Casserole
Are you wondering why I am giving you a lasagna recipe when we are in holiday mode? Let me tell you why. This recipe was submitted to Taste of Home Magazine and became an instant hit with all of the field editors and volunteer field editors. Everyone has been raving about this! This recipe will feed a crowd, but even better than that, this would be a fantastic way to use up your left over holiday ham and roasted turkey!
NOTE – I am giving you the recipe as it was submitted, however I added another layer of lasagna noodles, more Alfredo sauce for the top layer and also added a mix of Swiss cheese and plain panko crumbs (about 1/2 cup of each to sprinkle on the top of the lasagna.)
INGREDIENTS
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup of cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tablespoon minced fresh parsley, divided
1 jar roasted garlic Alfredo sauce (or 1 cup extra, see note )
2 cups cubed chicken (or roasted turkey, shredded)
2 cups cooked cubed ham
1/4 teaspoon garlic powder
9 lasagna noodles cooked according to package directions and drained
2 cups mozzarella cheese, shredded
1 cup (or more, see note) shredded Swiss cheese
1/2 cup plain panko crumbs (optional, see note)
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine eggs, ricotta, cottage cheese , Parmesan and 1/4 cup chopped parsley and set aside. In another bowl combine alfredo sauce, chicken/turkey, ham and garlic powder. Spread 1/2 cup of the chicken alfredo mixture on the bottom of a greased 9 x 13 baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the chicken mixture along with half of the mozzarella and Swiss cheese. Repeat layers. Cover and bake 40 minutes. Uncover and bake 10 more minutes or until bubbly. Let stand 10-15 minutes before cutting. Sprinkle with remaining parsley and serve warm.
Enjoy!
Every now and then I will have a night I just don’t want to cook and when that happens this is the kind of recipe I make. Super simple, throw it all in a baking dish and call it done! But the big question is always, how does it taste? Although both Jim and I liked this the teenagers in my house that night LOVED IT and all of them went back for seconds! If hungry teenagers are happy I am too! It’s a win!
INGREDIENTS
1 (16 ounce) package uncooked rotini pasta
1 (25 ounce) jar of your favorite pasta sauce
3 cups of water
1 (14 ounce) package of fully cooked, mini meatballs (thawed)
1 cup sharp cheddar
1 cup Monterey Jack cheese
1 teaspoon fresh chopped basil
1 teaspoon dried oregano
DIRECTIONS
Preheat oven to 425 degrees. In a large baking dish combine uncooked pasta, pasta sauce, water and meatballs. Cover and bake for 30 minutes. Uncover and add your basil and oregano, stir well and bake uncovered for ten minutes. Remove from oven and serve warm.
Enjoy!
This recipe comes from Taste of Home Magazine. I made this and reviewed this recipe last week. It is a nice twist on an old favorite. This recipe is hearty and the spices can be changed to how spicy you like it! I used medium spice taco seasoning as well as medium spice salsa.
INGREDIENTS
12-14 lasagna noodles
1 pound ground beef
1 envelope of low sodium taco seasoning
2 eggs
1 carton (15 ounce) ricotta cheese
4 cups shredded cheese. I used cheddar and Monterey Jack
1 jar of your favorite salsa (24 ounces )
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook beef over medium heat until no longer pink, drain and stir in taco seasoning. In a small bowl combine eggs and ricotta cheese. Drain noodles when cooked through. In a 13 x 9 baking dish layer the noodles to cover the bottom of your pan, add about 3/4 cup of the ricotta mixture making a layer over the noodles. Add half of the beef mixture and half of the shredded cheeses and half of the salsa. Top with noodles and repeat layers saving some salsa and cheese for the top! Bake uncovered 35 – 40 minutes or until heated through. Let stand ten minutes before cutting. Serve warm.
Enjoy!
This recipe was super easy and comes together in no time. Great for a weeknight dinner. Add a salad and you are done! Robby really enjoyed this dish. He had two servings and later that same evening another portion of leftovers! The next day when Jim went to have more it was all gone! I used medium spiced enchilada sauce, but you can use mild or hot!
INGREDIENTS
1 box of cornbread mix (I used Krusteaz Honey Cornbread Mix) or your favorite cornbread mix that bakes in an 8 x 8 pan.
1 pound ground beef
1 package of low sodium taco seasoning
1 cup red enchilada sauce
1 cup of sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Pickled jalapeños
OPTIONAL TOPPINGS
Salsa
Sour cream
Guacamole
DIRECTIONS
Preheat your oven according to box directions. Make the cornbread according to package directions in a 8 x 8 pan. While the cornbread is baking, add the ground beef into a skillet and cook over medium heat until cooked through. Drain the fat if needed and add the taco seasoning. Stir until well combined. You can add a slight bit of water if needed. Remove from heat. When the cornbread is done take it out of the oven and turn the oven down to 350 degrees.
Using a fork, poke holes throughout the cornbread, not going all the way to the bottom of the bread. Pour the enchilada sauce over the cornbread letting it seep into the holes of the cornbread. Top with ground beef covering the cornbread. Add both of the cheeses covering the ground beef. Add picked jalapeños . Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes or until cheese is melted. Remove from oven, add any optional ingredients and serve warm.
Enjoy!
This is another recipe I came across on Pinterest! Simple and tasty sums this recipe up! I used a rotisserie chicken to make it that much easier but you can use any leftover chicken you may have as well!
INGREDIENTS
1/2 pound of fettucini pasta
6 Tablespoons of butter
3 tablespoons of flour
1 can or 14.5 ounces of chicken broth
1/2 cup of half and half
1/2 cup grated Parmesan
1 1/2 cups cooked chicken, shredded
1/2 cup packed sun dried tomatoes, drained and sliced
2 slices of bacon, cooked and crumbled.
3 Tablespoons shredded Parmesan cheese for the topping
DIRECTIONS
Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick spray. Cook the pasta according to package directions and drain. Melt butter in a saucepan over medium heat, stir in flour, gradually add the broth. Heat to a boil stirring constantly. Remove from heat, stir in half and half and half cup of the Parmesan grated cheese. Stir in chicken, tomatoes and bacon. Add pasta to chicken mixture, toss gently mixing well. Spoon into baking dish and sprinkle with 3 tablespoons of Parmesan cheese. Bake uncovered for 30 minutes or until hot and bubbly.
Serve warm.
Enjoy!
