Creamy Spinach Sausage Pasta

*I just got this in an email from Taste of Home and it sounds AWESOME. Thought I'd put it up here in case anyone wants to try it! I know I'm going to!* Bex.

3 Cups uncooked large tube pasta or Rigatoni
1 lb Italian sausage
1 C finely chopped onion
1 can (14.5 ounces) Italian diced tomatoes, undrained
1 package (10 ounces) frozen creamed spinach, thawed
1 package cream cheese, softened
2 cups shredded mozzerella, divided

Cook pasta. Meanwhile, brown the sausage and onion until meat is no longer pink; drain. Stir in tomatoes, spinach, cream cheese, and 1 cup of the mozzerella. Transfer to a baking dish.

Cover and bake at 350 for for 35 minutes. Uncover, sprinkle with remaining cheese and bake for an additional 10 minutes or until cheese is melted.

Corn Casserole From Heather

One of my favorite Side dishes

Ingredients:
2 cups Cheese
2 cans Cream Stlye Corn
1 onion
1 stick butter
1 box jiffy corn muffin mix
tinsy bit of garlic (I use the jar stuff on just put a teeny tiny bit)
Chopped Green Chilies small can for some spice (Optional)
Sliced Jalapenos (Optional)

Directions:
1. Preheat Oven to 350
2. Melt butter and saute in Onion & Garlic, till onion is soft.
3. Mix in a large bowl. Butter mixture with everything but Jalapenos.
4. Pour in greased 9 x 12 or simliar size baking dish. do not fill to top becuase it will rise.
5. here is where you can place some additional cheese on top and the sliced Jalapenos on top.
6. Bake for about 50-60 miutes till top is golden brown and middle is not to mushy.

Turkey Tater Tot Casserole From Heather

Ingredients:
• 1lb ground turkey breast
• 1 chopped small onion
• 2 minced garlic cloves
• 2 tbl spoons whorschestire sauce
• 3 tbl spoons light sour cream
• 2 cans Healthy Request cream of mushroom soup (you can use other healthy choice varieties if you like)
• 2 cups 2% shredded cheddar cheese or fat free
• 1-2 lb tater tot rounds I used about 1lb
• Season Salt
• Salt and Pepper

Instructions:
1. Preheat oven to 375
2. In large skillet sauté onion, once onion is translucent add garlic for a few minutes.
3. Add turkey to onion and garlic and salt and pepper, little bit of season salt, brown meat.
4. Once the turkey is brown add 2 cans of soup, whorschestire sauce, sour cream, ¼ cup of cheese, stir together and let cook till hot about 5 minutes.
5. Pour meat mixture in a 9x13 pan, sprinkle about a 1.5 cups of cheese over mixture, then place tater tots over cheese.
6. Cook for about 45 minutes till tater tots are golden brown. remove sprinkle about 1/4 cup cheese over top place back in oven till melted and remove.

***Note: You can add corn or green beans to recipe too, just add to meat mixture then cover with tater tots. Also if you want to make it cheesier I sometimes add a slice of fat free american cheese to the meat mixture and let it melt.

Cream Cheese Chicken

submitted by Christiana

4 chicken breasts - skinless, boneless,
1 stick butter, divided in half softened, half melted
1-2 packages of cream cheese (I usually use the Neuchatel that is less fattening)
Garlic salt
Light flavored herbs (I like either Thyme or Italian herb mix, but you can use a variety. The original recipe calls for chopped green onions, but I'm not a big fan)
2 packages of Pillsbury cressent rolls (the original size)
1/3 cup bread crumbs (optional)

Preheat oven to 350
1. Boil chicken until cooked through. Do not over cook, as it will still be going into the oven. Shred or cut up into very small chunks.

2. Mix cream cheese and softened butter, add garlic salt and herbs

3. Mix in chicken

4. Pinch 2 cressent rolls together to make a "rectangle"

5. Divide mixrure on rectangles. Fold up corners into "pouches" and pinch closed.

6. Pour melted butter over tops of pouches.

7. Sprinkle bread crumbs over pouches.

8. Place pouches on cookie sheet and bake 15-20 minutes


You can turn it into a casserole by placing the entire cream cheese mixture into a casserole dish and spreading the cressent dough on top.

