Philly Cheese-Steak Mac & Cheese


Philly Cheese-Steak Mac & Cheese

Ingredients

  • 14 Frozen steak-ums
  • 1 onion thinly sliced
  • 1 green pepper thinly sliced
  • 1 pound bow tie pasta
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 cups milk
  • 1 1/2 cups provolone
  • 1 1/2 cups mozzarella

Preparation

  1. Sauté up the onion and green pepper in a little butter or olive oil.
    When caramelized removed from pan.
  2. Break up the frozen steak ums and saute them in the pan till brown.
  3. Drain the steak on paper towels.
  4. Bring pot of water to a boil and add in pasta. Drain when done.
  5. While pasta is cooking in a saucepan melt butter over medium heat.
  6. Add in flour and whisk till combined.
  7. Pour in milk and whisk.
  8. Bring to a bubble and season with salt and pepper.
  9. Turn heat to low and add in cheeses and stir till melted.
  10. In large bowl combine the onion and pepper, beef and bow-tie pasta. Stir gently to combine.
  11. Pour in cheese sauce and stir to combine.
  12. You can serve as is or place in a baking dish and broil slightly till top is brown.
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Hominy Cheese Casserole


Hominy Cheese Casserole
Ingredients

  • 8 pieces bacon, cooked well done, crumbled
  • 1 cup onion, diced
  • 1 (29 oz) can Teasdale Mexican Style Hominy, drained
  • 1 tablespoon flour
  • 2 large tomatoes, diced
  • 1 teaspoon Cayenne pepper
  • Salt and pepper to taste
  • 2 cups Cheddar cheese, grated (divided use)
  • 1/2 cup red bell peppers, diced
  • 1/2 cup green bell peppers, diced

Preparation

  1. Heat oven to 350ºF.
  2. Cook bacon in fry pan until well done, remove and place on paper towel to cool. Crumble and set aside.
  3. Add onions to bacon drippings; cooking until tender. In a large bowl, combine bacon, Mexican Style Hominy, flour, tomatoes, cayenne, salt and pepper.
  4. Add 1 cup cheese; mix well.
  5. Spread mixture into lightly greased 9×13 pan; bake for 25 minutes.
  6. Remove, top with remaining cup of cheese, sprinkle bell peppers on top and return to oven for 5 more minutes or until cheese is melted and bubbly.

French Bread Lasagna


French Bread Lasagna

Ingredients

  • 1 pound ground beef
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 2 garlic cloves, minced
  • 14 slices French bread (1/2 inch thick)
  • 4 large tomatoes, sliced 1/2 inch thick
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 1/3 cup grated Parmesan cheese
  • 2 cups (8 ounces) shredded mozzarella cheese

Preparation

  1. In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside.
  2. Toast bread; line the bottom of an ungreased 13-in. x 9-in. baking dish with 10 slices.
  3. Top with half of the meat mixture and half of the tomatoes.
  4. Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil.
  5. Crumble remaining bread over top.
  6. Repeat layers of meat, tomatoes, seasonings and oil.
  7. In a saucepan over medium heat, melt the butter; stir in flour until smooth.
  8. Gradually stir in milk; bring to a boil.
  9. Cook and stir until thickened and bubbly, about 2 minutes.
  10. Remove from the heat; stir in Parmesan.
  11. Pour over casserole.
  12. Top with mozzarella.
  13. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.

Yield: 8-10 servings.

Spaghetti Pie Casserole


Spaghetti Pie Casserole

Ingredients

  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups (6 ounces each) shredded cheddar-Monterey Jack cheese

Preparation

  1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11×7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  3. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings.

Reuben Casserole


Reuben Casserole

Ingredients

  • 6 slices rye bread, divided
  • 1 pound pastrami or corned beef, thinly sliced or shaved
  • 1 (14.5 oz.) can sauerkraut
  • 4 cups Swiss Cheese, shredded
  • 1 cup dill pickles, chopped
  • 1 cup milk
  • 1/3 cup Thousand Island dressing
  • 1/4 cup mustard
  • 3 large eggs
  • 2 teaspoons caraway seeds

Preparation

  1. Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stick spray.
  2. Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.
  3. Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and 2 cups cheese.
  4. Cover with remaining beef, caraway seeds and cheese.
  5. In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined.
  6. Pour wet ingredients evenly over the casserole, then top with breadcrumbs.
  7. Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set.
  8. Remove from oven and serve hot.

Pastitsio


Pastitsio
Ingredients

  • 2-1/2 cups uncooked penne pasta
  • 2 tablespoons butter, melted
  • 1 cup grated Parmesan cheese
  • 1-1/2 pounds ground sirloin
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup shredded Parmesan cheese, divided

Bechamel Sauce

  • 1/2 cup butter, cubed
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% milk
  • 2 eggs

Preparation

  1. Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese.
  2. Transfer to a greased 13×9-in. baking dish.
  3. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain.
  4. Add garlic; cook 2 minutes longer.
  5. Stir in tomato sauce, salt and cinnamon; heat through.
  6. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese.
  7. In a large saucepan, melt butter.
  8. Stir in flour, salt and pepper until smooth; gradually add milk.
  9. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  10. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly.
  11. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.
  12. Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.

Yield: 12 servings.

Nicole’s Baked Spaghetti


Nicole's Baked Spaghetti

Ingredients

  • 8 ounces thin spaghetti
  • 1 pound ground beef
  • 1 teaspoon minced garlic
  • 1 26-ounce can spaghetti sauce
  • 2 cups finely shredded mild cheddar cheese
  • 1 tablespoon oregano

Preparation

  1. Preheat oven to 350º.
  2. Cook noodles in boiling water; drain.
  3. Meanwhile, brown ground beef and garlic over medium heat; drain.
  4. Combine browned ground beef, spaghetti sauce, and oregano.
  5. Spray a casserole dish with cooking spray.
  6. Place 1/3 of noodles in bottom of dish.
  7. Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese.
  8. Repeat twice, ending with cheddar cheese.
  9. Bake at 350 for 25-30 minutes.