Spaghetti Pie
6 oz spaghetti
2 Tbsp melted butter
1 cup grated parmesan cheese
2 eggs, beaten
1 lb ground beef
1/2 cup chopped onion
1 can (14.5 oz) diced tomatoes
6 oz can tomato paste
1 tsp oregano
1/2 tsp garlic salt
1 cup cottage cheese
1 cup mozzarella cheese
1. Preheat oven to 350 degrees. Grease a pie plate.
2. Cook spaghetti according to package and drain. Mix with butter, eggs and parmesan cheese.
3. Brown hamburger and onion. Drain. Stir in un-drained tomatoes, paste, oregano and garlic salt. Heat through.
4. Form spaghetti into a buttered pie plate to make crust. Spread cottage cheese over crust and fill with tomato mixture.
5. Bake for 20 minutes. Top with mozzarella cheese and bake 8 more minutes.
Let set 10 minutes before serving. Enjoy!
Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Thursday, July 12, 2012
Sunday, May 9, 2010
Enchilada Casserole
1 lb ground beef
1 jar salsa
2 tsp chili powder
1/2 tsp red pepper flakes
1-10 count tortilla shells
2 cups shredded cheddar
2 tsp garlic salt
1/4 cup water
Brown beef & drain well. Add spices and water, and boil for about 5 minutes - until water is almost completely absorbed. Add 1/2 salsa and 1 cup cheese, mix well. Fill each tortilla with 2 tbsp of mixture, rolling as you go. Place filled tortillas seam down in a 9x13 glass dish. Top with remaining salsa and cheddar. Bake uncovered for 20-25 minutes at 350 F.
1 jar salsa
2 tsp chili powder
1/2 tsp red pepper flakes
1-10 count tortilla shells
2 cups shredded cheddar
2 tsp garlic salt
1/4 cup water
Brown beef & drain well. Add spices and water, and boil for about 5 minutes - until water is almost completely absorbed. Add 1/2 salsa and 1 cup cheese, mix well. Fill each tortilla with 2 tbsp of mixture, rolling as you go. Place filled tortillas seam down in a 9x13 glass dish. Top with remaining salsa and cheddar. Bake uncovered for 20-25 minutes at 350 F.
Baked Chicken Broccoli and Rice
4 chicken breast halves or legs
1 can cream of chicken and broccoli soup
3/4 cup uncooked regular grain rice
1 1/2 cups water
pepper
paprika
Remove skin from chicken. In an 8-cup (2-liter) oblong baking dish, combine soup, water and rice. Arrange chicken on rice; sprinkle with pepper and paprika. Bake at 375 F for 50-60 minutes, without cover, or until chicken is no longer pink and rice is tender.
Makes 4 servings.
1 can cream of chicken and broccoli soup
3/4 cup uncooked regular grain rice
1 1/2 cups water
pepper
paprika
Remove skin from chicken. In an 8-cup (2-liter) oblong baking dish, combine soup, water and rice. Arrange chicken on rice; sprinkle with pepper and paprika. Bake at 375 F for 50-60 minutes, without cover, or until chicken is no longer pink and rice is tender.
Makes 4 servings.
Taco Tater Tot Casserole
1 lb ground beef
1/4 cup water
1 can whole kernel corn
1/2 pkg tater tots
1 pkg taco seasoning
1/2 cup onion, diced
1 jar salsa
Preheat oven to 350 F. Brown beef and onion and drain. Add taco seasoning and water, and simmer until liquid is gone. In a 9x13 pan/dish, spread taco meat, layer corn and top with a single row of tater tots. Spread salsa on top of everything and cook for about 1 hour. Spread sour cream on each serving.
1/4 cup water
1 can whole kernel corn
1/2 pkg tater tots
1 pkg taco seasoning
1/2 cup onion, diced
1 jar salsa
Preheat oven to 350 F. Brown beef and onion and drain. Add taco seasoning and water, and simmer until liquid is gone. In a 9x13 pan/dish, spread taco meat, layer corn and top with a single row of tater tots. Spread salsa on top of everything and cook for about 1 hour. Spread sour cream on each serving.
Wednesday, February 17, 2010
Stove Top Easy Chicken Bake
1 pkg Stove Top Stuffing for Chicken
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
Preheat oven to 400F. Prepare stuffing mix as directed on package and set aside.
Mix chicken, soup, sour cream and veggies in a 9x13-inch baking dish and top with stuffing
Bake 30 minutess or until chicken is cooked through.
Serves 6.
