1 lb ground beef
1 28oz can crushed tomatoes
1 medium onion, chopped
1 green bell pepper, chopped
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 can cream of mushroom soup
1 ½ cup uncooked macaroni
2-3 cups shredded cheddar cheese

Brown ground beef, drain.  Put back in pan, add the tomato, onion, bell pepper, Worcestershire, and ketchup, salt and pepper to taste.  Bring to boil, then turn down heat to medium and let simmer for about 30 minutes.

Meanwhile, cook macaroni until done, pour into casserole dish, and mix with the cream of mushroom soup.  Add in meat and sauce mixture, stir to combine and then top with the shredded cheese.  Put into 350 degree oven for 30 min, or until mixture is bubbly and cheese is melted.

Related posts:

1. Dorito Casserole
2. Crescent Roll Casserole
3. Asparagus Casserole

Ingredients

Chicken:

2 Boneless Skinless Chicken Breasts OR 8 Boneless Skinless Chicken Tenders

1/2 Cup Melted Butter

1 1/2 Cups Italian Seasoned Panko Bread Crumbs

1/2 Cup Shredded Parmesan, Romano & Asiago Cheese

Pasta:

16 ounces elbow Macaroni

1/2 Cup Butter

1/2 Cup Milk

1/2 teaspoon Celery Salt*

1/2 teaspoon Seasoned Salt* (I used Jane’s Krazy Mixed-Up Salt)

1/2 teaspoon pepper*

3 Cups Milk (I used Non Fat, because it’s what I had)

1/2 Cup Heavy Cream**

1/2 Cup Grated Swiss Cheese*

1 Cup Grated Extra Sharp Cheddar Cheese*

1 Cup Cubed Velveeta (I used the 2% kind)*

2 Cups Cubed, bite size Ham

Directions

Chicken:

Preheat oven to 350 degrees.

If using full chicken breasts, cut them into strips. I usually get about 4 strips per breast.

Melt butter in a bowl.

Mix breadcrumbs and cheese in a pie plate (or similar dish).

Dip chicken in butter and then in breadcrumb mixture.

Ensure they are well coated in crumbs and place on a baking sheet you’ve coated with cooking spray.

Bake for 20 – 25 minutes.

Cut into bite size pieces.

Pasta:

Cook Macaroni according to package directions.

Melt butter in a large sauce pot.  Add flour and cook, stirring regularly until smooth.  About 5 minutes.

Add salts and pepper.  Cook 1 minute longer.

Slowly whisk milk into the flour mixture.

Bring to a boil, whisking regularly.

Remove from heat and add the cheeses. Stir until melted.

*TASTE IT*  If you want to add more salt, pepper or cheese, do it.  It’s quite possible that I used WAY more cheese than I listed above.  If you like things spicy, add some cayenne pepper.  WHATEVER FLOATS YOUR BOAT*

When the cheese sauce is to your liking, mix in the ham and cooked macaroni.

Spray a 9×13 baking dish with cooking spray and dump the Mac and Cheese in.  Put the Chicken on top.  Cover loosely with foil and bake for 15 minutes at 350.  Remove the foil and cook an additional 5 minutes.

ENJOY!

Related posts:

1. Chicken and Broccoli Pasta
2. Chicken & Dumplings
3. Basil Cream Chicken

1 pkg shredded frozen hashbrowns
minced onions (to taste)
1 can cheddar cheese soup
1 can cream of mushroom or cream of chicken soup
1 (16 oz) container sour cream
shredded sharp cheddar cheese (or whatever kind of cheese you like)

Mix soups and sour cream together in a large bowl and stir in hashbrowns and onions.  Spread potato mixture into a greased cake pan and top with as much cheese as you like (I use a whole package).

Bake for 30 minutes at 350, or cover with foil and stick the pan on the grill for a half hour or so.

Related posts:

1. Catalina Potatoes
2. Crazy Yummy Potatoes
3. Crescent Roll Casserole

The Night Before:

8 Slices of White Bread

2 Cups Shredded Cheddar Cheese

1 1/2 lbs. Browned Breakfast Sausage (not Maple Syrup flavored), cut up

4 eggs

2 1/2 Cups Milk

3/4 tsp. dry Mustard

Cut the bread into cubes and place it at the bottom of a 9×13 baking dish that has been coated with cooking spray. Top with cheese and then sausage.

Mix milk , eggs & mustard. Pour evenly over bread, cheese & sausage. Cover & refrigerate overnight.

In The Morning:

Preheat oven to 350 degrees.

Mix 1 Can Cream of Mushroom Soup & 1/2 Cup of Milk. Pour over casserole & bake for 1 1/2 hours or until hot & bubbly.

Serve with Mimosas & enjoy!

**I’m sure if you wanted to use low fat cheese & reduced fat cream of mushroom soup you could. It would certainly not be as good (in my opinion). The only concession I’ve ever made is to use turkey sausage instead of pork sausage. That’s Yummy. MMMMMM….

Related posts:

1. Asparagus Casserole
2. Marilou’s Casserole
3. French Toast Breakfast Sandwiches

- 1lb Ground Turkey or Beef (we use Turkey)
- 1 can of Cream of Mushroom Soup (you can use any “Cream of” soup)
- 1 can of Del Monte Seasoned Green Beans, drained
- Tater Tots
- 2 cups of Shredded Cheddar Cheese

Pre-heat your oven to 350*.
Brown the meat, and then drain.
In a large bowl combine the meat, Cream of Mushroom Soup and Green Beans.
Put into a 9×9 baking dish and layer the top with Tater Tots.
Bake for 30-35 minutes…until the Tots are nice and brown.
Layer the top with cheese and place back into the oven until it’s nice and melted.

