Spaghetti Casserole

 Spaghetti Casserole

Ingredients:

1 lb uncooked spaghetti

4 eggs

1/4 cup fresh parsley, chopped

1/2 cup grated Parmesan cheese

1/2 cup butter, cut into chunks

1 container (8 oz) cottage cheese

1 package (8 oz) cream cheese, softened

1 lb ground beef

1 jar tomato basil pasta sauce

1/4 cup heavy whipping cream

8 oz mozzarella cheese, shredded or sliced


Directions:

Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish.

Cook spaghetti to al dente as directed on package.

Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish.

Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer.

Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium heat, and brown the beef, 5 to 8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella cheese in an even layer over top.

Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired.

Macaroni & Cheese Chicken Baked Casserole

 Macaroni & Cheese Chicken Baked Casserole

Ingredients:

3 cups uncooked elbow macaroni

2 tablespoons olive oil

Salt and pepper

1 lb uncooked chicken, finely chopped

2 bags (11 oz each) Green Giant™ Steamers™ frozen healthy colors market blend vegetables

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

1 1/2 teaspoons onion salt

3 cups shredded Cheddar cheese (12 oz)

1 can (10 3/4 oz) condensed cream of chicken soup

1 1/2 cups  panko crispy bread crumbs

1/4 cup butter, melted

1/2 teaspoon garlic salt

1/2 teaspoon pepper


Directions:

Heat oven to 375°F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) glass baking dish.

Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.

Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.

In same skillet, melt 3 tablespoons butter over medium heat. With whisk, scrape any browned bits from bottom of skillet into butter. Stir in flour with whisk until paste forms. Gradually stir in milk, beating with whisk. Stir in onion salt, 2 cups of the cheese and the soup until mixture is smooth and well combined. Pour cheese mixture over vegetables in dish.

Sprinkle remaining 1 cup Cheddar cheese over top. In small bowl, place bread crumbs. Pour melted butter over crumbs. Add garlic salt and pepper; stir until crumbs are coated with butter.

Bake 30 minutes or until mixture is bubbly and bread crumbs are browned.