Feeds:
Posts
Comments

Archive for the ‘Casseroles’ Category

This recipe is an upgrade on one of my absolute favorite comfort food recipes, broccoli casserole. 🙂 Some of my favorite foods are pasta, cheese, and veggies and the addition of ham to this casserole adds extra protein and LOTS of flavor! I decided to toss ham and mushrooms into the casserole tonight since I had them in my fridge and I am a huge fan of using things in my fridge before they go to waste. This recipe is one of my favorites because you can assemble it in advance, pop it in the fridge, and cook it when you are ready to eat. I did all of the prep, went to yoga, then came home and popped it in the oven, cooked it for 30 minutes and it was piping hot and ready to eat! The best part? LEFTOVERS! After eating my dinner, I put the rest it into tupperwares and placed them in the fridge so now when I need a quick lunch or dinner this week I can pop one in the microwave for 2-3 minutes until hot and ready to eat. A yummy meal in an instant!

Here is the recipe for this yummy casserole:

Serves: 6-8

Ingredients:

  • 2 small heads of broccoli, rinsed and chopped
  • 8 oz. mushrooms, rinsed
  • 1 green pepper, rinsed and chopped
  • 1/2 cup white onion, chopped
  • 4 celery stalks, rinsed and chopped
  • 2 cups grated cheddar cheese (I buy it pre-grated!)
  • 1 can cream of mushroom soup
  • 12 oz. wide egg noodles
  • 8 oz. chopped black forest ham (I used the sliced deli meat since I had it in the fridge. It was super easy to just chop it up into little pieces to toss into the mix)
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. Rinse and chop veggies and place in a large mixing bowl. Add in ham. Mix together gently.
  3. Add in cream of mushroom soup and mix in gently.
  4. Cook pasta noodles according to package instructions and mix in when they are done and drained.
  5. Add in cheese and mix in.
  6. Add salt and pepper as desired.
  7. Place mixture into a large casserole dish (you may need to use two since it makes a lot) and put in the oven and cook for 30-40 minutes, until noodles start to brown and casserole is cooked through.

Note: I LOVE veggies and cannot get enough of them. If you or the people that you are cooking for are not huge veggie lovers, feel free to cut the amount of veggies in half that you use. But remember that the more veggies, the healthier your meal! 🙂 Enjoy!

Egg noodles cooking away!

Veggies and ham waiting for the pasta and cheese!

The finished product!

Leftovers for the week!

Advertisements

Read Full Post »

This recipe comes from celebrity chef Giada de Laurentiis. It is a wonderfully rich and delicious twist on a basic macaroni cheese and is great to make for a special occasion since it is a bit of extra work and the ingredients are a little bit pricier. But, it is definitely worth the extra time and money it takes to make it. It is a great dish to serve at a party- everyone will love it!

Ingredients

  • Butter, for greasing dish
  • 12 ounces wide egg noodles
  • 2 cups heavy cream
  • 2 1/2 cups whole milk
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (packed) grated Fontina
  • 3/4 cup (packed) finely grated Parmesan
  • 3/4 cup (packed) grated mozzarella
  • 4 ounces cooked ham, diced, optional
  • 2 tablespoons finely chopped fresh Italian parsley leaves

Directions:

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Source: The Food Network

Read Full Post »

This recipe comes from my boyfriend’s high school home ec class! So, over 10 years ago! He learned it then and is still making it to this day. It’s a basic cheese lasagna recipe and is absolutely delicious. It’s great to serve when you are entertaining because it feeds a lot of people and to be honest, who doesn’t like lasagna, salad, and garlic bread? 🙂

Ingredients:

  • 3 lbs small curd cottage cheese
  • 3 eggs
  • 1/2 cup Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 lb mozzarella cheese, sliced or shredded
  • 1 lb no bake lasagna noodles
  • 3 cups spaghetti sauce, homemade or premade 

Homemade spaghetti sauce recipe:

  • 2 (29 oz) cans of tomato sauce
  • 2  (15 oz) cans diced/peeled tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 1 tbsp sugar

Combine all ingredients in a pot and let cook on low. The longer you let it cook, the better the flavor will be!

Lasagna Directions:

  1. In a medium sized bowl, combine cottage cheese, eggs, Parmesan cheese, and spices until well blended.
  2. Place 1 cup spaghetti sauce on the bottom of a large baking dish. 
  3. Place one layer of uncooked (no bake) noodles on top of the sauce.
  4. Spread half of the cottage cheese mixture on the noodles.
  5. Top with 1/3 of the mozzarella cheese and 1 cup of the sauce.
  6. Place another layer of noodles on top.
  7. Spread last cup of sauce on top.
  8. Cover with remaining mozzarella cheese.
  9. Cover lasagna with aluminum foil.

