Mac 'n Cheese with Crab

Inspired by a recipe by The Barefoot Contessa, this is my low-rent but very delicious version!

See the whole recipe and nutrition facts at Cook and Count!

Mexican Lasagna

I got this recipe from Tami, and tweaked it a bit.  It's delicious!  A lot of prep work, which is why I avoid making lasagna, but a foil pan means no cleanup afterward.

1 lb lasagna noodles, cooked, drained, rinsed and set aside.
1 lb ground beef
1 medium-sized onion
1/2 can EACH corn and black beans, drained & rinsed (freeze the rest for the next time you make this!)
3 cups shredded "Mexican blend" cheese (not the kind with seasoning added)
1 10-oz tub Philly Santa Fe Blend Cooking Creme
16 oz mild salsa
1 8-oz can tomato sauce

While lasagna noodles are cooking, brown the beef and onion together. Drain it and return to the skillet. Stir in the Philly cooking creme until well mixed.

Mix salsa and tomato sauce in a measuring cup with spout (for easy pouring).

Spread some of the salsa mixture on the bottom of a lasagna pan. I used a foil pan set on a cookie sheet to support the bottom of the pan.

Keep in mind, as you add the fillings,
Be careful not to overload the noodles. These are thin layers of all of the fillings. (Thanks for that tip, Tami! I would have had to learn it the hard way if you hadn't mentioned it.)

Layer in this order:
Noodles
Cheese
Meat
Corn & beans
Noodles
Salsa
Meat
Corn & beans
Cheese
Noodles
Salsa
Meat
Corn & beans
Cheese
Noodles
Salsa
Cheese

Bake uncovered at 350 for 40 minutes. After removing from oven, allow to rest for 10 minutes before cutting.

Shepherd's Pie

This was our St. Patrick's Day meal.  I got the recipe from Barbara at Bless Us, O Lord.  I changed a couple of things, so the recipe below is the way I made it.

Shepherd's Pie
butter
salt and black pepper
1 lb. lean ground beef
1 large onion, finely diced
2 c. frozen peas & carrots
3/4 t. dried thyme

2 T. flour
1 T. butter
1/4 c. red wine
3 T. ketchup
2 T. Worcestershire sauce
1 cup chicken stock (beef could also be used)
5 to 6 potatoes, boiled and mashed with milk and butter
1/2 cup finely shredded Cheddar cheese

Preheat oven to 400F.

Heat a skillet over medium high heat. Melt about 1 T. butter in pan. Add onions and saute for a minute or two, then add the meat. Season with black pepper and thyme. Cook until browned, then drain any fat. Add the butter and peas & carrots. Sprinkle with flour and stir through. Add ketchup, wine and Worcestershire sauce. Let this reduce slightly, then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to taste.

Remove from heat. Pour into 9X13 casserole. (I learned the hard way that this is just too much food for a 2-quart baker!)  Mix cheese into the mashed potatoes, then spoon or pipe the mashed potatoes over top. 

Bake for about 20 minutes or until the potato is nice and browned on top.

NOTE:  My family wasn't crazy about the peas, so next time it might just be carrots in the Shepherd's Pie.  There WILL be a next time!  Also, I thought the Worcestershire sauce tasted really strong, so I will reduce that amount in the future.

D's Chicken & Stuffing Casserole

A friend from church brought over a delicious chicken and stuffing casserole right after my surgery. Everybody liked it, and I asked her to share the recipe.

1 lb. chicken tenders
1 can cream of chicken soup
1/2 cup water
1 box Stove Top stuffing mix
2 to 3 tbl butter
2 cups mixed vegetables
1/2 cup shredded Cheddar cheese

Mix soup and water with a whisk in the bottom of a 9X13 casserole dish. Top with the stuffing mix and vegetables. Stir a bit with a fork to moisten. Dot with butter. Place chicken pieces on top of everything. Cover with foil. Bake at 325 for 55 minutes. Remove foil and sprinkle cheese on top. Bake uncovered just until the cheese melts.

