Week 42: Recipe #2--Paula Deen's Baked Spaghetti

This recipe comes from Paula Deen's website (see link below).  I have quite a few recipes similar to this one on this blog, but I love to try new ones because spaghetti is always a hit with this family.  This did take a bit of time to make, so it's a good weekend recipe.  It is not difficult, just time-consuming.  Also, I didn't use the Paula Deen's Seasoned Salt--I just kind of created my own with what I had in the spice cupboard.  Other than that, I followed it pretty closely.  It turned out well; lots of flavor and the husband and kids ate it up.  I served it with a caesar salad and some fruit.  Makes 10 servings.

You'll Need:

• 8 oz. uncooked angel hair pasta
• 1/4 c. chopped fresh parsley
• 1 1/2 lbs. ground beef
• 1 1/2 tsp. Paula Deen's House Seasoning (To make a batch of this, mix 1 c. salt, 1/4 c. black pepper, and 1/4 c. garlic powder)
• 1 1/2 tsp. sugar
• 1 1/2 tsp. Paula Deen's Seasoned Salt
• 1 1/2 tsp. Italian seasoning
• 2 c. tomato sauce
• 1 c. water
• 2 c. canned diced tomatoes
• 2 cloves garlic, chopped
• 1/2 c. diced green bell pepper
• 1/2 c. diced onion
• 1 c. grated cheddar cheese
• 1 c. monterey jack cheese
• 2 small bay leaves

Preparation:

1. Preheat oven to 350 degrees.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.  Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
3. Crumble the ground beef in a large skillet.  Cook over med-high heat until fully cooked, with no pink color remaining.  Drain the fat from the meat, and then add the ground beef to the stockpot.  Simmer for 20 more minutes.
4. Cook the pasta according to the package directions. 
5. Cover the bottom of a 13 x 9 inch pan with sauce.  Add a layer of pasta and then a little less than 1/2 of the cheese; repeat the layers, ending with the sauce.  Bake in the oven for 30 minutes.
6. Tope the casserole with the remaining cheeses, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.  Cut into squares before serving.

Recipe and link:  http://www.pauladeen.com/recipes/print_view/210/

Week 41: Recipe #5--Beef and Bean Taco Casserole

I found this recipe on Pinterest, and it comes from a site called Recipe.com (see link below).  It was easy to throw together, and it was pretty good.  My husband especially liked it.  The meat was a bit spicy for my 4 year old, but the little one ate hers up.  They both loved that there were chips in it.  I served this meal with Mexican rice and applesauce.  Makes 5 servings.

You'll Need:

• 1 lb. ground beef
• 1 can (16 oz.) refried beans
• 1 jar (16 oz.) thick 'n chunky salsa
• 1 pkg. taco seasoning mix
• 2 1/2 c. coarsely broken tortilla chips
• 1/2 med. green bell pepper, chopped
• 4 med. green onions, sliced
• 2 med. tomatoes, chopped
• 1 c. shredded cheddar cheese
• 1/4 c. sliced ripe olives
• 1 c. shredded lettuce

Preparation:

1. Preheat oven to 350 degrees.  In a skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.  Stir in refried beans, salsa, and taco seasoning mix.  Reduce heat to medium.  Heat to boiling, stirring occasionally.
2. In ungreased 2-qt. casserole dish, place 2 cups of the broken tortilla chips.  Top evenly with beef mixture.  Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.
3. Bake uncovered for 20-30 minutes or until hot and bubbly and cheese is melted.  Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips.

Recipe and link:  http://www.recipe.com/beef-and-bean-taco-casserole/

Week 39: Recipe #1--Million Dollar Spaghetti

This is another one of those baked spaghetti recipes (I've got others similar to it posted as well).  They are all a bit different, and my family loves them, so I'll keep trying them as I come across them.  This one is from a blog called Being Grown Up (see link below), and it was pretty good.  I think I missed the crunch of the french fried onions atop the last one I made (Spaghetti Casserole with French Fried Onions).   Plus, this one used a whole stick of butter, which seemed a bit excessive, but it was tasty.  I served it with a green salad and some green beans.  Makes 8 servings.