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
Preheat oven to 400F. Prepare stuffing mix as directed on package and set aside.
Mix chicken, soup, sour cream and veggies in a 9x13-inch baking dish and top with stuffing
Bake 30 minutess or until chicken is cooked through.
Serves 6.
Almost Stuffed Peppers
1 pound ground beef
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 1/2 cups uncooked instant rice
In a large skillet, brown beef; drain. Set beef aside and keep warm. In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. let stand for 5 minutes. Stir in beef; return to the stove and heat through.
Serves 6
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 1/2 cups uncooked instant rice
In a large skillet, brown beef; drain. Set beef aside and keep warm. In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. let stand for 5 minutes. Stir in beef; return to the stove and heat through.
Serves 6
Old Fashioned Stew - Slow cooker
2 lbs beef stew, cut into 1 1/2-inch cubes
1/2 cup flour
2 Tbsp oil
1 bay leaf
1 Tbsp Worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 tsp pepper
2 tsp salt
1 tsp sugar
6 carrots, peeled and sliced or quartered
1 cup sliced celery
4 potatoes, peeled and cut into eighths
12 small white onions
2 medium turnips, peeled and quarterd (optional)
4 cups water
1 cup cooked okra (optional)
Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on Low 8 to 10 hours. Turn control on High. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of wate. Add okra if desired. cover and cook on High 10 to 15 minutes or until slightly thickened. (I also add frozen corn, peas and green beans)
Makes 6 to 8 servings.
1/2 cup flour
2 Tbsp oil
1 bay leaf
1 Tbsp Worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 tsp pepper
2 tsp salt
1 tsp sugar
6 carrots, peeled and sliced or quartered
1 cup sliced celery
4 potatoes, peeled and cut into eighths
12 small white onions
2 medium turnips, peeled and quarterd (optional)
4 cups water
1 cup cooked okra (optional)
Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on Low 8 to 10 hours. Turn control on High. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of wate. Add okra if desired. cover and cook on High 10 to 15 minutes or until slightly thickened. (I also add frozen corn, peas and green beans)
Makes 6 to 8 servings.
Wednesday, December 16, 2009
Cabbage Roll Casserole
1 1/2 lbs ground beef
1 Tbsp cooking oil
1 onion, chopped
1 tsp salt
1/8 tsp pepper
3 to 5 Tbsp long grain rice
2 large cans tomatoes
3 cups shredded cabbage
In a large frying pan, cook ground beef in oil for 5 minutes. Add onion, salt, pepper and rice. Mix well while gently sauteing. Add tomatoes. Put cabbage in a greased casserole dish and pour meat mixture over cabbage. Do not stir. Bake, covered, for 1 1/2 hours at 325 degrees F. This freezes and reheats well.
1 Tbsp cooking oil
1 onion, chopped
1 tsp salt
1/8 tsp pepper
3 to 5 Tbsp long grain rice
2 large cans tomatoes
3 cups shredded cabbage
In a large frying pan, cook ground beef in oil for 5 minutes. Add onion, salt, pepper and rice. Mix well while gently sauteing. Add tomatoes. Put cabbage in a greased casserole dish and pour meat mixture over cabbage. Do not stir. Bake, covered, for 1 1/2 hours at 325 degrees F. This freezes and reheats well.
Tuesday, October 27, 2009
Beefaroni II (the kids' favorite of the two)
1 lb ground beef
2 cups shredded cheddar cheese
2 (15 oz) cans tomato sauce
2 Tbsp butter
1 (16 oz) package uncooked elbow macaroni
salt and pepper to taste
Preheat oven to 350 degrees F.
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and stir in butter. Transfer to a large casserole dish and mix in the beef, tomato sauce and cheese. Sprinkle with salt and pepper, to taste.
Bake, uncovered, for 30 minutes or until heated through and bubbly.
2 cups shredded cheddar cheese
2 (15 oz) cans tomato sauce
2 Tbsp butter
1 (16 oz) package uncooked elbow macaroni
salt and pepper to taste
Preheat oven to 350 degrees F.
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and stir in butter. Transfer to a large casserole dish and mix in the beef, tomato sauce and cheese. Sprinkle with salt and pepper, to taste.
Bake, uncovered, for 30 minutes or until heated through and bubbly.
Monday, October 26, 2009
Spaghetti Pie
1 (6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
Serves 6. Apparently this freezes well too.
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
Serves 6. Apparently this freezes well too.
Fettuccini Alfredo Baked with Cheese
There really are no measurements for this. This is a nice comforting food on a cool fall or cold winter day.
