Million Dollar Casserole

 From Six Sisters Stuff

Ingredients:

• 8-10 ounces spaghetti noodles, uncooked
• 8-ounces cream cheese, softened
• 1/4 cup sour cream
• 8-ounces cottage cheese
• 1 pound ground beef
• 26-ounces spaghetti sauce
• 1/4 cup butter
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees
2. Cook noodles according to directions
3. Mix together cream cheese, sour cream, and cottage cheese in a medium-sized bowl until smooth.
4. Place beef in a large skillet and brown until completely cooked through. Pour spaghetti sauce over meat and mix well. Salt and pepper to taste.
5. Spray a 9x13 pan with cooking spray.
6. Layer half of the noodles in the bottom of the dish.
7. Pour all of the cream cheese mixture over the noodles and spread it around evenly.
8. Layer the rest of the noodles next.
9. Slice up the butter and place on top of the noodles throughout the pan
10. Pour the red meat sauce mixture on top and cover the noodles completely.
11. Cook it uncovered for 30 minutes. Then take out of oven and spread shredded cheese evenly on top, covering the dish completely. Then return to oven, uncovered, for 15 minutes.

Lasagna Soup

From The Recipe Critic  (lots of helpful tips at original site)

Ingredients:

• 8-oz lasagna noodles, broken into pieces
• Extra-Virgin Olive Oil
• 1 onion, chopped
• 1 lb ground beef (or sausage)
• 3 cloves garlic, minced
• 1 tsp dried oregano
  
• 2 tbsp tomato paste
• 4 cups chicken broth (I prefer Better Than Bouillon brand)
• (1) 15-oz can crushed (or diced) tomatoes
• 1/2 cup chopped fresh basil (or just use dried basil to taste)
• 1/3 cup grated parmesan cheese, plus more for topping
• 1/4 cup heavy cream or Half and Half
• Ricotta cheese for garnish

Instructions:

• Cook lasagna according to package; drain and drizzle with olive oil to keep from sticking together
• Add olive oil to large soup pot and heat over medium-high heat; add onion and cook until it starts to soften; add beef, garlic, and oregano and continue to cook until beef is browned. (I like to add salt and pepper at this point as well.)
• Add tomato paste and stir for about two minutes.
• Add chicken broth, diced tomatoes, and 1 cup of water; cover and bring to a simmer. Uncover and cook until slightly reduced, about ten minutes.
• Stir in noodles, basil, parmesan, and heavy cream; simmer for two more minutes.
• Serve in bowls garnished with basil, parmesan, and ricotta cheese.

Tamale Casserole

Source Unknown

Ingredients:

• 3/4 cup cold water
• 1/2 lb lean ground beef
• 1/2 green bell pepper, chopped
• 1 8-oz can tomato sauce
• 1 cup whole kernel corn, frozen or canned, drained
• 1/4 cup chopped black olives
• 1/2 tsp salt
• 1 tsp chili powder
• 2 dashes ground cumin
• 1 cup cheddar cheese, shredded
• Sour Cream

Tamale Corn Meal Topping:

• 1/2 tsp salt
• 1/3 cup yellow cornmeal
• 1 tbsp butter

Instructions:

1. Pre-heat oven to 375 degrees.
2. In a medium-size pan over medium heat, brown the ground beef. Add the onions and green pepper, stir and cook until soft.
3. Add the tomato sauce, corn, black olives, salt, chili powder, and cumin. Add 3/4 cups water. Stir. Turn the heat down to low and simmer about 15 minutes. Add in the cheese and stir until melted.
4. Pour into an 8x8 inch baking dish.

Prepare the Topping:

• In a small saucepan on top of the stove, place 3//4 cup of cold water, salt, and corn meal. Stir. Bring to a boil and stir until thick. (Don't let it burn.)
• Take off the heat and add butter.
• Mix and spread evenly on top of casserole. 
• Bake uncovered at 375 degrees for about 40 minutes.
• Serve immediately. (Top with sour cream if you feel so inclined.)

Slow Cooker Creamy Potato Soup

From The Girl Who Ate Everything

Ingredients:

• 1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)
• 2 (14 oz.) cans chicken broth (see Note)
• 1 (10.75 oz.) can cream of chicken soup
• 1/2 cup chopped onion
• 1/4 teaspoon ground black pepper (more to taste)
• 1 (8oz) package cream cheese (softened)
• Optional Toppings: cheese, bacon, sliced green onions

Instructions:

1. In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally until combined.
4. Top with cheese, bacon, or sliced green onions if desired.

