Main Dish
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!
This was a good, hearty and very filling dish. With the cooler weather making its way into New Hampshire, it’s time for a little bit of comfort food. This pasta dish filled with spinach and sausage is just right. Add a salad and your dinner is done. I also made this in the morning and put it in the fridge until we were almost ready to eat! You don’t see much of the spinach in this picture, but trust me it’s there, and delicious in this dish!
INGREDIENTS
1 package of jumbo shells (16 ounce)
4 cups ricotta cheese
12 ounce shredded mozzarella cheese
2 eggs, lightly beaten
4 teaspoons garlic powder
1 teaspoon dried oregano
3/4 cup grated Parmesan cheese
1 large jar of your favorite pasta sauce
4 cups chopped spinach
1 pound Italian sausage
DIRECTIONS
In a skillet over medium heat, brown and crumble the sausage and drain any excess fat and remove from the heat to a plate and set aside. In the same pan cook the spinach until wilted about 2 minutes. Cook the shells according to package directions.
In a mixing bowl combine the ricotta with 8 ounces of the mozzarella, 1/2 cup Parmesan, eggs, oregano and garlic powder. Stir in spinach. Coat the bottom of a 9 x 13 inch baking dish with the entire jar of the pasta sauce. Spoon the cheese mixture into the shells and place the shells open side up loosely together in the dish. There will be more shells than will fit in the pan so you can make a second smaller dish or freeze for a future use. Sprinkle the sausage over the top of the shells and top with the remaining 4 ounces of mozzarella and 1/4 cup of Parmesan. Cover with foil and bake for 25-30 minutes or until the cheese is bubbly. If you put in the fridge to bake later, the baking time will be closer to 40 minutes!
Serve warm.
Enjoy!
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!
As most of you know I have been working as a Taste of Home Magazine Volunteer Field Editor and one of the things we do as part of that is to try and write reviews for some of the Taste of Home recipes. This particular recipe had quite a buzz around it among many other Volunteer Field Editors, with everyone really loving it. I’ll be honest I was a little skeptical because I don’t really like cheeseburgers all that much, but decided to make it anyway as Jim is a huge burger fan! We both really, really enjoyed this dish and it does taste like a cheeseburger. The one and only thing I would do different the next time, is that I make it using slightly less relish as it really made the dish sweet. This is a keeper for me!
INGREDIENTS
1 refrigerated pie crust
3/4 pound ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, diced
1/2 cup relish
1/2 cup crumbled and cooked bacon
5 large eggs
1 cup heavy whipping cream
1/2 cup 2% milk
2 teaspoons prepared yellow mustard
1 teaspoon hot pepper sauce
Pinch of salt
Pinch of pepper
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees. In a large skillet cook beef over medium heat until cooked through. Drain any fat from the bottom of the skillet. Add tomatoes, onion, relish and bacon mix to combine. Add the beef mixture into your unbaked pie crust. In a large bowl whisk the eggs, cream, milk, mustard, and pepper. Pour this over the beef mixture. Sprinkle the top with both cheeses. Bake at 375 degrees for 50 – 60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes of baking to prevent over browning of crust. Let stand for ten minutes before cutting. Serve warm.
Enjoy!
This is a quick, easy dinner with lots of heat! I cheated a little with this dinner and used a Caesar salad kit, added the baked, spicy chicken and a drizzle of extra dressing and dinner was done. Jim had this the next day for lunch as well. He added the chicken in a wrap and really enjoyed it that way too. This is not a child friendly dish, you need to enjoy hot sauce for this recipe. My family all loves spice so for us it was great!
INGREDIENTS
Chicken breast strips from three boneless skinless chicken breasts.
1/2 cup of flour
3 eggs
2 Tablespoons of water
1 1/2 cups Panko bread crumbs
SAUCE
1/2 cup brown sugar
1/3 cup Frank’s hot sauce
2 Tablespoons water
Caesar salad kit for serving
DIRECTIONS
Preheat oven to 425 degrees. Spray baking sheet with non-stick cooking spray. Place chicken strips and flour in a Ziploc bag coating all of the chicken with flour. Place Panko bread crumbs in a bowl. Place the eggs and two Tablespoons of water in another bowl mixing the eggs and water together. Dip the flour coated chicken into the egg mixture then into the Panko coating the chicken. Place the chicken on the baking sheet and continue for all of the chicken pieces. When all of the chicken is on the baking sheet, spray the tops of the chicken lightly with non-stick cooking spray and place in the oven to bake for 15-20 minutes until chicken is cooked thoroughly and lightly browned. While the chicken is cooking, add the sauce ingredients into a small saucepan over medium high heat, stir until well combined and slightly reduced. When the chicken is done, remove from oven, toss in sauce and serve over salad adding extra dressing if desired. Serve while chicken is warm.
Enjoy!
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