1 (16 oz.) dry ziti pasta
1 pound lean ground beef
1 onion chopped
2 (26 oz.) spaghetti sauce
6 oz. sliced provolone
6 oz. sliced mozzarella
1 1/2 sour cream
1/2 cup grated parmesan
1/4 chopped basil

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 10 10 minutes or until al dente; drain. set aside.

In a large skillet, brown ground beef over medium heat.  Add onions and cook until onions are tender.  Drain off any excess grease and add spaghetti sauce; simmer for about 15 minutes.

Preheat oven to 350 degrees F.

In a lightly greased, 2 quart baking dish, place about half of the cooked pasta; top with a layer of provolone and mozzarella cheese slices.  ladle on half of the spaghetti sauce mixture and sour cream.

Cover with remaining pasta, cheese and sauces.  Sprinkle with  parmesan cheese and fresh basil.

Bake in preheated oven for 30 minutes or until cheese and sauce are bubbly.  Serve.

A kid favorite! 1 pkg. (6 oz.) chicken flavored boxed stuffing mix
2 pkg. (10 oz.) frozen broccoli florets, thawed and drained
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 cup Cheez Whiz

Prepare stuffing mix as directed on package, using only 3 tbsp. butter.  Set aside

Mix remaining ingredients in 2-quart casserole, top with stuffing.

Bake at 350 F for 45 to 50 minutes

Kitchen tip: Casserole can be assembled ahead of time, refrigerated and simply popped in the oven when ready to bake.

10 oz. sharp Cheddar cheese, grated
4 oz. Monterey jack, grated
4 oz. Velveeta, cubed
4 oz. cream cheese
1 (12 oz.) can evaporated milk
1 tsp. Dijon mustard
6 slices extra-thick bacon; cooked crisp and crumbled.
salt and pepper to taste
12 ounces elbow macaroni; cooked and drained
1/2 cup plain dried bread crumbs
2 oz. Parmesan, grated

Preheat oven to 350 degrees F.

In the top of a double broiler, place cheeses (except Parmesan) and melt over simmering water, stirring frequently.  Gradually add milk, whisking until completely smooth.  Whisk in mustard, bacon and add salt and pepper to taste..  ( If you do not have a double broiler you can set a heat proof bowl over a saucepan with about 1 inch of water in it.)

Pour cheese mixture into a 9x9 inch baking, add macaroni and toss to coat noodles. 

In a small bowl combine bread crumbs and Parmesan cheese and then sprinkle over the macaroni and cheese.

Bake until crumbs are browned and cheese is bubbling.  Approximately 20 to 25 minutes.

2/3 cup chopped onion
1 garlic clove, minced
1 tbsp. olive or canola oil
1 1/2 pound boneless, skinless, chicken breasts, cut into bite size pieces.
1 (4.5 oz) can chicken broth
3 celery stalks, chopped
1/2 tsp. dried savory
3 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
1/8 tsp. white pepper
1 1/2 cups milk
1 1/4 cup cheddar cheese, shredded
8 ounces wide egg noodles, cooked and drained.

Preheat oven to 350 degrees F.

In a large skillet, saute onion and garlic in oil untill tender.  Add chicken and cook untill no longer pink.  Add the broth carrots, celery and savory.  Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or untill vegetables are tender.

Meanwhile, in a saucepan, melt butter and stir in flour and salt and pepper untill smooth. Gradually add milk and bring to a boil; cook and stir for 2 minutes or untill thickened.  Remove from heat and stir in cheese untill melted.  Pour over chicken mixture.  Add noodles and mix well.

Transfer to a 3 quart baking dish that is coated with non-stick spray.  Bake uncovered at 350 degrees F for 15-20 minutes

1 jar (26 oz.) Spaghetti Sauce
1 pkg. (16 oz.) rotini pasta, cooked
1 cup sour cream
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1/2 cup Parmesan cheese

Preheat oven to 375 degrees F.

In a large bowl, mix all ingredients until thoroughly blended.  Spoon into a 13x9 inch baking pan that is lightly greased.
Bake for 25 minutes or until heated thoroughly.  Serve immediately

2 pkg, macaroni and cheese dinner
1-1/2 cups milk
2 tbsp. butter
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can ( 10 oz.) condensed cream of celery soup
2 cans (6 oz. each) tuna, drained
1 can (4 oz. ) sliced mushrooms, drained
2 cups cheddar cheese, shredded

Preheat oven to 350 degrees F.

Cook macaroni in lightly salted boiling water until noodles are al dente.  (slightly undercooked), drain and add 1 tbsp. butter, milk and cream of celery soup.  Stir in tuna and mushrooms. set aside

Meanwhile, melt 1 tbsp. butter in skillet on medium-high heat.  Add onions and pepper; cook and stir until tender. Spoon onions and pepper into macaroni dinner and stir until thoroughly blended.  Place into a 9x13 inch baking pan, lightly sprayed with non-stick cooking spray.  Evenly sprinkle cheddar cheese over top and bake for 20-25 minutes or until heated thoroughly and cheese is melted.  Serve immediately. 

8 oz. small to medium sized pasta, cooked as directed on package and drained.
2 tbsp. butter
1/2 cup diced celery
1/2 cup sliced green onions
8 to 12 oz. cooked and drained ham, about 2 cups
2 tbsp. flour
2 cups of milk or half-and-half
1/2 tsp. salt
dash nutmeg
1/8 tsp. ground black pepper
8 oz. shredded cheddar cheese
2 oz. shredded parmesan cheese
1/2 cup coarse soft bread crumbs
1 tbsp. melted butter

Cook the pasta as directed, drain and rinse.  Heat oven to 350 degrees.  Grease a 2- 2 1/2 quart casserole baking dish.

