Spaghetti Pie Recipe – Better Than Lasagna

This Spaghetti Pie Recipe is a great spaghetti casserole that can be made ahead and baked when needed. It’s also made with low-calorie ingredients.

 

It doesn’t have the traditional heaviness of a dish like a lasagna. But it’s not missing any of the full flavor or richness!

Try it once or twice – we bet you won’t go back to regular lasagna again!

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Spaghetti Pie Recipe
Prep Time
25 mins
Cook Time
20 mins
Resting Time
10 mins
Total Time
45 mins
 

Easy to make and delicious. Can even be made ahead and frozen! 

Course: Main Course
Cuisine: Italian
Keyword: spaghetti pie recipe
Servings: 4
Calories: 285 kcal
Ingredients
  • 1 package 6 ounces spaghetti, cooked according to package directions
  • 2 cups meatless spaghetti sauce
  • ½ cup part-skim mozzarella cheese shredded
  • ½ cup egg substitute
  • ½ cup Parmesan cheese grated
  • 3 ounces reduced- fat cream cheese
  • ½ cup reduced-fat sour cream
  • 3 cloves garlic minced
  • 1 small green bell pepper seeded and chopped
  • ½ pound white button mushrooms stemmed and sliced
  • 1 tablespoon olive oil
  • kosher salt and ground black pepper
  • cooking spray
Instructions
  1. Preheat the oven to 350F.
  2. Season the mushrooms with the kosher salt and black pepper. Heat the olive oil in a skillet and sauté the mushrooms and garlic until they are soft, then set them aside.
  3. In a medium bowl, mix the cooked spaghetti with half of the parmesan cheese and the egg substitute. Coat a 9-inch deep dish pie plate with the cooking spray and press the pasta mixture along the bottom and up the sides of the pie plate.
  4. In the same bowl, beat the cream cheese and sour cream until well blended, then stir in the chopped bell pepper and the rest of the Parmesan cheese. Spread this mixture over the spaghetti crust in the pie plate.
  5. Spoon the sautéed mushrooms and garlic over the cheese sauce, then spread the spaghetti sauce on top of the mushrooms.
  6. Layer the shredded mozzarella over the top of the spaghetti pie and bake it for 20 minutes, or until everything is warmed through and the mozzarella is lightly browned and bubbly.
  7. Let the pie sit for about 10 minutes before serving, the cut in wedges or large spoonfuls.

Food For Thought About This Spaghetti Pie Recipe

Make this a meatier dish by browning ½ pound of lean ground sirloin and mixing it in with the mushrooms and garlic.

Good To Know – This pie freezes well – you might want to make 2 of them at a time and keep one in the freezer for an “emergency” dinner!

Up Next:

Marinated Tomato and Cucumber Salad

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Beef Enchilada Recipe – Easy & Delicious

This Beef Enchilada Recipe is a very easy to assemble recipe of the classic Mexican dish of enchiladas. Take advantage of prepared sauce and chili beans for a very hearty casserole.

 

This version uses flour tortillas and ground beef along with the traditional cheese and onions.

Serve with Spanish rice and a salad for a perfect mid-week meal that will please the whole family.

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Easy, Hearty Beef Enchilada Recipe
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Easy to make and delicious. Maybe not authentic Mexican but a great weeknight dish nevertheless!!! 

Course: Main Course
Cuisine: Mexican
Keyword: Beef Enchilada Recipe
Servings: 6
Calories: 280 kcal
Ingredients
  • 1 pound lean ground beef
  • 1 can 15.5 ounces chili beans
  • 1 can 10 ounces enchilada sauce, mild or hot
  • 8 flour tortillas 8-inch size
  • 1 large yellow onion finely chopped
  • 1 cup cheddar cheese shredded
  • 1 can 2 ounces sliced olives
  • ½ cup fresh salsa
  • vegetable oil
  • kosher salt and ground black pepper
Instructions
  1. Heat a large skillet over a medium flame and add the ground beef and chopped onion. Season the beef with salt and pepper and sauté it until it is no longer pink. Drain the beef through a strainer, then return it to the skillet. Stir in the chili beans, ¾ cup of the enchilada sauce, and 2 tablespoons of the fresh salsa. Transfer the mixture to a small bowl and set it aside.

  2. Preheat the oven to 350F. Spread a tablespoon of the enchilada sauce around the bottom of a baking dish, about 11 x 7 inches.

  3. Heat a half-inch of the vegetable oil in the skillet over low heat. Hold a tortilla along one edge with tongs and dip it in the hot oil, turning it once, until the tortilla is just limp. Drain the tortilla over the skillet, then set it on a plate. Repeat with the remaining tortillas.

