Scalloped Macaroni and Ham

2 C. dried elbow macaroni

1/2 C. chopped onion

1/4 C. margarine or butter

1/4 C. flour

2 tsp. snipped fresh basil or ¼ tsp. dried basil

1/4 tsp. pepper

2 tsp. salt

3 C. milk

2 C. diced fully cooked ham

1 C. frozen peas

1 C. soft bread crumbs*

2 Tbsp. margarine or butter, melted

 Cook macaroni about 10 min. or until tender but still firm.  Drain well.  Meanwhile, for sauce, in a medium saucepan cook onion in the 2 Tbsp. margarine or butter till tender, but not brown.  Stir in flour, basil, pepper, and salt.  Add milk all at once.  Cook and stir till thickened and bubbly.  Remove from heat.  Stir in the cooked macaroni, ham, and frozen peas.  Transfer mixture to a 2 qt. casserole dish.  Toss together the bread crumbs and 1 Tbsp. margarine or butter.  Sprinkle crumbs on top of the macaroni mixture.  Bake in 350º oven about 30 min.  or till bubbly.

*Break up 3-4 slices of bread and put in blender on medium setting*

From Better Homes and Gardens

Chicken & Penne Parmesan

1 Tbsp. butter or margarine

¾ lb. boneless, skinless chicken breasts cut into 1-in cubes

1 ¾ C. (14 ½ oz. can) chicken broth

2 ⅔ C. (8 oz.) Penne pasta, uncooked

1 pkg. (16 oz.) frozen vegetable blend

¼ tsp. ground black pepper

1 can (10 ¾ oz.) condensed cream of chicken soup

¾ C. milk

¾ C. grated parmesan cheese

In a 5 qt. sauce pan over medium heat, melt butter; add chicken.  Cook 5 min. or until no longer pink.  Add broth; heat to boiling.  Add uncooked pasta, vegetables, and pepper, stirring to coat pasta with liquid.  Heat to boiling; reduce heat.  Cover; simmer 13 minutes, stirring every 2 minutes, or until pasta is tender and most liquid is absorbed.  Meanwhile in medium bowl, stir together soup milk, and ½ C. cheese until smooth; stir into chicken mixture.  Heat until mixture just comes to a boil; sprinkle with remaining cheese.

   

Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

Vegetable Chicken in a Skillet

3 boneless skinless chicken breast halves, cubed

½ tsp. chili powder

½ tsp. paprika

½ tsp. poultry seasoning

1 Tbsp. vegetable oil

2 C. water

1 can (10 oz.) condensed cream of onion or chicken soup, undiluted

8 oz. medium egg noodles

1 C. frozen peas and carrots

1 C. shredded Mozzarella

Sprinkle chicken with seasonings.  In a large skillet over medium heat, brown chicken in hot oil.  Add water and soup; bring to a boil. Reduce heat; cover and simmer for 5 min. Add noodles, peas and carrots. Cover and simmer 10 min.  or until noodles are done and chicken juices run clear.  Top with cheese; cover until cheese melts.

Chicken Noodle Casserole

2/3 cup chopped onion

1 garlic clove, minced

1 tablespoon olive oil

1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes

1 can (14-1/2 ounces) chicken broth

1-1/2 cups chopped carrots

3 celery ribs, chopped

1/2 teaspoon dried savory

3 tablespoons butter

3 tablespoons all-purpose flour

3/4 teaspoon salt

1/8 teaspoon white pepper

1-1/2 cups 2% milk

1-1/4 cups shredded reduced-fat cheddar cheese

8 ounces wide egg noodles, cooked and drained

In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.

From Taste of Home

Super-Easy Chicken Manicotti

1 jar (26-30 oz.) spaghetti sauce

1 tsp. garlic salt

1 ½ lbs. chicken breast tenders

14 uncooked manicotti shells

2 C. shredded mozzarella cheese

Chopped fresh basil leaves, if desired

 Heat oven to 350º.  Spread about ⅓ of the spaghetti sauce in ungreased 9 x 13 pan.  Sprinkle garlic salt on chicken.  Insert chicken into uncooked shells, stuffing from each end to fill if necessary.  Place shells on spaghetti sauce in dish.  Pour remaining sauce over shells, covering completely.  Sprinkle with cheese.  Cover and bake about 1 ½ hrs. or until shells are tender.  Sprinkle with basil.  

Chicken Broccoli Shells

1 jar (16 oz.) Alfredo sauce

2 C. frozen chopped broccoli, thawed

2 C. diced cooked chicken

1 C. shredded cheddar cheese

¼ C. shredded Parmesan cheese

21 jumbo pasta shells, cooked and drained

 In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses.  Spoon into pasta shells.  Place in a greased 9x13 baking dish.  Cover and bake at 350º for 30 -35 min. or until heated through.