In a large skillet, melt butter over medium-low heat.  Add celery and cook until softened.  Add green onions and ham; cook for 1 minute longer.  Stir in flour until blended.  Add milk, salt, nutmeg and pepper.  Cook, stirring until thickened.  Add the Swiss Cheese.  Set aside 1/4 of the parmesan cheese for topping and add the remaining parmesan cheese to the sauce,as well as the swiss cheese, stirring until melted and smooth.  Add the drained pasta and stir, blending well.  Spoon into a prepared baking dish.

Combine bread crumbs with the melted butter and remaining 1/4 cup of parmesan. Sprinkle the bread crumb mixture over the top.  Sprinkle over the casserole.

Bake for 25 to 30 minutes, until bubbly and lightly browned.

 

3 tbsp. butter
1 small yellow onion chopped
4 cups frozen shredded hash browns
1 pound ground sausage
2 1/4 cups milk
8 large eggs
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. grated nutmeg
2 tbsp. Dijon mustard
8 cups cubed bread, crusts removed (French or Italian bread works best)
2 cups grated cheddar cheese
2 cups freshly grated Parmesan

Preheat oven to 350 degrees F.

spray a deep 13 x 9-inch baking dish with cooking spray.

Melt the butter in a large frying pan.  Add the onion and saute over medium-low heat until soft, about 5 minutes.  Add the hash browns and breaking apart large clumps.

In a separate frying pan, thoroughly cook sausage. Drain and remove from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, stir briskly to blend.

To assemble, spread the onions and hash browns evenly of the greased baking dish.  Place the bread crumbs evenly on top of hash browns.  With a slotted spoon, distribute sausage as the third layer.  Pour the milk and egg mixture over the layers.  Add parmesan and then the cheddar cheese.

Bake uncovered 45 to 50 minutes until puffed and golden brown.

Remove from oven and sprinkle with fresh cheddar cheese.
cut and serve.

3 cups rotini pasta, uncooked
2 jars (16 oz. each) chunky salsa
2 cups shredded cheddar cheese, divided
1 cup cottage cheese
1 can ( 16 oz. ) black beans, rinsed and drained
1 pkg. (10 oz.) frozen whole kernel corn, thawed and drained
1/4 cup fresh cilantro, chopped

Preheat oven to 375 degrees F.

Cook rotini pasta as directed on package, drain.
Mix rotini pasta, salsa, 1 cup of the cheddar cheese, cottage cheese, beans and corn.  Spoon into a 13x9 inch baking pan, sprayed with non-stick cooking spray; sprinkle with remaining cup of cheddar cheese.

Bake for 20 minutes or until thoroughly heated.  Top with chopped cilantro and serve.

Filling:
1 1/2 cups frozen corn kennels
2 tbsp. butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 pounds ground beef
1 clove garlic, minced
2 tbsp. flour
1 cup beef broth
1 cup diced tomatoes (canned works best)
1 tsp. dried thyme
1 1/2 tsp. worcestershire sauce
Salt and pepper to taste

Mashed Potato Topping:
6 cups peeled and chopped potatoes
2 tsp. salt, plus salt to taste
4 tbsp. butter
1/2 cup sour cream
1/4 to 1/2 cup milk
1 to 1 1/2 cups grated white cheddar cheese
paprika

Cook the corn according to package directions.

Start the potatoes for the topping.  Put them in a large pot with enough water to cover them a couple of inches.   Add about 2 tsp. salt and bring to boil. Cook uncovered on high heat for approximately 13 minutes, or until tender.

While the potatoes are cooking...

Melt butter in a large skillet over medium heat.
Saute the onion and celery  stirring often, until soft.

Add the ground beef to the pan, breaking it up with a wooden spoon.  Continue until beef is thoroughly cooked.  Drain off excess fat. Return to skillet and reduce heat to medium low. heat.

  Stir in garlic and flour to mixture.  Stir in beef broth then the canned tomatoes, then the fresh herbs , reserved corn and worchestershire sauce.   Gently simmer for several minutes, partially covered, salt and pepper to taste.  Transfer into large buttered casserole dish.

When Potatoes are done:
Drain all excess moisture and add sour cream and butter.  Wait several minutes before mashing to allow ingredients to match temperatures to ensure thorough blending.  Partially mash by hand and then switch to electric mixture.  Continue to mash at medium speed for another 2 minutes, careful not to over mix.

Evenly spread potatoes over the beef mixture and sprinkle lightly with cheese and paprika.  (wash your hands to prevent getting spice in your eyes.)

Place on center rack of oven and bake for 20 minutes or until top is golden brown.  Let rest for several minutes before serving!

1 pkg. (14 oz.) macaroni and cheese dinner
1 Lb. ground beef
1 pkg. taco seasoning
3/4 cup sour cream
1-1/2 cups cheddar cheese, shredded
1 cup thick salsa

Heat oven to 400 degrees F.  Prepare macaroni and cheese dinner according to package directions.  Meanwhile, cook ground beef and add taco seasoning as directed on packaging.

Add sour cream to macaroni and cheese dinner and spoon one half of the macaroni mixture into an 8 inch baking dish.  Top with meat mixture.  Add remaining macaroni mixture and sprinkle 1 cup of the cheddar cheese over the top.

Cover with foil and bake for 15 minutes. 

Remove foil and top with salsa and remaining cheese.  Bake uncovered for an additional 5 minutes or until cheese is melted.