Homemade Chicken Noodle Soup

From The Girl Who Ate Everything

Egg Noodle Ingredients:

• 1 1/4 cups all-purpose flour
• 1 pinch salt
• 1 egg, beaten
• 1/4 cup milk
• 1/2 tablespoon butter, softened

Soup Ingredients:

• 2 tablespoons butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1 cup sliced carrots
• 2 garlic cloves, minced
• 9 cups reduced-sodium chicken broth (see note)
• 2 cups uncooked egg noodles (store-bought or homemade recipe above)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• (optional) dash of poultry seasoning
• salt and pepper to taste
• 2 cups cooked and shredded chicken breasts

Instructions:

1. For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours but I've been in a rush and only let them dry 30 minutes and they were fine.
4. For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, (optional) poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes. Stir in the chicken and cook until heated through. Serve.

Manicotti

Ingredients:

• 1 8-oz package manicotti, uncooked
• 1 15-oz container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 egg
• 1 tbsp chopped parsley
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/8 tsp nutmeg
• 2 cups spaghetti sauce

Instructions:

1. Prepare pasta as directed on package, drain.
2. Rinse with cold water, drain and arrange in a single layer to fill.
3. Meanwhile, mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, 1/4 cup of parmesan cheese, the egg, parsley, salt, pepper, and nutmeg.
4. Cut noodle with scissors and spoon mixture into manicotti shells. Press back together.
5. Place filled shells into a greased 9x13 pan in a single layer. 
6. Pour spaghetti sauce over shells. 
7. Sprinkle with remaining mozzarella and parmesan cheeses.
8. Bake at 350 degrees for 35 minutes. 

Makes 4 servings

(220 calories each)

Pesto Chicken Pillows

From The Girl Who Ate Everything

Ingredients:

• 8-oz cream cheese, softened
• 1/4 cup basil pesto
• 2 tbsp sliced green onions
• 2 cups shredded chicken
• 2 (8-oz) packages Pillsbury crescent rolls
• 1/4 cup butter, melted
• 1 1/2 cup seasoned panko bread crumbs

Instructions:

1. Preheat oven to 350 degrees; line a baking sheet with parchment paper.
2. In a medium bowl, add the cream cheese, green onions, pesto, and chicken. Stir until combined and salt and pepper to taste.
3. Unroll the crescent roll dough. Take two triangles and press them together to make a rectangle.
4. Spoon about 1/3 cup of the chicken mixture into the center of the rectangle and bring the corners together, pinching to seal.
5. Place the panko crumbs on a plate. Dip each chicken pillow in the melted butter (or brush it on using a pastry brush) and roll it in the Panko crumbs.
6. Place the chicken pillows seam side down on the prepared baking sheet.
7. Bake for 20-25 minutes or until chicken pillows have turned golden brown.

Mom's Sloppy Joes

Ingredients:

• 2 lbs ground beef
• 1/2 of an onion, minced
• 6 oz ketchup
• 6 oz tomato juice
• 4 T water
• 2 T vinegar
• 2 T Worcestershire sauce
• 2 T mustard
• 2 T sugar
• Salt

Instructions:

• Brown beef and onion.
• Combine ketchup and tomato juice and pour over beef.
• Add all other ingredients, stir and simmer for 15-30 minutes.

20 Minute Tuscan Pasta (Freezer Meal Too)

From Six Sisters Stuff

Ingredients:

• 1 (16-oz) box of bowtie pasta
• 4 tbsp butter
• 4 cloves garlic, finely minced
• 1/2 tbsp dried basil
• 8-oz cream cheese, softened and cut into 8 pieces
• 8-oz jar of sun-dried tomatoes, rinsed, dried, and chopped
• 2 cups milk
• 6-oz parmesan cheese, grated (about two cups)
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 cup chicken, cooked and cubed

Directions:

• In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for  to ­3 minutes, it will become a smooth creamy paste. Stir in the sun­-dried tomatoes. 

• Over medium heat, add the milk and whisk quickly and constantly until it becomes into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5­-10 minutes. Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in. You actually don't even need chicken if  you don't want it! 

• When making them into freezer meals ­ put the noodles and sauce into two 9x9 foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer. 

• To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through.

• To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through. 

Slow Cooker Cheesy Italian Tortellini

Ingredients:

• 1/2 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1 (16-oz) jar marinara sauce
• Fresh mushrooms
• 1 (14.5-oz) can Italian-style diced tomatoes, undrained
• 1 (9-oz) package refrigerated cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

Instructions:

• Crumble the ground beef and Italian sausage into a large skillet. Cover over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover and cook on low for 7 to 8 hours.
• Stir in tortellini and sprinkle the cheeses over the top. Cover and cook for 15 more minutes on LOW.