To Bake: Preheat oven to 325 degrees. Bake for 1 1/2 hours, or until noodles are almost tender. Increase oven temperature to 400 degrees. Bake, uncovered, for 15-20 minutes or until top is golden brown. Let lasagna cool slightly before serving. The dry lasagna noodles steam-cook in the sauce. Seal the pan well to lock in the moisture. 

Serves: 15-18

Sides: Salad and Garlic Bread

Read Full Post »

I found this recipe in my mom’s 365 Ways to Cook Pasta cookbook. It looks so delicious and I plan to make it soon!

Prep: 10 minutes

Cook: 15 minutes

Bake: 20 minutes

Serves: 4

Ingredients:

  • 2 cups elbow macaroni
  • 2 tbsp butter
  • 1/2 cup chopped onion
  • 8 oz small zucchini, sliced
  • 1 cup cubed (1/2 inch) fresh ripe tomatoes
  • 1/2 cup chopped Italian flat-leaf parsley
  • 1 garlic clove, crushed
  • 1 container (15 ounces) whole milk ricotta cheese
  • 1/2 cup mik
  • 2 tbsp grated Romano cheese
  • 2 tbsp grated Parmesan cheese

Directions:

  1. Cook the macaroni in plenty of boiling, salted water until just lightly undercooked, about 6 minutes; drain.
  2. Meanwhile, melt butter in a wide skillet; add onion; saute 5 minutes. Add zucchini; saute 5 minutes more. Stir in tomatoes, parsley, and garlic; simmer, uncovered, 5 minutes. Stir in ricotta, milk, Romano cheese, and 1 tbsp of the Parmesan cheese. 
  3. Combine the cooked elbows with the sauce. Pour into a buttered 1 1/2-quart shallow baking dish; sprinkle the top with the remaining 1 tbsp Parmesan cheese.
  4. Bake in a preheated 350 degree oven until top is lightly browned, about 20 minutes.

Read Full Post »

Another great find from the Another Taste of Aloha cookbook. I can almost taste the coconut! Mmmmmmm, can’t wait to try this one. This dish would be perfect served as a side at Thanksgiving or Christmas dinner.

Serves: 6-8

Ingredients:

  • 4 cups sweet potatoes, cooked and mashed OR 2 (24-oz) cans sweet potatoes or yams, drained
  • 2 tbsp white sugar
  • 1/3 cup butter
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1/3 cup flaked coconut
  • 1/3 cup pecans, chopped
  • 1/3 cup brown sugar
  • 2 tbsp butter, melted

Directions: 

Preheat oven to 325 degrees. Beat sweet potatoes, sugar, butter, milk, and eggs until light and fluffy. Pour into a 2-quart casserole dish. Mix coconut, pecans, brown sugar, and melted butter and sprinkle on top of the sweet potatoes. Bake at 325 degrees for 1 hour, or until potatoes are heated through and top is crunchy.

Read Full Post »

 This is a perfect side dish for a cold winter night (which I have been experiencing for the past few weeks in Massachusetts!) I will definitely need to cook this up soon. It comes from the Another Taste of Aloha cookbook.

Serves: 6-8

Ingredients:

  • 1 medium cauliflower, cut into florets
  • 2 large tomatoes, cut into wedges
  • 1 cup Swiss cheese, grated
  • 1/3 cup butter or margarine, melted
  • 3/4 cup Italian seasoned bread crumbs
  • 1/2 tsp salt

Directions:

Preheat oven to 375 degrees. Cook the cauliflower until just tender, about 6 minutes. Drain. Arrange cauliflower and tomatoes in a shallow 2-qt casserole dish. Sprinkle with cheese. Combine melted butter, bread crumbs, and salt. Sprinkle bread crumb mixture over casserole. Bake for 20 minutes.

Read Full Post »

IMGP0732

Corn Casserole

… so it’s time to start planning what to make! Here are some of our favorite Thanksgiving recipes that your friends and family will love, trust us! From pumpkin bread to green bean casserole to a pumpkin patch cocktail at the end of the night, here are some yummy suggestions to make your Thanksgiving dinner absolutely wonderful. Tell us- what are your favorite Thanksgiving recipes?


Corn Casserole

Maple Carrots

Green Bean Casserole

Auntie’s Old Fashioned Stuffing Recipe

Pumpkin Pecan Chocolate Chip Cookies

Pumpkin Bread

Pumpkin Muffins/Cupcakes

Pumpkin Patch Cocktail

IMGP0740

Green Bean Casserole

IMGP0735

Maple Carrots

Read Full Post »

Older Posts »