Cook fettuccini noodles according to package directions. Drain and add jarred alfredo sauce; place in oven-safe casserole dish. Top with grated mozzarella cheese and bake until cheese is golden brown. I also add chopped green onions, diced chicken breasts (if I have any leftovers) and dried chili peppers.
This is great with a tossed salad or caesar salad and some garlic bread.
Cook fettuccini noodles according to package directions. Drain and add jarred alfredo sauce; place in oven-safe casserole dish. Top with grated mozzarella cheese and bake until cheese is golden brown. I also add chopped green onions, diced chicken breasts (if I have any leftovers) and dried chili peppers.
This is great with a tossed salad or caesar salad and some garlic bread.
Texas Hash
2 large onions, sliced
1 cup diced peppers
3 Tbsp fat or oil
1 lb hamburger
1 (20 oz) can whole tomatoes
1 1/4 tsp chili powder
2 tsp salt
1/8 tsp pepper
1 c water
1 c minute rice
In a large, deep skillet (with cover) saute onions & peppers in fat until just tender. Add beef & cook until there is no more pink, stirring with a fork to break up meat. Add remaining ingredients, except rice. Cover and simmer 1 hour. Then bring mixture to a boil, add rice, cover, remove from heat & let stand 10 minutes or until rice is tender.
This reheats well so it is great to make ahead so you can have a quick lunch or supper on days that you don't have time to cook or for Sunday lunches after church. It is also great to send with the kids for lunches on days when they will really appreciate a warm lunch
1 cup diced peppers
3 Tbsp fat or oil
1 lb hamburger
1 (20 oz) can whole tomatoes
1 1/4 tsp chili powder
2 tsp salt
1/8 tsp pepper
1 c water
1 c minute rice
In a large, deep skillet (with cover) saute onions & peppers in fat until just tender. Add beef & cook until there is no more pink, stirring with a fork to break up meat. Add remaining ingredients, except rice. Cover and simmer 1 hour. Then bring mixture to a boil, add rice, cover, remove from heat & let stand 10 minutes or until rice is tender.
This reheats well so it is great to make ahead so you can have a quick lunch or supper on days that you don't have time to cook or for Sunday lunches after church. It is also great to send with the kids for lunches on days when they will really appreciate a warm lunch
Cabbage Roll Casseroles
1 1/2 lb ground beef
1 Tbsp cooking oil
1 onion, chopped
1 tsp salt
1/8 tsp peppr
3 to 5 Tbsp long grain rice
2 large cans tomatoes
3 c shredded cabbage
In a large frying pan, cook ground beef in oil for 5 minutes. Add onion, salt, pepper & rice. Mix well while gently sauteing. Add tomatoes. Put cabbage in a greased casserole dish & pour meat mixture over cabbage. Do not stir. Bake, covered, for 1 1/2 hours at 325 degrees F. This freezes & reheats well.
1 Tbsp cooking oil
1 onion, chopped
1 tsp salt
1/8 tsp peppr
3 to 5 Tbsp long grain rice
2 large cans tomatoes
3 c shredded cabbage
In a large frying pan, cook ground beef in oil for 5 minutes. Add onion, salt, pepper & rice. Mix well while gently sauteing. Add tomatoes. Put cabbage in a greased casserole dish & pour meat mixture over cabbage. Do not stir. Bake, covered, for 1 1/2 hours at 325 degrees F. This freezes & reheats well.
Easy Layered Taco Pie
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1/2 cup water
4 Flour Tortillas, cut into quarters
1 cup Salsa
1 cup Mexican Style Finely Shredded Cheddar Jack Cheese
2 cups shredded lettuce
1/4 cup sliced green onions
1/4 cup Sour Cream
Brown hamburger; drain fat & rinse meat. Add water and Taco Seasoning according to package directions.
REMOVE half of the meat mixture; set aside. Place eight tortilla quarters on top of remaining meat mixture in pie plate. Top with reserved meat mixture and remaining eight tortilla quarters. Top with salsa and cheese.
MICROWAVE 4 min. Top with lettuce, green onions and sour cream just before serving.
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1/2 cup water
4 Flour Tortillas, cut into quarters
1 cup Salsa
1 cup Mexican Style Finely Shredded Cheddar Jack Cheese
2 cups shredded lettuce
1/4 cup sliced green onions
1/4 cup Sour Cream
Brown hamburger; drain fat & rinse meat. Add water and Taco Seasoning according to package directions.