  4. Place a half cup of the meat mixture on each tortilla and roll them up. Place the enchiladas seam side down in the prepared baking dish.

  5. Sprinkle the enchiladas with the remaining salsa and enchilada sauce. Sprinkle with the sliced olives, then cover the casserole with the shredded cheddar cheese. Bake them in the hot oven, uncovered, for about 20 to 30 minutes, or until the cheese is bubbly.

Good To Know About This Beef Enchilada Recipe

These are fairly substantial enchiladas, and the recipe makes 4 servings of 2 enchiladas each. For a larger group, cut the finished casserole in squares.

Food For Thought – Serve small bowls of extra cheddar cheese and chopped onions on the side. A bowl of guacamole and fried tortilla chips would be the perfect accompaniment.

On Your Own – Some cooks save a little time and calories by skipping the tortilla frying procedure. You can eliminate this step, but be aware that the flour is likely to absorb lots of the liquid from the filling, and your enchiladas may come out a bit mushy. The light frying in oil not only make the tortillas pliable, but acts as a seal to keep out the moisture of the filling.

Up Next: 

Cajun Meatball Stew Recipe – Basic Cajun Cooking

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Classic Green Bean Casserole – Campbell’s Gold!

What’s special about the Campbell’s Classic Green Bean Casserole? It’s those little canned French-fried onions!

 

To me they are terrible just out of the can but once they’re on the casserole, OMG! Can’t get enough.

The green bean casserole was first created in 1955 by a team led by Dorcas Reilly who worked for the Campbell Soup Company in the home economics department.

They were attempting to create a dish made with ingredients found in most households at the time; green beans and Campbell’s cream of mushroom soup.

Since the dish is now over 60 years old I think they succeeded!

Mom’s Green Bean Casserole

This is the same recipe that my Mom made along with every other cook in the country! Mom always used the soy sauce for the extra zing.

She also used canned green beans like the recipe calls for but I love this with fresh string beans too.

Other than the turkey, this casserole and the cranberry sauce with the can marks still on it or my fondest memories of Thanksgiving back in that time!

This might not be the best green bean casserole in the world but its great and it will remain on all my holiday menus!

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Campbell's Classic Green Bean Casserole Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This is the same recipe that my Mom made along with every other cook in the country!

Course: Side Dish
Cuisine: American
Keyword: Classic Green Bean Casserole
Servings: 6
Calories: 225 kcal
Ingredients
  • 1 10 3/4 ounce can Campbell's® Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • 1 dash ground black pepper
  • 4 cups canned cut green beans
  • 1 1/3 cup French's® French Fried Onions
Instructions
  1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
  2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
  3. Bake for 5 minutes or until the onions are golden brown.
Recipe Notes

Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden.

 

Enjoy!

Tips For Classic Green Bean Casserole:

I like to use a little less milk than the recipe calls for so it comes out a little creamier, other than that I stick with this holiday classic recipe!

Up Next:

Paula Deen Green Bean Casserole

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Paula Deen Green Bean Casserole

This Paula Deen Green Bean Casserole has become a must on people’s holiday dinner menus. Unlike the classic Paula’s casserole has cheese!

 

Paula does things her own way!

She created a green bean casserole with cheese! I think you’ll love this version as much as our family does!

Making Paula Deen Green Bean Casserole

Paula’s string bean casserole may be slightly more labor-intensive to make than the usual green bean casserole but it’s so worth it. I love fresh green beans, mushrooms, and cheese!

I always use more mushrooms than called for just because I love them! A splash of Worcestershire sauce doesn’t hurt anything either! I’m sure Paula wouldn’t mind!

I made this for Thanksgiving last year and used the fresh green beans called for instead of canned or frozen like in the classic green bean casserole.

If you decide to do that be sure and cook them long enough. Otherwise, they may be a bit crisp. But it’s still a yummy recipe.

A nice change from the standard bean casserole.

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Paula Deen Green Bean Casserole
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

Paula created a green bean casserole with cheese! I think you’ll love this version as much as our family does!

Course: Side Dish
Cuisine: American
Keyword: Paula Deen Green Bean Casserole
Servings: 6
Calories: 265 kcal
Ingredients
  • 1/3 cup butter
  • 1/2 cup diced onion
  • 1/2 cup sliced fresh mushrooms
  • 2 cups sliced fresh green beans
  • 3 cups chicken broth
  • 1 10 1/4 ounce can cream of mushroom soup
  • 1 2 7/8 ounce can French fried onion rings
  • 1 pinch salt black pepper, and garlic powder
  • 1 cup grated cheddar cheese
Instructions
  1. Preheat oven to 350º.
  2. Bring the chicken broth to a boil in a saucepan. Boil the green beans in the broth for 10 minutes.
  3. Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.
  4. Drain the green beans and add to the mushroom and onions mixture. Add the mushroom soup, onion rings, and seasonings to this mixture as well. Stir until well combined and pour into a greased 1 1/2 quart baking dish.
  5. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

 

Enjoy!

