Rotini & Cheese

"Don't you just love mac 'n cheese?  It's so comforting and it's easy to make homemade any night of the week.  My version is literally 'a twist' on the original, because I substitute rotini pasta for elbow macaroni.  My Hubby said that this is the best macaroni and cheese that he's ever had.  Hopefully your family will agree!"

 

1 pound rotini pasta
1/4 cup butter
1/4 cup flour
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1-(8 ounce) package shredded cheddar cheese
4 ounces (1 cup) shredded Mozzarella cheese
4 ounces (about 6 slices) American cheese
1 sleeve of Ritz crackers, crushed*

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.  In a large pot, prepare rotini pasta according to package directions.  Drain pasta, return to pot and set aside.  In a saucepan over medium heat, melt butter.  Whisk in flour and cook for 2 minutes.  Add milk and whisk to combine.  Add salt, pepper and dry mustard.  Bring mixture to a boil and stir until thickened, whisking constantly.  Remove from the heat and stir in cheeses until completely melted.  Pour cheese sauce over noodles and stir to combine.  Spoon into casserole dish.  Sprinkle cracker crumbs over the top.  Bake at 350 degrees for 25-30 minutes.  ENJOY!

*TIP:  An easy way to crush the crackers-place in a large zip-lock bag and crush crackers with rolling pin.

Cheesy Ham & Potato Casserole

"I love casseroles, especially when there's a chill in the air.  This dish is so easy to put together and will warm you up from the inside out!"  

3 cups peeled and sliced red potatoes
2 cups cooked and chopped ham

Cheese Sauce
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1-1/4 cups milk
3/4 cup cheese (I used a combination of 2 slices of American cheese and 1/2 cup shredded cheddar cheese.)

In a saucepan, melt butter.  Whisk in flour, salt, pepper and ground mustard.  Cook for 2 minutes.  Whisk in milk and continue to cook until thickened, stirring constantly.  Add cheese and stir until cheese is melted.

To Assemble Casserole:
Preheat oven to 350 degrees.  Grease an 8-inch casserole dish.  Layer ingredients in the following order:  1/2 of potato slices, 1/2 of cheese sauce, all of the chopped ham, remaining potato slices and remaining cheese sauce.  Cover casserole dish with foil and bake at 350 degrees for 35 minutes.  Remove foil and bake for an additional 30 minutes.  ENJOY!  

Creamy, Cheesy, Beefy Enchiladas

"The name of these enchiladas says it all.  They are CREAMY, CHEESY, BEEFY and delicious any night of the week."

 

Meat Mixture

2 pounds lean ground beef

garlic powder, salt, pepper, crushed red pepper and chili powder, to taste
1 green pepper, diced
1 medium yellow onion, diced
2 garlic cloves, minced
1/2 cup of tomato sauce (or 1/2 of an 8 ounce can)
1 packet of taco seasoning
2 Tbsp. salsa or picante sauce

Break ground beef up in a non-stick saute pan with a spatula or wooden spoon.  Sprinkle with seasonings.  Add green pepper, onion and garlic.  Saute until ground beef is browned and green pepper, onions and garlic are tender.  Add tomato sauce, taco seasoning and salsa.  Simmer on medium heat for about 30 minutes.  While simmering, prepare Creamy Enchilada Sauce (recipe follows).

Creamy Enchilada Sauce
10 ounce can of red enchilada sauce
10 ounce can of green enchilada sauce
1/2 cup sour cream

Whisk together enchilada sauces and sour cream.  Set aside.

To prepare enchiladas:
10 count package of corn tortillas
8 ounce package shredded cheddar cheese, divided
3 green onions, sliced

Preheat oven to 350 degrees.  Spray a 9x13 casserole dish with non-stick cooking spray.  Spoon about 1 cup of Creamy Enchilada Sauce on the bottom of casserole dish.  Open package of corn tortillas and place on a dampened paper towel in the microwave and heat for 45 seconds to soften tortillas to make them easier to roll.  Spoon desired amount of meat mixture down the center of each tortilla, sprinkle with cheese and fold tortilla around meat and cheese.  Place enchilada fold-side down on top of sauce in casserole dish.  Repeat with remaining tortillas.  Sprinkle any remaining meat mixture over the top of the enchiladas.  Pour remaining Creamy Enchilada Sauce over the top and sprinkle with remaining shredded cheese and sliced green onions.  Bake at 350 degrees for 30 minutes or until bubbly.  ENJOY!

