Three Cheese Chicken Penne Florentine

This is one of my favorites.  It might seem a little complicated, but if you do some prep work ahead of time, it's not bad.  I usually just buy a rotisserie chicken instead of cooking my own.  I also usually add extra spinach, and sometimes I skip the red bell pepper.  You can assemble it and freeze it too.

Three Cheese Chicken Penne Florentine (from Cooking Light magazine)

• 1  teaspoon  olive oil
• Cooking spray
• 3  cups  thinly sliced mushrooms
• 1  cup  chopped onion
• 1  cup  chopped red bell pepper
• 3  cups  chopped fresh spinach
• 1  tablespoon  chopped fresh oregano
• 1/4  teaspoon  freshly ground black pepper
• 1  (16-ounce) carton 2% low-fat cottage cheese
• 4  cups  hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 2  cups  shredded roasted skinless, boneless chicken breast
• 1  cup  (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese, divided
• 1/2  cup  2% reduced-fat milk
• 1  (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

[from Jaime]

Super Deeelicious Spaghetti Casserole

I'm from the south too, but didn't discover spaghetti casserole until after I got married.  My MIL makes it and the first time I tried it i was like, "Seriously, who knew you could put spaghetti in a CASSEROLE?!  Deep fry it and sell it at the fair!"  Anyway, it's completely addictive and here's the recipe:

Super Deeelicious Spaghetti Casserole

1/2 box of cooked noodles

1 stick butter

1 chopped onion

1 8oz pkg cream cheese

1 c. Mozzarella

1 c. Cheddar

1 to 1.5 lbs hamburger

2 tbs sugar

1 large jar spaghetti sauce

cook noodles and put them in the bottom of a 9x13 dish.  Melt the butter then sautee onion and melt the cream cheese together.  Spread over the noodles.  Brown the hamburger meat.  Add the sauce and the sugar, mix and spread over the cream cheese layer.  Cover with cheeses and cook at 350 for about 30-45 minutes or until hot and bubbly.

This is not low fat, but when you want a splurge, this is it!

[from ChasCHAS]

Corn Casserole

Corn Casserole

You'll need 2 can yellow cream-style corn, 2 cups shredded cheddar cheese, 1 can chopped green chiles (drained), 1/2 cup finely chopped onion, 1 cup milk, 2 large eggs lightly beaten, 1 cup yellow cornmeal, 1*1/2 teaspoon garlic salt, 1/2 teaspoon baking soda.

Directions:

Combine first 6 ingredients.  Combine cornmeal, garlic salt, and baking soda then stir into the corn mixture.  Pour into an 11x7 dish and bake at 350 degrees for 50 minutes or until an knife inserted in the center comes out clean.

[from CB}

Broccoli Casserole

Broccoli Casserole

You'll need 2 pkgs frozen chopped broccoli, 1/2 cup grated sharp cheese, 1/2 cup mayo, salt & pepper, 1 can mushroom soup, 1 egg well beaten, 1 tablespoon chopped onion (I use more), 1/2 cup crushed Ritz crackers, bacon bits

Directions:

Cook broccoli until done then drain.  Combine all ingredients (except crackers & bacon bits) then combine w/ broccoli.  Put in greased dish and bake 20 mins at 400 degrees.  Add crumbs and bacon bits on top and brown.

[from CB]

Chicken Tortilla Casserole

This was favorite meal as a kid, and it's always been a big hit when I serve it too.   It sounds like a Mexican casserole, but once it's finished, it really just tastes like cheesy chicken yumminess.  It doesn't have Mexican spices, so it might be good for picky little eaters. I haven't tried it with E yet.  

Chicken Tortilla Casserole

  

2-3 lbs cooked, chopped chiken

1 cup chicken broth

8 oz. sour cream

10 flour tortillas (small size)          

2 cans cream of chicken soup

¼ cup chopped onion

4 cups cheddar cheese

-Combine chicken, onion, soup, and broth in a pot.

-Add salt and pepper.

-Cook until boiling.

-Remove from heat, and add sour cream.

