Category: Casserole

Italian Style Lasagna – Cheesy & Delicious

This Italian Style Lasagna may not be true Italian but it is definitely a GREAT lasagna!! Not just another lasagna recipe, this one really is special.

 

An extra cheesy delicious lasagna recipe definitely added to the binder of my favorite recipes!

Don’t second guess the cream cheese cubes–they’re wonderful!

You can freeze this dish either prior to or after baking.

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Italian Style Lasagna
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Italian Style Lasagna
Prep Time
30 mins
Cook Time
1 hr 50 mins
Resting Time
10 mins
Total Time
2 hrs 30 mins
 

This Italian Style Lasagna is truly special.

Course: Main Course
Cuisine: Italian
Keyword: Italian Style Lasagna
Servings: 8
Calories: 395 kcal
Ingredients
  • 2 lbs lean ground beef
  • 1 lb Italian sausage casing removed and crumbled
  • 2 onions chopped
  • 2 stalks celery finely chopped
  • 4 garlic cloves minced
  • 2 15 ounce cans tomatoes (diced or crushed)
  • 1 6 ounce can tomato paste
  • 1 8 ounce can tomato sauce
  • 3 teaspoons salt approximately
  • 1 teaspoon pepper
  • 2 tablespoons sugar
  • 2 tablespoons dried Italian seasoning
  • 2 bay leaves
  • 1/4 cup parsley minced
  • 4 ounces cream cheese diced
  • 3 -4 cups shredded cheddar cheese divided
  • 1 -2 cup shredded mozzarella cheese divided
  • 1/2-1 cup Parmesan cheese grated
  • 1 lb lasagna noodles prepared according to package directions and drained
Instructions
  1. Fry together the ground beef and Italian sausage until no longer pink; drain. Add the onion, celery, and garlic; cook about 5 minutes.
  2. Add to the meat mixture the remaining 8 ingredients; cook covered for 30-45 minutes, adding small amounts of water if necessary and stirring frequently. The mixture should be relatively thick. Remove from heat and stir in minced parsley.
  3. Preheat oven 350 degrees. Grease lasagna baking pan.
  4. Layer a small amount of meat sauce in the bottom of baking pan (about 1 cup), topping with about 5 noodles, overlapping slightly. Top lasagna noodles with more sauce, several pieces of cream cheese and the 3 cheeses all equally divided between remaining layers. Repeat until sauce, noodles, and cheese are used up.
  5. Cover the baking pan with foil (can grease underside of foil, too) and bake 40 minutes; remove foil from pan and return to oven, baking an additional 10 minutes or until bubbly.
  6. Let stand 10 minutes before cutting.

 

Enjoy!

Up Next:

Italian Sausage Pasta Bake

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Recipe based on one by gailanng
Photo by gailanng

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Upgraded Kraft Mac N Cheese

This Upgraded Kraft Mac N Cheese recipe is very simple. It takes the ‘blue box’ of mac and cheese and kicks it up to make it taste a bit more homemade.

 

Just a few added ingredients and steps and you have creamy, cheesy, and delicious mac and cheese.

I have never really liked boxed mac and cheese but this recipe changed that.

The buttery garlic flavored Ritz crackers and the red pepper really kicks up the flavor.

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Upgraded Kraft Mac N Cheese
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Upgraded Kraft Mac N Cheese
Prep Time
15 mins
Cook Time
20 mins
Resting Time
5 mins
Total Time
40 mins
 

This upgrade really makes boxed mac n cheese a decent dish!

Course: Side Dish
Cuisine: American
Keyword: Upgraded Kraft Mac N Cheese
Servings: 4
Calories: 295 kcal
Ingredients
  • 1 14 oz package Kraft macaroni and cheese (dinner, blue box)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 teaspoon ground red pepper or 1⁄4 teaspoon black pepper
  • 6 buttery garlic flavored crackers crushed (like Ritz)
  • 1 tablespoon butter melted
Instructions
  1. Preheat oven to 375°F.
  2. Prepare the Mac n Cheese dinner as directed on the package.
  3. Stir in 1/2 cup of the Cheddar cheese, the sour cream and pepper.
  4. Spoon into a greased 1-1/2 quart baking dish; sprinkle with the remaining 1/2 cup Cheddar cheese.
  5. Combine the melted butter and cracker crumbs and sprinkle over the top.
  6. Bake at 375 for 20 minutes. Let stand 5 minutes before serving.

