Taste of Our Home Tuesday: Cheese Potato and Smoked Sausage Casserole

I found this recipe on Pinterest.  The label on the picture said it was perfect for a cold winter night.  Whoever labeled it was exactly right.  We made it one snowy evening and it was perfect.  It was very cheesy but very good!  A definite comfort food.  Enjoy!

 

Ingredients:

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb

4 tablespoons butter

4 tablespoons flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 lb Velveeta cheese, diced

1/2 cup sharp cheddar cheese, shredded

1 lb skinless smoked sausage ( Eckrich is my favorite brand)

1/8 teaspoon paprika

 

Directions:

 Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.

Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

 

Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

 

Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

 

Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

 

NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage

 



Taste of Our Home Tuesday: Baked Cheesy Chicken Penne

This recipe has been on my menu for months!  For some reason something always came up and it was one that got skipped.  I finally made it tonight and am very glad I did!  The recipe is large, for 2 baking dishes.  Instead of making both I halved the recipe and just made one dish.  If you're not a tomato or mushroom fan it would very easy to leave them out.  I didn't have the mushrooms, but we did have the tomatoes.  It was very tasty!!  As we were eating I got to thinking I'll have to make another one and freeze it for after the baby comes.  Enjoy! 

Picture by: Real Mom Kitchen

Baked Cheesy Chicken Penne 
6 tablespoons butter, plus more for baking dishes 
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it) 
1 1/2 cup freshly grated Parmesan (about 6 ounces)

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil) 

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining Parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes)  or until mixture is hot and bubbly throughout.

This recipe was from Pinterest.  The blog it was originally posted on can be found here.

Taste of Our Home Tuesday: Chicken Ranch Pasta

I enjoy ranch on many things so I figured it had to be yummy on pasta as well!  This recipe was found on Pinterest and was very quick to throw together (I already had the chicken cooked and in the fridge).  I did add a spoonful of sour cream just because I wanted to make sure it was nice and creamy.  We both enjoyed this dinner.  It's perfect for using up that leftover chicken.  Enjoy!

8 ounces penne pasta

1 Tbsp butter

1 Tbsp flour

2 Tbsp dry ranch dressing seasoning mix

2 cups milk

1 cup shredded cheddar cheese

1/3 cup cooked, chopped bacon

2 cups cooked chopped chicken

In a large pot, cook pasta according to package directions.  Drain and set aside.

In same pot melt butter.  Add flour and stir.  Cook flour for 1 minute.  Slowly whisk in milk.  Continue cooking until sauce thickens.  Stir in ranch dressing mix and cheese.  Stir until cheese melts.  Add chicken, bacon, and pasta.  Stir to coat.

Taste of Our Home Tuesday: Cheeseburger Pasta

We tried Cheeseburger Pasta from Pinterest last night.  It was very easy to make and we both thought it had a good flavor.  I added extra cheese because I was afraid our leftovers would be dry the next day.  I also added a dollop of sour cream to help it stay creamy.  This will be added to the list of quick and easy suppers.  Enjoy!

 

Ingredients

1 pound of pasta cooked – Penne or similar

1 pound of ground beef

3/4 cup of milk

1/2 teaspoon of garlic powder

2 cups of cheddar cheese

1 teaspoon of pepper

1/2 teaspoon of salt

1/4 cup of Parmesan cheese

Instructions

Brown beef in a medium size skillet – Add salt and pepper. Drain fat.

In a medium sauce pan – over medium- low heat add milk and cheese – mix till cheese is melted. Add Parmesan cheese and mix.

Add cheese sauce to beef and mix.

Add cooked pasta to skillet and mix well.

Enjoy!

For gluten – free version use corn pasta

Taste of Our Home Tuesday: Southwest Tuna Noodle Bake

Last week Justin found this recipe for Tuna Noodle Bake and thought it looked good.  We weren't sure about the Southwest part so I left out the green chilies and substituted bread crumbs for the tortilla chips.  We both thought the flavor was very good.  The casserole was a tad bit soupy, I'm hoping it will set up as it cools.  Enjoy! 

