Italian Layer Bake
1 (8-ounce) container refrigerated crescent rolls
8 slices deli turkey (about 1/2 pound)
8 slices deli ham (about 1/2 pound)
12 slices deli hard salami (about 1/2 pound)
8 slices Swiss cheese (about 1/2 pound)
1 (12-ounce) jar roasted peppers, drained
4 eggs, beaten
Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.
Place 1 square of dough into an 8-inch square baking dish. Using your fingertips, press dough to fit bottom of dish.
Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half the beaten eggs over the peppers and repeat the layers with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.
Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 5 minutes, then cut and serve.
Baked Tuscan Spaghetti Casserole
1 pound ground beef
1 teaspoon salt, divided
1 (26-ounce) jar spaghetti sauce
12 ounces spaghetti
1 (15-ounce) container ricotta cheese
1 cup sour cream
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish or 3-quart casserole with cooking spray.
In a large skillet over medium heat, brown ground beef with 1/2 teaspoon salt until no pink remains; drain off excess liquid. Stir in spaghetti sauce; set aside.
Prepare spaghetti according to package directions; drain and place in a large bowl. Add ricotta cheese, sour cream, Italian seasoning, garlic powder, and remaining salt. Stir until cheese is melted and spaghetti is evenly coated.
Spread a cup of meat sauce in the bottom of prepared baking dish. Place spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top. Cover with aluminum foil.
Bake 45 minutes. Remove foil and bake 5 to 10 additional minutes, or until heated through.
Frontier Chicken & Noodle Casserole
1 pound cooked boneless, skinless chicken breast halves, cubed
2 celery stalks, chopped
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked fine egg noodles
1/4 cup mayonnaise
1 (10.25-ounce) can cream of chicken soup
1 cup crushed potato chips
Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray.
In a large bowl, combine all ingredients except potato chips; mix well. Spoon mixture into prepared casserole dish and top with crushed chips.
Bake 30 to 35 minutes, or until golden and heated through.
Baked Goulash
1 -1/2 to 2 pounds ground beef
1/2 pound sliced mushrooms
1 small onion, chopped
1 tablespoon chopped garlic
1 (28-ounce) jar spaghetti sauce
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces uncooked elbow macaroni
1/2 cup water
1 cup (4 ounces) shredded mozzarella cheese
Preheat oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray.
In a large skillet, brown ground beef, mushrooms, onion, and chopped garlic over medium-high heat 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid then add remaining ingredients except cheese; mix well.
Place mixture in prepared casserole dish, cover, and bake 25 minutes. Remove from oven and top with mozzarella cheese. Return to oven and bake, uncovered, 15 to 20 minutes, or until heated through and cheese has melted.
Notes
This is a perfect dish to make ahead and freeze. You can even freeze it in individual portions so that way the kids can microwave a dish after school or anytime they need a quick meal.
Tex Mex Ziti
1 (12-ounce) package ziti
1 pound ground beef
1/2 onion, chopped
2 cups spaghetti sauce
1 cup salsa
1 (15-ounce) container ricotta cheese
2 cups (8 ounces) shredded Mexican cheese blend, divided
2 tablespoons chopped fresh cilantro or parsley
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Prepare pasta according to package directions. Drain, rinse, and drain again; set aside in a large bowl.
Meanwhile, in a large skillet over medium heat, brown beef and onion 5 minutes; drain off excess liquid. Add to drained pasta along with spaghetti sauce, salsa, ricotta cheese, and 1 cup cheese; stir until well combined. Spoon into prepared baking dish.
Bake 25 minutes. Remove from oven and sprinkle with remaining cheese. Return to oven and bake 10 more minutes, or until cheese is melted. Sprinkle with cilantro just before serving.
Notes
For additional ethnic flavor, you might want to add a drained can of green chilies, jalapeño peppers, or black olives when you combine all of the ingredients.
Freezer-friendly recipe: Follow all steps above expect for baking. After ziti is assembled, cover with a few layers of foil and place in freezer. Thaw by placing in fridge 24 hours in advance. Once thawed, bake at regular time and temerpature.