 

Enjoy!

Up Next:

Ham Hocks and Beans – Cheap And Delicious

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Recipe based on one by jaynine
Photo by Caroline Cooks

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Hot Tamale Casserole

If you like Mexican food you’ll love this Hot Tamale Casserole recipe! It’s a little extra work but well worth it. Make it as hot or as mild as you like.

Hot Tamale Casserole

This would be great to double and put in the freezer, too, for an easy meal during the week.

This is a great dish and the recipe is very forgiving of any needed or desired changes. It can become very much your own original creation.

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Hot Tamale Casserole
Ingredients
  • 10 ounces thawed frozen whole kernel corn
  • 3 tablespoons tomato paste
  • 1 14 ounce can chopped tomatoes
  • 3 jalapeno peppers chopped (optional)
  • 1 cup green pepper chopped
  • 1 cup onion chopped
  • 1 1/4 pounds lean ground beef
  • 2 tablespoons lite olive oil
  • 1 cup sliced green olives
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 2 teaspoons chili powder
  • 1/2 teaspoon hot pepper sauce
  • 1 tablespoon yellow cornmeal
Tamale Topping
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3 tablespoons butter or 3 tablespoons margarine melted
  • 3/4 cup 2% low-fat milk
  • 1 large egg lightly beaten
  • 1/2 cup sharp cheddar cheese grated
  • 1 jalapeno pepper finely chopped
Instructions
  1. Heat oil in a large skillet. Add the onion and green pepper; saute until tender. Add the beef and cook until crumbly.
  2. Add the tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
  3. Simmer stirring frequently for 30 minutes.
  4. Preheat oven to 450°F.
  5. Spoon mixture into a 2 1/2 qt casserole.
Make The Tamale Topping
  1. In a large bowl mix the flour, cornmeal, sugar and baking powder. Add the melted butter, milk, and egg. Stir only until dry ingredients are just moistened.
  2. Quickly stir in the jalapeno pepper and cheese.
Back To The Casserole
  1. Spoon the topping in large spoonfuls around on top of the casserole.
  2. Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.

Enjoy!

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Recipe based on one by Bergy
Photo by Sue Lau

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Quick and Easy Hamburger Ramen Skillet Supper

Need a quick and easy weeknight dinner? This Hamburger Ramen Skillet is it!!! Sooooo good and even easier than it looks. Definitely a once a week go to dinner.

Hamburger Ramen Skillet

Can’t get over how quick and easy this is. And how GREAT it tastes! Such a great weeknight meal, this disappeared super quickly in my house!

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Quick and Easy Hamburger Ramen Skillet Supper
Ingredients
  • 1 lb ground beef
  • 1 3 ounce package ramen noodles (I prefer beef flavor)
  • 2 cups water
  • 2 cups vegetables frozen mixed veggies, thawed; peas and corn work perfect!
Instructions
  1. In a skillet, cook the ground beef until it's no longer pink; drain. Add the noodles with contents of seasoning packet and the water.
  2. Bring to a boil; cook for 3 minutes or until noodles are tender.
  3. Add the veggies and cook until tender, about 3 minutes as well.
Recipe Notes

Makes about 4 servings.

Enjoy!

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Recipe based on one by Bec
Photo by anniesnomsblog

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Minnesota Tater Tot Hot Dish

Minnesota Tater Tot Hot Dish is filling, cheap to make, and delicious. A definite kid pleaser. This is my friends mom’s recipe, the same one that she used to make for her, she says, when she was little.

Minnesota Tater Tot Hot Dish

This is a great and simple recipe. If Minnesota is famous for one thing, it’s hot dish. You might know it better as casserole, or something like that, but in Minnesota, it’s hot dish.

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Minnesota Tater Tot Hot Dish
Ingredients
  • 1 lb ground beef
  • 1 1 lb package tater tots
  • 2 10 ounce cans condensed cream of mushroom soup
  • 1 14 ounce can vegetables (or 2 cans, whatever kind you like, I like sweet corn, my mom uses green beans)
Instructions
  1. Preheat oven to 350 degrees.
  2. While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.
  3. Spread the beef in the bottom of a 2 1/2 quart baking dish. Drain the liquid off the vegetables and spread them over the meat.
  4. Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do NOT mix it with anything.
  5. Arrange a layer of tater tots over the top of that.
  6. Bake, uncovered, at 350 degrees for 50 minutes. Top with your favorite variety of shredded cheese as you serve.