-Fill tortillas with mixture from pot, sprinkle with cheese.  Roll up and place in a 9 x 13 baking dish (cover bottom with filled and rolled tortillas).

-Pour remaining mixture over rolled tortillas.

-Sprinkle remaining cheese on top.

-Bake at 350 degrees for 30-40 minutes.

-Let stand for 5 minutes before serving.

[from Amanda]

ENCHILADA CASSEROLE

Here's my mom's enchilda casserole recipe that we LOVE.  Oh how I wish DH like Mexican food so I could cook this at home.

ENCHILADA CASSEROLE

INGREDIENTS
1.5 lbs ground beef
1/2 medium onion (diced)
1 green bell pepper (diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild enchilada sauce
1/2 can diced rotel tomatoes
1 c. grated cheddar cheese
Corn tortillas

DIRECTIONS:
1.  Brown meat, onions, bell peppers and drain
2.  Add canned ingredients and cook until bubbles
3.  Line bottom of 9x12" dish with tortillas (torn into quarters)
4.  Pour 1/2 mixture over tortillas
5. Layer tortillas and mixture until gone
6.  Top with grated cheese
7.  Cook 20-30 minutes at 350 degrees

**I recently discovered this could be made even easier my layering the bottom with premade taquitos and then adding all the rest on top.  Not quite as good but good enough if time calls for the change. You don't have to brown the meat and you wouldn't need to have all the layers.

[from Becca]

Taco Salad

We did taco salad last night. It literally took me 10 minutes to make. Just brown 1 lb. of ground beef and add a packet of taco seasoning. I put corn, black beans, salsa, cheese, ground up nach chips over the lettuce for the salad part. And our daughter loves the ground beeef, beans, and cheese.

[from Mollie]

stuffed crepes with roasted red pepper sauce

I love this idea. Any herbivores out there? I'm always looking for new vegetarian or vegan recipes.


Tonight we had stuffed crepes with roasted red pepper sauce.


Ingredients

8 crepes

Filling:

• 1 tbs olive oil
• 2 minced garlic cloves
• 1 onion, diced
• 1 tomato, cored, seeded, and diced
• 1/4 tsp fennel seed, crushed
• 2 medium zucchini, cut lengthwise into sixths and thinly sliced
• goat cheese
• salt and pepper to taste

Sauce:

• 1 7 oz. jar roasted red peppers, well drained and patted dry
• 1/4 cup tomato sauce
• 1 minced garlic clove
• dash of cayenne
• salt

To make the filling:

1. saute the garlic and onion in the olive oil for 5 min.
2. add tomato and fennel, cook 1 min.
3. add zucchini, cook 10 more min.
4. season w/ salt and pepper to taste

To make the sauce:

1. combine all ingredients in blender and puree. Heat in a sauce pan.

Preheat the oven to 300 degrees

Assemble the crepes:

lightly butter a baking dish

spoon in some of the zucchini mixture along the center of a crepe and top it with some goat cheese

roll the crepe to make a log and place it seam side down in the baking dish and repeat with all crepes.

lay a lightly buttered sheet of wax aper on the crepes, cover with foil and bake 20 minutes. Serve with sauce.


Very yummy dish.



*This recipe comes from Main-Course Vegetarian Pleasures*

 
[from Maryea]

Baked Ziti

Tonight is Baked Ziti, salad and Garlic Bread sticks:

• 2lb beef, 1 onion chopped: brown and drain
• 2 26 oz jars of fav. spaghetti sauce, mix with above and simmer for 30 min. I add a tbsp of sugar to cut the acidity
• 1 lb dry ziti-- cook by directions, toss with 3 tbsp olive oil so it doesn't stick
• 6 oz sliced provolone cheese
• 4 cups mozerella cheese
• 2 cups sour cream (I use light)
• 2 tbsp grated parmesan

Layers:

• a small amount of meat sauce to prevent sticking
• 1/2 of ziti
• all of provolone cheese
• all of sour cream
• 2 cups mozerella
• rest of ziti
• meat sauce
• top with rest of mozzarella and parmesan cheese
• bake at 350 for 30 minutes. If its been refrigerated, let it come to room temp on counter first (30-45 minutes). ITS DELICIOUS!!!!!!

