Polish Kielbasa and Pierogi Casserole (Instant Pot)

We had some frozen pierogies in the freezer that we wanted to use, so I found this hearty recipe.  It was cheesy and creamy and delicious, and I don't even want to know the calorie count.  We were skeptical of the 1 minute pressure cook time, but it worked!

Polish Kielbasa and Pierogi Casserole (Instant Pot)

Makes 4-6 servings

Ingredients:

4 slices of bacon, chopped

1 cup diced onion

1 (12-14 oz) package of Polish kielbasa, sliced into 1/4" rounds

1 cup chicken broth

14 oz package frozen pierogies

1/2 cup frozen peas 

4 oz cream cheese

1 cup shredded colby jack cheese

Directions:

Set Instant Pot to Sauté.  When hot, add bacon and cook until crispy.  Add onion and sauté in the bacon grease for a few minutes.  Stir in the sliced sausage and let it brown for a couple minutes.

Pour in the broth and scrape any bits sticking to bottom of pot.  Dump in the frozen pierogies and peas.  Add the cream cheese on top.

Cover Instant Pot and pressure cook on LOW for 1 minute (yes, only 1 minute).  Let naturally release for 5 minutes.  Open lid and gently stir to fully incorporate the cream cheese.  Sprinkle the shredded cheese over top and let it melt.  Enjoy!

Ground Turkey Enchilada Casserole

I wanted something different than our typical taco night, so I decided to make an Enchilada casserole.  I found a couple different recipes online and then combined and edited them to make my own recipe.  It turned out better than I expected.  I absolutely loved the flavor.  Jeremy said it was good, but he wanted a "crunch" element.  Perhaps sprinkled tortilla chips or Fritos for Jeremy's leftovers?

Ground Turkey Enchilada Casserole
Makes 6-8 servings

Ingredients:
1 lb Ground Turkey (or Ground Beef or Shredded Chicken, etc)
1 large red bell pepper, cored and diced
1 small onion, diced
1/2 teaspoon chili powder
1/2 teaspoon oregano leaves
1/4 teaspoon black pepper
pinch salt
1 can black beans, drained and rinsed
1 cup corn kernels (I used frozen)
1 can (10 oz) Diced Tomatoes with Green Chiles
1 can (10 oz) Red Enchilada Sauce  (I used mild, but you can kick it up)
12 (6") corn tortillas
3 cups shredded Monterrey Jack or cheddar or Mexican blend cheese
Optional Toppings: Chopped fresh cilantro, sliced green onions, sour cream, avocado, etc

Directions:
Cook the turkey/beef in a large skillet over medium heat until done.  Transfer meat to a bowl.   Using the juices still in the skillet, saute the bell pepper and onions until softened, about 5 minutes.  Stir in the spices and add the meat back into the skillet.  Stir in the beans, corn, tomatoes, and 1/2 of the enchilada sauce.  Remove from heat and set aside.

In a 9x13" baking dish, pour the remaining 1/2 can of enchilada sauce to thinly cover the bottom.   Arrange 6 tortillas so they cover the bottom, overlapping slightly.  Spoon half the meat mixture over the tortillas.  Top with 1&1/2 cups shredded cheese.  Arrange the remaining 6 tortillas, followed by the remaining meat mixture, topped with the remaining cheese.

Bake, covered with foil, at 375º for 20 minutes.  Remove foil and bake another 10 minutes.  Serve warm with toppings of your choice.

Make Ahead Note:  I think this recipe lends itself well to make ahead/freezing.   I actually prepared the casserole layering earlier in the day and then put it in the fridge, covered.  When it was time to eat in the evening, I put it in the oven to bake.  I'm sure you could make this into smaller casserole dishes and freeze some for another day.

Cheesy Chicken Casserole

Not healthy.  Don't care.  Sometimes you just need cheese and bacon.  It was yummy.  I just cooked a whole chicken in the Instant Pot, so I shredded it and used some of that chicken for this recipe.  I also threw in some broccoli in an attempt to add at least some nutritional value.  Approximate measurements in recipe---I mostly just threw handfuls of stuff in and hoped for the best.  It worked.  Looking forward to leftovers tonight. 