Tex-Mex Tortilla Lasagna

1lb Lean Ground Turkey

1/2 a large Onion, small dice

1tsp minced Garlic

1pkt Taco Seasoning (or from scratch)

1 Can Diced Tomatoes-Drained (I used the ones w/ Garlic, Basil & Oregano)

1 Can Black Beans-Drained & RINSED

1 Can Fat Free Refried Beans

1/8 cup diced green onion

2 large handfuls FRESH Baby Spinach-chopped

1lb Shredded Mozzarella Cheese

Fresh Lettuce

Fresh chopped Tomato

cooking spray

Taco Size Tortillas

Sour Cream

Pre-heat oven @ 350*

Directions:

1-Add diced onion & garlic to frying pan on Med-High, cook until translucent.

2-Add ground turkey to frying pan and cook until browned; about 6 minutes.

3-Add in Taco Seasoning pkt & cook according to pkt directions. (this is when I pop the refried beans in the microwave for about 2 minutes.)

4-Mix in the black beans & canned tomatoes with the meat, stir & turn off pan.

5-Get out your ceramic oval shaped deep dish baking dish ;) & spray lightly w/ cooking spray.

6-Lay 2 taco sized tortillas in the bottom of the dish, cover w/ a light layer of refried beans, meat mixture, sprinkle w/ cheese, chopped baby spinach, green onions and a bit more cheese.

7-Repeat this until you've used all of the incrediants or run out of room.

8-Your last layer will just be tortills and topped with cheese.

9-Bake for about 20 minutes or until your desired crispiness is reached.

Let stand for 5 minutes after removed from the oven.

Cut into desired shape and top with lettuce, tomato, sour cream and whatever else you want or like! :)

This was SO GOOD! Could be an easy meatless meal, too!

Bex's Cornflake Chicken Casserole

A delicious, not to creamy, perfect for the picky toddler, casserole!

Ingredients:
2 boneless chicken breasts, cooked and shredded (sometimes I use a rotisserie if i don't feel like boiling chicken or if I'm short on time)
1 cup of rice, cooked
1 bag of microwavable broccoli, carrot, and cauliflower mix; cooked and chopped finely.
1/4 c chicken broth
2 TB lemon juice
1/4 C mayo
1/4 C sour cream
1 1/2 C of shredded cheese
crushed cornflakes
melted butter
salt and pepper to taste

1. Mix the chicken, cooked rice, cooked veggies, chicken broth, lemon juice, mayo, sour cream, and 1/2 C of shredded cheese together.
2. Place mixture in an 8X8 pan. Top with remaining 1C of cheese.
3. Cover top of casserole with crushed cornflakes, then drizzle with butter, making sure the cornflakes are evenly coated so they don't burn in the oven.
4. Bake at 350 for about 20 minutes!

Goes great with cornbread! Enjoy!

Denise's Forgotten Chicken

6 boneless skinless, chicken breasts
1 can Cream of Chicken soup
1 box Uncle Ben's Wild Rice
1/2 cup milk
1 pkg dry onion soup mix
2 T melted butter

Pour melted butter in 9x13 pan. Sprinkle rice over butter (not the seasoning). Mix soup, rice seasonings, onion soup mix & milk, set aside. Place chicken breast on top of rice. Pour soup/milk over chicken. Cover & cook @ 325* for about 60 min or until chicken is done.

I've also used 2 boxes of rice/seasonings & it's turned out great. SOOO easy & a variation on the typical chicken & rice casserole.

Christiana's Mexican Lasagna

Mexican Lasagna
The original recipe is from here, but below I added in my own changes as well.

Makes 16 servings.


Ingredients
--2 pounds ground beef
-- a handful of chopped onion. (I don't like onions, so I only use a little, though the original recipe calls for a whole onion)
--2 teaspoons minced garlic (when I inevitably forget to buy garlic, I use garlic powder)
--1 (2 ounce) can black olives, sliced
--2 (10 ounce) can diced tomatoes with green chilies peppers (I use Rotel Brand) (if you like it spicy like me, use the Hot version. I LOVE it spicy.)
--1 (16 ounce) jar taco sauce
--2 (16 ounce) cans refried beans ( I have substitued black beans too!)
-- flour or corn tortillas (its up to you! I usually use flour, I notice that I can get a better covering w/ the smaller ones, but I have used the medium-sized ones as well)
--9 ounces shredded Colby or Cheddar cheese (I usually just use a Mexican blend)

Directions
Preheat oven to 350 degrees F .

