This is one of my favorite dishes to make and freeze for my freezer cooking sessions. Tastes great!!
Creamy Pasta Casserole
2 pkgs. cream cheese, softened
1 lg. container of sour cream
2 small containers of cottage cheese
2 1/2 lbs. ground beef or ground turkey
1 pkg. spaghetti or angel hair pasta
2 eggs
1 large jar of spaghetti sauce or alfredo sauce (your choice)
Brown hamburger and mix with alfredo or spaghetti sauce. Cook pasta as directed. Mix together cream cheese, sour cream, cottage cheese and eggs. Layer in casserole dish as follows:
1/2 the noodles
1/2 the meat sauce
1/2 cheese mixture
and then repeat again.
Cook in oven at 350 degrees for 30 minutes. Allow to cool for fifteen minutes before serving, it allows it time to set. If you want to freeze this dish, cook for 20 minutes, and then allow to cool. Freeze. When ready to reheat, preheat oven to 350 degrees and bake for 20 minutes or until completely cooked.
The recipe meme that began before recipe meme's existed.
This blog now stores my best recipes!
Daily Themes were:
Mon - Anything Goes
Tue - One Dish/Casseroles
Wed - Name Brand and Restaurant
Thu - Appetizers and Sides
Fri - Sweet Tooth
Tuesday
Friday
Chocolate Cheesecake
This is rich, and delicious! Really simple too!
Chocolate Cheesecake
1 chocolate graham cracker crust
2 8oz. pkgs. cream cheese
2 cups of chocolate chips , semisweet
1 14oz. can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Melt the chocolate chips in the microwave, stirring occasionally until smooth. Set aside. In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
Bake for 1 hour at 325 degrees, or until center is set. Remove from oven, and allow to cool. Refrigerate at least 4 hours.
Chocolate Cheesecake
1 chocolate graham cracker crust
2 8oz. pkgs. cream cheese
2 cups of chocolate chips , semisweet
1 14oz. can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Melt the chocolate chips in the microwave, stirring occasionally until smooth. Set aside. In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
Bake for 1 hour at 325 degrees, or until center is set. Remove from oven, and allow to cool. Refrigerate at least 4 hours.
Thursday
Tropical Fruit Salad
In honor of the upcoming Memorial Day holiday!
Tropical Fruit Salad
2 cans mandarin oranges, drained
2 cans pineapple chunks with liquid
3 firm bananas, sliced (do not add until ready to serve!)
1 4oz. box instant vanilla pudding
1/2 cup shredded coconut
In large bowl, combine all ingredients. It will still be runny, but as the pudding begins to set, the salad will thicken. Chill overnight. Stir before serving.
For best results, add sliced bananas just before you are ready to serve the salad, so they don't brown too much.
Tropical Fruit Salad
2 cans mandarin oranges, drained
2 cans pineapple chunks with liquid
3 firm bananas, sliced (do not add until ready to serve!)
1 4oz. box instant vanilla pudding
1/2 cup shredded coconut
In large bowl, combine all ingredients. It will still be runny, but as the pudding begins to set, the salad will thicken. Chill overnight. Stir before serving.
For best results, add sliced bananas just before you are ready to serve the salad, so they don't brown too much.
Tuesday
Chicken Noodle Casserole
Typically kids just love this!
Chicken Noodle Casserole
l bag of wide egg noodles, cooked
l pound of chicken breasts, diced in large chunks
l diced medium onion
3 cans of cream of mushroom soup
¾ cup of grated cheddar cheese
l/4 cup of grated parmesan
2 Tablespoons of oil
2 Tablespoons of butter
2 Tablespoons of milk
salt and pepper, to taste
Preheat oven to 325 degrees. Grease glass casserole dish. Layer noodles in bottom of casserole dish. Set aside. In pan over medium heat add oil, diced chicken and diced onions. Add butter and milk. Cook for 5-7 minutes, stirring often. Pour over noodles. Add mushroom soup. Stir. Sprinkle cheese and parmesan over top. Cover with tinfoil. Bake 25-35 minutes. Serves 6-8.
Chicken Noodle Casserole
l bag of wide egg noodles, cooked
l pound of chicken breasts, diced in large chunks
l diced medium onion
3 cans of cream of mushroom soup
¾ cup of grated cheddar cheese
l/4 cup of grated parmesan
2 Tablespoons of oil
2 Tablespoons of butter
2 Tablespoons of milk
salt and pepper, to taste
Preheat oven to 325 degrees. Grease glass casserole dish. Layer noodles in bottom of casserole dish. Set aside. In pan over medium heat add oil, diced chicken and diced onions. Add butter and milk. Cook for 5-7 minutes, stirring often. Pour over noodles. Add mushroom soup. Stir. Sprinkle cheese and parmesan over top. Cover with tinfoil. Bake 25-35 minutes. Serves 6-8.
Friday
Chocolate Rum Cake
Moist and delicious! Good for holidays or anytime!
Chocolate Rum Cake
1 pkg. chocolate cake mix
1 pkg. instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
Preheat oven to 325 degrees. Grease a Bundt cake pan. In a bowl, Beat cake mix, instant pudding mix, eggs, oil, 1/2 cup of water, and 1/2 cup of rum for two minutes. Pour batter into Bundt pan. Bake at 325 degrees for 50-60 minutes, or until a toothpick inserted comes out clean.