Cheesy Chicken Casserole

Ingredients:
~1-1&1/2 lbs cooked chicken (cubed, shredded, whatever)
1/2 teaspoon pepper
~2 cups uncooked elbow macaroni
6 slices bacon
1 green bell pepper, diced
1 onion, diced
1 tablespoon minced garlic
2 tablespoons butter
1/4 cup flour
2 cups milk
1 packet Dry Ranch Mix (optional)
4 oz cream cheese, room temp
1 can (10.5 oz) condensed cream of chicken soup
2 cups shredded cheddar cheese, divided
1-2 cups fresh broccoli, chopped
1/4 cup panko bread crumbs (optional)

Directions:
Season the cooked chicken with ground black pepper.  Place in large bowl.

Cook the macaroni per package directions and drain.  Add to bowl.

Cook the bacon in a large skillet.  Let bacon cool on paper towel.  Drain all but 2 tablespoons of bacon grease.

In same skillet, add the pepper, onion, and garlic.  Cook for 3-5 minutes until tender.  Add to bowl.

In same skillet, melt butter over medium heat.  Whisk in flour until paste forms.  Gradually add milk while continuously whisking.  Stir in the Ranch, cream cheese, and cream cream of chicken soup until combined.  Stir in 1&1/2 cups of cheddar cheese.  Pour cheesy sauce into bowl with chicken and pasta and veggies. 

Add broccoli or other veggie to bowl and stir everything to combine.  Pour mixture into a 13x9" baking pan.  Top with crumbled cooked bacon, 1/2 cup shredded cheddar, and bread crumbs.  Bake at 375º for 20-30 minutes until mixture is bubbly and cheese is melted.  Enjoy!

Sausage, Chicken, and White-Bean Gratin

I wanted a warm and filling dish for a cold winter evening, and this cassoulet-inspired recipe fit the bill.  I liked it, and we had enough leftovers for several meals which were still good the next couple days.

Sausage, Chicken, and White-Bean Gratin
Recipe from One Pot
Serves 10

Ingredients:
1&1/2 cups coarse fresh breadcrumbs
3/4 cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon plus 1 teaspoon fresh chopped thyme leaves
2 teaspoons chopped fresh rosemary
1 teaspoon thinly sliced fresh sage leaves
salt and pepper
4 ounces bacon (about 4 slices)
2 boneless, skinless chicken breasts halves (~1 lb), cut into cubes
1&1/2 lbs sweet Italian sausage, cut into 1/2" pieces
4 garlic cloves, minced
1 medium yellow onion, thinly sliced
1/2 cup dry white wine
2 cans (14.5 oz each) cannellini beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, drained
1 cup low-sodium chicken broth

Directions:
Combine breadcrumbs, cheese, 1 tablespoon parsley, 1 tablespoon thyme, 1 teaspoon rosemary, 1/2 teaspoon sage, and salt and pepper to taste.  Set aside.

In a dutch oven, cook bacon over medium heat until crisp.  Transfer to paper towels.

Add chicken to pot and cook until browned, about 6 minutes.  Transfer to a plate.   Add the sausage and cook until browned, about 5 minutes.   Transfer to plate.  

Drain all but 2 tablespoons fat.  Add garlic and onion to the pot and cook until soft, about 3 minutes.  Add wine and cook until most of the liquid evaporates, about 2 minutes, scraping up brown bits with a wooden spoon.

Stir in the chicken, sausage, beans, tomatoes, broth, and remaining 2 tablespoons parsley, 1 teaspoon rosemary, 1 teaspoon thyme, and 1/2 teaspoon sage.  Season with salt and pepper.  Sprinkle the breadcrumb mixture over the top.

Cover pot and bake at 375º until bubbling, about 20 minutes.  Uncover and bake until golden brown, another 10 minutes.  Crumble bacon on top and serve.

Whiskey Pulled Pork Shepherd's Pie with Cheddar Biscuit Crust

Oh, yes.  For Pi Day, I wanted to make a savory pie.  As I was browsing the internet, I came across this recipe from TheKitchenWhisperer and thought it sounded like a delicious twist on Shepherd's Pie.  It has BBQ Pork instead of lamb.  Plus a cheddar biscuit crust.  Sounded like a winner to me.  Since I made the Whiskey BBQ Pulled Pork Sandwiches a couple days ago, I had the pork and sauce already made.  So I only had to make the homemade mashed potatoes and the crust, making the recipe much less daunting.  I thought it tasted fabulous.  Loved the crust, loved the BBQ pork.  Lots of work, but worth it.  The photos don't do it justice.  Tasted way better than it looks.

