Casserole
This recipe has just become one of my favorite Taste Of Home recipes! It really was so simple and delicious and best of all the same great taste of lasagna is one skillet. I did change the recipe just ever so slightly by using spicy sausage instead of ground beef and ricotta cheese instead of cottage cheese. As you can see the recipe is extremely versatile. Use what your family likes. I cooked this is my dutch oven so the cooking time for the pasta was about 17 minutes. Some of the reviews have stated the cooking time is longer so you may have to adjust just a bit.
INGREDIENTS
3/4 pound ground beef
2 garlic cloves, minced
1 can diced tomatoes with basil, oregano, and garlic. Undrained
2 jars (14 ounces each) spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 large eggs, lightly beaten
1 1/4 cup cottage cheese or ricotta cheese
3/4 teaspoon Italian seasoning
9 no-cook lasagna noodles
1/2 cup shredded Colby Monterey Jack cheese
1/2 cup shredded mozzarella cheese
DIRECTIONS
In a large skillet cook beef and garlic over medium heat u til meat is no longer pink, drain. Stir in tomatoes and spaghetti sauce. Heat through and transfer to a large bowl. In a small bowl combine the soup, eggs, cottage cheese and Italian seasoning. Return one cup of the meat sauce to the skillet spreading evenly. Layer with one cup of cottage cheese mixture, 1 1/2 cups meat sauce and half of the noodles breaking to fit. Repeat layers of cheese mixture, meat sauce, and noodles. Top with remaining meat sauce. Bring to a boil, reduce heat, cover and simmer for 15 – 17 minutes or until noodles are tender. Remove from heat, sprinkle with shredded cheese, cover and let stand for a couple of minutes until the cheese is melted. Serve warm.
Enjoy!
I made this dish specifically for my Dad as he saw a picture of the recipe I gave you on Tuesday and said he wanted that, but without the pasta. Well, when Dad wants a dish, I make it! This dish is cooked similar to Tuesday’s dish as the seafood is all cooked separately then put together at the end. When I was looking at recipes similar to this all of the recipes put raw seafood together and cook it all together. I really, really did not like that idea as all of the seafood are different sized and have a different cook time and if I cooked them separately, I could season each layer as I cook, because of that this dish does take extra effort and time. I can promise you it’s well worth it. No one at my Easter table was disappointed with this dish. In fact, there was almost none left and I served it as a side dish!
NOTE – this dish is easily made gluten-free by using crushed gluten-free crackers (I used gluten-free Cheese Itz type cracker for Robby) for the topping. I made Robby a smaller dish just for him!
This dish was made in a large round casserole dish for the rest of us.
This picture is just my dads first helping of the buttery seafood casserole. Note the cute bunny plate!
INGREDIENTS
1 pound large raw shrimp, peeled, deveined and tails off
4 Tablespoons olive oil, divided
12 large scallops
1 Tablespoon butter for scallops
4 lobster tails, steamed, shell removed and chopped into large pieces
2 garlic cloves, finely diced
1 1/2 Tablespoons fresh lemon juice
Zest of 1/2 lemon
3 Tablespoons white wine
Salt
Pepper
1 to 1 1/2 sleeves of Ritz crackers, crushed
1 1/2 sticks of butter, melted for topping
DIRECTIONS
For shrimp – place the shrimp on a baking sheet, drizzle with 2 Tablespoons of olive oil, add a pinch of salt and pepper. Mix to combine. Place the shrimp in the oven with the oven set to broil keeping the oven door open slightly. Roast the shrimp just until the shrimp turn pink. Remove from oven and set aside with your already prepared lobster meat.
For the scallops- heat a large pan over medium-high heat. Add the remaining two tablespoons of olive oil to the pan along with 1 tablespoon of butter. Dry the scallops with a paper towel and season with salt and pepper. When the pan is hot add the scallops to the pan seasoned side down. Season the top side of scallops with salt and pepper. When the scallops have seared on one side, turn them over and sear the second side.
When the scallops have cooked, add the lobster and shrimp to the pan to warm through.
