Friday, December 31, 2010

Chicken Spaghetti

I made this chicken spaghetti for dinner on Christmas Eve and it is soooo good. I've tried a lot of variations of chicken spaghetti and still go back to this one just because how simple and easy it is, and it's one of those things that I look forward to reheating the next day, just because I know how good it will be!

You will need:
-1 pkg cooked thin spaghetti (I cook the whole package, but usually end up leaving out some of the noodles)
-1 rotisserie chicken, shredded (about 3 cups)
-1/2 cup green bell pepper, chopped
-1/4 tsp garlic salt
-1/4 tsp pepper
-2 cups shredded cheddar cheese + 1/2 cup to sprinkle on top
-2 cans cream of mushroom soup
-1 can chicken broth (I used low-sodium)

Mix everything together and put in lightly greased baking dish. Sprinkle with 1/2 cup more cheese on top if desired. Bake for one hour at 350. Enjoy!

Wednesday, December 29, 2010

Corn Casserole

I got this recipe from Kevin's Aunt Wanda several years ago and this is one of my all-time favorites. I'm not lying when I say I actually start looking forward to this about a month before Thanksgiving, just because I know how yummy it is! I still love the standard broccoli and rice casserole (who doesn't), but this really spices the holidays up a little. I made a double batch for both Thanksgiving and Christmas this year, and had just enough left for a late Christmas snack just for me....makes for great leftovers too. It has a little kick from the cayenne pepper, which you can definitely adjust based on how spicy you like things. The best part about this for me is that my kids love to help crush the crackers.....I put them in ziplocs and let them smash them to their hearts desire.....nothing better than finding things to occupy a toddlers time!

Corn Casserole

You will need:
-1 can creamstyle corn
-1 can niblet corn (drained)
-1 cup shredded cheese (I used sharp cheddar)
-1 stick melted butter
-1 bell pepper chopped
-a little onion chopped
-3 tablespoons sugar
-1 teaspoon salt
-1 teaspoon pepper
-1/2 teaspoon cayenne pepper (less if you don't want it spicy)
-2 oz jar chopped pimientos (drained)
-2 eggs (beaten lightly)
-1 cup golden crackers (I use the original Club crackers)

Mix everything together and bake in a lightly greased 13x9 inch dish for about 50 minutes. This recipe is easy to double if making for a bigger crowd. Enjoy!

Sunday, December 5, 2010

Ellie's Lasagna

I got this recipe out of a magazine several years ago, and it's the only way I've ever made a lasagna. It was titled "Ellie's Lasagna"..... I'm not sure who Ellie is, but I think I would like her. This recipe is super simple and makes a lot of servings. It freezes well too. I made this yesterday for my sister-in-law, who just had a baby, to take home....I had a hard time not stealing a slice:)

You will need:
-12 lasagna noodles
-1 (15 oz) container ricotta cheese (I used whole milk ricotta)
-1 tsp finely minced garlic
-1 lb ground beef
-2 (260z) jars spaghetti sauce (I used Classico tomato and basil)
-4 cups shredded Italian blend cheese

*Cook lasagna noodles according to directions and set aside. I always add a little olive oil to the pasta water (to keep them from sticking together), and spread them out on parchment paper (sprayed w/ PAM) when they are done to cool.
*Stir together ricotta cheese and garlic and set aside
*Cook ground beef until done; drain; and stir in spaghetti sauce
*Layer a lightly greased 13x9 inch dish with 1/3 each of noodles, ricotta mixture, shredded cheese, and meat sauce. Repeat layers twice, and end with remaining shredded cheese.
*Bake at 375 for 35-40 minutes. Let stand for 5-10 minutes Enjoy!