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Reply
| | From:  Genie· (Original Message) | Sent: 5/4/2008 3:56 AM |
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Reply
| | | From: Genie· | Sent: 7/7/2008 4:11 AM |
Cavatini Casserole
1 1/2 pounds lean ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 package spaghetti sauce seasoning mix
1 large stick pepperoni, sliced
1 can sliced mushrooms
1/2 cup each, 3 different types of pasta; shells, wheels, penne, etc.
15 ounce can tomato sauce
1 cup water
6 ounces mozzarella, grated
6 ounces Cheddar cheese, grated
Preheat oven to 350F degrees and reserve a 9 inch by 13 inch ovenproof baking dish or pan. In a large skillet over medium heat, brown the ground beef with the onion and green pepper. Drain any excess liquid and reserve. Add spaghetti seasoning mix to the browned meat and blend. Add pepperoni and mushrooms and blend again. Meanwhile, prepare the pastas as directed on the package and drain. Combine the cooked pastas with the ground beef mixture in the baking pan. Add tomato sauce and water; stir to combine. Add most of the cheeses and stir again, sprinkling the remaining cheeses over the top of the casserole. Bake for about 30 minutes, uncovered. Serve warm in pasta bowls with a sprinkling of Parmesan cheese, if desired.
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Reply
| | | From: Genie· | Sent: 7/7/2008 4:15 AM |
Cheddar Beef and Noodle Casserole
1 8 ounce package noodles, cooked & drained
1 1/2 lean pounds ground beef
1 medium onion, chopped
1 15 ounce jar spaghetti sauce
1 10 3/4 ounce can Cheddar cheese soup
1 8 ounce can tomato sauce
1 4 ounce can or jar sliced mushrooms
1/4 teaspoon 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. Cover and bake at 350F for 35 to 40 minutes, or until bubbly. Uncover; sprinkle with cheese, and bake just until cheese is melted. Serves 8.
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Reply
| | | From: Genie· | Sent: 7/7/2008 4:21 AM |
Chicken Alfredo Casserole
6 ounces fettucine or medium noodles, cooked and drained
10 ounce package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
2 1/4 cups chopped cooked chicken
1/2 cup parmesan cheese, for sauce
1/4 cup parmesan cheese, for top
Cook pasta according to package directions: drain and set aside. Run water over broccoli to thaw. Sauce: In large saucepan, melt butter or margarine. Stir in flour, basil, salt, and pepper. Add milk all at once. cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; Stir in chicken, 1/2 cup Parmesan cheese, and well drained broccoli. Add pasta and toss to coat. Place chicken mixture in greased 7 x 12 x 2 inch baking dish. Cover with foil. Bake at 350F for 20 minutes. Remove foil. Sprinkle 1/4 cup Parmesan cheese. Bake, uncovered for 5 to 10 minutes more or until heated through. |
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Reply
| | | From: Genie· | Sent: 7/10/2008 4:33 AM |
| Beefy Macaroni Casserole Macaroni and ground beef meals are great everyday family meals, and this recipe is no exception. Cook Time: 40 minutes Ingredients: - 1 1/2 pounds lean ground beef
- 1 cup chopped celery
- 1 cup chopped onion
- 1 can (14.5 ounces) tomatoes
- 3/4 cup uncooked macaroni, cooked and drained
- 1 1/2 cups shredded cheese
- 2 teaspoons Worcestershire Sauce
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Preparation:In a large skillet, heat oil over medium heat; add ground beef, celery, and chopped onion. Fry until beef is browned and onions are tender. Remove from heat and put into large casserole. Add the tomatoes, the cooked macaroni, shredded cheese, sauce, salt and pepper. Bake at 350° for 30 minutes, until hot and bubbly. Sprinkle beefy macaroni casserole with chopped parsley, if desired. | |
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Reply
| | | From: Genie· | Sent: 7/15/2008 7:08 PM |
Baked Tuna Noodle Casserole
- 1 (12-ounce) package egg noodles
- 1/4 cup butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 small green (bell) pepper, chopped
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1 (12.5-ounce) can tuna, drained
- 1 (7-ounce) can sliced mushrooms, drained
- 1 teaspoon dried dill weed
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 2 cups cheddar cheese, grated
- 1/2 cup cracker or potato chip crumbs
- Grease 13 x 9 x 2-inch baking dish; set aside.
- Cook noodles according to package directions.
