This is easy to prepare in advance and keep in the fridge until ready to bake. It can also be frozen unbaked and partially thawed overnight in the refrigerator before baking.
- 1 pound spaghetti or angel hair pasta
- 2 tablespoons olive oil, divided
- 1 pound lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoons black pepper
- 4 cups prepared pasta sauce (use your favorite bottled variety or prepare your own)
- 2 cups creamed cottage cheese
- 1 cup Parmesan cheese, grated
- 2 cups grated Mozzarella cheese
- In a large pot of salted boiling water, cook pasta until slightly underdone. Drain and rinse. Toss pasta with 1 tablespoon olive oil and set aside.
- Heat the remaining tablespoon of oil in large skillet over medium-high heat. Add the ground beef and onion and cook until meat is browned. (Use a potato masher to break up the lumps of meat while sautéing.) Add the garlic, salt and pepper. Sauté another minute. Stir in the pasta sauce.
- Spray 9″ x 13″ deep-dish casserole with cooking spray.
- Cover bottom with a layer of meat sauce (about half).
- Spread cottage cheese over sauce.
- Add the pasta and spread evenly in pan.
- Spoon remaining sauce over entire dish.
- Sprinkle surface with Parmesan cheese and top with mozzarella
- Cover and bake at 350° for 30 minutes.
- Uncover and bake for 10 minutes longer or until cheese is melted and bubbly.
A quick and easy meal that is perfect at the end of a long day.
- 1/2 lb uncooked medium pasta shells
- 1 can (14.5 oz) fire roasted diced tomatoes, undrained
- 1 can (10 oz) mild enchilada sauce
- 2 cups water
- 1 bunch thinly sliced green onions, greens and whites separated
- 2 teaspoons chili powder
- 1 can (15 oz) black beans, drained, rinsed
- 1 can (11 oz) whole kernel sweet corn, drained
- 2 cups finely chopped deli rotisserie chicken
- 2 cups shredded sharp Cheddar cheese (8 oz)
- Chopped fresh cilantro, lime wedges and sour cream, if desired
- In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
- Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
- Top with green onion greens. Serve with cilantro, lime wedges and sour cream. Or ignore the cilantro because you think it tastes like salt.
I have made this a few times now and the family loves it. There is nothing better than coming home from a long cold day and smelling this and knowing that dinner is ready to go.
- 36 Cheddar Perogies
- 4 cups chicken broth
- 1 8 oz. block cream cheese
- 1 cup shredded cheddar cheese
- 1 pound farmers sausage – sliced
- salt & pepper to taste
- Combine all ingredients in your crockpot. Cook on high 3-4 hours, or on low 6 hours.
- Serve with a fresh green salad and crusty bread.
We love lasagna around here. It has long been a Cooper family favorite. This is a different Mexican version of the long time classic. Hope you enjoy it.
- 1 pound ground beef
- 1 package taco seasoning mix
- 1/2 cup water
- 1 1/2 cups salsa (medium or hot)
- 1-14 oz / 398 ml can re-fried beans
- 1-12 oz / 341 ml can corn (or 1 can black beans, drained and rinsed)
- 2 cups shredded Mexican cheese blend (Cheddar and Monterey Jack)
- 6-8 flour tortillas (ten inch)
- Place ground beef in a deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, then season with taco seasoning and add water. Simmer for 10 minutes.
- Add salsa, refried beans and corn; heat through.
- Place about 1/3 cup of meat mixture in the bottom of a round baking dish…quiche pan, cast iron skillet, or round casserole dish.
- Place 1 tortilla at bottom of dish.
- Add a layer of meat mixture (about 2/3 cup); sprinkle with a layer of cheese.
- Continue alternating tortilla, meat mixture and cheese…ending with a thin layer of meat mixture.
- Cover and bake at 350°F for 30 minutes.
- Top with a layer of cheese.
- Bake uncovered for an additional 10 minutes or until cheese is melted.
- Let stand several minutes before serving.
Garnish with olives, guacamole, tomatoes, shredded lettuce and sour cream…as desired.
For those times when opening up a box of Kraft Dinner doesn’t cut it.
- 1 package (8 ounces) elbow macaroni
- 2 cups cream-style cottage cheese (or small curd)
- 2 cups sharp cheddar cheese, shredded
- 1 carton (8 ounces) sour cream
- 1 egg, lightly beaten
- ¼ teaspoon salt
- 1 tablespoon coconut oil
- Paprika, to garnish
- Preheat oven to 350°F/180°C.
- Cook macaroni “al dente” according to package directions. Drain with cold water.
- In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni.
- Grease a 2-quart casserole dish with coconut oil.
- Spoon mixture into casserole dish and sprinkle with extra cheese and paprika.
- Bake for 45 minutes.
Another easy to make casserole that is easy to get on the table.
- 1 tablespoon olive oil
- 1 cup chopped red bell pepper
- 1/4 cup sliced green onions (4 medium)
- 3 cups chopped cooked chicken
- 1 can (14 oz) artichoke hearts in water, drained, chopped
- 1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
- 1 cup shredded Asiago cheese (4 oz)
- 1/2 cup reduced-fat mayonnaise
- 1 1/2 cups Romano cheese croutons (from 5-oz bag), coarsely crushed
- Heat oven to 350°F. Spray 11×7-inch (2-quart) baking dish with cooking spray. In 6-inch skillet, heat olive oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften. In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
- Bake 30 to 35 minutes or until hot and bubbly. If desired, sprinkle with additional sliced green onions.
Here is a recipe that is a perfect mid week night dinner. Quick and easy while you are rushing off to the next soccer game or music lesson.
It comes together quickly. Can be assembled ahead of time and baked when needed.
- 1 package of 6″ soft tortilla (8 in a package)
- 2 pounds of lean ground beef or chicken / turkey
- 1 onion, diced
- 1 green pepper, chopped
- 1 – 19 ounce / 540 ml can of black beans, drained and rinsed
- 2 cups frozen corn
- 1 jar (about 2 cups) of medium salsa
- 4 tablespoons taco seasoning mix
- 1 cup water
- 1/2 cup of sour cream or Greek yogurt (I used 1/4 cup of each)
- 2 cups low fat shredded Mozzarella, Cheddar Cheese or a combination of both (whatever kind you have on hand)
- Brown the beef with the onion and green pepper drain the fat if needed.
- Add the taco seasoning, water, beans, corn and salsa.
- Simmer for 10-15 minutes.
- In a 9 x 13 inch pan layer a bit of salsa, tortilla shells, sour cream mixture, cheese, beef, and continue with repeating the layers. It should give 4 layers.
- Top with the final amount of cheese.
- Bake in 350 oven for 20-30 minutes and all the cheese is bubbly and melted.
- Let stand for 10 minutes before cutting into it.
- Serve with a fresh crisp salad.
This preparation of au gratin potatoes changes out cheese in favor of spicy horseradish.
- unsalted butter for the baking dish, at room temperature
- 3 cups heavy cream
- ¼ cup prepared horseradish
- ¼ teaspoon ground nutmeg
- kosher salt and black pepper
- 3 pounds russet potatoes (about 6), peeled and thinly sliced
- Heat oven to 375° F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1½ teaspoons salt, and ¾ teaspoon pepper. Add the potatoes and toss to coat.
- Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.