1 (8-ounce) container refrigerated crescent rolls
8 slices deli turkey (about 1/2 pound)
8 slices deli ham (about 1/2 pound)
12 slices deli hard salami (about 1/2 pound)
8 slices Swiss cheese (about 1/2 pound)
1 (12-ounce) jar roasted peppers, drained
4 eggs, beaten
Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.
Place 1 square of dough into an 8-inch square baking dish. Using your fingertips, press dough to fit bottom of dish.
Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half the beaten eggs over the peppers and repeat the layers with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.
Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 5 minutes, then cut and serve.
Baked Tuscan Spaghetti Casserole
1 pound ground beef
1 teaspoon salt, divided
1 (26-ounce) jar spaghetti sauce
12 ounces spaghetti
1 (15-ounce) container ricotta cheese
1 cup sour cream
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish or 3-quart casserole with cooking spray.
In a large skillet over medium heat, brown ground beef with 1/2 teaspoon salt until no pink remains; drain off excess liquid. Stir in spaghetti sauce; set aside.
Prepare spaghetti according to package directions; drain and place in a large bowl. Add ricotta cheese, sour cream, Italian seasoning, garlic powder, and remaining salt. Stir until cheese is melted and spaghetti is evenly coated.
Spread a cup of meat sauce in the bottom of prepared baking dish. Place spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top. Cover with aluminum foil.
Bake 45 minutes. Remove foil and bake 5 to 10 additional minutes, or until heated through.
Frontier Chicken & Noodle Casserole
1 pound cooked boneless, skinless chicken breast halves, cubed
2 celery stalks, chopped
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked fine egg noodles
1/4 cup mayonnaise
1 (10.25-ounce) can cream of chicken soup
1 cup crushed potato chips
Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray.
In a large bowl, combine all ingredients except potato chips; mix well. Spoon mixture into prepared casserole dish and top with crushed chips.
Bake 30 to 35 minutes, or until golden and heated through.
Baked Goulash
1 -1/2 to 2 pounds ground beef
1/2 pound sliced mushrooms
1 small onion, chopped
1 tablespoon chopped garlic
1 (28-ounce) jar spaghetti sauce
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces uncooked elbow macaroni
1/2 cup water
1 cup (4 ounces) shredded mozzarella cheese
Preheat oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray.
In a large skillet, brown ground beef, mushrooms, onion, and chopped garlic over medium-high heat 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid then add remaining ingredients except cheese; mix well.
Place mixture in prepared casserole dish, cover, and bake 25 minutes. Remove from oven and top with mozzarella cheese. Return to oven and bake, uncovered, 15 to 20 minutes, or until heated through and cheese has melted.
Notes
This is a perfect dish to make ahead and freeze. You can even freeze it in individual portions so that way the kids can microwave a dish after school or anytime they need a quick meal.
Tex Mex Ziti
1 (12-ounce) package ziti
1 pound ground beef
1/2 onion, chopped
2 cups spaghetti sauce
1 cup salsa
1 (15-ounce) container ricotta cheese
2 cups (8 ounces) shredded Mexican cheese blend, divided
2 tablespoons chopped fresh cilantro or parsley
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Prepare pasta according to package directions. Drain, rinse, and drain again; set aside in a large bowl.
Meanwhile, in a large skillet over medium heat, brown beef and onion 5 minutes; drain off excess liquid. Add to drained pasta along with spaghetti sauce, salsa, ricotta cheese, and 1 cup cheese; stir until well combined. Spoon into prepared baking dish.
Bake 25 minutes. Remove from oven and sprinkle with remaining cheese. Return to oven and bake 10 more minutes, or until cheese is melted. Sprinkle with cilantro just before serving.
Notes
For additional ethnic flavor, you might want to add a drained can of green chilies, jalapeño peppers, or black olives when you combine all of the ingredients.
Freezer-friendly recipe: Follow all steps above expect for baking. After ziti is assembled, cover with a few layers of foil and place in freezer. Thaw by placing in fridge 24 hours in advance. Once thawed, bake at regular time and temerpature.
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