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This hamburger casserole was so easy and you can add whatever condiments you want just as you would a hamburger. I added some pickles and both Jim and I thought it was just what this dish needed for that little extra flavor. I also added dairy free cheese for Robby because  of his ongoing belly issues as he is currently not eating gluten or dairy. You can add whatever cheese you like. And use any gluten free pasta you like. If I did not tell anyone this was gluten free, I’m not sure anyone would have known.

 

 

 

INGREDIENTS
1 pound ground beef
1 Tablespoon olive oil
2 small white onions, chopped
1 Tablespoon minced garlic
8 ounces tomato paste
1 can diced tomatoes (15 ounce)
3-4 cups gluten free pasta, cooked al dente
2-4 Tablespoons yellow mustard
Pinch of salt
Pinch of pepper
1/4 cup cheddar cheese or your choice of cheese

Any condiments of your choice

Pickles
Additional cheese
Tomato

DIRECTIONS
In a large saucepan on medium heat add olive oil, brown the onion and garlic. Add ground beef and cook until ground beef if cooked through. Drain any grease from pan. Add tomato paste, diced tomatoes, cooked pasta and stir until heated through. Stir in mustard, cheese, salt and pepper. Add your topping and serve warm.

Enjoy!

 

This recipe can be found at www.veggiebalance.com

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 This week I am sharing some of my favorite things! I’m starting with this pasta dish that was delicious.  It does take a bit of work and time but it was well worth it. Jim has been asking for this again and again. I shared some with a neighbor and she enjoyed it as much as we did.  There are so many great flavors in this dish, the spicy sausage, the sweet sun dried tomatoes and the peppery arugula! Perfect on one of these cold snowy days we seem to be having!

INGREDIENTS
1 pound spicy Jimmy Dean sausage
1 large onion, diced
1 cup of heavy cream
2 cups of gruyere cheese, divided
1 teaspoon grated nutmeg
1 (8 ounce) package of cream cheese
1 cup of chopped sun dried tomatoes
2 cups of mixed spinach and arugula
10 lasagna sheets, cooked according to package

DIRECTIONS
Preheat your oven to 350 degrees. In a large pan, add the sausage and start to brown, remove fat if needed and add the diced onion. Continue to brown the sausage and let the onion soften. When cooked through, set aside half of the sausage mixture for the filling keeping the other half in the pan. Add cream, cream cheese and 1 cup of the gruyere cheese and stir until creamy. Add the nutmeg, sun dried tomatoes, arugula and spinach stir to combine. Once the spinach and arugula are wilted remove from heat.
To assemble the roll ups,  start with one cooked lasagna sheet at a time. Add about a Tablespoon of the reserved sausage mixture, and a drizzle of the sauce mixture across each of the sheets. Roll the lasagna sheet up and place in a prepared 9 x 13 baking dish. Do this for each pasta sheet. Top the rolls with the remaining cheese and the remaining sauce. Bake approximately 30 minutes or until warmed through.
Serve warm.

Enjoy!

 

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I wanted to make a quick dinner and turned to my trusted Taste of Home group and this recipe was quick, easy and can easily be adapted to suit your family. Adding shredded rotisserie chicken would work really well. The one change I did make was to add 1/4 cup of milk to the recipe to keep everything from getting dry during the cooking time.

INGREDIENTS
4 ounces spaghetti, broken into 2 inch pieces
1 egg
1 cup sour cream
1/4 cup shredded Parmesean cheese
1/4 teaspoon garlic powder
1/4 cup milk
2 cups shredded Monterey Jack cheese
1 package frozen chopped spinach, thawed and drained
1 can french fried onions- use as much as you would like on top of the casserole, can also be mixed in the casserole.

DIRECTIONS
Preheat oven to 350 degrees. Cook spaghetti according to package directions, meanwhile in a medium bowl, beat egg. Add sour cream, parmesan cheese, garlic powder and milk. Drain spaghetti, add to egg mixture with monterey jack cheese, spinach and french fried onions if desired. Pour into 2 qt. greased baking dish. Cover and bake at 350 degrees for 30 minutes, uncover and top with french fried onions and continue to bake for five minutes or until onions are golden brown.
Serve warm.

Enjoy!

 

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This casserole was so easy and delicious.  It has all the notes of a chicken pot pie, but in a pasta form. This is definitely going to be my “go to” this winter. Everyone in my family loved this and went back for seconds and that is a huge win! Serve with a salad and dinner is done!

INGREDIENTS
1 package of egg noodles
2 cups shredded chicken (I used a store bought cooked rotisserie chicken)
1 package frozen peas and carrots
1 package frozen corn
1 cup of milk
2 cans cream of chicken soup
1/2 medium onion diced
3 Tablespoons melted butter
1 sleeve of Ritz crackers, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Pinch of salt
Pinch of pepper

DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray. Boil egg noodles according to package directions.  While the noodles are cooking, in a large bowl mix the shredded chicken, frozen vegetables, both cans of cream of chicken soup, onion, basil, oregano, red pepper flakes, salt and pepper, mixing well. When the noodles are cooked, drain, and add to your other ingredients mixing until well combined. Pour into the prepared baking dish and top with the cracker crumbs and drizzle with the melted butter. Cover with foil and bake 30 minutes. Remove foil and continue to cook for 10 additional minutes.remove from oven and serve warm.

Enjoy!

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This is another Pinterest favorite and using a rotisserie chicken really speeds up the process. This is a rich, creamy and delicious dish. I made this in the morning and popped it in the oven later in the day. Cooking the bacon the day before also makes this dish an easy one to put together. I served this along side a salad and garlic bread and it all worked really well together.  Dinner Success!

 

 

INGREDIENTS
8 Lasagna Noodles
2 cups shredded chicken (rotisserie works well)
1 pound bacon, cooked and crumbled
2 cups shredded mozzarella
1/2 cup butter
1 pint heavy whipping cream
1/2 teaspoon minced garlic
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt to taste
Pepper to taste
1 cup grated Parmesan cheese

DIRECTIONS
Pre-heat the oven to 350 degrees. Spray a 9 x 13 inch pan with non stick spray and set aside. Cook 8 lasagna noodles according to package directions or until al dente.  Drain and rinse the noodles with cold water. In a medium saucepan add butter, heavy cream and cream cheese, cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth and add the Parmesan cheese. Bring to a simmer and cook for a couple minutes or until it starts to thicken.  Line the bottom of the 9 x 13 pan with one cup of the Alfredo sauce. To make the rolls lay one lasagna noodle out and add about two tablespoons of Alfredo sauce over each noodle, take 1/8 of the shredded chicken and add that on top of the Alfredo sauce, add a layer of the crumbled bacon and shredded mozzarella and roll the lasagna noodle up and place seam side down in your prepared pan. Do this for each noodle.  Once the noodles are all rolled. And in the pan pour the remaining Alfredo sauce over the top and sprinkle with the remaining shredded cheese. Bake at 350 degrees for 30 minutes or until heated through and cheese is bubbly.

Enjoy!

 

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This recipe comes from www.therecipecritic.com

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