Photo from ashleykaitlin.blogspot.com

You'll Need:

• 1 lb. ground beef
• 1 jar spaghetti sauce
• 8 oz. cream cheese, softened
• 1/4 c. sour cream
• 1/2 lb. cottage cheese
• whole stick of butter
• 8 oz. noodles, cooked
• bag of sharp cheddar cheese

Preparation:

1. Preheat oven to 350 degrees.
2. Mix cream cheese, sour cream, and cottage cheese in a bowl.  Set aside.
3. Brown the ground beef and drain.  Pour spaghetti sauce over the beef and stir together.
4. Take a few slices of the butter and put them in the bottom of the casserole dish (13 x 9).  
5. Layer half of the noodles in the bottom of the dish.  Pour the cream cheese mixture on top of the noodles and spread it all over.  Then add the remaining noodles and put some more slices of butter on top of that.  Pour on the meat mixture and spread.
6. Bake in the oven for 30 minutes.  When it's done, take the dish out and put the cheddar cheese on top.  Place it back in the oven for 15 minutes.  Enjoy!

Recipe and link:  http://ashleykaitlin.blogspot.com/2011/01/million-dollar-spaghetti.html

Week 38: Recipe #3--Crockpot Ravioli Casserole

This recipe comes from a blog called Becoming Betty (see link below).  It was really easy to put together, especially since I didn't brown the beef with the onion and garlic first.  I put frozen beef in with everything else, all at once (except for the last four ingredients, which get put in the last 30 minutes).  The house smelled wonderful when we got home, and it tasted great, too.  I served this with a green salad and green beans.  Makes 6-8 servings.

Photo from Becoming Betty

You'll Need:

• 1 1/2 lbs. lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 can (15 oz.) tomato sauce
• 1 can (15 oz.) stewed tomatoes (I used the Italian kind)
• 1 tsp. oregano
• 1 tsp. Italian seasoning
• salt and pepper, to taste
• 10 oz. pkg. frozen spinach, thawed (could use fresh as well)
• 16 oz. bowtie pasta, cooked
• 1/2 c. parmesan cheese, shredded
• 1 1/2 c. mozzarella, shredded

Preparation:

1. Brown ground beef with onion and garlic.  (I just put the beef, onion, and garlic in the crockpot along with the other ingredients.  The beef was frozen; the casserole turned out great--much easier than the extra step of browning it.)  Put in the crockpot and add sauce, tomatoes, and seasonings.
2. Cook for 6-7 hours on low.  Add the last 4 ingredients during the last 30 minutes of cooking, mix really well, and turn crockpot to high.  

Recipe and link:  http://becomingbetty.blogspot.com/2011/03/crock-pot-ravioli-casserole.html

Week 37: Recipe #1--Cream Cheese Chicken Enchiladas

I found this recipe on Pinterest.  It comes from a blog called Pearls, Handcuffs, & Happy Hour (see link below).  I really liked it and so did my husband, but the kids...not so much.  They love black beans, rice, chicken, tortillas, cheese, so I think it was the enchilada sauce that did them in.  At least my four year old said it was "too spicy".  I'm a wimp with spices, and it didn't bother me, plus it was a mild sauce, so I'm not sure why they didn't like it.  I would definitely make it again--but maybe use less sauce on a few of the enchiladas, or leave some of them untouched by sauce.  I served these with fresh berries--love summer!  Makes 4-6 servings.

Photo from Pearls, Handcuffs, & Happy Hour

You'll Need:

• 2-3 chicken breasts (or a rotisserie chicken), cooked and shredded
• 8 oz. cream cheese, softened
• 1 can (28 oz.) green enchilada sauce
• 1 can black beans, rinsed and drained
• 2 c. cooked rice
• tortillas
• 1-2 cups shredded monterey jack and colby cheese

Preparation:

1. Preheat the oven to 375 degrees.
2. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.
3. Pour half a cup of the enchilada sauce into the bottom of a 9 x 13 baking dish.
4. On each tortilla, layer the rice and black beans to your taste, then top with the chicken mixture.  Roll each of the tortillas up and place them in the baking dish seam side down.
5. Top with the remaining enchilada sauce and the shredded cheese.
6. Cover the baking dish with foil and bake for about 25 minutes.  Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered--just long enough to brown the cheese.