Enjoy!

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Recipe based on one by Buffington
Photo by Dine & Dish

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Bacon Pasta – Better Than Olive Garden

Wow, bacon pasta! Who knew? But then anything with bacon, cream, and cheese has got to be a hit! Tastes better than something from Olive Garden.

 

Not only does it have great flavor but it’s also very easy to make!

The sauce turns out so rich and creamy and the bacon just makes this extra, extra yummy. Very rich but worth it.

The bacon makes it salty enough so make sure to taste it before seasoning.

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Bacon Pasta
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Bacon Pasta
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This Bacon Pasta is better than anything you can get from Olive Garden.

Course: Main Course
Cuisine: American
Keyword: Bacon Pasta
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 16 ounce package penne pasta
  • 12 -15 slices bacon
  • 1/2 cup sliced fresh mushrooms
  • 2 garlic cloves minced
  • 1 cup grated parmesan cheese
  • 2 cups whipping cream
  • 1/2 teaspoon pepper
  • 1/2 cup sliced green onion
Instructions
  1. Cook the pasta according to the package directions; set aside.
  2. Cook the bacon in a large skillet over medium heat until crisp; remove the bacon; reserve 2 T. drippings in skillet. Crumble the bacon and set aside.
  3. Saute the sliced mushrooms and garlic in the reserved drippings 3 minutes or until tender. Stir in the pasta, Parmesan cheese, whipping cream, and pepper; simmer over medium-low heat until the sauce is thickened, stirring often.
  4. Stir in the bacon and green onions; serve immediately.

 

Give This Bacon Pasta Recipe A Try.

Enjoy!

Up Next:

Italian Sausage Pasta Bake

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Recipe based on one by ratherbeswimmin’
Photo by Lori Mama

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Bacon Egg Lasagna

Woah – this Bacon Egg Lasagna is amazing! Creamy, cheesy and packed with eggs and bacon – which of course makes everything better!

Bacon Egg Lasagna

I love how easy it is to put together. It’s even better as leftovers the next day.

Everyone I’ve served this to has loved it. It’s also easy to feed to a crowd at holiday time because it can be made ahead.

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Bacon Egg Lasagna
Ingredients
  • 1 lb diced bacon
  • 1 large onion chopped
  • 1/3 cup flour
  • 1/2 - 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 12 lasagna noodles cooked and drained
  • 12 hard-boiled eggs sliced
  • 2 8 ounce cups shredded Swiss cheese
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
Instructions
  1. In skillet, cook the bacon until crisp. Remove with a slotted spoon to paper towels.
  2. Drain, reserving 1/3 cup drippings. In the drippings, saute the onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk. Bring to boil and cook and stir for 2 minutes. Remove from the heat.
  3. Spread 1/2 cup of the sauce in a greased 13x9x2" baking dish. Layer with four noodles, a third of the egg and bacon, cheese and sauce.
  4. Repeat the layers twice. Sprinkle with Parmesan cheese.
  5. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.
Recipe Notes

*Can be made the night before and refrigerated. To serve, remove from the refrigerator 30 minutes before baking. Bake as above.

Enjoy!

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Recipe based on one by **Tinkerbell**
Photo by anniesnomsblog

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Charleston Yellow Squash Casserole With A Secret

This Charleston Yellow Squash Casserole is a great recipe for squash that is loaded with flavor. The secret ingredient adds a really different flavor.

Even squash haters love this casserole!

If your family doesn’t really like squash, they will love this casserole and might even request it instead of potatoes!

It freezes well, so you can always have one on hand for potluck suppers or picnics.

The secret ingredient is nutmeg and is something that you notice but you can’t define what it is that you are tasting. I never would have thought of adding nutmeg to a squash casserole but it’s great.

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Charleston Yellow Squash Casserole
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Charleston Yellow Squash Casserole
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

It's the secret ingredient that makes this squash casserole so good.