- Melt butter in medium-sized saucepan; add onion, celery and green pepper. Cook until vegetables have softened. Add flour and continue to cook, stirring constantly, for 1 minute. Slowly stir in milk; bring to a boil and cook for 2 minutes. Remove from heat. Add the tuna, mushrooms, dill weed, salt and pepper, gently stirring to mix.
- Place half the cooked noodles in prepared baking dish. Spoon on half the tuna mixture and top with 1 cup cheese. Repeat with remaining half of ingredients in same order. Top with the crumbs.
- Bake at 350*F (175*C) for 30 minutes or until golden and bubbly.
Makes 6 servings. | |
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Reply
| | | From: Genie· | Sent: 8/19/2008 3:59 AM |
| Portobello Penne Pasta Casserole
1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
1/2 pound portobello mushrooms, thinly sliced
1/2 cup margarine
1/4 cup all-purpose flour
1 large clove garlic, minced
1/2 teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup soy sauce
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a 9x13 inch baking dish. Bring a large pot of
lightly salted water to a boil. Place pasta in the
pot, cook for 8 to 10 minutes, until al dente, and
drain.
Heat the oil in a saucepan over medium heat. Stir in
the mushrooms, cook 1 minute, and set aside. Melt
margarine in the saucepan. Mix in flour, garlic, and
basil. Gradually mix in milk until thickened. Stir in
1 cup cheese until melted. Remove saucepan from heat,
and mix in cooked pasta, mushrooms, spinach, and soy
sauce. Transfer to the prepared baking dish, and top
with remaining cheese. Bake 20 minutes in the
preheated oven, until bubbly and lightly brown.
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Reply
| | | From: Genie· | Sent: 8/23/2008 6:43 PM |
| Spaghetti Casserole 1 lb. ground beef
2 tsp. Butter
1 clove garlic, minced
1 tsp. Sugar
1 tsp. Salt
2 (15 oz.) cans tomato sauce
Pepper
8 oz. thin spaghetti
8 oz. Cheddar
1 (3 oz.) pkg. cream cheese
1 (8 oz.) sour cream
6 green onions, chopped
1 small can mushrooms
Brown beef and butter in skillet. Add garlic, sugar, salt, pepper, tomato sauce and simmer for 10 minutes. Cook spaghetti and grate Cheddar. Cream together cream cheese, sour cream, and green onions. Into greased casserole dish layer noodles, cheese mixture, meat mixture, cheese. Let sit overnight in refrigerator. Bake at 350 degrees for 30 minutes.
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Reply
| | | From: Genie· | Sent: 8/25/2008 7:45 PM |
Lazy Pierogi Casserole It's delicious.
Ingredients 15 lasagna noodles
2 C. cottage cheese
1 egg
1/8 tsp. onion salt
1 C. cheddar cheese
2 C. mashed potatoes
1/4 tsp. salt
1/4 tsp. onion salt
1 C. margarine (scant)
1 C. chopped onion Directions Cook noodles; drain and towel dry. Mix cottage cheese, egg, and onion salt. Spread over a layer of noodles in a 9x13" pan. Cover with layer of noodles. Mix potatoes, salt, onion salt, pepper, and grated cheese. Spread over second layer of noodles. Top with third layer of noodles. Melt margarine and sauté onion. Spread over top layer of noodles. Bake 30 minutes at 350 degrees, covered. Let stand 10 minutes before cutting. Serve with sour cream. | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 3:14 AM |
| Pasta with Ham Casserole
~~~Casserole~<WBR>~~
1 pkg. (16 oz.) tricolor spiral pasta
1-1/2 cups cubed fully cooked ham
1 can (15-1/4 oz.) whole kernel corn, drained
1-1/2 cups (6 oz.) shredded Cheddar cheese, divided
1 can (2.8 oz.) French-fried onions, divided
~~~Sauce~~~
1 can (14-1/2 oz.) chicken broth
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1/2 cup milk
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
To make the casserole:
Cook pasta according to package directions; drain.
Return pasta to pan and add corn, ham, 1 cup cheese and 3/4 cup onions, and
corn.
Mix well and pour into a buttered shallow 3 quart baking dish.
To make the Sauce:
In a bowl, combine the broth, soup, milk and seasonings. Pour over pasta
mixture; mix well.
Bake, uncovered, at 350° F., for 30 minutes.
Sprinkle with remaining cheese and onions on top. Bake 5 minutes longer or
until heated through.
Yield: 8 servings.
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