Lasagna

Lasagna

1 lb. ground beef

1 lb. sausage
2 stalks celery, chopped
1 large onion, chopped
3 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 Tbs dried parsley
1 Tbs dried basil
1 tsp salt
1 (16 oz.) tub cottage cheese
1 (8 oz.) tub sour cream
1/4 c. Kraft Parmesan cheese
1 (10 oz.) pkg. lasagna noodles
1 & 1/2 lbs. shredded mozzarella cheese

Brown together beef, celery and onion. Drain. Mix in tomato sauce, paste, spices and salt. Simmer for 30 minutes.

Cook noodles according to package.

In separate bowl, mix cottage cheese, sour cream & parmesan.

Spray a 9x13 dish with nonstick spray and lay four noodles over the bottom. Add 1/2 of the meat sauce, 1/2 of the cottage cheese mixture, and then 1/2 of the mozzarella. Repeat layers starting with four more noodles and ending with mozzarella.

Bake, uncovered, for 30 minutes at 350º or until hot and bubbly.

(I think it's even better after refrigerated and reheated! 

Tends to bubble over whenever I put it into one 9 x 13 pan. I actually like to do three 8 x 8 pan out of this recipe.

(Use low-fat cottage cheese and sour cream plus thinly sliced, grilled or sautéed zucchini instead of pasta for healthier version. Or just add an extra layer of julienned, cooked zucchini.)

Alternative keto lasagna noodles:
4 eggs
6 oz cream cheese
1/3 c. Parmesan cheese
2 c. of mozzarella, shredded
1/4 tsp Italian seasoning
1/4 tsp garlic powder
Preheat oven to 375°. Line jellyroll pan with parchment paper or silicone liner. Cream together cream cheese and eggs. Add Parmesan and seasonings. Fold in mozzarella. Spread in an even, thin layer. Bake 20 minutes. When cool, cut to size.

Chicken Enchiladas

(These were on our table for our Cinco de Mayo celebration in 2010 along with fruit salad, seven layer dip and Guarana soda.)

Chicken Enchiladas

2 cans cream of chicken soup
2 small cans diced green chilies
2 c. chicken, cooked and diced
1 c. sour cream
1 t. salt
4 c. cheddar cheese, grated
1 can mild green enchilada sauce
6 soft taco size flour tortillas

Mix together soup, chilies, chicken, sour cream, salt, and 2 c. of the cheese. Roll the mixture in the tortillas and place them, seam side down, in a 9x13 pan. Spread any remaining mixture over the top. Pour enchilada sauce over the top and sprinkle with the remaining cheese. Cover with foil and bake at 350º for 40 minutes.

Chicken Continental

One of my favorite comfort foods, I usually halve this recipe (but do 4 chicken breasts) and it barely fits in an 8x8 dish. Yummy!


Chicken Continental

6 boneless chicken breasts
2/3 c. flour
2 t. salt
pepper
1/2 c. butter
1/2 c. onion, chopped  (or 5 T. onion flakes)
1/4 c. celery, chopped
2 T. dried parsley
1/2 t. thyme
2 cans cream of chicken soup
3 c. water
3 c. minute rice (I like the brown minute rice)

Put flour, one teaspoon of the salt, and a few dashes of pepper into a plastic bag; add chicken pieces one at a time and shake to coat. Melt butter in saucepan and add chicken. Brown chicken pieces, cooking for only 2 minutes per side, then remove from pan. Add rest of ingredients (including another dash of pepper) to pan and cook to a boil while stirring. Boil for several minutes, then pour contents into a 9x13 baking dish. Place chicken on top of rice mixture and cover pan with foil. Bake for 40 minutes at 375º.

Chicken and Stuffing Casserole

Lana's Chicken and Stuffing Casserole

4 c. Pepperidge Farm herb seasoned stuffing
1 c. butter or margarine, melted
1 c. milk
2 cans cream of chicken soup
3 c. cooked and diced chicken
1 1/2 c. frozen peas
2 T. dried onion flakes
dash of pepper

Mix stuffing and butter together, set aside. Mix together remaining ingredients. In a 9x13 glass baking dish, spread 1/2 of stuffing mixture on bottom. Pour chicken mixture over that and top with rest of stuffing. Bake for 30-40 minutes.

**note— if using rotisserie chicken, cut the butter in half or use unsalted butter

Chicken Divan

Chicken Divan

2 - 10 oz packages of broccoli florets
4 chicken breasts, cooked and diced
2 cans cream of chicken soup
1 cup mayonaise
1 Tbs. lemon juice
1/2 tsp. curry powder
1 cup sharp cheddar cheese, grated
1/2 cup Progresso Italian style bread crumbs
1 Tbs. butter

Cook brocolli according to package*, drain. Place in a greased 13x9 baking dish. Sprinkle chicken pieces over broccoli.

Mix soup, mayo, lemon juice and curry. Pour over chicken layer. Sprinkle with cheese and bread crumbs and dot butter over the top.

Bake at 350 degrees for 30 minutes or until hot and cheese is melted.


*Don't completely cook the broccoli or it will end up mushy after baking in the casserole. Sometimes I use fresh broccoli and steam it until it's about halfway done instead of using frozen.

Shepherd's Pie

Braegger Shepherd's Pie


1 lb. hamburger
sprinkle of onion flakes
1 can cream of mushroom soup
1 can French style green beans, drained
2 cups mashed potatoes (we make up instant), seasoned with salt and pepper
shredded cheese, optional


Brown hamburger in skillet. Add onion flakes, soup and beans and mix well. Spread mashed potatoes in a layer on top of hamburger mixture and heat through. If desired (but we don't usually do this), top with grated cheese and cover skillet until melted.