Up Next:

Classic Green Bean Casserole – Campbell’s Gold!

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What Is Tuna Pea Wiggle? – Delicious!

What on earth is Tuna Pea Wiggle you ask? Well, it’s a delicious dish particular to the northeastern U.S that consists of tuna, and peas in a white sauce.

 

It’s usually served over toast, crackers, or potatoes.

I’ll admit it’s the weird name that first attracted me to the dish. But after trying it I’m convinced that it’s not just a funny name but a delicious budget-stretching dish that kiddies just love!

The name is not just to be funny either. It was not made up by a mom or grandma just to please the kiddies.

Turns out “wiggle” is another name for sauce! Didn’t know that before.

Have you ever had Tuna Pea Wiggle? Give it a try and see what you think!

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Tuna Pea Wiggle
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

What on earth is Tuna Pea Wiggle you ask? Well it's a dish particular to the northeastern U.S that consists of tuna, and peas in a white sauce.

Course: Main Course
Cuisine: American
Keyword: Tuna Pea Wiggle
Servings: 4
Calories: 275 kcal
Ingredients
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons flour
  • 2 cups milk
  • 1 6 ounce can tuna in water (Drained)
  • 1 14 ounce can peas (Drained)
  • salt & pepper
  • 4 -6 slices buttered toast
Instructions
  1. Melt butter or margarine in sauce pan over medium heat. Add flour & cook for 1 minute, (so you won't have flour taste). Add milk & stir until thickened.
  2. Add drained tuna, peas, salt & pepper.
  3. And WA-LA, it's done!
Recipe Notes

Serve over buttered toast, potatoes or saltine crackers!

 

Enjoy!

Up Next:

Southern Okra Skillet

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One Dish Chicken and Rice Bake

This One Dish Chicken and Rice Bake has been one of my MIL’s standard dinners for years and years. I used to make it a lot in the late 70’s and 80’s, too.

 

Makes a great meal when served with a green veg.

It’s so easy to put together. In fact, it goes together in 10 minutes and bakes in 45. Best of all it is mixed and baked in the same casserole! One dish to wash is always a plus.

The recipe also works well with pork chops too (just brown them first).

This is a keeper and I’ll bet you will be making it again and again.

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One Dish Chicken and Rice Bake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A really easy dish that's a weeknight special!

Course: Main Course
Cuisine: American
Keyword: One Dish Chicken and Rice Bake
Servings: 4
Calories: 375 kcal
Ingredients
  • 1 10 3/4 ounce can cream of mushroom soup
  • 1 cup water
  • 3 ⁄4 cup uncooked long-grain rice not quick cooking
  • 1 ⁄2 teaspoon paprika
  • 1 ⁄2 teaspoon black pepper
  • 4 boneless skinless chicken breast halves
Instructions
  1. Preheat oven to 375°F.
  2. Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.
  3. Lay chicken on top and sprinkle with remaining paprika and pepper.
  4. Cover and bake until bubbly and chicken shows no signs of pink in the center--about 45 minutes.

Enjoy this One Dish Chicken and Rice Bake!

Up Next:

Sweet and Sour Chicken Recipe

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Recipe based on one by Bev I Am
Photo by anniesnomsblog

Grilled Summer Squash and Tomatoes With Angel Hair Pasta

This Grilled Summer Squash and tomatoes with angel hair pasta dish is so simple and yet so good. I make it on an indoor grill.

It can also be made on an outside grill or in a stove top grill pan.

The grilled tomatoes burst with flavor and go so well with the squash.

Love how simple and delicious this is! If you like you can use zucchini. It still works out great.

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Grilled Summer Squash and Tomatoes With Angel Hair Pasta
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Grilled Summer Squash and Tomatoes With Angel Hair Pasta. It sounds good just to say it! Give the recipe a try.

Course: Side Dish
Cuisine: American
Keyword: Grilled Summer Squash
Servings: 2
Calories: 175 kcal
Ingredients
  • 4 ounces uncooked angel hair pasta
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 tablespoon dried basil
  • 2 small yellow squash or 2 small zucchini halved lengthwise
  • 3 medium tomatoes halved
  • salt to taste
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons Parmesan cheese grated
Instructions
  1. Cook pasta according to package, drain.
  2. In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper. Set aside.
  3. Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
  4. Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
  5. Remove from grill and allow to cool enough for you to handle.
  6. Cut the veggies into bite-sized pieces.
  7. Toss pasta and vegetables together in a large serving bowl.
  8. Top with cheese.