Enjoy!

Related posts:

1. Marilou’s Casserole
2. Asparagus Casserole
3. Dorito Casserole

This easy to make version of a calzone is a huge favorite in my house. It’s my quick version for those who don’t have a lot of time to spend in the kitchen. (I don’t usually measure anything so I made this for my family last night -see picture above- and carefully measured all the ingredients.)

Makes 8 servings. Adjust as needed to make less or more. (1 rolled pie crust makes 2 servings)

Ingredients:

2 boxes Pillsbury Rolled Pie Crusts
8 oz. shredded mozzarella
8 oz. shredded cheddar
1 tub of ricotta (15 oz.)
1 1/2 – 2 lb. ground chuck
8 oz. pkg pepperoni
8 – 9 oz pkg. deli ham
1 tsp. garlic salt
1 tsp. and one pinch Italian seasoning
1 jar Ragu (Robusto) Sauteed Onion & Garlic pasta sauce*
Extra Virgin Olive Oil

Cooking directions:

Preheat oven to 450F.

In large frying pan, add ground chuck, garlic salt and Italian seasoning. Cook until nearly done. Chop ham into bit size pieces and add to meat. Separate pepperoni and add to meat and ham mixture. Continue cooking until meat is thoroughly done and oil has separated from pepperoni. Drain.

Once meat mixture is drained of all oils, transfer to large mixing bowl and add ricotta cheese. Stir until cheese is well blended, then add pasta sauce. Stir until mixture is well blended.

Unroll pie crust, one at a time, on a flat non-stick surface. One at a time: place several large spoonfuls (five or six heaping tablespoons) of meat mixture in center of dough, allowing about 2 inches from each end. Sprinkle mozzarella and cheddar on top. Fold ends over meat/cheese; then fold sides over, sealing them together. Transfer to large non-stick oven proof dish and repeat with remaining three crusts. Lightly brush olive oil over tops of crust and then sprinkle with a pinch of Italian seasoning. Place in oven and bake until crusts are light golden brown.

Remove from oven and sprinkle remaining mozzarella and cheddar across the tops. Place back in oven until cheese is melted. Remove and let cool for 5 minutes. Once cooled, cut across the middle of all four (creating 8 equal servings). Serve with a nice green salad.

*Or your favorite pasta sauce

Variations- can substitute meats with vegetables; or vary with meats and vegetables. Any type of meat can be used. Use your favorite cheese to make this your own.

Related posts:

1. Barbecue Chicken Pizza
2. Pepperoni Roll-Ups
3. Slow Cooker Meat Sauce

Preheat oven to 300F. Blend butter and flour in sauce pan; add soup and cook until thickened. Stir in mustard. Pour asparagus, peas, and ham into baking casserole dish. Pour soup mixture over all. Mix bread crumbs and cheese and spread over top. Bake for 30 minutes or until brown and bubbly.

Related posts:

1. Marilou’s Casserole
2. Easy Chicken Casserole
3. Tater Tot Casserole

Preheat oven to 325F. Put ground beef and mushrooms in a baking dish. Mix Italian dressing mix with sour cream. With crescent rolls flat, spread thin layer of sour cream over one side and roll up. Arrange rolls over ground beef and sprinkle cheese over all. Bake for 30-45 minutes or until rolls are brown and cheese is melted.

Related posts:

1. Tater Tot Casserole
2. Dorito Casserole
3. Marilou’s Casserole

Cowboy Beans

1 lb. ground beef
8 slices bacon, cut into 1″ pieces
1 small onion
1 small green pepper
3/c cup brown sugar
1/3 cup granulated sugar
1 can pork & beans
1 can kidney beans
1 can butter beans
2 tsp. mustard
1/2 cup ketchup
1 tsp. vinegar
1 tsp. salt

Cook bacon, onion and green pepper together. Remove from pan. Brown ground beef in same pan. Drain. Mix all ingredients together in ungreased casserole dish. Bake at 350 for 30 minutes, covered. Uncover and bake 30 minutes longer.

You can also put everything into the crockpot instead (after you cook the bacon, veggies and ground beef of course).

I wish I had a picture, but alas I don’t. But they’re awesome. Trust me!

Related posts:

1. Marilou’s Casserole
2. Broccoli Salad
3. Not Your Mama’s Potato Salad

Feeds a family of 7.

Ingredients:

1-2 large cans premium chunk chicken breast (faster) OR
2-3 medium size skinless split chicken breasts, boiled & cut into bite-sized pieces
1 large bag egg noodles
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cheddar Cheese Soup
1 small container of Sour Cream
2 sleeves Ritz Crackers, crushed
1-2 tsp. butter, melted

Cooking directions:

Preheat oven to 350F.

In boiler, add enough water to cover noodles and 1/2 palm gourmet salt. Bring to boil then add noodles. Boil until nearly done (about 3/4 done), then drain. To noodles, add chicken, all soups, and sour cream; stir until well mixed and noodles are coated. Pour into large casserole dish. Sprinkle with crushed Ritz Crackers. Drizzle melted butter on crackers. Put in oven and bake, uncovered, until bubbly. (Can be cooked in Crock Pot also.)

Related posts:

1. Asparagus Casserole
2. Crescent Roll Casserole
3. Tater Tot Casserole