Can be made with or without Rum Glaze.
Rum Glaze
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water
In a saucepan combine the butter, sugar, 1/4 cup of rum, and 1/4 cup of water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake while warm.
Chocolate Rum Cake
1 pkg. chocolate cake mix
1 pkg. instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
Preheat oven to 325 degrees. Grease a Bundt cake pan. In a bowl, Beat cake mix, instant pudding mix, eggs, oil, 1/2 cup of water, and 1/2 cup of rum for two minutes. Pour batter into Bundt pan. Bake at 325 degrees for 50-60 minutes, or until a toothpick inserted comes out clean.
Can be made with or without Rum Glaze.
Rum Glaze
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water
In a saucepan combine the butter, sugar, 1/4 cup of rum, and 1/4 cup of water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake while warm.
Thursday
7 Layer Taco Dip
This is so easy to make and tastes great at picnics, potlucks and more!
7 Layer Taco Dip
1 packet taco or Mexican seasoning mix
1 can of refried beans
1 package cream cheese, softened
1 container sour cream
1 medium jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 can sliced black olives, drained
2 cups shredded mexican cheese
In a medium bowl, blend the seasoning mix with the refried beans. Spread the beans into a Trifle dish or other large bowl. In another bowl, mix the sour cream and cream cheese. Spread the cream cheese mixture over the top of the beans. Next, top with jar of salsa. Next, do a layer of tomatoes, then green pepper, then green onions, and then lettuce. Top the entire thing with cheddar cheese and add black olives to the top. Serve with tortilla chips
7 Layer Taco Dip
1 packet taco or Mexican seasoning mix
1 can of refried beans
1 package cream cheese, softened
1 container sour cream
1 medium jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 can sliced black olives, drained
2 cups shredded mexican cheese
In a medium bowl, blend the seasoning mix with the refried beans. Spread the beans into a Trifle dish or other large bowl. In another bowl, mix the sour cream and cream cheese. Spread the cream cheese mixture over the top of the beans. Next, top with jar of salsa. Next, do a layer of tomatoes, then green pepper, then green onions, and then lettuce. Top the entire thing with cheddar cheese and add black olives to the top. Serve with tortilla chips
Wednesday
Sweet Potato Souffle
This is yummy at holiday time, but tastes great anytime!
Sweet Potato Souffle
2 cups sweet potato, boiled and mashed
1/2 cup milk
2 eggs, beaten
3/4 cups butter, softened
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a large bowl, combine potato, milk and eggs. Mix well. Add butter, sugar, vanilla and cinnamon. Pour into baking dish.
Next, in a small bowl, mix:
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/4 cup melted butter
Sprinkle over top of souffle. Bake at 350 degrees for 30 minutes.
Sweet Potato Souffle
2 cups sweet potato, boiled and mashed
1/2 cup milk
2 eggs, beaten
3/4 cups butter, softened
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a large bowl, combine potato, milk and eggs. Mix well. Add butter, sugar, vanilla and cinnamon. Pour into baking dish.
Next, in a small bowl, mix:
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/4 cup melted butter
Sprinkle over top of souffle. Bake at 350 degrees for 30 minutes.
Tuesday
Watergate Salad
A real favorite at our house. We make it all the time!
Watergate Salad
1 package of pistachio pudding and pie filling
1 can of crushed pineapple in juice
1 cup white miniature marshmallows
1/2 cup chopped pistachios (if desired)
1 tub of whipped topping
Stir the pudding mix, the pineapple with juice (keep the juice in - don't drain!), marshmallows and nuts in large bowl until well blended. Gently stir in container of whipped topping. Refrigerate 2 hours. Garnish as desired.
Watergate Salad
1 package of pistachio pudding and pie filling
1 can of crushed pineapple in juice
1 cup white miniature marshmallows
1/2 cup chopped pistachios (if desired)
1 tub of whipped topping
Stir the pudding mix, the pineapple with juice (keep the juice in - don't drain!), marshmallows and nuts in large bowl until well blended. Gently stir in container of whipped topping. Refrigerate 2 hours. Garnish as desired.
Chicken and Rice Casserole
I've been making this since I was in highschool! It's hearty and delicious any time of year!
Chicken and Rice Casserole
4- 6 chicken breasts, cut up
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cream of celery soup
2-4 cups of rice, cooked
3 Tablespoons of butter
Preheat oven to 350F. Cook rice. In large bowl mix, rice, butter and all three cans of soup. Add chicken pieces. Pour into a large casserole dish. Add salt and pepper, as desired. Bake for 35-45 minutes or until chicken breasts pieces are cooked.
Chicken and Rice Casserole
4- 6 chicken breasts, cut up
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cream of celery soup
2-4 cups of rice, cooked
3 Tablespoons of butter
Preheat oven to 350F. Cook rice. In large bowl mix, rice, butter and all three cans of soup. Add chicken pieces. Pour into a large casserole dish. Add salt and pepper, as desired. Bake for 35-45 minutes or until chicken breasts pieces are cooked.
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