Spaghetti and meat casserole

Spaghetti And Meat Casserole
1/3 pound spaghetti
6 cups water
1 teaspoon salt
1/2 tablespoon butter
1/2 cup soft bread crumbs
1 medium onion, chopped
1 medium green pepper, chopped
1 1/2 tablespoons oil
1 pound pork sausage or ground beef
1 (10 3/4 ounce) can tomato soup
1 (6 ounce) can tomato paste
1/4 teaspoon pepper
Preheat oven to 375 degrees. Cook spaghetti in water with salt; drain and rinse. In medium saucepan, melt butter; coat bread crumbs in melted butter. In skillet over low heat, saute onion and green pepper in oil. Add meat and brown. Add soup, tomato paste and pepper to meat mixture; mix well. Gently mix in cooked spaghetti. Pour mixture into greased casserole dish. Top with buttered bread crumbs. Bake for 30 minutes.
Makes 6 servings.

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Ground beef tomato casserole

Ground Beef Tomato Casserole
1 medium onion, chopped
2 tablespoons margarine
1 pound ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
2 (28 ounce) cans tomatoes
1 (8 ounce) package wide noodles
1 tablespoon margarine
1/2 teaspoon sugar
1 tablespoon flour
3 slices American cheese
Preheat oven to 250 degrees. Saute onion in 2 tablespoons margarine until transparent. Add ground beef, salt and pepper. Cook until meat is crumbly and brown. Drain tomatoes, reserving juice. Mix tomatoes with meat; set aside. Cook noodles in boiling, salted water for 5 minutes. Drain and rinse with hot water. Add 1 tablespoon margarine and mix with noodles until well coated. Blend juice from tomatoes with sugar and flour and mix thoroughly with noodles. Line bottom and sides of 2 quart greased casserole with noodles. Fill center with meat mixture. Place cheese slices on top of meat. Bake for 30 minutes.
Makes 6 servings.

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Chicken macaroni casserole

Chicken Macaroni Casserole
2 cups cubed cooked chicken
2 cups elbow macaroni
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1/2 pound process cheese, diced
1/4 green pepper, diced
1 (2 ounce) jar diced pimientos
1 (4 ounce) can mushroom pieces, undrained
1 (5 ounce) can sliced water chestnuts, undrained
2 cups milk
1 teaspoon salt
In a large bowl, combine all ingredients; cover and refrigerate overnight. Preheat oven to 350 degrees. Pour mixture into a 9 by 13 by 2 inch glass casserole dish. Bake, uncovered, for 1 1/2 hours.
Variation:
Substitute tuna, shrimp or crab for the chicken.
Makes 6 servings.

Hamburger macaroni casserole

Hamburger Macaroni Casserole
2 cups macaroni
1 pound ground beef
1 (10 3/4 ounce) can condensed tomato soup
1 (10 3/4 ounce) can condensed mushroom soup
1 medium green pepper, chopped
1/2 cup chopped pimiento, optional
1/4 cup cubed Colby cheese
1 (3 ounce) can French-fried onions
Preheat oven to 350 degrees. Cook macaroni according to package directions; drain. Brown ground beef; drain. Combine tomato soup, mushroom soup, green pepper, pimiento, macaroni and ground beef. Place half of mixture in greased 2 quart casserole dish. Sprinkle with half of the cheese and onions. Top with remaining macaroni mixture and cheese. Bake for 25 minutes. Sprinkle with remaining onions; bake for 5 minutes more.
Makes 6 servings.

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Bacon breakfast casserole

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Ingredients

1 pound bacon, cooked and crumbled, divided

1 1/2 cups flour

1 Tbsp. baking powder

1/2 tsp salt

2 Tbsp. soft butter

6 eggs

2 cups milk

1/4 tsp salt

1/8 tsp pepper

2-3 cups cheese, divided

4 cups hashbrowns

Instructions

Spread hashbrowns evenly in a greased 9×13″ pan. Set aside. Cook bacon till crumbly and drain. Sprinkle half of the bacon and half of the cheese over the hashbrowns. Cut butter into dry ingredients in a small bowl, set aside. In a large bowl, whisk together the eggs, milk, salt and pepper. Whisk in the dry ingredients and pour over the hashbrown mixture. Bake at 350° for 35-40 minutes or till eggs are set. Sprinkle the remaining cheddar cheese and bacon over the top. Bake for an additional 5 minutes or till cheese is melted.

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Recipe of the day. Summer squash casserole

Summer Squash Casserole

Ingredients:

¼ cup unsalted butter
1 medium sweet onion, sliced into thin strips
1 lb. yellow summer squash cut into 1-inch chunks
1 ½ cup fresh bread crumbs
½ cup low fat milk
1 egg
½ -¾ cup shredded cheddar cheese
½ tsp. salt
½ tsp. white pepper

Directions:

Spray/grease a 1 ½ quart casserole dish with non-stick cooking spray.

In a large, deep skillet, melt the butter over medium heat. Add onions and cook about 3-5 minutes. Add in squash, salt and pepper, and continue to cook for 3-5 minutes, or until the squash softens. Stir in ¼ cup of the bread crumbs.

Carefully pour the squash mixture into the casserole dish.

Whisk the milk and egg together. Pour the milk over the squash, top with cheese, then the remaining bread crumbs. Bake in a preheated 350ºF oven for about 20 to 25 minutes, until bubbly. Let stand before serving. Serve warm.

Recipe of the day. Taco mac casserole

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Ingredients

10 oz. Macaroni noodles

1 pound Ground beef

1/4 cup Diced onion

1 tablespoon Minced garlic

1 cup Salsa

1 oz. Taco seasoning

8 oz. Cream cheese

1 cup Shredded taco blend cheese

Instructions

Preheat oven for 375 degrees F. Prepare a casserole dish with nonstick cooking spray and set aside. Start by cooking your macaroni according to the box directions. Strain, return to pot, and set aside. Cook and crumble ground beef. Drain fat and add onions and garlic. Cook until onions until translucent. Add taco seasoning and salsa and mix well. Add ground beef mix to noodles and place back on low heat. Add cream cheese and 1/2 cup shredded cheese and mix until melted and well combined. Add this to your casserole dish. Add remaining 1/2 cup cheese to the top of the casserole and bake for 15-20 minutes. Serve warm and enjoy.