoning, pepper and parmesan in a large bowl. Mix with hands. Line baking sheet with wax paper Form meat mixture into meatballs. (scant 1/4 cup each) Place on prepared sheet. Drop meatballs into simmering sauce, DON'T stir for 5 minutes. Simmer in sauce for 30 minutes, gently stirring occasionally. Spoon over prepared pasta of your choice.
Back to the top
Italian Pasta Bake
1 lb. ground beef or turkey
6 oz. mostaccoli, cooked, drained
1/2 jar spaghetti sauce
1/4 cup grated parmesan cheese
8 oz. mozzarella cheese
Brown meat in large skillet; drain. Stir in mostaccoli, sauce and 1/2 cup of the parmesan cheese. Spoon into a 13x9 baking dish. Top with mozzarella cheese and the remaining 1/4 cup parmesan cheese. Bake at 375ºF. for 20 minutes. Serves 6.
Back to the top
Italian Pasta Medley
1-1/2 lbs. hamburger
1/2 cup chopped onion
1 clove garlic, minced
16 oz. tomato sauce
14-1/2 oz. can sliced stewed tomatoes
1 tsp. dried oregano
1 tsp. Italian seasoning
16 oz. pkg. pasta; cooked, drained
10 oz. pkg. frozen chopped spinach; thawed, squeeze to drain
1-1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Brown hamburger meat, onion and garlic in a medium skillet; drain. Transfer meat mixture to crockpot. Add tomatoes, tomato sauce and seasoning. Salt and pepper to taste. Cover and cook on LOW for 7-8 hours. 10-15 minutes before serving, add pasta, spinach and cheeses to crockpot; stir. Cover and cook on HIGH 10-15 minutes until heated through and cheese melts.
Back to the top
Italian Pasta Salad
1 lb. rotini pasta
8 oz. tomato sauce
1 cup Italian dressing
1 tbsp dried basil leaves
1 tbsp dried oregano leaves
1 cup sliced mushrooms
5 plum tomatoes, chopped
1 med red onion, chopped
1 small can sliced ripe olives, drained
Cook and drain the pasta . Rinse in cold water . Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients, toss well. Cover and refrigerate about 2 hours or until chilled.
Back to the top
JoAnn's Homemade Hamburger Helper
from JoAnn
Cook a package of elbow macaroni according to directions on package, then drain. I then add spaghetti sauce (about 3 or so cups), ground beef ( 1lb) browned with onions (about 1/2 cup diced) and bake at 350ºF. for about half hour or so. I then add shredded mozzarella cheese with a sprinkle of parmesan cheese on top and place back in the oven until the cheese is melted. I will serve this with garlic bread sticks and have some fresh veggies with ranch dressing to dip in.
Back to the top
Johnny Casserole
1 lb. ground chuck
1 pkg. sloppy joe mix
1 can tomato paste
2 cups cheddar cheese, grated
1 cup uncooked elbow macaroni
1 can corn, drained
Brown meat in skillet. Add sloppy joe mix, tomato paste and water. Simmer 15 minutes. Cook macaroni until done; drain well. Add macaroni, drained corn and 1 cup cheese to meat mixture. Cover with remaining 1 cup cheese. Bake at 350ºF. until bubbly, about 30 minutes.
Back to the top
Johnny Marzetti
from allrecipes.com
8 oz. wide egg noodles
1 pound lean ground beef
1 onion, chopped
4-1/2 oz. can sliced mushrooms
1 pinch garlic salt
ground black pepper to taste
1-1/2 Tbsp. white sugar
1 Tbsp. Worcestershire sauce
two 15 oz. cans tomato sauce
8 oz. sharp Cheddar cheese, shredded
Cook pasta in a large pot of boiling salted water until al dente. Drain. In a large skillet, cook ground beef, onion, and mushrooms. Drain grease. Mix in garlic salt, ground black pepper, sugar, Worcestershire sauce, and tomato sauce. Simmer for 30 minutes. In a greased 2 quart casserole dish, layer half of the cooked egg noodles, then half of the sauce mixture, followed by half of the grated cheese. Repeat. Bake in a preheated 375ºF. oven for 20 to 30 minutes.
