World's Best Lasagna

From: Allrecipes.com

Ingredients


1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Directions

1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3.Preheat oven to 375 degrees F (190 degrees C).

4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Cordon Bleu Casserole

From:  Ashlee Millar

2 tablespoons butter, divided

1 pound cooked chicken breast, shredded or cut into 1-inch pieces

1/2 cup shredded swiss cheese, divided

freshly ground black pepper

1/4 cup panko bread crumbs

1 teaspoon garlic salt

1 cup half and half (I used Fat-Free half and half, and it was delicious)

4 oz prosciutto, either diced or sliced into thin strips

8 wedges The Laughing Cow Light Creamy Swiss Original Flavor (this is one full wheel of Laughing Cow cheese; I used light because we get these at Costco in a multipack, but you could use the full fat version if you want. There’s very little difference between the two).

8 ounces (1/2 box) penne pasta (I used Barilla Plus Penne, but any small pasta should be fine: shells, rotini, elbows, etc.)

1. Preheat the oven to 375 degrees. Spray a 2 1/2 quart casserole dish with non-stick cooking spray and set aside. Boil pasta in salted water until tender. Drain and set aside.

2. In a large saucepan over medium heat, cook the prosciutto and 1 tablespoon of butter until the prosciutto is heated through and crispy at the edges. Add the Laughing Cow cheese, 1/4 cup of the shredded Swiss cheese, half and half, garlic salt and pepper. When cheese is melted and smooth, cooked chicken and pasta and stir to combine. Transfer to prepared baking dish. Sprinkle remaining 1/4 cup of shredded swiss cheese over the casserole evenly.

3. Melt the remaining tablespoon of butter in a small bowl the microwave. Add the panko bread crumbs and stir to combine. Sprinkle over the top of the casserole. Bake for 10-15 minutes, until the casserole is heated through, the cheese on top is melted, and the buttered bread crumbs have crisped. Serve immediately.

Easy Lasagna

2 lb. ground beef, cooked and drained
1 48 oz. jar spaghetti sauce
1 pkg. wide lasagna noodles
1 8 oz. sour cream
8 oz. small curd cottage cheese
1 egg
1 1/2 lb. Monterey Jack cheese

Brown and drain meat. Add sauce. Cook noodles for 10 minutes and drain. Combine in a bowl: sour cream, cottage cheese and egg. Grate cheese.

In a 9x13 inch baking dish layer 1/3 sauce, 3 noodles and 1/3 sour cream mixture, 1/3 cheese. Repeat two more times.

Bake at 350 for 30 minutes.

Tuna Casserole

1/2 box small shell pasta
1 large can tuna fish, drained
1 can cream of mushroom soup
2 cups cheddar cheese
1/4 cup onion, minced
2 stalks celery, minced

In a skillet place onions and celery and a small amount of water. Cover and cook on medium until the are cooked and tender. Drain remaining water.

Boil pasta in lightly salted water. Drain. Leave pasta in pot and return to burner. Cook on medium heat and immediately add tuna, cream of mushroom soup and cheese. Stir. Add the celery and onion. Heat thoroughly, stirring constantly.

Chicken Tetrazzini

4 chicken breasts, cooked and diced
16 oz. of spaghetti, cooked
saute mushrooms in 2 Tb. of lemon juice
2 Tb. chicken broth
2 Tb. butter
1 can cream of mushroom soup
1 can of cream of chicken soup
1 pint sour cream
1-2 Tb. Tarragon
salt
pepper

Mix together. Spread into a 9x13 pan. Sprinkle with Parmesan cheese and paprika. Bake at 325 for 25-30 min.

Quiche

1/2 cup mayonaise
2 Tb. flour
2 eggs
1/2 cup milk
1/2 tsp. salt
1 1/2 cup diced ham (or bacon, crab or shrimp)
8 oz grated cheese (Swiss, Monterey or mild cheddar)
1/4 cup diced green onions
1 tsp. parsley

Mix and pour into a 9 inch frozen deep dish pie crust.

Bake 350 for 40-45 min.

Let cool 10 min.

Pizza Popover

2 lbs. hamburger
1 onion, chopped.

Brown together.

Add:
1 quart spaghetti sauce

In a 9x13 inch baking dish, add meat and sauce. Top with 2 cups cheddar cheese.

In a separate bowl mix:
4 eggs
2 cups milk
2 Tb. oil

Stir and add:

2 cups flour
1/2 tsp. salt.

Pour over meat and cheese.

Bake 375 for 40 minutes.

Mexican Chicken Bake

6 cooked chicken breasts, cubed or shredded
1 onion
1 green bell pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can Ro-tel tomatoes and chillies
1 can diced green chilies
5 tortillas, cut into bite size pieces
2 cups cheddar cheese

Combine all ingredients and pour into a sprayed 9x13 pan. Top with extra cheese. Bake at 350 for 30-40 minutes, or until middle is hot and bubbly.

Green Chicken Enchiladas

2 cans cream of chicken soup
1 can green chilies, diced
2 cans green enchilada sauce
1 cups grated cheddar cheese
5 chicken breasts, cooked and shredded
7 flour tortillas

Mix soup, chilies and 1 can of enchilada sauce in a bowl. In a sprayed 9x13 inch pan, put a small amount of soup mixture to cover bottom. Fill tortillas with soup mixture, chicken and cheese. Roll and place in pan. Repeat until all tortillas are filled. Pour remaining soup mixture over the top. Pour 2nd can of green enchilada sauce on top. Cover with cheese. Bake at 350 for 35 minutes or until sauce is bubbly.

Optional: 1 can of black beans, drained. Place in tortillas when filling.