I’ve made this before, back in January. It was time to make it again, and time to mix it up a bit.
1 pound Italian sausage, browned and drained
8 ounces spaghetti, cooked and drained
8 ounce can of tomato sauce
8 ounces water – just refill the tomato sauce can
14 ounce jar of Ragu Pizza Sauce (this is my addition)
2 cup package of Kraft Italian Five Cheese Blend (the original recipe called for cheddar)
Preheat oven to 350 degrees F. Brown sausage thoroughly.
Prepare spaghetti. I love my Fasta Pasta Cooker and use it all the time for my spaghetti!
Lay spaghetti on top.
Serve with hot garlic bread.
I found this recipe by Deedledeet at All Recipes. I tweaked it around a bit, because it just didn’t make sense to me to make a BEEF casserole with cream of chicken soup. So I left that out and added tomato sauce instead. Oh, and I also cut the recipe in HALF because a 9 x 13 is just too much for the three of us.
One pound hamburger (85/15)
One can of condensed tomato soup (10.75 ounces)
2 tbsp. brown sugar
1/4 tsp. black pepper
1/4 tsp. salt
12 ounces wide egg noodles
5 slices of American cheese
Preheat oven to 350 degrees F. Spray an 11 x 7 casserole dish with Pam butter-flavored spray. Brown hamburger in skillet.
Boil salted water and cook noodles about 4 minutes; since this dish is going into the oven for 35 minutes, you don’t want to overcook them. The directions say to cook the noodles for 6, and I typically cut the time by at least 2 minutes, depending on the thickness or type of pasta.
Drain any fat from the hamburger and add the tomato soup, brown sugar, pepper and salt.
Mix and keep on low heat while the noodles finish boiling.
Drain noodles and set aside. Scoop about half of the hamburger into the prepared casserole dish. Top with 2 and a 1/2 slices of American cheese.
Top with half of the noodles. Top with the remaining meat and 2 and a 1/2 more slices of American cheese.
Top with remaining noodles and tomato sauce, sprinkle with oregano and if you want, another slice of American, torn up into pieces and scattered.
Bake, uncovered for 30 minutes. Remove from oven and let rest for five minutes.
Eat it up!
It was a bit dry with the addition of 8 ounces of tomato sauce versus the recipe which called for a 10.75 ounce can of Cream of Chicken soup. Next time, I will use Cream of Celery soup; that makes more sense to me than chicken with beef.
I have no idea where this recipe came from! I had it typewritten, stuck in my recipe drawer. It’s so simple, I wasn’t even sure that anyone would like it. My son and I loved it! Poor husband isn’t feeling well tonight, so he skipped supper.
I did a search for Spaghetti Valhalla but can’t find anything – so who knows where this came from!
One pound of mild Italian sausage
8 ounces of spaghetti
2 cups sharp cheddar cheese
8 ounces of tomato sauce
1/2 cup water
Preheat oven to 350 degrees F.
Brown the sausage.
Shred the cheese while the spaghetti cooks.
Spray 11 x 7 casserole dish with PAM. Drain spaghetti and plop it into the casserole dish. Top with cheddar.
Drain sausage and place on top of spaghetti and cheese.
Pour the tomato sauce on top of the sausage and then pour the water on top of everything.
It looked like it needed more cheese.
Pop it into the oven for 35 minutes until bubbly and hot. Remove and let it cool for 5 minutes before slicing into squares.
This recipe is courtesy of Christy Jordan’s Southern Plate. I started off following her recipe but changed half-way through. Here’s my take on the meal:
1 pound chicken tenders
3 tbsp. onion powder
1 box Zatarain’s Yellow Rice Mix (8 ounce box, prepared according to box)
1 can (10.5 ounces) cream of chicken soup
1 can (15 ounces) whole kernel corn, drained
1 jar of chicken gravy
My chicken tenders were frozen so rather than just toss them in for 7-8 hours (at 10 a.m.) I put them in at 8 a.m.
I poured on the soup and sprinkled the onion powder on top of that; the original recipe called for onions but my teenager won’t eat onions, so onion powder is my substitution.
Not a good picture; it’s hard to take a picture of a black crock, but you can see the chicken and soup. Cover and set on LOW for 10 hours.
I checked the chicken around 12 noon and the soup was starting to burn around the edges of the crock. I checked the temp of the chicken and it was finished. Hmmm, what to do?
I turned off the crock pot and made my rice.
Yum, I love rice.
Nice and fluffy; I drained the corn and mixed it up with the rice. I decided to grab my 11 x 7 casserole dish, spray it with butter-flavored PAM and toss the rice and corn into it.
