Casseroles and 1-Dish Meals

Print Recipe

INGREDIENTS:

1. 3 packages (7.5 ounces each) buttermilk biscuits, quartered
2. 1-1/2 cups spaghetti sauce
3. 3 cups (12 ounces) shredded mozzarella cheese
4. 1 garlic clove, pressed
   

OPTIONAL TOPPINGS:
(Chop with the Pampered Chef (PC) Food Chopper - or buy pre-sliced, or do it with a knife on a cutting board) Onion, Mushrooms, Peppers, Ham, Olives, Bacon

INSTRUCTIONS:
Preheat oven to 375°F. In Classic 2-Qt Pampered Chef (PC) Batter Bowl (or just any old mixing bowl you happen to have around), quarter biscuits with PC Kitchen Cutters (knife on a cutting board works for me). Stir in 1 cup of sauce and 2 cups of cheese. Press garlic clove with Garlic Press (get one of these at your local supermarket, you'll use it a lot I promise!) and add to biscuit mixture. If desired, add optional ingredients and mix to combine. Spread mixture into 9" x 13" PC Baker (or any 9" x 13" pan/casserole dish). Pour remaining sauce and cheese over top. Bake 30-35 minutes or until sides are golden brown.

Yield: 12 servings

Print Recipe

INGREDIENTS:

1. 4 chicken breasts, cut into 1" strips
2. 1 Tbsp. butter
3. 1 can cream of chicken soup
4. 1 can cream of celery soup
5. 1 soup can milk
6. 1 box Stovetop Stuffing (your choice of flavoring)

INSTRUCTIONS:
Cook chicken strips in skillet on stovetop with butter until white on outside and not pink in the middle. Lay chicken in 13" x 9" baking pan. Mix together soups and milk, pour over chicken. Prepare stuffing mix per package directions, top chicken and soup mix with prepared stuffing mix. Bake at 350°F for 30 minutes.

If desired, serve over mashed potatoes.

Print Recipe

INGREDIENTS:

1. 1 (8 oz.) bottle Kraft creamy Italian dressing
2. 1 pkg. onion soup mix
3. 1 large jar sliced mushrooms, drained
4. 1 bay leaf
5. 1 tsp. oregano
6. 2 1/2 to 3 lb. chicken breasts or fryer, cut up (we use boneless chicken breasts, cut into strips)

INSTRUCTIONS:
Lay chicken in the pan. Combine creamy Italian dressing, onion soup mix, mushrooms, bay leaf and oregano. Pour over chicken. Bake, covered, at 325°F for 50 to 55 minutes.

Print Recipe

INGREDIENTS:

1. 8 taco-size flour tortillas
2. 1 lb. ground beef
3. 1 15oz. can chili (no beans)
4. 1 10oz. can enchilada sauce
5. Shredded cheddar cheese

INSTRUCTIONS:
Brown ground beef; drain. Add chili to beef and mix well. Heat through. Put beef mixture onto each flour tortilla, roll up. Arrange rolled-up tortillas in 13 x 9 pan; top with enchilada sauce and cheddar cheese. Bake at 350°F for 20 minutes.

Print Recipe

INGREDIENTS:

1. Prep Time: 20 minutes
2. Cook Time: 20 minutes
3. Total Time: 40 minutes
4. Servings: 6 people

INGREDIENTS

1. 1 lb ground beef
2. 1 can (15 oz) tomato sauce
3. 1/2 teaspoon salt
4. 1/4 teaspoon pepper
5. 1/2 teaspoon onion powder
6. 1 package (12 oz) egg noodles
7. 3/4 cup sour cream
8. 2 cups cottage cheese (16 oz container)
9. 2 cups shredded cheese (cheddar is fine)

INSTRUCTIONS:
Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Cook the ground beef in a skillet until no longer pink. Drain any excess fat. Add in the tomato sauce, salt, pepper, and onion powder into the meat and let simmer on low while you prepare the rest.

Cook the egg noodles according to package directions [don't forget to salt the water!] In large bowl, mix together the sour cream and the cottage cheese. Drain the noodles and pour them into the mixing bowl with the sour cream and cottage cheese. Stir to coat all the noodles.

Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat. Bake for 20 minutes.

Author Notes
I always cook the egg noodles for 1 minute less than what the package calls for. They will cook slightly more when they bake in the oven. For best results, don't use low-fat or fat-free cottage cheese or sour cream. Sometimes when I make this I will divide it into two 8x8 pans (instead of one big 9x13), cook one right away for dinner and then I will cover the other with aluminum foil and put in the fridge for another night. It will keep in the fridge for 2-3 days. Just bake as directed.

Print Recipe

INGREDIENTS:

1. 8oz. (1/2 package) egg noodles
2. 4 cups hot water
3. 4 chicken bouillon cubes
4. 6 tablespoons butter or margarine, melted
5. 6 tablespoons flour
6. 1 teaspoon salt
7. 1 teaspoon paprika
8. 1/8 teaspoon pepper
9. 4 cups diced, cooked chicken
10. 3 tablespoons parsley flakes

INSTRUCTIONS:
Preheat oven to 350°F. Following package directions, cook noodles; drain. Dissolve bullion cubes in hot water; reserve. In saucepan, stir flour and seasoning into butter or margarine. Slowly stir in reserved water. Cook and stir over low heat until thickened. Add remaining ingredients, toss gently. Turn into greased 13" x 9" x 2" baking dish. Top with buttered crumbs. Bake, uncovered, 50 - 60 minutes or until hot and bubbly. Makes 6 - 8 servings.

Print Recipe

INGREDIENTS:

1. 1 lb ground beef
2. 1 medium onion, diced
3. 1 medium green pepper, coarsely chopped
4. 1 garlic clove, minced
5. (I added 12oz sliced fresh mushrooms)
6. 1 cup medium grain rice
7. 1 (~ 16 ounce) can diced tomatoes
8. 1 (8 ounce) can tomato sauce
9. 1 teaspoon Worcestershire sauce
10. 1/2 teaspoon dried basil
11. 1 1/2 cups water
12. 1 teaspoon salt
13. 1/2 cup cheese*, shredded

* I used sharp cheddar, it was great!

INSTRUCTIONS:
In a large skillet coated with cooking spray oil, brown ground beef, onion, green pepper, (mushrooms) and garlic until meat is browned. Drain off fat. Add rice; cook stirring constantly, for 2 minutes. Add remaining ingredients (except cheese). Bring to a boil, reduce heat. Cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Remove cover, sprinkle with cheese, if desired.

No photo yet... :( Print Recipe

INGREDIENTS:

1. 1 package (8oz) egg noodles, cooked and drained
2. 1 cup chopped onion
3. 2 cloves garlic, minced
4. 2 Tbsp. vegetable oil
5. 1-1/2 lbs. ground raw turkey (can use beef)
6. 1 tsp. salt
7. 1/2 tsp. pepper
8. 1 15-oz can tomato sauce with bits
9. 1 cup water
10. 1 can (6-oz) tomato paste
11. 2 Tbsps. dried parsley flakes
12. 1 Tbsp. dried Italian herb seasoning, crushed
13. 2 6-oz jars marinated artichoke hearts, drained and cut (if large)
14. 6-oz mozzarella cheese, shredded (about 1-1/2 cups)

INSTRUCTIONS:
Make egg noodles according to package directions for 'al dente'.

In a large skillet over medium heat, saute' onion and garlic in oil until onion is soft. Sprinkle turkey with salt and pepper. Add to skillet and saute' turkey for 20 minutes or until browned.

Add tomato sauce, water, tomato paste, parsley and Italian herb seasoning. Bring to a boil, reduce heat to low and simmer for 30 minutes. Stir in artichokes and noodles. Spoon half of the mixture into a 3-quart casserole. Sprinkle with half of the cheese. Top with remaining turkey mixture. If making ahead, cover and refrigerate up to 24 hours.

Bake, uncovered, in a preheated 350f oven for 25 to 40 minutes or until hot in the center. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese melts.

