Tuesday, November 24, 2009

Eight Layer Casserole

3 cups dried medium noodles (6 ounces)
1 pound ground beef
2 8-ounce cans tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 8-ounce carton dairy sour cream
1 8-ounce package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
1 10-ounce package frozen chopped spinach, cooked and well drained
1 cup shredded cheddar cheese (4 ounces)
Directions
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
5. Makes 8 servings
6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.��Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Meatball Casserole

16 ounces dried ziti or penne pasta
1 26-ounce jar tomato pasta sauce
1 16-ounce package Italian-style frozen cooked meatballs (32), thawed
1 15-ounce can Italian-style tomato sauce
1 15-ounce carton ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
Directions
1. Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.
2. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.

Great Fall and Winter Recipes

Stay-in-Bed Stew

Pot Roast

Taco Soup


Quick Shrimp Chowder

Pumpkin Bars with Cream Cheese Icing

Ingredients:
4 Eggs
1 2/3 C. Sugar
1 C. Cooking Oil
1 (15 oz) can Pumpkin (pure pumpkin)
2 C. Flour
2 tsp. Baking Powder
1 tbsp. Cinnamon
1 tsp. Salt
1 tsp. Baking Soda

Directions:Stir all ingredients together. Pour into an ungreased 11x15 inch pan. Bake 25 min. at 350 degrees or for thicker bars bake in a 13x9 pan for 45 min. Let cool and frost with Cream Cheese Icing

Cream Cheese Icing:
Beat Together
1 (3 oz) pkg. Cream Cheese softened
1/2 C. butter or margarine softened
1 Tsp. Vanilla
2 C. Powdered Sugar