Recipe and link:  http://pearls-handcuffs-happyhour.blogspot.com/search/label/mexican?updated-max=2010-11-09T16:17:00-08:00&max-results=20

Week 36: Recipe #3--Spaghetti Casserole with French Fried Onions

Okay, I'll admit this sounded pretty strange, but I wanted to try it.  It was really good!  I found this recipe on a site called Salad in a Jar (see link below).  It is super easy to make, most of the ingredients are already on-hand, and we all liked it.  We'll be having this again.  I followed the recipe exactly, except I didn't pay attention to the part where you're not supposed to put the onions on top until 5 minutes before it's done baking.  I put them on for the whole 25 minutes and they didn't burn or turn soggy.  They were fine.  I served this with a green salad.  Makes 10 servings.

Photo from Salad in a Jar

You'll Need:

• 8 oz. uncooked spaghetti
• 1 lb. ground beef
• 1 large can spaghetti sauce (26.5 oz.)
• 1 Tblsp. butter
• 1/2 c. chopped green or red bell peppers (I used red--easier to hide from the kids)
• 1/3 c. chopped onions
• 8 oz. cream cheese
• 2 Tblsp. milk
• fresh grated parmesan cheese
• small can of french fried onions

Preparation:

1. Cook spaghetti according to directions on the package.  Cook to al dente; drain and set aside.
2. Brown the ground beef; drain excess grease.  Add spaghetti sauce to skillet and heat.
3. Combine onions, peppers, and butter in small glass bowl.  Cover and microwave 4 minutes on high until soft.
4. Add cream cheese and milk to vegetables and stir well.  If the cream cheese is not soft, microwave it for 20-30 seconds to make it easy to spread.
5. Using a 13 x 9 baking dish, assemble in the following order: thin layer of spaghetti sauce on the bottom of the casserole dish, spaghetti, cream cheese mixture, spaghetti sauce, parmesan cheese (amount subject to your own taste),  and french fried onions (added during last 5 minutes of cooking--but seemed to work okay added prior to that as well).
6. Bake at 350 degrees for 25 minutes.  Top with french fried onions and continue baking for 5 more minutes--don't let them burn.

**Note:  You can also make this ahead and refrigerate or freeze without the french fried onions, and then add them later.

Recipe and link:  http://www.salad-in-a-jar.com/family-recipes/scooters-spaghetti

Week 32: Recipe #5--Chicken Florentine Bowtie Pasta

I found this recipe on Pinterest.  It is from a site called Picky Palate (see link below).  It was good, and I liked the flavor.  It was a little dry, but I think that's because I didn't put enough of the cooking creme in it (I only had one 10 oz. container, and the recipe called for 2 cups).  Still tasty though.  I used a rotisserie chicken to save on time, and served this with come fresh honeydew and a Caesar salad.  Makes 8 servings.

Photo from Picky Palate

You'll Need:

• 2 Tblsp. extra virgin olive oil
• 1 c. finely chopped white onion
• 1 clove minced garlic
• 4 c. baby spinach leaves
• 2 c. cooked shredded (or cubed) chicken breast
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 c. Philadelphia Cooking Creme (I used Italian Herbs and Spices--and only 10 oz...a bit too dry)
• 1 lb. bowtie pasta or other small noodle
• 1 1/2 c. shredded mozzarella cheese

Preparation:

1. Preheat oven to 350 degrees and spray a 9 x 13 inch baking dish with nonstick cooking spray.
2. Place oil in large pot over medium heat (or a large skillet, that's what I used).  Add onion and cook, stirring until tenter, about 5 minutes.  Add garlic and cook, stirring for 1 minute.  Stir in spinach leaves, cook, stirring until wilted, about 2 minutes.  Add chicken, salt, and pepper, and cook until heated through, about 3 minutes.  Add cooking cream, stirring to combine.
3. Cook pasta according to package directions, drain and run under cold water to stop cooking.  Add pasta to chicken mixture, stirring to combine.  Transfer to prepared baking dish and top with cheese.  Bake for 20 to 30 minutes, until cheese is melted.  