Print Recipe

INGREDIENTS:

1. 1 package (7-1/4 oz.) Kraft Macaroni and Cheese dinner, prepared as directed on package using Light Preparation directions.
2. 1-1/2 cups spaghetti sauce
3. 1/2 lb. lean ground beef, cooked, drained (Mom used ground sausage instead)
4. 1 cup Kraft Shredded low-moisture part-skim Mozzarella Cheese.
5. 2 tbsp. Kraft 100% Grated Parmesan Cheese

INSTRUCTIONS:
Preheat oven to 350 degrees F. Spoon half of the prepared Kraft Macaroni and Cheese Dinner into lightly greased 8-inch square baking dish. Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake 20 minutes or until heated through. Makes 4 servings

No photo yet... :( Print Recipe

INGREDIENTS:

1. 1 lb. Ground beef, browned
2. 1 can Rotel tomatoes and green chilies
3. 2 cans cream of mushroom soup
4. 1 small chopped onion
5. 1 pkg flour tortillas
6. 1 cup grated cheese

INSTRUCTIONS:
Cook ground beef and onion. Drain. Mix meat, onion, soup, and tomatoes. Layer tortillas and meat mixture. Top with grated cheese. Bake until bubbling. Serves 6.

Print Recipe

INGREDIENTS:

1. 2 Tbsp. butter
2. 1 lb. ground beef
3. 1 med. onion. chopped/diced
4. 1 minced garlic clove
5. 1 tsp. salt
6. 1/2 tsp. pepper
7. 1 tsp. cumin
8. 1 can refried beans
9. 1 can chopped ripe (black) olives
10. 1 8oz. can tomato sauce
11. 2 cups grated cheddar cheese
12. 1/3 cup water
13. 8 tortillas, slightly buttered

INSTRUCTIONS:
Saute beef, onion and garlic in butter. Add seasonings, beans, olives and tomato sauce. In a baking dish (we used a 2-qt. glass dish), alternate layers of tortillas, meat sauce and 1-1/2 cups grated cheese. Put remaining tortillas on top of these layers. Sprinkle the last 1/2 cup of grated cheese over the top. Pour water around the outside edges of the dish so it will go to the bottom. Cover and bake at 400° for 30 minutes.

No photo yet... :( Print Recipe

INGREDIENTS:

1. 2 lbs. potatoes, boiled in skins
2. 1/2 cup chopped green onions (tops)
3. 2 cups grated cheddar cheese
4. 1 can cream of chicken soup
5. 1/2 can water
6. 1/2 stick margarine
7. 2 cups sour cream (16-oz container)

INSTRUCTIONS:
Heat chicken soup, water and margarine. Remove from heat. Stir in sour cream. Have potatoes peeled and diced or grated (we grate them). Layer potatoes, green onions, cheese, then sauce. Repeat. Top with cheese. Bake at 325°F for 30 minutes.

Print Recipe

INGREDIENTS:

1. 16-oz rotini
2. 48-oz spaghetti sauce (2 24oz jars Ragu, or your choice)
3. 1 16-oz (or 2 8-oz packages) sliced mushrooms (optional)
4. 1 12-oz turkey smoked sausage link

INSTRUCTIONS:
Fill a large pot 1/2 to 3/4 full of water. Cook rotini to 'done' according to the package directions.

Meanwhile, in a skillet (large enough to hold the sausage link) with a lid, put about 1/2" of water and the sausage link in the skillet; cover. Heat to simmering, turning occasionally until the link is heated through. Cut link into 1/2" diagonal slices.

Drain rotini and return to pot. Add sliced sausage links and mushrooms. Heat through, serve with garlic bread if desired. Refrigerate leftovers.

Nutrition info, per 1 cup serving: Calories, 194; fat, 4; carbs, 30; sugar, 7; sodium, 418; protein, 1.