Enjoy!

Up Next: 

Easy Chili Mac

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Recipe based on one by Vino Girl
Photo by anniesnomsblog

Southern Okra Skillet – With A Twist

This Southern Okra Skillet is a twist on okra and tomatoes. I’m from the South so I could eat a whole tub of this! I put in favorite spices.

 

In addition to the spices, I also put kielbasa sausage in it just for a change.

Please try to use fire-roasted tomatoes. I think they really make a difference in the taste!

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Southern Okra Skillet
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This Southern Okra Skillet Recipe reminds me so much of eating at my grandmothers house when I was a kid. Delicious!

Course: Main Course
Cuisine: American
Keyword: Southern Okra Skillet
Servings: 8
Calories: 205 kcal
Ingredients
  • 2 16 oz bags frozen cut okra
  • 2 14 1/2 oz cans fire-roasted tomatoes undrained
  • 2 garlic cloves crushed and chopped
  • 1 14 oz package turkey kielbasa sliced
  • 1 tablespoon butter
  • 2 teaspoons sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon coriander
  • 1/4 teaspoon Lawry's Seasoned Salt
  • 1/8 teaspoon allspice
Instructions
  1. Defrost okra.
  2. In a large skillet, cook kielbasa and garlic in the butter on medium heat for about 1 to 2 minutes.
  3. Add tomatoes and okra to the skillet. Stir and continue to cook on medium heat for 5 minutes.
  4. After the 5 minutes; stir in sugar, pepper, coriander, Lawry's, and allspice.
  5. Cook 10 more minutes, stirring occasionally then serve!

 

Enjoy!

Up Next: 

Ragin’ Cajun Jambalaya (Crock Pot)

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Recipe based on one by Chef*Lee
Photo by anniesnomsblog

Zucchini Casserole Recipe – Great Dish

Another great Zucchini Casserole Recipe. What a great way to use up extra zucchini. Tastes like a quiche and is great right out of the oven.

 

It’s also good as a leftover because it warms up nicely the next day.

I like it not only because it’s simple and quick but also because it’s easily customized.

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Zucchini Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Even Zucchini haters will love this Zucchini Casserole. Not only does it taste great but it's really easy to make!

Course: Side Dish
Cuisine: American
Keyword: Zucchini Casserole
Servings: 8
Calories: 175 kcal
Ingredients
  • 1 cup Bisquick
  • 1/2 cup chopped onion
  • 1/2 cup grated cheese
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 4 eggs
  • 3 cups thinly sliced zucchini
Instructions
  1. Mix all ingredients and pour into greased 9X13 pan.
  2. Bake at 350 degrees for 30 minutes.

 

Enjoy!

Up Next: 

Easy Breakfast Casserole

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Recipe based on one by Divinemom5
Photo by SharonChen

Easy Breakfast Casserole – Go-To Breakfast

I love this Easy Breakfast Casserole recipe. This is my go-to breakfast recipe for weekends and I love how flexible it is–I’ve used bacon, sausage, and ham.

 

Sometimes I like to add in sauteed mushrooms, and I’ve also added extra onion. The flexibility is endless!

It’s almost embarrassing how simple this recipe is – but oh so tasty!

I have to admit, I was skeptical about the Stove Top Chicken Dressing but it was a fabulous addition!! No one could figure out the secret ingredient. It’s the stuffing that gives it a great flavor.

The leftovers, if there are any, are great reheated for lunch!

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Easy Breakfast Casserole
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This Easy Breakfast Casserole is so easy I have the recipe memorized. It's my go-to weekend breakfast recipe!

Course: Breakfast
Cuisine: American
Keyword: Easy Breakfast Casserole
Servings: 6
Calories: 225 kcal
Ingredients
  • 2 cups dry chicken stove top stuffing mix from the canister
  • 2 cups milk
  • 1 1/2 cups cubed ham or use Bob Evans Sausage, cooked, drained well, and crumbled
  • 6 eggs beaten
  • 1 cup cheddar cheese shredded
  • 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 x 12 baking dish.
  2. Mix all the ingredients together. Pour into prepared baking dish.
  3. Bake for about 45 to 50 minutes or until set.

 

Give this Easy Breakfast Casserole recipe a try and enjoy!

Up Next:

Mexican Scrambled Eggs

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Recipe based on one by Merlot
Photo by SharonChen