Back to the top
Julian's Cheese Manicotti
from "The Cereal Killer," by Diane Mott Davidson
Sauce:
1 large onion, chopped
4 garlic cloves, pressed or chopped
2 Tbsp. olive oil
two 6-oz. cans tomato paste, plus water
2 Tbsp. finely chopped oregano leaves
1 small bay leaf
1 tsp. salt
1/2 tsp. black pepper
Pasta:
1 tsp. olive oil
14 manicotti noodles
Filling:
1-1/2 cups ricotta cheese
6 large eggs
3/4 lb. Fontina cheese, grated
1/4 lb. mozzarella cheese, grated
1/3 cup grated Parmesan cheese
6 Tbsp. soft butter (NOT margarine)
1 tsp. salt
3/4 tsp. black pepper
2 Tbsp. finely chopped basil leaves
grated Parmesan for sprinkling on top
Preheat oven to 350ºF. To make sauce, gently saute onion and garlic in olive oil over medium heat until onion is translucent, about five minutes. Add tomato paste and stir. Slowly add 4 tomato paste cans of water and stir. Add seasonings and allow sauce to simmer while you prepare manicotti and filling. Bring large pot of water to a boil. Add olive oil and drop in manicotti. Cook just until al dente, about 10-15 minutes. Drain and run cold water over manicotti in colander. Set aside. To make filling, in large bowl of electric mixer, beat ricotta with eggs until combined. Add grated cheeses and softened butter; beat until combined. Add salt, pepper and basil. Beat on low just until everything is combined. Gently fill cooked manicotti with cheese mixture and arrange in two buttered 9x13" pans. Cover pasta in each pan with half the sauce; sprinkle on additional Parmesan cheese. Bake about 20 minutes, until cheese is thoroughly melted and sauce is bubbling. Serves 7.
Back to the top
Lasagna
from Heather
1 lb. ground beef
1/2 cup onion, chopped (I use about 2 Tbsp. dried minced onion)
1 clove garlic, minced
32 oz. spaghetti sauce
3/4 cup water
8 oz. lasagna noodles, uncooked
16 oz. ricotta cheese
1/2 cup Parmesan cheese
3 cups mozzarella cheese
1 Tbsp. parsley
Heat oven to 375ºF. In 10" skillet, brown ground beef, onion and garlic; drain. Return beef to skillet and stir in spaghetti sauce and water. In bowl, combine ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley. In 13x9" pan, layer 1/3 of the sauce mixture, half of the uncooked lasagna, half of the ricotta mixture and half of the mozzarella. Repeat layers, ending with sauce mixture. Sprinkle with remaining Parmesan cheese. Cover with foil and bake one hour.
Back to the top
Lasagna Alfredo
from allrecipes.com
16 oz. package lasagna noodles
10 oz. package frozen chopped spinach
3 chicken breast halves, cooked and diced
two 16 oz. jars Alfredo sauce
4 cups mozzarella cheese, shredded
2 pints ricotta cheese
salt and pepper to taste
Heat oven to 350ºF. Boil pasta al dente and drain. Cook spinach according to directions, drain. combine chicken and 1 jar of sauce, stir. Combine ricotta and spinach, stir. In 13x9 pan layer lasagna noodles, chicken and Alfredo mixture, 1 cup cheese, noodles, spinach 1/2 jar Alfredo sauce, 1 cup cheese, noodles, 2 cups mozzarella and salt and pepper. Bake 50-60 minutes, until top is brown and bubbly. I realize reading this that there is 1/2 jar of sauce unaccounted for. I vote for spreading some of it in the bottom of the pan before the first layer of noodles is placed and the rest on the top under the last cheese layer.