Then the chicken and soup mixture went on top of this.
It looked a bit dry, so I brainstormed a while. Meanwhile, I covered the casserole with foil and popped it into the fridge.
When it was 5:00 p.m., I removed the casserole dish from the fridge and preheated my oven to 350 degrees F.
I had a jar of chicken gravy leftover from something earlier, so decided to pour it on top of the chicken and soup. Brilliant!
Re-covered it with the foil and popped it into the oven for 30 minutes; then removed the foil and let it brown and bubble for 15 more minutes.
Nice and chickeny and saucy. My husband called it one of my Yellow Meals since everything in the casserole dish was yellow; my son said that the chicken was brown. Hubby said, “Close enough.”
Oh well. It was delicious. Next time, I think I’ll just forget about the crock pot and the Zatarain’s Rice and soup, and use the oven and regular brown rice with chicken gravy.
Oh and the original recipe called for cheese but it seemed like there were already too many things in the dish, so I left the cheese out.
Tonight we’re going out for supper because the teenager has an Academic Team Meet in Wheaton. Go, Eagles!
Remember on my menu that I posted the other day, when I mentioned that I hadn’t made the Macaroni Tuna Casserole that had been on that menu plus the one before? The casserole that I just hadn’t been able to make? Well it got made tonight for the first and last time if I have anything to say about it.
I didn’t like it. The teen boy liked it and the husband said it was “alright” but I took a couple of bites and just stared at the rest of it on my plate.
The recipe is from Just Casseroles and maybe you and your crew will enjoy it.
1 cup macaroni noodles
1 can (7 ounces) of tuna, packed in water; drained
1 can (8 ounces) of tomato sauce
1/2 cup small curd cottage cheese
1/4 cup sour cream
3 tbsp. onion powder
1/2 tsp. salt
plain bread crumbs
PAM butter-flavored spray for the casserole dish
Preheat oven to 350 degrees F and spray the casserole dish with PAM.
Boil the macaroni in salted water for about 5 minutes. When prepping pasta for a casserole dish, I never, ever, ever boil it for the amount stated on the box because it’s going to cook even more in the oven. I hate mushy pasta. So, I cut the time by a few minutes depending on the type of pasta. These elbow noodles said it would take 8-9 minutes to boil them al dente, so I stopped at 5 minutes. You need to decide for yourself how you like your pasta.
While the pasta boils, in a large bowl, flake the drained tuna along with the other ingredients.
Mix it all up. Drain pasta and add to bowl and gently fold together. Pour into prepared casserole dish. Sprinkle bread crumbs around edges of casserole dish and dot with butter.
Pop into hot oven, uncovered, for 30 minutes. At the end of 30 minutes, remove and let sit for 5 minutes.
My son asked me if that was cinnamon sugar around the edges. It kind of looks like it could be, doesn’t it?
So it turned out to be an orangey tuna macaroni thing that I took a couple of bites of and decided not to finish. I ate my veggies. Later on, I’m going to dig out the cottage cheese and have some with some peaches that are in the fridge.
Supper was delicious! This yummy one-dish meal is courtesy of Just Casserole Recipes. I made a couple of adjustments, of course. Sometimes I can’t leave well enough alone LOL
One 1-lb. ham slice, bone-in and cooked
1 huge sweet potato, peeled and sliced 1/4 inch thick
1 huge russet potato, peeled and sliced 1/4 inch thick
3 red apples, unpeeled and sliced (I used Gala apples)
3/4 cup hot water (I used it hot from the faucet)
Preheat oven to 350 degrees F.
I had two HUGE potatoes and such pretty apples.
The recipe instructions said to brown the ham before placing into a baking dish; me, I was feeling lazy and decided that I didn’t care if my ham slice was brown or not, so into the sprayed 9×13 casserole dish it went. I topped the ham with the potatoes and apples, sprinkled on cinnamon sugar (didn’t measure, just decided when it looked like enough), then put a few pats of butter over the whole thing.
Pour the hot water over the whole thing and then covered it with foil – sprayed with Pam so that the apples and potatoes wouldn’t stick to the foil.
Pop into the oven for 45 minutes.
At the end of the 45 minutes, I used my baster to remove most of the liquid; there was a LOT. Poke the potatoes with a fork to be certain that they’re pretty much done.
Return uncovered dish to oven for 15 more minutes. Remove dish at the end of the 15 minutes, scoop out the potatoes and apples; lightly cover them with the foil you baked them with, so that they stay hot.
Plate the ham and allow it to rest for 5 minutes.
Yum – it looks good, even though I didn’t brown it. Plus, I saved having to wash a skillet: bonus points for me!