Ingredients
1 package (16 ounces) egg noodles
2-1/2 cups milk
2 cans (6 ounces each) light water-packed tuna, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies
2 cups crushed tortilla chips

Directions
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and chilies. Drain noodles; gently stir into tuna mixture.
Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with tortilla chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6 servings.

Taste of Our Home Tuesday: Johnsonville Italian Sausage Lasagna

I love lasagna, but we don't have it very often.  As I was flipping through the most recent Taste of Home, I saw this picture and it jumped right off the page begging to be made!  It was delicious!!  I've never had spinach in my lasagna before, but I couldn't even taste it.  This recipe will be added to "Make Again" collection.  Enjoy!

Ingredients
12 lasagna noodles, uncooked
2 Tbsp. olive oil
1 pkg (16 oz.) Johnsonville® Italian Ground Sausage
1 medium onion
2 cloves garlic, chopped
1 jar (24 oz.) Classico® Four Cheese Pasta Sauce
4 cups ricotta cheese
1 large egg
1/2 cup grated parmesan cheese
2 cups fresh spinach, lightly packed and chopped
2 cups shredded mozzarella cheese
1 tsp. dried oregano

Directions
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
In a medium sauce pan, sauté the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
Add pasta sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, 1/4 cup of the parmesan cheese and the chopped spinach; set aside.
Coat a 9x13” baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella cheese over this. Repeat this process three more times starting with the noodles and finish with the remaining 1/4 cup of parmesan cheese. Sprinkle with oregano.
Preheat oven to 350° and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting. Yield: Serves 6-8.

Taste of Our Home Tuesday: Baked Cream Cheese Spaghetti Casserole

I had pinned this recipe on Pinterest a long time ago and had never made it.  Sunday we got together with our life group for a potluck lunch.  I was looking for something different to make on Saturday and ran across it again.  I thought we'd give it a try.  It was really quick and easy to throw together and it tasted delicious as well!  Justin said I could put it on the "keep" list.

12 oz spaghetti

1 (28 ounce) jars prepared spaghetti sauce

1 lb lean ground beef

1 tsp Italian seasoning

1 clove garlic, minced

8 ounces cream cheese

1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Taste of Home Tuesday: Two-Potato Shepherd's Pie

I don't remember ever having Shepherd's Pie before so I thought we'd give it a try.  I wish I would have had some sweet potatoes on hand, I think they would have tasted good on the top.  The nutmeg and orange juice were a different flavor for me in a main dish, but they were good.  It's the perfect meal for a chilly fall evening.

Photo by Taste of Home

Ingredients

5 large potatoes and/or sweet potatoes, peeled and cut into chunks

1 pound ground beef

1/2 pound bulk pork sausage

1/2 pound medium fresh mushrooms, quartered

2 large carrots, chopped

2 celery ribs, chopped

1 medium onion, chopped

2 garlic cloves, minced

1/2 cup orange juice

2 teaspoons grated orange peel

1 teaspoon ground nutmeg

1/4 teaspoon Worcestershire sauce

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

1/4 cup Dijon mustard

2 teaspoons brown sugar

2 teaspoons rice vinegar

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Meanwhile, in a large skillet, cook the beef, sausage, mushrooms, carrots, celery, onion and garlic over medium heat until meat is no longer pink and the vegetables are tender; drain.

Stir in the orange juice, orange peel, nutmeg, Worcestershire sauce and 1/4 teaspoon each salt and pepper. Bring to a boil; cook until liquid is evaporated. Transfer to two greased 8-in. square baking dishes.

Drain potatoes and place in a large bowl. Add the mustard, brown sugar, vinegar and remaining salt and pepper; mash until smooth. Spread over meat mixture.

Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through. Cover and freeze the remaining casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover and bake 20-25 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).