 



Chicken Tetrazzini

"This is another one of my sister's delicious dinner recipes.  I love the creamy garlic mushroom sauce.  If you need a new recipe to impress your family, this is IT!"

1 (16 ounce) package of linguine noodles
2-3 boneless, skinless chicken breasts
2 Tablespoons olive or canola oil
2 Tablespoons butter
2 cloves of garlic, minced
2 cups sliced mushrooms
1 (14.5 ounce) can cream of chicken soup
2/3 cup whipping cream
1/3 cup Parmesan cheese

Cook pasta according to package directions; drain and keep warm.  Cut chicken breasts into 1/2 inch pieces.  In a large skillet, cook chicken in hot oil over medium-high heat until cooked through.  Remove from the pan and keep warm.  In same skillet, heat butter.  Cook garlic and mushrooms over medium-high heat until mushrooms are browned.  Stir in soup, cream, Parmesan cheese and cooked chicken.  Heat thoroughly.  Toss together pasta and chicken mixture and serve.

Crunchy Chicken Casserole

"This is another yummy recipe that my sister shared with me.  I made it recently and my husband and I LOVED it!  It is a perfect casserole to make as the weather gets cooler.  I promise that you will add this recipe to your list of favorite comfort food dinners!" 

1/4 cup butter
1/4 cup flour
1 (14.5 ounce) can chicken broth
1 (8 ounce) package of shredded cheddar cheese, plus desired amount of additional shredded cheddar cheese for sprinkling on top
4 cups cooked chicken, diced*
1 (14.5 ounce) can of sliced carrots, drained
1 (2 ounce) jar pimentos
1 package of Stove Top boxed stuffing mix, any flavor; prepared according to package directions

Preheat oven to 375 degrees.  In a large saucepan, melt butter over medium heat.  Stir in flour and cook for 1-2 minutes.  Add broth, stirring constantly until mixture thickens.  Lower heat, add 8 ounce package of cheese and stir until cheese is melted.  Remove from the heat.  Stir in chicken, carrots and pimentos.  Spread in a shallow 2-quart casserole dish that has been sprayed with non-stick cooking spray.  Sprinkle with desired amount of shredded cheddar cheese.  Spoon prepared stuffing over the top of the casserole.  Bake at 375 degrees for 30 minutes.   

*You can use rotisserie chicken or leftover chicken for this recipe.           

Green Bean Casserole

"This casserole is a blast from the past!  My Mom made it for dinner when my sister and I were little girls and my husband told me that his Mother also made it for his family when he was young.  Oh the good ole' days when 'casseroles' were hip and families sat at the dinner table together to share the evening meal!  I recently made this stick-to-your-ribs dinner for my husband and I and it brought back memories the second I took the first bite.  It's funny how food can do that!  I hope you try this recipe and whether it's for the first time, or if like us, it's a recipe from your childhood, sit down and enjoy an old-fashioned meal with your family.  Who knows maybe you'll create a memory of your own!"  

Ready for assembling

"It looks yummy even before baking!"

"We served it with bread and butter.  Just like I enjoyed it when I was little."

 "I Love Casseroles!"

1-1/2 pounds ground beef

1 medium onion, diced

salt & pepper, to taste

1-(14.5 ounce) can French-style green beans, drained

1-(10-3/4 ounce) can condensed tomato soup

1-(8 ounce) can tomato sauce

1 cup shredded cheese (The original recipe didn't call for cheese, but I thought it would be yummy!)

Mashed Potatoes (Recipe follows.)*

Preheat oven to 350 degrees.  In a large sauté pan, brown ground beef with diced onion, salt and pepper; drain if needed.  Stir in green beans, tomato soup and tomato sauce.  Heat through.  Transfer to a casserole dish that has been sprayed with non-stick cooking spray.  Top with prepared mashed potatoes.  Sprinkle on cheese.  Bake at 350 degrees for 20 minutes or until hot and bubbly.

Mashed Potatoes:

5-6 potatoes (I used Yukon gold potatoes, but you can use russet or red also.)

1/2 cup milk

1/4 cup butter, cubed**

salt & pepper, to taste

Peel and cut potatoes into chunks.  Starting with salted cold water, bring potatoes to a boil and continue to cook for 20 minutes or until potatoes are tender.  Drain.  Using a potato masher, mash potatoes, along with butter.  Add milk and season with desired amount of salt and pepper.

*Tip:  If you don't have enough time to make homemade mashed potatoes, purchase prepared at the grocery store and save a step to get dinner on the table even quicker.

