Million Dollar Spaghetti Casserole with Green Beans
Cook 16 oz spaghetti to al dente, then once drained, add 3 Tbsp butter and 1/2 jar of your favorite sauce (we love the Tomato, Onion, Garlic).
While noodles are cooking- brown 1/2 lb ground beef and 1/2 lb ground itialian sausage with salt and pepper. Once meat is cooked, add 1 small chopped onion and 2 cloves minced garlic.
Cook until translucent. Stir in 1 1/2 jars of sauce and set aside. Place half of the spaghetti in a greased 9×13 pan. Then top with mixture of 1 block softened cream cheese, 1 cup cottage cheese, 1/4 cup sour cream, and 2/3 cup parmesan cheese.
Then add the rest of the spaghetti, and then layer the meat sauce.
Top with 2 cups mozzarella and then bake at 350 for 30 minutes. Let cool for 10 minutes before serving.
French Onion Chicken & Rice Bake
Dice up 2lbs raw chicken breast into bite size pieces.
Add to greased 9×13 inch pan. Then sprinkle with 2 packets of onion soup mix, salt, and pepper, Then add in 2 cans cream of chicken soup, 2 cans full of water (use the cream of chicken soup can), 2 cups of long grain white rice (NOT instant).
Mix together and then cover tightly with double layer of foil.
Bake at 350 for 1 hour and 15 minutes.
One Pot Chili Cheese Mac
In a forage pot with fitted lid, brown 1lb of ground beef.
When cooked add 1 small chopped onion, 2 minced garlic cloves, and 1.5 tsp garlic powder, cumin, chili powder, paprika. Add 1/2 tsp salt and oregano. Cook 2-3 minutes.
Then add in 1 can Rotel, 1 can drained light red kidney beans, 1/2 can of fat free refried beans, 8 oz tomato sauce, 15oz of chicken broth, and 1 3/4 cup water.
Bring to boil and let simmer, covered for 10 minutes.
Then stir in 8oz uncooked pasta (macaroni is what we use) and simmer uncovered for about 6-7 minutes.
Remove from heat and let rest for 5 minutes. Then stir in 3/4 cup shredded cheddar.
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MAGNOLIA BAKERY BANANA PUDDING
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