Recipe and link:  http://picky-palate.com/2011/08/05/chicken-florentine-bowtie-pasta/

Week 29: Recipe #3--Beef and Black Bean Taco Bake

I found this recipe on Pinterest.  It is from a site called Eat at Home Cooks (see link below).  It is SUPER easy to make, it only has 5 ingredients, and it was delicious!  I will definitely making this again soon.  My girls both LOVE black beans, so this was a hit with them.  I served this with a green salad and some fruit.  Makes 6-8 servings.

Photo from eatathomecooks.com

You'll Need:

• 1 lb. ground beef, browned
• 1 jar black bean and corn salsa
• 1 can black beans
• 6-10 tortillas, flour or corn (I used 8 corn)
• 2 c. cheddar cheese, shredded 
• optional:  extra cheddar cheese for topping

Preparation:

1. Mix all ingredients together in a large bowl.
2. Pour into a 9 x 13 casserole dish that has been sprayed with cooking spray.
3. Cover and bake at 350 degrees for 30-45 minutes.  (I forgot to cover it, and it turned out fine.)

Recipe and link:  http://eatathomecooks.com/2010/04/beef-and-black-bean-taco-bake.html

Week 28: Recipe #4--Cheesy Chicken Spaghetti Casserole

I found this recipe on a site called Plain Chicken (see link below).  It's pretty easy to make, and the kids both loved it.  I used whole wheat spaghetti, but other than that I stuck to the recipe.  It took a little longer to make than I prefer for a non-weekend meal, but if I would've had the chicken cooked ahead of time it would've gone much faster.  I served this with a green salad and a side of green beans.  Makes 6-8 servings.

Photo from www.plainchicken.com

You'll Need:

• 8 oz. spaghetti, cooked
• 2 c. cooked chicken, diced
• 1 can (10 oz.) cream of chicken and mushroom soup, undiluted OR cream of chicken and herbs
• 2 Tblsp. butter
• 1/3 c. milk
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/8 tsp. pepper
• 1 c. mozzarella cheese, shredded
• 1/4 c. parmesan cheese

Preparation:

1. Preheat oven to 350 degrees.
2. Combine all ingredients, except for the parmesan cheese.  Mix well and put into a 2-quart casserole dish.  
3. Top with parmesan cheese.  Bake for 30 minutes.

Week 25: Recipe #1--Chicken and Wild Rice Casserole

I found this casserole on the Better Homes and Gardens website (see link below).  It's pretty simple to make (especially if you have a rotisserie chicken, or prepare the chicken ahead of time).  I thought it was really tasty, and Lily and Jeff liked it, too.  I served it with green beans and fruit.  Makes 4 servings.  (This is what the website says, but those would be REALLY big servings--I think it could serve 6 easily.)

Photo from Better Homes and Gardens

You'll Need:

• 6 oz. pkg. long grain and wild rice mix
• 1 medium onion, chopped (1/2 c.)
• 1 celery stalk, chopped (1/2 c.)
• 2 Tblsp. butter
• 1 can (10 3/4 oz.) condensed chicken with white and wild rice soup, or cream of chicken soup (I couldn't find the first kind, but regular cream of chicken worked just fine)
• 1/2 c. sour cream
• 1/3 c. dry white wine or chicken broth (I used the broth)
• 2 Tblsp. snipped fresh basil or 1/2 tsp. dried basil, crushed (I used dried)
• 2 c. shredded cooked chicken or turkey (I didn't shred the rotisserie chicken, I cut it into cubes)
• 1/3 c. finely shredded parmesan cheese

Preparation:

1. Prepare rice mix according to package directions.
2. Meanwhile, preheat oven to 350 degrees.  In a large skillet, cook onion and celery in hot butter over medium heat until tender.  (Love how this smells!)  Stir in soup, sour cream, wine or broth, and basil.  Stir in cooked rice and chicken.
3. Transfer mixture to an ungreased 2-quart baking dish.  Sprinkle with cheese.  Bake, uncovered, about 35 minutes or until heated through. 