Course: Side Dish
Cuisine: American
Keyword: Charleston Yellow Sqaush Casserole
Servings: 6
Calories: 225 kcal
Ingredients
  • 2 lbs yellow squash sliced
  • 2 cups chopped onions
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg do not omit this secret ingredient
  • 8 ounces sharp cheddar cheese grated (2 cups)
  • 1 cup milk
  • 2 whole eggs
  • 16 saltine crackers or 16 Ritz crackers crushed
  • 1/2 teaspoon paprika
Instructions
  1. Steam the squash and onions for 10 minutes or until tender. Drain.
  2. Add 1-3/4 cups of the cheese and all the other ingredients (except paprika) together. Pour into a 2-quart casserole dish (9x13x2-inch). Sprinkle the remaining cheese on top.
  3. Just before baking, sprinkle the top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.

This freezes beautifully. Thaw before baking.

Enjoy!

Classic Green Bean Casserole – Campbell’s Gold!

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Recipe based on one by BeachGirl
Photo by Lynn in MA

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Hot Dog Casserole – Easy Peasy & Kiddy Friendly

This Easy Peasy Hot Dog Casserole is a real family-style kid-pleasing recipe that I often bring to potlucks and family gatherings.

It is like a pot of macaroni and cheese but with the added surprise of the hot dog slices.

It is easy to prepare, inexpensive, and doubles nicely.

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Hot Dog Casserole
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Easy Peasy Hot Dog Casserole
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This is definitely a kiddie-friendly casserole but adults love it too!

Course: Main Course
Cuisine: American
Keyword: Hot Dog Casserole
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 8-ounce box elbow macaroni, freshly cooked, drained
  • 1/2 pound hot dogs sliced into rounds
  • 2 1/4 cups American cheese or 2 1⁄4 cups Velveeta cheese shredded
  • 5 tablespoons unsalted butter
  • 1 small onion very finely chopped (about 1/2 cup)
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350 F degrees. Grease a 2-quart casserole.
  2. Add the freshly cooked and drained macaroni into the casserole along with the sliced hot dogs and just 2 cups of the cheese; mix well.
  3. Combine the butter and onion in a medium saucepan and saute over medium heat until the onion is wilted (about 5 minutes).
  4. Whisk the flour into the butter mixture quickly until the flour is absorbed, then remove from the heat.
  5. Add the milk slowly, whisking to combine well- make sure you whisk very quickly and thoroughly or you will have doughy clumps.
  6. Return to the heat, whisk in the salt and pepper, and bring to a boil (still whisking)- just be careful not to let it burn. As soon as it starts to hit the boiling point, remove from the heat and pour evenly over the macaroni mixture. Stir to gently to combine.
  7. Sprinkle with the remaining 1/4 cup cheese and bake, uncovered, for 18-20 minutes or until heated through and the cheese has melted and browned (If you prepare this in advance, wait to add the remaining cheese until you are ready to bake the casserole the next day).
Recipe Notes

For variety, I have tried other types of cheeses and thought Cheddar blended with Monterey Jack was also very nice in this.

Enjoy!

Up Next: 

Seattle Dogs – Irresistibly Delicious!

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Recipe based on one by HeatherFeather
Photo by Breezytoo

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Chicken Fajita Dinner

This Chicken Fajita Dinner is very easy to throw together on a night when you need something fast but still want something delicious and healthy.

Chicken Fajita Dinner

I made this one up one night while digging through the refrigerator for dinner.

Everyone I’ve ever made it for just raves about it! One of my all time favorite dishes.

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Chicken Fajita Dinner
Ingredients
  • 1 1 1/4 ounce package fajita seasoning mix
  • 2 boneless skinless chicken breasts
  • 1 red pepper
  • 1 yellow pepper
  • grated cheddar cheese
  • 2 cups cooked rice
  • vegetable oil for frying
Instructions
  1. Chop chicken breast into chunks. Fry chicken quickly until almost cooked through. Remove chicken from pan.
  2. Cook peppers for 2-3 minutes.
  3. Put chicken back in pan with peppers. Add fajita seasoning and 1/4 cup water. Cook until chicken is done.
  4. Put mixture over rice and top with grated cheese.

Enjoy!

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Recipe based on one by Kirstin in the Couv
Photo by Ms B.

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