Back to the top
Lasagna Casserole
1 lb. lean ground meat, browned and drained
4 medium mushrooms, sliced
1 clove garlic, chopped
8 oz. wide egg noodles, cooked and drained
1 jar spaghetti sauce
3 oz. cream cheese, softened
8 oz. sour cream
8 oz. ricotta cheese
1/3 cup chopped onion
1 pkg. shredded mozzarella cheese
Brown the meat in a large sauce pan. Drain the grease. Add onion, garlic, mushrooms and spaghetti sauce. Simmer on low heat with a lid on. Start cooking the egg noodles according to package directions. Drain once cooked. In a bowl add the sour cream, cream cheese, and ricotta cheese. Add the cooked egg noodles and the sour cream mixture together. Set aside. In a casserole dish you will first need to pour about 1/2 cup of the meat sauce mixture to bottom of casserole dish, then a layer of noodle mixture, top it with a layer of mozzarella cheese. Repeat layers ending with mozzarella cheese on top. (Make sure the top layer has tons of cheese on top). Bake at 350ºF. for 40 minutes. Cheese will be nicely browned and bubbling.
Back to the top
Lasagna for a Crowd
1 lb. bulk pork sausage
1/2 cup chopped onion
1 clove garlic, minced
16 oz. can tomatoes, cut up
8 oz. can tomato sauce
6 oz. can tomato paste
2 tsp. dried basil, crushed
8 oz. lasagna noodles (8 noodles)
2 beaten eggs
2-1/2 cups ricotta or drained cream-style cottage cheese
3/4 cup grated Parmesan cheese
2 Tbsp. snipped parsley
1/2 tsp. pepper
12 oz. mozzarella cheese, thinly sliced
In large skillet, cook meat, onion and garlic until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, tomato sauce, tomato paste and basil. Bring to boiling; reduce heat. Cover and simmer 15 minutes, stirring often. Meanwhile, cook noodles according to package directions; drain. Rinse with cold water; drain. In small mixing bowl, stir together eggs, ricotta or cottage cheese, 1/2 cup of the Parmesan cheese, parsley and pepper. To assemble, arrange 1/4 of the noodles in the bottom of a greased 8x8 or 12x7-1/2 baking dish, trimming to fit. Spread with 1/4 of the ricotta mixture. Top with 1/4 of the mozzarella cheese and 1/4 of the meat sauce. Repeat layers once. Sprinkle with half of the remaining Parmesan cheese. Assemble remaining ingredients the same way in another greased 8x8" or 12x7-1/2" baking dish. Sprinkle with remaining Parmesan cheese. Seal, label and freeze.
To serve: Thaw lasagna overnight in the refrigerator. Bake, covered, at 375ºF. about 1-1/2 hours or until heated through. Let stand 5 minutes. Makes two 6-serving portions.
Back to the top
Lasagna Rolls
from Cindy
12 lasagna noodles
1 lb. ground beef
onion and garlic to taste
28 oz. jar spaghetti sauce
grated mozzarella, Parmesan or Romano cheese to taste
Pre-cook lasagna noodles. Drain. Brown ground beef with onion and garlic. Drain the fat from the hamburger. Add spaghetti sauce. Lay each lasagna noodle flat. Use a tsp. to add the spaghetti hamburger sauce to the center of the noodle. Leave 2 or 3 inches at the end of the noodle for the sauce to spread. Sprinkle with grated cheese. Roll the noodle like a cinnamon roll. Place seam side down in a 8 x 13 x2 inch pan. After assembling all the rolls, spoon the remainder of spaghetti sauce over the top. Bake in 350ºF. degree oven for 30 minutes.
Back to the top
Lasagna Roll-Ups
Sauce:
1/2 lb. ground turkey
2 garlic cloves, minced
32-oz. jar spaghetti sauce
2 tsp. dried Italian seasoning
1/2 tsp. fennel seed, if desired
Filling:
8 uncooked lasagna noodles
1 cup low-fat part-skim ricotta cheese or cottage cheese
1/2 cup shredded carrot
9 oz. pkg. frozen spinach in a pouch, thawed, squeezed to drain
2 egg whites or 1 egg
1/4 tsp. salt
Topping:
4 oz. (1 cup) shredded mozzarella cheese
Heat oven to 350ºF. In large skillet, brown turkey and garlic; drain, if necessary. Stir in remaining sauce ingredients. Simmer about 15 minutes, stirring occasionally. Meanwhile, cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water. In small bowl, combine ricotta cheese, carrot, spinach, egg whites and salt; mix well. Spread each cooked lasagna noodle with generous 1/4 cup spinach filling to within 1" of one short end. Roll up firmly toward unfilled end. Reserve 1-1/2 cups sauce. Pour remaining sauce in ungreased 12x8" baking dish. Arrange roll-ups, seam side down, in sauce. Pour reserved sauce over. Cover tightly with foil. Bake 30-40 minutes or until hot and bubbly. Sprinkle with mozzarella cheese. Bake uncovered an additional 3-5 minutes or until cheese is melted. Let stand 5 minutes before serving. Serves 8.