Taste of Home Tuesday: Hearty Sausage 'n' Beans

Ingredients
1 pound smoked sausage, sliced
1 medium onion, chopped
2 tablespoons canola oil
2 cans (15 ounces each) pinto beans, rinsed and drained
1-1/2 cups water
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 tablespoon ranch salad dressing mix
2 cups uncooked instant rice

Directions
In a Dutch oven, cook sausage and onion in oil over medium heat until onion is tender. Add the beans, water, tomatoes and salad dressing mix. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender. Yield: 6 servings.

This recipe was different.  It was a little warmer then I prefer but the flavor was good.  I do not have instant rice so I cooked my long grain rice in the rice cooker and then just added it at the end and it turned out ok.  Justin would have preferred if I left the beans out.  I think I'll save if for next winter and try it again.   

White Chicken Enchiladas

Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

I found this recipe on Pinterest instead of Taste of Home, but I wanted to share it because it's delicious and easy to make!  It was labeled on pinterest as the BEST white chicken enchilada recipe ever!  I would have to say they just might be right, and if it isn't it's running a close second. 

Taste of Home Tuesday: Stacked Enchilada

Ingredients
2/3 cup chopped green pepper
2 teaspoons canola oil
1 garlic clove, minced
1 cup shredded cooked chicken
1 cup canned black beans, rinsed and drained
1/3 cup thinly sliced green onions
1/2 cup enchilada sauce
1/2 cup picante sauce
4 corn tortillas (6 inches)
1 cup shredded cheddar cheese
Sour cream and shredded lettuce, optional

Directions
In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm.
In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese.
Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired. Yield: 4 servings.
 
This was very quick and easy to make.  Justin and I both thought it was on the bland side.  I think I will add some cumin next time for a little more of the Mexican flavor and maybe some corn. 

Taste of Home Tuesday: Mushroom Turkey Tetrazzini

Ingredients
12 ounces uncooked spaghetti, broken into 2-inch pieces
2 teaspoons chicken bouillon granules
1/2 pound sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup sherry or reduced-sodium chicken broth
3/4 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup fat-free evaporated milk
2/3 cup grated Parmesan cheese, divided
4 cups cubed cooked turkey breast
1/4 teaspoon paprika

Directions
Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese.
Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.

Justin and I bought a turkey after the holidays to cook and then have leftovers.  We found this recipe to try with our leftover turkey.  It was very good.  Every little bit we would taste a hint of the nutmeg which was different for us.  We halved the recipe for just the two of us. 

Taste of Home Tuesday: Penne Gorgonzola with Chicken

Ingredients
1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

I have to admit this was not one of my favorite recipes.  The Gorgonzola cheese is very similar to bleu cheese and is very strong and rich.  One good thing about this dish is it is very quick and easy to make.  Justin seemed to enjoy it, I think it all depends on ones taste in cheeses. 

Taste of Home Tuesday: (On Wednesday) Burrito Lasagna

I apologize for this being a day late.  Things have been rather busy around here with things going on almost every night of the week and every weekend.  I'm still trying to figure out how in the world we became so busy!

Ingredients
2 pounds ground beef
2 cans (10 ounces each) enchilada sauce
1 envelope taco seasoning
1 tablespoon ground cumin
1 package (8.8 ounces) ready-to-serve Spanish rice
12 flour tortillas (8 inches), warmed
1 can (15 ounces) refried beans
4 cups (16 ounces) shredded Mexican cheese blend
Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.

Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13-in. x 9-in. baking dish. Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture (dish will be full).

Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice. Yield: 12 servings.

This lasagna is delicious!  I halved the recipe for just the two of us.  Tortilla chips would be a good addition.     

Bacon Swiss Penne

Ingredients

12 ounces uncooked penne pasta
13 bacon strips
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons butter
6 green onions, chopped
3 tablespoons all-purpose flour
4 cups 2% milk
3 cups (12 ounces) shredded cheddar cheese
1-1/2 cups shredded Swiss cheese
1-1/2 cups frozen peas, thawed
3/4 teaspoon pepper
1/2 teaspoon dried thyme
TOPPING:
3/4 cup dry bread crumbs
2 tablespoons butter, melted

Directions
Cook penne according to package directions.
Meanwhile, in a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels; drain, reserving 4 teaspoons drippings. Crumble bacon and set aside.
Saute chicken in butter and drippings until no longer pink. Add onions; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, peas, pepper, thyme and bacon.
Drain penne; add to chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 10 servings.