Recipe and link:  http://www.bhg.com/recipe/chicken/chicken-and-wild-rice-casserole/

Week 24: Recipe #4--Mexican Mac and Cheese

By now you should know how I feel about macaroni and cheese.  I'm always on the lookout for new ways to mix it up.  This one was an interesting take; more like a casserole than mac and cheese, but still tasty.  Quick and easy to prepare as well.  I found this Better Homes and Gardens recipe online (see link below).  I served this with a green salad and fresh fruit.  Makes 12 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 12 oz. dried mostaccoli or rigatoni pasta (3 c.)
• 1 pound bulk pork sausage (I'm thinking you could use ground beef or turkey instead, if you felt so inclined)
• 1 c. chopped onion
• 1 jar (16 oz.) green medium-hot salsa
• 16 oz. shredded monterey jack cheese (4 cups)
• optional toppings:  tomato wedges, sliced jalapeno peppers, chopped fresh cilantro, salsa

Preparation:

1. Preheat oven to 350 degrees.  Lightly grease 3 qt. rectangular baking dish; set aside.  Cook pasta according to package directions.  Drain; set aside.
2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender.  Drain fat; return sausage and onion to skillet.  Stir in green salsa.
3. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese.  Repeat layers. 
4. Bake, uncovered, for 35 minutes or until bubbly.  Let stand 10 minutes.  If desired, use any or all of the optional toppings.

Recipe and link:  http://www.bhg.com/recipe/pasta/mexican-mac-and-cheese/

Week 24: Recipe #2--No Bake Tuna-Noodle Casserole

I chose this recipe because it has few ingredients and is super easy to make.   I also found this one on the Better Homes and Gardens website (see link below).  The only thing I would do differently is try to hunt down the cucumber and dill semi-soft cheese.  It sounds like it'd go way better.  I couldn't find it at the store I happened to be at, so I settled for Garden Vegetable....it was okay, but I'm thinking I'd like the other one better.  I served this with a green salad and fruit.  Makees 4 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 8 oz. dried wagon wheel, macaroni, or medium shell macaroni (I used medium shell--easy for Violet to pick up and eat)
• 1/4 to 1/2 c. milk
• 1 container (6 1/2 oz.) light semi-soft cheese with cucumber and dill or garlic and herb
• 1 can (12 1/4 oz.) can solid white tuna, drained and broken into chunks
• salt and pepper, to taste

Preparation:

1. Cook pasta in lightly salted water according to package directions.  Drain and return to pan.
2. To the pasta add 1/4 cup of the milk and the cheese.  Cook and stir over medium heat until cheese is melted and pasta is coated, adding additional milk as needed to make a creamy consistency.  Gently fold in tuna; heat through.  Season to taste with salt and pepper.  

Recipe and link:  http://www.bhg.com/recipe/pasta/no-bake-tuna-noodle-casserole/

Week 23: Recipe #4--Upside-Down Pizza Casserole

I found this VERY simple recipe on the Better Homes and Gardens website (see link below).  It has only four ingredients and is super quick to make; great for a busy weeknight.  I'll serve this with a side veggie.  Makes 5 servings.

Photo from bhg.com

You'll Need:

• 1 1/2 lbs. lean ground beef
• 1 can (15 oz.) Italian-style tomato sauce
• 1 1/2 c. shredded mozzarella cheese (6 oz.)
• 1 pkg. (10 oz.) refrigerated biscuits (10 biscuits)

Preparation:

1. Preheat oven to 400 degrees.  In a large skillet, cook beef until no longer pink, stirring frequently.  Drain off fat.  Stir in tomato sauce; heat through.  Transfer mixture to a 2-quart rectangular baking dish.  Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese.  Bake for about 15 minutes or until the biscuits are golden. 

Recipe and link:  http://www.bhg.com/recipe/pizza/upside-down-pizza-casserole/

Week 23: Recipe #1--Smoky Chicken and Cheesy Potato Casserole

This is a recipe from the Better Homes and Gardens website (see link below).  I feel I've been neglecting my crockpot lately, and being Fall, I felt it needed to come out of hiding.  This recipe is super easy to make, especially if you use a rotisserie chicken.  It's one of those throw-everything-in-with-no-prep-and-then-check-on-it-in-5-hours kind of meals.  I serve this with fruit and a side veggie.  Makes 6 servings.