REMOVE half of the meat mixture; set aside. Place eight tortilla quarters on top of remaining meat mixture in pie plate. Top with reserved meat mixture and remaining eight tortilla quarters. Top with salsa and cheese.
MICROWAVE 4 min. Top with lettuce, green onions and sour cream just before serving.
Mama Mia Lasagna
Meat Sauce:
1 1/2 lbs hamburger
garlic
1 green pepper, chopped
1 onion, chopped
1 can tomatoes
1 can tomato paste
1 can tomato sauce
1 can mushroom pieces
salt/pepper
2 bay leaves
pinch cayenne pepper
2 tsp oregano
2 tsp basil
2 tsp brown sugar
Simmer 1 1/2-2 hours
This by itself is a fantastic spaghetti sauce!
Cheese filling:
1 1/2 cups cottage cheese
1 beaten egg
1 tsp parsley flakes
Alternate between layers of meat sauce, cooked noodles and cheese filling. Have meat as last layer. Top with mozzarella cheese. Cook approximately 1 hour at 350 degrees F.
To freeze as a lasagna simply assemble, cool and cover and put in freezer. To serve: simply thaw overnight and cook according to above instructions.
To freeze sauce as spaghetti sauce allow to cool and spoon into freezer bags or containers.
This is a family favorite!!!
1 1/2 lbs hamburger
garlic
1 green pepper, chopped
1 onion, chopped
1 can tomatoes
1 can tomato paste
1 can tomato sauce
1 can mushroom pieces
salt/pepper
2 bay leaves
pinch cayenne pepper
2 tsp oregano
2 tsp basil
2 tsp brown sugar
Simmer 1 1/2-2 hours
This by itself is a fantastic spaghetti sauce!
Cheese filling:
1 1/2 cups cottage cheese
1 beaten egg
1 tsp parsley flakes
Alternate between layers of meat sauce, cooked noodles and cheese filling. Have meat as last layer. Top with mozzarella cheese. Cook approximately 1 hour at 350 degrees F.
To freeze as a lasagna simply assemble, cool and cover and put in freezer. To serve: simply thaw overnight and cook according to above instructions.
To freeze sauce as spaghetti sauce allow to cool and spoon into freezer bags or containers.
This is a family favorite!!!
Baked Chicken Broccoli and Rice
4 chicken breast halves or legs
1 1/2 cups water
1 can cream of chicken and broccoli soup
pepper
3/4 cup uncooked regular long grain rice
paprika
Remove skin from chicken, if desired. In 8-cup (2-liter) oblong baking dish, combine soup, water & rice. Arrange chicken on rice mixture; sprinkle with pepper & paprika. Bake at 375 degrees F for 50-60 minutes, without cover, or until chicken is no longer pink & rice is tender. Makes 4 servings.
This is such an easy meal to whip up and throw in the oven and almost forget about! Serve with a big tossed salad and some warm bread or garlic toast and you have a fantastic meal with little effort!
1 1/2 cups water
1 can cream of chicken and broccoli soup
pepper
3/4 cup uncooked regular long grain rice
paprika
Remove skin from chicken, if desired. In 8-cup (2-liter) oblong baking dish, combine soup, water & rice. Arrange chicken on rice mixture; sprinkle with pepper & paprika. Bake at 375 degrees F for 50-60 minutes, without cover, or until chicken is no longer pink & rice is tender. Makes 4 servings.
This is such an easy meal to whip up and throw in the oven and almost forget about! Serve with a big tossed salad and some warm bread or garlic toast and you have a fantastic meal with little effort!
Hashbrown Bake
1 Kg frozen hashbrowns
500 ml sour cream
2 cans mushroom soup
1 cup grated cheddar cheese
finely chopped onion
parmesan cheese
Preheat oven to 350 degrees F. Mix first 5 ingredients together and place in a 9-by-13 pan. Sprinkle with Parmesan. Bake for 1 hour.
Pre-shred the cheese the night before you want to make this and you can cut a couple minutes off your prep time but this takes no time at all to make for an addition to a great homecooked meal!
500 ml sour cream
2 cans mushroom soup
1 cup grated cheddar cheese
finely chopped onion
parmesan cheese
Preheat oven to 350 degrees F. Mix first 5 ingredients together and place in a 9-by-13 pan. Sprinkle with Parmesan. Bake for 1 hour.
Pre-shred the cheese the night before you want to make this and you can cut a couple minutes off your prep time but this takes no time at all to make for an addition to a great homecooked meal!
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