I was in a hurry today when making this recipe and I forgot to put the peas in.  The penne was very good (even without the peas).  I took half of the dish up to our neighbors and they really enjoyed it as well.  Another good casserole to add to the list! 

Taste of Home Tuesday: Baked Ziti

Ingredients

3 cups uncooked ziti or small tube pasta
1-3/4 cups meatless spaghetti sauce, divided
1 cup (8 ounces) 4% cottage cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
1 egg, lightly beaten
2 teaspoons dried parsley flakes
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Directions
Cook pasta according to package directions. Meanwhile, in a large bowl, combine 3/4 cup spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, egg, parsley, oregano, garlic powder and pepper. Drain pasta; stir into cheese mixture.
In a greased 8-in. square baking dish, spread 1/4 cup spaghetti sauce. Top with pasta mixture, remaining sauce and mozzarella cheese.

Cover and bake at 375° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 6 servings.

As I was mixing this up I was afraid it was going to be a little bit dryer then Justin and I like, so I added the whole jar of spaghetti sauce.  It was good, quick and easy....I will definitely be making it again.

Taste of Home Tuesday: Tortellini Primavera

Ingredients
1 package (19 ounces) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2/3 cup fat-free milk
1 package (8 ounces) fat-free cream cheese, cubed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese

Directions
Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through.

Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese. Yield: 5 servings.

Because this is a meatless dish, I was very curious how Justin would react. He didn't say a thing and really enjoyed it. It's hearty enough no one will even notice!

Taste of Home Tuesday: Cream Cheese and Swiss Lasagna

Ingredients
1-1/2 pounds lean ground beef (90% lean)
1 pound bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, minced
2 cans (15 ounces each) Hunt’s® Tomato Sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
9 no-cook lasagna noodles
12 ounces cream cheese, softened
2 cups shredded part-skim mozzarella cheese, divided
2 cups shredded Parmesan cheese
2 cups shredded Swiss cheese

Directions
In a Dutch oven over medium heat, cook the beef, sausage, onion and garlic until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet.

Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

I did not realize that the meat sauce was supposed to simmer for 30 minutes and I did not have enough time so I mixed it up and started layering the lasagna. I thought it tasted just fine, however, it probably would have been even better if I had let all the flavors cook together. The cream cheese makes this dish rich, but it is very good!

Taste of Home Tuesday: Sunday Shrimp Pasta Bake

Ingredients
12 ounces uncooked vermicelli
1 medium green pepper, chopped
5 green onions, chopped
6 tablespoons butter, cubed
6 garlic cloves, minced
2 tablespoons all-purpose flour
2 pounds cooked medium shrimp, peeled and deveined
1 teaspoon celery salt
1/8 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 can (10 ounces) diced tomatoes and green chilies, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon grated Parmesan cheese

Directions
Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute green pepper and onions in butter until tender. Add garlic; cook 1 minute longer. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5-6 minutes or until heated through.
In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.

Justin and I enjoyed this casserole. It is very rich and cheesy!

Taste of Home Tuesday: Chicken Pot Pie

1 can (10 3/4 oz.) reduced fat reduced sodium condensed cream of chicken soup, undiluted
1 can (10 3/4 oz.) reduced fat reduced sodium condensed cream of mushroom soup, undiluted
1/2 cup plus 2/3 cup fat-free milk, divided
1/2 tsp. dried thyme
1/4 tsp. pepper
1/8 tsp. poultry seasoning
2 pkg. (16 oz. each) frozen mixed vegetables, thawed
1 1/2 cups cubed cooked chicken breast
1 1/2 cups reduced fat biscuit/baking mix

In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture.

Bake, uncovered, at 350 for 40-50 minutes or until filling is bubbly and biscuits are golden brown.