1. In a large skillet over medium heat, saute the ground
beef for 5 minutes. Add the onion and garlic, and saute for
5 more minutes. Drain any excess fat, if desired. Mix in
the olives, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

2. Spread a thin layer of the meat mixture in the bottom
of a 4 quart casserole dish. Cover with a layer of
tortillas followed by more meat mixture, then a layer of cheese.
Repeat tortilla, meat, cheese pattern until all the tortillas
are used, topping off with a layer of meat mixture and cheese.

3. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Mediterranean Tuna-Noodle Casserole from Ashley

• 1/3 cup(s) olive oil, plus more for baking dishes
• Coarse salt and ground pepper
• 1 pound(s) wide egg noodles
• 2 red bell peppers (ribs and seeds removed), thinly sliced
• 1/2 cup(s) all-purpose flour
• 5 cup(s) whole milk
• 4 can(s) (6 ounces each) tuna in olive oil, drained
• 1 can(s) (14 ounces) artichoke hearts, drained and thickly sliced
• 5 scallions, thinly sliced
• 1/2 cup(s) finely grated Parmesan

Directions

1. Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
2. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
3. Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

Ashley M's Mexican Casserole/Bake

Not sure what to call it, as I made it up! :) But it is SUPER GOOD!

1 Box Spanish Rice (I use Rice r Roni & follow their directions for adding tomatoes)
1 14oz can Chopped Tomatoes
1lb Ground Turkey (you can use beef as well)
1 Taco seasoning packet
1 can Black Beans
1 can Corn
4 handfuls of crushed corn chips (I use Fritos Scoops)
1 handful shredded Mexican Cheese

Preheat oven to 350*

Cook rice as directed on box adding in tomatoes.

Brown turkey in pan with taco seasoning according to pkt. Once done mix in beans and corn.

In a 9x13 baking dish layer the rice and tomatoes mix in bottom of pan then cover with the meat mixture. Crush chips in hands and sprinkle over top. Cover with shredded cheese. Bake until cheese is just melted.

Garnish as you wish! (Sour cream, guac, lettuce, tomatoes, ect.)

The Best Lasagna Ever

Thanks to Mika for contributing this from the Pioneer Woman Recipe files!

This recipe is a little long, and comes with lots of pictures so here's the link:

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

You can also download a printable PDF of the recipe at the end of the post!

Denise's Sausage Strata

1.5 lbs breakfast sausage

1 med chopped onion

1 chopped bell pepper

 3 cloves garlic

3 well beaten eggs

1 c. sliced mushrooms

6 slices bread (cubed and crusts removed)

1 1/4 cups scalded milk

3/4 c half & half cream

1 tsp baking powder

1/2 c grated swiss cheese

1/2 c grated sharp cheddar cheese

salt & pepper to taste

 

Cook sausage, onion, bell pepper, garlic & mushrooms until browned.  Layer this in a greased rectangular casserole w/ the bread.  In a separate bow, combine the milk, cream, eggs, baking powder, slat & pepper.  Pour over sausage & bread.  Sprinkle cheese over this & let sit overnight in refrigerator.  Bake at 350 for 1 hour or less (until cake tester comes out clean). 

Jen's Stuffed Green Pepper Casserole

1 lb. ground beef (I use the 93/7 stuff)
1 jar (28 oz.) spaghetti sauce
1/4 c. Worcestershire sauce
1 1/4 c. cooked brown rice (can use instant white rice too)
3 large green bell peppers
1 c. shredded cheddar cheese

1. Cook beef in nonstick skillet 5 minutes or until meat is browned, stirring to separate meat. Drain fat. Stir in spaghetti sauce and worcestershire . Heat to boiling. Stir in rice. Remove from heat, cover, and let stand for 10 minutes.
2. Halve peppers lengthwise, remove seeds and ribs. Cut into 1 1/2 in. squares. Place in 9x 13 casserole/baking dish. Top with ground beef and cheese. Cover with foil.

Bake 40 mins at 350 degrees. Remove foil and bake for 20 mins more. (This keeps the cheese from burning.)
Photo Courtesy of Lindsay!

