Thursday , 22 February 2018
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Casseroles

Linda’s Lasagna

Okay, I’ll admit it, I cheat! I used to make my spaghetti sauce from scratch and use it in a variety of Italian dishes. I tried Prego instead one day and discovered it worked just as well when I’m running low on my spaghetti sauce supply.

Ingredients:

1 lb ground beef
1 lb pork sausage
1-4 lb 2 oz jar Prego
2 lbs Ricotta, drained
2 large eggs
3/4 cup Kraft grated parmesan cheese
1 1/2 lbs lasagna noodles
2 tbsp olive oil
16 oz freshly grated parmesan cheese
1 lb mozzarella, thinly sliced

Cooking Instructions:

Reserve 2 cups of Prego sauce and set aside. Brown together beef and pork. Drain. Mix remaining Prego sauce with meat. Set aside. read more

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Chicken Casserole

This one is a favorite of ours. I made it last night using leftover turkey from Thanksgiving. I use the Penne Regata pasta noodles.

Ingredients:

1 (6 to 8 oz) package noodles
1/2 cup chopped onion
2 tablespoons margarine
1 can cream of mushroom or cream of celery soup
1 can cream of chicken soup
1 can of corn, drained (optional)

 

salt and pepper to taste
2 cups diced, cooked chicken or turkey
2 cups shredded Cheddar cheese
1 stack Ritz crackers
1 stick butter or margarine

Cooking Instructions:

Heat oven to 350°. Cook noodles as directed and drain. In large skillet, cook and stir onion in 2 tablespoons margarine until tender. Stir in 2 cans soup, corn, salt and pepper. In greased casserole, layer 1/2 noodles and 1/2 chicken. Top with 1/2 soup mixture and 1/2 cheese. Repeat layers.Melt stick of margarine; finely crumble crackers and mix together. Sprinkle over casserole.Bake uncovered about 45 minutes. 

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