Hearty Beef and Pasta Casserole

Hearty Beef and Pasta Casserole 

A cheesy, meaty tomato sauce pasta bake is a meal that few people can resist. If you don't have penne pasta, any short shape of dried 'multigrain' macaroni-style pasta will do. Choose among shells, farfalle, or rotini.

Ingredients:

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

12 ounces multigrain penne OR your favourite short pasta

1 lb. lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
2-3 garlic cloves, minced
1 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon red-pepper flakes
1 tablespoon fresh parsley, chopped
1 can (28 ounces) salt-free diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1 container (15 ounces) fat-free ricotta cheese
1 cup reduced-fat mozzarella cheese, shredded 
4-5 tablespoons grated Parmesan cheese

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Method:

1. Preheat the oven to 350°F.

2. Spray an 11" x 7" baking dish with cooking spray.

3. Bring a large pot of lightly salted water to a boil. Add the penne and cook according to package directions, but stopping when the pasta is still slightly underdone; drain and rinse under cold water.

4. Heat a large nonstick skillet over medium-high heat and add the beef; cook, stirring with a wooden spoon to break up any chunks, until no longer pink, 3 to 4 minutes. Stir in the onion, green pepper, garlic, basil, and red-pepper flakes; cook until the onion is starting to soften, 3 to 4 minutes. Add the fresh parsley, tomatoes, tomato paste, and salt. Reduce the heat to medium and simmer, uncovered, until slightly thickened, about 9 to 10 minutes.

5. Meanwhile, combine the ricotta cheese, 1/2 cup of the mozzarella, and the Parmesan cheese in a bowl.

6. Pour half of the penne into the bottom of the prepared baking dish. Top with half of the sauce, then spread with the cheese mixture and top with the remaining penne. Spread top of penne with the remaining sauce and sprinkle with the remaining 1/2 cup mozzarella.

7. Bake until the penne is bubbling and the cheese has completely melted, about 30 minutes.

8. Let stand for 5 minutes before serving.

Chicken Casserole

Chicken Casserole




Ingredients:
1 (14 ounce) can artichoke hearts, drained
4 - 5 cups cooked chicken, coarsely chopped
Note: You can substitute chunks(not cold cut slices) of cooked ham for chicken.
12 oz. Swiss cheese, shredded
2 celery ribs, chopped
2 heaping cups herb-seasoned croutons
1 (10 3/4-ounce) can cream of celery soup
1/2 cup mayonnaise
1/4 cup plain yogurt or sour cream
1/2 cup milk
Note: I like to blend together soup, mayonnaise, yogurt/sour cream and milk.
1 onion, chopped
1/4 - 1/2 teaspoon white pepper
Method:
1. Preheat the oven to 350 degrees F.
2. Lightly spray a large baking casserole dish.
3. Drain and coarsely chop the artichoke hearts.
4. Combine chicken, artichoke hearts and shredded Swiss cheese in a large bowl and blend well.
5. Combine celery, croutons, soup, mayonnaise, yogurt/sour cream, milk, onion and salt in a medium bowl and mix well.
6. Add soup mixture to chicken mixture and mix well.
7. Spoon into prepared baking dish.
8. Bake until lightly browned and bubbly, about 40 to 45 minutes.

Potato n' Cheese Casserole

Potato n' Cheese Casserole

                   
This casserole recipe is very versatile. You can add your favourite cooked meat if you want or add mushrooms that have been sauteed with the garlic, onion and celery.
Makes 6-8 servings

Bake: 400°F 20 mins

Average rating 3.5 from 36 reviews                                       

Ingredients:

2 pounds red potatoes

2-3 garlic cloves, finely chopped or minced

1 onion, finely chopped

1 celery rib, sliced 1/2" on an angle

2 tablespoons fresh parsley, roughly chopped

1/4 cup butter

1 cup buttermilk

1 cup Fontina cheese, shredded

1 cup Parmesan cheese, finely shredded

1/3 cup crumbled Feta cheese

1/2 cup seasoned Italian bread crumbs

1/4 teaspoon dried Oregano, crumbled

1 tablespoon olive oil

Garnish with fresh parsley

Directions:

1. Preheat oven to 400 degrees F. Lightly grease a 2 quart square baking dish and set aside.

2. Scrub potatoes and cut in 1 inch pieces.

3. In a large saucepan cook potatoes in lightly salted boiling water for 15 minutes or until tender.

4. Drain.

5. In a 12 inch skillet saute and stir garlic, onion and celery in butter over medium heat for 2-3 minutes.

6. Add roughly mash potatoes then fold in parsley, buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper.

7. Blend in fontina cheese, 1/2 of the Parmesan and Bleu cheese.

8. Evenly spread in the baking dish.

9. In small bowl combine remaining Parmesan, seasoned breadcrumbs, Oregano and oil mix gently with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is lightly golden.

