Lazy Man's Lasagna

Ingredients

• 1 1/4 lb. hamburger
• 1 clove garlic, chopped
• 1 medium onion, chopped
• 1 1/2 cans tomato soup
• 2 Tbsp. parsley flakes
• 1 tsp. basil
• 1/2 tsp. salt
• dash pepper

For later:

• 1 1/4 cup macaroni
• 1 cup sour cream
• 1/2 lb. mozzarella cheese, grated
• Parmesan cheese

Directions

Fry the hamburger, onions and garlic together, then add the next 5 ingredients. Fry this on low heat for about 15 minutes, stirring occasionally. Meanwhile, boil 2 qt. pan of water and add 1 1/4 cups macaroni. Cook, stirring every few minutes for 10 minutes and drain. Use casserole dish. In bottom, put half of the macaroni. Spread on half the meat mixture. Next, spread on sour cream and half the mozzarella cheese. Do this again with the remaining four ingredients. Sprinkle with Parmesan cheese and bake, covered, for 30 minutes in preheated oven at 350 degrees F.

 

CHICKEN TETRAZINNI

(8 - 10 Servings)



1 boiled chicken

1/2 lb. macaroni

1/2 lb. mushrooms, sauteed

2 cups chicken broth

1/2 cup almonds slivered

3 tbsp. butter

2 tbsp. flour

1 cup whipping cream

3 tbsp. white wine, dry



Cut meat from chicken bones. Cook macaroni, drain, add mushrooms and

almonds. Make sauce of butter, flour, broth; remove from heat, stir

in cream, wine. Preheat oven to 375 degrees. Add 1/2 sauce to

chicken, 1/2 half to macaroni. Place macaroni in baking dish,

greased, make hole in center, fill with chicken. Bake until lightly

browned.

Old Fashioned Macaroni and Cheese

An all time family favorite. Everyone loves macaroni and cheese!



2 cups uncooked elbow macaroni

2 TB flour

1 TB bacon drippings or melted butter

1/2 tsp. dry ground mustard

1 can (5 oz.) evaporated milk

1-1/4 cups water

3 cups Cheddar cheese, shredded, divided

Salt, to taste

2 cups diced ham, optional



Preheat oven to 350º F. Butter a 9" x 13" baking dish.



Cook macaroni according to package directions, about 8 minutes. Drain and

rinse

in cold water, drain again and set aside.



In a small bowl, whisk flour, dry mustard, evaporated milk and melted bacon

drippings

or butter.



Bring 1-1/4 cups of water to a boil. Slowly add flour mixture, stirring

constantly.



Add 2-1/2 cups cheese stirring until smooth and creamy. Stir in macaroni and

salt (add ham

if desired).



Pour into a prepared 9" x 13" baking dish. Cover with foil and bake for 25

minutes. Uncover

and sprinkle with remaining 1/2 cup cheese and bake another 2 minutes until

cheese is melted.

Cranberry Macaroni

25 Minutes

Cooking the macaroni whole while you simmer the sauce makes this dish extra speedy:



1 pound ground beef

1 8-ounce c tamato sauce

1 8-ounce c jellied crandberry sauce

1/2 cup water

1/4th bottled barbecue sauce

1/2 tsp. ground ginger

1/4th tsp. ground cinnamon

hot cooked macaroni



In 10-inch s skillet brown meat drain excess fat.

Stir in tomato sauce,

cranberry sauce, water, barbecue sauce, and seasonings.

cook, uncovered, over medium-low heat 15 to 20 minutes.

Serve over hot macaroni.

Makes 4 servings

Baked Macaroni with Spinach



Ingredients



8 ounces elbow macaroni, cooked

1 teaspoon vegetable oil

1 pound broccoli, cut into flowerets

1 1/2 teaspoons salt, divided

1 (6-ounce) package fresh baby spinach

2 tablespoons butter or margarine

1/2 medium onion, chopped

2 (8-ounce) packages mushrooms, quartered

2 tablespoons all-purpose flour

2 cups milk

2 cups (8 ounces) shredded sharp white Cheddar cheese, divided

1 cup whipping cream

1/2 teaspoon pepper

1/2 teaspoon ground nutmeg

Preparation

Toss macaroni with vegetable oil in a large bowl.