German Style Chicken

This German Style Chicken recipe was a lot like a pot pie. My big kids liked it a lot.

The recipe calls for a 2-qt dish but it was REALLY full and hard to serve without making a big mess. I will use a 9X13 next time I make this.

I added 2 cups of frozen mixed vegetables so I could have a one-pot meal. I also left off the Parmesan cheese topping, though next time I might add the cheese in with the sauce.

Here's the recipe with my changes:

1/2 cup butter or margarine
1/2 cup all-purpose flour
2 cup chicken broth
1-1/2 cup milk
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
8 oz egg noodles, cooked & drained (I used mini bow ties)
3 cup chicken; cooked & diced
2 cups frozen mixed vegetables

Instructions
Preheat oven to 350°F.
Melt butter in large saucepan over medium low heat. Whisk in flour and cook, stirring constantly stir 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles, vegetables and half the sauce, tossing gently to blend. Place in the bottom of a buttered 9X13 casserole. Top with chicken and remaining sauce. Bake until bubbling and golden brown, about 30 minutes.

Breakfast Strata

10 slices stale bread, cubed
10 ounces sharp Cheddar cheese
1 cup cooked ham, cubed
8 eggs
2 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon minced onion
paprika

Grease 9X13X2 glass baking dish. Cube half the cheese and shred the rest. Place bread, cubed cheese, meat and any vegetables into dish. Beat eggs, milk, seasoning. Pour over top of bread mixture.
Top with shredded cheese. Sprinkle with paprika. Refrigerate overnight.
Remove one hour before baking, and allow to come to room temperature.
Bake 45 minutes at 375. It will puff up! Allow to stand 8 to 10 minutes before serving.
Makes 8 to 10 servings.
**ANY COMBINATION of meats and vegetables may be used. However, if you use sausage in the strata, it tends to turn out greasy.

Recipe source: My friend Kathy

Macaroni and Cheese

1/4 cup butter
1/2 cup chopped onion
1/4 cup flour
2 1/2 cups milk
3 cups shredded sharp Cheddar cheese
1 cup grated Parmesan
2 Tsp Dijon mustard
1 1/2 tsp each salt and pepper
1 lb pasta, cooked

In a sauce pan, melt butter and fry onion until soft. Add in flour and whisk until throughly blended. Add in the milk slowly, whisking as it is added. When the mixture bubbles and thickens slightly, remove from heat. Stir in 2 cups Cheddar, the Parmesan, mustard, and salt and pepper. Add Tabasco if desired. Stir until cheese is melted and then fold into the drained pasta. Top with remaining 1 cup Cheddar. Pour into a greased 9X13 pan. Bake at 375 for 30 minutes.

Cracker Barrel Hash Brown Casserole

Get this recipe with nutrition facts and photo at Cook and Count!

Cousin Sharon's Chicken & Biscuit Stew

Get the recipe and photo at CookAndCount.wordpress.com!

Chicken & Noodle Casserole

This is a spin-off of Amish Chicken and Noodles.

1 pound Rotelle pasta
1/2 c. butter
1/3 c. flour
3 c. chicken broth
1 1/2 c. milk
1/4 tsp. salt
1/4 tsp. pepper
seasonings: parsley, sage, rosemary, thyme, garlic powder, dried minced onion
2 c. cooked chicken, shredded
1 cup frozen mixed vegetables
1/4 cup seasoned bread crumbs for topping

Cook pasta as directed on package. Meanwhile, melt butter in a large ovenproof skillet. Stir in flour and cook for one minute, stirring constantly. Stir in milk, broth and seasonings; cook and stir sauce constantly until thickened.

Combined sauce, noodles, vegetables and chicken. Adjust seasonings to taste. Sprinkle top with bread crumbs and bake at 350 degrees for 30 minutes or until hot.