From Taste of Home

Baked Chicken Parmesana

⅓ C. seasoned fine dry bread crumbs

¼ C. Parmesan cheese

4 boneless skinless chicken breast halves

2 eggs, beaten

2 tsp. extra virgin olive oil

½ C. Mozzarella cheese, shredded

9 oz. linguine, cooked

2 (15 oz.) containers marinara sauce

Lightly grease an 8 in. square baking dish.  Combine bread crumbs and Parmesan cheese in a shallow dish.  Dip chicken in eggs, then in bread mixture.  Arrange chicken in prepared dish.  Drizzle with oil.  Bake on 375º for 25-30 min. or until chicken is tender and no longer pink.  Sprinkle with Mozzarella cheese.  Bake an additional 2 min. or until cheese is melted.  Warm sauce according to package directions.  Toss pasta with sauce.  Serve chicken over pasta. 

Cheesy Shell Lasagna

1-1/2 pounds lean ground beef

2 medium onions, chopped

1 garlic clove, minced

1 can (14-1/2 ounces) diced tomatoes

1 jar (14 ounces) meatless spaghetti sauce

1 can (4 ounces) mushroom stems and pieces, undrained

8 ounces uncooked small shell pasta

2 cups (16 ounces) reduced-fat sour cream

11 slices (8 ounces) reduced-fat provolone cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

 In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Meanwhile, cook pasta according to package directions; drain.

Place half of the pasta in an ungreased 13-in. x 9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.

Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

From Taste of Home

Chili Mac Skillet

1-1/4 cups uncooked elbow macaroni

1 pound ground beef

1 medium onion, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (16 ounces) kidney beans, rinsed and drained

1 package (10 ounces) frozen corn, thawed

2 tablespoons chili powder

1/2 to 1 teaspoon salt

1/2 teaspoon ground cumin

1/2 cup shredded pepper Jack cheese

Cook macaroni according to package directions.

Meanwhile, in a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

Drain the macaroni and add to skillet; stir to coat. Sprinkle with cheese.

From Taste of Home

Beef Mozzarella Bake

3 C. dry pasta

1 lb. ground beef

1 ¼-½ tsp. basil

¼ tsp. pepper

¼ tsp. garlic powder

1 can tomato soup

1 can Cream of mushroom soup

¼ C. water

1 ½ C. mozzarella cheese, divided

Cook pasta until almost done.  Brown ground beef, basil, pepper, garlic powder.  Add soups, water, cooked pasta, and 1 C. mozzarella.  Put in a 2 qt. casserole dish.  Sprinkle with remaining ½ C. cheese.  Bake on 400º for 25 min.

From Jennifer

Traditional Lasagna

1 pound ground beef

3/4 pound bulk pork sausage

3 cans (8 ounces each) tomato sauce

2 cans (6 ounces each) tomato paste

2 garlic cloves, minced

2 teaspoons sugar

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

3 eggs

3 tablespoons minced fresh parsley

3 cups (24 ounces) 4% small-curd cottage cheese

1 carton (8 ounces) ricotta cheese

1/2 cup grated Parmesan cheese

9 no-boil lasagna noodles, cooked and drained

6 slices provolone cheese

3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.

Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Adapted From Taste of Home

Easy Meat Lasagna

1 16 oz. low fat cottage cheese

2 eggs., beaten

⅓ C. chopped fresh parsley (3T dry)

3 C. shredded mozzarella cheese

1/2 C. parmesan cheese (fresh is best)

1 Tbsp. onion powder

1/2 tsp. dried basil

⅛ tsp. pepper

1 qt. spaghetti sauce

3/4 lb. ground beef, browned and salted

12lasagna noodles

Mix first eight ingredients using only 2 C. mozzarella and 1/4 C. parmesan cheese; blend well.  Mix sauce and ground beef in a separate bowl.  Spread 3/4 C. meat sauce in bottom of 9x13 pan.  Layer noodles across pan, then1/2 cottage cheese mixture.  Then add 1 1/2 c. meat sauce.  Repeat layers with more noodles, other half of cottage cheese mixture, and 1 1/2 C. meat sauce.  Add a final layer of noodles and meat sauce.  Top with remaining1 C. mozzarella and 1/4 C. parmesan. (Feel free to be generous with the parmesan)  Cover with foil and bake at 375 for 45 min. or until tender and bubbling.  Remove foil and bake5-10 more minutes to brown top.  let stand 10 min. before serving.

From Kamber

Penne Pasta Casserole

1 lb. ground beef

1 large onion, chopped

1 can (14.5 oz.)  diced Italian style tomatoes

1 can (6 oz.) tomato paste

½ C. water

12 oz. (approx. 3 ½ C.) uncooked penne pasta, prepare according to package directions

3 C. shredded mozzarella cheese, divided

Cook ground beef and onion in a large skillet until no longer pink; drain.  Stir in tomatoes, paste, and water.  Salt and pepper to taste.  Heat through.  Combine cooked pasta with meat-tomato mixture, and 2 C. cheese.  Pour into greased 9x13 baking dish; top evenly with remaining cheese.  Bake uncovered in a preheated 350º oven for 20-25 min. or until heated through and cheese is melted.