Whiskey Pulled Pork Shepherd's Pie with Cheddar Biscuit Crust
from TheKitchenWhisperer

Ingredients:
2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold butter, cut into cubes
1/3 cup cream
2 tablespoons chives
2&1/2 cups shredded sharp cheddar, divided
3 cups Pulled Pork  (see below)
1 cup Whiskey BBQ Sauce  (see below)
2 cups Mashed Potatoes  (see below)

Directions:
In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and chives.  Cut in the butter using a pastry cutter (or a fork) until you have pea-sized chunks.  Pour in the cream and combine using a wooden spoon.  Pour the crumbly mixture onto a lightly floured surface.  Add 1/2 cup shredded cheese into the dough and gather the dough together until it can stick to itself without falling apart.  Try not to overwork it.  It should be tacky but not wet.

Pat the dough into a 9" pie plate coated with cooking spray. It should be an even 1/4-1/2" thick on the bottom and up the sides of the dish all the way to top of the pie dish.

Add the pulled pork.   Drizzle 1/2 cup BBQ Sauce on top of pork.  Sprinkle 2 cups shredded cheese over that.  Using a spatula, gently spread 2 cups of mashed potatoes on top.  Bake at 350º for 35-40 minutes until the crust is slightly golden brown.   For crispy peaks on the potatoes, broil for a minute or two.  Remove from oven and allow to cool for 10 minutes before serving.   If desired, drizzle a little more warmed BBQ Sauce over top.

*****

Pulled Pork  
4 lb Pork Butt
1/2 cup water
1/4 cup BBQ Spice Rub  (see recipe here)

Pat dry the pork.  Rub generously with Spice Rub.  Place, fat side up, in slow cooker. Add water so that it comes up an inch high.  Cover and cook on low for 8-10 hours.  Remove and shred using 2 forks.

Whiskey BBQ Sauce
5 cups original BBQ Sauce
1 cup whiskey
1 cup water
3 teaspoons liquid smoke
1/2 cup molasses
2 teaspoons smoked paprika
1/2 teaspoon cayenne
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon black pepper

Whisk ingredients together in a medium sauce pan.  Bring to a boil, then reduce heat and let simmer for about 30 minutes, stirring occasionally, until thickened.

Mashed Potatoes
5 large Yukon gold potatoes, peeled
6-7 tablespoons butter
1/4 cup milk
1/4 cup cream
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Place potatoes in a deep pot and completely cover with water.  Add 1/2 teaspoon salt.  Bring to a boil and cook for 30-35 minutes until a fork can pierce without resistance.  Drain, return to the pot, and mash.  Add in the butter, milk, and cream and continue to mash until creamy.  Add salt and pepper and mix.

Baked Mac and Cheese with Kielbasa

The Wheel of Meals landed on Comfort Food

Mac and Cheese is my ultimate comfort food plus we had some kielbasa on hand, so I found this recipe online that combined both.  It was good even if it wasn't the healthiest.  We did have a spinach salad to accompany it so at least that's something.  I split the casserole into different baking dishes and made half and froze the other half for another time.

Baked Mac and Cheese with Kielbasa
Makes 8 servings

Ingredients:
1 package (12-16oz) cooked kielbasa sausage, cut into 1/2-inch pieces
8 oz elbow macaroni
1/3 cup butter
1 small onion, chopped
3 tablespoons flour
2 cups milk
2 cups shredded sharp cheddar cheese
salt and ground black pepper
1 cup Panko bread crumbs

Directions:
Cook and stir the cut-up kielbasa in a large skillet over medium heat for about 5-6 minutes until heated through and beginning to brown.  Remove the sausage from the skillet and set aside.

Fill a pan with slightly salted water and bring to a boil.  Add the macaroni and cook until the pasta is slightly underdone, about 8 minutes.  Drain and set aside.

Preheat oven to 350º

Meanwhile, melt the butter in the skillet over medium-low heat and add the chopped onion, cooking and stirring until translucent, about 3-5 minutes.  Whisk in the flour, stirring constantly for about 2 minutes to make a roux.  Whisk in the milk a little at a time, stirring constantly.  Bring the sauce to a simmer and cook over low heat for 2 minutes to finish cooking the flour, stirring constantly.  Stir in the shredded cheddar cheese, a little at a time, until all the cheese has been incorporated and the sauce is hot and smooth.