I found some really soft and fresh Hawaiian rolls at the grocery store:
Supper was delicious.
On a side-note, I did something that I haven’t done in a LONG TIME: sliced my thumb open a bit. I was slicing my sweet potatoes and had a thick piece that I wanted to cut in half. Well, it was too thin for me to hold safely but I tried anyway….and…
Needless to say, that piece of potato got tossed into the trash. I called my teen son upstairs to help me; he had to grab the band-aids while I applied pressure to the cut, and then he put the band-aid on for me. Thankfully it was my left thumb and I’m right handed so I could finish making supper.
Morale of this mini-story: if it seems to be awkward to hold and slice, DON’T try it! It’s not worth slicing your thumb up.
Tonight I fixed Sloppy Joe Casserole; the original recipe is from Just Casserole Recipes, but when I went to find the link to connect to my page, it’s gone! I found a similar recipe at Betty Crocker‘s website, so I’ll link to it and you’ll see my minor adjustments.
1 pound hamburger, 85/15
1 can (15 ounces) of Manwich Sloppy Joe Mix
2 cups Bisquick
1 cup milk
1 can (15.25 ounces) of sweet corn
Preheat oven to 350 degrees F.
Spray 8×8 casserole dish.
Brown hamburger. Add the Manwich and corn and let simmer.
While hamburger, Manwich and corn simmer, mix milk and Bisquick to form relatively-thick batter.
Spread half of the batter on bottom of casserole dish and pop into oven for about 10 minutes to brown a bit. Remove from oven.
Spoon hamburger mixture on top of browned Bisquick.
Take remaining batter and spoon on top of hamburger mixture. I had enough to pretty much cover the entire top.
Pop back into oven for about 20 minutes or until bubbly and browned.
Oooh! It bubbled up so prettily! Let it set for about 5 minutes before cutting and serving.
You can see the bottom crust and the middle and then the top crust with this photo. Lots of biscuit goodness!
It was delicious. Of course, you could always add cheese, use a different veggie, not do a biscuit bottom and just do the Bisquick on top…be flexible! That’s the fun of cooking – being flexible.
This recipe was on the back of the Campbell’s Cream of Chicken soup can that I grabbed the other day at the store; it sounded so easy and looked delicious, so I had to try it. The only things I changed were: using shell macaroni instead of bow-tie pasta, cans of chicken instead of chicken I made myself, and baking it in the oven, instead of finishing it on the stove top.
Here’s how to make it. You’ll need the following:
3 cups shell macaroni, cooked and drained – boil it for 2 minutes LESS than directed
one 10 oz. can of Cream of Chicken soup
1/2 cup milk
1/2 cup prepared Pesto
2 cans chicken, 9.75 ounces each, rinsed and drained
Preheat oven to 350 degrees F
Spray 11 x 7 baking dish with Pam. Pour in the chicken and break up pieces with a fork.
Add pesto and soup.
Add milk and shell macaroni. Mix gently.
Bake for about 15 minutes until golden and bubbly.
1 pound chicken thighs, skinless and boneless
2 tbsp. canola oil
8 oz. mushrooms, sliced
12 oz. can of evaporated milk, plus water to equal 2 cups liquid
1 cup white rice
Brown chicken in oil; when checked, the temperature of the chicken needs to be close to 160 degrees F.
Add sliced mushrooms; you may need to add another tablespoon or so of oil.
After mushrooms have browned, add milk/water and rice. Allow to come to a near boil; set on low and cover for 20 minutes.
At the end of 20 minutes, check the rice to be certain that it’s cooked.
Pour into serving dish; top with parsley flakes if desired.
My son requested tuna noodle casserole for supper; I was prepared to make toasted tuna sandwiches on an English muffin, topped with American cheese. He only recently started liking tuna, so I decided to make him happy.
6 ounces extra wide egg noodles
1 5 oz. can white albacore tuna in water, drained and flaked
1/2 cup frozen peas, slightly thawed
1 cup milk
1/2 cup grated Parmesan cheese
1 can (10.5 oz) Cream of Mushroom soup (undiluted)
Japanese Panko bread crumbs
Preheat oven to 350 degrees F.
Boil noodles in salted water for about 4 minutes; do NOT overcook the noodles! Nobody likes mushy pasta. Drain and set aside.
Pour flaked tuna, peas, milk, cheese and soup into buttered 1.5 quart casserole dish (I use Pam butter flavor).
Add drained noodles to the casserole and mix gently. Top with bread crumbs and dot with butter. Bake for 25-30 minutes until bubbly and brown.
After timer goes off, remove casserole from oven and let sit for 10 minutes. Yum!