Yellow Squash Casserole

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 1 casserole

Ingredients:

  • 2 lbs yellow squash, sliced
  • 1 large onion, chopped
  • 2 eggs, beaten
  •  1 cup cheddar cheese, grated
  • 1/3 cup Hellman’s mayonnaise

Directions:

  1. Boil squash and onion in salted water until tender. Drain & mash.
  2. Add remaining ingredients and pour into buttered casserole dish.
  3. Cover with foil and bake at 325 F until firm.

Notes:

Recipe Origin:  No idea.

Lasagna

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 1 lasagna

Ingredients:

  • 8 ounces lasagna noodles
  • 1 1/2 pound ground beef
  • 1/2 cup minced onions
  • 1 TBSP chopped garlic
  • 1 tsp salt
  • 1/2 tsp garlic salt
  • 1 (32 ounce) jar spaghetti sauce   (or 2- 26 oz jars)
  • 1 (16 ounce) package large curd cottage cheese
  • 1 15 oz package ricotta cheese
  • 1 egg
  • few dashes grated nutmeg
  • 1 pound mozzarella cheese, shredded

Directions:

  1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. Or you can soak noodles in a pot of hot tap water for 20 minutes, drain, and not cook them.
  2. In a large skillet over medium heat, saute ground beef, onions, garlic, salt and garlic salt until meat is brown. (Can add 1 tsp dried oregano, and 1 tsp Italian seasoning at this point if desired).
  3. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
  4. Combine cottage and ricotta cheeses, 1 or 2 eggs, and few dashes of nutmeg.
  5. Preheat oven to 350 degrees F (175 degrees C). Spray Pam in a 9×13 inch glass baking dish.
  6. Line bottom of pan with three lasagna noodles.
  7. Spread 1/3 of sauce mixture over noodles.
  8. Layer 1/3 of the cottage and ricotta cheese mixture over the sauce.
  9. Sprinkle 1/3 of the mozzarella over the cottage cheese.
  10. Repeat this layering process until all ingredients are used up.
  11. Bake in the preheated oven for one hour.
  12. Let stand for 10 minutes before serving.

Notes:

Recipe Origin: No idea.

Friendly Lasagna

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Makes 2. Keep one, give one to a friend. Or freeze it.

Ingredients:

  • 16 oz box lasagna noodles
  • 2 lbs ground beef
  • 1/2 cup minced onions
  • 1  tsp salt
  • 1 tsp garlic salt
  • 2 (32 oz) jars spaghetti sauce (or thereabouts. I can never seem to find 32 oz. jars)
  • 1 (32 oz) container large curd cottage cheese
  • 2 lbs mozzarella cheese, shredded

Directions:

  1. Preheat oven to 350 degrees F. Spray Pam in a 9×13 inch dish.
  2. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. Or you can soak noodles in a pot of hot tap water for 20 minutes, drain, and not cook them. Or you can use the kind of noodles that don’t need cooking.
  3. In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown.
  4. Add 1 tsp dried oregano, and 1 tsp Italian seasoning
  5. Add spaghetti sauce
  6. Line bottom of pan with three lasagna noodles.
  7. Spread 1/3 of sauce mixture over noodles.
  8. Layer 1/3 of the cottage cheese over the sauce.
  9. Sprinkle 1/3 of the mozzarella over the cottage cheese.
  10. Repeat this layering process until all ingredients are used up. Finish with mozzarella on top.
  11. Bake for one hour.
  12. Let stand for 10 minutes before serving.

Notes: I have nicknamed this “Friendly Lasagna” because it makes 2. I always seem to have a friend who needs one.

If you want to add veggies, add ½ box of 10oz frozen, chopped spinach to meat mixture while cooking. Also, can sautee mushrooms and add after meat layer.

Recipe Origin:

Someone at church gave this to me one day and asked me to make it for some teenagers that were having a lock in at the church. This is really a surprisingly easy and good lasagna!

Baked Penne with Chicken

Prep Time: 35 minutes | Cook Time: 25 minutes | Total Time: 1 hour | Yield: 2 casseroles

Ingredients:

  • 6 TBSP butter, plus more for baking dishes
  • Salt and ground pepper
  • 1 pound penne rigate or any other pasta
  • 1 tsp olive oil
  • 1 or 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  • 1/2 cup plus 2 TBSP all-purpose flour (spooned and leveled)
  • 4 garlic cloves, minced
  • 6 cups whole milk
  • 10 ounces white mushrooms, trimmed and thinly sliced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 1/2 cups shredded provolone (6 ounces)
  • 1 cup finely grated Parmesan (4 ounces)
  • Red pepper flakes (start with 1/2 tsp next time and see)
  • Italian seasoning (start with 1/2 tsp next time and see)

Directions:

  1. Preheat oven to 400.
  2. Butter two shallow 2-quart baking dishes.
  3. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
  4. In a large nonstick skillet, heat oil over medium-high.
  5. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
    In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
    Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
    Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Notes:

This is great to make and freeze the extra casserole. It is a bit bland for my taste, so next time I would add some red pepper flakes and more seasoning.

To Freeze: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

To Bake From Frozen: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Recipe Origin: This is our adaptation of a Martha Stewart recipe.

Brown Rice and Lentil Casserole

Prep Time: 5 minutes | Cook Time: 50 minutes | Total Time: 55 minutes | Yield: Serves 4-6

Ingredients:

  • 3 cups broth (chicken or vegetable)
  • 1 cup lentils
  • 1/2 cup brown rice
  • 3/4 cup chopped onions (can use frozen)
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1 cup grated cheese (cheddar or a blend of whatever)

Directions:

  1. Preheat oven to 375 degrees.
  2. Mix all ingredients except the cheese in a baking dish, square or rectangular.
  3. Cover with foil and bake for 45 minutes.
  4. Remove foil, add cheese and bake an additional 5 minutes.

Notes:

This is so simple, and so boring. But we love it. Can also add fresh garlic, carrots, etc.

Can also give as a gift: brown rice, lentils, dehydrated garlic and onions, bullion granules and Italian seasoning, with recipe printed out and tied with ribbon.

Recipe Origin: This is our adaptation of a Food.com recipe that was originally adapted from “The Complete Tightwad Gazette”.