Pour the macaroni into the skillet with the cheese and stir to combine.  Stir in the cooked kielbasa.  Add salt and pepper to taste.  Spoon the macaroni into a lightly sprayed large casserole baking dish and sprinkle the bread crumbs over the top.  Bake at 350º for 20 minutes until crumbs are brown and casserole is bubbling.  Let cool 5 minutes before serving.

Tuna Noodle Casserole for 2

The Wheel of Meals landed on No Shopping

Yikes, it finally happened--we landed on the dreaded 'No Shopping' space.   It was almost time for dinner and the fridge had barely anything to contribute and nothing was thawed from the freezer.  I looked around in my cupboards and found a can of tuna, some chicken broth, and a half-empty bag of egg noodles.  In the fridge, I had a half-empty bag of shredded cheese and milk.  Yes, this can work.   The casserole was really pretty good although we really couldn't taste the cheese.  We left out the peas because we didn't have any in the freezer.  I just made a broccoli side dish instead.  I liked the crunchy Panko topping.  No complaints.

Tuna Noodle Casserole for 2 
from iowagirleats.com
Serves 2

Ingredients:
3 oz egg noodles
1 tablespoon butter
1 shallot, minced
salt and pepper
1&1/2 tablespoons flour
3/4 cup chicken broth
1/2 cup skim milk
1/4 cup frozen peas
5-6oz can tuna packed in water, drained
1/4 cup shredded cheese
1 tablespoon Parmesan cheese
1 tablespoon Panko breadcrumbs
1/8 teaspoon Italian seasoning
1/2 tablespoon butter, melted

Directions:
Cook noodles in boiling salted water until slightly undercooked.  Drain and return to pot. Set aside.

In a medium sized skillet over medium heat, melt butter.  Add shallots, season with salt and pepper, and saute until softened, about 3 minutes.  Add in flour and stir, cooking another minute.  Slowly whisk in chicken broth, breaking up any clumps of butter and flour.  Next, pour in the milk and bring mixture to a boil.  Add peas.  Reduce heat to medium and let mixture bubble until thickened, about 5-6 minutes, whisking every minute or so.

Add drained tuna to the sauce and salt and pepper to taste.  Turn off the heat and stir in the shredded cheese until completely melted.  Pour the sauce into the pot with the noodles and stir to combine.   Spray two individual ramekins with cooking spray and divide the mixture evenly between the two.

In a small bowl, combine the Parmesan cheese, breadcrumbs, Italian seasoning, and melted butter.  Sprinkle over the casseroles.   Bake in a preheated 375º oven for 20 minutes or until golden brown.

Paella

I've been wanting to make Paella for a long time (it was a dish on my chef-y bucket list), and I had some shrimp in the freezer that I wanted to use, so I figured it was a good time to try.  I saw this recipe in a Cooking for Two cookbook and followed it except I omitted the chicken thighs because I thought shrimp and chorizo would be plenty filling and it was one less thing I'd have to buy.   I actually doubled the recipe so that I'd use up the package of chorizo and now we'll have leftovers for tomorrow.  I liked it but it wasn't as "wow" as I'd hoped.  Still, it was good enough that I'd make it again.  It's a nice filling one-pot dinner.

Paella
from Cooking for Two 2009
Serves 2

Ingredients:
salt and pepper
8 oz shrimp, peeled and deveined
8 oz boneless, skinless chicken thighs, trimmed
4 oz chorizo, halved lengthwise and cut into 1/4" pieces
1 tablespoon extra-virgin olive oil
1/2 red bell pepper, seeded, and cut into 1/2" wide strips
1 shallot, minced (about 3 tablespoons)
pinch Saffron threads
3/4 cup Arborio or Valencia rice
3 garlic cloves, minced
1&1/4 cups chicken broth
1/4 cup frozen peas, thawed
1 tablespoon chopped fresh parsley

Directions:
Pat shrimp dry with paper towels, season with salt and pepper, and refrigerate until needed.