This freezes well. If freezing, Just adjust the baking time to about an hour and let it thaw for a while.

I had thought the other day we might form a recipie exchange! This might just do the trick!

[from Ada]

Hot Wing Dip

we have two thanksgiving pot lucks this week so my grocery budget is slim pickins! but this is something i am making for one of the pot lucks. it is always a HUGE HUGE HUGE hit. Especially with the fellas:




Hot Wing Dip



16oz cream cheese (2 bricks) softened

8 oz Frank's Red Hot Sauce (HAS to be Franks)

3/4 cup chopped celery

2 cups cooked, shredded chicken (I always use a rotisserie chicken, 'cause I'm lazy like that)

1 cup shredded cheddar cheese

12 oz bottle ranch dressing



Combine cream cheese, hot sauce & celery & microwave for about 2 minutes. Stir and continue to microwave until smooth and blended.



In a large glass baking dish (I use a round bowl type one), combine cream cheese mixture, chicken, dressing and cheddar. Mix well. Top with more cheddar if desired.



Bake at 350 for 30 minutes, and serve with Tortilla chips or corn chip.

 
 
[from Molly]

Slowcooker Lasagna

This is the best lasagna recipe I have ever had. It is in the slow cooker. It isn't necessarily any easier than regular lasagna, but it tastes really good.




1 lb ground beef

2 cloves of garlic minced (but we use 3-4. We like garlic)

1 cup water

1 tsp. salt

1 pkg. no-cook lasagna noodles

4 cups shredded mozarella cheese

1 onion, chopped

1 can (~29 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 tsp. oregano

1.5 cups cottage cheese

1/2 cup grated parmesean



-in a skillet, cook beef, onion, and garlic. Add tomato sauce, tomato paste, water, salt, and oregano (this does not need to be heated up). Mix well.



-in a bowl, mix cheeses together



-in an ungreased slow cooker, spread 1/4 of meat sauce. Arrange 1/3 of noodles over sauce. Spread 1/3 cheese mix over noodles. Repeat twice. Top with remaining meat sauce. We also add a layer of mozarella cheese.



-Cover and cook on low 4-5 hours or until noodles are tender. I have found that in my slow cooker, 4 is actually too long. 3.5 is perfect.



With this recipe, you can add as much of whatever you like. We usually add extra cheese. Also, a nice thing is you can use broken up noodles.


[from Valerie]

Pineapple Casserole

i am making pineapple casserole. it may sound gross, but it is soooo good. i made it for DH's pot luck last week and it was the first thing to go. people were fighting over it. well, not physically, but there were some hurt feelings.




2 cans pineapple chunks & 1 can crushed pineapple drained and put in a casserole dish.



Mix 3 cups shredded chedder cheese, 6 TB flour, 1 cup sugar in a bowl. Sprinkle over pineapple chunks



Melt 2 sticks of butter. Combine butter with 2 sleeves of crushed Ritz crackers. Sprinkle crackers over top of casserole



Bake at 350 for 30 minutes.



[from Molly]

Aunt Cindy’s Cheesy Potatoes

Total Time: 35 min
Cook Time: about 45 min


Ingredients:

• 1 pint sour cream
• 2 C shredded cheddar cheese
• ½ C margarine
• 1 can cream of chicken soup
• ½ C onion, chopped
• 1 t salt
• ½ t pepper
• 32 oz. bag of southern style hash browns, thawed
• 2 C corn flakes, crushed
• 1/2 C margarine, melted

Directions:

Over medium-low heat mix and melt together first 7 ingredients (sour cream to pepper)

Arrange thawed hash browns in 9x13 dish.

Pour melted mixture from #1 over hash browns and mix until coated.

Top with corn flakes and ½ C melted butter.

Cover with foil and bake at 350° for 25-30 min.

6. Uncover and bake for 15-20 min or until bubbling in center.
 
[from lubbersfam]

B's Yummy Dish

I made this last night. It's so simple but so yummy!