10. Garnish with fresh parsley.

Parsnip, Carrot And Potato Mash

	This is a French Canadian recipe that was passed down to me many years ago. You can experiment with the amounts of each vegetable, ie. increase the onion or potatoes, decrease parsnips. Prep: 30 minutes Cook: 35 minutes Serves:8	Lor

Ingredients:

6-8 parsnips, peeled and chopped
6 carrots, peeled and chopped
1 large onion, chopped in large chunks
1-2 garlic cloves, whole
8-10 medium potatoes. peeled and chopped
1/4 cup butter (may require a little more)
1/2 cup whole milk
1 Tbsp. Pure Maple Syrup or brown sugar
salt and pepper to taste

Directions:

Place parsnips, carrots, onion, garlic cloves and potatoes in a large pot with enough water to cover.
Bring to a boil over medium-high heat, and cook until fork-tender.
Drain the water from the vegetables, and mash with butter, milk, and Pure Maple Syrup or brown sugar until well blended.
To make this extra creamy and fluffy you can beat with an electric mixer.
Do not beat for too long, just until smooth.
Season to taste with salt and pepper, and serve hot.
Makes 6-8 servings
Note: I like to put this mixture into a casserole dish and bake it in the oven at 375 degrees F for 20-25 minutes.

Spinach Casserole Or Pie

	This is a lovely side dish with dinner or on a buffet table. Prep: 20 minutes Cook: 45 minutes Serves: 6

Ingredients:

3 packages frozen chopped spinach, thawed, drained and squeezed of any liquid
2 garlic cloves, minced
1/2 onion, finely chopped
1 small(4 oz) brick of cream cheese, softened
8 oz. sour cream (preferably not lite)
1 can cream of celery or mushroom soup
1/2 - 3/4 cup Parmesan cheese
Note: If you want to turn this into a pie, you will need 1 pie shell either store bought pre-made or homemade.

Directions:

Mix together spinach, minced garlic, finely chopped onion, cream cheese, sour cream and soup.
Add Parmesan cheese.
Pour mixture into a baking dish, casserole or a partially cooked pie crust.
Sprinkle top with crushed seasoned croutons.
Bake at 350 degrees for 40-45 minutes.
This is a delicious side dish.

Chick Chick Chicken Tetrazzini

	This is an oh so yummy casserole and is great to take along for pot luck gatherings. Prep: 25 minutes Cook: 30 minutes Serves: 4	Lor

Ingredients:

3-4 cups cooked diced/chopped chicken breast
4-6 ounces thin spaghetti, cooked as directed on package
Note: I use whole wheat pasta and I like to break my spaghetti in half.
1/4 to 1/2 cup slivered almonds, toasted (optional)
1 can (10 3/4 ounces) condensed cream of mushroom soup (cream of chicken or cream of celery soup can also be used)
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg, freshly grated
1/2 cup mayonnaise
1/4 cup white wine or sherry
1/4 cup whipping cream, whipped
1/2 cup grated Parmesan cheese
Note: I often saute a couple of ribs of celery along with 1 onion and toss that into the mixture.

Directions:

Place spaghetti in a buttered 2-quart casserole. Spread chicken over spaghetti. Sprinkle with the toasted almonds.
Combine soup, Worcestershire sauce, nutmeg, mayonnaise, sherry, and whipped cream. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Note: To toast almonds, spread in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Zucchini Casserole

	If you like zucchini as much as I do, here is a great casserole to try. This recipe can be a side dish or a main meal. It's up to you ;-) Prep: 20 minutes Cook: 40 minutes Servings: 6

Ingredients:

3-1/2 - 4 cups zucchini, shredded

1/2 tsp. salt
3/4 -1 cup egg substitute
1/2 cup dry bread crumbs
1/4 cup all-purpose flour
2 tsp. Italian seasoning
a squirt of Italian Salad Dressing (I prefer Kraft)
1/2 lb. sliced fresh mushrooms
1 onion, either sliced or chopped
2 tsp. olive or canola oil
1-15 oz. can pizza sauce, divided
3/4 cup chopped green pepper
1/4 cup sliced ripe olives, drained
Note: I like to add 2 garlic cloves, minced or finely chopped
1-1/2 cups shredded mozzarella cheese, divided
(I'm sure low fat Mozzarella cheese would work just fine)

Directions:

Place shredded zucchini in a colander over a plate.
Sprinkle with a little salt and toss. Let stand for 15 minutes. Rinse and drain well.
In a bowl, combine the zucchini, egg substitute, bread crumbs, flour, Italian seasoning and Italian Salad Dressing.
Spread in an 11" x 7" baking dish coated with nonstick cooking spray.
Bake, uncovered @ 350 F for 25 minutes.
In a nonstick skillet, saute mushrooms and onions in oil.
Spread half of the pizza sauce over zucchini mixture, sprinkle with mushrooms, onion, green pepper, olives and half of the cheese.
Top with remaining pizza sauce and cheese.
Bake 15 minutes longer or until hot and bubbly.
Serves 6