Pat chicken dry with paper towels and season with salt and pepper.  Heat the oil in a skillet over medium-high heat until just smoking.  Brown the chicken well on both sides, about 5 minutes, flipping it halfway through cooking.  Transfer chicken to a plate and set aside.

Return the skillet to medium heat, add the chorizo, bell pepper, shallot, saffron, and 1/2 teaspoon salt, and cook until the chorizo and pepper are well browned, about 4 minutes.  Stir in the rice and garlic and cook until fragrant, about 30 seconds.

Stir in the broth, scraping up any browned bits.  Return the chicken to the pan and bring to a simmer.  Reduce heat to medium-low, cover, and cook until the thighs register 170ºF and most of the liquid is absorbed, about 15 minutes.

Scatter the shrimp over the rice and continue to cook, covered, until the rice is tender and shrimp are cooked, about 5 minutes.  If soccarat (the crusty brown layer of rice on the bottom of the pan) is desired, leave the skillet uncovered over medium-high heat for another 5 minutes.

Off the heat, sprinkle the peas and parsley over the rice, cover, and let warm through, about 2 minutes.  Season with salt and pepper to taste.  Serve with lemon wedges.

Arroz con Pollo and Broccoli Casserole

 

I had chicken breasts I had moved out of the freezer last night, brown rice in the cupboard, and broccoli in the fridge that I wanted to use up.  So I paged through my cookbooks and found these two recipes.   The Arroz con Pollo (Chicken with Rice) recipe was very good--and easy to make!  Best of all, I already had all the ingredients on hand (Instead of a whole chicken, I scaled down the recipe and just used a couple chicken breasts).  I really liked the flavor the saffron imparted on the brown rice.   The Broccoli bake was okay.  I took some liberties with the recipe based on what I had on hand and to scale it down so we didn't have more than one day's worth of leftovers. Overall, it was okay, but I thought it was a little too saucy.  I like cheese and broccoli together, but it needed more broccoli and less of the cheese sauce (I can't believe I'm saying that).

Arroz con Pollo    (2013 Cookbook Challenge)
Adapted from How to Cook Everything
Serves 4

Ingredients:

2 tablespoon extra virgin olive oil
1 medium onion, chopped
salt
freshly ground black pepper
3/4 cup rice
pinch saffron threads
1&1/2 cups chicken stock
4 small chicken breasts/tenders (~1 to 1&1/2 lbs total)

Directions:
Heat olive oil over medium high heat.  Add onions and a sprinkling of salt and pepper.  Cook, stirring occasionally, until onions soften and become translucent.   Add the rice and stir until coated with oil, a minute or two.  Sprinkle with the saffron and stir.  Nestle the chicken pieces in the rice, and more salt and pepper, and pour in the stock.  Bring mixture to a boil, then lower heat.  Cover and simmer for about 20 minutes until all the liquid is absorbed and the chicken is cooked through.

******

Broocoli Casserole   (2013 Cookbook Challenge)
Adapted from Dairyland Seed 100 Years and Still Cooking
Serves 4

Ingredients:
1 head of broccoli, chopped into florets
1 egg, beaten
3/4 cup shredded cheddar cheese
1/2 can cream of mushroom soup
2 tablespoons milk
2 tablespoons mayo
1 tablespoon Dijon mustard
2 tablespoons butter, melted
1/2 cup Panko bread crumbs (or crushed Saltine crackers)

Directions:
Mix together the egg, cheese, soup, milk, and mustard in a large bowl.  Add the broccoli and stir to coat.  Transfer to a 2-quart casserole dish.   Toss the Panko and melter butter together.   Sprinkle over the broccoli.  Bake, uncovered, in a 350º oven for 45 minutes.

Pizza Spam Bake (2012 - Week 19)

Week 19 Featured Ingredient: Spam

Jeremy came home with a can of Spam, so I decided I might as well use it.  This was a good recipe.  Can't go wrong with hiding the spam in a cheesy casserole.  In the future, I would use less cheese and more sauce.  I used Wisconsin Badger pasta... you can see the W-shaped red and white pasta if you look closely (well, more like pink and off-white).  :)