1 16 oz box of Angel Hair Pasta

2 cups chicken breast cut up

1 can cream of chicken soup

1 1/2 cups chicken broth

3/4 cup mayo

4 tbsp lemon juice

2 cups shredded mozz cheese



Steps

1. cook chicken, cut up

2. cook pasta

3. In BIG bowl, whisk in cream of chicken soup, chicken broth, mayo, lemon juice. Then add in cheese, chicken, and pasta.

4. put it in a clean 9x13 pan, sprinkle top with parm cheese

5. cook 30 minutes at 350 degrees



It makes allot, so enjoy!!!

[from "B"]

Easy Baked Manicotti

2 cups spaghetti sauce, divided


1-3/4 cups POLLY-O Original Ricotta Cheese

1-1/2 cups KRAFT Shredded Mozzarella Cheese

1/2 cup KRAFT Grated Parmesan Cheese

1 egg, beaten

1/4 cup pesto

12 manicotti shells, cooked, rinsed in cold water



SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag. FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover. BAKE 40 min. or until heated through.

[from Kristin]

Breakfast Casserole

Here is another Breakfast Casserole meal:




2 1/2 cups frozen hashbrowns (drain on paper towel)

2 cups shredded cheese

2 cups sausage, bacon, or ham, chopped

1 can cream of mushroom soup

4 eggs (beaten)

3/4 tsp dry mustard

2 1/2 cups milk



Place hashbrowns in the bottom of a 9x12 baking dish. Top with cheese. Combine soup, eggs, mustard, and milk. Pour over top. Bake at 350 for one hour.

[from Valerie]

Breakfast Casserole

Breakfast casserole: We make this every Christmas morning because you can make it ahead the night before and cook it in the AM.


1 dozen eggs
1/2-3/4 cup milk
6 oz sharp cheddar or spicy cheese if you like a kick
1/2 tsp mustard
1 lb of italian or sage sausage (pork or chicken)
S&P to taste
1/4 cup onion, chopped



Cook sausage and drain. Saute onion. Once sausage is cool, mix in all but cheese. Put in coated 9x13 pan. Put more cheese on top! Cook at 350 for 30 minutes and egg is set.

[from Raegan]

Taco Bean Dip (7 layer dip)

1 medium can refried beans

1 medium jar hot salsa

avocado mixed with lemon juice from one lemon

1 pint sour cream

1 can olives, sliced and drained

1 large or 2 medium tomatoes chopped

1 bunch green onions

1 cup grated cheese



Spread beans in the bottom of the pan (9x13). Layer the rest. Serve with chips.



You can add whatever sounds good to you.


[from Valerie]

Stuffed Mushrooms

20 medium Mushrooms
3 tbs Butter
2 tbs finely chopped Onions
2 tbs finely chopped Red Bell Pepper
14 Ritz crackers, finely crushed
¼ cup Parmesan Cheese
½ tsp Italian seasoning
1 tbs Pepper Sauce
Dash Garlic powder
2-3 cloves fresh minced Garlic
¼ Frozen Spinach, thawed and warmed
OPTIONAL: ¼ cup Mozzarella cheese



*Preheat oven to 400. Remove stems from mushrooms. Finely chop enough of the stems to measure ¼ cup; set aside. Cover and refrigerate remaining stems for later use.

*Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook until veggies are tender. Thaw and heat the spinach.

*Stir in cracker crumbs, cheeses and seasoning. Spoon mixture evenly into mushroom caps and place on ungreased baking sheet. Bake 15 minutes or until heated through.

*Can be stuffed several hours ahead. Cover and refrigerate until ready to bake. Baking time is 20 minutes.

[from doodiebug30]

Mini Cheese Balls

8 oz Chive & Onion Cream Cheese
8 oz Mozzarella shredded heese
4 slices bacon, cooked & crumbled
½ tsp Italian seasoning
½ tsp garlic powder
½ tsp toasted walnuts, ground


*Mix cream cheese and mozzarella until well blended. Stir in bacon and seasoning.

*Shape mixture into 54 balls, 1 level tsp each. Roll in walnuts. Cover with plastic wrap.


Refrigerate at least 2 hours.

**Serve with various crispy breads and crackers.

[from doodiebug30]