NOTE: To thaw spinach quickly, cut small slit in center of pouch; microwave on high (100% power) for 2-3 minute or until thawed. Remove from pouch; squeeze dry with paper towels.
Back to the top
Lasagna Roll-Ups #2
8 oz. uncooked lasagna noodles
1 tablespoon olive oil
10-oz. pkg. frozen chopped spinach, thawed and dried
2 tablespoons minced green onion
15 oz. ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
21-oz. jar Alfredo sauce
1 cup shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375ºF. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve. Yield: 4-6 Servings
Back to the top
Lasagna Toss
1 lb. ground beef
1 onion, chopped
1 large jar of your favorite spaghetti sauce
1 cup ricotta or cottage cheese
1 tbsp parsley
2 cups shredded mozzarella, divided
10 oz. large shell pasta
minced garlic to taste
grated parmesan cheese, optional
Heat oven to 350ºF. Cook pasta according to package directions for 7 minutes; drain. Meanwhile, in large skillet, brown ground beef with onions and garlic. Drain off excess fat. Stir in spaghetti sauce and simmer for 10 minutes or until heated through. Remove 1 cup of the meat sauce and set aside. Stir cooked pasta into remaining meat sauce. Layer 1/2 of pasta mixture in 2 quart casserole. Combine ricotta cheese and parsley; spread on top of mixture in casserole. Sprinkle with one cup of mozzarella. Place remaining pasta/sauce mixture on top of cheese. Cover with reserved meat sauce and remaining cup of shredded mozzarella. Sprinkle with parmesan cheese, if desired. Cover and bake for 20-25 minutes until cheese has melted and casserole is hot and bubbly. Let stand 5 minutes before serving.
Back to the top
Lasagna with White Sauce
from Kim
1 lb. ground beef, extra lean *(I will use ground turkey)
1 large onion, chopped
14-1/2 oz. can tomatoes, chopped, with liquid
2 Tbsp tomato paste
1 beef bouillon cube
1-1/2 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
White Sauce:
2 Tbsp butter
3 Tbsp flour
1 tsp salt
1/4 tsp pepper
2 cups milk
1-1/2 cups mozzarella cheese, shredded and divided
10-12 lasagna noodles, uncooked
In large pan, cook meat and onion until meat is browned and onion is tender; drain. Add tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium heat for 20 minutes, stirring occasionally. Meanwhile melt butter in saucepan. Stir flour, milk, salt and pepper together and gradually add to butter. Stir constantly, bringing to a boil. Reduce heat and cook for 1 minute. Remove from heat and stir in half of the cheese; set aside. Pour half of the meat sauce into an ungreased 13x9x2 inch baking dish. Cover with half of the lasagna noodles. Cover with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. Cover and bake at 400ºF. for 40 minutes or until noodles are done.
Back to the top
"Last Meal" Hamburger Casserole
1 pound lean ground beef
1 onion (medium to large), chopped
1 can tomato soup, undiluted
2 cans green beans (drained)
1 can corn , optional, NOT creamed corn (drained)
Mashed potatoes for topping (I use instant and make enough for 8)
1/2 - 1 cup shredded cheddar cheese to sprinkle over top of casserole
Crumble meat finely in skillet and brown, then add onions until cooked through. (At this point I drain off all the grease, and even rinse everything with hot water to minimize the fat.) Add tomato soup, green beans and the optional corn (if desired). Blend thoroughly. Pour mixture into large casserole dish. Scoop mounds of mashed potatoes. symmetrically, over the casserole top. Sprinkle with cheese. Bake, uncovered, at 350ºF. for 30 minutes. Serves 8.