Photo from bhg.com

You'll Need:

• nonstick cooking spray
• 1 can (10 3/4 oz.) condensed cream of chicken with herbs soup
• 1 carton (8 oz.) dairy sour cream
• 6 oz. smoked cheddar, shredded (1 1/2 cups)
• 1 pkg. (28 oz.) frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
• 3 c. chopped smoked or roasted chicken (or a rotisserie chicken)

Preparation:

1. Lightly coat the inside of a 3 1/2 or 4 quart slow cooker with nonstick cooking spray.  In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
2. Cover and cook on low-heat setting for 5 to 6 hours.  If desired, top each serving with crushed croutons. 

Recipe and link:  http://www.bhg.com/recipe/chicken/smoky-chicken-and-cheesy-potato-casserole/

Week 22: Recipe #5--Pumpkin Black Bean Bake

I found this recipe on the Better Homes and Gardens website.  It looks really good, and I love to cook with pumpkin this time of year.  Although there are quite a few ingredients, there are not a lot of steps, so the prep time is minimal.  I'll serve this with a green salad.  Makes 6 servings.

Photo from bhg.com

You'll Need:

• 1 lb. ground beef
• 2 c. 1/2-in. pieces peeled pumpkin or winter squash
• 1 med. onion, coarsely chopped
• 1 can (15 oz.) black beans, rinsed and drained
• 1 c. frozen whole kernel corn
• 1 can (4 oz.) diced green chiles
• 1/2 tsp. salt
• 1/2 c. lower-sodium beef broth
• 1 pkg. (3 oz.) cream cheese, softened
• 1 pkg. (8 1/2 oz.) corn muffin mix
• 1 egg, lightly beaten
• 1/3 c. milk
• 1/3 c. canned pumpkin

Preparation:

1. Preheat oven to 400 degrees.  In large skillet, cook ground beef, pumpkin, and onion over medium heat until meat is browned and onion is tender, breaking up beef with spoon; drain fat.  Stir in black beans, corn, chiles, and salt.  Heat through.  Stir in broth and cream cheese until blended.  Transfer mixture to 2 1/2 quart baking dish.
2. In medium bowl, stir together corn muffin mix, egg, milk, and canned pumpkin until just combined.  Spoon over beef mixture.
3. Bake 20 minutes or until toothpick inserted into topper comes out clean.  

Recipe and link:  http://www.bhg.com/recipe/beef/pumpkin-black-bean-bake/

Week 22: Recipe #3--Eight-Layer Casserole

This recipe is from Better Homes and Gardens (see link below), and it takes a bit longer to make than most recipes I prefer to have on this blog, but I thought I'd give it a try on a Sunday, when I have more time.  I'd serve this with a green salad or side veggie.  Makes 8 servings.

Photo from Better Homes and Gardens

You'll Need:

• 3 c. dried medium noodles (6 oz.)
• 1 lb. ground beef
• 2 cans (8 oz.) tomato sauce
• 1 tsp. dried basil, crushed
• 1/2 tsp. sugar
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 carton (8 oz.) sour cream
• 1 pkg. (8 oz.) cream cheese, softened
• 1/2 c. milk
• 1/3 c. chopped onion (1 small)
• 1 pkg. (10 oz.) frozen chopped spinach, cooked and well-drained
• 1 c. shredded cheddar cheese (4 oz.)

Preparation:

1. Preheat oven to 350 degrees. Grease a 2 qt casserole or square baking dish; set aside.  Cook noodles according to package directions, drain and set aside.
2. Meanwhile, in a large skillet, cook beef until brown.  Drain off fat.  Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl, beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth.  Stir in milk and onion.  In prepared casserole dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach.  Top with the remaining meat mixture and noodles.  Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole dish with lightly greased foil.  Bake about 45 minutes or until heated through.  Uncover; spread with remaining cream cheese mixture.  Sprinkle with the cheddar cheese.  Bake, uncovered, about 10 minutes more or until cheese is melted.   Let stand for 10 minutes before serving.  