Pizza Spam Bake
Serves: 6-8

Ingredients:
1 (16oz) package elbow macaroni (or other pasta)
1 (12oz) can SPAM, cubed
1 cup Hormel Pepperoni, cubed
1 onion, diced
1 tablespoon olive oil
1 (16oz) jar pizza sauce
2 pinches salt
1 pinch pepper
1/2 tablespoon basil
1 teaspoon oregano
4 cups (16 oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions:
Cook pasta according to package directions.  Meanwhile, in a large skillet, saute the Spam, pepperoni, and onion in oil until lightly browned.  In a large bowl, combine macaroni, Spam mixture, pizza sauce, and seasonings.  Slowly stir in 3 cups mozzarella cheese.  Transfer to a large casserole dish or 9x13" baking pan.  Sprinkle with remaining mozzarella and Parmesan cheese.   Cover and bake at 350º for 30 minutes.  Uncover and bake another 5-10 minutes.

Eggplant and Zucchini Brown Rice Gratin (2012 - Week 8)

2012 Week 8 Mystery Ingredient: Eggplant

I wanted to make a meatless dish and this seemed like a good idea.  It looked good in the magazine picture, but this recipe was a bit of a flop.  It wasn't bad, but it could have used a lot more flavor.  Okay, it was bad.  I threw out the leftovers.  I think the brown rice made it taste blah.   At least it was healthy.  I did like the crunch of the walnuts.

Eggplant and Zucchini Brown Rice Gratin

Recipe adapted from Cooking Light Magazine
Serves: 6,   320 calories

Ingredients:
1 cup uncooked long-grain brown rice
1 pound eggplant, cut into 1" cubes
1 pound zucchini, cut into 1" cubes
1 teaspoon salt, divided
2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
3 garlic cloves, minced
1 cup grated Parmigiano-Reggiano cheese, divided
1/4 cup half-and-half
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup Panko bread crumbs
1/2 cup chopped walnuts
2 tablespoons chopped fresh parsley

Directions:
Cook rice according to package directions, omitting salt and fat.

In a large bowl, combine eggplant, zucchini, 1/2 teaspoon salt, and 1 tablespoon olive oil; toss to combine.  Place mixture on a large baking sheet coated with cooking spray.  Bake at 400º for 15 minutes.  Reduce oven temp to 375º.


Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan, and add garlic and onion. Cook until tender.  Add the onion mixture to the eggplant mixture.  Add the cooked rice, remaining salt, pepper, eggs, half-and-half, and 3/4 cup cheese.  Stir well to combine and spoon into a 9x13" glass baking pan coated with cooking spray.  Cover with foil and bake at 375º for 15 minutes.


Meanwhile, combine remaining 1/4 cup cheese, Panko bread crumbs, walnuts, and parsley.  Remove foil from rice mixture and top evenly with breadcrumb mixture.  Bake, uncovered, for 15 minutes until vegetables are tender and topping is browned.

The Chicken a la King and I Casserole

"A Funny Thing Happened on the Way to the Supermarket"

(A collection of recipes based on Musical titles)

1.  The Music Manicotti
2. Gentleman Prefer Blondies

Recipe #3:  The Chicken a la King and I Casserole 

I LOVED this recipe.  It was creamy and cheesy and delicious.  I was going to add peas and maybe carrots or mushrooms for extra vegetable content, but I completely forgot.  And let's face it-- I hate mushrooms.  I ended up following the recipe except I omitted the almonds.  I froze half and baked the other.  I paired the casserole with a strawberry spinach and arugula salad.

"The Chicken A La King and I Casserole"
From Taste of Home Test Kitchen - Healthy Makeover Recipe

Yield: 8 servings (1 cup each)

306 calories

Ingredients:

• 8 ounces uncooked wide egg noodles
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 2/3 cup fat-free evaporated milk
• 6 ounces cubed reduced-fat process cheese (Velveeta)
• 2 cups cubed cooked chicken breast
• 1 cup sliced celery
• 1/2 cup chopped green pepper
• 1 jar (2 ounces) diced pimientos, drained
• 1/3 cup dry bread crumbs
• 1 tablespoon butter, melted
• 1/4 cup slivered almonds

Directions:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken, celery, green pepper and pimientos.
• Drain noodles; add to chicken mixture and mix well. Transfer to two shallow 2-qt. baking dishes coated with cooking spray. Cover and bake at 400° for 20 minutes.
• Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden.

