Spaghetti Casserole

by Taste of Home




Ingredients

1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.

Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).

Layered Chicken Enchilada Casserole

1 Tbs vegetable oil
1 med onion, chopped
2 1/2 cups cooked chicken, shredded
1 can (7oz) green chilis
1 package taco seasoning (regular)
8 corn tortillas
1 can (15oz) kidney beans, drained
2 cups (8oz) shredded cheddar cheese, divided
1 jar (16oz) salsa

Preheat oven to 350 degrees

Grease 13x9 baking dish. Heat oil in skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chilis & seasoning mix. Layer 1/2 of tortillas in prepared baking dish. Top with chicken mixture, beans & cheese. Layer with remaining tortillas. Top w/ salsa & remaining cheese.

Bake for 30-35 minutes or until heated through and cheese is melted.

Overnight Meatball Casserole

* 16 ounce jar spaghetti sauce
* 10-ounce can condensed Cheddar cheese soup
* 1-1/2 cups water
* 3 cups uncooked mafalda or farfalle pasta
* 16 ounce package frozen bell pepper and onion mixture
* 16 ounce package frozen precooked meatballs
* 2 cups shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese

Preparation:
In 2 quart glass baking dish, mix spaghetti sauce, soup and water until blended. Add uncooked noodles, stir-fry mixture and meatballs and stir to coat. Make sure noodles are completely covered with sauce mixture. Cover tightly with foil and refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees. Bake casserole, covered, for 45 minutes. Uncover, sprinkle with cheese, and bake uncovered 5-10 minutes longer until casserole is bubbly, noodles are tender and cheese is melted. Serves 6 to 8

Stacked Chicken Enchiladas

Serving Size 6

1 T vegetable oil
1 onion, chopped fine
3 T chili powder
2 tsp ground cumin
2 (8 oz) cans tomato sauce
3/4 C low-sodium chicken broth
1/2 tsp salt
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
1 1/2 C shredded Mexican cheese blend (or pepper jack for a spicier dish)
2 T finely chopped fresh cilantro
12 6-inch corn tortillas

1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce broth, and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm.

2. Toss chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Place 4 tortillas over bottom of dish and cover with half of chicken mixture. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas sauce, and cheese.

3. Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.

Rich'n' Cheesy Macaroni

by wwww.Tasteofhome.com

6-8 ServingsPrep: 30 min. Bake: 30 min.

Ingredients
2-1/2 cups uncooked elbow macaroni
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk
8 ounces process American cheese (Velveeta), cubed
1-1/3 cups 4% cottage cheese
2/3 cup sour cream
2 cups (8 ounces) shredded sharp cheddar cheese
1-1/2 cups soft bread crumbs (Ill probably just used crushed Ritz Crackers)

Directions
Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
Bake, uncovered, at 350° for 30 minutes or until golden brown.

Cheeseburger & Fries Casserole

This is another recipe I found on Lauren's Kitchen blog. You can find a link to her page under blogs I follow!
Ingredients
1 pound lean ground beef or turkey
salt and pepper to taste
garlic powder to taste
burger seasoning to taste
a few shakes of Worchestire sauce
1/2 (10.75 ounce) can condensed cheddar cheese soup
3/4 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) package frozen French fries
1 cup shredded Cheddar cheese

Preheat the oven to 375 degrees F (190 degrees C).

Bake french fries on baking sheet for 10 minutes while preparing beef.

In a skillet over medium-high heat, brown the beef. Cook, stirring occasionally until beef is no longer pink. Drain off excess grease, and add seasonings and Worchestire sauce.

Return to the heat, and stir in the mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 8x8 inch baking dish. Cover the ground beef mixture with a layer of partially cooked French fries.

Bake for 25 to 30 minutes in the preheated oven (mine took much less - maybe only 15 minutes?). When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

Tex Mex Bake

Ingredients
1 bag success white rice
1 (10oz) can diced tomatoes with green chilies
1 lb ground beef
4 c. crushed tortilla chips
1 can chili beans
1 lb cubed cheddar cheese

Directions
Pre-heat oven @ 350. Spray 9x13 dish. Combine rice & ground beef cook. Cover dish w/ chips. Layer 1/2 of cheese over chips. Top w/ bean & rice/tomatoes/beef mix. Top w/ remaining cheese. Bake uncovered for 15mins. Garnish w/ sour cream, lettuce, ect.

Hearty Chicken & Noodle Casserole

We tried this and Dustin said it was a keeper. Its super easy and good!

Ingredients
1 can (10 3/4) Campbells Condensed cream of mushroom soup
1/2 c. milk
1 c. frozen mixed veggies
2 c. cubed cooked chicken
2 c. med. egg noodles cooked, dranied
1/4 c. parmesan cheese
1/4 tsp ground pepper
1/2 c. shredded cheddar cheese

Heat oven to 400. Stir the soup, milk, veggies, chicken, noodles, parmesan cheese & black pepper in a 1 1/2 quart casserole dish.
Bake 25mins or until bubbling. Stir & top with cheese

Chicken Spaghetti

Thank you Pioneer Woman! This ladies website is amazing!! She shows you pictures of each step of the recipe!
Dustin, Jillian and I loved this recipe! Since its just him, Jillian and I I used to break my recipes in 1/2...until I realized I could make the whole recipe, bake 1/2 and freeze 1/2! DUHHH!! :) This will be nice on days I dont want to cook I can just go and grab a delicious meal out of the freezer, thaw and bake! Anyway I made this whole recipe and gave the other 1/2 my brother and his wife. They had just had a baby so I know she didnt feel like cooking. They loved it also! Its a must to try:)

http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/

Taco Casserole

We tried this last night and it was AMAZING!! Everyone must try this!!

I got this from a blog I like to visit...http://lacucinadilauren.blogspot.com/2009/09/taco-casserole.html.



Ingredients
16 oz. taco sauce
12 ounce can buttermilk biscuits
4-6 ounces shredded cheddar cheese
4-6 ounces shredded mozzarella cheese
1 can sliced olives, drained
1 pound ground beef
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
8 ounces mushrooms, sliced
1 jar salsa

Preheat oven to 400F. Lightly grease a 13x9 inch baking dish. Spread taco sauce evenly over bottom of dish.

Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Place biscuit pieces in hot sauce, turn to coat. Sprinkle biscuits with half of the cheese and the olives. Bake for 15-18 minutes.

In a large skillet, combine ground beef, peppers, mushrooms, cumin and chili powder. Cook until ground beef is cooked through and add the jar of salsa.

Sprinkle the ground beef mixture over the baked biscuit mixture. Top with the remaining cheese. Bake an additional 5-7 minutes, until cheese is melted.

Cheesy Corn

We had a reunion this past Sunday & one of our family members brought this. It was delicious but Dustin thinks its the best thing EVER so we had to get the recipe. I was given the ingredients but Im still unsure if you throw it all in the crockpot and stir at the end or if you mix some of it before putting it into the crockpot? Anyways here it is...

22oz Frozen Corn
11oz Cream Cheese
1 Stick Butter
2 Tbs. milk
2 Tbs. water
2.5 Tbs. sugar
8-10 slices American Cheese

Cook on low for 4 hours.