Back to the top
Layered Supper
4 lbs potatoes, peeled and thinly sliced (12 cups)
two 17-oz cans whole kernel corn, drained
1 cup chopped green bell pepper
2 cups chopped onion (2 large onions)
4 cups sliced carrot (8 medium carrots)
3 lbs ground beef, uncooked
15-oz can tomato sauce (you can use more if you wish)
2 cups shredded sharp American cheese (8 oz)
Divide potatoes between 2 large baking pans. Season with salt and pepper. Arrange corn and green bell pepper over potatoes. Add the onion and carrot. Crumble beef evenly over the top, pat gently to smooth. Top each casserole with half of the tomato sauce. Cover and bake at 350ºF for two hours. Uncover, sprinkle with cheese and bake 10 to 15 minutes longer to melt the cheese. Remove from oven, let stand 10-15 minutes. Serves 12.
Back to the top
Lazy Beef Casserole
from Gail
Vegetable oil spray
1 lb. beef chuck roast, all visible fat removed, cut into cubes (I am using sirloin cubes)
1/2 cup dry red wine
1-1/4 cup homemade beef broth or low-sodium beef broth
3 Tbsp tomato paste
1/4 tsp. garlic powder
1/4 tsp. rosemary
1/4 cup flour
8 oz. fresh mushrooms, sliced
1 cup chopped onion
Preheat broiler. Lightly spray a broiler pan with vegetable oil spray. Place meat on prepared broiler pan and place in broiler. Allow meat to brown on all sides, turning frequently. Remove from broiler and set aside. Set oven to bake at 300º F. In 1-1/2-quart casserole, combine wine, broth, tomato paste, spices and flour. Stir to mix well. Place meat in casserole and add mushrooms and onion. Cover and bake 2-1/2 to 3 hours, or until meat is tender.
Back to the top
Lemon Chicken Casserole
1/4 cup flour
1 Tbsp. chopped fresh dill or 1 tsp. dried dill
1/4 tsp. salt
1/8 tsp. pepper
2-1/2-3 lb. chicken, cut into pieces
2 Tbsp. butter
1 clove garlic, minced
2 cups chicken broth
1/4 cup lemon juice
1/4 tsp. grated lemon peel
2 ribs celery, chopped
1 medium zucchini, sliced 3/4 thick
1/2 lb. small, whole fresh mushrooms
1 lemon, sliced
In plastic bag, combine flour, dill, salt and pepper. Add chicken and shake until well coated. In large skillet, melt butter. Add garlic and cook until golden. Add chicken; brown on both sides. Remove and set aside; drain fat. In same skillet, stir in remaining flour mixture. Gradually add broth, scraping up bits from bottom of pan. Stir in lemon juice, lemon peel and celery. Bring to a boil. Return chicken to skillet. Cover and simmer 15 minutes until chicken is tender. Add zucchini and mushrooms; cook 10 minutes longer. Remove to serving platter. Garnish with lemon slices. Serves 4.
Back to the top
Lemon Chicken Pasta
1 tsp. olive oil
2 garlic cloves, minced
6 oz. chicken breast, sliced thin
1/2 cup frozen peas
2 Tbsp. cream cheese
1/2 cup chicken broth
2 cups cooked spring pasta
3 Tbsp. Parmesan cheese
1/2 tsp. grated lemon rind
salt and pepper to taste
Heat oil in large skillet. Sautι garlic and chicken. Add peas and carrots. Cook a few minutes then set aside. Add chicken broth and cream cheese to skillet; cook till cheese melts. Stir constantly. Stir in chicken mixture and cooked pasta, Parmesan cheese and lemon rind. Add salt and pepper to taste. Cook till heated through. Enjoy!
Back to the top
![[HOME]](hometab.gif)
![[E-mail me!]](emailtab.gif)
Back to Recipes Main Page
Casseroles, page 1
Casseroles, page 2
Casseroles, page 3
Casseroles, page 4
Casseroles, page 5
Casseroles, page 7
Casseroles, page 8
Casseroles, page 9
Casseroles, page 10
Casseroles, page 11
|
![[FAVORITE RECIPES]](recipeshead.gif)