Pesto Tortellini Bake

From Six Sisters Stuff

Author: Six Sisters Stuff
Prep time:  30 mins Cook time:  30 mins Total time:  1 hour
Serves: 8 to 10

Ingredients:

• 1 cup milk
• 5 Tablespoons of butter
• ½ tsp of mined garlic
• ¼ cup of pesto
• ¼ cup of grated Parmesan
• 20 ounces of cooked tortellini
• 1 cup of cherry tomatoes, chopped
• 1 cup of shredded cooked shredded chicken
• 1 can of artichoke hearts, chopped
• 1 zucchini, chopped into small pieces
• 1 cup of Shredded Mozzarella
• salt and pepper to taste

Instructions:

• Preheat your oven to 350 degrees
• Simmer 1 cup of milk, butter, the ¼ cup pesto and the garlic in a skillet on medium heat. Remove from skillet and stir in ¼ cup grated Parmesan.
• In a 9 by 13 pan dump in your tortellini, tomatoes, chicken, artichoke hearts, zucchini, and mozzarella. Mix until combined.
• Pour your pesto butter sauce over the top of your tortellini and mix until everything is covered. Add salt and pepper if desired.
• Cook in the oven uncovered for 30 minutes

Brunch Enchilada Casserole

From Six Sisters Stuff

Ingredients:

• 2 cups of cooked ham, cubed
• 1/2 cup fresh mushrooms, chopped
• 1/2 cup chopped green onions (I used regular onions)
• 1 red pepper, chopped
• 1 green pepper, chopped
• 8 flour tortillas
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 cup of skim milk
• 1/4 teaspoon salt, optional
• 6 Eggland’s Best Eggs, lightly beaten
• 
  

Directions:

• In a large skillet combine red peppers, green peppers, mushrooms and onions. Cook over medium high heat until peppers are soft. Next add your ham and cook with the vegetables until the ham is heated through.

• Place about 1/4 cup of your ham and vegetable mixture down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.

• In a large bowl, combine the milk, Eggland’s Best eggs and salt (if desired) until smooth.

• Pour over tortillas. Cover and refrigerate for 8 hours or overnight.

• Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes.
• Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. 
• Let stand for 10 minutes before serving. Serves 8.

Chicken Caesar Pasta Casserole

From The Girl Who Ate Everything Cookbook

Ingredients:

• 2 cups rotini pasta, uncooked
• 2 cups cooked and shredded chicken
• 1 cup creamy caesar dressing
• 1/2 cup chicken broth (just realized I did 1 cup and it still tasted great)
• 1/3 cup diced green onions
• 1 1/2 cups garlic flavored croutons, crushed
• 1/4 cup parmesan cheese

Directions:

• Preheat oven to 350 degrees and grease 2-qt baking dish
• Prepare the pasta according to package directions
• In a large bowl, combine the chicken, Caesar dressing, chicken broth, green onions, and cooked pasta.
• Pour the mixture into the prepared baking dish and top it with the crushed croutons. Sprinkle parmesan cheese on top and bake, uncovered, for 20-25 minutes or until the croutons are golden brown. Serve with a green salad.

Makes 6 servings.

500 calories per serving

Poppyseed Chicken Casserole

From The Girl Who Ate Everything

Ingredients:

• 5 cups chicken breasts, cooked and cubed
• 1 cup sour cream
• 2 (14.5 ounce) cans condensed cream of chicken soup
• 2 cups crushed Ritz crackers (about 1½ rolls of crackers)
• ½ cup melted butter
• 1 Tablespoon poppy seeds

• 1 T lemon juice
• ¼ teaspoon pepper
• 1 cup uncooked rice, cooked (does that make sense? So cook 1 cup of rice)
• (Steamed broccoli)
• 
  

Instructions:

1. Preheat oven to 350 degrees.
2. Boil raw chicken breasts with salt and pepper until done. (I like to boil it with half an onion and some chicken bouillon cubes to give it more flavor.) 
3. Let chicken cool slightly and cut into one inch cubes. 
4. Layer cooked rice on bottom of 9x13 casserole dish
5. Place cubed chicken on top of rice layer.
6. Stir together the condensed soup and sour cream, lemon juice, and pepper.
7. Pour over the chicken.
8. In a separate bowl, stir together the crushed crackers and melted butter. 
9. Sprinkle over the chicken and sauce. 
10. Sprinkle the poppy seeds on top.
11. Bake for 20-30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. 
12. Steam some broccoli and mix in for a complete meal! 

394 calories if 8 servings

Easy Italian Chicken with Potatoes

4 boneless skinless chicken breasts
1/2 cup Italian salad dressing
1 tsp Italian seasoning
1/2 cup grated parmesan cheese
4 to 6 medium potatoes, peeled and cut into wedges (I use new potatoes, quartered)

Place chicken in bottom of crockpot.  Sprinkle with half of the italian dressing, seasoning, and the grated cheese.  Put the potatoes on top or around the chicken.  Sprinkle with the rest of the dressing, seasoning, and cheese.

Cook on low for 6-8 hours making sure potatoes are tender.