Recipe and link:  http://www.bhg.com/recipe/beef/eight-layer-casserole/

Week 20: Recipe #5--Butternut Squash Bake

This is a recipe that I found from a Better Homes and Gardens magazine (see link below).  They have it listed as a side dish, but I felt with a salad and bread, this was a meal on its own.  A perfect fall meal.  A little more time consuming to make, but pretty simple.  Makes 8-10 side dish servings; less if you're making it the main attraction.

Photo from Better Homes and Gardens

You'll Need:

• 1 1/2 lb. butternut squash, peeled, seeded, and cut in 1-inch cubes (about 3 cups)
• 2 Tblsp. olive oil
• 8 oz. dried extra-wide noodles
• 4 Tblsp. butter
• 6 shallots, chopped
• 1 Tblsp. lemon juice
• 8 oz. carton mascarpone cheese
• 3/4 c. grated parmesan cheese
• 1/2 c. fresh Italian (flat-leaf) parsley, snipped
• 1 c. panko (Japanese-style) bread crumbs or soft bread crumbs

Preparation:

1. Preheat oven to 425 degrees.  In bowl toss squash in oil; place in oiled 15 x 10 x 1 inch baking pan.  Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice.
2. Meanwhile, in Dutch oven cook noodles according to package directions.  Drain; set aside.  In same Dutch oven melt 2 tablespoons of the butter.  Add shallots; cook and stir over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown.  Stir in lemon juice.
3. Add noodles and squash to shallot mixture.  Stir in mascarpone, 1/2 cup of the parmesan, 1/4 cup parsely, and 1/4 teaspoon each of salt and pepper.  Transfer to greased 2-quart oval gratin dish or baking dish.
4. In small saucepan melt remaining 2 tablespoons of butter; stir in bread crumbs, remaining parmesan, and parsley.  Sprinkle on noodle mixture.  Bake, uncovered, 10 minutes, until crumbs are golden.  

Recipe and link:  http://www.bhg.com/recipe/pasta/butternut-squash-bake/

Week 20: Recipe #2--Tasty Tuna Noodle Casserole

I know I have another recipe similar to this on my blog, but this casserole was soooo much better!  If you're a fan of tuna noodle casserole, this one was yummy. Lots of ingredients, but simple to put together.  I found this recipe on the Tasty Kitchen blog (see link below).  I served this with salad and bread.  It originally made 12 servings, but I have posted the recipe as cut in half, so it serves 6.

Photo from Tasty Kitchen blog

You'll Need:

• 8 oz. uncooked egg noodles
• 3 Tblsp. butter, divided
• 1/2 med. red onion, diced
• 1 celery stalk, diced
• 1/2 med. red bell pepper, diced
• 1 clove garlic, minced
• 2 Tblsp. all-purpose flour (I used a bit more to thicken the sauce)
• 1 c. whole milk (I used 1% because it's what we had)
• 1 c. chicken stock (I used chicken broth)
• 1/2 tsp. fresh thyme, chopped fine (I used dried)
• 1/2 tsp. paprika
• 1 1/2 tsp. dijon mustard
• 1 1/2 tsp. worcestershire sauce
• 1 1/2 c. sharp cheddar cheese, shredded
• 10 oz. premium albacore tuna canned in water, drained
• 5 oz. frozen sweet peas, thawed (I threw them in before realizing they should be thawed; they turned out okay after baking)
• salt and pepper, to taste

Preparation:

1. Preheat oven to 350 degrees.  Coat a 2-3 qt. casserole dish with cooking spray or butter.
2. Cook egg noodles according to package directions.  Drain well and place in large mixing bowl.
3. While noodles are cooking, in a medium skillet melt 1 tablespoon of butter over medium heat.  Saute onions, celery, red bell pepper, and garlic until tender.  Season lightly with salt and pepper while sauteing.  Remove from heat and add vegetables to noodles in the mixing bowl.
4. In the same skillet, melt 2 tablespoons of butter.  Whisk in flour and cook for 2 minutes over medium/low heat, whisking frequently.  Slowly add milk and chicken stock, alternately, whisking constantly to prevent lumps.  Add thyme, paprika, dijon mustard, worcestershire sauce, and additional salt and pepper to taste.  Once thickened, remove from heat, stir in grated cheese and stir until melted.
5. Add drained tuna, peas, and sauce to the mixing bowl and gently combine all ingredients until evenly combined, then put it into the prepared casserole dish.
6. Bake in preheated oven for 30-35 minutes or until bubbly.