Meanwhile in a bowl, add the melted butter, garlic, wine, lemon juice and the zest of half a lemon, mixing well. Place all of the seafood into a greased baking dish. Add the desired amount of crushed crackers. We used the full sleeve and a half of the crackers. Drizzle the melted butter mixture over the crackers and place in a 400 degree oven to brown the top of the crackers. This just takes a few minutes, so watch closely! Remove from oven and serve warm.
Enjoy!
I made this dish for Super Bowl Sunday as the Eagles were playing and a good friend of ours, Chris is a big fan of the Eagles, so this dish was made with him in mind! This was an excellent dish and one I will make again and again. I usually make a Mexican stuffed shell recipe so this was a great change of pace. If you like Philly cheesesteaks you will like this twist using the pasta shells.
INGREDIENTS
1 pound lean ground beef
2 Tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
2 Tablespoons ketchup
1 Tablespoon Worcestershire sauce
Pinch of Salt
Pinch of Pepper
8 ounces cheddar cheese, cut into small cubes
24 jumbo pasta shells cooked according to package directions
1 Tablespoon cornstarch
1 cup milk, I used whole milk
1 cup of beef broth
DIRECTIONS
Preheat oven to 350 degrees. Add the ground beef to a large skillet and brown until cooked through breaking beef up as it cooks. Remove the beef from the pan and set aside. Add the butter, pepper, and onions to the skillet. Cook stirring for just a couple minutes just getting them slightly soft. Add the beef back to the pan. Add the ketchup, Worcestershire sauce, salt, and pepper into the pan and stir.
Take the beef mixture off of the heat and scoop into the cooked pasta shells. Place the filled shells in a 9 x 13 baking dish. Top each shell with cubes of cheese using only HALF of the cheese for this.
In the same pan used for the beef add the beef broth, mil and cornstarch and whisk before turning the heat back on to medium heat. Add the rest of the cheese a little at a time while whisking for 3-5 minutes or until thickened.
Pour about 3/4 of the sauce around the shells and pour remaining sauce over the shells.
Bake in the oven for 10-12 minutes to melt the cheese and warm the shells through.
serve warm.
Enjoy!
This dish is delicious. You can make this for breakfast or dinner. A word of caution it’s not a light dish as it has heavy cream and of course parmesan cheese not to mention some delicious salty pancetta! I saw Clinton Kelly make this recipe and I could not wait to try it. Although I won’t make this dish every week it will find its way into my dinner rotation often! This dish was made in a springform pan. I was slightly worried about some of the liquid running out from the bottom, so I placed a cookie sheet under the pan and baked as directed. I did have a small amount of liquid run out but nothing crazy! This can all be made the night before if you are having it for breakfast, make as directed until it’s time to bake. Place in the fridge for the night and bake in the morning.
INGREDIENTS
1/2 pound penne rigate
1/2 pound pancetta, diced
1 1/4 cups milk
1 1/4 cups heavy cream
10 eggs
1 cup Parmesan, grated
2 teaspoons black pepper
2 Tablespoons parsley, chopped
3/4 cup large breadcrumbs
1/4 cup breadcrumbs, finely ground
Pinch of salt
DIRECTIONS
Preheat the oven to 350 degrees. Grease a 9 1/2 inch springform pan with no. Stick spray and wrap the bottom and sides of the pan tightly with foil. Bring a large pot of salted water to a boil, add penne noodles and cook 2 minutes less than al Dante according to the package directions. Drain and remove noodles to a large bowl and set aside.
In a medium sauté pan over medium heat add the pancetta and cook until the fat has been rendered and the pancetta is almost crisp about 5 – 6 minutes. Remove to a paper towel-lined plate and set aside.
In a medium bowl whisk together the milk, heavy cream, eggs, 3/4 cup of parmesan cheese, pepper and parsley. Season with salt. Pour the egg mixture into the noodle mixture stirring to coat. Stir in the pancetta and large breadcrumbs. Pour into the prepared pan and top with remaining cheese and breadcrumbs.
Place in the center of the oven (on a baking sheet if desired) and bake until golden brown and bubbling about 15 – 20 minutes. Remove from the oven and let cool slightly.
Remove the pasta casserole from the springform pan and slice into wedges. Serve warm.
Enjoy!
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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