**The butter will melt faster, if cubed.     

Tater Tot Casserole

"My husband loves 'meat and potato' dinners so I asked my Mom to share this recipe with me.  I made it for my hubby and he loved it!  He even said that it reminded him of a dinner that his Mom used to make him when he was a little boy.  He couldn't have given me a better compliment!  I hope that your 'meat and potato' husband loves it too."

"A perfect Meat and Potato Dinner!"

 

2 pounds lean ground beef*

2 Tablespoons Worcestershire Sauce

1 small onion, diced

1 (32 ounce) package of frozen tater tots

1 (10-3/4 ounce) can of Campbell's condensed Golden Mushroom soup, undiluted

1 cup grated cheddar cheese

 

Preheat oven to 350 degrees.  Press ground beef into the bottom of a 13x9 pan that has been sprayed with non-stick cooking spray.  Sprinkle Worcestershire sauce over ground beef.  Layer on onion.  Top with tater tots.  Spoon soup over tater tots and spread evenly.  Cover with foil and bake at 350 degrees for 45 minutes.  Remove foil and top casserole with cheese.  Return to oven and bake for an additional 15 minutes or until cheese is melted.  ENJOY!

 

*TIP:  Make sure that you use lean ground beef or the casserole will be greasy.

Rotini Bake

"This casserole combines two pasta sauces, marinara and Alfredo.  The combination is wonderful and this is now my favorite pasta dish."

1 pound hamburger

1/2 of an onion, chopped

salt, pepper, onion and garlic powders, desired amounts

1 (24 ounce) jar marinara pasta sauce, or your favorite jarred tomato pasta sauce

1/2 of a 1-pound box or 8 ounces of rotini pasta

1 (15 ounce) jar Alfredo sauce

2 cups shredded cheese of your choice (I used shredded Colby jack cheese.)  

1/2 cup grated Parmesan cheese

In a large saucepan, brown hamburger, onion and seasonings.  Drain.  Add jar of tomato pasta sauce and heat through.  Prepare rotini according to package directions and drain.  In a casserole dish that has been sprayed with non-stick cooking spray, layer 1/2 of the meat sauce, 1/2 of the pasta, 1/2 of the Alfredo sauce, 1 cup of shredded cheese and 1/4 cup of Parmesan cheese.  Repeat layers.  Bake at 375 degrees for 20-30 minutes or until bubbly.

Chicken Fajita Casserole

"This recipe takes Chicken Fajitas to a whole new level!  I took my Easy Chicken Fajitas and turned them into a yummy, cheesy casserole.  Just add a side dish of Spanish rice or refried beans and dinner is served!" 

1-1/2 to 2 cups of shredded chicken, rotisserie or leftover

1 onion, sliced

1 green pepper or any color sweet pepper (red, orange or yellow), sliced into strips

1 (4 ounce) can of chopped green chiles

1 (4 ounce) can of chopped jalapenos

1 package of fajita mix

1/2 cup water

1 (10 count) package of corn tortillas, cut into strips

1 (10-3/4 ounce) can of cream of chicken soup

1 can of RO*TEL Diced Tomatoes and Green Chilies  

2 cups Mexican-style shredded cheese

sour cream, if desired 
 

Preheat oven to 375 degrees.  Cook onion and peppers in about 2 Tablespoons of canola oil until tender.   Stir in shredded chicken, green chiles, jalapenos, fajita mix and water.  Simmer for about 10 minutes.  Stir in cream of chicken soup and RO*TEL and simmer for 5 minutes longer.  In a casserole dish that has been sprayed with non-stick cooking spray, spoon 1/3 of the chicken fajita mixture.  Top with 1/2 of the corn tortilla strips.  Layer on another 1/3 of the chicken fajita mixture.  Top with 1 cup of cheese.  Layer on  remaining 1/2 of the corn tortilla strips.  Top with remaining 1/3 of the meat mixture.  Sprinkle top of casserole with remaining 1 cup of shredded cheese.   Cover with aluminum foil and bake for 30 minutes at 375 degrees.  Serve with a dollop of sour cream, if desired.

Macaroni & Cheese

"I tasted this macaroni and cheese recipe for the first time recently when my niece made it for our family.  It's extra cheesy and creamy and combines five, yes five, kinds of cheese.  What a yummy comfort food dish!"