Recipe and link:  http://tastykitchen.com/recipes/main-courses/tasty-tuna-noodle-casserole/

Week 19: Recipe #5--Cornbread Chicken Pot Pie

I found this recipe on  MomsWhoThink.com (see link below).  This was a good meal to serve on a gray, rainy day.  Comfort food.  Plus, it's super easy to make, especially if you prepare the chicken ahead of time.  The only problem I encountered was that I think my pie dish might have been a bit too shallow, as the cornbread mixture spilled over the side when pouring it in.  I put it on a cookie sheet when baking, which made it take a little bit longer to cook.  I served this with a green salad and sliced tomatoes.  Makes 6 servings.

Photo from Moms Who Think

You'll Need:

• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 can (about 8 oz) whole kernel corn, drained
• 2 c. cubed cooked chicken
• 1 pkg. (8 1/2 oz.) corn muffin mix
• 3/4 c. milk
• 1 egg
• 1/2 c. shredded cheddar cheese

Preparation:

1. Preheat the oven to 400 degrees.  Stir soup, corn, and chicken in a 9" pie plate.
2. Stir the muffin mix, milk, and egg with a fork in a small bowl until the ingredients are mixed.  Spoon over the chicken mixture.
3. Bake for 30 minutes until the cornbread is golden.  Sprinkle with the cheese.  Serve with sliced fresh tomatoes.

Recipe and link:  http://www.momswhothink.com/quick-and-easy-dinner-recipes/cornbread-chicken-pot-pie.html

Week 12: Recipe #2--Mac and Cheese Dog Casserole

I got this recipe from Rachael Ray on foodnetwork.com (see link below).  Okay, this is not the healthiest of meals, but it was a winner for Lily (and let's face it, my husband, too).  It was very fast to make, and besides the hot dogs, most of the ingredients were already in my pantry.  I served this with a green salad and leftover crockpot beans (my mother-in-law's recipe--I'll post it when I get it from her).

Photo from foodnetwork.com

You'll Need:

• 1 lb. elbow macaroni
• 2 Tblsp. extra-virgin olive oil, divided
• 1 pkg. beef or pork hot dogs, chopped into 1-inch pieces (I used Hebrew National)
• 1 Tblsp. butter
• 1 medium onion, finely chopped
• 2 Tblsps. all-purpose flour
• 1/2 cup beer, 1/3/ of a bottle--whatever you have on hand, chicken broth can be substituted (I used the broth because it's what I had)
• 2 cups milk
• salt and pepper, to taste
• 1 rounded Tblsp. spicy mustard (I just used regular French's--what I had)
• 2 rounded Tblsp. ketchup
• 3 cups yellow sharp cheddar, shredded, divided (1 1/2 pre-shredded packages)

Preparation:

1. Boil a large pot of water for macaroni.  Salt water and undercook macaroni; cook about 7 minutes until just under al dente in doneness.
2. Preheat broiler and set rack 12 inches from heat.
3. While pasta works, heat a large deep nonstick skillet over medium-high heat.  Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides--4 minutes total.  Remove the dogs with a slotted spoon to a paper towel lined plate.  
4. Add another tablespoon olive oil, 1 turn of the pan and the butter.  When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute.  Add beer and cook off completely, 1 minute.  Whisk in milk and bring to a bubble, then season the sauce with salt and pepper.  Stir in the mustard and ketchup.
5. Lower heat and add 2 cups of cheese.  Stir to melt, 1 minute.  Adjust mustard, ketchup, salt and pepper to your taste.
6. Drain pasta well.  Combine pasta and hot dogs with sauce and coat evenly.  Then pour into large casserole (I used a 13 x 9 baking dish) and top with remaining cheese.  Melt and brown cheese under broiler, 2 minutes.  Serve.

Recipe and link:  http://www.foodnetwork.com/recipes/rachael-ray/mac-and-cheese-dog-casserole-recipe/index.html