Ham & Cheese Casserole

Print Page

Tex-Mex Mac N Cheese

1/2 lb mild cheese - longhorn
4 oz diced green chiles
2 c elbow macaroni
2 t unsalted butter
3 T flour
1 t dry mustard
1/2 t salt
2 C milk
1 t worcestershire
sm bunch scallions
1 T olive oil
1 t chili powder
8 oz tomato sauce
3 1/2 oz olives

Preheat oven to 375 degrees. Drain rinse and dry chiles (?). Cook macaroni. Melt Butter and add flour, mustard and salt. Remove from heat and gradually add milk. Return to heat and gradually cook 2-3 minutes until thick. Simmer 1 min. Remove from heat and add cheese, chiles and worcestershire sauce. Toss with Mac. Bake 25-30 min.

Meanwhile chop scallions (1/4 c) and saute in oil and chili powder. Stir in tomato sauce, simmer 10 min. Drain and slice olives.

Remove mac and cheese from oven, spoon over sauce and to with cheese and scallions, olives.
Print Page

Baked Ziti

Print Page
RECIPE RATING: 4 1/2 stars (2724)

PREP TIME 20 Min
COOK TIME 35 Min
READY IN 55 Min
SERVINGS 8

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

MY NOTES: CROWD PLEASER! We made 5 batches of this to take to feed my daughter's soccer team (32 girls and 2 coaches) -- it made a ton -- enough to feed them (many came back for seconds) and had enough leftovers to feed my family of 6, her family of 5, and probably could have fed another family as well considering how much we have leftover. So, the serving portions might have been closer to 10, served with a green salad and a roll. Everyone loved it! Many of the girls said that it was the best lunch they'd had. This was the perfect dish to make in bulk -- bought bulk goods at Costco: Contandina canned spaghetti sauce -- used about 1 1/2 and froze the rest in two batches -- should be just enough for 2 spaghetti dinners, one 3 lb tub of sour cream, one bag of shredded mozzarella -- with a little left over.

These nutrition facts are based on using all mozzarella instead of provolone, 1 cup of ff sour cream and no parmesan cheese

Nutrition Facts

Calories 506
Calories from Fat 166
% Daily Value*
Total Fat 18.4g 28%
Saturated Fat 9.1g 46%
Cholesterol 76mg 25%
Sodium 288mg 12%
Total Carb 50.2g 17%
Fiber 2.2g 9%
Sugars 4.1g
Protein 34.3g
Vitamin A 9% • Vitamin C 2%
Calcium 37% • Iron 8%

SUBMITTED BY: Colleen B. Smith PHOTO BY: cookin'mama (allrecipes.com)

CHICKEN NOODLE CASSEROLE

I LOVE this casserole dish and have eaten it every Christmas Eve since I can remember. (BECKY HIGGINS.COM)

You need:

4 pieces of chicken breasts, cooked & cubed
1/2 c. chopped onion
1/4 c. chopped green pepper
Butter or margarine
3 Tbsp. flour
1 1/4 c. milk
1 can cream of chicken soup
1 sm. jar of pimentos
2 cans (8 oz. total) sliced mushroom pieces (juice drained)
stuffing mix (I prefer Peppridge Farm brand)
egg noodles (about 6 oz. dry)

Cook chicken first (boil) and allow to cool. Cut into pieces and set aside. Cook egg noodles according to directions on package. In a saucepan, saute onion and green pepper in margarine. Make a white sauce of 3 Tbsp. margarine, flour and milk. Combine sauce with onion and green pepper mixture and bring to a boil. Add cream of chicken, pimentos, mushrooms and chicken. Combine this with the noodles. Place in casserole and sprinkle with stuffing mix. Dot with butter (my preference) or margarine. Bake (covered with tin foil) for 30 minutes at 350, until bubbly and lightly brown on top.

CROCK-POT CHICKEN & RICE CASSEROLE

Yield: 6 servings
Ingredients:
6 lg chicken breasts
1 can of mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 c diced celery
1 1/2 c minute rice

Mix in crock-pot the 1 can mushrooms, 3 cans of soup and rice.
Place the chicken on top of the mixture, then add the diced celery.
Cook for 3 hours on high or 4 hours on low.
Makes 6 servings