Cook broccoli with 1 teaspoon salt in boiling water to cover 2 minutes

or until crisp-tender; drain. Plunge into ice water to stop the

cooking process; drain. Add broccoli and spinach to macaroni in bowl.



Melt butter in a saucepan over medium heat; add onion, and sauté until

tender. Add mushrooms; cook 5 minutes. Sprinkle with flour, stirring

until blended. Gradually stir in milk; cook over medium heat, stirring

constantly, 15 minutes. Add 1 1/2 cups cheese, remaining 1/2 teaspoon

salt, whipping cream, pepper, and nutmeg, stirring until cheese melts.

Stir into macaroni mixture; spoon into a lightly greased 13- x 9-inch

baking dish. Sprinkle with remaining 1/2 cup cheese.



Bake at 375° for 40 minutes or until set.



Yield



8 to 10 servings

Southern Living, OCTOBER 1999

Broccoli Macaroni and Cheese



Stir in chopped chicken if you want some meat in this dish.

Ingredients



1/4 cup butter or margarine, divided

2 tablespoons all-purpose flour

2 cups milk

1 (8-ounce) package shredded Cheddar-American cheese blend

1/2 teaspoon salt

1/8 teaspoon ground red pepper

1 (10-ounce) package frozen broccoli, thawed and coarsely chopped

8 ounces elbow macaroni, cooked

1/4 cup fine, dry breadcrumbs or 1/2 cup grated Parmesan cheese

Preparation

Melt 2 tablespoons butter in a large saucepan over medium heat, and

whisk in all-purpose flour; cook, whisking constantly, 2 minutes.



Whisk in milk gradually; cook, whisking constantly, 5 minutes or until

mixture thickens. Remove from heat. Add shredded cheese, salt, and

pepper, stirring until cheese melts. Stir in broccoli and pasta. Pour

into a lightly greased 11- x 7-inch baking dish. Sprinkle with

breadcrumbs; dot with remaining 2 tablespoons butter.



Bake at 350° for 25 to 30 minutes.



To lighten: Substitute equal portions reduced-calorie margarine, 2%

reduced-fat milk, and 2% reduced-fat shredded sharp Cheddar cheese,

and reduce salt to 1/4 teaspoon. Cook as directed, and pour into

baking dish. Stir together remaining margarine, melted, and

breadcrumbs; sprinkle over pasta mixture. Bake as directed, and let

stand 5 minutes before serving.



Yield



6 to 8 servings

Southern Living, FEBRUARY 2002

Baked Macaroni and Cheese


2 Cups macaroni
1/2 Cup bread crumbs
1 1/2 Cup grated cheese
4 Tbl spoon real butter
1 tea spoon salt
4 Tbl spoon plain flour
2 Cups milk
6 Cups boiling water


Pre heat oven to 375 df
Bring water to a boil then add salt and macaroni and cook till
tender and drain.(note ) shake real good to get all of the
water out.
Make your white sauce while the mac. is cooking. AH! you say
white sauce! well that is what the butter , flour and milk is
for I take the butter and melt it then add the flour and stir
all the time
You do NOT want to brown your flour. Add the milk a little at
a time bring it to a boil so U will know how thick it will be
Season with salt and pepper. (Note)
I like to add a little oregano and a little sweetener to mine.
Thats not the way Grandmaw did but now that I am a great
Grandpaw I should be able to change things a little!
In a 9X11 baking dish add a layer of mac., cover with white
sauce(note you don't have to use all the sauce. only enough
to cover the mac. each time )) You then sprinkle with cheese
then do it over again till U run out of room of material
Now sprinkle the bread crumbs. (I like to use the Italian type)
Then Bake at 375 df for about 30 min or the cheese is bubbling.
(about 6 good helpings)