Denise's Baked Squash Casserole

4 lbs yellow squash
1 c breadcrumbs
2 eggs*
1 c margarine
2 Tbsp Onion flakes
2 tsp sugar
2 oz Cream Cheese*
2 oz Velveeta*
1 tsp salt
1 tsp pepper

Trim squash into 1/2" pieces. Place in saucepan with 1-2" water and steam 15-20 mins. Squash should be tender but not soggy. Without mashing squeeze out as much water as possible. Cut the margarine, cream cheese and Velveeta into several smaller pieces and add to eggs, bread crumbs and spices in a mixing bowl. Mix until all ingredients are well blended. Pour the drained squash on top and fold with the other ingredients. Spray a casserole dish and pour squash mixture in. Sprinkle bread crumbs on top. Bake 35-40 mins at 350. Top of squash should be firm and lightly brown. Scrape off any dark bread crumbs.

*** I use egg beaters, reduced fat Velveeta, & fat free cream cheese.

Tater Tot Casserole from Mika

1 lb ground beef
1 can cream of mushroom soup
1 can cheese soup
8 oz shredded cheese
Frozen tator tots

Brown hamburger, spread across bottom of baking dish. Pour cream of mushroom soup. Spread tator tots over top. Pour cheese soup over top. Sprinkle with cheese. Bake at 400 for 30 min. Let stand for 5 minutes before serving.

Beef and Potato Casserole from Mika

1lb red potatoes, cut in thin slices
¾ lb beef sirloin steak, cut in thin slices
1 pkg Italian salad dressing mix
1 med yellow onion, chopped
2 tbsp oil
1 pkg 10 oz frozen peas and carrots
½ cup water

Place potatoes in large microwave bowl, cover with water. Microwave 10 min. Sprinkle meat with dressing mix, toss to coat. Cook onion in hot oil on med-high heat for 5 min. Add meat. Reduce to med-low after meat is thoroughly cooked. Drain potatoes. Add to steak. Add peas, carrots, water. Cover; simmer 5 minutes or until water is absorbed.

Mika's All in One Macaroni

1 lb lean ground beef
½ chopped onion
1 clove garlic, minced
14 oz can chopped tomatoes
1 tbsp soy sauce
1/8 tsp thyme
1 tsp salt
1/8 tsp basil
1/8 tsp pepper
½ tsp sugar
1 ½ cups water
2 cups RAW macaroni

Brown together beef, onion, garlic. Drain. Add rest of ingredients and bring to boil. Cover and simmer, stirring occasionally, about 15 minutes.

Tuna Noodle Casserole from Ashley

1 can chunk tuna (in WATER-Drained)
1 can peas (Drained)1 can corn (Drained)
1 can Cream of Mushroom Soup or Cream of Chicken or Cream of Celery (any will do)
3/4 can of Milk (soup can)
5 handfuls Rotini noodles (Serves 4? I don't know the oz because I buy noodles in bulk)
Salt & Pepper to taste

Directions:
1- Preheat oven to 475*
2- In large pot boil noodles until tender. Drain. (I leave noodles in strainer while doing the following to ensure all the water drains off.)
3- In pot used for noodles now on medium heat, add tuna and cook for about a minute while breaking up with wooden spoon.
4- Add soup & milk. Stir until soup is combined with the milk & is creamy. (It should be more on the liquid side than the thick side-don't add too much milk though.)
5- Add corn, peas & noodles. Stir until combined.
6- Pour mixture into a casserole dish and bake in oven uncovered until lightly browned and crispy on top.

Mika's Egg Casserole

2 lbs Bulk Sausage
1 dozen egg

1 lb. sharp cheddar cheese- shredded

salt & pepper

1 can mushroom soup

chopped onion (optional)

Fry and drain sausage. Blend together remaining ingredients. Fold in sausage. Place in 13 X 9” casserole dish. Bake at 350 for 40-60 minutes (until cooked thoroughly).

Mika's 4 Cheese Baked Ziti

1 Box Rotini

1 32 oz jar pasta sauce
1 cup low fat cottage cheese
3/4 cup parsley, chopped
4 ounces Parmesan cheese, grated
8 ounces part skim Mozzarella cheese
4 ounces Provolone cheese, cut in quarters

Cook pasta according to package directions; drain. Coat 13 x 9 x 2-inch baking dish with cooking spray; set aside. Place a thin layer of sauce in bottom of prepared dish. Continue making layers of pasta, cottage cheese, parsley, sauce, pasta, Parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and parsley. Sprinkle provolone on top. Cover and bake in a 375º F oven for about 30 minutes or until cheese melts.