I doubled this recipe and placed in 4 8X8 pans and froze 3
Half of a 1-lb package lasagna noodles
1 to 1 ½ lbs ground beef
1 c. chopped onion
1 28-oz can diced tomatoes (undrained)
2 6-oz cans tomato paste
2 tsp sugar
2 ½ tsp dried basil
¼ tsp pepper
1 15-oz container ricotta cheese
1 egg, beaten
1 Tb parsley flakes
4 c. shredded mozzarella cheese
¾ c. grated parmesan cheese
**Prepare lasagna noodles, drain. Cook ground beef and onion. Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the basil and pepper. Bring to boil then reduce heat and simmer uncovered for 20 minutes. In a small bowl blend ricotta, egg, parsley, and ½ teaspoon salt. In a second bowl combine the mozzarella and the parmesan cheese.
Put a layer of noodles in a 9x13 pan, a layer of meat sauce, a layer of ricotta mixture and a layer of the mozz/parmesan cheese then repeat all the layers. Cover with foil. Bake at 375° for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting.
Friday, April 30, 2010
Ham and Noodle Casserole (Taste of Home submitted by Kelli F.)
Ingredients
6 cups water
4 cups uncooked egg noodles
1 onion, chopped
1/2 cup sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups diced cooked ham
2 cups shredded Swiss cheese
salt and pepper to taste
1/4 cup dry bread crumbs
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.
Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.
Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.
6 cups water
4 cups uncooked egg noodles
1 onion, chopped
1/2 cup sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups diced cooked ham
2 cups shredded Swiss cheese
salt and pepper to taste
1/4 cup dry bread crumbs
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.
Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.
Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.
Ham Stew (Taste of Home submitted by Judy Hall)
Ingredients
4 medium red potatoes, peeled, cut into 3/4-inch cubes
4 medium carrots, sliced
3 cups cubed fully cooked ham
2 cups water
2 small onion, chopped
2 bay leaf
1 teaspoon salt
1/2 teaspoon dried savory
1/4 teaspoon pepper
1/4 cup and 2 tablespoons all-purpose flour
2 cups milk
Directions
In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. In a small bowl, combine the flour and milk until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.
4 medium red potatoes, peeled, cut into 3/4-inch cubes
4 medium carrots, sliced
3 cups cubed fully cooked ham
2 cups water
2 small onion, chopped
2 bay leaf
1 teaspoon salt
1/2 teaspoon dried savory
1/4 teaspoon pepper
1/4 cup and 2 tablespoons all-purpose flour
2 cups milk
Directions
In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. In a small bowl, combine the flour and milk until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.
Black bean tortilla casserole (Taste of Home submitted by Sue Briski)
2 lg onions
1-1/2 C chopped green peppers
1 can (14-1/2 oz.)diced tomatoes, drained
3/4 C picante sauce
2 garlic cloves (I didn't use I just dashed with garlic salt)
2 tsp. round cumin
2 cans (15 oz. each) black beans, rinsed and drained
8 corn torillas (6 inches)
2 C (8oz) shredded reduced-fat Mexican cheese blend
Toppings:
1-1/2 C shredded lettuce
1 C chopped fresh tomatoes
1/2 C sliced ripe olives
**In a large saucepan, combine the onions, peppers, tomatoes, picanted sauce, garlic and cumin. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Stir in beans. Spread a third of the mixture in a 13 X 9 dish coated with cooking spray. Layer with four torillas and 2/3 C cheese. Repeat layers; top with remaining beans. Cover and bake at 350 degrees for 30-35 mintues or until heated through. Sprinkle with remaining cheese and serve with toppings. Also yummy with avocado.
1-1/2 C chopped green peppers
1 can (14-1/2 oz.)diced tomatoes, drained
3/4 C picante sauce
2 garlic cloves (I didn't use I just dashed with garlic salt)
2 tsp. round cumin
2 cans (15 oz. each) black beans, rinsed and drained
8 corn torillas (6 inches)
2 C (8oz) shredded reduced-fat Mexican cheese blend
Toppings:
1-1/2 C shredded lettuce
1 C chopped fresh tomatoes
1/2 C sliced ripe olives
**In a large saucepan, combine the onions, peppers, tomatoes, picanted sauce, garlic and cumin. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Stir in beans. Spread a third of the mixture in a 13 X 9 dish coated with cooking spray. Layer with four torillas and 2/3 C cheese. Repeat layers; top with remaining beans. Cover and bake at 350 degrees for 30-35 mintues or until heated through. Sprinkle with remaining cheese and serve with toppings. Also yummy with avocado.
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