Print Recipe

INGREDIENTS:

1. 8 taco-size flour tortillas
2. 1 lb. ground beef
3. 1 clove garlic, minced (I used a garlic press)
4. 1 11oz. can Bean with Bacon Soup
5. 1/2 cup water
6. 1 tsp. ground cumin
7. 1 jar taco sauce (8 oz.)
8. 1 cup shredded cheddar cheese

INSTRUCTIONS:
Put ground beef and minced garlic together in a large skillet. Brown ground beef and garlic; drain. Stir in soup, water and cumin. Heat through. Spoon about 1/3 cup of beef mixture onto each flour tortilla. Roll up. Arrange filled tortillas in a 13 x 9 pan. Pour taco sauce evenly over enchiladas. Sprinkle with cheese. Cover with foil; bake at 350° F for 25 minutes. Uncover; bake 5 minutes more.

Print Recipe

INGREDIENTS:

1. 1 lb. hamburger
2. 1 medium onion, chopped
3. 1/2 medium bell pepper, chopped
4. 1/2 lb. spaghetti, cooked and drained
5. 1 small can sliced mushrooms
6. 1 can tomato soup
7. 2/3 can water
8. 1 can mushroom soup
9. 1/2 cup (or more) grated cheddar cheese

INSTRUCTIONS:
Cook spaghetti. Brown meat, onion and bell pepper together. Add soups, mushrooms, water and cheese together with spaghetti, then pour into a greased casserole dish with some cheese on top. Cover with foil and bake at 350 for 30 minutes.

No photo yet... :( Print Recipe

INGREDIENTS:

1. 1 can (10-3/4oz) Cream of Mushroom soup
2. 1/2 cup milk
3. 1 tsp. soy sauce
4. Dash of pepper
5. 4 cups cooked cut green beans (2 16oz cans)
6. 1-1/3 cups French fried onions

INSTRUCTIONS:
Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1-1/2 qt. casserole dish. Bake at 350°F for 25 minutes or until hot. Stir and then sprinkle with remaining onions. Bake 5 minutes.

Makes 6 servings.

No photo yet... :( Print Recipe

INGREDIENTS: >

1. 3 cups dry medium egg noodles
2. 1 can (10-3/4 ounces) CAMPBELL'S condensed Cream of Chicken Soup
3. 1/2 cup milk
4. 1/3 cup grated Parmesan cheese
5. 1/8 teaspoon black pepper
6. 2 cups cubed cooked turkey or chicken
7. Chopped fresh parsley, grated Parmesan cheese and red onion strips for garnish

INSTRUCTIONS:
In 3-quart saucepan, prepare noodles according to package directions. Drain in colander.

In same saucepan, combine soup, milk, 1/3 cup Parmesan cheese and black pepper; add noodles and turkey. Over low heat, heat through, stirring occasionally. Sprinkle with parsley and Parmesan cheese; garnish with onion strips, if desired.

Makes about 4-1/2 cups or 4 servings

TIP - You may substitute 2 cans (5 ounces each) SWANSON Premium Chunk White Turkey or Chicken for the cubed cooked turkey.

Print Recipe

INGREDIENTS:

1. 1 lb. ground beef
2. 3 cups (about 28 oz. jar) spaghetti sauce
3. 1-1/2 cups water
4. 1-3/4 cups (15 oz. container) ricotta or small curd cottage cheese
5. 2 cups (8 oz.) shredded mozzarella or Monterey Jack cheese, divided
6. 1/2 cup grated Parmesan cheese
7. 2 eggs
8. 1/4 cup chopped fresh parsley
9. 1/2 tsp. salt
10. 1/4 tsp. ground black pepper
11. 1 pkg. (8 oz.) SKINNER Lasagna, uncooked

INSTRUCTIONS:
Heat oven to 350°F. In 3-quart saucepan, brown meat, drain. Add spaghetti sauce and water; simmer about 10 minutes. In bowl, stir together ricotta (cottage cheese), one-half mozzarella, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13 x 9 baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce. Spread one-half cup cheese filling over sauce. Repeat layers of pasta, sauce and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake an additional 15 minutes. Let stand 10 minutes before cutting. 10 to 12 servings.

Alternate Method: Recipe can be prepared with COOKED lasagna noodles following same instructions. OMIT ADDITION OF 1-1/2 CUPS WATER TO SPAGHETTI SAUCE.