Pioneer Woman’s Lasagna

Source: thepioneerwoman.com

Serves: 12

Ingredients

• 1- 1/2 pound Ground Beef
• 1 pound Sausage , Hot
• 2 cloves Garlic , Minced
• 1 28oz can Whole Tomatoes
• 2 6oz cans Tomato Paste
• 2 Tablespoons parsley
• 2 Tablespoons basil
• 1 teaspoon Salt
• 3 cups Low fat Cottage Cheese
• 2 Eggs
• 1/2 cups Grated Parmesan Cheese
• 2 Tablespoons parsley
• 1 teaspoon Salt
• 4 cups Sliced Mozzarella Cheese
• 1 box Lasagna Noodles

Directions

• Bring a large pot of water to a boil with a dash of olive oil.
• Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
• In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
• To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
• Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
• Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

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Chicken Spaghetti

Source: thepioneerwoman.com

Total Time: 45Min.

Serves: 8

Ingredients

• 2 cups Cooked Chicken
• 3 cups Spaghetti , Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Shredded Cheddar Cheese
• 1/4 cups Green Pepper
• 1/4 cups Onion
• 4 o jar Diced Pimentos , Drained
• 2 cups Reserved Chicken Broth
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon Cayenne Pepper
• Salt And Pepper , to taste
• 1 cup Shredded Cheddar Cheese

Directions

• Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
• Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

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Tomato Mac ‘n Cheese

Source: allrecipes.com

Course: Casseroles

Serves: 6

Ingredients

• 1 (12 ounce) package penne noodles
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 pound shredded Cheddar cheese , white
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon white pepper
• 1 cup chopped tomatoes

Directions

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat to medium. Stir in the cheese, salt, mustard and pepper. Cook and stir until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in tomatoes just until combined.

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Shepherd’s Pie

Source: Simply Recipes

• 1 pound ground beef
• 1/2 onion , chopped
• 1 cup Corn
• 2 pounds potatoes
• 1/4 cup butter
• 1/4 cup milk
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 cup corn
• 1/2 cup peas

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt half of the butter in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Layer in dish.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

Check out Elise’s website for more great recipes!