 

1-(16 ounce) package of elbow macaroni
2 cups shredded Mozzarella cheese
2 cups shredded Pepper jack cheese

1-(16 ounce) container of cottage cheese

1-(8 ounce) container of sour cream
1-(8 ounce) package of cream cheese
2 cups Sharp Cheddar cheese
Salt & Pepper, to taste

Preheat oven to 350 degrees.  Prepare macaroni according to package directions.  Drain noodles and set aside.  Combine Mozzarella and Pepper jack cheeses, cottage cheese, sour cream and desired amount of salt and pepper in a large bowl; set aside.  In a small microwave safe bowl, heat the cream cheese, along with 2 Tablespoons of water, for about 10-15 seconds; stir to combine and set aside.  In a 13x9 glass pan that has been sprayed with non-stick cooking spray, layer half of the noodles.  Top evenly with all of the cream cheese mixture.  Top with half of the cheese, cottage cheese and sour cream mixture.  Sprinkle on half of the sharp cheddar cheese.  Top with second half of the noodles.  Layer on second half of cheese, cottage cheese and sour cream mixture.  Top with remaining sharp cheddar cheese.  Bake for 20-30 minutes, or until heated through and bubbly.

Sweet Potato Casserole

"This recipe turns sweet potatoes into a 'sweet addition' to your Thanksgiving meal!" 

2-(15 ounce) cans sweet potatoes, drained
1/2 cup packed dark brown sugar
1 cup evaporated milk
1/4 cup butter, melted
1 large egg
3 Tablespoons flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 350 degrees.  With a hand mixer, blend together all ingredients, except pecans.  Spoon into a 2 quart casserole dish that has been sprayed with non-stick cooking spray.  Sprinkle on pecans.  Bake for approximately 30 minutes or until a knife inserted in the center of the casserole comes out clean.

Manicotti

"Mamma Mia!"

1 Tablespoon canola oil

2 pounds ground beef

1 smal1 onion, chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1-(24 ounce) jar spaghetti sauce, any flavor

1-(14.5 ounce) Hunt's diced fire roasted tomatoes with garlic, undrained

1-(8 ounce) box manicotti noodles 

1-(8 ounce) package Italian-blend cheese

1-(8 ounce) package mozzarella cheese

1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.  In a large saucepan, heat canola oil.  Add ground beef, onion, garlic, Italian seasoning, salt, pepper, garlic powder and onion powder; cook until ground beef is browned and onion and garlic are tender.  Add spaghetti sauce and canned tomatoes.  Cook for 10-15 minutes.  Cook manicotti noodles according to package directions.  Allow noodles to cool so that you can handle them.  In a 13x9 pan that has been sprayed with non-stick cooking spray, ladle enough meat sauce to cover the bottom of the pan.  Stuff noodles with meat sauce and lay on top of meat sauce in the pan.  (TIP:  If you find it difficult to fill the noodles, you can lay them in the pan, slit them open, spoon the meat sauce onto the noodles and turn them slit-side down.)  Cover noodles with mozzarella cheese.  Sprinkle on Parmesan cheese.  Ladle on remaining meat sauce and cover with Italian-blend cheese.  Bake for 30-40 minutes or until cheese is golden brown and sauce is bubbly.  Serve with salad and garlic bread for a complete Italian meal.  

"I love Italian food!"

Deep Dish Chicken Pot Pie

 "This is a stick to your ribs comfort food dish.  I combined a homemade cream sauce and fresh vegetables with store-bought deli rotisserie chicken and packaged pie crust to make a Chicken Pot Pie that tastes like it took all day to make."

Cook carrots until tender.

Saute green onions, celery and mushrooms in butter until tender.

When vegetables are tender, stir in flour.

Vegetables will appear gummy, but that's exactly what you want!

Add broth and milk and stir to combine.  Cook until thickened.

Add shredded chicken and carrots.

 Fit bottom crust into deep-dish pie plate.

Spoon mixture into pie crust.

Place top crust on, crimp and cut slits for ventilation.

Almost there!

Golden brown and ready to slice!

"So Messy, but Oh So YUMMY!"

