Pink Family Dinners: Casserole

Showing posts with label Casserole. Show all posts

Wednesday, April 8, 2009

Pepperoni Spaghetti Bake (Freezer recipe)

Before I had my gall bladder out, I made some meals ahead and put them in the freezer. It was so nice to just pull them out and bake. It's something that I hope to do more of. It makes dinner time so much easier.

What You Need:

Image by djchuang via Flickr

1 lb ground chuck
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar pasta sauce
1 (8 oz) can tomato sauce
1 t Italian seasoning
1 lb spaghetti, broken into small pieces
3/4 C milk
2 eggs, slightly beaten
1 (5 oz) pkg sliced pepperoni
1 1/2 C shredded Cheddar cheese
2 C shredded Monterey Jack cheese
Freezer Wrap

How to Make It:

Place a large pot of water over high heat.
Bring to a rapid boil.
Boil spaghetti as directed on the package.
Drain and rinse.
Place ground chuck in a large skillet over medium high heat.
Add the onion, green pepper and mushrooms.
Cook until meat is browned being sure to crumble the meat.
Drain.
Add the pasta sauce, tomato sauce and Italian seasoning.
Stir until well combined.
Simmer for 15 minutes.
Place the eggs and milk in a large bowl and blend.
Place the spaghetti in the egg mixture and toss to cover.
Lightly spray a large baking dish with a non stick cooking spray.
Place half of the spaghetti mixture into the bottom of the pan.
Place half of the meat sauce over the top of the spaghetti.
Repeat for another layer.
Put the casserole in the refrigerator to cool.
Once cooled, wrap with the freezer wrap.
Freeze for up to 2 months.
To reheat thaw the casserole overnight in the refrigerator.
Preheat oven to 350 degrees.
Cover the casserole with aluminum foil.
Bake 45 minutes.
Uncover and top the casserole with the pepperoni and 2 cheeses.
Continue to bake another 15 minutes or until cheese has completely melted.

Tuesday, April 7, 2009

Tempt My Tummy Tuesday - Broccoli, Cheese, and Rice Casserole

I actually found this recipe on Twitter from @Feelslikehome. She was sharing the link to her Broccoli, Cheese, and Rice recipe. It sounded yummy. I made it that night. Here's the recipe:

Broccoli, Cheese, and Rice Casserole

1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 ounces light Velveeta Light, cubed
2 tablespoons butter or stick margarine, softened
1 pound broccoli, chopped (if using frozen, it should be thawed and drained)
1 (10-3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

Preheat oven to 350 degrees.
Combine all ingredients in a large bowl, and spoon mixture into a 2-quart baking dish.
Bake at 350 degrees for 45 minutes.

I added some cooked chicken to this for a little more protein and it made a great meal for us. It even makes great left overs.

For more great Tempt My Tummy recipes, check out Blessed with Grace.

Monday, November 3, 2008

A Cowboy's Wife Shrimp Stroganoff

Head on over to a Cowboy's Wife website to check out her shrimp stroganoff recipe. She was chosen to be in the Velveeta Casserole Challenge. I have not tried this recipe out myself, but it's on my list to try soon. It's quick and easy and I am all about that.

Head over to vote for her!!!

Saturday, November 1, 2008

Tater Tot Casserole

This is a good one that is easy and great to make up ahead of time. It's also perfect if you have to take a meal to someone.

You need:

1lb hamburger
1 can cream of chicken or cream of mushroom soup
Onion flakes
Tater tots

Preheat the oven to 350. Brown the hamburger. Add to casserole dish. Put in some onion flakes (as many as you would like). Cover with tater tots. Then cover the tater tots with cream of mushroom soup. Cover and bake for an hour.

This is a hit with my family. I usually serve with green beans or peas.

Enjoy!!!!

Pink Family Dinners

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