Three Cheese Lasagna

Posted on December 3, 2007. Filed under: Main Dish, Meatless, Pasta |

Three-cheeses lasagna.

1 box lasagna noodles
8 0z Sharp cheddar cheese. shredded
8 0z Montery Jack Cheese,shredded
8 0z Mozzarella xheese, shredded

Cook noodles according to directions on the box. Drain and fill the pan with cold water and leave the noodles for a few minutes, so they don’t stick together.
Using a 9 x 13 x 2 pan, put about 1 cup of sauce in the bottom and spread it around. Place three or four noodles in the pan (whichever fits across the width of the pan)
Mix the cheddar and Montery Jack cheeses together
Uisng about half of the cheese, put a layer on the noodles in the pan. Add 1 cup of sauce. If you like juicy lasagna add more, as the sauce cooks up during baking. Sprinkle about 1/4 teaspoon of dried oregano over this layer.
Now make a second layer, as before but don’t add oregano. (A little is enough!)
Make a third layer of noodles, add sauce and this time add a generous layer of the Mozzearella cheese.Instead of the other cheeses.
Bake uncovered in a 350° oven for 30-40 minutes until hot and bubbly
1 28-0z can tomato sauce and 1 can of water
1 small can tomato paste. and 1 can of water
1/2 tsp garlic powder
1 tsp dreid Basil
1/4 tsp dried Oregano.
Mix all together and bring to a boil, then simmer for about three hours, adding water when it thickens, 1/2 to 1 cup.
After it has cooked about 2 1/2 hours if water is needed add just a little so it will be the consistency of any spaghetti sauce Simer for another half hour.
Add salt to taste, when it is done cooking.

I usually pour, toss, sprinkle and stir, so measurements have to be approximate.

Source:  Love_to_cook at MomsMenu

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Chili Casserole

Posted on August 24, 2007. Filed under: Beef, Casseroles, Pasta |

1 lb ground beef
1/2 cup chopped onion
1 can (15-1/2 oz) kidney beans, rinsed/drained
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) stewed tomatoes
1/4 teaspoon garlic powder
1/4 tsp pepper
2 cups cooked noodles
8 oz shredded cheese–your choice

In a skillet, brown beef and onion; drain. Stir in beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Cover and simmer for 5 minutes. Stir in noodles. Place in greased 9×13 pan. Top with shredded cheese. Bake in a 350 degree oven for 30-40 minutes or until heated through and cheese is melted.

Source:  futureteacher @ Family Corner

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Pioneer Woman’s Chicken Spaghetti

Posted on June 25, 2007. Filed under: Chicken, Pasta |

Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

Go to source>>

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