Recipe:
2-3 cups of deli Rotisserie chicken, shredded
1 (14.1 ounce) package of refrigerated pie crusts
1 (14 ounce) can or 1-2/3 cups of chicken broth
8 ounce package of sliced carrots
8 ounce package of sliced mushrooms
8 green onions, sliced (both white and green parts of onion)
2 ribs of celery, sliced
1-1/3 cups milk
1/3 cup butter
1/3 cup flour
1 Tablespoon freeze-dried poultry herb blend (I used Litehouse brand.)*
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375 degrees.  In a medium saucepan, add carrots; cover with water and bring to a boil.  Cook for 15 minutes or until tender; drain.  In a large saute pan, melt butter.  Add mushrooms, celery, green onions and poultry herb blend and saute until tender, about 10 minutes.  Sprinkle flour over vegetables and stir to combine (The mixture will look very gummy.); cook for 2 minutes.  Add chicken broth, milk, salt and pepper and stir well.  Bring to a boil and then reduce heat to medium and simmer for 5 minutes or until thickened, stirring occasionally.  Add drained carrots and shredded chicken and stir to combine.  Fit bottom crust into a 9-inch deep dish pie plate.  Pour mixture into crust and cover with the top crust, folding top crust under bottom crust.  Crimp crusts together to seal.  Cut several slits in top crust to allow steam to escape.  Place pie plate on cookie sheet and place on middle rack in oven.  Bake at 375 degrees for 30 minutes or until golden brown.  Remove from oven and allow to sit for about 10 minutes before slicing.

 *I found the freeze-dried poultry herb blend in the Produce Department of my local grocery store.

TIP:  If mushrooms aren't your favorite, you can always substitute peas, broccoli or potatoes.

Pork Chops with Dressing

"This is a very hearty and filling comfort food dish.  My Mom used to make it for my step-Dad all of the time.  I think it is his favorite dinner!"

1 package of pork chops

1 package of Stove Top Stuffing mix, any flavor
1 can of Campbell’s Golden Mushroom Soup, not cream of mushroom

Pan-fry pork chops until thoroughly cooked. Prepare stuffing according to package directions. Spray a 13x9” pan with non-stick cooking spray and arrange pork chops in pan.  Spoon prepared stuffing onto each pork chop. Mix can of soup with ½ cup of water and pour over stuffing. Cover with aluminum foil and bake at 350 degrees for 30 minutes.



"The golden mushroom soup bakes into a DELICIOUS gravy over the pork chops and dressing!"



 

Slow-Cooker Ravioli Casserole

"This is a very easy casserole to put together.  Just layer in the ingredients, turn on your slow-cooker and let it do all the work for you!"

1 bag of frozen meat ravioli, uncooked
1 jar of spaghetti sauce
1 (2 cup) package of Italian blend cheese or Mozzarella cheese

Spray slow-cooker with non-stick cooking spray.  Layer ingredients in slow-cooker in the following order:  spaghetti sauce, ravioli, cheese, sauce, ravioli, cheese, sauce and end with a sprinkling of cheese.  Cook on high heat for 4-6 hours.  Serve with salad and garlic bread for a yummy, Italian meal.

Slow Cooker Lasagna

"This recipe is so delicious with layers of ooey, gooey cheesiness!  It's wonderful to come home from a busy day and know that it's ready and waiting for you!"

1/2 pound ground beef
1/2 pound ground pork or 1/2 of a roll of Jimmy Dean Sausage
1 onion, chopped
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 jar of spaghetti sauce, any flavor
1 (9 ounce) package of no-cook lasagna noodles, like Barilla*
4 cups shredded Mozzarella cheese
1- 1/2 cups of cottage cheese or ricotta cheese
1/2 cup grated Parmesan cheese

Cook ground beef, ground pork, onion and garlic until meat is browned.  Season with salt, pepper, garlic powder and onion powder.  Drain off excess fat.  Stir in spaghetti sauce.  Simmer for 10 minutes.  In a large bowl, stir together cheeses.  In a slow-cooker that has been sprayed with non-stick cooking spray, layer ingredients in the following order:  1/4 of the meat mixture, 1/3 of the noodles (broken to fit), 1/3 of the cheese mixture.  Repeat layers two more times and end with the remaining meat mixture.  Cook on low for 5-6 hours.

NOTE:  If you purchase a 12 ounce package of no-cook lasagna noodles, only use 3/4 of the box.

Mom's Tuna Noodle Casserole

"I remember this casserole from when I was a little girl.  It's definitely comfort food!"

1 box of macaroni and cheese, prepared (butter & milk called for on box)

1 can of cream of mushroom soup

1 celery stalk, chopped

1/2 onion, chopped

1 can of peas, drained

1 can of tuna, drained

1 sleeve of butter crackers (I use Ritz crackers), crushed

2 Tbsp. butter, melted

Mix together prepared macaroni and cheese, soup, celery, onion, peas and tuna.  Place in baking dish that has been sprayed with non-stick cooking spray.  Combine cracker crumbs and melted butter and sprinkle on top.  Bake at 350 degrees for 30-40 minutes.