Hamburger Noodle Casserole

This was a yummy dinner!  I served it with a side salad, and the meal was perfectly satisfying.  I was very pleased that the dish was so hearty and under 300 calories.  I liked the extra flavor of the cheesy center with the ricotta, sour cream, and cream cheese.  I normally dislike ricotta, but it added a creaminess to this recipe that elevated the sophistication of the casserole.  The recipe yield was too large for me, so I cut it in half and baked it in a 9x9" square pan.  Now I'll have some delicious leftovers to heat up at work.  :)

Hamburger Noodle Casserole    
(Serves 10; 290 calories/serving)
From: Taste of Home's Comfort Food Diet Bookazine

Ingredients:
5 cups uncooked yolk-free noodles
1&1/4 lbs lean ground beef
2 garlic cloves, minced
3 cans (8 oz each) tomato sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning (optional)
1 package (8 oz) reduced-fat cream cheese
1 cup reduced-fat ricotta cheese
1/4 cup fat-free sour cream
3 green onions, thinly sliced
2/3 cup shredded reduced-fat cheddar chese

Directions:
Cook noodles according to package directions.  Meanwhile, in a large non-stick skillet over medium heat, cook beef and garlic until meat is no longer pink; drain.   Stir in the tomato sauce, seasoning, sugar, salt, and pepper; heat through.  Drain cooked noodles and stir into beef mixture.

In a small bowl, beat the cream cheese, ricotta, and sour cream until blended.  Stir in half the onions.

Spoon half of the beef-noodle mixture into a 13x9" baking dish coated with cooking spray.  Top with cream cheese mixture and remaining beef-noodle mixture.  Cover and bake at 350 degrees for 30 minutes.  Uncover; sprinkle with cheddar cheese.  Bake 5-10 minutes longer or until heated through and cheese is melted.  Sprinkle with remaining onions.

Corned Beef Cabbage Bake

This recipe was a bit of a St. Patrick's Day experiment because I've never had Corned Beef and Cabbage before, so I was pleasantly surprised with how it tasted.  I was worried that the cabbage might overpower the dish, but it really didn't.  The flavors were all well-balanced.   The way it was served as wedges made me think of it as Corned Beef Pizza.  Overall, this dish was a nice introduction and twist to a classic St. Patrick's Day culinary tradition. 

Corned Beef Cabbage Bake

Ingredients:

1/8 cup butter, cubed

2 cups chopped cabbage

1/3 cup chopped onion

1/2 teaspoon caraway seeds

6 oz deli corned beef, chopped

1 cup (8 oz) shredded Swiss cheese

1/8 cup Thousand Island salad dressing

1 tube (12 oz) refrigerated buttermilk biscuits

Directions:
In a large skillet, melt butter; stir in the cabbage, onion, and caraway seeds.  Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside.  

Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.  

Separate biscuits; place in an ungreased 9" round baking pan and press onto bottom and halfway up sides of pan.  Add cabbage mixture; top with corned beef mixture.  Bake, uncovered, at 350º for 20-25 minutes or until heated through and biscuits are golden brown.  Cut into wedges.

Baked Rotini with Ham

I made this dish using Light Alfredo sauce and Reduced Fat Mozzarella, which reduced the calories per serving to 375.  Also, I made this in a large (2-quart) casserole dish, and I think this recipe makes way more than 4 servings, maybe 6, which would reduce it to 250 calories/serving. Not bad!  The best thing about this dish is that it is super easy to make and it can be prepared ahead and cooked later, which I did.  The mozzarella in the recipe made it cheesy and yummy.  I don't think my photo does it justice.

Baked Rotini with Ham
Serves 4-6

Ingredients:

8 oz Tri-color Rotini (3 cups)

1 jar (16 oz) Alfredo pasta sauce

1/2 cup milk

1/2 cup shredded mozzarella cheese (2 oz)

1/2 cup chopped cooked ham

1 teaspoon Italian seasoning, crushed

1/8 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

Directions:

Cook rotini and drain.  Stir in Alfredo sauce, milk, mozzarella, ham, seasoning, and pepper.

Transfer to four 7-8 oz individual ramekins or a 1.5-quart casserole dish.  Sprinkle with Parmesan.  Cover and chill for up to 24 hours.

Preheat oven to 350º.  Cover dish with foil and bake for 25-30 minutes for the individual dishes or 45 minutes for the casserole dish.  Let stand for 10 minutes.