Spaghetti Pizza Deluxe...

My family always loves this dish. I usually double the recipe and bake it in my lasagna pan. (Pictured above.) I have also used ground turkey. When using the jelly roll pan the spaghetti is thinner and more crust like. I package up any of the leftovers for my husband's lunches. It freezes well. Enjoy!

7 oz. spaghetti
1/2 C. skim milk
1 egg, beaten

1/2 lb. lean ground beef
1 small onion, chopped
1/2 bell pepper, chopped
2 garlic cloves, minced
1 15 oz. can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. pepper

2 C. sliced fresh mushrooms
2 C. shredded mozzarella cheese


Prepare the spaghetti and drain. In medium bowl blend milk, egg and spaghetti, toss to coat.

Spray a 15x10 inch jellyroll pan with Pam. Spread spaghetti mixture evenly in pan..
In a large skillet cook beef, onion, bell pepper and garlic until beef is done

Add tomato sauce and seasonings, simmer 5 minutes.
Spoon meat mixture evenly over spaghetti.

Top with mushrooms and cheese.

Bake at 350 degrees for 20 minutes. Let stand 5 minutes before cutting.

California Pilaf...

When I was 15 years old I worked after school for a doctor and his family. Today I would probably be called a Nanny. I went with them on vacation and after school activities and I cooked dinner every night for the children. One of this family's favorite meals was this recipe.

1 lb. lean ground beef'
2 Tbsp. oil
4 ounce can chopped ripe olives (1/2 cup)
1/2 C. chopped bell pepper
1/3 C. chopped onion
1 small garlic clove, minced
1/3 C. rice, uncooked
2 C. hot water
6 ounce can tomato paste
1/1/2 tsp. salt
1/4 tsp. pepper.

Heat oven to 350 degrees.
Brown meat in oil and add remaining ingredients.
Bake one hour.

Corn Casserole...

This recipe is like a deluxe corn bread. Thick, chewy and moist!

½ C. butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole corn, drained
1 can creamed corn
1 C, sour cream

Preheat oven to 350 degrees. Lightly grease a 9x9 baking dish.
In a medium bowl, combine butter , eggs, corn bread mix, corns and sour cream.

Spoon mixture into greased dish.

Bake 45-50 minutes or until top is golden brown.


*This recipe can be doubled in a 13x9 pan.

Chicken Lasagna...

1/2 lb. pkg. lasagna noodles

1/3 C. chopped onion
1/3 C. chopped green pepper
1 Tbsp. margarine

1 Can Cream of Chicken Soup
1 C. milk
4 oz. can sliced mushrooms
1/2 tsp. poultry seasoning
3-4 C. diced cooked chicken

1 C. cottage cheese
2 3 oz. pkgs. cream cheese

1/4 C. sliced green olives
1/4 C. snipped parsley
1/2 C. buttered bread crumbs

Cook noodles until firm to the bite in boiling salted water. Drain well.Cover with cold water and set aside. Drain before adding to casserole.

Sauté onion and green pepper in margarine until transparent. Add chicken soup, milk, mushrooms, seasoning and chicken. Simmer until heated through.

Beat together cream cheese and cottage cheese. Stir in olives and parsley. Spread 1/3 C. soup mixture across bottom of lightly greased 7x12 baking pan. Layer with half the noodles, 1/2 of the cheese mixture and half the remaining soup mixture.

Repeat layers and top with bread crumbs.

Bake at 375 degrees for 45 minutes until hot and bubbly. Let stand for 5 minutes before cutting into squares to serve

Baked Spaghetti...

1 lb. ground beef
1 C. chopped onions
1 C. chopped green pepper
1 Tbsp. butter or margarine
1 can (28oz) cut up tomatoes with liquid
1 can mushrooms, drained
1 small can sliced black olives
2 tsp. dried oregano
12 oz. spaghetti, cooked and drained
2 C. shredded cheddar cheese1 can cream of mushroom soup, undiluted
1/4 C. water
1/4 C. Parmesan cheese


In a large skillet brown meat. Remove from pan and set aside.
In the same pan saute onion and bell pepper until tender. Add tomatoes, mushrooms, olives and oregano.
Add ground beef and simmer for 10 minutes.
Place 1/2 the spaghetti in a greased 13x9 baking dish.
Top with 1/2 the meat mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese
Bake uncovered at 350 degrees for 35-40 minutes or until heated thoroughly.

Hash Brown Casserole...

10.25 oz. can condensed cream of chicken soup or cream of celery (I prefer celery)
8 oz. Colby cheese - grated
1/4 C. melted butter OR margarine
1 sm. onion - minced
1/2 C. sour cream
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

Spray a 13" x 9" x 2" baking pan with non-stick cooking spray; set aside.
In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
Gently fold the potatoes into the mixture and pour into prepared pan.
Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

This is a copy cat recipe of Cracker Barrel's hash brown casserole. I have served this dish for brunches and when company has come for breakfast. You can use the low fat soups and sour cream, it doesn't change the taste much......just the fat content!

Chicken Spaghetti...

My family loves this recipe. I make it with chicken breasts rather than a whole chicken. I usually cook the chicken ahead of time and dice into Ziplock bags and freeze it. I use the broth from the chicken breasts or I have used canned. Chicken breasts don't usually have that great of broth so I mix canned with it. I have also used one can of mushroom soup and one of creamed chicken. It all works great! Enjoy!

Click picture to enlarge

2 cups cooked chicken

2 cans Cream of Mushroom soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained

3 cups dry spaghetti, broken into two inch pieces

2 cups reserved chicken broth from pot

1 teaspoon Lawry's Seasoned Salt

1/8 to 1/4 teaspoon Cayenne pepper

Salt & Pepper to taste

1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. I use chicken breasts.

Cook spaghetti in same chicken broth until al dente.

Do not overcook.

When spaghetti is cooked, combine with remaining ingredients except the additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

Chicken Manicotti...

This recipe is a keeper. It originally came from Taste of Home Magazine. It is very rich, and I think I would try and make it next time with light sour cream and light cream cheese. My husband and I both thought it tasted like a dish from Olive Garden. You know..rich an gooey! It makes a lot, but the recipe could be cut in half easily. It did freeze well.Enjoy!

Chicken Manicotti

2- 3 ounce packages cream cheese, softened

1 C. sour cream

1/4 C. minced fresh parsley

1/2 tsp. salt

1/4 tsp. pepper

4 C. cubed cooked chicken (I used chicken breasts)

1 medium onion, finely chopped

1- 8 ounce can mushroom stems and pieces, drained

1 Tbsp. butter

14 manicotti shells cooked and drained

Sauce:

6 Tbsp. butter

6 Tbsp. flour

1/4 tsp. salt

3 1/2 C. milk

3 C. shredded Monterey Jack Cheese or cheddar (I used Jack)

4 Tbsp. shredded Parmesan cheese, divided

Cook manicotti shells according to package directions. Don't over cook.

Beat cream cheese until fluffy.Beat in sour cream, parsley, salt and pepper.

Stir in chicken.In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture.

Stuff into the manicotti shells.

In a large saucepan, melt the butter. Stir in flour and salt until smooth.Gradually whisk in milk.Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in 2 1/2 cups of Jack cheese and 2 Tbsp. of Parmesan cheese until melted.

Spread about a 1/2 cup of cheese sauce in two greased 11x7 in. dishes ( I used a big corning ware lasagna pan)Top with stuffed shells and remaining sauce.

Cover and bake at 350 degrees for 25 minutes.

Uncover and sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Makes 7 servings.